Microwave-Assisted Extraction of Pectin from Pickled Cabbage Waste: Process Optimisation, Characterisation and Application in Low-Sugar Jam
This study optimised pectin extraction from pickled cabbage waste using microwave-assisted extraction (MAE), characterised the extracted pectin, and explored its potential for low-sugar jam production. The Box–Behnken design concluded that the optimal conditions are 539 W (microwave power), 116 s (time), and pH 1.5, yi...