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dc.contributor.author
Mazzucotelli, Cintia Anabela
dc.contributor.author
Goñi, María Gabriela
dc.contributor.other
Jafari, Seid Mahdi
dc.contributor.other
Rashidinejad, Ali
dc.contributor.other
Simal Gandara, Jesus
dc.date.available
2024-10-29T13:14:53Z
dc.date.issued
2023
dc.identifier.citation
Mazzucotelli, Cintia Anabela; Goñi, María Gabriela; Pectin Oligosaccharides (POS); Springer Nature Switzerland AG; 2023; 1-22
dc.identifier.isbn
978-3-030-81404-5
dc.identifier.uri
http://hdl.handle.net/11336/246704
dc.description.abstract
Pectin is a natural polymer commonly found in vegetable tissue, especially in cell walls of higher plants. Pectin has an extensive use in food and pharmacological industries, mainly due to its gelling, emulsifying, stabilizing, and thickening capacity. It also has the benefit of being cheap and environmentally friendly since it can be extracted from citrus peels, apple pomace, sugar beet waste, etc. Moreover, as pectin is classified as soluble dietary fiber, a renewed interest has arisen on the health benefits of consumption of pectin, including cancer prevention, enhancement of the immune system, anti-inflammatory activity or antiobesogenic effect.Pectin oligosaccharides (POS) are obtained from pectin and are considered emerging prebiotics due to their ability to modulate the composition of the gut microbiota on the host, mainly by stimulating growth of beneficial microorganisms like Bifidobacterium and Lactobacillus and by decreasing the number of pathogenic bacteria and reducing inflammation. Several in vitro studies showed that POS were fermented by the gut microbiota, acting as prebiotic by increasing the production of short-chain fatty acids while reducing the production of putrefactive compounds. POS could be extracted by enzymatic, chemical, or physical treatment of pectin, resulting in a variety of compounds with differences in the structure that could be associated with different properties, both as prebiotic and as a functional ingredient. This chapter describes the extraction methodologies available to obtain POS from different sources of pectin, the changes in the structure of the polymers, and its uses as prebiotic or as a functional ingredient in food and pharmacology.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer Nature Switzerland AG
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
PREBIOTIC
dc.subject
MICROBIOTA
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SOLUBLE FIBER
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BY-PRODUCTS
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FUNCTIONAL INGREDIENT
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ANTIOXIDANT ACTIVITY
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Pectin Oligosaccharides (POS)
dc.type
info:eu-repo/semantics/publishedVersion
dc.type
info:eu-repo/semantics/bookPart
dc.type
info:ar-repo/semantics/parte de libro
dc.date.updated
2024-10-29T11:50:27Z
dc.journal.pagination
1-22
dc.journal.pais
Suiza
dc.description.fil
Fil: Mazzucotelli, Cintia Anabela. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
dc.description.fil
Fil: Goñi, María Gabriela. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://doi.org/10.1007/978-3-030-81404-5_39-1
dc.conicet.paginas
1470
dc.source.titulo
Handbook of Food Bioactive Ingredients
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