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Relevant bibliographies by topics / Anhydrouronic acid

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Journal articles

Academic literature on the topic 'Anhydrouronic acid'

Author: Grafiati

Published: 7 June 2025

Last updated: 2 August 2025

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Journal articles on the topic "Anhydrouronic acid"

1

Pérez, José, Karina Gómez, and Lorena Vega. "Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind (Citrullus lanatus) with Citric Acid." International Journal of Food Science 2022 (January 6, 2022): 1–10. http://dx.doi.org/10.1155/2022/3068829.

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Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent. The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10 : 1 to 40 : 1 mL/g) on the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were investigated using Box-Behnken surface response experimental design. The pH was the most significant variable for the pectin yield and properties. The responses optimized separately showed different optimal conditions for each one of the variables studied in this work. Therefore, the desirability f

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2

Srishti, Tripathi, Pandey Rashmi, Singh Amardeep, and Mishra Sunita. "Isolation and Characterisation of Value Added Product from Underutilised Part of Banana." Indian Journal of Science and Technology 14, no. 28 (2021): 2317–26. https://doi.org/10.17485/IJST/v14i28.1284.

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Abstract <strong>Objectives:</strong> To extract value added product (pectin) from banana peel, its optimisation by Response Surface Methodology and its characterisation. <strong>Method/Analysis:</strong> This study is carried out for the isolation of pectin from banana peel by using the acid extraction method, its optimization was done by using a software of design expert, version 8.0 based on three factors-Time, Ph, and Temperature. On the basis of three factors yield of a pectin was calculated and find out the optimum condition of pectin extraction. Hence, its characterizatio

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3

Nyabuti, Ian M. "Extraction and Characterization of Pectin from Ripe Mango (Mangifera indica) Peel." Asian Food Science Journal 24, no. 2 (2025): 18–27. https://doi.org/10.9734/afsj/2025/v24i2769.

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Pectin is a multifunctional constituent of cell wall of different plants at different concentration with a widespread application. Mangifera indica peel is excessively produced as a by-product of local food processing plants in Cebu. The objective of the study is to characterize pectin based on its presence of amide, ash content, moisture content, equivalent weight, methoxyl content, total anhydrouronic acid content, degree of esterification, organoleptic evaluation, and solubility. Objective: Established the characteristics of pectin from mango peel based on its presence of amide, ash content

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4

Tria, Julian Rafael, Arjel Emmanuel Garcia, John Kristian Regis, Jr Ronnie Santiago, and Mary Criselda Ligsanan. "Extraction and Characterization of Pectin from Lanzones (Lansium domesticum) Fruit Peel." Peninsulares International Journal of Innovation and Sustainability 2, no. 1 (2024): 14. https://doi.org/10.5281/zenodo.12730431.

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The peel of Lanzones (Lansium domesticum) is an underutilized waste generated from the consumption of Lanzones fruits in the Philippines, yet it holds untapped potential for manufacturing other products rather than being discarded. Pectin was extracted from Lanzones peels using four different extraction conditions involving acid hydrolysis: (2 pH, 75℃), (2 pH, 95℃), (3 pH, 75°C), and (3 pH, 95℃). After the completion of all the extraction procedures, the pectin yield was then calculated, resulting in 18.15%, 10.42%, 3.31%, and 4.72%, respectively. After the extraction, the pectin was store

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5

Estribillo, A. G. M., J. P. Rivadeneira, P. J. V. Gaban, and K. A. T. Castillo-Israel. "Comparative study on chemical and emulsion properties of 'Saba' banana [Musa acuminata x balbisiana (BBB group) 'Saba'] peel pectin from different extraction methods." Food Research 6, no. 2 (2022): 83–92. http://dx.doi.org/10.26656/fr.2017.6(2).182.

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This study was conducted to investigate the chemical characteristics and emulsion properties of pectin from 'Saba' banana peel extracted using three different methods, namely, acid extraction using citric acid, enzymatic extraction using cellulase, and microwave-assisted extraction. Per cent yield, moisture and ash contents, equivalent weights, methyl and anhydrouronic acid contents, and the degree of esterifications were determined for each pectin extracted using the three different methods. Characterization of the extracted pectin revealed that all 'Saba' peel pectins (SBPs) had a high degre

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6

C.S., Neethu, Princy N., Nageswari G., Rajkumar A., and Ashik S.J. "EXTRACTION AND OPTIMIZATION OF PECTIN FROM COFFEE ROBUSTA PULP AND ITS APPLICATION IN THE FOOD PRODUCT." International Journal of Advanced Research 9, no. 12 (2021): 879–92. http://dx.doi.org/10.21474/ijar01/13988.

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Coffee is one of the paramount agricultural commodities and the most consumed beverages in the world. A serious problem with the coffee industry now-a-days is huge amount of coffee pulp gets wasted once the coffee beans were separated from its cherries. It is found essentially rich with carbohydrates, proteins, minerals, fat and contains a sufficient level of minor compounds such as pectin, caffeine, tannins, polyphenols. Pectin was extracted by two different methods such as acid hydrolysis and enzymatic extraction at different pH and temperature. Pectin was evaluated for its proximate analysi

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7

Nguyen, Van Toan, and Duong Xuan Quyen. "Investigating the high yield extraction of pectin from Crissampelos Pareira L. Vat. Hirsute planted in Vietnam." International Journal of Scientific Research and Management 10, no. 01 (2022): 117–24. http://dx.doi.org/10.18535/ijsrm/v10i1.ft1.

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The study on the most suitable extracting conditions of pectin from Crissampelos pareira L. Var. Hirsute was thoroughly and successfully investigated. It was found that the most suitable conditions for the extraction of pectin from C pareira were at temperature of 90°C; pH of solution of 1.5; and the extraction time of 60 minutes. The average yield of pectin was of 15.58%. it is worth noting that the mentioned extracting conditions showed a highly significant effect (p<0.05) on the yield of pectin. As the consequence, the equivalent weight, methoxyl content, anhydrouronic acid content, degr

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8

Jude, Eneche Edogbo, Ibrahim Iliya Nkafamiya, Dimas Blessed Jen, and Isaac Ernest. "Physicochemical Characterization and FTIR Spectroscopic Study of Pectin from Bombax ceiba (Bamta) Fruit." Pakistan Journal of Scientific & Industrial Research Series A: Physical Sciences 62, no. 2 (2019): 82–91. http://dx.doi.org/10.52763/pjsir.phys.sci.62.2.2019.82.91.

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Pectin is a naturally occurring biopolymer which can be used for food and pharmaceutical applications. In this study the effect of temperature, time and pH on the yield, physicochemical characteristics of pectin extracted from Bombax ceiba fruits was investigated. The extraction of pectin was done using citric acid buffer followed by 96% alcohol precipitation. The optimum temperature, time and pH for the extraction of pectin were determined to be 85 °C, 90 min and 2.0, respectively. The yield of pectin under these optimum conditions was found to be 16.35%. The physicochemical properties determ

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9

Alcantara, Grace Anne P., Prince Joseph V. Gaban, Joel Padilla Rivadeneira, and Katherine Ann T. Castillo-Israel. "Citric Acid Method Optimization for Pectin Extraction from Unripe ‘Saba’ Banana (<i>Musa acuminata X Musa balbisiana</i> BBB) Peels." Materials Science Forum 1069 (August 31, 2022): 219–30. http://dx.doi.org/10.4028/p-5zjw8x.

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The utilization of ‘Saba’ banana peels from processing wastes has shown potential as sources of pectin, which is widely used in the food and pharmaceutical industries. An optimized citric acid extraction of pectin from mature unripe 'Saba' banana peel wastes was developed using a three-factor Box-Behnken design considering the effects of extraction temperature (75-90°C), extraction time (1-5 hours), and agitated precipitation time (30-180 minutes) on the crude pectin yield. Results showed that the generated model is significant and that the extraction temperature and time significantly affecte

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10

Mahmud, M. M., M. Belal, S. Ahmed, M. M. Hoque, and W. Zzaman. "Microwave-assisted extraction and characterization of pectin from citrus fruit wastes for commercial application." Food Research 5, no. 5 (2021): 80–88. http://dx.doi.org/10.26656/fr.2017.5(5).592.

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Pectin is an essential hydrocolloid widely used as a gelling, thickening, and stabilizing agent in the food, pharmaceutical, and cosmetic industry. In the present study, an effort has been made to extract pectin from Pomelo (Citrus maxima), Kinnow mandarin (Citrus reticulata) and Citron (Citrus medica) peels with microwave-assisted extraction (MAE) technique using organic citric acid. Pectin extracted with MAE was characterized in terms of yield, ash content, pH, solubility, equivalent weight, methoxyl content, anhydrouronic acid content, and degree of esterification. The extraction conditions

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