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Analytical tools used for the identification and quantification of pectin extracted from plant food matrices, wastes and by-products: A review

Grassino, Antonela Ninčević, Barba, Francisco J., Brnčić, Mladen, Lorenzo, Jose M., Lucini, Luigi, Brnčić, Suzana Rimac
Food chemistry 2018 v.266 pp. 47-55
beverages, byproducts, chemical composition, chemical structure, cosmetics, developmental stages, feeds, food matrix, fruit juices, fruits, milk, pectins, stabilizers, sweets, wastes
Pectin is the methylated ester of polygalacturonic acid and has a wide range of applications. It can be used in food and animal feed as well as in pharmaceutical and cosmetic products. Pectin is traditionally used as a gelling agent in fruit-based products, as a stabilizer in some fruit juices and milk drinks and fruit filling for bakery and confectionary products, but their potential applications differ according to their chemical composition. Therefore, at this stage of development, it is of a great importance to find fast, reliable methods to not only identify and quantify pectin, but also to determine its chemical structure and composition when it is extracted from plant matrices, wastes and by-products. The present review will focus on the analytical tools used to identify and quantify the amount of pectin obtained from plant matrices, wastes and by-products as well as determining its chemical and structural composition.