Thermal extraction and characterization of pectin from semi‐solid by‐products of the olive oil industry
This study highlights the potential of OMSbP-derived pectin as a biofunctional ingredient with antioxidant activity and thermal stability. The extraction method ensures a sustainable approach for utilizing olive industry by-products. Future research should explore its bioavailability and application in edible films and coatings. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Authors
- Elvira Marquez‐Paradas
- Sergio Montserrat‐de la Paz (ORCID: https://orcid.org/0000-0001-5400-3192)
- Carol López de Dicastillo (ORCID: https://orcid.org/0000-0003-0067-9765)
- África Fernández‐Prior (ORCID: https://orcid.org/0000-0002-8292-3081)
- Álvaro Villanueva (ORCID: https://orcid.org/0000-0001-8180-688X)
- María C. Millán-Linares (ORCID: https://orcid.org/0000-0002-5661-8366)
- Luna Barrera‐Chamorro
Institutions
- Consejo Superior de Investigaciones Científicas (ES)
- Instituto de la Grasa (ES)
- Instituto de Agroquímica y Tecnología de Alimentos (ES)
- Instituto de Biomedicina de Sevilla (ES)
- Hospital Universitario Virgen del Rocío (ES)
- Universidad de Sevilla (ES)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-04-29
- DOI
- https://doi.org/10.1002/jsfa.14316
- Citations
- 4
- Primary Topic
- Polysaccharides and Plant Cell Walls
- Type
- article
- Field-Weighted Citation Impact
- 7.00
Funders
- Universidad de Sevilla
- Ministerio de Ciencia, Innovación y Universidades
- Ministerio de Ciencia e Innovación
- Agencia Estatal de Investigación