161
Conclusions
The applicability of pectin in food and agro based industries has increased its market and even the non–food industries are finding its use. The structure and physicochemical properties of pectin have a direct relation with its applications. These
properties are largely influenced by the technique of the extraction used. All the
techno functional properties like yield efficiency, molecular structure, viscosity,
gelling properties have a profound effect of the extraction method. Conventionally
pectin extraction process has been well established but with the growing demand,
new methods need to be investigated and optimized to keep up with the scenario.
Many novel techniques like ultrasound, microwaves, sub critical water and enzyme
assisted extractions discussed above have been worked upon and to some extent
optimized on lab scale but in an attempt to bring it on a commercial scale, further
studies need to be carried upon. Lack of understanding limits the usage of this
hydrocolloid so the need of the hour becomes to fully undertake the studies comparable those of Casas-Orozco et al. (2015) and Wiesenborn et al. (1999). Since the
structure of pectin is associated with number of applications, which in turn is dependent upon the parent material or source of pectin, the method of extraction and the
modification techniques, so it becomes necessary to understand these phenomenon
on wider scale. As far as the nutraceutical properties of pectin is concerned, it has
been found to act as prebiotic as well as the target delivery vehicle for probiotics.
Also as the demand for the minimally processed foods and products is increasing
need for developing new packaging materials becomes equally important and in this
respect pectin edible films are finding their way into the market. Owing to their low
cost, easy availability, biodegradability, pectin films can become a good choice for
manufacturers. Also when these edible films are incorporated with some natural
bioactive compounds, they were reported with antimicrobial activities against food
borne pathogens. Again more studies need to be carried so as to achieve the desired
functions. To sum up, pectin is a polysaccharide which could be tailor-made to
obtain the novel benefits and bring forward the methods and techniques which could
prove exceptional to food and non-food industry.
References
Adetunji, Ridwan, Adekunle, Ademola, Orsat, Valerie, Raghavan, &Vijaya. (2017). Advances in
the pectin production process using novel extraction techniques: A review. Food Hyrdocolloids,
62, 239–250.
Alba, K., Ritzoulis, C., Georgiadis, N., & Kontogiorgos, V. (2013). Okra extracts as emulsifiers for
acidic emulsions. Food Research International, 54, 1730–1737.
Anderson, J. W., Baird, P., Davis, R. H., Ferreri, J. S., Knudtson, M., Koraym, A., Waters, V.,
Christine L Williams, C. L. (2009). Health benefits of dietary fiber. Nutrition Reviews, 67,
188–205.
Anger, H., & Dongowski, G. (1988). Amidated pectins—Characterization and enzymatic degradation. Food Hydrocolloids, 2(5), 371–379.
Pectin
Conclusions
The applicability of pectin in food and agro based industries has increased its market and even the non–food industries are finding its use. The structure and physicochemical properties of pectin have a direct relation with its applications. These
properties are largely influenced by the technique of the extraction used. All the
techno functional properties like yield efficiency, molecular structure, viscosity,
gelling properties have a profound effect of the extraction method. Conventionally
pectin extraction process has been well established but with the growing demand,
new methods need to be investigated and optimized to keep up with the scenario.
Many novel techniques like ultrasound, microwaves, sub critical water and enzyme
assisted extractions discussed above have been worked upon and to some extent
optimized on lab scale but in an attempt to bring it on a commercial scale, further
studies need to be carried upon. Lack of understanding limits the usage of this
hydrocolloid so the need of the hour becomes to fully undertake the studies comparable those of Casas-Orozco et al. (2015) and Wiesenborn et al. (1999). Since the
structure of pectin is associated with number of applications, which in turn is dependent upon the parent material or source of pectin, the method of extraction and the
modification techniques, so it becomes necessary to understand these phenomenon
on wider scale. As far as the nutraceutical properties of pectin is concerned, it has
been found to act as prebiotic as well as the target delivery vehicle for probiotics.
Also as the demand for the minimally processed foods and products is increasing
need for developing new packaging materials becomes equally important and in this
respect pectin edible films are finding their way into the market. Owing to their low
cost, easy availability, biodegradability, pectin films can become a good choice for
manufacturers. Also when these edible films are incorporated with some natural
bioactive compounds, they were reported with antimicrobial activities against food
borne pathogens. Again more studies need to be carried so as to achieve the desired
functions. To sum up, pectin is a polysaccharide which could be tailor-made to
obtain the novel benefits and bring forward the methods and techniques which could
prove exceptional to food and non-food industry.
References
Adetunji, Ridwan, Adekunle, Ademola, Orsat, Valerie, Raghavan, &Vijaya. (2017). Advances in
the pectin production process using novel extraction techniques: A review. Food Hyrdocolloids,
62, 239–250.
Alba, K., Ritzoulis, C., Georgiadis, N., & Kontogiorgos, V. (2013). Okra extracts as emulsifiers for
acidic emulsions. Food Research International, 54, 1730–1737.
Anderson, J. W., Baird, P., Davis, R. H., Ferreri, J. S., Knudtson, M., Koraym, A., Waters, V.,
Christine L Williams, C. L. (2009). Health benefits of dietary fiber. Nutrition Reviews, 67,
188–205.
Anger, H., & Dongowski, G. (1988). Amidated pectins—Characterization and enzymatic degradation. Food Hydrocolloids, 2(5), 371–379.
Pectin