2021
DOI: 10.1016/j.tifs.2021.01.077
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Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties

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Cited by 171 publications
(93 citation statements)
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“…Many models have been proposed to explain the macromolecular structure of pectins in which polysaccharides are covalently bound, but the precise position of the attached hairy and smooth regions is still under debate [ 1 , 2 , 19 ]. The isolation and determination of pectin components have been extensively assessed to identify the design of plant cell wall networks in which pectins are also bound to cellulose and hemicellulose ( Figure 1 ).…”
Section: Structure Quantification and Qualificationmentioning
confidence: 99%
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“…Many models have been proposed to explain the macromolecular structure of pectins in which polysaccharides are covalently bound, but the precise position of the attached hairy and smooth regions is still under debate [ 1 , 2 , 19 ]. The isolation and determination of pectin components have been extensively assessed to identify the design of plant cell wall networks in which pectins are also bound to cellulose and hemicellulose ( Figure 1 ).…”
Section: Structure Quantification and Qualificationmentioning
confidence: 99%
“…The wastes from tomato, carrot, and pumpkin have been used for pectin extraction. Sugar beet pulps [ 38 ], potatoes, sunflower seed heads, cocoa husks, mulberry branch barks, bean hulls, sisal wastes, watermelon rinds, pomegranate, pineapple, mango, papaya, passion fruit [ 39 ], or banana peels [ 40 ], and kiwifruit pomace, are novel sources of plant pectins [ 1 , 14 , 22 , 25 , 41 , 42 , 43 ] ( Table 2 ).…”
Section: Extractionmentioning
confidence: 99%
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