Pectin: Chemical Properties, Uses and Health Benefits

$295.00

Phillip L. Bush (Editor)

Series: Food Science and Technology
BISAC: TEC012000

Pectins are biopolymers with multiple applications because of their structural diversity and complexity. Although pectins from different sources have some common structural characteristics, many aspects of the common structure change according to the species and the physiological stage of the plant. Moreover, the application of pectin is determined by its chemical features, including galacturonic acid content, methoxyl content, degree of esterification and acetyl value.

The most traditional raw materials used for the extraction of pectins are either apple pomace or citrus peels that are supplied as by-products of juice production. Both materials contain significant amounts of pectic substances, but with different chemical characteristics that make them suitable for specific applications. Considering that pectin is widely used as a functional ingredient, many researchers have been testing the use of other materials and alternative methods of extraction for industrial exploitation. This book discusses the chemical properties of pectin. It addition, it includes the uses and health benefits that pectin may have. (Imprint: Nova)

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Table of Contents

Table of Contents

Preface

Chapter 1 – Pectin Gels for Biomedical Application (pp. 1-16)
R. Gentilini, F. Munarin, P. Petrini and M. C. Tanzi (Laboratorio di Biomateriali, Dipartimento di Chimica, Materiali e Ingegneria Chimica ‘G. Natta’ and Unità di Ricerca Consorzio INSTM, Politecnico di Milano, Piazza L. da Vinci, Milan, Italy)

Chapter 2 – Pectin: Dietary Sources, Properties and Health Benefits (pp. 17-26)
Adriana Cuervo, Miguel Gueimonde, Abelardo Margolles and Sonia González (Department of Functional Biology, University of Oviedo.Facultad de Medicina, C/Julián Clavería s/n, Oviedo, Asturias, Spain, and others)

Chapter 3 – The Combination of Different Sources and Extraction Methods As a Strategy to Enhance Pectin Production (pp. 27-48)
Elaine Berger Ceresino, Jéssika Gonçalves dos Santos, Paula de Paula Menezes Barbosa, Haroldo Yukio Kawaguti and Fabiano Jares Contesini (Laboratory of Biochemistry. Department of Food Science, State University of Campinas. Campinas, SP, Brazil)

Chapter 4 – Pectin: An Efficient Matrix for Cell and Enzyme Immobilization (pp. 49-64)
Fabiano Jares Contesini, Ricardo Rodrigues de Melo, Danielle Branta Lopes, Jose Valdo Madeira Junior, Haroldo Yukio Kawaguti and Elaine Berger Ceresino (Laboratory of Biochemistry. Department of Food Science, State University of Campinas, Campinas, SP, Brazil)

Chapter 5 – Oral Drug Release Systems Based on Pectin (pp. 65-82)
Beatriz Stringhetti Ferreira Cury, Andréia Bagliotti Meneguin, Valéria Maria de Oliveira Cardoso and Fabíola Garavello Prezotti (Graduate Program in Pharmaceutical Sciences, Department of Drugs and Pharmaceuticals, School of Pharmaceutical Sciences, São Paulo State University – UNESP, Araraquara, SP, Brazil)

Chapter 6 – Pectin: Structure, Modification and the Human Distal Gut Microbiota (pp. 83-116)
D. W. Abbott, B. Farnell and J. W. Yamashita (Agriculture and Agri-Food Canada, Lethbridge Research Centre, Lethbridge, Alberta, Canada)

Chapter 7 – Novel Uses of Pectins As Health Ingredients for Food and Pharmaceutical Applications (pp. 117-158)
Dongxiao Sun-Waterhouse, Geoffrey I. N. Waterhouse, Mouming Zhao and Qiangzhong Zhao (College of Light Industry and Food Sciences,
South China University of Technology, Guangzhou, China, and others)

Chapter 8 – Pectins Applied to the Development of Antioxidant Edible Films: Influence of the Macromolecular Structure in the L-(+)-Ascorbic Acid Stabilization (pp. 159-186)
Carolina D. Pérez, María D. De’Nobili, Eliana N. Fissore, María F. Basanta, Lía N. Gerschenson, Randall G. Cameron and Ana M. Rojas (Industry Department, School of Natural and Exact Sciences (FCEN), Buenos Aires University (UBA). Ciudad Universitaria. Intendente Güiraldes, Ciudad Autónoma de Buenos Aires, Argentina, and others)

Chapter 9 – Chemical Composition and Rheological Behaviour of Pectins from Unconventional Sources (pp. 187-202)
Eliana Noemí Fissore, Florencia Basanta, Jhon Edinson Nieto Calvache, Ana María Rojas and Lía Noemí Gerschenson (Industry Department, School of Natural and Exact Sciences (FCEN), Buenos Aires University (UBA), Ciudad Universitaria, Ciudad Autónoma de Buenos Aires, Argentina, and others)

Chapter 10 – Pectins: From the Gelling Properties to the Biological Activity (pp. 203-224)
Mirian Angelene González-Ayón, Rosabel Vélez-de la Rocha, Mercedes Verdugo-Perales, José Luis Valenzuela-Lagarda, Raul Allende-Molar and J. Adriana Sañudo-Barajas (Centro de Investigación en Alimentación y Desarrollo, AC)

Chapter 11 – Pectin Films for Application in Food Packaging: Review (pp. 225-252)
Aleksandra R. Nesic (Vinca Institute of Nuclear Science, University of Belgrade, Belgrade, Serbia)

Index

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