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Anoraga SB, Shamsudin R, Hamzah MH, Sharif S, Saputro AD, Basri MSM. Optimization of subcritical water extraction for pectin extraction from cocoa pod husks using the response surface methodology. Food Chem 2024; 459:140355. [PMID: 38986202 DOI: 10.1016/j.foodchem.2024.140355] [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: 03/17/2024] [Revised: 06/09/2024] [Accepted: 07/03/2024] [Indexed: 07/12/2024]
Abstract
This study optimized subcritical water extraction (SWE) conditions to maximize pectin yield from cocoa pod husk (CPH) and compared the characteristics of CPH pectin extracted through SWE with those of CPH pectin obtained through conventional extraction (CE) with citric acid. The Box-Behnken experimental design was employed to optimize SWE and examine the influence of process parameters, including temperature (100 °C-120 °C), extraction time (10-30 min), and solid:liquid ratio (SLR) (1:30-2:30 g/mL), on pectin yield. The maximum pectin yield of 6.58% was obtained under the optimal extraction conditions of 120 °C for 10 min with 1:15 g/mL SLR and closely corresponded with the predicted value of 7.29%. Compared with CE, SWE generated a higher yield and resulted in a higher degree of esterification, methoxyl content, and anhydrouronic acid value but a lower equivalent weight. The extracted pectin was pure, had low-methoxyl content, and similar melting and degradation temperatures.
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Affiliation(s)
- Satria Bhirawa Anoraga
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.; Department of Bioresources Technology and Veterinary, Vocational College, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
| | - Rosnah Shamsudin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.; Institute of Plantations Studies, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia; Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.
| | - Muhammad Hazwan Hamzah
- SMART Farming Technology Research Centre, Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Suzannah Sharif
- Cocoa Innovation and Technology Centre, Malaysian Cocoa Board, Lot 12621, Nilai Industrial Area, Nilai 71800, Negeri Sembilan, Malaysia
| | - Arifin Dwi Saputro
- Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
| | - Mohd Salahuddin Mohd Basri
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia.; Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
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Tsirigotis-Maniecka M, Górska E, Mazurek-Hołys A, Pawlaczyk-Graja I. Unlocking the Potential of Food Waste: A Review of Multifunctional Pectins. Polymers (Basel) 2024; 16:2670. [PMID: 39339134 PMCID: PMC11436238 DOI: 10.3390/polym16182670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2024] [Revised: 09/19/2024] [Accepted: 09/20/2024] [Indexed: 09/30/2024] Open
Abstract
This review comprehensively explores the multifunctional applications of pectins derived from food waste and by-products, emphasizing their role as versatile biomaterials in the medical-related sectors. Pectins, known for their polyelectrolytic nature and ability to form hydrogels, influence the chemical composition, sensory properties, and overall acceptability of food and pharmaceutical products. The study presents an in-depth analysis of molecular parameters and structural features of pectins, such as the degree of esterification (DE), monosaccharide composition, galacturonic acid (GalA) content, and relative amounts of homogalacturonan (HG) and rhamnogalacturonan I (RG-I), which are critical for their technofunctional properties and biological activity. Emphasis is placed on pectins obtained from various waste sources, including fruits, vegetables, herbs, and nuts. The review also highlights the importance of structure-function relationships, especially with respect to the interfacial properties and rheological behavior of pectin solutions and gels. Biological applications, including antioxidant, immunomodulatory, anticancer, and antimicrobial activities, are also discussed, positioning pectins as promising biomaterials for various functional and therapeutic applications. Recalled pectins can also support the growth of probiotic bacteria, thus increasing the health benefits of the final product. This detailed review highlights the potential of using pectins from food waste to develop advanced and sustainable biopolymer-based products.
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Affiliation(s)
- Marta Tsirigotis-Maniecka
- Laboratory of Bioproduct Technology, Faculty of Chemistry, Wroclaw University of Science and Technology, Wyb. Wyspianskiego 29, 50-370 Wroclaw, Poland
| | - Ewa Górska
- Laboratory of Bioproduct Technology, Faculty of Chemistry, Wroclaw University of Science and Technology, Wyb. Wyspianskiego 29, 50-370 Wroclaw, Poland
| | - Aleksandra Mazurek-Hołys
- Laboratory of Bioproduct Technology, Faculty of Chemistry, Wroclaw University of Science and Technology, Wyb. Wyspianskiego 29, 50-370 Wroclaw, Poland
| | - Izabela Pawlaczyk-Graja
- Laboratory of Bioproduct Technology, Faculty of Chemistry, Wroclaw University of Science and Technology, Wyb. Wyspianskiego 29, 50-370 Wroclaw, Poland
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3
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Anoraga SB, Shamsudin R, Hamzah MH, Sharif S, Saputro AD. Cocoa by-products: A comprehensive review on potential uses, waste management, and emerging green technologies for cocoa pod husk utilization. Heliyon 2024; 10:e35537. [PMID: 39220910 PMCID: PMC11365323 DOI: 10.1016/j.heliyon.2024.e35537] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 07/03/2024] [Accepted: 07/30/2024] [Indexed: 09/04/2024] Open
Abstract
Cocoa is considered to be one of the most significant agricultural commodities globally, alongside Palm Oil and Rubber. Cocoa is the primary ingredient in the manufacturing of chocolate, a globally popular food product. Approximately 30 % of cocoa, specifically cocoa nibs, are used as the primary constituent in chocolate production., while the other portion is either discarded in landfills as compost or repurposed as animal feed. Cocoa by-products consist of cocoa pod husk (CPH), cocoa shell, and pulp, of which about 70 % of the fruit is composed of CPH. CPH is a renewable resource rich in dietary fiber, lignin, and bioactive antioxidants like polyphenols that are being underutilized. CPH has the potential to be used as a source of pectin, dietary fibre, antibacterial properties, encapsulation material, xylitol as a sugar substitute, a fragrance compound, and in skin care applications. Several methods can be used to manage CPH waste using green technology and then transformed into valuable commodities, including pectin sources. Innovations in extraction procedures for the production of functional compounds can be utilized to increase yields and enhance existing uses. This review focuses on the physicochemical of CPH, its potential use, waste management, and green technology of cocoa by-products, particularly CPH pectin, in order to provide information for its development.
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Affiliation(s)
- Satria Bhirawa Anoraga
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia
- Department of Bioresources Technology and Veterinary, Vocational College, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
| | - Rosnah Shamsudin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia
- Institute of Plantations Studies, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia
| | - Muhammad Hazwan Hamzah
- SMART Farming Technology Research Centre, Department of Biological and Agricultural Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, 43400, Selangor, Malaysia
| | - Suzannah Sharif
- Cocoa Innovation and Technology Centre, Malaysian Cocoa Board, Lot 12621, Nilai Industrial Area, Nilai, 71800, Negeri Sembilan, Malaysia
| | - Arifin Dwi Saputro
- Department of Agricultural and Biosystems Engineering, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
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Holguín Posso AM, Macías Silva JC, Castañeda Niño JP, Mina Hernandez JH, Fajardo Cabrera de Lima LDP. Characterization and Implementation of Cocoa Pod Husk as a Reinforcing Agent to Obtain Thermoplastic Starches and Bio-Based Composite Materials. Polymers (Basel) 2024; 16:1608. [PMID: 38891558 PMCID: PMC11174894 DOI: 10.3390/polym16111608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 05/15/2024] [Accepted: 05/18/2024] [Indexed: 06/21/2024] Open
Abstract
When the cocoa pod husk (CPH) is used and processed, two types of flour were obtained and can be differentiated by particle size, fine flour (FFCH), and coarse flour (CFCH) and can be used as a possible reinforcement for the development of bio-based composite materials. Each flour was obtained from chopping, drying by forced convection, milling by blades, and sieving using the 100 mesh/bottom according to the Tyler series. Their physicochemical, thermal, and structural characterization made it possible to identify the lower presence of lignin and higher proportions of cellulose and pectin in FFCH. Based on the properties identified in FFCH, it was included in the processing of thermoplastic starch (TPS) from the plantain pulp (Musa paradisiaca) and its respective bio-based composite material using plantain peel short fiber (PPSF) as a reinforcing agent using the following sequence of processing techniques: extrusion, internal mixing, and compression molding. The influence of FFCH contributed to the increase in ultimate tensile strength (7.59 MPa) and higher matrix-reinforcement interaction when obtaining the freshly processed composite material (day 0) when compared to the bio-based composite material with higher FCP content (30%) in the absence of FFCH. As for the disadvantages of FFCH, reduced thermal stability (323.57 to 300.47 °C) and losses in ultimate tensile strength (0.73 MPa) and modulus of elasticity (142.53 to 26.17 MPa) during storage progress were identified. In the case of TPS, the strengthening action of FFCH was not evident. Finally, the use of CFCH was not considered for the elaboration of the bio-based composite material because it reached a higher lignin content than FFCH, which was expected to decrease its affinity with the TPS matrix, resulting in lower mechanical properties in the material.
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Affiliation(s)
- Andrés Mauricio Holguín Posso
- Escuela de Ingeniería de Materiales, Grupo Materiales Compuestos, Universidad del Valle, Calle 13 No. 100-00, Cali 76001, Colombia; (A.M.H.P.); (J.C.M.S.); (J.P.C.N.)
| | - Juan Carlos Macías Silva
- Escuela de Ingeniería de Materiales, Grupo Materiales Compuestos, Universidad del Valle, Calle 13 No. 100-00, Cali 76001, Colombia; (A.M.H.P.); (J.C.M.S.); (J.P.C.N.)
| | - Juan Pablo Castañeda Niño
- Escuela de Ingeniería de Materiales, Grupo Materiales Compuestos, Universidad del Valle, Calle 13 No. 100-00, Cali 76001, Colombia; (A.M.H.P.); (J.C.M.S.); (J.P.C.N.)
| | - Jose Herminsul Mina Hernandez
- Escuela de Ingeniería de Materiales, Grupo Materiales Compuestos, Universidad del Valle, Calle 13 No. 100-00, Cali 76001, Colombia; (A.M.H.P.); (J.C.M.S.); (J.P.C.N.)
| | - Lety del Pilar Fajardo Cabrera de Lima
- Grupo Tribología, Polímeros, Metalurgia de Polvos y Transformaciones de Residuos Sólidos, Universidad del Valle, Calle 13 No. 100-00, Cali 76001, Colombia;
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Pinkaew T, Inthachat W, Khemthong C, Kemsawasd V, On-Nom N, Temviriyanukul P. High Pectin Recovery from Cocoa Husks Using an Autoclave Approach: An Analysis of Its Physicochemical, Structural, and Genotoxicity Properties. Foods 2024; 13:669. [PMID: 38472782 DOI: 10.3390/foods13050669] [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: 01/31/2024] [Revised: 02/18/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Pectin was extracted from cocoa husks, a food-processing biowaste, using an autoclave approach. A Box-Behnken design (BBD) and response surface methodology (RSM) were used to optimize pectin extraction. Three factors including extraction time (5-40 min), temperature (105-135 °C), and solid to liquid ratios (SLRs) (10-30 w/v) were employed. Results showed that the optimal conditions for high cocoa-husk-pectin (CHP) yield of 26.22% was 105 °C for 5 min with an SLR at 20 w/v. The physicochemical characteristics of CHP were compared with commercial high-methoxyl pectin (CHMP) and commercial low-methoxyl pectin (CLMP). CHP was classified as low-methoxyl pectin, with a degree of esterification at 34.74% and methoxyl content of 5.08%. The galacturonic acid content of CHP was 32.71% which was lower than CHMP (72.69%) and CLMP (41.24%). The intrinsic viscosity and viscosity-average molecular weight was similar to CLMP but higher than CHMP. No significant differences in water-holding capacity were found among samples. CHP showed higher oil-holding capacity but lower solubility compared with commercial pectin. CHP solutions showed pseudoplastic behavior. The viscosities of CHP solutions improved at increasing concentrations and decreasing pH. The CHP solution viscosities were lower than CLMP at the same condition. The viscoelastic properties of CHP solutions increased at higher concentrations, with the optimal value at pH 3. CHP showed no genotoxicity when assayed using the Ames test. Autoclave extraction as an accessible fast method showed potential for high pectin yield recovery from cocoa husks.
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Affiliation(s)
- Thanaporn Pinkaew
- Master of Science Program in Toxicology and Nutrition for Food Safety, Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Woorawee Inthachat
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Chanakan Khemthong
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Varongsiri Kemsawasd
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Nattira On-Nom
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Piya Temviriyanukul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
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Bhat MI, Rashid SJ, Ahmad MI, Rafiq S, Fayaz I, Mir MJ, Amin T, Majid D, Dar BN, Makroo HA. Comparative study on thermo-mechanical, structural and functional properties of pectin extracted from immature wasted apples and commercial pectin. Int J Biol Macromol 2024; 254:127658. [PMID: 37898241 DOI: 10.1016/j.ijbiomac.2023.127658] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 08/27/2023] [Accepted: 10/23/2023] [Indexed: 10/30/2023]
Abstract
Pectin yield of 22.22 ± 0.98 % (dry basis) was achieved from prematurely dropped Golden Delicious apples, having a light orange hue (hue value: 78.08 ± 0.04) and an overall color difference (ΔE) of 9.92 ± 0.01 compared to commercial pectin (CP). Extracted AP exhibited a lower equivalent weight (725.24 ± 29.73) and higher methoxy content (8.36 ± 0.28 %) in contrast to CP. However, a similar degree of esterification of 71.57 ± 0.79 and 70.55 ± 0.59 %, was observed in AP and CP respectively. Apple pectin demonstrated slight lower galacturonic acid (GalA) content of 68.10 ± 3.94 % in comparison to 72.31 ± 4.62 % of CP, which was further corroborated by reduced intensity in FTIR fingerprint region (912-1025 cm-1). Morphology revealed a sheet-like cloudy appearance indicating a significant presence of associated sugars whereas X-ray diffraction highlighted the highly amorphous nature of AP. AP and CP solutions (3-9 %) displayed a shear-thinning flow and viscoelastic behavior where the loss (G') moduli dominated over the storage moduli (G"). Owing to high degree of esterification, galacturonic acid content (>65 %) that aligns with commercial standards and viscoelastic behavior, the extracted AP holds promise for potential utilization in commercial applications. This study underscores the potential for sustainable utilization of prematurely dropped apples through pectin extraction, contributing to valorization of the wasted bioresource.
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Affiliation(s)
| | | | | | - Shafiya Rafiq
- Department of Food Technology, IUST, Kashmir 192122, India
| | - Insha Fayaz
- Department of Food Technology, IUST, Kashmir 192122, India
| | - M J Mir
- Department of Mechanical Engineering, IUST, Kashmir 192122, India
| | - Tawheed Amin
- Division of Food Science and Technology, SKUAST, Kashmir 190025, India
| | | | - B N Dar
- Department of Food Technology, IUST, Kashmir 192122, India.
| | - H A Makroo
- Department of Food Technology, IUST, Kashmir 192122, India.
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7
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Condezo-Hoyos L, Cortés-Avendaño P, Lama-Quispe S, Calizaya-Milla YE, Méndez-Albiñana P, Villamiel M. Structural, chemical and technofunctional properties pectin modification by green and novel intermediate frequency ultrasound procedure. ULTRASONICS SONOCHEMISTRY 2024; 102:106743. [PMID: 38150956 PMCID: PMC10765486 DOI: 10.1016/j.ultsonch.2023.106743] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 12/05/2023] [Accepted: 12/20/2023] [Indexed: 12/29/2023]
Abstract
The impact of intermediate frequency ultrasound (IFUS, 582, 864 and 1144 kHz), mode of operation (continue and pulsed) and ascorbic acid (Aa) addition on the structural, chemical and technofunctional properties of commercial citrus high methoxyl-grade pectin (HMP) was investigated. The chemical dosimetry of IFUS, monitored by the triiodide formation rate (I3-), demonstrated that the pulsed ratio (1900 ms on/100 ms off) at the three frequencies was similar to that of continue mode but IFUS1144 kHz produced more acoustic streaming demonstrated by the height liquid measured using image analysis. In presence of Aa, HMP presented higher fragmentation than in its absence. IFUS did not give rise any changes in the main functional groups of the HMP. In general, a reduction in molecular weight was observed, being the presence of Aa the most influencing factor. Regarding monosaccharides, IFUS modified the structure of homogalacturonan and rhamnogalacturonan-I and increased of GalA contents of the HMP in presence of Aa at the above three frequencies. A reducing of the consistency index (k) and increasing of the flow index (n) of HMP were showed by IFUS frequency and Aa addition. The emulsifying activity and stability index were increased for HMP treated by IFUS in continue mode at all frequencies and in presence of Aa. The results presented in this research shown the effectiveness of IFUS as tool to modify pectin into different structures with different functionalities.
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Affiliation(s)
- Luis Condezo-Hoyos
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Perú; Instituto de Investigación de Bioquímica y Biología Molecular, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru.
| | - Paola Cortés-Avendaño
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Perú
| | - Sebastián Lama-Quispe
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Perú
| | - Yaquelin E Calizaya-Milla
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Perú
| | - Pablo Méndez-Albiñana
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain; Departamento de Fisiología, Facultad de Medicina, Universidad Autónoma de Madrid 28029 Madrid, España
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
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8
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Fırat E, Koca N, Kaymak-Ertekin F. Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier. J Food Sci 2023; 88:4353-4374. [PMID: 37623912 DOI: 10.1111/1750-3841.16752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 07/13/2023] [Accepted: 08/10/2023] [Indexed: 08/26/2023]
Abstract
Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out using three different extraction methods: classical solvent extraction (CSE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). Extraction parameters (pH, temperature, time, and speed/amplitude/power) were optimized to target maximum crude pectin yield (CPY), while the sample-to-solvent ratio (SS) was determined to be fixed at 1:10 w/v at all experiments. CPY was increased by low pH, high temperature, and long time. The pectins obtained at optimum conditions were characterized regarding the physicochemical and rheological properties, and the pectin solutions were found to be typical pseudoplastic fluids. WP pectin extracted with MAE and PP pectin extracted with UAE were determined to have the best emulsifying properties and added to the ice cream formulations. MAE had the maximum CPY of 9.40% for WP (pH = 1.3, 6 min, 596 W) and the best emulsifying properties. UAE had the best emulsifying properties for PP and the CPY was 11.56% in conditions of pH = 1.5, a temperature of 69°C, an extraction time of 29 min, and a 32% amplitude. The use of PP pectin resulted in a significant increase in the apparent viscosity of ice cream mix and also the first dripping time and the hardness of ice cream over commercial emulsifier. Melting properties and hardness values of ice cream with WP pectin were comparatively closer to those of ice cream with commercial emulsifier. On the other hand, the first dripping time and hardness value of ice cream with PP pectin having 60.25 min and 3.84 N, respectively, were higher than those of commercial ice cream having 53.75 min and 2.14 N, respectively. Practical Application: The utilization of WP and PP, which are good sources for pectin production, benefits both a sustainable environment and a sustainable food industry. Pectin extracted from WP and PP as an emulsifier in ice cream can ensure the production of ice creams with good melting properties. Pectin can be used as a healthy, sustainable, and economical alternative emulsifier in the ice cream industry.
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Affiliation(s)
- Esra Fırat
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
| | - Nurcan Koca
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
| | - Figen Kaymak-Ertekin
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
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9
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Davidson DJ, Lu F, Faas L, Dawson DM, Warren GP, Panovic I, Montgomery JRD, Ma X, Bosilkov BG, Slawin AMZ, Lebl T, Chatzifragkou A, Robinson S, Ashbrook SE, Shaw LJ, Lambert S, Van Damme I, Gomez LD, Charalampopoulos D, Westwood NJ. Organosolv Pretreatment of Cocoa Pod Husks: Isolation, Analysis, and Use of Lignin from an Abundant Waste Product. ACS SUSTAINABLE CHEMISTRY & ENGINEERING 2023; 11:14323-14333. [PMID: 37799817 PMCID: PMC10548466 DOI: 10.1021/acssuschemeng.2c03670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 09/05/2023] [Indexed: 10/07/2023]
Abstract
Cocoa pod husks (CPHs) represent an underutilized component of the chocolate manufacturing process. While industry's current focus is understandably on the cocoa beans, the husks make up around 75 wt % of the fruit. Previous studies have been dominated by the carbohydrate polymers present in CPHs, but this work highlights the presence of the biopolymer lignin in this biomass. An optimized organosolv lignin isolation protocol was developed, delivering significant practical improvements. This new protocol may also prove to be useful for agricultural waste-derived biomasses in general. NMR analysis of the high quality lignin led to an improved structural understanding, with evidence provided to support deacetylation of the lignin occurring during the optimized pretreatment. Chemical transformation, using a tosylation, azidation, copper-catalyzed click protocol, delivered a modified lignin oligomer with an organophosphorus motif attached. Thermogravimetric analysis was used to demonstrate the oligomer's potential as a flame-retardant. Preliminary analysis of the other product streams isolated from the CPHs was also carried out.
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Affiliation(s)
- Daniel J Davidson
- School of Chemistry and Biomedical Sciences Research Complex, University of St Andrews and EaStCHEM, North Haugh, St Andrews, Fife, KY16 9ST, United Kingdom
| | - Fei Lu
- Department of Food and Nutritional Sciences, University of Reading, Reading, Berkshire, RG6 6AP, United Kingdom
| | - Laura Faas
- Centre for Novel Agricultural Products, Department of Biology, University of York, York, North Yorkshire, YO10 5DD, United Kingdom
| | - Daniel M Dawson
- School of Chemistry and Biomedical Sciences Research Complex, University of St Andrews and EaStCHEM, North Haugh, St Andrews, Fife, KY16 9ST, United Kingdom
| | - Geoffrey P Warren
- Soil Research Centre, Department of Geography and Environmental Sciences, University of Reading, Reading, Berkshire, RG6 6AB, United Kingdom
| | - Isabella Panovic
- School of Chemistry and Biomedical Sciences Research Complex, University of St Andrews and EaStCHEM, North Haugh, St Andrews, Fife, KY16 9ST, United Kingdom
| | - James R D Montgomery
- School of Chemistry and Biomedical Sciences Research Complex, University of St Andrews and EaStCHEM, North Haugh, St Andrews, Fife, KY16 9ST, United Kingdom
| | - Xiaoyan Ma
- School of Chemistry and Biomedical Sciences Research Complex, University of St Andrews and EaStCHEM, North Haugh, St Andrews, Fife, KY16 9ST, United Kingdom
| | - Boris G Bosilkov
- School of Chemistry and Biomedical Sciences Research Complex, University of St Andrews and EaStCHEM, North Haugh, St Andrews, Fife, KY16 9ST, United Kingdom
| | - Alexandra M Z Slawin
- School of Chemistry and Biomedical Sciences Research Complex, University of St Andrews and EaStCHEM, North Haugh, St Andrews, Fife, KY16 9ST, United Kingdom
| | - Tomas Lebl
- School of Chemistry and Biomedical Sciences Research Complex, University of St Andrews and EaStCHEM, North Haugh, St Andrews, Fife, KY16 9ST, United Kingdom
| | - Afroditi Chatzifragkou
- Department of Food and Nutritional Sciences, University of Reading, Reading, Berkshire, RG6 6AP, United Kingdom
| | - Steve Robinson
- Soil Research Centre, Department of Geography and Environmental Sciences, University of Reading, Reading, Berkshire, RG6 6AB, United Kingdom
| | - Sharon E Ashbrook
- School of Chemistry and Biomedical Sciences Research Complex, University of St Andrews and EaStCHEM, North Haugh, St Andrews, Fife, KY16 9ST, United Kingdom
| | - Liz J Shaw
- Soil Research Centre, Department of Geography and Environmental Sciences, University of Reading, Reading, Berkshire, RG6 6AB, United Kingdom
| | - Smilja Lambert
- Mars Wrigley Australia, Ring Road, Wendouree, VIC 3355, Australia
| | - Isabella Van Damme
- Mars Wrigley Confectionery UK Ltd., Slough, Berkshire, SL1 4LG, United Kingdom
| | - Leonardo D Gomez
- Centre for Novel Agricultural Products, Department of Biology, University of York, York, North Yorkshire, YO10 5DD, United Kingdom
| | - Dimitris Charalampopoulos
- Department of Food and Nutritional Sciences, University of Reading, Reading, Berkshire, RG6 6AP, United Kingdom
| | - Nicholas J Westwood
- School of Chemistry and Biomedical Sciences Research Complex, University of St Andrews and EaStCHEM, North Haugh, St Andrews, Fife, KY16 9ST, United Kingdom
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10
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Frosi I, Balduzzi A, Moretto G, Colombo R, Papetti A. Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application. Molecules 2023; 28:6390. [PMID: 37687219 PMCID: PMC10489144 DOI: 10.3390/molecules28176390] [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: 07/11/2023] [Revised: 08/23/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
Pectin, a natural biopolymer, can be extracted from food waste biomass, adding value to raw materials. Currently, commercial pectin is mostly extracted from citrus peels (85.5%) and apple pomace (14.0%), with a small segment from sugar beet pulp (0.5%). However, driven by high market demand (expected to reach 2.12 billion by 2030), alternative agro-industrial waste is gaining attention as potential pectin sources. This review summarizes the recent advances in characterizing pectin from both conventional and emerging food waste sources. The focus is the chemical properties that affect their applications, such as the degree of esterification, the neutral sugars' composition, the molecular weight, the galacturonic acid content, and technological-functional properties. The review also highlights recent updates in nutraceutical and food applications, considering the potential use of pectin as an encapsulating agent for intestinal targeting, a sustainable biopolymer for food packaging, and a functional and emulsifying agent in low-calorie products. It is clear from the considered literature that further studies are needed concerning the complexity of the pectin structure extracted from emerging food waste raw materials, in order to elucidate their most suitable commercial application.
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Affiliation(s)
- Ilaria Frosi
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Anna Balduzzi
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Giulia Moretto
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Raffaella Colombo
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
- Center for Colloid and Surface Science (C.S.G.I.), University of Pavia, 27100 Pavia, Italy
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11
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Rath G, Nivedita S, Behera SS, Behera HT, Gouda SK, Raina V, Achary KG, Behera SK, Ray L. l-Asparaginase producing novel Streptomyces sp. HB2AG: optimization of process parameters and whole genome sequence analysis. 3 Biotech 2023; 13:201. [PMID: 37215374 PMCID: PMC10195970 DOI: 10.1007/s13205-023-03620-0] [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: 01/18/2023] [Accepted: 05/07/2023] [Indexed: 05/24/2023] Open
Abstract
l-asparaginase (ASNase) is a key enzyme widely used as an anti-cancer drug and is also used in the pharmaceutical and food processing industries. This enzyme's applications are determined by its source and nature. The production of the enzyme through the fermentation process is also crucial for economic feasibility. Searching for a new potent microbial strain is necessary for increased ASNase synthesis. In this work, a potent strain was isolated from the sediment of Chilika Lake and selected for its high ASNase production potential. It was recognized following Bergey's manual of determinative and phylogenetic analysis was carried out by 16S rDNA sequencing. The isolated organism was Streptomyces sp. HB2AG. Additionally, a genome-wide analysis of HB2AG was performed. The result showed that the HB2AG genome possesses a chromosome with 6,099,956 bp and GC content of 74.0%. The whole genome analysis of the strain HB2AG revealed the presence of ASNase (ansA, ansB) and Asparagine synthase (asnB) in the HB2AG genome. Optimization of media composition is crucial for microbial growth and obtaining the desired end product. The current effort focuses on the Taguchi orthogonal design to determine optimum factor combinations that would allow the strain to produce maximum ASNase enzyme. Results showed that compared to unoptimized media, approximately 1.76-fold higher ASNase production was observed in Sea Water Luria Bertani (SWLB) media, pH-5, 0.5% (w/v) of lactose, 0.5% (w/v) of casein, 2.5% (w/v) NaCl, 1 mM Ca2+ and 0.1% Tween 80. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-023-03620-0.
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Affiliation(s)
- Gupteswar Rath
- School of Biotechnology, KIIT Deemed to be University, Bhubaneswar, Odisha India
| | - Suchismita Nivedita
- School of Biotechnology, KIIT Deemed to be University, Bhubaneswar, Odisha India
| | | | | | - Sudhansu Kumar Gouda
- School of Biotechnology, KIIT Deemed to be University, Bhubaneswar, Odisha India
| | - Vishakha Raina
- School of Biotechnology, KIIT Deemed to be University, Bhubaneswar, Odisha India
| | | | | | - Lopamudra Ray
- School of Biotechnology, KIIT Deemed to be University, Bhubaneswar, Odisha India
- School of Law, KIIT Deemed to be University, Bhubaneswar, Odisha India
- School of Biotechnology and School of Law, Kalinga Institute of Industrial Technology (KIIT), Deemed to be University, Bhubaneswar, Odisha India
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12
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da Paz Leôncio Alves S, Jacob ITT, Arruda MDM, da Silva AR, de Sousa GF, de Souza GA, de Lima MDCA, de Souza IA, de Melo CML, da Cruz Filho IJ, do Nascimento Santos DKD. Pectin-like polysaccharide extracted from leaves Crataeva tapia promotes antioxidant, immunomodulatory and emulsifiers applied in therapeutic formulations. 3 Biotech 2023; 13:114. [PMID: 36909979 PMCID: PMC9998804 DOI: 10.1007/s13205-023-03509-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 01/31/2023] [Indexed: 03/11/2023] Open
Abstract
The objective of this work was to isolate a polysaccharide similar to pectin from Crataeva tapia leaves, not yet reported in the literature, and to evaluate its antioxidant, cytotoxic and immunomodulatory profile. Pectin was extracted from the leaves in three stages, organic solvent followed by acidified water and ethanol precipitation. With the pectin obtained, the physicochemical characterization of the molecule was carried out using high-performance liquid chromatography, Fourier-transform infrared spectroscopy, nuclear magnetic resonance (13C and 1H) and different thermal and elemental analysis. Furthermore, the antioxidant activities were evaluated in vitro, and using human peripheral blood mononuclear cell culture, cytotoxicity and immunostimulatory actions were investigated. Physical and chemical analyses showed characteristic signs of pectin. Antioxidant activity tests showed that pectin had moderate to low antioxidant activity. Furthermore, pectin did not affect the viability of erythrocytes and PBMC and induced an immunostimulatory state when it promoted the production of cytokines IL-6, IL-10 and TNF-α and increased the activation of CD8 + T lymphocytes. This study showed that pectin from Crataeva tapia is not cytotoxic and promoted a pro-inflammatory profile in peripheral blood mononuclear cell with application as an immunostimulating and emulsifying compound.
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Affiliation(s)
- Simone da Paz Leôncio Alves
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | - Iris Trindade Tenório Jacob
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | | | - Abdênego Rodrigues da Silva
- Department of Biochemistry, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | - Georon Ferreira de Sousa
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | - Guilherme Antônio de Souza
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | | | - Ivone Antônia de Souza
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | | | - Iranildo José da Cruz Filho
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
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13
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Jarrín-Chacón JP, Núñez-Pérez J, Espín-Valladares RDC, Manosalvas-Quiroz LA, Rodríguez-Cabrera HM, Pais-Chanfrau JM. Pectin Extraction from Residues of the Cocoa Fruit ( Theobroma cacao L.) by Different Organic Acids: A Comparative Study. Foods 2023; 12:590. [PMID: 36766116 PMCID: PMC9914096 DOI: 10.3390/foods12030590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/22/2023] [Accepted: 01/23/2023] [Indexed: 02/03/2023] Open
Abstract
Ecuador is the world's fifth largest cocoa producer, generating hundreds of tons of residues from this fruit annually. This research generates value from the residual (cocoa pod husk) by using it as raw material to obtain pectin, which is widely used in the food and pharmaceutical industries. Extraction of three different organic acids with GRAS status (safe for use), the citric, malic and fumaric acids, was studied. In addition, two other factors, temperature (70-90 °C) and extraction time (60-90 min), were explored in a central composite design of experiments. We determined the conditions of the experiments where the best yields were garnered for citric acid, malic acid and fumaric acid, along with a ~86 min extraction time. The temperature did not show a significant influence on the yield. The pectin obtained under optimal conditions was characterised, showing the similarity with commercial pectin. However, the equivalent weight and esterification degree of the pectin obtained with fumaric acid led us to classify it as having a high equivalent weight and a low degree of esterification. In these regards, it differed significantly from the other two acids, perhaps due to the limited solubility of fumaric acid.
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Affiliation(s)
- Jenny Paola Jarrín-Chacón
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
| | - Jimmy Núñez-Pérez
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
| | - Rosario del Carmen Espín-Valladares
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
| | - Luis Armando Manosalvas-Quiroz
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
| | - Hortensia María Rodríguez-Cabrera
- School of Chemical Sciences and Engineering, Yachay Tech University, Hacienda San José s/n y Proyecto Yachay, Urcuqui 100119, Ecuador
| | - José Manuel Pais-Chanfrau
- Carrera de Agroindustria, FICAYA, Universidad Técnica del Norte (UTN), Ave. 17 de Julio 5-21 & José María de Córdova, Ibarra 100115, Ecuador
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14
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Optimization of pectin extraction using response surface methodology: A bibliometric analysis. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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15
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Pourramezan H, Khodaiyan F, Hosseini SS. Extraction optimization and characterization of pectin from sesame (Sesamum indicum L.) capsule as a new neglected by-product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6470-6480. [PMID: 35567377 DOI: 10.1002/jsfa.12014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 04/04/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND With production of over 6 million tonnes a year of sesame, its capsules are considered to be an unutilized waste. In this study, extraction of pectin from this novel source was optimized using a green method, and the functional and physiochemical characteristics of the resultant pectin were compared to commercial pectin. RESULTS In this study, the sesame capsule pectin (SCP) extraction conditions were optimized to reach maximum yield, and the results showed that the maximum pectin extraction yield (138 g kg-1 ) was obtained under optimal conditions (microwave power 700 W, irradiation time 5 min, pH 1.5, and liquid-to-solid ratio 41.8 (mL g-1 ). The results showed that the pectin was low methoxyl type with a galacturonic acid content of 670 g kg-1 . The extracted pectin had a high molecular weight (341 kDa) and surface charge (34.09 ± 1.88 mV) and exhibited 66% DPPH radical scavenging. The obtained results from 1 H-nuclear magnetic resonance and Fourier transform infrared spectra validated the presence of pectin structure in the extracted sample. CONCLUSION Sesame capsule pectin, when compared to commercial pectin, demonstrated better functional properties in terms of emulsifying properties, oil holding capacity, foaming capacity and antioxidant activity. SCP showed similar properties in comparison to its commercial counterpart, which suggests that it could well be considered as a new and suitable source for pectin extraction. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Hamidreza Pourramezan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
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16
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Optimization of Microwave-Assisted Pectin Extraction from Cocoa Pod Husk. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196544. [PMID: 36235081 PMCID: PMC9571256 DOI: 10.3390/molecules27196544] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 09/11/2022] [Accepted: 09/16/2022] [Indexed: 11/06/2022]
Abstract
Optimization of pectin extraction from cocoa pod husk was carried out to examine independent variables that affect the quality of pectin obtained and determine the best conditions for the extraction process. In this study, three independent variables thought to contribute to microwave-assisted pectin extraction were used, namely, extraction time (20, 25, and 30 min), microwave power (180, 300, and 450 W), and citric acid concentration (2.5%, 5%, and 10%). Response surface methodology was applied using central composite design (CCD) to examine the effect of independent variables on the parameter measured. Among the seven parameters measured, namely, yield, temperature, moisture content, ash content, equivalent weight, methoxyl content, and galacturonic acid content, the statistical analysis test showed that the model equations that were suitable for predicting response values were temperature, moisture content, and ash content. Therefore, the optimization of conditions was only reviewed for these three parameters. Optimization results concluded that the factors that had the most significant effect on temperature, moisture content, and ash content were extraction time and microwave power. Optimal conditions for pectin extraction were at 30 min extraction time, 450 W microwave power, and 10% solvent concentration, resulting in a temperature of 104 °C, moisture content of 6%, and ash content of 8%. Other parameter values measured under these conditions were a yield of 21.10%, equivalent weight of 602.40 mg/mol, methoxyl content of 6.07%, and galacturonic acid content of 72.86%. Pectin extracted from cocoa pod husk using this method has the potential to be further applied, especially in the food and pharmaceutical industries.
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17
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Barrios‐Rodríguez YF, Salas‐Calderón KT, Orozco‐Blanco DA, Gentile P, Girón‐Hernández J. Cocoa Pod Husk: A High‐Pectin Source with Applications in the Food and Biomedical Fields. CHEMBIOENG REVIEWS 2022. [DOI: 10.1002/cben.202100061] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Karen Tatiana Salas‐Calderón
- Universidad Surcolombiana Departamento de Ingeniería Agrícola Av. Pastrana Borrero Carrera 1a 410001 Neiva Huila Colombia
| | - Dayana Alejandra Orozco‐Blanco
- Universidad Surcolombiana Departamento de Ingeniería Agrícola Av. Pastrana Borrero Carrera 1a 410001 Neiva Huila Colombia
| | - Piergiorgio Gentile
- Newcastle University School of Engineering Claremont Road NE17RU Newcastle upon Tyne United Kingdom
| | - Joel Girón‐Hernández
- Universidad Surcolombiana Departamento de Ingeniería Agrícola Av. Pastrana Borrero Carrera 1a 410001 Neiva Huila Colombia
- Northumbria University Department of Applied Sciences Ellison Pl NE18ST Newcastle upon Tyne United Kingdom
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18
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Zhou M, Bi J, Li C, Chen J. Enhancive effect of instant controlled pressure drop (DIC) pre-treatment on pectin extractability from peach pomace. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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19
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Microwave-assisted extraction of pectin from grape pomace. Sci Rep 2022; 12:12722. [PMID: 35882905 PMCID: PMC9325980 DOI: 10.1038/s41598-022-16858-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 07/18/2022] [Indexed: 11/10/2022] Open
Abstract
The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.
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20
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Liang T, Hu J, Song H, Xiong L, Li Y, Zhou Y, Mao L, Tian J, Yan H, Gong E, Fei J, Sun Y, Zhang H, Wang X. Comparative study on physicochemical characteristics, α-glucosidase inhibitory effect, and hypoglycemic activity of pectins from normal and Huanglongbing-infected navel orange peels. J Food Biochem 2022; 46:e14280. [PMID: 35746862 DOI: 10.1111/jfbc.14280] [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: 01/05/2022] [Revised: 05/05/2022] [Accepted: 05/31/2022] [Indexed: 10/17/2022]
Abstract
This study aimed at comparing the physicochemical characteristics, α-glucosidase inhibitory effect, and hypoglycemic activity of pectins (N-NOP and H-NOP) from peels of normal and Huanglongbing (HLB)-infected Navel oranges. Results indicated the pectins were high methoxy pectins mainly composed of homogalacturonan and rhamnogalacturonan-I. The pectins exhibited similar functional groups, surface morphology, and particle size, and had no triple-helical conformation in solution. They exerted fat and glucose absorption capacities and were mixed-type noncompetitive α-glucosidase inhibitors with IC50 values of 1.182 and 2.524 mg/ml, respectively. Both N-NOP and H-NOP showed hypoglycemic activity in alloxan-induced diabetic mice. Administration of them could promote the synthesis of hepatic glycogen and/or serum insulin to lower blood glucose levels and enhance antioxidant status to alleviate oxidative stress injury in diabetic mice. Moreover, N-NOP had higher yield, molecular weight, ζ-potential, oil holding capacity, α-glucosidase inhibitory effect and in vivo hypoglycemic activity, whereas H-NOP possessed higher uronic acid, degree of esterification, thermal stability, water holding capacity, swelling capacity, and fat absorption capacity. It could be concluded that some similarities and differences existed between N-NOP and H-NOP in physicochemical characteristics, functional properties, α-glucosidase inhibitory effects, and hypoglycemic activity. This study provides references for the basic research and application of pectins from peels of normal and HLB-infected Navel oranges. PRACTICAL APPLICATIONS: Pectin has been widely used in the food and pharmaceutical industries for several decades due to its health benefit, gelling, thickening, and emulsification performances. Diabetes mellitus is a worldwide concern in recent years. Pectins (N-NOP and H-NOP) from peels of normal and Huanglongbing (HLB)-infected Navel oranges possessed in vitro and in vivo hypoglycemic activities, indicating they were potential anti-antidiabetic substitutes of chemical drugs. Moreover, comparative understanding on the physicochemical characteristic, α-glucosidase inhibitory effect and hypoglycemic activity of pectins from peels of normal and Huanglongbing-infected Navel oranges was conducive to the recycling and utilization of Navel orange peels. Recently, the biological activity of pectin from peels of normal Navel oranges has been rarely reported, and the information on pectin from peels of Huanglongbing-infected Navel orange is rare. This study provides references for the basic research and application of pectins from peels of normal and HLB-infected Navel oranges.
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Affiliation(s)
- Tian Liang
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Jiawei Hu
- Scientific Research Center, Gannan Medical University, Ganzhou, China
| | - He Song
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Lili Xiong
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Yanping Li
- Scientific Research Center, Gannan Medical University, Ganzhou, China
| | - Yang Zhou
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Lifang Mao
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Jiamin Tian
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Huan Yan
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Ersheng Gong
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Jiawen Fei
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Yuan Sun
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Hanyue Zhang
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Xiaoyin Wang
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
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21
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Belwal T, Cravotto C, Ramola S, Thakur M, Chemat F, Cravotto G. Bioactive Compounds from Cocoa Husk: Extraction, Analysis and Applications in Food Production Chain. Foods 2022; 11:foods11060798. [PMID: 35327221 PMCID: PMC8947495 DOI: 10.3390/foods11060798] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 02/28/2022] [Accepted: 03/08/2022] [Indexed: 01/18/2023] Open
Abstract
Cocoa husk is considered a waste product after cocoa processing and creates environmental issues. These waste products are rich in polyphenols, methylxanthine, dietary fibers, and phytosterols, which can be extracted and utilized in various food and health products. Cocoa beans represent only 32–34% of fruit weight. Various extraction methods were implemented for the preparation of extracts and/or the recovery of bioactive compounds. Besides conventional extraction methods, various studies have been conducted using advanced extraction methods, including microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE), subcritical water extraction (SWE), supercritical fluid extraction (SFE), and pressurized liquid extraction (PLE). To include cocoa husk waste products or extracts in different food products, various functional foods such as bakery products, jam, chocolate, beverage, and sausage were prepared. This review mainly focused on the composition and functional characteristics of cocoa husk waste products and their utilization in different food products. Moreover, recommendations were made for the complete utilization of these waste products and their involvement in the circular economy.
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Affiliation(s)
- Tarun Belwal
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy;
| | - Christian Cravotto
- GREEN Extraction Team, INRAE, UMR 408, Avignon University, F-84000 Avignon, France; (C.C.); (F.C.)
| | - Sudipta Ramola
- Research Group for Advanced Materials & Sustainable Catalysis (AMSC), State Key Laboratory Breeding Base of Green Chemistry-Synthesis Technology, College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China;
| | - Monika Thakur
- Amity Institute of Food Technology, Amity University, Noida 201303, India;
| | - Farid Chemat
- GREEN Extraction Team, INRAE, UMR 408, Avignon University, F-84000 Avignon, France; (C.C.); (F.C.)
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy;
- World-Class Research Center “Digital Biodesign and Personalized Healthcare”, Sechenov First Moscow State Medical University, 119146 Moscow, Russia
- Correspondence: ; Tel.: +39-011-670-7183; Fax: +39-011-670-7162
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22
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Process optimization and characterization of pectin derived from underexploited pineapple peel biowaste as a value-added product. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107141] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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23
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Kley Valladares-Diestra K, Porto de Souza Vandenberghe L, Ricardo Soccol C. A biorefinery approach for pectin extraction and second-generation bioethanol production from cocoa pod husk. BIORESOURCE TECHNOLOGY 2022; 346:126635. [PMID: 34971781 DOI: 10.1016/j.biortech.2021.126635] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 12/21/2021] [Accepted: 12/22/2021] [Indexed: 06/14/2023]
Abstract
A biorefinery approach was applied for pectin extraction, xylooligosaccharides' (XOs) and bioethanol production from cocoa pod husk (CPH) using citric acid-assisted hydrothermal pretreatment. Under optimal conditions at 120° C, 10 min and 2% w.v-1 of citric acid a high pectin recovery (19.5%) with high content of uronic acids (41.9%) was obtained. In addition, the liquid fraction presented a XOs concentration of 50.4 mg.g-1 and 69.7 mg.g-1 of fermentable sugars. Enzymatic hydrolysis of solid fraction showed glucan conversion of 60%. Finally, the hydrothermal and enzymatic hydrolysates of CPH were used in bioethanol production by Candida tropicalis and Saccharomyces cerevisiae, reaching 30.9 g and 45.2 g of bioethanol per kg of CPH, respectively. An environmentally friendly and rapid pretreatment method was development for pectin extraction, XOS and second-generation bioethanol production from CPH with great perspectives for the application of these biomolecules in food and bioenergy industry.
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Affiliation(s)
- Kim Kley Valladares-Diestra
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR, 81531-980, Brazil
| | - Luciana Porto de Souza Vandenberghe
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR, 81531-980, Brazil.
| | - Carlos Ricardo Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR, 81531-980, Brazil
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Porto de Souza Vandenberghe L, Kley Valladares-Diestra K, Amaro Bittencourt G, Fátima Murawski de Mello A, Sarmiento Vásquez Z, Zwiercheczewski de Oliveira P, Vinícius de Melo Pereira G, Ricardo Soccol C. Added-value biomolecules' production from cocoa pod husks: A review. BIORESOURCE TECHNOLOGY 2022; 344:126252. [PMID: 34728361 DOI: 10.1016/j.biortech.2021.126252] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/24/2021] [Accepted: 10/26/2021] [Indexed: 06/13/2023]
Abstract
Cocoa beans are produced through on-farm processing where residual biomass is discarded, including cocoa pod husks (CPH), cocoa bean shells and cocoa sweatings. CPH represents about 80% of these residues that are generated during the initial cocoa bean processing steps and their disposal occupies large areas, causing social and environmental concerns. In the last decades, the lignocellulosic composition of CPH has attracted the attention of the scientific and productive sector. Recently, some studies have reported the use of CPH in the production of medium to high value-added molecules, with potential applications in food and feed, agriculture, bioenergy, and other segments. This review presents biotechnological approaches and processes for the exploitation of CPH, including pre-treatment methods for the production of different biomolecules. Great perspectives and innovations were found concerning CPH exploitation and valorisation, but still more efforts are needed to valorise this potential feedstock and give support to producers in-development countries.
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Affiliation(s)
- Luciana Porto de Souza Vandenberghe
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil.
| | - Kim Kley Valladares-Diestra
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil
| | - Gustavo Amaro Bittencourt
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil
| | - Ariane Fátima Murawski de Mello
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil
| | - Zulma Sarmiento Vásquez
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil
| | | | - Gilberto Vinícius de Melo Pereira
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil
| | - Carlos Ricardo Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Centro Politécnico, 81531-980, Curitiba, Paraná, Brazil
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Valladares-Diestra KK, Porto de Souza Vandenberghe L, Zevallos Torres LA, Zandoná Filho A, Lorenci Woiciechowski A, Ricardo Soccol C. Citric acid assisted hydrothermal pretreatment for the extraction of pectin and xylooligosaccharides production from cocoa pod husks. BIORESOURCE TECHNOLOGY 2022; 343:126074. [PMID: 34606920 DOI: 10.1016/j.biortech.2021.126074] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2021] [Revised: 09/27/2021] [Accepted: 09/29/2021] [Indexed: 06/13/2023]
Abstract
The main purpose of this work was the development of a new citric acid assisted hydrothermal pretreatment of cocoa pod husks (CPH), which has not yet been exploited for pectin recovery. CPH́s pectin recovery was improved with concomitant production of xylooligosaccharides (XOS) through efficient enzymatic hydrolysis of the solid fraction. A central composite experimental design was planned to analyze the effect of pretreatment conditions. Under optimal conditions at 120 °C, 10 min and 2% w.v-1, the recovery of pectin accounted for 19.3% of the biomass submitted to pretreatment with 52.2% of methyl esterification degree. Additionally, 51.9 mg.g-1 of XOS were also produced. The enzymatic conversion efficiency of the cellulosic fraction was 58.9%, leading to a production of 92.4 kg of glucose per ton of CPH. Great perspectives were observed in the implementation of CPH hydrothermal pretreatment for the production of value-added biomolecules under a biorefinery concept.
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Affiliation(s)
- Kim Kley Valladares-Diestra
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR 81531-908, Brazil
| | - Luciana Porto de Souza Vandenberghe
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR 81531-908, Brazil.
| | - Luis Alberto Zevallos Torres
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR 81531-908, Brazil
| | - Arion Zandoná Filho
- Department of Chemical Engineering, Federal University of Paraná, Centro Politécnico, CP 19011, Curitiba-PR 81531-908, Brazil
| | - Adenise Lorenci Woiciechowski
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR 81531-908, Brazil
| | - Carlos Ricardo Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR 81531-908, Brazil
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Kumar M, Potkule J, Tomar M, Punia S, Singh S, Patil S, Singh S, Ilakiya T, Kaur C, Kennedy JF. Jackfruit seed slimy sheath, a novel source of pectin: Studies on antioxidant activity, functional group, and structural morphology. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100054] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Pernaje S, Bhat IJ, Maddani MR. Spectroscopic characterization and evaluation of tender Theobroma cacao pod extract as ecofriendly inhibitor for mild steel in 1 M HCl. RESEARCH ON CHEMICAL INTERMEDIATES 2021. [DOI: 10.1007/s11164-021-04572-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Reichembach LH, Lúcia de Oliveira Petkowicz C. Pectins from alternative sources and uses beyond sweets and jellies: An overview. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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A Pharmacokinetic Evaluation of a Pectin-Based Oral Multiparticulate Matrix Carrier of Carbamazepine. Adv Pharmacol Pharm Sci 2021; 2021:5527452. [PMID: 34286279 PMCID: PMC8275414 DOI: 10.1155/2021/5527452] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 04/19/2021] [Accepted: 06/23/2021] [Indexed: 12/16/2022] Open
Abstract
Background Carbamazepine is a drug used in the treatment of neurological disorders such as epilepsy. However, due to its erratic absorption, oral bioavailability is often poor. There is, therefore, the need to develop alternative formulations for carbamazepine with better pharmacokinetic characteristics. Aim The aim of this study was to formulate an oral modified-release multiparticulate matrix of carbamazepine from cocoa pod husk (CPH) pectin and evaluate the pharmacokinetic profile of this formulation using in vitro and in vivo models. Methods CPH pectin was extracted from cocoa pod husks with hot aqueous and citric acid solutions. Oral multiparticulate carbamazepine matrices were formulated from CPH pectin cross-linked with calcium. The formulation was evaluated for carbamazepine content and release profile in vitro. For in vivo pharmacokinetic profile estimation, rats were put into 4 groups of 5 animals each to receive carbamazepine multiparticulate matrix formulations A and B, carbamazepine powder, and Tegretol CR®. Animals in each group received 200 mg/kg of each drug via the oral route. Maximum plasma concentration (Cmax), area under the concentration-time curve (AUC), elimination rate constant (Ke), and terminal half-life (t1/2) of the formulations were estimated by noncompartmental analysis. Results The pectin extraction from fresh cocoa pod husks using hot aqueous and citric acid solutions gave pectin yields of 9.63% and 11.54%, respectively. The drug content of carbamazepine in CPH pectin formulations A and B was 95% and 96%, respectively. There was controlled and sustained release of carbamazepine for both formulations A and B in vitro. AUC0⟶36 (176.20 ± 7.97 µg.h/mL), Cmax (8.45 ± 0.71 μg/mL), Tmax (12 ± 1.28 h), and t1/2 (13.75 ± 3.28 h) of formulation A showed a moderately enhanced and comparable pharmacokinetic profile to Tegretol CR® (AUC0⟶36: 155 ± 7.15 µg.h/mL, Cmax: 8.24 ± 0.45 μg/mL, Tmax: 8.0 ± 2.23 h, and t1/2: 13.51 ± 2.87 h). Conclusion Findings from the study suggest that formulations of CPH pectin had the potential to control and maintain therapeutic concentrations of carbamazepine in circulation over a period of time in the rat model.
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Extraction, Characterization, and Applications of Pectins from Plant By-Products. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146596] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are polysaccharides composed of a large linear segment of α-(1,4) linked d-galactopyranosyluronic acids interrupted by β-(1,2)-linked l-rhamnoses and ramified by short chains composed of neutral hexoses and pentoses. The characteristics and applications of pectins are strongly influenced by their structures depending on plant species and tissues but also extraction methods. The aim of this review is therefore to highlight the structures of pectins and the various methods used to extract them, including conventional ones but also microwave heating, ultrasonic treatment, and dielectric barrier discharge techniques, assessing physico-chemical parameters which have significant effects on pectin characteristics and applications as techno-functional and bioactive agents.
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Farion IA, Burdukovskii VF, Kholkhoev BC, Timashev PS. Unsaturated and thiolated derivatives of polysaccharides as functional matrixes for tissue engineering and pharmacology: A review. Carbohydr Polym 2021; 259:117735. [PMID: 33673996 DOI: 10.1016/j.carbpol.2021.117735] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2020] [Revised: 01/24/2021] [Accepted: 01/25/2021] [Indexed: 02/07/2023]
Abstract
This review examines investigations into the functionalization of polysaccharides by substituents containing multiple (CC) bonds and thiol (SH) groups that are prone to (co)polymerization in the presence of thermal, redox and photoinitiators or Michael addition reactions. A comparative analysis of the approaches to grafting the mentioned substituents onto the polysaccharide macromolecules was conducted. The use of the modified polysaccharides for the design of the 3D structures, including for the development of the pore bearing matrixes of cells or scaffolds utilized in regenerative medicine was examined. These modified polymers were also examined toward the design of excipient matrixes in pharmacological compositions, including with controllable release of active pharmaceuticals, as wel as of antibacterial and antifungal agents and others. In addition, a few examples of the use of modified derivatives in other areas are given.
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Affiliation(s)
- Ivan A Farion
- Laboratory of Polymer Chemistry, Baikal Institute of Nature Management Siberian Branch of Russian Academy of Sciences, Sakhyanovoy str. 6, Ulan-Ude, 670047, Russian Federation.
| | - Vitalii F Burdukovskii
- Laboratory of Polymer Chemistry, Baikal Institute of Nature Management Siberian Branch of Russian Academy of Sciences, Sakhyanovoy str. 6, Ulan-Ude, 670047, Russian Federation.
| | - Bato Ch Kholkhoev
- Laboratory of Polymer Chemistry, Baikal Institute of Nature Management Siberian Branch of Russian Academy of Sciences, Sakhyanovoy str. 6, Ulan-Ude, 670047, Russian Federation.
| | - Peter S Timashev
- Institute for Regenerative Medicine, Sechenov First Moscow State Medical University, Trubetskaya str. 8-2, Moscow, 119991, Russian Federation; Department of Polymers and Composites, N.N. Semenov Institute of Chemical Physics, Kosygin str. 4, Moscow, 119991, Russian Federation; Chemistry Department, Lomonosov Moscow State University, Leninskiye Gory 1-3, Moscow, 119991, Russian Federation.
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Delgado-Ospina J, Lucas-González R, Viuda-Martos M, Fernández-López J, Pérez-Álvarez JÁ, Martuscelli M, Chaves-López C. Bioactive compounds and techno-functional properties of high-fiber co-products of the cacao agro-industrial chain. Heliyon 2021; 7:e06799. [PMID: 33898851 PMCID: PMC8060597 DOI: 10.1016/j.heliyon.2021.e06799] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 01/19/2021] [Accepted: 04/10/2021] [Indexed: 11/21/2022] Open
Abstract
The cacao shell (CS) and cacao pod husk (CPH), two of the most promising high-fiber co-products of the cacao agro-industrial chain, were evaluated to determine their potential incorporation into food products. This research determined bioactive compounds and techno-functional properties of CS and CPH, and was evaluated the enzymatic inactivation by thermal treatments in CPH. We found that CS is rich in protein, lipids, dietary fiber (48.1 ± 0.3 g 100 gdw -1), and antioxidant molecules such as epicatechin (1.10 ± 0.02 mg g-1) and isoquercetin (1.04 ± 0.09 mg g-1). Moreover, in CS a positive effect of hydration mechanism occur; in fact, it was observed a reduction of Lightness (L∗) value and a remarkable color difference (ΔE∗,18.8 ± 0.7) (CIEL∗a∗b∗ color space), between hydrated and dry CS samples; so, it could be used as a potential natural colorant in foods. CPH resulted equally rich in dietary fiber (35.3-37.4%) and flavonoids (2.9 ± 0.1 mg RE g-1); in this co-product, the rapid enzymatic inactivation by thermal treatments was essential to obtain the highest antioxidant activity and polyphenols content; regarding the techno-functional properties, it was found that CPH flour had high hydration capacity, so CPH can use it as a replacement for emulsifiers or water holding additives while incorporating the fiber and abundantly found antioxidants.
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Affiliation(s)
- Johannes Delgado-Ospina
- Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
- Grupo de Investigación Biotecnología, Facultad de Ingeniería, Universidad de San Buenaventura Cali, Carrera 122 # 6-65, 76001, Cali, Colombia
| | - Raquel Lucas-González
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, CYTED- Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables”, Orihuela, Alicante, Spain
| | - Manuel Viuda-Martos
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, CYTED- Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables”, Orihuela, Alicante, Spain
| | - Juana Fernández-López
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, CYTED- Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables”, Orihuela, Alicante, Spain
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Agro-Food Technology Department, Higher Polytechnic School of Orihuela, Miguel Hernández University, CYTED- Healthy Meat. 119RT0568 “Productos Cárnicos más Saludables”, Orihuela, Alicante, Spain
| | - Maria Martuscelli
- Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
| | - Clemencia Chaves-López
- Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100, Teramo, Italy
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Hennessey-Ramos L, Murillo-Arango W, Vasco-Correa J, Paz Astudillo IC. Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks ( Theobroma cacao L.) Using Celluclast ® 1.5 L. Molecules 2021; 26:1473. [PMID: 33803082 PMCID: PMC7963153 DOI: 10.3390/molecules26051473] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 01/24/2021] [Accepted: 02/03/2021] [Indexed: 11/17/2022] Open
Abstract
Cocoa pod husks are a waste generated during the processing of cocoa beans. We aimed to explore the enzymatic extraction of pectin using cellulases. The extraction process was optimized using a central composite design (CCD) and analyzed by response surface methodology (RSM). The parameters optimized were feedstock concentration (%), enzyme dosage (µL/g), and time (h). Three dependent variables were studied: pectin yield (g/100 g dry husk) (R2 = 97.02), galacturonic acid content (g/100 g pectin) (R2 = 96.90), and galacturonic acid yield (g/100 g feedstock) (R2 = 95.35). The optimal parameters were 6.0% feedstock concentration, 40 µL g-1 of enzyme, and 18.54 h, conditions that produced experimentally a pectin yield of 10.20 g/100 g feedstock, 52.06 g galacturonic acid/100 g pectin, and a yield 5.31 g galacturonic acid/100 g feedstock. Using the chemical extraction method, a yield of 8.08 g pectin/100 g feedstock and a galacturonic acid content of 60.97 g/100 g pectin were obtained. Using assisted sonication, a pectin yield of 8.28 g/100 g feedstock and a galacturonic acid content of 42.77 g/100 g pectin were obtained. Enzymatically optimized pectin has rheological and physicochemical features typical of this biomaterial, which provides an interesting alternative for the valorization of cocoa husks.
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Affiliation(s)
- Licelander Hennessey-Ramos
- GIPRONUT, Departamento de Química, Facultad de Ciencias, Universidad del Tolima, Ibagué 730006, Colombia
- Área de Agroindustria, Servicio Nacional de Aprendizaje—SENA, km 5, vía El Espinal—Ibagué, Dindalito 733527, Colombia
| | - Walter Murillo-Arango
- GIPRONUT, Departamento de Química, Facultad de Ciencias, Universidad del Tolima, Ibagué 730006, Colombia
| | - Juliana Vasco-Correa
- Department of Agricultural and Biological Engineering, Penn State University, State College, PA 16802, USA;
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Co-optimization of pectin and polyphenols extraction from black mulberry pomace using an eco-friendly technique: Simultaneous recovery and characterization of products. Int J Biol Macromol 2020; 164:1025-1036. [DOI: 10.1016/j.ijbiomac.2020.07.107] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 06/07/2020] [Accepted: 07/10/2020] [Indexed: 11/20/2022]
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Mellinas A, Jiménez A, Garrigós M. Optimization of microwave-assisted extraction of cocoa bean shell waste and evaluation of its antioxidant, physicochemical and functional properties. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109361] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Hosseini S, Parastouei K, Khodaiyan F. Simultaneous extraction optimization and characterization of pectin and phenolics from sour cherry pomace. Int J Biol Macromol 2020; 158:911-921. [PMID: 32360971 DOI: 10.1016/j.ijbiomac.2020.04.241] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Revised: 04/27/2020] [Accepted: 04/27/2020] [Indexed: 12/12/2022]
Abstract
In the present study, the effect of microwave-assisted extraction conditions on the simultaneous recovery of pectin and phenolic compounds from sour cherry pomace (SCP) was optimized. The results showed that maximum yield of pectin (14.65 ± 0.39%) and phenolic compounds (14.36 ± 0.29%) was obtained under microwave power of 800 W, irradiation time of 300 s, pH of 1.00 and LSR of 20 v/w. The resulting pectin under the mentioned conditions had the moisture, ash and protein content, and also total carbohydrates of ~8.32, ~3.73, ~1.41 and ~26.43%, respectively. Also, the obtained pectin with the molecular weight of 472.977 kDa and total phenol content of 91.54 ± 2.92 mg GAE/g pectin had a high purity (galacturonic acid content of ~72.86%) and suitable thermal stability (degradation temperature of 252.15 °C) and also could be classified as HMP (DE of 68.37 ± 2.78%). The FTIR, 1H NMR and XRD analysis indicated that the obtained sample was rich in esterified poly-galacturonic acid and had an amorphous structure. The phenolic compounds analysis showed that the SCP extract had a concentration-dependent antioxidant effect that was comparable with ascorbic acid and BHA at high concentrations.
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Affiliation(s)
- Saeid Hosseini
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran
| | - Karim Parastouei
- Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, Iran.
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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Pangestu R, Amanah S, Juanssilfero AB, Yopi, Perwitasari U. Response surface methodology for microwave-assisted extraction of pectin from cocoa pod husk (Theobroma cacao) mediated by oxalic acid. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00459-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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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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39
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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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Muñoz-Almagro N, Valadez-Carmona L, Mendiola JA, Ibáñez E, Villamiel M. Structural characterisation of pectin obtained from cacao pod husk. Comparison of conventional and subcritical water extraction. Carbohydr Polym 2019; 217:69-78. [PMID: 31079687 DOI: 10.1016/j.carbpol.2019.04.040] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2019] [Revised: 04/08/2019] [Accepted: 04/08/2019] [Indexed: 12/15/2022]
Abstract
Pectin was obtained with citric acid and subcritical water extraction from cacao pod husk with or without a previous step consisting of a supercritical fluid extraction of phenols. By subcritical conditions a higher yield (10.9%) was attained in a time 3-fold shorter than that obtained by conventional extraction (˜8%) and a greater effectiveness in the recovery of pectin with higher molecular weight (750 kDa) was also found. Regarding pectin structure, galacturonic acid and degree of methyl esterification content were similar (˜55 and ˜36%, respectively) in both methods. Moreover, pectin recovered by citric acid presented 2-fold higher amount of impurities as compared to subcritical water extraction. Hardly any effects of a previous supercritical treatment were observed in the structure and composition of pectin, indicating the efficiency of the integrated supercritical carbon dioxide and subcritical water extraction as green processes for the obtainment of phenol and pectin from cacao pod husk.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Lourdes Valadez-Carmona
- Centro de Investigación en Ciencias Biológicas Aplicadas, Universidad Autónoma del Estado de México, Instituto Literario 100 Centro, C.P. 50000 Toluca, Estado de México, Mexico
| | - José A Mendiola
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Elena Ibáñez
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain
| | - Mar Villamiel
- Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain.
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