Transforming waste into valuable resources: Harnessing the potential of pectin obtained from organic waste for the food and healthcare industries

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-09-27 DOI:10.1016/j.fbio.2024.105190

Nishesh Sharma , Punit Arora , Priyvart Choudhary , Vinay Kumar Pandey , Aamir Hussain Dar , Sarvesh Rustagi , Harish Chandra Joshi

{"title":"Transforming waste into valuable resources: Harnessing the potential of pectin obtained from organic waste for the food and healthcare industries","authors":"Nishesh Sharma , Punit Arora , Priyvart Choudhary , Vinay Kumar Pandey , Aamir Hussain Dar , Sarvesh Rustagi , Harish Chandra Joshi","doi":"10.1016/j.fbio.2024.105190","DOIUrl":null,"url":null,"abstract":"<div><div>In the recent past, agro-food industries have been completely revolutionized by numerous innovations and technological advancements. Technological-aided processing of agricultural products, packaging, and preservation have been rapidly adopted by stakeholders to credit food quality and commercial benefits. Development in agro and food industry on one hand has resulted in production of diverse food products with numerous value addition such as high nutritive value, increased shelf life etc. and have made a sound contribution towards circular economy. Pectin is a valuable macromolecule that can be extracted from food waste to get it utilized in further processing. Pectin extraction from a diverse range of industrial byproducts offers a feasible approach to valorize agro-industrial leftovers by creating a product with greater economic importance. Pectin is widely utilized in food manufacture industry as a stabilizer, gelling & thickening agent in preparation of jams and jellies, pharmaceuticals (medicine coatings), cosmetic products, dairy industries, nutritional, health and other medical applications. The current review analyses pectin properties and functions, extraction techniques, multidisciplinary applications in domains like food, food packaging, antioxidants, prebiotics along with biomedical applications.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":null,"pages":null},"PeriodicalIF":4.8000,"publicationDate":"2024-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429224016201","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

In the recent past, agro-food industries have been completely revolutionized by numerous innovations and technological advancements. Technological-aided processing of agricultural products, packaging, and preservation have been rapidly adopted by stakeholders to credit food quality and commercial benefits. Development in agro and food industry on one hand has resulted in production of diverse food products with numerous value addition such as high nutritive value, increased shelf life etc. and have made a sound contribution towards circular economy. Pectin is a valuable macromolecule that can be extracted from food waste to get it utilized in further processing. Pectin extraction from a diverse range of industrial byproducts offers a feasible approach to valorize agro-industrial leftovers by creating a product with greater economic importance. Pectin is widely utilized in food manufacture industry as a stabilizer, gelling & thickening agent in preparation of jams and jellies, pharmaceuticals (medicine coatings), cosmetic products, dairy industries, nutritional, health and other medical applications. The current review analyses pectin properties and functions, extraction techniques, multidisciplinary applications in domains like food, food packaging, antioxidants, prebiotics along with biomedical applications.

查看原文本刊更多论文

变废为宝：利用从有机废物中获取的果胶潜力，为食品和保健行业服务

近年来，农业食品行业因众多创新和技术进步而发生了翻天覆地的变化。利益相关者迅速采用技术辅助农产品加工、包装和保存，以提高食品质量和商业利益。一方面，农产品和食品工业的发展带来了多种食品的生产，这些食品具有许多附加值，如高营养价值、延长保质期等，并为循环经济做出了巨大贡献。果胶是一种宝贵的大分子物质，可以从食品废弃物中提取出来，用于进一步加工。从各种工业副产品中提取果胶是一种可行的方法，可以通过创造一种具有更大经济价值的产品来实现农用工业剩余物的价值化。果胶在食品制造业中被广泛用作稳定剂、胶凝剂、增稠剂，用于制备果酱和果冻、药品（药衣）、化妆品、乳制品工业、营养品、保健品和其他医疗应用。本综述分析了果胶的特性和功能、提取技术以及在食品、食品包装、抗氧化剂、益生元和生物医学应用等领域的多学科应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.