Advances and prospects in the food applications of pectin hydrogels
| Autor: | R Sandhya, S. Padma Ishwarya, P. Nisha |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
Pectin 030309 nutrition & dietetics engineering.material Wall material Industrial and Manufacturing Engineering 03 medical and health sciences 0404 agricultural biotechnology food Coating Rheology Smart hydrogels Polysaccharides 0303 health sciences Polymer science Chemistry Hydrogels 04 agricultural and veterinary sciences General Medicine 040401 food science Food packaging Food sector Printing Three-Dimensional Self-healing hydrogels engineering Pectins Food Science |
| Zdroj: | Critical Reviews in Food Science and Nutrition. 62:4393-4417 |
| ISSN: | 1549-7852 1040-8398 |
| DOI: | 10.1080/10408398.2021.1875394 |
| Popis: | Pectin hydrogel is a soft hydrocolloid with multifaceted utilities in the food sector. Substantial knowledge acquired on the gelation mechanisms and structure-function relationship of pectin has led to interesting functions of pectin hydrogel. Food applications of pectin hydrogels can be categorized under four headings: food ingredients/additives, food packaging, bioactive delivery and health management. The cross-linked and tangly three-dimensional structure of pectin gel renders it an ideal choice of wall material for the encapsulation of biomolecules and living cells; as a fat replacer and texturizer. Likewise, pectin hydrogel is an effective satiety inducer due to its ability to swell under the simulated gastric and intestinal conditions without losing its gel structure. Coating or composites of pectin hydrogel with proteins and other polysaccharides augment its functionality as an encapsulant, satiety-inducer and food packaging material. Low-methoxyl pectin gel is an appropriate food ink for 3D printing applications due to its viscoelastic properties, adaptable microstructure and texture properties. This review aims at explaining all the applications of pectin hydrogels, as mentioned above. A comprehensive discussion is presented on the approaches by which pectin hydrogel can be transformed as a resourceful material by controlling its dimensions, state, and rheology. The final sections of this article emphasize the recent research trends in this discipline, such as the development of smart hydrogels, injectable gels, aerogels, xerogels and oleogels from pectin. |
| Databáze: | OpenAIRE |
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