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Pan X, Bi S, Xu Y, Cai Y, Lao F, Wu J. Alteration of volatile profiles in heat-sterilized cloudy muskmelon juice as affected by pectin fractions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3532-3542. [PMID: 38146066 DOI: 10.1002/jsfa.13238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 12/19/2023] [Accepted: 12/22/2023] [Indexed: 12/27/2023]
Abstract
BACKGROUND Flavor is considered as a key quality attribute of fruit juice affecting consumer acceptance. During processing, the flavor loss of cloudy juice always occurs due to the variations of juice cloud particles. Pectin, a major component of cloud particles, plays an important role in cloud stability. In this work, we focused on the effects of variation of three pectin fractions caused by gentle centrifugation and clarification on the physicochemical properties, volatile content and sensory profile of heat-sterilized muskmelon cloudy juice. RESULTS Centrifugation treatment reduced the total soluble solids and viscosity of cloudy juice and increased cloud stability. With centrifugation increased, the contents of most monosaccharides in the three pectin fractions were reduced. Most aroma-active aldehydes and alcohols, such as (2E,6Z)-nonadienal, 1-octen-3-ol and (E)-non-2-enal, after gentle centrifugation and clarification, were maintained, but most esters were decreased. The volatile compositions were highly related to the three pectin fractions. The addition of chelator-soluble pectin and sodium carbonate-soluble pectin could decrease the formation of dimethyl trisulfide and dimethyl disulfide in clarified juice, thereby improving the sensory profile. CONCLUSION The results suggested that endogenous chelator-soluble pectin and sodium carbonate-soluble pectin can be used in heat-sterilized fruit juice to improve flavor quality, with an emphasis on a significant reduction in volatile sulfur compounds. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Shuang Bi
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
- College of Food and Health, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yingying Xu
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Yanpei Cai
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University; National Engineering Research Center for Fruit & Vegetable Processing; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs; Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
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Baraiya K, Yadav VK, Choudhary N, Ali D, Raiyani D, Chowdhary VA, Alooparampil S, Pandya RV, Sahoo DK, Patel A, Tank JG. A Comparative Analysis of the Physico-Chemical Properties of Pectin Isolated from the Peels of Seven Different Citrus Fruits. Gels 2023; 9:908. [PMID: 37998997 PMCID: PMC10671531 DOI: 10.3390/gels9110908] [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: 10/13/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/25/2023] Open
Abstract
In the present research work, pectin was isolated from the peels of seven citrus fruits (Citrus limon, Citrus limetta, Citrus sinensis, Citrus maxima, Citrus jambhiri, Citrus sudachi, and Citrus hystrix) for a comparison of its physicochemical parameters and its potential use as a thickening agent, gelling agent, and food ingredient in food industries. Among the seven citrus fruits, the maximum yield of pectin was observed from Citrus sudachi, and the minimum yield of pectin was observed from Citrus maxima. The quality of each pectin sample was compared by using parameters such as equivalent weight, anhydrouronic acid (AUA) content, methoxy content, and degree of esterification. It was observed that all seven pectin samples had a high value of equivalent weight (more than 1000), suggesting that all the pectin samples had a high content of non-esterified galacturonic acid in the molecular chains, which provides viscosity and water binding properties. The methoxy content and degree of esterification of all the pectins was lower than 50%, which suggests that it cannot easily disperse in water and can form gel only in presence of divalent cations. The AUA content of all isolated pectins samples was above 65%, which suggests that the pectin was pure and can be utilized as a food ingredient in domestic foods and food industries. From the FTIR analysis of pectin, it was observed that the bond pattern of Citrus maxima, Citrus jambhiri, and Citrus hystrix was similar. The bond pattern of Citrus limon, Citrus limetta, and Citrus sinensis was similar. However, the bond pattern of Citrus sudachi was different from that of all other citrus fruits. The difference in the bond pattern was due to the hydrophobic nature of pectin purified from Citrus limon, Citrus limetta, Citrus sudachi, and Citrus sinensis and the hydrophilic nature of pectin purified from Citrus maxima, Citrus jambhiri, and Citrus hystrix. Hence, hydrophobic pectin can be utilized in the preparation of hydrogels, nanofibers, food packaging material, polysoaps, drug delivery agents, and microparticulate materials, whereas hydrophilic pectin can be utilized for the preparation of gelling and thickening agents.
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Affiliation(s)
- Khodidash Baraiya
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Virendra Kumar Yadav
- Department of Life Sciences, Hemchandracharya North Gujarat University, Patan 384265, India;
| | - Nisha Choudhary
- Department of Life Sciences, Hemchandracharya North Gujarat University, Patan 384265, India;
| | - Daoud Ali
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Daya Raiyani
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Vibhakar A. Chowdhary
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Sheena Alooparampil
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Rohan V. Pandya
- Department of Microbiology, Atmiya University, Rajkot 360005, India;
| | - Dipak Kumar Sahoo
- Department of Veterinary Clinical Sciences, College of Veterinary Medicine, Iowa State University, Ames, IA 50011, USA;
| | - Ashish Patel
- Department of Life Sciences, Hemchandracharya North Gujarat University, Patan 384265, India;
| | - Jigna G. Tank
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
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Owusu FWA, El Boakye-Gyasi M, Bayor MT, Osei-Asare C, Johnson R, Osei YA, Asare VA, Mensah KA, Acquah PG, Otu DAB, Asante R. Pharmaceutical Assessment of Watermelon Rind Pectin as a Suspending Agent in Oral Liquid Dosage Forms. BIOMED RESEARCH INTERNATIONAL 2022; 2022:9526404. [PMID: 36389113 PMCID: PMC9663237 DOI: 10.1155/2022/9526404] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 10/21/2022] [Indexed: 10/10/2023]
Abstract
Pectin is a high molecular weight polymer which is present in virtually all plants where it contributes to the cell structure. Pectin is a high valuable food ingredient widely used as a gelling agent and thickening agent with limited use in the pharmaceutical industry. The objective of this study is to evaluate the suspending properties of pectin from watermelon rind. Tragacanth was used as a standard suspending agent to which the suspending properties of pectin from watermelon rinds were compared with. The extracted pectin was subjected to phytochemical and physiochemical characterization for its safety and suitability to use as a suspending agent. Paracetamol suspensions were formulated using tragacanth concentrations of 0.5% w/v, 1% w/v, and 2% w/v and compared with paracetamol suspensions containing the same concentrations of watermelon pectin. The suspensions were all tested for their pH, sedimentation rate, sedimentation volume, flow rate, and ease of redispersibility over a period of 4 weeks. At the end of the 4-week period, all formulated suspensions had no changes in their pH values. Suspensions containing the extracted pectin had a lower rate of sedimentation and ease of redispersibility compared to that of tragacanth. In addition, their sedimentation volumes as well as flow rates were comparable to that of the tragacanth formulations. Ultimately, pectin from watermelon rind can serve as a suitable alternative to tragacanth in formulation of pharmaceutical suspensions.
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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
| | - Mariam El Boakye-Gyasi
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Marcel Tunkumgnen Bayor
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Christina Osei-Asare
- Department of Pharmaceutics, School of Pharmacy, Central University, Miotso, Ghana
| | - Raphael Johnson
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Yaa Asantewaa Osei
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | | | - Kezia Akoley Mensah
- Department of Pharmaceutics, School of Pharmacy, Central University, Miotso, Ghana
| | - Prince George Acquah
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Desmond Asamoah Bruce Otu
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Rocklyn Asante
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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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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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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Pérez J, Gómez K, Vega L. Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind ( Citrullus lanatus) with Citric Acid. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:3068829. [PMID: 35036425 PMCID: PMC8758315 DOI: 10.1155/2022/3068829] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 12/14/2021] [Indexed: 12/31/2022]
Abstract
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent. The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10 : 1 to 40 : 1 mL/g) on the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were investigated using Box-Behnken surface response experimental design. The pH was the most significant variable for the pectin yield and properties. The responses optimized separately showed different optimal conditions for each one of the variables studied in this work. Therefore, the desirability function was used to determine the sole theoretical optimum for the highest pectin yield and highest anhydrouronic acid content, which was found to be pH of 2.0, extraction time of 62.31 min, and liquid-solid ratio of 35.07 mL/g. Under this optimal condition, the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were 24.30%, 73.30%, 10.45%, and 81.33%, respectively. At optimal conditions, watermelon rind pectin can be classified as high methoxyl and rapid-set pectin with high quality and high purity. Practical Applications. This study evaluated the pectin extraction from watermelon rind and carried out an optimization of multiple responses as a function of pH, time, and liquid-solid ratio to obtain the best preliminary quality parameters (pectin yield and anhydrouronic acid content). The results revealed that watermelon rind waste can be an inexpensive source to obtain good pectin quality and high purity. According to the chemical characterization and physicochemical properties studied, the extracted pectin from watermelon rind would have a high potential to be used in food industry.
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Affiliation(s)
- José Pérez
- Department of Chemical Engineering, Bioprocess Research Group, Universidad del Atlántico, Puerto Colombia 081001, Colombia
| | - Karina Gómez
- Department of Chemical Engineering, Bioprocess Research Group, Universidad del Atlántico, Puerto Colombia 081001, Colombia
| | - Lorena Vega
- Department of Chemical Engineering, Bioprocess Research Group, Universidad del Atlántico, Puerto Colombia 081001, Colombia
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Rico X, Nuutinen EM, Gullón B, Pihlajaniemi V, Yáñez R. Application of an eco-friendly sodium acetate/urea deep eutectic solvent in the valorization of melon by-products. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.10.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Rico X, Gullón B, Yáñez R. Environmentally Friendly Hydrothermal Processing of Melon by-Products for the Recovery of Bioactive Pectic-Oligosaccharides. Foods 2020; 9:E1702. [PMID: 33233621 PMCID: PMC7699732 DOI: 10.3390/foods9111702] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 11/14/2020] [Accepted: 11/18/2020] [Indexed: 01/30/2023] Open
Abstract
Melon by-products, that currently lack high value-added applications, could be a sustainable source of bioactive compounds such as polysaccharides and antioxidants. In this work, melon peels were extracted with water to remove free sugars, and the water-insoluble solids (WISs) were subjected to hydrothermal processing. The effect of temperature on the composition of the obtained liquors and their total phenolic content was evaluated. The selected liquors were also characterized by matrix assisted laser desorption/ionization-time of flight mass spectroscopy (MALDI-TOF MS), fourier transform infrared spectroscopy (FTIR) and high performance anion exchange chromatography with pulsed amperometric detection (HPAEC-PAD), and its phenolic compounds were identified and quantified by high-performance liquid chromatography-diode array detector-tandem mass spectrometry (HPLC-DAD-MS/MS). In addition, the spent solids from the hydrothermal treatment were characterized and their potential use was assessed. At the optimal conditions of 140 °C (severity 2.03), the total oligosaccharide yield accounted for 15.24 g/100 g WIS, of which 10.07 g/100 g WIS were oligogalacturonides. The structural characterization confirmed the presence of partially methyl esterified oligogalacturonides with a wide range of polymerization degrees. After precipitation, 16.59 g/100 g WIS of pectin were recovered, with a galacturonic acid content of 55.41% and high linearity.
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Affiliation(s)
| | | | - Remedios Yáñez
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain; (X.R.); (B.G.)
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Rico X, Gullón B, Alonso JL, Yáñez R. Recovery of high value-added compounds from pineapple, melon, watermelon and pumpkin processing by-products: An overview. Food Res Int 2020; 132:109086. [DOI: 10.1016/j.foodres.2020.109086] [Citation(s) in RCA: 71] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2019] [Revised: 01/21/2020] [Accepted: 02/05/2020] [Indexed: 01/13/2023]
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Mohan K, Muralisankar T, Uthayakumar V, Chandirasekar R, Revathi N, Ramu Ganesan A, Velmurugan K, Sathishkumar P, Jayakumar R, Seedevi P. Trends in the extraction, purification, characterisation and biological activities of polysaccharides from tropical and sub-tropical fruits - A comprehensive review. Carbohydr Polym 2020; 238:116185. [PMID: 32299552 DOI: 10.1016/j.carbpol.2020.116185] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2019] [Revised: 03/06/2020] [Accepted: 03/14/2020] [Indexed: 01/04/2023]
Abstract
Tropical and sub-tropical fruits are tremendous sources of polysaccharides (PSs), which are of great interest in the human welfare system as natural medicines, food and cosmetics. This review paper aims to highlight the recent trends in extraction (conventional and non-conventional), purification and analytic techniques of fruit polysaccharides (FPSs). The chemical structure and biological activities, such as immunomodulatory, anti-cancer, anti-oxidant, anti-inflammatory, anti-viral, anti-coagulant and anti-diabetic effects, of PSs extracted from 53 various fruits were compared and discussed. With this wide coverage, a total of 172 scientific articles were reviewed and discussed. This comprehensive survey from previous studies suggests that the FPSs are non-toxic and highly biocompatible. In addition, this review highlights that FPSs might be excellent functional foods as well as effective therapeutic drugs. Finally, the future research advances of FPSs are also described. The content of this review will promote human wellness-based food product development in the future.
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Affiliation(s)
- Kannan Mohan
- PG and Research Department of Zoology, Sri Vasavi College, Erode, Tamil Nadu, 638 316, India.
| | - Thirunavukkarasu Muralisankar
- Aquatic Ecology Laboratory, Department of Zoology, School of Life Sciences, Bharathiar University, Coimbatore, Tamil Nadu, 641 046, India
| | | | | | - Nagarajan Revathi
- PG and Research Department of Zoology, Sri Vasavi College, Erode, Tamil Nadu, 638 316, India
| | - Abirami Ramu Ganesan
- School of Applied Sciences, College of Engineering, Science and Technology (CEST), Fiji National University, 5529, Fiji
| | - Kalamani Velmurugan
- Department of Zoology, Kongunadu Arts and Science College, Coimbatore, Tamil Nadu, 641029, India
| | - Palanivel Sathishkumar
- Key Laboratory of Theoretical Chemistry of Environment, Ministry of Education, School of Chemistry, South China Normal University, Guangzhou 510006, PR China
| | - Rajarajeswaran Jayakumar
- Department of Molecular Medicine, Faculty of Medicine, University of Malaya, Kuala Lumpur 50603, Malaysia
| | - Palaniappan Seedevi
- Department of Environmental Science, Periyar University, Salem, Tamil Nadu, 636011, India
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Muthusamy S, Manickam LP, Murugesan V, Muthukumaran C, Pugazhendhi A. Pectin extraction from Helianthus annuus (sunflower) heads using RSM and ANN modelling by a genetic algorithm approach. Int J Biol Macromol 2019; 124:750-758. [DOI: 10.1016/j.ijbiomac.2018.11.036] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 11/07/2018] [Accepted: 11/07/2018] [Indexed: 01/08/2023]
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12
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Raji MR, Lotfi M, Tohidfar M, Zahedi B, Carra A, Abbate L, Carimi F. Somatic embryogenesis of muskmelon (Cucumis melo L.) and genetic stability assessment of regenerants using flow cytometry and ISSR markers. PROTOPLASMA 2018; 255:873-883. [PMID: 29248969 DOI: 10.1007/s00709-017-1194-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/20/2017] [Accepted: 12/02/2017] [Indexed: 05/20/2023]
Abstract
A new protocol for in vitro regeneration through direct somatic embryogenesis for two muskmelon cultivars (Cucumis melo L., "Mashhadi" and "Eivanaki") is reported. Somatic embryos were obtained culturing 4- and 8-day-old cotyledons, seeds, and hypocotyls on Murashige and Skoog medium supplemented with three different hormonal combinations never tested so far for melon (naphthoxyacetic acid (NOA) + thidiazuron (TDZ), NOA + 6-banzylaminopurine (BAP), and 2,4-dichlorophenoxyacetic acid (2,4-D) + N-(2-chloro-4-pyridyl)-N'-phenylurea (4-CPPU)). Results were compared with those obtained when explants were cultivated in the presence of 2,4-D + BAP, previously used on melon. Embryogenesis occurred more successfully in 4-day-old cotyledons and seeds than hypocotyls and 8-day-old cotyledons. The best result was achieved with NOA + BAP. Genotypes significantly affected embryogenesis. The number of embryos in "Eivanaki" was significantly higher than that in "Mashhadi." Embryo proliferation when explants were maintained in jars (9.3%) was found to be higher compared to that in petri dishes. For the first time, genetic stability of regenerated melon plants was evaluated using inter-simple sequence repeat markers. Polymerase chain reaction (PCR) products demonstrated a total of 102 well-resolved bands, and regenerants were 93% similar compared to the mother plant. Somaclonal changes during embryogenesis were evaluated by flow cytometry, showing 91% of the same patterns in regenerated plants. The results suggest that the new hormone components are effective when applied for in vitro embryogenesis of muskmelon as they show a high frequency in regeneration and genetic homogeneity.
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Affiliation(s)
- Mohammad Reza Raji
- Department of Horticulture, Faculty of Genetics and breeding of vegetables, University of Tehran, Pakdasht, Tehran, 3391653775, Iran
| | - Mahmoud Lotfi
- Department of Horticulture, Faculty of Genetics and breeding of vegetables, University of Tehran, Pakdasht, Tehran, 3391653775, Iran.
| | - Masoud Tohidfar
- Department of Plant Biotechnology, Faculty of Life Science and Biotechnology. G. C., Shahid Beheshti University, Tehran, Iran
| | - Bahman Zahedi
- Department of Horticulture, Faculty of Genetics and breeding of vegetables, Lorestan University, Khorramabad, Lorestan, 6813717133, Iran
| | - Angela Carra
- National Research Council of Italy (CNR), Institute of Biosciences and Bioresources (IBBR), 414, I-90129, Palermo, Italy
| | - Loredana Abbate
- National Research Council of Italy (CNR), Institute of Biosciences and Bioresources (IBBR), 414, I-90129, Palermo, Italy
| | - Francesco Carimi
- National Research Council of Italy (CNR), Institute of Biosciences and Bioresources (IBBR), 414, I-90129, Palermo, Italy
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