Pectin Extraction from Residues of the Cocoa Fruit ( Theobroma cacao L.) by Different Organic Acids: A Comparative Study

Ecuador is the world's fifth largest cocoa producer, generating hundreds of tons of residues from this fruit annually. This research generates value from the residual (cocoa pod husk) by using it as raw material to obtain pectin, which is widely used in the food and pharmaceutical industries. E...

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Bibliographic Details
Published in:	Foods Vol. 12; no. 3; p. 590
Main Authors:	Jarrín-Chacón, Jenny Paola, Núñez-Pérez, Jimmy, Espín-Valladares, Rosario Del Carmen, Manosalvas-Quiroz, Luis Armando, Rodríguez-Cabrera, Hortensia María, Pais-Chanfrau, José Manuel
Format:	Journal Article
Language:	English
Published:	Switzerland MDPI AG 30-01-2023 MDPI
Subjects:	Acids By-products Cellulose Citric acid Cocoa cocoa pod husk valorisation Comparative analysis Comparative studies Design of experiments Enzymes Equivalence Esterification Food Food industry Food science Fruits Fumaric acid Identification and classification Influence Malic acid Organic acids Pectin Pharmaceutical industry Raw materials Residues response surface methodology Seeds Weight Ecuador United States > US central composite design fumaric acid cocoa pod husk valorisation pectin citric acid response surface methodology malic acid
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