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Kumari N, Kumar M, Radha, Rais N, Puri S, Sharma K, Natta S, Dhumal S, Damale RD, Kumar S, Senapathy M, Deshmukh SV, Anitha T, Prabhu T, Shenbagavalli S, Balamurugan V, Lorenzo JM, Kennedy JF. Exploring apple pectic polysaccharides: Extraction, characterization, and biological activities - A comprehensive review. Int J Biol Macromol 2024; 255:128011. [PMID: 37951444 DOI: 10.1016/j.ijbiomac.2023.128011] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 10/06/2023] [Accepted: 11/08/2023] [Indexed: 11/14/2023]
Abstract
Apple (Malus domestica) is a popular and ancient fruit of the Myrtaceae family. Apple fruit is well-known for its great nutritional and phytochemical content consisted of beneficial compounds such as polyphenols, polysaccharides, sterols, and organic acids. Polysaccharides extracted from different parts of the apple fruit, including the peel, pomace, or the whole fruit, have been extensively studied. Researchers have investigated the structural characteristics of these polysaccharides, such as molecular weight, type of monosaccharide unit, type of linkage and its position and arrangement. Besides this, functional properties and physicochemical and of apple polysaccharides have also been studied, along with the effects of extraction procedures, storage, and processing on cell wall polysaccharides. Various extraction techniques, including hot water extraction, enzymatic extraction, and solvent-assisted extraction, have been studied. From the findings, it was evident that apple polysaccharides are mainly composed of (1 → 3), (1 → 6): α-β-glycosidic linkage. Moreover, the apple polysaccharides were demonstrated to exhibit antioxidant, hepatoprotective, anti-cancer, hypoilipidemic, and enzyme inhibitory properties in vitro and in vivo. The potential applications of apple polysaccharides in the food, cosmetic, pharmaceutical, nutraceutical industries have also been explored in the present review. Overall, the research on apple polysaccharides highlights their significant potential as a source of biologically active compounds with various health benefits and practical applications.
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Affiliation(s)
- Neeraj Kumari
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, 400019, India.
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Nadeem Rais
- Department of Pharmacy, Bhagwant University, Ajmer, Rajasthan 305004, India
| | - Sunil Puri
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Kanika Sharma
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, 400019, India
| | - Suman Natta
- ICAR-National Research Centre for Orchids, Pakyong 737106, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, India
| | - Rahul D Damale
- ICAR-National Research Centre on Pomegranate, Solapur 413255, India
| | - Sunil Kumar
- Indian Institute of Farming Systems Research, Modipuram 250110, India
| | - Marisennayya Senapathy
- Department of Rural Development and Agricultural Extension, College of Agriculture, Wolaita Sodo University, Wolaita Sodo, Ethiopia
| | - Sheetal Vishal Deshmukh
- Bharati Vidyapeeth (Deemed to be University), Yashwantrao Mohite Institute of Management, Karad, India
| | - T Anitha
- Department of Postharvest Technology, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam 625604, India
| | - T Prabhu
- Department of Spices and Plantation Crops, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam 625604, India
| | - S Shenbagavalli
- Department of Natural Resource and Management, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Periyakulam 625604, India
| | - V Balamurugan
- Department of Agricultural Economics, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Madurai, India
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia n° 4, San Cibrao das Viñas, 32900 Ourense, Spain
| | - John F Kennedy
- Chembiotech Laboratories, Advanced Science and Technology Institute, Kyrewood House, Tenbury Wells, Worcs WR15 8FF, UK
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2
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Silvestri T, Di Donato P, Bonadies I, Poli A, Frigione M, Biondi M, Mayol L. Physico-Chemical Properties and Valorization of Biopolymers Derived from Food Processing Waste. Molecules 2023; 28:6894. [PMID: 37836737 PMCID: PMC10574608 DOI: 10.3390/molecules28196894] [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: 07/31/2023] [Revised: 09/25/2023] [Accepted: 09/29/2023] [Indexed: 10/15/2023] Open
Abstract
The widespread use of synthetic plastics, as well as the waste produced at the end of their life cycle, poses serious environmental issues. In this context, bio-based plastics, i.e., natural polymers produced from renewable resources, represent a promising alternative to petroleum-based materials. One potential source of biopolymers is waste from the food industry, the use of which also provides a sustainable and eco-friendly solution to waste management. Thus, the aim of this work concerns the extraction of polysaccharide fractions from lemon, tomato and fennel waste. Characterizing the chemical-physical and thermodynamic properties of these polysaccharides is an essential step in evaluating their potential applications. Hence, the solubility of the extracted polysaccharides in different solvents, including water and organic solvents, was determined since it is an important parameter that determines their properties and applications. Also, acid-base titration was carried out, along with thermoanalytical tests through differential scanning calorimetry. Finally, the electrospinning of waste polysaccharides was investigated to explore the feasibility of obtaining polysaccharide-based membranes. Indeed, electrospun fibers are a promising structure/system via which it is possible to apply waste polysaccharides in packaging or well-being applications. Thanks to processing feasibility, it is possible to electrospin waste polysaccharides by combining them with different materials to obtain porous 3D membranes made of nanosized fibers.
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Affiliation(s)
- Teresa Silvestri
- Department of Pharmacy-Pharmaceutical Sciences, University of Bari Aldo Moro, Via E. Orabona 4, 70125 Bari, Italy;
| | - Paola Di Donato
- Department of Science and Technology, University of Naples Parthenope, Centro Direzionale, Isola C4, 80143 Naples, Italy;
| | - Irene Bonadies
- Institute of Polymers, Composites and Biomaterials, National Research Council of Italy, Via Campi Flegrei 34, Pozzuoli, 80078 Naples, Italy;
| | - Annarita Poli
- Institute of Biomolecular Chemistry, National Research Council of Italy, Via Campi Flegrei 34, Pozzuoli, 80078 Naples, Italy;
| | - Mariaenrica Frigione
- Department of Innovation Engineering, University of Salento, Via Arnesano, 73100 Lecce, Italy
| | - Marco Biondi
- Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, 80131 Naples, Italy;
- Interdisciplinary Research Centre on Biomaterials, CRIB, University of Naples Federico II, P.l Tecchio, 80, 80125 Naples, Italy;
| | - Laura Mayol
- Interdisciplinary Research Centre on Biomaterials, CRIB, University of Naples Federico II, P.l Tecchio, 80, 80125 Naples, Italy;
- Department of Advanced Biomedical Sciences, School of Medicine and Surgery, University of Naples, Federico II, Via Pansini 5, 80131 Naples, Italy
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3
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Niu H, Dou Z, Hou K, Wang W, Chen X, Chen X, Chen H, Fu X. A critical review of RG-I pectin: sources, extraction methods, structure, and applications. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37114929 DOI: 10.1080/10408398.2023.2204509] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2023]
Abstract
In recent years, RG-I pectin isolated by low-temperature alkaline extraction methods has attracted the attention of a large number of researchers due to its huge health benefits. However, studies on other applications of RG-I pectin are still lacking. In this study, we summarized the sources (e.g. potato pulp, sugar beet pulp, okra, apple pomace, citrus peel, pumpkin, grapefruit, ginseng, etc.), extraction methods, fine structure and applications of RG-I pectin in physiological activities (e.g. anti-cancer, anti-inflammatory, anti-obesity, anti-oxidation, immune regulation, prebiotics, etc.), emulsions, gels, etc. These neutral sugar side chains not only endow RG-I pectin with various physiological activities but the entanglement and cross-linking of these side chains also endow RG-I pectin with excellent emulsifying and gelling properties. We believe that this review can not only provide a comprehensive reading for new workers interested in RG-I pectin, but also provide a valuable reference for future research directions of RG-I pectin.
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Affiliation(s)
- Hui Niu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, PR China
| | - Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang, PR China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Xianwei Chen
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
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4
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Jagelaviciute J, Staniulyte G, Cizeikiene D, Basinskiene L. Influence of Enzymatic Hydrolysis on Composition and Technological Properties of Apple Pomace and Its Application for Wheat Bread Making. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01054-w. [PMID: 36899145 DOI: 10.1007/s11130-023-01054-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/20/2023] [Indexed: 06/18/2023]
Abstract
The aim of this work was to evaluate the influence of enzymatic hydrolysis on dietary fiber, phenolic compounds and technological properties of apple pomace as wheat bread supplement. Apple pomace was hydrolyzed with Viscozyme® L, Pectinex® Ultra Tropical, Celluclast® 1.5 L for 1 and 5 h. Soluble (SDF) and insoluble (IDF) dietary fiber, reducing sugars and the total phenolic contents (TPC), along with the technological properties (water and oil retention capacities, solubility index, emulsion stability) of treated apple pomace were evaluated. The prebiotic activity of apple pomace water-soluble fraction on two probiotic strains Lactobacillus acidophilus DSM 20079 and Bifidobacterium animalis DSM 20105 was investigated. Treatment with Celluclast® 1.5 L increased SDF, reducing sugars, SDF/IDF ratio and decreased IDF of apple pomace. While treatment with Viscozyme® L, Pectinex® Ultra Tropical increased reducing sugars, solubility index and TPC, but in most cases reduced oil and water retention capacities, decreased SDF and IDF content. All apple pomace extracts promoted growth of probiotic strains. Addition of 5% of apple pomace hydrolyzed with Celluclast® 1.5 L did not have negative impact on wheat bread, while addition of other enzymatically hydrolyzed apple pomaces decreased pH, specific volume and porosity of wheat bread. Obtained results suggest that apple pomace enzymatically hydrolyzed with Celluclast® 1.5 L can be potentially used for wheat bread supplementation with dietary fiber.
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Affiliation(s)
- Jolita Jagelaviciute
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Kaunas, Lithuania
| | - Guste Staniulyte
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Kaunas, Lithuania
| | - Dalia Cizeikiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Kaunas, Lithuania
| | - Loreta Basinskiene
- Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254, Kaunas, Lithuania.
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5
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Antov MG, Perović MN, Milošević MM. Integration of enzymatic modification and ultrafiltration for the production of pectin fractions with highly potent antioxidant capacity as green valorization of sugar beet pulp. Bioprocess Biosyst Eng 2023; 46:157-164. [PMID: 36512087 DOI: 10.1007/s00449-022-02830-9] [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: 08/19/2022] [Accepted: 12/05/2022] [Indexed: 12/15/2022]
Abstract
Enzymatic hydrolysis of pectin followed by ultrafiltration of hydrolysate was applied with the aim to produce fractions with potent antioxidant capacity. Pectin was isolated from waste sugar beet pulp by acidic extraction, washed by diafiltration and concentrated by ultrafiltration. Enzymatic hydrolysis was performed with endo-polygalacturonase, and hydrolysate was processed by ultrafiltration into four fractions using membranes in series of decreasing cut-offs from 10 to 1 kDa. Hydrolysis with endo-polygalacturonase increased total antioxidant capacity by twofold in comparison to un-hydrolyzed pectin. Antioxidant capacity of all fractions was considerably higher than that of pectin-from 14.7 to 25-fold, for fraction containing fragments 10 kDa > Mw > 5 kDa and Mw < 1 kDa, respectively. Considerable increase of total antioxidant capacity of pectin through the integration of enzymatic modification and ultrafiltration fractionation indicated great potential of applied green protocol for the production of high-value hydrolysates of pectin from waste sugar beet pulp.
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Affiliation(s)
- Mirjana G Antov
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000, Novi Sad, Serbia.
| | - Milica N Perović
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000, Novi Sad, Serbia
| | - Maja M Milošević
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000, Novi Sad, Serbia
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6
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Gautam K, Vishvakarma R, Sharma P, Singh A, Kumar Gaur V, Varjani S, Kumar Srivastava J. Production of biopolymers from food waste: Constrains and perspectives. BIORESOURCE TECHNOLOGY 2022; 361:127650. [PMID: 35907601 DOI: 10.1016/j.biortech.2022.127650] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/14/2022] [Accepted: 07/15/2022] [Indexed: 05/27/2023]
Abstract
Food is an essential commodity for the survival of any form of life on earth. Yet generation of plethora of food waste has significantly elevated the global concern for food scarcity, human and environment deterioration. Also, increasing use of polymers derived from petroleum hydrocarbons has elevated the concerns towards the depletion of this non-renewable resource. In this review, the use of waste food for the production of bio-polymers and their associated challenges has been thoroughly investigated using scientometric analysis. Various categories of food waste including fruit, vegetable, and oily waste can be employed for the production of different biopolymers including polyhydroxyalkanoates, starch, cellulose, collagen and others. The advances in the production of biopolymers through chemical, microbial or enzymatic process that increases the acceptability of these biopolymers has been reviewed. The comprehensive compiled information may assist researchers for addressing and solving the issues pertaining to food wastage and fossil fuel depletion.
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Affiliation(s)
- Krishna Gautam
- Centre for Energy and Environmental Sustainability, Lucknow, India
| | | | - Poonam Sharma
- Department of Bioengineering, Integral University, Lucknow, India
| | - Amarnath Singh
- Comprehensive Cancer Center, The Ohio State University and James Cancer Hospital, Columbus, OH, United States
| | - Vivek Kumar Gaur
- Centre for Energy and Environmental Sustainability, Lucknow, India; School of Energy and Chemical Engineering, UNIST, Ulsan 44919, Republic of Korea; Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow, India.
| | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar, Gujarat 382 010, India
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7
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8
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Costa KPB, Reichembach LH, de Oliveira Petkowicz CL. Pectins with commercial features and gelling ability from peels of Hylocereus spp. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107583] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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9
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Abstract
Plant polysaccharides include pectins, which are responsible for an important role in plant physiology and are part of the plant cell wall. These compounds are known as gelling and stabilizing agents, which are widely used in the food industry. The scientific literature lacks precise information on the spectroscopy of apple pectin and citrus pectin. Therefore, the aim of this work was to test and compare the physicochemical properties of these compounds. The curves of FT-IR, NMR, ESI-MS, and thermogravimetric analysis (TGA) of pectin samples were measured and discussed. The analysis of the spectroscopic results confirms that the isolated pectins using various enzymes (xylanase and cellulase) have a structure similar to the commercially available pectin (PectaSol-C), with a noticeable change in morphology. These characteristics are helpful for further basic research and application.
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10
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Milošević MM, Antov MG. Pectin from butternut squash (Cucurbita moschata) – The effect of enzyme-assisted extractions on fiber characteristics and properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107201] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Yeh YC, Lai LS. Effect of Extraction Procedures with Ultrasound and Cellulolytic Enzymes on the Structural and Functional Properties of Citrus grandis Osbeck Seed Mucilage. Molecules 2022; 27:molecules27030612. [PMID: 35163877 PMCID: PMC8838855 DOI: 10.3390/molecules27030612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 11/24/2022] Open
Abstract
The structural and functional properties of Citrus grandis Osbeck (CGO) seed mucilage by different extraction practices, including conventional citrate buffer, ultrasonic-assisted (UAE), enzymatic-assisted extraction (EAE) with cellulase or Celluclast® 1.5 L and various ultrasonic-assisted enzymatic extraction (UAEE) procedures were investigated. It was found that CGO seed from agricultural and processing byproducts is an excellent new source of high methoxyl pectin with quite high intrinsic viscosity (about 108.64 dL/g) and molecular weight (about 1.9 × 106) as compared with other pectin sources. UAEE with Celluclast® 1.5 L enhanced the extraction yield most pronouncedly (about 2.3 times). Moreover, the monosaccharide composition of CGO seed mucilage is least affected by EAE with Celluclast® 1.5 L. In contrast, EAE with cellulase dramatically reduces the galacturonic acid (GalA) content to less than 60 molar%, and increases the glucose (Glc) content pronouncedly (to about 40 molar%), which may be considered as an adverse effect in terms of pectin purity. Though extraction procedures involved with ultrasound and cellulolytic enzymes generally show a decrease in GalA contents, weight average molar mass and intrinsic viscosity, EAE with Celluclast® 1.5 L is least affected, followed by UAE and UAEE with Celluclast® 1.5 L. These features can be leveraged in favor of diversified applications.
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12
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Iqbal A, Schulz P, Rizvi SS. Valorization of bioactive compounds in fruit pomace from agro-fruit industries: Present Insights and future challenges. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101384] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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13
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Extraction of pectin from sugar beet pulp by enzymatic and ultrasound-assisted treatments. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100042] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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14
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Lucarini M, Durazzo A, Bernini R, Campo M, Vita C, Souto EB, Lombardi-Boccia G, Ramadan MF, Santini A, Romani A. Fruit Wastes as a Valuable Source of Value-Added Compounds: A Collaborative Perspective. Molecules 2021; 26:6338. [PMID: 34770747 PMCID: PMC8586962 DOI: 10.3390/molecules26216338] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2021] [Revised: 09/26/2021] [Accepted: 10/13/2021] [Indexed: 01/06/2023] Open
Abstract
The by-products/wastes from agro-food and in particular the fruit industry represents from one side an issue since they cannot be disposed as such for their impact on the environment but they need to be treated as a waste. However, on the other side, they are a source of bioactive healthy useful compounds which can be recovered and be the starting material for other products in the view of sustainability and a circular economy addressing the global goal of "zero waste" in the environment. An updated view of the state of art of the research on fruit wastes is here given under this perspective. The topic is defined as follows: (i) literature quantitative analysis of fruit waste/by-products, with particular regards to linkage with health; (ii) an updated view of conventional and innovative extraction procedures; (iii) high-value added compounds obtained from fruit waste and associated biological properties; (iv) fruit wastes presence and relevance in updated databases. Nowadays, the investigation of the main components and related bioactivities of fruit wastes is being continuously explored throughout integrated and multidisciplinary approaches towards the exploitation of emerging fields of application which may allow to create economic, environmental, and social value in the design of an eco-friendly approach of the fruit wastes.
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Affiliation(s)
- Massimo Lucarini
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Alessandra Durazzo
- CREA-Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy;
| | - Roberta Bernini
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy;
| | - Margherita Campo
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement Technology and Analysis)-DiSIA, Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Via U. Schiff, 6-50019 Sesto Fiorentino, 50121 Florence, Italy; (M.C.); (A.R.)
| | - Chiara Vita
- QuMAP-PIN S.c.r.l.-Polo Universitario “Città di Prato” Servizi didattici e scientifici per l’Università di Firenze, Piazza Giovanni Ciardi, 25-59100 Prato, Italy;
| | - Eliana B. Souto
- Department of Pharmaceutical Technology, Faculty of Pharmacy, University of Coimbra, Pólo das Ciências da Saúde, Azinhaga de Santa Comba, 3000-548 Coimbra, Portugal;
- CEB-Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | | | - Mohamed Fawzy Ramadan
- Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt;
- Deanship of Scientific Research, Umm Al-Qura University, Makkah 24231, Saudi Arabia
| | - Antonello Santini
- Department of Pharmacy, University of Napoli Federico II, Via D. Montesano 49, 80131 Napoli, Italy;
| | - Annalisa Romani
- PHYTOLAB (Pharmaceutical, Cosmetic, Food Supplement Technology and Analysis)-DiSIA, Department of Statistics, Computer Science, Applications “G. Parenti”, University of Florence, Via U. Schiff, 6-50019 Sesto Fiorentino, 50121 Florence, Italy; (M.C.); (A.R.)
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15
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Yu M, Xia Y, Xie W, Li Y, Yu X, Zheng J, Zhang Y. Enzymatic extraction of pectic oligosaccharides from finger citron ( Citrus medica L. var. sarcodactylis Swingle) pomace with antioxidant potential. Food Funct 2021; 12:9855-9865. [PMID: 34664579 DOI: 10.1039/d1fo01576a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Finger citron pomace is a cheap and renewable by-product of the citrus processing industry, representing up to 60% of the fruit biomass. In this study, a pectinase-based and ultrasonic-assisted method was firstly used to extract pectic oligosaccharides (POS) from finger citron pomace. Using the orthogonal experiment design (OED), the maximum conversion rate of up to 64.5% from pomace to POS was obtained under the extraction conditions of 0.25 mg mL-1 pectinase and 50 mg mL-1 pectin at 45 °C and pH 4.5 for 2 h. The extracted POS was then fractionated and purified to homogeneous oligosaccharides (FCPOS-1) with a molecular weight of 2.15 kDa, and the analyses of monosaccharide composition, FTIR, NMR and ESI-MS indicated that FCPOS-1 consisted of GalA and a small amount of mannose, galactose and arabinose. Multiple antioxidant activity assays in vitro revealed that FCPOS-1 possessed remarkable antioxidant properties, especially scavenging activity against DPPH radicals up to 94.07%. FCPOS-1 has the potential to be an effective natural antioxidant for applications in the food and pharmaceutical industries.
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Affiliation(s)
- Min Yu
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Yuandan Xia
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Wangling Xie
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Yunlong Li
- Zhejiang Fomdas Foods Co., Ltd, Meizhu Agro Product Processing Park, Xinchang 312500, Zhejiang, China
| | - Xinjun Yu
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Jianyong Zheng
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Yinjun Zhang
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China.
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16
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Rifna EJ, Misra NN, Dwivedi M. Recent advances in extraction technologies for recovery of bioactive compounds derived from fruit and vegetable waste peels: A review. Crit Rev Food Sci Nutr 2021; 63:719-752. [PMID: 34309440 DOI: 10.1080/10408398.2021.1952923] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Fruits and vegetables are the most important commodities of trade value among horticultural produce. They are utilized as raw or processed, owing to the presence of health-promoting components. Significant quantities of waste are produced during fruits and vegetables processing that are majorly accounted by waste peels (∼90-92%). These wastes, however, are usually exceptionally abundant in bioactive molecules. Retrieving these valuable compounds is a core objective for the valorization of waste peel, besides making them a prevailing source of beneficial additives in food and pharmaceutical industry. The current review is focused on extraction of bioactive compounds derived from fruit and vegetable waste peels and highlights the supreme attractive conventional and non-conventional extraction techniques, such as microwave-assisted, ultrasound assisted, pulsed electric fields, pulsed ohmic heating, pressurized liquid extraction, supercritical fluid extraction, pressurized hot water, high hydrostatic pressure, dielectric barrier discharge plasma extraction, enzyme-assisted extraction and the application of "green" solvents say as well as their synergistic effects that have been applied to recover bioactive from waste peels. Superior yields achieved with non-conventional technologies were identified to be of chief interest, considering direct positive economic consequences. This review also emphasizes leveraging efficient, modern extraction technologies for valorizing abundantly available low-cost waste peel, to achieve economical substitutes, whilst safeguarding the environment and building a circular economy. It is supposed that the findings discussed though this review might be a valuable tool for fruit and vegetable processing industry to imply an economical and effectual sustainable extraction methods, converting waste peel by-product to a high added value functional product.
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Affiliation(s)
- E J Rifna
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
| | - N N Misra
- Department of Engineering, Faculty of Agriculture, Dalhousie University, Halifax, Nova Scotia, Canada
| | - Madhuresh Dwivedi
- Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha, India
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De la Peña-Armada R, Villanueva-Suárez MJ, Molina-García AD, Rupérez P, Mateos-Aparicio I. Novel rich-in-soluble dietary fiber apple ingredient obtained from the synergistic effect of high hydrostatic pressure aided by Celluclast®. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111421] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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18
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Kumar M, Tomar M, Saurabh V, Sasi M, Punia S, Potkule J, Maheshwari C, Changan S, Radha, Bhushan B, Singh S, Anitha T, Alajil O, Satankar V, Dhumal S, Amarowicz R, Kaur C, Sharifi-Rad J, Kennedy JF. Delineating the inherent functional descriptors and biofunctionalities of pectic polysaccharides. Carbohydr Polym 2021; 269:118319. [PMID: 34294331 DOI: 10.1016/j.carbpol.2021.118319] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 06/04/2021] [Accepted: 06/06/2021] [Indexed: 12/14/2022]
Abstract
Pectin is a plant-based heteropolysaccharide macromolecule predominantly found in the cell wall of plants. Pectin is commercially extracted from apple pomace, citrus peels and sugar beet pulp and is widely used in the food industry as a stabilizer, emulsifier, encapsulant, and gelling agent. This review highlights various parameters considered important for describing the inherent properties and biofunctionalities of pectins in food systems. These inherent descriptors include monosaccharide composition, galacturonic acid content, degree of esterification, molecular weight, structural morphology, functional group analysis, and functional properties, such as water and oil holding capacity, emulsification, foaming capacity, foam stability, and viscosity. In this study, we also delineate their potential as a nutraceutical, prebiotic, and carrier for bioactive compounds. The biofunctionalities of pectin as an anticancer, antioxidant, lipid-lowering, and antidiabetic agent are also conceptually elaborated in the current review. The multidimensional characteristics of pectin make it a potential candidate for use in food and biomedical science.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central institute for Research on Cotton Technology, Mumbai 400019, India.
| | - Maharishi Tomar
- Seed Technology Division, ICAR - Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Vivek Saurabh
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Minnu Sasi
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 10012, India
| | - Sneh Punia
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Jayashree Potkule
- Chemical and Biochemical Processing Division, ICAR-Central institute for Research on Cotton Technology, Mumbai 400019, India
| | - Chirag Maheshwari
- Department of Agriculture Energy and Power, ICAR - Central Institute of Agricultural Engineering, Bhopal, India
| | - Sushil Changan
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla 171001, India
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India
| | - Bharat Bhushan
- ICAR - Indian Institute of Maize Research, PAU Campus, Ludhiana, Punjab 141 004, India
| | - Surinder Singh
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
| | - T Anitha
- Department of Postharvest Technology, Horticultural College and Research Institute, Periyakulam 625604, Tamil Nadu, India
| | - Omar Alajil
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Varsha Satankar
- Ginning Training Centre, ICAR-Central Institute for Research on Cotton Technology, Nagpur 440023, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, Maharashtra, India.
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - J F Kennedy
- Chembiotech Laboratories, Advanced Science and Technology Institute, Kyrewood House, Tenbury Wells, Worcs WR15 8FF, UK
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Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18115937. [PMID: 34205897 PMCID: PMC8198840 DOI: 10.3390/ijerph18115937] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/14/2021] [Accepted: 05/27/2021] [Indexed: 12/31/2022]
Abstract
Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.
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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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High Hydrostatic Pressure Assisted by Celluclast ® Releases Oligosaccharides from Apple By-Product. Foods 2020; 9:foods9081058. [PMID: 32764249 PMCID: PMC7464717 DOI: 10.3390/foods9081058] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 07/29/2020] [Accepted: 07/30/2020] [Indexed: 11/16/2022] Open
Abstract
A novel and green procedure consisting of high hydrostatic pressure (HHP) aided by a commercial cellulase (Celluclast®) has been applied to valorise the apple by-product, a valuable source of dietary fibre but mainly composed by insoluble fibre. Optimal conditions for solubilisation of dietary fibre were first determined at atmospheric pressure as 2% (w/v) of substrate concentration and 20 Endo-Glucanase Units of cellulase. Monitoring of polysaccharides and oligosaccharides released from apple by-product was carried out by means of a newly validated HPLC method with refractive index detector. A synergistic effect was observed when the combined HHP plus cellulase treatment was used. Thus, the application of 200 MPa at 50 °C for 15 min enabled a significant increase in the release of water-soluble polysaccharides (1.8-fold) and oligosaccharides (3.8-fold), as well as a considerable decrease in the time required (up to 120-fold), compared to control at 0.1 MPa. Therefore, this technology could be a promising alternative approach to transform an industrial by-product into a novel rich-in-oligosaccharide food ingredient and a step forward into shaping the world of prebiotics.
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22
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Li S, Jie Z, Xu Z, Shi S. Sequential combination of laccase pretreatment and acid extraction for high-yield pectin production from pomelo peels. 3 Biotech 2020; 10:330. [PMID: 32656063 DOI: 10.1007/s13205-020-02320-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2019] [Accepted: 06/24/2020] [Indexed: 10/23/2022] Open
Abstract
A sequential combination of laccase pretreatment and acid extraction of pectin from pomelo peels was performed in this study. By using a laccase dose of 10 U/g, the yield and galacturonic acid content of the extracted pectin were 21.67% and 75.74%, respectively, which reflected an improvement by nearly 30% and 44% relative to the extraction process without laccase. Moreover, the degree of esterification of the extracted pectin was significantly improved as the laccase concentration was increased from 0 to 10 U/g but did not affect the molecular weight. Besides, the enzyme-treated sample displayed more than 29% loss of total lignin, in which the acid soluble lignin and the acid insoluble lignin were removed by over 15% and 33%, respectively. Scanning electron microscopy indicated that the penetration and partial destruction of the pomelo peel cell wall due to laccase might be one of the main reasons why laccase pretreatment could release pectin from cell wall complexes and increase the pectin yield in subsequent acid extraction processes.
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23
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Jin Y, Yang N. Array-induced voltages assisted extraction of pectin from grapefruit (Citrus paradisi Macf.) peel and its characterization. Int J Biol Macromol 2020; 152:1205-1212. [DOI: 10.1016/j.ijbiomac.2019.10.215] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2019] [Revised: 09/15/2019] [Accepted: 10/24/2019] [Indexed: 01/16/2023]
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24
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Dranca F, Vargas M, Oroian M. Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105383] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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25
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Ke J, Jiang G, Shen G, Wu H, Liu Y, Zhang Z. Optimization, characterization and rheological behavior study of pectin extracted from chayote (Sechium edule) using ultrasound assisted method. Int J Biol Macromol 2020; 147:688-698. [DOI: 10.1016/j.ijbiomac.2020.01.055] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 01/02/2020] [Accepted: 01/06/2020] [Indexed: 01/28/2023]
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26
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Caceres M, Petit E, Deratani A. Partial depolymerization of hydroxypropylmethyl cellulose for production of low molar mass polymer chains. Carbohydr Polym 2020; 229:115461. [DOI: 10.1016/j.carbpol.2019.115461] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 10/09/2019] [Accepted: 10/09/2019] [Indexed: 01/31/2023]
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27
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Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.11.001] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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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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Upgrading Pectin Production from Apple Pomace by Acetic Acid Extraction. Appl Biochem Biotechnol 2018; 187:1300-1311. [PMID: 30218302 DOI: 10.1007/s12010-018-2893-1] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Accepted: 09/10/2018] [Indexed: 10/28/2022]
Abstract
Pectin, as one of the most widely used functional polysaccharide, can be abundantly extracted from apple pomace which is the main by-product of apple juice industry. In the case of 110 min, 10% (w/w) acetic acid (AA), and 100 °C, extraction yield of pectin reached 19.6%. Compared with mineral acid-extracted pectin, the yield, molecular weight, galacturonic acid content, and DE of the AA-extracted pectin were higher while neutral sugars were lower. Furthermore, the AA-extracted pectin solution demonstrated a higher viscosity during the shear rate increased, and a higher G″ modulus than pectin extracted with mineral acid and commercial pectin possibly because of stronger polymer chain interaction, which was reflected in gel textural properties. The green approach for the pectin production, in terms of pectin components was developed from apple pomace using AA that was highly competitive and environmentally friendly process.
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Marić M, Grassino AN, Zhu Z, Barba FJ, Brnčić M, Rimac Brnčić S. An overview of the traditional and innovative approaches for pectin extraction from plant food wastes and by-products: Ultrasound-, microwaves-, and enzyme-assisted extraction. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.022] [Citation(s) in RCA: 184] [Impact Index Per Article: 30.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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31
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Sabater C, Corzo N, Olano A, Montilla A. Enzymatic extraction of pectin from artichoke (Cynara scolymus L.) by-products using Celluclast®1.5L. Carbohydr Polym 2018; 190:43-49. [DOI: 10.1016/j.carbpol.2018.02.055] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 01/30/2018] [Accepted: 02/19/2018] [Indexed: 10/18/2022]
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Chandrayan P. Biological Function(s) and Application (s) of Pectin and Pectin Degrading Enzymes. ACTA ACUST UNITED AC 2018. [DOI: 10.13005/bbra/2611] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Pectin is an integral part of plant cell wall and since centuries pectin extracted from plants is widely used in food and fruit juice processing. Moreover, in last half century, the applications have also invaded into many bio-processing applications such as pharmaceutical, bioenergy, textile, paper and tea processing. In these growing industries, the use of pectinases has grown with a significant amount i.e. approximately 10 % of total global enzyme market comes from pectinases. Herein comprehensive analyses of information related to structure and function of pectin in plant cell wall as well as structural classes of pectins have been discussed. The major function of pectin is in cementing the cellulose and hemicelluloses network, cell-cell adhesion and plant defence. Keeping the wide use of pectin in food industry and growing need of environment friendly technology for pectin extraction has accelerated the demand of pectin degrading enzymes (PDEs). PDEs are from three enzyme classes: carbohydrate esterases from CE8 and CE12 family, glycoside hydrolases from GH28 family and lyases from PL1, 2, 3, 9 and 10. We have reviewed the literature related to abundance and structure-function of these abovementioned enzymes from bacteria. From the current available literature, we found very limited information is present about thermostable PDEs. Hence, in future it could be a topic of study to gain the insight about structure-function of enzymes together with the expanded role of thermostable enzymes in development of bioprocesses based on these enzymes.
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Affiliation(s)
- Puja Chandrayan
- Maharishi University of Information Technology (Established vide Uttar Pradesh Act No.31of 2001) Sitapur Road (IIM Bypass, Bhitauli Tiraha, P.O-Maharishi Vidya Mandir, Lucknow-226013 (UP), India
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Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal. Food Chem 2018; 241:127-134. [DOI: 10.1016/j.foodchem.2017.08.051] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Revised: 08/02/2017] [Accepted: 08/15/2017] [Indexed: 12/11/2022]
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34
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Comparisons of three modifications on structural, rheological and functional properties of soluble dietary fibers from tomato peels. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.003] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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35
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Perussello CA, Zhang Z, Marzocchella A, Tiwari BK. Valorization of Apple Pomace by Extraction of Valuable Compounds. Compr Rev Food Sci Food Saf 2017; 16:776-796. [PMID: 33371603 DOI: 10.1111/1541-4337.12290] [Citation(s) in RCA: 82] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 06/09/2017] [Accepted: 06/15/2017] [Indexed: 12/25/2022]
Abstract
Apple pomace is a promising source of carbohydrates, proteins, amino acids, fatty acids, phenolic compounds, vitamins, and other compounds with a vast range of food applications. This review focuses on the valorization of apple pomace towards the recovery of the main compounds, namely pectin and polyphenols. Applications, advantages, and drawbacks of conventional extraction (acidic medium under high temperatures) compared with novel extraction technologies are presented. The comparison is based on an extensive literature review of research on extraction of valuable compounds from plant matrixes, particularly apple pomace. Novel extraction techniques involving enzymes, electric field, ultrasound, microwave heating, pressurized liquid, and super/subcritical fluid are also discussed. These techniques offer several advantages, including shorter extraction time, increased yield, reduction-or suppression-of solvents, and minimization of the environmental impact. This paper may help researchers and food industry professionals on the scaling-up and optimization of eco-friendly extractions of pectin and phenolic compounds.
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Affiliation(s)
- Camila A Perussello
- Dept. of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Zhihang Zhang
- Dept. of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Antonio Marzocchella
- Dept. of Chemical Engineering, Materials and Industrial Production, Univ. of Napoli Federico II, Piazzale V. Tecchio 80, 80125, Napoli, Italy
| | - Brijesh K Tiwari
- Dept. of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
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36
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The Antioxidant Properties of Pectin Fractions Isolated from Vegetables Using a Simulated Gastric Fluid. J CHEM-NY 2017. [DOI: 10.1155/2017/5898594] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The antioxidant properties of vegetable pectin fractions against intraluminal reactive oxygen species were elucidated in vitro in conjunction with their structural features. The pectin fractions were isolated using a simulated gastric fluid (pH 1.5, pepsin 0.5 g/L, 37°C, 4 h) from fresh white cabbage, carrot, onion, and sweet pepper. The fraction from onion was found to inhibit the production of superoxide radicals by inhibiting the xanthine oxidase. The high molecular weight of onion pectin and a large number of galactose residues in its side chains appeared to participate in interaction with xanthine oxidase. All the isolated pectic polysaccharides were found to be associated with protein (2–9%) and phenolics (0.5–0.7%) as contaminants; these contaminants were shown to be responsible for the antioxidant effect of vegetable pectin fractions against the hydroxyl and 1,1-diphenyl-2-picrylhydrazyl radicals.
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Chan SY, Choo WS, Young DJ, Loh XJ. Pectin as a rheology modifier: Origin, structure, commercial production and rheology. Carbohydr Polym 2016; 161:118-139. [PMID: 28189220 DOI: 10.1016/j.carbpol.2016.12.033] [Citation(s) in RCA: 259] [Impact Index Per Article: 32.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2016] [Revised: 12/02/2016] [Accepted: 12/16/2016] [Indexed: 11/30/2022]
Abstract
Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,4-linked d-galacturonic acids in common. They have been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and/or thickeners in food, pharmaceutical, personal care and polymer products. Commercial pectin is classified as high methoxy pectin (HMP) with a degree of methylation (DM) >50% and low methoxy pectin (LMP) with a DM <50%. Amidated low methoxy pectins (ALMP) can be obtained through aminolysis of HMP. Gelation of HMP occurs by cross-linking through hydrogen bonds and hydrophobic forces between the methyl groups, assisted by a high co-solute concentration and low pH. In contrast, gelation of LMP occurs by the formation of ionic linkages via calcium bridges between two carboxyl groups from two different chains in close proximity, known as the 'egg-box' model. Pectin gels exhibit Newtonian behaviour at low shear rates and shear-thinning behaviour when the shear rate is increased. An overview of pectin from its origin to its physicochemical properties is presented in this review.
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Affiliation(s)
- Siew Yin Chan
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor Darul Ehsan, Malaysia; Institute of Materials Research and Engineering (IMRE), Agency for Science, Technology and Research (A*STAR), 2 Fusionopolis Way, Innovis, #08-03, Singapore 138634, Singapore
| | - Wee Sim Choo
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor Darul Ehsan, Malaysia.
| | - David James Young
- School of Science, Monash University Malaysia, 47500 Bandar Sunway, Selangor Darul Ehsan, Malaysia; Institute of Materials Research and Engineering (IMRE), Agency for Science, Technology and Research (A*STAR), 2 Fusionopolis Way, Innovis, #08-03, Singapore 138634, Singapore; Faculty of Science, Health, Education and Engineering, University of the Sunshine Coast, Maroochydore DC, Queensland 4558, Australia.
| | - Xian Jun Loh
- Institute of Materials Research and Engineering (IMRE), Agency for Science, Technology and Research (A*STAR), 2 Fusionopolis Way, Innovis, #08-03, Singapore 138634, Singapore; Department of Materials Science and Engineering, National University of Singapore, 9 Engineering Drive 1, Singapore 117576, Singapore; Singapore Eye Research Institute (SERI), 11 Third Hospital Avenue, Singapore 168751, Singapore.
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Wikiera A, Mika M, Starzyńska-Janiszewska A, Stodolak B. Endo-xylanase and endo-cellulase-assisted extraction of pectin from apple pomace. Carbohydr Polym 2016; 142:199-205. [DOI: 10.1016/j.carbpol.2016.01.063] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Revised: 01/05/2016] [Accepted: 01/27/2016] [Indexed: 10/22/2022]
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