Mohamed Brahmi

Ultrasound-Assisted Recovery of Pectic Fractions from Grape Pomace: Combined Effects of Acid Type, pH, and Temperature on Physicochemical and Antioxidant Properties

Grape pomace represents an underexploited source of pectic polysaccharides whose properties are strongly influenced by extraction conditions. This study investigated the combined effects of acid type (citric acid or HCl), pH (1.5, 2.0 and 3.0), and temperature (55, 65 and 85 °C)...