Scopus
YÖKSİS Eşleşti
Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond
Bioactive Carbohydrates and Dietary Fibre · Aralık 2024
YÖKSİS Kayıtları
Innovative approaches to pectin processing: Enhancing techno-functional properties for applications in food and beyond
Bioactive Carbohydrates and Dietary Fibre · 2024 ESCI
DOÇENT ABDULLAH KURT →
Makale Bilgileri
DergiBioactive Carbohydrates and Dietary Fibre
Yayın TarihiAralık 2024
Cilt / Sayfa32
Scopus ID2-s2.0-85197578047
Özet
Pectin, a natural polysaccharide, has a great scope in food industries due to its valuable techno-functional characteristics including stabilization, gelation, and thickening and emulsification. To widen the applicability and address specific challenges associated with food formulations, there is a need to explore some promising techniques to further enhance its techno-functional properties. This review provides an overview of some novel approaches as well their combinations with other techniques to process pectin. Non-thermal techniques such as high-intensity ultrasound (HIU), high hydrostatic pressure processing (HHPP), pulsed electric field (PEF) are the commonly adopted which lead to pectin modification, promotion of enzymatic reactions and hence, improve weight distribution, gelation, emulsifying and rheological properties. Furthermore, use of combined HIU and Enzyme Systemhas emerged as a green and sustainable protocol which improves pectin solubilization and its better dispersion in food products. Apart from this, a controlled oxidation reaction known as Fenton system has been investigated for its scope in pectin modification either used individually or coupled with other methods. Thus, a deep insight of these techniques is need of hour to assist food processors in designing pectin based novel food products along with unlocking the primary factors to be considered and their optimization for future food developments.
Yazarlar (11)
1
Gurjeet Kaur
2
Zakir Showat Khan
3
Omer Said Toker
ORCID: 0000-0002-7304-2071
4
Mohmad Sayeed Bhat
5
Bulent Basyigit
6
Abdullah Kurt
ORCID: 0000-0003-1452-3278
7
Sarvesh Rustagi
8
Shweta Suri
9
Samaneh Hatami
10
Shemilah Fayaz
11
Thameed Aijaz
Anahtar Kelimeler
Application
Functionality
Mechanism
Modification
Rheology
Stability
Kurumlar
Amity Institute of Food Technology Amity University Uttar Pradesh
India
Ferdowsi University of Mashhad
Mashhad Iran
Guru Nanak Dev University
Amritsar India
Harran Üniversitesi
Sanliurfa Turkey
Islamic University of Science and Technology
Awantipora India
Punjab Agricultural University
Ludhiana India
Selçuk Üniversitesi
Selçuklu Turkey
Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir
Srinagar India
Uttaranchal University
Dehradun India
Yıldız Teknik Üniversitesi
Istanbul Turkey