Extraction of pectin from persimmon (Diospyros kaki L.)

Marina Talamini Piltz, Ana Beatriz Ungaro Lopes,Luciana Gibbert,Claudia Carneiro Hecke Krüger

Applied Food Research（2022）

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摘要

•Pectin extraction adds value from Fuyu persimmon that would be discarded during harvest time.•Enzymatic extraction results in esterification degree (DE) values between 82.2 – 91.1%.•Acid extraction results in DE values ranging from 14.8 to 18.1%.•Pectins extracted from the byproducts (peels and seeds) have the highest yield.

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关键词

Persimmon,Pectin,Acid extraction,Enzymatic extraction

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