Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity.

Nidhina, K; Abraham, Billu; Fontes-Candia, Cynthia; Martínez-Abad, Antonio; Martínez-Sanz, Marta; Nisha, P; Lopez-Rubio, Amparo

Nidhina, K; Abraham, Billu; Fontes-Candia, Cynthia; Martínez-Abad, Antonio; Martínez-Sanz, Marta; Nisha, P; Lopez-Rubio, Amparo.

Afiliação

Nidhina K; CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, India.
Abraham B; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.
Fontes-Candia C; CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, India.
Martínez-Abad A; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India.
Martínez-Sanz M; Food Safety and Preservation Department, IATA-CSIC, Paterna, Spain.
Nisha P; Food Safety and Preservation Department, IATA-CSIC, Paterna, Spain.
Lopez-Rubio A; Food Safety and Preservation Department, IATA-CSIC, Paterna, Spain.

J Sci Food Agric ; 103(6): 3194-3204, 2023 Apr.

Article em En | MEDLINE | ID: mdl-36534030

Assuntos

Artocarpus; Pectinas; Pectinas/química; Artocarpus/química; Antioxidantes/análise; Frutas/química

Palavras-chave

antioxidant activity; degree of esterification; galacturonic acid; high-methoxyl pectin; jackfruit

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pectinas / Artocarpus Idioma: En Ano de publicação: 2023 Tipo de documento: Article

Texto completo

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XML

PubMed Links

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pectinas / Artocarpus Idioma: En Ano de publicação: 2023 Tipo de documento: Article