The use of EMI methods involving mixing, heating and maintenance of samples in an acidic medium
to extract pectins has been also proposed. Zouambia et al. introduced a new approach for pectins
extraction from citrange albedos [45]. In this study, the extraction yield, composition and physico-chemical
characteristics of pectins extracted by electromagnetic induction heating were studied and compared
with those obtained by direct boiling. EMI methods were also evaluated at different extraction times and
power levels. A considerable reduction in time was observed by using EMI, since only 30 min were
necessary to obtain pectins extraction yield (24%) similar to those obtained with conventional heating
methods for 90 min. This innovative method can be suggested as an alternative for pectins extraction
with short times, good yield and maintaining the main physico-chemical properties of pectins.