Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin

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• 作者：C.L.O. Petkowicz^a ; ^b ; ^clop@ufpr.br ; L.C. Vriesmann^a ; P.A. Williams^b
• 关键词：Chemical characterization ; Citrullus lanatus polysaccharide ; Interfacial properties ; Rheology
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：65
• 期：Complete
• 页码：57-67
• 全文大小：3994 K
• 卷排序：65

文摘

Pectin was extracted from waste watermelon rind. Its chemical and physicochemical characteristics have been determined. 5% w/w solutions were shown to form weak gels. The pectin was able to form stable oil-in-water emulsions.