Prosky, "Chemistry and enzymology of pectins," in Advanced Dietary Fibre Technology, pp.
Rolin, "Commercial pectin preparations," in Pectins and their Manipulation, G.
Pectin was extracted from the CPHs at ~50[degrees]C with hot water (HWSP) and 4%w/v hot aqueous citric acid (CASP) as reported elsewhere [23, 25].
Formulation 1 was designed to achieve immediate drug release while formulations F2-F5 were intended for modified drug release and contained CPH pectin as the release modifier.
Pectin has been investigated as matrix controlled systems [6, 12].
And even if they didn't know anything about
pectin, they knew that some fruits, such as 'Concord' grapes, jelled easily, but other fruits, such as strawberries, needed to be cooked down a lot.
Canteri et al., "Physicochemical properties of modified citrus
pectins extracted from orange pomace," Journal of Food Science and Technology, vol.
In the present study, other than Bacillus species some of the novel strains obtained like Klebsiella veriicola, Brevibacillus laterosporus, Ewingella americana, Providencia vermicola and Klebsiella oxytoca demonstrated significant levels of pectinolytic enzymes capable of hydrolyzing
pectin.
Pectin, a soluble fiber best known as a gelling agent and widely used in jams, jellies, marmalade and fruit conserves, has quickly become an essential part of the global ingredient and dietary supplement markets.
The increasing consumption of convenience food is likely to have a favorable influence on the growth of the fruit
pectin market in the years to come.