Valorization of fruit and vegetable by-products for extraction of pectin and its hydrocolloidal role in low-fat yoghurt processing
Mekuannt Alefe Adimas, Biresaw Demelash Abera
Abstract
Generation of by-products from fruits and vegetables has been increasing. This by-product is not considered as a raw material for the production of pectin especially in developing countries. Valorization of fruit and vegetable by-product for the extractions of valuable products such as pectin become a recent research area. Pectin is recently investigated for different applications in food industry. Therefore, in this review, the source, extraction, purification and application of pectin are presented in detail. It also gives a brief highlight to the hydrocolloidal properties of low methoxyl (LM) pectin and its role in low-fat yoghurt production.
Topics & Concepts
PectinRaw materialFood scienceExtraction (chemistry)Food productsFood processingBy-productChemistryFood industryPulp and paper industryEngineeringChromatographyOrganic chemistryPolysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsPostharvest Quality and Shelf Life Management