Year: 2025
Type: conference-paper
Abstract: Pectin is a complex polysaccharide found in plant cell walls and consists of galacturonic acid residues. Pectin can be extracted from agricultural biomass, fruit and vegetable processing waste by several methods. Naturally, pectin has characteristics that are considered for application in the food industry. These characteristics include gelling, thickening, emulsifying, food encapsulation, and food coating. This text reviews the structure of pectin, extraction methods, and the utilisation of pectin in the food industry. However, pectin obtained through extraction can have limitations, which can restrict its use. Finally, this comprehensive review discusses several modification methods that can be used to overcome these obstacles of natural pectin.
Source: BIO Web of Conferences
Institutions: IPB University, Universitas Ichsan Gorontalo
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4408842483