Valorization of Cocoa Husks: Pectin Recovery

<table class="fixed-width table-group" id="tab2"><tr><td><table class="table"><colgroup><col style="width:5.21em"/><col style="width:8.75em"/><col style="width:5.00em"/><col style="width:8.75em"/><col style="width:5.17em"/><col style="width:8.75em"/></colgroup><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr class="thead"><td class="align_center" colspan="6">Ratio extract to 99.8% ethanol</td></tr><tr class="thead"><td class="align_left" colspan="2"> 1:7</td><td class="align_left" colspan="2"> 1:4</td><td class="align_left" colspan="2"> 1:2</td></tr><tr><td class="thead-hr" colspan="6"><hr/></td></tr><tr><td class="align_left">%DM</td><td class="align_center">Acetylation degree</td><td class="align_center">%DM</td><td class="align_center">Acetylation degree</td><td class="align_center">%DM</td><td class="align_center">Acetylation degree</td></tr><tr><td class="align_left">30.6 ± 0.8</td><td class="align_center">1.6 ± 0.1</td><td class="align_center">31.0 ± 0.5</td><td class="align_center">1.5 ± 0.1</td><td class="align_center">30.8 ± 0.7</td><td class="align_center">1.9 ± 0.1</td></tr><tr class="table-tr"><td colspan="6"><hr class="tbody-hr"/></td></tr></table></td></tr><tr class="table-fn"><td><div>Values are mean ± standard deviations for n = 3.<br/></div></td></tr></table>

<div>Characteristics of pectin obtained with different ratios extract to 99.8% ethanol.</div>

International Journal of Food Science

Valorization of Cocoa Husks: Pectin Recovery

Table 2