Abstract
Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit different structures depending on its source or extraction method. The extraction of pectin from various industrial by-products presents itself as a green option for the valorization of agro-industrial residues by producing a high commercial value product. Pectin is susceptible to physical, chemical, and/or enzymatic changes. The numerous functional groups present in its structure can stimulate different functionalities, and certain modifications can enable pectin for countless applications in food, agriculture, drugs, and biomedicine. It is currently a trend to use pectin to produce edible coating to protect foodstuff, antimicrobial bio-based films, nanoparticles, healing agents, and cancer treatment. Advances in methodology, use of different sources of extraction, and knowledge about structural modification have significantly expanded the properties, yields, and applications of this polysaccharide. Recently, structurally modified pectin has shown better functional properties and bioactivities than the native one. In addition, pectin can be used in conjunction with a wide variety of biopolymers with differentiated properties and specific functionalities. In this context, this review presents the structural characteristics and properties of pectin and information on the modification of this polysaccharide, its respective applications, perspectives, and future challenges.
Highlights
Biopolymers are highly attractive once they are renewable and with relatively low cost to produce
The use of pectin as an emulsifying agent is favored by its molecular characteristics and environmental conditions
- Increase the viscosity of the continuous aqueous phase of emulsions, stimulating the restriction of the mobility of the droplets dispersed in the oil, inhibiting or minimizing its tendency to migrate and coalesce;
Summary
Biopolymers are highly attractive once they are renewable and with relatively low cost to produce They are commonly studied for food, pharmaceutical, and biomedical applications [1,2,3]. Pectins can exhibit diverse structures varying according to the source and extraction method [12,13,14]. In this sense, note that pectin is source and to extraction [12,13,14]. This material with high functions, either alone or in combination with other biopolymers This material with added value and differentiated behavior has aroused the interest of industry and research.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
