The DOI matches its Crossref record; 211 of the 211 references it cites were found in a registry or an index.
Pectin and Pectin-Based Composite Materials: Beyond Food Texture
Open accessAbstract
Pectins are plant cell wall natural heteropolysaccharides composed mainly of α-1-4 d-galacturonic acid units, which may or may not be methyl esterified, possesses neutral sugars branching that harbor functional moieties. Physicochemical features as pH, temperature, ions concentration, and cosolute presence, affect directly the extraction yield and gelling capacity of pectins. The chemical and structural features of this polysaccharide enables its interaction with a wide range of molecules, a property that scientists profit from to form new composite matrices for target/controlled delivery of therapeutic molecules, genes or cells. Considered a prebiotic dietary fiber, pectins meetmany regulations easily, regarding health applications within the pharmaceutical industry as a raw material and as an agent for the prevention of cancer. Thus, this review lists many emergent pectin-based composite materials which will probably palliate the impact of obesity, diabetes and heart disease, aid to forestall actual epidemics, expand the ken of food additives and food products design.
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Cites
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Cited by
Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications
Said, N. S., Olawuyi, I. F., & Lee, W. Y. (2023) · Gels · doi:10.3390/gels9090732 · Cited by 331
Roman-Benn, A., Contador, C. A., Li, M.-W., Lam, H.-M., Ah-Hen, K., Ulloa, P. E., & Ravanal, M. C. (2023) · Food Chemistry Advances · doi:10.1016/j.focha.2023.100192 · Cited by 268
Mahato, N., Sharma, K., Sinha, M., Baral, E. R., Koteswararao, R., Dhyani, A., Hwan Cho, M., & Cho, S. (2020) · Journal of Advanced Research · doi:10.1016/j.jare.2020.01.007 · Cited by 162
Sonication, a potential technique for extraction of phytoconstituents: a systematic review
Ranjha, M. M. A. N., Irfan, S., Lorenzo, J. M., Shafique, B., Kanwal, R., Pateiro, M., Arshad, R. N., Wang, L., Nayik, G. A., Roobab, U., et al. (2021) · Processes · doi:10.3390/pr9081406 · Cited by 158
Zhu, S., Dou, W., Zeng, X., Chen, X., Gao, Y., Liu, H., & Li, S. (2024) · International Journal of Molecular Sciences · doi:10.3390/ijms25105249 · Cited by 28
Metadata
- Authors
- Lara-Espinoza, C., Carvajal-Millán, E., Balandrán-Quintana, R., López-Franco, Y., & Rascón-Chu, A.
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2018-04-18
- Volume
- 23
- Issue
- 4
- Pages
- 942
- ISSN
- 1420-3049 (ISSN-L)
- OpenAlex
- W2802363203
- Cited by
- 585
- References
- 211
- FWCI
- 32.12
- Type
- journal article
- Language
- en
- Open access
- gold
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- Lara-Espinoza, C., Carvajal-Millán, E., Balandrán-Quintana, R., López-Franco, Y., & Rascón-Chu, A. (2018). Pectin and Pectin-Based Composite Materials: Beyond Food Texture. Molecules. https://doi.org/10.3390/molecules23040942
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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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