Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity
The physicochemical and functional properties of pectin (JFP) extracted from edible portions (including pericarp and seed) of raw jackfruit (an underutilized tropical fruit) at four different maturity stages (referred to as stages I, II, III, and IV) were characterized in terms of extraction yields, chemical composition, molecular weight, and antioxidant properties to evaluate its potential use in foods.
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| Main Authors: | , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
John Wiley & Sons
2022-12-19
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| Subjects: | Antioxidant activity, Degree of esterification, Galacturonic acid, High-methoxyl pectin, Jackfruit, http://metadata.un.org/sdg/3, Ensure healthy lives and promote well-being for all at all ages, |
| Online Access: | http://hdl.handle.net/10261/296997 https://api.elsevier.com/content/abstract/scopus_id/85145400086 |
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| Summary: | The physicochemical and functional properties of pectin (JFP) extracted from edible portions (including pericarp and seed) of raw jackfruit (an underutilized tropical fruit) at four different maturity stages (referred to as stages I, II, III, and IV) were characterized in terms of extraction yields, chemical composition, molecular weight, and antioxidant properties to evaluate its potential use in foods. |
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