Pectin content and composition from different food waste streams

被引：189

作者：

Mueller-Maatsch, Judith ^{[1
]}

Bencivenni, Mariangela ^{[1
]}

Caligiani, Augusta ^{[1
]}

Tedeschi, Tullia ^{[1
]}

Bruggeman, Geert ^{[2
]}

Bosch, Montse ^{[3
]}

Petrusan, Janos ^{[4
]}

Van Droogenbroeck, Bart ^{[5
]}

Elst, Kathy ^{[6
]}

Sforza, Stefano ^{[1
]}

机构：

[1] Univ Parma, Dept Food Sci, Parco Area Sci 59A,Univ Campus, I-43100 Parma, Italy

[2] Nutr Sci NV, Drongen, Belgium

[3] Leitat Technol Ctr, Barcelona, Spain

[4] IGV GmbH, Nuthetal, Germany

[5] Inst Agr & Fisheries Res, Merelbeke, Belgium

[6] Flemish Inst Technol Res, Mol, Belgium

来源：

FOOD CHEMISTRY | 2016年 / 201卷

关键词：

Pectin; Food waste; Uronic acid; Methylation degree; Acetylation degree; CELL-WALL POLYSACCHARIDES; DIETARY FIBER; NONSTARCH POLYSACCHARIDES; EXTRACTION CONDITIONS; CHEMICAL-COMPOSITION; BY-PRODUCTS; METHYLATION; ACETYLATION; POLYPHENOLS; SUBSTANCES;

D O I：

10.1016/j.foodchem.2016.01.012

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In the present paper, 26 food waste streams were selected according to their exploitation potential and investigated in terms of pectin content. The isolated pectin, subdivided into calcium bound and alkaline extractable pectin, was fully characterized in terms of uronic acid and other sugar composition, methylation and acetylation degree. It was shown that many waste streams can be a valuable source of pectin, but also that pectin structures present a huge structural diversity, resulting in a broad range of pectin structures. These can have different physicochemical and biological properties, which are useful in a wide range of applications. Even if the data could not cover all the possible batch by batch and country variabilities, to date this represents the most complete pectin characterization from food waste streams ever reported in the literature with a homogeneous methodology. (C) 2016 The Authors. Published by Elsevier Ltd.

引用

页码：37 / 45

页数：9

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