Chitosans and pectins are natural polysaccharides which show great potential in drug delivery systems. Chitosans are a family of strongly polycationic derivatives of poly-N-acetyl-D-glucosamine. This positive charge is very important in chitosan drug delivery systems as it plays a very important role in mucoadhesion (adhesion to the mucosal surface). Other chitosan based drug delivery systems i...

The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), ...

This work represents a comprehensive analysis of pedada fruit (Sonneratia caseolaris) as less desirable fruit, but valuable content such pectin which obtained through extraction using microwave assisted (MEA) method. Pectin is water-soluble fiber widely used functional component in the food and pharmaceutical industry. The focuses on comparison profile from Kepok banana peel. In addition, effec...

Jumbo squid (Dosidicus gigas) muscle proteins show low functionality with limited use in gel products. This work aims to assess the influence of adding the natural and commercially available fibre, amidated low-methoxyl pectin (at 0.5, 1.0, 1.5, 2.0 and 3.0%), on the physicochemical and functional characteristics of jumbo squid (Dosidicus gigas) mantle muscle gels. The addition of 0.5% fibre sh...

The aim of study was to extract pectin from papaya peel and study its physico‐chemical characteristics. Pectin was extracted using hydrochloric acid and citric acid, at different time, temperature and pH combinations. Extraction was done at temperatures 60°C, 70°C and 80°C for time 30 mins, 45 mins and 60 mins, and pH 2, 2.5 and 3.0 respectively. Using hydrochloric acid, the yield of pectin was...

Cocoa pod (Theobroma cacao L.) are composed of 75% cocoa husk which is discarded as waste during the processing beans. Utilization has been studied, including a source pectin. Conventional pectin extraction tends to take long time, so it necessary develop new method. Microwave-assisted (MAE) used because more efficient. In this study, effect microwave power and husk-solvent ratio on yield chara...

Pectin is one of the most widely used functional polysaccharide, which extensively in food, biotechnological, chemical, cosmetic, and pharmaceutical industries. can be suitably extracted from apple pomace main by-product juice industry. In this study, pectin obtained microwave assisted extraction (MAE) conventional (CE) were compared terms yield, time temperature. The type acids namely organic ...