Reviewing twenty years of patents on ultrasonic-assisted pectin extraction from food and food waste
Aleksandr A. Drannikov,
Antonio Di Martino,
Marina E. Trusova
Abstract:A growing number of alternative agro-industrial waste sources are being considered as possible sources of pectin because of the growing market demand. Pectin's multifunctionality stems from the nature of its molecule, which varies in its chemical structures, physicochemical characteristics, and possible uses based on the extraction methods and sources used. Green methods utilizing microwaves and ultrasound are becoming more popular, in addition to the traditional extraction of pectin, which relies on the use o… Show more
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