Extraction of pectins from citrus fruits, their qualitative and quantitative analysis for application in the medical and food industries

Abstract

The paper provides scientific substantiation and experimental confirmation of feasibility, prospects, and simplicity of production of high-quality purified pectin through preliminary multistage extraction of pectin-containing plant raw material, its acid hydrolysis and subsequent precipitation of pectin in the form of calcium salt. One of the most important physical and chemical properties of pectin substances is their ability to sorb and remove toxic substances from the body. These properties make pectin valuable for preventive nutrition, and as a biologically active food supplement.