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Molecules 2018, 23(4), 942; https://doi.org/10.3390/molecules23040942

Pectin and Pectin-Based Composite Materials: Beyond Food Texture

Research Center for Food and Development, CIAD, A.C., Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico
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Received: 16 March 2018 / Revised: 7 April 2018 / Accepted: 12 April 2018 / Published: 18 April 2018
(This article belongs to the Special Issue Polysaccharide-based Materials)
Full-Text   |   PDF [52977 KB, uploaded 3 May 2018]   |  

Abstract

Pectins are plant cell wall natural heteropolysaccharides composed mainly of α-1-4 d-galacturonic acid units, which may or may not be methyl esterified, possesses neutral sugars branching that harbor functional moieties. Physicochemical features as pH, temperature, ions concentration, and cosolute presence, affect directly the extraction yield and gelling capacity of pectins. The chemical and structural features of this polysaccharide enables its interaction with a wide range of molecules, a property that scientists profit from to form new composite matrices for target/controlled delivery of therapeutic molecules, genes or cells. Considered a prebiotic dietary fiber, pectins meetmany regulations easily, regarding health applications within the pharmaceutical industry as a raw material and as an agent for the prevention of cancer. Thus, this review lists many emergent pectin-based composite materials which will probably palliate the impact of obesity, diabetes and heart disease, aid to forestall actual epidemics, expand the ken of food additives and food products design. View Full-Text
Keywords: pectin; pectin composites; therapeutic properties; drug delivery system pectin; pectin composites; therapeutic properties; drug delivery system
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Lara-Espinoza, C.; Carvajal-Millán, E.; Balandrán-Quintana, R.; López-Franco, Y.; Rascón-Chu, A. Pectin and Pectin-Based Composite Materials: Beyond Food Texture. Molecules 2018, 23, 942.

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