Pectins and Olive Pectins: From Biotechnology to Human Health

14 Páginas.--2 Figuras.-- 6 Tablas

Detalles Bibliográficos
Autores: Millán-Linares, María del Carmen, Montserrat-de la Paz, Sergio, Martín-Rubio, María E.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/267962
Acceso en línea:http://hdl.handle.net/10261/267962
https://api.elsevier.com/content/abstract/scopus_id/85114804908
Access Level:acceso abierto
Palabra clave:Bioactivity
By-products
Cell wall
Galacturonic acid
Olive
Pectin
Polysaccharide
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spelling Pectins and Olive Pectins: From Biotechnology to Human HealthMillán-Linares, María del CarmenMontserrat-de la Paz, SergioMartín-Rubio, María E.BioactivityBy-productsCell wallGalacturonic acidOlivePectinPolysaccharide14 Páginas.--2 Figuras.-- 6 TablasPectins are a component of the complex heteropolysaccharide mixture present in the cell wall of higher plants. Structurally, the pectin backbone includes galacturonic acid to which neutral sugars are attached, resulting in functional regions in which the esterification of residues is crucial. Pectins influence many physiological processes in plants and are used industrially for both food and non-food applications. Pectin-based compounds are also a promising natural source of health-beneficial bioactive molecules. The properties of pectins have generated interest in the extraction of these polysaccharides from natural sources using environmentally friendly protocols that maintain the native pectin structure. Many fruit by-products are sources of pectins; however, owing to the wide range of applications in various fields, novel plants are now being explored as potential sources. Olives, the fruit of the olive tree, are consumed as part of the healthy Mediterranean diet or processed into olive oil. Pectins from olives have recently emerged as promising compounds with health-beneficial effects. This review details the current knowledge on the structure of pectins and describes the conventional and novel techniques of pectin extraction. The versatile properties of pectins, which make them promising bioactive compounds for industry and health promotion, are also considered.This research received no external funding.Peer reviewedMultidisciplinary Digital Publishing InstituteConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222021info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/267962https://api.elsevier.com/content/abstract/scopus_id/85114804908reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)InglésBiologyhttp://dx.doi.org/10.3390/biology10090860Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2679622026-05-22T06:33:51Z
dc.title.none.fl_str_mv Pectins and Olive Pectins: From Biotechnology to Human Health
title Pectins and Olive Pectins: From Biotechnology to Human Health
spellingShingle Pectins and Olive Pectins: From Biotechnology to Human Health
Millán-Linares, María del Carmen
Bioactivity
By-products
Cell wall
Galacturonic acid
Olive
Pectin
Polysaccharide
title_short Pectins and Olive Pectins: From Biotechnology to Human Health
title_full Pectins and Olive Pectins: From Biotechnology to Human Health
title_fullStr Pectins and Olive Pectins: From Biotechnology to Human Health
title_full_unstemmed Pectins and Olive Pectins: From Biotechnology to Human Health
title_sort Pectins and Olive Pectins: From Biotechnology to Human Health
dc.creator.none.fl_str_mv Millán-Linares, María del Carmen
Montserrat-de la Paz, Sergio
Martín-Rubio, María E.
author Millán-Linares, María del Carmen
author_facet Millán-Linares, María del Carmen
Montserrat-de la Paz, Sergio
Martín-Rubio, María E.
author_role author
author2 Montserrat-de la Paz, Sergio
Martín-Rubio, María E.
author2_role author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bioactivity
By-products
Cell wall
Galacturonic acid
Olive
Pectin
Polysaccharide
topic Bioactivity
By-products
Cell wall
Galacturonic acid
Olive
Pectin
Polysaccharide
description 14 Páginas.--2 Figuras.-- 6 Tablas
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/267962
https://api.elsevier.com/content/abstract/scopus_id/85114804908
url http://hdl.handle.net/10261/267962
https://api.elsevier.com/content/abstract/scopus_id/85114804908
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Biology
http://dx.doi.org/10.3390/biology10090860
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
publisher.none.fl_str_mv Multidisciplinary Digital Publishing Institute
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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