Table 3.
Pectin properties used for different applications.
| Composite Material | Effect | Possible Application | Reference |
|---|---|---|---|
| Pectin PEG Halloysite nanotubes | - Decrease wettability; - Improve mechanical properties. |
Coatings for food conservation. | [14] |
| Pectin with additional compounds of AAC, CAC and SC | - Coatings reduce microbial spoilage; - They do not significantly influence sensory and nutritional qualities. |
Applying coatings on fresh and cut fruits and vegetables. | [73] |
| Pectin with additional compounds of citral and eugenol | - Coatings are not cytotoxic and do not considerably change the general physicochemical and nutritional characteristics of raspberries; - The impact is mainly on decreasing food spoilage microorganisms and accordingly extending shelf-life. |
Applying coatings on fresh and cut fruits and vegetables. | [17] |
| Pectin with additional compounds of OEO | - Coatings with OEO exhibit antifungal influence on inoculated tomatoes; - Increase TPC and AA; - The sensorial acceptability of the coated tomatoes is well accepted by panelists. |
Applying coatings on fresh and cut fruits and vegetables. | [72] |
| Pectin with additional compounds of OPEO | - Coatings reduce the quality loss and improve the sensory scores during storage; - Nano emulsion-based nano coatings containing essential oil have been effective in bacterial and fungal inactivation. |
Applying coatings on fresh and cut fruits and vegetables. | [213] |
| Pectin–gelatin with GP | Crosslinking than air drying method and film physical form. | Biomedical product. | [22] |
PEG—polyethylen glycol; AAC—ascorbic acid; CAC—citric acid; SC—sodium chlorite; OEO—oregano essential oil; TPC—total phenolic content; AA—antioxidant activity; OPEO—orange peel essential oil; GP—glycerol plasticizer.