Pectin from Husk Tomato (Physalis ixocarpa Brot.): Rheological behavior at different extraction conditions

Effect of zein-pectin composite particles on the stability and rheological properties of gelatin/hydroxypropyl methylcellulose water-water systems

To improve the compatibility of gelatin (GA) and hydroxypropyl methylcellulose (HPMC), we investigated the effects of zein-pectin composite particles (ZCPs) with various zein/pectin ratios (1:0, 1:0.5, 1:1, 1:1.5, and 1:2) on the physical stability, microstructure, and rheological properties of the GA/HPMC water-water systems. With increasing pectin ratio, the particle size of the composite particles increased from 234.53 ± 1.48 nm to 1111.00 ± 26.91 nm, and their zeta potential decreased from 20.60 mV to below -34.77 mV. Macroscopic and microstructure observations indicated that pectin-modified ZCPs could effectively inhibit phase separation behavior between GA and HPMC. Compared to pure HPMC, the GA/HPMC water-water systems possessed a higher viscosity and dynamic modulus at room temperatures but lower gel temperatures (reduction of about 11 %). The viscosity and modulus of the water-water systems increased with increasing pectin ratio in ZCPs. However, the ratio had no impact on the gel-sol (sol-gel) transition temperatures (not statistically significant (P < 0.05)). This study may serve as a reference for advancing the processability of HPMC.

Comprehensive Assessment of Polysaccharides Extracted from Squash by Subcritical Water under Different Conditions

The effects of subcritical water microenvironment on the physiochemical properties, antioxidant activity and in vitro digestion of polysaccharides (SWESPs) from squash were investigated. After single-factor experiments, twenty samples were successfully prepared at different extraction temperatures (110, 130, 150, 170 and 190 °C) and extraction times (4, 8, 12 and 16 min). Under a low temperature environment, the whole process was mainly based on the extraction of SWESP. At this time, the color of SWESP was white or light gray and the molecular mass was high. When the temperature was 150 °C, since the extraction and degradation of SWESP reached equilibrium, the maximum extraction rate (18.67%) was reached at 150 °C (12 min). Compared with traditional methods, the yield of squash SWESP extracted by subcritical water was 3-4 times higher and less time consuming. Under high temperature conditions, SWESPs were degraded and their antioxidant capacity and viscosity were reduced. Meanwhile, Maillard and caramelization reactions turned the SWESPs yellow-brown and produced harmful substances. In addition, different SWESPs had different effects on in vitro digestion. In brief, SWESPs prepared under different conditions have different structures and physicochemical properties, allowing the obtainment of the required polysaccharide. Our results show that squash polysaccharides prepared in different subcritical water states had good development potential and application in the food industry.

Microencapsulated polyphenol extracts from Georgia-grown pomegranate peels delay lipid oxidation in salad dressing during accelerated and ambient storage conditions

Lipid oxidation is a major cause of quality deterioration in salad dressings. This study evaluated the effect of incorporating microencapsulated polyphenol extracts via spray drying from pomegranate peels (MPP) to delay lipid oxidation in Italian-style salad dressings (ISD) during accelerated (55°C) and ambient (25°C) storage conditions. ISDs, prepared at high (5000 rpm) and low (250 rpm) shear rates conditions, were formulated with unencapsulated polyphenol extracts from pomegranate peels (PPP), MPP, and/or grape seed extract (GSE). Lipid oxidation in ISDs was evaluated by measuring peroxide value (PV), iodine value (IV), and TBARS, stored in accelerated and ambient conditions for 21 days and 8 weeks, respectively. Tannis in extracts were measured via HPLC-DAD and the total hydrolyzable tannin content of PPP and MPP was 283.09 and 427.74 (mg/g extract), respectively. Condensed tannins were not detected in PPP and MPP but were found in GSE (348.53 mg/g extract). Salad dressings prepared at high shear rates had significantly (p < .05) higher emulsion stability than those homogenized at low shear rates. Mixing conditions did not affect the lipid oxidative stability of IDSs. Salad dressing stored under accelerated storage had higher lipid oxidation (higher PV, lower IV, and higher TBARS) after 21 days than IDSs stored under ambient conditions for 8 weeks. ISDs prepared with MPPP showed significantly (p < .05) lower lipid oxidation than the other ISDs at the end of the shelf life studies. Results from the accelerated storage suggested that incorporating MPP could have extended the shelf life of IDSs by 20% compared to using unencapsulated polyphenol extracts. The study demonstrated that MPP delays lipid oxidation in ISDs during storage more effectively than unencapsulated extracts. MPP may serve as a natural and effective functional food ingredient for controlling lipid oxidation in high-lipid and acidified foods.

Interaction of starch and non-starch polysaccharides in raw potato flour and their effects on thickening stability

The present study sought to explore the potential of raw potato flour prepared from two common potato varieties (Atlantic and Favorita) as a thickener and the underlying mechanisms of its thickening stability based on the chemical component content, chemical group, starch, pectin, cell wall integrity, and the cell wall strength of raw potato flour. The raw potato flour prepared from Favorita potato (FRPF) showed great potential as a thickener with a valley viscosity/peak viscosity of 97.24 %. Additionally, the viscosity of FRPF after heat treatment, acid treatment and shear treatment was maintained at 70.73 %, 65.99 % and 78.89 % of the original viscosity, respectively, which is better than that of ARPF (44.98 %, 47.03 % and 61.57 %, respectively). The results also revealed that high pectin content, cell wall integrity and strength contributed significantly to the thickening stability of potato meal, which was achieved by limiting the swelling and disintegration of starch. Finally, the correctness of the principle was verified using the raw potato flour prepared from four types of potatoes (Heijingang, Innovator, Qingshu No. 9, and Guinongshu No. 1). Overall, the development of thickener from raw potato flour has broadened the variety of clean label additives in the food industry.

Antioxidant and Anti-Inflammatory Compounds from Edible Plants with Anti-Cancer Activity and Their Potential Use as Drugs

Food is our daily companion, performing numerous beneficial functions for our bodies. Many of them can help to alleviate or prevent ailments and diseases. In this review, an extensive bibliographic search is conducted in various databases to update information on unprocessed foods with anti-inflammatory and antioxidant properties that can aid in treating diseases such as cancer. The current state of knowledge on inflammatory processes involving some interleukins and tumor necrosis factor-alpha (TNF-α) is reviewed. As well as unprocessed foods, which may help reduce inflammation and oxidative stress, both of which are important factors in cancer development. Many studies are still needed to take full advantage of the food products we use daily.

Rheological performance of film-forming solutions and barrier properties of films fabricated from cold plasma-treated high methoxyl apple pectin and crosslinked by Ca2+: Impact of plasma treatment voltage

Sustainable and "green" technologies, such as cold plasma are gaining attention in recent times for improving the functional properties of hydrocolloids. Chemical modifications of hydrocolloids require several chemicals and solvents, which are not environment-friendly. The major objective of the study was to understand the impact of plasma treatment (170-230 V|15 min) on the rheology of film-forming solutions (FFS) and the barrier properties of pectin films. The film-forming properties of plasma-treated pectin were investigated in the presence of two plasticizers, namely, glycerol and polyethylene glycol (PEG) 400. The effects of cross-linking by CaCl₂ on the rheology of FFS and barrier properties of the films were discussed. A voltage-dependent decrease in the apparent viscosity of FFS was observed. The viscoelastic properties of the FFS were enhanced due to cross-linking. Glycerol exhibited a better plasticizing effect than PEG. Cross-linking and increasing voltage synergistically contributed towards lower oxygen and carbon dioxide transmission rates. The moisture sorption rate and capacity of the films increased with the voltage of the treatment. The resistance to extension of the films made from glycerol and PEG decreased with voltage, with no significant change in extensibility. On the other hand, the cross-linking by Ca²⁺ and plasma treatment enhanced the resistance to extension for the films made from both the plasticizers. While the increasing hydrophilicity and opacity of the films were a major drawback of plasma modification, the increase in UV barrier property of the films was an advantage of the modification.

Gelation behavior and mechanism of Nicandra physalodes (Linn.) Gaertn. seeds pectin induced by Glucono-delta-lactone

In this study, the physicochemical properties of pectin from Nicandra physalodes (Linn.) Gaertn. seeds (NPGSP) were analysed firstly, and the rheological behavior, microstructure and gelation mechanism of NPGSP gels induced by Glucono-delta-lactone (GDL) were investigated. The hardness of NPGSP gels was increased from 26.27 g to 226.77 g when increasing GDL concentration from 0 % (pH = 4.0) to 1.35 % (pH = 3.0), and the thermal stability was improved. The peak around 1617 cm^-1 was decreased as the adsorption peak of the free carboxyl groups was attenuated with addition of GDL. GDL increased the crystalline degree of NPGSP gels, and its microstructure exhibited more smaller spores. Molecular dynamics was performed on systems of pectin and gluconic acid (GDL hydrolysis product), indicating that inter-molecular hydrogen bonds and van der Waals forces were the main interactions to promote gels formation. Overall, NPGSP has the potential commercial value for developing as a thickener in food processing.

Systematic evaluation on the physicochemical characteristics of a series polysaccharides extracted from different edible lilies by ultrasound and subcritical water

A series polysaccharide samples extracted from three edible lilies (Lilium davidii var. willmottiae, Lilium brownii var. viridulum, and Lilium lancifolium) by subcritical water and ultrasound-assisted extraction were systematically compared. The results showed that extraction method was a more important factor than lily species. Subcritical water extracted lily polysaccharides (S-LP) with higher yield, molecular weight, neutral glucose and uronic acid content as well as apparent viscosity. Ultrasound-assisted extracted lily polysaccharides (U-LP) with higher reducing sugars and protein content. Moreover, due to the degradation of glycosidic bonds, ultrasonic extraction was easier to obtain lower molecular weight polysaccharides. In addition, the extraction method significantly affected the monosaccharide proportion of polysaccharides, but had no effect on type. Glucose was the main component in S-LP, and glucose and mannose were the main components in U-LP. The micromorphology of different polysaccharide samples was similar, and the scanning electron microscope (SEM) images showed regular/irregular particle clusters with different particle sizes. Overall, the relationships between extraction methods, lily species and polysaccharide properties were preliminarily elucidated, providing a reference for the targeted extraction of specific lily polysaccharides (LP).

The effect of sonication-synergistic natural deep eutectic solvents on extraction yield, structural and physicochemical properties of pectins extracted from mango peels

In this study, eco-friendly deep eutectic solvents (DESs) were used as extracting agents for the first time in the extraction of pectins from mango peel. Two novel green solvents including betaine-citric acid (Bet-CA) and choline chloride-malic acid (ChCl-MaA) were screened, and the extraction conditions were further optimized by full factor design experimental along with RSM. In addition, ultrasound treatment also had an influence on extraction yield, structural and physicochemical properties of extracted pectins. Two DES-extracted pectins had significantly higher yield, larger molecular weight and particles size than HCl-extracted pectin. High intensity ultrasound power enhanced the yield of low-ester pectins, but decreased the molecular weight and particles size of the pectins extracted. Monosaccharide compositions analysis showed that higher content of galacturonic acid (GalA) and larger HG region were observed in two DESs-extracted pectins. Fourier transform infrared spectra (FT-IR) of all pectins extracted were similar, with slight differences. Two DESs-extracted pectins exhibited higher DE values than HCl-extracted pectin. Thermal analysis and zeta potential results showed that HCl-extracted pectin had better stability than ChCl-MaA-extracted pectin. Additionally, HCl-extracted pectin had higher viscosity properties than two DESs-extracted pectins or commercial pectin (CP). Moreover, it was found that HCl-extracted pectin was in a colloid state, while two DESs-extracted pectins or CP were in a flow state. Ultrasound treatment significantly improved the yields of pectin/low-ester pectin. Additionally, ultrasound treatment remarkably decreased the viscosity and viscoelastic properties of the pectins extracted. The results were conducive to our understanding of the relationship between extraction conditions and physicochemical properties of the pectins extracted, which provides theoretical basis for the functional application of mango peel pectins in the food and pharmaceutical industry.

Systematic evaluation of a series of pectic polysaccharides extracted from apple pomace by regulation of subcritical water conditions

To investigate the influences of different subcritical water conditions on apple pomace pectic polysaccharides (APP) extraction, 20 samples were successfully prepared and systematically analyzed. At low temperature region (100-120 °C), extraction effect was predominant and extracted APP was high molecular weight, esterification degree and galacturonic acid content as well as light color. At middle temperature region (140 °C), the balance of extraction and degradation effects was reached and led to the highest APP yield (14.89%). At high temperature region (160-180 °C), degradation effect was predominant and led to serious degradation of APP and more extraction of co-extracts, which endowed the APP with low viscosity and good antioxidant activities in vitro. Overall, the relationship between different subcritical water conditions and APP properties are preliminarily illuminated, which not only provides a promising way for directed extraction of specific APP, but also promotes the potential application of subcritical water to commercial pectin.

Rheological and Microstructural Properties of Xanthan Gum-Based Coating Solutions Enriched with Phenolic Mango (Mangifera indica) Peel Extracts

Mango (Mangifera indica) is a tropical fruit highly desired for its vitamin content and flavor, but its peel is considered a byproduct or waste. However, mango peel contains some bioactive compounds that improve food quality matrix for the development of edible coatings or films. The effect of phenolic mango (Mangifera indica) peel extracts on the physicochemical, rheological, and microstructural properties of xanthan gum-based coating solutions was evaluated. The obtained solutions were stable during the study period and presented a non-Newtonian fluid type shear-thinning behavior described by Ostwald-de Waele. Moreover, viscoelastic properties revealed that the elastic modulus was higher than the viscous modulus, showing a characteristic of weak gels. The addition of extracts did not alter the shear rate and viscoelastic character of the solutions, preserving the pseudoplasticity and weak gel behavior of xanthan gum associated with spreadability and adherence of coatings; it modified the gel structure as a function of temperature. Furthermore, the coating solutions of xanthan gum and phenolic mango peel extracts are an alternative to develop complex food systems such as edible coatings, edible films, or delivery systems.

Phenotypic characterization of exotic tomato germplasm: An excellent breeding resource

Tomato production in Pakistan faces significant problems of low yields due to various biotic and abiotic stresses primarily because of a narrow genetic base of the cultivars being used. Therefore, Introduction and evaluation of the exotic tomato germplasm has become necessary to acquire elite material to develop future breeding programs. To this end, the present study was conducted for the phenotypic characterization of twenty exotic tomato genotypes along with two locally grown cultivars in semi-arid subtropical climate. Data were collected for morphological, fruit quality and fruit yield traits. A significant (p<0.05) phenotypic variation was observed for all the studied traits. Maximum yield was obtained from “Rober” i.e., 1508.31 g per plant. The maximum shelf life was observed in the Cromco, with the least weight loss (2.45%) and loss in the firmness of fruit (22.61%) in 4 days. Correlation analyses revealed a strong genetic association among morphological and yield related traits. High estimates of the heritability (ranged from 79.77% to 95.01% for different traits), along with a high genetic advance (up to 34%) showed the potential usefulness of these traits and genotypes to develop breeding programs to improve the tomato yield and fruit quality.

Effects of different extraction methods on structural and physicochemical properties of pectins from finger citron pomace

The functionality and property of pectin are correlated with its structure which is affected by the extraction method used. In this study, three different methods of extracting pectin, the microwave-assisted extraction (MAE), the ultrasonic-assisted extraction (UAE) and the conventional heating extraction (CHE), were used at three different temperatures with both an acid and alkali extraction solution. It was found that temperature mainly influenced pectin yield, while pectin structures and physicochemical properties were affected by the pH condition and extraction technology. The alkali-extraction with MAE and UAE at short time promoted the yield of low-ester pectin. Monosaccharide composition analysis showed a high galacturonic acid (GalA) content in the pectin derived from MAE and UAE. The high viscosity and desirable viscoelastic properties of the acid-MAE pectin were due to its large molecular weight and particle size. The results contribute to our understanding of the association among pectin extraction, structure and properties.

Rheological characterization of RG-I chicory root pectin extracted by hot alkali and chelators

This work aimed to extract gelatinous chicory root pectin (CRP) and evaluated the rheological behavior of the dispersions and gels. CRP was extracted by citric acid (CEP), alkaline (AEP), ammonium oxalate (OEP) and sodium citrate (SEP). The yield, molecular weight (Mw) and the degree of esterification (DE) of pectin samples varied from 8.8 to 14.8% (w/w), 204 to 336 k Da and 4.0 to 47.4%, respectively. AFM studies showed self-organize on mica of CEP, revealing a random coil conformation due to the interaction of multiple branching, whereas, AEP exhibited long linear filamentous structures. The flow behavior study verified the pseudoplastic character of CEP and SEP at 25 °C, while OEP and AEP belonged to dilatant fluid, besides, a closed hysteresis loop was observed when the CEP concentration increased to 1.5%. OEP gel was thermo insensitive and stiff, AEP gel presented most sensitive to calcium ion but more brittle, and SEP was observed a weak syneresis in spite of the poor gelation property. The texture analysis indicated OEP gel had a superior firmness and chewiness. These findings demonstrated that CRP may be attractive as a thickener or gelling agent to modulate textures of sugar-free and calcium content food.

Recent Trends in the Use of Pectin from Agro-Waste Residues as a Natural-Based Biopolymer for Food Packaging Applications

Regardless of the considerable progress in properties and versatility of synthetic polymers, their low biodegradability and lack of environmentally-friendly character remains a critical issue. Pectin is a natural-based polysaccharide contained in the cell walls of many plants allowing their growth and cell extension. This biopolymer can be extracted from plants and isolated as a bioplastic material with different applications, including food packaging. This review aims to present the latest research results regarding pectin, including the structure, different types, natural sources and potential use in several sectors, particularly in food packaging materials. Many researchers are currently working on a multitude of food and beverage industry applications related to pectin as well as combinations with other biopolymers to improve some key properties, such as antioxidant/antimicrobial performance and flexibility to obtain films. All these advances are covered in this review.

Rethinking the impact of RG-I mainly from fruits and vegetables on dietary health

Rhamnogalacturonan I (RG-I) pectin is composed of backbone of repeating disaccharide units →2)-α-L-Rhap-(1→4)-α-D-GalpA-(1→ and neutral sugar side-chains mainly consisting of arabinose and galactose having variable types of linkages. However, since traditional pectin extraction methods damages the RG-I structure, the characteristics and health effects of RG-I remains unclear. Recently, many studies have focused on RG-I, which is often more active than the homogalacturonan (HG) portion of pectic polysaccharides. In food products, RG-I is common to fruits and vegetables and possesses many health benefits. This timely and comprehensive review describes the many different facets of RG-I, including its dietary sources, history, metabolism and potential functionalities, all of which have been compiled to establish a platform for taking full advantage of the functional value of RG-I pectin.