Cited by 261Polysaccharides and Plant Cell WallsPolysaccharides Composition and ApplicationsFood composition and properties

Pectin content and composition from different food waste streams

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Müller-Maatsch, Judith, Bencivenni, Mariangela, Caligiani, Augusta, Tedeschi, Tullia, Bruggeman, Geert, Bosch, Montse, Petrusan, Janos, Van Droogenbroeck, Bart +2 more·2016·Food Chemistry

Abstract

In the present paper, 26 food waste streams were selected according to their exploitation potential and investigated in terms of pectin content. The isolated pectin, subdivided into calcium bound and alkaline extractable pectin, was fully characterized in terms of uronic acid and other sugar composition, methylation and acetylation degree. It was shown that many waste streams can be a valuable source of pectin, but also that pectin structures present a huge structural diversity, resulting in a broad range of pectin structures. These can have different physicochemical and biological properties, which are useful in a wide range of applications. Even if the data could not cover all the possible batch by batch and country variabilities, to date this represents the most complete pectin characterization from food waste streams ever reported in the literature with a homogeneous methodology.

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Crossref · 10.1016/j.foodchem.2016.01.012

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  • The purity of ultrasound-extracted pectin (69%) was within the acceptable limit (>65%) for food use as set by the Joint FAO/WHO Expert Committee on Food Additives and the European Commission.

    “The UEP's purity was within the acceptable limit (>65%) for food use as set by the Joint FAO/WHO Expert Committee on Food Additives and the European Commission [31].”

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Authors
Müller-Maatsch, J., Bencivenni, M., Caligiani, A., Tedeschi, T., Bruggeman, G., Bosch, M., Petrusan, J., Van Droogenbroeck, B., Elst, K., & Sforza, S.
Affiliations
  • University of Parma (IT)
  • Nutrition Sciences (Belgium) (BE)
  • Leitat Technological Center (ES)
  • Flemish Institute for Technological Research (BE)
Corresponding author
Sforza, Stefano
Venue
Food Chemistry
Publisher
Elsevier BV
Published
2016-06
Volume
201
Pages
37-45
ISSN
0308-8146 (ISSN-L)
OpenAlex
W2225634001
Cited by
261
References
42
Citations by year
2026: 14 · 2025: 16 · 2024: 30 · 2023: 25 · 2022: 27 · 2021: 43 · 2020: 39 · 2019: 22 · 2018: 23 · 2017: 13 · 2016: 8
FWCI
25.77
Type
journal article
Language
en
Open access
Locations
  • Food Chemistry (publishedVersion, cc-by-nc-nd)
  • PubMed (publishedVersion)
  • INFM-OAR (INFN Catania) (submittedVersion, cc-by)
Funders
European Union, Seventh Framework Program (FP7/2007-2013)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Polysaccharides and Plant Cell Walls
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Keywords
pectin, food waste, pectin content, uronic acid, degree of acetylation, pectin characterization
MeSH terms
Acetylation, Fruit, Pectins, Uronic Acids, Vegetables, Waste Products

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