Advances in Studies Using Vegetable Wastes to Obtain Pectic Substances: A Review

Advances in Studies Using Vegetable Wastes to Obtain Pectic Substances: A Review

Vegetable waste represents a serious environmental problem for industries; however, it is also a valuable source of pectic substances. This paper aims to highlight the advances that have been made through studies regarding pectic substances from vegetable wastes, as well as providing an overview of...

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Bibliographic Details
Published in:Journal of polymers and the environment Vol. 27; no. 3; pp. 549 - 560
Main Authors: Marenda, Flávia Roberta Buss, Mattioda, Fernanda, Demiate, Ivo Mottin, de Francisco, Alicia, de Oliveira Petkowicz, Carmen Lúcia, Canteri, Maria Helene Giovanetti, de Mello Castanho Amboni, Renata Dias
Format: Journal Article
Language:English
Published: New York Springer US 01-03-2019
Springer Nature B.V
Subjects:
Acetylation
Anticancer properties
Chemistry
Chemistry and Materials Science
Environmental Chemistry
Environmental Engineering/Biotechnology
Esterification
Formulations
In vivo methods and tests
Industrial applications
Industrial Chemistry/Chemical Engineering
Inflammation
Materials Science
Organic chemistry
Original Paper
Pectin
Polymer Sciences
Polysaccharides
Raw materials
Saccharides
Structure-function relationships
Ultrasonic testing
Ultrasound
Vegetables
Wastes
Pectic substances
Pectin application
Vegetable waste
Chemical structure
Extraction techniques
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Summary:Vegetable waste represents a serious environmental problem for industries; however, it is also a valuable source of pectic substances. This paper aims to highlight the advances that have been made through studies regarding pectic substances from vegetable wastes, as well as providing an overview of the chemical structure of pectin, extraction and characterisation techniques, and potential applications for pectin in relation to the areas of food and health. Pectin is mainly composed of galacturonic acid and it is one of the most complex polysaccharides in nature. A wide range of vegetable wastes contain a high pectin yield that can be industrially utilised. However, factors such as the type of raw material, the maturation stage of that raw material, and the extraction techniques that are used, affect the structural and functional properties of the pectin, as well as influencing its potential application. This study outlines the different environmentally-friendly techniques that are used to extract pectin, such as microwave, ultrasound, enzymatic and other methods, highlighting their advantages and disadvantages compared with the conventional extraction method. Some techniques are advantageous for industrial use; however, it is necessary to optimise the extraction conditions and to make a financial investment in order to obtain a high yield of pectin in a short amount of time. Characteristics such as galacturonic acid content, the degree of methyl esterification, the degree of acetylation, molar mass and the chemical structure are essential parameters required to define possible applications of pectic substances. In vitro and in vivo studies regarding the properties of pectic substances have shown that these substances can be beneficial to health, with antimicrobial, antitumoral, anti-inflammatory and analgesic effects. Nevertheless, further studies are required to examine the mechanisms of action for these effects to be applied in humans. Consequently, greater understanding about the chemical structure of pectin and its extraction techniques are crucial for the development of new foods and drug formulations.
ISSN:1566-2543
1572-8919
DOI:10.1007/s10924-018-1355-8