Pectin of various strengths, as well as pectin of various standards or derivatives with simple qualities, are in high demand. Pectin is a biodegradable polymer with natural sources that is often used as a food component in jellies, syrups, and dairy products for its densification, gelling, and emulsifying characteristics. Some parameters, such as the extraction process requirements, must boost the stability of the reaction by releasing high solvent polymers with negative charges and hydrolyzing the glycoside or ester link to obtain a considerable yield of high-quality pectin. As a result, time, temperature, and HNO3 concentration are independent variables. This review will focus on contemporary investigations of pectin recovery from plant materials (purification and fractionation), as well as developments in the physical, chemical, and functional aspects of pectin.
Author (S) Details
Selma Yarligan Uysal
Department of Chemistry, Faculty of Art and Science, University of Osmangazi, Eskisehir, Turkey.
Robina Maihan
Department of Chemistry, Faculty of Art and Science, University of Osmangazi, Eskisehir, Turkey and Department of Chemical Engineering, Faculty of Chemical Technology, Kabul Polytechnic University, Kabul, Afghanistan.
View Book :- https://stm.bookpi.org/CACS-V5/article/view/3894
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