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Frosi I, Balduzzi A, Moretto G, Colombo R, Papetti A. Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application. Molecules 2023; 28:6390. [PMID: 37687219 PMCID: PMC10489144 DOI: 10.3390/molecules28176390] [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: 07/11/2023] [Revised: 08/23/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
Pectin, a natural biopolymer, can be extracted from food waste biomass, adding value to raw materials. Currently, commercial pectin is mostly extracted from citrus peels (85.5%) and apple pomace (14.0%), with a small segment from sugar beet pulp (0.5%). However, driven by high market demand (expected to reach 2.12 billion by 2030), alternative agro-industrial waste is gaining attention as potential pectin sources. This review summarizes the recent advances in characterizing pectin from both conventional and emerging food waste sources. The focus is the chemical properties that affect their applications, such as the degree of esterification, the neutral sugars' composition, the molecular weight, the galacturonic acid content, and technological-functional properties. The review also highlights recent updates in nutraceutical and food applications, considering the potential use of pectin as an encapsulating agent for intestinal targeting, a sustainable biopolymer for food packaging, and a functional and emulsifying agent in low-calorie products. It is clear from the considered literature that further studies are needed concerning the complexity of the pectin structure extracted from emerging food waste raw materials, in order to elucidate their most suitable commercial application.
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Affiliation(s)
- Ilaria Frosi
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Anna Balduzzi
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Giulia Moretto
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Raffaella Colombo
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
- Center for Colloid and Surface Science (C.S.G.I.), University of Pavia, 27100 Pavia, Italy
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2
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Coelho MC, Rodrigues AS, Teixeira JA, Pintado ME. Integral valorisation of tomato by-products towards bioactive compounds recovery: Human health benefits. Food Chem 2023; 410:135319. [PMID: 36634564 DOI: 10.1016/j.foodchem.2022.135319] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 12/03/2022] [Accepted: 12/22/2022] [Indexed: 12/31/2022]
Abstract
The tomato processing industry is one of the world's most important markets. This industry aims to optimise production, minimise energy costs and waste streams while ensuring high-quality products. This sector produces substantial amounts of by-products frequently disposed of as waste rather than reintroducing them with a new intent into the supply chain. However, these by-products are rich in bioactive compounds (BC), including carotenoids, fibre, which exhibit antioxidant, anti-inflammatory and chemopreventive properties, and cardiovascular protection. Reusing these compounds is favourable to reducing the environmental impact and enables the development of added-value products with various possible uses such as food and feed additives, nutraceuticals, cosmeceuticals, etc. This review summarises relevant issues towards the recovery and valorisation of BC from industrial tomato by-products within a circular economy context.
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Affiliation(s)
- M C Coelho
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - A S Rodrigues
- Centre for Toxicogenomics and Human Health, Genetics, Oncology and Human Toxicology, NOVA Medical School/Faculdade de Ciências Médicas, Universidade Nova de Lisboa, Lisbon, Portugal
| | - J A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal; LABBELS - Associate Laboratory, Braga/Guimarães, Portugal
| | - M E Pintado
- Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
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3
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Alancay MM, Lobo MO, Samman NC. Physicochemical and structural characterization of whey protein concentrate-tomato pectin conjugates. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37029992 DOI: 10.1002/jsfa.12612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/06/2023] [Accepted: 04/08/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Protein-pectin conjugates, obtained through a controlled Maillard reaction in blends of precursors, are studied for their contribution to improving the emulsifying and thermal properties of proteins. The objective was to obtain a conjugate between whey protein concentrate (WPC) and non-conventional pectins extracted in acid (acid tomato pectin, ATP) and aqueous medium (water tomato pectin, WTP) from industrialized tomato residues (tomato waste, TW), characterize the conjugates and study their emulsion properties. The Maillard reaction was carried out at 60 °C and 75% relative humidity in blends with 2:1 proportions; 1:1 and 1:2 (mprotein :mpectin ) for 3, 6 and 12 days. Conjugates were compared concerning treated and untreated WPC. RESULTS The WPC-ATP conjugate showed significant increases in color difference (ΔE). The electrophoresis profile of the conjugates showed diffuse bands of molecular weight between 37 and 250 kDa and a reduction in the intensity of bands characteristic of WPC (α-lactalbumin and β-lactoglobulin). Thermal analysis showed an increase in the peak temperature and a reduction in the enthalpy change in protein denaturation, associated with the formation of conjugates. The infrared spectroscopy of the conjugates, in the amide III zone (1300-1100 cm-1 ), indicated an increase in the relative peak area associated with the unfolding and exhibition of the hydrophobic zones of the WPC fraction. The emulsions formulated with the conjugates showed a significant increase in the emulsifying stability index (ESI) (P < 0.05) concerning the treated and untreated WPC emulsions. CONCLUSION The formation of conjugates increased the emulsifying properties and improved the thermal stability of WPC, showing an innovative and alternative food ingredient too. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Matias Miguel Alancay
- Facultad de Ingenieria, Universidad Nacional de Jujuy, Centro Interdisciplinario de Investigaciones en Tecnologías y Desarrollo Social para el NOA (CIITED-CONICET-Universidad Nacional de Jujuy), San Salvador de Jujuy, Argentina
| | - Manuel Oscar Lobo
- Facultad de Ingenieria, Universidad Nacional de Jujuy, Centro Interdisciplinario de Investigaciones en Tecnologías y Desarrollo Social para el NOA (CIITED-CONICET-Universidad Nacional de Jujuy), San Salvador de Jujuy, Argentina
| | - Norma Cristina Samman
- Facultad de Ingenieria, Universidad Nacional de Jujuy, Centro Interdisciplinario de Investigaciones en Tecnologías y Desarrollo Social para el NOA (CIITED-CONICET-Universidad Nacional de Jujuy), San Salvador de Jujuy, Argentina
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4
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Tomato Processing By-Products Valorisation through Ohmic Heating Approach. Foods 2023; 12:foods12040818. [PMID: 36832895 PMCID: PMC9957376 DOI: 10.3390/foods12040818] [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: 12/31/2022] [Revised: 02/07/2023] [Accepted: 02/11/2023] [Indexed: 02/17/2023] Open
Abstract
Tomato by-products from processing industries have a higher potential to be reused as a source of bioactive compounds. Reliable national data on tomato by-products and physicochemical characterisation that will inform and find effective planning on tomato waste management in Portugal is absent. To help obtain this knowledge, selected Portugal companies were recruited to obtain representative samples of by-products generation, and physicochemical composition was evaluated. Furthermore, an environmental-friendly method (the ohmic heating (OH) method, which allows the recovery of bioactive compounds in absence of hazardous reagents) was also used and compared with conventional methods to explore new safe value-added ingredients. Total antioxidant capacity and total and individual phenolic compounds were also evaluated by spectrophotometric and high-performance liquid chromatography (HPLC), respectively. Tomato processing by-products have revealed a higher potential since both collected samples from companies were rich in protein (between 16.3 to 19.4 g/100 g DW, with fibre content ranging from 57.8 to 59.0 g/100 g DW). In addition, these samples contain 17.0 g/100 g of fatty acids (mainly polyunsaturated, monounsaturated and saturated, such as linoleic, oleic, and palmitic acid, respectively). Also, they present mainly chlorogenic acid and rutin as phenolic compounds. After understanding its composition, the OH was applied to determine added-value solutions to tomato by-products. With extractions, two types of fractions were obtained, namely liquid fraction rich in phenols, free sugars, and carotenoids and a solid fraction rich in fibre bound to phenols and carotenoids. This treatment has been shown to have the ability to preserve carotenoids, such as lycopene relative to conventional methods. Nevertheless, new molecules were identified by LC-ESI-UHR-OqTOF-MS analysis, such as phene-di-hexane and N-acethyl-D-tryptophan. According to the results, the OH boosts the potential of tomato by-products and can be directly introduced into the process, contributing to the circular economy and zero by-products.
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A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies. Foods 2022; 12:foods12010166. [PMID: 36613382 PMCID: PMC9818577 DOI: 10.3390/foods12010166] [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: 11/24/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/31/2022] Open
Abstract
The tomato processing industry can be considered one of the most widespread food manufacturing industries all over the world, annually generating considerable quantities of residue and determining disposal issues associated not only with the wasting of invaluable resources but also with the rise of significant environmental burdens. In this regard, previous studies have widely ascertained that tomato by-products are still rich in valuable compounds, which, once recovered, could be utilized in different industrial sectors. Currently, conventional solvent extraction is the most widely used method for the recovery of these compounds from tomato pomace. Nevertheless, several well-known drawbacks derive from this process, including the use of large quantities of solvents and the difficulties of utilizing the residual biomass. To overcome these limitations, the recent advances in extraction techniques, including the modification of the process configuration and the use of complementary novel methods to modify or destroy vegetable cells, have greatly and effectively influenced the recovery of different compounds from plant matrices. This review contributes a comprehensive overview on the valorization of tomato processing by-products with a specific focus on the use of "green technologies", including high-pressure homogenization (HPH), pulsed electric fields (PEF), supercritical fluid (SFE-CO2), ultrasounds (UAE), and microwaves (MAE), suitable to enhancing the extractability of target compounds while reducing the solvent requirement and shortening the extraction time. The effects of conventional processes and the application of green technologies are critically analyzed, and their effectiveness on the recovery of lycopene, polyphenols, cutin, pectin, oil, and proteins from tomato residues is discussed, focusing on their strengths, drawbacks, and critical factors that contribute to maximizing the extraction yields of the target compounds. Moreover, to follow the "near zero discharge concept", the utilization of a cascade approach to recover different valuable compounds and the exploitation of the residual biomass for biogas generation are also pointed out.
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6
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Barış S, Elik A, Göğüş F, Yanık DK. Pistachio hull as an alternative pectin source: its extraction and use in oil in water emulsion system. Prep Biochem Biotechnol 2022; 53:433-442. [PMID: 35839278 DOI: 10.1080/10826068.2022.2098323] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
In this study, pectin was extracted from the pistachio hull using two methods: conventional extraction and ultrasound-assisted extraction. Water and citric acid solution were tested separately as extraction solvents in both conventional and ultrasound methods. The highest yield (32.3 ± 1.44%) was obtained using a citric acid solution in the conventional extraction method. The pectin extracted with this method had 38.94 g acid per 100 g dry pectin extract. The galacturonic acid and ash contents were 65.81 ± 1.51 and 1.57 ± 0.03%, respectively. The pistachio hull pectin was under the low methoxy pectin group with a 19.29 ± 0.41% degree of esterification. The emulsifying property of the pectin extracted was investigated in an oil-in-water emulsion system at six different pectin concentrations (2, 4, 5, 6, 8, and 10% w/w) and at a fixed oil ratio (20% w/w). Emulsion performance was investigated in terms of emulsion stability, microstructural characteristics, droplet size, and rheological properties. The most stable emulsion was obtained at a 6% pectin concentration. The emulsifying activity index, emulsion stability index, droplet size, consistency index, and flow behavior index were 172.85 ± 0.59 m2/g, 158.28 ± 3.41 min, 6.08 ± 0.04 µm, 0.72 ± 0.001 Pa·sn, and 0.752 ± 0.005 at this concentration, respectively.
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Affiliation(s)
- Sehra Barış
- Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep, Turkey
| | - Aysel Elik
- Vocational School of Technical Sciences, Food Technology, Tarsus University, Mersin, Turkey
| | - Fahrettin Göğüş
- Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep, Turkey
| | - Derya Koçak Yanık
- Department of Food Engineering, Faculty of Engineering, Gaziantep University, Gaziantep, Turkey
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7
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Sen E, Uguzdogan E. Brewed black tea waste (Camellia sinensis L.) as alternative pectin source. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01515-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Effects of non-covalent interactions between pectin and volatile compounds on the flavor release of tomato paste. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107886] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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9
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Taghian Dinani S, van der Goot AJ. Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review. Crit Rev Food Sci Nutr 2022; 63:7749-7771. [PMID: 35275755 DOI: 10.1080/10408398.2022.2049692] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Every year, huge amounts of fruit and vegetable by-products in the food processing factories are produced. These by-products have great potential to be used for different targets especially the extraction of value-added ingredients. The target of this study is to review the challenges of extraction of value-added ingredients from fruit and vegetable by-products on the industrial scale and to describe current trends in solving these problems. In addition, some strategies such as multi-component extraction as well as application of fermentation before or after the extraction process, and production of biofuel, organic fertilizers, animal feeds, etc. on final residues after extraction of value-added ingredients are discussed in this review paper. In fact, simultaneous extraction of different value-added ingredients from fruit and vegetable by-products can increase the extraction efficiency and reduce the cost of value-added ingredients as well as the final volume of these by-products. After extraction of value-added ingredients, the residues can be used to produce biofuels, or they can be used to produce organic fertilizers, animal feeds, etc. Therefore, the application of several appropriate strategies to treat the fruit and vegetable by-products can increase their application, protect the environment, and improve the food economy.
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Affiliation(s)
| | - Atze Jan van der Goot
- Food Process Engineering, Wageningen University & Research, Wageningen, the Netherlands
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10
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Otoni CG, Azeredo HMC, Mattos BD, Beaumont M, Correa DS, Rojas OJ. The Food-Materials Nexus: Next Generation Bioplastics and Advanced Materials from Agri-Food Residues. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2021; 33:e2102520. [PMID: 34510571 DOI: 10.1002/adma.202102520] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 06/14/2021] [Indexed: 06/13/2023]
Abstract
The most recent strategies available for upcycling agri-food losses and waste (FLW) into functional bioplastics and advanced materials are reviewed and the valorization of food residuals are put in perspective, adding to the water-food-energy nexus. Low value or underutilized biomass, biocolloids, water-soluble biopolymers, polymerizable monomers, and nutrients are introduced as feasible building blocks for biotechnological conversion into bioplastics. The latter are demonstrated for their incorporation in multifunctional packaging, biomedical devices, sensors, actuators, and energy conversion and storage devices, contributing to the valorization efforts within the future circular bioeconomy. Strategies are introduced to effectively synthesize, deconstruct and reassemble or engineer FLW-derived monomeric, polymeric, and colloidal building blocks. Multifunctional bioplastics are introduced considering the structural, chemical, physical as well as the accessibility of FLW precursors. Processing techniques are analyzed within the fields of polymer chemistry and physics. The prospects of FLW streams and biomass surplus, considering their availability, interactions with water and thermal stability, are critically discussed in a near-future scenario that is expected to lead to next-generation bioplastics and advanced materials.
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Affiliation(s)
- Caio G Otoni
- Department of Materials Engineering (DEMa), Federal University of São Carlos (UFSCar), Rod. Washington Luiz, km 235, São Carlos, SP, 13565-905, Brazil
| | - Henriette M C Azeredo
- Embrapa Agroindústria Tropical, Rua Dra. Sara Mesquita 2270, Fortaleza, CE, 60511-110, Brazil
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, Rua XV de Novembro 1452, São Carlos, SP, 13560-970, Brazil
| | - Bruno D Mattos
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, Aalto, Espoo, FIN-00076, Finland
| | - Marco Beaumont
- Department of Chemistry, University of Natural Resources and Life Sciences, Vienna (BOKU), Konrad-Lorenz-Str. 24, Tulln, A-3430, Austria
| | - Daniel S Correa
- Nanotechnology National Laboratory for Agriculture (LNNA), Embrapa Instrumentação, Rua XV de Novembro 1452, São Carlos, SP, 13560-970, Brazil
| | - Orlando J Rojas
- Department of Bioproducts and Biosystems, School of Chemical Engineering, Aalto University, P.O. Box 16300, Aalto, Espoo, FIN-00076, Finland
- Bioproducts Institute, Departments of Chemical & Biological Engineering, Chemistry and Wood Science, The University of British Columbia, 2360 East Mall, Vancouver, BC, V6T 1Z3, Canada
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11
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Jouki M, Shakouri MJ, Khazaei N. Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01116-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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12
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Ma X, Yu J, Jing J, Zhao Q, Ren L, Hu Z. Optimization of sunflower head pectin extraction by ammonium oxalate and the effect of drying conditions on properties. Sci Rep 2021; 11:10616. [PMID: 34012041 PMCID: PMC8134464 DOI: 10.1038/s41598-021-89886-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Accepted: 04/28/2021] [Indexed: 01/29/2023] Open
Abstract
Pectin is a kind of natural and complex carbohydrates which is extensively used in food, chemical, cosmetic, and pharmaceutical industries. Fresh sunflower (Helianthus annuus L.) heads were utilized as a novel source of pectin extracted by ammonium oxalate. The conditions of the extraction process were optimized implementing the response surface methodology. Under optimal extraction parameters (extraction time 1.34 h, liquid-solid ratio 15:1 mL/g, ammonium oxalate concentration 0.76% (w/v)), the maximum experimental yield was 7.36%. The effect of spray-drying and freeze-drying on the physiochemical properties, structural characteristics, and antioxidant activities was investigated by FT-IR spectroscopy, high performance size exclusion chromatography, and X-ray diffraction. The results showed freeze-drying lead to decrease in galacturonic acid (GalA) content (76.2%), molecular weight (Mw 316 kDa), and crystallinity. The antioxidant activities of pectin were investigated utilizing the in-vitro DPPH and ABTS radical-scavenging systems. This study provided a novel and efficient extraction method of sunflower pectin, and confirmed that different drying processes had an effect on the structure and properties of pectin.
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Affiliation(s)
- Xuemei Ma
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China.
| | - Jiayi Yu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
| | - Jing Jing
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
| | - Qian Zhao
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
| | - Liyong Ren
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
| | - Zhiyong Hu
- School of Chemical Engineering and Technology, North University of China, Taiyuan, 030051, China
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Brito TBN, Ferreira MSL, Fai AEC. Utilization of Agricultural By-products: Bioactive Properties and Technological Applications. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1804930] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- T. B. N. Brito
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
| | - M. S. L Ferreira
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
- Department of Food Science, School of Nutrition, UNIRIO, Rio de Janeiro/RJ, Brazil
| | - Ana E. C. Fai
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, UERJ, Rio de Janeiro/RJ, Brazil
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14
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Zhang W, Fan X, Gu X, Gong S, Wu J, Wang Z, Wang Q, Wang S. Emulsifying properties of pectic polysaccharides obtained by sequential extraction from black tomato pomace. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105454] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Sengar AS, Rawson A, Muthiah M, Kalakandan SK. Comparison of different ultrasound assisted extraction techniques for pectin from tomato processing waste. ULTRASONICS SONOCHEMISTRY 2020; 61:104812. [PMID: 31704498 DOI: 10.1016/j.ultsonch.2019.104812] [Citation(s) in RCA: 76] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Revised: 09/24/2019] [Accepted: 09/27/2019] [Indexed: 05/09/2023]
Abstract
Concept of waste to wealth is a hot topic with research ongoing globally to reduce carbon footprint. In an effort to follow up this cause present study focused on tomato industry waste specifically the peel of tomatoes for extraction of pectin. Pectin extraction was performed using five different extraction techniques (Ultrasound assisted extraction (UAE); microwave assisted extraction (MAE); ohmic heating assisted extraction (OHAE); ultrasound assisted microwave extraction (UAME) and ultrasound assisted ohmic heating extraction (UAOHE) at different power levels to study its extraction and degradation kinetics and in turn to optimize the extraction process. The extracted pectin yield ranged from 9.30% for OHAE to 25.42% for MAE. Also, there was very less difference in the yield of MAE and UAME extracted pectin, but at the cost of major difference in degree of esterification 59.76 ± 0.70 and 73.33 ± 1.76%, respectively. In addition, all the pectin extracted under optimized conditions was having acceptable purity, [Galacturonic acid (GalA) content ranged from 675.8 ± 11.31 to 913.3 ± 20.50 g/kg of pectin]. FTIR analysis confirmed the presence of functional groups in the finger print region of identification for polysaccharide in all the extracted pectin. According to obtained results, UAME can be considered as better green extraction technology in terms of extraction yield as well as in quality of pectin compared to the other treatments used. Therefore, results suggest that UAME can be used as an efficient pectin extraction method from tomato processing waste.
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Affiliation(s)
- Animesh Singh Sengar
- Indian Institute of Food Processing Technology, Thanjavur 613 005, Tamil Nadu, India
| | - Ashish Rawson
- Indian Institute of Food Processing Technology, Thanjavur 613 005, Tamil Nadu, India.
| | - Manimekalai Muthiah
- Indian Institute of Food Processing Technology, Thanjavur 613 005, Tamil Nadu, India
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16
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Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105321] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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17
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Wu D, Zheng J, Mao G, Hu W, Ye X, Linhardt RJ, Chen S. Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health. Crit Rev Food Sci Nutr 2019; 60:2938-2960. [PMID: 31607142 DOI: 10.1080/10408398.2019.1672037] [Citation(s) in RCA: 51] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Rhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units →2)-α-L-Rhap-(1→4)-α-D-GalpA-(1→ and neutral sugar side-chains mainly consisting of arabinose and galactose having variable types of linkages. However, since traditional pectin extraction methods damages the RG-I structure, the characteristics and health effects of RG-I remains unclear. Recently, many studies have focused on RG-I, which is often more active than the homogalacturonan (HG) portion of pectic polysaccharides. In food products, RG-I is common to fruits and vegetables and possesses many health benefits. This timely and comprehensive review describes the many different facets of RG-I, including its dietary sources, history, metabolism and potential functionalities, all of which have been compiled to establish a platform for taking full advantage of the functional value of RG-I pectin.
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Affiliation(s)
- Dongmei Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Jiaqi Zheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Guizhu Mao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Weiwei Hu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
| | - Robert J Linhardt
- Center for Biotechnology and Interdisciplinary Studies, Rensselaer Polytechnic Institute, Troy, New York, USA
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, China
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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]
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