151
|
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]
|
152
|
Liu Q, Huang H, Chen H, Lin J, Wang Q. Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds. Molecules 2019; 24:E4242. [PMID: 31766473 PMCID: PMC6930561 DOI: 10.3390/molecules24234242] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2019] [Revised: 11/11/2019] [Accepted: 11/14/2019] [Indexed: 01/19/2023] Open
Abstract
Nanoemulsions have attracted significant attention in food fields and can increase the functionality of the bioactive compounds contained within them. In this paper, the preparation methods, including low-energy and high-energy methods, were first reviewed. Second, the physical and chemical destabilization mechanisms of nanoemulsions, such as gravitational separation (creaming or sedimentation), flocculation, coalescence, Ostwald ripening, lipid oxidation and so on, were reviewed. Then, the impact of different stabilizers, including emulsifiers, weighting agents, texture modifiers (thickening agents and gelling agents), ripening inhibitors, antioxidants and chelating agents, on the physicochemical stability of nanoemulsions were discussed. Finally, the applications of nanoemulsions for the delivery of functional ingredients, including bioactive lipids, essential oil, flavor compounds, vitamins, phenolic compounds and carotenoids, were summarized. This review can provide some reference for the selection of preparation methods and stabilizers that will improve performance in nanoemulsion-based products and expand their usage.
Collapse
Affiliation(s)
- Qingqing Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - He Huang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Honghong Chen
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Junfan Lin
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
| | - Qin Wang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.L.)
- Department of Nutrition and Food Science, College of Agriculture and Natural Resources, University of Maryland, College Park, MD 20740, USA
| |
Collapse
|
153
|
Ultrasound-microwave assisted extraction of pectin from fig (Ficus carica L.) skin: Optimization, characterization and bioactivity. Carbohydr Polym 2019; 222:114992. [DOI: 10.1016/j.carbpol.2019.114992] [Citation(s) in RCA: 54] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2019] [Revised: 06/10/2019] [Accepted: 06/11/2019] [Indexed: 12/14/2022]
|
154
|
Li WJ, Fan ZG, Wu YY, Jiang ZG, Shi RC. Eco-friendly extraction and physicochemical properties of pectin from jackfruit peel waste with subcritical water. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5283-5292. [PMID: 30953352 DOI: 10.1002/jsfa.9729] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2018] [Revised: 04/02/2019] [Accepted: 04/03/2019] [Indexed: 05/06/2023]
Abstract
BACKGROUND Water is generally considered to be a safe and green solvent suitable for use in natural product extraction. In this study, an eco-friendly subcritical water method was used to extract pectin from waste jackfruit peel (JFP-S), which was compared with pectin obtained by the traditional citric acid method (JFP-C). RESULTS The extraction process was optimized using response surface methodology (RSM), and the optimum process parameters were as follows: extraction temperature 138 °C, extraction time 9.15 min, liquid / solid (L/S) ratio 17.03 mL g-1 . Under these conditions, the pectin yield was 149.6 g kg-1 (dry basis). Pectin obtained from the two extraction methods displayed a high degree of esterification and the monosaccharide composition was consistent. The galacturonic acid content of JFP-S and JFP-C was 52.27% and 56.99%, respectively. JFP-S had more hairy regions and side chains than JFP-C. The molecular weight of JFP-S was 113.3 kDa, which was significantly lower than that of JFP-C (174.3 kDa). Fourier-transform infrared spectroscopy (FTIR) indicated that two samples had similar pectin typical absorption peaks. According to differential scanning calorimetry (DSC), both JFP-S and JFP-C had relatively good thermal stability. JFP-S demonstrated lower apparent viscosity and elasticity than JFP-C. Meanwhile, the G' and G'' moduli of JFP-S were lower, which found expression in the gel textural characterization of the samples. CONCLUSION This work showed that the subcritical water method is an efficient, time-saving, and eco-friendly technology for the extraction of pectin from jackfruit peel compared with the traditional citric acid method. The physicochemical properties of pectin could be changed during subcritical water extraction. © 2019 Society of Chemical Industry.
Collapse
Affiliation(s)
- Wen-Jia Li
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Zhi-Guo Fan
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Ying-Ying Wu
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Zhi-Guo Jiang
- College of Food Science and Technology, Hainan University, Haikou, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou, China
| | - Rui-Cheng Shi
- College of Food Science and Technology, Hainan University, Haikou, China
| |
Collapse
|
155
|
Limsangouan N, Milasing N, Thongngam M, Khuwijitjaru P, Jittanit W. Physical and chemical properties, antioxidant capacity, and total phenolic content of xyloglucan component in tamarind (
Tamarindus indica
) seed extracted using subcritical water. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14146] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Nipat Limsangouan
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
- Department of Food processing and Preservation, Institute of Food Research and Product Development Kasetsart University Bangkok Thailand
| | - Neeranuch Milasing
- Department of Food processing and Preservation, Institute of Food Research and Product Development Kasetsart University Bangkok Thailand
- Department of Food Technology, Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | - Masubon Thongngam
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | - Pramote Khuwijitjaru
- Department of Food Technology, Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | - Weerachet Jittanit
- Department of Food Science and Technology, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| |
Collapse
|
156
|
Bioactive and functional compounds in apple pomace from juice and cider manufacturing: Potential use in dermal formulations. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.05.014] [Citation(s) in RCA: 71] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|
157
|
Rehman A, Ahmad T, Aadil RM, Spotti MJ, Bakry AM, Khan IM, Zhao L, Riaz T, Tong Q. Pectin polymers as wall materials for the nano-encapsulation of bioactive compounds. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.05.015] [Citation(s) in RCA: 113] [Impact Index Per Article: 22.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
158
|
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**).
Collapse
|
159
|
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
| |
Collapse
|
160
|
Mao Y, Lei R, Ryan J, Arrutia Rodriguez F, Rastall B, Chatzifragkou A, Winkworth-Smith C, Harding SE, Ibbett R, Binner E. Understanding the influence of processing conditions on the extraction of rhamnogalacturonan-I "hairy" pectin from sugar beet pulp. FOOD CHEMISTRY-X 2019; 2:100026. [PMID: 31423484 PMCID: PMC6690420 DOI: 10.1016/j.fochx.2019.100026] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 04/24/2019] [Accepted: 04/29/2019] [Indexed: 11/30/2022]
Abstract
Conventional and microwave-assisted extraction of “hairy” pectin from sugar beet. Determined effect of heating method, temperature, time & pH on yield & composition. No difference between microwave and conventional extraction under conditions tested. Strong alkaline is favoured in rhamnogalacturonan-I “hairy” pectin extraction. Hydrothermal water extraction can be an alternative to strong alkaline extraction.
Sugar beet pectin is rich in rhamnogalacturonan-I (RG-I) region, which is a potential source of prebiotics. RG-I pectin cannot be extracted the same way as commercial homogalacturan-rich pectin using hot acid. Therefore, this study has explored several alternative methods, including microwave-assisted extraction (MAE) and conventional-solvent extraction (CSE) at atmospheric pressure using different solvents, and microwave-assisted hydrothermal extraction (MAHE) under pressure using water. No conclusive differences in microwave and conventional heating were found with heating rate controlled. The optimum treatment times of both MAE and CSE at 90 °C atmospheric pressure and regardless of the solvents used were 120 min; however, MAHE at 130 °C under pressure can dramatically reduce the time to 10 min. Alcohol-insoluble solids (AIS) extracted using pH13 solvent by MAE had both the highest RG-I yield at 25.3% and purity at 260.2 mg/g AIS, followed by AIS extracts using water by MAHE with 7.5% and 166.7 mg/g AIS respectively.
Collapse
Affiliation(s)
- Yujie Mao
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
| | - Rui Lei
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
| | - John Ryan
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
| | - Fatima Arrutia Rodriguez
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
| | - Bob Rastall
- Department of Food and Nutritional Sciences, University of Reading, PO Box 226, 13 Whiteknights, Reading RG6 6AP, UK
| | - Afroditi Chatzifragkou
- Department of Food and Nutritional Sciences, University of Reading, PO Box 226, 13 Whiteknights, Reading RG6 6AP, UK
| | - Charles Winkworth-Smith
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
| | - Stephen E Harding
- National Centre for Macromolecular Hydrodynamics, School of Biosciences, University of Nottingham, Sutton Bonington LE12 5RD, UK
| | - Roger Ibbett
- School of Biosciences, University of Nottingham, Sutton Bonington LE12 5RD, UK
| | - Eleanor Binner
- Department of Chemical and Environmental Engineering, Faculty of Engineering, University of Nottingham, University Park, NG7 2RD, UK
| |
Collapse
|
161
|
Optimization of Pectin Enzymatic Extraction from Malus domestica 'Fălticeni' Apple Pomace with Celluclast 1.5L. Molecules 2019; 24:molecules24112158. [PMID: 31181702 PMCID: PMC6600438 DOI: 10.3390/molecules24112158] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 06/04/2019] [Accepted: 06/06/2019] [Indexed: 11/29/2022] Open
Abstract
Pectin was extracted from apple (Malus domestica ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 °C; time—12, 18, and 24 h. For each experiment, the extraction yield (R2 = 0.8905), the galacturonic acid content (R2 = 0.9866), and the degree of esterification (R2 = 0.9520) of pectin was determined. Response surface methodology (RSM) was implemented via a Box–Behnken design, to optimize pectin extraction. In the optimum extraction conditions (temperature of 48.3 °C, extraction time of 18 h 14 min, and enzyme dose of 42.5 µL/g of pomace), the design predicted a 6.76% yield with a galacturonic acid content of 97.46 g/100 g of pectin and a degree of esterification of 96.02%. FT-IR analysis of the pectin sample obtained in these conditions showed a chemical structure similar to that of commercial apple and citrus pectin.
Collapse
|
162
|
Mansoldo FRP, Neves Junior A, Cardoso VDS, Rosa MDSS, Vermelho AB. Evaluation of Kluyveromyces marxianus endo-polygalacturonase activity through ATR-FTIR. Analyst 2019; 144:4111-4120. [PMID: 31172988 DOI: 10.1039/c9an00265k] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
The endo-polygalacturonase enzyme (endoPG: EC 3.2.1.15) plays an important role in the fruit juice and wine industries, so the development of new tools for the quantitative and qualitative analysis of its enzymatic action is necessary. In this work, we report the development of a simple, fast and practical method that did not use any chemical reagent to identify and evaluate the action of the endoPG enzyme, produced by the yeast Kluyveromyces marxianus CCT3172, using attenuated total reflection Fourier-transform infrared (ATR-FTIR) spectroscopy combined with principal component analysis-linear discriminant analysis (PCA-LDA). This method evaluated the action of the endoPG enzyme on the polygalacturonic acid (PGA) substrate at 5 different times (0, 10, 15, 20 and 30 minutes), and at each time interval the samples were analyzed by ATR-FTIR. It was demonstrated that there was clear segregation between the samples that were and that were not subjected to the action of the endoPG enzyme, and it was also possible to distinguish the samples that were subjected to different incubation times with the enzyme. Through PCA-LDA it was possible to obtain wavelengths that are biomarkers for this enzymatic reaction and the observed changes as a function of hydrolysis duration were found to be in agreement with the breakdown of the glycosidic chain (1011 cm-1-CH-O- CH stretching) of PGA and release of oligosaccharides (1078 cm-1 C-OH elongation). The activity of the endoPG enzyme and the release of galacturonic acid were verified by the dinitrosalicylic acid (DNS) method in all samples. The efficacy of an automatic classifier using a principal component analysis-linear discriminant classifier (PCA-LDC) was evaluated to diagnose the action of the endoPG enzyme. The results showed an accuracy of 100% for the identification of the endoPG enzyme action and from 91.67% to 100% for classification according to the hydrolysis duration in which PGA was exposed to endoPG. The present study indicates that this methodology may be a new approach for the qualitative evaluation of the endoPG enzyme with the potential to be used in laboratories and industries.
Collapse
Affiliation(s)
- Felipe Raposo Passos Mansoldo
- BIOINOVAR - Biocatalysis, Bioproducts and Bioenergy, Paulo de Góes Institute of Microbiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, Brazil.
| | | | | | | | | |
Collapse
|
163
|
Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.005] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
|
164
|
Lu J, Li J, Jin R, Li S, Yi J, Huang J. Extraction and characterization of pectin from Premna microphylla Turcz leaves. Int J Biol Macromol 2019; 131:323-328. [DOI: 10.1016/j.ijbiomac.2019.03.056] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2018] [Revised: 03/07/2019] [Accepted: 03/07/2019] [Indexed: 01/19/2023]
|
165
|
Chen X, Qi Y, Zhu C, Wang Q. Effect of ultrasound on the properties and antioxidant activity of hawthorn pectin. Int J Biol Macromol 2019; 131:273-281. [DOI: 10.1016/j.ijbiomac.2019.03.077] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2018] [Revised: 02/02/2019] [Accepted: 03/11/2019] [Indexed: 10/27/2022]
|
166
|
Hua X, Ding P, Wang M, Chi K, Yang R, Cao Y. Emulsions prepared by ultrahigh methoxylated pectin through the phase inversion method. Int J Biol Macromol 2019; 128:167-175. [DOI: 10.1016/j.ijbiomac.2019.01.111] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2018] [Revised: 01/02/2019] [Accepted: 01/22/2019] [Indexed: 02/07/2023]
|
167
|
Wen L, Zhang Z, Sun DW, Sivagnanam SP, Tiwari BK. Combination of emerging technologies for the extraction of bioactive compounds. Crit Rev Food Sci Nutr 2019; 60:1826-1841. [DOI: 10.1080/10408398.2019.1602823] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Le Wen
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
| | - Zhihang Zhang
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Da-Wen Sun
- Food Refrigeration and Computerized Food Technology (FRCFT), School of Biosystems and Food Engineering, Agriculture & Food Science Centre, University College Dublin (UCD), National University of Ireland, Belfield, Dublin, Ireland
| | | | - Brijesh K. Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| |
Collapse
|
168
|
Muñoz-Almagro N, Valadez-Carmona L, Mendiola JA, Ibáñez E, Villamiel M. Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction. Carbohydr Polym 2019; 217:69-78. [PMID: 31079687 DOI: 10.1016/j.carbpol.2019.04.040] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 04/08/2019] [Accepted: 04/08/2019] [Indexed: 12/15/2022]
Abstract
Pectin was obtained with citric acid and subcritical water extraction from cacao pod husk with or without a previous step consisting of a supercritical fluid extraction of phenols. By subcritical conditions a higher yield (10.9%) was attained in a time 3-fold shorter than that obtained by conventional extraction (˜8%) and a greater effectiveness in the recovery of pectin with higher molecular weight (750 kDa) was also found. Regarding pectin structure, galacturonic acid and degree of methyl esterification content were similar (˜55 and ˜36%, respectively) in both methods. Moreover, pectin recovered by citric acid presented 2-fold higher amount of impurities as compared to subcritical water extraction. Hardly any effects of a previous supercritical treatment were observed in the structure and composition of pectin, indicating the efficiency of the integrated supercritical carbon dioxide and subcritical water extraction as green processes for the obtainment of phenol and pectin from cacao pod husk.
Collapse
Affiliation(s)
- Nerea Muñoz-Almagro
- Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Lourdes Valadez-Carmona
- Centro de Investigación en Ciencias Biológicas Aplicadas, Universidad Autónoma del Estado de México, Instituto Literario 100 Centro, C.P. 50000 Toluca, Estado de México, Mexico
| | - José A Mendiola
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Elena Ibáñez
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Mar Villamiel
- Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain.
| |
Collapse
|
169
|
Recyclable enzymatic recovery of pectin and punicalagin rich phenolics from waste pomegranate peels using magnetic nanobiocatalyst. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
170
|
Pi F, Liu Z, Guo X, Guo X, Meng H. Chicory root pulp pectin as an emulsifier as compared to sugar beet pectin. Part 1: Influence of structure, concentration, counterion concentration. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.061] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
171
|
Lu Z, Wang J, Gao R, Ye F, Zhao G. Sustainable valorisation of tomato pomace: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.02.020] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
172
|
Pancerz M, Ptaszek A, Sofińska K, Barbasz J, Szlachcic P, Kucharek M, Łukasiewicz M. Colligative and hydrodynamic properties of aqueous solutions of pectin from cornelian cherry and commercial apple pectin. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.060] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
173
|
Efficient extraction and characterization of pectin from orange peel by a combined surfactant and microwave assisted process. Food Chem 2019; 286:1-7. [PMID: 30827581 DOI: 10.1016/j.foodchem.2019.01.200] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 01/22/2019] [Accepted: 01/31/2019] [Indexed: 01/13/2023]
Abstract
Surfactant and microwave assisted extraction (S-MAE) was used for pectin extraction from orange peel. First, we optimized the conditions of microwave assisted extraction (MAE), e.g., irradiation time, liquid-to-solid ratio (LSR), and pH on pectin yield (PY), galacturonic acid (GA) content, and degree of esterification (DE) using a Box-Behnken design. Under optimal conditions (pH 1.2, 7.0 min, and 21.5 v/w LSR), we obtained a PY of 28.0 ± 0.5%, which was close to the predicted value (31.1%). Second, we analyzed the effect of surfactant on microwave extraction of pectin. Among the surfactants investigated, Tween-80 (8 g/L, w/v) increased PY by 17.0%. Compared with conventional solvent extraction, S-MAE is a novel and efficient method for pectin extraction, which generated a higher (p < 0.05) PY (32.8%), GA content (78.1%), DE (69.8%), and Mw (286.3 kDa).
Collapse
|
174
|
Acid extraction and physicochemical characterization of pectin from cubiu (Solanum sessiliflorum D.) fruit peel. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.06.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
|
175
|
LOCATELLI GABRIELOLIVO, FINKLER LEANDRO, FINKLER CHRISTINEL. Comparison of acid and enzymatic hydrolysis of pectin, as inexpensive source to cell growth of Cupriavidus necator. ACTA ACUST UNITED AC 2019; 91:e20180333. [DOI: 10.1590/0001-3765201920180333] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 07/24/2018] [Indexed: 11/22/2022]
|
176
|
Dranca F, Oroian M. Extraction, purification and characterization of pectin from alternative sources with potential technological applications. Food Res Int 2018; 113:327-350. [DOI: 10.1016/j.foodres.2018.06.065] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/25/2018] [Accepted: 06/28/2018] [Indexed: 12/31/2022]
|
177
|
Yahya NA, Attan N, Wahab RA. An overview of cosmeceutically relevant plant extracts and strategies for extraction of plant-based bioactive compounds. FOOD AND BIOPRODUCTS PROCESSING 2018. [DOI: 10.1016/j.fbp.2018.09.002] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
|
178
|
Talekar S, Patti AF, Vijayraghavan R, Arora A. An integrated green biorefinery approach towards simultaneous recovery of pectin and polyphenols coupled with bioethanol production from waste pomegranate peels. BIORESOURCE TECHNOLOGY 2018; 266:322-334. [PMID: 29982054 DOI: 10.1016/j.biortech.2018.06.072] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 06/21/2018] [Accepted: 06/22/2018] [Indexed: 06/08/2023]
Abstract
An integrated biorefinery, incorporating hydrothermal processing of waste pomegranate peels (WPP), was proposed for the acid and organic solvent-free simultaneous recovery of pectin and phenolics with bioethanol production. The hydrothermal treatment (HT) was optimized using Box-Behnken design and the maximum recovery of pectin (18.8-20.9%) and phenolics (10.6-11.8%) were obtained by hydrothermal treatment at 115 °C for 40 min with a liquid-solid ratio of 10. The WPP pectin was characterized by IR, 1H NMR, and TGA which showed close similarity to commercial pectin. Depending on WPP cultivar type the degree of esterification, galacturonic acid content and molecular weight of pectin were in the range of 68-74%, 71-72%, and 131,137-141,538 Da, respectively. The recovered phenolics contained 57-60% punicalagin. Enzyme digestibility of WPP improved using HT with 177 g glucose produced per kg dry mass which was fermented to obtain 80 g ethanol with 88% of theoretical yield.
Collapse
Affiliation(s)
- Sachin Talekar
- IITB-Monash Research Academy, Indian Institute of Technology Bombay, Powai, Mumbai 400076, India; Bioprocessing Laboratory, Centre for Technology Alternatives for Rural Areas (CTARA), Indian Institute of Technology Bombay, Powai, Mumbai 400076, India
| | - Antonio F Patti
- School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
| | - R Vijayraghavan
- School of Chemistry, Monash University, Wellington Road, Clayton, Victoria 3800, Australia
| | - Amit Arora
- Bioprocessing Laboratory, Centre for Technology Alternatives for Rural Areas (CTARA), Indian Institute of Technology Bombay, Powai, Mumbai 400076, India; IITB-Monash Research Academy, Indian Institute of Technology Bombay, Powai, Mumbai 400076, India.
| |
Collapse
|
179
|
Muñoz-Labrador A, Moreno R, Villamiel M, Montilla A. Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4866-4875. [PMID: 29570806 DOI: 10.1002/jsfa.9018] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 02/09/2018] [Accepted: 03/12/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Pectin is heteropolysaccharide found in cell walls originating mainly from by-products, as well as citrus peels, apple and sugar beet pulp, and presenting biological and techno-functional properties. In the present study, a general and structural characterisation of industrial citrus pectins was performed together with a study of impact of power ultrasound (US) on their rheological properties, with the aim of using them as edible coatings for fresh strawberries. RESULTS The results obtained indicated that pure pectin showed a methylesterification degree greater than 50% and galacturonic acid content > 65%, supporting its consideration as additive E-440; such conditions were not achieved in pectin with sugar addition. Furthermore, in the rheological study, pectin gels showed a non-Newtonian flow and pseudoplastic behaviour and presented different viscosity ranges depending on the preparation methods, including power US. Gels were used as edible coatings for fresh strawberries aiming to improve their quality during storage over a period of 5 days, controlling quality characteristics such as humidity loss, acidity and colour parameters (L*, a*, b*, C, h°, ΔE). CONCLUSION The results obtained demonstrate that US treatments give rise to pectin gels that can improve the quality of strawberries over their lifetime. © 2018 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ana Muñoz-Labrador
- Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
| | - Rodrigo Moreno
- Instituto de Cerámica y Vidrio ICV (CSIC), Universidad Autónoma de Madrid, Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM), Universidad Autónoma de Madrid, Madrid, Spain
| |
Collapse
|
180
|
Torkova AA, Lisitskaya KV, Filimonov IS, Glazunova OA, Kachalova GS, Golubev VN, Fedorova TV. Physicochemical and functional properties of Cucurbita maxima pumpkin pectin and commercial citrus and apple pectins: A comparative evaluation. PLoS One 2018; 13:e0204261. [PMID: 30235297 PMCID: PMC6147495 DOI: 10.1371/journal.pone.0204261] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 09/04/2018] [Indexed: 02/06/2023] Open
Abstract
The physicochemical characteristics and functional properties of pumpkin (Cucurbita maxima D. var. Cabello de Ángel) pectin obtained by cavitation facilitated extraction from pumpkin pulp have been evaluated and compared with commercial citrus and apple pectins. C. maxima pectin had an Mw value of 90 kDa and a high degree (72%) of esterification. The cytoprotective and antioxidant effects of citrus, apple and pumpkin pectin samples with different concentrations were studied in vitro in cell lines HT-29 (human colon adenocarcinoma) and MDCK1 (canine kidney epithelium). All pectin samples exhibited cytoprotective effect in HT-29 and MDCK1 cells after incubation with toxic concentrations of cadmium and mercury for 4 h. Pumpkin pectin increased the proliferation of cadmium-treated MDCK1 cells by 210%. The studied pectins also inhibited oxidative stress induced by 2,2'-azobis(2-methylpropionamidine) dihydrochloride (AAPH) in cell cultures, as determined by measuring the production of intracellular reactive species using dihydrochlorofluorescein diacetate (DCFH-DA). Pectin from pumpkin pomace had the highest (p < 0.05) protective effect against reactive oxygen species generation in MDCK1 cells induced by AAPH. Distinctive features of pumpkin pectin were highly branched RG-I regions, the presence of RG-II regions and the highest galacturonic acid content among the studied samples of pectins. This correlates with a considerable protective effect of C. maxima pectin against oxidative stress and cytotoxicity induced by heavy metal ions. Thus, C. maxima pectin can be considered as a source of new functional foods of agricultural origin.
Collapse
Affiliation(s)
- Anna A. Torkova
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
| | - Ksenia V. Lisitskaya
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
| | - Ivan S. Filimonov
- Federal State-Owned Unitary Enterprise «All-Russian Research Institute for Optical and Physical Measurements», Moscow, Russia
| | - Olga A. Glazunova
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
| | - Galina S. Kachalova
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
- Russian National Research Center “Kurchatov Institute”, Moscow, Russia
| | | | - Tatyana V. Fedorova
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
| |
Collapse
|
181
|
Ahmadi Gavlighi H, Tabarsa M, You S, Surayot U, Ghaderi-Ghahfarokhi M. Extraction, characterization and immunomodulatory property of pectic polysaccharide from pomegranate peels: Enzymatic vs conventional approach. Int J Biol Macromol 2018; 116:698-706. [DOI: 10.1016/j.ijbiomac.2018.05.083] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2018] [Revised: 05/06/2018] [Accepted: 05/14/2018] [Indexed: 01/26/2023]
|
182
|
Effect of emergent non-thermal extraction technologies on bioactive individual compounds profile from different plant materials. Food Res Int 2018; 115:177-190. [PMID: 30599930 DOI: 10.1016/j.foodres.2018.08.046] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 08/06/2018] [Accepted: 08/18/2018] [Indexed: 01/27/2023]
Abstract
Extraction is the first step for isolation and purification of interesting bioactive compounds, by mixing of the plant material with an adequate solvent. Those bioactive compounds are, usually, secondary metabolites, such as phenolic acids and flavonoids which are present in closed insoluble structures, making its extraction a challenge. There are many different traditional extraction methods, such as Soxhlet, heat reflux, and maceration. Nevertheless, due to several disadvantages, they are being replaced by new methods, using emergent technologies, such as high hydrostatic pressure, ultrasounds, pulsed electric fields, and supercritical fluids. The use of novel technologies allows enhancing mass transfer rates, increasing cell permeability as well as increasing secondary metabolite diffusion, leading to higher extraction yields, fewer impurities on the final extract, extractions at room temperature with thermo-sensitive structures preservation, use of different non-organic solvents, low energy consumption, short operation time, and have no significant or lower effect on the structure of bioactive compounds. This paper aims to review the effect of the main emergent extraction technologies (high hydrostatic pressure, pulsed electric fields, ultrasounds, and supercritical fluid assisted) on the individual profile of bioactive compounds from plant material.
Collapse
|
183
|
Hua X, Yang H, Din P, Chi K, Yang R. Rheological properties of deesterified pectin with different methoxylation degree. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.03.011] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
184
|
Yang X, Nisar T, Liang D, Hou Y, Sun L, Guo Y. Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.006] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
|
185
|
Enzyme assisted extraction of biomolecules as an approach to novel extraction technology: A review. Food Res Int 2018; 108:309-330. [DOI: 10.1016/j.foodres.2018.03.006] [Citation(s) in RCA: 208] [Impact Index Per Article: 34.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 02/28/2018] [Accepted: 03/04/2018] [Indexed: 12/21/2022]
|
186
|
Xu SY, Liu JP, Huang X, Du LP, Shi FL, Dong R, Huang XT, Zheng K, Liu Y, Cheong KL. Ultrasonic-microwave assisted extraction, characterization and biological activity of pectin from jackfruit peel. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.007] [Citation(s) in RCA: 63] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
187
|
Gharib-Bibalan S. High Value-added Products Recovery from Sugar Processing By-products and Residuals by Green Technologies: Opportunities, Challenges, and Prospects. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9174-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
|
188
|
Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal. Food Chem 2018; 241:127-134. [DOI: 10.1016/j.foodchem.2017.08.051] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 08/02/2017] [Accepted: 08/15/2017] [Indexed: 12/11/2022]
|
189
|
Erşan S, Güçlü Üstündağ Ö, Carle R, Schweiggert RM. Subcritical water extraction of phenolic and antioxidant constituents from pistachio (Pistacia vera L.) hulls. Food Chem 2018; 253:46-54. [PMID: 29502842 DOI: 10.1016/j.foodchem.2018.01.116] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 12/13/2017] [Accepted: 01/16/2018] [Indexed: 12/21/2022]
Abstract
Pistachio hulls, important by-products of pistachio processing, were extracted using an environmentally friendly process with subcritical water (SCW) at a pressure of 6.9 MPa in the range of 110 and 190 °C, and a flow rate of 4 ml/min. Detailed HPLC-DAD-ESI/MSn analyses allowed the identification of 49 phenolic compounds in the SCW extracts. Total gallotannin yields up to 33 g/kg were reached at 150-170 °C, where gallic acid (22.2 g/kg) and penta-O-galloyl-β-d-glucose (9.77 g/kg) levels were 13.2- and 10.6-fold higher than those in the aqueous methanol extracts. Flavonols were also effectively extracted at 110-150 °C (4.37-5.65 g/kg), while anacardic acid recovery was poor (1.13-2.77 g/kg). Accordingly, high amounts of anacardic acids (up to 50.7 g/kg) were retained in the extraction residue, revealing that SCW extraction allowed selective extraction of gallotannins and flavonols. Antioxidant capacities ranged from 0.68 to 1.20 mmol Trolox equivalents (TE)/g for SCW extracts increasing with temperature up 190 °C.
Collapse
Affiliation(s)
- Sevcan Erşan
- Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, D-70599 Stuttgart, Germany; Department of Food Engineering, Faculty of Engineering, Yeditepe University, 26 Ağustos Yerleşimi, Kayışdağı Cad., 34755 Istanbul, Turkey.
| | - Özlem Güçlü Üstündağ
- Department of Food Engineering, Faculty of Engineering, Yeditepe University, 26 Ağustos Yerleşimi, Kayışdağı Cad., 34755 Istanbul, Turkey.
| | - Reinhold Carle
- Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, D-70599 Stuttgart, Germany; Biological Science Department, King Abdulaziz University, P. O. Box 80257, Jeddah 21589, Saudi Arabia.
| | - Ralf M Schweiggert
- Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 25, D-70599 Stuttgart, Germany.
| |
Collapse
|
190
|
Keisandokht S, Haddad N, Gariepy Y, Orsat V. Screening the microwave-assisted extraction of hydrocolloids from Ocimum basilicum L. seeds as a novel extraction technique compared with conventional heating-stirring extraction. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.07.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
191
|
Ciriminna R, Fidalgo A, Delisi R, Tamburino A, Carnaroglio D, Cravotto G, Ilharco LM, Pagliaro M. Controlling the Degree of Esterification of Citrus Pectin for Demanding Applications by Selection of the Source. ACS OMEGA 2017; 2:7991-7995. [PMID: 30023570 PMCID: PMC6044687 DOI: 10.1021/acsomega.7b01109] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Accepted: 11/03/2017] [Indexed: 05/15/2023]
Abstract
Analyzed by a quantitative method based on diffuse reflectance infrared Fourier transform spectroscopy, pectins extracted from different regions (outer skin, peel, and waste) of citrus fruits (red orange, lemon, and grapefruit) via microwave-assisted hydrodiffusion show significant variations. All polymers obtained are low-methoxyl pectins, with high contents in galacturonic acid regions. The degree of esterification (DE) of pectin extracted from different regions increases in the order waste < peel < outer skin for red orange, inverting for lemon. Thus, the pectins with the lowest DE are those extracted from red orange waste and lemon outer skin (∼25%). These findings open the route to nutraceutical- and pharmaceutical-grade pectins from citrus, in which the source fruit and its regions may be chosen, according to the desired DE.
Collapse
Affiliation(s)
- Rosaria Ciriminna
- Istituto
per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy
| | - Alexandra Fidalgo
- Centro
de Química-Física Molecular and IN-Institute of Nanoscience
and Nanotechnology, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal
| | - Riccardo Delisi
- Istituto
per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy
| | - Alfredo Tamburino
- Dipartimento
Agricoltura, Legambiente Sicilia, via Tripoli 3, 90138 Palermo, Italy
| | - Diego Carnaroglio
- Dipartimento
di Scienza e Tecnologia del Farmaco and Centre for Nanostructured
Interfaces and Surfaces, Università
degli Studi di Torino, via P. Giuria 9, 10125 Torino, Italy
- Milestone, via Fabenefratelli, 1-5, 24010 Sorisole, Bergamo, Italy
| | - Giancarlo Cravotto
- Dipartimento
di Scienza e Tecnologia del Farmaco and Centre for Nanostructured
Interfaces and Surfaces, Università
degli Studi di Torino, via P. Giuria 9, 10125 Torino, Italy
| | - Laura M. Ilharco
- Centro
de Química-Física Molecular and IN-Institute of Nanoscience
and Nanotechnology, Instituto Superior Técnico, Universidade de Lisboa, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal
- E-mail: (L.M.I.)
| | - Mario Pagliaro
- Istituto
per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy
- E-mail: (M.P.)
| |
Collapse
|
192
|
Weikert T, Niehues A, Cord-Landwehr S, Hellmann MJ, Moerschbacher BM. Reassessment of chitosanase substrate specificities and classification. Nat Commun 2017; 8:1698. [PMID: 29167423 PMCID: PMC5700058 DOI: 10.1038/s41467-017-01667-1] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2017] [Accepted: 10/05/2017] [Indexed: 01/09/2023] Open
Abstract
Chitosanases can be used to produce partially acetylated chitosan oligosaccharides (paCOS) for different applications, provided they are thoroughly characterized. However, recent studies indicate that the established classification system for chitosanases is too simplistic. Here, we apply a highly sensitive method for quantitatively sequencing paCOS to reassess the substrate specificities of the best-characterized class I–III chitosanases. The enzymes’ abilities to cleave bonds at GlcNAc residues positioned at subsite (−1) or (+1), on which the classification system is based, vary especially when the substrates have different fractions of acetylation (FA). Conflicts with the recent classification are observed at higher FA, which were not investigated in prior specificity determinations. Initial analyses of pectin-degrading enzymes reveal that classifications of other polysaccharide-degrading enzymes should also be critically reassessed. Based on our results, we tentatively suggest a chitosanase classification system which is based on specificities and preferences of subsites (−2) to (+2). Chitosanases are classified according to their specificity in cleaving bonds at GlcNAc residues but the current system may be too simplistic. Here, the authors use quantitative mass spectrometry to revisit chitosanase specificity and propose additional determinants for their classification.
Collapse
Affiliation(s)
- Tobias Weikert
- Institute for Biology and Biotechnology of Plants, University of Münster, Schlossplatz 8, 48143, Münster, Germany
| | - Anna Niehues
- Institute for Biology and Biotechnology of Plants, University of Münster, Schlossplatz 8, 48143, Münster, Germany
| | - Stefan Cord-Landwehr
- Institute for Biology and Biotechnology of Plants, University of Münster, Schlossplatz 8, 48143, Münster, Germany
| | - Margareta J Hellmann
- Institute for Biology and Biotechnology of Plants, University of Münster, Schlossplatz 8, 48143, Münster, Germany
| | - Bruno M Moerschbacher
- Institute for Biology and Biotechnology of Plants, University of Münster, Schlossplatz 8, 48143, Münster, Germany.
| |
Collapse
|
193
|
Bayar N, Bouallegue T, Achour M, Kriaa M, Bougatef A, Kammoun R. Ultrasonic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal: Optimization of experimental conditions and evaluation of chemical and functional properties. Food Chem 2017; 235:275-282. [DOI: 10.1016/j.foodchem.2017.05.029] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2017] [Revised: 05/02/2017] [Accepted: 05/04/2017] [Indexed: 11/29/2022]
|
194
|
Wang W, Wu X, Chantapakul T, Wang D, Zhang S, Ma X, Ding T, Ye X, Liu D. Acoustic cavitation assisted extraction of pectin from waste grapefruit peels: A green two-stage approach and its general mechanism. Food Res Int 2017; 102:101-110. [PMID: 29195928 DOI: 10.1016/j.foodres.2017.09.087] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Revised: 09/26/2017] [Accepted: 09/27/2017] [Indexed: 11/19/2022]
Abstract
In the present study, acoustic cavitation assisted extraction (ACAE) which is a green approach was used for two-stage extraction of pectin from waste grapefruit peels regarding the specific two stages and different peel particle sizes. The yields, physicochemical properties and structure prediction of pectin from different peel particle sizes and different stages by two methods were compared. Highest pectin yield of 23.49% was achieved at the peel size of 0.9mm and was slightly higher than the yield of 23.44% at finer particle size. ACAE achieved four times higher yield compared with conventional heating method (CHE) at the second stage. ACAE pectin which had lower molecular weight and degree of methoxylation was richer in rhamnogalacturonan-I (RG-I) region with long side chains compared with CHE pectin from chemical and FT-IR analysis. Based on the results, a potential general mechanism for ACAE of plant cell wall viscous polysaccharides was discussed in terms of the effects of cavitation on the swelling index and morphological study of residue to reveal the "barrier effect" during the process. Furthermore, the energy consumption for ACAE was significantly lower than the conventional method, indicating its promising application in industrial scale.
Collapse
Affiliation(s)
- Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Xingzhu Wu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA
| | - Thunthacha Chantapakul
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Danli Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Song Zhang
- School of Life Sciences, Yantai University, Yantai 264000, China
| | - Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
| |
Collapse
|
195
|
Ekezie FGC, Sun DW, Cheng JH. Acceleration of microwave-assisted extraction processes of food components by integrating technologies and applying emerging solvents: A review of latest developments. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.06.006] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
|
196
|
Perussello CA, Zhang Z, Marzocchella A, Tiwari BK. Valorization of Apple Pomace by Extraction of Valuable Compounds. Compr Rev Food Sci Food Saf 2017; 16:776-796. [PMID: 33371603 DOI: 10.1111/1541-4337.12290] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 06/09/2017] [Accepted: 06/15/2017] [Indexed: 12/25/2022]
Abstract
Apple pomace is a promising source of carbohydrates, proteins, amino acids, fatty acids, phenolic compounds, vitamins, and other compounds with a vast range of food applications. This review focuses on the valorization of apple pomace towards the recovery of the main compounds, namely pectin and polyphenols. Applications, advantages, and drawbacks of conventional extraction (acidic medium under high temperatures) compared with novel extraction technologies are presented. The comparison is based on an extensive literature review of research on extraction of valuable compounds from plant matrixes, particularly apple pomace. Novel extraction techniques involving enzymes, electric field, ultrasound, microwave heating, pressurized liquid, and super/subcritical fluid are also discussed. These techniques offer several advantages, including shorter extraction time, increased yield, reduction-or suppression-of solvents, and minimization of the environmental impact. This paper may help researchers and food industry professionals on the scaling-up and optimization of eco-friendly extractions of pectin and phenolic compounds.
Collapse
Affiliation(s)
- Camila A Perussello
- Dept. of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Zhihang Zhang
- Dept. of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Antonio Marzocchella
- Dept. of Chemical Engineering, Materials and Industrial Production, Univ. of Napoli Federico II, Piazzale V. Tecchio 80, 80125, Napoli, Italy
| | - Brijesh K Tiwari
- Dept. of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| |
Collapse
|
197
|
Gerschenson LN. The production of galacturonic acid enriched fractions and their functionality. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
|
198
|
Putnik P, Bursać Kovačević D, Režek Jambrak A, Barba FJ, Cravotto G, Binello A, Lorenzo JM, Shpigelman A. Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review. Molecules 2017; 22:E680. [PMID: 28448474 PMCID: PMC6154587 DOI: 10.3390/molecules22050680] [Citation(s) in RCA: 149] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2017] [Revised: 04/18/2017] [Accepted: 04/19/2017] [Indexed: 01/11/2023] Open
Abstract
Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential oils. While some of those wastes are currently valorised by various technologies (yet most are discarded or used for feed), effective, non-toxic and profitable extraction strategies could further significantly promote the valorisation and provide both increased profits and high quality bioactives. The present review will describe and summarize the latest works concerning novel and greener methods for valorisation of citrus by-products. The outcomes and effectiveness of those technologies such as microwaves, ultrasound, pulsed electric fields and high pressure is compared both to conventional valorisation technologies and between the novel technologies themselves in order to highlight the advantages and potential scalability of these so-called "enabling technologies". In many cases the reported novel technologies can enable a valorisation extraction process that is "greener" compared to the conventional technique due to a lower energy consumption and reduced utilization of toxic solvents.
Collapse
Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain.
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, Turin 10125, Italy.
| | - Arianna Binello
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, Turin 10125, Italy.
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, c/Galicia, 4, San Ciprián de Viñas, 32900 Ourense, Spain.
| | - Avi Shpigelman
- Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
| |
Collapse
|
199
|
Chen Q, Liu D, Wu C, Xu A, Xia W, Wang Z, Wen F, Yu D. Influence of a facile pretreatment process on lipid extraction from Nannochloropsis sp. through an enzymatic hydrolysis reaction. RSC Adv 2017. [DOI: 10.1039/c7ra11483d] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
A wall-breaking technology for algal cell composed of swelling by weak alkali and decomposition by enzyme was developed.
Collapse
Affiliation(s)
- Qingtai Chen
- State Key Laboratory of Heavy Oil Processing
- College of Chemical Engineering
- China University of Petroleum
- Qingdao
- China
| | - Dong Liu
- State Key Laboratory of Heavy Oil Processing
- College of Chemical Engineering
- China University of Petroleum
- Qingdao
- China
| | - Chongchong Wu
- Department of Chemical and Petroleum Engineering
- University of Calgary
- Calgary
- Canada
| | - Airong Xu
- School of Chemical Engineering and Pharmaceutics
- Henan University of Science and Technology
- Luoyang
- China
| | - Wei Xia
- State Key Laboratory of Heavy Oil Processing
- College of Chemical Engineering
- China University of Petroleum
- Qingdao
- China
| | - Zhaowen Wang
- Dongying Environmental Protection Bureau
- Dongying
- China
| | - Fushan Wen
- College of Science
- China University of Petroleum
- Qingdao
- China
| | - Daoyong Yu
- State Key Laboratory of Heavy Oil Processing
- College of Chemical Engineering
- China University of Petroleum
- Qingdao
- China
| |
Collapse
|