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)
SN - 0308-8146
VL - 201
SP - 37
EP - 45
JO - FOOD CHEMISTRY
JF - FOOD CHEMISTRY
ER -