| Issue |
BIO Web Conf.
Volume 169, 2025
1st International Seminar on Food Science and Technology: “Harnessing Science and Technology for Safe and Quality Food” (ISoFST 2024)
|
|
|---|---|---|
| Article Number | 01010 | |
| Number of page(s) | 7 | |
| Section | Sustainable Food Processing and Engineering | |
| DOI | https://doi.org/10.1051/bioconf/202516901010 | |
| Published online | 26 March 2025 | |
Pectin: Extraction, modification, and its application
1 Program Study of Food Science, Departement of Food Science and Technology, IPB University, Bogor 16127, Indonesia
2 Program Study of Agricultural Technology, Faculty of Agricultural, University of Ichsan Gorontalo, Gorontalo 96115, Indonesia
* Corresponding author: sugiyono@apps.ipb.ac.id
Pectin is a complex polysaccharide found in plant cell walls and consists of galacturonic acid residues. Pectin can be extracted from agricultural biomass, fruit and vegetable processing waste by several methods. Naturally, pectin has characteristics that are considered for application in the food industry. These characteristics include gelling, thickening, emulsifying, food encapsulation, and food coating. This text reviews the structure of pectin, extraction methods, and the utilisation of pectin in the food industry. However, pectin obtained through extraction can have limitations, which can restrict its use. Finally, this comprehensive review discusses several modification methods that can be used to overcome these obstacles of natural pectin.
© The Authors, published by EDP Sciences, 2025
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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