0000000000312722
AUTHOR
Antonela Ninčević Grassino
An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction
Abstract Background A large amount of food wastes and by-products are produced from farm to plate. They represent valuable sources for the production of high-added value compounds such as pectin. Pectin is the methylated ester of polygalacturonic acid and presents a wide range of applications in pharmaceutical and cosmetic products as well as in food industry such as gelling agent in fruit-based products, stabilizer in fruit and milk beverages and fruit filling for bakery and confectionary products, among others. Therefore, pectin recovery is of great importance. Scope and Approach The commercially available pectin is almost exclusively derived from citrus peels or apple pomace, by-products…
Analytical tools used for the identification and quantification of pectin extracted from plant food matrices, wastes and by-products: A review
Pectin is the methylated ester of polygalacturonic acid and has a wide range of applications. It can be used in food and animal feed as well as in pharmaceutical and cosmetic products. Pectin is traditionally used as a gelling agent in fruit-based products, as a stabilizer in some fruit juices and milk drinks and fruit filling for bakery and confectionary products, but their potential applications differ according to their chemical composition. Therefore, at this stage of development, it is of a great importance to find fast, reliable methods to not only identify and quantify pectin, but also to determine its chemical structure and composition when it is extracted from plant matrices, waste…