Analytical tools used for the identification and quantification of pectin extracted from plant food matrices, wastes and by-products: A review.

Pectin is the methylated ester of polygalacturonic acid and has a wide range of applications. It can be used in food and animal feed as well as in pharmaceutical and cosmetic products. Pectin is traditionally used as a gelling agent in fruit-based products, as a stabilizer in some fruit juices and milk drinks and fruit filling for bakery and confectionary products, but their potential applications differ according to their chemical composition. Therefore, at this stage of development, it is of a great importance to find fast, reliable methods to not only identify and quantify pectin, but also to determine its chemical structure and composition when it is extracted from plant matrices, wastes and by-products. The present review will focus on the analytical tools used to identify and quantify the amount of pectin obtained from plant matrices, wastes and by-products as well as determining its chemical and structural composition.

• Publication year

  2018

• Venue

  Food Chemistry

• Publication date

  2018-11-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry, Environmental Science

• Identifiers
  DOI 10.1016/j.foodchem.2018.05.105PMID 30381214
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction

  2018cited by this paper
• Pectin characterisation using size exclusion chromatography: A comparison of ELS and RI detection.

  2018cited by this paper
• Tiger nut and its by-products valorization: From extraction of oil and valuable compounds to development of new healthy products

  2018cited by this paper
• Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review

  2017cited by this paper
• Valorization of Apple Pomace by Extraction of Valuable Compounds.

  2017cited by this paper
• Optimization of pectin extraction from pistachio green hull as a new source.

  2017cited by this paper
• Pectin isolation and characterization from six okra genotypes

  2017cited by this paper
• Recent insights for the green recovery of inulin from plant food materials using non-conventional extraction technologies: A review

  2016cited by this paper
• Extraction assisted by pulsed electric energy as a potential tool for green and sustainable recovery of nutritionally valuable compounds from mango peels.

  2016cited by this paper
• Optimization of pectin extraction from banana peels with citric acid by using response surface methodology.

  2016cited by this paper
• Ultrasound assisted extraction and characterization of pectin from tomato waste.

  2016cited by this paper
• Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits

  2016cited by this paper
• Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties.

  2016cited by this paper
• Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

  2016cited by this paper
• Utilization of tomato peel waste from canning factory as a potential source for pectin production and application as tin corrosion inhibitor

  2016cited by this paper
• Pectin extraction from pomegranate peels with citric acid.

  2016cited by this paper
• Optimization of microwave assisted extraction of pectin from sour orange peel and its physicochemical properties.

  2016cited by this paper
• Pectin content and composition from different food waste streams.

  2016cited by this paper
• Pectin characterisation in vegetable waste streams: a starting point for waste valorisation in the food industry

  2015cited by this paper
• Novel pectin present in new olive mill wastewater with similar emulsifying and better biological properties than citrus pectin

  2015cited by this paper
• The effect of high pressure homogenization on pectin: Importance of pectin source and pH

  2015cited by this paper
• Faba bean hulls as a potential source of pectin

  2015cited by this paper
• Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

  2015cited by this paper
• Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation

  2015cited by this paper
• COMPARATIVE STUDIES ON CONVENTIONAL ( WATER-HOT ACID ) AND NON-CONVENTIONAL ( ULTRASONICATION ) PROCEDURES FOR EXTRACTION AND CHEMICAL CHARACTERIZATION OF PECTIN FROM PEEL WASTE OF MANGO CULTIVAR CHAUNSA

  2015cited by this paper
• Characterization of natural low-methoxyl pectin from sunflower head extracted by sodium citrate and purified by ultrafiltration.

  2015cited by this paper
• Isolation and structural characterisation of papaya peel pectin

  2014cited by this paper
• Characterization of citrus pectin samples extracted under different conditions: influence of acid type and pH of extraction.

  2014cited by this paper
• Novel banana peel pectin mediated green route for the synthesis of hydroxyapatite nanoparticles and their spectral characterization.

  2014cited by this paper
• Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks.

  2013cited by this paper
• Isolation , characterization and modification of citrus pectins

  2013cited by this paper
• Pectic-oligosaccharides prepared by dynamic high-pressure microfluidization and their in vitro fermentation properties.

  2013cited by this paper
• Combined HILIC-ELSD/ESI-MS(n) enables the separation, identification and quantification of sugar beet pectin derived oligomers.

  2012cited by this paper
• Production, characterization and isolation of neutral and pectic oligosaccharides with low molecular weights from olive by-products thermally treated

  2012cited by this paper
• Pectic substances: From simple pectic polysaccharides to complex pectins—A new hypothetical model

  2011cited by this paper
• Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization.

  2011cited by this paper
• Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: composition and functional properties

  2011cited by this paper
• A Two-Step Chemical Process for the Extraction of Cellulose Fiber and Pectin from Mulberry Branch Bark Efficiently

  2011cited by this paper
• Characterizing plant cell wall derived oligosaccharides using hydrophilic interaction chromatography with mass spectrometry detection.

  2011cited by this paper
• Chemical Production of Pectic Oligosaccharides from Orange Peel Wastes

  2010cited by this paper
• Introducing porous graphitized carbon liquid chromatography with evaporative light scattering and mass spectrometry detection into cell wall oligosaccharide analysis.

  2010cited by this paper
• Effect of extraction conditions on the quality characteristics of pectin from passion fruit peel (Passiflora edulis f. flavicarpa L.)

  2010cited by this paper
• Extraction and characterization of pectin from apple pomace and its evaluation as lipase (steapsin) inhibitor

  2010cited by this paper
• Improvement of the compositional quality of monocot pectin extracts contaminated with glucuronic acid-containing components using a step-wise purification procedure

  2010cited by this paper
• The structure, function, and biosynthesis of plant cell wall pectic polysaccharides.

  2009cited by this paper
• Mass spectrometry for pectin structure analysis.

  2009cited by this paper
• Combined enzymatic and colorimetric method for determining the uronic acid and methylester content of pectin: Application to tomato products.

  2008cited by this paper
• Characterization of the pectin extracted from citrus peel in the presence of citric acid

  2008cited by this paper
• Pectin extraction from pumpkin with the aid of microbial enzymes

  2008cited by this paper
• Pectin structure and biosynthesis.

  2008cited by this paper
• Effect of extraction conditions on the yield and purity of apple pomace pectin precipitated but not washed by alcohol.

  2007cited by this paper
• Extraction and characterization of pectins from cocoa husks:A preliminary study

  2007cited by this paper
• Microwave-assisted extraction of lime pectin $

  2006cited by this paper
• Pectin: new insights into an old polymer are starting to gel

  2006cited by this paper
• Kinetic of the hydrolysis of pectin galacturonic acid chains and quantification by ionic chromatography

  2006cited by this paper
• Water-based extraction of pectin from flavedo and albedo of orange peels

  2006cited by this paper
• Mapping sugar beet pectin acetylation pattern.

  2005cited by this paper
• Structural characterization, degree of esterification and some gelling properties of Krueo Ma Noy (Cissampelos pareira) pectin

  2004cited by this paper
• Comparisons of soxhlet extraction, pressurized liquid extraction, supercritical fluid extraction and subcritical water extraction for environmental solids: recovery, selectivity and effects on sample matrix.

  2000cited by this paper
• Determination of pectin degree of esterification by diffuse reflectance Fourier transform infrared spectroscopy

  2000cited by this paper
• Base-Mediated Firmness Retention of Sweetpotato Products

  1993cited by this paper
• Measurement of uronic acids without interference from neutral sugars.

  1991cited by this paper
• A systematic nomenclature for carbohydrate fragmentations in FAB-MS/MS spectra of glycoconjugates

  1988cited by this paper
• Colorimetric determination of hexuronic acids in plant materials

  1979cited by this paper
• New method for quantitative determination of uronic acids.

  1973cited by this paper
• Colorimetric Determination of Pectic Substances

  1952cited by this paper

• Valorisation of olive oil by-products into pectic- and glucuronoxylo-oligosaccharides via one-step fermentation.

  2025cites this paper
• Enzyme-Activated Core-Shell Drug Co-Crystal Nanoparticles for Targeted Salmonella Clearance and Gut Microbiome Restoration.

  2025cites this paper
• Fed-batch fermentation of citrus Peel using Bacillus subtilis for producing surfactin

  2025cites this paper
• Metabolic engineering for microbial production of sugar acids

  2025cites this paper
• Optimization of Pectin-Zein Beads via Response Surface Methodology for Enhanced Colon-Targeted Delivery of p-Coumaric Acid from Rice Husk Extract

  2025cites this paper
• Preparation, characterization and evaluation properties of a high-methoxyl pectin-iron (Ⅲ) from Actinidia arguta fruits

  2025cites this paper
• Transforming orange waste with yeasts: bioprocess prospects

  2024cites this paper
• Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system

  2024cites this paper
• COMPARATIVE STUDY OF PHYSIC-CHEMICAL PROPERTIES OF POLYSACCHARIDES SELECTED FROM FRUITS OF VACCINIUM ARCTOSTAPHYLOS L. AND VACCINIUM MYRTILLUS L.

  2024cites this paper
• 1H-NMR, HPSEC-RID, and HPAEC-PAD Characterization of Polysaccharides Extracted by Hydrodynamic Cavitation from Apple and Pomegranate By-Products for Their Valorization: A Focus on Pectin

  2024cites this paper
• A cleaner and eco-friendly approach to simultaneous extraction and characterization of essential oil and pectin from Assam lemon peel and its application for energy generation through TENG devices

  2024cites this paper
• Hyaluronic acid-modified yeast β-glucan particles delivering doxorubicin for treatment of breast cancer.

  2023cites this paper
• A review of citrus plants as functional foods and dietary supplements for human health, with an emphasis on meta-analyses, clinical trials, and their chemical composition.

  2023cites this paper
• Pectin purification from plant materials

  2023cites this paper
• Quantitative determination of galacturonic acid in pectin and pectin products by combined pectinase hydrolysis and HPLC determination

  2023cites this paper
• Pilot-scale biorefinery for the production of purified biopolymers based on hydrothermal treatment in flow-through reactor cycles

  2022cites this paper
• Integral use of pectin-rich by-products in a biorefinery context: A holistic approach

  2022cites this paper
• Green synthesis of pectin‐silver nanocomposite: Parameter optimization and physico‐chemical characterization

  2022cites this paper
• Rationally Designed Oral DOX Gels for Colon-Specific Administration

  2022cites this paper
• Study on textural changes and pectin degradation of tarocco blood Orange during storage

  2022cites this paper
• Challenges in assessing the quality of fruit juices: Intervening role of biosensors.

  2022cites this paper
• Linear and non-linear rheological properties of water–ethanol hybrid pectin gels for aroma enhancement

  2022cites this paper
• Chain conformations and steady-shear viscosity properties of pectic polysaccharides from apple and tomato

  2022cites this paper
• Brewed black tea waste (Camellia sinensis L.) as alternative pectin source

  2022cites this paper
• Valorization of red cabbage pomace for stabilization of anthocyanins in Rhododendron arboreum

  2022cites this paper
• Simultaneous quantification of cellulose and pectin in tobacco using a robust solid-state NMR method.

  2022cites this paper
• Extraction and Characterization of Pectin from Lemon Waste for Commercial Applications

  2021cites this paper
• Na+-induced gelation of a low-methoxyl pectin extracted from Premna microphylla Turcz

  2021cites this paper
• Structural and viscoelastic properties of floating monolayers of a pectinolytic enzyme and their influence on the catalytic properties.

  2021cites this paper
• The preparation, characterization and antibacterial properties of chitosan/pectin silver nanoparticle films

  2021cites this paper
• Ultrasound as a Promising Tool for the Green Extraction of Specialized Metabolites from Some Culinary Spices

  2021cites this paper
• A review on functional and nutritional properties of noni fruit seed (Morinda citrifolia L.) and its oil

  2021cites this paper
• The effect of sodium hexametaphosphate on the efficiency of pectin in stabilizing acidified milk drinks

  2021cites this paper
• Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels

  2021cites this paper
• Emerging technologies to obtain pectin from food processing by-products: A strategy for enhancing resource efficiency

  2021cites this paper
• Enzymatically produced pectic-oligosaccharides from fruit waste of Citrus reticulata (mandarin) peels display cytotoxicity against colon cancer cells

  2021cites this paper
• Dynamic changes of pectin epitopes and daylily tepals during flower opening and senescence of Hemerocallis citrina

  2021cites this paper
• Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications

  2021cites this paper
• Solvent extraction of pectin from key lime and calamansi lime

  2021cites this paper
• Production of purified hemicellulose-pectin fractions of different molecular weight from discarded carrots by hydrothermal treatment followed by multistep ultrafiltration/diafiltration

  2021cites this paper
• Application of an eco-friendly sodium acetate/urea deep eutectic solvent in the valorization of melon by-products

  2021cites this paper
• Smart advanced solvents for bioactive compounds recovery from agri-food by-products: A review

  2020cites this paper
• Caracterización del polvo y pectina del pericarpio del mango (Mangifera indica L.) ʻAtaulfoʼ maduro y análisis FODA para su procesamiento

  2020cites this paper
• Environmentally Friendly Hydrothermal Processing of Melon by-Products for the Recovery of Bioactive Pectic-Oligosaccharides

  2020cites this paper
• Fruit processing by-products as food ingredients

  2020cites this paper
• Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste

  2020cites this paper
• Biodegradable Electrosprayed Pectin Films: An Alternative to Valorize Coffee Mucilage

  2020cites this paper
• Preparation of acylated pectin with gallic acid through enzymatic method and their emulsifying properties, antioxidation activities and antibacterial activities.

  2020cites this paper
• The introduction of pectin-containing foods for the competitiveness of enterprises

  2020cites this paper
• Non-Thermal Ultrasonic Extraction of Polyphenolic Compounds from Red Wine Lees

  2020cites this paper
• Solubility Difference between Pectic Fractions from Creeping Fig Seeds

  2019cites this paper
• Investigation of cell wall polysaccharides from flour made with waste peel from unripe banana (Musa sapientum) biomass.

  2019cites this paper
• Amino acid-amidated pectin: Preparation and characterization.

  2019cites this paper
• The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products

  2019cites this paper
• OPTIMIZATION OF SEQUENTIAL ULTRASOUND-ASSISTED EXTRACTION – HEATING TREATMENT TO OBTAIN PECTIN FROM MALUS DOMESTICA ‘FĂLTICENI’ POMACE

  2019cites this paper
• Application of High Hydrostatic Pressure for Pectin Extraction from Agro-Food Waste and By-Products

  2019cites this paper
• Advances in Studies Using Vegetable Wastes to Obtain Pectic Substances: A Review

  2019cites this paper
• Valorisation of Tomato Peel Waste as a Sustainable Source for Pectin, Polyphenols and Fatty Acids Recovery Using Sequential Extraction

  2019cites this paper
• Development of an analysis method for determination of pectin in tobacco by solid state 13 C CP / MAS NMR

  year unknowncites this paper