Pectin Extraction from Residues of the Cocoa Fruit (<i>Theobroma cacao</i> L.) by Different Organic Acids: A Comparative Study

Ecuador is the world’s fifth largest cocoa producer, generating hundreds of tons of residues from this fruit annually. This research generates value from the residual (cocoa pod husk) by using it as raw material to obtain pectin, which is widely used in the food and pharmaceutical industries. Extrac...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Jenny Paola Jarrín-Chacón, Jimmy Núñez-Pérez, Rosario del Carmen Espín-Valladares, Luis Armando Manosalvas-Quiroz, Hortensia María Rodríguez-Cabrera, José Manuel Pais-Chanfrau
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2023-01-01
Schriftenreihe:	Foods
Schlagworte:	pectin cocoa pod husk valorisation citric acid malic acid fumaric acid response surface methodology
Online-Zugang:	https://www.mdpi.com/2304-8158/12/3/590
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