Mellinas Cristina, Ramos Marina, Jiménez Alfonso, Garrigós María Carmen
Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, ES-03690 Alicante, San Vicente del Raspeig, Spain.
Materials (Basel). 2020 Feb 3;13(3):673. doi: 10.3390/ma13030673.
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.
尽管合成聚合物在性能和多功能性方面取得了显著进展，但其低生物降解性和缺乏环境友好特性仍然是一个关键问题。果胶是一种存在于许多植物细胞壁中的天然多糖，有助于植物生长和细胞伸展。这种生物聚合物可以从植物中提取并分离出来，作为一种具有不同应用的生物塑料材料，包括食品包装。本综述旨在介绍有关果胶的最新研究成果，包括其结构、不同类型、天然来源以及在多个领域的潜在用途，特别是在食品包装材料方面。目前，许多研究人员正在致力于果胶在众多食品和饮料行业中的应用，以及与其他生物聚合物的组合，以改善一些关键性能，如抗氧化/抗菌性能和柔韧性，从而获得薄膜。本综述涵盖了所有这些进展。
