Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from <i>Mangifera indica</i> L. cv. Haden Residues

Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from <i>Mangifera indica</i> L. cv. Haden Residues

The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (<i>Mangifera indica</i> L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process...

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Bibliographic Details
Main Authors: Sergio Valdivia-Rivera, Iván Emanuel Herrera-Pool, Teresa Ayora-Talavera, Manuel Alejandro Lizardi-Jiménez, Ulises García-Cruz, Juan Carlos Cuevas-Bernardino, José Manuel Cervantes-Uc, Neith Pacheco
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
Haden mango (<i>Mangifera indica</i> L.)
pectin
thermodynamic
extraction kinetic
physicochemical characterization
citric acid extraction
Online Access:https://www.mdpi.com/2304-8158/10/9/2093

Internet

https://www.mdpi.com/2304-8158/10/9/2093

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