In this study, characteristics of pectin from grapefruit peel by
ultrasonic-assisted extraction were investigated as compared with
those of pectin extracted by conventional heating extraction. The
properties of extracts were influenced by the extraction methods.
The results showed that UP had lower molecular weight, polydispersity
and degree of methoxylation but higher degree of acetylation
than those of CP. The chemical properties were analyzed by
FTIR, NMR and XRD. Further, rheological properties were evaluated
and thermal analysis indicated UP possessed higher thermal stability,
which was superior to CP. On the other hand, UP exhibited
excellent bioactivity including antioxidant activity and lipase
inhibitory capacity, which need further investigations to explore its
value in the field of food industry