Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

Abstract

Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit different structures depending on its source or extraction method. The extraction of pectin from various industrial by-products presents itself as a green option for the valorization of agro-industrial residues by producing a high commercial value product. Pectin is susceptible to physical, chemical, and/or enzymatic changes. The numerous functional groups present in its structure can stimulate different functionalities, and certain modifications can enable pectin for countless applications in food, agriculture, drugs, and biomedicine. It is currently a trend to use pectin to produce edible coating to protect foodstuff, antimicrobial bio-based films, nanoparticles, healing agents, and cancer treatment. Advances in methodology, use of different sources of extraction, and knowledge about structural modification have significantly expanded the properties, yields, and applications of this polysaccharide. Recently, structurally modified pectin has shown better functional properties and bioactivities than the native one. In addition, pectin can be used in conjunction with a wide variety of biopolymers with differentiated properties and specific functionalities. In this context, this review presents the structural characteristics and properties of pectin and information on the modification of this polysaccharide, its respective applications, perspectives, and future challenges.

Structural Elucidation and Antioxidant Activities of a Neutral Polysaccharide From Arecanut (Areca catechu L.)

“…In addition, the contents of uronic acid in PAP2, PAP3, and PAP4 were 6, 6, and 8.93%, respectively. The monosaccharide profiles of the three acid polysaccharides were different from those of pectin and coconut polysaccharides in other studies ( 24 , 25 ). The above results showed that there were significant differences not only in the monosaccharide spectrum between neutral polysaccharides and acidic polysaccharides but also in the monosaccharide spectrum among the three acidic polysaccharides ( 26 ).…”

Strategies to Improve the Barrier and Mechanical Properties of Pectin Films for Food Packaging: Comparing Nanocomposites with Bilayers

“…Pectin, a structural non-toxic anionic polysaccharide contained in the cell walls of many fruits, is used in the food industry as a thickening and stabilizing agent [14]. The monomer is galacturonic acid containing methylated ester groups [15,16]. The extent of methylated groups (DE) classifies it as either low methoxyl pectin (DE < 50) and high methoxyl pectin (DE > 50) [17].…”

Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective

“…These polysaccharides are water soluble and show excellent thickening, gelling properties, hydration capacity, and swelling. For these peculiar properties, they are used as an additive or ingredient for food in the preparation of jellies, jams, and marmalades but also in the pharmaceutical industry [126]. The richest source of pectins are citrus fruits peel, in particular lemon peel [127,128] but also apple pomace [129] and mango peel [130].…”