Review on functionalized pectin films for active food packaging

Packaging Technology and Science, Journal Year: 2024, Volume and Issue: 37(4), P. 237 - 262

Published: Jan. 11, 2024

Abstract Owing to environmental distresses and growing demands for food safety, biopolymers have found noble applications in packaging films as they are biodegradable, biocompatible non‐toxic. Pectin, polysaccharide based biomass was considered a promising substrate fabricating polymeric because of its advantages concerning film‐forming ability, low cost, bioactivity, compatibility with other polymers distinctive oxygen barrier capacity, which helps improving shelf life commodities. Introducing active agents into the focus prolong preserve sensorial quality safety packaged foods devoid contamination. Antimicrobial or secondary metabolites derived from plants fungi perceived natural bio‐active integrated prevent microbial deterioration. Pectin has been greatly utilized incorporated additives such essential oils, nanoparticles, free fatty acids phenolic compounds that inhibit/retard growth major foodborne pathogens. The above‐mentioned functionalization pectin enhanced resistance contemporarily influenced mechanical strength properties film. This review is intended on background pectin, source utilization films, types method incorporation compounds. Specific emphasis given bioactive their impact functional films. will benefit researchers exploring innovative methods incorporating pectin‐based

Language: Английский

---

Pectin from fruit peel: A comprehensive review on various extraction approaches and their potential applications in pharmaceutical and food industries

Carbohydrate Polymer Technologies and Applications, Journal Year: 2025, Volume and Issue: unknown, P. 100708 - 100708

Published: Feb. 1, 2025

Language: Английский

---

Effect of acid type and concentration on the yield, purity, and esterification degree of pectin extracted from durian rinds

Results in Engineering, Journal Year: 2023, Volume and Issue: 17, P. 100974 - 100974

Published: Feb. 23, 2023

This current research aimed to investigate the effect of acid type and concentration on yield, anhydrouronic content (AUA), esterification degree (DE) durian rind pectin by using three types mineral acids (hydrochloric, sulphuric, nitric acids) organic (citric, tartaric, acetic at five different (0.0001, 0.001, 0.01, 0.1, 1.0 M). The yield (0.93–10.23%), AUA (41.64–80.58%), DE (0.43–25.69%) were pronouncedly affected during extraction. results strong-weak protic nature acids. decreased higher concentrations (0.1, M), with giving a more significant effect. Additionally, effective in extracting greater purity (AUA > 65%). In contrast, acids-extracted pectins had < 65%, indicating poor purity. All extracted low-methoxyl (LMP) 50%. Based results, appeared be suitable for extraction than due their good LMP. FTIR spectra showed that rich homogalacturonan content. 0.001 M H2SO4 could promising extractant commercial LMP production (DE = 20.11%) from rind, considering its satisfying (9.13%) 66.72%), which potential thickener stabilizer low-calorie foods beverages.

Language: Английский

---

Structure and properties of citrus pectin as influencing factors of biomarkers of metabolic syndrome in rats fed with a high-fat diet

Current Research in Food Science, Journal Year: 2025, Volume and Issue: 10, P. 101014 - 101014

Published: Jan. 1, 2025

Language: Английский

---

Incorporation of probiotics with pressure-sensitive pectin-fructooligosaccharide hydrogel for potential intestinal delivery

Carbohydrate Polymers, Journal Year: 2025, Volume and Issue: unknown, P. 123566 - 123566

Published: March 1, 2025

Language: Английский

---

Conversion strategies for durian agroindustry waste: value-added products and emerging opportunities

Journal of Material Cycles and Waste Management, Journal Year: 2024, Volume and Issue: 26(3), P. 1245 - 1263

Published: March 22, 2024

Language: Английский

---

Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels

Carbohydrate Polymers, Journal Year: 2024, Volume and Issue: 340, P. 122312 - 122312

Published: May 26, 2024

Language: Английский

---

Pectin from Durian (Durio zibethinus Murray) Peel: Microwave-Assisted Extraction Followed by Solvent Extraction

Trends in Sciences, Journal Year: 2024, Volume and Issue: 21(7), P. 7627 - 7627

Published: May 20, 2024

The world market demand for pectin has been growing fast due to the expanding consumer base low-calorie and low-fat food products. Thus, there was a need explore other sources of pectin. This study extracted from durian (Durio zibethinus Murray) peel cv. Long lab-lae. Before solvent extraction, microwave-assisted extraction utilized improve yield. parameters during process were investigated using acetic acid concentrations ranging 10 40 % at pH 2, temperatures 100 °C, times 2 6 h. carried out 2.0 because higher significantly reduced results showed had significant influence on It decreased concentration, temperature time. noticed that turned into liquid temperature, °C. Therefore, optimum conditions extracting highest yield 20 acid, an 80 time under these 1.91 %. Fourier transform infrared spectroscopy (FT-IR) analysis confirmed presence functional groups in fingerprint region identification polysaccharides FT-IR spectrum extremely close commercial There limited published data characterizing peel. this could pave way pectin, instance, processing (i.e., gelling agent weak-acid, food) pharmaceutical applications. Furthermore, peel, which is agricultural waste, reduces disposal burning waste environment, causing several pollutions improving economic value HIGHLIGHTS Acetic impacted Durian °C h GRAPHICAL ABSTRACT

Language: Английский

---

Influence of ripening stage on the microwave-assisted pectin extraction from banana peels: A feasibility study targeting both the Homogalacturonan and Rhamnogalacturonan-I region

Food Chemistry, Journal Year: 2024, Volume and Issue: 460, P. 140549 - 140549

Published: July 24, 2024

This work investigated a sustainable and efficient approach of pectin extraction for banana peel waste valorisation studied the influence ripening stages (RS at 2,5 7). Although content in raw material decreased during ripening, was favoured. The highest alcohol-insoluble solids (AIS) yield (12.5%) achieved 70 °C, 15 mins from RS 7 peel. All extracts were homogalacturan-rich with some rhamnogalacturonan-I (showing HGA/RG-I ratio > 2) varied degree methylation (DM). HGA (837.2 mg/g AIS) (9.9) 110 0 7, suggesting its promising application as gelling agent. RG-I (111.1 obtained 5 which comparable reported prebiotic ability isolated literature, potential novel products.

Language: Английский

---

Physicochemical Characterization of Pectic Polysaccharides from Rose Essential Oil Industry By-Products

Foods, Journal Year: 2024, Volume and Issue: 13(2), P. 270 - 270

Published: Jan. 15, 2024

The rose essential oil industry generates large quantities of solid byproducts yearly. These by-products, usually discarded, could yield valuable substances, such as pectic polysaccharides, widely used in the food jelling agents. Seven industrial by-products were investigated a source polysaccharides: four samples resulted from treatment Rosa damascena, two alba, and one centifolia. Three steam-water distillation, CO2-supercritical extraction, after extraction with hexane 1,1,1,2-tetrafluoroethane. pretreated 70% ethanol extracted 0.1 M HCl. highest polysaccharide was observed for 1,1,1,2-tetrafluoroethane-extracted (RD_F) damascena (13.98 ± 0.14%), followed by (RD_X) CO2-extracted (RD_CO2) (12.68 0.11 12.66 0.10%, respectively). polysaccharides middle-methoxylated pectins, except RD_F RD_X, having 26.68 1.14 31.39 1.39 mol % degree methoxylation (low-methoxyl pectins). had molecular masses 2.3–2.6 × 104 Da range. rheological studies suggested formed strong high-sucrose gel, while others yielded weak gels. RD_X Ca2+-mediated gels, comparable commercial low-methoxylated citrus pectin. This study suggests that be successfully valorized gelling properties, pectins.

Language: Английский

---