Functional properties of citric acid extracted mango peel pectin as related to its chemical structure

Kermani, Zahra Jamsazzadeh; Shpigelman, Avi; Pham, Huong Tran Thuy; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodhyd.2014.10.018

Cited by 75 publications

(22 citation statements)

References 53 publications

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“…Solvents used in pectin extraction are classified into four groups: water and buffers, calcium chelators, acids and bases. Acetic, citric, hydrochloric, nitrogen and sulphuric acids facilitated the extraction of pectin [ 146 , 147 , 148 ]. The type and concentration of acid affect the yield, physico-chemical and functional properties of pectin [ 145 , 149 ].…”

Section: Grape Pomace Pectic Substancesmentioning

confidence: 99%

The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances

Spinei

Oroian

2021

Foods

101

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Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry.

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Section: Grape Pomace Pectic Substancesmentioning

confidence: 99%

The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances

Spinei

Oroian

2021

Foods

101

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“…The types of non-agricultural land and their potential availability for bioenergy production have been discussed [ 13 ]. Second-generation feedstock sources are abundant, such as mango peel, rambutan seed, acai seed, coffee residues (husk, pulp, and coffee cut-stems), peanut hull, and paper mulberry, which have been studied for producing biofuel or high-value compounds over the past few years [ 15 – 21 ]. However, the use of lignocellulosic biomass resources is still limited by less mature manufacturing technologies due to the demands for complicated pretreatment processes and high-cost equipment and reagents.…”

Section: Categorizing Generations Of Plant Feedstocksmentioning

confidence: 99%

Recent advances in the valorization of plant biomass

Ning

Yang

et al. 2021

Biotechnol Biofuels

178

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Plant biomass is a highly abundant renewable resource that can be converted into several types of high-value-added products, including chemicals, biofuels and advanced materials. In the last few decades, an increasing number of biomass species and processing techniques have been developed to enhance the application of plant biomass followed by the industrial application of some of the products, during which varied technologies have been successfully developed. In this review, we summarize the different sources of plant biomass, the evolving technologies for treating it, and the various products derived from plant biomass. Moreover, the challenges inherent in the valorization of plant biomass used in high-value-added products are also discussed. Overall, with the increased use of plant biomass, the development of treatment technologies, and the solution of the challenges raised during plant biomass valorization, the value-added products derived from plant biomass will become greater in number and more valuable.

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“…Pectin is a complex hetero-polysaccharide, which is present in nature (fruits and vegetables in particular) as a structural element of the cellular system of the plants (cell wall) with important roles in their physiology (Contreras-Esquivel et al, 2006;Voragen et al, 2009;Qiu et al, 2009;Jamsazzadeh-Kermani et al, 2015). Chemically are linear chains of D-galacturonic acid joined by α-1,4glycosidic linkages, which is partially esterified with methanol (Albertsheim et al, 1996 The amount of esterified units influences the properties and functional classification.…”

Section: Pectinmentioning

confidence: 99%