Trends in "green" and novel methods of pectin modification-A review

被引：87

作者：

Basak, Somnath ^{[1
]}

Annapure, Uday S. ^{[1
,2
]}

机构：

[1] Inst Chem Technol, Food Engn & Technol Dept, Mumbai 400019, Maharashtra, India

[2] Inst Chem Technol, Marathwada Campus, Jalna 431213, India

来源：

CARBOHYDRATE POLYMERS | 2022年 / 278卷

关键词：

Pectin; Physical modification; Pectic oligosaccharides; Pectic enzymes; Cold plasma; SUGAR-BEET PECTIN; HIGH HYDROSTATIC-PRESSURE; SWEET-POTATO PECTIN; EMULSIFYING PROPERTIES; RHEOLOGICAL PROPERTIES; CITRUS PECTIN; CROSS-LINKING; ELECTROSTATIC COMPLEXATION; EMULSIFICATION PROPERTIES; ANTIOXIDATION ACTIVITIES;

D O I：

10.1016/j.carbpol.2021.118967

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Modification of hydrocolloids to alter their functional properties using chemical methods is well documented in the literature. There has been a recent trend of adopting eco-friendly and "green" methods for modification. Pectin, being a very important hydrocolloid finds its use in various food applications due to its gelling, emulsifying, and stabilizing properties. The adoption of various "green" methods can alter the properties of pectin and make it more suitable for incorporation in food products. The novel approaches such as microwave and pulsed electric field can also be utilized for solvent-free modification, making it desirable from the perspective of sustainability, as it reduces the consumption of organic chemicals. Pectic oligosaccharides (POSs) produced via novel approaches are being explored for their biological properties and incorporation in various functional foods. The review can help to set the perspective of potential scale-up and adoption by the food industry for modification of pectin.

引用

页数：22

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