Ciriminna, R.; Fidalgo, A.; Scurria, A.; Ilharco, L.M.; Pagliaro, M. Pectin: New Science and Forthcoming Applications of the Most Valued Hydrocolloid. Food Hydrocolloids 2022, 127, 107483, doi:10.1016/j.foodhyd.2022.107483.
Ciriminna, R.; Fidalgo, A.; Scurria, A.; Ilharco, L.M.; Pagliaro, M. Pectin: New Science and Forthcoming Applications of the Most Valued Hydrocolloid. Food Hydrocolloids 2022, 127, 107483, doi:10.1016/j.foodhyd.2022.107483.
Ciriminna, R.; Fidalgo, A.; Scurria, A.; Ilharco, L.M.; Pagliaro, M. Pectin: New Science and Forthcoming Applications of the Most Valued Hydrocolloid. Food Hydrocolloids 2022, 127, 107483, doi:10.1016/j.foodhyd.2022.107483.
Ciriminna, R.; Fidalgo, A.; Scurria, A.; Ilharco, L.M.; Pagliaro, M. Pectin: New Science and Forthcoming Applications of the Most Valued Hydrocolloid. Food Hydrocolloids 2022, 127, 107483, doi:10.1016/j.foodhyd.2022.107483.
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
Chemistry and Materials Science, Biomaterials
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.