Journal
FOOD REVIEWS INTERNATIONAL
Volume 38, Issue 3, Pages 282-312Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/87559129.2020.1733008
Keywords
Enzymatic extraction; food systems; gelling; green chemistry; microwave; rheology; ultrasound
Categories
Funding
- Carnegie Corporation of New York
- DST/NRF Centre of Excellence in Food Security
- Tertiary Education Commission [T0712]
Ask authors/readers for more resources
Pectin, a polysaccharide found in plant cell walls, is traditionally used as a gelling agent in food products like jam. In addition to citrus peels and apple pomace, by-products of tropical and sub-tropical fruits also have potential as pectin sources. Conventional pectin extraction methods require energy and the use of mineral acids, but non-conventional green extraction methods are being explored for their efficiency and sustainability.
Pectin, a polysaccharide, is ubiquitously found in cell wall of higher plants. It is traditionally used in the preparation of jam, jellies, and marmalades as a gelling agent. New applications of pectin continue to emerge, making pectin extraction and commercialisation an attractive investment. Commercially available pectin is extracted from citrus peels and apple pomace worldwide. However, a number of tropical and sub-tropical fruits by-products represent potential sources of pectin which can also be capitalised. It is to be noted that conventional extraction of pectin requires a lot of energy and involves the use of mineral acids. In line with sustainable development goals, studies have been undertaken to assess the efficiency of non-conventional green extraction methods, such as microwave-assisted extraction, ultrasound-assisted extraction, and enzyme-assisted extraction, on the yield and characteristics of pectin extracted from tropical and sub-tropical fruits. The present review article compares and discusses the effects of conventional and non-conventional pectin extraction techniques on the extraction of pectin from tropical and sub-tropical fruits by-products, as well as the potential applications of pectin extracted from these materials.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available