优化微波辅助的水热提取从红副产品中提取pectin及其物理化学,结构和功能性质

Imed E Benmebarek1,2, Diego J Gonzalez-Serrano2, Fatemeh Aghababaei3

  • 1Laboratory of Organic Synthesis, Modeling and Optimization of Chemical Processes, Department of Chemistry, Faculty of Sciences, Badji Mokhtar-Annaba University, BP 12, 23000 Annaba, Algeria.

Food chemistry: X
|December 13, 2024
PubMed
概括

微波辅助的热水提取优化了从果皮中提取pectin的回收. 这种方法产生了具有高抗氧化特性的素,适用于功能性食品和药品.