Location: Dairy and Functional Foods ResearchTitle: Production and bioactivity of pectic oligosaccharides from fruit and vegetable biomass Author
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 6/5/2013
Publication Date: 4/7/2014
Citation: Holck, J., Hotchkiss, A.T., Meyer, A.S., Mikkelsen, J.D., Rastall, R.A. 2014. Production and bioactivity of pectic oligosaccharides from fruit and vegetable biomass. In Food Oligosaccharides: Production, Analysis and Bioactivity, F.J. Moreno and M.L. Sanz (Eds.), Wiley-Blackwell, Oxford, UK, Book Chapter # 5, pp 76-87. Interpretive Summary:
Technical Abstract: Pectin is abundant in various agro-industrial bio-resources such as citrus peel, apple pomace, cranberry pulp and sugar beet pulp. These materials can therefore be considered as a source of potential bioactive pectic oligosaccharides. This chapter reviews the various extraction and purification methods for production of the pectic oligosaccharides and the numerous bioactivities that include prebiotics, immunomodulation, anti-cancer, heavy metal excretion and anti-adhesion of food-borne pathogens. The convincing evidence of the potential for pectic oligosaccharides to be used as functional food ingredients now calls for significant attention to the selective and targeted production of well-defined structures from complex biomass.