A bibliometric analysis and overview of the application of pectin in food
DOI:
https://doi.org/10.34117/bjdv12n2-007Keywords:
pectin, food, bibliometrics, applicationsAbstract
Pectin is a heteropolysaccharide that predominantly contains galacturonic acid residues. It is one of the most complex macromolecules in nature and has a variety of applications in the food industry, including as a gelling agent, thickener, stabiliser and emulsifier. A bibliometric review was conducted to facilitate a review of numerous studies on pectin published in the literature between 2013 and 2024. There has been an increase in the number of publications containing keywords such as 'antioxidant activity', 'bioactive compounds' and 'functional foods'. Furthermore, this work presents new pectin applications emerging found in the literature such as pickering emulsion, active packaging, aerogel, 3D printing and nanoparticle.
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