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Wang X, Zhao C, Wang J, Lu X, Bao Y, Zhang D, Zheng J. Structure characterization and gelling properties of RG-I-enriched pectins extracted from citrus peels using four different methods. Carbohydr Polym 2024; 342:122410. [PMID: 39048202 DOI: 10.1016/j.carbpol.2024.122410] [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: 04/10/2024] [Revised: 06/13/2024] [Accepted: 06/14/2024] [Indexed: 07/27/2024]
Abstract
To facilitate the application of rhamnogalacturonan-I (RG-I)-enriched pectins (RGPs) as novel, healthy, and gelling food additives, this study compared the structural characteristics and gelling properties of RGPs extracted from citrus peel via four methods (alkali: AK, high-temperature/pressure: TP, citric acid: CA, and enzyme-assisted: EA extractions). AK and CA yielded pectins with the highest RG-I proportions (54.8 % and 51.9 %, respectively) by disrupting the homogalacturonan region; TP and EA increased the RG-I proportions by ~10 %. Among the four methods, AK induced the lowest degree of esterification (DE) (6.7 %) and longer side chains that form strong entanglement, contributing to its highest gel hardness. The relatively low DE (18.5 %) of CA RGP facilitated stable gel formation. Notably, its highly branched RG-I region afforded more intramolecular hydrophobic interactions, making a more highly cross-linked gel network of better gel resilience. In contrast, TP induced the highest DE (57 %) and curved molecular chains; it inhibited Ca2+ binding, entanglement, and intramolecular hydrophobic interactions, and thus no gel formed. EA RGP was associated with the lowest molecular size, rendering it more difficult for Ca2+ to form links, which resulted no gel. These findings offer insights into the relationship among the extraction methods, molecular structures, and gelling properties of RGPs.
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Affiliation(s)
- Xueping Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Human and Animal Physiology, Wageningen University & Research, 6708 WD Wageningen, the Netherlands
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jirong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Xingmiao Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Yuming Bao
- Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Deli Zhang
- Human and Animal Physiology, Wageningen University & Research, 6708 WD Wageningen, the Netherlands
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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2
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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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3
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Nian X, Wang J, Wang M, Wang Y, Liu S, Cao Y. Influence of ultrasonic pretreatment on the quality attributes and pectin structure of chili peppers (Capsicum spp.). ULTRASONICS SONOCHEMISTRY 2024; 110:107041. [PMID: 39208593 DOI: 10.1016/j.ultsonch.2024.107041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 08/11/2024] [Accepted: 08/20/2024] [Indexed: 09/04/2024]
Abstract
Chili peppers (Capsicum spp.) exhibit a diverse range of quality characteristics and pectin structures, which are influenced by various factors. This study aimed to investigate the effects of ultrasound (US), ultrasonic combined hot blanching (US-BL), and ultrasonic combined freezing and thawing (US-FT) on the quality characteristics and pectin structure of vacuum pulsation-dried (VP) chili peppers. The results indicated that US-BL samples exhibited the highest L* and a* values, retained maximum capsorubin, and showed an increase in vitamin C, total phenols, and rehydration by 14.28 %, 40.87 %, and 8.66 %, respectively. In contrast, the US-FT samples exhibited the highest capsaicin and dihydrocapsaicin content, which increased by 54.97 % and 64.04 %, respectively. Pretreatment resulted in higher pectin linearity, a lower degree of branching, and a reduced molecular weight in the US-BL sample. Atomic force microscopy confirmed the degrading effect of pretreatment on the pectin structure. Pearson's correlation analysis revealed that capsorubin, capsaicin analogs, vitamin C, and total phenols were highly correlated with pectin linearity and molecular weight. This study found that US-BL was the most effective pretreatment method for improving the quality of pulsatile chili peppers and provides theoretical support for the application of VP chili peppers.
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Affiliation(s)
- Xin Nian
- School of Food Science and Technology, Ningxia University, Yinchuan, Ningxia 750000, China
| | - Jitao Wang
- School of Civil and Hydrulic Engineering, Ningxia University, Yinchuan, Ningxia 750000, China; Horticulture Technology Extension Center of Ningxia, Ningxia 750000, China
| | - Mengze Wang
- School of Food Science and Technology, Ningxia University, Yinchuan, Ningxia 750000, China.
| | - Yaqi Wang
- School of Food Science and Technology, Ningxia University, Yinchuan, Ningxia 750000, China
| | - Shiwei Liu
- Horticulture Technology Extension Center of Ningxia, Ningxia 750000, China
| | - Yudan Cao
- School of Food Science and Technology, Ningxia University, Yinchuan, Ningxia 750000, China
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4
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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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5
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Wang W, Lin L, Zhao M. Simultaneously efficient dissolution and structural modification of chrysanthemum pectin: Targeting at proliferation of Bacteroides. Int J Biol Macromol 2024; 267:131469. [PMID: 38604432 DOI: 10.1016/j.ijbiomac.2024.131469] [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: 11/25/2023] [Revised: 02/25/2024] [Accepted: 04/06/2024] [Indexed: 04/13/2024]
Abstract
Pectic polysaccharide is a bioactive ingredient in Chrysanthemum morifolium Ramat. 'Hangbaiju' (CMH), but the high proportion of HG domain limited its use as a prebiotic. In this study, hot water, cellulase-assisted, medium-temperature alkali, and deep eutectic solvent extraction strategies were firstly used to extract pectin from CMH (CMHP). CMHP obtained by cellulase-assisted extraction had high purity and strong ability to promote the proliferation of Bacteroides and mixed probiotics. However, 4 extraction strategies led to general high proportion of HG domain in CMHPs. To further enhance the dissolution and prebiotic potential of CMHP, pectinase was used alone and combined with cellulase. The key factor for the optimal extraction was enzymolysis by cellulase and pectinase in a mass ratio of 3:1 at 1 % (w/w) dosage. The optimal CMHP had high yield (15.15 %), high content of total sugar, and Bacteroides proliferative activity superior to inulin, which was probably due to the cooperation of complex enzyme on the destruction of cell wall and pectin structural modification for raised RG-I domain (80.30 %) with relatively high degree of branching and moderate HG domain. This study provided a green strategy for extraction of RG-I enriched prebiotic pectin from plants.
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Affiliation(s)
- Wenying Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510641, China
| | - Lianzhu Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510641, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510641, China
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Li H, Li Z, Wang P, Liu Z, An L, Zhang X, Xie Z, Wang Y, Li X, Gao W. Evaluation of citrus pectin extraction methods: Synergistic enhancement of pectin's antioxidant capacity and gel properties through combined use of organic acids, ultrasonication, and microwaves. Int J Biol Macromol 2024; 266:131164. [PMID: 38547940 DOI: 10.1016/j.ijbiomac.2024.131164] [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: 11/27/2023] [Revised: 02/02/2024] [Accepted: 03/25/2024] [Indexed: 04/06/2024]
Abstract
The biological potency of pectin is intricately intertwined with its intricate molecular architecture. The fine structure of pectin is influenced by the extraction method, while the specific impact of these methods on the fine structure and the affected attributes thereof remains enigmatic. This study delves into the profound analysis of eight distinct extraction methods influence on the structure and biological activity of citrus peel pectin. The findings demonstrate that citric acid ultrasound-assisted microwave extraction yields pectin (PectinCA-US/MV) with higher viscosity and a dense, rigid chain. Pectin extracted with acetic acid ultrasound (PectinAA-US) and citric acid ultrasound (PectinCA-US) exhibits elevated galacturonic acid (GalA) levels and reduced D-galactose (Gal) content, enhancing antioxidant activity. Eight pectin-chitosan (CS) hydrogels, especially PectinCA-US/MV-CS, demonstrate commendable thermal stability, rheological properties, self-healing capability, and swelling behavior. This study characterizes citrus peel pectin properties from different extraction methods, laying a foundation for its application in food, pharmaceuticals, and industry.
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Affiliation(s)
- Hongyu Li
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Zheng Li
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Pengwang Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Zheng Liu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Lingzhuo An
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xuemin Zhang
- Key Laboratory of Advanced Chinese Medicine Resources Research Enterprises, Tianjin 300402, China
| | - Zhouyi Xie
- Clinical Medicine of School of Medicine, Nankai University, Tianjin 300071, China
| | - Yingping Wang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China.
| | - Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
| | - Wenyuan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
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7
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Du H, Olawuyi IF, Said NS, Lee WY. Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques. Polymers (Basel) 2024; 16:1097. [PMID: 38675016 PMCID: PMC11054079 DOI: 10.3390/polym16081097] [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: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Dragon fruit peel, often discarded, is a valuable source of commercial pectin. This study investigates different extraction methods, including cold-water (CW), hot-water (HW), ultrasound (US), and novel enzyme extraction (xylanase: EZX), to extract pectins from dragon fruit peel and compare their characteristics. The pectin yield ranged from 10.93% to 20.22%, with significant variations in physicochemical properties across methods (p < 0.05). FTIR analysis revealed that extraction methods did not alter the primary structural configuration of the pectins. However, molecular weights (Mws) varied significantly, from 0.84 to 1.21 × 103 kDa, and the degree of esterification varied from 46.82% to 51.79% (p < 0.05). Monosaccharide analysis identified both homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) pectic configurations in all pectins, predominantly comprising galacturonic acid (77.21-83.12 %mol) and rhamnose (8.11-9.51 %mol), alongside minor side-chain sugars. These properties significantly influenced pectin functionalities. In the aqueous state, a higher Mw impacted viscosity and emulsification performance, while a lower Mw enhanced antioxidant activities and promoted the prebiotic function of pectin (Lactis brevies growth). This study highlights the impact of extraction methods on dragon fruit peel pectin functionalities and their structure-function relationship, providing valuable insights into predicting dragon fruit peel's potential as a food-grade ingredient in various products.
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Affiliation(s)
- Huimin Du
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Won-Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
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8
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Tang L, Li M, Zhao G, Ye F. Characterization of a low-methoxyl pectin extracted from red radish (Raphanus sativus L.) pomace and its gelation induced by NaCl. Int J Biol Macromol 2024; 254:127869. [PMID: 37939773 DOI: 10.1016/j.ijbiomac.2023.127869] [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: 07/09/2023] [Revised: 09/10/2023] [Accepted: 11/01/2023] [Indexed: 11/10/2023]
Abstract
There is an increasing demand for obtaining pectin from new sources. Red radish (Raphanus sativus L.) pomace pectin extracted by alkali was low-methoxyl pectin with esterification degree of 10.17 %, galacturonic acid content of 69.71 % (wt), and average molar weight of 78.59 kDa. The pectin primarily consisted of rhamnogalacturonan I and homogalacturonan domains. The predominant monosaccharides of the pectin were galacturonic acid (46.32 mol%), arabinose (16.03 mol%), galactose (10.46 mol%), and rhamnose (10.28 mol%), respectively. The red radish pomace pectin solution exhibited a shear-thinning behavior. NaCl could induce gelation of red radish pomace pectin, and the gel properties of red radish pomace pectin were considerably affected by the NaCl concentration. As the NaCl concentration (0.25-0.50 mol/L) increased, the rate of gelation accelerated, and the time to gelation point appeared earlier. There was an optimal NaCl concentration (0.50 mol/L) for the pectin to form a gel with the greatest solid-like properties, gel hardness (33.84 g) and water-holding capacity (62.41 %). Gelation force analysis indicated gel formation mainly caused by electrostatic shielding effect of Na+ and hydrogen bonding. This research could facilitate the applications of the red radish pomace pectin in the realm of edible hydrocolloids.
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Affiliation(s)
- Luo Tang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Mengsa Li
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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9
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Lin X, Liu Y, Wang R, Dai J, Wang L, Zhang J. Extraction of pectins from renewable grapefruit (Citrus paradisi) peels using deep eutectic solvents and analysis of their structural and physicochemical properties. Int J Biol Macromol 2024; 254:127785. [PMID: 37931867 DOI: 10.1016/j.ijbiomac.2023.127785] [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: 06/07/2023] [Revised: 09/10/2023] [Accepted: 10/28/2023] [Indexed: 11/08/2023]
Abstract
This study presents an innovative attempt to extract high-quality pectins from grapefruit (Citrus paradisi) peels by using deep eutectic solvents (DESs) as extraction agents. The maximum yield of betaine-citric acid (BC)-extracted pectin (BC-P) reached 36.47 % under the optimum process conditions: an L/S ratio of 25 mL/g, a pH of 2.0, and a temperature of 85 °C for 120 min. The yield of BC-P was significantly higher than HCl-extracted pectin (HCl-P, 8.76 %) under a pH of 2.0. In addition, the structural, physicochemical, and emulsifying properties of the purified pectins (BC-P and HCl-P) and commercial pectin (CP) were comparatively analyzed. Results showed that BC-P exhibited higher RG-I value, more arabinan side-chains, bigger Mw and Mn value than HCl-P. Moreover, the viscosity, G' and G'' of BC-P were significantly higher than those of HCl-P and CP. More importantly, BC-P demonstrated better emulsifying activity and stability compared to HCl-P and CP. When the concentration of BC-P was increased to 1.50 %, a stable emulsion containing a 50 % soybean oil fraction could be obtained. Our results confirmed that DESs can be considered as high-effective agents for pectin extraction. Pectins extracted from grapefruit peels can be as a promising natural emulsifiers that can be used in the food industry.
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Affiliation(s)
- Xue Lin
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Yuezhe Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Ruimin Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jincheng Dai
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Lu Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
| | - Jiachao Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
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10
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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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11
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Lv D, Chen F, Yang X, Yin L, Rashid MT, Li Y. Spontaneous gelation behaviors and mechanism of Ficus awkeotsang Makino pectin. Int J Biol Macromol 2023; 247:125712. [PMID: 37422243 DOI: 10.1016/j.ijbiomac.2023.125712] [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: 05/04/2023] [Revised: 06/07/2023] [Accepted: 06/25/2023] [Indexed: 07/10/2023]
Abstract
Ficus awkeotsang Makino (jelly fig) can produce edible gels by rubbing its seeds in water at room temperature in which pectin is considered as the main gelling component. However, the spontaneous gelation mechanism of Ficus awkeotsang Makino (jelly fig) pectin (JFSP) is still unclear. This study aimed to reveal the structure, physicochemical properties, and spontaneous gelation behaviors and mechanism of JFSP. JFSP was first obtained by water extraction and alcohol precipitation method, with a pectin yield of 13.25 ± 0.42 % (w/w), weight-average molar mass (Mw) of 111.26 kDa, and methoxylation degree (DM) of 26.8 %. Analysis of monosaccharide compositions showed that JFSP was composed of 87.8 % galactose acid, indicating a high percentage of galacturonic acid blocks. Measurement on the gelling capacity suggested that JFSP gels can be easily formed by simply dispersing the pectin in water at room temperature without adding any co-solutes or metal ions. Gelation force analysis indicated that hydrogen bonding, hydrophobic interactions, and electrostatic interactions were the main factors contributing to gel formation. At 1.0 % (w/v) of pectin concentration, JFSP gels exhibited relatively high gel hardness (72.75 ± 1.15 g) and good thermal and freeze-thawing stability. Overall, these findings highlight the potential application of JFSP as a promising commercial pectin resource.
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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.
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan
| | - Lijun Yin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 40, 17 Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Muhammad Tayyab Rashid
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Yafei Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
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12
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Huo D, Dai J, Yuan S, Cheng X, Pan Y, Wang L, Wang R. Eco-friendly simultaneous extraction of pectins and phenolics from passion fruit (Passiflora edulis Sims) peel: Process optimization, physicochemical properties, and antioxidant activity. Int J Biol Macromol 2023:125229. [PMID: 37301339 DOI: 10.1016/j.ijbiomac.2023.125229] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 05/25/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023]
Abstract
The objective of this study was to simultaneously extract passion fruit (Passiflora edulis) peel pectins and phenolics using deep eutectic solvents, to evaluate their physicochemical properties and antioxidant activity. By taking L-proline: citric acid (Pro-CA) as the optimal solvent, the effect of extraction parameters on the yields of extracted passion fruit peel pectins (PFPP) and total phenolic content (TPC) was. and the highest TPC (9.68 mg GAE/g DW) were attained under 90 °C, extraction solvent pH = 2, extraction time of 120 min and L/S ratio of 20 mL/g. In addition, Pro-CA-extracted pectins (Pro-CA-PFPP) and HCl-extracted pectins (HCl-PFPP) were subjected to high performance gel permeation chromatography (HPGPC), Fourier transform infrared spectroscopy (FT-IR), thermogram analysis (TG/DTG) and rheological measurements. Results verified that the Mw and thermal stability of Pro-CA-PFPP were higher than those of HCl-PFPP. The PFPP solutions featured a non-Newtonian behavior, and compared with commercially pectin solution, PFPP solution exhibited a stronger antioxidant activity. Additionally, passion fruit peel extract (PFPE) exhibited stronger antioxidant effects than PFPP. The results of ultra-performance liquid chromatography hybrid triple quadrupole-linear ion trap mass spectrometry (UPLC-Qtrap-MS) and high performance liquid chromatography (HPLC) analysis showed that (-)-epigallocatechin, gallic acid, epicatechin, kaempferol-3-O-rutin and myricetin were the main phenolic compounds in PFPE and PFPP. Our results suggest that Pro-CA can be considered as an eco-friendly solvent for high-efficient extraction of high-value compounds from agricultural by-products.
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Affiliation(s)
- Dongxue Huo
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jincheng Dai
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Siyu Yuan
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Xiaoqing Cheng
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Yonggui Pan
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Lu Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
| | - Ruimin Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
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13
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Sun R, Niu Y, Li M, Liu Y, Wang K, Gao Z, Wang Z, Yue T, Yuan Y. Emerging trends in pectin functional processing and its fortification for synbiotics: A review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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14
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Liu Y, Weng P, Liu Y, Wu Z, Wang L, Liu L. Citrus pectin research advances: Derived as a biomaterial in the construction and applications of micro/nano-delivery systems. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107910] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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15
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Panwar D, Panesar PS, Chopra HK. Ultrasound -assisted valorization of Citrus limetta peels for extraction of pectin: Optimization, characterization, and its comparison with commercial pectin. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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16
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Physicochemical properties, structure and biological activities of a novel low-molecular-weight hawthorn pectin. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.10.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Physicochemical, structural and functional properties of pomelo spongy tissue pectin modified by different green physical methods: A comparison. Int J Biol Macromol 2022; 222:3195-3202. [DOI: 10.1016/j.ijbiomac.2022.10.091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 09/17/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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18
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Yang M, Liu Z, Zhang J, Zhu X, Xie W, Lan H, Huang Y, Ye X, Yang J. Simultaneous quantification of cellulose and pectin in tobacco using a robust solid-state NMR method. Carbohydr Res 2022; 521:108676. [PMID: 36126413 DOI: 10.1016/j.carres.2022.108676] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 09/03/2022] [Accepted: 09/05/2022] [Indexed: 11/30/2022]
Abstract
Cellulose and pectin are the important components of tobacco (Nicotiana tabacum L.) cell wall, which affect the formation of undesirable compounds. Their contents are closely related to the harmfulness of tobacco. But the simultaneous quantitative analysis of cellulose and pectin is hard to be achieved for traditional analytical methods. A solid-state 13C cross-polarization by multiple contact periods (multiCP) NMR method was developed for the simultaneous quantification of cellulose and pectin in tobacco. The multiCP spectrum at optimal parameters agreed well with the direct polarization (DP) spectrum within one-thirtieth of the measurement time and provided satisfactory signal to noise ratio (SNR). After three simple procedures of sample preparation and spectra deconvolution, simultaneous quantification of cellulose and pectin extracted from tobacco was effectively achieved. Compared with the chemical method, this interesting method was rapid, practicable, and very promising, which provided the technical support for the simultaneous quantification of cell wall substances in biological sample.
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Affiliation(s)
- Mingyu Yang
- Department of Chemistry, University of Science and Technology of China, 96 Jinzhai Road, Hefei, 230026, People's Republic of China
| | - Zechun Liu
- Technology Center, China Tobacco Fujian Industrial Co. Ltd., 298 Binshui Road, Xiamen, 361001, People's Republic of China.
| | - Jianping Zhang
- Technology Center, China Tobacco Fujian Industrial Co. Ltd., 298 Binshui Road, Xiamen, 361001, People's Republic of China
| | - Xiaolan Zhu
- Department of Chemistry, University of Science and Technology of China, 96 Jinzhai Road, Hefei, 230026, People's Republic of China
| | - Wei Xie
- Technology Center, China Tobacco Fujian Industrial Co. Ltd., 298 Binshui Road, Xiamen, 361001, People's Republic of China
| | - Hongqiao Lan
- Technology Center, China Tobacco Fujian Industrial Co. Ltd., 298 Binshui Road, Xiamen, 361001, People's Republic of China
| | - Yanjun Huang
- Technology Center, China Tobacco Fujian Industrial Co. Ltd., 298 Binshui Road, Xiamen, 361001, People's Republic of China
| | - Xin Ye
- Department of Chemistry, University of Science and Technology of China, 96 Jinzhai Road, Hefei, 230026, People's Republic of China
| | - Jun Yang
- Department of Chemistry, University of Science and Technology of China, 96 Jinzhai Road, Hefei, 230026, People's Republic of China.
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19
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Zhu Y, Liu K, Yuen M, Yuen T, Yuen H, Peng Q. Extraction and characterization of a pectin from sea buckthorn peel. Front Nutr 2022; 9:969465. [PMID: 36133078 PMCID: PMC9483032 DOI: 10.3389/fnut.2022.969465] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Accepted: 07/12/2022] [Indexed: 11/20/2022] Open
Abstract
Sea buckthorn peel is the by-product of the sea buckthorn processing, which contains many bioactive compounds. In this paper, sea buckthorn high methoxyl pectin (SBHMP) was obtained, with a yield of 8% and a light-colored. The SBHMP was a high methoxyl with a degree of esterification of 57.75% and uronic acid content of 65.35%. The structural and morphological characterization of SBHMP were analyzed by high-performance liquid chromatography, Fourier-transform infrared spectroscopy, and scanning electron microscopy. Results showed that SBHMP presented a sheet and layered stacked morphological, and was mainly composed of galacturonic acid, arabinose, galactose, rhamnose, and mannose, which indicated that SBHMP mainly consisted of homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) type pectin polysaccharides. In addition, SBHMP also presented significant gel, thickening, and emulsifying properties. The results exhibited that SBHMP could form jelly-like gels under acid and high sucrose conditions, presenting a shear-thinning behavior and increasing apparent viscosity with the enhancement of pectin and sucrose contents. Besides, SBHMP could form oil-in-water emulsions with pectin concentrations of 1.0–3.0%. When the SBHMP concentrations were 2.0 and 3.0%, the emulsions were stable during 7 days of storage. Findings in this paper demonstrated the potential of SBHMP to be a food thickener and emulsifier and support the in-depth utilization of sea buckthorn by-products.
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Affiliation(s)
- Yulian Zhu
- College of Food Science and Engineering, Northwest A&F University, Yanling, China
| | - Keshan Liu
- College of Food Science and Engineering, Northwest A&F University, Yanling, China
| | | | | | | | - Qiang Peng
- College of Food Science and Engineering, Northwest A&F University, Yanling, China
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China
- *Correspondence: Qiang Peng,
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20
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Chemical, structural and functional properties of pectin from tomato pulp under different peeling methods. Food Chem 2022; 403:134373. [DOI: 10.1016/j.foodchem.2022.134373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/18/2022] [Accepted: 09/19/2022] [Indexed: 11/19/2022]
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21
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Peng J, Bu Z, Ren H, He Q, Yu Y, Xu Y, Wu J, Cheng L, Li L. Physicochemical, structural, and functional properties of wampee (Clausena lansium (Lour.) Skeels) fruit peel pectin extracted with different organic acids. Food Chem 2022; 386:132834. [PMID: 35509166 DOI: 10.1016/j.foodchem.2022.132834] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/27/2022] [Accepted: 03/26/2022] [Indexed: 11/17/2022]
Abstract
Effects of different extraction acids on physicochemical, structural, and functional properties of wampee fruit peel pectin (WFPP) were comparatively investigated. The hydrochloric acid extracted WFPP (HEP) exhibited the highest degrees of methylation (67.79%) and acetylation (86.29%) coupling with abundant monosaccharides and rhamnogalacturonan branches, but lowest molecular weight (5.58 × 105 Da). The results of SEM, X-ray diffraction, and Fourier transform infrared spectroscopy analyses showed that acid types had little effect on the surface morphology of WFPP. However, compared to commercial citrus pectin (CCP), several specific absorbance peaks (1539, 1019, 920 cm-1) were found in WFPPs, which corresponds to aromatic skeletal stretching, pyranose, and d-glucopyranosyl, respectively. Moreover, the rheological behavior revealed that WFPP solution was pseudoplastic fluid and affected by acid types. And the WFPPs exhibited higher emulsifying activity and emulsion stability than CCP. All these WFPPs presented well antioxidant activity and promoting probiotics ability, especially for HEP.
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Affiliation(s)
- Jian Peng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Zhibin Bu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Huiyan Ren
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Qi He
- School of Public Health, Southern Medical University, Guangzhou 510610, China
| | - Yuanshan Yu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Yujuan Xu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Jijun Wu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Lina Cheng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Lu Li
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
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22
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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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23
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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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24
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da Costa JS, Maranduba HL, de Sousa Castro S, de Almeida Neto JA, Rodrigues LB. ENVIRONMENTAL PERFORMANCE OF ORANGE CITRUS WASTE AS RAW MATERIAL FOR PECTIN AND ESSENTIAL OIL PRODUCTION. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.07.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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25
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Costa KPB, Reichembach LH, de Oliveira Petkowicz CL. Pectins with commercial features and gelling ability from peels of Hylocereus spp. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107583] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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26
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Chen X, Yang J, Shen M, Chen Y, Yu Q, Xie J. Structure, function and advance application of microwave-treated polysaccharide: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.03.016] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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27
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Chen S, Xiao L, Li S, Meng T, Wang L, Zhang W. The effect of sonication-synergistic natural deep eutectic solvents on extraction yield, structural and physicochemical properties of pectins extracted from mango peels. ULTRASONICS SONOCHEMISTRY 2022; 86:106045. [PMID: 35617886 PMCID: PMC9136184 DOI: 10.1016/j.ultsonch.2022.106045] [Citation(s) in RCA: 25] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/09/2022] [Accepted: 05/17/2022] [Indexed: 05/21/2023]
Abstract
In this study, eco-friendly deep eutectic solvents (DESs) were used as extracting agents for the first time in the extraction of pectins from mango peel. Two novel green solvents including betaine-citric acid (Bet-CA) and choline chloride-malic acid (ChCl-MaA) were screened, and the extraction conditions were further optimized by full factor design experimental along with RSM. In addition, ultrasound treatment also had an influence on extraction yield, structural and physicochemical properties of extracted pectins. Two DES-extracted pectins had significantly higher yield, larger molecular weight and particles size than HCl-extracted pectin. High intensity ultrasound power enhanced the yield of low-ester pectins, but decreased the molecular weight and particles size of the pectins extracted. Monosaccharide compositions analysis showed that higher content of galacturonic acid (GalA) and larger HG region were observed in two DESs-extracted pectins. Fourier transform infrared spectra (FT-IR) of all pectins extracted were similar, with slight differences. Two DESs-extracted pectins exhibited higher DE values than HCl-extracted pectin. Thermal analysis and zeta potential results showed that HCl-extracted pectin had better stability than ChCl-MaA-extracted pectin. Additionally, HCl-extracted pectin had higher viscosity properties than two DESs-extracted pectins or commercial pectin (CP). Moreover, it was found that HCl-extracted pectin was in a colloid state, while two DESs-extracted pectins or CP were in a flow state. Ultrasound treatment significantly improved the yields of pectin/low-ester pectin. Additionally, ultrasound treatment remarkably decreased the viscosity and viscoelastic properties of the pectins extracted. The results were conducive to our understanding of the relationship between extraction conditions and physicochemical properties of the pectins extracted, which provides theoretical basis for the functional application of mango peel pectins in the food and pharmaceutical industry.
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Affiliation(s)
- Sijun Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Leyan Xiao
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Songjie Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Tingyu Meng
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Lu Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
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28
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Jiang WX, Qi JR, Liao JS, Yang XQ. Pectin gels based on H +/(NH 4) 2SO 4 and its potential in sustained release of NH 4. Int J Biol Macromol 2022; 208:486-493. [PMID: 35304200 DOI: 10.1016/j.ijbiomac.2022.03.062] [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: 12/04/2021] [Revised: 03/07/2022] [Accepted: 03/11/2022] [Indexed: 11/05/2022]
Abstract
A gelling strategy for HP was proposed in this study, ammonium sulfate (AS) as a co-solute could induce the gelling of HP in acidic environment. The solubility and Zeta potential of HP dramatically decreased in AS solution, which indicated AS could promote the aggregation of HP. The rheological results confirmed the gelling of HP (G' > G″) with AS: 25-30 wt% and pH ≤ 3.0, and the gel strength is mainly depended on HP rather than AS concentration. Smaller AS crystals (SEM) and reduced T2 values (LF-NMR) were observed in HP gels, suggested the gel network of HP could limit the migration of AS and water. Finally, it was found that the release process of NH4+ in HP + AS gel was lagged behind that of pure AS, which verified the potential of HP + AS gel in the field of sustained-release fertilizers.
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Affiliation(s)
- Wen-Xin Jiang
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Jun-Ru Qi
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China.
| | - Jin-Song Liao
- Guangzhou Laimeng Biotechnology Co. Ltd., Guangzhou 510640, PR China; School of Life Sciences, South China Normal University, Guangzhou 510640, PR China
| | - Xiao-Quan Yang
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
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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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Li G, Wang F, Wang MM, Tang MT, Zhou T, Gu Q. Physicochemical, structural and rheological properties of pectin isolated from citrus canning processing water. Int J Biol Macromol 2022; 195:12-21. [PMID: 34890634 DOI: 10.1016/j.ijbiomac.2021.11.203] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 11/28/2021] [Accepted: 11/29/2021] [Indexed: 12/27/2022]
Abstract
In order to better utilize the citrus pectin (CP) resource, the crude citrus pectin (CCP), obtained from the citrus fruit canning processing waste water, was purified by cellulose DEAE-52 column, providing neutral polysaccharide CP0 and two acidic polysaccharides (CP1 and CP3). CP1 had the highest yield among the three fractions, being 44.29%. The chemical composition, structure and morphology of these pectin components were analyzed. Monosaccharide composition analysis revealed that arabinose was the most abundant composition in these pectin samples. CCP, CP1 and CP3 were mainly composed of rhamnogalacturonan-I (RG-I) regions. Compared with CP3, CCP and CP1 had longer side chains, which are mainly consisted of arabinose. FT-IR and NMR analysis indicated that α-type glycosidic bonds are the main linkage in the four pectin components. These CP samples were found to possess different conformation, but no triple-helical conformation was observed in all these CP fractions. Scanning electron microscopy revealed that CCP, CP1 and CP3 all had irregular sheet-like structures and partly porous structures. The four pectin components showed the characteristics of non-Newtonian fluids and possessed good viscoelasticity. Due to these properties, the pectin might have potential application in food industry as food thickening agent.
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Affiliation(s)
- Gen Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Fan Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Miao-Miao Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Meng-Ting Tang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Tao Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
| | - Qing Gu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
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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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Yu M, Xia Y, Xie W, Li Y, Yu X, Zheng J, Zhang Y. Enzymatic extraction of pectic oligosaccharides from finger citron ( Citrus medica L. var. sarcodactylis Swingle) pomace with antioxidant potential. Food Funct 2021; 12:9855-9865. [PMID: 34664579 DOI: 10.1039/d1fo01576a] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Finger citron pomace is a cheap and renewable by-product of the citrus processing industry, representing up to 60% of the fruit biomass. In this study, a pectinase-based and ultrasonic-assisted method was firstly used to extract pectic oligosaccharides (POS) from finger citron pomace. Using the orthogonal experiment design (OED), the maximum conversion rate of up to 64.5% from pomace to POS was obtained under the extraction conditions of 0.25 mg mL-1 pectinase and 50 mg mL-1 pectin at 45 °C and pH 4.5 for 2 h. The extracted POS was then fractionated and purified to homogeneous oligosaccharides (FCPOS-1) with a molecular weight of 2.15 kDa, and the analyses of monosaccharide composition, FTIR, NMR and ESI-MS indicated that FCPOS-1 consisted of GalA and a small amount of mannose, galactose and arabinose. Multiple antioxidant activity assays in vitro revealed that FCPOS-1 possessed remarkable antioxidant properties, especially scavenging activity against DPPH radicals up to 94.07%. FCPOS-1 has the potential to be an effective natural antioxidant for applications in the food and pharmaceutical industries.
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Affiliation(s)
- Min Yu
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Yuandan Xia
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Wangling Xie
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Yunlong Li
- Zhejiang Fomdas Foods Co., Ltd, Meizhu Agro Product Processing Park, Xinchang 312500, Zhejiang, China
| | - Xinjun Yu
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Jianyong Zheng
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China.
| | - Yinjun Zhang
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China.
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