Update of high-intensity ultrasound applications for the extraction of pectin from agri-food by-products
Oswaldo Hernández‐Hernández, Álvaro Ferreira-Lazarte, Brijesh K. Tiwari, Mar Villamiel
Abstract
Green techniques have become a trend and a necessity across various scientific fields. From food to biomedical applications, pectin represents an interesting alternative due to its diverse properties, ranging from dietary fibre to a potential modulator of cancer cells. One considered "Green" extraction method of pectin is the use of ultrasound techniques, which can also serve as a modification tool to improve the technological and biological properties of pectin. This review summarizes the use of ultrasound techniques to extract and modify pectin from different botanical sources. It discusses the principles of ultrasound, the most common analytical techniques used to analyse the resulting pectin structures, as well as their biological and techno-functional properties.