Preprint Review Version 1 Preserved in Portico This version is not peer-reviewed

Pectin: New Science and Forthcoming Applications of the Most Valued Hydrocolloid

Version 1 : Received: 24 November 2021 / Approved: 25 November 2021 / Online: 25 November 2021 (16:09:20 CET)

How to cite: Ciriminna, R.; Fidalgo, A.; Scurria, A.; Ilharco, L.; Pagliaro, M. Pectin: New Science and Forthcoming Applications of the Most Valued Hydrocolloid. Preprints 2021, 2021110486 (doi: 10.20944/preprints202111.0486.v1). Ciriminna, R.; Fidalgo, A.; Scurria, A.; Ilharco, L.; Pagliaro, M. Pectin: New Science and Forthcoming Applications of the Most Valued Hydrocolloid. Preprints 2021, 2021110486 (doi: 10.20944/preprints202111.0486.v1).

Abstract

From new understanding of pectin molecular structure and physiological effects on man up to new production methods and new applications, significant new knowledge of pectin has emerged in the last two decades (2010-2020). These developments open the route to new and unexpected applications of this uniquely complex heteropolysaccharide ubiquitous in plants and fruits well beyond its traditional use as food hydrocolloid. This study provides a unified perspective on the new science and technology of pectin. Furthermore, we offer an insight into forthcoming pectin uses from an expanded perspective taking into account selected technology and economic factors that, we argue in this study, will shortly impact the pectin production and uptake in many countries.

Keywords

Pectin; Food hydrocolloid; Green extraction; Heteropolysaccharide; Citrus; Bioeconomy

Subject

MATERIALS SCIENCE, Biomaterials

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