1
|
Pedrosa LDF, Fabi JP. Dietary fiber as a wide pillar of colorectal cancer prevention and adjuvant therapy. Crit Rev Food Sci Nutr 2024; 64:6177-6197. [PMID: 36606552 DOI: 10.1080/10408398.2022.2164245] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Colorectal cancer is the third most incident and second most lethal type of cancer worldwide. Lifestyle and dietary patterns are the key factors for higher disease development risk. The dietary fiber intake from fruits and vegetables, mainly formed by food hydrocolloids, can help to lower the incidence of this type of neoplasia. Different food polysaccharides have applications in anti-tumoral therapy, such as coadjuvant to mainstream drugs, carriage-like properties, or direct influence on tumoral cells. Some classes include inulin, β-glucans, pectins, fucoidans, alginates, mucilages, and gums. Therefore, it is fundamental to discuss colorectal cancer mechanisms and the roles played by different polysaccharides in intestinal health. Genetic, environmental, and immunological modulation of mutated pathways regarding colorectal cancer has been explored before. Microbial diversity, byproduct formation (primarily short-chain fatty acids), inflammatory profile control, and tumoral mutated pathways regulation are thoroughly explored mechanisms by which dietary fiber sources influence a healthy gut ambiance.
Collapse
Affiliation(s)
- Lucas de Freitas Pedrosa
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
| | - João Paulo Fabi
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil
| |
Collapse
|
2
|
Stanciu MC, Nichifor M, Ailiesei GL, Popescu I, Hitruc GE, Ghimici L, Tuchilus CG. New Quaternary Ammonium Derivatives Based on Citrus Pectin. Polymers (Basel) 2023; 15:4492. [PMID: 38231903 PMCID: PMC10707904 DOI: 10.3390/polym15234492] [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: 10/16/2023] [Revised: 11/15/2023] [Accepted: 11/18/2023] [Indexed: 01/19/2024] Open
Abstract
New citrus pectin derivatives carrying pendant N,N-dimethyl-N-alkyl-N-(2-hydroxy propyl) ammonium chloride groups were achieved via polysaccharide derivatization with a mixture of N,N-dimethyl-N-alkyl amine (alkyl = ethyl, butyl, benzyl, octyl, dodecyl) and epichlorohydrin in aqueous solution. The structural characteristics of the polymers were examined via elemental analysis, conductometric titration, Fourier Transform Infrared spectroscopy (FTIR) and 1D (1H and 13C) nuclear magnetic resonance (NMR). Capillary viscosity measurements allowed for the study of viscometric behavior as well as the determination of viscosity-average molar mass for pristine polysaccharide and intrinsic viscosity ([η]) values for pectin and its derivatives. Dynamic light scattering measurements (DLS) showed that pectin-based polymers formed aggregates in aqueous solution with a unimodal distribution. Critical aggregation concentration (cac) for the hydrophobic pectin derivatives were determined using fluorescence spectroscopy. Atom force microscopy (AFM) images allowed for the investigation of the morphology of polymeric populations obtained in aqueous solution, consisting of flocs and aggregates for crude pectin and its hydrophilic derivatives and well-organized aggregates for lipophilic pectin derivatives. Antimicrobial activity, examined using the disc diffusion method, proved that all polymers were active against Staphylococcus aureus bacterium and Candida albicans yeast.
Collapse
Affiliation(s)
- Magdalena-Cristina Stanciu
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Marieta Nichifor
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Gabriela-Liliana Ailiesei
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Irina Popescu
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Gabriela-Elena Hitruc
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Luminita Ghimici
- “Petru Poni” Institute of Macromolecular Chemistry, 41A Gr. Ghica-Voda Alley, 700487 Iasi, Romania; (M.N.); (G.-L.A.); (I.P.); (G.-E.H.); (L.G.)
| | - Cristina G. Tuchilus
- Faculty of Medicine, “Grigore T. Popa” University of Medicine and Pharmacy, 16 University Street, 700115 Iasi, Romania;
| |
Collapse
|
3
|
Li F, Zeng K, Ming J. Lowering glycemic levels via gastrointestinal tract factors: the roles of dietary fiber, polyphenols, and their combination. Crit Rev Food Sci Nutr 2023:1-37. [PMID: 37966135 DOI: 10.1080/10408398.2023.2278169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2023]
Abstract
Dietary fiber (DF) and polyphenols (DP) are typical blood sugar-lowering components, and both play distinct yet interconnected roles in exerting their blood sugar-lowering effects. We comprehensively summarized the single and combined effects of DF and DP on blood glucose homeostasis through regulating the relevant factors in the upper gastrointestinal tract (UGT) and lower gastrointestinal tract (LGT). In the UGT, DF slowed down glucose metabolism by enhancing digesta viscosity and hindering enzyme-substrate interaction. DP primarily targeted enzymes and substrates. When combined, DP enhanced the adsorption capacity of DF for glucose. DF weakened DP's inhibitory effect on enzymes. Both DF and DP disrupted glucose intestinal uptake via physical or genomic modulation, but the co-consumption of DF and DP demonstrated a lower inhibitory effect on glucose uptake than DP alone. In the LGT, DF and DP showed synergistic or antagonistic effects on gut microbiota. Remarkably, whole foods exhibited potent prebiotic effects due to their compound-rich matrix, potentially enhancing glucose homeostasis and expanding dietary options for glucose regulation research.
Collapse
Affiliation(s)
- Fuhua Li
- College of Food Science, Southwest University, Chongqing, People's Republic of China
- Research Group Food Chem and Human Nutrition, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Gent, Belgium
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, People's Republic of China
| | - Kaifang Zeng
- College of Food Science, Southwest University, Chongqing, People's Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, People's Republic of China
| | - Jian Ming
- College of Food Science, Southwest University, Chongqing, People's Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, People's Republic of China
| |
Collapse
|
4
|
Zhang M, Zuo Z, Zhang X, Wang L. Food biopolymer behaviors in the digestive tract: implications for nutrient delivery. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37216487 DOI: 10.1080/10408398.2023.2202778] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Biopolymers are prevalent in both natural and processed foods, serving as thickeners, emulsifiers, and stabilizers. Although specific biopolymers are known to affect digestion, the mechanisms behind their influence on the nutrient absorption and bioavailability in processed foods are not yet fully understood. The aim of this review is to elucidate the complex interplay between biopolymers and their behavior in vivo, and to provide insights into the possible physiological consequences of their consumption. The colloidization process of biopolymer in various phases of digestion was analyzed and its impact on nutrition absorption and gastrointestinal tract was summarized. Furthermore, the review discusses the methodologies used to assess colloidization and emphasizes the need for more realistic models to overcome challenges in practical applications. By controlling macronutrient bioavailability using biopolymers, it is possible to enhance health benefits, such as improving gut health, aiding in weight management, and regulating blood sugar levels. The physiological effect of extracted biopolymers utilized in modern food structuring technology cannot be predicted solely based on their inherent functionality. It is essential to account for factors such as their initial consuming state and interactions with other food components to better understand the potential health benefits of biopolymers.
Collapse
Affiliation(s)
- Ming Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhongyu Zuo
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xinxia Zhang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Li Wang
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology Ministry of Education, Jiangnan University, Wuxi, China
- Jiangsu Provincial Engineering Research Center for Bioactive Product Processing, Jiangnan University, Wuxi, China
| |
Collapse
|
5
|
Si H, Chen Y, Yang J, Wen X. Characterization and comparison of polysaccharides from Achyranthes bidentata, Cyathula officinalis and Achyranthes aspera by saccharides mapping. J Pharm Biomed Anal 2023; 227:115272. [PMID: 36739718 DOI: 10.1016/j.jpba.2023.115272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 01/18/2023] [Accepted: 01/23/2023] [Indexed: 01/26/2023]
Abstract
Although the roots of Achyranthes bidentata (AB), Cyathula officinalis (CO) and Achyranthes aspera (AA) are different drugs, they are always confused in clinical practice due to their similar chemical components and functions. As polysaccharides are abundant in these drugs, a systematic comparison of polysaccharides from AB, CO and AA is not only necessary to understand their similar but not identical functions, but also helpful for the quality control of them. In this study, polysaccharides from 22 batches of AB, CO and AA were compared with monosaccharide composition, molecular weight distribution and saccharide mapping. Polysaccharides of AB, CO and AA had similar monosaccharide compositions but their relative contents of fructose, glucuronic acid, galacturonic acid and glucose were significant different, and could be used as key markers to distinguish them. Results from molecular weight distribution and saccharide mapping showed polysaccharides from AB, CO and AA were mainly composed of fructans with β-2,1 and β-2, 6-D-fructosidic linkages, but their degree of polymerization were different. Meanwhile, pectins were also contained in these three drugs. AB is partial to immunomodulation while CO is partial to removing blood stasis. Fructans and pectins are the similar bioactive substance basis of AB, CO and AA whereas their structural difference might be contributed to the efficacy differentia of these three drugs. This study provides a better understanding on the profiles of polysaccharides from AB, CO and AA, further guiding their clinical usage and facilitating their quality control.
Collapse
Affiliation(s)
- HuaYang Si
- State Key Laboratory of Natural Medicines, Department of Chinese Medicines Analysis, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 210009, Jiangsu, China
| | - Yimeng Chen
- State Key Laboratory of Natural Medicines, Department of Chinese Medicines Analysis, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 210009, Jiangsu, China
| | - Jie Yang
- State Key Laboratory of Natural Medicines, Department of Chinese Medicines Analysis, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 210009, Jiangsu, China.
| | - Xiaodong Wen
- State Key Laboratory of Natural Medicines, Department of Chinese Medicines Analysis, School of Traditional Chinese Pharmacy, China Pharmaceutical University, Nanjing 210009, Jiangsu, China.
| |
Collapse
|
6
|
Alginates Combined with Natural Polymers as Valuable Drug Delivery Platforms. Mar Drugs 2022; 21:md21010011. [PMID: 36662184 PMCID: PMC9861938 DOI: 10.3390/md21010011] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022] Open
Abstract
Alginates (ALG) have been used in biomedical and pharmaceutical technologies for decades. ALG are natural polymers occurring in brown algae and feature multiple advantages, including biocompatibility, low toxicity and mucoadhesiveness. Moreover, ALG demonstrate biological activities per se, including anti-hyperlipidemic, antimicrobial, anti-reflux, immunomodulatory or anti-inflammatory activities. ALG are characterized by gelling ability, one of the most frequently utilized properties in the drug form design. ALG have numerous applications in pharmaceutical technology that include micro- and nanoparticles, tablets, mucoadhesive dosage forms, wound dressings and films. However, there are some shortcomings, which impede the development of modified-release dosage forms or formulations with adequate mechanical strength based on pure ALG. Other natural polymers combined with ALG create great potential as drug carriers, improving limitations of ALG matrices. Therefore, in this paper, ALG blends with pectins, chitosan, gelatin, and carrageenans were critically reviewed.
Collapse
|
7
|
Bai Y, Gilbert RG. Mechanistic Understanding of the Effects of Pectin on In Vivo Starch Digestion: A Review. Nutrients 2022; 14:nu14235107. [PMID: 36501138 PMCID: PMC9740804 DOI: 10.3390/nu14235107] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 11/26/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022] Open
Abstract
Obesity and type II diabetes are closely related to the rapid digestion of starch. Starch is the major food-energy source for most humans, and thus knowledge about the regulation of starch digestion can contribute to prevention and improved treatment of carbohydrate metabolic disorders such as diabetes. Pectins are plant polysaccharides with complex molecular structures and ubiquitous presence in food, and have diverse effects on starch digestion. Pectins can favorably regulate in vivo starch digestion and blood glucose level responses, and these effects are attributed to several reasons: increasing the viscosity of digesta, inhibiting amylase activity, and regulating some in vivo physiological responses. Pectins can influence starch digestion via multiple mechanisms simultaneously, in ways that are highly structure-dependent. Utilizing the multi-functionalities of pectin could provide more ways to design low glycemic-response food and while avoiding the unpalatable high viscosity in food by which is commonly caused by many other dietary fibers.
Collapse
Affiliation(s)
- Yeming Bai
- Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
| | - Robert G. Gilbert
- Jiangsu Key Laboratory of Crop Genetics and Physiology, College of Agriculture, Yangzhou University, Yangzhou 225009, China
- Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia
- Correspondence: ; Tel.: +61-4-1221-5144
| |
Collapse
|
8
|
Malivindi R, Patitucci F, Prete S, Dattilo M, Leonetti AE, Scigliano N, Parisi OI, Puoci F. Efficacy and safety assessment of PIMIN050 raft-forming system as medical device based on Citrus sinensis and Crassostrea gigas for the management of gastroesophageal reflux disease. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
9
|
Jin Y, Wilde PJ, Hou Y, Wang Y, Han J, Liu W. An evolving view on food viscosity regulating gastric emptying. Crit Rev Food Sci Nutr 2022; 63:5783-5799. [PMID: 34985365 DOI: 10.1080/10408398.2021.2024132] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Viscosity is a property of most foods. The consumption of the high-viscosity food is associated with a variety of physiological responses, one of which is their ability to regulate gastric emptying and modulate postprandial glycemic response. Gastric emptying has been proven to be a key step affecting the digestion and absorption of food, whereas, the relationship between viscosity and gastric emptying is still far away from being understood. Here, we reviewed the factors that influence food viscosity and food viscosity changes during digestion. Besides, the effect of food viscosity on gastric emptying and food-viscosity-physiological response were highlighted. Finally, "quantitative relationship" of viscosity and gastric emptying was discussed. This review can contribute to the understanding that how food viscosity affects gastric emptying, and help for developing foods that could control satiety and manage body weight for the specific populations.
Collapse
Affiliation(s)
- Yangyi Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Peter J Wilde
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Yingying Hou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yanping Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| |
Collapse
|
10
|
The in vitro digestion of differently structured starch gels with different amylose contents. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106647] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
|
11
|
Li DQ, Li J, Dong HL, Li X, Zhang JQ, Ramaswamy S, Xu F. Pectin in biomedical and drug delivery applications: A review. Int J Biol Macromol 2021; 185:49-65. [PMID: 34146559 DOI: 10.1016/j.ijbiomac.2021.06.088] [Citation(s) in RCA: 117] [Impact Index Per Article: 39.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2021] [Revised: 06/11/2021] [Accepted: 06/11/2021] [Indexed: 12/16/2022]
Abstract
Natural macromolecules have attracted increasing attention due to their biocompatibility, low toxicity, and biodegradability. Pectin is one of the few polysaccharides with biomedical activity, consequently a candidate in biomedical and drug delivery Applications. Rhamnogalacturonan-II, a smaller component in pectin, plays a major role in biomedical activities. The ubiquitous presence of hydroxyl and carboxyl groups in pectin contribute to their hydrophilicity and, hence, to the favorable biocompatibility, low toxicity, and biodegradability. However, pure pectin-based materials present undesirable swelling and corrosion properties. The hydrophilic groups, via coordination, electrophilic addition, esterification, transesterification reactions, can contribute to pectin's physicochemical properties. Here the properties, extraction, and modification of pectin, which are fundamental to biomedical and drug delivery applications, are reviewed. Moreover, the synthesis, properties, and performance of pectin-based hybrid materials, composite materials, and emulsions are elaborated. The comprehensive review presented here can provide valuable information on pectin and its biomedical and drug delivery applications.
Collapse
Affiliation(s)
- De-Qiang Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China; Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
| | - Jun Li
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Hui-Lin Dong
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Xin Li
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China
| | - Jia-Qi Zhang
- College of Chemical Engineering, Xinjiang Agricultural University, Urumchi, Xinjiang 830052, PR China
| | - Shri Ramaswamy
- Department of Bioproducts and Biosystems Engineering, Kaufert Laboratory, University of Minnesota, Saint Paul, MN 55108, USA
| | - Feng Xu
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing 100083, PR China.
| |
Collapse
|
12
|
Ishwarya S P, R S, Nisha P. Advances and prospects in the food applications of pectin hydrogels. Crit Rev Food Sci Nutr 2021; 62:4393-4417. [PMID: 33511846 DOI: 10.1080/10408398.2021.1875394] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Pectin hydrogel is a soft hydrocolloid with multifaceted utilities in the food sector. Substantial knowledge acquired on the gelation mechanisms and structure-function relationship of pectin has led to interesting functions of pectin hydrogel. Food applications of pectin hydrogels can be categorized under four headings: food ingredients/additives, food packaging, bioactive delivery and health management. The cross-linked and tangly three-dimensional structure of pectin gel renders it an ideal choice of wall material for the encapsulation of biomolecules and living cells; as a fat replacer and texturizer. Likewise, pectin hydrogel is an effective satiety inducer due to its ability to swell under the simulated gastric and intestinal conditions without losing its gel structure. Coating or composites of pectin hydrogel with proteins and other polysaccharides augment its functionality as an encapsulant, satiety-inducer and food packaging material. Low-methoxyl pectin gel is an appropriate food ink for 3D printing applications due to its viscoelastic properties, adaptable microstructure and texture properties. This review aims at explaining all the applications of pectin hydrogels, as mentioned above. A comprehensive discussion is presented on the approaches by which pectin hydrogel can be transformed as a resourceful material by controlling its dimensions, state, and rheology. The final sections of this article emphasize the recent research trends in this discipline, such as the development of smart hydrogels, injectable gels, aerogels, xerogels and oleogels from pectin.
Collapse
Affiliation(s)
- Padma Ishwarya S
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India
| | - Sandhya R
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India
| | - P Nisha
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India.,Academy of Scientific and Innovative Research (AcSIR), CSIR-NIIST Campus, Ghaziabad, Uttar Pradesh, India
| |
Collapse
|
13
|
Ma X, Jing J, Yu J, Wang J, Zhu H, Hu Z. Synthesis and Characterization of a Novel Apple Pectin-Fe(III) Complex. ACS OMEGA 2021; 6:1391-1399. [PMID: 33490798 PMCID: PMC7818595 DOI: 10.1021/acsomega.0c05029] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Accepted: 12/25/2020] [Indexed: 06/12/2023]
Abstract
In the present study, apple pectin (AP) extracted from apple pomace was used to chelate with Fe(III) to synthesize an AP-Fe(III) complex. The obtained AP-Fe(III) complex was characterized by UV-vis spectroscopy, FTIR, XPS, and TG analysis. The Fe content in the AP-Fe(III) complex was determined to be 24.5%. Moreover, the reduction properties of the complex were also investigated. The AP-Fe(III) complex was found to be soluble in water and maintained stability in the pH range of 3-8. The complex was reduced to Fe(II) after 6 h. In addition, the AP-Fe(III) complex did not release iron ions in the simulated gastric fluid, and Fe release of the complex reached 96.5% after 4 h of digestion in simulated intestinal fluid. In particular, the antioxidant activity of the AP-Fe(III) complex against free DPPH and ABTS radicals was evaluated. The results obtained in this study demonstrate the potential of the AP-Fe(III) complex as a novel iron supplement.
Collapse
|
14
|
Nabi I, Megateli I, Nait Bachir Y, Djellouli S, Hadj‐Ziane‐Zafour A. Effect of stevia and pectin supplementation on physicochemical properties, preservation and in‐vivo hypoglycemic potential of orange nectar. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ikram Nabi
- Chemical Engineering Laboratory Process Engineering Department Faculty of Technology University of Saad Dahlab‐Blida 1 Blida Algeria
| | - Ismaïn Megateli
- Biotechnology, Environment and Health Laboratory Nature and Life Sciences Faculty University of Saad Dahlab‐Blida 1 Blida Algeria
| | - Yacine Nait Bachir
- Chemical Engineering Laboratory Process Engineering Department Faculty of Technology University of Saad Dahlab‐Blida 1 Blida Algeria
| | - Salim Djellouli
- Pharmacology Laboratory Faculty of Medicine University of Saad Dahlab‐Blida 1 Blida Algeria
| | - Amel Hadj‐Ziane‐Zafour
- Chemical Engineering Laboratory Process Engineering Department Faculty of Technology University of Saad Dahlab‐Blida 1 Blida Algeria
| |
Collapse
|
15
|
Effects of pectins and sugars on β-carotene bioaccessibility in an in vitro simulated digestion model. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103537] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
|