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首页> 外文期刊>Journal of Polymers and the Environment >Advances in Studies Using Vegetable Wastes to Obtain Pectic Substances: A Review
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Advances in Studies Using Vegetable Wastes to Obtain Pectic Substances: A Review

机译：利用蔬菜废物获取果胶的研究进展：综述

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Vegetable waste represents a serious environmental problem for industries; however, it is also a valuable source of pectic substances. This paper aims to highlight the advances that have been made through studies regarding pectic substances from vegetable wastes, as well as providing an overview of the chemical structure of pectin, extraction and characterisation techniques, and potential applications for pectin in relation to the areas of food and health. Pectin is mainly composed of galacturonic acid and it is one of the most complex polysaccharides in nature. A wide range of vegetable wastes contain a high pectin yield that can be industrially utilised. However, factors such as the type of raw material, the maturation stage of that raw material, and the extraction techniques that are used, affect the structural and functional properties of the pectin, as well as influencing its potential application. This study outlines the different environmentally-friendly techniques that are used to extract pectin, such as microwave, ultrasound, enzymatic and other methods, highlighting their advantages and disadvantages compared with the conventional extraction method. Some techniques are advantageous for industrial use; however, it is necessary to optimise the extraction conditions and to make a financial investment in order to obtain a high yield of pectin in a short amount of time. Characteristics such as galacturonic acid content, the degree of methyl esterification, the degree of acetylation, molar mass and the chemical structure are essential parameters required to define possible applications of pectic substances. In vitro and in vivo studies regarding the properties of pectic substances have shown that these substances can be beneficial to health, with antimicrobial, antitumoral, anti-inflammatory and analgesic effects. Nevertheless, further studies are required to examine the mechanisms of action for these effects to be applied in humans. Consequently, greater understanding about the chemical structure of pectin and its extraction techniques are crucial for the development of new foods and drug formulations.
机译：蔬菜废弃物对工业而言是严重的环境问题；但是，它也是果胶物质的宝贵来源。本文旨在强调通过对蔬菜废料中果胶物质的研究取得的进展，并对果胶的化学结构，提取和表征技术以及果胶在食品领域的潜在应用进行概述。和健康。果胶主要由半乳糖醛酸组成，是自然界中最复杂的多糖之一。各种各样的蔬菜废料都含有很高的果胶产量，可以在工业上利用。但是，诸如果皮的类型，该果皮的成熟阶段以及所使用的提取技术等因素会影响果胶的结构和功能特性，并影响其潜在应用。这项研究概述了用于提取果胶的不同环保技术，例如微波，超声，酶法和其他方法，并突出了它们与常规提取方法相比的优缺点。一些技术对于工业用途是有利的。然而，为了在短时间内获得高果胶产量，有必要优化提取条件并进行财务投资。半乳糖醛酸含量，甲基酯化程度，乙酰化程度，摩尔质量和化学结构等特性是定义果胶物质可能应用所需的基本参数。关于果胶物质特性的体外和体内研究表明，这些物质对健康有益，具有抗菌，抗肿瘤，抗炎和镇痛作用。然而，需要进一步的研究来检查这些作用在人类中的作用机理。因此，对果胶化学结构及其提取技术的深入了解对于开发新食品和新药物配方至关重要。

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