Pectin: A new perspective from the biorefinery standpoint

Abstract

Perspective besides having a number of fundamental biological functions (signaling, cell proliferation, diff erentiation, and cell adhesion). 1 Th e rhamnose-rich regions of pectin chains enhance molecular interactions between cells and the polysaccharide, while the branched galactose-rich hairy regions promote the formation of entangled structures. 3 From a functional viewpoint, pectin is a hydrocolloid, namely a substance capable of trapping water and forming gels at low concentration. Being soluble in water and thanks to its excellent health and safety profi le, pectin is widely used for adding a desirable texture to food and beverages. In 2010, the European Food Safety Authority recognized the scientifi c validity of nutrition and health claims regarding pectin as a nutritional supplement in the reduction of post-prandial glycemic responses and the maintenance of normal blood cholesterol concentrations. It also increases satiety leading to a reduction in energy intake. 4Abstract: Pectin is a natural product of central importance in the emerging biorefi nery that uses fruit waste as a raw material. Generally obtained from lemon peel or from apple pomace, pectin is mainly used as a thickener and a stabilizer in the food industry. Due to its unique chemical properties and biochemical activity, however, its use is growing in many other sectors. Providing a unifi ed view of the main research and utilization trends, this study identifi es open opportunities toward larger scale production of a valued biopolymer that, we argue, will shortly emerge as a central product of the biorefi nery, and of the citrus-based biorefi nery in particular.

Toward unfolding bioeconomy of nopal (Opuntia spp.)

“…Currently obtained from dried lemon peel and from apple pomace, 63 pectin is the food and dairy beverage hydrocolloid preferred by consumers, and its growing use has created a global shortage that has driven up prices and lengthened delivery time. 64 Sourcing it from prickly pear peel, rather than from citrus peel, would help to solve prolonged availability issues with dried citrus crop from Argentina.…”

Hydrothermal Disintegration and Extraction of Different Microalgae Species

“…In an overview on pectin [39] the following procedure for pectin extraction from citrus and apple remainders can be found: "Independently of the raw material, however, the current manufacturing process is based on extraction via acid hydrolysis in hot water. Careful processing is needed with regard to both the pH and hydrolysis time, as polymeric degradation can otherwise rapidly take place.…”

The Central Role of Chemistry in the Transition to the Solar Economy

“…Traditionally employed as gelling agent, pectin has nowadays tens of applications as emulsifying and stabilizing agent, as well as active ingredient in numerous cosmetic and nutraceutical products. 41 The $1.6 billion world market is growing quickly, and the price over the past five years has doubled.…”