This review summarizes the potential use of citrus peels in the food industry. The present
work is an overview of different compounds extracted from various species of citrus peel and …

Background Fruits are the main source of pectin, with more than 90% of commercial pectins
being derived from fruit by-products. Fruit pectins are complex heterogeneous …

Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly
analyze mixtures at the molecular level without requiring separation and/or purification …

Pectins obtained from citrus peel of different cultivars and growth regions were compared
based on physicochemical properties and antioxidant activity in vitro. The physicochemical …

Pectic polysaccharides can serve as the best alternative for prebiotics, as they can be
fermented in the gut by the microbiota. Many reports suggest that pectic polysaccharides' …

Food waste presents a continuous challenge for the food industry, leading to environmental
pollution and economic issues. A substantial amount of waste, including by-products from …

Lycium barbarum polysaccharides (LBPs) are known for their beneficial effects on diabetes,
NAFLD and related chronic metabolic diseases induced by high-fat diet (HFD). However, the …

Dietary fibers (DFs) regulate host health through various mechanisms related to their dietary
sources, specific physicochemical structures, fermentability, and physiological properties in …

Fruits are a rich source of polysaccharides, and an increasing number of studies have
shown that polysaccharides from fruits have a wide range of biological functions. Here, we …

Pickering emulsions stabilized by polysaccharide particles have received increasing
attention because of their potential applications in three-dimensional (3D) printing. In this …