Hot acid extraction, characterisation and scavenging activity of pectin from hylocereus polyrhizus

• Main Authors: Ahmad Fadzillah, Nurrulhidayah, Othman, Rashidi, Mohd Hassan, Norazian, Muhammad, Nurul Widad Fitri, Abu Bakar, Ainaa Eliah, Noh, Nur Hidayah, Mahmad, Noraini
• Format: Article
• Language: English
• Published: SET Publisher 2019
• Subjects: QD Chemistry; RS Pharmacy and materia medica; SB Plant culture; TP248.13 Biotechnology; TP368 Food processing and manufacture
• Online Access: http://irep.iium.edu.my/75078/1/75078_Hot%20Acid%20Extraction%2C%20Characterisation.pdf; http://irep.iium.edu.my/75078/; http://setpublisher.com/downloads/jpansv9n5a6/; https://doi.org/10.29169/1927-5951.2019.09.05.6

Gelatin is extensively added to the food products for quality improvements of food entities. The role of gelatin as food thickener, texturizer, stabilizer, ingredient and as an animal based source has restricted its liberal use. However, the usage of this animal-based food quality improver has becom...