4.6 Review

Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications

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Review Food Science & Technology

Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review

Marie Carene Nancy Picot-Allain et al.

Summary: 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.

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