101
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Fruit Characteristics, Peel Nutritional Compositions, and Their Relationships with Mango Peel Pectin Quality. PLANTS 2021; 10:plants10061148. [PMID: 34200110 PMCID: PMC8226707 DOI: 10.3390/plants10061148] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 05/27/2021] [Accepted: 05/31/2021] [Indexed: 12/11/2022]
Abstract
Mango peel, a byproduct from the mango processing industry, is a potential source of food-grade mango peel pectin (MPP). Nonetheless, the influence of fruit physical characteristics and phytochemicals of peels on their correspondent pectin level has never been examined, particularly when high-quality food additives are of commercial need. Subsequently, the ultimate aim of the present study was to comprehend their relationship using chemometric data analyses as part of raw material sourcing criteria. Principal component analysis (PCA) advised that mangoes of 'mahachanok' and 'nam dok mai' could be distinguished from 'chok anan' and 'kaew' on the basis of physiology, peel morphology, and phytochemical characteristics. Only pectin extracted from mango var. 'chok anan' was classified as low-methoxyl type (Mox value ~4%). Using the partial least-squares (PLS) regression, the multivariate correlation between the fruit and peel properties and the degree of esterification (DE) value was reported at R2 > 0.9 and Q2 > 0.8. The coefficient factors illustrated that yields of byproducts such as seed and total biomass negatively influenced DE values, while they were positively correlated with crude fiber and xylose contents of the peels. Overall, it is interesting to highlight that, regardless of the differences in fruit varieties, the amount of biomass and peel proximate properties can be proficiently applied to establish classification of desirable properties of the industrial MPP.
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102
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Utilization of ultrasound and pulse electric field for the extraction of water-soluble non-starch polysaccharide from taro (Colocasia esculenta) peel. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102691] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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103
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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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104
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Murayama D, Rankin SA, Ikeda S. Effect of surfactant-induced competitive displacement of whey protein conjugated to acid- or alkali-extracted potato pectin on emulsion stability. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106558] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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105
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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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106
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Holistic review of corn fiber gum: Structure, properties, and potential applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.034] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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107
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Pedraza-Guevara S, do Nascimento RF, Canteri MHG, Muñoz-Almagro N, Villamiel M, Fernández-Ponce MT, Cardoso LC, Mantell C, Martinez de la Ossa EJ, Ibañez E. Valorization of unripe papaya for pectin recovery by conventional extraction and compressed fluids. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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108
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Groult S, Buwalda S, Budtova T. Pectin hydrogels, aerogels, cryogels and xerogels: Influence of drying on structural and release properties. Eur Polym J 2021. [DOI: 10.1016/j.eurpolymj.2021.110386] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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109
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Cameron RG, Branca E, Dorado C, Kim Y. Pectic hydrocolloids from steam-exploded lime pectin peel: Effect of temperature and time on macromolecular and functional properties. Food Sci Nutr 2021; 9:1939-1948. [PMID: 33841812 PMCID: PMC8020944 DOI: 10.1002/fsn3.2158] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 01/15/2021] [Accepted: 01/16/2021] [Indexed: 11/09/2022] Open
Abstract
Previously, we showed the weight average molecular weight (M w) and intrinsic viscosity ([ƞ]) of pectic hydrocolloids recovered from steam-exploded citrus peel were low, suggesting fragmentation due to process temperature and/or time-at-temperature. We have tested this hypothesis on a commercial lime pectin peel, washed to remove soluble sugars and dried for stabilization, using a static steam explosion system. We examined temperatures of 120-150°C at 1-3 min hold times. Galacturonic acid recovery and M w ranged from 22% to 82% and 142-214 kDa, respectively. Recovery of most major pectic sugars increased concomitantly with galacturonic acid as temperature and time-at-temperature increased. [ƞ] ranged from 1.75 to 6.83 dl/g. The degree of methylesterification ranged from 66.5% to 72.1%. Tan (δ) (Loss modulus/Storage modulus; G″/G') values of sugar-acid gels for 120-140°C treatments were <1.0. Ideal optimization analysis, where time, [ƞ], and percent recovery were maximized, identified processing conditions that favor either increased [ƞ] or percent recovery. The results presented here support our hypothesis that temperature and time-at-temperature affect M w and [η] of the recovered pectic hydrocolloids. These results also demonstrate that manipulating either temperature or time-at-temperature enables the production of structurally varied populations of pectic hydrocolloids. Based on optimization analysis, commercially viable values of [ƞ] can be obtained while recovering approximately 50% of the pectic hydrocolloids.
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Affiliation(s)
- Randall G. Cameron
- United States Department of AgricultureAgricultural Research ServiceU.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research UnitFort PierceFLUSA
| | - Elena Branca
- United States Department of AgricultureAgricultural Research ServiceU.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research UnitFort PierceFLUSA
| | - Christina Dorado
- United States Department of AgricultureAgricultural Research ServiceU.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research UnitFort PierceFLUSA
| | - Yang Kim
- Center for Food and BioconvergenceSeoul National UniversitySeoulSouth Korea
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110
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Gamonpilas C, Buathongjan C, Sangwan W, Rattanaprasert M, Weizman K, Klomtun M, Phonsatta N, Methacanon P. Production of low molecular weight pectins via electron beam irradiation and their potential prebiotic functionality. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106551] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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111
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Cui J, Zhao C, Feng L, Han Y, Du H, Xiao H, Zheng J. Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.077] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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112
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Mao Y, Robinson J, Binner E. Understanding heat and mass transfer processes during microwave-assisted and conventional solvent extraction. Chem Eng Sci 2021. [DOI: 10.1016/j.ces.2020.116418] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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113
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Hou Z, Chen S, Ye X. High pressure processing accelarated the release of RG-I pectic polysaccharides from citrus peel. Carbohydr Polym 2021; 263:118005. [PMID: 33858565 DOI: 10.1016/j.carbpol.2021.118005] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 03/25/2021] [Accepted: 03/25/2021] [Indexed: 11/15/2022]
Abstract
High pressure processing (HPP) has become a promising strategy for extracting bioactive constituents. In this study, the impact of HPP treatment at various pH values (2.0, 8.0, and 12.0) on the macromolecular, structural, antioxidant capacity, rheological characteristics and gel properties of citrus pectic polysaccharide was investigated. The results showed that pressure and pH significantly affected the yield and Rhamnogalacturonan I (RG-I) characterizations. The yields of high pressure extraction at pH 12 (28.13 %-33.95 %) were significantly higher than the yields at pH 2 (14.85 %-16.11 %) and pH 8 (8.75 %-9.65 %). The yield of HPP (500 MPa/10 min) assisted alkali extraction is more than 2 times of that of HPP assisted acid extraction. The RG-I structure ratio of HPP-alkali extraction pectic polysaccharide (74.51 %) was significantly higher than that of traditional pectin (41.83 %). The results showed that HPP assisted alkali is a potential pectic polysaccharide extraction technology.
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Affiliation(s)
- Zhiqiang Hou
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou, 315100, China.
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou, 315100, China
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114
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Assessing Green Methods for Pectin Extraction from Waste Orange Peels. Molecules 2021; 26:molecules26061766. [PMID: 33801127 PMCID: PMC8004147 DOI: 10.3390/molecules26061766] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 03/09/2021] [Accepted: 03/19/2021] [Indexed: 12/22/2022] Open
Abstract
In this work, we assess three different methods for the extraction of pectin from waste orange peels, using water as extracting solvent. “Hot-water”, Rapid Solid Liquid Dynamic (RSLD) and microwave-assisted extractions have been compared and evaluated in terms of amount and quality of extracted pectin, as well as embodied energy. This analysis provides useful guidelines for pectin production from food waste according to green procedures, enabling the identification of acidic “hot-water” as the most sustainable extraction route.
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115
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Hennessey-Ramos L, Murillo-Arango W, Vasco-Correa J, Paz Astudillo IC. Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks ( Theobroma cacao L.) Using Celluclast ® 1.5 L. Molecules 2021; 26:1473. [PMID: 33803082 PMCID: PMC7963153 DOI: 10.3390/molecules26051473] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 01/24/2021] [Accepted: 02/03/2021] [Indexed: 11/17/2022] Open
Abstract
Cocoa pod husks are a waste generated during the processing of cocoa beans. We aimed to explore the enzymatic extraction of pectin using cellulases. The extraction process was optimized using a central composite design (CCD) and analyzed by response surface methodology (RSM). The parameters optimized were feedstock concentration (%), enzyme dosage (µL/g), and time (h). Three dependent variables were studied: pectin yield (g/100 g dry husk) (R2 = 97.02), galacturonic acid content (g/100 g pectin) (R2 = 96.90), and galacturonic acid yield (g/100 g feedstock) (R2 = 95.35). The optimal parameters were 6.0% feedstock concentration, 40 µL g-1 of enzyme, and 18.54 h, conditions that produced experimentally a pectin yield of 10.20 g/100 g feedstock, 52.06 g galacturonic acid/100 g pectin, and a yield 5.31 g galacturonic acid/100 g feedstock. Using the chemical extraction method, a yield of 8.08 g pectin/100 g feedstock and a galacturonic acid content of 60.97 g/100 g pectin were obtained. Using assisted sonication, a pectin yield of 8.28 g/100 g feedstock and a galacturonic acid content of 42.77 g/100 g pectin were obtained. Enzymatically optimized pectin has rheological and physicochemical features typical of this biomaterial, which provides an interesting alternative for the valorization of cocoa husks.
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Affiliation(s)
- Licelander Hennessey-Ramos
- GIPRONUT, Departamento de Química, Facultad de Ciencias, Universidad del Tolima, Ibagué 730006, Colombia
- Área de Agroindustria, Servicio Nacional de Aprendizaje—SENA, km 5, vía El Espinal—Ibagué, Dindalito 733527, Colombia
| | - Walter Murillo-Arango
- GIPRONUT, Departamento de Química, Facultad de Ciencias, Universidad del Tolima, Ibagué 730006, Colombia
| | - Juliana Vasco-Correa
- Department of Agricultural and Biological Engineering, Penn State University, State College, PA 16802, USA;
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116
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Zhai H, Gunness P, Gidley MJ. Depletion and bridging flocculation of oil droplets in the presence of β-glucan, arabinoxylan and pectin polymers: Effects on lipolysis. Carbohydr Polym 2021; 255:117491. [PMID: 33436251 DOI: 10.1016/j.carbpol.2020.117491] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2020] [Revised: 11/23/2020] [Accepted: 12/05/2020] [Indexed: 11/25/2022]
Abstract
The aim of this study was to investigate the influence of food polysaccharides from different sources on microstructural and rheological properties, and in vitro lipolysis of oil-in-water emulsions of canola oil stabilised by whey protein isolate. The polysaccharides used were β-glucan (BG) from oat, arabinoxylan (AX) from wheat, and pectin (PTN) from apple. All polysaccharides added at 1 % w/v increased the viscosity of emulsions and promoted flocculation but with different mechanisms, BG and AX by depletion flocculation and PTN by bridging flocculation. Depletion flocculation was associated with an increase in viscosity of BG or AX-stabilised emulsions compared with BG/AX alone, whereas bridging flocculation with PTN caused a decrease in viscosity. All three polysaccharides reduced lipid digestion rate and extent, but the bridging flocculation induced by PTN had the greatest effect. This study has implications for better understanding the influence of carbohydrate polymers from cereals and fruits on lipid digestibility.
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Affiliation(s)
- Honglei Zhai
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, 4072, Australia; Children's Nutrition Research Center, Department of Pediatrics, Baylor College of Medicine, Houston, TX, 77030, USA
| | - Purnima Gunness
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, 4072, Australia
| | - Michael J Gidley
- ARC Centre of Excellence in Plant Cell Walls, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland, 4072, Australia.
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117
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118
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Production of Extracts Composed of Pectic Oligo/Polysaccharides and Polyphenolic Compounds from Cranberry Pomace by Microwave-Assisted Extraction Process. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02593-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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119
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Liu J, Wang T, Huang B, Zhuang Y, Hu Y, Fei P. Pectin modified with phenolic acids: Evaluation of their emulsification properties, antioxidation activities, and antibacterial activities. Int J Biol Macromol 2021; 174:485-493. [PMID: 33548307 DOI: 10.1016/j.ijbiomac.2021.01.190] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 01/16/2021] [Accepted: 01/28/2021] [Indexed: 01/06/2023]
Abstract
Three phenolic acids including p-hydroxybenzoic acid (PHBA), 3,4-dihydroxybenzoic acid, (DHBA), and gallic acid (GA) were grafted onto native pectin (Na-Pe) through enzymatic method. Ultraviolet-visible spectrometry, Fourier transform infrared spectroscopy, and 1H NMR analyses were used to explore the reaction mechanism. Results indicated that the p-hydroxyl of the phenolic acids reacted with the methoxycarbonyl of pectin through transesterification, and a covalent connection was formed. The phenolic acid contents of PHBA modified pectin (Ph-Pe), DHBA modified pectin (Dh-Pe), and GA modified pectin (Ga-Pe) were 20.18%, 18.87%, and 20.32%, respectively. After acylation with phenolic acids, the 1,1-diphenyl-2-picryl hydrazine clearance of pectin changed from 7.68% (Na-Pe) to 6.88% (Ph-Pe), 40.80% (Dh-Pe), and 90.30% (Ga-Pe), whereas its inhibition ratio of pectin increased from 3.11% (Na-Pe) to 35.02% (Ph-Pe), 66.36% (Dh-Pe), and 77.89% (Ga-Pe). Moreover, compared with Na-Pe, modified pectins exhibited better emulsification properties and stronger antibacterial activities against both Escherichia coli and Staphylococcus aureus.
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Affiliation(s)
- Jingna Liu
- Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China
| | - Tielong Wang
- Chinese Academy of Inspection and Quarantine, PR China
| | - Bingqin Huang
- Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China
| | - Yuanhong Zhuang
- Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China
| | - Yonghua Hu
- Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China
| | - Peng Fei
- Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China.
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120
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Anwar M, McConnell M, Bekhit AED. New freeze-thaw method for improved extraction of water-soluble non-starch polysaccharide from taro (Colocasia esculenta): Optimization and comprehensive characterization of physico-chemical and structural properties. Food Chem 2021; 349:129210. [PMID: 33582541 DOI: 10.1016/j.foodchem.2021.129210] [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: 10/17/2020] [Revised: 01/05/2021] [Accepted: 01/24/2021] [Indexed: 11/16/2022]
Abstract
This study investigated the effects of an improved extraction method that utilized freeze-thaw, termed improved conventional extraction (ICE), on the yield and properties of the water-soluble non-starch polysaccharide of taro (Tc-WS-NSP) and compared this method to the conventional extraction (CE) method. The freeze-thaw condition was optimized using response surface methodology (RSM) based on yield. The use of the ICE method resulted in a 227.8% increase in yield of Tc-WS-NSP compared to the CE method. The Tc-WS-NSP-ICE had higher purity, lighter color, larger particle size, and higherζ-potential than Tc-WS-NSP-CE. Both of the samples contain the sugar arabinose, galactose, glucose, and mannose and exhibited comparative FTIR, 1H, and 13C NMR spectra. The Tc-WS-NSP-ICE had a semi-crystalline structure resulting in higher thermal stability and had a higher consistency index than Tc-WS-NSP-CE. Overall, the use of the ICE method provided a simple, efficient, and green alternative to CE for the extraction of Tc-WS-NSP.
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Affiliation(s)
- Mylene Anwar
- Department of Food Science, University of Otago PO Box 56, Dunedin 9054, New Zealand; Department of Food Science, Central Mindanao University, University Town, Musuan 8714, Maramag, Bukidnon, Philippines.
| | - Michelle McConnell
- Department of Microbiology and Immunology, University of Otago PO Box 56, Dunedin 9054, New Zealand
| | - Alaa El-Din Bekhit
- Department of Food Science, University of Otago PO Box 56, Dunedin 9054, New Zealand.
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Comunian TA, Silva MP, Souza CJ. The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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122
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Guo Y, Li Y, Li Z, Yan W, Chen P, Yao S. Extraction assisted by far infrared radiation and hot air circulation with deep eutectic solvent for bioactive polysaccharides from Poria cocos (Schw.) wolf. GREEN CHEMISTRY 2021. [DOI: 10.1039/d1gc01773j] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
In this study, a new ternary choline chloride-deep eutectic solvent was used to efficiently extract bioactive polysaccharides from poria cocos assisted by the new tool of the far infrared radiation (FIR) together with hot air circulation (HAC).
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Affiliation(s)
- Yingying Guo
- School of Chemical Engineering, Sichuan University, Chengdu, 610065, China
| | - Yueshan Li
- State Key Laboratory of Biotherapy and Cancer Center, West China Hospital, Sichuan University, Chengdu, 610041, China
| | - Zicheng Li
- School of Chemical Engineering, Sichuan University, Chengdu, 610065, China
| | - Wentao Yan
- School of Chemical Engineering, Sichuan University, Chengdu, 610065, China
| | - Peng Chen
- School of Chemical Engineering, Sichuan University, Chengdu, 610065, China
| | - Shun Yao
- School of Chemical Engineering, Sichuan University, Chengdu, 610065, China
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123
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Kumar K, Srivastav S, Sharanagat VS. Ultrasound assisted extraction (UAE) of bioactive compounds from fruit and vegetable processing by-products: A review. ULTRASONICS SONOCHEMISTRY 2021; 70:105325. [PMID: 32920300 PMCID: PMC7786612 DOI: 10.1016/j.ultsonch.2020.105325] [Citation(s) in RCA: 292] [Impact Index Per Article: 97.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 07/24/2020] [Accepted: 08/27/2020] [Indexed: 05/08/2023]
Abstract
Growing fruit and vegetable processing industries generates a huge amount of by-products in the form of seed, skin, pomace, and rind containing a substantial quantity of bioactive compounds such as polysaccharides, polyphenols, carotenoids, and dietary fiber. These processing wastes are considered to be of negligible value compared to the processed fruit or vegetable due to lack of sustainable extraction technique. Conventional extraction has certain limitations in terms of time, energy, and solvent requirements. Ultrasound assisted extraction (UAE) can extract bioactive components in very less time, at low temperature, with lesser energy and solvent requirement. UAE as a non-thermal extraction technique is better equipped to retain the functionality of the bioactive compounds. However, the variables associated with UAE such as frequency, power, duty cycle, temperature, time, solvent type, liquid-solid ratio needs to be understood and optimized for each by-product. This article provides a review of mechanism, concept, factor affecting extraction of bioactive compounds with particular focus on fruit and vegetable by-products.
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Affiliation(s)
- Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Shivmurti Srivastav
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana, India.
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124
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Zdunek A, Pieczywek PM, Cybulska J. The primary, secondary, and structures of higher levels of pectin polysaccharides. Compr Rev Food Sci Food Saf 2020; 20:1101-1117. [PMID: 33331080 DOI: 10.1111/1541-4337.12689] [Citation(s) in RCA: 100] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/04/2020] [Accepted: 11/20/2020] [Indexed: 12/01/2022]
Abstract
Pectin is a heteropolysaccharide abundant in the cell wall of plants and is obtained mainly from fruit (citrus and apple), thus its properties are particularly prone to changes occurring during ripening process. Properties of pectin depend on the string-like structure (conformation, stiffness) of the molecules that determines their mutual interaction and with the surrounding environment. Therefore, in this review the primary, secondary, and structures of higher levels of pectin chains are discussed in relation to external factors including crosslinking mechanisms. The review shows that the primary structure of pectin is relatively well known, however, we still know little about the conformation and properties of the more realistic systems of higher orders involving side chains, functional groups, and complexes of pectin domains. In particular, there is lack of knowledge on the influence of postharvest changes and extraction method on the primary and secondary structure of pectin that would affect conformation in a given environment and assembly to higher structural levels. Exploring the above-mentioned issues will allow to improve our understanding of pectin functionality and will help to tailor new functionalities for the food industry based on natural but often biologically variable source. The review also demonstrates that atomic force microscopy is a very convenient and adequate tool for the evaluation of pectin conformation since it allows for the relatively straightforward stretching of the pectin molecule in order to measure the force-extension curve which is directly related to its stiffness or flexibility.
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Affiliation(s)
- Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, Lublin, 20-290, Poland
| | - Piotr M Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, Lublin, 20-290, Poland
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, ul. Doświadczalna 4, Lublin, 20-290, Poland
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Wang C, Cai WD, Yao J, Wu LX, Li L, Zhu J, Yan JK. Conjugation of ferulic acid onto pectin affected the physicochemical, functional and antioxidant properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5352-5362. [PMID: 32542712 DOI: 10.1002/jsfa.10583] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 06/03/2020] [Accepted: 06/15/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Pectin, as a functional ingredient, is best known as a gelling and thickening agent, stabilizer, and fat substitute in processed foods. The synthesis of pectin graft copolymers is considered one of the most fascinating ways to improve its physicochemical and functional properties. In this study, therefore, water-soluble pectin or ultrasound-treated pectins (UP30 and UP60) grafted with ferulic acid (FA) conjugates, pectin-g-FA, UP30-g-FA and UP60-g-FA, were synthesized via a free radical-mediated grafting procedure, and their physicochemical, structural, and functional characteristics were investigated. Moreover, 2,2-diphenyl-1-picryl-hydrazyl (DPPH)-radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC) assay and ferric-reducing ability of plasma (FRAP) assay were used to evaluate their antioxidant activities in vitro. RESULTS Results showed that FA was covalently grafted onto pectin or ultrasound-treated pectins, and the grafting ratios of pectin-g-FA, UP30-g-FA and UP60-g-FA were 65.43 ± 1.30, 82.55 ± 1.71 and 75.82 ± 0.89 mg FA/g, respectively. Although the molecular weights, apparent viscosities, and thermal stabilities of the three FA-grafted pectin conjugates decreased and their surface morphologies were different from those of native pectin and ultrasound-treated pectins, they possessed prominent DPPH-radical scavenging ability [half maximal inhibitory concentration (IC50 ) of 0.32 to 0.89 mg mL-1 ) and antioxidant capacity (TEAC of 100.02 to 153.42 μmol Trolox/g sample; FRAP: 166.41 to 270.27 μmol FeSO4 /g sample). Their antioxidant potentials were positively correlated with the grafting ratio. CONCLUSION This study provided a promising strategy for the functionalization of pectin, and the prepared FA-grafted pectin conjugates could be explored as functional ingredients that showed potential for applications in food and agriculture systems. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chun Wang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wu-Dan Cai
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jing Yao
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li-Xia Wu
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Jie Zhu
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
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126
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Co-optimization of pectin and polyphenols extraction from black mulberry pomace using an eco-friendly technique: Simultaneous recovery and characterization of products. Int J Biol Macromol 2020; 164:1025-1036. [DOI: 10.1016/j.ijbiomac.2020.07.107] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 06/07/2020] [Accepted: 07/10/2020] [Indexed: 11/20/2022]
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127
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Paz A, Karnaouri A, Templis CC, Papayannakos N, Topakas E. Valorization of exhausted olive pomace for the production of omega-3 fatty acids by Crypthecodinium cohnii. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 118:435-444. [PMID: 32971378 DOI: 10.1016/j.wasman.2020.09.011] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 09/03/2020] [Accepted: 09/03/2020] [Indexed: 06/11/2023]
Abstract
Exhausted olive pomace (EOP) represents a potential candidate side stream to be utilized in biotechnological processes. EOP composition includes significant amounts of extractives and pectin, which are both usually discarded and are not utilized in the valorization process of the raw material. In this study, organosolv technology was optimized to remove the extractives and pectin using a Central Composite Rotatable Design. Optimal pretreatment conditions were predicted to be at 97.95 °C for 23.18 min, upon addition of 50% (v/v) EtOH in H2O, with 0.5% (w/v) of H2SO4 as catalyst. The composition analysis of liquid fraction revealed a high content of total sugars (17.58 g/L), galacturonic acid (7.05 g/L) and phenolic compounds (2.97 g/L). The liquid fraction was utilized as a carbon source by the heterotrophic marine microalgae Crypthecodinium cohnii, where it was shown to promote lipid accumulation up to 38.5% wt. of cell biomass, even without any additional detoxification step. This study is the first report that shows the use of galacturonic acid as carbon source for the growth of C. cohnii, while underpinning the use of EOP as a promising substrate for the development of zero-waste bioprocesses.
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Affiliation(s)
- Alicia Paz
- Industrial Biotechnology & Biocatalysis Group, Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou Str., Zografou Campus, Athens 15780, Greece; Industrial Biotechnology and Environmental Engineering Group "BiotecnIA", Chemical Engineering Department, University of Vigo (Campus Ourense), As Lagoas s/n, 32004 Ourense, Galicia, Spain
| | - Anthi Karnaouri
- Industrial Biotechnology & Biocatalysis Group, Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou Str., Zografou Campus, Athens 15780, Greece
| | - Chrysovalantis C Templis
- Chemical Process Engineering Laboratory, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou Str., Zografou Campus, Athens 15780, Greece
| | - Nikolaos Papayannakos
- Chemical Process Engineering Laboratory, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou Str., Zografou Campus, Athens 15780, Greece
| | - Evangelos Topakas
- Industrial Biotechnology & Biocatalysis Group, Biotechnology Laboratory, School of Chemical Engineering, National Technical University of Athens, 5 Iroon Polytechniou Str., Zografou Campus, Athens 15780, Greece.
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128
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Composition, physicochemical properties, and anti-fatigue activity of water-soluble okra (Abelmoschus esculentus) stem pectins. Int J Biol Macromol 2020; 165:2630-2639. [DOI: 10.1016/j.ijbiomac.2020.10.167] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 10/20/2020] [Accepted: 10/21/2020] [Indexed: 12/25/2022]
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129
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Zhang G, Zheng C, Huang B, Fei P. Preparation of acylated pectin with gallic acid through enzymatic method and their emulsifying properties, antioxidation activities and antibacterial activities. Int J Biol Macromol 2020; 165:198-204. [DOI: 10.1016/j.ijbiomac.2020.09.195] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 02/05/2023]
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130
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Microwave-Assisted Extraction of Pectin from "Saba" Banana Peel Waste: Optimization, Characterization, and Rheology Study. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8879425. [PMID: 33299851 PMCID: PMC7707971 DOI: 10.1155/2020/8879425] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 11/04/2020] [Accepted: 11/13/2020] [Indexed: 11/17/2022]
Abstract
One way to valorize "Saba" banana peel waste is to extract high-value compounds, such as pectin, and use it for food applications. In this study, the parameters for the microwave-assisted extraction of pectin were screened and optimized using Response Surface Methodology. The pectin was purified and then subjected to characterization. Results showed that the optimum extraction conditions were 195°C, 8% solid-liquid ratio, and pH 3 hydrochloric acid (HCl), with predicted and actual yields of 12.8% and 14.2%, respectively. The subsequent purification method increased the purity of pectin by 300%. The pectin was found to be low-methoxy in nature and had an average particle size of 300 nm. The pectin application in whey protein isolate resulted in a shear-thinning fluid, with an improved viscosity compared to a control. When applied to a commercial orange juice, the in vitro digestion study showed that the fluid's viscosity was higher before and during the gastric and intestinal digestion at the low physiological shear rate.
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131
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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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132
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Emerging trends in pectin extraction and its anti-microbial functionalization using natural bioactives for application in food packaging. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.009] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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133
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Ghoshal G, Negi P. Isolation of pectin from kinnow peels and its characterization. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.09.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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134
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Nguyen TT, Rosello C, Bélanger R, Ratti C. Fate of Residual Pesticides in Fruit and Vegetable Waste (FVW) Processing. Foods 2020; 9:E1468. [PMID: 33076324 PMCID: PMC7602544 DOI: 10.3390/foods9101468] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/10/2020] [Accepted: 10/12/2020] [Indexed: 11/17/2022] Open
Abstract
Plants need to be protected against pests and diseases, so as to assure an adequate production, and therefore to contribute to food security. However, some of the used pesticides are harmful compounds, and thus the right balance between the need to increase food production with the need to ensure the safety of people, food and the environment must be struck. In particular, when dealing with fruit and vegetable wastes, their content in agrochemicals should be monitored, especially in peel and skins, and eventually minimized before or during further processing to separate or concentrate bioactive compounds from it. The general objective of this review is to investigate initial levels of pesticide residues and their potential reduction through further processing for some of the most contaminated fruit and vegetable wastes. Focus will be placed on extraction and drying processes being amid the main processing steps used in the recuperation of bioactive compounds from fruit and vegetable wastes.
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Affiliation(s)
- Tri Thanh Nguyen
- Soils and Agri-Food Engineering Dept, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada;
| | - Carmen Rosello
- Chemical Engineering Group, Chemistry Department, Universitat des Iles Balears, Palma, 07122 Mallorca, Spain;
- Soils and Agri-Food Engineering Dept, Université Laval, Quebec City, QC G1V 0A6, Canada
| | - Richard Bélanger
- Plant Science Dept, Université Laval, Quebec City, QC G1V 0A6, Canada;
| | - Cristina Ratti
- Soils and Agri-Food Engineering Dept, Institute of Nutrition and Functional Foods, Université Laval, Quebec City, QC G1V 0A6, Canada;
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135
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Abboud KY, Iacomini M, Simas FF, Cordeiro LM. High methoxyl pectin from the soluble dietary fiber of passion fruit peel forms weak gel without the requirement of sugar addition. Carbohydr Polym 2020; 246:116616. [DOI: 10.1016/j.carbpol.2020.116616] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 06/05/2020] [Accepted: 06/05/2020] [Indexed: 10/24/2022]
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136
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Mota J, Muro C, Illescas J, Hernández OA, Tecante A, Rivera E. Extraction and Characterization of Pectin from the Fruit Peel of
Opuntia robusta. ChemistrySelect 2020. [DOI: 10.1002/slct.202002181] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Jaquelinne Mota
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca Avenida Tecnológico S/N Ex-Rancho la Virgen, C.P. 52140 Toluca México
| | - Claudia Muro
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca Avenida Tecnológico S/N Ex-Rancho la Virgen, C.P. 52140 Toluca México
| | - Javier Illescas
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca Avenida Tecnológico S/N Ex-Rancho la Virgen, C.P. 52140 Toluca México
| | - Omar A. Hernández
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca Avenida Tecnológico S/N Ex-Rancho la Virgen, C.P. 52140 Toluca México
| | | | - Ernesto Rivera
- Universidad Nacional Autónoma de México Instituto de Investigaciones en Materiales Avenida Universidad #3000 Colonia UNAM. C.P. 04510 Delegación Coyoacán. CDMX México
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137
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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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138
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FREITAS CMP, SOUSA RCS, DIAS MMS, COIMBRA JSR. Extraction of Pectin from Passion Fruit Peel. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09254-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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139
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Nadar SS, Patil PD, Rohra NM. Magnetic nanobiocatalyst for extraction of bioactive ingredients: A novel approach. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.07.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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140
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Morais ES, Lopes AMDC, Freire MG, Freire CSR, Coutinho JAP, Silvestre AJD. Use of Ionic Liquids and Deep Eutectic Solvents in Polysaccharides Dissolution and Extraction Processes towards Sustainable Biomass Valorization. Molecules 2020; 25:E3652. [PMID: 32796649 PMCID: PMC7465760 DOI: 10.3390/molecules25163652] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Revised: 08/04/2020] [Accepted: 08/06/2020] [Indexed: 12/14/2022] Open
Abstract
A shift to a bioeconomy development model has been evolving, conducting the scientific community to investigate new ways of producing chemicals, materials and fuels from renewable resources, i.e., biomass. Specifically, technologies that provide high performance and maximal use of biomass feedstocks into commodities with reduced environmental impact have been highly pursued. A key example comprises the extraction and/or dissolution of polysaccharides, one of the most abundant fractions of biomass, which still need to be improved regarding these processes' efficiency and selectivity parameters. In this context, the use of alternative solvents and the application of less energy-intensive processes in the extraction of polysaccharides might play an important role to reach higher efficiency and sustainability in biomass valorization. This review debates the latest achievements in sustainable processes for the extraction of polysaccharides from a myriad of biomass resources, including lignocellulosic materials and food residues. Particularly, the ability of ionic liquids (ILs) and deep eutectic solvents (DESs) to dissolve and extract the most abundant polysaccharides from natural sources, namely cellulose, chitin, starch, hemicelluloses and pectins, is scrutinized and the efficiencies between solvents are compared. The interaction mechanisms between solvent and polysaccharide are described, paving the way for the design of selective extraction processes. A detailed discussion of the work developed for each polysaccharide as well as the innovation degree and the development stage of dissolution and extraction technologies is presented. Their advantages and disadvantages are also identified, and possible synergies by integrating microwave- and ultrasound-assisted extraction (MAE and UAE) or a combination of both (UMAE) are briefly described. Overall, this review provides key information towards the design of more efficient, selective and sustainable extraction and dissolution processes of polysaccharides from biomass.
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Affiliation(s)
| | | | | | | | | | - Armando J. D. Silvestre
- Department of Chemistry, CICECO—Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal; (E.S.M.); (A.M.d.C.L.); (M.G.F.); (C.S.R.F.); (J.A.P.C.)
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141
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Mao Y, Millett R, Lee CS, Yakubov G, Harding SE, Binner E. Investigating the influence of pectin content and structure on its functionality in bio-flocculant extracted from okra. Carbohydr Polym 2020; 241:116414. [DOI: 10.1016/j.carbpol.2020.116414] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2019] [Revised: 04/30/2020] [Accepted: 05/05/2020] [Indexed: 11/28/2022]
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142
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Obtainment and characterisation of pectin from sunflower heads purified by membrane separation techniques. Food Chem 2020; 318:126476. [DOI: 10.1016/j.foodchem.2020.126476] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2019] [Revised: 01/17/2020] [Accepted: 02/23/2020] [Indexed: 11/22/2022]
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143
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Ioannidou SM, Pateraki C, Ladakis D, Papapostolou H, Tsakona M, Vlysidis A, Kookos IK, Koutinas A. Sustainable production of bio-based chemicals and polymers via integrated biomass refining and bioprocessing in a circular bioeconomy context. BIORESOURCE TECHNOLOGY 2020; 307:123093. [PMID: 32247685 DOI: 10.1016/j.biortech.2020.123093] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 02/26/2020] [Accepted: 02/28/2020] [Indexed: 06/11/2023]
Abstract
The sustainable production of bio-based chemicals and polymers is highly dependent on the development of viable biorefinery concepts using crude renewable resources for the production of diversified products. Within this concept, this critical review presents the availability of fractionated co-products and fermentable sugars that could be derived from major industrial and food supply chain side streams in EU countries. Fermentable sugars could be used for the production of bio-based chemicals and polymers. The implementation of biorefinery concepts in industry should depend on the evaluation of process efficiency and sustainability including techno-economic, environmental and social impact assessment following circular bioeconomy principles. Relevant sustainability indicators and End-of-Life scenarios have been presented. A case study on the techno-economic evaluation of bio-based succinic acid production from the organic fraction of municipal solid waste has been presented focusing on the evaluation of process profitability and feedstock requirements.
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Affiliation(s)
- Sofia Maria Ioannidou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Chrysanthi Pateraki
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Dimitrios Ladakis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Harris Papapostolou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Maria Tsakona
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Anestis Vlysidis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
| | - Ioannis K Kookos
- Department of Chemical Engineering, University of Patras, 26504 Patras, Rio, Greece
| | - Apostolis Koutinas
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
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144
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Comparative study on the extraction of apigenin from parsley leaves (Petroselinum crispum L.) by ultrasonic and microwave methods. CHEMICAL PAPERS 2020. [DOI: 10.1007/s11696-020-01208-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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145
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Egg-box model-based gelation of alginate and pectin: A review. Carbohydr Polym 2020; 242:116389. [PMID: 32564839 DOI: 10.1016/j.carbpol.2020.116389] [Citation(s) in RCA: 284] [Impact Index Per Article: 71.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 04/24/2020] [Accepted: 04/24/2020] [Indexed: 01/08/2023]
Abstract
Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties. The gelation mechanisms of alginate and pectin, known as egg-box model, were believed to be basically the same, because their Ca-binding sites show a mirror symmetric conformation. However, studies have found that the formation and the structure of egg-box dimmers between alginate and pectin were different. Very few studies have reviewed those differences. Therefore, this study was proposed to first summarize the intrinsic and extrinsic factors that can influence the gelation of alginate and pectin. The differences in the effect of these factors on the gelation of alginate and pectin were then discussed. Meanwhile, the similarity and difference in their gelation mechanism was also summarized. The knowledge gained in this review would provide useful information for the practical applications of alginate and pectin.
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146
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Sun D, Chen X, Zhu C. Physicochemical properties and antioxidant activity of pectin from hawthorn wine pomace: A comparison of different extraction methods. Int J Biol Macromol 2020; 158:S0141-8130(20)33196-2. [PMID: 32437812 DOI: 10.1016/j.ijbiomac.2020.05.052] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Revised: 04/29/2020] [Accepted: 05/07/2020] [Indexed: 02/06/2023]
Abstract
In the paper, to enhance the value and utilization rate of hawthorn wine pomace waste, four kinds of pectin were gained from hawthorn wine pomace by hydrochloric acid method (HA-HP), citric acid method (CA-HP), cellulase method (E-HP) and microwave-assisted chelating agent method (MH-HP). The physical and chemical properties of extracted hawthorn pectin were analyzed, however, different extraction methods lead to different characteristics of extracted pectin samples. We found that the extracted hawthorn pectin was all low-methoxy pectin, and the highest extraction yield of 72.89% with high ash (9.20%) was obtained by the MH-HP method, while the galacturonic acid (Gal A) content was up to 72.24% after dealing with the CA-HP method which was the highest among the four samples, besides, the quality of gel formed by E-HP method was the best. What's more, the four extracted samples all reveled degrees of antioxidant activity with dose-dependent in vitro antioxidant, and it was CA-HP method had the best antioxidant activity, making this the first comprehensive research describing the extracting pectin from hawthorn wine pomace. This research also provides a base for industrial production of high-value products from low-cost raw materials.
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Affiliation(s)
- Dengyue Sun
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China; College of Bioengineering, Qilu University of Technology, Jinan 250100, China
| | - Xiaowen Chen
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Chuanhe Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
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147
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Wongkaew M, Sommano SR, Tangpao T, Rachtanapun P, Jantanasakulwong K. Mango Peel Pectin by Microwave-Assisted Extraction and its Use as Fat Replacement in Dried Chinese Sausage. Foods 2020; 9:foods9040450. [PMID: 32272742 PMCID: PMC7231197 DOI: 10.3390/foods9040450] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2020] [Revised: 04/02/2020] [Accepted: 04/03/2020] [Indexed: 01/30/2023] Open
Abstract
In this research, low-fat dried Chinese sausage was formulated with mango peel pectin (MPP; 0%, 5%, 10%, and 15% (w/w)) extracted by microwave assisted extraction (MAE). The extractable yield of pectin attained from peel of Nam Dok Mai variety was achieved at 13.85% using 700-watt power. The extracted MPP were of high equivalent weight (1485.78 mg/mol), degree esterification (77.19%) and methoxyl content (19.33%) with a structure of greater porosity as compared to that of the conventional method. Spectrum scans by Fourier transform infrared spectrophotometer (FT-IR) indicated that the extracted MPP gave similar wave number profiles as the commercial pectin. Quality attributes of the Chinese sausages were assessed and compared with the control formula (CTRL). At higher concentrations of MPP, the intensity of redness and yellowness in sausage increased. The texture profile of the sausage illustrated that only the hardness value was comparable with the CTRL, while springiness, cohesiveness, gumminess and chewiness were statistically lower (p < 0.05). Furthermore, the sensory evaluation by experienced panellists (n = 12) indicated that 5% MPP similarly represented overall acceptability with the CTRL. Consequently, MPP can be effectively incorporated in the formula at low level to replace fat in Chinese sausage, allowing colour improvement and production of a healthier option.
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Affiliation(s)
- Malaiporn Wongkaew
- Major of Biotechnology, Graduate School, Chiang Mai University, Chiang Mai 50200, Thailand;
- Programme of Food Production and Innovation, Faculty of Integrated of Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai 50300, Thailand
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (P.R.); (K.J.)
- Correspondence:
| | - Tibet Tangpao
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Pornchai Rachtanapun
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (P.R.); (K.J.)
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Kittisak Jantanasakulwong
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai 50200, Thailand; (P.R.); (K.J.)
- School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50200, Thailand
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148
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Optimisation of pectin production from dragon fruit peels waste: drying, extraction and characterisation studies. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-2415-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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149
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Abstract
Apple pomace is a major by-product obtained during apple juice processing. Several million metric tons of apple pomace are estimated to be generated worldwide every year. However, the recovery rate of this by-product is low. Pomace is commonly disposed and thrown away as a waste, which results in environmental problems and even public health hazards. As a by-product of the apple juice processing industries, pomace contains plenty of different varieties of nutritionally important compounds, such as carbohydrates, phenolic compounds, dietary fiber and minerals. These important compounds can be recovered from apple pomace, or there is even a possibility of using apple pomace in the food systems directly or after minimal processing. Therefore, apple pomace can be utilized in food products to improve their health benefits and commercial values. This review focuses on the current food applications and influence of apple pomace on the characteristics of various food products.
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150
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Dias IP, Barbieri SF, Fetzer DEL, Corazza ML, Silveira JLM. Effects of pressurized hot water extraction on the yield and chemical characterization of pectins from Campomanesia xanthocarpa Berg fruits. Int J Biol Macromol 2020; 146:431-443. [DOI: 10.1016/j.ijbiomac.2019.12.261] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 12/18/2019] [Accepted: 12/30/2019] [Indexed: 01/11/2023]
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