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Anoraga SB, Shamsudin R, Hamzah MH, Sharif S, Saputro AD. Cocoa by-products: A comprehensive review on potential uses, waste management, and emerging green technologies for cocoa pod husk utilization. Heliyon 2024; 10:e35537. [PMID: 39220910 PMCID: PMC11365323 DOI: 10.1016/j.heliyon.2024.e35537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 07/03/2024] [Accepted: 07/30/2024] [Indexed: 09/04/2024] Open
Abstract
Cocoa is considered to be one of the most significant agricultural commodities globally, alongside Palm Oil and Rubber. Cocoa is the primary ingredient in the manufacturing of chocolate, a globally popular food product. Approximately 30 % of cocoa, specifically cocoa nibs, are used as the primary constituent in chocolate production., while the other portion is either discarded in landfills as compost or repurposed as animal feed. Cocoa by-products consist of cocoa pod husk (CPH), cocoa shell, and pulp, of which about 70 % of the fruit is composed of CPH. CPH is a renewable resource rich in dietary fiber, lignin, and bioactive antioxidants like polyphenols that are being underutilized. CPH has the potential to be used as a source of pectin, dietary fibre, antibacterial properties, encapsulation material, xylitol as a sugar substitute, a fragrance compound, and in skin care applications. Several methods can be used to manage CPH waste using green technology and then transformed into valuable commodities, including pectin sources. Innovations in extraction procedures for the production of functional compounds can be utilized to increase yields and enhance existing uses. This review focuses on the physicochemical of CPH, its potential use, waste management, and green technology of cocoa by-products, particularly CPH pectin, in order to provide information for its development.
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Affiliation(s)
- Satria Bhirawa Anoraga
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia
- Department of Bioresources Technology and Veterinary, Vocational College, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
| | - Rosnah Shamsudin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia
- Institute of Plantations Studies, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia
| | - Muhammad Hazwan Hamzah
- SMART Farming Technology Research Centre, Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia
| | - Suzannah Sharif
- Cocoa Innovation and Technology Centre, Malaysian Cocoa Board, Lot 12621, Nilai Industrial Area, Nilai, 71800, Negeri Sembilan, Malaysia
| | - Arifin Dwi Saputro
- Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
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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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Oussou KF, Guclu G, Kelebek H, Selli S. Valorization of cocoa, tea and coffee processing by-products-wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 107:91-130. [PMID: 37898543 DOI: 10.1016/bs.afnr.2023.03.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/30/2023]
Abstract
The growing threat of food insecurity together with some challenges in demography, health, malnutrition, and income instability around the globe has led researchers to take sustainable solutions to ensure secure production and distribution of food. The last decades have been remarkable in the agri-food supply chain for many food industries. However, vast quantities of food by-products and wastes are generated each year. These products are generally disposed in the environment, which could have remarkable adverse effects on the environment and biodiversity. However, they contain significant quantities of bioactive, nutritional, antioxidative, and aroma compounds. Their sustainable use could meet the increased demand for value-added pharmaceutical, nutraceutical, and food products. The amount of agri-food wastes and their disposal in the environment are predicted to double in the next decade. The valorization of these by-products could effectively contribute to the manufacture of cheaper functional food ingredients and supplements while improving regional economy and food security and mitigating environmental pollution. The main aim of this chapter is to present an understanding of the valorization of the wastes and by-products from cacao, coffee and tea processing with a focus on their bioactive, nutritional, and antioxidant capacity.
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Affiliation(s)
- Kouame Fulbert Oussou
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Gamze Guclu
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana Alparslan Turkes Science and Technology University, Adana, Turkey
| | - Serkan Selli
- Department of Food Engineering, Faculty of Engineering, Cukurova University, Adana, Turkey.
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Jarrín-Chacón JP, Núñez-Pérez J, Espín-Valladares RDC, Manosalvas-Quiroz LA, Rodríguez-Cabrera HM, Pais-Chanfrau JM. Pectin Extraction from Residues of the Cocoa Fruit ( Theobroma cacao L.) by Different Organic Acids: A Comparative Study. Foods 2023; 12:590. [PMID: 36766116 PMCID: PMC9914096 DOI: 10.3390/foods12030590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/22/2023] [Accepted: 01/23/2023] [Indexed: 02/03/2023] Open
Abstract
Ecuador is the world's fifth largest cocoa producer, generating hundreds of tons of residues from this fruit annually. This research generates value from the residual (cocoa pod husk) by using it as raw material to obtain pectin, which is widely used in the food and pharmaceutical industries. Extraction of three different organic acids with GRAS status (safe for use), the citric, malic and fumaric acids, was studied. In addition, two other factors, temperature (70-90 °C) and extraction time (60-90 min), were explored in a central composite design of experiments. We determined the conditions of the experiments where the best yields were garnered for citric acid, malic acid and fumaric acid, along with a ~86 min extraction time. The temperature did not show a significant influence on the yield. The pectin obtained under optimal conditions was characterised, showing the similarity with commercial pectin. However, the equivalent weight and esterification degree of the pectin obtained with fumaric acid led us to classify it as having a high equivalent weight and a low degree of esterification. In these regards, it differed significantly from the other two acids, perhaps due to the limited solubility of fumaric acid.
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Affiliation(s)
- Jenny Paola Jarrín-Chacón
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
| | - Jimmy Núñez-Pérez
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
| | - Rosario del Carmen Espín-Valladares
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
| | - Luis Armando Manosalvas-Quiroz
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
| | - Hortensia María Rodríguez-Cabrera
- School of Chemical Sciences and Engineering, Yachay Tech University, Hacienda San José s/n y Proyecto Yachay, Urcuqui 100119, Ecuador
| | - José Manuel Pais-Chanfrau
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
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Jong SH, Abdullah N, Muhammad N. Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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Reichembach LH, de Oliveira Petkowicz CL. New findings on acid-extractable pectins from soy hull. Carbohydr Polym 2022; 294:119831. [PMID: 35868776 DOI: 10.1016/j.carbpol.2022.119831] [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: 03/05/2022] [Revised: 06/29/2022] [Accepted: 07/02/2022] [Indexed: 11/02/2022]
Abstract
Soy hull has been considered a potential source of commercial pectin. The aim of the present study was to investigate its real potential as a source of pectin. Soy hull (sample 1) was extracted with 0.1 M HCl, for 45 min, at 90 °C (fraction A), conditions previously reported to result in yields and GalA in the range of commercial pectins. The extraction resulted in low uronic acid content (UA 39 %) and lower yield. Similar values were obtained using harsher conditions (boiling 0.14 M HNO3 for 30 min and 60 min - Fractions B and C, respectively). HSQC-NMR confirmed the coextraction of galactomannans. Considering the unexpected results, three other soy hull samples (2, 3 and 4) were used for extraction. The yields and UA were in the range of 10-13 % and 26-48 %, respectively, also below published data. Prior removal of galactomannan by water extraction increased the UA content to 62 % and gave rise to a pectin with a degree of methyl-esterification (DM) of 29 %. The pectin had remarkable amount of rhamnogalacturonan I and xylogalacturonan and did not form gel with calcium. The findings using four different commercial samples did not support previously published data and demonstrated that soy hull is not suitable as a raw material for production of food grade pectins by conventional extraction.
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Affiliation(s)
- Luis Henrique Reichembach
- Department of Biochemistry and Molecular Biology, Federal University of Parana, PO Box 19046, 81531-980 Curitiba, Parana, Brazil
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Optimization of Microwave-Assisted Pectin Extraction from Cocoa Pod Husk. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196544. [PMID: 36235081 PMCID: PMC9571256 DOI: 10.3390/molecules27196544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 09/11/2022] [Accepted: 09/16/2022] [Indexed: 11/06/2022]
Abstract
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.
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Sen E, Uguzdogan E. Brewed black tea waste (Camellia sinensis L.) as alternative pectin source. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01515-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Belwal T, Cravotto C, Ramola S, Thakur M, Chemat F, Cravotto G. Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain. Foods 2022; 11:foods11060798. [PMID: 35327221 PMCID: PMC8947495 DOI: 10.3390/foods11060798] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 02/28/2022] [Accepted: 03/08/2022] [Indexed: 01/18/2023] Open
Abstract
Cocoa husk is considered a waste product after cocoa processing and creates environmental issues. These waste products are rich in polyphenols, methylxanthine, dietary fibers, and phytosterols, which can be extracted and utilized in various food and health products. Cocoa beans represent only 32–34% of fruit weight. Various extraction methods were implemented for the preparation of extracts and/or the recovery of bioactive compounds. Besides conventional extraction methods, various studies have been conducted using advanced extraction methods, including microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), subcritical water extraction (SWE), supercritical fluid extraction (SFE), and pressurized liquid extraction (PLE). To include cocoa husk waste products or extracts in different food products, various functional foods such as bakery products, jam, chocolate, beverage, and sausage were prepared. This review mainly focused on the composition and functional characteristics of cocoa husk waste products and their utilization in different food products. Moreover, recommendations were made for the complete utilization of these waste products and their involvement in the circular economy.
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Affiliation(s)
- Tarun Belwal
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy;
| | - Christian Cravotto
- GREEN Extraction Team, INRAE, UMR 408, Avignon University, F-84000 Avignon, France; (C.C.); (F.C.)
| | - Sudipta Ramola
- Research Group for Advanced Materials & Sustainable Catalysis (AMSC), State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Monika Thakur
- Amity Institute of Food Technology, Amity University, Noida 201303, India;
| | - Farid Chemat
- GREEN Extraction Team, INRAE, UMR 408, Avignon University, F-84000 Avignon, France; (C.C.); (F.C.)
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy;
- World-Class Research Center “Digital Biodesign and Personalized Healthcare”, Sechenov First Moscow State Medical University, 119146 Moscow, Russia
- Correspondence: ; Tel.: +39-011-670-7183; Fax: +39-011-670-7162
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Physicochemical and structural properties of three pectin fractions from muskmelon (Cucumis melo) and their correlation with juice cloud stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107313] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Reichembach LH, Lúcia de Oliveira Petkowicz C. Pectins from alternative sources and uses beyond sweets and jellies: An overview. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Dobrinčić A, Dobroslavić E, Pedisić S, Balbino S, Elez Garofulić I, Čož-Rakovac R, Dragović-Uzelac V. The effectiveness of the Fucus virsoides and Cystoseira barbata fucoidan isolation as a function of applied pre-treatment and extraction conditions. ALGAL RES 2021. [DOI: 10.1016/j.algal.2021.102286] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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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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Tsuru C, Umada A, Noma S, Demura M, Hayashi N. Extraction of Pectin from Satsuma Mandarin Orange Peels by Combining Pressurized Carbon Dioxide and Deionized Water: a Green Chemistry Method. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02644-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Delgado-Ospina J, Lucas-González R, Viuda-Martos M, Fernández-López J, Pérez-Álvarez JÁ, Martuscelli M, Chaves-López C. Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain. Heliyon 2021; 7:e06799. [PMID: 33898851 PMCID: PMC8060597 DOI: 10.1016/j.heliyon.2021.e06799] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/19/2021] [Accepted: 04/10/2021] [Indexed: 11/21/2022] Open
Abstract
The cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-products of the cacao agro-industrial chain, were evaluated to determine their potential incorporation into food products. This research determined bioactive compounds and techno-functional properties of CS and CPH, and was evaluated the enzymatic inactivation by thermal treatments in CPH. We found that CS is rich in protein, lipids, dietary fiber (48.1 ± 0.3 g 100 gdw -1), and antioxidant molecules such as epicatechin (1.10 ± 0.02 mg g-1) and isoquercetin (1.04 ± 0.09 mg g-1). Moreover, in CS a positive effect of hydration mechanism occur; in fact, it was observed a reduction of Lightness (L∗) value and a remarkable color difference (ΔE∗,18.8 ± 0.7) (CIEL∗a∗b∗ color space), between hydrated and dry CS samples; so, it could be used as a potential natural colorant in foods. CPH resulted equally rich in dietary fiber (35.3-37.4%) and flavonoids (2.9 ± 0.1 mg RE g-1); in this co-product, the rapid enzymatic inactivation by thermal treatments was essential to obtain the highest antioxidant activity and polyphenols content; regarding the techno-functional properties, it was found that CPH flour had high hydration capacity, so CPH can use it as a replacement for emulsifiers or water holding additives while incorporating the fiber and abundantly found antioxidants.
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Affiliation(s)
- Johannes Delgado-Ospina
- Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
- Grupo de Investigación Biotecnología, Facultad de Ingeniería, Universidad de San Buenaventura Cali, Carrera 122 # 6-65, 76001, Cali, Colombia
| | - Raquel Lucas-González
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, CYTED- Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables”, Orihuela, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, CYTED- Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables”, Orihuela, Alicante, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, CYTED- Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables”, Orihuela, Alicante, Spain
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, CYTED- Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables”, Orihuela, Alicante, Spain
| | - Maria Martuscelli
- Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Clemencia Chaves-López
- Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
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Hennessey-Ramos L, Murillo-Arango W, Vasco-Correa J, Paz Astudillo IC. Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks ( Theobroma cacao L.) Using Celluclast ® 1.5 L. Molecules 2021; 26:1473. [PMID: 33803082 PMCID: PMC7963153 DOI: 10.3390/molecules26051473] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 01/24/2021] [Accepted: 02/03/2021] [Indexed: 11/17/2022] Open
Abstract
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.
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Affiliation(s)
- Licelander Hennessey-Ramos
- GIPRONUT, Departamento de Química, Facultad de Ciencias, Universidad del Tolima, Ibagué 730006, Colombia
- Área de Agroindustria, Servicio Nacional de Aprendizaje—SENA, km 5, vía El Espinal—Ibagué, Dindalito 733527, Colombia
| | - Walter Murillo-Arango
- GIPRONUT, Departamento de Química, Facultad de Ciencias, Universidad del Tolima, Ibagué 730006, Colombia
| | - Juliana Vasco-Correa
- Department of Agricultural and Biological Engineering, Penn State University, State College, PA 16802, USA;
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Arias D, Rodríguez J, López B, Méndez P. Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles. Heliyon 2021; 7:e06059. [PMID: 33537485 PMCID: PMC7841364 DOI: 10.1016/j.heliyon.2021.e06059] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 09/26/2020] [Accepted: 01/19/2021] [Indexed: 11/18/2022] Open
Abstract
Colombia is one of the major producers and exporters of banana Musa paradisiaca. Its consumption is high then its agro-industrial wastes are important source to extract pectin. In the present study, inorganic acids (nitric acid and hydrochloride acid) and organic acids (citric acid and acetic acid) were evaluated to extract pectin from banana peels at pH 2 and 3, through acid hydrolysis during 1h at the temperature of 85 °C. The extraction yield, degree of esterification (DE) and intrinsic viscosity of the pectin were characterized. Nitric acid (NA) allowed to obtain higher extraction yield (54 ± 10%) and citric acid (CA) allowed to obtain higher DE (76.7 ± 2%). Additionally, the effect of polymer concentration and degree esterification, low degree of esterification (LDE, 33.1%) and high degree of esterification (HDE, 76.7%) were evaluated in the pectin nanoparticles formation. The pectin with HDE formed stable nanoparticles with a particle size of 255 ± 11 nm and the zeta potential value of -45 ± 3 mV, independently of the polymer concentration. Morphology analysis showed aggregated of the pectin nanoparticles.
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Affiliation(s)
- David Arias
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, Colombia
| | - Johny Rodríguez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, Colombia
| | - Betty López
- Grupo de Investigación Ciencia de los Materiales, Instituto de Química, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Calle 70 N° 52-21, Medellín, Colombia
| | - Paula Méndez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, Colombia
- Corresponding author.
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18
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Extraction and characterization of a pectin from coffee (Coffea arabica L.) pulp with gelling properties. Carbohydr Polym 2020; 245:116473. [DOI: 10.1016/j.carbpol.2020.116473] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2020] [Revised: 05/14/2020] [Accepted: 05/17/2020] [Indexed: 12/13/2022]
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19
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Pectins from food waste: Characterization and functional properties of a pectin extracted from broccoli stalk. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105930] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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20
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21
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Pangestu R, Amanah S, Juanssilfero AB, Yopi, Perwitasari U. Response surface methodology for microwave-assisted extraction of pectin from cocoa pod husk (Theobroma cacao) mediated by oxalic acid. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00459-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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22
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Polysaccharides from sunflower stalk pith: Chemical, structural and functional characterization. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.04.053] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Partially hydrolyzed pectin extracted from passion fruit peel: Molar mass and physicochemical properties. ACTA ACUST UNITED AC 2020. [DOI: 10.1016/j.bcdf.2019.100206] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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24
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Optimization of Pectin Enzymatic Extraction from Malus domestica 'Fălticeni' Apple Pomace with Celluclast 1.5L. Molecules 2019; 24:molecules24112158. [PMID: 31181702 PMCID: PMC6600438 DOI: 10.3390/molecules24112158] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 06/04/2019] [Accepted: 06/06/2019] [Indexed: 11/29/2022] Open
Abstract
Pectin was extracted from apple (Malus domestica ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 °C; time—12, 18, and 24 h. For each experiment, the extraction yield (R2 = 0.8905), the galacturonic acid content (R2 = 0.9866), and the degree of esterification (R2 = 0.9520) of pectin was determined. Response surface methodology (RSM) was implemented via a Box–Behnken design, to optimize pectin extraction. In the optimum extraction conditions (temperature of 48.3 °C, extraction time of 18 h 14 min, and enzyme dose of 42.5 µL/g of pomace), the design predicted a 6.76% yield with a galacturonic acid content of 97.46 g/100 g of pectin and a degree of esterification of 96.02%. FT-IR analysis of the pectin sample obtained in these conditions showed a chemical structure similar to that of commercial apple and citrus pectin.
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25
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Muñoz-Almagro N, Valadez-Carmona L, Mendiola JA, Ibáñez E, Villamiel M. Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction. Carbohydr Polym 2019; 217:69-78. [PMID: 31079687 DOI: 10.1016/j.carbpol.2019.04.040] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 04/08/2019] [Accepted: 04/08/2019] [Indexed: 12/15/2022]
Abstract
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.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Lourdes Valadez-Carmona
- Centro de Investigación en Ciencias Biológicas Aplicadas, Universidad Autónoma del Estado de México, Instituto Literario 100 Centro, C.P. 50000 Toluca, Estado de México, Mexico
| | - José A Mendiola
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Elena Ibáñez
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Mar Villamiel
- Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain.
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26
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Acid extraction and physicochemical characterization of pectin from cubiu (Solanum sessiliflorum D.) fruit peel. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.06.013] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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27
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28
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Colodel C, Vriesmann LC, Teófilo RF, de Oliveira Petkowicz CL. Extraction of pectin from ponkan (Citrus reticulata Blanco cv. Ponkan) peel: Optimization and structural characterization. Int J Biol Macromol 2018; 117:385-391. [DOI: 10.1016/j.ijbiomac.2018.05.048] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2018] [Revised: 04/12/2018] [Accepted: 05/10/2018] [Indexed: 11/15/2022]
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29
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Aghamohamadi N, Sanjani NS, Majidi RF, Nasrollahi SA. Preparation and characterization of Aloe vera acetate and electrospinning fibers as promising antibacterial properties materials. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2018; 94:445-452. [PMID: 30423728 DOI: 10.1016/j.msec.2018.09.058] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2018] [Revised: 08/04/2018] [Accepted: 09/21/2018] [Indexed: 11/20/2022]
Abstract
In this work, the anti-bacterial effect of Aloe vera derivate fibers produced by the electrospinning method was reported. Aloe vera Polyvinylpyrrolidone (Av/PVP) and Aloe vera acetate-Polyvinylpyrrolidone (AvAc/PVP) electrospun fibers were prepared with different concentrations and their microstructure and mechanical properties were studied. Various methods such as differential scanning calorimetry (DSC), thermogravimetry analysis (TGA), water contact angle (CA) tests, Fourier-Transform Nuclear Magnetic Resonance (FT-NMR), scanning electron microscope (SEM), X-ray diffraction (XRD), CHNSO and Fourier-Transform Infrared Spectroscopy (FT-IR) were used to characterize prepared samples. (Av/PVP) electrospun fibers were prepared with different concentrations (6-10 wt%) of PVP and 0.2 wt% Av blended and tested in medicinal herb for wound healing, antibacterial and anti-inflammatory properties. For further study, the effect of AvAc film on the properties of composite film was studied. AvAc increased the thermal stability and crystallite size percentage of samples. Antibacterial and antiviral test studies on the scaffold displayed no bacterial and viral growth. These results suggest that AvAc/PVP scaffolds could be promising candidates for wound healing applications.
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Affiliation(s)
| | | | - Reza Faridi Majidi
- Department of Medical Nanotechnology, School of Advanced Technologies in Medicine, Iran
| | - Saman Ahmad Nasrollahi
- Center for Research & Training in Skin Diseases and Leprosy (CRTSDL), Tehran University Medical of Science, P.O. Box 1416613675, Tehran, Iran
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30
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Priyangini F, Walde SG, Chidambaram R. Extraction optimization of pectin from cocoa pod husks (Theobroma cacao L.) with ascorbic acid using response surface methodology. Carbohydr Polym 2018; 202:497-503. [PMID: 30287028 DOI: 10.1016/j.carbpol.2018.08.103] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2018] [Revised: 07/13/2018] [Accepted: 08/24/2018] [Indexed: 11/24/2022]
Abstract
Cocoa husks were used as the source for the pectin extraction by sugar acid treatment. A full factorial design was applied to screen the independent variables influencing the yield and uronic acid content. Followed by response surface methodology (RSM) was conducted using central composite design to optimize the extraction conditions. The optimized extraction condition was denoted as pH 2.5/95 °C/45 min. The yield and the uronic acid content of the extracted pectin was determined as 4.2 ± 0.12% and 74.5 ± 0.3% respectively. The extracted pectin was proved to be low methoxy pectin (LM pectin) with an 8.1% degree of esterification (DE). The pectin solutions showed shear thinning behaviour which was explicated by Williamson model. This work promotes environmentally friendly technology for pectin isolation.
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Affiliation(s)
- Florentina Priyangini
- Department of Biotechnology, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, India
| | - Sudhir G Walde
- Department of Flour Milling, Baking & Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India
| | - Ramalingam Chidambaram
- Department of Biotechnology, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, Tamil Nadu, India.
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31
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Muñoz-Almagro N, Rico-Rodriguez F, Wilde PJ, Montilla A, Villamiel M. Structural and technological characterization of pectin extracted with sodium citrate and nitric acid from sunflower heads. Electrophoresis 2018; 39:1984-1992. [PMID: 29775207 DOI: 10.1002/elps.201800130] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 05/09/2018] [Accepted: 05/10/2018] [Indexed: 12/12/2022]
Abstract
An optimization of temperature, time, and extracting agent concentration of pectin extraction from sunflower heads using sodium citrate and nitric acid (SP-SC and SP-NA) was carried out. At optimal conditions, the yield of extraction with nitric acid (SPO-NA) was twofold greater than the corresponding with sodium citrate (SPO-SC) (14.3 versus 7.7%, respectively). Regarding pectin structure, the galacturonic acid (GalA) content in both, SPO-SC and SPO-NA, was similar (∼85%). However, SPO-NA showed lower molecular weight (Mw) (88.9 kDa) and neutral sugar content (4%) than SPO-SC (464 kDa, 9%), indicating that nitric acid deeply degraded pectin structure. These differences derived into dissimilar behavior in their technological functionality. SPO-SC showed higher viscosity and better emulsifying capacity than SPO-NA, although any of them were able to stabilize the oil/water emulsion. Both sunflower pectins formed gels with Ca2+ (75 mg/g of pectin) at pH 3.0. However, when sucrose was added, the gels formed by SP-SC and 20% sucrose presented the same hardness as those of SP-NA with 40% sucrose. These results suggest that the pectin extracted with sodium citrate, an eco-friendly agent, could be a promising ingredient, with good thickening and gelling properties.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Campus de la Universidad Autónoma de Madrid, Madrid, Spain
| | - Fabián Rico-Rodriguez
- Departamento de Ingeniería Química y Ambiental, Facultad de Ingeniería, Universidad Nacional de Colombia - Sede Bogotá, Bogotá D.C., Colombia
| | - Peter J Wilde
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Campus de la Universidad Autónoma de Madrid, Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Campus de la Universidad Autónoma de Madrid, Madrid, Spain
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32
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Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips. J FOOD QUALITY 2018. [DOI: 10.1155/2018/4510242] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The influences of hot air drying (AD), medium- and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90°C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.
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33
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Corrêa-Ferreira ML, Ferreira DM, Dallazen JL, Silva AMS, Werner MFDP, Petkowicz CLDO. Gastroprotective effects and structural characterization of a pectic fraction isolated from Artemisia campestris subsp maritima. Int J Biol Macromol 2017; 107:2395-2403. [PMID: 29056466 DOI: 10.1016/j.ijbiomac.2017.10.127] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 10/03/2017] [Accepted: 10/18/2017] [Indexed: 02/07/2023]
Abstract
The aim of this study was to investigate the chemical structure and biological activity of a pectic fraction isolated from the aerial parts of A. campestris L. subsp. maritima Arcangeli. The chemical and spectroscopic analyses of the pectic fraction (ACP-E10) demonstrated that ACP-E10 was composed of homogalacturonan (HG) (60%) and rhamnogalacturonan-I (RG-I) (29%) regions. Side chains of the RG-I included mainly branched arabinans and type II arabinogalactans (AG-II). The molar mass of ACP-E10 determined by HPSEC-MALLS was 16,600g/mol. ACP-E10 was evaluated for its gastroprotective effect against ethanol-induced gastric lesions in rats. Oral pretreatment of animals with ACP-E10 (0.3, 3 and 30mg/kg) significantly reduced gastric lesions by 77±7.9%, 55±11.1% and 65±11.8%. ACP-E10 also maintained mucus and glutathione (GSH) contents in the gastric mucosa. In addition, ACP-E10 demonstrated antioxidant activity in vitro by the DPPH assay. These results demonstrated that the pectin from A. campestris had significant gastroprotective effects in vivo, which were likely attributable to their capacity to increase the protective defenses of gastric mucosa.
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Affiliation(s)
| | | | | | - Artur M S Silva
- Department of Chemistry & QOPNA, University of Aveiro, 3810-193 Aveiro, Portugal
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34
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Colodel C, Bagatin RMDG, Tavares TM, Petkowicz CLDO. Cell wall polysaccharides from pulp and peel of cubiu: A pectin-rich fruit. Carbohydr Polym 2017; 174:226-234. [DOI: 10.1016/j.carbpol.2017.06.052] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2017] [Revised: 06/13/2017] [Accepted: 06/13/2017] [Indexed: 11/28/2022]
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35
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Song Y, Ke J, Li S, Shen G, Luo Q, Wu H, Liu X, Chen A, Zhang Z. Comparison and optimization of two extract methods (atmospheric pressure and pressurized pretreatment) of pectin from Zanthoxylum bungeanum Maxim. seeds by response surface methodology. SEP SCI TECHNOL 2017. [DOI: 10.1080/01496395.2017.1294604] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yan Song
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
- Animal Nutrition Institute, Sichuan Agricultural University, ChengDu, Sichuan, China
| | - Jingxuan Ke
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Shanshan Li
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Guanghui Shen
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Qingying Luo
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Hejun Wu
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Xinyan Liu
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Anjun Chen
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
| | - Zhiqing Zhang
- College of Food Science, Sichuan Agricultural University, Ya’an, Sichuan, China
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36
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Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.07.026] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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37
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Gerschenson LN. The production of galacturonic acid enriched fractions and their functionality. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.11.030] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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38
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Petkowicz C, Vriesmann L, Williams P. Pectins from food waste: Extraction, characterization and properties of watermelon rind pectin. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.040] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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39
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Cacao pod husks as a source of low-methoxyl, highly acetylated pectins able to gel in acidic media. Int J Biol Macromol 2017; 101:146-152. [PMID: 28322947 DOI: 10.1016/j.ijbiomac.2017.03.082] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2016] [Revised: 02/18/2017] [Accepted: 03/14/2017] [Indexed: 01/23/2023]
Abstract
Cacao pod husks, the main by-product from cocoa production, have been investigated for pectin isolation. In the present study, the rheological properties of two low-methoxyl (LM) pectins isolated from cacao pod husks using different extraction conditions were evaluated. One pectin was obtained from optimized conditions employing aqueous nitric acid as an extractant, and the other one was extracted with boiling water. Pectin gels (0.99% galacturonic acid equivalent, w/w) were prepared at pH 2.5-3.0 in the presence of 60% sucrose (w/w) and subjected to rheological analysis. Dynamic oscillatory experiments at 25°C indicated that better gels were obtained at the lowest pH (2.5). Steady shear measurements revealed a shear-thinning behavior. The apparent viscosities of the samples increased as pH decreased. Gelation with calcium ions was not observed for either of the highly acetylated LM pectins analyzed. The rheological analysis results showed that despite their high acetyl content, LM pectins extracted by different methods from cacao pod husks were able to form gels at low pH under reduced water activity, suggesting a possible application in acidic products.
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40
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Raji Z, Khodaiyan F, Rezaei K, Kiani H, Hosseini SS. Extraction optimization and physicochemical properties of pectin from melon peel. Int J Biol Macromol 2017; 98:709-716. [PMID: 28185931 DOI: 10.1016/j.ijbiomac.2017.01.146] [Citation(s) in RCA: 87] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2016] [Revised: 12/18/2016] [Accepted: 01/26/2017] [Indexed: 11/25/2022]
Abstract
In this study, acidic extraction (citric acid) was used for the extraction of pectin from melon peel. A central composite design (CCD) was applied to study the effect of temperature (35-95°C), time (40-200min), pH (1-3) and solvent to sample ratio (10-50v/w) on the yield and degree of esterification (DE). The results showed that the yield and DE ranged from 2.87 to 28.98% and 1.33-29.33%, respectively. Also, the highest extraction yield (29.48±1.7%) was obtained under optimal conditions (pH of 1, temperature of 95°C and ratio of 10v/w after 200min). The protein, ash, carbohydrate and galacturonic acid content of pectin obtained under optimal conditions were about 1.5, 3.5, 10 and 48%, respectively. Rheological experiments determined that melon peel pectin dispersions behaved as a weak gel at concentrations of 1%w/v. The emulsifying activity was 35% and also, the emulsion stability was higher at 4°C than at 23°C.
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Affiliation(s)
- Zarifeh Raji
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Postal Code 31587-77871, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Postal Code 31587-77871, Karaj, Iran.
| | - Karamatollah Rezaei
- Department of Food Science, Technology and Engineering, University of Tehran, 31587-77871, Karaj, Iran
| | - Hossein Kiani
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Postal Code 31587-77871, Karaj, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Postal Code 31587-77871, Karaj, Iran
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41
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Kalegowda P, Singh Chauhan A, Mysore NanjarajUrs S. Opuntia dillenii
(Ker-gawl) haw fruit peel pectin: Physicochemical, rheological, and functional behavior. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13165] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Pavithra Kalegowda
- Department of Fruit and Vegetable Technology; CSIR-Central Food Technological Research Institute; Mysore Karnataka 570 020 India
| | - Attar Singh Chauhan
- Department of Fruit and Vegetable Technology; CSIR-Central Food Technological Research Institute; Mysore Karnataka 570 020 India
| | - Shashirekha Mysore NanjarajUrs
- Department of Fruit and Vegetable Technology; CSIR-Central Food Technological Research Institute; Mysore Karnataka 570 020 India
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Modified pectin from Theobroma cacao induces potent pro-inflammatory activity in murine peritoneal macrophage. Int J Biol Macromol 2016; 92:1040-1048. [DOI: 10.1016/j.ijbiomac.2016.08.015] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Revised: 08/05/2016] [Accepted: 08/07/2016] [Indexed: 01/11/2023]
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43
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Yi J, Njoroge DM, Sila DN, Kinyanjui PK, Christiaens S, Bi J, Hendrickx ME. Detailed analysis of seed coat and cotyledon reveals molecular understanding of the hard-to-cook defect of common beans (Phaseolus vulgaris L.). Food Chem 2016; 210:481-90. [DOI: 10.1016/j.foodchem.2016.05.018] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2015] [Revised: 04/04/2016] [Accepted: 05/02/2016] [Indexed: 11/29/2022]
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Saravana PS, Cho YJ, Park YB, Woo HC, Chun BS. Structural, antioxidant, and emulsifying activities of fucoidan from Saccharina japonica using pressurized liquid extraction. Carbohydr Polym 2016; 153:518-525. [PMID: 27561524 DOI: 10.1016/j.carbpol.2016.08.014] [Citation(s) in RCA: 88] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2016] [Revised: 08/04/2016] [Accepted: 08/05/2016] [Indexed: 12/20/2022]
Abstract
Pressurized liquid extraction (PLE) was utilized to extract sulfated polysaccharides (fucoidan) from brown seaweed Saccharina japonica. Various conditions of temperature (80-200°C), pressure (5-100bar), and solvents (water, 0.1% sodium hydroxide, 0.1% formic acid, 70% ethanol, 50% ethanol, and 25% ethanol) were assessed; the best crude fucoidan (CF) yield was 8.23%, obtained from 140°C and 50bar (sodium hydroxide). Compositional analysis, FT-IR, molecular weight, monosaccharides, TGA, UV-vis, XRD, and elemental analysis confirm that extracted polysaccharides revealed the features of fucoidan. Fucose was the main monosaccharide present in CF obtained by various solvent systems. All CF showed antioxidant activities as measured by DPPH radical and ABTS(+) radical scavenging. CF demonstrates good emulsion-stabilizing capacities, especially with vegetable oils. This study demonstrates that PLE is an efficacious method for enhancing the yield of polysaccharides from S. japonica and that it could be a potential source of natural antioxidants and emulsifiers.
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Affiliation(s)
- Periaswamy Sivagnanam Saravana
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Namgu, Busan, 608-737, Republic of Korea
| | - Yeon-Jin Cho
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Namgu, Busan, 608-737, Republic of Korea
| | - Yong-Beom Park
- Department of Chemical Engineering, Pukyong National University, 365 Sinseon-ro, Namgu, Busan, 608-737, Republic of Korea
| | - Hee-Chul Woo
- Department of Chemical Engineering, Pukyong National University, 365 Sinseon-ro, Namgu, Busan, 608-737, Republic of Korea
| | - Byung-Soo Chun
- Department of Food Science and Technology, Pukyong National University, 45 Yongso-ro, Namgu, Busan, 608-737, Republic of Korea.
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Pereira PHF, Oliveira TÍS, Rosa MF, Cavalcante FL, Moates GK, Wellner N, Waldron KW, Azeredo HM. Pectin extraction from pomegranate peels with citric acid. Int J Biol Macromol 2016; 88:373-9. [DOI: 10.1016/j.ijbiomac.2016.03.074] [Citation(s) in RCA: 129] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 03/30/2016] [Accepted: 03/31/2016] [Indexed: 11/25/2022]
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46
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Yi J, Zhou L, Bi J, Liu X, Qinqin C, Wu X. Influences of microwave pre-drying and explosion puffing drying induced cell wall polysaccharide modification on physicochemical properties, texture, microstructure and rehydration of pitaya fruit chips. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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47
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Physicochemical and Antimicrobial Properties of Cocoa Pod Husk Pectin Intended as a Versatile Pharmaceutical Excipient and Nutraceutical. JOURNAL OF PHARMACEUTICS 2016; 2016:7608693. [PMID: 27066294 PMCID: PMC4808676 DOI: 10.1155/2016/7608693] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2015] [Accepted: 02/14/2016] [Indexed: 11/18/2022]
Abstract
The physicochemical and antimicrobial properties of cocoa pod husk (CPH) pectin intended as a versatile pharmaceutical excipient and nutraceutical were studied. Properties investigated include pH, moisture content, ash values, swelling index, viscosity, degree of esterification (DE), flow properties, SEM, FTIR, NMR, and elemental content. Antimicrobial screening and determination of MICs against test microorganisms were undertaken using agar diffusion and broth dilution methods, respectively. CPH pectin had a DE of 26.8% and exhibited good physicochemical properties. Pectin had good microbiological quality and exhibited pseudoplastic, shear thinning behaviour, and high swelling capacity in aqueous media. The DE, FTIR, and NMR results were similar to those of previous studies and supported highly acetylated low methoxy pectin. CPH pectin was found to be a rich source of minerals and has potential as a nutraceutical. Pectin showed dose-dependent moderate activity against gram positive and gram negative microorganisms but weak activity against Listeria spp. and A. niger. The MICs of pectin ranged from 0.5 to 4.0 mg/mL, with the highest activity against E. coli and S. aureus (MIC: 0.5-1.0 mg/mL) and the lowest activity against A. niger (MIC: 2.0-4.0 mg/mL). The study has demonstrated that CPH pectin possesses the requisite properties for use as a nutraceutical and functional pharmaceutical excipient.
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Liu Z, Yao L, Fan C. Optimization of fermentation conditions of pectin production from Aspergillus terreus and its partial characterization. Carbohydr Polym 2015; 134:627-34. [DOI: 10.1016/j.carbpol.2015.08.032] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2015] [Revised: 08/03/2015] [Accepted: 08/12/2015] [Indexed: 11/27/2022]
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49
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Guo X, Meng H, Zhu S, Zhang T, Yu S. Purifying sugar beet pectins from non-pectic components by means of metal precipitation. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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50
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Combined effects of independent variables on yield and protein content of pectin extracted from sugar beet pulp by citric acid. Carbohydr Polym 2015; 129:108-14. [DOI: 10.1016/j.carbpol.2015.04.058] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2015] [Revised: 04/22/2015] [Accepted: 04/23/2015] [Indexed: 11/19/2022]
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