Pectins

"Pectins" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus, MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure, which enables searching at various levels of specificity.

MeSH information

Definition | Details | More General Concepts | Related Concepts | More Specific Concepts

High molecular weight polysaccharides present in the cell walls of all plants. Pectins cement cell walls together. They are used as emulsifiers and stabilizers in the food industry. They have been tried for a variety of therapeutic uses including as antidiarrheals, where they are now generally considered ineffective, and in the treatment of hypercholesterolemia.

Descriptor ID	D010368
MeSH Number(s)	D05.750.078.738 D09.698.670 D20.215.784.500.618
Concept/Terms	Pectins Pectins

Below are MeSH descriptors whose meaning is more general than "Pectins".

Chemicals and Drugs [D]
Macromolecular Substances [D05]
Polymers [D05.750]
Biopolymers [D05.750.078]
Pectins [D05.750.078.738]
Carbohydrates [D09]
Polysaccharides [D09.698]
Pectins [D09.698.670]
Complex Mixtures [D20]
Biological Products [D20.215]
Plant Preparations [D20.215.784]
Plant Extracts [D20.215.784.500]
Pectins [D20.215.784.500.618]

Below are MeSH descriptors whose meaning is more specific than "Pectins".

publications

Timeline | Most Recent

This graph shows the total number of publications written about "Pectins" by people in this website by year, and whether "Pectins" was a major or minor topic of these publications.

Bar chart showing 45 publications over 20 distinct years, with a maximum of 5 publications in 2015

To see the data from this visualization as text, click here.

Year	Major Topic	Minor Topic	Total
2000	1	0	1
2003	1	0	1
2004	1	0	1
2007	2	0	2
2008	2	0	2
2009	2	1	3
2010	2	2	4
2011	2	1	3
2012	1	1	2
2013	2	0	2
2014	3	1	4
2015	4	1	5
2016	1	0	1
2017	1	1	2
2018	3	0	3
2019	2	1	3
2020	2	0	2
2021	1	1	2
2022	0	1	1
2023	1	0	1

Below are the most recent publications written about "Pectins" by people in Profiles.

He J, Wu X, Xie Y, Gao Y, McClements DJ, Zhang L, Zou L, Liu W. Capsaicin encapsulated in W/O/W double emulsions fabricated via ethanol-induced pectin gelling: Improvement of bioaccessibility and reduction of irritation. Int J Biol Macromol. 2023 Apr 30; 235:123899.

View in: PubMed
Caballero S, Li YO, McClements DJ, Davidov-Pardo G. Hesperetin (citrus peel flavonoid aglycone) encapsulation using pea protein-high methoxyl pectin electrostatic complexes: complex optimization and biological activity. J Sci Food Agric. 2022 Sep; 102(12):5554-5560.

View in: PubMed
Chengxiao Y, Dongmei W, Kai Z, Hou L, Xiao H, Ding T, Liu D, Ye X, Linhardt RJ, Chen S. Challenges of pectic polysaccharides as a prebiotic from the perspective of fermentation characteristics and anti-colitis activity. Carbohydr Polym. 2021 Oct 15; 270:118377.

View in: PubMed
Liang X, Cao K, Li W, Li X, McClements DJ, Hu K. Tannic acid-fortified zein-pectin nanoparticles: Stability, properties, antioxidant activity, and in vitro digestion. Food Res Int. 2021 07; 145:110425.

View in: PubMed
Liu J, Bi J, McClements DJ, Liu X, Yi J, Lyu J, Zhou M, Verkerk R, Dekker M, Wu X, Liu D. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review. Carbohydr Polym. 2020 Dec 15; 250:116890.

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Zhu K, Mao G, Wu D, Yu C, Cheng H, Xiao H, Ye X, Linhardt RJ, Orfila C, Chen S. Highly Branched RG-I Domain Enrichment Is Indispensable for Pectin Mitigating against High-Fat Diet-Induced Obesity. J Agric Food Chem. 2020 Aug 12; 68(32):8688-8701.

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Xu X, Sun Q, McClements DJ. Effects of anionic polysaccharides on the digestion of fish oil-in-water emulsions stabilized by hydrolyzed rice glutelin. Food Res Int. 2020 01; 127:108768.

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Chen J, Niu X, Dai T, Hua H, Feng S, Liu C, McClements DJ, Liang R. Amino acid-amidated pectin: Preparation and characterization. Food Chem. 2020 Mar 30; 309:125768.

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Chen L, Zhang H, McClements DJ, Zhang Z, Zhang R, Jin Z, Tian Y. Effect of dietary fibers on the structure and digestibility of fried potato starch: A comparison of pullulan and pectin. Carbohydr Polym. 2019 Jul 01; 215:47-57.

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Zhao S, Gao W, Tian G, Zhao C, DiMarco-Crook C, Fan B, Li C, Xiao H, Lian Y, Zheng J. Citrus Oil Emulsions Stabilized by Citrus Pectin: The Influence Mechanism of Citrus Variety and Acid Treatment. J Agric Food Chem. 2018 Dec 12; 66(49):12978-12988.

View in: PubMed

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