The functionalisation of fruit and vegetable cell wall material as texturizing agent: The role of pectin depletion and particle size reduction techniques

Abstract

BackgroundSubstantial amounts of cell wall material (CWM) emerge as a side stream from the fruit and vegetable processing industry. From a sustainability, human health and economic viewpoint, the development of potential routes to valorise these streams in human food products is highly relevant. While pectin is already used in many food and non-food applications, recently, research is devoted to the potential use of the residual material as texturizing agent. To fully exploit this endogenous potential, the functionalisation by mechanical techniques which could induce microstructural alterations leading to increased network forming potential is also explored. Scope and approachIn this review, the intrinsic texturizing potential of (pectin-depleted) fruit and vegetable CWM and the potential of functionalisation by particle size reduction techniques is discussed based on recent literature. In this review, a strong focus is placed on the relation between composition of CWM (residual pectin content in particular), its microstructure (as affected by pectin depletion and mechanical techniques) and the resulting functional properties (network forming potential and water binding capacity in particular). Key findings and conclusionsThe recent literature delivers convincing data that CWM, and especially (partially) pectin-depleted CWM, from fruit and vegetable origin could be used as texturizing agent. However, this review, through compilation of information from different botanical origins, shows that a well-considered selection of the method of pectin extraction and the functionalisation approach based on the relation between composition, microstructure, processing and the functional properties is crucial to optimally exploit the texturizing potential of a given matrix.