Optimization and characterization of physicochemical, morphological, structural, thermal, and rheological properties of microwave-assisted extracted pectin from Dillenia indica fruit

Microwave-assisted extraction of pectin from Dillenia indica (DI) fruit was optimized using Box-Behnken design to maximize yield and quality. Parameters such as solid:solvent (1:10–1:30), microwave power (200-600 W), and extraction time (4–10 min) were varied to determine the optimal conditions. Thr...

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Veröffentlicht in:	International journal of biological macromolecules 2025-03, Vol.295, p.139583, Article 139583
Hauptverfasser:	Choudhury, Nitamani, Nickhil, C., Deka, Sankar Chandra
Format:	Artikel
Sprache:	eng
Schlagworte:	Dillenia indica fruit Microwave-assisted extraction Morphological characteristics Pectin Physicochemical properties Rheological and functional properties
Online-Zugang:	Volltext
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