Extraction, Characterization, and Applications of Pectins from Plant By-Products
Source abstract
Abstract
Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are polysaccharides composed of a large linear segment of α-(1,4) linked d-galactopyranosyluronic acids interrupted by β-(1,2)-linked l-rhamnoses and ramified by short chains composed of neutral hexoses and pentoses. The characteristics and applications of pectins are strongly influenced by their structures depending on plant species and tissues but also extraction methods. The aim of this review is therefore to highlight the structures of pectins and the various methods used to extract them, including conventional ones but also microwave heating, ultrasonic treatment, and dielectric barrier discharge techniques, assessing physico-chemical parameters which have significant effects on pectin characteristics and applications as techno-functional and bioactive agents.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Polysaccharides and Plant Cell Walls · Polysaccharides Composition and Applications · Microbial Metabolites in Food Biotechnology
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
CNRS, SIGMA Clermont, Institut Pascal, Université Clermont Auvergne, F-63000 Clermont-Ferrand, France
Food Science and Technology Department, College of Agriculture, Isfahan University of Technology, Isfahan 84156, Iran
Institut Universitaire de France, 1 Rue Descartes, 75005 Paris, France
Laboratoire de Génie Enzymatique et Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d’Ingénieurs de Sfax, Université de Sfax, Sfax 3029, Tunisia
Funding
PHC Gundishapur
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