Pectin: methods of extraction, properties and application
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https://doi.org/10.32523/2616-6771-2025-151-2-35-55Keywords:
pectin, heteropolysaccharide, hydrolysis, biological activityAbstract
This article provides a literature review on the extraction, purification, and structural analysis of pectin, its biological activity, and its significance in various fields of application. Apples, citrus fruits, beets, and other raw materials are used as sources for pectin extraction. Multiple factors influence the high yield of pectin, including the type of plant material, the nature of the solvent, the extraction time, and temperature conditions. Methods such as hydrolysis (acidic, alkaline, and enzymatic), precipitation, and chromatographic techniques are used for pectin separation and purification. Potentiometric and conductometric studies show that the degree of pectin methylation affects its viscosity and gel-forming ability. Infrared (IR) spectroscopy, mass spectrometry, and nuclear magnetic resonance (NMR) spectroscopy are used to determine the structure of pectin. The key aspects of pectin’s biological activity include its ability to bind heavy metals and toxins and its prebiotic properties, which promote the growth of beneficial intestinal microflora. Additionally, pectin exhibits antidiabetic, antibacterial, antioxidant, cytotoxic, and cancer-preventive properties. Chemistry research is opening new ways to effectively utilize pectin in medicine, cosmetics, pharmaceuticals, the food industry, and agriculture due to its thickening and gelling properties, as well as its environmental safety and biological activity.
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