Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

Abstract

Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.

Entrapping Immobilisation of Lipase on Biocomposite Hydrogels toward for Biodiesel Production from Waste Frying Acid Oil

“…The results show the swelling status of both hydrogels did not change until 40 • C. After 50 • C, the water content of pectin-alginate (PA) bead slightly decreased, while the gelatin-alginate (GA) bead presented sharp reduction of its swelling degree. This is in agreement with previous work [25] which reported that a combination of pectin with other biopolymers could improve thermal and structure properties. On the other hand, previously another group also reported that an alginate-gelatin bead degraded rapidly due to the gelatin network, which showed dissociation at 37 • C [26].…”

Pectin-Tannic Acid Nano-Complexes Promote the Delivery and Bioactivity of Drugs in Pancreatic Cancer Cells

“…Pectin is a naturally occurring polysaccharide commonly obtained from the peel of citrus or apple fruit. This is a commonly used thickening or stabilization agent in the food industry [18][19][20][21]. It is believed that the soluble fibers of apples and citrus that are commonly made into jams, preserves, and dietary supplements can improve the digestive associated health and minimize some gastrointestinal and metabolic disorders [18,[22][23][24].…”

Production of Pectin as a Relevant Tool for by-Products Management Resulting from Four Tropical Edible Fruits Processing: Extraction Yield, Physicochemical and Functional Properties of Pectin Powder

“…Furthermore, although pH did not significantly affect pectin water solubility [50] water solubility is highly affected by the degree of esterification of pectin due to the hydrophobic nature of esters with long hydrocarbon chains [51].…”