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High Pectin Recovery from Cocoa Husks Using an Autoclave Approach: An Analysis of Its Physicochemical, Structural, and Genotoxicity Properties

Pectin was extracted from cocoa husks, a food-processing biowaste, using an autoclave approach. A Box–Behnken design (BBD) and response surface methodology (RSM) were used to optimize pectin extraction. Three factors including extraction time (5–40 min), temperature (105–135 °C), and solid to liquid...

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Furkejuvvon:
Váldodahkkit: Thanaporn Pinkaew, Woorawee Inthachat, Chanakan Khemthong, Varongsiri Kemsawasd, Nattira On-Nom, Piya Temviriyanukul
Materiálatiipa: Artigo
Giella:Inglês
Almmustuhtton: MDPI AG 2024-02-01
Ráidu:Foods
Fáttát:
agricultural waste
cocoa
cocoa husk
genotoxicity
pectin
physicochemical properties
Liŋkkat:https://www.mdpi.com/2304-8158/13/5/669
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