Institute of Postharvest Technology of Agricultural Products, Department of Food Science and Engineering, College of Food Science, College of Fujian Agriculture and Forestry University, Fuzhou, China.
Zhejiang Provincial International S&T Cooperation Base for Active Ingredients of Medicinal and Edible Plants and Health, Zhejiang Provincial Key TCM Laboratory for Chinese Resource Innovation and Transformation, Institute of Chinese Medicine Resource Innovation and Quality Evaluation, School of Pharmaceutical Sciences, Jinhua Academy, Zhejiang Chinese Medical University, Hangzhou, China.
J Food Sci. 2024 Nov;89(11):6985-7007. doi: 10.1111/1750-3841.17438. Epub 2024 Oct 11.
Pectin, an acidic polysaccharide, is naturally present primarily in the cell walls and inner layers of higher plants. Pectin is extensively used in food, pharmaceutical, cosmetic, and other industries owing to its exceptional attributes encompassing superior gelation, emulsification, antioxidant activity, stability, biocompatibility, and nontoxicity. Due to the increasing demand for pectin, there is a short supply in the domestic pectin market. Currently, the domestic production of pectin is heavily reliant on imports, thus emphasizing the urgent need to enhance its local manufacturing capabilities. Due to the diverse sources of pectin and variations in extraction and purification methods, its content, physicochemical properties, and biological activity are influenced, consequently impacting the market application of pectin. Therefore, this paper comprehensively reviews the extraction and purification process of pectin, in vivo metabolism, and biological activities (including antitumor, immunomodulatory, anti-inflammatory, antioxidant, hypoglycemic and hypolipidemic effects, antimicrobial properties, accelerated wound healing potential, promotion of gastrointestinal peristalsis, and alleviation of constipation as well as cholesterol-lowering effect). Furthermore, it explores the diverse applications of pectin in food science, biomedicine, and other interdisciplinary fields. This review serves as a valuable resource for enhancing the efficiency of pectin content improvement and exploring the potential value and application of pectin in a more scholarly and scientifically rigorous manner.
果胶是一种酸性多糖，主要存在于高等植物的细胞壁和内层。由于其独特的凝胶、乳化、抗氧化活性、稳定性、生物相容性和无毒等特性，果胶广泛应用于食品、制药、化妆品和其他行业。由于对果胶的需求不断增加，国内果胶市场供应短缺。目前，国内果胶生产严重依赖进口，因此强调急需提高其本地生产能力。由于果胶的来源多样，提取和纯化方法也存在差异，因此其含量、物理化学性质和生物活性受到影响，进而影响果胶的市场应用。因此，本文全面综述了果胶的提取和纯化工艺、体内代谢和生物活性（包括抗肿瘤、免疫调节、抗炎、抗氧化、降血糖和降血脂作用、抗菌特性、促进伤口愈合潜力、促进胃肠道蠕动、缓解便秘和降胆固醇作用）。此外，还探讨了果胶在食品科学、生物医药等跨学科领域的多种应用。本综述为提高果胶含量的效率提供了有价值的资源，并以更具学术性和科学性的严谨方式探索了果胶的潜在价值和应用。
