Pectin is a structural polysaccharide present in plants that primarily consists of galacturonic acid units. This Review discusses the chemistry of pectin, including its composition and molecular weight. Pectin is conventionally extracted from agricultural waste (fruit and vegetable peels) using an acidic or basic aqueous medium at high temperatures. These processes are time- and energy-consuming and also result in severe environmental problems due to the production of acidic effluents and equipment corrosion. As pectin usage is increasing in food industries for developing different products and it is also used as an excipient in pharmaceutical products, better extraction procedures are required to maximize the yield and purity. The Review encompasses various alternate green approaches for the extraction of pectin, including traditional acid extraction and various emerging technologies such as deep eutectic solvent-based extraction, enzyme-assisted extraction, subcritical fluid extraction, ultrasound-assisted extraction, and microwave-based extraction, and evaluates the yield and physicochemical characteristics of the extracted pectin. This work aims to provide a platform for attracting more thorough research focused on the engineering of novel and more efficient green methods for the extraction of pectin and its utilization for various biotechnological purposes.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10723649 | PMC |
| http://dx.doi.org/10.1021/acsomega.3c04010 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Optimization and characterization of physicochemical, morphological, structural, thermal, and rheological properties of microwave-assisted extracted pectin from Dillenia indica fruit.
Int J Biol Macromol
January 2025
Department of Food Engineering and Technology, Tezpur University, Napaam, Sonitpur, Tezpur, Assam, India. Electronic address:
Microwave-assisted extraction of pectin from Dillenia indica (DI) fruit was optimized using Box-Behnken design to maximize yield and quality. Parameters such as solid:solvent (1:10-1:30), microwave power (200-600 W), and extraction time (4-10 min) were varied to determine the optimal conditions. Through experimentation, the optimized extraction parameters were identified as 1:23.
View Article and Find Full Text PDFCharacterization of Major Cell-Wall-Degrading Enzymes Secreted by spp. Isolate Z1-1N Causing Postharvest Fruit Rot in Kiwifruit in China.
Biology (Basel)
December 2024
Key Laboratory City for Study and Utilization of Ethnic Medicinal Plant Resources of Western Guizhou Province, Liupanshui Normal University, Liupanshui 553004, China.
Pathogen-induced fruit decay is a significant threat to the kiwifruit industry, leading to considerable economic losses annually. The cell-wall-degrading enzymes (CWDEs) secreted by these pathogens are crucial for penetrating the cell wall and accessing nutrients. Among them, species are recognized as major causal agents of soft rot in kiwifruit, yet their pathogenic mechanisms are not well understood.
View Article and Find Full Text PDFSustainable microwave-based eutectic mixture assisted purification of low-methoxy pectin and its role as an edible emulsifier in carrot jam preparation.
Food Chem
December 2024
Green Separation Engineering Laboratory, School of Chemical & Biotechnology, SASTRA Deemed to be University, Thanjavur, India. Electronic address:
An optimized microwave-assisted low methoxyl pectin extraction procedure was described. Six task specific deep eutectic solvents (TDES) were used in the extraction of pectin from bilimbi (LMABP) and pomelo peels (LMCGP). Response surface methodology-based optimization of the parameters like feed-to-solvent ratio, extraction time, and microwave power level results in 72.
View Article and Find Full Text PDFSelection of alkaliphilic Bacillus pectate lyases based on reactivity and pH-dependent stability in simulated environment for industrial applications.
Carbohydr Res
December 2024
Quantitative Biology Lab, Department of Integrative Biology, School of Bio Sciences and Technology, Vellore Institute of Technology (VIT Deemed to Be University), Vellore, Tamil Nadu, India. Electronic address:
Pectate lyases, known for their alkaliphilic nature, are ideal for industrial applications that require specific pH conditions, particularly in industries such as textiles and pulp extraction. These enzymes, primarily from the polysaccharide lyase family 1 (PL1) of different microbial sources, play a vital role in polysaccharide degradation. Given the potent pectinolytic activity of Bacillus pectate lyases, targeting these enzymes is crucial for identifying the most effective candidates.
View Article and Find Full Text PDFOptimizing Pectin Yield From Burmese Grape () Peels Using Box-Behnken Design and Quality Evaluation.
Int J Food Sci
December 2024
Department of Agro-processing, Faculty of Agriculture, Bangabandhu Sheikh Mujibur Rahman Agricultural University (BSMRAU), Gazipur 1706, Bangladesh.
Pectin, a polysaccharide, is widely used as a gelling and thickening agent in the food industry. This study undertook optimization of pectin extraction from the peels of Lour. (Burmese grape or lotkon), an abundantly grown wild fruit in Bangladesh.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!