Pectin as a rheology modifier: Origin, structure, commercial production and rheology

Chan, Siew Yin; Choo, Wee Sim; Young, David J.; Loh, Xian Jun

doi:10.1016/j.carbpol.2016.12.033

Cited by 400 publications

(250 citation statements)

References 190 publications

Supporting

Mentioning

218

Contrasting

Unclassified

Order By: Relevance

“…5,[44][45][46][47][48] It is widely used as a thickener, gelling agent, emulsifier, and so forth in commercial applications. 5,[44][45][46][47][48] It is widely used as a thickener, gelling agent, emulsifier, and so forth in commercial applications.…”

Section: In Vitro Release Studiesmentioning

confidence: 99%

Theophylline‐loaded pectin‐based hydrogels. II. Effect of concentration of initial pectin solution, crosslinker type and cation concentration of external solution on drug release profile

Sarioglu

Kocaaga

Turan

et al. 2019

J of Applied Polymer Sci

View full text Add to dashboard Cite

A series of drug-loaded pectin hydrogels were prepared by mixing method in two ion types, Ca +2 or Zn +2 , for wound dressing applications and their drug release performances were investigated at pH 6.4 in four different calcium ion concentrations of external solution. Pectin hydrogels were synthesized in three different concentrations of initial pectin solution and theophylline was used as a model drug. Fourier transform infrared spectroscopy, scanning electron microscopy, and atomic force microscopy were used for hydrogel characterization. Additionally, fluid handling capacity, swelling behavior, dehydration rate, dispersion characteristic, dressing pH determination, water vapor permeability, oxygen permeability, surface contact angle, flexibility, mass per unit area, and thickness were determined for selected hydrogels. One of the most valuable contributions of our study is that the concentration of initial pectin solution and calcium ion concentration of external solution are very important parameters to obtain an effective drug release. After evaluating all data, we have shown that flexible and transparent pectin-based wound dressings can be synthesized as a controlled drug release system. Zinc-containing hydrogel was antibacterial against Staphylococcus aureus and Escherichia coli but not suitable for cell migration. On the other hand, calcium-based hydrogel was nontoxic on the fibroblast cells and it had no negative effect on cell migration.

show abstract

Section: In Vitro Release Studiesmentioning

confidence: 99%

Theophylline‐loaded pectin‐based hydrogels. II. Effect of concentration of initial pectin solution, crosslinker type and cation concentration of external solution on drug release profile

Sarioglu

Kocaaga

Turan

et al. 2019

J of Applied Polymer Sci

View full text Add to dashboard Cite

show abstract

“…Pectin is a heteropolysaccharide consisting of α ‐(1 → 4)‐linked galacturonic acid (D‐GalA) resulting in the formation of a linear polymer. This molecular arrangement is composed of three major units: homogalacturonan (HG), which mainly consists of α ‐(1 → 4) linked α‐ D ‐galacturonic acid ( D ‐GalA) residues, whereas rhamnogalacturonan (RG‐I) backbone consists of repeating units of the dimer α ‐(1 → 4)‐α‐D‐GalA ‐ α ‐(1 → 2)‐α‐L‐rhamnose with arabinan, galactan and / or arabinogalactan side chains with the carboxyl groups of D‐GalA being esterified with methyl groups . It should be noted that the pectin structure varies between different fruits and their growth stages .…”

Section: Introductionmentioning

confidence: 99%

Pectin recovery and characterization from lemon juice waste streams

et al. 2019

View full text Add to dashboard Cite

BACKGROUND Pectin characteristics from different parts of lemon fruit (Citrus limon L.) were studied as a basis for assessing their suitability for functional applications. Pectin was extracted from lemon albedo, lemon core parts and membranes, and lemon extract using an aqueous extraction protocol. The composition and structural properties of the isolated pectins were examined by means of complementary analytical methods to assess their molecular characteristics for potential industrial applications. RESULTS The isolation protocol yielded pectins that were predominantly composed of galacturonic acid, with differences in the degree of methylation and neutral sugars content, and with low protein content, indicating high‐purity materials. The same extraction protocol resulted in differences in yield and purity between the three different parts of lemon fruit, and in structural variations in the pectin backbone, as evidenced by differences in sugar composition and molecular weight. Solutions of the isolated lemon pectins exhibited pseudoplastic behavior. Macromolecular characterization showed that the lemon extract pectin had the highest molecular weight and hydrodynamic volume, followed by lemon core and lemon albedo pectin. CONCLUSION The work demonstrates that pectins with distinct structural properties may be extracted from different parts of lemon wastes and used for different technological purposes. © 2019 Society of Chemical Industry

show abstract

“…Most of the commercial pectin is extracted from apple and citrus peels by the use of chloride acid, nevertheless, the trend of consumers looking to find products obtained in a more environmentally friendly way, searching for the lowest chemical residues generation as well as integrated citric waste utilization, led to the study of new extraction methods in order to maintain or improve upon recovery yields [2]. Furthermore, the prolonged commercial success of pectin has shown the importance of using fruit by-products as raw materials to utilize for production [11]. On the other hand, the use of pectin as an ingredient in bakery products has been suggested as an effective fat replacer [12]; pectin from Yuja (Citrus junos) pomace has been evaluated as an effective fat replacement (up to 10%) in cakes without volume losses.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Pectin Extraction Conditions and Polyphenol Profile from Citrus x lantifolia Waste: Potential Application as Functional Ingredients

Ayora‐Talavera¹,

Ramos-Chan²,

Covarrubias-Cárdenas³

et al. 2017

Agriculture

View full text Add to dashboard Cite

The citrus by-products pectin and polyphenols were obtained from Citrus x lantifolia residues. The use of acid type, solute-solvent ratio, temperature, and extraction time on pectin yield recovery was evaluated using a factorial design 34; pectin physicochemical characterization, polyphenol profile, and antioxidant activity were also determined. Results indicated a total polyphenol content of 3.92 ± 0.06 mg Galic Acid Equivalents (GAE)/g of citrus waste flour in dry basis (DB), with antioxidant activity of 74%. The presence of neohesperidin (0.96 ± 0.09 mg/g of citrus flour DB), hesperidin (0.27 ± 0.0 mg/g of citrus flour DB), and ellagic acid (0.18 ± 0.03 mg/g of citrus flour DB) as major polyphenols was observed. All of the factors evaluated in pectin recovery presented significant effects (p < 0.05), nevertheless the acid type and solute-solvent ratio showed the greatest effect. The highest yield of pectin recovery (36%) was obtained at 90 °C for 90 min, at a ratio of 1:80 (w/v) using citric acid. The evaluation of pectin used as a food ingredient in cookies elaboration, resulted in a reduction of 10% of fat material without significant texture differences (p < 0.05). The pectin extraction conditions and characterization from these residues allowed us to determine the future applications of these materials for use in several commercial applications.

show abstract

Pectin as a rheology modifier: Origin, structure, commercial production and rheology

Cited by 400 publications

References 190 publications

Theophylline‐loaded pectin‐based hydrogels. II. Effect of concentration of initial pectin solution, crosslinker type and cation concentration of external solution on drug release profile

Theophylline‐loaded pectin‐based hydrogels. II. Effect of concentration of initial pectin solution, crosslinker type and cation concentration of external solution on drug release profile

Pectin recovery and characterization from lemon juice waste streams

Evaluation of Pectin Extraction Conditions and Polyphenol Profile from Citrus x lantifolia Waste: Potential Application as Functional Ingredients

Contact Info

Product

Resources

About