51
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Kebaili M, Djellali S, Drouiche N, Lounici H. New biopolymer from biomass for conditioning and dehydration of sewage sludge: application on the sludge of Bouira WWTP. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:66536-66546. [PMID: 35504992 DOI: 10.1007/s11356-022-20559-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Accepted: 04/27/2022] [Indexed: 06/14/2023]
Abstract
Sewage treatment plants in Algeria produce huge quantities of sludge expressed in tons annually. This sludge produced is unfortunately contaminated because of the use of synthetic polyelectrolytes. Recently several kinds of research have been carried out on natural flocculants for sludge conditioning, because of several advantages they present such as their renewable source and their non-toxicity. This work aims to evaluate the potential use of protonated pectin extracted from orange waste of N'GAOUS juice factory as an eco-friendly flocculant in the chemical conditioning of sludge. Protonated pectin effectiveness was compared with synthetic cationic anionic and ionic polyelectrolytes (SUPERFLOC 8396, AF400, NF102). In this context, raw sludge samples from Bouira WWTP were tested. Specific resistance to filtration (SRF), cakes dry solid content were analyzed to determine filterability, dewatering capacity of conditioned sludge, and the optimum dose of each conditioner. So that our goal was to obtain greater dryness, which is the case with the addition of protonated pectin and even the addition of Superfloc, which allowed us to obtain dryness of 33.01% and 29.19%, respectively, for the same doses that gave the lowest SRF. Based on the results found and the analysis of the specific resistance to filtration (SRF) and the dryness, and compared with the values observed for the dewatered sludge by the method used in the Bouira WWTP. Band filters (18-22%) and raw sludge (4.8-5.7%).
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Affiliation(s)
- Maya Kebaili
- Centre de recherche Mécanique, Chaab Erssas, Route de Aïn ElBey, BP 73B, Constantine, Algeria
- Laboratory of Materials and Durable Development (M2D), University Akli Mohamed Oulhadj, 10000, Bouira, Bouira, Algeria
| | - Souad Djellali
- Laboratory of Physical-Chemistry of High Polymers, Faculty of Technology, University Ferhat Abbas, Setif 1, 1900, Sétif, Algeria
| | - Nadjib Drouiche
- CRTSE-Division CCPM- N°2, Bd Dr. Frantz FANON, P.O.Box 140, 16038, Alger, Sept Merveilles, Algeria.
| | - Hakim Lounici
- Laboratory of Materials and Durable Development (M2D), University Akli Mohamed Oulhadj, 10000, Bouira, Bouira, Algeria
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52
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Zheng Q, Jia RB, Luo D, Lin L, Chen C, Zhao M. The effect of extraction solution pH level on the physicochemical properties and α-glucosidase inhibitory potential of Fucus vesiculosus polysaccharide. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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53
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Li J, Liang Y, He Z, Zhong M, Hu Z. Mutation of conserved residues in the laminarinase Lam1092 increases the antioxidant activity of the laminarin product hydrolysates. Enzyme Microb Technol 2022; 162:110135. [DOI: 10.1016/j.enzmictec.2022.110135] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 08/28/2022] [Accepted: 09/23/2022] [Indexed: 10/14/2022]
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54
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Niu H, Hou K, Chen H, Fu X. A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability. Crit Rev Food Sci Nutr 2022; 64:852-872. [PMID: 35950527 DOI: 10.1080/10408398.2022.2109586] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In recent years, sugar beet pectin as a natural emulsifier has shown great potential in food and pharmaceutical fields. However, the emulsification performance depends on the molecular structure of sugar beet pectin, and the molecular structure is closely related to the extraction method. This review summarizes the extraction methods of pectin, structure characterization methods and the current research status of sugar beet pectin-stabilized emulsions. The structural characteristics of sugar beet pectin (such as degree of methylation, degree of acetylation, degree of blockiness, molecular weight, ferulic acid content, protein content, neutral sugar side chains, etc.) are of great significance to the emulsifying activity and stability of sugar beet pectin. Compared with traditional hot acid extraction method, ultrasonic-assisted extraction, microwave-assisted extraction, subcritical water-assisted extraction, induced electric field-assisted extraction and enzyme-assisted extraction can improve the yield of sugar beet pectin. At the same time, compared with harsh extraction conditions (too high temperature, too strong acidity, too long extraction time, etc.), mild extraction conditions can better preserve these emulsifying groups in sugar beet pectin molecules, which are beneficial to improve the emulsifying properties of sugar beet pectin. In addition, the interfacial self-assembly behavior of sugar beet pectin induced by the molecular structure is crucial to the long-term stability of the emulsion. This review provides a direction for extracting or modifying sugar beet pectin with specific structure and function, which is instructive for finding alternatives to gum arabic.
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Affiliation(s)
- Hui Niu
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
- Maritime Academy, Hainan Vocational University of Science and Technology, Haikou, PR China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
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55
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Muller S, Concha D, Vasquez P, Rodriguez-Nuñez K, Martinez R, Bernal C. Effect of the immobilization of pectinase on the molecular weight distribution of pectin oligosaccharides obtained from citrus pectin. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102389] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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56
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Qin C, Yang G, Wu S, Zhang H, Zhu C. Synthesis, physicochemical characterization, antibacterial activity, and biocompatibility of quaternized hawthorn pectin. Int J Biol Macromol 2022; 213:1047-1056. [PMID: 35691431 DOI: 10.1016/j.ijbiomac.2022.06.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 05/12/2022] [Accepted: 06/06/2022] [Indexed: 11/20/2022]
Abstract
Quaternized polysaccharides are considered as potential antimicrobial materials due to their antimicrobial activity, biodegradability, biocompatibility, and water solubility. In this work, hawthorn pectin (HP) was obtained by ultrasound‑sodium citrate assisted extraction, quaternized hawthorn pectin (QHP) derivatives (namely: QHP-1, QHP-2, QHP-3, and QHP-4) with different degree of substitution were produced using (3-Chloro-2-hydroxypropyl) trimethylammonium chloride under alkaline conditions. The structure, properties, and morphology of HP and QHP were characterized by FTIR, XRD, 1H NMR, high-performance gel permeation chromatography (HPGPC), thermal analysis, and SEM. The results of FTIR and 1H NMR demonstrated that the quaternary ammonium modification was successful, and the degree of substitution (DS) of derivatives was calculated through elemental analysis. The determination of the minimum inhibitory concentrations and biofilm inhibition assay exhibited that QHP has a certain inhibitory effect on Escherichia coli and Staphylococcus aureus. Acceptable values of QHP were obtained in cytotoxicity assay on human keratinocytes.
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Affiliation(s)
- Chunge Qin
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Guangcheng Yang
- China School of Biology and Brewing Engineering, Taishan University, Tai'an 271000, PR China
| | - Shuai Wu
- Yantai Testing Center for Food and Drug, Yantai 264000, PR China
| | - Hao Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Chuanhe Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
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57
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Microwave-assisted extraction of pectin from grape pomace. Sci Rep 2022; 12:12722. [PMID: 35882905 PMCID: PMC9325980 DOI: 10.1038/s41598-022-16858-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 07/18/2022] [Indexed: 11/10/2022] Open
Abstract
The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.
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58
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da Costa JS, Maranduba HL, de Sousa Castro S, de Almeida Neto JA, Rodrigues LB. ENVIRONMENTAL PERFORMANCE OF ORANGE CITRUS WASTE AS RAW MATERIAL FOR PECTIN AND ESSENTIAL OIL PRODUCTION. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.07.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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59
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Structure, physicochemical characterisation and properties of pectic polysaccharide from Premma puberula pamp. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107550] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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60
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61
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Das I, Arora A. One stage hydrothermal treatment: A green strategy for simultaneous extraction of food hydrocolloid and co-products from sweet lime (Citrus Limetta) peels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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62
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Production of antioxidant pectin fractions, drying pretreatment methods and physicochemical properties: towards pisco grape pomace revalue. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01482-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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63
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Extraction of Pectin from Satsuma Mandarin Peel: A Comparison of High Hydrostatic Pressure and Conventional Extractions in Different Acids. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123747. [PMID: 35744870 PMCID: PMC9227400 DOI: 10.3390/molecules27123747] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/07/2022] [Accepted: 06/07/2022] [Indexed: 11/23/2022]
Abstract
Satsuma mandarin peel pectin was extracted by high hydrostatic pressure-assisted citric acid (HHPCP) or hydrochloric acid (HHPHP), and the physiochemical, structural, rheological and emulsifying characteristics were compared to those from conventional citric acid (CCP) and hydrochloric acid (CHP). Results showed that HHP and citric acid could both increase the pectin yield, and HHPCP had the highest yield (18.99%). Structural characterization, including NMR and FTIR, demonstrated that HHPHP showed higher Mw than the other pectins. The viscosity of the pectin treated with HHP was higher than that obtained with the conventional method, with HHPHP exhibiting significantly higher viscosity. Interestingly, all the pectin emulsions showed small particle mean diameters (D4,3 being 0.2–1.3 μm) and extremely good emulsifying stability with centrifugation and 30-day storage assays, all being 100%. Satsuma mandarin peel could become a highly promising pectin source with good emulsifying properties, and HHP-assisted acid could be a more efficient method for pectin extraction.
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64
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Citrus Fruit Processing by Pressure Intensified Technologies: A Review. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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65
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Sharma P, Vishvakarma R, Gautam K, Vimal A, Kumar Gaur V, Farooqui A, Varjani S, Younis K. Valorization of citrus peel waste for the sustainable production of value-added products. BIORESOURCE TECHNOLOGY 2022; 351:127064. [PMID: 35351555 DOI: 10.1016/j.biortech.2022.127064] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2022] [Revised: 03/19/2022] [Accepted: 03/23/2022] [Indexed: 06/14/2023]
Abstract
Globally the generation and mismanagement of waste from fruit processing and post-harvest impose a severe burden on waste management strategies along with environmental pollution, health hazards. Citrus waste is one of such worrying fruit waste, which is rich in several value-added chemicals, including pectin. Pectin is a prebiotic polysaccharide possessing a multitude of health benefits. Citrus pectin has excellent gelling, thickening, water holding capacity, and encapsulating properties, which pave its functionality in versatile industrial fields including food processing and preservation, drug and therapeutic agents, cosmetics, and personal care products. The utilization of citrus wastes to derive valuable bioproducts can offer an effective approach towards sustainable waste management. With the ever-increasing demand, several strategies have been devised to increase the efficiency of pectin recovery from citrus waste. This review article discusses the sources, effect, and technology-mediated valorization of citrus waste, the functional and nutritive application of pectin along with its socio-economic and environmental perspective.
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Affiliation(s)
- Poonam Sharma
- Department of Bioengineering, Integral University, Lucknow 226026 Uttar Pradesh, India
| | - Reena Vishvakarma
- Department of Bioengineering, Integral University, Lucknow 226026 Uttar Pradesh, India
| | - Krishna Gautam
- Center for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India
| | - Archana Vimal
- Department of Bioengineering, Integral University, Lucknow 226026 Uttar Pradesh, India
| | - Vivek Kumar Gaur
- Center for Energy and Environmental Sustainability, Lucknow 226 029, Uttar Pradesh, India; School of Energy and Chemical Engineering, UNIST, Ulsan 44919, Republic of Korea
| | - Alvina Farooqui
- Department of Bioengineering, Integral University, Lucknow 226026 Uttar Pradesh, India
| | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar 382 010, Gujarat, India
| | - Kaiser Younis
- Department of Bioengineering, Integral University, Lucknow 226026 Uttar Pradesh, India.
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66
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Jena S, Singh R. Agricultural crop waste materials - A potential reservoir of molecules. ENVIRONMENTAL RESEARCH 2022; 206:112284. [PMID: 34717942 DOI: 10.1016/j.envres.2021.112284] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 09/09/2021] [Accepted: 10/19/2021] [Indexed: 06/13/2023]
Abstract
Crop wastes are one of the agricultural wastes generated during the production and processing of food materials. Their generation is the other side of developmental activities. They are now becoming an alarming source of environmental pollution, leading to an unhealthy society. There is an urgent need to develop robust methods to utilize these types of wastes into beneficial compounds or materials. Many works are successfully done in these areas, and several strategies have been developed to produce biochemicals from biological wastes. In other words, value addition has been done to the crop waste materials. The chemicals like carbohydrates, minerals, proteins, and other compounds have been isolated from various crop residues. In this context, this article covers an overview of the crop wastes, chemicals isolated from them, their extraction methods, and the way forward to get the valuable chemicals.
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Affiliation(s)
- Saikrushna Jena
- Department of Applied Chemistry, Delhi Technological University, Delhi, 110 042, India
| | - Ram Singh
- Department of Applied Chemistry, Delhi Technological University, Delhi, 110 042, India.
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67
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Wang F, Wu P, Shu L, Huang D, Liu H. High-efficiency adsorption of Cd(II) and Co(II) by ethylenediaminetetraacetic dianhydride-modified orange peel as a novel synthesized adsorbent. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:25748-25758. [PMID: 34846656 DOI: 10.1007/s11356-021-17501-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Accepted: 11/08/2021] [Indexed: 06/13/2023]
Abstract
The treatment of heavy metal (HM) wastewater is a critical and considerable challenge. Fruit peel-based HM adsorption is a promising way for the water pollution control and the reuse of agricultural waste. In this study, a novel adsorbent based on orange peel was synthesized for the first time by introducing abundant -COO groups with ethylenediaminetetraacetic dianhydride (EDTAD) to eliminate Cd(II) and Co(II) of sewage solution. The synthesized adsorbent displayed excellent adsorption capacity of 51.020 and 40.486 mg/g for Cd(II) and Co(II), respectively, and the adsorption equilibrium was achieved within 5 min, following the Langmuir isotherm model and the pseudo-second-order model. Surface characterization of adsorbents by scanning electron microscopy-energy dispersive X-ray spectroscopy, Fourier transform infrared spectroscopy, and X-ray photoelectron spectroscopy confirmed that ion exchange, complexation, and physical adsorption could occur during the adsorption process. The rapid and highly efficient adsorption performance suggests EDTAD-modified synthesized orange peel possesses great potential for HM removal from sewage systems.
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Affiliation(s)
- Fanghui Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Peng Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Lin Shu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China
| | - Di Huang
- TEDA School of Biological Sciences and Biotechnology, Nankai University, TEDA, Tianjin, 300457, China.
| | - Huanhuan Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin, 300457, China.
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin, 300457, China.
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68
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Pectins of different resources influences cold storage properties of corn starch gels: Structure-property relationships. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107287] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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69
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70
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Wan Mahari WA, Waiho K, Fazhan H, Necibi MC, Hafsa J, Mrid RB, Fal S, El Arroussi H, Peng W, Tabatabaei M, Aghbashlo M, Almomani F, Lam SS, Sillanpää M. Progress in valorisation of agriculture, aquaculture and shellfish biomass into biochemicals and biomaterials towards sustainable bioeconomy. CHEMOSPHERE 2022; 291:133036. [PMID: 34822867 DOI: 10.1016/j.chemosphere.2021.133036] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 11/03/2021] [Accepted: 11/20/2021] [Indexed: 06/13/2023]
Abstract
The recurrent environmental and economic issues associated with the diminution of fossil fuels are the main impetus towards the conversion of agriculture, aquaculture and shellfish biomass and the wastes into alternative commodities in a sustainable approach. In this review, the recent progress on recovering and processing these biomass and waste feedstocks to produce a variety of value-added products via various valorisation technologies, including hydrolysis, extraction, pyrolysis, and chemical modifications are presented, analysed, and discussed. These technologies have gained widespread attention among researchers, industrialists and decision makers alike to provide markets with bio-based chemicals and materials at viable prices, leading to less emissions of CO2 and sustainable management of these resources. In order to echo the thriving research, development and innovation, bioresources and biomass from various origins were reviewed including agro-industrial, herbaceous, aquaculture, shellfish bioresources and microorganisms that possess a high content of starch, cellulose, lignin, lipid and chitin. Additionally, a variety of technologies and processes enabling the conversion of such highly available bioresources is thoroughly analysed, with a special focus on recent studies on designing, optimising and even innovating new processes to produce biochemicals and biomaterials. Despite all these efforts, there is still a need to determine the more cost-effective and efficient technologies to produce bio-based commodities.
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Affiliation(s)
- Wan Adibah Wan Mahari
- Henan Province Engineering Research Center for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - Khor Waiho
- Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; STU-UMT Joint Shellfish Research Laboratory, Shantou University, Shantou, China; Centre for Chemical Biology, Universiti Sains Malaysia, Minden, Malaysia
| | - Hanafiah Fazhan
- Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; STU-UMT Joint Shellfish Research Laboratory, Shantou University, Shantou, China
| | - Mohamed Chaker Necibi
- International Water Research Institute, Mohammed VI Polytechnic University, 43150 Ben-Guerir, Morocco.
| | - Jawhar Hafsa
- AgroBioSciences Research Division, Mohammed VI Polytechnic University, 43150 Ben-Guerir, Morocco
| | - Reda Ben Mrid
- AgroBioSciences Research Division, Mohammed VI Polytechnic University, 43150 Ben-Guerir, Morocco
| | - Soufiane Fal
- Green Biotechnology laboratory, Moroccan Foundation for Advanced Science, Innovation & Research (MASCIR). Madinat Al Irfane, Rabat 10100 Morocco; Plant Physiology and Biotechnology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment. Faculty of Sciences, Mohammed V University of Rabat, 10000, Morocco
| | - Hicham El Arroussi
- Green Biotechnology laboratory, Moroccan Foundation for Advanced Science, Innovation & Research (MASCIR). Madinat Al Irfane, Rabat 10100 Morocco
| | - Wanxi Peng
- Henan Province Engineering Research Center for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China
| | - Meisam Tabatabaei
- Henan Province Engineering Research Center for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
| | - Mortaza Aghbashlo
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Fares Almomani
- Department of Chemical Engineering, College of Engineering, Qatar University, P. O. Box 2713, Doha, Qatar
| | - Su Shiung Lam
- Henan Province Engineering Research Center for Biomass Value-added Products, School of Forestry, Henan Agricultural University, Zhengzhou, 450002, China; Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia.
| | - Mika Sillanpää
- Chemistry Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia; Faculty of Science and Technology, School of Applied Physics, University Kebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia; Malaysia Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Viet Nam; International Research Centre of Nanotechnology for Himalayan Sustainability (IRCNHS), Shoolini University, Solan, 173212, Himachal Pradesh, India.
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71
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Emerging trends of microbial technology for the production of oligosaccharides from biowaste and their potential application as prebiotic. Int J Food Microbiol 2022; 368:109610. [PMID: 35278799 DOI: 10.1016/j.ijfoodmicro.2022.109610] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 02/17/2022] [Accepted: 03/01/2022] [Indexed: 11/24/2022]
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72
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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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73
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Usmani Z, Sharma M, Diwan D, Tripathi M, Whale E, Jayakody LN, Moreau B, Thakur VK, Tuohy M, Gupta VK. Valorization of sugar beet pulp to value-added products: A review. BIORESOURCE TECHNOLOGY 2022; 346:126580. [PMID: 34923076 DOI: 10.1016/j.biortech.2021.126580] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/28/2021] [Revised: 12/10/2021] [Accepted: 12/11/2021] [Indexed: 06/14/2023]
Abstract
The processing of sugar beet in the sugar production industry releases huge amounts of sugar beet pulp as waste which can be considered a valuable by-product as a source of cellulose, hemicellulose, and pectin. Valorization of sugar beet pulp into value added products occurs through acid hydrolysis, hydrothermal techniques, and enzymatic hydrolysis. Biochemical conversion of beet pulp into simple fermentable sugars for producing value added products occurs through enzymatic hydrolysis is a cost effective and eco-friendly process. While beet pulp has predominantly been used as a fodder for livestock, recent developments in its biotechnological valorization have unlocked its value as a feedstock in the production of biofuels, biohydrogen, biodegradable plastics, and platform chemicals such as lactic acid, citric acid, alcohols, microbial enzymes, single cell proteins, and pectic oligosaccharides. This review brings forward recent biotechnological developments made in the valorization of sugar beet pulp into valuable products.
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Affiliation(s)
- Zeba Usmani
- Department of Applied Biology, University of Science and Technology, Meghalaya 793101, India
| | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology, Meghalaya 793101, India
| | - Deepti Diwan
- Washington University, School of Medicine, Saint Louis, MO 63110, USA
| | - Manikant Tripathi
- Biotechnology Program, Dr. Rammanohar Lohia Avadh University, Ayodhya 224001, Uttar Pradesh, India
| | - Eric Whale
- CelluComp Ltd., Unit 3, West Dock, Harbour Place, Burntisland KY3 9DW, UK
| | - Lahiru N Jayakody
- School of Biological Sciences, Southern Illinois University,1125 Lincoln Drive, Carbondale, IL 62901, USA
| | - Benoît Moreau
- Laboratoire de "Chimie verte et Produits Biobasés", Haute Ecole Provinciale du Hainaut-Condorcet, Département AgroBioscience et Chimie, 11, rue de la Sucrerie, 7800 Ath, Belgium
| | - Vijay Kumar Thakur
- Biorefining and Advanced Materials Research Center, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK
| | - Maria Tuohy
- Biochemistry, School of Natural Sciences, National University of Ireland Galway, University Road, Galway City, Ireland
| | - Vijai Kumar Gupta
- Biorefining and Advanced Materials Research Center, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Center for Safe and Improved Food, SRUC, Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK.
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74
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Torres TMS, Guedes JAC, de Brito ES, Mazzutti S, Ferreira SRS. High-pressure biorefining of ora-pro-nobis (Pereskia aculeata). J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2021.105514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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75
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Pérez J, Gómez K, Vega L. Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind ( Citrullus lanatus) with Citric Acid. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:3068829. [PMID: 35036425 PMCID: PMC8758315 DOI: 10.1155/2022/3068829] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 12/14/2021] [Indexed: 12/31/2022]
Abstract
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent. The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10 : 1 to 40 : 1 mL/g) on the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were investigated using Box-Behnken surface response experimental design. The pH was the most significant variable for the pectin yield and properties. The responses optimized separately showed different optimal conditions for each one of the variables studied in this work. Therefore, the desirability function was used to determine the sole theoretical optimum for the highest pectin yield and highest anhydrouronic acid content, which was found to be pH of 2.0, extraction time of 62.31 min, and liquid-solid ratio of 35.07 mL/g. Under this optimal condition, the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were 24.30%, 73.30%, 10.45%, and 81.33%, respectively. At optimal conditions, watermelon rind pectin can be classified as high methoxyl and rapid-set pectin with high quality and high purity. Practical Applications. This study evaluated the pectin extraction from watermelon rind and carried out an optimization of multiple responses as a function of pH, time, and liquid-solid ratio to obtain the best preliminary quality parameters (pectin yield and anhydrouronic acid content). The results revealed that watermelon rind waste can be an inexpensive source to obtain good pectin quality and high purity. According to the chemical characterization and physicochemical properties studied, the extracted pectin from watermelon rind would have a high potential to be used in food industry.
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Affiliation(s)
- José Pérez
- Department of Chemical Engineering, Bioprocess Research Group, Universidad del Atlántico, Puerto Colombia 081001, Colombia
| | - Karina Gómez
- Department of Chemical Engineering, Bioprocess Research Group, Universidad del Atlántico, Puerto Colombia 081001, Colombia
| | - Lorena Vega
- Department of Chemical Engineering, Bioprocess Research Group, Universidad del Atlántico, Puerto Colombia 081001, Colombia
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76
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Pectin polysaccharide from Flos Magnoliae (Xin Yi, Magnolia biondii Pamp. flower buds): Hot-compressed water extraction, purification and partial structural characterization. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107061] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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77
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Recent advances in valorization of citrus fruits processing waste: a way forward towards environmental sustainability. Food Sci Biotechnol 2021; 30:1601-1626. [PMID: 34925937 DOI: 10.1007/s10068-021-00984-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Revised: 09/06/2021] [Accepted: 09/10/2021] [Indexed: 02/07/2023] Open
Abstract
Citrus fruits are well known for their medicinal and therapeutic potential due to the presence of immense bioactive components. With the enormous consumption of citrus juice, citrus processing industries are focused on the production of juice but at the same time, a large amount of waste is produced mainly in the form of peel, seeds, pomace, and wastewater. This waste left after processing leads to environmental pollution and health-related hazards. However, it could be exploited for the recovery of essential oils, pectin, nutraceuticals, macro and micronutrients, ethanol, and biofuel generation. In view of the importance and health benefits of bioactive compounds found in citrus waste, the present review summarizes the recent work done on the citrus fruit waste valorization for recovery of value-added compounds leading to zero wastage. Therefore, instead of calling it waste, these could be a good resource of significant valuable components, in this way encouraging the zero-waste theory.
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78
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Pitton M, Fiorati A, Buscemi S, Melone L, Farè S, Contessi Negrini N. 3D Bioprinting of Pectin-Cellulose Nanofibers Multicomponent Bioinks. Front Bioeng Biotechnol 2021; 9:732689. [PMID: 34926414 PMCID: PMC8678092 DOI: 10.3389/fbioe.2021.732689] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 11/08/2021] [Indexed: 11/13/2022] Open
Abstract
Pectin has found extensive interest in biomedical applications, including wound dressing, drug delivery, and cancer targeting. However, the low viscosity of pectin solutions hinders their applications in 3D bioprinting. Here, we developed multicomponent bioinks prepared by combining pectin with TEMPO-oxidized cellulose nanofibers (TOCNFs) to optimize the inks' printability while ensuring stability of the printed hydrogels and simultaneously print viable cell-laden inks. First, we screened several combinations of pectin (1%, 1.5%, 2%, and 2.5% w/v) and TOCNFs (0%, 0.5%, 1%, and 1.5% w/v) by testing their rheological properties and printability. Addition of TOCNFs allowed increasing the inks' viscosity while maintaining shear thinning rheological response, and it allowed us to identify the optimal pectin concentration (2.5% w/v). We then selected the optimal TOCNFs concentration (1% w/v) by evaluating the viability of cells embedded in the ink and eventually optimized the writing speed to be used to print accurate 3D grid structures. Bioinks were prepared by embedding L929 fibroblast cells in the ink printed by optimized printing parameters. The printed scaffolds were stable in a physiological-like environment and characterized by an elastic modulus of E = 1.8 ± 0.2 kPa. Cells loaded in the ink and printed were viable (cell viability >80%) and their metabolic activity increased in time during the in vitro culture, showing the potential use of the developed bioinks for biofabrication and tissue engineering applications.
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Affiliation(s)
- Matteo Pitton
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy
| | - Andrea Fiorati
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy
| | - Silvia Buscemi
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy
| | - Lucio Melone
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy.,Centro di Ricerca per l'Energia, l'Ambiente e il Territorio (CREAT), Università Telematica eCampus, Novedrate, Italy
| | - Silvia Farè
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy
| | - Nicola Contessi Negrini
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy
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79
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Green Husk of Walnuts (Juglans regia L.) from Southern Italy as a Valuable Source for the Recovery of Glucans and Pectins. FERMENTATION-BASEL 2021. [DOI: 10.3390/fermentation7040305] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Walnut green husk is an agricultural waste produced during the walnut (Juglans regia L.) harvest, that could be valued as a source of high-value compounds. In this respect, walnut green husks from two areas of Southern Italy (Montalto Uffugo and Zumpano), with different soil conditions, were investigated. Glucans and pectins were isolated from dry walnut husks by carrying out alkaline and acidic extractions, respectively, and then they were characterized by FT-IR, scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). The colorimetric method for the enzymatic measurement of α- and β-glucans was performed. The maximum total glucan yield was recovered from Montalto walnut husks (4.6 ± 0.2 g/100 g DM) with a β-glucan percentage (6.3 ± 0.4) higher than that calculated for Zumpano walnut husks (3.6 ± 0.5). Thermal analysis (DSC) confirmed the higher degree of crystallinity of glucans from Zumpano. The pectin content for Montalto husks was found to be 2.6 times that of Zumpano husks, and the esterification degree was more than 65%. The results suggested that J. regia L. green husks could be a source of glucans and pectins, whose content and morphological and thermal characteristics were influenced by different soil and climate conditions.
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80
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Manosonication assisted extraction and characterization of pectin from different citrus peel wastes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106952] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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81
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Vodo S, Uemura K, Nakajima M, Neves MA. Conversion of aqueous extracts from thermochemical treatment of bagasse into functional emulsifiers. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sekove Vodo
- Tsukuba Life Science Innovation Program (T‐LSI) University of Tsukuba 1‐1‐1 Tennodai Tsukuba Ibaraki 305‐8572 Japan
| | - Kunihiko Uemura
- Food Research Institute NARO 2‐1‐12 Kannondai Tsukuba Ibaraki 305‐8642 Japan
| | - Mitsutoshi Nakajima
- Tsukuba Life Science Innovation Program (T‐LSI) University of Tsukuba 1‐1‐1 Tennodai Tsukuba Ibaraki 305‐8572 Japan
- Faculty of Life and Environmental Sciences University of Tsukuba 1‐1‐1 Tennodai Tsukuba Ibaraki 305‐8572 Japan
| | - Marcos A. Neves
- Tsukuba Life Science Innovation Program (T‐LSI) University of Tsukuba 1‐1‐1 Tennodai Tsukuba Ibaraki 305‐8572 Japan
- Faculty of Life and Environmental Sciences University of Tsukuba 1‐1‐1 Tennodai Tsukuba Ibaraki 305‐8572 Japan
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82
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Zheng J, Li H, Wang D, Li R, Wang S, Ling B. Radio frequency assisted extraction of pectin from apple pomace: Process optimization and comparison with microwave and conventional methods. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107031] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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83
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Wang Y, Jiang Z. Rapid large-scale preparation of polysaccharides from jackfruit peel waste by high-speed countercurrent chromatography and their antioxidant and hypoglycemic activities. J Sep Sci 2021; 45:771-779. [PMID: 34851555 DOI: 10.1002/jssc.202100636] [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: 08/12/2021] [Revised: 11/18/2021] [Accepted: 11/23/2021] [Indexed: 11/09/2022]
Abstract
Polysaccharides with antioxidant and hypoglycemic activities were first isolated from jackfruit (Artocarpus heterophyllus Lam.) peel through the one-step high-speed countercurrent chromatography. The separation process was completed using the polymer two-phase aqueous system constituted by PEG1000-K2 HPO4 -KH2 PO4 -H2 O (0.8:1.25:1.25:6.5, w/w). For every separation process, two main polysaccharides, namely, fraction-1 and fraction-2 (165 and 225 mg, respectively) were obtained from a 2.0 g crude sample. As suggested by high-performance gel permeation chromatography, jackfruit peel polysaccharides had the mean molecular weight values of 113.3 and 174.3 kDa, separately. Physicochemical analysis suggested that two polysaccharides were dominant in galacturonic acid, galactose, rhamnose, arabinose, glucose, mannose, as well as fucose, which were highly esterified. Biological activity analysis showed that fraction-1 exhibited stronger antioxidant activity in vitro and hypoglycemic activity in streptozotocin-induced diabetic mice compared with fraction-2. The results suggest that polysaccharide fraction-1 may be developed as a potential functional food supplement.
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Affiliation(s)
- Yanhua Wang
- School of Science, Hainan University, Haikou, P. R. China
| | - Zhiguo Jiang
- College of Food Science and Engineering, Hainan University, Haikou, P. R. China.,Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou, P. R. China
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84
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Microwave vs. conventional extraction of pectin from Malus domestica ‘Fălticeni’ pomace and its potential use in hydrocolloid-based films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107026] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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85
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Cao F, Liang M, Liu J, Liu Y, Renye JA, Qi PX, Ren D. Characterization of an exopolysaccharide (EPS-3A) produced by Streptococcus thermophilus ZJUIDS-2-01 isolated from traditional yak yogurt. Int J Biol Macromol 2021; 192:1331-1343. [PMID: 34673108 DOI: 10.1016/j.ijbiomac.2021.10.055] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2021] [Revised: 09/28/2021] [Accepted: 10/08/2021] [Indexed: 11/30/2022]
Abstract
Yak yogurt, one of the naturally fermented dairy products prepared by local herdsmen in the Qinghai-Tibet Plateau, contains a diverse array of microorganisms. We isolated and identified a novel Streptococcus thermophilus strain, ZJUIDS-2-01, from the traditional yak yogurt. We further purified and carried out detailed structural, physiochemical, and bioactivity studies of an exopolysaccharide (EPS-3A) produced by S. thermophilus ZJUIDS-2-01. The weight-average molecular weight (Mw) of EPS-3A was estimated to be 1.38 × 106 Da by High-Performance Gel Permeation Chromatography (HPGPC). The monosaccharide analysis established its composition to be glucose, galactose, N-acetyl-D-galactosamine, and rhamnose in a ratio of 5.2:2.5:6.4:1.0. The molecular structure of EPS-3A was determined by the combination of permethylation analysis, FT-IR, and NMR spectroscopic techniques. The ζ-potential measurements indicated that EPS-3A had a pKa value of ~4.40. The DSC yielded a melting point (Tm) of 80.4 °C and enthalpy change (ΔH) of 578 J/g for EPS-3A, comparable to those of the xanthan gum (XG), a commercial EPS. EPS-3A exhibited better O/W emulsion stability and flocculating capacity than XG. Furthermore, it also demonstrated similar antioxidant activity to XG and promising in vitro antibacterial properties. This work evidenced that EPS-3A derived from S. thermophilus ZJUIDS-2-01 holds the potential for food and industrial applications.
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Affiliation(s)
- Feiwei Cao
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Mingming Liang
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Jianxin Liu
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China
| | - Yu Liu
- College of Life Science, Zhejiang University, Hangzhou 310058, PR China
| | - John A Renye
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA
| | - Phoebe X Qi
- Dairy and Functional Foods Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, PA 19038, USA.
| | - Daxi Ren
- Institute of Dairy Science, College of Animal Sciences, Zhejiang University, Hangzhou 310058, PR China.
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86
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Tunç MT, Odabaş Hİ. Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102850] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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87
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Muñoz-Almagro N, Vendrell-Calatayud M, Méndez-Albiñana P, Moreno R, Cano MP, Villamiel M. Extraction optimization and structural characterization of pectin from persimmon fruit (Diospyros kaki Thunb. var. Rojo brillante). Carbohydr Polym 2021; 272:118411. [PMID: 34420705 DOI: 10.1016/j.carbpol.2021.118411] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 06/30/2021] [Accepted: 07/02/2021] [Indexed: 11/17/2022]
Abstract
In this work we have efficiently extracted and characterized pectin from different tissues of astringent (AS) and non-astringent (NAS) persimmon fruits (peel, pulp, whole fruit) for the first time. The highest pectin extraction (≥7.2%) was carried out at 80 °C, 120 min with 1.5% sodium citrate in peel of both AS and NAS persimmon samples. All persimmon pectins showed a molecular weight and galacturonic acid content upper than 328 kDa and 78%, respectively, indicating their suitability as food ingredient. Pectin extracted from AS pulp and peel tissues exhibited an enriched structure in rhamnose and arabinose, whereas the opposite behavior was observed in NAS persimmon whole fruit samples. Remarkably, both pulp tissues (AS and NAS) presented the highest levels of glucose and mannose, non-pectic carbohydrates. In addition, techno-functional assessment (zeta potential, particle size, apparent viscosity, gelation) showed the suitability of the persimmon pectins for a broad range of industrial applications.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Departamento de Química y Funcionalidad de Alimentos, Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Mario Vendrell-Calatayud
- Departamento de Química y Funcionalidad de Alimentos, Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; Departamento de Biotecnología y Microbiología de Alimentos, Grupo de Fitoquímica y Funcionalidad de Productos Vegetales, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Pablo Méndez-Albiñana
- Departamento de Química y Funcionalidad de Alimentos, Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Rodrigo Moreno
- Instituto de Cerámica y Vidrio (ICV), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
| | - M Pilar Cano
- Departamento de Biotecnología y Microbiología de Alimentos, Grupo de Fitoquímica y Funcionalidad de Productos Vegetales, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Mar Villamiel
- Departamento de Química y Funcionalidad de Alimentos, Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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88
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Muñoz-Almagro N, Villamiel M, Wilde PJ, Gunning AP, Montilla A. Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106910] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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89
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Dong H, Dai T, Liang L, Deng L, Liu C, Li Q, Liang R, Chen J. Physicochemical properties of pectin extracted from navel orange peel dried by vacuum microwave. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112100] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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90
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Kinetics and mechanistic models of solid-liquid extraction of pectin using advance green techniques- a review. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106931] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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91
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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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92
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Hua C, Yu W, Yang M, Cai Q, Gao T, Zhang S, Xu H, He H, Peng N, Liu Y. Casein-pectin nanocomplexes as a potential oral delivery system for improving stability and bioactivity of curcumin. Colloid Polym Sci 2021. [DOI: 10.1007/s00396-021-04858-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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93
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Huang WQ, Hu X, Zeng JR, Tian XF, Wu ZQ. Changing the nutrient composition and enhancing the hydrolytic enzyme activity of citrus pulp residue by cofermentation with Candida utilis and Bacillus subtilis. Process Biochem 2021. [DOI: 10.1016/j.procbio.2021.05.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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94
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Zhong L, Li X, Duan M, Song Y, He N, Che L. Impacts of high hydrostatic pressure processing on the structure and properties of pectin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111793] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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95
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Khubber S, Kazemi M, Amiri Samani S, Lorenzo JM, Simal-Gandara J, Barba FJ. Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1952422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Sucheta Khubber
- Center of Innovative and Applied Bioprocessing, Mohali, Punjab, India
| | - Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Sara Amiri Samani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Jose M. Lorenzo
- Centro Tecnológico De La Carne De Galicia, Avd. Parque Tecnológico De Galicia, San Cibrao Das Viñas, Ourense, Spain
- Área De Tecnología De Los Alimentos, Facultad De Ciencias De Ourense, Universidad De Vigo, Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense, Spain
| | - Francisco J. Barba
- Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Universitat De València, Burjassot, València, Spain
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96
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Faizan Muneer, Nadeem H, Arif A, Zaheer W. Bioplastics from Biopolymers: An Eco-Friendly and Sustainable Solution of Plastic Pollution. POLYMER SCIENCE SERIES C 2021. [DOI: 10.1134/s1811238221010057] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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97
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Kumar M, Tomar M, Saurabh V, Sasi M, Punia S, Potkule J, Maheshwari C, Changan S, Radha, Bhushan B, Singh S, Anitha T, Alajil O, Satankar V, Dhumal S, Amarowicz R, Kaur C, Sharifi-Rad J, Kennedy JF. Delineating the inherent functional descriptors and biofunctionalities of pectic polysaccharides. Carbohydr Polym 2021; 269:118319. [PMID: 34294331 DOI: 10.1016/j.carbpol.2021.118319] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 06/04/2021] [Accepted: 06/06/2021] [Indexed: 12/14/2022]
Abstract
Pectin is a plant-based heteropolysaccharide macromolecule predominantly found in the cell wall of plants. Pectin is commercially extracted from apple pomace, citrus peels and sugar beet pulp and is widely used in the food industry as a stabilizer, emulsifier, encapsulant, and gelling agent. This review highlights various parameters considered important for describing the inherent properties and biofunctionalities of pectins in food systems. These inherent descriptors include monosaccharide composition, galacturonic acid content, degree of esterification, molecular weight, structural morphology, functional group analysis, and functional properties, such as water and oil holding capacity, emulsification, foaming capacity, foam stability, and viscosity. In this study, we also delineate their potential as a nutraceutical, prebiotic, and carrier for bioactive compounds. The biofunctionalities of pectin as an anticancer, antioxidant, lipid-lowering, and antidiabetic agent are also conceptually elaborated in the current review. The multidimensional characteristics of pectin make it a potential candidate for use in food and biomedical science.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central institute for Research on Cotton Technology, Mumbai 400019, India.
| | - Maharishi Tomar
- Seed Technology Division, ICAR - Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Vivek Saurabh
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Minnu Sasi
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 10012, India
| | - Sneh Punia
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Jayashree Potkule
- Chemical and Biochemical Processing Division, ICAR-Central institute for Research on Cotton Technology, Mumbai 400019, India
| | - Chirag Maheshwari
- Department of Agriculture Energy and Power, ICAR - Central Institute of Agricultural Engineering, Bhopal, India
| | - Sushil Changan
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla 171001, India
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India
| | - Bharat Bhushan
- ICAR - Indian Institute of Maize Research, PAU Campus, Ludhiana, Punjab 141 004, India
| | - Surinder Singh
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
| | - T Anitha
- Department of Postharvest Technology, Horticultural College and Research Institute, Periyakulam 625604, Tamil Nadu, India
| | - Omar Alajil
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Varsha Satankar
- Ginning Training Centre, ICAR-Central Institute for Research on Cotton Technology, Nagpur 440023, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, Maharashtra, India.
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - J F Kennedy
- Chembiotech Laboratories, Advanced Science and Technology Institute, Kyrewood House, Tenbury Wells, Worcs WR15 8FF, UK
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98
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Awasthi MK, Ferreira JA, Sirohi R, Sarsaiya S, Khoshnevisan B, Baladi S, Sindhu R, Binod P, Pandey A, Juneja A, Kumar D, Zhang Z, Taherzadeh MJ. A critical review on the development stage of biorefinery systems towards the management of apple processing-derived waste. RENEWABLE AND SUSTAINABLE ENERGY REVIEWS 2021; 143:110972. [DOI: 10.1016/j.rser.2021.110972] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/20/2023]
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99
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Natural deep eutectic solvents pretreatment as an aid for pectin extraction from apple pomace. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106601] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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100
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Celso Gonçalves A, Zimmermann J, Schwantes D, Tarley CRT, Conradi Junior E, Henrique Dias de Oliveira V, Campagnolo MA, Ziemer GL. Renewable Eco-Friendly Activated Biochar from Tobacco: Kinetic, Equilibrium and Thermodynamics Studies for Chlorpyrifos Removal. SEP SCI TECHNOL 2021. [DOI: 10.1080/01496395.2021.1890776] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Affonso Celso Gonçalves
- Center of Agrarian Sciences, Universidade Estadual Do Oeste Do Paraná (UNIOESTE), Paraná, Brazil
| | - Juliano Zimmermann
- Center of Agrarian Sciences, Universidade Estadual Do Oeste Do Paraná (UNIOESTE), Paraná, Brazil
| | - Daniel Schwantes
- Departamento De Ciencias Vegetales, Pontificia Universidad Católica De Chile, Santiago, Chile
| | | | - Elio Conradi Junior
- Center of Agrarian Sciences, Universidade Estadual Do Oeste Do Paraná (UNIOESTE), Paraná, Brazil
| | | | - Marcelo Angelo Campagnolo
- Department of Agronomy, Educational College of Medianeira (UDC Medianeira), Medianeira, Paraná, Brazil
| | - Guilherme Lindner Ziemer
- Center of Agrarian Sciences, Universidade Estadual Do Oeste Do Paraná (UNIOESTE), Paraná, Brazil
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