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All Journal agriTECH AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Sains dan Teknologi Pangan Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Jurnal Teknologi Pertanian Andalas Agroteknika AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Ilmiah Pangan Halal
Prima Yaumil Fajri
Program Studi Teknologi Rekayasa Pangan, Politeknik Pertanian Negeri Payakumbuh
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology Mechanical Engineering Other

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Nano-Pektin sebagai Nanomaterial Pangan: Tinjauan Kritis tentang Preparasi dan Karakterisasinya: Nano‐Pectin as a Food Nanomaterial: A Critical Review of Its Preparation and Characterization Wicaksono, Yoedi; Ariesto, Yohan; Fajri, Prima Yaumil; Nurhaliza, Nazwa
Jurnal Ilmiah Pangan Halal Vol. 8 No. 1 (2026): Jurnal Ilmiah Pangan Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jiph.v8i1.22768

Abstract

Pectin is a naturally occurring polysaccharide that could be produced, especially using nanotechnology techniques, as a functional biopolymer in food systems. The goal of converting pectin into nano-pectin is to increase its specific surface area, colloidal stability, and ability to encapsulate and transport bioactive substances. In order to assess the synthesis techniques, characteristics, benefits, and drawbacks of nanopectin for food applications, this paper provides a critical literature assessment. The study was carried out using the PRISMA standards and a Scopus literature search for the years 2015–2025. Chemical alteration and physical engineering were the two primary methods that were examined. For Pickering emulsions, the chemical method via polyelectrolyte complexation yields small nanoparticles (~82 nm) with strong interfacial stability, but it has drawbacks in terms of food safety. On the other hand, despite restricted molecular structural control, the stepwise physical approach yields bigger nano-pectin (~278 nm) with potent antioxidant bioactivity, proven safety, and successful direct application in functional food products. Combining the two methods could result in nano-pectin that is stable, safe, and useful for contemporary culinary applications.
Co-Authors Agustina Agustina Ali Djamhuri Ariesto, Yohan Azel, Farid Cesar Welya Refdi Felga Zulfia Rasdiana Gusmalini Gusmalini Jerry Antonio MADE ASTAWAN Nela Eska Putri, Nela Eska Nurhaliza, Nazwa rahayu, cucu Rilma Novita Risa Meutia Fiana Sayuti, Kesuma Tutik Wresdiyati Utama, Rozi Satria Welya Refdi, Cesar Wicaksono, Yoedi Yasen, Nadia Mardiah Yenni Muchrida