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Pectin content and composition from different food waste streams
Open accessAbstract
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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“The purity of UEP from 'saba' waste banana peel, as described by the total pectic content, was within the acceptable limit (>65%) for food use set by the Joint FAO/WHO Expert Committee on Food Additives and the European Commission (Müller-Maatsch et al., 2016).”
From Physicochemical characteristics, rheology, and emulsifying properties of ultrasound-extracted pectin from 'saba' banana peel (2023) · cites this paper as Müller-Maatsch et al., 2016
In the citing paper
“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].”
From Ultrasound-Assisted Extraction of Pectin from 'Saba' Banana Peel Waste: Optimization and Rheology Study (2022) · cites this paper as [31]
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Metadata
- 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
- 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
- hybrid
- doi.org
- Licence
- 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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