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Zhang J, Guo J, Yang X, Yang X, Zhang X, Wu F. Extraction of Heracleum dissectum soluble dietary fiber by different methods: Structure and antioxidant properties. J Food Sci 2024; 89:3400-3411. [PMID: 38742366 DOI: 10.1111/1750-3841.17110] [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: 01/31/2024] [Revised: 03/30/2024] [Accepted: 04/21/2024] [Indexed: 05/16/2024]
Abstract
Heracleum dissectum is rich in nutrients, but there is little research on its soluble dietary fiber (SDF). In this study, SDF from H. dissectum was extracted by enzyme extraction (E-SDF), enzyme chemical extraction (EC-SDF), and fermentation extraction (F-SDF). The composition, molecular weight (Mw), structural characterization, and antioxidant activity of SDF extracted by the three methods were compared. This study showed that different extraction methods lead to differences in their structure. The Mw results showed that F-SDF had the largest Mw, the structure of SDF could be destroyed by enzymatic hydrolysis, and large molecules could be converted into small molecules. The monosaccharide composition analysis showed that the main sugars of E-SDF, EC-SDF, and F-SDF were galacturonic acid and galactose, and the main components of the three SDF samples were hemicellulose hydrolyzed pectin and soluble polysaccharide. Notably, E-SDF had the greatest antioxidant effect at the same concentration. In summary, different extraction methods can affect the structure and antioxidant capacity of H. dissectum SDF, among which E-SDF has potential as a functional food ingredient.
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Affiliation(s)
- Jing Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jialiang Guo
- College of Life Sciences, Changchun Normal University, Changchun, Jilin, China
| | - Xiyue Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xu Yang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiuling Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Fei Wu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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2
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Yang B, Li K, Niu M, Wei J, Zhao S, Jia C, Xu Y. Structural characteristics of wheat bran insoluble dietary fiber with various particle size distributions and their influences on the kinetics of gastrointestinal emptying in mice. Int J Biol Macromol 2024; 272:132905. [PMID: 38862317 DOI: 10.1016/j.ijbiomac.2024.132905] [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: 03/01/2024] [Revised: 05/26/2024] [Accepted: 06/02/2024] [Indexed: 06/13/2024]
Abstract
Wheat bran is an abundant yet underutilized agricultural byproduct. Herein, the insoluble dietary fiber from wheat bran (WBIDF) was ultra-milled to investigate its impact on physicochemical properties and gastrointestinal emptying. SEM and CLSM showed that the laminar structure of WBIDF was disrupted as the particle size was significantly reduced. In the similar characteristic peaks appearing at 3410, 2925, 1635, 1041, and 895 cm-1 in the FT-IR spectra and at 2940, 1593, 1080, and 526 cm-1 in the Raman spectra, the peak intensity was increased as the particle size decreased. It may be that the hydrogen bonding between cellulose, hemicellulose, or other macromolecules was enhanced. X-ray diffraction showed cellulose type I results for all five samples. Correspondingly, the water-holding, swelling, and oil-holding capacities increased by 75.33 %, 52.62 %, and 75.00 %, respectively, in WBIDF-CW1.8 compared with WBIDF-CWy. Additionally, smaller particle sizes had lower viscosity, thereby enhancing intestinal propulsion and gastric emptying rates. Enhanced contact of the cecal tissue growth factor with the intestinal mucosa delayed ghrelin secretion and stimulated the secretion of motilin, gastrin, and cholecystokinin. In conclusion, the particle sizes of WBIDF were reduced through ultramicro-grinding, leading to altered structure, enhanced hydration and oil-holding capacities, decreased viscosity, and improved gastrointestinal emptying capacity.
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Affiliation(s)
- Bingqian Yang
- College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Kaikai Li
- College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Meng Niu
- College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430070, China; Guangxi Yangxiang Co., Ltd., Guigang 537100, China.
| | - Jianying Wei
- Guangxi Yangxiang Co., Ltd., Guigang 537100, China
| | - Siming Zhao
- College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Caihua Jia
- College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yan Xu
- College of Food Science and Technology, Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, Hubei 430070, China
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Deng RX, Zheng YY, Liu DJ, Liu JY, Zhang MN, Xi GY, Song LL, Liu P. The effect of ultrasonic power on the physicochemical properties and antioxidant activities of frosted figs pectin. ULTRASONICS SONOCHEMISTRY 2024; 106:106883. [PMID: 38703594 PMCID: PMC11081804 DOI: 10.1016/j.ultsonch.2024.106883] [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: 01/30/2024] [Revised: 04/14/2024] [Accepted: 04/19/2024] [Indexed: 05/06/2024]
Abstract
Ultrasound has been widely used in industry due to its high energy and efficiency. This study optimized the ultrasonic-assisted extraction (UAE) process of frosted figs pectin (FFP) using response surface methodology (RSM), and further investigated the effect of ultrasonic power on the structural characteristics and antioxidant activities of FFPs. The UAE method of FFP through RSM was optimized, and the optimal extraction process conditions, particle size of 100 mesh, pH value of 1.95, liquid-solid ratio of 47:1 (mL/g), extraction temperature of 50 °C and extraction time of 65 min, were obtained. The extraction rate of FFP under this condition was 37.97 ± 2.56 %. Then, the four FFPs modified by ultrasound were obtained by changing the ultrasonic power. Research had found that ultrasonic power had little effect on the monosaccharide composition, Zeta potential, as well as the thermal stability and appearance structure of the four FFPs. However, ultrasonic power had a significant impact on other properties of FFP: as the ultrasonic power increased, the DM% and particle size decreased continuously, while the total carbohydrate content increased. Meanwhile, ultrasonic power also had a significant impact on antioxidant activities of FFPs. From the research results, it could be seen that different ultrasonic power had certain changes in its spatial structure and properties, and the structural changes also affected the biological activity of FFP. The study of the effects of ultrasonic power on the physicochemical properties and biological activity of FFP lays the foundation for the development and application of FFP in food additives and natural drug carriers.
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Affiliation(s)
- Rui-Xue Deng
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Yi-Ying Zheng
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Dong-Jie Liu
- Ansteel Beijing Research Institute CO., LTD., Changping, Beijing 102209, China
| | - Jing-Yi Liu
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Meng-Nan Zhang
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Guang-Yuan Xi
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Lu-Lu Song
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Pu Liu
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China.
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Lv D, Chen F, Yang X, Yin L, Yu J, Chen Z. Ficus awkeotsang Makino pectin in acidic environments: Insights into pectin structure, gelation behavior, and gel properties. Carbohydr Polym 2024; 332:121913. [PMID: 38431394 DOI: 10.1016/j.carbpol.2024.121913] [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: 11/04/2023] [Revised: 01/20/2024] [Accepted: 02/01/2024] [Indexed: 03/05/2024]
Abstract
This study demonstrated the gelation capacity, gelation behavior, and mechanism of Ficus awkeotsang Makino pectin (JFSP) in acidic media (pH 3.4-4.5). JFSP exhibited an extraordinary ability to spontaneously form a gel at a low polymer concentration (0.3 %, w/v) within the pH range of 3.75-4.05 at room temperature, without the need to introduce exogenous metal ions or co-solutes. Analysis of zeta potential and carboxyl dissociation extent revealed the protonation of free carboxyl groups within JFSP under acidic conditions. Atomic force microscopy and small angle X-ray scattering elucidated the aggregation morphology and folding conformation of JFSP. At pH 3.8, the correlation length (ξ) of JFSP chains decreased to around 1.67 nm. Rheological experiments confirmed the formation of a stronger gel network at pH 3.8 and 4.0, with good thermal and freeze-thaw stability. Isothermal Titration Calorimetry (ITC), temperature sweeps, and gelation force analyses emphasized the pivotal role of hydrogen bonds in JFSP gels at pH 3.8 and 4.0. Further reducing the pH to 3.4-3.6 disrupted the dynamic equilibrium of gel-driving forces, leading to the formation of a flocculated gel network. These findings deepen our understanding of JFSP behavior in low-acid conditions, which may be useful for further food formulations at these conditions.
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Affiliation(s)
- Dingyang Lv
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; Food Laboratory of Zhongyuan, Luohe, Henan 462000, PR China.
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan
| | - Lijun Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 40, 17 Qinghuadonglu, Haidian, Beijing 100083, PR China.
| | - Jinyan Yu
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Zixin Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
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Li B, Luan H, Qin J, Zong A, Liu L, Xu Z, Du F, Xu T. Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D 3. Int J Biol Macromol 2024; 262:129806. [PMID: 38325693 DOI: 10.1016/j.ijbiomac.2024.129806] [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: 07/12/2023] [Revised: 12/25/2023] [Accepted: 01/25/2024] [Indexed: 02/09/2024]
Abstract
Emulsion gels with denser network microstructure and stronger mechanical properties have attracted increasing attentions for delivering lipophilic compounds. In this study, the effect of three distinct soluble dietary fiber (inulin (IN), resistant dextrin (RD) and stachyose (ST)) on the rheological, mechanical and microstructural properties of soy protein isolate (SPI) emulsion gel were firstly investigated. Compared with RD and IN, ST significantly accelerated water holding capacity and thermal stability, which exhibited more compact microstructure and more uniform emulsified oil droplets. Subsequently, the stability and bioavailability of vitamin D3 (VD3) in different delivery systems (medium chain triglycerides (MCT) embedding, SPI-ST emulsion embedding, SPI emulsion gel embedding and SPI-ST emulsion gel embedding) were continue evaluated. In vitro simulated digestion experiment demonstrated that the bioaccessibility of encapsulated VD3 in SPI-ST emulsion gel (69.95 %) was much higher than that of free embedding (48.99 %). In vivo pharmacokinetic experiment revealed that the bioavailability of VD3 was significantly enhanced in SPI-ST gel (p < 0.05), with the AUC0-24h value of 25-OH VD3 (the main circulating form of VD3) were 1.34-fold, 1.23-fold higher than that of free embedding, MCT embedding, respectively. These findings provide a possible approach for the development of high protein/fiber functional foods containing enhanced hydrophobic bioactives.
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Affiliation(s)
- Baorui Li
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China
| | - Hui Luan
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China; College of Food Science and Engineering, Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, PR China
| | - Jingya Qin
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China; College of Food Science and Engineering, Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, PR China
| | - Aizhen Zong
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China
| | - Lina Liu
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China
| | - Zhixiang Xu
- College of Food Science and Engineering, Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, PR China
| | - Fangling Du
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China.
| | - Tongcheng Xu
- Institute of Food & Nutrition Science and Technology, Shandong Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Technology of Shandong Province/Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture and Rural Affairs/Shandong Engineering Research Center of Food for Special Medical Purpose, Jinan, PR China; College of Food Science and Engineering, Shandong Agricultural University/Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Tai'an, PR China.
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Del Amo-Mateos E, Cáceres B, Coca M, Teresa García-Cubero M, Lucas S. Recovering rhamnogalacturonan-I pectin from sugar beet pulp using a sequential ultrasound and microwave-assisted extraction: Study on extraction optimization and membrane purification. BIORESOURCE TECHNOLOGY 2024; 394:130263. [PMID: 38159817 DOI: 10.1016/j.biortech.2023.130263] [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: 09/24/2023] [Revised: 12/18/2023] [Accepted: 12/25/2023] [Indexed: 01/03/2024]
Abstract
This research focuses on the integrated recovery of rhamnogalacturonan-I (RG-I) pectin from sugar beet pulp (SBP). First, the extraction of RG-I pectin through sequential ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) was assessed. Optimization using a response surface methodology identified the optimal conditions as initial pH 4, 10 min of UAE, and 157 °C for MAE, achieving a 66.0 % recovery of pectooligosaccharides (POS). Additionally, purification through continuous diafiltration and concentration via ultrafiltration of the POS using membranes with different molecular weight cut-offs (MWCO) was explored. In contrast to previous research using discontinuous diafiltration, the use of continuous diafiltration allowed a decrease in the extract viscosity and obtained higher yields using a higher MWCO membrane. The refined RG-I pectin solids exhibited a high global yield (39-40 g pectin/100 g SBP), and high-methoxyl characteristics, as well as purity levels (70-80 %) similar to commercial prebiotics.
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Affiliation(s)
- Esther Del Amo-Mateos
- Institute of Sustainable Processes, University of Valladolid, Spain; Department of Chemical Engineering and Environmental Technology, School of Industrial Engineering, University of Valladolid, Dr. Mergelina, s/n, Valladolid, Spain.
| | - Berta Cáceres
- Department of Chemical Engineering and Environmental Technology, School of Industrial Engineering, University of Valladolid, Dr. Mergelina, s/n, Valladolid, Spain.
| | - Mónica Coca
- Institute of Sustainable Processes, University of Valladolid, Spain; Department of Chemical Engineering and Environmental Technology, School of Industrial Engineering, University of Valladolid, Dr. Mergelina, s/n, Valladolid, Spain.
| | - M Teresa García-Cubero
- Institute of Sustainable Processes, University of Valladolid, Spain; Department of Chemical Engineering and Environmental Technology, School of Industrial Engineering, University of Valladolid, Dr. Mergelina, s/n, Valladolid, Spain.
| | - Susana Lucas
- Institute of Sustainable Processes, University of Valladolid, Spain; Department of Chemical Engineering and Environmental Technology, School of Industrial Engineering, University of Valladolid, Dr. Mergelina, s/n, Valladolid, Spain.
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Lei D, Qin L, Wang M, Li H, Lei Z, Dong N, Liu J. Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid- δ-Lactone. Foods 2023; 12:3427. [PMID: 37761136 PMCID: PMC10529492 DOI: 10.3390/foods12183427] [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: 08/16/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
The acid-induced gelation of pectin in potato cell walls has been gradually recognized to be related to the improvement in the cell wall integrity after heat processing. The aim of this study was to characterize the acid-induced gelation of original pectin from a potato cell wall (OPP). Rheological analyses showed a typical solution-sol-gel transition process of OPP with different additions of gluconic acid-δ-lactone (GDL). The gelation time (Gt) of OPP was significantly shortened from 7424 s to 2286 s. The complex viscosity (η*) of OPP gradually increased after 4000 s when the pH was lower than 3.13 and increased from 0.15 to a range of 0.20~6.3 Pa·s at 9000 s. The increase in shear rate caused a decrease in η, indicating that OPP belongs to a typical non-Newtonian fluid. Furthermore, a decrease in ζ-potential (from -21.5 mV to -11.3 mV) and an increase in particle size distribution (from a nano to micro scale) was observed in OPP after gelation, as well as a more complex (fractal dimension increased from 1.78 to 1.86) and compact (cores observed by cryo-SEM became smaller and denser) structure. The crystallinity of OPP also increased from 8.61% to 26.44%~38.11% with the addition of GDL. The above results call for an investigation of the role of acid-induced OPP gelation on potato cell walls after heat processing.
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Affiliation(s)
- Dandan Lei
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
| | - Likang Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
| | - Mei Wang
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China; (M.W.); (J.L.)
| | - Haoxin Li
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China;
| | - Zunguo Lei
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China; (M.W.); (J.L.)
| | - Nan Dong
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang 550006, China;
| | - Jia Liu
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China; (M.W.); (J.L.)
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Janowicz M, Kadzińska J, Bryś J, Ciurzyńska A, Karwacka M, Galus S. Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin. Molecules 2023; 28:4626. [PMID: 37375181 DOI: 10.3390/molecules28124626] [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: 05/10/2023] [Revised: 06/03/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Highly methylated apple pectin (HMAP) and pork gelatin (PGEL) have been proposed as gelling agents for pumpkin purée-based films. Therefore, this research aimed to develop and evaluate the physiochemical properties of composite vegetable films. Granulometric analysis of film-forming solutions showed a bimodal particle size distribution, with two peaks near 25 µm and close to 100 µm in the volume distribution. The diameter D4.3, which is very sensitive to the presence of large particles, was only about 80 µm. Taking into account the possibility of creating a polymer matrix from pumpkin purée, its chemical characteristic was determined. The content of water-soluble pectin was about 0.2 g/100 g fresh mass, starch at the level of 5.5 g/100 g fresh mass, and protein at the level of about 1.4 g/100 g fresh mass. Glucose, fructose, and sucrose, the content of which ranged from about 1 to 1.4 g/100 g fresh mass, were responsible for the plasticizing effect of the purée. All of the tested composite films, based on selected hydrocolloids with the addition of pumpkin purée, were characterized by good mechanical strength, and the obtained parameters ranged from about 7 to over 10 MPa. Differential scanning calorimetry (DSC) analysis determined that the gelatin melting point ranged from over 57 to about 67 °C, depending on the hydrocolloid concentration. The modulated differential scanning calorimetry (MDSC) analysis results exhibited remarkably low glass transition temperature (Tg) values, ranging from -34.6 to -46.5 °C. These materials are not in a glassy state at room temperature (~25 °C). It was shown that the character of the pure components affected the phenomenon of water diffusion in the tested films, depending on the humidity of the surrounding environment. Gelatin-based films were more sensitive to water vapor than pectin ones, resulting in higher water uptake over time. The nature of the changes in water content as a function of its activity indicates that composite gelatin films, with the addition of pumpkin purée, are characterized by a greater ability to adsorb moisture from the surrounding environment compared to pectin films. In addition, it was observed that the nature of the changes in water vapor adsorption in the case of protein films is different in the first hours of adsorption than in the case of pectin films, and changes significantly after 10 h of the film staying in an environment with relative humidity RH = 75.3%. The obtained results showed that pumpkin purée is a valuable plant material, which can form continuous films with the addition of gelling agents; however, practical application as edible sheets or wraps for food products needs to be preceded with additional research on its stability and interactions between films and food ingredients.
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Affiliation(s)
- Monika Janowicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Justyna Kadzińska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Joanna Bryś
- Division of Organic and Food Chemistry, Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Agnieszka Ciurzyńska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Magdalena Karwacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland
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Li J, Pan F, Yun Y, Tian J, Zhou L. Gelation behavior and mechanism of Nicandra physalodes (Linn.) Gaertn. seeds pectin induced by Glucono-delta-lactone. Carbohydr Polym 2023; 299:120151. [PMID: 36876778 DOI: 10.1016/j.carbpol.2022.120151] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/20/2022] [Indexed: 11/26/2022]
Abstract
In this study, the physicochemical properties of pectin from Nicandra physalodes (Linn.) Gaertn. seeds (NPGSP) were analysed firstly, and the rheological behavior, microstructure and gelation mechanism of NPGSP gels induced by Glucono-delta-lactone (GDL) were investigated. The hardness of NPGSP gels was increased from 26.27 g to 226.77 g when increasing GDL concentration from 0 % (pH = 4.0) to 1.35 % (pH = 3.0), and the thermal stability was improved. The peak around 1617 cm-1 was decreased as the adsorption peak of the free carboxyl groups was attenuated with addition of GDL. GDL increased the crystalline degree of NPGSP gels, and its microstructure exhibited more smaller spores. Molecular dynamics was performed on systems of pectin and gluconic acid (GDL hydrolysis product), indicating that inter-molecular hydrogen bonds and van der Waals forces were the main interactions to promote gels formation. Overall, NPGSP has the potential commercial value for developing as a thickener in food processing.
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Affiliation(s)
- Jian Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
| | - Fei Pan
- Beijing Technology and Business University, Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Yurou Yun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
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Viscoelastic Analysis of Pectin Hydrogels Regenerated from Citrus Pomelo Waste by Gelling Effects of Calcium Ion Crosslinking at Different pHs. Gels 2022; 8:gels8120814. [PMID: 36547338 PMCID: PMC9777872 DOI: 10.3390/gels8120814] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/03/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
Pectin was extracted from citrus pomelo waste, and the effects of calcium ions (Ca2+) on the gelation and hydrogels properties were investigated over a pH range of 3.2-8 by using viscoelastic analysis. The gelatinization of Ca2+-pectin was examined at concentrations of 0.9, 1.8, 2.4, and 3.6 M of Ca2+ in aqueous pectin solutions of 1%, 2%, 3%, and 4%. The gel transition of Ca2+-pectin solution to hydrogels was determined by measuring the storage modulus (G') and loss modulus (G") under mechanical strain from 0.01 to 100%. In a hydrogel of 3% pectin at Ca2+ = 2.4 M, as pH increased to 7, the G' at 0.01 strain % was 3 × 104 Pa, and 3 × 103 Pa at pH 5, indicating that the crosslinking weakened at acidic pH. Due to the crosslinking between the calcium ions and the ionized carboxylic acid groups of pectin, the resulting hydrogel became stiff. When the mechanical strain % was in the range of 0.01-1%, G' was unchanged and G" was an order of magnitude smaller than G', indicating that the mechanical stress was relieved by the gel. In the range of 1-100%, the gel deformation progressed and both the moduli values were dropped. Collapse from the gel state to the solution state occurred at 1-10 strain %, but the softer hydrogels with G' of 103 Pa had a larger strain % than the stiffer hydrogels with G' of 104 Pa.
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Arrieta-Durango C, Henao-Rivas L, Andrade-Pizarro R. Rheological Behavior of Passion Fruit (Passiflora edulis) Peel Extract. Gels 2022; 8:gels8090566. [PMID: 36135278 PMCID: PMC9498797 DOI: 10.3390/gels8090566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/23/2022] [Accepted: 08/26/2022] [Indexed: 11/28/2022] Open
Abstract
In this work, the rheological behavior of passion fruit peel extract was determined at different temperatures (5–40 °C) and peel content in the extract (40–55% w/w). The extract was obtained after blanching the passion fruit peels at 95 °C for 5 min, then they were crushed to reduce their size, water was added, and finally, they were subjected to liquefaction and subsequent filtration. Rheological measurements were made using a rheometer with a plate and plate geometry. Extract samples were adequately described by the power-law model exhibiting pseudoplastic behavior, without the presence of thixotropy. The temperature did not influence the flow behavior index, but the consistency coefficient did. The dynamic study (the temperature sweep test) showed that passion fruit peel extract exhibits a more elastic than viscous behavior, typical of a gel.
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Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques. Foods 2022; 11:foods11152274. [PMID: 35954041 PMCID: PMC9368614 DOI: 10.3390/foods11152274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/19/2022] [Accepted: 07/27/2022] [Indexed: 12/04/2022] Open
Abstract
The yield, physicochemical and rheological parameters of grape pomace pectin (Fetească Neagră and Rară Neagră) obtained by conventional extraction (CE) were compared to those acquired by pulsed ultrasound-assisted extraction (PUAE). Extraction temperature (70–90 °C), pH (1–3) and time (1–3 h) were considered as independent variables for CE, while amplitude (20–100%), pH (1–3) and time (20–60 min) for PUAE. The optimal conditions for maximum yield and physicochemical parameters of pectin samples extracted by CE were temperature of 90 °C, pH 1.9 for 164 min (9.96% yield, 79.91 g/100 g of galacturonic acid (GalA) content, 81.28% of degree of esterification (DE) and 5.52 × 104 g/mol of molecular weight (Mw) for Fetească Neagră (FN) pectin; 11.08% yield, 80.05 g/100 g of GalA content, 80.86% of DE and 5.59 × 104 g/mol of Mw for Rară Neagră (RN) pectin), while for PUAE they were amplitude of 100%, pH 1.8 for 60 min (8.83% yield, 80.24 g/100 g of GalA content, 81.07% of DE and 4.19 × 104 g/mol of Mw for FN pectin; 8.94% yield, 78.64 g/100 g of GalA content, 80.04% of DE and 4.23 × 104 g/mol of Mw for RN pectin). The yield and physicochemical parameters of CE pectin were higher than PUAE pectin. The FT-IR spectra of pectin samples revealed the occurrence of polysaccharide compound, while rheology characteristics confirming its application in different food products.
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Assessing the bioactivity, cytotoxicity, and rheological properties of pectin recovered from citrus peels. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101550] [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]
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XU X, ZHANG H, LI L, SUN L, JIA B, YANG H, ZUO F. Preparation of fat substitute based on the high-methoxyl pectin of citrus and application in moon-cake skin. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.92121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Xinyu XU
- Heilongjiang Bayi Agricultural University Food College, China
| | - Huimin ZHANG
- Heilongjiang Bayi Agricultural University Food College, China; Heilongjiang Bayi Agricultural University National Cereals Engineering Technology Research Center, China
| | - Lin LI
- Heilongjiang Bayi Agricultural University Food College, China; Engineering Research Center of Processing and Utilization of Grain By-products, China
| | - Lilan SUN
- Heilongjiang Bayi Agricultural University Food College, China
| | - Bin JIA
- Heilongjiang Bayi Agricultural University Food College, China
| | - Hujun YANG
- Heilongjiang Bayi Agricultural University Food College, China
| | - Feng ZUO
- Heilongjiang Bayi Agricultural University Food College, China; Heilongjiang Bayi Agricultural University National Cereals Engineering Technology Research Center, China
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Liu M, Zhou S, Li Y, Tian J, Zhang C. Structure, physicochemical properties and effects on nutrients digestion of modified soluble dietary fiber extracted from sweet potato residue. Food Res Int 2021; 150:110761. [PMID: 34865779 DOI: 10.1016/j.foodres.2021.110761] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Revised: 10/01/2021] [Accepted: 10/12/2021] [Indexed: 12/30/2022]
Abstract
Alkaline hydrogen peroxide (AHP) modification increased the yield and the content of soluble dietary fiber extracted from sweet potato residue. As compared to the original sweet potato dietary fiber (O-SPDF), AHP modified SPDF (A-SPDF) had a smaller molecular weight of 69073.59 Da and a lower zeta-potential of -27 mV. Monosaccharide composition analysis revealed that A-SPDF had a higher proportion of pectin polysaccharides with homogalacturonan (HG) and rhamnogalacturonan-Ⅰ (RG-Ⅰ) backbones. Fourier transformed infrared (FT-IR), scanning electron microscopy (SEM), and X-ray diffraction (XRD) analyses were employed to determine the structural differences between A-SPDF and O-SPDF. Characterization of their rheological properties showed that A-SPDF exhibited higher viscosity than O-SPDF at concentrations of 2%, 4% and 6%, respectively. Additionally, A-SPDF had a more gel-like behavior than O-SPDF in the presence of Ca2+, supporting the better functional properties of A-SPDF as determined by water holding capacities (WHC), oil holding capacities (OHC), and water swelling capacities (WSC). Furthermore, A-SPDF performed significantly better in inhibiting starch hydrolysis and reducing the glucose diffusion rate using an Infogest simulated digestion model. However, SPDFs had no impact on the digestion rate of protein. Our results suggested that A-SPDF has the potential to serve as a novel food additive and functional hydrocolloid to attenuate nutrients digestion related disorders, which forms the scientific basis for the better utilization of sweet potato residue and further develop sweet potato dietary fiber (SPDF) as a functional food and/or additive in the food industry.
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Affiliation(s)
- Man Liu
- School of Life Sciences, Jiangsu Normal University, Xuzhou, Jiangsu Province 221116, China.
| | - Sihan Zhou
- School of Life Sciences, Jiangsu Normal University, Xuzhou, Jiangsu Province 221116, China.
| | - Yongxin Li
- School of Life Sciences, Jiangsu Normal University, Xuzhou, Jiangsu Province 221116, China.
| | - Jun Tian
- School of Life Sciences, Jiangsu Normal University, Xuzhou, Jiangsu Province 221116, China.
| | - Chunlei Zhang
- School of Life Sciences, Jiangsu Normal University, Xuzhou, Jiangsu Province 221116, China.
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Zhao Y, Li B, Li C, Xu Y, Luo Y, Liang D, Huang C. Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach. Foods 2021; 10:1845. [PMID: 34441621 PMCID: PMC8392450 DOI: 10.3390/foods10081845] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Revised: 08/04/2021] [Accepted: 08/08/2021] [Indexed: 12/13/2022] Open
Abstract
Edible packaging is a sustainable product and technology that uses one kind of "food" (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the "product-packaging" system, and provides a "zero-emission" scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.
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Affiliation(s)
- Yuan Zhao
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Bo Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning 571533, China
| | - Cuicui Li
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yangfan Xu
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Yi Luo
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Dongwu Liang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
| | - Chongxing Huang
- School of Light Industry & Food Engineering, Guangxi University, 100 Daxue Road, Nanning 530004, China; (Y.Z.); (B.L.); (C.L.); (Y.X.); (Y.L.); (C.H.)
- Guangxi Key Laboratory of Clean Pulp & Papermaking and Pollution Control, College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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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: 122] [Impact Index Per Article: 40.7] [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.
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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.
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Zhang S, He Z, Cheng Y, Xu F, Cheng X, Wu P. Physicochemical characterization and emulsifying properties evaluation of RG-I enriched pectic polysaccharides from Cerasus humilis. Carbohydr Polym 2021; 260:117824. [PMID: 33712165 DOI: 10.1016/j.carbpol.2021.117824] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/27/2021] [Accepted: 02/12/2021] [Indexed: 12/29/2022]
Abstract
Rhamnogalacturonan I (RG-I) enriched pectic polysaccharides were extracted from Cerasus humilis fruits (RPCF, RG-I: 74.46 %). Structural characterization including FTIR, XRD, NMR, HPAEC and SEM demonstrated that RPCF was a high-methoxy acetylated pectin macromolecule with abundant arabinose and galactose side chains (DM: 53.41 %, MW: 1098 kDa, (Ara + Gal)/Rha: 5.37 %). RPCF afforded additional lipid oxidation stability for emulsions, and exhibited significantly better emulsification performance than citrus pectin. In addition, RPCF formed a weak gel network that stabilized the emulsions (G' > G″). Interestingly, RPCF had behaviors that are divergent from those of commercial high-methoxy pectin because it demonstrated potential in forming sugar-free gels systems. Overall, Cerasus humilis is a new source of pectin rich in RG-I. RPCF can be used as a novel emulsifier with gelling and antioxidant effects, providing its alternative application as a natural emulsifier and rheological modifier in a wide range of products, including those with oil-in-water and low sugar.
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Affiliation(s)
- Shikai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Ziyang He
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Yue Cheng
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Fangzhou Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Xinxin Cheng
- College of Agronomy, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Peng Wu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China.
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