Abstract
Simple SummaryPectins comprise complex polysaccharides rich in galacturonic acid, that exert many functions in higher plants as components of the cell walls, together with cellulose or lignin. The food industry has traditionally used pectins as an additive due to their gelling or thickening properties. Pharmaceutical research is also taking advantage of pectin bioactivity, providing evidence of the role of these polysaccharides as health promoters. Fruits and vegetables are natural sources of pectins that can be obtained as by-products during food or beverage production. In line with this, the aim of our study is gathering data on the current methods to extract pectins from fruit or vegetable wastes, optimizing yield and environmentally friendly protocols. Updated information about pectin applications in food or non-food industries are provided. We also point to olives as novel source of pectins that strengthen the evidence that this fruit is as remarkably healthy part of the Mediterranean diet. This work exhibits the need to explore natural bioactive components of our daily intake to improve our health, or prevent or treat chronical diseases present in our society.Pectins are a component of the complex heteropolysaccharide mixture present in the cell wall of higher plants. Structurally, the pectin backbone includes galacturonic acid to which neutral sugars are attached, resulting in functional regions in which the esterification of residues is crucial. Pectins influence many physiological processes in plants and are used industrially for both food and non-food applications. Pectin-based compounds are also a promising natural source of health-beneficial bioactive molecules. The properties of pectins have generated interest in the extraction of these polysaccharides from natural sources using environmentally friendly protocols that maintain the native pectin structure. Many fruit by-products are sources of pectins; however, owing to the wide range of applications in various fields, novel plants are now being explored as potential sources. Olives, the fruit of the olive tree, are consumed as part of the healthy Mediterranean diet or processed into olive oil. Pectins from olives have recently emerged as promising compounds with health-beneficial effects. This review details the current knowledge on the structure of pectins and describes the conventional and novel techniques of pectin extraction. The versatile properties of pectins, which make them promising bioactive compounds for industry and health promotion, are also considered.
Highlights
IntroductionPectins are present in the primary cell walls and middle lamellae in higher plants within a complex heteropolysaccharide matrix, which contains up to 30% pectins together with cellulose and hemicellulose [1,2] resulting in networks due to linkages among them
Pectins are present in the primary cell walls and middle lamellae in higher plants within a complex heteropolysaccharide matrix, which contains up to 30% pectins together with cellulose and hemicellulose [1,2] resulting in networks due to linkages among them.Carbohydrates are the major components of the cell wall, which contain only 5–10% of proteins, including extensins and arabinogalactan proteins [3,4]; all are modified during fruit ripening
Since pectin molecules exhibit promising health-promoting properties, further research should be undertaken to reach the goal of producing pectin bioactive components and, at the same time, valorize traditional agroindustry by-products considered as wastes
Summary
Pectins are present in the primary cell walls and middle lamellae in higher plants within a complex heteropolysaccharide matrix, which contains up to 30% pectins together with cellulose and hemicellulose [1,2] resulting in networks due to linkages among them. The Mediterranean region is the largest cultivator of olive trees, responsible for 98% of the world’s production; the so-called “Mediterranean diet” includes olive oil, which is a remarkable healthy fat known to have cardioprotective and anticancer activity [16]. Minor compounds, including pectic polysaccharides, organic acids, and pigments, are present in the olive fruit. Olive oil is considered a “functional food” as it contains oleic acid, other monounsaturated fatty acids (MUFA), phenolic compounds, and other minor bioactive molecules [15]. Phenolic compounds are already known to have remarkable health-promoting activities, and recent research into the bioactive properties of many fruits and vegetables has focused on pectins as a medicinal and therapeutic novel target [15]
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