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Mahmoudi C, Tahraoui Douma N, Mahmoudi H, Iurciuc (Tincu) CE, Popa M. Hydrogels Based on Proteins Cross-Linked with Carbonyl Derivatives of Polysaccharides, with Biomedical Applications. Int J Mol Sci 2024; 25:7839. [PMID: 39063081 PMCID: PMC11277554 DOI: 10.3390/ijms25147839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2024] [Revised: 07/08/2024] [Accepted: 07/10/2024] [Indexed: 07/28/2024] Open
Abstract
Adding carbonyl groups into the hydrogel matrix improves the stability and biocompatibility of the hydrogels, making them suitable for different biomedical applications. In this review article, we will discuss the use of hydrogels based on polysaccharides modified by oxidation, with particular attention paid to the introduction of carbonyl groups. These hydrogels have been developed for several applications in tissue engineering, drug delivery, and wound healing. The review article discusses the mechanism by which oxidized polysaccharides can introduce carbonyl groups, leading to the development of hydrogels through cross-linking with proteins. These hydrogels have tunable mechanical properties and improved biocompatibility. Hydrogels have dynamic properties that make them promising biomaterials for various biomedical applications. This paper comprehensively analyzes hydrogels based on cross-linked proteins with carbonyl groups derived from oxidized polysaccharides, including microparticles, nanoparticles, and films. The applications of these hydrogels in tissue engineering, drug delivery, and wound healing are also discussed.
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Affiliation(s)
- Chahrazed Mahmoudi
- Laboratory of Water and Environment, Faculty of Technology, University Hassiba Benbouali of Chlef, Chlef 02000, Algeria
- Department of Natural and Synthetic Polymers, Faculty of Chemical Engineering and Protection of the Environment, “Gheorghe Asachi” Technical University, 700050 Iasi, Romania
| | - Naïma Tahraoui Douma
- Laboratory of Water and Environment, Faculty of Technology, University Hassiba Benbouali of Chlef, Chlef 02000, Algeria
| | - Hacene Mahmoudi
- National Higher School of Nanosciences and Nanotechnologies, Algiers 16000, Algeria;
| | - Camelia Elena Iurciuc (Tincu)
- Department of Natural and Synthetic Polymers, Faculty of Chemical Engineering and Protection of the Environment, “Gheorghe Asachi” Technical University, 700050 Iasi, Romania
- Department of Pharmaceutical Technology, Faculty of Pharmacy, “Grigore T. Popa” University of Medicine and Pharmacy, University Street, No. 16, 700115 Iasi, Romania
| | - Marcel Popa
- Department of Natural and Synthetic Polymers, Faculty of Chemical Engineering and Protection of the Environment, “Gheorghe Asachi” Technical University, 700050 Iasi, Romania
- Academy of Romanian Scientists, 3 Ilfov, 050044 Bucharest, Romania
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Sen C, Arora S, Singh R, Sharma V, Meena GS, Singh AK. Reduction of maillard browning in spray dried low-lactose milk powders due to protein polysaccharide interactions. Food Res Int 2024; 183:114175. [PMID: 38760120 DOI: 10.1016/j.foodres.2024.114175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2023] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 05/19/2024]
Abstract
Lactose hydrolysed concentrated milk was prepared using β-galactosidase enzyme (4.76U/mL) with a reaction period of 12 h at 4 °C. Addition of polysaccharides (5 % maltodextrin/β-cyclodextrin) to concentrated milk either before or after lactose hydrolysis did not result in significant differences (p > 0.05) in degree of hydrolysis (% DH) of lactose and residual lactose content (%). Three different inlet temperatures (165 °C, 175 °C and 185 °C) were used for the preparation of powders which were later characterised based on physico-chemical and maillard browning characteristics. Moisture content, solubility and available lysine content of the powders decreased significantly, whereas, browning parameters i.e., browning index, 5-hydroxymethylfurfural, furosine content increased significantly (p < 0.05) with an increase in inlet air temperature. The powder was finally prepared with 5 % polysaccharide and an inlet air temperature of 185 °C which reduced maillard browning. Protein-polysaccharide interactions were identified using Fourier Transform infrared spectroscopy, fluorescence spectroscopy and determination of free amino groups in the powder samples. Maltodextrin and β-cyclodextrin containing powder samples exhibited lower free amino groups and higher degree of graft value as compared to control sample which indicated protein-polysaccharide interactions. Results obtained from Fourier Transform infrared spectroscopy also confirmed strong protein-polysaccharide interactions, moreover a significant decrease in fluorescence intensity was also observed in the powder samples. These interactions between the proteins and polysaccharides reduced the maillard browning in powders.
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Affiliation(s)
- Chandrakanta Sen
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Sumit Arora
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India.
| | - Richa Singh
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Vivek Sharma
- Dairy Chemistry Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Ganga Sahay Meena
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana, India
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Yue Y, Wang B, Xi W, Liu X, Tang S, Tan X, Li G, Huang L, Liu Y, Bai J. Modification methods, biological activities and applications of pectin: A review. Int J Biol Macromol 2023; 253:127523. [PMID: 37866576 DOI: 10.1016/j.ijbiomac.2023.127523] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 10/07/2023] [Accepted: 10/16/2023] [Indexed: 10/24/2023]
Abstract
Pectin is a complex and functionally rich natural plant polysaccharide that is widely used in food, medical, and cosmetic industries. It can be modified to improve its properties and expand its applications. Modification methods for natural pectin can be divided into physical, chemical, enzymatic, and compound methods. Different modification methods can result in modified pectins (MPs) exhibiting different physicochemical properties and biological activities. The objectives of this paper were to review the various pectin modification methods explored over the last decade, compare their differences, summarize the impact of different modification methods on the biological activity and physicochemical properties of pectin, and describe the applications of MPs in food and pharmaceutical fields. Finally, suggestions and perspectives for the development of MPs are discussed. This review offers a theoretical reference for the rational and efficient processing of pectin and the expansion of its applications.
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Affiliation(s)
- Yuanyuan Yue
- Citrus Research Institute, Southwest University, Chongqing 400700, China; College of Food, Shihezi University, Shihezi 832003, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Botao Wang
- Bloomage Biotechnology CO, LTD, Jinan 250000, China
| | - Wenxia Xi
- Citrus Research Institute, Southwest University, Chongqing 400700, China; College of Food, Shihezi University, Shihezi 832003, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Xin Liu
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Sheng Tang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Xiang Tan
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Guijie Li
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Linhua Huang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Ya Liu
- College of Food, Shihezi University, Shihezi 832003, China.
| | - Junying Bai
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China.
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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Investigation of the pectin grafting with gallic acid and propyl gallate and their antioxidant activities, antibacterial activities and fresh keeping performance. Int J Biol Macromol 2021; 190:343-350. [PMID: 34492247 DOI: 10.1016/j.ijbiomac.2021.08.219] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 08/20/2021] [Accepted: 08/30/2021] [Indexed: 11/21/2022]
Abstract
In this paper, a method for the enzymatic modification of pectin, in which gallic acid (GA) and propyl gallate (PG) were grafted onto pectin molecules in an aqueous/organic two-phase system catalyzed by lipase, was proposed. The potential reaction mechanism was explored through UV-Vis, FTIR and 1H NMR spectroscopic methods and density functional theory. Results suggested that the lipase played a dual role during the modification by catalyzing the hydrolysis of methyl ester bonds of pectin in the aqueous phase and the esterification between the 4-OH of GA and PG and the -COOH of pectin in the organic phase. Moreover, the effects of GA and PG on the antioxidant and the antibacterial activities of pectin were evaluated, and results showed that the antioxidant and the antibacterial activities of modified pectin were better than those of native pectin. The effect of modified pectin on the quality of fresh bass (Lateolabrax maculatus) was further studied. Results suggested that, compared to control group, the total viable count, histamine level, malondialdehyde content and acid value of bass fillets treated with modified pectin were significantly reduced, whereas the sensory score was significantly increased.
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Duran Barón R, Valle-Vargas MF, Quintero-Gamero G, Quintanilla-Carvajal MX, Alean J. Encapsulation of citrulline extract from watermelon (Citrullus lanatus) by-product using spray drying. POWDER TECHNOL 2021. [DOI: 10.1016/j.powtec.2021.03.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Filla JM, Stadler M, Heck A, Hinrichs J. Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production. Foods 2021; 10:foods10040715. [PMID: 33801764 PMCID: PMC8066860 DOI: 10.3390/foods10040715] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 03/18/2021] [Accepted: 03/23/2021] [Indexed: 11/17/2022] Open
Abstract
Whey protein pectin complexes can be applied to replace fat in food products, e.g., pudding and yogurt, contributing to creaminess while adding a source of protein and fiber. Production of these complexes is usually conducted on the laboratory scale in small batches. Recently, a process using a scraped-surface heat exchanger (SSHE) has been employed; however, dispersion preparation time, feasibility of using different whey protein sources and enrichment of the complexes for subsequent drying have not been assessed. Preparing whey protein pectin dispersions by solid mixing of pectin and whey protein powders resulted in larger complexes than powders dispersed separately and subsequently mixed after a hydration time. Dispersions without hydration of the mixed dispersions before thermomechanical treatment had the largest particle sizes. The targeted particle size of d90,3 < 10 µm, an important predictor for creaminess, was obtained for five of the six tested whey protein sources. Dispersions of complexes prepared using whey protein powders had larger particles, with less particle volume in the submicron range, than those prepared using whey protein concentrates. Efficiency of complex enrichment via acid-induced aggregation and subsequent centrifugation was assessed by yield and purity of protein in the pellet and pectin in the supernatant.
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Liu J, Wang T, Huang B, Zhuang Y, Hu Y, Fei P. Pectin modified with phenolic acids: Evaluation of their emulsification properties, antioxidation activities, and antibacterial activities. Int J Biol Macromol 2021; 174:485-493. [PMID: 33548307 DOI: 10.1016/j.ijbiomac.2021.01.190] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 01/16/2021] [Accepted: 01/28/2021] [Indexed: 01/06/2023]
Abstract
Three phenolic acids including p-hydroxybenzoic acid (PHBA), 3,4-dihydroxybenzoic acid, (DHBA), and gallic acid (GA) were grafted onto native pectin (Na-Pe) through enzymatic method. Ultraviolet-visible spectrometry, Fourier transform infrared spectroscopy, and 1H NMR analyses were used to explore the reaction mechanism. Results indicated that the p-hydroxyl of the phenolic acids reacted with the methoxycarbonyl of pectin through transesterification, and a covalent connection was formed. The phenolic acid contents of PHBA modified pectin (Ph-Pe), DHBA modified pectin (Dh-Pe), and GA modified pectin (Ga-Pe) were 20.18%, 18.87%, and 20.32%, respectively. After acylation with phenolic acids, the 1,1-diphenyl-2-picryl hydrazine clearance of pectin changed from 7.68% (Na-Pe) to 6.88% (Ph-Pe), 40.80% (Dh-Pe), and 90.30% (Ga-Pe), whereas its inhibition ratio of pectin increased from 3.11% (Na-Pe) to 35.02% (Ph-Pe), 66.36% (Dh-Pe), and 77.89% (Ga-Pe). Moreover, compared with Na-Pe, modified pectins exhibited better emulsification properties and stronger antibacterial activities against both Escherichia coli and Staphylococcus aureus.
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Affiliation(s)
- Jingna Liu
- Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China
| | - Tielong Wang
- Chinese Academy of Inspection and Quarantine, PR China
| | - Bingqin Huang
- Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China
| | - Yuanhong Zhuang
- Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China
| | - Yonghua Hu
- Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China
| | - Peng Fei
- Key Laboratory of Characteristics Garden Plants Resource in Fujian and Taiwan, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou, 363000, PR China.
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Wang C, Cai WD, Yao J, Wu LX, Li L, Zhu J, Yan JK. Conjugation of ferulic acid onto pectin affected the physicochemical, functional and antioxidant properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:5352-5362. [PMID: 32542712 DOI: 10.1002/jsfa.10583] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 06/03/2020] [Accepted: 06/15/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Pectin, as a functional ingredient, is best known as a gelling and thickening agent, stabilizer, and fat substitute in processed foods. The synthesis of pectin graft copolymers is considered one of the most fascinating ways to improve its physicochemical and functional properties. In this study, therefore, water-soluble pectin or ultrasound-treated pectins (UP30 and UP60) grafted with ferulic acid (FA) conjugates, pectin-g-FA, UP30-g-FA and UP60-g-FA, were synthesized via a free radical-mediated grafting procedure, and their physicochemical, structural, and functional characteristics were investigated. Moreover, 2,2-diphenyl-1-picryl-hydrazyl (DPPH)-radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC) assay and ferric-reducing ability of plasma (FRAP) assay were used to evaluate their antioxidant activities in vitro. RESULTS Results showed that FA was covalently grafted onto pectin or ultrasound-treated pectins, and the grafting ratios of pectin-g-FA, UP30-g-FA and UP60-g-FA were 65.43 ± 1.30, 82.55 ± 1.71 and 75.82 ± 0.89 mg FA/g, respectively. Although the molecular weights, apparent viscosities, and thermal stabilities of the three FA-grafted pectin conjugates decreased and their surface morphologies were different from those of native pectin and ultrasound-treated pectins, they possessed prominent DPPH-radical scavenging ability [half maximal inhibitory concentration (IC50 ) of 0.32 to 0.89 mg mL-1 ) and antioxidant capacity (TEAC of 100.02 to 153.42 μmol Trolox/g sample; FRAP: 166.41 to 270.27 μmol FeSO4 /g sample). Their antioxidant potentials were positively correlated with the grafting ratio. CONCLUSION This study provided a promising strategy for the functionalization of pectin, and the prepared FA-grafted pectin conjugates could be explored as functional ingredients that showed potential for applications in food and agriculture systems. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chun Wang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Wu-Dan Cai
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Jing Yao
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li-Xia Wu
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Lin Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Jie Zhu
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, China
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, China
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Zhang G, Zheng C, Huang B, Fei P. Preparation of acylated pectin with gallic acid through enzymatic method and their emulsifying properties, antioxidation activities and antibacterial activities. Int J Biol Macromol 2020; 165:198-204. [DOI: 10.1016/j.ijbiomac.2020.09.195] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2020] [Revised: 09/21/2020] [Accepted: 09/22/2020] [Indexed: 02/05/2023]
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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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Pectin and its acid hydrolysate for the modification of hydration, pasting, thermal and rheological properties of barley starch. Int J Biol Macromol 2020; 152:969-980. [DOI: 10.1016/j.ijbiomac.2019.10.183] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2019] [Revised: 10/05/2019] [Accepted: 10/22/2019] [Indexed: 01/27/2023]
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Chen J, Niu X, Dai T, Hua H, Feng S, Liu C, McClements DJ, Liang R. Amino acid-amidated pectin: Preparation and characterization. Food Chem 2020; 309:125768. [DOI: 10.1016/j.foodchem.2019.125768] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2019] [Revised: 09/19/2019] [Accepted: 10/21/2019] [Indexed: 01/20/2023]
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Dangi N, Yadav BS. Characterization of partial acid hydrolysates of citrus pectin for their pasting, rheological and thermal properties. Journal of Food Science and Technology 2020; 57:2681-2692. [PMID: 32549618 DOI: 10.1007/s13197-020-04304-w] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/15/2020] [Accepted: 02/18/2020] [Indexed: 12/28/2022]
Abstract
Pectin was subjected to acid hydrolysis with hydrochloric acid for 30 and 60 min to prepare partial hydrolysates (PH30 and PH 60). The influence of acid hydrolysis on the physico-chemical and functional properties were assessed for their potential applications in foods. Acid hydrolysis significantly reduced the molecular weight and viscosity of pectin in a time dependent manner. Steady shear properties revealed a shear-thinning behavior for NP and PH 30 while Newtonian behavior was observed for PH 60. Oscillatory measurements revealed a viscoelastic behavior for NP while a viscous liquid like behavior was observed for PH30. DSC measurements also revealed reduced thermal stability of pectin hydrolysates in comparison to native pectin. The results of the present study suggested that pectin hydrolysates with improved solubility can be used in various food products as a source of dietary fiber without modifying the texture and palatability of food products.
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Affiliation(s)
- Nidhi Dangi
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana India
| | - Baljeet S Yadav
- Department of Food Technology, Maharshi Dayanand University, Rohtak, Haryana India
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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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Characterization and Prebiotic Potential of Longan Juice Obtained by Enzymatic Conversion of Constituent Sucrose into Fructo-Oligosaccharides. Molecules 2018; 23:molecules23102596. [PMID: 30309034 PMCID: PMC6222641 DOI: 10.3390/molecules23102596] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Revised: 10/02/2018] [Accepted: 10/07/2018] [Indexed: 11/21/2022] Open
Abstract
The prebiotic potential of longan juice obtained by a commercial Viscozyme L for conversion of constituent sucrose to fructo-oligosaccharide was investigated. The physicochemical properties and carbohydrate composition of the longan juice was evaluated before and after enzymatic treatment. The stimulation effects of the treated longan juice on probiotic bacteria growth were also studied in vitro. The results showed that total soluble solids, yield and clarity of longan juice were all significantly improved after enzyme treatment. The water-soluble polysaccharide content, including pectin, was significantly increased. Compared with the natural longan pulp, the enzyme treated juice showed a significant decrease in sucrose content. Substantial fructo-oligosaccharides including 1-kestose and nystose were synthesized after enzyme treatment. The molecular weight distribution and the monosaccharide composition of the water-soluble polysaccharide were significantly changed by enzyme treatment. The treated longan juice and its ethanol-soluble sugar fraction promoted the growth of Streptococus thermophiles, Lactobacillus acidophilus and Lactobacillus delbrueckii, showing a good potential of the treated longan juice for producing functional foods and nutraceuticals.
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C. M, B.R. K, G. S, N. MK, M. S. Carboxymethylation of pectin: Optimization, characterization and in-vitro drug release studies. Carbohydr Polym 2018; 194:311-318. [DOI: 10.1016/j.carbpol.2018.04.042] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 03/22/2018] [Accepted: 04/10/2018] [Indexed: 11/15/2022]
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Seslija S, Spasojević P, Panić V, Dobrzyńska-Mizera M, Immirzi B, Stevanović J, Popović I. Physico-chemical evaluation of hydrophobically modified pectin derivatives: Step toward application. Int J Biol Macromol 2018. [DOI: 10.1016/j.ijbiomac.2018.03.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Thiolated citrus low-methoxyl pectin: Synthesis, characterization and rheological and oxidation-responsive gelling properties. Carbohydr Polym 2017; 181:964-973. [PMID: 29254061 DOI: 10.1016/j.carbpol.2017.11.053] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2017] [Revised: 10/23/2017] [Accepted: 11/15/2017] [Indexed: 10/18/2022]
Abstract
In the present study, citrus low-methoxyl pectin was modified by conjugating cysteine via amide bonds, and the resultant polymer (CYS-PEC) was characterized. CYS-PEC conjugates with thiol contents varying from 77.8μmol/g to 296μmol/g were synthesized, and the successful conjugation was evidenced by elemental, and FT-IR analyses. The sulfur in CYS-PEC is predominately in the thiol form, with a minor fraction forming disulfide bonds (∼15%), which occur when thiol/disulfide interchange interrupts the intended thiolation. Both native and modified pectin dispersions exhibited strong pseudoplastic properties, and the frequency sweeps revealed them to be dispersions containing microgel particles. Dynamic viscoelastic analysis was used to determine the oxidation-response gelling capacities of polymer dispersions containing H2O2, especially those that are highly thiolated and have cross-linked gel properties. For oxidation-induced CYS-PEC gels, their gelation time, hardness, viscosity and elastic moduli and swelling-disintegration ratio are dependent on the thiol group content, H2O2 concentration and polymer concentration.
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Karaki N, Aljawish A, Muniglia L, Bouguet-Bonnet S, Leclerc S, Paris C, Jasniewski J, Humeau-Virot C. Functionalization of pectin with laccase-mediated oxidation products of ferulic acid. Enzyme Microb Technol 2017. [DOI: 10.1016/j.enzmictec.2017.05.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Kurita O, Sago T, Umetani K, Kokean Y, Yamaoka C, Takahashi N, Iwamoto H. Feasible protein aggregation of phosphorylated poly-γ-glutamic acid derivative from Bacillus subtilis (natto). Int J Biol Macromol 2017; 103:484-492. [PMID: 28527993 DOI: 10.1016/j.ijbiomac.2017.05.074] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 04/27/2017] [Accepted: 05/15/2017] [Indexed: 11/24/2022]
Abstract
Poly-γ-glutamic acid (PGA) was modified with phosphorylating agents such as sodium metaphosphate and potassium metaphosphate in the culture medium of Bacillus subtilis (natto). The highly phosphorylated PGA derivatives were prepared and investigated for their chemical and physicochemical properties. The PGA derivatives had approximately 7% (W/W) inorganic phosphorus and characteristic absorbance PO2- bands at 1082cm-1 and 1260cm-1 by Fourier Transform Infrared Spectroscopy. The derivative modified by sodium metaphosphate (J-5) was easily hydrated in water and had extremely low viscosity. The shear rate-induced transition leading to the decrease of viscosity was not observed in J-5 whereas the derivative modified by potassium metaphosphate (J-6) as well as unmodified PGA (J-1) showed the typical decrease of viscosity. In circular dichroism (CD) measurement of J-5, there was a significant loss of the negative chirality CD signal, implying that protein aggregation occured at decreasing pH from 6.2 to 4.4. The thioflavin T fluorescence intensity of the aqueous solution in the J-5 was extremely high despite the absence of heat-treatment. The results indicate that the J-5 is the likeliest type of aggregation by β-sheet cross-linking which is relevant to protein diseases like Alzheimer's disease.
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Affiliation(s)
- Osamu Kurita
- Mie Prefecture Industrial Research Institute, 5-5-45 Takajaya, Tsu, Mie514-0819, Japan.
| | - Toru Sago
- Mie Prefecture Industrial Research Institute, 5-5-45 Takajaya, Tsu, Mie514-0819, Japan
| | - Kaori Umetani
- Mie Prefecture Industrial Research Institute, 5-5-45 Takajaya, Tsu, Mie514-0819, Japan
| | - Yasushi Kokean
- Mie Prefecture Industrial Research Institute, 5-5-45 Takajaya, Tsu, Mie514-0819, Japan
| | - Chizuru Yamaoka
- Mie Prefecture Industrial Research Institute, 5-5-45 Takajaya, Tsu, Mie514-0819, Japan
| | - Nobuyuki Takahashi
- Division of Applied Life Science, Graduate School of Agriculture, Kyoto University, Gokashou, Uji, Kyoto, Japan
| | - Hiroyuki Iwamoto
- Department of Biotechnology, Faculty of Life Science, Fukuyama University, 1 Sanzo, Gakuen-cho, Fukuyama, Hiroshima 729-0292, Japan
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Karaki N, Aljawish A, Muniglia L, Humeau C, Jasniewski J. Physicochemical characterization of pectin grafted with exogenous phenols. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.04.004] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Zhu J, Lin X, Wu P, Luo X. Pectin/Al2O3–ZrO2 core/shell bead sorbent for fluoride removal from aqueous solution. RSC Adv 2016. [DOI: 10.1039/c5ra26404a] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Pectin/Al2O3–ZrO2 core/shell beads were prepared for fluoride removal. A maximum adsorption capacity was 98.077 mg g−1, and the pectin/Al2O3–ZrO2 sorbent could be a potentially material in the fluoride removal by comparing with other sorbent.
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Affiliation(s)
- Jiuya Zhu
- School of Materials Science and Engineering
- Southwest University of Science and Technology
- Mianyang 621010
- China
- Engineering Research Center of Biomass Materials
| | - Xiaoyan Lin
- School of Materials Science and Engineering
- Southwest University of Science and Technology
- Mianyang 621010
- China
- Engineering Research Center of Biomass Materials
| | - Pengwei Wu
- School of Materials Science and Engineering
- Southwest University of Science and Technology
- Mianyang 621010
- China
| | - Xuegang Luo
- Engineering Research Center of Biomass Materials
- Ministry of Education
- Mianyang 621010
- China
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Einhorn-Stoll U, Kastner H, Hecht T, Zimathies A, Drusch S. Modification and physico-chemical properties of citrus pectin – Influence of enzymatic and acidic demethoxylation. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.031] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Li S, Xiong Q, Lai X, Li X, Wan M, Zhang J, Yan Y, Cao M, Lu L, Guan J, Zhang D, Lin Y. Molecular Modification of Polysaccharides and Resulting Bioactivities. Compr Rev Food Sci Food Saf 2015; 15:237-250. [DOI: 10.1111/1541-4337.12161] [Citation(s) in RCA: 256] [Impact Index Per Article: 28.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2015] [Accepted: 07/27/2015] [Indexed: 12/29/2022]
Affiliation(s)
- Shijie Li
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
- Affiliated Huaian Hospital; Xuzhou Medical College; Huaian 223002 Jiangsu PR China
| | - Qingping Xiong
- College of Life Science and Chemical Engineering; Huaiyin Inst. of Technology; Huaian 223003 Jiangsu PR China
| | - Xiaoping Lai
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
- Research Inst. of Mathematical Engineering; Guangzhou Univ. of Chinese Medicine in Dongguan; Dongguan 523808 Guangdong PR China
| | - Xia Li
- College of Life Science and Chemical Engineering; Huaiyin Inst. of Technology; Huaian 223003 Jiangsu PR China
| | - Mianjie Wan
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
| | - Jingnian Zhang
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
| | - Yajuan Yan
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
| | - Man Cao
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
| | - Lun Lu
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
| | - Jiemin Guan
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
- Research Inst. of Mathematical Engineering; Guangzhou Univ. of Chinese Medicine in Dongguan; Dongguan 523808 Guangdong PR China
| | - Danyan Zhang
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
| | - Ying Lin
- School of Chinese Materia Medica; Guangzhou Univ. of Chinese Medicine; Guangzhou 510006 Guangdong PR China
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Chen J, Liu W, Liu CM, Li T, Liang RH, Luo SJ. Pectin Modifications: A Review. Crit Rev Food Sci Nutr 2015; 55:1684-98. [DOI: 10.1080/10408398.2012.718722] [Citation(s) in RCA: 120] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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29
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Einhorn-Stoll U, Benthin A, Zimathies A, Görke O, Drusch S. Pectin-water interactions: Comparison of different analytical methods and influence of storage. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.07.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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