A comprehensive review on the functionality and biological relevance of pectin and the use in the food industry
2024
Barrera Chamorro, Luna | Fernández Prior, África | Rivero Pino, Fernando | Montserrat de la Paz, Sergio | Universidad de Sevilla. Departamento de Bioquímica Médica y Biología Molecular e Inmunología | Universidad de Sevilla. CTS1074: Inmunonutrición e Inmunometabolismo | Gobierno de España
Pectin is a natural biopolymer, which can be extracted from food by-products, adding value to raw material, with a structure more complex than that of other polysaccharides. The gelling properties of these molecules, together with the bioactivity that these can exert, make them suitable to be used as ingredients and bioactive agents. In this review, the characterization of pectin (structure, sources, techno-functional, and biological properties), the extraction methods, and their use in the food industry (food packaging, as carriers, and as ingredients) are described. Different by-products can be used as substrates to extract pectin, enhancing a sustainable food system as described by the circular economy principles. Pectin is characterized for their techno-functional and biological properties, such as gelling and thickening properties or modulation of microbiota both in animals and humans. Such properties make these molecules suitable for a wide range of applications within the food chain, serving as packaging or carriers in foodstuff, or for direct use as functional ingredients as fiber. Overall, pectin has been shown to exert as promising components to be introduced in the food system, although further research on scaling-up the production process and feasibility has to be done.
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