**Martin Alberto Masuelli**

Associate Professor Sup., Area of Physical Chemistry, Department of Chemistry, Faculty of Chemistry, Biochemistry and Pharmacy, National University of San Luis, San Luis, Argentina

> Adj. Researcher, Institute of Applied Physics-CONICET, San Luis, Argentina

Director of the Physical Chemistry Research and Services Laboratory (LISEQF-UNSL), San Luis, Argentina

**IV**

Y. Sreelekha.

**Section 2: Pectin Applications**

T. Vanitha & M. Khan.

microbial contamination.

**Section 3: Pectin Interactions**

Z. Guadalupe, B. Ayestarán.

*Chapter 2:* **Extraction and Purification of Pectin from Agro-Industrial Wastes.**  Authored by E. Venkatanagaraju, N. Bharathi, R. H. Sindhuja, R. R. Chowdhury,

This chapter focuses on extraction and purification of pectin from various agroindustrial wastes, considered to be main environmental pollutants. The authors explore other sources of pectin or modify the existing sources to obtain pectin with the desired quality attributes. The large variety of applications as well as the increasing number of studies on pectin suggests that the potential of pectin as a novel and versatile biomaterial will be even more significant in the future.

*Chapter 3:* **Pectin - Extraction, Purification, Characterization and Applications.** 

The authors evaluated innovative applications of pectins in the food industry (as a gelling, thickening, and stabilizer agent) and the pharmaceutical industry (bioactive components) including biomedical application (biomaterials, drug

*Chapter 4:* **Role of Pectin in Food Processing and Food Packaging.** Authored by

The authors researched a new application for pectin as edible films or coating. These films act as a natural barrier for the exchange of moisture, gases, lipids, and volatiles between food and the environment, and protect fruits and vegetable from

*Chapter 5:* **Pectins as Emulsifying Agent on the Preparation, Characterization and Photocatalysis of Nano LaCrO**3**.** Authored by R. Tahan & M. Situmeang.

*Chapter 6:* **Properties of Wine Polysaccharides.** Authored by L. Martínez-Lapuente,

This chapter describes the origin, structure, and role of the different wine polysaccharide families through a bibliographic revision of their origin and extraction into the wines, as well as their technological and sensory properties. There are only a few studies regarding their effects and mechanisms of action, and more research needs to be done to better learn about their role and applicability in the wine industry.

*Chapter 7:* **Flavonoids and Pectins.** Authored by Z. Zhang, Y. He, and X. Zhang.

In this chapter, we present current opinions on flavonoids to understand how to classify this group of secondary metabolites, what biological and pharmaceutical

activities they possess, and how to biosynthesize them in plants.

The authors conducted studies of environmentally friendly materials such as LaCrO3 perovskite with pectin as the emulsifying agent. This material is character-

ized by the photocatalytic reaction with dyes and cellulose conversion.

Authored by V. Rodríguez Robledo & L. I. Castro Vázquez.

delivery, tissue engineering, and wound healing).

Section 1

Pectin Extractions

1

Section 1
