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| dc.contributor.author | Cortés Camargo, Stefani
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| dc.contributor.author | Román Guerrero, Angélica
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| dc.contributor.author | Alpizar Reyes, Erik
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| dc.contributor.author | Pérez Alonso, César
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| dc.date.accessioned | 2023-06-14T00:35:58Z | |
| dc.date.available | 2023-06-14T00:35:58Z | |
| dc.date.issued | 2023-04-23 | |
| dc.identifier.isbn | 978-1-83768-494-6 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.11799/138531 | |
| dc.description | Pectin is one of the primary polysaccharides present in plants; it contributes to the physical and nutritional value of plant-based goods. It’s a macromolecule that can create flexible polymer chains. Source and extraction circumstances affect its functioning characteristics. Citric fruits and apples are the principal sources of com mercial pectin, although non conventional sources have been examined, including agro-industrial sub-products and wastes, pulps, husks, hulls, peels, Cactaceae, and vegetables. Pectin has been functionalized by chemical or enzyme processes that affect its physical characteristics, such as molecular weight, degree of esterification (DE), and surface charge, leading to new functional or enhanced qualities as well as new techniques and applications. Pumpkin, eggplant, chayote, and Opuntia ficus indica cladodes are new sources of pectin. Due to their high production and physico chemical qualities, citrus fruits and apples are the principal sources of pectin extrac tion. In recent years, new extraction sources have been sought that may represent alternatives to overexploited sources and that allow the use of organic by-products, such as hulls or husks and seeds, from which pectin with specific physicochemical properties can be obtained for multiple applications. Intense new research has yielded a new understanding of its molecular structure and physiological function, opening the door to novel manufacturing techniques and entirely new applications, such as calcium phosphate pectin for bone restoration and pectin aerogels for thermal insulation. | es |
| dc.description.abstract | One of the most important polysaccharides in the vegetal kingdom is pectin. This class of natural polysaccharide is found primarily in citrus fruits and apple pomace. Pectin has been used in different sectors of the industry, among which the food, pharmaceutical, cosmetic, and paper industries stand out. Today, there is a growing demand for this type of hydrocolloid, where both the scientific and industrial fields have focused on using new sources of pectin and developing novel extraction methods. This chapter describes the chemical structure of pectin and its main chemical characteristics. Then, the conventional sources from which pectin is obtained are exposed as well as its main industrial applications. Subsequently, the physicochemical and functional properties of pectins obtained from unconventional sources are described and analyzed as well as the main technologies used for their extraction. Finally, the most recent advances in the role played by pectin in the industrial sector are described. | es |
| dc.description.sponsorship | The authors wish to acknowledge the partial financial support of this research to the Universidad Autónoma del Estado de México through project 6661/2022SF. | es |
| dc.language.iso | eng | es |
| dc.publisher | INTECHOPEN | es |
| dc.rights | openAccess | es |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0 | es |
| dc.subject | Pectin | es |
| dc.subject | Extraction | es |
| dc.subject | Functional properties | es |
| dc.subject | Hulls | es |
| dc.subject | Husks | es |
| dc.subject | Cactaceae | es |
| dc.subject | New applications | es |
| dc.subject.classification | INGENIERÍA Y TECNOLOGÍA | es |
| dc.title | New sources of pectin: Extraction, processing and industrial applications | es |
| dc.type | Capítulo de Libro | es |
| dc.provenance | Científica | es |
| dc.road | Dorada | es |
| dc.organismo | Química | es |
| dc.ambito | Internacional | es |
| dc.cve.CenCos | 20401 | es |
| dc.relation.doi | http://dx.doi.org/10.5772/intechopen.109579 |
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