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Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging

BackgroundPectin (E?440) a naturally occurring complex heteropolysaccharide found in the cell wall and middle lamella of plants is widely used as a hydrocolloid, stabilizer, emulsifier, encapsulant, and gelling agent in foods. In addition, pectin is also a promising nutraceutical ingredient for drug delivery and formation of nanoemulsion. The unique structure of pectins is due to the presence of various hydroxyl and carboxyl groups along its backbone which enables for easy modification and functionalization with various bioactive compounds. Functionalization of the pectin for enhancing antimicrobial properties and its application in active packaging films is the current area of research.

Publication date: 01/11/2020

Author: Manoj Kumar, Maharishi Tomar, Vivek Saurabh, Tushar Mahajan, Sneh Punia, Maria del Mar Contreras, Shalini G. Rudra, Charanjit Kaur, John F. Kennedy

Trends in Food Science & Technology


This project has received funding from the Bio Based Industries Joint Undertaking under the European Union’s Horizon 2020 research and innovation programme under grant agreement No 837761.