Pectins are plant cell wall natural heteropolysaccharides composed mainly of α-1-4 d-galacturonic acid units, which may or may not be methyl esterified, possesses neutral sugars branching that harbor functional moieties. Physicochemical features as pH, temperature, ions concentration, and cosolute presence, affect directly the extraction yield and gelling capacity of pectins. The chemical and structural features of this polysaccharide enables its interaction with a wide range of molecules, a property that scientists profit from to form new composite matrices for target/controlled delivery of therapeutic molecules, genes or cells. Considered a prebiotic dietary fiber, pectins meetmany regulations easily, regarding health applications within the pharmaceutical industry as a raw material and as an agent for the prevention of cancer. Thus, this review lists many emergent pectin-based composite materials which will probably palliate the impact of obesity, diabetes and heart disease, aid to forestall actual epidemics, expand the ken of food additives and food products design.

Pinto bean meals with 18, 20, and 22% moisture were extruded at 140, 160 and 180ЊC, using screw speeds of 150, 200 and 250 rpm in a single-screw laboratory extruded. Expansion index, bulk density, water absorption and solubility indices, in vitro protein digestibility, and trypsin inhibitor activity in extrudate were measured. Temperature and feed moisture influenced (p<0.05) expansion index, bulk density, water absorption index and in vitro protein digestibility. Water solubility index was affected by temperature only. Trypsin inhibitors were inactivated completely for all conditions. Screw speed had no effect on any dependent variable. Best product was produced with 22% feed moisture at 160ЊC.

Blends made of wheat flour and bean meal at various levels of moisture and bran content, were subjected to extrusion cooking by varying temperature and screw speed. Extrudates were analysed for expansion index, bulk density, apparent viscosity, water absorption index and water solubility index using a secondorder rotatable central composite design. Excepting water absorption index, functional properties were significantly affected ( p50.05) by levels of moisture, bran or extrusion conditions. Expansion index decreased with increasing levels of moisture in the blends; for bran the effect was the inverse. Response surface solution for apparent viscosity was maximum at 24% levels of moisture, 209 r.p.m., 1808C and 10% bran. For water absorption index the response surface solution was a saddle point, with a minimum at 29% levels of moisture, 232 r.p.m., 1778C and 25% bran. The higher apparent viscosity and lower absorption index reflected minor damage to starch and proteins, which was attributed to a protective role of the added fibre.

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