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Anoraga SB, Shamsudin R, Hamzah MH, Sharif S, Saputro AD, Basri MSM. Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology. Food Chem 2024; 459:140355. [PMID: 38986202 DOI: 10.1016/j.foodchem.2024.140355] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 06/09/2024] [Accepted: 07/03/2024] [Indexed: 07/12/2024]
Abstract
This study optimized subcritical water extraction (SWE) conditions to maximize pectin yield from cocoa pod husk (CPH) and compared the characteristics of CPH pectin extracted through SWE with those of CPH pectin obtained through conventional extraction (CE) with citric acid. The Box-Behnken experimental design was employed to optimize SWE and examine the influence of process parameters, including temperature (100 °C-120 °C), extraction time (10-30 min), and solid:liquid ratio (SLR) (1:30-2:30 g/mL), on pectin yield. The maximum pectin yield of 6.58% was obtained under the optimal extraction conditions of 120 °C for 10 min with 1:15 g/mL SLR and closely corresponded with the predicted value of 7.29%. Compared with CE, SWE generated a higher yield and resulted in a higher degree of esterification, methoxyl content, and anhydrouronic acid value but a lower equivalent weight. The extracted pectin was pure, had low-methoxyl content, and similar melting and degradation temperatures.
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Affiliation(s)
- Satria Bhirawa Anoraga
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.; Department of Bioresources Technology and Veterinary, Vocational College, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
| | - Rosnah Shamsudin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.; Institute of Plantations Studies, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
| | - Muhammad Hazwan Hamzah
- SMART Farming Technology Research Centre, Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Suzannah Sharif
- Cocoa Innovation and Technology Centre, Malaysian Cocoa Board, Lot 12621, Nilai Industrial Area, Nilai 71800, Negeri Sembilan, Malaysia
| | - Arifin Dwi Saputro
- Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
| | - Mohd Salahuddin Mohd Basri
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.; Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
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2
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Ahsan M, Ashraf H, Iahtisham-Ul-Haq, Liaquat A, Nayik GA, Ramniwas S, Alfarraj S, Ansari MJ, Gere A. Exploring pectin from ripe and unripe Banana Peel: A novel functional fat replacers in muffins. Food Chem X 2024; 23:101539. [PMID: 38974193 PMCID: PMC11225664 DOI: 10.1016/j.fochx.2024.101539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Revised: 05/30/2024] [Accepted: 06/05/2024] [Indexed: 07/09/2024] Open
Abstract
The study addresses global fruit waste concerns in the food industry by extracting pectin from both ripe and unripe banana peels at varying pH levels and time intervals using hydrochloric acid. The best results were observed for unripe banana peel pectin at pH 1.5 and 250 min exhibiting a yield of 16.46% and favorable characteristics. In muffin development, seven treatments (M0, M1, M2, M3, M4, M5 and M6) are prepared and analyzed for morphology, nutritional content, and sensory parameters. The M4 treatment, utilizing pectin from unripe banana peel at pH 1.5 and 250 min, displays superior qualities with reduced peroxide value, free fatty acids, percent moisture loss, and hardness. Sensory evaluations indicate high acceptability due to lower fat content. In conclusion, the extraction of pectin from unripe banana peels proves promising as a fat replacer in bakery items, maintaining muffin quality while addressing fruit waste challenges in the food industry.
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Affiliation(s)
- Mehak Ahsan
- Department of Food Science and Technology, Jinnah University for Women, Karachi, Pakistan
| | - Humaira Ashraf
- Department of Food Science and Technology, Jinnah University for Women, Karachi, Pakistan
| | - Iahtisham-Ul-Haq
- Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Punjab, Pakistan
| | - Anum Liaquat
- Department of Food Science and Technology, Jinnah University for Women, Karachi, Pakistan
| | - Gulzar Ahmad Nayik
- Department of Food Science & Technology, Government Degree College Shopian, 192303, Jammu and Kashmir, India
| | - Seema Ramniwas
- University Centre for Research and Development, Chandigarh University Gharuan, Mohali, Punjab, India
| | - Saleh Alfarraj
- Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Mohammad Javed Ansari
- Department of Botany, Hindu College Moradabad (Mahatma Jyotiba Phule Rohilkhand University Bareilly) -, India 244001
| | - Attila Gere
- Hungarian University of Agriculture and Life Sciences, Institute of Food Science and Technology Department of Postharvest, Supply Chain, Commerce and Sensory Science, H-1118, Budapest, Villányi út, 29-43, Hungary
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3
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He HJ, da Silva Ferreira MV, Wu Q, Karami H, Kamruzzaman M. Portable and miniature sensors in supply chain for food authentication: a review. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 39066550 DOI: 10.1080/10408398.2024.2380837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/28/2024]
Abstract
Food fraud, a pervasive issue in the global food industry, poses significant challenges to consumer health, trust, and economic stability, costing an estimated $10-15 billion annually. Therefore, there is a rising demand for developing portable and miniature sensors that facilitate food authentication throughout the supply chain. This review explores the recent advancements and applications of portable and miniature sensors, including portable/miniature near-infrared (NIR) spectroscopy, e-nose and colorimetric sensors based on nanozyme for food authentication within the supply chain. After briefly presenting the architecture and mechanism, this review discusses the application of these portable and miniature sensors in food authentication, addressing the challenges and opportunities in integrating and deploying these sensors to ensure authenticity. This review reveals the enhanced utility of portable/miniature NIR spectroscopy, e-nose, and nanozyme-based colorimetric sensors in ensuring food authenticity and enabling informed decision-making throughout the food supply chain.
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Affiliation(s)
- Hong-Ju He
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
| | | | - Qianyi Wu
- Department of Agriculture and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, IL, USA
| | - Hamed Karami
- Department of Petroleum Engineering, Collage of Engineering, Knowledge University, Erbil, Iraq
| | - Mohammed Kamruzzaman
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, China
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4
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Du H, Olawuyi IF, Said NS, Lee WY. Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques. Polymers (Basel) 2024; 16:1097. [PMID: 38675016 PMCID: PMC11054079 DOI: 10.3390/polym16081097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Dragon fruit peel, often discarded, is a valuable source of commercial pectin. This study investigates different extraction methods, including cold-water (CW), hot-water (HW), ultrasound (US), and novel enzyme extraction (xylanase: EZX), to extract pectins from dragon fruit peel and compare their characteristics. The pectin yield ranged from 10.93% to 20.22%, with significant variations in physicochemical properties across methods (p < 0.05). FTIR analysis revealed that extraction methods did not alter the primary structural configuration of the pectins. However, molecular weights (Mws) varied significantly, from 0.84 to 1.21 × 103 kDa, and the degree of esterification varied from 46.82% to 51.79% (p < 0.05). Monosaccharide analysis identified both homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) pectic configurations in all pectins, predominantly comprising galacturonic acid (77.21-83.12 %mol) and rhamnose (8.11-9.51 %mol), alongside minor side-chain sugars. These properties significantly influenced pectin functionalities. In the aqueous state, a higher Mw impacted viscosity and emulsification performance, while a lower Mw enhanced antioxidant activities and promoted the prebiotic function of pectin (Lactis brevies growth). This study highlights the impact of extraction methods on dragon fruit peel pectin functionalities and their structure-function relationship, providing valuable insights into predicting dragon fruit peel's potential as a food-grade ingredient in various products.
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Affiliation(s)
- Huimin Du
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Won-Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
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Ali Z, Abdullah M, Yasin MT, Amanat K, Ahmad K, Ahmed I, Qaisrani MM, Khan J. Organic waste-to-bioplastics: Conversion with eco-friendly technologies and approaches for sustainable environment. ENVIRONMENTAL RESEARCH 2024; 244:117949. [PMID: 38109961 DOI: 10.1016/j.envres.2023.117949] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 11/24/2023] [Accepted: 12/12/2023] [Indexed: 12/20/2023]
Abstract
Petrochemical-based synthetic plastics poses a threat to humans, wildlife, marine life and the environment. Given the magnitude of eventual depletion of petrochemical sources and global environmental pollution caused by the manufacturing of synthetic plastics such as polyethylene (PET) and polypropylene (PP), it is essential to develop and adopt biopolymers as an environment friendly and cost-effective alternative to synthetic plastics. Research into bioplastics has been gaining traction as a way to create a more sustainable and eco-friendlier environment with a reduced environmental impact. Biodegradable bioplastics can have the same characteristics as traditional plastics while also offering additional benefits due to their low carbon footprint. Therefore, using organic waste from biological origin for bioplastic production not only reduces our reliance on edible feedstock but can also effectively assist with solid waste management. This review aims at providing an in-depth overview on recent developments in bioplastic-producing microorganisms, production procedures from various organic wastes using either pure or mixed microbial cultures (MMCs), microalgae, and chemical extraction methods. Low production yield and production costs are still the major bottlenecks to their deployment at industrial and commercial scale. However, their production and commercialization pose a significant challenge despite such potential. The major constraints are their production in small quantity, poor mechanical strength, lack of facilities and costly feed for industrial-scale production. This review further explores several methods for producing bioplastics with the aim of encouraging researchers and investors to explore ways to utilize these renewable resources in order to commercialize degradable bioplastics. Challenges, future prospects and Life cycle assessment of bioplastics are also highlighted. Utilizing a variety of bioplastics obtained from renewable and cost-effective sources (e.g., organic waste, agro-industrial waste, or microalgae) and determining the pertinent end-of-life option (e.g., composting or anaerobic digestion) may lead towards the right direction that assures the sustainable production of bioplastics.
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Affiliation(s)
- Zain Ali
- Institute of Biological Sciences, Khwaja Fareed University of Engineering & Information Technology, 64200, Rahim Yar Khan, Pakistan
| | - Muhammad Abdullah
- Institute of Biological Sciences, Khwaja Fareed University of Engineering & Information Technology, 64200, Rahim Yar Khan, Pakistan
| | - Muhammad Talha Yasin
- Institute of Biological Sciences, Khwaja Fareed University of Engineering & Information Technology, 64200, Rahim Yar Khan, Pakistan.
| | - Kinza Amanat
- Institute of Biological Sciences, Khwaja Fareed University of Engineering & Information Technology, 64200, Rahim Yar Khan, Pakistan.
| | - Khurshid Ahmad
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, P.R. China.
| | - Ishfaq Ahmed
- Haide College, Ocean University of China, Laoshan Campus, Qingdao, Shandong Province, 266100, PR China
| | - Muther Mansoor Qaisrani
- Institute of Biological Sciences, Khwaja Fareed University of Engineering & Information Technology, 64200, Rahim Yar Khan, Pakistan
| | - Jallat Khan
- Institute of Biological Sciences, Khwaja Fareed University of Engineering & Information Technology, 64200, Rahim Yar Khan, Pakistan; Institute of Chemistry, Khwaja Fareed University of Engineering and Information Technology (KFUEIT), 64200, Rahim Yar Khan, Pakistan.
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6
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El Fihry N, El Mabrouk K, Eeckhout M, Schols HA, Hajjaj H. Physicochemical, structural, and functional characterization of pectin extracted from quince and pomegranate peel: A comparative study. Int J Biol Macromol 2024; 256:127957. [PMID: 37951436 DOI: 10.1016/j.ijbiomac.2023.127957] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 09/16/2023] [Accepted: 11/06/2023] [Indexed: 11/14/2023]
Abstract
Pectin's physicochemical, structural, and functional characteristics vary widely depending on the source of extraction. In this study, pectins were extracted from seedless quince and pomegranate peel, and their physicochemical, structural, and functional properties were investigated. A Box-Behnken Design with three factors and three levels was applied to optimize the pectin extraction yield from each matrix. As a result, the best extraction yields for quince pectin (QP) and pomegranate peel pectin (PPP) were 11.44 and 12.08 % (w/w), respectively. Both extracted pectins exhibit a linear structure, with the homogalacturonan domain dominating the rhamnogalacturonan I. Both pectins are highly methyl-esterified (DM > 69 %) with a higher degree of acetylation for PPP than QP, with 12 and 8 %, respectively. Unlike QP, PPP has a narrow, homogenous distribution and greater molecular weight (120 kDa). Regarding functionality, 1 g of QP could retain 4.92 g of water, and both pectin emulsions were more stable at room temperature than at 4 °C. When the concentration of QP is increased, rheological measurements demonstrate that it exhibits pseudoplastic behavior. Finally, QP can be used as a thickener, whereas PPP can be utilized as starting material for chemical changes to create multifunctional pectins.
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Affiliation(s)
- Noussaire El Fihry
- Laboratory of Biotechnology and Valorization of Bioresources, Faculty of Sciences of Meknes, Moulay Ismail University, BP 11201 Meknes, Morocco; Cluster of Competency «Agri-food, Safety and Security» IUC VLIR-UOS, Moulay Ismail University, Marjane 2, BP 298 Meknes, Morocco.
| | - Khalil El Mabrouk
- Euromed Research Center, Euromed Polytechnic School, Euromed University of Fes (UEMF), Meknes Road, Campus UEMF, BP51, 30 030 Fes, Morocco.
| | - Mia Eeckhout
- Department of Food Technology, Food Safety, and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Gent, Belgium.
| | - Henk A Schols
- Laboratory of Food Chemistry, Wageningen University, Bornse Weilanden 9, 6708 WG, Wageningen, the Netherlands.
| | - Hassan Hajjaj
- Laboratory of Biotechnology and Valorization of Bioresources, Faculty of Sciences of Meknes, Moulay Ismail University, BP 11201 Meknes, Morocco; Cluster of Competency «Agri-food, Safety and Security» IUC VLIR-UOS, Moulay Ismail University, Marjane 2, BP 298 Meknes, Morocco.
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Figueira O, Pereira V, Castilho PC. A Two-Step Approach to Orange Peel Waste Valorization: Consecutive Extraction of Pectin and Hesperidin. Foods 2023; 12:3834. [PMID: 37893727 PMCID: PMC10606305 DOI: 10.3390/foods12203834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/17/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
Citrus consumption translates into large amounts of residue, the disposal of which is associated with environmental issues and high costs. Current trends in citrus waste focus on the extraction of highly valued bioactive compounds via single-compound extraction. There is a lack of knowledge on how these methodologies can be introduced into extraction schemes of bioactive compounds, maximizing the residue potential and reducing its amount. The present work aimed to address this issue by designing a consecutive extraction of pectin and hesperidin from orange peel waste. A novel method for extraction and precipitation of hesperidin with an eco-friendly approach is also presented. After neutral pretreatment, pectin extraction was conducted under acidic conditions, followed by hesperidin extraction with a drastic pH change. Pectin had a high AUA content (66.20 ± 1.25%), meeting the criteria for use in the food industry. The best-tested conditions for hesperidin extraction (30 min, 70 °C, 1:10 (w/v)) provided a yield of 1% and a purity of 84%. The designed extraction scheme shows the potential of citrus waste as a source of bioactive compounds of good quality and high interest in the food industry while following the principles of green chemistry and circular economy.
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Affiliation(s)
| | | | - Paula C. Castilho
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9200-105 Funchal, Portugal; (O.F.); (V.P.)
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Owusu FWA, Acquah PGJ, Boakye-Gyasi MEL, Johnson R, Yeboah GN, Archer MA, Antwi MB, Asare SO. Pharmaceutical Assessment of the Impact of the Method of Extraction on the Suitability of Pectin from Plantain ( Musa paradisiaca) Peels as a Suspending Agent in Oral Liquid Formulations. ScientificWorldJournal 2023; 2023:8898045. [PMID: 37808477 PMCID: PMC10558270 DOI: 10.1155/2023/8898045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 09/01/2023] [Accepted: 09/07/2023] [Indexed: 10/10/2023] Open
Abstract
Natural polymers such as pectin have gained increased utilization in pharmaceutical and biotechnology sectors because they are affordable, easily accessible, nontoxic, and chemically modifiable, with the potential to be biodegradable and biocompatible. Musa paradisiaca (plantain) peels make up 30-40% of the overall weight of the fruit. The extraction of pectin from these residues can therefore be viewed as a possible waste of wealth. This study, therefore, focused on evaluating the suspending properties of pectin obtained from Musa paradisiaca (plantain) peels (through acid and alkaline extraction) and presented an alternative suspending agent in the pharmaceutical formulation of suspensions. The unripe peels of Musa paradisiaca were acquired and authenticated at the Department of Pharmacognosy, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana. Pectin was extracted from the peels using both acid and alkaline extraction processes, respectively, characterized, and evaluated for its phytochemical properties. Different concentrations of the acid and alkaline pectin extracts were employed as a suspending agent in paracetamol suspensions, using acacia gum as a standard. The pectin yields obtained were 4.88% and 7.61% for the acid and alkaline extraction processes, respectively, while phytochemical screening revealed the presence of glycosides, tannins, saponins, and phenols in both extracts. The alkaline pectin extract recorded higher equivalent weight, degree of esterification, ash content, and crude content than the acid pectin extract, while FTIR identified similar functional groups in both acid and alkaline pectin extracts. The test suspensions reported significant differences (P < 0.05) in flow rates, ease of redispersion, sedimentation volumes, and rates compared with acacia gum. Moreover, when the acid and alkaline pectin extracts were compared, significant differences (P < 0.05) were observed in sedimentation rates and sedimentation volumes, suggesting that the extraction method may affect suspending properties. Ultimately, the alkaline pectin extract had better suspending properties than the acid pectin extract; however, they both can be used as an alternative to acacia gum as a suspending agent.
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Affiliation(s)
- Frederick William Akuffo Owusu
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Prince George Jnr Acquah
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Mariam E. L. Boakye-Gyasi
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Raphael Johnson
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Genevieve Naana Yeboah
- Department of Pharmaceutics and Quality Control, Centre for Plant Medicine Research, Mampong, Ghana
| | - Mary-Ann Archer
- Department of Pharmaceutics, School of Pharmacy and Pharmaceutical Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Mercy Birago Antwi
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Sandra Obenewaa Asare
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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Lepilova O, Aleeva S, Koksharov S, Lepilova E. Supramolecular structure of banana peel pectin and its transformations during extraction by acidic methods. Int J Biol Macromol 2023; 242:124616. [PMID: 37146862 DOI: 10.1016/j.ijbiomac.2023.124616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 03/29/2023] [Accepted: 04/23/2023] [Indexed: 05/07/2023]
Abstract
In this study, the approaches to describe the mesh structure in the homogalacturonate domains of pectin and the effect of the native structure violations on the stabilization effectiveness of the oil-in-water emulsion were demonstrated. Pectin with a native structure was isolated from banana peel by enzymolysis of insoluble dietary fibres. This pectin was compared with pectins, which were isolated using hydrochloric and citric acids. The properties of pectins were analyzed taking into account the ratio of galacturonate units in nonsubstituted, methoxylated and calcium-pectate forms. The content of calcium-pectate units determines the density of inter-molecular crosslinking formation. The simulation results reflect the structure of rigid "egg-box" crosslinking blocks and flexible segments formed in native pectin mainly by methoxylated links. Hydrochloric acid extraction is accompanied by the destruction of the crosslinking blocks and depolymerization of pectin. Citric acid partially demineralizes the crosslinking blocks contributing to the release of macromolecular chains that do not have calcium-pectate units. The granulometric data indicates that the individual macromolecules take the thermodynamically stable form of a statistical tangle. Such conformation is an ideal basis for the formation of "host-guest" microcontainers having a hydrophilic shell and a hydrophobic core with an oil-soluble functional substance.
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Affiliation(s)
- Olga Lepilova
- Laboratory of Chemistry and Technology of Modified Fibrous Materials, G.A. Krestov Institute of Solution Chemistry of the Russian Academy of Sciences, Akademiceskaya 1, Ivanovo 153040, Russia.
| | - Svetlana Aleeva
- Laboratory of Chemistry and Technology of Modified Fibrous Materials, G.A. Krestov Institute of Solution Chemistry of the Russian Academy of Sciences, Akademiceskaya 1, Ivanovo 153040, Russia
| | - Sergey Koksharov
- Laboratory of Chemistry and Technology of Modified Fibrous Materials, G.A. Krestov Institute of Solution Chemistry of the Russian Academy of Sciences, Akademiceskaya 1, Ivanovo 153040, Russia
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10
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Mamiru D, Gonfa G. Extraction and characterization of pectin from watermelon rind using acetic acid. Heliyon 2023; 9:e13525. [PMID: 36825180 PMCID: PMC9942000 DOI: 10.1016/j.heliyon.2023.e13525] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 01/24/2023] [Accepted: 02/02/2023] [Indexed: 02/11/2023] Open
Abstract
In this work, watermelon rind was used for extraction of pectin with acetic acid solution. The effects of pH, temperature and extraction time on the pectin yield were investigated. Response surface based on Box-Behnken model was employed to optimize the extraction parameters. The model shows an optimum pectin yield of 18.21%, which is in agreement with the value confirmed through experiment (18.20%). The moisture content, ash content, degree of esterification, degree of methylation, equivalent weight, methoxy content, and anhydrouronic acid of the extracted pectin were determined. The values of the moisture content, ash content, degree of esterification, degree of methylation, equivalent weight, methoxy content, anhydrouronic acid are 8.42%, 5.1%, 57.30%, 23.5%, 983.9 mg/mol, 7.3% and 72.36%, respectively. The results show watermelon peel can be an alternative source for pectin production with reasonable pectin yield and pectin quality.
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Affiliation(s)
- Dawit Mamiru
- Department of Chemical Engineering, Addis Ababa Science and Technology University, 16417 Addis Ababa, Ethiopia
| | - Girma Gonfa
- Department of Chemical Engineering, Addis Ababa Science and Technology University, 16417 Addis Ababa, Ethiopia,Biotechnology and Bioprocess Center of Excellence, Addis Ababa Science and Technology University, 16417 Addis Ababa, Ethiopia,Corresponding author. Department of Chemical Engineering, Addis Ababa Science and Technology University, 16417 Addis Ababa, Ethiopia.
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11
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Pectin Extraction from Residues of the Cocoa Fruit ( Theobroma cacao L.) by Different Organic Acids: A Comparative Study. Foods 2023; 12:foods12030590. [PMID: 36766116 PMCID: PMC9914096 DOI: 10.3390/foods12030590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/22/2023] [Accepted: 01/23/2023] [Indexed: 02/03/2023] Open
Abstract
Ecuador is the world's fifth largest cocoa producer, generating hundreds of tons of residues from this fruit annually. This research generates value from the residual (cocoa pod husk) by using it as raw material to obtain pectin, which is widely used in the food and pharmaceutical industries. Extraction of three different organic acids with GRAS status (safe for use), the citric, malic and fumaric acids, was studied. In addition, two other factors, temperature (70-90 °C) and extraction time (60-90 min), were explored in a central composite design of experiments. We determined the conditions of the experiments where the best yields were garnered for citric acid, malic acid and fumaric acid, along with a ~86 min extraction time. The temperature did not show a significant influence on the yield. The pectin obtained under optimal conditions was characterised, showing the similarity with commercial pectin. However, the equivalent weight and esterification degree of the pectin obtained with fumaric acid led us to classify it as having a high equivalent weight and a low degree of esterification. In these regards, it differed significantly from the other two acids, perhaps due to the limited solubility of fumaric acid.
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Katherine Sofia TO, Sotelo-Díaz LI, Caez-Ramírez GR. Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2140811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Luz Indira Sotelo-Díaz
- Research group in food and process management and service, EICEA, Universidad de La Sabana, Chia, Colombia
| | - Gabriela R Caez-Ramírez
- Research Group in Procesos Agroindustriales, Engineering Faculty, Universidad de la Sabana, Chía, Colombia
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Ultrasound-mediated pectin extraction from pseudostem waste of Musa balbisiana: a resource from banana debris. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04538-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Kim IJ, Jeong D, Kim SR. Upstream processes of citrus fruit waste biorefinery for complete valorization. BIORESOURCE TECHNOLOGY 2022; 362:127776. [PMID: 35970501 DOI: 10.1016/j.biortech.2022.127776] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/08/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
Citrus fruit waste (CW) is a useful biomass and its valorization into fuels and biochemicals has received much attention. For economic feasibility, increased efficiency of the preceding extraction and enzyme saccharification processes is necessary. However, at present, there is a lack of systematic reviews addressing these two integral upstream processes in concert for CW biorefinery. Here, the state-of-the-art advancements in enzyme extraction and saccharification processes-using which relevant essential oils, flavonoids, and sugars can be obtained-are reviewed. Specifically, the extraction options for two commercially available CW-derived products, essential oils and pectin, are discussed. With respect to enzyme saccharification, the use of an undefined commercial mixture routinely results in suboptimal sugar production. In this respect, applicable strategies for enzyme mixture customization are suggested for maximizing the hydrolytic efficiency of CW. The enzyme degradation system for CW-derived carbohydrates and its extensive application for sugar production are also discussed.
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Affiliation(s)
- In Jung Kim
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu 41566, Korea
| | - Deokyeol Jeong
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Soo Rin Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Korea.
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Barrios‐Rodríguez YF, Salas‐Calderón KT, Orozco‐Blanco DA, Gentile P, Girón‐Hernández J. Cocoa Pod Husk: A High‐Pectin Source with Applications in the Food and Biomedical Fields. CHEMBIOENG REVIEWS 2022. [DOI: 10.1002/cben.202100061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Karen Tatiana Salas‐Calderón
- Universidad Surcolombiana Departamento de Ingeniería Agrícola Av. Pastrana Borrero Carrera 1a 410001 Neiva Huila Colombia
| | - Dayana Alejandra Orozco‐Blanco
- Universidad Surcolombiana Departamento de Ingeniería Agrícola Av. Pastrana Borrero Carrera 1a 410001 Neiva Huila Colombia
| | - Piergiorgio Gentile
- Newcastle University School of Engineering Claremont Road NE17RU Newcastle upon Tyne United Kingdom
| | - Joel Girón‐Hernández
- Universidad Surcolombiana Departamento de Ingeniería Agrícola Av. Pastrana Borrero Carrera 1a 410001 Neiva Huila Colombia
- Northumbria University Department of Applied Sciences Ellison Pl NE18ST Newcastle upon Tyne United Kingdom
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Mada T, Duraisamy R, Guesh F. Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology. Food Sci Nutr 2022; 10:1222-1238. [PMID: 35432964 PMCID: PMC9007290 DOI: 10.1002/fsn3.2754] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 01/03/2022] [Accepted: 01/05/2022] [Indexed: 11/09/2022] Open
Abstract
A massive amount of fruit peels generated from fruit processing industries and household kitchens has resulted in nutritional loss and environmental problems. Pectin is a polysaccharide that is isolated from fruit peels and has been attributed to various applications. By proper waste management practices and the use of efficient methods for retrieval of pectin from fruit, peels would benefit from resource management. This study has aimed at the extraction of pectin from locally available fruit peels. Pectin extraction from banana-papaya peel was done by microwave-assisted extraction. The influence of temperature, time, and pH on extraction yield and anhydrouronic acid content was analyzed using software Design Expert 11. The optimum operating conditions such as temperature, time, and pH to achieve maximum yield (23.74%) and anhydrouronic acid (69.97%) were determined as 73°C, pH 2, and 35 min, respectively. Physicochemical assets of the extracted pectin, such as moisture, ash, protein, methoxyl content, degree of esterification, equivalent weight, and acetyl value, were determined as 7.2 ± 0.27%, 6.20 ± 1.26%, 3.92 ± 0.05% 8.37 ± 0.42%, 67.91 ± 0.33%, 783.69 ± 0.46 g/mol, and 0.48 ± 0.11%, respectively, and some functional properties like water absorption capacity, oil absorption capacity, swelling capacity, and emulsifying activity and emulsion stability are found as 8.23%, 18.44%, 22.73%, 45.16%, and 29.33%, respectively.
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Affiliation(s)
- Tanje Mada
- Department of Chemistry (Food and Sugar Technology) Arba Minch University Arba Minch Ethiopia
| | - Ramesh Duraisamy
- Department of Chemistry (Food and Sugar Technology) Arba Minch University Arba Minch Ethiopia
| | - Fisseha Guesh
- Department of Chemistry College of Natural Sciences Arba Minch University Arba Minch Ethiopia
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Mada T, Duraisamy R, Abera A, Guesh F. Effect of mixed banana and papaya peel pectin on chemical compositions and storage stability of Ethiopian traditional yoghurt (ergo). Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105396] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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