Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Av. Sanchez Pizjuan s/n, 41009 Seville, Spain; Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocio/CSIC/Universidad de Sevilla, 41013 Seville, Spain.
Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Av. Sanchez Pizjuan s/n, 41009 Seville, Spain; Instituto de Biomedicina de Sevilla, IBiS/Hospital Universitario Virgen del Rocio/CSIC/Universidad de Sevilla, 41013 Seville, Spain; European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team, Parma, Italy.
Carbohydr Polym. 2025 Jan 15;348(Pt A):122794. doi: 10.1016/j.carbpol.2024.122794. Epub 2024 Sep 26.
Pectin is a natural biopolymer, which can be extracted from food by-products, adding value to raw material, with a structure more complex than that of other polysaccharides. The gelling properties of these molecules, together with the bioactivity that these can exert, make them suitable to be used as ingredients and bioactive agents. In this review, the characterization of pectin (structure, sources, techno-functional, and biological properties), the extraction methods, and their use in the food industry (food packaging, as carriers, and as ingredients) are described. Different by-products can be used as substrates to extract pectin, enhancing a sustainable food system as described by the circular economy principles. Pectin is characterized for their techno-functional and biological properties, such as gelling and thickening properties or modulation of microbiota both in animals and humans. Such properties make these molecules suitable for a wide range of applications within the food chain, serving as packaging or carriers in foodstuff, or for direct use as functional ingredients as fiber. Overall, pectin has been shown to exert as promising components to be introduced in the food system, although further research on scaling-up the production process and feasibility has to be done.
果胶是一种天然的生物聚合物，可以从食品副产物中提取，为原材料增值，其结构比其他多糖更为复杂。这些分子的胶凝特性，以及它们可能发挥的生物活性，使它们适合用作成分和生物活性物质。在这篇综述中，描述了果胶的特性（结构、来源、技术功能和生物特性）、提取方法以及它们在食品工业中的应用（食品包装、载体和成分）。不同的副产物可用作提取果胶的底物，增强了循环经济原则所描述的可持续食品体系。果胶的技术功能和生物特性，如胶凝和增稠特性，或调节动物和人类的微生物群，使其成为食物链中广泛应用的合适物质，可用作食品中的包装或载体，或直接用作膳食纤维等功能性成分。总的来说，果胶已被证明是一种很有前途的成分，可以引入食品体系，尽管需要进一步研究扩大生产过程和可行性。
