Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity.

K NidhinaBillu AbrahamCynthia Fontes-CandiaAntonio Martínez-AbadMarta Martínez-SanzPrakasan Nisha Amparo López-Rubio

Published in: Journal of the science of food and agriculture (2023)

The study confirmed the potential of pectin extracted from edible parts of jackfruit as a promising source of high-quality gelling pectin with antioxidant properties, for food applications. © 2022 Society of Chemical Industry.

Keyphrases

cell wall
oxidative stress
human health
risk assessment
climate change