Research progress on extraction, physiological function and application of pectin

Authors

FEI Congxuan, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
FU Meiling, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
ZHANG Di, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, China
LI Dandan, College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei 050000, ChinaFollow
XIU Jianhua, Hawthorn Processing Technology Innovation Center of Hebei Province, Chengde, Hebei 067300, China

Corresponding Author(s)

李丹丹（1981—），女，河北科技大学副教授，博士。E-mail：81536487@qq.com

Abstract

Pectin is a kind of natural polysaccharide polymer, which is an important part of the cell wall of higher plants. It has physiological functions such as cholesterol-lowering, anti-tumor, anti-oxidation and hypoglycemic, and beneficial to intestinal health. In this review, pectin extraction methods and their advantages and disadvantages in recent years were summarized, and the yield, galacturonic acid content and esterification degree of pectin extracted from different sources and methods were compared and analyzed. The physiological function of pectin and its application in various aspects were also introduced, and the future development direction was prospected.

Publication Date

4-30-2024

First Page

233

Last Page

240

DOI

10.13652/j.spjx.1003.5788.2023.80697

Recommended Citation

Congxuan, FEI; Meiling, FU; Di, ZHANG; Dandan, LI; and Jianhua, XIU (2024) "Research progress on extraction, physiological function and application of pectin," Food and Machinery: Vol. 40: Iss. 3, Article 32.
DOI: 10.13652/j.spjx.1003.5788.2023.80697
Available at: https://www.ifoodmm.cn/journal/vol40/iss3/32

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