The scientists made a better way to get pectin from apple leftovers by using an enzyme called exo-polygalacturonase. They found that this method is more effective than using acid. When they used the enzyme at a certain temperature, pH, and for 60 hours, they got 31.0% pectin, while the acid method only gave 8%. The pectin from the enzyme was also higher quality than the acid one; it was purer and had more methoxyl. Plus, the enzyme method gave pectin with a higher average molecular weight. So, using this enzyme is a good way to get more and better pectin from apple pomace.