101
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High-methylated pectin from walnut processing wastes as a potential resource: Ultrasound assisted extraction and physicochemical, structural and functional analysis. Int J Biol Macromol 2020; 152:1274-1282. [DOI: 10.1016/j.ijbiomac.2019.10.224] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2019] [Revised: 10/07/2019] [Accepted: 10/24/2019] [Indexed: 01/09/2023]
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102
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Haghighatpanah N, Mirzaee H, Khodaiyan F, Kennedy JF, Aghakhani A, Hosseini SS, Jahanbin K. Optimization and characterization of pullulan produced by a newly identified strain of Aureobasidium pullulans. Int J Biol Macromol 2020; 152:305-313. [DOI: 10.1016/j.ijbiomac.2020.02.226] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2020] [Revised: 02/12/2020] [Accepted: 02/19/2020] [Indexed: 01/10/2023]
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103
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Jin Y, Yang N. Array-induced voltages assisted extraction of pectin from grapefruit (Citrus paradisi Macf.) peel and its characterization. Int J Biol Macromol 2020; 152:1205-1212. [DOI: 10.1016/j.ijbiomac.2019.10.215] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 09/15/2019] [Accepted: 10/24/2019] [Indexed: 01/16/2023]
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104
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Sucheta, Misra N, Yadav SK. Extraction of pectin from black carrot pomace using intermittent microwave, ultrasound and conventional heating: Kinetics, characterization and process economics. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105592] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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105
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Hosseini S, Parastouei K, Khodaiyan F. Simultaneous extraction optimization and characterization of pectin and phenolics from sour cherry pomace. Int J Biol Macromol 2020; 158:911-921. [PMID: 32360971 DOI: 10.1016/j.ijbiomac.2020.04.241] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 04/27/2020] [Accepted: 04/27/2020] [Indexed: 12/12/2022]
Abstract
In the present study, the effect of microwave-assisted extraction conditions on the simultaneous recovery of pectin and phenolic compounds from sour cherry pomace (SCP) was optimized. The results showed that maximum yield of pectin (14.65 ± 0.39%) and phenolic compounds (14.36 ± 0.29%) was obtained under microwave power of 800 W, irradiation time of 300 s, pH of 1.00 and LSR of 20 v/w. The resulting pectin under the mentioned conditions had the moisture, ash and protein content, and also total carbohydrates of ~8.32, ~3.73, ~1.41 and ~26.43%, respectively. Also, the obtained pectin with the molecular weight of 472.977 kDa and total phenol content of 91.54 ± 2.92 mg GAE/g pectin had a high purity (galacturonic acid content of ~72.86%) and suitable thermal stability (degradation temperature of 252.15 °C) and also could be classified as HMP (DE of 68.37 ± 2.78%). The FTIR, 1H NMR and XRD analysis indicated that the obtained sample was rich in esterified poly-galacturonic acid and had an amorphous structure. The phenolic compounds analysis showed that the SCP extract had a concentration-dependent antioxidant effect that was comparable with ascorbic acid and BHA at high concentrations.
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Affiliation(s)
- Saeid Hosseini
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Karim Parastouei
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran.
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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106
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Effects of simulated saliva-gastrointestinal digestion on the physicochemical properties and bioactivities of okra polysaccharides. Carbohydr Polym 2020; 238:116183. [PMID: 32299577 DOI: 10.1016/j.carbpol.2020.116183] [Citation(s) in RCA: 64] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 03/12/2020] [Accepted: 03/14/2020] [Indexed: 02/06/2023]
Abstract
This study was to investigate the effects of in vitro simulated saliva-gastrointestinal digestion on the physicochemical properties and bioactivities of okra polysaccharides (OPS). Results showed that the digestibilities of OPS were about 5.1%, 37.5%, and 41.3% after saliva digestion (SD), saliva-gastric digestion (SGD), and saliva-gastrointestinal digestion (SGID), respectively. The SGID significantly changed the physicochemical properties of OPS, such as total uronic acids, total flavonoids, monosaccharide composition, rheological properties, and molecular weights (Mw). Especially, Mw changes resulted in the breakdown of glycosidic bonds during SGD, and the degradation of OPS during SGID was mainly caused by disrupting aggregates. Furthermore, the bioactivities of OPS were also affected by SGID. After SGID, OPS still possessed strong antioxidant activities, binding capacities, and prebiotic activities, but the α-glucosidase inhibitory effect was obviously decreased. Overall, results can provide valuable and scientific support on the oral administration of OPS as functional foods and medicines in the future.
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107
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Picot-Allain MCN, Ramasawmy B, Emmambux MN. Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1733008] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Marie Carene Nancy Picot-Allain
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, Pretoria, South Africa
- Department of Agricultural Production and Systems, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Brinda Ramasawmy
- Department of Agricultural Production and Systems, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
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108
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Optimization of microwave-assisted extraction and structural characterization of pectin from sweet lemon peel. Int J Biol Macromol 2020; 147:1107-1115. [DOI: 10.1016/j.ijbiomac.2019.10.079] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 09/11/2019] [Accepted: 10/08/2019] [Indexed: 11/15/2022]
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109
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Hosseini SS, Khodaiyan F, E. Mousavi SM, Azimi SZ, Gharaghani M. Immobilization of pectinase on the glass bead using polyaldehyde kefiran as a new safe cross-linker and its effect on the activity and kinetic parameters. Food Chem 2020; 309:125777. [DOI: 10.1016/j.foodchem.2019.125777] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Revised: 09/05/2019] [Accepted: 10/21/2019] [Indexed: 12/19/2022]
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110
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Dranca F, Vargas M, Oroian M. Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105383] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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111
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Ke J, Jiang G, Shen G, Wu H, Liu Y, Zhang Z. Optimization, characterization and rheological behavior study of pectin extracted from chayote (Sechium edule) using ultrasound assisted method. Int J Biol Macromol 2020; 147:688-698. [DOI: 10.1016/j.ijbiomac.2020.01.055] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 01/02/2020] [Accepted: 01/06/2020] [Indexed: 01/28/2023]
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112
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Téllez-Morales JA, Hernández-Santo B, Rodríguez-Miranda J. Effect of ultrasound on the techno-functional properties of food components/ingredients: A review. ULTRASONICS SONOCHEMISTRY 2020; 61:104787. [PMID: 31669842 DOI: 10.1016/j.ultsonch.2019.104787] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2019] [Revised: 08/12/2019] [Accepted: 09/10/2019] [Indexed: 05/24/2023]
Abstract
Ultrasound (US) has been used in many food systems and model systems, such as starch, whey protein concentrates and soy, to modify their chemical and techno-functional properties. At present, the use of ultrasound has yielded diverse results, ranging from potentiating the technological and functional properties of various foods to different operating conditions. Similarly, the results that were obtained vary according to the ultrasonic equipment used and the power, frequency and times of sonication, as well as the characteristics of the food system used. However, not all results have been favourable because US can cause damage to the structure of some food components, such as starch, and affect the technological and functional properties of the food. In the literature, there is little research on the effect of sonication on fibre; this gap in the literature is worrisome because fibre is found in a wide variety of foods and provides health benefits. Such research would represent an opportunity for researchers to make use of this technology for the generation of knowledge and improve the techno-functional properties in fibre, which could benefit the human population and the food industry. In this review, we present current results obtained with US in different treatments affecting processes of strong importance in the food industry, emphasizing the effects in the different model systems.
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Affiliation(s)
- José A Téllez-Morales
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Victor Bravo Ahuja S/N., Col. 5 de Mayo, Tuxtepec, Oaxaca C.P. 68350, Mexico
| | - Betsabé Hernández-Santo
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Victor Bravo Ahuja S/N., Col. 5 de Mayo, Tuxtepec, Oaxaca C.P. 68350, Mexico
| | - Jesús Rodríguez-Miranda
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Victor Bravo Ahuja S/N., Col. 5 de Mayo, Tuxtepec, Oaxaca C.P. 68350, Mexico.
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113
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Cui J, Ren W, Zhao C, Gao W, Tian G, Bao Y, Lian Y, Zheng J. The structure–property relationships of acid- and alkali-extracted grapefruit peel pectins. Carbohydr Polym 2020; 229:115524. [DOI: 10.1016/j.carbpol.2019.115524] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 10/22/2019] [Accepted: 10/22/2019] [Indexed: 11/30/2022]
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114
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Khedmat L, Izadi A, Mofid V, Mojtahedi SY. Recent advances in extracting pectin by single and combined ultrasound techniques: A review of techno-functional and bioactive health-promoting aspects. Carbohydr Polym 2020; 229:115474. [DOI: 10.1016/j.carbpol.2019.115474] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 10/05/2019] [Accepted: 10/13/2019] [Indexed: 12/17/2022]
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115
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Zhang C, Zhu X, Zhang F, Yang X, Ni L, Zhang W, Liu Z, Zhang Y. Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105246] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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116
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Fu X, Belwal T, Cravotto G, Luo Z. Sono-physical and sono-chemical effects of ultrasound: Primary applications in extraction and freezing operations and influence on food components. ULTRASONICS SONOCHEMISTRY 2020; 60:104726. [PMID: 31541966 DOI: 10.1016/j.ultsonch.2019.104726] [Citation(s) in RCA: 129] [Impact Index Per Article: 32.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 08/03/2019] [Accepted: 08/04/2019] [Indexed: 05/18/2023]
Abstract
Ultrasound is an advanced non-thermal food-processing technology that has received increasing amounts of interest as an alternative to, or an adjuvant method for, conventional processing techniques. This review explores the sono-physical and sono-chemical effects of ultrasound on food processing as it reviews two typical food-processing applications that are predominantly driven by sono-physical effects, namely ultrasound-assisted extraction (UAE) and ultrasound-assisted freezing (UAF), and the components modifications to food matrices that can be triggered by sono-chemical effects. Efficiency enhancements and quality improvements in products (and extracts) using ultrasound are discussed in terms of mechanism and principles for a range of food-matrix categories, while efforts to improve existing ultrasound-assist patterns was also seen. Furthermore, the progress of experimental ultrasonic equipments for UAE and UAF as food-processing technologies, the core of the development in food-processing techniques is considered. Moreover, sono-chemical reactions that are usually overlooked, such as degradation, oxidation and other particular chemical modifications that occur in common food components under specific conditions, and the influence on bioactivity, which was also affected by food processing to varying degrees, are also summarised. Further trends as well as some challenges for, and limitations of, ultrasound technology for food processing, with UAE and UAF used as examples herein, are also taken into consideration and possible future recommendations were made.
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Affiliation(s)
- Xizhe Fu
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Tarun Belwal
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, via P. Giuria 9, 10125 Turin, Italy; Sechenov First Moscow State Medical University, 8 Trubetskaya ul, Moscow, Russia.
| | - Zisheng Luo
- Zhejiang University, College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, People's Republic of China.
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117
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Panwar D, Panesar PS, Chopra HK. Recent Trends on the Valorization Strategies for the Management of Citrus By-products. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1695834] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Divyani Panwar
- Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Parmjit S. Panesar
- Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Harish K. Chopra
- Department of Chemistry, Sant Longowal Institute of Engineering and Technology, Longowal, India
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118
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Shivamathi C, Moorthy IG, Kumar RV, Soosai MR, Maran JP, Kumar RS, Varalakshmi P. Optimization of ultrasound assisted extraction of pectin from custard apple peel: Potential and new source. Carbohydr Polym 2019; 225:115240. [DOI: 10.1016/j.carbpol.2019.115240] [Citation(s) in RCA: 50] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2019] [Revised: 07/21/2019] [Accepted: 08/22/2019] [Indexed: 11/29/2022]
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119
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Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.11.001] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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120
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Nuerxiati R, Abuduwaili A, Mutailifu P, Wubulikasimu A, Rustamova N, Jingxue C, Aisa HA, Yili A. Optimization of ultrasonic-assisted extraction, characterization and biological activities of polysaccharides from Orchis chusua D. Don (Salep). Int J Biol Macromol 2019; 141:431-443. [DOI: 10.1016/j.ijbiomac.2019.08.112] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2019] [Revised: 08/06/2019] [Accepted: 08/12/2019] [Indexed: 01/24/2023]
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121
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Kazemi M, Khodaiyan F, Hosseini SS, Najari Z. An integrated valorization of industrial waste of eggplant: Simultaneous recovery of pectin, phenolics and sequential production of pullulan. WASTE MANAGEMENT (NEW YORK, N.Y.) 2019; 100:101-111. [PMID: 31526957 DOI: 10.1016/j.wasman.2019.09.013] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2019] [Revised: 09/08/2019] [Accepted: 09/09/2019] [Indexed: 06/10/2023]
Abstract
Based on a bio-refinery concept, the valorization of eggplant peel wastes (EPW) in the production of multiple value-added products was aimed. The acid-free extraction process was applied in the simultaneous recovery of pectin and phenolic compounds. The extraction variables were optimized by response surface methodology using a Box-Behnken design and the maximum yield of pectin (26.1%) and phenolic compounds (20.2%) was obtained in the extraction temperature of 90 °C, time of 90 min and liquid/solid ratio of 40 mL/g. After recovery of pectin and phenolic compounds from EPW, the solid leftovers were enzymatic hydrolyzed and the hydrolysates were used as a carbon source in the microbial production of pullulan by Aureobasidium pullulans. The produced pectin and pullulan were characterized through the chemical and structural features. The results of FT-IR and H-NMR analysis approved the predominant presence of these two polysaccharides in the isolated samples. On the other hand, the antioxidant activity of the recovered phenolic compounds extract was evaluated by DPPH and ABTS radical scavenging activity and reducing power assay.
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Affiliation(s)
- Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Zahra Najari
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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122
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Kazemi M, Khodaiyan F, Labbafi M, Hosseini SS. Ultrasonic and heating extraction of pistachio by-product pectin: physicochemical, structural characterization and functional measurement. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00315-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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123
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Wu D, Zheng J, Mao G, Hu W, Ye X, Linhardt RJ, Chen S. Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health. Crit Rev Food Sci Nutr 2019; 60:2938-2960. [PMID: 31607142 DOI: 10.1080/10408398.2019.1672037] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Rhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units →2)-α-L-Rhap-(1→4)-α-D-GalpA-(1→ and neutral sugar side-chains mainly consisting of arabinose and galactose having variable types of linkages. However, since traditional pectin extraction methods damages the RG-I structure, the characteristics and health effects of RG-I remains unclear. Recently, many studies have focused on RG-I, which is often more active than the homogalacturonan (HG) portion of pectic polysaccharides. In food products, RG-I is common to fruits and vegetables and possesses many health benefits. This timely and comprehensive review describes the many different facets of RG-I, including its dietary sources, history, metabolism and potential functionalities, all of which have been compiled to establish a platform for taking full advantage of the functional value of RG-I pectin.
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Affiliation(s)
- Dongmei Wu
- 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, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Jiaqi Zheng
- 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, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Guizhu Mao
- 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, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Weiwei Hu
- 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, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, 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, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Robert J Linhardt
- Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York, USA
| | - 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, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
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124
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Guo R, Tian S, Li X, Wu X, Liu X, Li D, Liu Y, Ai L, Song Z, Wu Y. Pectic polysaccharides from purple passion fruit peel: A comprehensive study in macromolecular and conformational characterizations. Carbohydr Polym 2019; 229:115406. [PMID: 31826397 DOI: 10.1016/j.carbpol.2019.115406] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Revised: 09/16/2019] [Accepted: 09/29/2019] [Indexed: 12/28/2022]
Abstract
A polysaccharide (PFPP) from purple passion fruit peel was optimally extracted, with the highest yield (10.05%, w/w) obtained under 35 °C extraction temperature, 240 W ultrasonic power, 65:1 mL/g liquid-to-solid ratio, 0.6% (w/v) ammonium oxalate, 30 min extraction time and pH 2.0. According to composition analyses, pectic PFPP and its fractions (PFPP-10, -15 and -20) were revealed as linear homogalacturonans interrupted by rhamnogalacturonan I in different lengths and extensities, where low esterification degrees (35.35-39.66%) were indicated via FT-IR. Furthermore, based on macromolecular models, comprehensive analyses on macromolecular and conformational characterizations of PFPP fractions were conducted quantitatively through, e.g., shape factor (1.42-1.79), Mark-Houwink-Sakurada exponent (0.55-0.74), conformational power-law exponent (0.52-0.58), fractal dimension (1.72-1.94) and persistence length (6.73-13.47 nm). Therefore, different semi-flexible coil conformations were proposed schematically, where lower molecular-weight PFPP fractions were less flexible. This could provide a molecular basis for precise re-utilizations of PFPP in food and pharmaceutical industries.
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Affiliation(s)
- Rui Guo
- Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Sen Tian
- Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xujiao Li
- Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xuejiao Wu
- Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Xin Liu
- Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Deshun Li
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai 201403, China
| | - Yanfang Liu
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai 201403, China
| | - Lianzhong Ai
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China
| | - Zibo Song
- Yunnan Maoduoli Group Food Co., Ltd., Yuxi 653100, China
| | - Yan Wu
- Shanghai Engineering Research Center of Food Safety, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
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125
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Kazemi M, Khodaiyan F, Hosseini SS. Utilization of food processing wastes of eggplant as a high potential pectin source and characterization of extracted pectin. Food Chem 2019; 294:339-346. [DOI: 10.1016/j.foodchem.2019.05.063] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 04/22/2019] [Accepted: 05/07/2019] [Indexed: 11/28/2022]
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126
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Hamidi M, Kennedy JF, Khodaiyan F, Mousavi Z, Hosseini SS. Production optimization, characterization and gene expression of pullulan from a new strain of Aureobasidium pullulans. Int J Biol Macromol 2019; 138:725-735. [DOI: 10.1016/j.ijbiomac.2019.07.123] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 06/25/2019] [Accepted: 07/19/2019] [Indexed: 01/26/2023]
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127
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Cui J, Lian Y, Zhao C, Du H, Han Y, Gao W, Xiao H, Zheng J. Dietary Fibers from Fruits and Vegetables and Their Health Benefits via Modulation of Gut Microbiota. Compr Rev Food Sci Food Saf 2019; 18:1514-1532. [DOI: 10.1111/1541-4337.12489] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 06/13/2019] [Accepted: 07/10/2019] [Indexed: 02/06/2023]
Affiliation(s)
- Jiefen Cui
- Inst. of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing 100193 China
| | - Yunhe Lian
- Research and Development Dept.Chenguang Biotech Group Co., Ltd. Hebei 057250 China
| | - Chengying Zhao
- Inst. of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing 100193 China
| | - Hengjun Du
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Yanhui Han
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Wei Gao
- Research and Development Dept.Chenguang Biotech Group Co., Ltd. Hebei 057250 China
| | - Hang Xiao
- Dept. of Food ScienceUniv. of Massachusetts Amherst MA 01003 U.S.A
| | - Jinkai Zheng
- Inst. of Food Science and TechnologyChinese Academy of Agricultural Sciences Beijing 100193 China
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128
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Spherically shaped pectin-g-poly(amidoxime)-Fe complex: A promising innovative pathway to tailor a new material in high amidoxime functionalization for fluoride adsorption. Int J Biol Macromol 2019; 140:78-90. [PMID: 31415854 DOI: 10.1016/j.ijbiomac.2019.08.098] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 07/28/2019] [Accepted: 08/11/2019] [Indexed: 11/23/2022]
Abstract
Pectin was hydrolyzed and was processed in spherically-shaped structure through calcium crosslinker. The synthesized spherical-bead structure was surface functionalized by acrylonitrile grafting reaction, which extends the applications of pectin followed by derivatization with hydroxylamine. The matrix was further decorated with the iron metal to enhance the practical applicability in the aqueous system. The chemical structures were characterized via gravimetric analysis, FTIR, SEM-EDX, elemental analysis, XPS and XRD. The results supported the exceptional uniformity with the presence of substantial receptor amidoxime groups in morphology and elemental composition. The process of adsorption was concluded with good adsorption capacity with iron-impregnated-amidoxime. The presence of S2O32-, SO42-, and NO3- had an insignificant influence on fluoride uptake excluding Cl- and PO43- in a binary/mixture solutions. The adsorption data were excellently expressed by the Freundlich isotherm model (R2 > 0.998) which suggests that the surface of the ligand is multifunctional. The kinetic data was determined and pseudo-second-order rate equation showed well-fit (R2 > 0.998) to the presented data. The findings indicate that Fe-impregnated poly(amidoxime) is a cost-effective and eco-friendly promising adsorbent for fluoride removal even at trace level and a wide optimum pH range due to better aqueous dispersibility of pendent groups responsible for the sorption application.
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129
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Ultrasound-Assisted Extraction of Pectin from Malus domestica ‘Fălticeni’ Apple Pomace. Processes (Basel) 2019. [DOI: 10.3390/pr7080488] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022] Open
Abstract
The use of an ultrasonic treatment for the extraction of pectin from Malus domestica ‘Fălticeni’ apple pomace, its effects on extraction yield and galacturonic acid content, and degree of esterification of the extracted pectin were investigated. The optimization of the extraction process showed that the highest yield of 9.183% pectin, with a 98.127 g/100 g galacturonic acid content and 83.202% degree of esterification, was obtained at 100% amplitude, pH of 1.8, SLR of 1:10 g/mL, and 30 min. The pectin obtained in optimal extraction conditions was compared to commercial citrus and apple pectin in terms of chemical composition (determined by FT-IR), thermal behaviour (analyzed by differential scanning calorimetry), rheological properties, and morphological structure (analyzed by scanning electron microscopy). By comparison to commercial citrus and apple pectin samples, the FT-IR analysis of pectin extracted by ultrasound treatment confirmed the high degree of esterification and showed similarity to that of apple pectin (88.526%). It was found that the thermal behaviour of the pectin obtained by ultrasound-assisted extraction was influenced by the narrower distribution of molecular weights and the orderly molecular arrangement, while the rheological properties (high viscosity, G0, and G1) of this sample were influenced by the morphological structure and the galacturonic acid content. The correlation coefficient showed a strong positive relationship between viscosity and galacturonic acid content (r = 0.992**).
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130
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Polanco-Lugo E, Martínez-Castillo JI, Cuevas-Bernardino JC, González-Flores T, Valdez-Ojeda R, Pacheco N, Ayora-Talavera T. Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1600036] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Erik Polanco-Lugo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - José Isabel Martínez-Castillo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - Juan Carlos Cuevas-Bernardino
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - Tania González-Flores
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - Ruby Valdez-Ojeda
- Unidad de Energía Renovable, Centro de Investigación Científica de Yucatán A.C, Mérida, México
| | - Neith Pacheco
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - Teresa Ayora-Talavera
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
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131
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Kazemi M, Khodaiyan F, Hosseini SS. Eggplant peel as a high potential source of high methylated pectin: Ultrasonic extraction optimization and characterization. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.01.060] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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