51
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Structure and fermentation characteristics of five polysaccharides sequentially extracted from sugar beet pulp by different methods. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107462] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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52
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Hong T, Zhao J, Yin J, Nie S, Xie M. Structural Characterization of a Low Molecular Weight HG-Type Pectin From Gougunao Green Tea. Front Nutr 2022; 9:878249. [PMID: 35495904 PMCID: PMC9044067 DOI: 10.3389/fnut.2022.878249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Accepted: 03/08/2022] [Indexed: 11/13/2022] Open
Abstract
Tea is a popular beverage with a long history of safe and healthy use. Tea polysaccharide is a bioactive component extracted from tea, which has attracted more and more attention in recent decades. In this article, an acidic polysaccharide Gougunao tea polysaccharide (GPS) was isolated from Gougunao green tea by hot water extraction and ethanol precipitation. After purification by a diethylaminoethyl (DEAE) Sepharose Fast Flow column and a Sephacryl S-400 column, several homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) fractions were obtained. Fraction GPS2b with the highest yield was selected for structural characterization by methylation and nuclear magnetic resonance (NMR) analysis. GPS2b was found to be an HG-type pectic polysaccharide (degree of methyl esterification [DE], 51.6%) with low molecular weight (Mw, 36.8 kDa). It was mainly composed of →4)-α-GalpA- (1→ and →4)-α-GalpA-6-OMe-(1→. In addition, a minor highly branched RG-I domain was identified in this fraction. The investigation of structural features of tea polysaccharides can provide insights to understand their structure-bioactivity relationship.
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53
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Zhang W, Xu S, Gao M, Peng S, Chen L, Lao F, Liao X, Wu J. Profiling the water soluble pectin in clear red raspberry (Rubus idaeus L. cv. Heritage) juice: Impact of high hydrostatic pressure and high-temperature short-time processing on the pectin properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107439] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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54
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Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107313] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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55
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Kaczmarska A, Pieczywek PM, Cybulska J, Zdunek A. Structure and functionality of Rhamnogalacturonan I in the cell wall and in solution: A review. Carbohydr Polym 2022; 278:118909. [PMID: 34973730 DOI: 10.1016/j.carbpol.2021.118909] [Citation(s) in RCA: 46] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 11/13/2021] [Accepted: 11/13/2021] [Indexed: 11/02/2022]
Abstract
Rhamnogalacturonan I (RG-I) belongs to the pectin family and is found in many plant cell wall types at different growth stages. It plays a significant role in cell wall and plant biomechanics and shows a gelling ability in solution. However, it has a significantly more complicated structure than smooth homogalacturonan (HG) and its variability due to plant source and physiological state contributes to the fact that RG-I's structure and function is still not so well known. Since functionality is a product of structure, we present a comprehensive review concerning the chemical structure and conformation of RG-I, its functions in plants and properties in solutions.
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Affiliation(s)
- Adrianna Kaczmarska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Piotr M Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
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56
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Liu Y, Liu J, Liu G, Duan R, Sun Y, Li J, Yan S, Li B. Sodium bicarbonate reduces the cooked hardness of lotus rhizome via side chain rearrangement and pectin degradation. Food Chem 2022; 370:130962. [PMID: 34555774 DOI: 10.1016/j.foodchem.2021.130962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 08/22/2021] [Accepted: 08/23/2021] [Indexed: 11/04/2022]
Abstract
In this study, 0.1% (W/V) sodium bicarbonate (SB) solution was used to soften lotus rhizome, and the mechanism was characterized by monoclonal antibodies labeling (mAbs) and atomic force microscopy (AFM). The results showed that the cell wall of lotus rhizome was disintegrated under SB treatment. In addition, the mAbs results revealed that low-esterified homogalacturonan (HG) at the tricellular junction was degraded, the rearrangement of Ara and the interaction between Gal and cellulose may be related to the texture changes. Compared with distilled water treatment, SB treatment reduced the relative content of pectin from 34.1% to 19.1% while increased that of cellulose from 65.9% to 80.9%. AFM results revealed that the height of CSF skeleton decreased from about 32 nm to 1.5 nm. These results clearly demonstrate that cooking with 0.1% SB can soften lotus rhizome through degradation of pectin and arrangement of side chains of rhamnogalacturonan-Ⅰ (RG-Ⅰ).
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Affiliation(s)
- Yanzhao Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Jihong Liu
- College of Science, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Gongji Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Ruibing Duan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yangyang Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Yangtze River Economic Belt Engineering Research Center for Green Development of Bulk Aquatic Bioproducts Industry of Ministry of Education, Wuhan, Hubei 430070, China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Huagui Food Co. Ltd, Honghu, Hubei 433207, China; Yangtze River Economic Belt Engineering Research Center for Green Development of Bulk Aquatic Bioproducts Industry of Ministry of Education, Wuhan, Hubei 430070, China.
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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57
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Méndez D, Fabra M, Odriozola-Serrano I, Martín-Belloso O, Salvia-Trujillo L, López-Rubio A, Martínez-Abad A. Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107066] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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58
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Wang J, Chen Y, Wang H, Wang S, Lin Z, Zhao L, Xu H. Ethanol and blanching pretreatments change the moisture transfer and physicochemical properties of apple slices via microstructure and cell-wall polysaccharides nanostructure modification. Food Chem 2022; 381:132274. [PMID: 35121323 DOI: 10.1016/j.foodchem.2022.132274] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 01/21/2022] [Accepted: 01/25/2022] [Indexed: 11/04/2022]
Abstract
The impacts of ethanol pretreatment and blanching on moisture transfer, microstructure, and nanostructure of cell-wall polysaccharides of apple slices were studied. The physicochemical properties, namely, color, rehydration, and antioxidant capacity were also evaluated. The results corroborated that the use of ethanol and blanching reduced drying time 45-60% and 21-42% at various drying temperatures (50, 60, 70, and 80 °C), respectively, compared to controls. Ethanol loosened the cell wall structure, thereby reducing the internal resistance of moisture diffusion, and the changes in cell wall structure caused by blanching were mainly due to the β-elimination degradation of pectins. Both samples of ethanol pretreatment and blanching possessed lower browning index and higher antioxidant capacity compared with the untreated ones. Overall, ethanol pretreated products exhibited the shortest drying time, less color change and higher antioxidant capacity. These results provide new insights on possible mechanisms about ethanol pretreatment and blanching to improve drying.
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Affiliation(s)
- Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Yuxian Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Hui Wang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Shuyao Wang
- Bioresource Engineering, McGill University, 21111 Lakeshore Roadc, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada.
| | - Zina Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Lili Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
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59
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Çavdaroğlu E, Yemenicioğlu A. Utilization of stalk waste separated during processing of sun-dried figs (Ficus carica) as a source of pectin: Extraction and determination of molecular and functional properties. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112624] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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60
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Xiao J, Chen X, Zhan Q, Zhong L, Hu Q, Zhao L. Effects of ultrasound on the degradation kinetics, physicochemical properties and prebiotic activity of Flammulina velutipes polysaccharide. ULTRASONICS SONOCHEMISTRY 2022; 82:105901. [PMID: 34973579 PMCID: PMC8799604 DOI: 10.1016/j.ultsonch.2021.105901] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Revised: 12/21/2021] [Accepted: 12/27/2021] [Indexed: 05/24/2023]
Abstract
The controllable ultrasonic modification was hindered due to the uncertainty of the relationship between ultrasonic parameters and polysaccharide quality. In this study, the ultrasonic degradation process was established with kinetics. The physicochemical properties and prebiotic activity of ultrasonic degraded Flammulina velutipes polysaccharides (U-FVPs) were investigated. The results showed that the ultrasonic degradation kinetic models were fitted to 1/Mt-1/M0 = kt. When the ultrasonic intensity increased from 531 to 3185 W/cm2, the degradation proceeded faster. The decrease of polysaccharide concentration contributed to the degradation of FVP, and the fastest degradation rate was at 60 °C. Ultrasound changed the solution conformation of FVP, and partially destroyed the stability of the triple helix structure of FVP. Additionally, the viscosity and gel strength of FVP decreased, but its thermal stability was improved by ultrasound. Higher ultrasonic intensity led to larger variations in physicochemical properties. Compared with FVP, U-FVPs could be more easily utilized by gut microbiota. U-FVPs displayed better prebiotic activity by promoting the growth of Bifidobacterium and Brautella and inhibiting the growth of harmful bacteria. Ultrasound could be effectively applied to the degradation of FVP to improve its physicochemical properties and bioactivities.
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Affiliation(s)
- Jinrong Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xin Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Lei Zhong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
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61
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Wu S, Liu Y, Cui X, Zhang Q, Wang Y, Cao L, Luo X, Xiong J, Ruan R. Assessment of Potential Nitrite Safety Risk of Leafy Vegetables after Domestic Cooking. Foods 2021; 10:foods10122953. [PMID: 34945504 PMCID: PMC8701323 DOI: 10.3390/foods10122953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 11/24/2022] Open
Abstract
Improper cultivation can easily cause excessive nitrate accumulation in leafy vegetables, and the cooking processes used to prepare them can upset their nitrate/antioxidant balance, affecting their potential nitrite safety risk (PNSR). We investigated the impacts stir-frying, steaming, microwaving, and boiling on the nitrate, nitrite, and antioxidant capacity in water spinach and cabbage, and observed the impacts of storage duration on the PNSR. The antioxidant/in vivo nitrite ratio (A/N) was used to evaluate the nitrite risks in the cooked vegetables. Boiling achieved the highest A/N ratio (1.57) for water spinach, reducing the nitrate content by 25% without significantly affecting the antioxidant capacity. Stir-frying achieved the highest A/N ratio (6.55) for cabbage, increasing the antioxidant capacity by 140% without significantly affecting the nitrate content. Furthermore, it was found that the storage periods for boiled water spinach and stir-fried cabbage should not exceed 12 h and 24 h, respectively. Appropriate cooking methods and limited storage times are thus required for leafy vegetable to prevent adverse health effects.
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Affiliation(s)
- Songheng Wu
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
| | - Yuhuan Liu
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
- Correspondence:
| | - Xian Cui
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
| | - Qi Zhang
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
| | - Yunpu Wang
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
| | - Leipeng Cao
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
| | - Xuan Luo
- Engineering Research Center for Biomass Conversion, Ministry of Education, State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang 330047, China; (S.W.); (X.C.); (Q.Z.); (Y.W.); (L.C.); (X.L.)
| | - Jianghua Xiong
- Agricultural Ecology and Resources Protection Station of Jiangxi Province, Nanchang 330046, China;
| | - Roger Ruan
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, Paul, MN 55108, USA;
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62
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Jalali-Jivan M, Fathi-Achachlouei B, Ahmadi-Gavlighi H, Jafari SM. Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102836] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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63
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Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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64
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Li M, Zhang W, Zhang M, Yin Y, Liu Z, Hu X, Yi J. Effect of centrifugal pre-treatment on flavor change of cloudy orange juice: Interaction between pectin and aroma release. Food Chem 2021; 374:131705. [PMID: 34875437 DOI: 10.1016/j.foodchem.2021.131705] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/15/2021] [Accepted: 11/26/2021] [Indexed: 11/04/2022]
Abstract
Cloud loss of orange juice could be effectively inhibited by centrifugal treatment, but it can induce flavor changes, which become a new challenge for the industry. This work aims to investigate the effect of centrifugation on flavor changes in orange juice and explore its possible mechanism. Taste- and aroma-related attributes were analyzed, and pectin was characterized. Results indicated that pH (4.00), total soluble solid (9.67 °Brix), titratable acidity (0.42%), sucrose (44%), fructose (29%), and glucose (27%) were less affected by centrifugation (P > 0.05). However, aroma compounds significantly changed (P < 0.05), where terpenes and alcohols tended to be distributed in pulp and serum after centrifugation, respectively. Pearson correlation analysis showed that aroma compound distribution induced by centrifugation was highly related to chelator-solubilized pectin fraction and sodium carbonate-solubilized pectin fraction (|R| > 0.9). In general, centrifugation clearly changed aroma of orange juice, which was mainly affected by pectin characteristics.
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Affiliation(s)
- Minbo Li
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Wanzhen Zhang
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Maiqi Zhang
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Yihao Yin
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Zhijia Liu
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
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65
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Popov S, Smirnov V, Kvashninova E, Khlopin V, Vityazev F, Golovchenko V. Isolation, Chemical Characterization and Antioxidant Activity of Pectic Polysaccharides of Fireweed ( Epilobium angustifolium L.). Molecules 2021; 26:molecules26237290. [PMID: 34885872 PMCID: PMC8658847 DOI: 10.3390/molecules26237290] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 11/26/2021] [Accepted: 11/29/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to isolate pectins with antioxidant activity from the leaves of Epilobium angustifolium L. Two pectins, EA-4.0 and EA-0.8, with galacturonic acid contents of 88 and 91% were isolated from the leaves of E. angustifolium L. by the treatment of plant raw materials with aqueous hydrochloric acid at pH 4.0 and 0.8, respectively. EA-4.0 and EA-0.8 were found to scavenge the DPPH radical in a concentration-dependent manner at 17–133 μg/mL, whereas commercial apple pectin scavenged at 0.5–2 mg/mL. The antioxidant activity of EA-4.0 was the highest and exceeded the activity of EA-0.8 and a commercial apple pectin by 2 and 39 times (IC50—0.050, 0.109 and 1.961 mg/mL), respectively. Pectins EA-4.0 and EA-0.8 were found to possess superoxide radical scavenging activity, with IC50s equal to 0.27 and 0.97 mg/mL, respectively. Correlation analysis of the composition and activity of 32 polysaccharide fractions obtained by enzyme hydrolysis and anionic exchange chromatography revealed that the antioxidant capacity of fireweed pectins is mainly due to phenolics and is partially associated with xylogalacturonan chains. The data obtained demonstrate that pectic polysaccharides appeared to be bioactive components of fireweed leaves with high antioxidant activity, which depend on pH at their extraction.
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66
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Van Audenhove J, Bernaerts T, Putri NI, Okello EO, Van Rooy L, Van Loey AM, Hendrickx ME. Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization. Foods 2021; 10:2644. [PMID: 34828925 PMCID: PMC8621128 DOI: 10.3390/foods10112644] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/20/2021] [Accepted: 10/25/2021] [Indexed: 12/02/2022] Open
Abstract
In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pectin-depleted CWM was obtained as the unextractable fraction after acid pectin extraction (AcUF) on the alcohol-insoluble residue. Chemical analysis was performed to gain insight into the polysaccharide composition of the AcUF. The microstructural and functional properties of the AcUF in suspension were studied before HPH and after HPH at 20 and 80 MPa. Before HPH, even after the pectin extraction, the particles showed a cell-like morphology and occurred separately in the apple, onion and pumpkin AcUF and in a clustered manner in the carrot AcUF. The extent of disruption by the HPH treatments at 20 and 80 MPa was dependent on the botanical origin. Only for the onion and pumpkin AcUF, the water binding capacity was increased by HPH. Before HPH, the texturizing potential of the AcUFs was greatly varying between the different matrices. Whereas HPH improved the texturizing potential of the pumpkin AcUF, no effect and even a decrease was observed for the onion AcUF and the apple and carrot AcUF, respectively.
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Affiliation(s)
- Jelle Van Audenhove
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, P.O. Box 2457, 3001 Leuven, Belgium; (T.B.); (N.I.P.); (E.O.O.); (L.V.R.); (A.M.V.L.); (M.E.H.)
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Rico X, Nuutinen EM, Gullón B, Pihlajaniemi V, Yáñez R. Application of an eco-friendly sodium acetate/urea deep eutectic solvent in the valorization of melon by-products. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.10.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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68
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Tan C, Kong Y, Tong Y, Deng H, Wang M, Zhao Y, Wan M, Lin S, Liu X, Meng X, Ma Y. Anti-apoptotic effects of high hydrostatic pressure treated cyanidin-3-glucoside and blueberry pectin complexes on lipopolysaccharide-induced inflammation in Caco-2 cells. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104709] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
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69
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Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste. Foods 2021; 10:foods10102395. [PMID: 34681441 PMCID: PMC8535101 DOI: 10.3390/foods10102395] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Revised: 09/30/2021] [Accepted: 10/06/2021] [Indexed: 11/17/2022] Open
Abstract
Ultrasound-assisted processing has potential application advantages as an emerging technology for preparing tomato paste. This work explored the influence of ultrasound break at 22 °C (US-Break-22) and 65 °C (US-Break-65) on the viscosity, rheological properties and nutritional values of newly prepared tomato paste, compared with traditional thermal break at 65 °C (Break-65) and 90 °C (Break-90). Results showed that the US-Break-65 paste had the largest apparent viscosity, yield stress, consistency coefficient, solid-like nature, and large amplitude oscillatory shear behavior, followed by the US-Break-22 paste, Break-90 paste, and Break-65 paste. Based on the results of the pectin-related enzymes, particle size, and serum pectin of the pastes, it was revealed that the above-mentioned properties were mainly determined by the particle size and pectin content in their serum. The level of ascorbic acid followed the order of US-Break-22 paste > US-Break-65 paste > Break-65 paste > Break-90 paste. The level of total carotenoids followed the order of US-Break-22 paste ≈ US-Break-65 paste > Break-90 paste ≈ Break-65 paste. The level of total cis-carotenoids followed the order of US-Break-65 paste > US-Break-22 paste > Break-90 paste > Break-65 paste. The level of phenolics and antioxidant activities followed the same order of US-Break-22 paste > US-Break-65 paste > Break-90 paste > Break-65 paste. Overall, the viscosity, rheological properties and nutritional values of the tomato pastes prepared by US-Break-65 and US-Break-22 were significantly higher than those prepared by Break-65 and Break-90. Therefore, ultrasound assisted processing can prepare high quality tomato paste and can be widely implemented in the tomato paste processing industry.
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70
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Wellala CKD, Bi J, Liu X, Wu X, Lyu J, Liu J, Liu D, Guo C. Effect of high pressure homogenization on water-soluble pectin characteristics and bioaccessibility of carotenoids in mixed juice. Food Chem 2021; 371:131073. [PMID: 34537621 DOI: 10.1016/j.foodchem.2021.131073] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 08/03/2021] [Accepted: 09/04/2021] [Indexed: 11/26/2022]
Abstract
The effect of high pressure homogenization (HPH) compared with simple blending and milling on mixed juice properties, including water-soluble pectin (WSP) characteristics and total carotenoid bioaccessibility (TCB) was investigated. Overall, HPH treatments, which comprised of varied pressures, passes and inlet temperature (IT) affected WSP characteristics. Increased pressure showed decreased molecular weight (Mw), galacturonic acid (GalA) content and branching, and enhanced degree of methylesterification (DM) and chain linearity, suggesting degradation of RG-I fragments. Two passes at 140 MPa enhanced GalA content, nevertheless it reduced DM, implying rearrangement of depolymerized fractions. Besides, elevated IT combined with high pressure increased GalA content and DM signifying thermo-solubilization of certain HG-rich pectin. Notably, the TCB was enhanced by higher pressure and elevated temperature, which had positive relationship with DM and chain linearity of WSP and negative correlations with GalA content and Mw. Results highlighted the potential of HPH to improve WSP characteristics to enhance TCB.
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Affiliation(s)
- Chandi Kanchana Deepali Wellala
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Research Unit, Department of Agriculture, Ministry of Agriculture, Sri Lanka
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jianing Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dazhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Chongting Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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71
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Improving the Viability and Metabolism of Intestinal Probiotic Bacteria Using Fibre Obtained from Vegetable By-Products. Foods 2021; 10:foods10092113. [PMID: 34574223 PMCID: PMC8471668 DOI: 10.3390/foods10092113] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/01/2021] [Accepted: 09/03/2021] [Indexed: 02/07/2023] Open
Abstract
This study evaluated the effect of dietary fibre obtained from pomegranate, tomato, grape and broccoli by-products on the gastrointestinal transit survival, growth, and metabolism of six probiotic strains. The results showed that the studied by-products contained variable amounts of polysaccharides that affected the six probiotic microorganisms in different ways. In addition, the protective effect of the fibre obtained on the probiotic strains was more effective in the case of the fibre obtained from tomato peel. In terms of growth, grape stems showed the best results, favouring the growth of lactic acid bacteria. Finally, all fibres were able to increase the content of short-chain fatty acids in the in vitro test, but broccoli stems and pomegranate peel stimulated higher production of short-chain fatty acids. The results of this study demonstrate that plant by-product fibres can improve survival, growth, and metabolism in terms of the fatty acid profiles of probiotic strains, highlighting the desirability of harnessing these by-product fibres to develop new high-value-added ingredients as probiotic carriers.
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72
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Chen L, Pan Y, Jia X, Wang X, Yuan J, Li X. Constant storage temperature delays firmness decreasing and pectin solubilization of apple during post‐harvest storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lan Chen
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science and Technology Tianjin China
- Tianjin Gasin‐DH Preservation Technologies Co., Ltd. Tianjin China
| | - Yanfang Pan
- Key Laboratory of Agro‐products Quality and Safety Control in Storage and Transport Process Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology Chinese Academic of Agricultural Sciences Beijing China
| | - Xiaoyu Jia
- Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products National Engineering and Technology Research Center for Preservation of Agricultural Products Tianjin China
| | - Xiaodong Wang
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science and Technology Tianjin China
- Tianjin Liyuan Jieneng Gas Equipment Co., Ltd. Tianjin China
| | - Junwei Yuan
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science and Technology Tianjin China
| | - Xihong Li
- Key Laboratory of Food Nutrition and Safety Ministry of Education Tianjin University of Science and Technology Tianjin China
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73
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Humerez-Flores JN, Kyomugasho C, Gutiérrez-Ortiz AA, De Bie M, Panozzo A, Van Loey AM, Moldenaers P, Hendrickx ME. Production and molecular characterization of tailored citrus pectin-derived compounds. Food Chem 2021; 367:130635. [PMID: 34352690 DOI: 10.1016/j.foodchem.2021.130635] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 06/21/2021] [Accepted: 07/16/2021] [Indexed: 11/28/2022]
Abstract
In this study, tailored-made citrus pectin-derived compounds were produced through controlled enzymatic and/or chemical modifications of commercial citrus pectin with different degrees of methylesterification (DM) and similar average molecular weight (MW). In the first treatment, degradation of the citrus pectin (CP) materials by endo-polygalacturonase (EPG) yielded pectins with average Mw's (between 2 and 60 kDa). Separation and identification of the oligosaccharide fraction present in these samples, revealed the presence of non-methylesterified galacturonic acid oligomers with degree of polymerization (DP) 1-5. In the second treatment, exploiting the combined effect of EPG and pectin lyase, compounds with MW between 2 and 21 kDa, containing methylesterified and non-methylesterified polygalacturonans (DP 1-6), were generated. Finally, CP was sequentially modified by chemical saponification and the action of EPG. A sample of DM 11% and MW 2.7 kDa, containing POS (DP 1-5), was produced. Diverse pectin-derived compounds were successfully generated for further studies exploring their functionality.
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Affiliation(s)
- Jessika N Humerez-Flores
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium.
| | - Clare Kyomugasho
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium.
| | - Ana A Gutiérrez-Ortiz
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium
| | - Margot De Bie
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium
| | - Agnese Panozzo
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium
| | - Ann M Van Loey
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium.
| | - Paula Moldenaers
- KU Leuven, Department of Chemical Engineering, Soft Matter, Rheology and Technology, Celestijnenlaan 200F, PB 2424, B-3001 Leuven, Belgium.
| | - Marc E Hendrickx
- KU Leuven, Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, PB 2457, B-3001 Leuven, Belgium.
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74
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Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties. Foods 2021; 10:foods10071586. [PMID: 34359456 PMCID: PMC8306146 DOI: 10.3390/foods10071586] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 07/02/2021] [Accepted: 07/06/2021] [Indexed: 11/17/2022] Open
Abstract
In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified by a β-eliminative reaction to obtain a RG-I-rich pectin sample (AP-RG). Subsequent acid hydrolysis of AP-RG led to the generation of pectin material with partially removed side chains (in particular arabinose depleted) (AP-RG-hydrolyzed), thus exhibiting differences in rhamnose, arabinose, and galactose in comparison to AP-RG. All samples exhibited surface activity to some extent, especially under acidic conditions (pH 2.5). Furthermore, the viscosity of the samples was assessed in relation to their emulsion-stabilizing properties. In a stability study, it was observed that the non-degraded AP74 sample at pH 2.5 exhibited the best performance among all the apple pectin-derived samples evaluated. This emulsion presented relatively small oil droplets upon emulsion production and was less prone to creaming than the emulsions stabilized by the (lower molecular weight) RG-I-rich materials. The AP-RG and AP-RG-hydrolyzed samples presented a slightly better emulsion stability at pH 6.0 than at pH 2.5. Yet, neither pectin sample was considered having good emulsifying and emulsion-stabilizing properties, indicated by the presence of coalesced and flocculated oil droplets.
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75
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Structural characteristics of a highly branched and acetylated pectin from Portulaca oleracea L. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106659] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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76
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Patova OA, Luаnda A, Paderin NM, Popov SV, Makangara JJ, Kuznetsov SP, Kalmykova EN. Xylogalacturonan-enriched pectin from the fruit pulp of Adansonia digitata: Structural characterization and antidepressant-like effect. Carbohydr Polym 2021; 262:117946. [PMID: 33838823 DOI: 10.1016/j.carbpol.2021.117946] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 03/12/2021] [Accepted: 03/12/2021] [Indexed: 10/21/2022]
Abstract
The low methyl-esterified and acetylated xylogalacturonan (DM 20 %, DA 2 %, Mw ∼ 58 kDa) was isolated by water extraction for 4 h × 2 at 50 °C (yield 23 %) from the pulp of baobab fruit (Adansonia digitata L.). Subsequent tightening of the conditions for water extraction by mean increasing the temperature to 70 °C and time to 12 h led to the co-extraction of small amounts of starch components and RG I with xylogalacturonan. Structural analysis (DEAE-cellulose ion-exchange chromatography, HPSEC, monosaccharide analysis, NMR spectroscopy) revealed that about 12 mol. % of 1,4-linked α-GalpA residues were substituted by single β-Xylp residues at the O-3 position. The xylogalacturonan was found to possess an antidepressant-like effect in mice. The study offers using the baobab fruit as a rich source of soluble dietary fiber - water-soluble pectin with beneficial physiological effect.
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Affiliation(s)
- O A Patova
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar, 167982, Russia.
| | - A Luаnda
- University of Dodoma, Tanzania, P.O. Box 259, Dodoma, Tanzania
| | - N M Paderin
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar, 167982, Russia
| | - S V Popov
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar, 167982, Russia
| | - J J Makangara
- University of Dodoma, Tanzania, P.O. Box 259, Dodoma, Tanzania
| | - S P Kuznetsov
- Institute of Chemistry, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, 50, Pervomaiskaya str., Syktyvkar, 167982, Russia
| | - E N Kalmykova
- Lipetsk State Technical University, st. Moskovskaya 30, Lipetsk, 398055, Russia
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77
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Zhao Y, Bi J, Yi J, Wu X, Ma Y, Li R. Pectin and homogalacturonan with small molecular mass modulate microbial community and generate high SCFAs via in vitro gut fermentation. Carbohydr Polym 2021; 269:118326. [PMID: 34294338 DOI: 10.1016/j.carbpol.2021.118326] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/03/2021] [Accepted: 06/07/2021] [Indexed: 01/31/2023]
Abstract
The intestinal fermentability of pectic polysaccharides is largely determined by its molecular size. In this study, fermentation properties of enzymatic-modified apple pectin (AP) and homogalacturonans (HG) with high, medium and low molecular weight (Mw) were evaluated by in vitro fermentation model, and their structural changes were also investigated. Results showed that Mw, monosaccharide contents and molecular linearity of the AP hydrolysates were reduced after microbial degradation. On the other hand, culture media supplemented with low-Mw AP (60,300 g/mol) and low-Mw HG (861 g/mol) exhibited lower pH (5.1 and 5.7, respectively) and produced higher total short-chain fatty acid contents (SCFA, 230.40 mmol/L and 187.19 mmol/L, respectively). However, reduced trends in abundance of the pectinolytic microorganisms Faecalibacterium and Eubacterium were showed as Mw of the HG decreased, whereas growth of the SCFA-producer genera Bifidobaacterium, Megasphaera and Allisonella were improved. This work confirmed that low-Mw pectin and homogalacturonan generated more beneficial metabolites, developing structure-microbiota-gut health relationship.
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Affiliation(s)
- Yuanyuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Ruiping Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Hebei Normal University of Science & Technology, Qin Huangdao 066000, Heibei, China.
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78
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Moens LG, Huang W, Van Loey AM, Hendrickx ME. Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102700] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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79
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Liu J, Zhao Y, Xu H, Zhao X, Tan Y, Li P, Li D, Tao Y, Liu D. Fruit softening correlates with enzymatic activities and compositional changes in fruit cell wall during growing in
Lycium barbarum
L. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14948] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jun Liu
- School of Agriculture Ningxia University Yinchuan750021China
| | - Yuhui Zhao
- School of Agriculture Ningxia University Yinchuan750021China
| | - Hao Xu
- School of Agriculture Ningxia University Yinchuan750021China
- School of Food Science and Technology Jiangnan University Wuxi214122China
| | - Xiaolu Zhao
- School of Food & Wine Ningxia University Yinchuan750021China
| | - Yutian Tan
- School of Food & Wine Ningxia University Yinchuan750021China
| | - Peipei Li
- School of Food & Wine Ningxia University Yinchuan750021China
| | - Dongdong Li
- School of Agriculture Ningxia University Yinchuan750021China
| | - Yingmei Tao
- School of Agriculture Ningxia University Yinchuan750021China
| | - Dunhua Liu
- School of Agriculture Ningxia University Yinchuan750021China
- School of Food & Wine Ningxia University Yinchuan750021China
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80
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Zhang C, Hu C, Sun Y, Zhang X, Wang Y, Fu H, Chen X, Wang Y. Blanching effects of radio frequency heating on enzyme inactivation, physiochemical properties of green peas (Pisum sativum L.) and the underlying mechanism in relation to cellular microstructure. Food Chem 2021; 345:128756. [PMID: 33302106 DOI: 10.1016/j.foodchem.2020.128756] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 11/26/2020] [Accepted: 11/26/2020] [Indexed: 11/19/2022]
Abstract
Fresh green peas require blanching to terminate enzymatic reaction induced quality deterioration before frozen storage. Radio frequency (RF) heating is a novel way of dry blanching for fruits and vegetables with high processing efficiency. In this study, blanching effects of RF heating on relative activities of lipoxygenase (LOX) and peroxidase (POD), physiochemical properties as well as cellular morphology changes of green peas were investigated. Results showed relative activities of pea LOX and POD reduced to 0.90 ± 0.78% and 1.10 ± 0.71%, respectively at 85 °C by RF heating with an electrode gap 105 mm. Weight loss, color, texture and electrolyte leakage of peas changed significantly with increasing temperature (60-85 °C). Ascorbic acid, chlorophyll and mineral contents had different loss after RF processing and long term heating at 115 mm exacerbated the loss of nutrients. Microstructure features showed the deconstruction of pea cell well and starch granule gelatinization.
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Affiliation(s)
- Caiyue Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Chenchen Hu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yanan Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xueying Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yequn Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Hongfei Fu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Xiangwei Chen
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Yunyang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
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81
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Van Audenhove J, Bernaerts T, De Smet V, Delbaere S, Van Loey AM, Hendrickx ME. The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction. Foods 2021; 10:foods10051064. [PMID: 34065932 PMCID: PMC8150267 DOI: 10.3390/foods10051064] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 04/29/2021] [Accepted: 05/07/2021] [Indexed: 01/24/2023] Open
Abstract
In literature, different pectin extraction methods exist. In this study, two approaches starting from the alcohol-insoluble residue (AIR) of processing tomato are performed in a parallel way to facilitate the comparison of pectin yield and the compositional and structural properties of the extracted pectin and residual cell wall material obtained. On the one hand, pectin is extracted stepwise using hot water, chelating agents and low-alkaline conditions targeting fractionation of the pectin population. On the other hand, an industrially relevant single-step nitric acid pectin extraction (pH 1.6) is performed. In addition to these conventional solvent pectin extractions, the role of high-pressure homogenization (HPH) as a physically disruptive treatment to facilitate further pectin extraction from the partially pectin-depleted fraction obtained after acid extraction is addressed. The impact of HPH on the pectin cell wall polysaccharide interactions was shown as almost two thirds of the residual pectin were extractable during the subsequent extractions. For both extraction approaches, pectin obtained further in the sequence was characterized by a higher molecular mass and a higher amount of rhamnogalacturonan I domains. The estimated hemicellulose and cellulose content increased from 56 mol% for the AIR to almost 90 mol% for the final unextractable fractions of both methods.
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82
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Yu W, Cui J, Zhao S, Feng L, Wang Y, Liu J, Zheng J. Effects of High-Pressure Homogenization on Pectin Structure and Cloud Stability of Not-From-Concentrate Orange Juice. Front Nutr 2021; 8:647748. [PMID: 34026808 PMCID: PMC8131542 DOI: 10.3389/fnut.2021.647748] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 04/07/2021] [Indexed: 01/31/2023] Open
Abstract
Not-from-concentrate (NFC) juice is popular with consumers due to its similarity to fresh fruit juice in taste, flavor, and beneficial nutrients. As a commonly used technology in fruit juice production, high-pressure homogenization (HPH) can enhance the commercial value of juice by improving the color, flavor, taste, and nutrient contents. In this study, the effects of HPH on the pectin structural properties and stability of NFC orange juice were investigated. The correlations between HPH-induced changes in the structure of pectin and the stability of orange juice were revealed. Compared with non-homogenized orange juice, HPH increased the galacturonic acid (GalA) content and the linearity of pectin, while decreasing the molecular weight (Mw), pectin branching, and rhamnogalacturonan (RG) contribution, and cracks and pores of different sizes formed on the surface of pectin, implying depolymerization. Meanwhile, with increasing pressure and number homogenization of passes, HPH effectively improved the stability of NFC orange juice. HPH can effectively prevent the stratification of orange juice, thereby promoting consumer acceptance and endowing a higher commercial value. The improvement of the stability of NFC orange juice by HPH was related to the structural properties of pectin. Turbidity was significantly (P < 0.01) positively correlated with GalA and pectin linearity, but was significantly (P < 0.01) negatively correlated with Mw, RG contribution, and pectin branching. Modification of pectin structure can improve the stability of NFC orange juice. In this work, the relationship between the pectin structure and stability of NFC orange juice is elucidated, providing a path toward improving consumer acceptance and enhancing the palatability and nutritional and functional qualities of orange juice. Manufacturers can use this relationship to modify pectin directionally and produce high-quality NFC orange juice beverages.
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Affiliation(s)
- Wantong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China.,Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiefen Cui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Shaojie Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Liping Feng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yanqi Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Junmei Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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83
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Ma C, Bai J, Shao C, Liu J, Zhang Y, Li X, Yang Y, Xu Y, Wang L. Degradation of blue honeysuckle polysaccharides, structural characteristics and antiglycation and hypoglycemic activities of degraded products. Food Res Int 2021; 143:110281. [DOI: 10.1016/j.foodres.2021.110281] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2020] [Revised: 02/16/2021] [Accepted: 02/25/2021] [Indexed: 11/26/2022]
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84
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Lin Y, An F, He H, Geng F, Song H, Huang Q. Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106555] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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85
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Tang W, Liu D, Wang JQ, Huang XJ, Yin JY, Geng F, Nie SP. Isolation and structure characterization of a low methyl-esterified pectin from the tuber of Dioscorea opposita Thunb. Food Chem 2021; 359:129899. [PMID: 33965763 DOI: 10.1016/j.foodchem.2021.129899] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2020] [Revised: 03/21/2021] [Accepted: 04/11/2021] [Indexed: 01/27/2023]
Abstract
A low methyl-esterified pectin (33.2% methyl-esterification degree) was isolated from the tuber of Dioscorea opposita Thunb., which was an edible and medicinal material in China. This pectin (Mw of 1.3 × 104 g/mol) contained the ~59.1% homogalacturonan (HG) and ~38.1% highly branched rhamnogalacturonan I (RG-I) region with possible side chains embracing arabinogalactan II, arabinan or arabinogalactan I. The fragments including HG backbone consisting of → 4)-α-GalpA-(1 → and → 4)-α-GalpA-6-O-methyl-(1 → with molar ratio of ~2:1, and repeating unit of arabinogalactan II side chain composed of α-Araf-(1 → and → 3,6)-β-Galp-(1→, were speculated through methylation analysis and NMR spectra. However, the linkage pattern for RG-I backbone and side chains were indiscernible due to limited resolution of NMR spectra. Besides, the pectin adopted a flexible chain conformation in 0.1 M NaNO3 solution. These results provided a structural basis for study on polysaccharide from D. opposite, which was benefit for development of functional food of yam.
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Affiliation(s)
- Wei Tang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology Nanchang, Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Dan Liu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology Nanchang, Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Jun-Qiao Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology Nanchang, Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Xiao-Jun Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology Nanchang, Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology Nanchang, Nanchang University, Nanchang, Jiangxi Province 330047, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology Nanchang, Nanchang University, Nanchang, Jiangxi Province 330047, China.
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86
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Roman L, Guo M, Terekhov A, Grossutti M, Vidal NP, Reuhs BL, Martinez MM. Extraction and isolation of pectin rich in homogalacturonan domains from two cultivars of hawthorn berry (Crataegus pinnatifida). Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106476] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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87
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Peng J, Bi J, Yi J, Lyu J, Zhao Y, Xu Y, Yu Y. Characterization of tissue‐specific differences in cell wall pectic polysaccharides of carrot root. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jian Peng
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Agricultural Products Processing/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangzhou China
| | - Jinfeng Bi
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Jianyong Yi
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Jian Lyu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Yuanyuan Zhao
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Yujuan Xu
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Agricultural Products Processing/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangzhou China
| | - Yuanshan Yu
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Agricultural Products Processing/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangzhou China
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88
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Méndez DA, Fabra MJ, Gómez-Mascaraque L, López-Rubio A, Martinez-Abad A. Modelling the Extraction of Pectin towards the Valorisation of Watermelon Rind Waste. Foods 2021; 10:738. [PMID: 33807203 PMCID: PMC8066451 DOI: 10.3390/foods10040738] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/20/2021] [Accepted: 03/24/2021] [Indexed: 11/24/2022] Open
Abstract
Watermelon is the second largest fruit crop worldwide, with great potential to valorise its rind waste. An experimental design was used to model how extraction parameters (temperature, pH, and time) impact on the efficiency of the process, purity, esterification degree, monosaccharide composition and molar mass of watermelon rind pectin (WRP), with an insight on changes in their structural properties (linearity, branching degree and extraction severity). The models for all responses were accurately fitted (R2 > 90%, lack of fit p ≥ 0.05) and experimentally validated. At optimum yield conditions, WRP yield (13.4%), purity (540 µg/g galacturonic acid) and molar mass (106.1 kDa) were comparable to traditional pectin sources but showed a higher branching degree with longer galactan side chains and a higher protein interaction. Harsher conditions (pH 1) generated purer homogalacturonan fractions with average molar masses (80 kDa) at the expense of yield, while mild extraction conditions (pH ≥ 2) produced highly branched entangled pectin structures. This study underlines novel compositional features in WRP and the possibility of producing novel customized pectin ingredients with a wider potential application scope depending on the targeted structure.
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Affiliation(s)
- Daniel Alexander Méndez
- Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain; (D.A.M.); (M.J.F.); (A.L.-R.)
| | - María José Fabra
- Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain; (D.A.M.); (M.J.F.); (A.L.-R.)
- Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy—Spanish National Research Council (SusPlast-CSIC), 28006 Madrid, Spain
| | - Laura Gómez-Mascaraque
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co., P61 C996 Cork, Ireland;
| | - Amparo López-Rubio
- Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain; (D.A.M.); (M.J.F.); (A.L.-R.)
- Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy—Spanish National Research Council (SusPlast-CSIC), 28006 Madrid, Spain
| | - Antonio Martinez-Abad
- Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain; (D.A.M.); (M.J.F.); (A.L.-R.)
- Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy—Spanish National Research Council (SusPlast-CSIC), 28006 Madrid, Spain
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89
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Impact of pectin characteristics on lipid digestion under simulated gastrointestinal conditions: Comparison of water-soluble pectins extracted from different sources. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106350] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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90
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Liu X, Renard CM, Rolland-Sabaté A, Bureau S, Le Bourvellec C. Modification of apple, beet and kiwifruit cell walls by boiling in acid conditions: Common and specific responses. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106266] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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91
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Neckebroeck B, Verkempinck SHE, Van Audenhove J, Bernaerts T, de Wilde d'Estmael H, Hendrickx ME, Van Loey AM. Structural and emulsion stabilizing properties of pectin rich extracts obtained from different botanical sources. Food Res Int 2020; 141:110087. [PMID: 33641966 DOI: 10.1016/j.foodres.2020.110087] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 12/09/2020] [Accepted: 12/25/2020] [Indexed: 12/16/2022]
Abstract
The presented research studied the emulsifying and emulsion stabilizing capacity of pectin samples isolated from different plant origin: apple, carrot, onion and tomato. The acid extracted pectin samples showed distinct structural properties. Specifically, apple pectin showed a high degree of methylesterification (78.41 ± 0.83%), carrot pectin had the lowest concentration of other co-eluted cell wall polymers, onion pectin displayed a bimodal molar mass distribution suggesting two polymer fractions with different molar mass and tomato pectin was characterized by a high protein content (16.48 ± 0.05%). The evaluation of the emulsifying and emulsion stabilizing potential of the pectin samples included investigating their ability to lower the interfacial tension next to a storage stability study of pectin stabilized o/w emulsions. Creaming behavior as well as the evolution of the oil droplet size were thoroughly examined during storage using multiple analytical techniques. Overall, smaller oil droplet sizes were obtained at pH 2.5 compared to pH 6.0 indicating better emulsifying capacity at lower pH. The lowest emulsion stability was observed in emulsions formulated with tomato pectin in which weak flocculation and relatively fast creaming affected emulsion stability. Onion pectin clearly showed the most promising emulsifying and emulsion stabilizing potential. At both pH conditions, emulsions stabilized by the onion pectin sample displayed highly stable oil droplet sizes during the whole storage period. The presence of the two polymer fractions in this sample can play an important role in the observed stability. In future work, it could be evaluated if both fractions contribute to emulsion stability in a synergistic way. In conclusion, this work showed that pectin samples extracted from different plant origin display diverse structural properties resulting in varying emulsifying and emulsion stabilizing potential. Polymer molar mass potentially plays a major role in the structure-function relation.
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Affiliation(s)
- B Neckebroeck
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
| | - S H E Verkempinck
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - J Van Audenhove
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - T Bernaerts
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - H de Wilde d'Estmael
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - M E Hendrickx
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium
| | - A M Van Loey
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, PB 2457, 3001 Leuven, Belgium.
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92
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Kumar N, Tokas J, Raghavendra M, Singal HR. Impact of exogenous salicylic acid treatment on the cell wall metabolism and ripening process in postharvest tomato fruit stored at ambient temperature. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14936] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Naresh Kumar
- Department of Biochemistry CCS Haryana Agricultural University Hisar India
| | - Jayanti Tokas
- Department of Biochemistry CCS Haryana Agricultural University Hisar India
| | | | - Hari R. Singal
- Department of Biochemistry CCS Haryana Agricultural University Hisar India
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93
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Moens LG, De Laet E, Van Wambeke J, Van Loey AM, Hendrickx ME. Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102483] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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94
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Günter EA, Martynov VV, Belozerov VS, Martinson EA, Litvinets SG. Characterization and swelling properties of composite gel microparticles based on the pectin and κ-carrageenan. Int J Biol Macromol 2020; 164:2232-2239. [DOI: 10.1016/j.ijbiomac.2020.08.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 05/07/2020] [Accepted: 08/03/2020] [Indexed: 02/08/2023]
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95
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Rico X, Gullón B, Yáñez R. Environmentally Friendly Hydrothermal Processing of Melon by-Products for the Recovery of Bioactive Pectic-Oligosaccharides. Foods 2020; 9:E1702. [PMID: 33233621 PMCID: PMC7699732 DOI: 10.3390/foods9111702] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 11/14/2020] [Accepted: 11/18/2020] [Indexed: 01/30/2023] Open
Abstract
Melon by-products, that currently lack high value-added applications, could be a sustainable source of bioactive compounds such as polysaccharides and antioxidants. In this work, melon peels were extracted with water to remove free sugars, and the water-insoluble solids (WISs) were subjected to hydrothermal processing. The effect of temperature on the composition of the obtained liquors and their total phenolic content was evaluated. The selected liquors were also characterized by matrix assisted laser desorption/ionization-time of flight mass spectroscopy (MALDI-TOF MS), fourier transform infrared spectroscopy (FTIR) and high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD), and its phenolic compounds were identified and quantified by high-performance liquid chromatography-diode array detector-tandem mass spectrometry (HPLC-DAD-MS/MS). In addition, the spent solids from the hydrothermal treatment were characterized and their potential use was assessed. At the optimal conditions of 140 °C (severity 2.03), the total oligosaccharide yield accounted for 15.24 g/100 g WIS, of which 10.07 g/100 g WIS were oligogalacturonides. The structural characterization confirmed the presence of partially methyl esterified oligogalacturonides with a wide range of polymerization degrees. After precipitation, 16.59 g/100 g WIS of pectin were recovered, with a galacturonic acid content of 55.41% and high linearity.
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Affiliation(s)
| | | | - Remedios Yáñez
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain; (X.R.); (B.G.)
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96
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Kellingray L, Le Gall G, Doleman JF, Narbad A, Mithen RF. Effects of in vitro metabolism of a broccoli leachate, glucosinolates and S-methylcysteine sulphoxide on the human faecal microbiome. Eur J Nutr 2020; 60:2141-2154. [PMID: 33067661 PMCID: PMC8137612 DOI: 10.1007/s00394-020-02405-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Accepted: 10/02/2020] [Indexed: 02/07/2023]
Abstract
Purpose Brassica are an important food source worldwide and are characterised by the presence of compounds called glucosinolates. Studies indicate that the glucosinolate derived bioactive metabolite sulphoraphane can elicit chemoprotective benefits on human cells. Glucosinolates can be metabolised in vivo by members of the human gut microbiome, although the prevalence of this activity is unclear. Brassica and Allium plants also contain S-methylcysteine sulphoxide (SMCSO), that may provide additional health benefits but its metabolism by gut bacteria is not fully understood. Methods We examined the effects of a broccoli leachate (BL) on the composition and function of human faecal microbiomes of five different participants under in vitro conditions. Bacterial isolates from these communities were then tested for their ability to metabolise glucosinolates and SMCSO. Results Microbial communities cultured in vitro in BL media were observed to have enhanced growth of lactic acid bacteria, such as lactobacilli, with a corresponding increase in the levels of lactate and short-chain fatty acids. Members of Escherichia isolated from these faecal communities were found to bioconvert glucosinolates and SMCSO to their reduced analogues. Conclusion This study uses a broccoli leachate to investigate the bacterial-mediated bioconversion of glucosinolates and SMCSO, which may lead to further products with additional health benefits to the host. We believe that this is the first study that shows the reduction of the dietary compound S-methylcysteine sulphoxide by bacteria isolated from human faeces. Electronic supplementary material The online version of this article (10.1007/s00394-020-02405-y) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Lee Kellingray
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ UK
| | - Gwénaëlle Le Gall
- Analytical Sciences Unit, Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ UK
| | - Joanne F. Doleman
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ UK
| | - Arjan Narbad
- Gut Microbes and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ UK
| | - Richard F. Mithen
- Food Innovation and Health, Quadram Institute Bioscience, Norwich Research Park, Norwich, NR4 7UQ UK
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97
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An integrative Study Showing the Adaptation to Sub-Optimal Growth Conditions of Natural Populations of Arabidopsis thaliana: A Focus on Cell Wall Changes. Cells 2020; 9:cells9102249. [PMID: 33036444 PMCID: PMC7601860 DOI: 10.3390/cells9102249] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 09/28/2020] [Accepted: 10/03/2020] [Indexed: 12/12/2022] Open
Abstract
In the global warming context, plant adaptation occurs, but the underlying molecular mechanisms are poorly described. Studying natural variation of the model plant Arabidopsisthaliana adapted to various environments along an altitudinal gradient should contribute to the identification of new traits related to adaptation to contrasted growth conditions. The study was focused on the cell wall (CW) which plays major roles in the response to environmental changes. Rosettes and floral stems of four newly-described populations collected at different altitudinal levels in the Pyrenees Mountains were studied in laboratory conditions at two growth temperatures (22 vs. 15 °C) and compared to the well-described Col ecotype. Multi-omic analyses combining phenomics, metabolomics, CW proteomics, and transcriptomics were carried out to perform an integrative study to understand the mechanisms of plant adaptation to contrasted growth temperature. Different developmental responses of rosettes and floral stems were observed, especially at the CW level. In addition, specific population responses are shown in relation with their environment and their genetics. Candidate genes or proteins playing roles in the CW dynamics were identified and will deserve functional validation. Using a powerful framework of data integration has led to conclusions that could not have been reached using standard statistical approaches.
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98
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Shinn LM, Li Y, Mansharamani A, Auvil LS, Welge ME, Bushell C, Khan NA, Charron CS, Novotny JA, Baer DJ, Zhu R, Holscher HD. Fecal Bacteria as Biomarkers for Predicting Food Intake in Healthy Adults. J Nutr 2020; 151:423-433. [PMID: 33021315 PMCID: PMC7849973 DOI: 10.1093/jn/nxaa285] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 06/08/2020] [Accepted: 08/27/2020] [Indexed: 02/07/2023] Open
Abstract
BACKGROUND Diet affects the human gastrointestinal microbiota. Blood and urine samples have been used to determine nutritional biomarkers. However, there is a dearth of knowledge on the utility of fecal biomarkers, including microbes, as biomarkers of food intake. OBJECTIVES This study aimed to identify a compact set of fecal microbial biomarkers of food intake with high predictive accuracy. METHODS Data were aggregated from 5 controlled feeding studies in metabolically healthy adults (n = 285; 21-75 y; BMI 19-59 kg/m2; 340 data observations) that studied the impact of specific foods (almonds, avocados, broccoli, walnuts, and whole-grain barley and whole-grain oats) on the human gastrointestinal microbiota. Fecal DNA was sequenced using 16S ribosomal RNA gene sequencing. Marginal screening was performed on all species-level taxa to examine the differences between the 6 foods and their respective controls. The top 20 species were selected and pooled together to predict study food consumption using a random forest model and out-of-bag estimation. The number of taxa was further decreased based on variable importance scores to determine the most compact, yet accurate feature set. RESULTS Using the change in relative abundance of the 22 taxa remaining after feature selection, the overall model classification accuracy of all 6 foods was 70%. Collapsing barley and oats into 1 grains category increased the model accuracy to 77% with 23 unique taxa. Overall model accuracy was 85% using 15 unique taxa when classifying almonds (76% accurate), avocados (88% accurate), walnuts (72% accurate), and whole grains (96% accurate). Additional statistical validation was conducted to confirm that the model was predictive of specific food intake and not the studies themselves. CONCLUSIONS Food consumption by healthy adults can be predicted using fecal bacteria as biomarkers. The fecal microbiota may provide useful fidelity measures to ascertain nutrition study compliance.
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Affiliation(s)
- Leila M Shinn
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Yutong Li
- Department of Statistics, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Aditya Mansharamani
- Department of Computer Science, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Loretta S Auvil
- National Center for Supercomputing Applications, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Michael E Welge
- National Center for Supercomputing Applications, University of Illinois at Urbana-Champaign, Urbana, IL, USA,Mayo-Illinois Alliance for Technology-Based Healthcare, Urbana, IL,
USA
| | - Colleen Bushell
- National Center for Supercomputing Applications, University of Illinois at Urbana-Champaign, Urbana, IL, USA,Mayo-Illinois Alliance for Technology-Based Healthcare, Urbana, IL,
USA
| | - Naiman A Khan
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL, USA,Department of Kinesiology & Community Health, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Craig S Charron
- Beltsville Human Nutrition Research Center, USDA Agricultural Research Service, Beltsville, MD, USA
| | - Janet A Novotny
- Beltsville Human Nutrition Research Center, USDA Agricultural Research Service, Beltsville, MD, USA
| | - David J Baer
- Beltsville Human Nutrition Research Center, USDA Agricultural Research Service, Beltsville, MD, USA
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99
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Pectins from food waste: Characterization and functional properties of a pectin extracted from broccoli stalk. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105930] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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100
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The Effect of Different Extraction Conditions on the Physical Properties, Conformation and Branching of Pectins Extracted from Cucumis melo Inodorus. POLYSACCHARIDES 2020. [DOI: 10.3390/polysaccharides1010002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The extraction of pectin involves the physico-chemical hydrolysis and solubilisation of pectic polymers from plant tissues under the influence of several processing parameters. In this study, an experimental design approach was used to examine the effects of extraction pH, time and temperature on the pectins extracted from Cucumis melo Inodorus. Knowledge of physical properties (intrinsic viscosity and molar mass), dilute solution conformation (persistence length and mass per unit length), together with chemical composition, was then used to propose a new method, which can estimate the length and number of branches on the pectin RG-I region. The results show that physical properties, conformation and the length and number of branches are sensitive to extraction conditions. The fitting of regression equations relating length and number of branches on the pectin RG-I region to extraction conditions can, therefore, lead to tailor-made pectins with specific properties for specific applications.
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