Background

A large amount of food wastes and by-products are produced from farm to plate. They represent valuable sources for the production of high-added value compounds such as pectin. Pectin is the methylated ester of polygalacturonic acid and presents a wide range of applications in pharmaceutical and cosmetic products as well as in food industry such as gelling agent in fruit-based products, stabilizer in fruit and milk beverages and fruit filling for bakery and confectionary products, among others. Therefore, pectin recovery is of great importance.

Scope and Approach

The commercially available pectin is almost exclusively derived from citrus peels or apple pomace, by-products from fruit juice manufacturing. But, nowadays the number of novel food waste and by-products sources for pectin extraction are increasing. Moreover, the application of innovative approaches is necessary due to the limitation of conventional processes. The present review will focus on the conventional and innovative processing techniques (microwave extraction, enzymatic extraction, ultrasound-assisted extraction) to extract pectin from different wastes and by-products.

Key Findings and Conclusions

The pectin extraction differs according to the matrix studied as well as temperature, pH, time, solvents, and solid to liquid ratio. The use of innovative extraction processes such as ultrasound, microwave and enzymes can be a useful tool to increase pectin yield and quality, and reducing extraction time, temperature, use of toxic solvents and strong acidic conditions for pectin recovery. Moreover, the combination of solvent modelling and the use of particular extraction processes can enable the selective recovery of pectin.

中文翻译：

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从植物食品废料和副产物中提取果胶的传统和创新方法概述：超声波，微波和酶辅助提取

背景

从农场到板块都会产生大量的食物残渣和副产品。它们代表了生产高附加值化合物（如果胶）的宝贵资源。果胶是聚半乳糖醛酸的甲基化酯，在医药和化妆品以及食品工业中具有广泛的应用，例如水果基产品中的胶凝剂，水果和牛奶饮料中的稳定剂以及面包店和糖果产品的水果灌装等等。因此，果胶的恢复非常重要。

范围和方法

市售的果胶几乎完全来自柑桔皮或苹果渣，它们是果汁生产的副产品。但是，如今，用于提取果胶的新型食物残渣和副产物来源的数量正在增加。此外，由于常规工艺的局限性，必须应用创新方法。本综述将集中于从不同废物和副产物中提取果胶的常规和创新处理技术（微波提取，酶提取，超声辅助提取）。

主要发现和结论

果胶的提取根据所研究的基质以及温度，pH，时间，溶剂和固液比的不同而不同。使用创新的提取工艺（例如超声波，微波和酶）可以成为提高果胶产量和质量，减少提取时间，降低温度，使用有毒溶剂和强酸性条件回收果胶的有用工具。此外，溶剂建模和使用特定提取工艺的结合可以实现果胶的选择性回收。