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Pectin: A new perspective from the biorefinery standpoint
Author(s) -
Ciriminna Rosaria,
ChavarríaHernández Norberto,
Inés Rodríguez Hernández Adriana,
Pagliaro Mario
Publication year - 2015
Publication title -
biofuels, bioproducts and biorefining
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.931
H-Index - 83
eISSN - 1932-1031
pISSN - 1932-104X
DOI - 10.1002/bbb.1551
Subject(s) - biorefinery , pectin , pomace , biopolymer , raw material , product (mathematics) , pulp and paper industry , biochemical engineering , microbiology and biotechnology , engineering , chemistry , food science , mathematics , biology , geometry , organic chemistry , polymer
Pectin is a natural product of central importance in the emerging biorefinery that uses fruit waste as a raw material. Generally obtained from lemon peel or from apple pomace, pectin is mainly used as a thickener and a stabilizer in the food industry. Due to its unique chemical properties and biochemical activity, however, its use is growing in many other sectors. Providing a unified view of the main research and utilization trends, this study identifies open opportunities toward larger scale production of a valued biopolymer that, we argue, will shortly emerge as a central product of the biorefinery, and of the citrus‐based biorefinery in particular. © 2015 Society of Chemical Industry and John Wiley & Sons, Ltd
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