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

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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, Elst, Kathy, Sforza, Stefano·2016·Food Chemistry

DOI 10.1016/j.foodchem.2016.01.012

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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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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
ORCID: Müller-Maatsch, Judith
Caligiani, Augusta
Tedeschi, Tullia
Bruggeman, Geert
Elst, Kathy
Sforza, Stefano
Venue: Food Chemistry
Publisher: Elsevier BV
Published: 2016-06
Volume: 201
Pages: 37-45
ISSN: 0308-8146 (ISSN-L)
DOI: 10.1016/j.foodchem.2016.01.012
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: hybrid
doi.org
Licence: cc-by-nc-nd
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
creativecommons.org/licenses/by-nc-nd/4.0/ (vor)
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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Pectin content and composition from different food waste streams

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