Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case

Author(s)

Toniazzo, Taise ; Fabi, Joao Paulo

• Document type: Journal article
• Source: FLUIDS; v. 8, n. 9, p. 17-pg., 2023-09-01.

Abstract

Pectin is a versatile polysaccharide produced mainly from natural food sources and agro-industrial wastes, adding value to these by-products. For food applications, it is necessary that pectin first interacts with water for technical purposes. As a food additive, pectin acts as a solution thickener and gelling agent for food formulation, even in concentrations of less than 1 (g/100 mL or g/100 g), and it is sufficient to influence food products' stability, rheology, texture, and sensory properties. Therefore, this review paper attempts to discuss the versability of pectin use, focusing on food application. It starts by showing the chemical structure, the sources' potential, thickening, and gelling mechanisms and concludes by showing the main applications to the food sector and its rheological properties. (AU)

• FAPESP's process: 22/12834-2 - Effects of modified pectins on gut health: pre-clinical and clinical studies to assess cellular, transcriptional, and epigenetic effects
• Grantee: Joao Paulo Fabi
• Support Opportunities: Regular Research Grants
• FAPESP's process: 17/19266-1 - Development and characterization of powder honey produced by spray drying and spray chilling methods
• Grantee: Taíse Toniazzo
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 19/26525-9 - Effects on digestibility of powder honey in semi -dynamic model
• Grantee: Taíse Toniazzo
• Support Opportunities: Scholarships abroad - Research Internship - Post-doctor
• FAPESP's process: 13/07914-8 - FoRC - Food Research Center
• Grantee: Bernadette Dora Gombossy de Melo Franco
• Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC