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Aqueous and microwave assisted extraction of pectin from grapefruit and Nagpur mandarin

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Pectin is a complex polysaccharide with GRAS status which is increasingly finding its application in food and pharmaceutical industries. Two different methods (aqueous and microwave) were used for pectin extraction from the peels of grapefruit (Citrus paradisi L.) and Nagpur mandarin (Citrus reticulata L.) using four different extraction times (20, 40, 60 and 80 min), and with and without the use of cell wall degrading enzymes on yield and quality of extracted pectin. |

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