The DOI matches its Crossref record; 42 of the 42 references it cites were found in a registry or an index.
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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In the citing paper
“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]
Citations
Cites
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Sustainable processing of food waste for production of bio-based products for circular bioeconomy
Sharma, P., Gaur, V. K., Sirohi, R., Varjani, S., Kim, S., & Wong, J. W. C. (2021) · Bioresource Technology · doi:10.1016/j.biortech.2021.124684 · Cited by 387
Agro-Food Byproducts as a New Source of Natural Food Additives
Faustino, M., Veiga, M., Sousa, P., Costa, E. M., Silva, S., & Pintado, M. (2019) · Molecules · doi:10.3390/molecules24061056 · Cited by 367
Dranca, F., & Oroian, M. A. (2018) · Food Research International · doi:10.1016/j.foodres.2018.06.065 · Cited by 366
Cui, J., Zhao, C., Feng, L., Han, Y., Du, H., Xiao, H., & Zheng, J. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.01.077 · Cited by 325
Developing Biostimulants From Agro-Food and Industrial By-Products
Lin, X., & Geelen, D. (2018) · Frontiers in Plant Science · doi:10.3389/fpls.2018.01567 · Cited by 301
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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