Pectin has emerged as the third-largest food hydrocolloid by revenue, and is a crucial
natural source of polysaccharides in the food, biological, and medical industries. Since …

The commercial persimmon fruit (Diospyros kaki) is a seasonal fruit and it contains various
nutrients such ascarbohydrates, vitamins, fiber, minerals, phenolic compounds (ferulic acid …

The objective of this study was to simultaneously extract passion fruit (Passiflora edulis) peel
pectins and phenolics using deep eutectic solvents, to evaluate their physicochemical …

Sustainable innovation seeks more energy-efficient processes for producing highly
demanded products from industrial by-products. This study follows this endeavor …

The influence of processing factors and surrounding environment stress on persimmon
pectin (PP) prepared emulsion was compared with commercial sugar beet and citrus …

In the study, the structure properties of persimmon pectin (PP) affecting the interfacial
performance were characterized firstly. Then, the interfacial behavior of PP at the oil-water …

Red grape pomace (GP), as an underutilized waste of wine and juice production units, was
utilized as a valuable source of pectin (GPP) and extract (GPE). The co-extraction of GPP …

Jackfruit peels are potential waste for valorization and extraction of pectin and quality of
pectin is a function of extraction conditions. Present study evaluates the effect of low …

Polyphenol-rich pectin extracts obtained from persimmon waste might have great potential
due to their emulsification capacity. Their emulsion stabilizing properties may be influenced …

This work reports on the valorisation of persimmon (Diospyros kaki Thunb.) for the
development of food-grade antiviral coatings against major viral foodborne pathogens …