TY - JOUR
T1 - Delineating the inherent functional descriptors and biofunctionalities of pectic polysaccharides
AU - Kumar, Manoj
AU - Tomar, Maharishi
AU - Saurabh, Vivek
AU - Sasi, Minnu
AU - Punia, Sneh
AU - Potkule, Jayashree
AU - Maheshwari, Chirag
AU - Changan, Sushil
AU - Radha,
AU - Bhushan, Bharat
AU - Singh, Surinder
AU - Anitha, T.
AU - Alajil, Omar
AU - Satankar, Varsha
AU - Dhumal, Sangram
AU - Amarowicz, Ryszard
AU - Kaur, Charanjit
AU - Sharifi-Rad, Javad
AU - Kennedy, J. F.
N1 - Publisher Copyright:
© 2021 Elsevier Ltd
PY - 2021/10/1
Y1 - 2021/10/1
N2 - Pectin is a plant-based heteropolysaccharide macromolecule predominantly found in the cell wall of plants. Pectin is commercially extracted from apple pomace, citrus peels and sugar beet pulp and is widely used in the food industry as a stabilizer, emulsifier, encapsulant, and gelling agent. This review highlights various parameters considered important for describing the inherent properties and biofunctionalities of pectins in food systems. These inherent descriptors include monosaccharide composition, galacturonic acid content, degree of esterification, molecular weight, structural morphology, functional group analysis, and functional properties, such as water and oil holding capacity, emulsification, foaming capacity, foam stability, and viscosity. In this study, we also delineate their potential as a nutraceutical, prebiotic, and carrier for bioactive compounds. The biofunctionalities of pectin as an anticancer, antioxidant, lipid-lowering, and antidiabetic agent are also conceptually elaborated in the current review. The multidimensional characteristics of pectin make it a potential candidate for use in food and biomedical science.
AB - Pectin is a plant-based heteropolysaccharide macromolecule predominantly found in the cell wall of plants. Pectin is commercially extracted from apple pomace, citrus peels and sugar beet pulp and is widely used in the food industry as a stabilizer, emulsifier, encapsulant, and gelling agent. This review highlights various parameters considered important for describing the inherent properties and biofunctionalities of pectins in food systems. These inherent descriptors include monosaccharide composition, galacturonic acid content, degree of esterification, molecular weight, structural morphology, functional group analysis, and functional properties, such as water and oil holding capacity, emulsification, foaming capacity, foam stability, and viscosity. In this study, we also delineate their potential as a nutraceutical, prebiotic, and carrier for bioactive compounds. The biofunctionalities of pectin as an anticancer, antioxidant, lipid-lowering, and antidiabetic agent are also conceptually elaborated in the current review. The multidimensional characteristics of pectin make it a potential candidate for use in food and biomedical science.
KW - Biofunctionalities
KW - Functional attributes
KW - Pectin
UR - https://www.scopus.com/pages/publications/85108089780
U2 - 10.1016/j.carbpol.2021.118319
DO - 10.1016/j.carbpol.2021.118319
M3 - Artículo de revisión
C2 - 34294331
AN - SCOPUS:85108089780
SN - 0144-8617
VL - 269
JO - Carbohydrate Polymers
JF - Carbohydrate Polymers
M1 - 118319
ER -