1
|
Bu K, Huang D, Zhang H, Xu K, Zhu C. Ultrasonic-microwave technique promotes the physicochemical structure of hydrogel and its release characterization of curcumin in vitro. Food Chem 2024; 451:139389. [PMID: 38670023 DOI: 10.1016/j.foodchem.2024.139389] [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: 11/11/2023] [Revised: 04/07/2024] [Accepted: 04/14/2024] [Indexed: 04/28/2024]
Abstract
In this study, soybean protein isolate and hawthorn pectin were mixed to prepare binary hydrogels using ultrasound and microwave techniques. Moderate treatment can not only significantly improve the mechanical strength of the hydrogel, but also increase the tightness of the internal cross-linking. The strengthening of interactions (hydrogen bonds, hydrophobic interactions, and disulfide bonds) was the main reason for this trend. Especially, the ultrasonic-microwave (80 s) treatment hydrogel possessed excellent hardness (33.426 N), water-holding capacity (98.26%), elasticity (G' = 1205 Pa), and a more homogeneous and denser microstructure. In addition, the hydrogel minimized the extent of curcumin loss (21.23%) after 5 weeks of storage. In general, the ultrasonic-microwave technique could significantly promote the physicochemical structure and curcumin bioaccessibility of hydrogels, which showed excellent market prospects in the food industry.
Collapse
Affiliation(s)
- Kaixuan Bu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Dongjie Huang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Hao Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Kang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| |
Collapse
|
2
|
Tristanto NA, Cao W, Chen N, Suryoprabowo S, Soetaredjo FE, Ismadji S, Hua X. Pectin extracted from red dragon fruit (Hylocereus polyrhizus) peel and its usage in edible film. Int J Biol Macromol 2024; 276:133804. [PMID: 38996891 DOI: 10.1016/j.ijbiomac.2024.133804] [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: 11/08/2023] [Revised: 05/25/2024] [Accepted: 07/09/2024] [Indexed: 07/14/2024]
Abstract
Pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE), from two different types of peels, fresh peel puree and dried peel powder. SCWE method on fresh peel puree showed an ∼18.88 % increase in pectin yield compared to AE. Extracted pectin is classified as low methoxyl pectin (DE: 8.51-50.64 %), with an average molecular weight ranging from 115.23 kDa to 577.84 kDa and a Gal-A content of 44.09 % - 53.90 %. The potential of pectin from fresh peel puree to be applied as a biodegradable film was further explored. Different pectin concentrations (3-5 % w/v) were used to prepare the films. Regarding the film performance, PF-S5, which was produced from SCWE with 5 % of pectin concentration, exhibits better thermal stability (Tdmax 250 °C, residue of 28.69 %) and higher moisture barrier (WVP 5.59 × 10-11 g.cm-1.s-1.Pa-1). In comparison, PF-A showed lower water solubility (45.14-69.15 %), higher water contact angle (33.01° - 44.35°), and better mechanical properties (TS: 2.12-4.11 MPa, EB: 48.72-61.39 %). Higher molecular weight accompanied by higher DE and Gal-A content contributes to better pectin film properties.
Collapse
Affiliation(s)
| | - Weichao Cao
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Nuo Chen
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Steven Suryoprabowo
- Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta 11480, Indonesia
| | - Felycia Edi Soetaredjo
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia
| | - Suryadi Ismadji
- Department of Chemical Engineering, Widya Mandala Surabaya Catholic University, Surabaya 60114, Indonesia
| | - Xiao Hua
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| |
Collapse
|
3
|
Li H, Zhu Y, Yang TX, Zhao QS, Zhao B. Development and characterization of pectin-based composite film incorporated with cannabidiol/2,6-di-O-methyl-β-cyclodextrin inclusion complex for food packaging. Int J Biol Macromol 2024:133525. [PMID: 38945317 DOI: 10.1016/j.ijbiomac.2024.133525] [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: 11/24/2023] [Revised: 06/23/2024] [Accepted: 06/27/2024] [Indexed: 07/02/2024]
Abstract
To reduce environmental pollution and improve human health, developing green active food packaging materials is very necessary. In this study, a novel antioxidant and antibacterial composite film was produced by incorporating inclusion complex (CDIC) of cannabidiol (CBD) with 2,6-di-O-methyl-β-cyclodextrin (DM-β-CD) into pectin. The pectin films loaded with CBD and hemp leaf water extract (HLE) were prepared for comparison. Comprehensive characterizations showed CBD was encapsulated by DM-β-CD and CDIC was evenly dispersed into pectin matrix, forming the compact and intact film. The composite films showed good mechanical properties and biodegradability. CDIC film showed the highest transparency and smoothness (Rrms/Rmax: 2.6/16.8 nm). The addition of bioactives reduced the water-binding capacity and CDIC film had the strongest hydrophobicity. Besides, DM-β-CD encapsulation improved the thermal stability of CBD in CDIC film. Benefiting from encapsulation and excellent bioactivities of CBD, CDIC film showed excellent antioxidant capacity and antibacterial activity, effectively inhibiting colony growth and maintaining the strawberry color in strawberry preservation. This work could provide a novel eco-friendly candidate for food packaging material and expand the use of CBD in food industry.
Collapse
Affiliation(s)
- Hang Li
- School of Biological Science and Technology, University of Jinan, Jinan 250022, China; State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
| | - Yuan Zhu
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China
| | - Tian-Xiao Yang
- Department of Biomedicine, Beijing City University, Beijing 100094, China
| | - Qing-Sheng Zhao
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China.
| | - Bing Zhao
- State Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing 100190, China.
| |
Collapse
|
4
|
Nguyen TTT, Ho HT, Hoang D, Nguyen QAP, Tran TV. Novel films of pectin extracted from ambarella fruit peel and jackfruit seed slimy sheath: Effect of ionic crosslinking on the properties of pectin film. Carbohydr Polym 2024; 334:122043. [PMID: 38553239 DOI: 10.1016/j.carbpol.2024.122043] [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: 12/17/2023] [Revised: 03/07/2024] [Accepted: 03/10/2024] [Indexed: 04/02/2024]
Abstract
Here, we prepared ionically crosslinked films using pectin extracted from agro-wastes, specifically ambarella peels (AFP) and jackfruit seed slimy sheath (JFS). Physiochemical properties of pectins, including moisture content, molecular weight (Mw), degree of esterification (DE), and galacturonic acid (GA), were analyzed. Optimal extraction was determined, i.e., citric acid concentration 0.3 M, time 60 min, solid/liquid ratio 1:25, and temperature 90 °C for AFP or 85 °C for JFS. Pectin yields under these conditions were 29.67 % ± 0.35 % and 29.93 ± 0.49 %, respectively. AFP pectin revealed Mw, DE, and GA values of 533.20 kDa, 67.08 % ± 0.68 %, and 75.39 ± 0.82 %, while JFS pectin exhibited values of 859.94 kDa, 63.04 % ± 0.47 %, and 78.63 % ± 0.71 %, respectively. The pectin films crosslinked with Ca2+, Cu2+, Fe3+, or Zn2+ exhibited enhanced tensile strength and Young's modulus, along with reduced elongation at break, moisture content, water solubility, water vapor permeability, and oxygen permeability. Structural analyses indicated metal ions were effectively crosslinked with carboxyl groups of pectin. Notably, the Cu2+-crosslinked film demonstrated superior water resistance, mechanical properties, and exhibited the highest antioxidant and antibacterial activities among all tested films. Therefore, the pectin films represent a promising avenue to produce eco-friendly food packaging materials with excellent properties.
Collapse
Affiliation(s)
| | - Hao Tan Ho
- Nong Lam University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - DongQuy Hoang
- Faculty of Materials Science and Technology, University of Science, Vietnam National University, Ho Chi Minh City 700000, Viet Nam; Vietnam National University, Ho Chi Minh City 700000, Viet Nam
| | - Quynh Anh Phan Nguyen
- Vietnam National University, Ho Chi Minh City 700000, Viet Nam; Department of Organic Chemical Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, Viet Nam
| | - Thuan Van Tran
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam.
| |
Collapse
|
5
|
Sun W, Bu K, Meng H, Zhu C. Physicochemical properties of pectin-Fe(III) gained by HG-type hawthorn with different esterification degree. Int J Biol Macromol 2024; 274:132886. [PMID: 38848855 DOI: 10.1016/j.ijbiomac.2024.132886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 05/23/2024] [Accepted: 06/02/2024] [Indexed: 06/09/2024]
Abstract
In this study, the complexation ability of HG-type hawthorn pectin with trivalent iron ions after de-esterification was investigated. The moderate esterification reaction could significantly increase the iron content in HG-type hawthorn pectin. Fourier transform infrared spectroscopy (FT-IR) and X-ray photoelectron spectroscopy (XPS) experiments proved that -OH and -COOH in the pectin acted as a bridge connecting Fe3+ leading to the formation of β-FeOOH structure, and the trivalent iron ions were successfully complexed into the HG-type hawthorn pectin. In addition, infrared and ultraviolet spectroscopic scans, particle size, and potentiometric measurements were carried out to demonstrate the complexation coordination mechanism of hawthorn pectin with Fe3+, and there were differences in the complexation effect of HG-type hawthorn pectin with different degrees of esterification. The gelling properties of HG-type hawthorn pectin were subsequently verified by in vitro gastrointestinal tract simulation experiments to aid the smooth passage of ferric ions through the gastric juices and reduce irritation. The success of the experiments demonstrated that HG-type hawthorn pectin is an excellent raw material for metal complexation, and the degree of esterification is one of the important factors affecting its complexation effect, which proves its potential application value as an iron supplement.
Collapse
Affiliation(s)
- Wenxian Sun
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Kaixuan Bu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Huanmei Meng
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| |
Collapse
|
6
|
Zhu Y, Wang H, Zhang T, Zhang X, Zhu C. Characterization, antioxidant activity and in vitro digestion of hawthorn pectin prepared by gradient ethanol precipitation. Int J Biol Macromol 2024; 267:131278. [PMID: 38582459 DOI: 10.1016/j.ijbiomac.2024.131278] [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: 09/08/2023] [Revised: 02/18/2024] [Accepted: 03/29/2024] [Indexed: 04/08/2024]
Abstract
Four modified hawthorn pectin fractions (MHPs), named MHP-30, MHP-50, MHP-70 and MHP-90, were obtained by ultrasonic-assisted pectin methyl esterase modification and gradient ethanol precipitation. The results indicated that all four MHPs were composed of galacturonic acid, galactose, xylose, arabinose, glucose and mannose in different proportions. With the increase of the ethanol concentration, the molecular weight, esterification degree and galacturonic acid content of MHPs all decreased, whereas the arabinose content and branching degree increased. The structural characterization from XRD, SEM, and FT-IR showed that four MHPs exhibited amorphous structure, similar functional groups, diverse surface morphologies. Besides, in vitro antioxidant assays confirmed that MHP-70 and MHP-90 exhibited stronger total antioxidant activities than MHP-30 and MHP-50. The results of simulated saliva-gastrointestinal digestion showed that the molecular weight of MHP-70 and MHP-90 remained stable, yielded small amounts of reducing sugars, and were resistant to digestion in the human upper digestive tract. Overall, MHP-70 and MHP-90 shown great potential as novel natural antioxidants, which are expected to be good carbon sources for the utilization of intestinal microorganisms.
Collapse
Affiliation(s)
- Yiwei Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Haoyu Wang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Ting Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Xiaoyan Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| |
Collapse
|
7
|
Xie D, Ma H, Xie Q, Guo J, Liu G, Zhang B, Li X, Zhang Q, Cao Q, Li X, Ma F, Li Y, Guo M, Yin J. Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation. Compr Rev Food Sci Food Saf 2024; 23:e13334. [PMID: 38563107 DOI: 10.1111/1541-4337.13334] [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: 09/29/2023] [Revised: 01/14/2024] [Accepted: 03/10/2024] [Indexed: 04/04/2024]
Abstract
Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in-depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability.
Collapse
Affiliation(s)
- Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| |
Collapse
|
8
|
Kang YR, Chang YH. Structural and flow rheological properties of pumpkin pectic polysaccharide extracted by citric acid. Int J Biol Macromol 2024; 265:130748. [PMID: 38467216 DOI: 10.1016/j.ijbiomac.2024.130748] [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: 11/28/2023] [Revised: 02/03/2024] [Accepted: 03/07/2024] [Indexed: 03/13/2024]
Abstract
The present study aimed to investigate the structural and physicochemical characteristics of acid-extracted pumpkin pectic polysaccharide (AcPP) and to evaluate their flow rheological properties. AcPP was extracted from pumpkin pulp using the citric acid extraction method. The physicochemical and structural properties were analyzed by chemical methods and instrumental analyses. The obtained results showed that AcPP consisted predominantly of GalA (85.99 %) and small amounts of Rha, Gal, and Ara, with the ratio of HG/RG-I being 81.39/16.75. In addition, AcPP had medium DE (45.34 %) and contained four macromolecular populations with different Mw of 106.03 (main), 10.15, 4.99, and 2.90 kDa. The NMR analysis further confirmed that AcPP contained a linear backbone consisting of α-1,4-linked GalA residues, some of which were partially methyl-esterified. Furthermore, AcPP was amorphous in nature and had favorable thermal stability. The effects of extrinsic factors on the flow rheological properties of AcPP were evaluated. In particular, the high concentrations of CaCl2 (8 mM) and MgCl2 (10 mM) were effective in enhancing the viscosity and non-Newtonian shear-thinning behavior of the AcPP solution. This study elucidates the unique molecular structure of AcPP and suggests the potential of AcPP as a rheology modifier in low-viscous and mineral-reinforced beverages.
Collapse
Affiliation(s)
- Yu-Ra Kang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition, and Bionanocomposite Research Center, Kyung Hee University, Seoul 02447, Republic of Korea.
| |
Collapse
|
9
|
Su Y, Chen Y, Qin Y, Qin R, Ahmad A, Yao S. Pectin extracted from Premna Microphylla Turcz for preparation of a "sandwich" multi-property sensor film involved with deep eutectic solvent. Int J Biol Macromol 2023; 253:127171. [PMID: 37788731 DOI: 10.1016/j.ijbiomac.2023.127171] [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: 06/22/2023] [Revised: 09/28/2023] [Accepted: 09/29/2023] [Indexed: 10/05/2023]
Abstract
An acidic deep eutectic solvent (DES, choline chloride/citric acid) was used to efficiently extract edible pectin from Premna microphylla Turcz (PMTP) and further prepare the film sensor with the purpose of "four birds with one stone" with the roles of extractant, coalescent, conductivity promoter and bacteriostatic agent. The optimized extraction process accorded with pseudo second-order kinetics, which was carried out at 78.2 °C for 1.29 h with the solid-liquid ratio of 1:34.66 g/mL with the yield up to 0.8210 g/g. After comprehensive characterizations of pectin product, a simple casting method was used to prepare the PMTP-DES based composite film. It showed that the composite film has promising compatibility, smooth surface, good breathability and ideal homogeneity. After 30 power on/power off cycles at 10 V, it exhibited satisfied conductivity stability. Moreover, the PMTP-DES film could be simply assembled as the flexible visual temperature sensor, with sensitive response at breathing or finger touch; it exhibited the highest sensitivity of 134 %/°C when the external temperature changed from 15 to 55 °C. Besides, the composite film also has preferable antimicrobial activity. The whole results and findings were aimed to contribute for the raw material, composition, preparation, and functions of the existing flexible functional materials.
Collapse
Affiliation(s)
- Yadi Su
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Yu Chen
- South Sichuan Institute of Translational Medicine, College of Pharmacy, Southwest Medical University, Luzhou 646000, China
| | - Yuting Qin
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Ruixuan Qin
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Ali Ahmad
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Shun Yao
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China.
| |
Collapse
|
10
|
Chen L, Jiang X, Sun Y, Gan D, Liu W, Wu Y, Hao X. Composite optimization and characterization of dietary fiber-based edible packaging film reinforced by nanocellulose from grapefruit peel pomace. Int J Biol Macromol 2023; 253:127655. [PMID: 37884247 DOI: 10.1016/j.ijbiomac.2023.127655] [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: 07/03/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 10/28/2023]
Abstract
The development of edible packaging films was motivated due to resource waste and environmental damage caused by chemically produced plastic packaging. The development of edible packaging film based on grapefruit peel pomace dietary fiber has significant technological and functional potential because grapefruit processing waste is a potential source of high-quality dietary fiber. In this study, the first successful development of an edible packaging film based on dietary fiber using grapefruit soluble dietary fiber (GSDF) from grapefruit peel pomace as a substrate and nanocellulose (GNCC) as a filler was developed. Principal component analysis, membership function synthesis, and response surface methods were used to determine the optimal process to prepare the edible packaging films, and the impact of GNCC on this material was analyzed. The results showed that the overall performance score of the edible packaging film with 1 wt% GNCC was 0.764. The maximum pyrolysis temperature increased from 226.36 °C to 227.10 °C, the melting temperature (Tm) increased by 5.54 °C, the crystallinity increased by 2.95 %. The film solution exhibited non-Newtonian characteristics and a solid-like property. Our results showed that the edible packaging film developed from grapefruit peel pomace and dietary fiber could have several potential applications in the food packaging field.
Collapse
Affiliation(s)
- Lili Chen
- Hunan University of Technology, Zhuzhou, Hunan 412007, China; Hengyang Normal University, Hengyang, Hunan 421010, China
| | - Xinjia Jiang
- Hunan University of Technology, Zhuzhou, Hunan 412007, China
| | - Yanmei Sun
- Hunan University of Technology, Zhuzhou, Hunan 412007, China
| | - Diansong Gan
- Hunan University of Technology, Zhuzhou, Hunan 412007, China
| | - Wenliang Liu
- Hunan University of Technology, Zhuzhou, Hunan 412007, China.
| | - Yincai Wu
- Xiamen Institute of Rare Earth Materials, Chinese Academy of Sciences, Xiamen 361021, China.
| | - Xihai Hao
- Hunan University of Technology, Zhuzhou, Hunan 412007, China.
| |
Collapse
|
11
|
Cheng L, Yang Q, Li C, Zheng J, Wang Y, Duan B. Preparation, structural characterization, bioactivities, and applications of Crataegus spp. polysaccharides: A review. Int J Biol Macromol 2023; 253:126671. [PMID: 37689285 DOI: 10.1016/j.ijbiomac.2023.126671] [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: 05/17/2023] [Revised: 07/16/2023] [Accepted: 08/31/2023] [Indexed: 09/11/2023]
Abstract
Crataegus, is a genus within the Rosaceae family. It is recognized as a valuable plant with both medicinal and edible qualities, earning it the epithet of the "nutritious fruit" owing to its abundant bioactive compounds. Polysaccharides are carbohydrate polymers linked by glycosidic bonds, one of the crucial bioactive ingredients of Crataegus spp. Recently, Crataegus spp. polysaccharides (CPs) have garnered considerable attention due to their diverse range of bioactivities, including prebiotic, hypolipidemic, anticancer, antibacterial, antioxidant, and immunobiological properties. Herein, we provide a comprehensive overview of recent research on CPs. The analysis revealed that CPs exhibited a broad molecular weight distribution, ranging from 5.70 Da to 4.76 × 108 Da, and are composed of various monosaccharide constituents such as mannose, rhamnose, and arabinose. Structure-activity relationships demonstrated that the biological function of CPs is closely associated with their molecular weight, galacturonic acid content, and chemical modifications. Additionally, CPs have excellent bioavailability, biocompatibility, and biodegradability, which make them promising candidates for applications in the food, medicine, and cosmetic industries. The article also scrutinized the potential development and future research directions of CPs. Overall, this article provides comprehensive knowledge and underpinnings of CPs for future research and development as therapeutic agents and multifunctional food additives.
Collapse
Affiliation(s)
- Lei Cheng
- College of Pharmaceutical Science, Dali University, Dali 671000, China
| | - Qiuli Yang
- College of Pharmaceutical Science, Dali University, Dali 671000, China
| | - Chaohai Li
- College of Pharmaceutical Science, Dali University, Dali 671000, China
| | - Jiamei Zheng
- College of Pharmaceutical Science, Dali University, Dali 671000, China
| | | | - Baozhong Duan
- College of Pharmaceutical Science, Dali University, Dali 671000, China.
| |
Collapse
|
12
|
Said NS, Olawuyi IF, Cho HS, Lee WY. Novel edible films fabricated with HG-type pectin extracted from different types of hybrid citrus peels: Effects of pectin composition on film properties. Int J Biol Macromol 2023; 253:127238. [PMID: 37816465 DOI: 10.1016/j.ijbiomac.2023.127238] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Accepted: 10/02/2023] [Indexed: 10/12/2023]
Abstract
This study investigated the valorization of novel HG-type hybrid citrus pectins derived from three cultivars: Setoka (ST), Kanpei (KP), and Shiranui (SH), and their application as packaging materials. The physicochemical properties of these pectins and their corresponding films were evaluated and compared to commercial citrus pectin. Significant variations were observed in pectin yield (18.15-24.12 %) and other physicochemical characteristics, such as degree of esterification (DE), degree of methoxylation (DM), and monosaccharide composition, among the different cultivars. All hybrid citrus pectins were classified as high-methoxy pectin types (66.67-72.89 %) with typical structural configurations like commercial citrus pectin. However, hybrid citrus pectin films exhibited superior physical properties, including higher mechanical strength, flexibility, and lower water solubility than commercial citrus pectin film, while maintaining similar transparency and moisture content. Additionally, the films displayed smooth and uniform surface morphology, confirming their excellent film-forming properties. Correlation analysis revealed that DE positively influenced mechanical properties (r = 1.0). Furthermore, the monosaccharide composition of pectins showed strong relationships (r = 0.8-1.0) with the film's mechanical and barrier properties. These findings highlight the potential of hybrid citrus pectin as potential packaging material, and the knowledge of the structure-function relationship obtained in this study could be useful for the tailored modification of citrus pectin-based packages.
Collapse
Affiliation(s)
- Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Ha-Seong Cho
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Won-Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea.
| |
Collapse
|
13
|
Yan J, He S, Chen L, Chen H, Wang W. Characterization, antioxidant and antibacterial activities of gelatin-chitosan edible coated films added with Cyclocarya paliurus flavonoids. Int J Biol Macromol 2023; 253:127664. [PMID: 37884237 DOI: 10.1016/j.ijbiomac.2023.127664] [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: 06/28/2023] [Revised: 10/11/2023] [Accepted: 10/23/2023] [Indexed: 10/28/2023]
Abstract
In this study, gelatin-chitosan (GEL-CS) composite films added with 0.1 %, 0.2 %, and 0.3 % Cyclocarya paliurus flavonoids (CPF) were prepared. Then their appearance properties, mechanical properties, barrier properties, microstructure, thermal stability properties, antioxidant activity, and antibacterial properties were investigated. As compared with GEL-CS film, the GEL-CS films with CPF were darker in color, had higher water vapor barrier, higher elongation at break, and higher thermal stability. Additionally, microstructure analysis with Fourier infrared spectroscopy, scanning electron microscopy, and X-ray diffraction demonstrated that hydrogen bonding was the main force for cross-linking CPF with other membrane substrates. Moreover, the addition of CPF strengthened the antioxidant and antimicrobial properties of the membranes. These results indicated that the CPF addition could endow membranes with more excellent functional properties and bioactivity, accompanied by environmentally friendly and edible features. The GEL-CS-CPF composite film would be a potential and prospective packing material for food preservation applications.
Collapse
Affiliation(s)
- Jin Yan
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China
| | - Sichen He
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China
| | - Lingli Chen
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China
| | - Hui Chen
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China
| | - Wenjun Wang
- Key Laboratory of Natural Products and Functional Foods, College of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, PR China.
| |
Collapse
|
14
|
Li Z, Zhang X, Zhu C. Physicochemical properties and Pb 2+ adsorption capacity of freeze-dried hawthorn pectin fractions by gradient ethanol precipitation. Int J Biol Macromol 2023; 245:125581. [PMID: 37385315 DOI: 10.1016/j.ijbiomac.2023.125581] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 05/27/2023] [Accepted: 06/24/2023] [Indexed: 07/01/2023]
Abstract
Three fractions of FHP20, FHP40 and FHP60 were obtained from freeze-dried hawthorn pectin by gradient ethanol precipitation (20-60 %), and their physicochemical properties and adsorption performance on Pb2+ were investigated. It was found that the content of galacturonic acid (GalA) and esterification of FHP fractions gradually reduced with the increase of ethanol concentration. FHP60 had the lowest molecular weight (60.69 × 103 Da), and the composition and proportion of monosaccharides were significantly different. The experimental results of Pb2+ adsorption showed that the adsorption process fitted well with the Langmuir monolayer adsorption and the pseudo-second-order models. Our findings suggested that pectin fractions with good homogeneity of molecular weight and chemical construction can be obtained by gradient ethanol precipitation, and hawthorn pectin could be developed as a potential adsorbent for Pb2+ removal.
Collapse
Affiliation(s)
- Zhixin Li
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Xiaoyan Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| | - Chuanhe Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| |
Collapse
|
15
|
Versatile functionalization of pectic conjugate: From design to biomedical applications. Carbohydr Polym 2023; 306:120605. [PMID: 36746571 DOI: 10.1016/j.carbpol.2023.120605] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/26/2022] [Accepted: 01/16/2023] [Indexed: 01/22/2023]
Abstract
Pectin exists extensively in nature and has attracted much attention in biological applications for its unique chemical and physical characteristics. Functionalized pectin, especially pectic conjugates, has given many possibilities for pectin to improve its properties and bioactivity as well as to deliver active molecules. To better exploit this strategy of pectic functionalization, this review presents in detail the structural modifications of pectin, different synthetic methods, and design strategies of pectic conjugates involving both traditional chemical and "green" approaches. Here, the research ideas and applications of pectic prodrugs as well as the development of preparation based on pectic conjugates are reviewed, with emphasis on crosslinking systems of functionalized pectin and nanosystems based on self-assembly techniques. We hope this review will provide comprehensive and valuable information for the functionalization and systematization of the pectic conjugate from synthesis to application.
Collapse
|
16
|
Wang H, Zhu Y, Li D, Zhu C. Characterization of hawthorn pectin gained via different ethanol concentrations. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/19/2023] Open
Affiliation(s)
- Haoyu Wang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering Shandong Agricultural University Tai'an China
| | - Yiwei Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering Shandong Agricultural University Tai'an China
| | - Dan Li
- Shandong Medicine Technician College Tai'an China
| | - Chuanhe Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering Shandong Agricultural University Tai'an China
| |
Collapse
|
17
|
Zhou J, Liu D, Xia W, Guo Y, Luo Y, Xue J. Physicochemical and functional properties of RG-I enriched pectin extracted from thinned-young apples. Int J Biol Macromol 2023; 236:123953. [PMID: 36898465 DOI: 10.1016/j.ijbiomac.2023.123953] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/16/2023] [Accepted: 03/04/2023] [Indexed: 03/11/2023]
Abstract
The demand for obtaining pectin from new sources has been continuously increasing. The abundant but underutilized thinned-young apple is a potential source of pectin. In this study, an organic acid (i.e., citric acid) and two inorganic acids (i.e., hydrochloric acid and nitric acid) commonly used in commercial pectin production were applied to extract pectin from three varieties of thinned-young apples. The physicochemical and functional properties of the thinned-young apple pectin were comprehensively characterized. The highest pectin yield (8.88 %) was obtained from Fuji apple using citric acid extraction. All pectin was high methoxy pectin (HMP) and rich in RG-I regions (>56 %). The citric acid extracted pectin had the highest molecular weight (Mw) and lowest degree of esterification (DE) values, and exhibited great thermal stability and shear-thinning property. Furthermore, Fuji-apple pectin possessed significantly better emulsifying properties compared to pectin obtained from the other two varieties of apples. Thus, pectin extracted with citric acid from Fuji thinned-young apples has great potential to be applied in the food industry as a natural thickener and emulsifier.
Collapse
Affiliation(s)
- Jiebing Zhou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Dan Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Wenhui Xia
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi'an, Shaanxi 710119, China
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States.
| | - Jia Xue
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi'an, Shaanxi 710119, China.
| |
Collapse
|
18
|
Microwave-assisted extraction of pectin from jackfruit rags: Optimization, physicochemical properties and antibacterial activities. Food Chem 2023; 418:135807. [PMID: 36989643 DOI: 10.1016/j.foodchem.2023.135807] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/18/2023] [Accepted: 02/25/2023] [Indexed: 03/08/2023]
Abstract
While fruit biowastes pose an environmental hazard, they can be utilized as a source of beneficial biopolymers such as pectin. However, conventional extraction techniques require long processing time with low, impure yields, and microwave assisted extraction (MAE) can suffer from these drawbacks. Here, MAE was applied to extract pectin from jackfruit rags and compared with conventional heating reflux extraction (HRE). Response surface methodology was adopted to optimize pectin yield, based on pH (1.0-2.0), solid-liquid ratio (1:20-1:30), time (5-90 min), and temperature (60-95 °C). Pectin extraction by MAE required lower temperatures (65.99 °C) and shorter reaction times (10.56 min). Pectin HRE resulted in a product with amorphous structures and rough surfaces, while pectin-MAE was high crystalline with smooth surfaces. Although both pectin samples showed shear-thinning behavior, pectin-MAE exhibited higher antioxidant and antibacterial activities. Therefore, microwave assisted extraction was an efficient method to extract pectin from jackfruit rags.
Collapse
|
19
|
Ling B, Ramaswamy HS, Lyng JG, Gao J, Wang S. Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review. Food Res Int 2023; 164:112343. [PMID: 36737935 DOI: 10.1016/j.foodres.2022.112343] [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: 07/09/2022] [Revised: 11/18/2022] [Accepted: 12/23/2022] [Indexed: 12/27/2022]
Abstract
Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many plants and has numerous functional applications in food and other related industries. The type of extraction methods used in production has a strong influence on the structural or physicochemical properties of the resultant pectin and the potential application or market value of the produced pectin. Many conventional extraction methods are well-established and commercially well adopted. However, the increased demand for pectin due to limitations of the existing methods in terms of efficiency and influence on end product quality has been renewed in developing novel techniques or procedures that help to alleviate these problems. In this review paper, a series of strategies involving the application of physical fields, such as acoustic, electromagnetic, electric and mechanical one, are reviewed for potential opportunities to improve the yield and quality attributes of pectin extracted from plant food wastes and byproducts. The extraction mechanism, processing equipment, key operating parameters as well as advantages and disadvantages of each method are systematically reviewed, and findings and conclusions on the potential applications of each method are described. Moreover, the challenges and future directions of physical field assisted extraction (PFAE) of pectin are also discussed to facilitate a better understanding of the complex mechanism in PFAE and optimizing operational parameters. This review may also provide specific theoretical information and practical applications to improve the design and scale up PFAE of pectin.
Collapse
Affiliation(s)
- Bo Ling
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X 3V9, Canada.
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Jilong Gao
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
| |
Collapse
|
20
|
Jiao X, Li F, Zhao J, Wei Y, Zhang L, Wang H, Yu W, Li Q. Structural diversity and physicochemical properties of polysaccharides isolated from pumpkin (Cucurbita moschata) by different methods. Food Res Int 2023; 163:112157. [PMID: 36596108 DOI: 10.1016/j.foodres.2022.112157] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/07/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
Natural polysaccharides were isolated and purified from Cucurbita moschata by hot water extraction and mild acid-base sequential extraction. Chemical and instrumental studies revealed that hot water-extracted and mild acid-extracted polysaccharides with molecular masses of 48 kDa and 85 kDa were both pectic polysaccharides with homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) domains, while mild acid-extracted polysaccharide was more dominated by branched RG-I with higher contents of galactose (10.59 %) and arabinose (8.08 %). Furthermore, mild acid-extracted polysaccharide exhibited better thickening and emulsifying properties, likely due to its larger molecular mass and higher branching degree. Mild base-extracted polysaccharide with a molecular mass of 18 kDa was a glucan-like polysaccharide. It showed the strongest thermostability and gel behavior among these pumpkin polysaccharides, likely attributed to its unique network structure stabilized by substantial intra/intermolecular hydrogen bonds. This study aimed to establish the structure-property relationships between these structurally diverse pumpkin polysaccharides from different extraction methods and provided theoretical foundations for their targeted application in foods.
Collapse
Affiliation(s)
- Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Fei Li
- College of Life Science, Qingdao University, No. 308, Ningxia Road, Laoshan District, Qingdao, Shandong 266071, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, No. 59, Middle Segment of Qinglong Avenue, Fucheng District, Mianyang, Sichuan 621010, China
| | - Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Haojie Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Wenjun Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China; National Engineering Research Center for Fruits and Vegetables Processing, No. 17, Tsinghua East Road, Haidian District, Beijing 100083, China.
| |
Collapse
|
21
|
Physicochemical and functional properties of chitosan-based edible film incorporated with Sargassum pallidum polysaccharide nanoparticles. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
|
22
|
Liang Y, Yang Y, Zheng L, Zheng X, Xiao D, Wang S, Ai B, Sheng Z. Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability. Foods 2022; 11:foods11243995. [PMID: 36553737 PMCID: PMC9777908 DOI: 10.3390/foods11243995] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/05/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 105 Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel.
Collapse
Affiliation(s)
- Yonglun Liang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Yang Yang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Lili Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Xiaoyan Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Dao Xiao
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Shenwan Wang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Binling Ai
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Zhanwu Sheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
- Correspondence:
| |
Collapse
|
23
|
Fu X, Chang X, Ding Z, Xu H, Kong H, Chen F, Wang R, Shan Y, Ding S. Fabrication and Characterization of Eco-Friendly Polyelectrolyte Bilayer Films Based on Chitosan and Different Types of Edible Citrus Pectin. Foods 2022; 11:3536. [PMID: 36360151 PMCID: PMC9655154 DOI: 10.3390/foods11213536] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/27/2022] [Accepted: 11/04/2022] [Indexed: 09/28/2023] Open
Abstract
The eco-friendly polyelectrolyte bilayer films were prepared by layer-by-layer (LBL) casting method using chitosan (CS) and four types of edible citrus pectin as film substrates. The results showed that the polyelectrolyte bilayer films exhibited excellent comprehensive properties. Furthermore, the interaction between CS and pectin was closely related to the degree of methyl-esterification (DM), molecular weight (Mw), and zeta potential of pectin. The low DM, Mw, and high zeta potential of the low methyl-esterified pectin (LM) resulted in a denser internal structure of the bilayer film, stronger UV shielding performance, and stronger gas barrier ability. The high DM and Mw of the high methyl-esterified pectin (HM) endow the bilayer film with stronger mechanical properties, thermal stability, and antifogging property. The microstructural and spectroscopic analysis showed that there are hydrogen bonds and electrostatic interactions between the layers. Overall, the developed CS-pectin polyelectrolyte bilayer films provided potential applications for food bioactive packaging.
Collapse
Affiliation(s)
- Xincheng Fu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Xia Chang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Zemin Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Haishan Xu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Hui Kong
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Fei Chen
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Rongrong Wang
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Yang Shan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Shenghua Ding
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China
- Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| |
Collapse
|
24
|
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]
|
25
|
Wang T, Tao Y, Lai C, Huang C, Ling Z, Yong Q. Influence of glycosyl composition on the immunological activity of pectin and pectin-derived oligosaccharide. Int J Biol Macromol 2022; 222:671-679. [PMID: 36174858 DOI: 10.1016/j.ijbiomac.2022.09.193] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/15/2022] [Accepted: 09/21/2022] [Indexed: 11/29/2022]
Abstract
Factors causing differences in immune activities between pectin and pectin-derived oligosaccharides have not been fully studied. In this article, four samples with different molecular weights and monosaccharide compositions, including polygalacturonic acid (poly-GA) and its oligosaccharide (oligo-GA), navel orange peel pectin (NP) and its oligosaccharide (oligo-NP), were used to compare their immunomodulatory properties on RAW264.7 cells. All samples had nontoxic effect on cells, oligo-GA and oligo-NP could increase the production of nitric oxide and cytokines to a much higher level than poly-GA and NP. The findings revealed that reducing the molecular weight and preserving the branched regions of pectin-derived samples could improve their immune-enhancing effects on macrophages. Interestingly, the addition of TAK-242 (TLR4 inhibitor) also demonstrated that the tested pectin oligosaccharides could stimulate the activation of macrophages through TLR4 signaling pathway. These results confirmed the potential value of pectin oligosaccharides, and provided theoretical support for their application in the pharmaceutical industry.
Collapse
Affiliation(s)
- Ting Wang
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
| | - Yuheng Tao
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
| | - Chenhuan Lai
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
| | - Caoxing Huang
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
| | - Zhe Ling
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
| | - Qiang Yong
- Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Key Laboratory of Forestry Genetics & Biotechnology of the Ministry of Education, Nanjing Forestry University, Nanjing 210037, China.
| |
Collapse
|
26
|
Bu K, Huang D, Li D, Zhu C. Encapsulation and sustained release of curcumin by hawthorn pectin and Tenebrio Molitor protein composite hydrogel. Int J Biol Macromol 2022; 222:251-261. [PMID: 36152699 DOI: 10.1016/j.ijbiomac.2022.09.145] [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: 06/27/2022] [Revised: 09/01/2022] [Accepted: 09/16/2022] [Indexed: 11/29/2022]
Abstract
In this study, the effects of pH value, mixing ratio and the Ca2+ concentration on the complex gelation of hawthorn pectin (HP) and Tenebrio Molitor protein (TMP) were investigated. The turbidity results showed that the composite gel had the maximum polymer concentration when the mixing ratio was 2:1 and the pH value was 3.35. The rheological measurement results showed that TMP/HP (15 mmol/L) hydrogel (THIH) had the highest storage modulus and loss modulus, indicating that the properties of the hydrogel at this Ca2+ concentration had been significantly improved. The results of scanning electron microscope and pore size also proved that the network structure prepared under this condition was compact and uniform, the pore size was small, which was beneficial to the entrapment of active components. Subsequently, in order to explore the storage stability and antioxidant activity of THIH-loaded curcumin in simulated gastrointestinal environment, in vitro simulated digestion experiment was carried out and satisfactory results were obtained. To sum up, THIH was a promising delivery system with broad application prospects, which was expected to provide a novel idea for the entrapment and delivery of active components.
Collapse
Affiliation(s)
- Kaixuan Bu
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China
| | - Dongjie Huang
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China
| | - Dapeng Li
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China.
| | - Chuanhe Zhu
- College of Food Science and Engineering, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong Agricultural University, Taian 271018, PR China.
| |
Collapse
|
27
|
Bu K, Wu S, Zhu C, Wei M. Comparative study of HG-type low-ester hawthorn pectin as a promising material for the preparation of hydrogel. Carbohydr Polym 2022; 296:119941. [DOI: 10.1016/j.carbpol.2022.119941] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/28/2022] [Accepted: 07/29/2022] [Indexed: 01/17/2023]
|
28
|
Qin C, Yang G, Wu S, Zhang H, Zhu C. Synthesis, physicochemical characterization, antibacterial activity, and biocompatibility of quaternized hawthorn pectin. Int J Biol Macromol 2022; 213:1047-1056. [PMID: 35691431 DOI: 10.1016/j.ijbiomac.2022.06.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 05/12/2022] [Accepted: 06/06/2022] [Indexed: 11/20/2022]
Abstract
Quaternized polysaccharides are considered as potential antimicrobial materials due to their antimicrobial activity, biodegradability, biocompatibility, and water solubility. In this work, hawthorn pectin (HP) was obtained by ultrasound‑sodium citrate assisted extraction, quaternized hawthorn pectin (QHP) derivatives (namely: QHP-1, QHP-2, QHP-3, and QHP-4) with different degree of substitution were produced using (3-Chloro-2-hydroxypropyl) trimethylammonium chloride under alkaline conditions. The structure, properties, and morphology of HP and QHP were characterized by FTIR, XRD, 1H NMR, high-performance gel permeation chromatography (HPGPC), thermal analysis, and SEM. The results of FTIR and 1H NMR demonstrated that the quaternary ammonium modification was successful, and the degree of substitution (DS) of derivatives was calculated through elemental analysis. The determination of the minimum inhibitory concentrations and biofilm inhibition assay exhibited that QHP has a certain inhibitory effect on Escherichia coli and Staphylococcus aureus. Acceptable values of QHP were obtained in cytotoxicity assay on human keratinocytes.
Collapse
Affiliation(s)
- Chunge Qin
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Guangcheng Yang
- China School of Biology and Brewing Engineering, Taishan University, Tai'an 271000, PR China
| | - Shuai Wu
- Yantai Testing Center for Food and Drug, Yantai 264000, PR China
| | - Hao Zhang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China
| | - Chuanhe Zhu
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271000, PR China.
| |
Collapse
|
29
|
Green Tea Extract Enrichment: Mechanical and Physicochemical Properties Improvement of Rice Starch-Pectin Composite Film. Polymers (Basel) 2022; 14:polym14132696. [PMID: 35808739 PMCID: PMC9268978 DOI: 10.3390/polym14132696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 06/21/2022] [Accepted: 06/29/2022] [Indexed: 12/12/2022] Open
Abstract
The effects of green tea extract (GTE) at varying concentrations (0.000, 0.125, 0.250, 0.500, and 1.000%, w/v) on the properties of rice-starch-pectin (RS-P) blend films were investigated. The results showed that GTE addition enhanced (p < 0.05) the antioxidation properties (i.e., total phenolic content, DPPH radical scavenging activity, and ferric reducing antioxidant power) and thickness of the RS-P composite film. The darker appearance of the RS-T-GTE blend films was obtained in correspondence to the lower L* values. However, the a* and b* values were higher toward red and yellow as GTE increased. Though GTE did not significantly alter the film solubility, the moisture content and the water vapor permeability (WVP) of the resulting films were reduced. In addition, the GTE enrichment diminished the light transmission in the UV-Visible region (200−800 nm) and the transparency of the developed films. The inclusion of GTE also significantly (p < 0.05) lowered the tensile strength (TS) and elongation at break (EAB) of the developed film. The FT-IR spectra revealed the interactions between RS-P films and GTE with no changes in functional groups. The antimicrobial activity against Staphylococcus aureus (TISTR 764) was observed in the RS-P biocomposite film with 1% (w/v) GTE. These results suggested that the RS-P-GTE composite film has considerable potential for application as active food packaging.
Collapse
|