Emerging concepts in the nutraceutical and functional properties of pectin—A Review

Naqash, Farah; Masoodi, F.A.; Rather, Sajad A.; Wani, Sajad Mohd; Gani, Adil

doi:10.1016/j.carbpol.2017.03.058

Cited by 367 publications

(174 citation statements)

References 154 publications

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“…Pectin – soluble dietary fiber – has been associated with anti‐cancer activity and with a reduction of cholesterol and serum glucose . Pectin content increased when using the highest content of fruit purée, as previously concluded by Nowicka et al .…”

Section: Resultssupporting

confidence: 62%

Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)

Cano‐Lamadrid

Nowicka

Hernández³

2018

J Sci Food Agric

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A positive effect of the addition of minor crops (fig, jujube and quince) was observed on the nutritional and functionality of the novel pomegranate smoothies. Moreover, the addition of jujube contributed to an enrichment of the final smoothies in vitamin C and organic acids, while an increase of pectin content was found in fig and quince pomegranate based smoothies. Therefore, the blend of minor Mediterranean crop purées with pomegranate juice to produce smoothies is a good strategy to promote the consumption of these healthy but underutilized fruits. © 2018 Society of Chemical Industry.

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Section: Resultssupporting

confidence: 62%

Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)

Cano‐Lamadrid

Nowicka

Hernández³

2018

J Sci Food Agric

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“…Packages obtained from pectin alone have excellent oxygen barrier, aroma preservation, oil barrier, but they are not effective against moisture due to their hydrophilic nature . However, pectin‐based packaging generally does not correspond to the physical properties of conventional packages, limiting its practical application …”

Section: Introductionmentioning

confidence: 99%

“…[14] However, pectinbased packaging generally does not correspond to the physical properties of conventional packages, limiting its practical application. [6,15] Nanostructures addition in polysaccharide matrices may allow the preparation of nanocomposite films with improved physical properties. In addition, adding nanomaterials also improves barrier properties and stability of packaging.…”

Section: Introductionmentioning

confidence: 99%

Development of bionanocomposites of pectin and nanoemulsions of carnauba wax and neem oil pectin/carnauba wax/neem oil composites

et al. 2019

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The search for biodegradable materials motivated the development of new materials for the food industry. Biomaterials (pectin, starch, and chitosan) are considered promising biodegradable polymers for developing or improving materials. This study aimed to develop biodegradable bionanocomposite films with neem oil and carnauba wax nanoemulsion using pectin (high methyl esterification) polymer matrix; and to evaluate the nanoemulsions effects on the water vapor permeability (WVP), mechanical, thermal, and biodegradability properties of the films. Nanoemulsions were characterized by the polydispersity index and mean particle diameter. These results showed an average diameter of 59 to 69 nm. The pectin and 30% of neem oil nanoemulsions showed a 27% reduction in WVP. In addition, the mechanical property was optimized. Young module showed a 66% to 75% reduction for pectin and 30% of carnauba wax film and pectin and 30% of neem oil film. In the biodegradability analysis was presented a very fast degradation in soil. In addition, there was no macroresidue formation in soil with neem oil films during the biodegradation process. This result showed a weight loss after 45 days of testing. Developed bionanocompositie materials have great potential for application in emerging packagings (edible films and coatings) for the food industry and agribusiness area (food and seeds).

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“…Pectin is abundantly present in waste streams of the citrus, apple, and sugar beet processing industries. Therefore valorizing these waste streams (for example, citrus peel, or sugar beet pulp), to obtain pectin for use as a biosorbent is an interesting area to explore (Christiaens et al, 2015a;Naqash, Masoodi, Rather, Wani, & Gani, 2017). Citrus peel was found to be the most effective in binding Cd 2+ (Schiewer & Patil, 2008), but also pectin modified with adipic acid (Li, Yang, Zhao, & Xu, 2007) or sugar beet pulp (Castro, Blázquez, González, Muñoz, & Ballester, 2017) were shown to effectively adsorb metal ions.…”

Section: Other Pectin Functionalitiesmentioning

confidence: 99%

“…Besides the use of pectin as a biosorbent, pectin is used in edible packaging, due to its ability to form strong complexes by interacting with divalent cations such as Ca 2+ (Naqash et al, 2017). It has been used to formulate edible packaging films as part or active food packaging (Espitia, Du, Avena-Bustillos, Soares, & McHugh, 2014).…”

Section: Other Pectin Functionalitiesmentioning

confidence: 99%

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

Celus

Kyomugasho

Loey

et al. 2018

Comp Rev Food Sci Food Safe

138

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Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its cation‐binding capacity, extracted pectin is frequently used for several purposes, such as a gelling agent in food products or as a biosorbent to remove toxic metals from waste water. Pectin can, however, possess a large variability in molecular structure, which influences its cation‐binding capacity. Besides the pectin structure, several extrinsic factors, such as cation type or pH, have been shown to define the cation binding of pectin. This review paper focuses on the research progress in the field of pectin‐divalent cation interactions and associated functional properties. In addition, it addresses the main research gaps and challenges in order to clearly understand the influence of pectin structural properties on its divalent cation‐binding capacity and associated functionalities. This review reveals that many factors, including pectin molecular structure and extrinsic factors, influence pectin–cation interactions and its associated functionalities, which makes it difficult to predict the pectin–cation‐binding capacity. Despite the limited information available, determination of the cation‐binding capacity of pectins with distinct structural properties using equilibrium adsorption experiments or isothermal titration calorimetry is a promising tool to gain fundamental insights into pectin–cation interactions. These insights can then be used in targeted pectin structural modification, in order to optimize the cation‐binding capacity and to promote pectin–cation interactions, for instance for a structure build‐up in food products without compromising the mineral nutrition value.

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Emerging concepts in the nutraceutical and functional properties of pectin—A Review

Cited by 367 publications

References 154 publications

Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)

Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purées (Ficus carica, Cydonia oblonga, and Ziziphus jujube)

Development of bionanocomposites of pectin and nanoemulsions of carnauba wax and neem oil pectin/carnauba wax/neem oil composites

Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities

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