ReviewMolecules (Basel, Switzerland)2023
Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application.
Review in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
What it found
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Who cites it
11 citing papers in PubMed.
- Focused Review on pH- and Temperature-Responsive Pectin-Based Hydrogels for Drug Delivery and Controlled Release Applications.ACS omega · 2026Review
- Pectic Polysaccharides from Dragon Fruit Peel: Structure-Function Relationships and Emerging Potential in Synbiotic Food Systems.Foods (Basel, Switzerland) · 2026Review
- The Role and Potential Mechanism of Pectin and Pectin Oligosaccharides in Treating Intestinal Inflammation by Regulating Gut Microbiota.Probiotics and antimicrobial proteins · 2026Review
- Topical Anti-Inflammatory Therapies in Veterinary Medicine: Advancing Animal Health Through a One Health Approach.Animals : an open access journal from MDPI · 2026Review
- Cascade Valorisation of Lemon Processing Residues (Part II): Integrated Biorefinery Design, Circular Economy, and Techno-Economic Feasibility.Foods (Basel, Switzerland) · 2026Review
- Engineering Pectin Biobased Films with Bacterial Cellulose Nanostructures for Enhanced Food Packaging Performance.ACS food science & technology · 2025Article
- Optimization of Anthocyanin Extraction from Purple Sweet Potato Peel (Foods (Basel, Switzerland) · 2025Article
- Structural Characterization and Anti-Ultraviolet Radiation Damage Activity of Polysaccharides fromMolecules (Basel, Switzerland) · 2025Article
- Optimization of Pectin-Zein Beads via Response Surface Methodology for Enhanced Colon-Targeted Delivery ofFoods (Basel, Switzerland) · 2025Article
- Boosting Food Packaging Sustainability Through the Valorization of Agri-Food Waste and By-Products.Polymers · 2025Review
- Oral Treatment with the Pectin Fibre Obtained from Yellow Passion Fruit Peels Worsens Sepsis Outcome in Mice by Affecting the Intestinal Barrier.Pharmaceuticals (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Pectin, a natural biopolymer, can be extracted from food waste biomass, adding value to raw materials. Currently, commercial pectin is mostly extracted from citrus peels (85.5%) and apple pomace (14.0%), with a small segment from sugar beet pulp (0.5%). However, driven by high market demand (expected to reach 2.12 billion by 2030), alternative agro-industrial waste is gaining attention as potential pectin sources. This review summarizes the recent advances in characterizing pectin from both conventional and emerging food waste sources. The focus is the chemical properties that affect their applications, such as the degree of esterification, the neutral sugars' composition, the molecular weight, the galacturonic acid content, and technological-functional properties. The review also highlights recent updates in nutraceutical and food applications, considering the potential use of pectin as an encapsulating agent for intestinal targeting, a sustainable biopolymer for food packaging, and a functional and emulsifying agent in low-calorie products. It is clear from the considered literature that further studies are needed concerning the complexity of the pectin structure extracted from emerging food waste raw materials, in order to elucidate their most suitable commercial application.
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Registered trials
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