Pectin content and composition from different food waste streams

Judith Mueller-Maatsch; Mariangela Bencivenni; Augusta Caligiani; Tullia Tedeschi; Geert Bruggeman; Montse Bosch; Janos Petrusan; Bart Van Droogenbroeck; Kathy Elst; Stefano Sforza

doi:10.1016/j.foodchem.2016.01.012

Pectin content and composition from different food waste streams

Judith Mueller-Maatsch, Mariangela Bencivenni, Augusta Caligiani, Tullia Tedeschi, Geert Bruggeman, Montse Bosch, Janos Petrusan, Bart Van Droogenbroeck, Kathy Elst, Stefano Sforza

Onderzoeksoutput: Bijdrage aan tijdschrift › A2: Artikel in een internationaal wetenschappelijk tijdschrift met peer review, dat niet inbegrepen is in A1 › peer review

Uittreksel

In the present paper, 26 food waste streams were selected according to their exploitation potential and investigated in terms of pectin content. The isolated pectin, subdivided into calcium bound and alkaline extractable pectin, was fully characterized in terms of uronic acid and other sugar composition, methylation and acetylation degree. It was shown that many waste streams can be a valuable source of pectin, but also that pectin structures present a huge structural diversity, resulting in a broad range of pectin structures. These can have different physicochemical and biological properties, which are useful in a wide range of applications. Even if the data could not cover all the possible batch by batch and country variabilities, to date this represents the most complete pectin characterization from food waste streams ever reported in the literature with a homogeneous methodology.

Oorspronkelijke taal	Engels
Tijdschrift	FOOD CHEMISTRY
Volume	201
Pagina's (van-tot)	37-45
ISSN	0308-8146
DOI's	https://doi.org/10.1016/j.foodchem.2016.01.012
Publicatiestatus	Gepubliceerd - 15-jun-2016

Toegang verkrijgen tot document

10.1016/j.foodchem.2016.01.012

Dit citeren

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title = "Pectin content and composition from different food waste streams",

abstract = "In the present paper, 26 food waste streams were selected according to their exploitation potential and investigated in terms of pectin content. The isolated pectin, subdivided into calcium bound and alkaline extractable pectin, was fully characterized in terms of uronic acid and other sugar composition, methylation and acetylation degree. It was shown that many waste streams can be a valuable source of pectin, but also that pectin structures present a huge structural diversity, resulting in a broad range of pectin structures. These can have different physicochemical and biological properties, which are useful in a wide range of applications. Even if the data could not cover all the possible batch by batch and country variabilities, to date this represents the most complete pectin characterization from food waste streams ever reported in the literature with a homogeneous methodology.",

keywords = "Pectin, Food waste, Uronic acid, Methylation degree, Acetylation degree",

author = "Judith Mueller-Maatsch and Mariangela Bencivenni and Augusta Caligiani and Tullia Tedeschi and Geert Bruggeman and Montse Bosch and Janos Petrusan and {Van Droogenbroeck}, Bart and Kathy Elst and Stefano Sforza",

year = "2016",

month = jun,

day = "15",

doi = "10.1016/j.foodchem.2016.01.012",

language = "English",

volume = "201",

pages = "37--45",

journal = "FOOD CHEMISTRY",

issn = "0308-8146",

publisher = "Elsevier",

}

Pectin content and composition from different food waste streams. / Mueller-Maatsch, Judith; Bencivenni, Mariangela; Caligiani, Augusta; Tedeschi, Tullia; Bruggeman, Geert; Bosch, Montse; Petrusan, Janos; Van Droogenbroeck, Bart; Elst, Kathy; Sforza, Stefano.

In: FOOD CHEMISTRY, Vol. 201, 15.06.2016, blz. 37-45.

Onderzoeksoutput: Bijdrage aan tijdschrift › A2: Artikel in een internationaal wetenschappelijk tijdschrift met peer review, dat niet inbegrepen is in A1 › peer review

TY - JOUR

T1 - Pectin content and composition from different food waste streams

AU - Mueller-Maatsch, Judith

AU - Bencivenni, Mariangela

AU - Caligiani, Augusta

AU - Tedeschi, Tullia

AU - Bruggeman, Geert

AU - Bosch, Montse

AU - Petrusan, Janos

AU - Van Droogenbroeck, Bart

AU - Elst, Kathy

AU - Sforza, Stefano

PY - 2016/6/15

Y1 - 2016/6/15

N2 - In the present paper, 26 food waste streams were selected according to their exploitation potential and investigated in terms of pectin content. The isolated pectin, subdivided into calcium bound and alkaline extractable pectin, was fully characterized in terms of uronic acid and other sugar composition, methylation and acetylation degree. It was shown that many waste streams can be a valuable source of pectin, but also that pectin structures present a huge structural diversity, resulting in a broad range of pectin structures. These can have different physicochemical and biological properties, which are useful in a wide range of applications. Even if the data could not cover all the possible batch by batch and country variabilities, to date this represents the most complete pectin characterization from food waste streams ever reported in the literature with a homogeneous methodology.

AB - In the present paper, 26 food waste streams were selected according to their exploitation potential and investigated in terms of pectin content. The isolated pectin, subdivided into calcium bound and alkaline extractable pectin, was fully characterized in terms of uronic acid and other sugar composition, methylation and acetylation degree. It was shown that many waste streams can be a valuable source of pectin, but also that pectin structures present a huge structural diversity, resulting in a broad range of pectin structures. These can have different physicochemical and biological properties, which are useful in a wide range of applications. Even if the data could not cover all the possible batch by batch and country variabilities, to date this represents the most complete pectin characterization from food waste streams ever reported in the literature with a homogeneous methodology.

KW - Pectin

KW - Food waste

KW - Uronic acid

KW - Methylation degree

KW - Acetylation degree

U2 - 10.1016/j.foodchem.2016.01.012

DO - 10.1016/j.foodchem.2016.01.012

M3 - A2: International peer reviewed article (not A1-type)

VL - 201

SP - 37

EP - 45

JO - FOOD CHEMISTRY

JF - FOOD CHEMISTRY

SN - 0308-8146

ER -