Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review

Roy, Swarup; Priyadarshi, Ruchir; Łopusiewicz, Łukasz; Biswas, Deblina; Chandel, Vinay; Rhim, Jong‐Whan

doi:10.1016/j.ijbiomac.2023.124248

Cited by 74 publications

(29 citation statements)

References 121 publications

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“…The xylanase enzyme’s ability to cleave xylan and glucoxylans in the plant tissue could have increased the likelihood of the selective release of pectin from residual cell wall polymers, leading to a higher yield [ 42 ]. The reduced solubility of pectin at lower temperatures in cold-water extraction (CW) can limit its extraction efficiency [ 43 ], whereas higher temperatures facilitate both cell wall disruption and enhanced pectin release [ 44 ], thereby increasing the extraction yield. Moreover, higher yields were observed for both the hot-water (HW) and ultrasonic (US) methods compared with CW.…”

Section: Resultsmentioning

confidence: 99%

Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques

Du,

Olawuyi,

Said

et al. 2024

Polymers

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Dragon fruit peel, often discarded, is a valuable source of commercial pectin. This study investigates different extraction methods, including cold-water (CW), hot-water (HW), ultrasound (US), and novel enzyme extraction (xylanase: EZX), to extract pectins from dragon fruit peel and compare their characteristics. The pectin yield ranged from 10.93% to 20.22%, with significant variations in physicochemical properties across methods (p < 0.05). FTIR analysis revealed that extraction methods did not alter the primary structural configuration of the pectins. However, molecular weights (Mws) varied significantly, from 0.84 to 1.21 × 103 kDa, and the degree of esterification varied from 46.82% to 51.79% (p < 0.05). Monosaccharide analysis identified both homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) pectic configurations in all pectins, predominantly comprising galacturonic acid (77.21–83.12 %mol) and rhamnose (8.11–9.51 %mol), alongside minor side-chain sugars. These properties significantly influenced pectin functionalities. In the aqueous state, a higher Mw impacted viscosity and emulsification performance, while a lower Mw enhanced antioxidant activities and promoted the prebiotic function of pectin (Lactis brevies growth). This study highlights the impact of extraction methods on dragon fruit peel pectin functionalities and their structure–function relationship, providing valuable insights into predicting dragon fruit peel’s potential as a food-grade ingredient in various products.

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Section: Resultsmentioning

confidence: 99%

Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques

Du,

Olawuyi,

Said

et al. 2024

Polymers

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“…The modified atmospheric packaging (MAP) is a second tactic that places the antimicrobial agent inside the package but out of direct contact with the food [ 14 , 15 ]. Bioactive agents can be added directly to packing compounds to create antimicrobial packaging, they can be coated onto packaging surfaces to create antimicrobial packaging, or they can be incorporated into films made of antimicrobial polymers [ 16 ]. Organic acids, enzymes, bacteriocins, fungicides, natural extracts, ions, ethanol, polyphenols, protein hydrolysates, and other substances can all be used as active agents [ 17 , 18 ].…”

Section: Classification Of Antimicrobial Agentsmentioning

confidence: 99%

“…Antimicrobial agents can change the structure and engineering characteristics of packaging materials, including their tensile strength, gas permeability, and optical, thermal, morphological, and physical properties [ 15 ]. Clarke et al 2016, investigated the physical characteristics of produced gelatin-based films containing the antibacterial agents Articoat DLP 02 (AR), Artemix Consa 152/NL (AXE), Auranta FV (AFV), and sodium octanoate (SO) [ 16 ]. The prepared films reported values for thickness, color, and transparency that were significantly greater than those of the control films.…”

Section: Introductionmentioning

confidence: 99%

A Comprehensive Review on Significance and Advancements of Antimicrobial Agents in Biodegradable Food Packaging

et al. 2023

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Food waste is key global problem and more than 90% of the leftover waste produced by food packaging factories is dumped in landfills. Foods packaged using eco-friendly materials have a longer shelf life as a result of the increased need for high-quality and secure packaging materials. For packaging purposes, natural foundation materials are required, as well as active substances that can prolong the freshness of the food items. Antimicrobial packaging is one such advancement in the area of active packaging. Biodegradable packaging is a basic form of packaging that will naturally degrade and disintegrate in due course of time. A developing trend in the active and smart food packaging sector is the use of natural antioxidant chemicals and inorganic nanoparticles (NPs). The potential for active food packaging applications has been highlighted by the incorporation of these materials, such as polysaccharides and proteins, in biobased and degradable matrices, because of their stronger antibacterial and antioxidant properties, UV-light obstruction, water vapor permeability, oxygen scavenging, and low environmental impact. The present review highlights the use of antimicrobial agents and nanoparticles in food packaging, which helps to prevent undesirable changes in the food, such as off flavors, colour changes, or the occurrence of any foodborne outcomes. This review attempts to cover the most recent advancements in antimicrobial packaging, whether edible or not, employing both conventional and novel polymers as support, with a focus on natural and biodegradable ingredients.

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“…Pectin is a complex heteropolysaccharide, which is widely distributed in various edible plants [1] . Pectin has a huge heterogeneity in its structure due to its diversity in the source and extraction method, which is majorly composed of three well-defined regions of homogalacturonan (HG, “smooth” region), rhamnogalacturonan-I (RG-I, “hairy” region), and rhamnogalacturonan-II (RG-II) [2] , [3] . Indeed, the proportions of HG, RG-I, and RG-II in pectin molecules are about 60–65 %, 20–35 %, and 2–10 %, respectively [4] , [5] .…”

Section: Introductionmentioning

confidence: 99%

Impacts of ultrasound-assisted Fenton degradation and alkaline de-esterification on structural properties and biological effects of pectic polysaccharides from Tartary buckwheat leaves

Li,

Lei,

Qu Mo

et al. 2024

Ultrasonics Sonochemistry

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Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review

Cited by 74 publications

References 121 publications

Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques

Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques

A Comprehensive Review on Significance and Advancements of Antimicrobial Agents in Biodegradable Food Packaging

Impacts of ultrasound-assisted Fenton degradation and alkaline de-esterification on structural properties and biological effects of pectic polysaccharides from Tartary buckwheat leaves

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