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Pang Y, Peng Z, Ding K. An in-depth review: Unraveling the extraction, structure, bio-functionalities, target molecules, and applications of pectic polysaccharides. Carbohydr Polym 2024; 343:122457. [PMID: 39174094 DOI: 10.1016/j.carbpol.2024.122457] [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: 03/06/2024] [Revised: 06/29/2024] [Accepted: 07/01/2024] [Indexed: 08/24/2024]
Abstract
Pectic polysaccharides have long been a challenging subject of research in the field of macromolecular science, given their complex structures and wide range of biological effects. However, the extensive exploration of pectic polysaccharides has been limited due to the intricacy of their structures. In this comprehensive review, we aim to provide a thorough summary of the existing knowledge on pectic polysaccharides, with a particular focus on aspects such as classification, extraction methodologies, structural analysis, elucidation of biological activities, and exploration of target molecules and signaling pathways. By conducting a comprehensive analysis of existing literature and research achievements, we strive to establish a comprehensive and systematic framework that can serve as a reference and guide for further investigations into pectic polysaccharides. Furthermore, this review delves into the applications of pectic polysaccharides beyond their fundamental attributes and characteristics, exploring their potential in fields such as materials, food, and pharmaceuticals. We pay special attention to the promising opportunities for pectic polysaccharides in the pharmaceutical domain and provide an overview of related drug development research. The aim of this review is to facilitate a holistic understanding of pectic polysaccharides by incorporating multifaceted research, providing valuable insights for further in-depth investigations into this significant polymer.
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Affiliation(s)
- Yunrui Pang
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Science, SSIP Healthcare and Medicine Demonstration Zone, Zhongshan Tsuihang New District, Zhongshan 528400, PR China; Carbohydrate Drug Research Center, CAS Key Laboratory of Receptor Research, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, PR China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, PR China
| | - Zhigang Peng
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Science, SSIP Healthcare and Medicine Demonstration Zone, Zhongshan Tsuihang New District, Zhongshan 528400, PR China; Carbohydrate Drug Research Center, CAS Key Laboratory of Receptor Research, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, PR China; China School of Life Science and Technology, China Pharmaceutical University, Nanjing 211198, PR China
| | - Kan Ding
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Science, SSIP Healthcare and Medicine Demonstration Zone, Zhongshan Tsuihang New District, Zhongshan 528400, PR China; Carbohydrate Drug Research Center, CAS Key Laboratory of Receptor Research, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, PR China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, PR China.
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Tristanto NA, Cao W, Chen N, Suryoprabowo S, Soetaredjo FE, Ismadji S, Hua X. Pectin extracted from red dragon fruit (Hylocereus polyrhizus) peel and its usage in edible film. Int J Biol Macromol 2024; 276:133804. [PMID: 38996891 DOI: 10.1016/j.ijbiomac.2024.133804] [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: 11/08/2023] [Revised: 05/25/2024] [Accepted: 07/09/2024] [Indexed: 07/14/2024]
Abstract
Pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE), from two different types of peels, fresh peel puree and dried peel powder. SCWE method on fresh peel puree showed an ∼18.88 % increase in pectin yield compared to AE. Extracted pectin is classified as low methoxyl pectin (DE: 8.51-50.64 %), with an average molecular weight ranging from 115.23 kDa to 577.84 kDa and a Gal-A content of 44.09 % - 53.90 %. The potential of pectin from fresh peel puree to be applied as a biodegradable film was further explored. Different pectin concentrations (3-5 % w/v) were used to prepare the films. Regarding the film performance, PF-S5, which was produced from SCWE with 5 % of pectin concentration, exhibits better thermal stability (Tdmax 250 °C, residue of 28.69 %) and higher moisture barrier (WVP 5.59 × 10-11 g.cm-1.s-1.Pa-1). In comparison, PF-A showed lower water solubility (45.14-69.15 %), higher water contact angle (33.01° - 44.35°), and better mechanical properties (TS: 2.12-4.11 MPa, EB: 48.72-61.39 %). Higher molecular weight accompanied by higher DE and Gal-A content contributes to better pectin film properties.
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Affiliation(s)
| | - Weichao Cao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nuo Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Steven Suryoprabowo
- Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia
| | - Felycia Edi Soetaredjo
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia
| | - Suryadi Ismadji
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia
| | - Xiao Hua
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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Ejaz U, Shafquat Y, Sohail M, Shaikh AA, Arain MD, Ahmed T, Alanazi AK. Extraction of cellulose from halophytic plants for the synthesis of a novel biocomposite. Biopolymers 2024; 115:e23586. [PMID: 38747448 DOI: 10.1002/bip.23586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 04/16/2024] [Accepted: 04/29/2024] [Indexed: 07/16/2024]
Abstract
Cellulose nanofibers, a sustainable and promising material with widespread applications, exhibit appreciable strength and excellent mechanical and physicochemical properties. The preparation of cellulosic nanofibers from food or agricultural residue is not sustainable. Therefore, this study was designed to use three halophytic plants (Cressa cretica, Phragmites karka, and Suaeda fruticosa) to extract cellulose for the subsequent conversion to cellulosic nanofibers composites. The other extracted biomass components including lignin, hemicellulose, and pectin were also utilized to obtain industrially valuable enzymes. The maximum pectinase (31.56 IU mL-1), xylanase (35.21 IU mL-1), and laccase (15.89 IU mL-1) were produced after the fermentation of extracted pectin, hemicellulose, and lignin from S. fruticosa, P. karka, and C. cretica, respectively. Cellulose was methylated (with a degree of substitution of 2.4) and subsequently converted into a composite using polyvinyl alcohol. Scanning electron microscopy and Fourier-transform infrared spectroscopy confirmed the successful synthesis of the composites. The composites made up of cellulose from C. cretica and S. fruticosa had a high tensile strength (21.5 and 15.2 MPa) and low biodegradability (47.58% and 44.56%, respectively) after dumping for 3 months in soil, as compared with the composite from P. karka (98.79% biodegradability and 4.9 MPa tensile strength). Moreover, all the composites exhibited antibacterial activity against gram-negative bacteria (Escherichia coli and Klebsiella pneumoniae) and gram-positive bacteria (Staphylococcus aureus). Hence, this study emphasizes the possibility for various industrial applications of biomass from halophytic plants.
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Affiliation(s)
- Uroosa Ejaz
- Department of Biosciences, Faculty of Life Sciences, SZABIST University, Karachi, Pakistan
| | - Yusra Shafquat
- Department of Pathology, Liaquat University of Medical and Health Sciences, Jamshoro, Pakistan
| | - Muhammad Sohail
- Department of Microbiology, University of Karachi, Karachi, Pakistan
| | - Aizaz Ahmed Shaikh
- Department of Biosciences, Faculty of Life Sciences, SZABIST University, Karachi, Pakistan
| | - Muhammad Daniyal Arain
- Department of Biosciences, Faculty of Life Sciences, SZABIST University, Karachi, Pakistan
| | - Tehmees Ahmed
- Department of Biosciences, Faculty of Life Sciences, SZABIST University, Karachi, Pakistan
| | - Abdullah K Alanazi
- Department of Chemistry, College of Science, Taif University, Taif, Saudi Arabia
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Haque SM. Application of combined Box-Behnken design with response surface methodology and desirability function in optimizing pectin extraction from fruit peels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:149-173. [PMID: 37574926 DOI: 10.1002/jsfa.12925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 02/05/2023] [Accepted: 08/14/2023] [Indexed: 08/15/2023]
Abstract
BACKGROUND This study aimed to extract pectin from various fruit peels, namely apple, orange, green citron, and pomegranate, and to evaluate the effects of various experimental conditions. The extraction was conducted at temperatures of 50-90 °C, with a solid-liquid ratio of 0.03-0.08 g/mL, for 120-180 min. The Box-Behnken design was applied in a three-level and four-factor factorial approach, including 29 experiments for each extraction, with varying conditions. The interaction effects were investigated. Each experiment's conditions were optimized. RESULTS The percentage yield varied (11.70-37.37%). The maximum yield was found in apples, whereas the lowest was in pomegranates. CONCLUSION Under optimized experimental conditions,high-quality pectin was extracted from pomegranate, orange, green citron, and apple peel waste. The extract was considered to be high methyl ester pectin with a degree of esterification greater than 50% and with an Anhydrouronic acid (AUA) content greater than 65%. The peel pectin that was studied could therefore be a food additive with numerous uses. The procedure developed here reuses waste resources effectively and contributes to a novel concept for exploring natural assets for use in food and pharmaceutical applications. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Sk Manirul Haque
- Department of Chemical Engineering, Jubail Industrial College, Jubail, Saudi Arabia
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Effects of Chitosan-Based Ca2+ on Softening and Browning of Custard Apple Fruit During Postharvest Storage. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03045-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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Sotouneh F, Reza Jamali M, Asghari A, Rajabi M. Simultaneous preconcentration and determination of trace metals in edible plants and water samples by a novel solvent bar microextraction using a meltblown layer of facemask as the extractant phase holder combined with FAAS. Microchem J 2023. [DOI: 10.1016/j.microc.2023.108622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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Influence of Citric Acid and Hydrochloric Acid with High-Pressure Processing on Characteristics of Pectic Polysaccharide from Choerospondias axillaris Fruit Peel. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02996-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Salazar Ripoll CS, Hincapié-Llanos GA. Evaluation of sources and methods of pectin extraction from fruit and Vegetable wastes: A Systematic Literature Review (SLR). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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Alexandri M, Kachrimanidou V, Papapostolou H, Papadaki A, Kopsahelis N. Sustainable Food Systems: The Case of Functional Compounds towards the Development of Clean Label Food Products. Foods 2022; 11:foods11182796. [PMID: 36140924 PMCID: PMC9498094 DOI: 10.3390/foods11182796] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 08/25/2022] [Accepted: 09/05/2022] [Indexed: 11/29/2022] Open
Abstract
The addition of natural components with functional properties in novel food formulations confers one of the main challenges that the modern food industry is called to face. New EU directives and the global turn to circular economy models are also pressing the agro-industrial sector to adopt cradle-to-cradle approaches for their by-products and waste streams. This review aims to present the concept of “sustainable functional compounds”, emphasizing on some main bioactive compounds that could be recovered or biotechnologically produced from renewable resources. Herein, and in view of their efficient and “greener” production and extraction, emerging technologies, together with their possible advantages or drawbacks, are presented and discussed. Μodern examples of novel, clean label food products that are composed of sustainable functional compounds are summarized. Finally, some action plans towards the establishment of sustainable food systems are suggested.
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Affiliation(s)
- Maria Alexandri
- Correspondence: (M.A.); or (N.K.); Tel.: +30-26710-26505 (N.K.)
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Chen F, Chen Y, Wang Y, Ding S, Qin Y, Jiang L, Wang R. High pressure processing improves the texture quality of fermented minced pepper by maintaining pectin characteristics during storage. J Food Sci 2022; 87:2427-2439. [PMID: 35590481 DOI: 10.1111/1750-3841.16182] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 04/04/2022] [Accepted: 04/20/2022] [Indexed: 11/28/2022]
Abstract
Texture quality affects the sensory and market acceptance of fermentation minced pepper (FMP), but it will deteriorate during storage. Thus, high pressure processing (HPP) and thermal pasteurization (TP) were used to improve the texture quality of FMP during storage. The results showed that variations in texture quality and pectin characteristics under HPP and TP treatments were similar during storage. The hardness, cell wall material (CWM) and sodium carbonate-soluble pectin (SSP) content, water-soluble pectin (WSP) molecular weight (Mw ) decreased, while WSP content and sodium chelate-soluble pectin (CSP) Mw increased after storage. HPP-treated FMP showed higher hardness (66.64-85.95 N) than that in TP-treated one (57.23-62.72 N) during storage. Rhamnose (Rha), arabinose, mannose, and glucose were the crucial compositions in three pectins, and their total molar ratios, respectively, reached 89.19% and 87.97% after HPP and TP treatment. However, the molar ratio of most monosaccharide in three pectins decreased after storage. Atomic force microscope images indicated the short chains and branch structures increased but aggregates decreased in most pectin components during storage. Pearson correlation analysis demonstrated FMP hardness was extremely (p < 0.01) positively correlated with CWM and SSP content, and extremely (p < 0.01) negatively correlated with WSP content. Compared to TP treatment, HPP presented higher hardness, SSP content and Mw , Rha content, CSP Mw , and lower WSP content during storage. Hence, HPP was an effective method to improve the texture quality of FMP by maintaining pectin characteristics during storage. PRACTICAL APPLICATION: Softening is one of the main factors affecting market value and consumer preferences for FMP, and it is closely related to the modification and depolymerization of pectin. Changes of texture quality and pectin properties in HPP- and TP-treated FMP during storage were assessed, including hardness, the content, monosaccharide compositions, Mw distribution, and nanostructure of WSP, SSP, and CSP. Compared to TP treatment, HPP could effectively improve the texture quality of FMP by inhibiting pectin degradation during storage. All the findings presented in this study would help to provide new insights into regulating the texture quality of FMP.
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Affiliation(s)
- Fei Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yuyu Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Yingrui Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Shenghua Ding
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha, China
| | - Yeyou Qin
- Hunan Tantanxiang Food Biotechnology Co., Ltd, Changsha, China
| | - Liwen Jiang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
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Physicochemical and functional characterization of pectin extracted from Moroccan citrus peels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113508] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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A Comparative Assessment on the Recovery of Pectin and Phenolic Fractions from Aqueous and DES Extracts Obtained from Melon Peels. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02823-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractThis work evaluates the purification of melon peel extracts obtained by two eco-friendly methods: autohydrolysis and sodium acetate/urea/water extraction (1:3:1.6), an alkaline deep eutectic solvent (DES). For that, sequential ethanol precipitation and resin adsorption/desorption stages were proposed for the separate recovery of the pectic and phenolic fractions. In order to screen the optimal purification conditions, in a first step, the effect of ethanol concentrations (from 70 to 85%) on the precipitation of pectic oligosaccharides was assayed. Subsequently, the influence of the selected resin (Amberlite XAD4, XAD16HP and XAD7HP), liquid/resin ratios, and desorption sequences (varying ethanol concentrations and pH) on the phenolic compounds was also studied. The highest pectin yields were achieved with 85% ethanol: 16.11 and 18.05 g pectin/100 g water-insoluble solids (WIS) for autohydrolysis and DES extracts, respectively. All pectins presented a galacturonic acid content of about 45%, while autohydrolysis pectin presented a higher amount of neutral sugar side chains. The presence of low methoxyl GalA and both linear and branched OGalA with DP from 2 to 20 was also confirmed by FTIR and HPAEC-PAD analysis, respectively. Concerning the phenolic fraction, the resin adsorption and desorption steps at the selected conditions (XAD4 resin, liquid/resin ratio of 2 mL/g, eluted with 50% ethanol thrice) resulted in 79.55 and 4.08 mg GAE/g non-volatile content (NVC) for autohydrolysis and DES extracts, respectively, with improved antioxidant capacity. Moreover, some phenolic acids (protocatechuic and ferulic acids) and flavonoids (orientin, vitexin and naringenin) were quantified in the extracts by HPLC–PDA-MS/MS.
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