Demonstrates an efficient method to extract pectin from rambutan peel, suggesting a sustainable approach to using fruit by-products.
The global demand for sustainable food ingredients has driven interest in fruit by-products valorization into high-value compounds. Rambutan (Nephelium lappaceum L.) peel, an underutilised fruit by-product, contains abundant pectin which...
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Wicaksono et al. (2025) studied this question.
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