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Mounya KS, Chowdary AR. Optimization of ultrasound-assisted pectin recovery from cocoa by-products using response surface methodology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6714-6723. [PMID: 38551402 DOI: 10.1002/jsfa.13498] [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: 09/25/2023] [Revised: 02/21/2024] [Accepted: 03/13/2024] [Indexed: 04/23/2024]
Abstract
BACKGROUND This study aimed to address the significant challenges associated with agricultural and cocoa waste disposal within the context of global food waste concerns. The magnitude of global food waste is staggering, estimated at 1.6 Gt of primary product equivalents, with 1.3 Gt attributed specifically to the edible parts of food. Focusing on cocoa waste, which constitutes around 80% of total cocoa production, management poses a considerable environmental challenge, with over 60% of this waste either burnt or left to rot in plantations. METHOD Ultrasound-assisted extraction of pectin from cocoa pulp mucilage (CPM), cocoa pod husk (CPH), and cocoa bean shell (CBS) was achieved with a central composite design (CCD) using response surface methodology (RSM). RESULTS Ultrasound-assisted extraction takes into consideration independent factors such as temperature, sonication time, pH, solid-liquid ratio, and ultrasonic power intensity. This study achieved the highest yield, anhydrouronic acid content, and degree of esterification under optimum conditions - sonication time of 20 min, pH of 2.5, solid-solvent ratio of 1:40 g mL-1, and ultrasonic power intensity of 64 W cm-2. The composition and characterization of pectin showed that its anhydrouronic acid content was 68.59 ± 0.2% when extracted from CPH, 50.7 ± 0.5% when extracted from CBS, and 43.97 ± 0.17% when extracted from CPM with citric acid. CONCLUSION This study underscored the potential to reduce the environmental impact of cocoa waste, offering improved pectin extraction and sustainable methods for handling agricultural by-products. It is relevant for individuals interested in waste reduction and resource efficiency within the broader agricultural industry, showcasing the potential for practical and sustainable solutions in cocoa waste management. © 2024 Society of Chemical Industry.
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Affiliation(s)
- K Sumana Mounya
- Department of Microbiology and Food Science and Technology, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
| | - Akkina Rajani Chowdary
- Department of Microbiology and Food Science and Technology, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
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2
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Soomro MA, Khan S, Majid A, Bhatti S, Perveen S, Phull AR. Pectin as a biofunctional food: comprehensive overview of its therapeutic effects and antidiabetic-associated mechanisms. DISCOVER APPLIED SCIENCES 2024; 6:298. [DOI: 10.1007/s42452-024-05968-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Accepted: 05/15/2024] [Indexed: 07/06/2024]
Abstract
AbstractPectin is a complex polysaccharide found in a variety of fruits and vegetables. It has been shown to have potential antidiabetic activity along with other biological activities, including cholesterol-lowering properties, antioxidant activity, anti-inflammatory and immune-modulatory effects, augmented healing of diabetic foot ulcers and other health benefits. There are several pectin-associated antidiabetic mechanisms, such as the regulation of glucose metabolism, reduction of oxidative stress, increased insulin sensitivity, appetite suppression and modulation of the gut microbiome. Studies have shown that pectin supplementation has antidiabetic effects in different animal models and in vitro. In human studies, pectin has been found to have a positive effect on blood glucose control, particularly in individuals with type 2 diabetes. Pectin also shows synergistic effects by enhancing the potency and efficacy of antidiabetic drugs when taken together. In conclusion, pectin has the potential to be an effective antidiabetic agent. However, further research is needed to fully understand its detailed molecular mechanisms in various animal models, functional food formulations and safety profiles for the treatment and management of diabetes and associated complications in humans. The current study was carried out to provide the critical approach towards therapeutical potential, anti-diabetic potential and underlying molecular mechanisms on the basis of existing knowledge.
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Rahmati E, Khoshtaghaza MH, Banakar A, Ebadi MT, Hamidi-Esfahani Z. Continuous decontamination of cumin seed by non-contact induction heating technology: Assessment of microbial load and quality changes. Heliyon 2024; 10:e25504. [PMID: 38384505 PMCID: PMC10878883 DOI: 10.1016/j.heliyon.2024.e25504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 01/17/2024] [Accepted: 01/29/2024] [Indexed: 02/23/2024] Open
Abstract
Over the past few decades, the demand for high-quality food has increased steadily. Therefore, it is essential to develop innovative technologies that effectively reduce microbial load while minimizing any negative effect on the quality of spices. The objective of this study was to determine the efficacy of a self-designed non-contact induction heating system using contaminated cumin seeds. The non-contact induction heating decontamination process was performed at different temperatures of 115, 135 and 155°C and durations (45, 60 and 75 s) through continuous process (screw conveyor) in Pyrex cylinder chamber. Various parameters including microbial load, color characteristics, essential oil content, surface morphology, sample temperature, and energy consumption were analyzed as dependent variables in the study. The results showed that the treatment combination (155°C - 60 s) reduced the aerobic plate count from 6.21 to 2.97 CFU/g. Mold, yeast and coliforms in the treatment combination (155°C-45 s) were also reduced by 3.26 and 3.6 CFU/g, respectively. The total color difference of the samples increased due to the degradation and alteration of pigments at high temperatures. However, no statistically significant disparity in essential oil content was observed between the treatment groups and the control group. The quantities of essential oil components in the cumin seeds were determined to align with the ISO standard, with the primary constituents identified as follows: Terpinen-7-al γ (38.98%), Cumin aldehyde (20.75%), γ-Terpinene (18.81%), β-Pinene (13.66%), and p-Cymene (6.2%). In summary, non-contact induction heating system shows promise as an effective technology for surface decontamination of spices. The acquired findings contribute to a deeper understanding of the impact of the induction heating process on both the microbial contamination levels and the quality attributes of cumin seeds. This scientific knowledge serves as a foundational framework for the prospective adoption and integration of this technology on a larger industrial scale.
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Affiliation(s)
- Edris Rahmati
- Department of Biosystems Engineering, Tarbiat Modares University, Tehran, Iran
| | | | - Ahmad Banakar
- Department of Biosystems Engineering, Tarbiat Modares University, Tehran, Iran
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Dambuza A, Rungqu P, Oyedeji AO, Miya G, Oriola AO, Hosu YS, Oyedeji OO. Therapeutic Potential of Pectin and Its Derivatives in Chronic Diseases. Molecules 2024; 29:896. [PMID: 38398646 PMCID: PMC10892547 DOI: 10.3390/molecules29040896] [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: 10/24/2023] [Revised: 11/28/2023] [Accepted: 12/01/2023] [Indexed: 02/25/2024] Open
Abstract
Non-communicable diseases (NCDs) are described as a collection of chronic diseases that do not typically develop from an acute infection, have long-term health effects, and frequently require ongoing care and therapy. These diseases include heart disease, stroke, cancer, chronic lung disease, neurological diseases, osteoporosis, mental health disorders, etc. Known synthetic drugs for the treatment or prevention of NCDs become increasingly dangerous over time and pose high risks due to side effects such as hallucination, heart attack, liver failure, etc. As a result, scientists have had to look for other alternatives that are natural products and that are known to be less detrimental and contain useful bioactive compounds. The increasing understanding of the biological and pharmacological significance of carbohydrates has helped to raise awareness of their importance in living systems and medicine, given they play numerous biological roles. For example, pectin has been identified as a class of secondary metabolites found in medicinal plants that may play a significant role in the treatment and management of a variety of NCDs. Pectin is mainly made of homogalacturonan, which is a linear polymer composed primarily of D-galacturonic acid units (at least 65%) linked in a chain by α-(1,4)-glycosidic linkages. There are also modified pectins or derivatives that improve pectin's bioavailability. Pectin is found in the cell walls of higher plants (pteridophytes, angiosperms, and gymnosperms), particularly in the middle lamella of the plant material. Citrus pectin is used in various industries. This article compiles information that has been available for years about the therapeutic importance of pectin in chronic diseases, different modes of pectin extraction, the chemistry of pectin, and the potency of pectin and its derivatives.
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Affiliation(s)
- Anathi Dambuza
- Department of Chemistry, Faculty of Science and Agriculture, University of Fort Hare, P/Bag X1314, Alice 5700, South Africa;
| | - Pamela Rungqu
- Department of Chemistry, Faculty of Science and Agriculture, University of Fort Hare, P/Bag X1314, Alice 5700, South Africa;
| | - Adebola Omowunmi Oyedeji
- Department of Chemical and Physical Sciences, Faculty of Natural Sciences, Walter Sisulu University, P/Bag X1, Mthatha 5117, South Africa; (A.O.O.); (G.M.); (A.O.O.)
| | - Gugulethu Miya
- Department of Chemical and Physical Sciences, Faculty of Natural Sciences, Walter Sisulu University, P/Bag X1, Mthatha 5117, South Africa; (A.O.O.); (G.M.); (A.O.O.)
| | - Ayodeji Oluwabunmi Oriola
- Department of Chemical and Physical Sciences, Faculty of Natural Sciences, Walter Sisulu University, P/Bag X1, Mthatha 5117, South Africa; (A.O.O.); (G.M.); (A.O.O.)
| | - Yiseyon Sunday Hosu
- Department of Business Management and Economics, Faculty of Economics and Financial Sciences, Walter Sisulu University, P/Bag X1, Mthatha 5117, South Africa;
| | - Opeoluwa Oyehan Oyedeji
- Department of Chemistry, Faculty of Science and Agriculture, University of Fort Hare, P/Bag X1314, Alice 5700, South Africa;
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Grassino AN, Karlović S, Šošo L, Dujmić F, Sabolović MB, Marelja M, Brnčić M. Influence of Different Drying Processes on the Chemical and Texture Profile of Cucurbita maxima Pulp. Foods 2024; 13:520. [PMID: 38397497 PMCID: PMC10888355 DOI: 10.3390/foods13040520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/29/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
The effects of hot air (HAD), vacuum (VAD) and conductive (CD) drying on the chemical and textural profiles of Cucurbita maxima pulp were investigated to find suitable drying conditions to avoid postharvest losses of pumpkin. The results showed that the drying methods had a significant effect (p < 0.05) on the chemical and textural profiles of pumpkin pulp. The ash content was lower in VAD (up to 7.65%) than in HAD (up to 9.88%) and CD pulp (up to 9.21%). The samples of HAD, CD and VAD had a higher fat content, up to 3.07, 2.66 and 2.51%, respectively, than fresh pulp (1.55%). The total fibre content is lower for VAD (up to 8.78%) than for HAD (up to 15.43%) and CD pulp (13.94%). HAD pulp at 70 °C (~15.51%) and VAD and CD pulp processed between 50 and 60 °C (~22%) are good sources of protein. HAD and CD pulp at 70 °C and VAD at 50 °C resulted in a high sugar content (up to 83.23%). In addition to drying, the extraction time of 40 min used in ultrasound-assisted extraction is optimal, especially for protein and sugar recovery in dried samples. Drying also led to strong changes in the textural properties of the pulp, so that an excellent dried intermediate product is the one obtained using HAD at a temperature of 70 °C and an airflow of 0.5 m/s.
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Affiliation(s)
| | | | | | | | | | | | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.N.G.); (S.K.); (L.Š.); (F.D.); (M.B.S.); (M.M.)
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6
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Riyamol, Gada Chengaiyan J, Rana SS, Ahmad F, Haque S, Capanoglu E. Recent Advances in the Extraction of Pectin from Various Sources and Industrial Applications. ACS OMEGA 2023; 8:46309-46324. [PMID: 38107881 PMCID: PMC10723649 DOI: 10.1021/acsomega.3c04010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 09/29/2023] [Accepted: 10/06/2023] [Indexed: 12/19/2023]
Abstract
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.
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Affiliation(s)
- Riyamol
- Department
of Biosciences, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India
| | - Jeevitha Gada Chengaiyan
- Department
of Biosciences, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India
| | - Sandeep Singh Rana
- Department
of Biosciences, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India
| | - Faraz Ahmad
- Department
of Biotechnology, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014India
| | - Shafiul Haque
- Research
and Scientific Studies Unit, College of Nursing and Allied Health
Sciences, Jazan University, Jizan 45142, Saudi Arabia
- Centre
of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman, United Arab Emirates
- Gilbert
and Rose-Marie Chagoury School of Medicine, Lebanese American University, Beirut 1102-2801, Lebanon
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
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7
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Mero A, Moody NR, Husanu E, Mezzetta A, D’Andrea F, Pomelli CS, Bernaert N, Paradisi F, Guazzelli L. Challenging DESs and ILs in the valorization of food waste: a case study. Front Chem 2023; 11:1270221. [PMID: 37942401 PMCID: PMC10628488 DOI: 10.3389/fchem.2023.1270221] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Accepted: 10/12/2023] [Indexed: 11/10/2023] Open
Abstract
In this study, the efficacy of two of the best performing green solvents for the fractionation of lignocellulosic biomass, cholinium arginate (ChArg) as biobased ionic liquid (Bio-IL) and ChCl:lactic acid (ChCl:LA, 1:10) as natural deep eutectic solvent (NADES), was investigated and compared in the pretreatment of an agri-food industry waste, apple fibers (90°C for 1 h). For the sake of comparison, 1-butyl-3-methylimidazolium acetate (BMIM OAc) as one of the best IL able to dissolve cellulose was also used. After the pretreatment, two fractions were obtained in each case. The results gathered through FTIR and TG analyses of the two materials and the subsequent DNS assay performed after enzymatic treatment led to identify ChArg as the best medium to delignify and remove waxes, present on the starting apple fibers, thus producing a material substantially enriched in cellulose (CRM). Conversely, ChCl:LA did not provide satisfactorily results using these mild conditions, while BMIM OAc showed intermediate performance probably on account of the reduced crystallinity of cellulose after the dissolution-regeneration process. To corroborate the obtained data, FTIR and TG analyses were also performed on the residues collected after the enzymatic hydrolysis. At the end of the pretreatment, ChArg was also quantitatively recovered without significant alterations.
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Affiliation(s)
- Angelica Mero
- Department of Pharmacy, Università di Pisa, Pisa, Italy
- Consorzio INSTM, Firenze, Italy
| | - Nicholas R. Moody
- Department of Chemistry, University of Nottingham, Nottingham, United Kingdom
| | - Elena Husanu
- Department of Pharmacy, Università di Pisa, Pisa, Italy
| | - Andrea Mezzetta
- Department of Pharmacy, Università di Pisa, Pisa, Italy
- Consorzio INSTM, Firenze, Italy
| | - Felicia D’Andrea
- Department of Pharmacy, Università di Pisa, Pisa, Italy
- Consorzio INSTM, Firenze, Italy
| | | | - Nathalie Bernaert
- Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Technology and Food Science Unit, Melle, Belgium
| | - Francesca Paradisi
- Department of Chemistry, University of Nottingham, Nottingham, United Kingdom
- Department of Chemistry, Biochemistry and Pharmaceutical Sciences, University of Bern, Bern, Switzerland
| | - Lorenzo Guazzelli
- Department of Pharmacy, Università di Pisa, Pisa, Italy
- Consorzio INSTM, Firenze, Italy
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Figueira O, Pereira V, Castilho PC. A Two-Step Approach to Orange Peel Waste Valorization: Consecutive Extraction of Pectin and Hesperidin. Foods 2023; 12:3834. [PMID: 37893727 PMCID: PMC10606305 DOI: 10.3390/foods12203834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 10/17/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
Citrus consumption translates into large amounts of residue, the disposal of which is associated with environmental issues and high costs. Current trends in citrus waste focus on the extraction of highly valued bioactive compounds via single-compound extraction. There is a lack of knowledge on how these methodologies can be introduced into extraction schemes of bioactive compounds, maximizing the residue potential and reducing its amount. The present work aimed to address this issue by designing a consecutive extraction of pectin and hesperidin from orange peel waste. A novel method for extraction and precipitation of hesperidin with an eco-friendly approach is also presented. After neutral pretreatment, pectin extraction was conducted under acidic conditions, followed by hesperidin extraction with a drastic pH change. Pectin had a high AUA content (66.20 ± 1.25%), meeting the criteria for use in the food industry. The best-tested conditions for hesperidin extraction (30 min, 70 °C, 1:10 (w/v)) provided a yield of 1% and a purity of 84%. The designed extraction scheme shows the potential of citrus waste as a source of bioactive compounds of good quality and high interest in the food industry while following the principles of green chemistry and circular economy.
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Affiliation(s)
| | | | - Paula C. Castilho
- CQM—Centro de Química da Madeira, Campus da Penteada, Universidade da Madeira, 9200-105 Funchal, Portugal; (O.F.); (V.P.)
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Konrade D, Gaidukovs S, Vilaplana F, Sivan P. Pectin from Fruit- and Berry-Juice Production by-Products: Determination of Physicochemical, Antioxidant and Rheological Properties. Foods 2023; 12:foods12081615. [PMID: 37107409 PMCID: PMC10137805 DOI: 10.3390/foods12081615] [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: 02/10/2023] [Revised: 03/26/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Plums (Prunus domestica); red currants (Ribes rubrum); black currants (Ribes nigrum); gooseberries (Ribes uva-crispa); sour cherries (Prunus cerasus); pumpkins (Cuccurbita spp.) are sources for valuable fruit- and berry-juice and cider production. This process leaves a large number of by-products (BP) in the form of pomace, which accounts for up to 80% of the raw material. This by-product represents a rich source of biologically active compounds, especially in the form of different pectic polysaccharides. The pectin extracted from commercial fruits such as citric fruits and apples has high medicinal properties, can be used as edible films and coatings, and is also useful in texture improvement and gel production in the food industry. However, many under-utilized fruits have received little attention regarding the extraction and characterization of their high/value pectin from their by-products. Moreover, the commercial extraction process involving strong acids and high temperature to obtain high-purity pectin leads to the loss of many bioactive components, and these lost components are often compensated for by the addition of synthetic antioxidants and colorants. The aim of the research is to extract pectin from juice production by-products with hot-water extraction using weak organic (0.1 N) citric acid, thus minimizing the impact on the environment. The yield of pectin (PY = 4.47-17.8% DM), galacturonic acid content (47.22-83.57 g 100-1), ash content (1.42-2.88 g 100 g-1), degree of esterification (DE = 45.16-64.06%), methoxyl content (ME = 4.27-8.13%), the total content of phenolic compounds (TPC = 2.076-4.668 µg mg-1, GAE) and the antiradical scavenging activity of the pectin samples (DPPH method (0.56-37.29%)) were determined. Free and total phenolic acids were quantified by saponification using high-pressure liquid chromatography (HPLC). The pectin contained phenolic acids-benzoic (0.25-0.92 µg mg-1), gallic (0.14-0.57 µg mg-1), coumaric (0.04 µg mg-1), and caffeic (0.03 µg mg-1). The pectin extracts from by-products showed glucose and galactose (3.89-21.72 g 100 g-1) as the main neutral sugar monosaccharides. Pectin analysis was performed using FT-IR, and the rheological properties of the pectin gels were determined. The quality of the obtained pectin from the fruit and berry by-products in terms of their high biological activity and high content of glucuronic acids indicated that the products have the potential to be used as natural ingredients in various food products and in pharmaceutical products.
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Affiliation(s)
- Daiga Konrade
- Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena Str. 3/7, LV-1048 Riga, Latvia
| | - Sergejs Gaidukovs
- Latvia Institute of Polymer Materials, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena Str. 3/7, LV-1048 Riga, Latvia
| | - Francisco Vilaplana
- Department of Chemistry, Division of Glycoscience, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Pramod Sivan
- Department of Chemistry, Division of Glycoscience, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
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Kumar S, Konwar J, Purkayastha MD, Kalita S, Mukherjee A, Dutta J. Current progress in valorization of food processing waste and by-products for pectin extraction. Int J Biol Macromol 2023; 239:124332. [PMID: 37028618 DOI: 10.1016/j.ijbiomac.2023.124332] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/15/2023] [Accepted: 04/01/2023] [Indexed: 04/08/2023]
Abstract
Food processing waste and by-products such as peel of citrus fruit, melon, mango, pineapple, etc. and fruit pomace can be utilized for manufacturing of several high-value products. Valorization of these waste and by-products for extraction of pectin, can help offset growing environmental concerns, facilitate value-addition of by-products and their sustainable uses. Pectin has many applications in food industries such as gelling, thickening, stabilizing, and emulsifying agent, and as a dietary fibre. This review elaborates on various conventional and advanced, sustainable pectin extraction techniques, and paints a comparative picture between them considering extraction efficiency, quality, and functionality of the pectin. Conventional acid, alkali, and chelating agents-assisted extraction have been profusely used for pectin extraction, but advanced extraction technologies e.g., enzyme, microwave, supercritical water, ultrasonication, pulse electric field and high-pressure extraction are preferred due to less energy consumption, better quality product, higher yield, and minimal or no generation of harmful effluent.
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11
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Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.059] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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12
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Ling B, Ramaswamy HS, Lyng JG, Gao J, Wang S. Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review. Food Res Int 2023; 164:112343. [PMID: 36737935 DOI: 10.1016/j.foodres.2022.112343] [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: 07/09/2022] [Revised: 11/18/2022] [Accepted: 12/23/2022] [Indexed: 12/27/2022]
Abstract
Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many plants and has numerous functional applications in food and other related industries. The type of extraction methods used in production has a strong influence on the structural or physicochemical properties of the resultant pectin and the potential application or market value of the produced pectin. Many conventional extraction methods are well-established and commercially well adopted. However, the increased demand for pectin due to limitations of the existing methods in terms of efficiency and influence on end product quality has been renewed in developing novel techniques or procedures that help to alleviate these problems. In this review paper, a series of strategies involving the application of physical fields, such as acoustic, electromagnetic, electric and mechanical one, are reviewed for potential opportunities to improve the yield and quality attributes of pectin extracted from plant food wastes and byproducts. The extraction mechanism, processing equipment, key operating parameters as well as advantages and disadvantages of each method are systematically reviewed, and findings and conclusions on the potential applications of each method are described. Moreover, the challenges and future directions of physical field assisted extraction (PFAE) of pectin are also discussed to facilitate a better understanding of the complex mechanism in PFAE and optimizing operational parameters. This review may also provide specific theoretical information and practical applications to improve the design and scale up PFAE of pectin.
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Affiliation(s)
- Bo Ling
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X 3V9, Canada.
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Jilong Gao
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
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Both AK, Choudhry D, Cheung CL. Valorization of hemp fibers into biocomposites via one‐step pectin‐based green fabrication process. J Appl Polym Sci 2023. [DOI: 10.1002/app.53586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Avinash Kumar Both
- Department of Chemistry University of Nebraska‐Lincoln Lincoln Nebraska USA
| | - Deepa Choudhry
- Department of Chemistry University of Nebraska‐Lincoln Lincoln Nebraska USA
| | - Chin Li Cheung
- Department of Chemistry University of Nebraska‐Lincoln Lincoln Nebraska USA
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14
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Chandel V, Biswas D, Roy S, Vaidya D, Verma A, Gupta A. Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications. Foods 2022; 11:2683. [PMID: 36076865 PMCID: PMC9455162 DOI: 10.3390/foods11172683] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/12/2022] [Accepted: 08/31/2022] [Indexed: 12/18/2022] Open
Abstract
Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the inner matrix. Presently, citrus fruits and apple fruits are the main sources for commercial extraction of pectin, but ongoing research on pectin extraction from alternate fruit sources and fruit wastes from processing industries will be of great help in waste product reduction and enhancing the production of pectin. Pectin shows multifunctional applications including in the food industry, the health and pharmaceutical sector, and in packaging regimes. Pectin is commonly utilized in the food industry as an additive in foods such as jams, jellies, low calorie foods, stabilizing acidified milk products, thickener and emulsifier. Pectin is widely used in the pharmaceutical industry for the preparation of medicines that reduce blood cholesterol level and cure gastrointestinal disorders, as well as in cancer treatment. Pectin also finds use in numerous other industries, such as in the preparation of edible films and coatings, paper substitutes and foams. Due to these varied uses of pectin in different applications, there is a great necessity to explore other non-conventional sources or modify existing sources to obtain pectin with desired quality attributes to some extent by rational modifications of pectin with chemical and enzymatic treatments.
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Affiliation(s)
- Vinay Chandel
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Deblina Biswas
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Devina Vaidya
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture & Forestry, Solan 173230, India
| | - Anil Verma
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture & Forestry, Solan 173230, India
| | - Anil Gupta
- Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture & Forestry, Solan 173230, India
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15
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Das I, Arora A. One stage hydrothermal treatment: A green strategy for simultaneous extraction of food hydrocolloid and co-products from sweet lime (Citrus Limetta) peels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Sharma A, Mazumdar B, Keshav A. Influence of time, temperature, and
UV
light on stability and degradation kinetics of fortificants in sattu beverage during storage. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14103] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alok Sharma
- Department of Chemical Engineering National Institute of Technology Raipur Chhattisgarh India
| | - Bidyut Mazumdar
- Department of Chemical Engineering National Institute of Technology Raipur Chhattisgarh India
| | - Amit Keshav
- Department of Chemical Engineering National Institute of Technology Raipur Chhattisgarh India
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17
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The Influence of Extraction Conditions on the Yield and Physico-Chemical Parameters of Pectin from Grape Pomace. Polymers (Basel) 2022; 14:polym14071378. [PMID: 35406252 PMCID: PMC9002691 DOI: 10.3390/polym14071378] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/25/2022] [Accepted: 03/26/2022] [Indexed: 01/27/2023] Open
Abstract
Grape pomace is one of the most abundant by-products generated from the wine industry. This by-product is a complex substrate consisted of polysaccharides, proanthocyanidins, acid pectic substances, structural proteins, lignin, and polyphenols. In an effort to valorize this material, the present study focused on the influence of extraction conditions on the yield and physico-chemical parameters of pectin. The following conditions, such as grape pomace variety (Fetească Neagră and Rară Neagră), acid type (citric, sulfuric, and nitric), particle size intervals (<125 µm, ≥125−<200 µm and ≥200−<300 µm), temperature (70, 80 and 90 °C), pH (1, 2 and 3), and extraction time (1, 2, and 3 h) were established in order to optimize the extraction of pectin. The results showed that acid type, particle size intervals, temperature, time, and pH had a significant influence on the yield and physico-chemical parameters of pectin extracted from grape pomace. According to the obtained results, the highest yield, galacturonic acid content, degree of esterification, methoxyl content, molecular, and equivalent weight of pectin were acquired for the extraction with citric acid at pH 2, particle size interval of ≥125−<200 µm, and temperature of 90 °C for 3 h. FT-IR analysis confirmed the presence of functional groups in the fingerprint region of identification for polysaccharide in the extracted pectin.
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18
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Pedrosa LDF, Raz A, Fabi JP. The Complex Biological Effects of Pectin: Galectin-3 Targeting as Potential Human Health Improvement? Biomolecules 2022; 12:289. [PMID: 35204790 PMCID: PMC8961642 DOI: 10.3390/biom12020289] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 02/04/2022] [Accepted: 02/07/2022] [Indexed: 02/07/2023] Open
Abstract
Galectin-3 is the only chimeric representative of the galectin family. Although galectin-3 has ubiquitous regulatory and physiological effects, there is a great number of pathological environments where galectin-3 cooperatively participates. Pectin is composed of different chemical structures, such as homogalacturonans, rhamnogalacturonans, and side chains. The study of pectin's major structural aspects is fundamental to predicting the impact of pectin on human health, especially regarding distinct molecular modulation. One of the explored pectin's biological activities is the possible galectin-3 protein regulation. The present review focuses on revealing the structure/function relationship of pectins, their fragments, and their biological effects. The discussion highlighted by this review shows different effects described within in vitro and in vivo experimental models, with interesting and sometimes contradictory results, especially regarding galectin-3 interaction. The review demonstrates that pectins are promissory food-derived molecules for different bioactive functions. However, galectin-3 inhibition by pectin had been stated in literature before, although it is not a fully understood, experimentally convincing, and commonly agreed issue. It is demonstrated that more studies focusing on structural analysis and its relation to the observed beneficial effects, as well as substantial propositions of cause and effect alongside robust data, are needed for different pectin molecules' interactions with galectin-3.
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Affiliation(s)
- Lucas de Freitas Pedrosa
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508000, SP, Brazil;
| | - Avraham Raz
- Department of Oncology and Pathology, School of Medicine, Karmanos Cancer Institute, Wayne State University, Detroit, MI 48201, USA;
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508000, SP, Brazil;
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo 05508080, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo 05508080, SP, Brazil
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19
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Liu HM, Liu XY, Yan YY, Gao JH, Qin Z, Wang XD. Structural properties and antioxidant activities of polysaccharides isolated from sunflower meal after oil extraction. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103420] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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20
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Sani IK, Geshlaghi SP, Pirsa S, Asdagh A. Composite film based on potato starch/apple peel pectin/ZrO2 nanoparticles/ microencapsulated Zataria multiflora essential oil; investigation of physicochemical properties and use in quail meat packaging. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106719] [Citation(s) in RCA: 48] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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21
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Youcef-Ettoumi K, Zouambia Y, Moulai-Mostefa N. Chemical composition, antimicrobial and antioxidant activities of Algerian Citrus sinensis essential oil extracted by hydrodistillation assisted by electromagnetic induction heating. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3049-3055. [PMID: 34294967 DOI: 10.1007/s13197-020-04808-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/01/2020] [Accepted: 09/17/2020] [Indexed: 11/25/2022]
Abstract
Hydro-distillation assisted by electromagnetic induction heating (H-EMIH) was employed to extract essential oil (EO) from Algerian fresh orange peels (Citrus sinensis). H-EMIH was compared with conventional hydro-distillation (C-H) in terms of hydro-distillation time, yield, chemical composition and, antibacterial and antioxidant activities. It was found that extraction of EO with H-EMIH gave a maximal yield of 3.77% in 35 min whereas C-H gave 2.72% in 41 min. The extracts obtained by both techniques were analyzed by Gas Chromatography-Mass Spectrometry. Their chemical compositions are relatively similar; limonene and β-myrcene were found as the principal compounds. The antioxidant activity results demonstrated that EO extracted by H-EMIH showed the highest capacity of radical scavenging than EO isolated by C-H process. Otherwise, it was found that EO extracted by H-EMIH exhibited an antimicrobial potential slightly higher than that extracted by C-H.
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Affiliation(s)
- Khadidja Youcef-Ettoumi
- Materials and Environmental Laboratory, Faculty of Technology, University of Medea, 26001 Ain D'Heb, Medea Algeria
| | - Yamina Zouambia
- Materials and Environmental Laboratory, Faculty of Technology, University of Medea, 26001 Ain D'Heb, Medea Algeria
| | - Nadji Moulai-Mostefa
- Materials and Environmental Laboratory, Faculty of Technology, University of Medea, 26001 Ain D'Heb, Medea Algeria
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22
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Muñoz-Almagro N, Ruiz-Torralba A, Méndez-Albiñana P, Guerra-Hernández E, García-Villanova B, Moreno R, Villamiel M, Montilla A. Berry fruits as source of pectin: Conventional and non-conventional extraction techniques. Int J Biol Macromol 2021; 186:962-974. [PMID: 34237373 DOI: 10.1016/j.ijbiomac.2021.07.016] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/29/2021] [Accepted: 07/02/2021] [Indexed: 11/19/2022]
Abstract
Three non-conventional extraction techniques (enzyme-assisted with cellulase, citric acid ultrasound-assisted and enzyme-ultrasound-assisted treatment) and conventional citric acid extraction were applied to obtain pectin from raspberry, blueberry, strawberry and redcurrant, and were compared in terms of extraction yields and physicochemical properties of the extracted pectins. Except for pectin from raspberry, conventional citric acid extraction led to the highest extraction yield (~8%) and, for the same berries, the lowest pectin recovery was found for the extraction with cellulase (~4%). Regarding the structural characteristics of pectins, enzymatically extracted pectins from redcurrant and strawberry exhibited the highest levels of galacturonic acid (≥73%) whereas, in general, this monosaccharide was found from 51 to 69% in the rest of samples. Although, ultrasound-assisted extraction did not improve pectin yield, it minimized the levels of "non-pectic" components leading to the obtainment of purer pectin. The different monomeric composition and the wide range of molecular weight of the obtained pectins pointed out their usefulness in different potential food applications (e.g., thickening, gelling ingredients) and biological activities. This has been evidenced by the differences found in their physicochemical and techno-functional characteristics. Finally, it can be considered that the berries here studied are efficient sources of pectin.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Arancha Ruiz-Torralba
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
| | - Pablo Méndez-Albiñana
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Eduardo Guerra-Hernández
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
| | - Belén García-Villanova
- Departamento de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Granada, Granada, Spain
| | - Rodrigo Moreno
- Instituto de Cerámica y Vidrio (ICV), Consejo Superior de Investigaciones Científicas (CSIC), Madrid, Spain
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Antonia Montilla
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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23
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Li DQ, Li J, Dong HL, Li X, Zhang JQ, Ramaswamy S, Xu F. Pectin in biomedical and drug delivery applications: A review. Int J Biol Macromol 2021; 185:49-65. [PMID: 34146559 DOI: 10.1016/j.ijbiomac.2021.06.088] [Citation(s) in RCA: 123] [Impact Index Per Article: 41.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 06/11/2021] [Accepted: 06/11/2021] [Indexed: 12/16/2022]
Abstract
Natural macromolecules have attracted increasing attention due to their biocompatibility, low toxicity, and biodegradability. Pectin is one of the few polysaccharides with biomedical activity, consequently a candidate in biomedical and drug delivery Applications. Rhamnogalacturonan-II, a smaller component in pectin, plays a major role in biomedical activities. The ubiquitous presence of hydroxyl and carboxyl groups in pectin contribute to their hydrophilicity and, hence, to the favorable biocompatibility, low toxicity, and biodegradability. However, pure pectin-based materials present undesirable swelling and corrosion properties. The hydrophilic groups, via coordination, electrophilic addition, esterification, transesterification reactions, can contribute to pectin's physicochemical properties. Here the properties, extraction, and modification of pectin, which are fundamental to biomedical and drug delivery applications, are reviewed. Moreover, the synthesis, properties, and performance of pectin-based hybrid materials, composite materials, and emulsions are elaborated. The comprehensive review presented here can provide valuable information on pectin and its biomedical and drug delivery applications.
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Affiliation(s)
- De-Qiang Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China; Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
| | - Jun Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Hui-Lin Dong
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Xin Li
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Jia-Qi Zhang
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Shri Ramaswamy
- Department of Bioproducts and Biosystems Engineering, Kaufert Laboratory, University of Minnesota, Saint Paul, MN 55108, USA
| | - Feng Xu
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
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24
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25
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Pedraza-Guevara S, do Nascimento RF, Canteri MHG, Muñoz-Almagro N, Villamiel M, Fernández-Ponce MT, Cardoso LC, Mantell C, Martinez de la Ossa EJ, Ibañez E. Valorization of unripe papaya for pectin recovery by conventional extraction and compressed fluids. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105133] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Da D, Nian Y, Zou B, Zhao D, Zhang Z, Li C. Influence of induction cooking on the flavor of fat cover of braised pork belly. J Food Sci 2021; 86:1997-2010. [PMID: 33884626 DOI: 10.1111/1750-3841.15710] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 02/10/2021] [Accepted: 03/07/2021] [Indexed: 11/26/2022]
Abstract
Fat has a great impact on texture and flavor of meat products, which is influenced by cooking methods. In this study, the profiles of fatty acids, volatile compounds, and texture of fat cover of braised pork belly were investigated after plane and concave induction cooking. The results showed that cooking time showed a great impact on fat content, textural properties, fatty acids composition, lipid oxidation, and volatile compounds of fat cover (p < 0.05). When cooking time was fixed, concave induction cooking caused lower hardness, chewiness, and saturated fatty acids but higher polyunsaturated fatty acids at 60 min than plane induction cooking. Electronic nose and GC-MS analyses showed that concave induction cooking had a greater impact on flavor of pork belly fat and produced a comparable flavor to plane induction cooked samples in a shorter time. Sensory evaluation showed that concave induction cooking had higher scores at 60 min. Thus, concave induction cooking could be a more efficient method for meat processing. PRACTICAL APPLICATION: Electromagnetic induction heating is an effective cooking technique. It is characterized by uniformity, efficiency, and safety of heating. The application of electromagnetic induction heating technology to the cooking of braised pork was studied, which provides information for further optimizing the cooking technology of braised pork and improving the quality of braised pork.
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Affiliation(s)
- Dandan Da
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Yingqun Nian
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Bo Zou
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Di Zhao
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Ze Zhang
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China.,Key Laboratory of Meat Processing, MARA, Nanjing Agricultural University, Nanjing, P.R. China.,Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China.,College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
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27
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Tan H, Nie S. Deciphering diet-gut microbiota-host interplay: Investigations of pectin. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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28
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Flash extraction optimization of low-temperature soluble pectin from passion fruit peel (Passiflora edulis f. flavicarpa) and its soft gelation properties. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.07.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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29
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Salehi F, Jamali T, Kavoosi G, Ardestani SK, Vahdati SN. Stabilization of Zataria essential oil with pectin-based nanoemulsion for enhanced cytotoxicity in monolayer and spheroid drug-resistant breast cancer cell cultures and deciphering its binding mode with gDNA. Int J Biol Macromol 2020; 164:3645-3655. [PMID: 32795576 DOI: 10.1016/j.ijbiomac.2020.08.084] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 08/06/2020] [Accepted: 08/09/2020] [Indexed: 01/21/2023]
Abstract
Efficacy of chemotherapy is limited by the resistance of cancer cells. Phytochemicals especially Essential Oils (EOs) provide an alternative mode of cancer therapy. However, EOs utilization is restricted because of low bioavailability, and high degradation. Nanoemulsification is a method developed to overcome these obstacles. Accordingly, Citrus-Pectin nanoemulsion of Zataria Essential Oil (CP/ZEONE) was prepared to evaluate the anticancer activity and the mechanisms responsible for the caused cytotoxicity. Physical properties and FTIR spectra of CP/ZEONE were characterized. CP/ZEONE progressively improves the suppression of viability of drug-resistant MCF-7, MDA-MB-231 breast cancer cells, and spheroids. It triggers apoptosis by increasing Reactive Oxygen Species (ROS), mitochondrial membrane potential (MMP) loss, DNA damage, G2 and S-phase arrest in MDA-MB-231 cells and spheroids respectively. Additionally, spectroscopy techniques revealed the interaction of CP/ZEONE with DNA via the formation of a groove binding/partial intercalative complex. Thus, ZEO-loaded CP Nano-particles can be further explored as a promising antiproliferative and therapeutic candidate against cancer.
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Affiliation(s)
- Fahimeh Salehi
- Institute of Biochemistry and Biophysics, Department of Biochemistry, University of Tehran, Tehran, Iran
| | - Tahereh Jamali
- Institute of Biochemistry and Biophysics, Department of Biochemistry, University of Tehran, Tehran, Iran
| | | | - Sussan K Ardestani
- Institute of Biochemistry and Biophysics, Department of Biochemistry, University of Tehran, Tehran, Iran.
| | - Saeed Niazi Vahdati
- Institute of Biochemistry and Biophysics, Department of Biochemistry, University of Tehran, Tehran, Iran
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30
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Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102424] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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31
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Dranca F, Vargas M, Oroian M. Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105383] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Effects of Tragacanth Gum as a natural polymeric surfactant and soluble ions on chemical smart water injection into oil reservoirs. J Mol Struct 2020. [DOI: 10.1016/j.molstruc.2019.127078] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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33
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Panwar D, Panesar PS, Chopra HK. Recent Trends on the Valorization Strategies for the Management of Citrus By-products. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1695834] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Divyani Panwar
- Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Parmjit S. Panesar
- Food Biotechnology Research Laboratory, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, India
| | - Harish K. Chopra
- Department of Chemistry, Sant Longowal Institute of Engineering and Technology, Longowal, India
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34
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Comparative Studies of Combined Influence of Variables on the Esterification Degree of Pectin Extracted by Sulfuric Acid and Citric Acid. ADVANCES IN POLYMER TECHNOLOGY 2019. [DOI: 10.1155/2019/6313241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The influence of extraction variables on degree of esterification (DE) of pectin was studied due to the significant effects of DE on the properties of the pectin-based functional biomaterials. The extracting agents (sulfuric acid and citric acid), pH value of extraction solution, extraction time, and temperature were selected to study the hydrolysis reaction of carboxylic acid ester by response surface methodology (RSM). The hydrolysis reaction occurred more violently in the weak organic acid solution than that in the strong inorganic acid solution. The DE was significantly influenced by pH of extraction solution, extraction time, and temperature through the analysis of variance. In addition, the values of DE reduced with the increasing of extraction temperature, lapse of time, and decreasing of pH value. What is more, the effects of extraction conditions on the yield, monosaccharide composition, content of protein, and ferulic acid were also studied. It is evident that the lower pH value contributed to higher extraction yield. The content of Total CH and GalA of pectin extracted by sulfuric acid were higher than that of pectin extracted by citric acid, and the content of monosaccharide showed an opposite trend.
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Polanco-Lugo E, Martínez-Castillo JI, Cuevas-Bernardino JC, González-Flores T, Valdez-Ojeda R, Pacheco N, Ayora-Talavera T. Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1600036] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Erik Polanco-Lugo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - José Isabel Martínez-Castillo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - Juan Carlos Cuevas-Bernardino
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - Tania González-Flores
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - Ruby Valdez-Ojeda
- Unidad de Energía Renovable, Centro de Investigación Científica de Yucatán A.C, Mérida, México
| | - Neith Pacheco
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - Teresa Ayora-Talavera
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
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An Example of a Novel Efficient Plant Extraction Technique: Electromagnetic Induction Heating. Molecules 2018; 23:molecules23113048. [PMID: 30469428 PMCID: PMC6278311 DOI: 10.3390/molecules23113048] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 11/12/2018] [Accepted: 11/20/2018] [Indexed: 12/17/2022] Open
Abstract
A simple and easy to handle extraction procedure based on the use of electromagnetic induction heating is described. To assess the potential, scopes, and limitations of this novel process, extraction and subsequent HPLC quantification of emodin from an hydroalcoholic extract of rhizome of Rheum palmatum (Chinese rhubarb) was selected as the reference experiment. Maceration at room temperature and by heating, ultrasound-assisted, and microwave-assisted extractions were also carried out for comparison. Results obtained with electromagnetic induction heating showed that this methodology performed largely better both in terms of time process and extraction yields.
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Dranca F, Oroian M. Extraction, purification and characterization of pectin from alternative sources with potential technological applications. Food Res Int 2018; 113:327-350. [DOI: 10.1016/j.foodres.2018.06.065] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/25/2018] [Accepted: 06/28/2018] [Indexed: 12/31/2022]
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Chavan P, Singh AK, Kaur G. Recent progress in the utilization of industrial waste and by‐products of citrus fruits: A review. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12895] [Citation(s) in RCA: 61] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Prasad Chavan
- Department of Processing & Food EngineeringPunjab Agricultural University Ludhiana India
| | - Avdesh Kumar Singh
- Department of Processing & Food EngineeringPunjab Agricultural University Ludhiana India
| | - Gagandeep Kaur
- Department of Processing & Food EngineeringPunjab Agricultural University Ludhiana India
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Megateli S, Krea M. Enhancement of total phenolic and flavonoids extraction from Rosmarinus officinalis L using electromagnetic induction heating (EMIH) process. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2018; 24:889-897. [PMID: 30150863 PMCID: PMC6103945 DOI: 10.1007/s12298-018-0585-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 06/14/2018] [Accepted: 07/17/2018] [Indexed: 06/08/2023]
Abstract
Electromagnetic induction heating (EMIH) assisted extraction of phenolic compounds from Rosmarinus officinalis L, and the antioxidant and antimicrobial activities of the plant extract were examined in this study. The extraction yield acquired with this process was found to be 25.1 ± 2%, with maximum amounts of phenolic compounds: 127.87 ± 2.1 mg Gallic acid equivalents per g dry weight and total flavonoids contents 14.48 ± 1.5 mg quercetin equivalents per g dry weight, under optimum extraction conditions (extraction time 2 h, ratio of raw material to liquid 1:2 and 0% of NaCl). The antioxidant activity was assessed by the 1,1-diphenyl-2-picrylhydrazyl (DPPH); 2, 2'-azinobis (3-ethylbenzothiazoline-6- sulfonic acid) radical cation (ABTS+) and ferric reducing power (FRAP) methods. The results indicate the extract derived through EMIH showed a strong antioxidant ability (89.25%; EC50 of 0.0148 µg/mL). Besides, the antimicrobial bioassay demonstrated that the extract possessed a good antimicrobial activity against all tested fungi and bacteria.
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Affiliation(s)
- Sarah Megateli
- Laboratoire Matériaux et Environnement, Département génie des procédés et Environnement, Faculté de Technologie, Université de Medea, Medea, 26000 Algeria
| | - Mohamed Krea
- Laboratoire Matériaux et Environnement, Département génie des procédés et Environnement, Faculté de Technologie, Université de Medea, Medea, 26000 Algeria
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Kebaili M, Djellali S, Radjai M, Drouiche N, Lounici H. Valorization of orange industry residues to form a natural coagulant and adsorbent. J IND ENG CHEM 2018. [DOI: 10.1016/j.jiec.2018.03.027] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Zhang M, Zeng G, Pan Y, Qi N. Difference research of pectins extracted from tobacco waste by heat reflux extraction and microwave-assisted extraction. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2018. [DOI: 10.1016/j.bcab.2018.06.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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42
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Complexation with whey protein hydrolysate improves cacao pods husk pectin surface active and emulsifying properties. REACT FUNCT POLYM 2018. [DOI: 10.1016/j.reactfunctpolym.2017.12.011] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Putnik P, Bursać Kovačević D, Režek Jambrak A, Barba FJ, Cravotto G, Binello A, Lorenzo JM, Shpigelman A. Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A Review. Molecules 2017; 22:E680. [PMID: 28448474 PMCID: PMC6154587 DOI: 10.3390/molecules22050680] [Citation(s) in RCA: 149] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2017] [Revised: 04/18/2017] [Accepted: 04/19/2017] [Indexed: 01/11/2023] Open
Abstract
Citrus is a major processed crop that results in large quantities of wastes and by-products rich in various bioactive compounds such as pectins, water soluble and insoluble antioxidants and essential oils. While some of those wastes are currently valorised by various technologies (yet most are discarded or used for feed), effective, non-toxic and profitable extraction strategies could further significantly promote the valorisation and provide both increased profits and high quality bioactives. The present review will describe and summarize the latest works concerning novel and greener methods for valorisation of citrus by-products. The outcomes and effectiveness of those technologies such as microwaves, ultrasound, pulsed electric fields and high pressure is compared both to conventional valorisation technologies and between the novel technologies themselves in order to highlight the advantages and potential scalability of these so-called "enabling technologies". In many cases the reported novel technologies can enable a valorisation extraction process that is "greener" compared to the conventional technique due to a lower energy consumption and reduced utilization of toxic solvents.
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Affiliation(s)
- Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Anet Režek Jambrak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia.
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, Spain.
| | - Giancarlo Cravotto
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, Turin 10125, Italy.
| | - Arianna Binello
- Dipartimento di Scienza e Tecnologia del Farmaco, University of Turin, Via P. Giuria 9, Turin 10125, Italy.
| | - Jose Manuel Lorenzo
- Centro Tecnológico de la Carne de Galicia, c/Galicia, 4, San Ciprián de Viñas, 32900 Ourense, Spain.
| | - Avi Shpigelman
- Faculty of Biotechnology and Food Engineering, Technion, Israel Institute of Technology, Haifa 3200003, Israel.
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El-Mashad HM, Pan Z. Application of Induction Heating in Food Processing and Cooking. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-016-9156-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Terkmane N, Krea M, Moulai-Mostefa N. Optimisation of inulin extraction from globe artichoke (Cynara cardunculusL. subsp.scolymus(L.) Hegi.) by electromagnetic induction heating process. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13167] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Naila Terkmane
- Materials and Environment Laboratory; Faculty of Science and Technology; University of Medea; Ain D'Heb 26001 Medea Algeria
| | - Mohamed Krea
- Materials and Environment Laboratory; Faculty of Science and Technology; University of Medea; Ain D'Heb 26001 Medea Algeria
| | - Nadji Moulai-Mostefa
- Materials and Environment Laboratory; Faculty of Science and Technology; University of Medea; Ain D'Heb 26001 Medea Algeria
- Laboratoire Polymères Biopolymères Surfaces; Université de Rouen; Mont Saint Aignan 76821 France
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Ultrasound assisted extraction and characterization of pectin from tomato waste. Food Chem 2016; 198:93-100. [DOI: 10.1016/j.foodchem.2015.11.095] [Citation(s) in RCA: 179] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2015] [Revised: 10/22/2015] [Accepted: 11/17/2015] [Indexed: 11/20/2022]
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Abstract
The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.
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