The DOI matches its Crossref record; 219 of the 219 references it cites were found in a registry or an index.
Extraction, purification and characterization of pectin from alternative sources with potential technological applications
Abstract
Pectins are defined as a group of widely distributed plant cell wall polysaccharides that contain galacturonic acid linked at both the 1 and 4 positions. The wide use of pectin as an ingredient which imparts rheological and textural properties to various food products and the development of applications beyond the food industry have brought about its increase in production and influenced research towards alternative sources and improving the overall isolation process of pectic polysaccharides. In this context, this paper aims to give a complete perspective on the current state of pectin research by mainly focusing on recent research on the extraction of pectin from other feasible sources, on the post-extraction stages of pectin recovery from plant materials (purification and fractionation), and, finally, on the advancements in the study of the physical, chemical, rheological, and functional properties of pectin.
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Cited by
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 320
Rodsamran, P., & Sothornvit, R. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2018.11.067 · Cited by 294
Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds
Rehman, A., Ahmad, T., Aadil, R. M., Spotti, M. J., Bakry, A. M., Khan, I. M., Zhao, L., Riaz, T., & Tong, Q. (2019) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2019.05.015 · Cited by 287
Picot-Allain, M. C. N., Ramasawmy, B., & Emmambux, M. N. (2022) · Food Reviews International · doi:10.1080/87559129.2020.1733008 · Cited by 286
Ardjoum, N., Shankar, S., Chibani, N., Salmieri, S., & Lacroix, M. (2021) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2021.107000 · Cited by 61
Metadata
- Authors
- Dranca, F., & Oroian, M.
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2018-11
- Volume
- 113
- Pages
- 327-350
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2811061990
- Cited by
- 344
- References
- 219
- FWCI
- 22.42
- Type
- journal article
- Language
- en
- Open access
- closed
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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