Role of Pectin in Food Processing and Food Packaging

Abstract

Pectin is a branched heteropolysaccharide consisting of long-chain galacturonan segments and other neutral sugars such as rhamnose, arabinose, galactose, and xylose. It forms a matrix with celluloses and hemicelluloses and contributes to the cell structure. Due to the presence of several sugar moieties and different levels of methyl esterification, pectin does not have defined molecular weight like other polysaccharides. Pectin has wide applications. It is used as emulsifier, gelling agent, thickener, stabilizer, and fat or sugar replacer in low-calorie foods. Pectin and pectinderived oligosaccharides can also be used as an important ingredient in functional foods. In recent past, a new application envisaged for pectin polymers as edible films or coating. These films act as natural barrier for exchange of moisture, gases, lipids, and volatiles between food and environment, and protect fruits and vegetable from microbial contamination. The degree of esterification of pectin and other structural modifications defines the functional properties. Herein, various functional properties of pectin in relation to food processing and packaging are discussed.

Process optimization for dehydration of shelled peas by osmosis and three‐stage convective drying for enhanced quality

“…This trend may be on account of formulation of an impervious layer due to an obvious reaction between pectin present in pea surface layer and sucrose in the solution, especially at higher temperature. This activity probably restricted the movement of water through pea kernel surface (Vanitha & Khan, 2019). Similar trend was observed for pineapple by Ramolla and Mascheroni (2005), pomegranate by Bchir et al.…”

The Dietary Fiber Pectin: Health Benefits and Potential for the Treatment of Allergies by Modulation of Gut Microbiota

“…The majority of natural pectins is HMP (~ 80% DE), whereas LMP is more common in processed foods [47,48]. The degree of esterification determines the properties of pectin in food technology as HMP can form a gel under acidic conditions (pH ~ 3) in the presence of high sugar concentrations, while LMP form gels by interaction with divalent cations, particularly Ca 2+ [47,48]. Both HMP and LMP appear to possess immunomodulatory effects in mice.…”

Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient

“…M. alba fruit, on the other hand, was found to be rich in volatile compounds with higher phenolic contents compared to other berries and mulberry variety [ 38 , 117 ]. The fruit is a good source of pectin (4.75–7%), which has a wide range of food-industry applications as an emulsifier, thickener, stabilizer, gelling agent, and a fat or sugar replacement in low-calorie foods [ 118 ]. Due to its remarkable gel-forming property, the authors utilized pectin to produce jellies, jams, and preservatives.…”