hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2024.i4.s240hfb-240Research ArticleБИОТЕХНОЛОГИИBIOTECHNOLOGYПектиновые полисахариды – полифункциональные ингредиенты пищевых и биомедицинских системPectic Polysaccharides – Multifunctional Ingredients of Food and Biomedical SystemsГолубевВладимир НиколаевичGolubevVladimir N.vlgolubev@hotmail.comhttps://orcid.org/0000-0003-1659-9786ЦыгановаТатьяна БорисовнаTsyganovaTatyana B.tsyganovatb@mgupp.ruНаучно-технологический парк университета ЖироныИспанияScientific and Technological Park of the University of GironaSpainРоссийский биотехнологический университет (РОСБИОТЕХ)РоссияRussian Biotechnology University (BIOTECH University)Russian Federation202430122024645772Copyright © Голубев В.Н., Цыганова Т.Б., 20242024Голубев В.Н., Цыганова Т.Б.Golubev V.N., Tsyganova T.B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-journal.ru/jour/article/view/240Введение

Введение. Пектин – это биосовместимый полисахарид с полифункциональной технологической и биологической активностью, в зависимости от его источника и метода экстракции. Извлечение пектина из вторичных продуктов сокового или сахарного производств   представляет собой экологичный вариант для утилизации агропромышленных отходов путем получения коммерческого продукта с высокой добавленной стоимостью.  В настоящее время появилась тенденция использовать пектин для производства съедобных покрытий для защиты пищевых продуктов, антимикробных пленок на биокомпозитной основе и наночастиц, синтеза различных лечебных препаратов и лекарственных форм при терапии рака.  Кроме того, пектин может использоваться в сочетании с широким спектром биополимеров с дифференцированными свойствами и специфическими функциями. 

Цель

Цель. Проанализировать комплексную  информацию  о пектине, с акцентом на подробное описание взаимодействия его структурных уровней с его функциональными свойствами, а также варианты его модификации в соответствии с различными процессами экстракции.

Материалы и методы

Материалы и методы. Объектом исследования служили научные публикации, большинство из которых опубликовано в 2009-2024 годах. Поиск и отбор статей осуществлялся в библиографических базах eLIBRARY.RU, RSCI, Scopus, Web of  Science, PubMed. Анализ данных выполнен с их систематизацией, обобщением, промежуточными выводами и общим заключением с использованием элементов искусственного интеллекта. 

Результаты

Результаты. Сделан вывод о том, что в связи с расширением областей применения пектиновых полисахаридов и источников пектинсодержащего сырья необходимы дальнейшие исследования, направленные на изучение взаимосвязи молекулярно-структурных особенностей пектинов с показателями функциональности и с закономерностями поведения их в пищевых и биомедицинских системах.

Introduction

Introduction. Pectin is a biocompatible polysaccharide with multifunctional technological and biological activity, depending on its source and extraction method. Extracting pectin from by-products of juice or sugar production represents an approach to utilizing agro-industrial waste by obtaining a commercial product with high added value. Recently, there has been a growing trend to use pectin for producing edible coatings to protect food products, antimicrobial films based on biocomposites and nanoparticles, and for synthesizing various medicinal preparations and dosage forms. 

Purpose

Purpose. The aim of this review is to analyze and summarize research findings regarding the relationship between the structural characteristics and functional properties of pectic polysaccharides.

Materials and Methods

Materials and Methods. The study is based on scientific publications, most of which were published between 2009 and 2024. The search and selection of articles were conducted using bibliographic databases such as eLIBRARY.RU, RSCI, Scopus, Web of Science, and PubMed. Data analysis involved systematization, summarization, intermediate conclusions, and a general conclusion utilizing elements of artificial intelligence.

Results

Results. It has been concluded that due to the expanding applications of pectic polysaccharides and sources of pectin-containing raw materials, further research is necessary to investigate the relationship between the molecular-structural features of pectins, their functionality indicators, and their behavior in food and biomedical systems.

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The authors declare that there are no conflicts of interest present.