Review
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PECTIN; SOURCES AND EXTRACTIONS METHODS

Year 2018, Volume: 43 Issue: 6, 1002 - 1018, 01.11.2018
https://doi.org/10.15237/gida.GD18089

Abstract

Pectin, a heteropolysaccharide; is used as an additive in
the food industry because it has thickening, gelling, emulsifying and
stabilizing properties. Commercial pectins are usually produced from citrus
peels, apple pomaces and less commonly sugar beet pomaces. The most common and
traditional method of extracting pectin from pomaces or peels is acid
extraction. In recent years, both new sources and new extraction methods have
become important due to
the inadequacy of pectin sources and the disadvantages of acid
extraction. Especially, the use of new raw materials as pomegranate, grape,
carrot for the valorization of the wastes of fruit and vegetable industry and
the use of innovative technologies such as microwave assisted extraction,
ultrasound assisted extraction and sub-critical water extraction, which will
increase the efficiency of extraction, have taken place in studies.
Within the scope of this review, different pectin
sources and extraction methods, which have attracted attention in recent years,
have been compiled.

References

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  • Abid, M., Renard, C.M.G.C., Watrelot, A.A., Fendri, I., Attia, H. Ayadi, M.A. (2016). Yield and composition of pectin extracted from Tunisian pomegranate peel. Int J Biol Macromol, 93: 186–194, DOI: 10.1016/J.IJBIOMAC.2016.08.033.
  • Adetunji, L.R., Adekunle, A., Orsat, V. Raghavan, V. (2017). Advances in the pectin production process using novel extraction techniques: A review. Food Hydrocolloids, 62: 239–250, DOI: 10.1016/J.FOODHYD.2016.08.015.
  • Babbar, N., Dejonghe, W., Gatti, M., Sforza, S. Elst, K. (2016). Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits. Crit Rev Biotechnol, 36: 594–606.
  • Baldino, N., Mileti, O., Lupi, F.R. Gabriele, D. (2018). Rheological surface properties of commercial citrus pectins at different pH and concentration. LWT-Food Sci Technol, 93: 124–130, DOI: 10.1016/J.LWT.2018.03.037.
  • Barba, F.J., Zhu, Z., Koubaa, M., Sant’Ana, A.S. Orlien, V. (2016). Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review. Trends Food Sci Technol, 49: 96–109, DOI: 10.1016/j.tifs.2016.01.006.
  • Canteri-Schemin, M.H., Fertonani, H.C.R., Waszczynskyj, N. Wosiacki, G. (2005). Extraction of pectin from apple pomace. Brazilian Arch Biol Technol, 48: 259–266.
  • Chan, S.Y., Choo, W.S., Young, D.J. Loh, X.J. (2017). Pectin as a rheology modifier: Origin, structure, commercial production and rheology. Carbohydr Polymers, 161: 118–139, DOI: 10.1016/J.CARBPOL.2016.12.033.
  • Chemat, F., Rombaut, N., Meullemiestre, A., Turk, M., Perino, S., Fabiano-Tixier, A.S. Abert-Vian, M. (2017). Review of Green Food Processing techniques. Preservation, transformation, and extraction. Innov Food Sci Emerg Technol, 41: 357–377, DOI: 10.1016/j.ifset.2017.04.016.
  • Chen, Q., Hu, Z., Yao, F.Y.D. Liang, H. (2016). Study of two-stage microwave extraction of essential oil and pectin from pomelo peels. LWT - Food Sci Technol, 66: 538–545, DOI: 10.1016/j.lwt.2015.11.019.
  • Ciriminna, R., Fidalgo, A., Delisi, R., Ilharco, L.M. Pagliaro, M. (2016). Pectin production and global market. Agro Food Industry Hi Tech, 27: 17–20.
  • Dominiak, M., Søndergaard, K.M., Wichmann, J., Vidal-melgosa, S., Willats, W.G.T., Meyer, A.S. Mikkelsen, J.D. (2014a). Application of enzymes for efficient extraction , modification, and development of functional properties of lime pectin. Food Hydrocolloids, 40: 273-282, DOI: 10.1016/j.foodhyd.2014.03.009.
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PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ

Year 2018, Volume: 43 Issue: 6, 1002 - 1018, 01.11.2018
https://doi.org/10.15237/gida.GD18089

Abstract

Bir heteropolisakkarit olan pektin; kıvam verici,
jelleştirici, emülsifiye edici ve stabilize edici özelliklere sahip olmasından
dolayı gıda endüstrisinde katkı maddesi olarak kullanılmaktadır. Ticari
pektinler, genellikle turunçgil kabuğu, elma posası ve daha az oranda şeker
pancarı posasından üretilmektedir. Pektinin, posa veya kabuklardan ekstrakte
edilmesinde kullanılan en yaygın ve geleneksel yöntem asitle ekstraksiyondur.
Son yıllarda, pektin kaynaklarının yetersiz olması ve asit ekstraksiyonunun
dezavantajlarından dolayı hem yeni kaynak hem de yeni ekstraksiyon yöntemi
araştırmaları önem kazanmıştır. Özellikle, meyve ve sebze işletmeleri
artıklarının değerlendirilmesi amacıyla nar, üzüm, havuç gibi yeni hammadde
kaynakları ile ekstraksiyon verimini artıracak mikrodalga destekli
ekstraksiyon, ultrasonik destekli ekstraksiyon ve sub-kritik su ekstraksiyonu
gibi yenilikçi teknolojilerin kullanımı çalışmalarda yer edinmiştir. Bu derleme
kapsamında, son yıllarda dikkat çeken farklı pektin kaynakları ve ekstraksiyon
yöntemleri derlenmiştir.

References

  • Abid, M., Cheikhrouhou, S., Renard, C.M.G.C., Bureau, S., Cuvelier, G., Attia, H. Ayadi, M.A. (2017). Characterization of pectins extracted from pomegranate peel and their gelling properties. Food Chem, 215: 318–325, DOI: 10.1016/J.FOODCHEM.2016.07.181.
  • Abid, M., Renard, C.M.G.C., Watrelot, A.A., Fendri, I., Attia, H. Ayadi, M.A. (2016). Yield and composition of pectin extracted from Tunisian pomegranate peel. Int J Biol Macromol, 93: 186–194, DOI: 10.1016/J.IJBIOMAC.2016.08.033.
  • Adetunji, L.R., Adekunle, A., Orsat, V. Raghavan, V. (2017). Advances in the pectin production process using novel extraction techniques: A review. Food Hydrocolloids, 62: 239–250, DOI: 10.1016/J.FOODHYD.2016.08.015.
  • Babbar, N., Dejonghe, W., Gatti, M., Sforza, S. Elst, K. (2016). Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits. Crit Rev Biotechnol, 36: 594–606.
  • Baldino, N., Mileti, O., Lupi, F.R. Gabriele, D. (2018). Rheological surface properties of commercial citrus pectins at different pH and concentration. LWT-Food Sci Technol, 93: 124–130, DOI: 10.1016/J.LWT.2018.03.037.
  • Barba, F.J., Zhu, Z., Koubaa, M., Sant’Ana, A.S. Orlien, V. (2016). Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review. Trends Food Sci Technol, 49: 96–109, DOI: 10.1016/j.tifs.2016.01.006.
  • Canteri-Schemin, M.H., Fertonani, H.C.R., Waszczynskyj, N. Wosiacki, G. (2005). Extraction of pectin from apple pomace. Brazilian Arch Biol Technol, 48: 259–266.
  • Chan, S.Y., Choo, W.S., Young, D.J. Loh, X.J. (2017). Pectin as a rheology modifier: Origin, structure, commercial production and rheology. Carbohydr Polymers, 161: 118–139, DOI: 10.1016/J.CARBPOL.2016.12.033.
  • Chemat, F., Rombaut, N., Meullemiestre, A., Turk, M., Perino, S., Fabiano-Tixier, A.S. Abert-Vian, M. (2017). Review of Green Food Processing techniques. Preservation, transformation, and extraction. Innov Food Sci Emerg Technol, 41: 357–377, DOI: 10.1016/j.ifset.2017.04.016.
  • Chen, Q., Hu, Z., Yao, F.Y.D. Liang, H. (2016). Study of two-stage microwave extraction of essential oil and pectin from pomelo peels. LWT - Food Sci Technol, 66: 538–545, DOI: 10.1016/j.lwt.2015.11.019.
  • Ciriminna, R., Fidalgo, A., Delisi, R., Ilharco, L.M. Pagliaro, M. (2016). Pectin production and global market. Agro Food Industry Hi Tech, 27: 17–20.
  • Dominiak, M., Søndergaard, K.M., Wichmann, J., Vidal-melgosa, S., Willats, W.G.T., Meyer, A.S. Mikkelsen, J.D. (2014a). Application of enzymes for efficient extraction , modification, and development of functional properties of lime pectin. Food Hydrocolloids, 40: 273-282, DOI: 10.1016/j.foodhyd.2014.03.009.
  • Dominiak, M.M. Mikkelsen, J. D., Marie Søndergaard, K. (2014b). A novel perspective on pectin extraction. Technical University of Denmark, Department of Chemical and Biochemical Engineering, Denmark, p 115.
  • Freitas de Oliveira, C., Giordani, D., Lutckemier, R., Gurak, P.D., Cladera-Olivera, F. Ferreira Marczak, L.D. (2016). Extraction of pectin from passion fruit peel assisted by ultrasound. LWT - Food Sci Technol, 71: 110–115, DOI: 10.1016/j.lwt.2016.03.027.
  • Georgiev, Y., Ognyanov, M., Yanakieva, I., Kussovski, V. Kratchanova, M. (2012). Isolation, characterization and modification of citrus pectins. J Bio Sci Biotech, 1: 223–233.
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Details

Primary Language Turkish
Journal Section Articles
Authors

Derya Atalay 0000-0003-4536-7239

Tuğba Türken 0000-0003-4449-6696

Hande Selen Erge 0000-0002-4313-1014

Publication Date November 1, 2018
Published in Issue Year 2018 Volume: 43 Issue: 6

Cite

APA Atalay, D., Türken, T., & Erge, H. S. (2018). PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ. Gıda, 43(6), 1002-1018. https://doi.org/10.15237/gida.GD18089
AMA Atalay D, Türken T, Erge HS. PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ. The Journal of Food. November 2018;43(6):1002-1018. doi:10.15237/gida.GD18089
Chicago Atalay, Derya, Tuğba Türken, and Hande Selen Erge. “PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ”. Gıda 43, no. 6 (November 2018): 1002-18. https://doi.org/10.15237/gida.GD18089.
EndNote Atalay D, Türken T, Erge HS (November 1, 2018) PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ. Gıda 43 6 1002–1018.
IEEE D. Atalay, T. Türken, and H. S. Erge, “PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ”, The Journal of Food, vol. 43, no. 6, pp. 1002–1018, 2018, doi: 10.15237/gida.GD18089.
ISNAD Atalay, Derya et al. “PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ”. Gıda 43/6 (November 2018), 1002-1018. https://doi.org/10.15237/gida.GD18089.
JAMA Atalay D, Türken T, Erge HS. PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ. The Journal of Food. 2018;43:1002–1018.
MLA Atalay, Derya et al. “PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ”. Gıda, vol. 43, no. 6, 2018, pp. 1002-18, doi:10.15237/gida.GD18089.
Vancouver Atalay D, Türken T, Erge HS. PEKTİN; KAYNAKLARI VE EKSTRAKSİYON YÖNTEMLERİ. The Journal of Food. 2018;43(6):1002-18.

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