Microwave-assisted extraction of pectin from jackfruit rinds using different power levels

• Main Authors: Koh, Pei Chen, Leong, Chia Ming, Mohd Adzahan, Noranizan
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/40808/1/52%20IFRJ%2021%20%2805%29%202014%20Koh%20643.pdf; http://psasir.upm.edu.my/id/eprint/40808/; http://www.ifrj.upm.edu.my/21%20%2805%29%202014/52%20IFRJ%2021%20%2805%29%202014%20Koh%20643.pdf

Pectin is a heterogeneous branched polysaccharide with complex structure. Microwave-assisted extraction (MAE) is more efficient in extracting pectin compared to conventional method. The objective of this study was to compare the efficiency of microwave-assisted pectin extraction against conventional...