Structure and applications of pectin in food, biomedical, and pharmaceutical industry: A review

CMP Freitas, JSR Coimbra, VGL Souza, RCS Sousa - Coatings, 2021 - mdpi.com
Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit
different structures depending on its source or extraction method. The extraction of pectin …

Citrus pectin research advances: Derived as a biomaterial in the construction and applications of micro/nano-delivery systems

Y Liu, P Weng, Y Liu, Z Wu, L Wang, L Liu - Food Hydrocolloids, 2022 - Elsevier
Citrus fruits are rich in pectin, phenolics, essential oils, and other bioactive. Pectin, as the
main substance in the by-product (eg, peel and pomace), has potential anti-inflammatory …

Trends in “green” and novel methods of pectin modification-A review

S Basak, US Annapure - Carbohydrate Polymers, 2022 - Elsevier
Modification of hydrocolloids to alter their functional properties using chemical methods is
well documented in the literature. There has been a recent trend of adopting eco-friendly …

Ultrasound promotes enzymatic reactions by acting on different targets: Enzymes, substrates and enzymatic reaction systems

D Wang, L Yan, X Ma, W Wang, M Zou, J Zhong… - International journal of …, 2018 - Elsevier
With the extensive application of enzyme-catalyzed reactions in numerous fields, improving
enzymatic efficiency has attracted wide attention for reducing operating costs and increasing …

Understanding the effects of ultrasound processng on texture and rheological properties of food

R Aslam, MS Alam, J Kaur… - Journal of Texture …, 2022 - Wiley Online Library
The demand for the production of high quality and safe food products has been ever
increasing. Consequently, the industry is looking for novel technologies in food processing …

Modification methods, biological activities and applications of pectin: A review

Y Yue, B Wang, W Xi, X Liu, S Tang, X Tan, G Li… - International journal of …, 2023 - Elsevier
Pectin is a complex and functionally rich natural plant polysaccharide that is widely used in
food, medical, and cosmetic industries. It can be modified to improve its properties and …

Applications of power ultrasound in oriented modification and degradation of pectin: A review

W Wang, W Chen, M Zou, R Lv, D Wang, F Hou… - Journal of Food …, 2018 - Elsevier
Recently modified pectin (MP) showed improved functional properties and bioactivities than
the native one. Ultrasound, as one of the green technologies, was investigated to degrade …

Ultrasound assisted intensification of enzyme activity and its properties: a mini-review

SS Nadar, VK Rathod - World Journal of Microbiology and Biotechnology, 2017 - Springer
Over the last decade, ultrasound technique has emerged as the potential technology which
shows large applications in food and biotechnology processes. Earlier, ultrasound has been …

Advances in the preparation and synthesis of heparin and related products

SN Baytas, RJ Linhardt - Drug Discovery Today, 2020 - Elsevier
Highlights•Metabolic engineering of heparosan, heparin and heparan sulfate•Chemical and
chemoenzymatic synthesis of low molecular weight heparins•Development of new heparin …

Effects of ultrasound, freeze-thaw pretreatments and drying methods on structure and functional properties of pectin during the processing of okra

X Xu, L Zhang, AEGA Yagoub, X Yu, H Ma, C Zhou - Food Hydrocolloids, 2021 - Elsevier
Although, okra has features of high moisture content, rich nutrients, and pectin, it has
extremely short shelf life, so deteriorate easily. Simple drying can prolong okra's shelf life but …