Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case
Pectin is a versatile polysaccharide produced mainly from natural food sources and agro-industrial wastes, adding value to these by-products. For food applications, it is necessary that pectin first interacts with water for technical purposes. As a food additive, pectin acts as a solution thickener...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Fluids |
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| Online Access: | https://www.mdpi.com/2311-5521/8/9/243 |
| _version_ | 1797580070611582976 |
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| author | Taíse Toniazzo João Paulo Fabi |
| author_facet | Taíse Toniazzo João Paulo Fabi |
| author_sort | Taíse Toniazzo |
| collection | DOAJ |
| description | Pectin is a versatile polysaccharide produced mainly from natural food sources and agro-industrial wastes, adding value to these by-products. For food applications, it is necessary that pectin first interacts with water for technical purposes. As a food additive, pectin acts as a solution thickener and gelling agent for food formulation, even in concentrations of less than 1 (g/100 mL or g/100 g), and it is sufficient to influence food products’ stability, rheology, texture, and sensory properties. Therefore, this review paper attempts to discuss the versability of pectin use, focusing on food application. It starts by showing the chemical structure, the sources’ potential, thickening, and gelling mechanisms and concludes by showing the main applications to the food sector and its rheological properties. |
| first_indexed | 2024-03-10T22:46:06Z |
| format | Article |
| id | doaj.art-34a57e8631df49caa2277b7817913e55 |
| institution | Directory Open Access Journal |
| issn | 2311-5521 |
| language | English |
| last_indexed | 2024-03-10T22:46:06Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fluids |
| spelling | doaj.art-34a57e8631df49caa2277b7817913e552023-11-19T10:41:16ZengMDPI AGFluids2311-55212023-08-018924310.3390/fluids8090243Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin CaseTaíse Toniazzo0João Paulo Fabi1Department of Chemical Engineering, Escola Politécnica, University of São Paulo, Main Campus, São Paulo 05508010, SP, BrazilFood Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo 05508080, SP, BrazilPectin is a versatile polysaccharide produced mainly from natural food sources and agro-industrial wastes, adding value to these by-products. For food applications, it is necessary that pectin first interacts with water for technical purposes. As a food additive, pectin acts as a solution thickener and gelling agent for food formulation, even in concentrations of less than 1 (g/100 mL or g/100 g), and it is sufficient to influence food products’ stability, rheology, texture, and sensory properties. Therefore, this review paper attempts to discuss the versability of pectin use, focusing on food application. It starts by showing the chemical structure, the sources’ potential, thickening, and gelling mechanisms and concludes by showing the main applications to the food sector and its rheological properties.https://www.mdpi.com/2311-5521/8/9/243pectinchemical structurechemical propertiesphysical propertiessemi-solid foodsfluid foods |
| spellingShingle | Taíse Toniazzo João Paulo Fabi Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case Fluids pectin chemical structure chemical properties physical properties semi-solid foods fluid foods |
| title | Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case |
| title_full | Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case |
| title_fullStr | Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case |
| title_full_unstemmed | Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case |
| title_short | Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case |
| title_sort | versatile polysaccharides for application to semi solid and fluid foods the pectin case |
| topic | pectin chemical structure chemical properties physical properties semi-solid foods fluid foods |
| url | https://www.mdpi.com/2311-5521/8/9/243 |
| work_keys_str_mv | AT taisetoniazzo versatilepolysaccharidesforapplicationtosemisolidandfluidfoodsthepectincase AT joaopaulofabi versatilepolysaccharidesforapplicationtosemisolidandfluidfoodsthepectincase |