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Isolation and characterization of pectin from tamarind (Tamarindus indica) fruit pulp as a source of natural pectin

Pectin is a key polysaccharide widely used in food and pharmaceutical industries for its gelling, thickening, and stabilizing functions. Traditionally sourced from citrus and apple by-products, this study explores tamarind (Tamarindus indica) fruit pulp as a potential alternative pectin source. Tama...

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Principais autores: Patience Paidamoyo Ngani, Faith Angeline Manditsera, Lesley Macheka
Format: Artigo
Sprog:Inglês
Udgivet: Taylor & Francis Group 2025-12-01
Serier:Cogent Food & Agriculture
Fag:
Pectin
tamarind
extraction optimization
functional properties
jam
Food Additives & Ingredients
Online adgang:https://www.tandfonline.com/doi/10.1080/23311932.2025.2578335
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