Пектин: методы получения, свойства и применение
Просмотры: 628 / Загрузок PDF: 155
DOI:
https://doi.org/10.32523/2616-6771-2025-151-2-35-55Ключевые слова:
пектин, гетерополисахарид, гидролиз, биологическая активностьАннотация
В данной статье приведен литературный обзор по получению, очистке и анализу структуры пектина, его биологической активности и значимости применения в различных отраслях. В качестве сырья для получения пектина используются яблоки, цитрусовые, свекла и другие растительные материалы. На высокий выход пектина влияют различные факторы: вид растительного сырья, природа растворителя, время экстракции и температурные условия. Для выделения и очистки пектина применяются методы гидролиза (кислотный, щелочной, ферментативный), осаждение и хроматографические методы. Потенциометрические и кондуктометрические исследования показывают, что степень метоксилирования пектина влияет на его вязкость и способность к образованию геля. Для определения структуры пектина используются методы ИК-спектроскопии, масс-спектрометрии и ЯМР-спектроскопии. Основные аспекты биологической активности пектина включают его способность связывать тяжелые металлы и токсины, а также пребиотические свойства, способствующие росту благоприятной микрофлоры кишечника. Кроме того, пектин обладает антидиабетической, антибактериальной, антиоксидантной, цитотоксической активностью и может использоваться для профилактики онкологических заболеваний. Исследования в области химии открывают новые возможности эффективного применения пектина в медицине, косметологии, фармацевтике, пищевой и сельскохозяйственной промышленности благодаря его загущающим и гелеобразующим свойствам, а также экологической безопасности и биологической активности.
Скачивания
Библиографические ссылки
Adetunji, L.R., Adekunle, A., Orsat, V., Raghavan, V. (2017). Advances in the pectin production process using novel extraction techniques: A review. Food Hydrocoll. 62, 239–250. https://doi.org/10.1016/j.foodhyd.2016.08.015
Andriyantseva, A.P., Andriyantseva, S.A. (2022). Issledovanie izvlecheniya pektinovykh veshchestv iz mestnogo rastitelnogo syrya [Study of pectin extraction from local plant raw materials Conference Session]. Agrarnaya nauka-2022: Materialy Vserossiyskoy konferentsii molodykh issledovateley [Agricultural Science-2022: Proceedings of the All-Russian Conference of Young Researchers], November 22- 24. RGAU-MSHA im. K.A. Timiryazeva, Moscow.
Arrutia, F., Adam, M., Calvo-Carrascal, M.Á., Mao, Y., Binner, E. (2020). Development of a continuous-flow system for microwave-assisted extraction of pectin-derived oligosaccharides from food waste. Chem. Eng. J. 395, 125056. https://doi.org/10.1016/j.cej.2020.125056
Baghdadi, F., Nayebzadeh, K., Aminifar, M., Mortazavian, A. (2023). Pectin purification from plant materials. Macromolecular Research 318, 753–770. https://doi.org/10.1007/s13233-023-00167-0
Belyaev, A.G. (2014). Izuchenie poluchennykh pektinovykh biopolimerov v otnoshenii ikh kompleksoobrazuyushchey sposobnosti, adgezivnykh svoystv i svyazyvayushchey sposobnosti k tripsinu [Study of the obtained pectin biopolymers in relation to their complexing ability, adhesive properties, and binding ability to trypsin]. Vestnik Chelyabinskogo gosudarstvennogo universiteta [Bulletin of Chelyabinsk State University] 4(333), 29–32.
Bodyakina, I.M., Bagryantsev, V.A., Kotov, V.V., Lukin, A.L. (2012). Potentsiometricheskoe opredelenie sostava i stepeni eterifikatsii molekul pektina [Potentiometric determination of the composition and degree of esterification of pectin molecules]. Vestnik VGU. Seriya: Khimiya. Biologiya. Farmatsiya [Herald of VSU. Series: Chemistry. Biology. Pharmacy] 2, 9–13.
Bombaldi de Souza, F.C., Bombaldi de Souza, R.F., Drouin, B., Mantovani, D., Moraes, Â.M. (2019). Comparative study on complexes formed by chitosan and different polyanions: Potential of chitosan-pectin biomaterials as scaffolds in tissue engineering. International Journal of Biological Macromolecules 132, 178–189. https://doi.org/10.1016/j.ijbiomac.2019.03.187
Colodel, C., Vriesmann, L.C., Teófilo, R.F., Petkowicz, C.L.O. (2020). Optimization of acid-extraction of pectic fraction from grape (Vitis vinifera cv. Chardonnay) pomace, a Winery Waste. Int. J. Biol. Macromol 161, 204–213. https://doi.org/10.1016/j.ijbiomac.2020.05.272
Devasvaran, K., Lim, V. (2021). Green synthesis of metallic nanoparticles using pectin as a reducing agent: A systematic review of the biological activities. Pharmaceutical Biology 59, 494–503. https://doi.org/10.1080/13880209.2021.1910716
El-Batal, A.I., Mosalam, F.M., Ghorab, M., Hanora, A., Elbarbary, A.M. (2018). Antimicrobial, antioxidant, and anticancer activities of zinc nanoparticles prepared by natural polysaccharides and gamma radiation. International Journal of Biological Macromolecules 107, 2298–2311. https://doi.org/10.1016/j.ijbiomac.2017.10.121
Emran, T.B., Islam, F., Mitra, S., Paul, S., Nath, N., Khan, Z., Das, R., Chandran, D. (2022). Pectin: A bioactive food polysaccharide with cancer preventive potential. Molecules 27, 7405-7426. https://doi.org/10.3390/molecules27217405
Enkuahone, A.A. (2018). Extraction of Pectin from Orange Peels and Characterizing Its Physical and Chemical Properties. Аmerican Journal of Applied Chemistry 6(2), 51-56. https://doi.org/10.11648/j.ajac.20180602.13
Filho, L., Lima, S., Barbosa, H. (2024). Ultrasound-assisted extraction of pectin from Spondias purpurea L. peels residues: Optimization, characterization, and comparison with commercial pectin. Journal of Food Measurement and Characterization 18, 4634–4652. https://doi.org/10.1007/s11694-024-02520-y
Freitas, C.M., Coimbra, J.S., Souza, V.G., Sousa, R.C. (2021). Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review. Coatings 11, 922-942. https://doi.org/10.3390/coatings11080922
Freitas, C.M.P., Costa, A.R., Rodrigues, F.Á., Júnior, M.M.J., Dias, M.M., Sousa, R.C.S. (2020). Optimization of pectin extraction from passion fruit (Passiflora edulis flavicarpa) using the response surface method. Braz. J. Dev. 6, 25609–25625. https://doi:10.34117/bjdv6n5-132
Freitas, C.M.P., Sousa, R.C.S., Dias, M.M., Coimbra, J.S. (2020). Extraction of pectin from passion fruit peel. Food Eng. Rev. 12, 460–472. https://doi.org/10.1007/s12393-020-09254-9
Gharibzahedi, S.M.T., Smith, B., Guo, Y. (2019). Ultrasound-microwave assisted extraction of pectin from fig (Ficus carica L.) skin: Optimization, characterization and bioactivity. Carbohydr. Polym. 222, 114992. https://doi.org/10.1016/j.carbpol.2019.114992
Golubin, V.A., Matvienko, N.A., Fedoruk, V.A., Murach, D.S. (2015). Sposob polucheniya pektina i pishchevykh volokon s ispol'zovaniem elektrokhimicheski aktivirovannoy vody [Method for obtaining pectin and dietary fibers using electrochemically activated water]. Vestnik VGUIT [Proceedings of VSUET] 3, 161–165.
Goryachiy, N.V., Svitsov, A.A. (2006). Ispol'zovanie membrannoy tekhnologii v proizvodstve pektina [Use of membrane technology in pectin production]. Membrany. Seriya Kriticheskie Tekhnologii [Membranes. Ser. Critical Technologies] 1(29), 34–37. https://chem.msu.ru/rus/journals/membranes/29/html/mb294.pdf
Herrera S., Pacheco N., Ayora-Talavera T., Pech-Cohuo S., Cuevas-Bernardino J. (2022). Advances in the green extraction methods and pharmaceutical applications of bioactive pectins from unconventional sources: A review. Studies in Natural Products Chemistry 73, 221-264. https://doi.org/10.1016/B978-0-323-91097-2.00015-7
Homa, B., Farzin, Z.A., Amir, F., Mahdy, M. (2011). Comparisons between conventional, microwave-, and ultrasound-assisted methods for extraction of pectin from grapefruit. Chemical Engineering and Processing: Process Intensification 50, 1237–1243. https://doi.org/10.1016/j.cep.2011.08.002
Hu, Q., Xu, J., Chen, S., Yang, F., Li, Y., Wang, Y., Xu, G. (2014). Rice husk-derived carbonaceous adsorbent for efficient removal of chlorinated aromatic hydrocarbons from water. Journal of Agricultural and Food Chemistry 62, 9864–9871. https://doi.org/10.1021/jf502679s
Jafarzadeh-Moghaddam, M., Shaddel, R., Peighambardoust, S.H. (2020). Sugar beet pectin extracted by ultrasound or conventional heating: A comparison. J. Food Sci. Technol. 58, 2567–2578. https://doi.org/10.1007/s13197-020-04763-1
Jiao, X., Li, F., Zhao, J., Wei, Y., Zhang, L., Yu, W., Li, Q. (2023). The preparation and potential bioactivities of modified pectins. Foods 12, 1016-1029. https://doi.org/10.3390/ foods12051016
Joseane, C.G., Gessica, T.S., Klycia, F.C. (2024). Pectin and pectic oligosaccharides (POS): Recent advances for extraction, production, and its prebiotic potential. Trends in Food Science & Technology 155, 104808-104828. https://doi.org/10.1016/j.tifs.2024.104808
Karbuz, P., Tugrul, N. (2020). Microwave and ultrasound assisted extraction of pectin from various fruits peel. J. Food Sci. Technol. 58, 641–650. https://doi.org/10.1007/s13197-020-04578-0
Khatko, Z.N. (2008). Infrakrasnye spektry sveklovichnogo pektina [Infrared spectra of beet pectin]. Novie Tekhnologii [New Technologies] 5, 39–46. https://elibrary.ru/download/elibrary_11693282_19051034.pdf
Khaytmetova, S.B., Turaeva, A.S., Khalilova, G.A. (2022). Vydelenie i fiziko-khimicheskie kharakteristiki pektina iz syr'ya [Isolation and physicochemical characteristics of pectin from raw materials]. Vysokomolekulyarnye Soedineniya. Seriya B [High Molecular Weight Compounds. Series B] 4(64), 283–289. https://doi.org/10.31857/S2308113922700085
Kholdorov, B.B., Ermatov, O.S. (2019). Ochistka pektinovogo ekstrakta ot ballastnykh veshchestv [Purification of pectin extract from ballast substances]. Universum: Tekhnicheskie Nauki [Universum: Technical Sciences] 12(69), 45–46. https://7universum.com/ru/tech/archive/item/8594
Kozioł, A., Środa-Pomianek, K., Górniak, A., Wikiera, A., Cyprych, K., Malik, M. (2022). Structural determination of pectins by spectroscopy methods. Coatings 12, 546–559. https://doi.org/10.3390/coatings12040546
Lalnunthari, C., Devi, L.M., Badwaik, L.S. (2020). Extraction of protein and pectin from pumpkin industry by-products and their utilization for developing edible film. J. Food Sci. Technol. 57, 1807–1816. https://doi.org/10.1007/s13197-019-04214-6
Larsen, L.R., Weem, J., Caspers-Weiffenbach, R., Schieber, A., Weber, F. (2021). Effects of ultrasound on the enzymatic degradation of pectin. Ultrasonics Sonochemistry 72, 105465-105479. https://doi.org/10.1016/j.ultsonch.2021.105465
Li, W.J., Fan, Z.G., Wu, Y.Y., Jiang, Z.G., Shi, R.C. (2019). Eco-friendly extraction and physicochemical properties of pectin from jackfruit peel waste with subcritical water. J. Sci. Food Agric. 99, 5283–5292. https://doi.org/10.1002/jsfa.9729
Liew, S.Q., Ngoh, G.C., Yusoff, R., Teoh, W.H. (2018). Acid and deep eutectic solvent (DES) extraction of pectin from pomelo (Citrus grandis (L.) Osbeck) peels. Biocatal. Agric. Biotechnol. 13, 1–11. https://doi.org/10.1016/j.bcab.2017.11.001
Liu, Z., Yao, L., Fan, C. (2015). Optimization of fermentation conditions of pectin production from Aspergillus terreus and its partial characterization. Carbohydrate Polymers 134, 627–634. https://doi.org/10.1016/j.carbpol.2015.08.032
Ma, X., Chen, W., Yan, T., Wang, D., Hou, F., Miao, S., Liu, D. (2020). Comparison of citrus pectin and apple pectin in conjugation with soy protein isolate (SPI) under controlled dry-heating conditions. Food Chem 309, 125501. https://doi.org/10.1016/j.foodchem.2019.125501
Magamedeminova, M.M., Korotkikh, V.M., Osokina, M.M. (2021). Pektin: svoystva i pol'za dlya organizma [Pectin: Properties and Benefits for the Body]. Molodoy uchenyy [Young Scientist] 7(349), 41–43. https://moluch.ru/archive/349/78603/?ysclid=m8eesw4x3v884262592
Matvienko, N.A., Frolova, L.N., Yakovleva, S.F., Motina, E.A., Kovaleva, T.S., Yakovlev, A.N. (2023). Poluchenie pektina iz stolovoy svekly kak syr'ya dlya produktov funktsional'nogo naznacheniya [Obtaining pectin from table beets as a raw material for functional products]. Vestnik VGUIT [Proceedings of VSUET] 85(3), 158–164. https://doi.org/10.20914/2310-1202-2023-3-158-164
Miletiсa, S., Nikoliс-Kokiсb, A., Jovanoviсc, D., Zeradanin, A., Joksimovica, K. (2023). Investigation of the Antioxidant Role of Acidic and Alkaline Hydrolysates of Pectin Isolated from Quince (Cydonia oblonga). Russian Journal of Bioorganic Chemistry 49, 147–155. https://doi.org/10.1134/S1068162023010193
Munoz-Almagro, N., Prodanov, M., Wilde, P.J., Villamiel, M., Montilla, A. (2020). Obtainment and characterisation of pectin from sunflower heads purified by membrane separation techniques. Food Chemistry 318, 126476-126480. https://doi.org/10.1016/j.foodchem.2020.126476
Nguyen, B., Pirak, T. (2019). Physicochemical properties and antioxidant activities of white dragon fruit peel pectin extracted with conventional and ultrasound-assisted extraction. Cogent Food & Agriculture 5, 1633076–1633089. https://doi.org/10.1080/23311932.2019.1633076
Ogbonna, C., Kavaz, D. (2022). Development of novel silver-apple pectin nanocomposite beads for antioxidant, antimicrobial and anticancer studies. Biologia 77, 879–891. https://doi.org/10.1007/s11756-021-00993-6
Palou, M., Sanchez, J., Garcia-Carrizo, F., Palou, A., Pico, C. (2015). Pectin supplementation in rats mitigates age-related impairment in insulin and leptin sensitivity independently of reducing food intake. Molecular Nutrition & Food Research 59, 2022–2033. https://doi.org/10.1002/mnfr.201500222
Picot-Allain, M., Amiri-Rigi, A., Abdoun-Ouallouche, K., Aberkane, L., Djefal-Kerrar, A., Mahomoodally, M., Emmambux, M. (2022). Assessing the bioactivity, cytotoxicity, and rheological properties of pectin recovered from citrus peels. Food Bioscience 46, 101550-101680. https://doi.org/10.1016/j.fbio.2022.101550
Potryasov, N.V., Aksenova, K.N. (2015). Primenenie pektina v razlichnykh tekhnologiyakh [Application of pectin in various technologies]. Innovatsionnaya nauka [Innovative Science] 1(2), 20–23.
Prakash Maran, J., Sivakumar, V., Thirugnanasambandham, K., Sridhar, R. (2014). Microwave-assisted extraction of pectin from waste Citrullus lanatus fruit rinds. Carbohydrate Polymers 101, 786–791. https://doi.org/10.1016/j.carbpol.2013.09.062
Preethi, R., Anju, K., Dhiman, А., Surekha, A. (2017). Extraction of pectin from ripe pumpkin (Cucurbita moschata Duch ex. Poir) using eco-friendly technique. Indian Journal of Ecology 6, 685-689. https://www.researchgate.net/publication/326113086
Qi, L., Liu-yue, L., Rong, L., Yan, L., Xing-feng, G. (2020). Advances in pectin extraction technology and its effect on quality. Food Research and Development 41(7), 205–211. https://doi.org/10.12161/j.issn.1005-6521.2020.07.035
Rambhia, K.J., Ma, P.X. (2015). Controlled drug release for tissue engineering. Journal of Controlled Release 219, 119–128. https://doi.org/10.1016/j.jconrel.2015.08.049
Reichembach, L.H., Petkowicz, C.L.O. (2020). Extraction and characterization of a pectin from coffee (Coffea arabica L.) pulp with gelling properties. Carbohydr. Polym. 245, 116473. https://doi.org/10.1016/j.carbpol.2020.116473
Roohallah, S.R., Mozhgan, G.V., Abdolhossein, T., John, F. (2024). Pectin-associated immune responses in plant-microbe interactions: A review. International Journal of Biological Macromolecules 273, 132790. https://doi.org/10.1016/j.ijbiomac.2024.132790
Rosaria, C., Mario, P., Alexandra, F., Laura, M. (2022). Pectin: New science and forthcoming applications of the most valued hydrocolloid. Food Hydrocolloids 127, 107483-107493. https://doi.org/10.1016/j.foodhyd.2022.107483
Semenycheva, L.L., Kuleshova, N.V., Mitin, A.V., Belaya, T.A., Mochkina, D.V. (2020). Molekulyarno-massovye kharakteristiki i sorbtsionnye svoystva pektina, vydelennogo iz raznykh substratov [Molecular weight characteristics and sorption properties of pectin extracted from different substrates]. Izvestiya VUZov. Prikladnaya Khimiya i Biotekhnologiya [University Proceedings. Applied Chemistry and Biotechnology] 10(4), 728–737. https://doi.org/10.21285/2227-2925-2020-10-4-728-737
Shkolnikova, M.N., Averyanova, Y.V. (2017). Pektin kak funktsional'nyy pishchevoy ingrediyent v sostave zefira [Pectin as a functional food ingredient in marshmallows]. Vestnik YUUrGU. Seriya «Pishchevyye i biotekhnologii [Bulletin of the SUSU. Ser. Food and Biotechnology] 5(1), 35–44. https://doi:10.14529/food170105
Spinei, M., Oroian, M. (2022). Microwave-assisted extraction of pectin from grape pomace. Scientific Reports 12, 12722. https://doi.org/10.1038/s41598-022-16858-0
Sun, D., Chen, X., Zhu, C. (2020). Physicochemical properties and antioxidant activity of pectin from hawthorn wine pomace: A comparison of different extraction methods. Int. J. Biol. Macromol. 158, 1239–1247. https://doi.org/10.1016/j.ijbiomac.2020.05.052
Sun, Z., Wang, S., Zhou, C., Ma, Z., Qian, F. (2024). Optimization of ultrasound-assisted organic acid extraction of pectin from pomelo peel by response surface methodology and its preliminary characterization. Biomass Conversion and Biorefinery 14, 20129-20141. https://doi.org/10.1007/s13399-023-04200-1
Try, A.V., Mikheeva, L.A. (2014). Vliyanie razlichnykh faktorov na vykhod pektinovykh veshchestv, vydelennykh iz rastitel'nogo syr'ya [Influence of various factors on the yield of pectin substances extracted from plant raw materials]. Nauchnye vedomosti. Seriya Estestvennye nauki [Scientific News. Series Natural Sciences] 23(194), 123–128.
Tsirigotis-Maniecka, M., Górska, E., Mazurek-Hołys, A., Pawlaczyk-Graja, I. (2024). Unlocking the potential of food waste: A review of multifunctional pectins. Polymers 16, 2670. https://doi.org/10.3390/polym16182670
Ugrekhelidze, N.T., Vasiliev, V.A., Egian, M.A., Kulikova, N.A. (2019). Metody kachestvennogo i kolichestvennogo opredeleniya pektina [Methods for qualitative and quantitative determination of pectin Conference session]. Innovatsionnye tekhnologii v nauke i obrazovanii (ITNO-2019) [Innovative Technologies in Science and Education (ITNO-2019)], September 4-14. Divnomorskoye, Russia. https://doi.org/10.23947/itno.2019.349-353
Velyamov, Sh.M., Dzhingilbaev, S.S., Velyamov, M.T. (2016). Izuchenie vliyaniya ultrazvuka i aktivnogo peremeshivaniya ekstragenta pri fermentativnoy ekstraktsii pektina iz stolovoy svekly na ekstraktore [Study of the influence of ultrasound and active mixing of the extractant during enzymatic extraction of pectin from table beet in an extractor]. Mezhdunarodnyy zhurnal prikladnykh i fundamental'nykh issledovaniy [International Journal of Applied and Fundamental Research] 7(1), 19–22. https://applied-research.ru/ru/article/view?id=9748
Velyamov, Sh.M., Dzhingilbaev, S.S. (2020). Izucheniye vliyaniya aktivnogo peremeshivaniya ekstragenta na vykhod pektina pri fermentativnoy ekstraktsii iz vyzhimok stolovoy svekly [Study of the effect of active mixing of the extractant on the yield of pectin during enzymatic extraction from beetroot]. Vestnik YUUrGU. Seriya Pishchevyye i biotekhnologii [Bulletin of the SUSU. Ser. Food and Biotechnology] 3(1), 40-48. https://doi:10.14529/food200105
Vinay, C., Deblina, B., Swarup, R., Devina, V., Anil, V., Anil, G. (2022). Current advancements in pectin: Extraction, properties, and multifunctional applications. Foods 11, 2683-2713. https://doi.org/10.3390/foods11172683
Vogt, L.M., Sahasrabudhe, N.M., Ramasamy, U., Meyer, D., Pullens, G., Faas, M.M., Venema, K., Schols, H.A., Vos, P. (2016). The impact of lemon pectin characteristics on TLR activation and T84 intestinal epithelial cell barrier function. Journal of Functional Foods 22, 398–407. https://doi.org/10.1016/j.jff.2016.02.002
Wenjun, W., Xingzhu, W., Thunthacha, C. (2017). Acoustic cavitation assisted extraction of pectin from waste grapefruit peels: A green two-stage approach and its general mechanism. Food Research International 102, 101-110. https://doi.org/10.1016/j.foodres.2017.09.087
Wu, B., Gao, K., Guo, Y., Ma, Y., Qiu, C., Song, C., Ma, H. (2023). Research progress on extraction of active components from apple processing waste. Critical Reviews in Food Science and Nutrition 64, 8384–8398. https://doi.org/10.1080/10408398.2023.2199430
Yapo, B.M. (2009). Рectin quantity, composition and physicochemical behaviour as influenced by the purification process. Food Res. Int. 42, 1197–1202. https://doi.org/10.1016/j.foodres.2009.06.002
Zaitseva, O., Khudyakov, A., Sergushkina, M., Solomina, O., Polezhaeva, T. (2020). Pectins as a universal medicine. Fitoterapia 146, 104676. https://doi.org/10.1016/j.fitote.2020.104676
Zhang, Y., Dong, L., Liu, L., Wu, Z., Pan, D., Liu, L. (2022). Recent Advances of Stimuli-Responsive Polysaccharide Hydrogels in Delivery Systems: A Review. Journal of Agricultural and Food Chemistry 70, 6300–6316. https://doi.org/10.1021/acs.jafc.2c01080
Загрузки
Опубликован
Выпуск
Раздел
Лицензия
Copyright (c) 2025 Bekbolat Ainur, N. Sultanova (Author)
Это произведение доступно по лицензии Creative Commons «Attribution-NonCommercial» («Атрибуция — Некоммерческое использование») 4.0 Всемирная.
