Peer-Reviewed Research Database

Pectin — 141 papers

Papers mentioning pectin or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.

Top Contributing Institutions

Where the pectin research comes from

paper count of indexed corpus · via OpenAlex

Inserm

Tufts University

Nestlé (Switzerland)

Newcastle University

Pennsylvania State University

Emory University

University of Bologna

Tianjin University of Science and Technology

Try linalool chocolate aroma odor threshold maillard reaction truffle pyrazine aeda

2024 International journal of biological macromolecules other

Oregano essential oil encapsulated in zein-pectin-chitosan nanoparticles to improve the storage quality of Harbin red sausage.

In this study, the effect of oregano essential oil loaded in zein-pectin-chitosan (Zein-PC-CS-OEO) nanoparticles on the quality of Harbin red sausage during storage was examined. Z... Read full abstract on PubMed →

PMID: 38574924 DOI: 10.1016/j.ijbiomac.2024.131322

2022 Bioresource technology other

Upstream processes of citrus fruit waste biorefinery for complete valorization.

Citrus fruit waste (CW) is a useful biomass and its valorization into fuels and biochemicals has received much attention. For economic feasibility, increased efficiency of the prec... Read full abstract on PubMed →

PMID: 35970501 DOI: 10.1016/j.biortech.2022.127776

2021 Food chemistry other

Encapsulation of rose essential oil using whey protein concentrate-pectin nanocomplexes: Optimization of the effective parameters.

The aim of this study was to optimize the preparation of whey protein concentrate (WPC)-pectin nanocomplexes as a carrier for rose essential oil (REO) via response surface methodol... Read full abstract on PubMed →

PMID: 33839533 DOI: 10.1016/j.foodchem.2021.129731

2021 sensory panel

Process optimization for elaboration of cajá-umbu (Spondias spp.) fruit jelly: The effect of pulp and pectin contents on sensory attributes and volatile constituents

Abstract The caja-umbu (Spondias spp.) is a tropical fruit native to northeastern Brazil and it is highly valued due to its aroma, exotic flavor and nutritional quality. Due to the... Read full abstract on PubMed →

PMID: doi:10.1016/j.ijgfs.2021.100315 DOI: 10.1016/J.IJGFS.2021.100315

2019 Food chemistry gc ms

Investigating the relationship between grape cell wall polysaccharide composition and the extractability of phenolic compounds into Shiraz wines. Part I: Vintage and ripeness effects.

Phenolic compounds play an important role in colour stability and sensory properties of red wine. This study evaluated berry skin cell wall composition and how this influences grap... Read full abstract on PubMed →

PMID: 30583384 DOI: 10.1016/j.foodchem.2018.10.134

2018 Food research international (Ottawa, Ont.) other

Microparticulated whey protein-pectin complex: A texture-controllable gel for low-fat mayonnaise.

This article reports caloric value changes, stability and rheological properties of mayonnaises affected by fat mimetic based on Microparticulated whey protein (MWP) and high-metho... Read full abstract on PubMed →

PMID: 29735044 DOI: 10.1016/j.foodres.2018.01.036

2013 Journal of experimental botany gc ms

Galacturonosyltransferase 4 silencing alters pectin composition and carbon partitioning in tomato.

Pectin is a main component of the plant cell wall and is the most complex family of polysaccharides in nature. Its composition is essential for the normal growth and morphology pat... Read full abstract on PubMed →

PMID: 23599271 DOI: 10.1093/jxb/ert106 Full text on PMC

2025 Food Science & Nutrition other

Development and Characterization of Potato Starch–Pectin‐Based Active Films Enriched With Juniper Berry Essential Oil for Food Packaging Applications

. These findings suggest that JBEO enhances the functional properties of PSP films, making them suitable for active food packaging applications. Read full abstract on PubMed →

PMID: 39867835 DOI: fsn3.4688

2025 Food Science & Nutrition other

Effects of Carboxymethyl Chitosan/Pectin Coating Containing Free and Nanoliposome <i>Mentha piperita</i> Essential Oil on the Shelf Life of Shrimp During Ice Storage

essential oil (MP EO) nanoliposomes (NLs) on melanosis, sensory analysis, bacterial counts, physicochemical properties, and color analysis of shrimp during iced storage. In additio... Read full abstract on PubMed →

PMID: 40270938 DOI: fsn3.70184

2025 Foods other

Simulated Gastrointestinal Digestion and In Vitro Fecal Fermentation of Purified Pyracantha fortuneana (Maxim.) Li Fruit Pectin

, and generates metabolites such as thiamine, leonuriside A, oxoadipic acid, S-hydroxymethylglutathione, and isonicotinic acid, which exert beneficial effects on human health. Thes... Read full abstract on PubMed →

PMID: 40361612 DOI: foods14091529

2024 Scientific Reports other

Optimization of the fermentation media, mathematical modeling, and enhancement of paclitaxel production by Alternaria alternata after elicitation with pectin

in controls), and the maximum content of amino acids. Additionally, the effect of pectin was evaluated on fungus, and mycelia harvested. Pectin significantly enhanced the growth an... Read full abstract on PubMed →

PMID: 38839906 DOI: s41598-024-63681-w

2024 Polymers unrelated

Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques

growth). This study highlights the impact of extraction methods on dragon fruit peel pectin functionalities and their structure-function relationship, providing valuable insights i... Read full abstract on PubMed →

PMID: 38675016 DOI: polym16081097

2024 Foods sensory panel

Study on the Improvement of Quality Characteristics of Pickles During Fermentation and Storage

This study investigated the effect of fermentation-promoting peptides (FPPs) on the improvement of the quality of cowpea pickles during fermentation and storage. FPPs were introduc... Read full abstract on PubMed →

PMID: 39766932 DOI: foods13243989

2024 Gels other

Production and Physicochemical Characterization of the Gel Obtained in the Fermentation Process of Blue Corn Flour (Zea mays L.) with Colletotrichum gloeosporioides

fungus. A characterization of the gel was carried out studying the rheological properties, proximal analysis, toxicological analysis, microscopic structure, and molecular character... Read full abstract on PubMed →

PMID: 38786231 DOI: gels10050314

2024 Foods sensory panel

Process Optimization for Production of Persimmon Wine with Lower Methanol

Persimmon wine has various nutritional elements and high commercial potential. However, the high content of methanol, which is derived from the fruit's pectin, always hinders persi... Read full abstract on PubMed →

PMID: 38472861 DOI: foods13050748

2024 Foods pharmacology

Characterizations of Pectin from Choerospondias axillaris Fruit Pulp: Comparison of Different Extraction Methods

fruit pulp pectin (CAPP). Accordingly, the physicochemical, structural, and functional properties of CAPP extracted by hot water (HWE), hydrochloric acid (HAE), ultrasound (UAE), a... Read full abstract on PubMed →

PMID: 39682992 DOI: foods13233920

2024 Food Science & Nutrition other

Influence of Composite Edible Coating of Pectin, Glycerol, and Oregano Essential Oil on Postharvest Deterioration of Mango Fruit

To control mango postharvest deterioration, an edible coating based on pectin, glycerol, and oregano essential oil (OEO) was developed using a three-step process involving optimiza... Read full abstract on PubMed →

PMID: 39723088 DOI: fsn3.4545

2024 Foods unrelated

Immobilization of Enological Pectinase on Magnetic Sensitive Polyamide Microparticles for Wine Clarification

The use of free pectinases as clarification biocatalysts constitutes a well-established practice in the large-scale production of various types of wines. However, when in the form... Read full abstract on PubMed →

PMID: 38338555 DOI: foods13030420

2023 Applied Microbiology and Biotechnology other

Microbial and enzymatic changes in cigar tobacco leaves during air-curing and fermentation

Metabolic enzyme activity and microbial composition of the air-curing and fermentation processes determine the quality of cigar tobacco leaves (CTLs). In this study, we reveal the... Read full abstract on PubMed →

PMID: 37458766 DOI: s00253-023-12663-5

2023 Foods other

Pectin Extraction from Residues of the Cocoa Fruit (Theobroma cacao L.) by Different Organic Acids: A Comparative Study

Ecuador is the world's fifth largest cocoa producer, generating hundreds of tons of residues from this fruit annually. This research generates value from the residual (cocoa pod hu... Read full abstract on PubMed →

PMID: 36766116 DOI: foods12030590

All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.

Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.