Extraction and Characterization of Pectin from Passion Fruit Peels

An optimize adaptable method for determining the monosaccharide composition of pectic polysaccharides

Pectic polysaccharides are considered the highly complex natural plant polysaccharides which plays a vital role in plant tissue structure and human health. Detailed characterization of the monosaccharide composition can provide insights into the pectic polysaccharide structure. Nevertheless, when analyzing the monosaccharides of pectic polysaccharide, it is crucial to address the issue of incomplete hydrolysis that can occur due to the formation of acid-induced precipitates. Based on above, the main purpose of this article is to provide an optimized method for monosaccharide analysis of pectic polysaccharides through acid hydrolysis optimization using high-performance anion exchange chromatography (HPAEC) The results indicate that reducing the sample concentration to 0.5 mg/mL effectively reduces the acid gelling phenomenon and promotes the complete hydrolysis of pectin polysaccharides. The optimized parameters for acid hydrolysis involve 110 °C for 6 h in 2 M TFA. Furthermore, the consistency of this method is assessed, along with its ability to analyze pectin polysaccharides from various fruits. This hydrolysis approach holds promise for enabling accurate quantification of monosaccharide composition in pectic polysaccharides.

Evaluation of citrus pectin extraction methods: Synergistic enhancement of pectin's antioxidant capacity and gel properties through combined use of organic acids, ultrasonication, and microwaves

The biological potency of pectin is intricately intertwined with its intricate molecular architecture. The fine structure of pectin is influenced by the extraction method, while the specific impact of these methods on the fine structure and the affected attributes thereof remains enigmatic. This study delves into the profound analysis of eight distinct extraction methods influence on the structure and biological activity of citrus peel pectin. The findings demonstrate that citric acid ultrasound-assisted microwave extraction yields pectin (PectinCA-US/MV) with higher viscosity and a dense, rigid chain. Pectin extracted with acetic acid ultrasound (PectinAA-US) and citric acid ultrasound (PectinCA-US) exhibits elevated galacturonic acid (GalA) levels and reduced D-galactose (Gal) content, enhancing antioxidant activity. Eight pectin-chitosan (CS) hydrogels, especially PectinCA-US/MV-CS, demonstrate commendable thermal stability, rheological properties, self-healing capability, and swelling behavior. This study characterizes citrus peel pectin properties from different extraction methods, laying a foundation for its application in food, pharmaceuticals, and industry.

An eco-friendly extraction method to obtain pectin from passion fruit rinds (Passiflora edulis sp.) using subcritical water and pressurized natural deep eutectic solvents

This work evaluated the efficiency of Subcritical Water Extraction (SWE) and Pressurized Natural Deep Eutectic Solvents (P-NaDESs) under different temperatures (100, 120, 140 and 160 °C) in obtaining pectin from Passion Fruit Rinds (PFR) and its residual biomass (PFR - UAPLE), and compare the results with those of Conventional Extraction (CE). The highest pectin yields, 19.1 and 27.6 %, were achieved using P-NaDES (Citric Acid:Glucose:Water) at 120 °C for PFR and its PFR-UAPLE, respectively. Regarding the Degree of Esterification (DE), pectin obtained with SWE and CE had DE below 50 %, while with P-NaDES (Citric Acid: Glucose:Water), DE was above 50 %. Higher Molecular Weights (MW) (98 and 81 kDa) were obtained with SWE and P-NaDES from PFR compared to PFR-UAPLE and CE. Galacturonic acid was the most abundant (74 to 78 %) monosaccharide obtained by SWE. In terms of morphology, water extraction provided pectin with more uniform textures, whereas extraction with acidified mixtures led to more heterogeneous surfaces. Overall, comparing SWE and P-NaDES, the obtained pectins differed in terms of monomeric composition, MW and DE. These results indicate that pectins obtained by both methods can have different applications depending on their structural characteristics.

Recent Advances in the Extraction of Pectin from Various Sources and Industrial Applications

Pectin is a structural polysaccharide present in plants that primarily consists of galacturonic acid units. This Review discusses the chemistry of pectin, including its composition and molecular weight. Pectin is conventionally extracted from agricultural waste (fruit and vegetable peels) using an acidic or basic aqueous medium at high temperatures. These processes are time- and energy-consuming and also result in severe environmental problems due to the production of acidic effluents and equipment corrosion. As pectin usage is increasing in food industries for developing different products and it is also used as an excipient in pharmaceutical products, better extraction procedures are required to maximize the yield and purity. The Review encompasses various alternate green approaches for the extraction of pectin, including traditional acid extraction and various emerging technologies such as deep eutectic solvent-based extraction, enzyme-assisted extraction, subcritical fluid extraction, ultrasound-assisted extraction, and microwave-based extraction, and evaluates the yield and physicochemical characteristics of the extracted pectin. This work aims to provide a platform for attracting more thorough research focused on the engineering of novel and more efficient green methods for the extraction of pectin and its utilization for various biotechnological purposes.

Uncovering the interactions between PME and PMEI at the gene and protein levels: Implications for the design of specific PMEI

CONTEXT

Pectin methylesterase inhibitor (PMEI) can specifically bind and inhibit the activity of pectin methylesterase (PME), which has been widely used in fruit and vegetable juice processing. However, the limited three-dimensional structure, unclear action mechanism, low thermal stability and biological activity of PMEI severely limited its application. In this work, molecular recognition and conformational changes of PME and PMEI were analyzed by various molecular simulation methods. Then suggestions were proposed for improving thermal stability and affinity maturation of PMEI through semi-rational design.

METHODS

Phylogenetic trees of PME and PMEI were established using the Maximum likelihood (ML) method. The results show that PME and PMEI have good sequence and structure conservation in various plants, and the simulated data can be widely adopted. In this work, MD simulations were performed using AMBER20 package and ff14SB force field. Protein interaction analysis indicates that H-bonds, van der Waals forces, and the salt bridge formed of K224 with ID116 are the main driving forces for mutual molecular recognition of PME and PMEI. According to the analyses of free energy landscape (FEL), conformational cluster, and motion, the association with PMEI greatly disrupts PME's dispersed functional motion mode and biological function. By monitoring the changes of residue contact number and binding free energy, IG35M/ IG35R: IT93F and IT113W/ IT113W: ID116W mutations contribute to thermal stability and affinity maturation of the PME-PMEI complex system, respectively. This work reveals the interaction between PME and PMEI at the gene and protein levels and provides options for modifying specific PMEI.

Exploring the effect of utilising organic acid solutions in ultrasound-assisted extraction of pectin from apple pomace, and its potential for biomedical purposes

Biomass resulting from food production represents valuable material to recover different biomolecules. In our study, we used apple pomace to obtain pectin, which is traditionally extracted using mineral acids. Our hypothesis consisted of carrying out extractions with organic acids, assisted by ultrasound, by varying processing parameters including time, temperature, and type of acid. The analytical determinations of galacturonic acid content, methoxylation and esterification degree, ζ-potential and extraction yield were used as pectin quality indicators. Pectins extracted using treatment conditions with better performance were assessed biologically in vitro for their potential to be used in biomedical applications. Overall, the extracted pectin presented a galacturonic acid content, methoxylation and esterification degree ranged from 19.7 to 67%, 26.8-41.4% and 58-65.2% respectively, and were negatively charged (-24.1 to -13.2 mV). It was found that factors of time and temperature greatly influenced the response variables excepting the esterification degree, while the acid type influenced the ζ-potential, methoxylation and esterification degrees. Additionally, it was seen that the longer extraction time (50 min) and higher temperature (50 °C) exhibited the better extraction yield (∼10.9%). Finally, the selected pectin showed high cytocompatibility up to 500 μg/mL of concentration when seeded with Neonatal Normal Human Dermal Fibroblasts.

Extraction, Characterization, and Chitosan Microencapsulation of Bioactive Compounds from Cannabis sativa L., Cannabis indica L., and Mitragyna speiosa K

The objective of the research was to investigate the bioactive compounds of herbal plant leaves by microencapsulation technique for future application as a feed additive. In this experiment, three herbal plant leaves, namely Cannabis sativa L., Cannabis indica L., and Mitragyna speiosa K., were comparatively investigated using different methods to extract their bioactive compounds. Two methods were used to extract the bioactive compounds: microwave extraction (water-heating transferred) and maceration extraction (methanol extracted). The results obtained using microwave extraction revealed that the total polyphenolic and flavonoid contents and antioxidant capacity were significantly higher and stronger, respectively, than those produced by the maceration extraction method (p < 0.05). Furthermore, the spray-drying technique was employed to enhance the extracted compounds by encapsulation with chitosan through ionic gelation properties. The physical characteristics of chitosan-encapsulated substrates were examined under a scanning electron microscope (SEM) and were as microparticle size (1.45 to 11.0 µm). The encapsulation efficiency of the bioactive compounds was found to be 99.7, 82.3, and 54.6% for microencapsulated M. speiosa, C. indica, and C. sativa, respectively. Therefore, microwave treatment prior to chitosan encapsulation of leaf extracts resulted in increased recovery of bioactive compound encroachment.

Optimization of Microwave-Assisted Pectin Extraction from Cocoa Pod Husk

Optimization of pectin extraction from cocoa pod husk was carried out to examine independent variables that affect the quality of pectin obtained and determine the best conditions for the extraction process. In this study, three independent variables thought to contribute to microwave-assisted pectin extraction were used, namely, extraction time (20, 25, and 30 min), microwave power (180, 300, and 450 W), and citric acid concentration (2.5%, 5%, and 10%). Response surface methodology was applied using central composite design (CCD) to examine the effect of independent variables on the parameter measured. Among the seven parameters measured, namely, yield, temperature, moisture content, ash content, equivalent weight, methoxyl content, and galacturonic acid content, the statistical analysis test showed that the model equations that were suitable for predicting response values were temperature, moisture content, and ash content. Therefore, the optimization of conditions was only reviewed for these three parameters. Optimization results concluded that the factors that had the most significant effect on temperature, moisture content, and ash content were extraction time and microwave power. Optimal conditions for pectin extraction were at 30 min extraction time, 450 W microwave power, and 10% solvent concentration, resulting in a temperature of 104 °C, moisture content of 6%, and ash content of 8%. Other parameter values measured under these conditions were a yield of 21.10%, equivalent weight of 602.40 mg/mol, methoxyl content of 6.07%, and galacturonic acid content of 72.86%. Pectin extracted from cocoa pod husk using this method has the potential to be further applied, especially in the food and pharmaceutical industries.

Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology

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.

Structural Determination of Pectins by Spectroscopy Methods

Plant polysaccharides include pectins, which are responsible for an important role in plant physiology and are part of the plant cell wall. These compounds are known as gelling and stabilizing agents, which are widely used in the food industry. The scientific literature lacks precise information on the spectroscopy of apple pectin and citrus pectin. Therefore, the aim of this work was to test and compare the physicochemical properties of these compounds. The curves of FT-IR, NMR, ESI-MS, and thermogravimetric analysis (TGA) of pectin samples were measured and discussed. The analysis of the spectroscopic results confirms that the isolated pectins using various enzymes (xylanase and cellulase) have a structure similar to the commercially available pectin (PectaSol-C), with a noticeable change in morphology. These characteristics are helpful for further basic research and application.

Evaluation of Adding Natural Gum to Pectin Extracted from Ecuadorian Citrus Peels as an Eco-Friendly Corrosion Inhibitor for Carbon Steel

The production and use of eco-friendly corrosion inhibitors allows valuable compounds contained in plant waste to be identified and repurposed while reducing the use of polluting synthetic substances. Pectin extracted from Tahiti limes (Citrus latifolia) and King mandarin (Citrus nobilis L.) in addition to natural gums—xanthan gum and latex from the “lechero” plant (Euphorbia laurifolia)—were used to create an eco-friendly corrosion inhibitor. The optimal extraction conditions for pectin were determined from different combinations of pH, temperature, and time in a 2³ factorial design and evaluated according to the obtained pectin yield. The highest pectin extraction yields (38.10% and 41.20% from King mandarin and lime, respectively) were reached at pH = 1, 85 °C, and 2 h. Extraction of pectic compounds was confirmed using Fourier-transform infrared spectroscopy, differential scanning calorimetry, and thermogravimetry analyses. Subsequently, a simplex-centroid mixture design was applied to determine the formulation of extracted pectin and natural gums that achieved the highest corrosion inhibitor effect (linear polarization and weight loss methods in NACE 1D-196 saline media using API-5LX52 carbon steel). Impedance spectroscopy analysis showed that the addition of xanthan gum to pectin (formulation 50% pectin–50% xanthan gum) improved the corrosion inhibitor effect from 29.20 to 78.21% at 400 ppm due to higher adsorption of inhibitory molecules on the metal surface.

Green Husk of Walnuts (Juglans regia L.) from Southern Italy as a Valuable Source for the Recovery of Glucans and Pectins

Walnut green husk is an agricultural waste produced during the walnut (Juglans regia L.) harvest, that could be valued as a source of high-value compounds. In this respect, walnut green husks from two areas of Southern Italy (Montalto Uffugo and Zumpano), with different soil conditions, were investigated. Glucans and pectins were isolated from dry walnut husks by carrying out alkaline and acidic extractions, respectively, and then they were characterized by FT-IR, scanning electron microscopy (SEM) and differential scanning calorimetry (DSC). The colorimetric method for the enzymatic measurement of α- and β-glucans was performed. The maximum total glucan yield was recovered from Montalto walnut husks (4.6 ± 0.2 g/100 g DM) with a β-glucan percentage (6.3 ± 0.4) higher than that calculated for Zumpano walnut husks (3.6 ± 0.5). Thermal analysis (DSC) confirmed the higher degree of crystallinity of glucans from Zumpano. The pectin content for Montalto husks was found to be 2.6 times that of Zumpano husks, and the esterification degree was more than 65%. The results suggested that J. regia L. green husks could be a source of glucans and pectins, whose content and morphological and thermal characteristics were influenced by different soil and climate conditions.

Extraction and Characterization of Pectin from Lemon Waste for Commercial Applications

The objective of this paper was preliminary to extract and characterization of purified pectin from lemon wastes. Dry lemon waste was extracted applying citric acid solvent or water at various concentrations under a similar condition (85 ºC for 4 h). It was found that the highest yield of pectin (20.8% dry basis) was achieved using hot water extraction with an esterification degree of 47.8%. It contained 63.2 ± 0.74% galacturonic acid, followed by 17.4 ± 0.76% total sugar. The monosaccharides found in pectin were arabinose (2.7 ± 0.20%), galactose (2.3 ± 0.01%), glucose (1.4 ± 0.09%), mannose (0.4 ± 0.01%), fructose (0.4 ± 0.05%), and xylose (0.1 ± 0.01%). The found pectin had a high atomic weight of 2060 kDa with a wide polydispersity index of 4.41, decided by high-Performance Size Exclusion Chromatography (HPSEC). The extricated lemon waste pectin was grouped into low methoxyl pectin, depends on the methoxyl content and degree of esterification affirmed by Fourier transform infrared spectroscopy (FT-IR) and rheological properties. In conclusion, the discoveries of the study show that lemon waste can be investigated as a promising elective for the commercial manufacturing of pectin.

Modeling the influence of extraction parameters on the yield and chemical characteristics of microwave extracted mango (Mangifera indica L.) peel pectin by response surface methodology

Extraction is considered to be a critical unit operation to recover bioactive compounds from the in-situ state of many plant-based food processing wastes. The characteristics of pectin were predicted to vary with the source of raw material, extraction and post-extraction conditions. The study was focused to investigate the optimal conditions for extracting mango peel pectin (MPP) with increased yield and quality by microwave-assisted extraction (MAE). Box Behnken experimental design was used to model the influence of extraction parameters (microwave power, pH, and time) on the responses (yield, esterification degree, equivalent weight, anhydrouronic acid, and methoxyl content of pectin). The predicted models were adequately fitted to the experimental data (p ≤ 0.001) for all the response variables. A higher yield of pectin with better quality was obtained with optimal conditions of microwave power 606 watts (W), extraction time 5.15 min, and pH 1.83. The MPP obtained is categorized as low-methoxyl pectin as the range for the degree of esterification (DE) at all possible treatment variations remained below 50%. The study revealed that mango peel was an effective alternative source of pectin which could be extracted by microwave method on large scale.

Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.

The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances

Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry.

Simulation of ethanol recovery and economic analysis of pectin production on an industrial scale

Taking into account that the industrial processing of passion fruit generates significant amounts of waste (only the peels represent 51% of the total mass of the fruit), in the present study an economic analysis was conducted to evaluate industrial line viability for pectin extraction from passion fruit peels. Knowing that absolute ethanol (99.50% purity), used in the precipitation and washing steps, has a higher cost, a simulation of extractive distillation was performed using solvents ethylene glycol and glycerol, in the software Aspen Plus v.11, being possible to recover 99.63% of ethanol for both solvents. The results of the economic evaluation showed that the process using ethylene glycol has an advantage, mainly due to its higher profitability (1.13 times higher), lower production cost (94.86% of the price using glycerol), and a lower breakeven point (around 3% smaller). The financial indicators showed profitability and attractiveness for the implementation of this processing line.

Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast® 1.5 L

Cocoa pod husks are a waste generated during the processing of cocoa beans. We aimed to explore the enzymatic extraction of pectin using cellulases. The extraction process was optimized using a central composite design (CCD) and analyzed by response surface methodology (RSM). The parameters optimized were feedstock concentration (%), enzyme dosage (µL/g), and time (h). Three dependent variables were studied: pectin yield (g/100 g dry husk) (R2 = 97.02), galacturonic acid content (g/100 g pectin) (R2 = 96.90), and galacturonic acid yield (g/100 g feedstock) (R2 = 95.35). The optimal parameters were 6.0% feedstock concentration, 40 µL g-1 of enzyme, and 18.54 h, conditions that produced experimentally a pectin yield of 10.20 g/100 g feedstock, 52.06 g galacturonic acid/100 g pectin, and a yield 5.31 g galacturonic acid/100 g feedstock. Using the chemical extraction method, a yield of 8.08 g pectin/100 g feedstock and a galacturonic acid content of 60.97 g/100 g pectin were obtained. Using assisted sonication, a pectin yield of 8.28 g/100 g feedstock and a galacturonic acid content of 42.77 g/100 g pectin were obtained. Enzymatically optimized pectin has rheological and physicochemical features typical of this biomaterial, which provides an interesting alternative for the valorization of cocoa husks.

Optimization of pectinase-assisted extraction of Annona muricata L. juice and the effect of liquefaction on its pectin structure

BACKGROUND

Soursop (Annona muricata L.) is an underutilized tropical and subtropical fruit with high nutritional and therapeutic benefits. This fruit is faced with enormous post-harvest losses due to its high perishability. This work was aimed to optimize the pectinase-assisted extraction conditions of soursop juice using Doehlert design and to study the effect of pectinase on its pectin structure.

RESULTS

The predicted models were validated for all the responses studied and the regression coefficients ranged from 0.905 to 0.987 (P ≤ 0.05). An incubation time of 172 min, enzyme concentration of 0.04% (w/w) and incubation temperature at 42.9 °C were found to be the optimal conditions for soursop juice extraction, which resulted in 75.20%, 3.74, 7.35 °Brix, 87.06%T, and 0.44% MAE for soursop juice yield (%), pH, total soluble solids (TSS) (°Brix), clarity (%T) and titratable acidity (% malic acid equivalent, MAE), respectively. Morphologically, untreated soursop pulp presented a non-uniform spherical surface; enzyme hydrolyzed soursop exhibited ruptured and wrinkled surface; meanwhile for the different pectin obtained, untreated soursop pectin depicted porous surface and enzyme hydrolyzed soursop pectin showed whirling rough surface. Fourier-transform infrared (FTIR) confirmed the presence of similar chemical group stretching and vibrations in commercial pectin and soursop pectin.

CONCLUSION

Under the optimum conditions, the numerical predictions were similar to the experimental data obtained, thus confirming the validity of the models. Application of enzyme treatment caused the breakdown of pectin structure as illustrated by scanning electron microscopy (SEM) and FTIR analyses.

Polyelectrolyte Nanoparticles of Amphiphilic Chitosan/Pectin from Banana Peel as Potential Carrier System of Hydrophobic Molecules

In this study, pectins were extracted from banana wastes Musa paradisiaca under different acidic conditions, obtaining pectins with different degrees of esterification (DE) depending on the acid type and pH. The formation of the polyelectrolyte nanoparticles was evaluated according to the DE of the pectin, the mass ratio of the polymers of pectin to amphiphilic chitosan (AmCh), and their concentration. The properties of the polyelectrolyte nanoparticles were evaluated at different pH and temperatures. The pectin with 24.3% DE formed polyelectrolyte nanoparticles through the electrostatic interaction with AmCh, which was evidenced by changes in the zeta potential and particle size. The study of mass ratio AmCh:Pectin, to get a stable system, showed that it must be at least equal (1:1), or AmCh must be in higher proportion (6:1, 50:1, 100:1), and the polymers concentration must be 1 mg/mL. The study of the temperature effect showed that, when the temperature increases, the particle size decreases, and the pH study showed a stable particle size for the polyelectrolyte nanoparticles in the range of pH 5-6. Nile Red (NR), a hydrophobic molecule, was encapsulated in the polyelectrolyte nanoparticles with a loading capacity of 1.8% and an encapsulation efficiency of 80%.

Physicochemical Characterization of Pectin Extracted from Six Wild Edible Fruits in Odisha, India

The life of plant species flourishing in Odisha is luxuriant which is created based on its tropical climate type and assembles a remarkable extensive diversity in edible fruits. These wild edible fruits are predominantly utilized in tribal and rural livelihoods inhabiting in nearby forest regions. Despite their rich source of macronutrients, micronutrients, vitamins and antioxidants, they are often underutilized. Pectins are considered as food additives due to its natural dietary fibre consisting high proportion of galacturonic acid. The main aim of this study was to explore the pectin potential in these six wild edible fruits which might provide alternative commercialised products, value addition and favouring food security.Analysis of pectin yield and degree of esterification are considered as two important factors for marketable pectins. Equivalent weight is directly proportional to the formation of the gelling effect.In this study, highest pectin yield was recorded in Citrus medica (25.34 ± 0.77 % dry wt.) followed by Phyllanthus emblica(14.86 ± 0.40 % dry wt.) and Carissa carandas (11.94 ± 0.60 % dry wt.). To evaluate pectin suitability in food systems, characterization of extracted pectin was carried out following several parameters. The physico-chemical properties from dried pectin revealed highest degree of esterification (87.63 ± 1.33 %),equivalent weight (1516.66 ± 187.63), anhydrouronic acid (94.23± 2.67 %) and methoxyl content (14.62 ± 0.27 %) in Phyllanthus emblica whereas more moisture content of pectin was available in Citrus medica (10.35 ± 0.35 %). Our findings revealed that the methoxyl value and degree of esterification (DE) are classified as high methoxyl pectins (HMP), suitable for industrial and therapeutical applications.

Comparison of different ultrasound assisted extraction techniques for pectin from tomato processing waste

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 (O_HAE); ultrasound assisted microwave extraction (UAME) and ultrasound assisted ohmic heating extraction (UAO_HE) 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 O_HAE 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.

On the use of microwave pretreatment to assist zero-waste chemical-free production process of nanofibrillated cellulose from lime residue

Microwave (MW) pretreatment as an energy-efficient method to enhance the production of nanofibrillated cellulose (NFC) from lime (Citrus aurantifolia Swingle) residue after juice extraction is proposed. NFC was prepared by subjecting lime residue to MW pretreatment for up to 3 rounds; this was followed by high-shear and high-pressure homogenization. Repeated application of MW pretreatment helped remove non-cellulosic components and resulted in an increased cellulose content and crystallinity index but a decrease in fiber diameter. Freshly prepared NFC sample exhibited gel-like behavior. G' and G″ of suspension prepared from dried NFC markedly decreased, indicating the loss of gel-like property upon drying. Proper pectin molecular weight as well as pectin content were noted to play an important role in controlling aggregation of NFC during drying and hence water redispersibility of dried NFC. Significant amounts of pectin and limonin could be recovered and utilized as co-products after the first round of MW pretreatment.

Comparison of Biological and Chemical Pretreatment on Coproduction of Pectin and Fermentable Sugars from Apple Pomace

Apple pomace, an abundant accessible source of carbohydrate platform chemicals, is refractory to cellulase degradation because of the main barrier problem of pectin constitute. A rapid and portable method for the coproduction of pectin and fermentable sugars was developed using the pretreatment of acetic acid, followed by enzymatic hydrolysis. Compared with pectinase, acetic acid pretreatment provided the highest pectin yield of 19.1% and the highest enzymatic hydrolysis yield from apple pomace. The acidic pretreated apple pomace cellulose was easily and completely hydrolyzed into fermentable sugars. More than 98.2% conversion of cellulose was achieved in a batch hydrolysis using a cellulase loading of 25 FPU/g cellulose and 10% total solids without any special strategies. A mass balance analysis showed that 95.5 g pectin and 110.2 g fermentable sugars were produced from 500-g oven-dried apple pomace. The integrated process is suggestive of environment-friendly and recyclable methods for the industrial utilization of apple pomace.

Natural Deep Eutectic Solvent-Assisted Pectin Extraction from Pomelo Peel Using Sonoreactor: Experimental Optimization Approach

Background: Natural deep eutectic solvents (NADESs) can be used for extracting a wide range of biomaterials, such as pectin. This study introduces a new generation of natural solvents for pectin extraction which could replace the conventional solvents in the food industry. Methods: In this study, NADESs were used for pectin extraction from pomelo (Citrus grandis (L.) Osbeck) peels using a sonoreactor. Definitive screening design (DSD) was used to screen the influence of time, temperature, solid/liquid ratio, and NADES/water ratio on the pectin yield and degree of esterification (DE). Results: The primary screening revealed that the best choices for the extraction were choline chloride–malonic acid (ChCl-Mal) and choline chloride–glucose–water (ChCl:Glc:W). Both co-solvents yielded 94% pectin and 52% DE after optimization at 80 °C, with 60 min of sonication, pH < 3.0, and a NADES-to-water ratio of 1:4.5 (v/v). Morphological screening showed a smooth and compact surface of the pectin from ChCl-Mal where glucose-based pectin had a rough surface and lower DE. Conclusions: NADESs proved to be promising co-solvents for pectin extraction with a high degree of esterification (>55%).

Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction

Pectin was obtained with citric acid and subcritical water extraction from cacao pod husk with or without a previous step consisting of a supercritical fluid extraction of phenols. By subcritical conditions a higher yield (10.9%) was attained in a time 3-fold shorter than that obtained by conventional extraction (˜8%) and a greater effectiveness in the recovery of pectin with higher molecular weight (750 kDa) was also found. Regarding pectin structure, galacturonic acid and degree of methyl esterification content were similar (˜55 and ˜36%, respectively) in both methods. Moreover, pectin recovered by citric acid presented 2-fold higher amount of impurities as compared to subcritical water extraction. Hardly any effects of a previous supercritical treatment were observed in the structure and composition of pectin, indicating the efficiency of the integrated supercritical carbon dioxide and subcritical water extraction as green processes for the obtainment of phenol and pectin from cacao pod husk.

Innovative functional nanodispersion: Combination of carotenoid from Spirulina and yellow passion fruit albedo

The nanoencapsulation of carotenoids is presented as a positive alternative to broaden the application of these pigments in the food industry. In this study, we investigated the use of yellow passion fruit albedo flour as an encapsulating material for the production of nanodispersions of carotenoid extract obtained from Spirulina sp. LEB 18. Nanodispersions were characterized for their physicochemical properties, antioxidant activity, stability, and retention of carotenoids after 60 days of storage (4 °C). The nanodispersions made from yellow passion fruit albedo flour and microalgae carotenoid extract presented an average particle diameter at the nanometer scale, high antioxidant activity, and carotenoid retention compared to nanodispersions containing synthetic β-carotene. Yellow passion fruit albedo flour as a polymeric material in the production of carotenoid nanodispersions is an alternative to commercial polymers and allows greater stability and broader application of these pigments.

Chitosan-Based Mucoadhesive Vaginal Tablets for Controlled Release of the Anti-HIV Drug Tenofovir

Vaginal microbicides have the potential to give women at high risk of contracting HIV the option of self-protection by preventing the sexual transmission of the virus. In this paper, mucoadhesive vaginal tablets based on chitosan, alone and in combination with pectin and locust bean gum, were developed for the sustained release of tenofovir (an antiretroviral drug). The formulations were placed in simulant vaginal fluid (SVF) to swell, and Hg porosity and SEM microscopy were used for the microstructural characterization of the swelling witnesses. The results show that the association of pectin and chitosan generated polyelectrolyte complexes and produced a robust system able to maintain its structure during the swelling process, when small pores are formed. Drug release and bovine vaginal mucoadhesion studies were performed in SVF showing that tenofovir-controlled dissolution profiles and adhesion to the mucosa were conditioned by the swelling processes of the polymer/s in each formulation. Tablets based on chitosan/pectin have the most homogeneous tenofovir dissolution profiles and last up to 96 h, remaining attached to the vaginal mucosa for the same period. These formulations can therefore be considered a good option for the self-protection of women from the sexual transmission of HIV.

Upgrading Pectin Production from Apple Pomace by Acetic Acid Extraction

Pectin, as one of the most widely used functional polysaccharide, can be abundantly extracted from apple pomace which is the main by-product of apple juice industry. In the case of 110 min, 10% (w/w) acetic acid (AA), and 100 °C, extraction yield of pectin reached 19.6%. Compared with mineral acid-extracted pectin, the yield, molecular weight, galacturonic acid content, and DE of the AA-extracted pectin were higher while neutral sugars were lower. Furthermore, the AA-extracted pectin solution demonstrated a higher viscosity during the shear rate increased, and a higher G″ modulus than pectin extracted with mineral acid and commercial pectin possibly because of stronger polymer chain interaction, which was reflected in gel textural properties. The green approach for the pectin production, in terms of pectin components was developed from apple pomace using AA that was highly competitive and environmentally friendly process.

Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit

This study evaluated yellow, purple and orange passion fruit in pulp, peel, and seed for physicochemical characteristics, proximate composition, minerals, antioxidant capacity (DPPH and ABTS), phenolic compounds, carotenoids, flavonoids and anthocyanins. Yellow passion fruit presented higher concentrations of pectin (37.37 g/100 g) in peels; high cryptoxanthin, α-carotene, β-carotene, provitamin A, quercetin, and kaempferol in pulps and higher values of ash and total dietary fiber in seeds. The purple fruit was highlighted by a great value of anthocyanins (103.68 mg/100 g) in peels and seeds and the orange fruit reported higher levels of ash, carotenoids (mainly β-carotene with 21,274 μg/100 g), kaempferol in peels, higher contents of total soluble solids, lycopene (4405 μg/100 g), lutein, zeaxanthin, total carotenoids in pulps and phenolics in general. This research revealed that the pulp of passion fruit and his residues have a significant content of bioactive compounds, differing in type according the species analyzed.

Physico-chemical properties, rheology and degree of esterification of passion fruit (Passiflora edulis f. flavicarpa) peel flour

BACKGROUND

The peel of yellow passion fruit is as an agro-industrial waste of great environmental impact, representing more than 50% of the total weight of the fruit. For this reason, and also considering its importance as a source of functional components such as pectin, this organic waste is increasingly attracting the attention of researchers. The aim of this study was to investigate the physico-chemical composition and physical properties of this material, which may be of interest to the food industry.

RESULTS

We obtained two samples of passion fruit peel flour applying different processes: flour without treatment (FWOT) and flour with treatment by maceration (FWT). It was found that the flour samples contain, respectively, 372.4 g kg^-1 and 246.7 kg^-1 of soluble fiber and, according to the FTIR analysis, this material corresponds to high and low methoxyl pectins, respectively.

CONCLUSION

The flour obtained by maceration (FWT) offers greater benefits for industrial use, with 60% fewer tannins and greater thermal stability. In addition, this sample does not reabsorb moisture as easily, although FWOT also shows potential for use in dietary products. Considering the pseudoplastic properties of the flours, the application of both samples could be expanded to many industrial sectors. © 2017 Society of Chemical Industry.