数字农科院2.0

Source, Extraction, Properties, and Multifunctional Applications of Pectin: A Short Review

文献类型： 外文期刊

作者： Le Yi;Lifeng Cheng;Qi Yang;Ke Shi;Fengbo Han;Wei Luo;Shengwen Duan

作者机构：

关键词： extraction method;pectin;physical and chemical properties;physiological function;structural characteristics

期刊名称： Polymers

ISSN： 2073-4360

年卷期： 2024 年 16 卷 20 期

页码：

收录情况： SCIE（2024版） ; ; EI（2024版）

摘要： Pectin, a heteropolysaccharide derived from plant cell walls, is essential in the food, pharmaceutical, and environmental industries. Currently, citrus and apple peels are the primary sources for commercial pectin production. The yield and quality of pectin extracted from various plant sources significantly differ based on the extraction methods employed, which include physical, chemical, and biological processes. The complex structures of pectin, composed of polygalacturonic acid and rhamnogalacturonan, influence its physicochemical properties and, consequently, its functionality. As a common polysaccharide, pectin finds applications across multiple sectors. In the food industry, it acts as a gelling agent and a packaging material; in pharmaceuticals, it is utilized for drug delivery and wound healing. Environmentally, pectin contributes to wastewater treatment by adsorbing pollutants. Current research focuses on alternative sources, sustainable extraction methods, and multifunctional applications of pectin. Ongoing studies aim to enhance extraction technologies and broaden the applications of pectin, thereby supporting sustainable development goals.

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