Selective extraction of gelling polysaccharides from food by-products and alternative sources: current trends and green approaches for pectins, feruloylated arabinoxylans, and cellulose
4 affiliations
- 1aIATE, University of Montpellier, INRAE, Institut Agro Montpellier, 34060 Montpellier, France.
- 2bBioeconomy Science Institute, Scion Group, Rotorua 3046, New Zealand.cDepartment of Microbiology, University of Otago, Dunedin, New Zealand.
- 3dCentre RAPSODEE, IMT Mines-Albi, University of Toulouse, Albi, France.
- 4bBioeconomy Science Institute, Scion Group, Rotorua 3046, New Zealand.
Abstract
Polysaccharides such as pectins, feruloylated arabinoxylans, and cellulose, naturally present in plant cell walls, exhibit gelling properties that make them promising alternatives to petroleum-based polymers, particularly for pharmaceutical and biomedical applications. They can be extracted from various lignocellulosic biomasses; however, their entrapment within the structural matrix often requires harsh extraction conditions, generating significant economic and environmental costs and potentially altering their gelling performance. This review explores the extraction of these biopolymers from different bio-sources, fruit by-products for pectins, cereal brans for feruloylated arabinoxylans and algae for cellulose, showing how a better understanding of biomass architecture, combined with sustainable processing, can preserve structural integrity and consequently improve functional properties. We first examine conventional chemical extraction methods, assessing their efficiency, selectivity, and impact on the functional groups governing gelation. This analysis reveals that establishing general trends remains challenging due to highly heterogeneous literature data and the absence of consensus on extraction yield definitions, which complicates cross-study comparisons. Then, we review sustainable emerging approaches, including green solvents, enzyme-assisted processes, ultrasound-assisted extraction, and other environmentally conscious technologies. Although primarily developed to reduce chemical inputs, these methods can also improve yields and enhance polysaccharide gelling behaviour, even though they are not yet fully optimised for these specific biomasses. In the final part, we highlight key research needs, particularly regarding structure–function relationships and yield-quality trade-offs, to guide future developments in sustainable polysaccharide extraction.
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BibTeX
@article{perret2026selective,
title = {{Selective extraction of gelling polysaccharides from food by-products and alternative sources: current trends and green approaches for pectins, feruloylated arabinoxylans, and cellulose}},
author = {Lucie Perret and Carole Antoine-Assor and Janet Reid and Suênia De Paiva Lacerda and Marie-Joo Le Guen and Claire Mayer-Laigle},
journal = {RSC Sustainability},
year = {2026},
month = sep,
doi = {10.1039/d6su00177g},
url = {https://doi.org/10.1039/d6su00177g},
note = {CC BY},
}
RIS
TY - JOUR
TI - Selective extraction of gelling polysaccharides from food by-products and alternative sources: current trends and green approaches for pectins, feruloylated arabinoxylans, and cellulose
AU - Lucie Perret
AU - Carole Antoine-Assor
AU - Janet Reid
AU - Suênia De Paiva Lacerda
AU - Marie-Joo Le Guen
AU - Claire Mayer-Laigle
PY - 2026
DA - 2026/09/01
JO - RSC Sustainability
DO - 10.1039/d6su00177g
UR - https://doi.org/10.1039/d6su00177g
AB - Polysaccharides such as pectins, feruloylated arabinoxylans, and cellulose, naturally present in plant cell walls, exhibit gelling properties that make them promising alternatives to petroleum-based polymers, particularly for pharmaceutical and biomedical applications. They can be extracted from various lignocellulosic biomasses; however, their entrapment within the structural matrix often requires harsh extraction conditions, generating significant economic and environmental costs and potentially altering their gelling performance. This review explores the extraction of these biopolymers from different bio-sources, fruit by-products for pectins, cereal brans for feruloylated arabinoxylans and algae for cellulose, showing how a better understanding of biomass architecture, combined with sustainable processing, can preserve structural integrity and consequently improve functional properties. We first examine conventional chemical extraction methods, assessing their efficiency, selectivity, and impact on the functional groups governing gelation. This analysis reveals that establishing general trends remains challenging due to highly heterogeneous literature data and the absence of consensus on extraction yield definitions, which complicates cross-study comparisons. Then, we review sustainable emerging approaches, including green solvents, enzyme-assisted processes, ultrasound-assisted extraction, and other environmentally conscious technologies. Although primarily developed to reduce chemical inputs, these methods can also improve yields and enhance polysaccharide gelling behaviour, even though they are not yet fully optimised for these specific biomasses. In the final part, we highlight key research needs, particularly regarding structure–function relationships and yield-quality trade-offs, to guide future developments in sustainable polysaccharide extraction.
SN - 2753-8125
ER -