Pectin: An overview of sources, extraction and applications in food products, biomedical, pharmaceutical and environmental issues
Analese Roman-Benn, Carolina A. Contador, Man‐Wah Li, Hon‐Ming Lam, Kong Ah‐Hen, Pilar E. Ulloa, María Cristina Ravanal
Abstract
Pectin is a complex polysaccharide of great importance to food, pharmaceutical and cosmetic industries. It is widely used in the food industry as a thickener, gelling agent and an emulsifier among others. It also exhibits potential anti-inflammatory and immunomodulatory effects. Its functional properties are determined by characteristics such as neutral sugar side chains, molecular weight and degree of methyl-esterification. Human beings are unable to digest pectin and therefore pectinases are used to catalyze the degradation of pectic substances. This review focuses on the importance of pectin, its composition, the application of those enzymes involved in its degradation, the different agro-industrial residues used as sources of pectin, the extraction methods and future perspectives.