Valorization of rambutan peel ( Nephelium lappaceum L.) byproducts through pulsed electric field-assisted green extraction of pectin optimized by response surface methodology

Sustainable Food Technology 2026 Open access

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Authors: Luqman Agung Wicaksono, Ganes Aurora Santoso, Muhammad Alfid Kurnianto, Anugerah Dany Priyanto, Teeradate Kongpichitchoke, Muhammad Rosyid Wardianto
DOI: 10.1039/d5fb00658a
Cited by: 1
References: 41

Abstract

Pulsed electric field–assisted extraction combined with response surface methodology was applied to valorize rambutan peel into high-quality pectin with improved yield, methoxyl content, and functional properties.

Fields of Study & Subjects

Polysaccharides and Plant Cell Walls Microbial Inactivation Methods Proteins in Food Systems

Publication details

Journal / source
Sustainable Food Technology
Publisher
Royal Society of Chemistry (RSC)
Volume
4
Issue
3
Pages
2760–2776
Publication date
1 January 2026
Language
EN