Functional fermented beverage made with apple, tibicos, and pectic polysaccharides from prickly pear (Opuntia ficus‐indica L. Mill) peels

The extraction of pectic polysaccharides from Opuntia ficus‐indica peels was performed by two methods: acid hydrolysis (0.1N HCl; 70% ethanol, pH = 1.5), by the use of different ratios of sample/solvent (1:5, 1:7 wt/vol) at 90 ± 0.1℃ for 40 min and ultrasound‐assisted extraction with amplitude of 30...

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Veröffentlicht in:	Journal of food processing and preservation 2021-09, Vol.45 (9), p.n/a
Hauptverfasser:	Álvarez, Saúl Alberto, Rocha‐Guzmán, Nuria Elizabeth, Moreno‐Jiménez, Martha Rocío, Gallegos‐Infante, José Alberto, Pérez‐Martínez, Jaime David, Rosas‐Flores, Walfred
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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