Abstract:
Pectin hydrogel is a soft hydrocolloid with multifaceted utilities in the food sector. Substantial
knowledge acquired on the gelation mechanisms and structure-function relationship of pectin has
led to interesting functions of pectin hydrogel. Food applications of pectin hydrogels can be categorized under four headings: food ingredients/additives, food packaging, bioactive delivery and
health management. The cross-linked and tangly three-dimensional structure of pectin gel renders
it an ideal choice of wall material for the encapsulation of biomolecules and living cells; as a fat
replacer and texturizer. Likewise, pectin hydrogel is an effective satiety inducer due to its ability to
swell under the simulated gastric and intestinal conditions without losing its gel structure. Coating
or composites of pectin hydrogel with proteins and other polysaccharides augment its functionality as an encapsulant, satiety-inducer and food packaging material. Low-methoxyl pectin gel is an
appropriate food ink for 3D printing applications due to its viscoelastic properties, adaptable
microstructure and texture properties. This review aims at explaining all the applications of pectin
hydrogels, as mentioned above. A comprehensive discussion is presented on the approaches by
which pectin hydrogel can be transformed as a resourceful material by controlling its dimensions,
state, and rheology. The final sections of this article emphasize the recent research trends in this
discipline, such as the development of smart hydrogels, injectable gels, aerogels, xerogels and
oleogels from pectin.
