Microwave-assisted extraction of pectin from pineapple peel

• Main Authors: Zakaria, Noorzetty Akhtar, A. Rahman, Roshanida, Abang Zaidel, Dayang Norulfairuz, Dailin, Daniel Joe, Jusoh, Mazura
• Format: Article
• Published: Penerbit UTM Press 2021
• Subjects: TP Chemical technology
• Online Access: http://eprints.utm.my/id/eprint/95238/; http://dx.doi.org/10.11113/MJFAS.V17N1.2164
• Institution: Universiti Teknologi Malaysia

Pineapple peel has the potential to become one of the sources for pectin production due to the high content of pectin in its dietary fibre composition. Pectin is used as food thickener, emulsifier, stabiliser and gelling agent in food industry. The conventional extraction process with long operating...