Sterilization treatments on polysaccharides: Effects and side effects on pectin (original) (raw)

Role of Pectin in Food Processing and Food Packaging

Pectins - Extraction, Purification, Characterization and Applications [Working Title]

Pectin is a branched heteropolysaccharide consisting of long-chain galacturonan segments and other neutral sugars such as rhamnose, arabinose, galactose, and xylose. It forms a matrix with celluloses and hemicelluloses and contributes to the cell structure. Due to the presence of several sugar moieties and different levels of methyl esterification, pectin does not have defined molecular weight like other polysaccharides. Pectin has wide applications. It is used as emulsifier, gelling agent, thickener, stabilizer, and fat or sugar replacer in low-calorie foods. Pectin and pectinderived oligosaccharides can also be used as an important ingredient in functional foods. In recent past, a new application envisaged for pectin polymers as edible films or coating. These films act as natural barrier for exchange of moisture, gases, lipids, and volatiles between food and environment, and protect fruits and vegetable from microbial contamination. The degree of esterification of pectin and other structural modifications defines the functional properties. Herein, various functional properties of pectin in relation to food processing and packaging are discussed.

A Review on Pectin: Chemistry due to General Properties of Pectin and its Pharmaceutical Uses

OMICS INTERNATIONAL, 2012

Pectin, a naturally occurring polysaccharide, has in recent years gained increasingly in importance. The benefits of natural pectin are also more and more appreciated by scientists and consumer due to its biodegradability. Pectin is the methylated ester of polygalacturonic acid. It is commercially extracted from citrus peels and apple pomace under mildly acidic conditions. Pectin’s are divided into two major groups on the basis of their degree of esterification. The association of pectin chains leads to the formation of the three dimensional networks that is to gel formation. The pectin, by itself or by its gelling properties, was employed in pharmaceutical industry, health promotion and treatment. Pectin’s have been utilized for their functionality in foods for many years. Ubiquitous in the conserves and preserves industries, development of pectin’s has centred on its use to impart texture in high sugar systems. This review will discuss the importance of pectin and its chemistry, general properties of pectin, and its gel formation mechanism and properties.

AN OVERVIEW ON THE FUNDAMENTALS OF PECTIN

Pectin is an important polysaccharide with applications in foods, Pharmaceuticals, and a number of other industries. Its importance in the food sector lies in its ability to form gel in the presence of Ca2+ ions or a solute at low pH. In food industry, pectin is used in jams, jellies, frozen foods, and more recently in low?calorie foods as a fat and/or sugar replacer. Pilgim et al. (1991). It is used to reduced blood cholesterol and gastrointestinal disorders. Pectin is also used in various applications such as edible films, paper substitute, foams and plasticizers, etc. Pectins are heat sensitive, so temperature is monitored strictly during extraction in order to obtain the highest quality product. Pectins are most widely present in apple pomace and orange peel which are commercially extracted. It is used in low-sugar and low-fat applications. It has been used as a carrier for drug delivery to the gastrointestinal tract in the form of matrix tablets, gel beads, film-coated dose form. From a culinary perspective, pectin is widely used in enhancing the flavour properties in food. This review will discuss the importance, chemisty, gel formation mechanism and fundamental of pectin used in the food industry.

The effect of different storage temperatures on the physical properties of pectin solutions and gels

Polymer Degradation and Stability, 2010

  1. The effect of different storage temperatures on the physical properties of pectin solutions and gels. Polymer Degradation and Stability, 95 (12). Abstract The stability (in terms of viscosity and gel strength) of pectin solutions and gels potentially plays an important role in their behaviour and functional properties in a wide range of applications and therefore any changes over time must be understood. The gel strength of pectin gels and intrinsic viscosity of pectin solutions at different temperatures (4°C, 25°C and 40°C) have been investigatied using a "rolling ball" viscometer and a texture analyser respectively. Both the intrinsic viscosity ([η]) and gel strength decrease with increased storage time, although this more pronounced at elevated temperatures. The changes in intrinsic viscosity with storage time and temperature were used to determine the depolymerisation constant (k).

Edible films from pectin: Physical-mechanical and antimicrobial properties - A review

Food Hydrocolloids, 2014

Pectin is one of the main components of the plant cell wall chemically constituted by poly a1e4galacturonic acids. According to its degree of esterification with methanol, pectin can be classified as high methoxyl pectin or low methoxyl pectin. In food industry, pectin is listed as generally recognized as safe (GRAS) by the Food and Drug Administration and is used as gelling, stabilizing, or thickening agent in food products such as jams, yoghurt drinks, fruity milk drinks, and ice cream. Due to its biodegradability, biocompatibility, edibility, and versatile chemical and physical properties (such as gelation, selective gas permeability, etc), pectin is a suitable polymeric matrix for the elaboration of edible films intended as active food packaging. Active packaging is a packaging system which possesses attributes beyond basic barrier properties that are achieved by adding active ingredients in the packaging material and/or using functionally active polymers. When the packaging system has antimicrobial activity, the packaging limits or prevents the microbial growth by extending the lag period and reducing the growth rate of microorganisms. This review describes the main methods for elaborating pectin edible films, principal characterization techniques for determining their physical-mechanical properties, and applications of pectin edible films as antimicrobial food packaging. Finally, legislation and future trends regarding the use of pectin edible films are also discussed.

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

Coatings

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 poly...

Pectin quantity, composition and physicochemical behaviour as influenced by the purification process

Food Research International, 2009

To examine the purification procedure effect on the pectin amount, purity, macromolecular characteristics, and gelling ability, three pectin isolates, namely, alcohol (APP)-, dialysis (DPP)-, and metal ion (MPP)purified pectins are obtained from acid extracts of yellow passion fruit rind using alcohol-precipitation, dialysis, or ion-binding precipitation. The results show that the amount of MPP (4.1 g/100 g) is significantly (p < 0.05) lower than the amount of the two other pectins (6.8-7.5 g/100 g). In contrast, MPP has a higher galacturonic acid (78.9 g/100 g) and lower neutral sugar (9.7 g/100 g), ash (0.9 g/100 g), and protein (1.4 g/100 g) contents than the remainder (62.4-70.1, 16.0-17.8, 2.7-5.8, 3.1-3.2 g/100 g, respectively). Molecular-weight distribution patterns suggest that MPP is free of neutral sugar oligosaccharide contaminants unlike the others, especially APP. Therefore, the term of 'the galacturonic acid yield' is introduced to complement the conventional term of 'the pectin yield'. Furthermore, MPP gel preparation is likely to set more rapidly, with the gel formed achieving a much higher strength. It is concluded that the pectin amount, composition, and physicochemical properties can be considerably affected by the purification mode.

Natural Pectin Polysaccharides as Edible Coatings

The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

Isolation of pectin from vegetable waste and study of its physical and chemical properties

E3S Web of Conferences

Currently, the deterioration of the environmental situation is due to the fact that tens of thousands of substances are introduced into the environment every year, which are characterized by toxic properties for humans and affect the change in the nutritional status of the population. A significant part of substances with carcinogenic and mutagenic effects enter the human body with water and food. As known, pectin has the ability to bind these substances and remove them from the body. This principle is based on the use of pectin as an additive in various products for therapeutic and prophylactic purposes, as well as for the manufacture of medicines. This article presents the results of the extraction of food pectin from carrot and pumpkin cake, its hydrolysis, as well as the study of the physicochemical properties of pectin. The paper presents the results of IR spectroscopy and pectin substances of carrot cake, determination of their molecular weight.