Benefits of Pectin from Food Waste
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Published:
Apr 27, 2020
Keywords:
Food Waste, Fruit Peels, Pectin, Benefits
Main Article Content
Abstract
This article aims to provide knowledge about the benefits of pectin from food waste and guidelines for the use of pectin substances. The food waste from consumption and processing cannot be avoided. Most of the plant food waste came from the bark of fruits and vegetables. Those contain various biological compounds which are beneficial to human. Whether it is dietary fiber, antioxidants, phytochemicals, etc. The main components of these fruits and vegetables peels are complex carbohydrates called pectin, which can use be gelling agent and increases the viscosity of the food. Moreover, pectin is a soluble fiber that is important to control blood sugar levels, reduce cholesterol levels, maintain digestive and excretory system. Pectin from food waste can be used in the food industry and health benefits.
Article Details
How to Cite
Sakkaekaew, K. . . (2020). Benefits of Pectin from Food Waste. Dusit Thani College Journal, 14(1), 487–499. Retrieved from https://so01.tci-thaijo.org/index.php/journaldtc/article/view/241428
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Academic Article
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References
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13. Nazir, A., Asghar, A., & Aslam Maan, A. (2017). Food Gels: Gelling Process and New Applications. In Advances in Food Rheology and Its Applications (pp. 335 - 353).
14. Ong, K. L., Kaur, G., Pensupa, N., Uisan, K., & Lin, C. S. K. (2018). Trends in food waste valorization for the production of chemicals, materials and fuels: Case study South and Southeast Asia. Bioresour Technol, 248, 100 - 112.
15. Stenmarck, Å., Jensen, C., Quested, T., & Moates, G. (2016). Estimates of European food waste levels. Stockholm FUSIONS project.
16. Sundar Raj, A., Rubila, S., Jayabalan, R., & Ranganathan, T. (2012). A review on pectin: Chemistry due to general properties of pectin and its pharmaceutical uses. Scientific reports, 1, 550 - 551.
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18. Thibault, J.-F., & Ralet, M.-C. (2008). Pectins, their Origin, Structure and Functions. In B. V. Macleary & L. Prosky (Eds.).
19. Voo, W.-P., Ravindra, P., Tey, B.-T., & Chan, E.-S. (2011). Comparison of alginate and pectin based beads for production of poultry probiotic cells. J Biosci Bioeng, 111(3), 294 - 299.
20. Wichienchot, S., Jatupornpipat, M., & Rastall, R. A. (2010). Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties. Food Chemistry, 120(3), 850 - 857.
2. Chotiko, A., & Sathivel, S. (2016). Development of a combined low-methoxyl-pectin and rice-bran-extract delivery system to improve the viability of Lactobacillus plantarum under acid and bile conditions. LWT-Food Science and Technology, 66, 420 - 427.
3. De Laurentiis, V., Corrado, S., & Sala, S. (2018). Quantifying household waste of fresh fruit and vegetables in the EU. Waste Management, 77, 238 - 251.
4. Dranca, F., & Oroian, M. (2018). Extraction, purification and characterization of pectin from alternative sources with potential technological applications. Food Res Int, 113, 327 - 350.
5. Einhorn-Stoll, U. (2018). Pectin-water interactions in foods - From powder to gel. Food Hydrocolloids, 78, 109 - 119.
6. Endreß, H. U., & Christensen, S. H. (2009). Pectins. In Handbook of Hydrocolloids (pp. 274 - 297).
7. Kim, M. Y., Lim, S. H., & Lee, J. (2014). Intake of hot water-extracted apple protects against myocardial injury by inhibiting apoptosis in an ischemia/reperfusion rat model. Nutr Res, 34(11), 951 - 960.
8. Krzeminski, A., Prell, K. A., Busch-Stockfisch, M., Weiss, J., & Hinrichs, J. (2014). Whey protein–pectin complexes as new texturising elements in fat-reduced yoghurt systems. International Dairy Journal, 36(2), 118 - 127.
9. Marić, M., Grassino, A. N., Zhu, Z., Barba, F. J., Brnčić, M., & Rimac Brnčić, S. (2018). An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction. Trends in Food Science & Technology, 76, 28 - 37.
10. Min, B., Bae, I. Y., Lee, H. G., Yoo, S.-H., & Lee, S. (2010). Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system. Bioresource technology, 101(14), 5414 - 5418.
11. Mirabella, N., Castellani, V., & Sala, S. (2014). Current options for the valorization of food manufacturing waste: a review. Journal of Cleaner Production, 65, 28 - 41.
12. Nannyonga, S., Mantzouridou, F., Naziri, E., Goode, K., Fryer, P., & Robbins, P. (2018). Comparative analysis of banana waste bioengineering into animal feeds and fertilizers. Bioresource Technology Reports, 2, 107 - 114.
13. Nazir, A., Asghar, A., & Aslam Maan, A. (2017). Food Gels: Gelling Process and New Applications. In Advances in Food Rheology and Its Applications (pp. 335 - 353).
14. Ong, K. L., Kaur, G., Pensupa, N., Uisan, K., & Lin, C. S. K. (2018). Trends in food waste valorization for the production of chemicals, materials and fuels: Case study South and Southeast Asia. Bioresour Technol, 248, 100 - 112.
15. Stenmarck, Å., Jensen, C., Quested, T., & Moates, G. (2016). Estimates of European food waste levels. Stockholm FUSIONS project.
16. Sundar Raj, A., Rubila, S., Jayabalan, R., & Ranganathan, T. (2012). A review on pectin: Chemistry due to general properties of pectin and its pharmaceutical uses. Scientific reports, 1, 550 - 551.
17. Thi, N. B., Kumar, G., & Lin, C. Y. (2015). An overview of food waste management in developing countries: Current status and future perspective. J Environ Manage, 157, 220 - 229.
18. Thibault, J.-F., & Ralet, M.-C. (2008). Pectins, their Origin, Structure and Functions. In B. V. Macleary & L. Prosky (Eds.).
19. Voo, W.-P., Ravindra, P., Tey, B.-T., & Chan, E.-S. (2011). Comparison of alginate and pectin based beads for production of poultry probiotic cells. J Biosci Bioeng, 111(3), 294 - 299.
20. Wichienchot, S., Jatupornpipat, M., & Rastall, R. A. (2010). Oligosaccharides of pitaya (dragon fruit) flesh and their prebiotic properties. Food Chemistry, 120(3), 850 - 857.