*2.5. Extraction of Pectins*

Pectins from husk flour were extracted according to the experimental conditions reported by Fazio et al. [24]. The employed procedure was the conventional heating extractive method with citric acid [25,26].

Next, 10% (*w*/*v*) citric acid solution was added to husk flour (2 g) until pH of 2 was reached, creating a mixture which was magnetically stirred for 1 h at 90 ◦C. After cooling and centrifugation (5000× *g*, t = 30 min), the supernatant was added with an equal volume of absolute ethanol and then kept for 16 h at 4 ◦C in order to allow for pectin flotation. After centrifugation (Universal 320, Hettich Zentrifugen, Merck, Italy), the floating pectins were rinsed with absolute ethanol, solubilized in distilled water, added to an equal volume of acetone to decolourise the pectins [18], and left to stand at 4 ◦C for 12 h. Afterwards, the supernatant was separated by centrifugation at 5000× *g*, t = 15 min, and the gelatinous residue was dried under a vacuum. The extraction procedure was repeated three times and data expressed as mean ± standard deviation. All samples were characterized by FTIR, and SEM and DSC.
