REVIEW ON PECTIN ISOLATION AND APPLICATION IN VARIOUS SECTORS

  • Savaner Varsha Institute of Biological Science, Sage University, Indore (M.P)
  • Vandita Billore Asst. Prof., Institute of Biological Science, Sage University, Kailod Kartal, Indore, Dewas, By Pass Road, Indore, 452

Abstract

Abstract:- Regardless due to high use of polymer in various field will cause a large effect on environment and became a critical issue, therefore more focus will be on the use of natural polymer, Pectin is family of complex polysaccharide that contain a-1-4 linked galacturonic acid widely present in primary cell wall of the plant and major component of middle lamella where it contribute to the cell structure and can beextracted using alcohol precipitation method under mild acidic condition fromvarious sources such as citruspeels, dried apple pomace, sugar beets, sunflower heads, residues of mango, guava,papaya, coffee and cocoa process. Pectin the word come from Greek word pektos which means hard and firm and has ability to form gelin recent year pectin have gain importance because of its economic value in pharmaceutical, food industry, dairy Industry and also in biotechnology, so research is needed to find best method for extraction to increases the yield of pectin because there is wide global market of pectin so it is the best opportunity in future for young researcher and entrepreneur to use it as huge potential for the benefit . This review article describes different extraction method of pectin, chemical properties, pharmaceutical application and natural source and potential use in several sectors. Keywords:- Pectin, Pharmaceutical, Biotechnology, Extraction, Global Market, Application.
How to Cite
Savaner Varsha, & Vandita Billore. (1). REVIEW ON PECTIN ISOLATION AND APPLICATION IN VARIOUS SECTORS. ACCENT JOURNAL OF ECONOMICS ECOLOGY & ENGINEERING ISSN: 2456-1037 INTERNATIONAL JOURNAL IF:7.98, ELJIF: 6.194(10/2018), Peer Reviewed and Refereed Journal, UGC APPROVED NO. 48767, 5(5). Retrieved from http://www.ajeee.co.in/index.php/ajeee/article/view/73