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Li J, Feng J, Luo X, Qu Mo MM, Li WB, Huang JW, Wang S, Hu YC, Zou L, Wu DT. Potential structure-function relationships of pectic polysaccharides from quinoa microgreens: Impact of various esterification degrees. Food Res Int 2024; 187:114395. [PMID: 38763655 DOI: 10.1016/j.foodres.2024.114395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 04/16/2024] [Accepted: 04/20/2024] [Indexed: 05/21/2024]
Abstract
Pectic polysaccharides are one of the most vital functional ingredients in quinoa microgreens, which exhibit numerous health-promoting benefits. Nevertheless, the detailed information about the structure-function relationships of pectic polysaccharides from quinoa microgreens (QMP) remains unknown, thereby largely restricting their applications as functional foods or fortified ingredients. Therefore, to unveil the possible structure-function relationships of QMP, the mild alkali de-esterification was utilized to modify QMP, and then the correlations of esterification degrees of native and modified QMPs to their biological functions were systematically investigated. The results showed that the modified QMPs with different esterification degrees were successfully prepared by the mild alkali treatment, and the primary chemical structure (e.g., compositional monosaccharides and glycosidic linkages) of the native QMP was overall stable after the de-esterified modification. Furthermore, the results revealed that the antioxidant capacity, antiglycation effect, prebiotic potential, and immunostimulatory activity of the native QMP were negatively correlated to its esterification degree. In addition, both native and modified QMPs exerted immunostimulatory effects through activating the TLR4/NF-κB signaling pathway. These results are conducive to unveiling the precise structure-function relationships of QMP, and can also promote its applications as functional foods or fortified ingredients.
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Affiliation(s)
- Jie Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jing Feng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Xiao Luo
- Chengdu Institute for Drug Control, NMPA Key Laboratory for Quality Monitoring and Evaluation of Traditional Chinese Medicine (Chinese Materia Medica), Chengdu 610045, Sichuan, China
| | - Mei-Mei Qu Mo
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Sichuan Provincial Qiang-Yi Medicinal Resources Protection and Utilization Technology Engineering Laboratory, Southwest Minzu University, Chengdu 610225, Sichuan, China
| | - Wen-Bing Li
- Tibetan Plateau Ethnic Medicinal Resources Protection and Utilization Key Laboratory of National Ethnic Affairs Commission of the People's Republic of China, Sichuan Provincial Qiang-Yi Medicinal Resources Protection and Utilization Technology Engineering Laboratory, Southwest Minzu University, Chengdu 610225, Sichuan, China.
| | - Jing-Wei Huang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Shengpeng Wang
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macao
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
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Liu J, Bi J, Liu X, Liu D, Fogliano V, Dekker M, Verkerk R. Effect of pectin structure on the in vitro bioaccessibility of carotenoids in simulated juice model. Int J Biol Macromol 2024:133098. [PMID: 38871101 DOI: 10.1016/j.ijbiomac.2024.133098] [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: 09/17/2023] [Revised: 04/29/2024] [Accepted: 06/10/2024] [Indexed: 06/15/2024]
Abstract
The impact of pectin structure on carotenoid bioaccessibility is still uncertain. This study aims to investigate how the different pectic polymers affected the bioaccessibility of carotenoids in a simulated juice model during static in vitro digestion. This study includes homogalacturonan (HG), which is a linear pectic polymer, rhamnogalacturonan-I (RG-I), which is a branched pectic polymer, and rhamnogalacturonan (RG), which is a diverse pectic polymer rich in RG-I, rhamnogalacturonan-II (RG-II), and xylogalacturonan domains. Juice models without pectin had the highest carotenoid bioaccessibility, suggesting pectin has negative effects on carotenoid bioaccessibility. During the intestinal phase, systems with HG showed the highest viscosity, followed by systems with RG and systems with RG-I. Systems with RG-I had lower carotenoid bioaccessibility than systems with HG and RG-II. Both the percentage of RG-I and the average side chain length of RG-I had negative correlations with carotenoid bioaccessibility. RG-I side chains with more arabinose and/or galactose might cause lower carotenoid bioaccessibility in this juice model system. This study offers valuable insights into the relationship between pectin structure and carotenoid bioaccessibility in a simulated juice model, highlighting the importance of considering pectin composition for maximizing carotenoid bioaccessibility and potential health benefits in fruit-based beverages.
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Affiliation(s)
- Jianing Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Dazhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Laboratory of Food Chemistry, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
| | - Ruud Verkerk
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708, WG, Wageningen, the Netherlands
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3
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Su Z, Liu Y, Kang L, Chang X, Tan X, Shen D, Wang X, Wang HH, Li G. Physicochemical and antioxidant properties of pectin fractions extracted from lemon (Citrus Eureka) peels. Int J Biol Macromol 2024; 268:132014. [PMID: 38697443 DOI: 10.1016/j.ijbiomac.2024.132014] [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: 02/23/2024] [Revised: 04/25/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
Pectin, a natural polysaccharide, holds versatile applications in food and pharmaceuticals. However, there is a need for further exploration into extracting novel functional fractions and characterizing them thoroughly. In this study, a sequential extraction approach was used to obtain three distinct lemon pectin (LP) fractions from lemon peels (Citrus Eureka): LP extracted with sodium acetate (LP-SA), LP extracted with ethylenediaminetetraacetic acid (LP-EDTA), and LP extracted with sodium carbonate and sodium borohydride (LP-SS). Comprehensive analysis revealed low methyl-esterification in all fractions. LP-SA and LP-SS displayed characteristics of rhamnogalacturonan-I type pectin, while LP-EDTA mainly consisted of homogalacturonan pectin. Notably, LP-SA formed self-aggregated particles with rough surfaces, LP-EDTA showed interlocking linear structures with smooth planes, and LP-SS exhibited branch chain structures with smooth surfaces. Bioactivity analysis indicated that LP-SA had significant apparent viscosity and ABTS radical scavenging activity, while both LP-EDTA and LP-SS showed excellent thermal stability according to thermogravimetric analysis (TGA). Furthermore, LP-SS exhibited remarkable gel-forming ability and significant hydroxyl free radicals scavenging activity. In conclusion, this study presents a novel method for extracting various lemon pectin fractions with unique structural and bioactive properties, contributing insights for advanced applications in the food and pharmaceutical sectors.
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Affiliation(s)
- Zhipeng Su
- 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
| | - Yuchen Liu
- 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
| | - Lingtao Kang
- 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
| | - Xinjia Tan
- 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
| | - Dan Shen
- 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
| | - Xue Wang
- 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
| | - Hong-Hui Wang
- College of Biology, Hunan University, Changsha 410082, China.
| | - Gaoyang Li
- 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.
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Cano-Gonzalez CN, Contreras-Esquivel JC, Rodríguez-Herrera R, Aguirre-Loredo RY, Soriano-Melgar LDAA. Transformation of agricultural wastes into functional oligosaccharides using enzymes and emerging technologies. PHYTOCHEMICAL ANALYSIS : PCA 2024. [PMID: 38693046 DOI: 10.1002/pca.3365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/27/2024] [Accepted: 03/28/2024] [Indexed: 05/03/2024]
Abstract
INTRODUCTION Pectin-oligosaccharides (POS) serve diverse purposes as a food ingredient, antimicrobial and biostimulant in plants, and their functionality is linked to the degree of esterification. Grape and broccoli wastes emerge as environmentally friendly alternatives to obtaining pectin, serving as a sustainable source to producing POS. For example, microwaves have proven to be an effective and sustainable method to extract polysaccharides from plant matrices. OBJECTIVE This work aims to use grape and broccoli wastes as alternative sources for obtaining pectin by microwave-assisted extraction and biotransformation into POS, which possess biological properties. MATERIAL AND METHODS The extraction conditions were identified at a power of 400 W, 300 s for the extraction of pectin from grape pomace and broccoli waste. Biotransformation of pectins into POS, using commercial enzyme preparations (Viscozyme L and Pectinase). Characterisation was carried out by Fourier-transform infrared spectroscopy, thermogravimetric analysis, and scanning electron microscopy. RESULTS Physicochemical analysis indicated grape pomace and broccoli waste pectins had galacturonic acid content of 63.81 ± 1.67 and 40.83 ± 2.85 mg 100 mg-1, low degree of esterification of 34.89% and 16.22%, respectively. Biotransformation of pectins into POS resulted in a 20% hydrolysis rate. The main enzymatic activity was polygalacturonase for the degradation of the main structure of the pectin. CONCLUSION Production of POS from agro-industrial wastes by emerging technologies, such as the combined use of microwave-assisted extraction and enzymatic processes, represents an alternative method for the generation of bioactive compounds with distinctive properties suitable for different applications of interest.
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Affiliation(s)
- Carlos N Cano-Gonzalez
- Procesos de Polimerizacion, Centro de Investigación en Química Aplicada, Saltillo, Coahuila de Zaragoza, Mexico
| | | | - Raúl Rodríguez-Herrera
- Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Saltillo, Coahuila de Zaragoza, Mexico
| | - Rocio Yaneli Aguirre-Loredo
- Procesos de Polimerizacion, Centro de Investigación en Química Aplicada, Saltillo, Coahuila de Zaragoza, Mexico
- Investigadoras e Investigadores por México, CONAHCyT, Av. Insurgentes sur, Mexico City, 03940, Mexico
| | - Lluvia de Abril Alexandra Soriano-Melgar
- Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Saltillo, Coahuila de Zaragoza, Mexico
- Investigadoras e Investigadores por México, CONAHCyT, Av. Insurgentes sur, Mexico City, 03940, Mexico
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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.
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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.
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Wu DT, Li J, Wang J, Lei J, Gan RY, Qin P, Hu YC, Wu XY, Zou L. Comparison of soluble dietary fibers from various quinoa microgreens: Structural characteristics and bioactive properties. Food Res Int 2024; 181:114108. [PMID: 38448108 DOI: 10.1016/j.foodres.2024.114108] [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: 05/25/2023] [Revised: 02/03/2024] [Accepted: 02/07/2024] [Indexed: 03/08/2024]
Abstract
Quinoa (Chenopodium quinoa Willd.) microgreens are widely consumed as healthy vegetables around the world. Although soluble dietary fibers exist as the major bioactive macromolecules in quinoa microgreens, their structural characteristics and bioactive properties are still unclear. Therefore, the structural characteristics and bioactive properties of soluble dietary fibers from various quinoa microgreens (QMSDFs) were investigated in this study. The yields of QMSDFs ranged from 38.82 to 52.31 mg/g. Indeed, all QMSDFs were predominantly consisted of complex pectic-polysaccharides, e.g., homogalacturonan (HG) and rhamnogalacturonan I (RG I) pectic domains, with the molecular weights ranged from 2.405 × 104 to 5.538 × 104 Da. In addition, the proportions between RG I and HG pectic domains in all QMSDFs were estimated in the range of 1: 2.34-1: 4.73 (ratio of galacturonic acid/rhamnose). Furthermore, all QMSDFs exhibited marked in vitro antioxidant, antiglycation, prebiotic, and immunoregulatory effects, which may be partially correlated to their low molecular weights and low esterification degrees. These findings are helpful for revealing the structural and biological properties of QMSDFs, which can offer some new insights into further development of quinoa microgreens and related QMSDFs as value-added healthy products.
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Affiliation(s)
- Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Jie Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jin Wang
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jing Lei
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Institute for Advanced Study, Chengdu University, Chengdu 610106, Sichuan, China
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore
| | - Peiyou Qin
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Xiao-Yong Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
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7
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Kleuter M, Yu Y, Pancaldi F, Nagtzaam M, van der Goot AJ, Trindade LM. Cell wall as a barrier for protein extraction from tomato leaves: A biochemical study. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2024; 208:108495. [PMID: 38452451 DOI: 10.1016/j.plaphy.2024.108495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2024] [Accepted: 03/01/2024] [Indexed: 03/09/2024]
Abstract
Solanum lycopersicum (Tomato) leaves and stems are considered waste. Valorization of this waste can be achieved by for example the extraction of proteins. This prospect is promising but currently not feasible, since protein extraction yields from tomato leaves are low, amongst other due to the (physical) barrier formed by the plant cell walls. However, the molecular aspects of the relationship between cell wall properties and protein extractability from tomato leaves are currently not clear and thus objective of this study. To fill this knowledge gap the biochemical composition of plant cell walls was measured and related to protein extraction yields at different plant ages, leaf positions, and across different tomato accessions, including two Solanum lycopersicum cultivars and the wildtype species S. pimpinellifolium and S. pennellii. For all genotypes, protein extraction yields from tomato leaves were the highest in young tissues, with a decreasing trend towards older plant material. This decrease of protein extraction yield was accompanied by a significant increase of arabinose and galacturonic acid content and a decrease of galactose content in the cell walls of old-vs-young tissues. This resulted in strong negative correlations between protein extraction yield and the content of arabinose and galacturonic acid in the cell wall, and a positive correlation between the content of galactose and protein extraction yield. Overall, these results point to the importance of the pectin network on protein extractability, making pectin a potential breeding target for enhancing protein extractability from tomato leaves.
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Affiliation(s)
- Marietheres Kleuter
- Department of Plant Sciences, Plant Breeding, Wageningen University, Droevendaalsesteeg 1, 6708 PB, Wageningen, the Netherlands.
| | - Yafei Yu
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA, Wageningen, the Netherlands.
| | - Francesco Pancaldi
- Department of Plant Sciences, Plant Breeding, Wageningen University, Droevendaalsesteeg 1, 6708 PB, Wageningen, the Netherlands.
| | - Mayra Nagtzaam
- Department of Plant Sciences, Plant Breeding, Wageningen University, Droevendaalsesteeg 1, 6708 PB, Wageningen, the Netherlands.
| | - Atze Jan van der Goot
- Laboratory of Food Process Engineering, Wageningen University, PO Box 17, 6700 AA, Wageningen, the Netherlands.
| | - Luisa M Trindade
- Department of Plant Sciences, Plant Breeding, Wageningen University, Droevendaalsesteeg 1, 6708 PB, Wageningen, the Netherlands.
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Núñez-Gómez V, Jesús Periago M, Luis Ordóñez-Díaz J, Pereira-Caro G, Manuel Moreno-Rojas J, González-Barrio R. Dietary fibre fractions rich in (poly)phenols from orange by-products and their metabolisation by in vitro digestion and colonic fermentation. Food Res Int 2024; 177:113718. [PMID: 38225107 DOI: 10.1016/j.foodres.2023.113718] [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: 09/15/2023] [Revised: 11/09/2023] [Accepted: 11/22/2023] [Indexed: 01/17/2024]
Abstract
Orange peel is an interesting by-product because of its composition, particularly its dietary fibre and flavanones. The aim of this work was to extract different fibre fractions from orange peel to obtain potential added-value ingredients and evaluate how the presence of fibre may interfere with (poly)phenol metabolism. Using an aqueous extraction, as a green extraction method, an insoluble fibre fraction (IFF) and a water-soluble extract (WSE) were obtained. Those fractions were analysed to determine the proximate and dietary fibre composition, hydration properties, (poly)phenol composition and antioxidant capacity, comparing the results with the orange peel (OP). The IFF presented the highest content of insoluble dietary fibre and the WSE showed the highest content of (poly)phenols, these being mainly flavanones. An in vitro faecal fermentation was carried out to evaluate the production of short-chain fatty acids (SCFAs) and lactate as prebiotic indicators; the IFF gave the highest production, derived from the greater presence of dietary fibre. Moreover, catabolites from (poly)phenol metabolism were also analysed, phenylpropanoic acids being the major ones, followed by phenylacetic acids and benzoic acids. These catabolites were found in higher quantities in WSE, because of the greater presence of (poly)phenols in its composition. IFF also showed a significant production of these catabolites, which was delayed by the greater presence of fibre. These results reveal that the new ingredients, obtained by an environmentally friendly water extraction procedure, could be used for the development of new foods with enhanced nutritional and healthy properties.
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Affiliation(s)
- Vanesa Núñez-Gómez
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum", Murcia, 30100, Spain
| | - María Jesús Periago
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum", Murcia, 30100, Spain
| | - José Luis Ordóñez-Díaz
- Area of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain
| | - Gema Pereira-Caro
- Area of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain; Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
| | - Jose Manuel Moreno-Rojas
- Area of Agroindustry and Food Quality, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Avda. Menéndez-Pidal, 14004 Córdoba, Spain; Foods for Health Group, Instituto Maimónides de Investigación Biomédica de Córdoba (IMIBIC), 14004 Córdoba, Spain
| | - Rocío González-Barrio
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, Regional Campus of International Excellence "Campus Mare Nostrum", Murcia, 30100, Spain.
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9
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Günter EA, Melekhin AK, Belozerov VS, Martinson EA, Litvinets SG. Preparation, physicochemical characterization and swelling properties of composite hydrogel microparticles based on gelatin and pectins with different structure. Int J Biol Macromol 2024; 258:128935. [PMID: 38143057 DOI: 10.1016/j.ijbiomac.2023.128935] [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: 10/19/2023] [Revised: 12/05/2023] [Accepted: 12/19/2023] [Indexed: 12/26/2023]
Abstract
Composite hydrogel microparticles based on pectins with different structures (callus culture pectin (SVC) and apple pectin (AU)) and gelatin were developed. Hydrogel microparticles were formed by the ionotropic gelation and electrostatic interaction of COO- groups of pectin and NH3+ groups of gelatin, which was confirmed by FTIR spectroscopy. The addition of gelatin to pectin-based gel formulations resulted in a decrease in gel strength, whereas increasing gelatin concentration enhanced this effect. The microparticle gel strength increased in proportion to the increase in the pectin concentration. The DSC and TGA analyzes showed that pectin-gelatin gels had the higher thermal stability than individual pectins. The gel strength, Ca2+ content and thermal stability of the microparticles based on gelatin and SVC pectin with a lower degree of methylesterification (DM) (14.8 %) were higher compared to that of microparticles based on gelatin and AU pectin with a higher DM (40 %). An increase in the SVC concentration, Ca2+ content and gel strength of SVC-gelatin microparticles led to a decrease in the swelling degree in simulated gastrointestinal fluids. The addition of 0.5 % gelatin to gels based on AU pectin resulted in increased stability of the microparticles in gastrointestinal fluids, while the microparticles from AU without gelatin were destroyed.
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Affiliation(s)
- Elena A Günter
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya str., Syktyvkar 167982, Russia.
| | - Anatoliy K Melekhin
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya str., Syktyvkar 167982, Russia
| | - Vladislav S Belozerov
- Institute of Physiology of Federal Research Centre "Komi Science Centre of the Urals Branch of the Russian Academy of Sciences", 50, Pervomaiskaya str., Syktyvkar 167982, Russia; Vyatka State University, 36, Moskovskaya str., Kirov 610000, Russia
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10
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Slavov A, Chalova V. Physicochemical Characterization of Pectic Polysaccharides from Rose Essential Oil Industry By-Products. Foods 2024; 13:270. [PMID: 38254571 PMCID: PMC10814715 DOI: 10.3390/foods13020270] [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: 12/04/2023] [Revised: 12/27/2023] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
The rose essential oil industry generates large quantities of solid byproducts yearly. These by-products, usually discarded, could yield valuable substances, such as pectic polysaccharides, widely used in the food industry as jelling agents. Seven industrial by-products were investigated as a source of pectic polysaccharides: four samples resulted from the treatment of Rosa damascena, two from Rosa alba, and one from Rosa centifolia. Three by-products were from steam-water distillation, two from CO2-supercritical extraction, and two after extraction with hexane and 1,1,1,2-tetrafluoroethane. The by-products were pretreated with 70% ethanol and extracted with 0.1 M HCl. The highest polysaccharide yield was observed for 1,1,1,2-tetrafluoroethane-extracted (RD_F) Rosa damascena by-products (13.98 ± 0.14%), followed by hexane (RD_X) and CO2-extracted (RD_CO2) Rosa damascena (12.68 ± 0.11 and 12.66 ± 0.10%, respectively). The polysaccharides were middle-methoxylated pectins, except RD_F and RD_X, having 26.68 ± 1.14 and 31.39 ± 1.39 mol % degree of methoxylation (low-methoxyl pectins). The polysaccharides had molecular masses in the 2.3-2.6 × 104 Da range. The rheological studies suggested RD_F formed a strong high-sucrose gel, while the others yielded weak gels. RD_F and RD_X formed strong Ca2+-mediated gels, comparable with commercial low-methoxylated citrus pectin. This study suggests that rose oil industry by-products could be successfully valorized and yield pectic polysaccharides with gelling properties, comparable with commercial citrus pectins.
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Affiliation(s)
- Anton Slavov
- Department of Organic and Inorganic Chemistry, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria;
| | - Vesela Chalova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
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11
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Núñez-Gómez V, San Mateo M, González-Barrio R, Periago MJ. Chemical Composition, Functional and Antioxidant Properties of Dietary Fibre Extracted from Lemon Peel after Enzymatic Treatment. Molecules 2024; 29:269. [PMID: 38202852 PMCID: PMC10780729 DOI: 10.3390/molecules29010269] [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: 11/15/2023] [Revised: 12/29/2023] [Accepted: 01/02/2024] [Indexed: 01/12/2024] Open
Abstract
Lemon peel represents an interesting by-product owing to its content of dietary fibre (DF) and (poly)phenols, which is of great importance for its valorisation. Hence, the objective of this study was to characterise the DF, total phenolic content (TPC), and antioxidant capacity of two lemon-peel-derived ingredients using two different methods (drying with warm air and enzymatic hydrolysis with pectinesterase). The analysis included a DF assessment, followed by neutral sugars characterisation through GC-FID and uronic acids determination via colorimetry. Subsequently, TPC and antioxidant capacity using the FRAP method were quantified through spectrophotometry. The swelling capacity (SWC), water retention capacity (WRC), and fat absorption capacity (FAC) were also determined as functional properties. It was observed that pectinesterase treatment led to a reduction in soluble DF and an increase in insoluble DF. This treatment also affected the pectin structure, thereby diminishing its ability to absorb water and fat within its matrix. The TPC was also reduced, resulting in a decrease in antioxidant capacity. Conversely, employing warm air exhibited a noteworthy increase in antioxidant capacity. This underscores its crucial contribution to the valorisation of lemon peel, not only by diminishing the environmental impact but also by enabling the acquisition of fibre ingredients with a noteworthy antioxidant capacity.
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Affiliation(s)
- Vanesa Núñez-Gómez
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, 30100 Murcia, Spain; (M.S.M.); (R.G.-B.); (M.J.P.)
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12
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Zhang Y, Wang Y, Yang B, Han X, He Y, Wang T, Sun X, Zhao J. Effects of zucchini polysaccharide on pasting, rheology, structural properties and in vitro digestibility of potato starch. Int J Biol Macromol 2023; 253:127077. [PMID: 37769764 DOI: 10.1016/j.ijbiomac.2023.127077] [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: 09/16/2023] [Accepted: 09/23/2023] [Indexed: 10/03/2023]
Abstract
Zucchini polysaccharide (ZP) has a unique molecular structure and a variety of biological activities. This study aimed to evaluate the effects of ZP (1, 2, 3, 4 and 5 %, w/w) on the properties of potato starch (PS), including pasting, rheological, thermodynamic, freeze-thaw stability, micro-structure, and in vitro digestibility of the ZP-PS binary system. The results showed that the appearance of ZP significantly reduced the peak, breakdown, final and setback viscosity and prolonged the pasting temperature of PS, whereas increased the trough viscosity. The tests of rheological showed that ZP had a damaging effect on PS gels. Meanwhile, the results of thermodynamic and Fourier transform infrared exhibited that the presence of ZP significantly retarded the retrogradation of PS, especially at a higher levels. The observation of the microstructure exhibited that ZP significantly altered the microscopic network structure of the PS gels, and ZP reduced the formation of the gel structure. Besides, ZP postponed the retrogradation process of PS gels. Moreover, ZP weakened the freeze-thaw stability of the PS gel. Furthermore, ZP also can decrease the digestibility and estimated glycemic index (eGI) value of PS from 86.04 % and 70.89 to 77.67 % and 65.22, respectively. Simultaneously, the addition of ZP reduced the rapidly digestible starch content (from 25.09 % to 16.59 %) and increased the slowly digestible starch (from 24.99 % to 26.77 %) and resistant starch content (from 49.92 % to 56.64 %). These results have certain guiding significance for the application of ZP in starch functional food.
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Affiliation(s)
- Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Yiming Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Xunze Han
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Yuting He
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Tiange Wang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Xun Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China.
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13
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Zhao Y, Bi J, Zhao X, Engelsen SB, Wu X, Ma Y, Guo Y, Du Q, Yi J. New insight into pectic fractions of cell wall: Impact of extraction on pectin structure and in vitro gut fermentation. Int J Biol Macromol 2023; 253:127515. [PMID: 37865353 DOI: 10.1016/j.ijbiomac.2023.127515] [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: 10/14/2022] [Revised: 09/16/2023] [Accepted: 10/08/2023] [Indexed: 10/23/2023]
Abstract
Pectic polysaccharides modulate gut fermentation ability, which is determined by structural characteristics. In this work, apple pectins were extracted by HCl (HAEP), NaOH (AEP), cellulase (EAEP), and in parallel cell wall pectic fractions were sequentially extracted by water (WEP), chelator (CEP) and NaOH (NEP). The aim is to comprehensively compare the impact of extraction on pectin structure and gut fermentation behavior. Results showed that high content of galacturonic acid (90.65 mol%) and large molecular weight (675 kg/mol) were detected in the HAEP. Molecular morphology of the HAEP presented high linearity, while AEP, EAEP and WEP exhibited compact filamentous structures with highly branched patterns. The AEP was characterized by high yield (33.1 g/100 g d.b.), moderate molecular weight (304 kg/mol) and large extent of rhamnogalacturonan-I region (24.88 %) with low degree of branching (1.77). After in vitro simulated gut fermentation for 24 h, total content of short-chain fatty acid (SCFA) generated with the AEP supplement increased to 36.8 mmol/L, followed by EAEP, HAEP and WEP (25.2, 24.2 and 20.3 mmol/L, respectively). Meanwhile, WEP simultaneously produced the highest ammonia content (22.4 mmol/L). This investigation suggests that the fermentation of AEP produces more beneficial SCFA and less ammonia, thus indicating a better gut fermentation property.
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Affiliation(s)
- Yuanyuan Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China; Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg 1958, Denmark
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xiaoyan Zhao
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China
| | - Søren Balling Engelsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg 1958, Denmark
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Youchuan Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Yuxia Guo
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Qianqian Du
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Santiago-Alumbro JS, Van Loey A, Hendrickx M. Water-soluble biopolymers from heat-treated and high pressure homogenized vegetable purées: investigating their emulsion forming and stabilizing capacities. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:3043-3053. [PMID: 37790925 PMCID: PMC10542437 DOI: 10.1007/s13197-023-05816-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2023] [Accepted: 08/12/2023] [Indexed: 10/05/2023]
Abstract
The emulsion forming and stabilizing capacities of water-soluble biopolymers originating from the aqueous (serum) phase of heat-treated and high pressure homogenized purées were investigated. The serum biopolymers were characterized and then utilized as emulsifier/stabilizer in simple oil-in-water emulsions. The resulting emulsions were stored at 4 °C and monitored for 2 weeks. Results revealed that carrot and tomato sera contained higher amounts of pectin and lower protein compared to broccoli. The serum pectic biopolymers exhibited distinct molecular structures, depending on the vegetable origin. Given these natural biopolymer composition and characteristics, emulsions with small droplet sizes were observed at pH 3.5. However, emulsions at pH 6.0 showed large mean droplet sizes, except for the emulsion formulated with carrot serum. Regardless of the pH, emulsions containing carrot serum biopolymers exhibited high capacity to form fine emulsions that were stable during the 2-week storage period at low temperature. This study clearly shows the capacity of natural water-soluble biopolymers isolated from the serum phase of vegetable purées to form fine emulsion droplets and maintain its stability during storage, especially in the case of carrot serum biopolymers.
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Affiliation(s)
- Jihan Santanina Santiago-Alumbro
- Present Address: School of Technology, University of the Philippines Visayas, New SOTECH Building, Miagao, 5023 Iloilo, Philippines
- Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Ann Van Loey
- Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Marc Hendrickx
- Laboratory of Food Technology, Department of Microbial and Molecular Systems (M2S), Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
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15
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Bermúdez-Oria A, Castejón ML, Fernández-Prior Á, Rodríguez-Gutiérrez G, Fernández-Bolaños J. An Acid-Free Alternative to Pectin Production from the Cell Walls of Olive Oil Waste and Different Fruits Using Choline Chloride. Foods 2023; 12:4166. [PMID: 38002223 PMCID: PMC10670671 DOI: 10.3390/foods12224166] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 11/14/2023] [Accepted: 11/15/2023] [Indexed: 11/26/2023] Open
Abstract
The pectin from the cell walls of olive waste (alperujo) and apple, orange and strawberry fruits was extracted using choline chloride (ChCl) and the yield and chemical and structural compositions were compared to pectin extracted using citric acid (CA) and ammonium oxalate/oxalic acid (AOOA). According to the results, the alperujo pectin extracted using ChCl from alcohol-insoluble residue (AIR) showed a higher yield (2.20-2.88% on the basis of dry weight of AIR) than using CA (0.65-1.22%) but lower than using AOOA (3.92-5.42%). For fruit pectin, the highest yield was obtained using CA (8.81-16%), followed by AOOA (5.4-6.63%), although for apple pectin, ChCl gave a similar yield (5.36%) to AOOA. The uronic acid contents in all ChCl pectins (45.9-70.6% dry basis AIR) were higher or similar to that of the other extracting agents (30.6-65.2%), although a lower level of neutral sugar side chains was detected, with a lower degree of branching and degree of methylation. The NMR and FT-IR spectroscopy of the pectin isolated using ChCl confirmed its slightly different structural composition with respect to CA and AOOA pectin. Therefore, depending on the source material and functionality, pectin isolated using ChCl could be an acid-free alternative to pectin production.
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Affiliation(s)
| | | | | | | | - Juan Fernández-Bolaños
- Department of Food Phytochemistry, Instituto de la Grasa (Spanish National Research Council, CSIC), Pablo Olavide University, Building 46, Ctra de Utrera km 1, 41013 Seville, Spain; (A.B.-O.); (M.L.C.); (Á.F.-P.); (G.R.-G.)
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16
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Liu Y, Yan S, Li B, Li J. Analysis of pectin-cellulose interaction in cell wall of lotus rhizome with assistance of ball-milling and galactosidase. Int J Biol Macromol 2023; 246:125615. [PMID: 37391001 DOI: 10.1016/j.ijbiomac.2023.125615] [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: 04/06/2023] [Revised: 05/24/2023] [Accepted: 06/27/2023] [Indexed: 07/02/2023]
Abstract
The current study sought to depict the structural feature of polysaccharides extracted from Na2CO3 unextractable fraction (LUN) of lotus rhizome using galactosidase with assistance of ball milling. The extracted polysaccharides were a complex of cellulose microfibrils and the RG-I structural domain of pectin, and the top three monosaccharides were glucose, galactose and galactose uronic acid, which allowed to tune the properties of the enzyme-hydrolyzed polysaccharide from LUN after 15 and 45 min of ball milling. The data of XRD revealed that pectin has a masking effect on the diffraction peaks of cellulose components. The removing of the polysaccharides could increase the degree of crystallinity and the pectin-cellulose interaction mainly occured through the galactan side chain was speculated. Textural characterization by SEM exhibited a cross-linked rod-like structure, which is similar to the structure of cellulose microfibrils. The morphological analysis of AFM revealed that L15-P (enzyme-hydrolyzed polysaccharide from LUN after 15 min of ball milling) contained relatively ordered and uniform network structures. Overall, the present study provides an important insight into cell wall of lotus rhizome matrix polysaccharide.
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Affiliation(s)
- Yanzhao Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Aquatic vegetable Preservation & Processing Engineering Technology Research Center of Hubei Province, Wuhan, Hubei 430070, China; Yangtze River Economic Belt Engineering Research Center for Green Development of Bulk Aquatic Bioproducts Industry of Ministry of Education, Wuhan, Hubei 430070, China.
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
| | - Jie Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Yangtze River Economic Belt Engineering Research Center for Green Development of Bulk Aquatic Bioproducts Industry of Ministry of Education, Wuhan, Hubei 430070, China
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Zhao JY, Hong T, Hou YJ, Song XX, Yin JY, Geng F, Nie SP. Comparison of structures and emulsifying properties between water-extracted pectins from Fructus aurantii. Int J Biol Macromol 2023:125005. [PMID: 37217058 DOI: 10.1016/j.ijbiomac.2023.125005] [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: 01/09/2023] [Revised: 05/08/2023] [Accepted: 05/19/2023] [Indexed: 05/24/2023]
Abstract
The structural characteristics of two water-extracted pectic polysaccharides from Fructus aurantii were investigated, and the impacts of their structures on the emulsifying stability were evaluated. FWP-60 (extracted by cold water and followed 60 % ethanol precipitation) and FHWP-50 (extracted by hot water and followed 50 % ethanol precipitation) were both high methyl-esterified pectins, which were composed of homogalacturonan (HG) and highly branched rhamnogalacturonan I (RG-I) regions. The weight-average molecular weight, methyl-esterification degree (DM) and HG/RG-I ratio of FWP-60 were 1200 kDa, 66.39 % and 4.45, respectively, which were 781 kDa, 79.10 % and 1.95 for FHWP-50. The methylation and NMR analysis of FWP-60 and FHWP-50 demonstrated that the main backbone consisted of different molar ratios of →4)-α-GalpA-(1 → and →4)-α-GalpA-6-O-methyl-(1→, and the side chains contained arabinan and galactan. Moreover, the emulsifying properties of FWP-60 and FHWP-50 were discussed. Compared with FHWP-50, FWP-60 had better emulsion stability. Overall, pectin had a linear HG domain and a small number of RG-I domain with short side chains to facilitate the stabilization of emulsions in Fructus aurantii. A comprehensive knowledge of the structure characteristic and emulsifying property would enable us to provide more information and theoretical guidance for the structure and emulsion preparation of Fructus aurantii pectic polysaccharides.
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Affiliation(s)
- Jia-Ying Zhao
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Tao Hong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
| | - Yan-Jie Hou
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiao-Xiao Song
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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18
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Nemetz NJ, Winter AR, Hensen JP, Schieber A, Weber F. Toward gentle chokeberry juice production by ultrasound-assisted enzymatic maceration. Curr Res Food Sci 2023; 6:100518. [PMID: 37303585 PMCID: PMC10248796 DOI: 10.1016/j.crfs.2023.100518] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 03/14/2023] [Accepted: 05/08/2023] [Indexed: 06/13/2023] Open
Abstract
Sustainable processes accompanied by high extraction yields and minimized amounts of by-products are a major goal of current fruit juice production. Controlled degradation of cell wall polysaccharides, in particular pectin, may contribute to reduced emergence of side streams. Possible strategies for the optimization are the selection of enzyme preparations based on comprehensive studies of their activities, the adjustment of maceration temperature toward more gentle conditions, and the application of alternative technologies such as ultrasound (US) during maceration. The present study provides insights into the effects of ultrasound-assisted enzymatic maceration (UAEM) on pectin degradation, total anthocyanin content, thermal and storage stability, and juice yield during chokeberry juice production on pilot-plant scale. The two enzyme preparations applied predominantly possessed polygalacturonase or pectin lyase activity. Cell wall polysaccharide degradation was improved by US and resulted in a 3% increase in juice yield by UAEM using an enzyme preparation that shows mostly polygalacturonase activity. Thermostability of anthocyanins was improved in juices produced using pectin lyase and applying US and matched the stability of anthocyanins in juices produced using polygalacturonase. Storage stability of anthocyanins was improved in juice produced using polygalacturonase during UAEM. UAEM also resulted in lower yields of pomace making the production more resource-efficient. Overall, the use of polygalacturonase has promising potential to advance conventional chokeberry juice production by applying US at gentle conditions.
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Wang S, Liu C, Su X, Chen L, Zhu Z. Transcriptome analysis reveals key metabolic pathways and gene expression involving in cell wall polysaccharides-disassembling and postharvest fruit softening in custard apple (Annona squamosa L.). Int J Biol Macromol 2023; 240:124356. [PMID: 37031786 DOI: 10.1016/j.ijbiomac.2023.124356] [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: 12/15/2022] [Revised: 03/26/2023] [Accepted: 04/03/2023] [Indexed: 04/11/2023]
Abstract
This study aimed to investigate the effect of custard apple cell wall polysaccharides-disassembling on postharvest fruit softening and to explore its key metabolic pathways and gene expression. Custard apple fruit was stored at 15 ± 0.5 °C for 12 days, it was found that the decreased significantly in fruit firmness, contents of Na2CO3-soluble pectin, hemicellulose and cellulose, and the increased significantly in water-soluble pectin and CDTA-soluble pectin. The activities of cell wall-degrading relevant enzymes in fruit were improved significantly during storage, including cellulase, polygalacturonase, pectin methyl esterase, neutral xylanase, β-galactosidase, and β-D-glucosidase. The RNA sequencing results revealed 41,545 nonredundant unigenes and 7571 differentially expressed genes (DEGs) in custard apple fruit samples. Functional annotation and DEGs data revealed cell wall degradation potentially involved in starch and sucrose metabolism, amino sugar and nucleotide sugar metabolism, galactose metabolism, pentose and glucuronate interconversions. Specifically, two EG and six β-Glc genes controlled the cellulose decomposition, and one β-xyl and one GATU genes involved in the degradation of hemicellulose, and two PME, one Pel, and four PG genes were the major regulators of pectin disassembling. These results provide a molecular foundation for explaining fruit softening and extending shelf life of custard apple.
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Affiliation(s)
- Siqiang Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Chunyu Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Xueru Su
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Lisha Chen
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China
| | - Zhenyuan Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, PR China; Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, PR China; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, PR China.
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20
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A mini-review on the plant sources and methods for extraction of rhamnogalacturonan I. Food Chem 2023; 403:134378. [DOI: 10.1016/j.foodchem.2022.134378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 09/01/2022] [Accepted: 09/19/2022] [Indexed: 11/23/2022]
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21
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Sequential extraction, structural characterization, and antioxidant activity of polysaccharides from Dendrocalamus brandisii bamboo shoot shell. Food Chem X 2023; 17:100621. [PMID: 36974172 PMCID: PMC10039255 DOI: 10.1016/j.fochx.2023.100621] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 02/27/2023] [Accepted: 02/27/2023] [Indexed: 03/08/2023] Open
Abstract
Polysaccharides including water-soluble fraction (W), 1,2-Cyclohexanediaminetetraacetic acid (CDTA)-soluble fraction (CA), sodium carbonate (Na2CO3)-soluble fraction (SC), 1 M potassium hydroxide (KOH)-soluble fractions (PH1), and 4 M KOH-soluble fraction (PH4) were successively extracted from Dendrocalamus brandisii bamboo shoot shells using water, CDTA, Na2CO3, and KOH solution. The analytical methods were employed to initially identify the structural characteristics of the five polysaccharide fractions, and their antioxidant capacities in vitro were determined. According to the data, the average molecular weight of the five polysaccharide fractions was between 4 816 and 993 935 Da. In all four types (CA, SC, PH1, and PH4), xylose was the most abundant monosaccharide, especially in PH1 and PH4. Both PH1 and PH4 were found to contain 1,4-β-d-Xylp as their main chain, as determined by nuclear magnetic resonance (NMR) spectroscopy. Additional research into CA and SC's antioxidant potential is required since they both showed potent in vitro antioxidant activities.
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22
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Organic vegetable crop residue decomposition in soils. Heliyon 2023; 9:e14529. [PMID: 36967869 PMCID: PMC10034461 DOI: 10.1016/j.heliyon.2023.e14529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 02/28/2023] [Accepted: 03/09/2023] [Indexed: 03/16/2023] Open
Abstract
Soil organic carbon (SOC) is an important property that influences soil chemical, physical, and biochemical processes and is a key indicator of soil health. Rapid decomposition of crop residues incorporated into soil reduces the potential of carbon (C) sequestration in the Southeast United States where SOC is very low rending residue management very critical. We investigated the C contents and the decomposition of cultivars of popular organic vegetable crops [southern pea (Vigna unguiculata), squash (Cucurbita maxima), sweet potato [Ipomoea batatas (L.) Lam] and tomato (Solanum lycopersicum)] in two soils under laboratory conditions. The C contents of the crop residues were determined by using a wet chemistry method. A non-linear regression model was used to determine the potentially mineralizable C (C0) and the first-order rate constant (k) of the decomposition following incubation of soils treated with the vegetable crop residues for 30 days at room temperature. The average C contents varied between 304 and 437 g kg-1. On average, the sweet potato cultivars showed a greater C0 (19.4 g C kg-1) in Cecil soil than in Hartsells soil while tomato cultivars showed the least C0 (15.9 g C kg-1) in Hartsells soil. The k values showed that squash cultivars decomposed faster (0.106 day-1) than any other crop, whereas southern pea cultivars decomposed the least in Cecil and Hartsells soils. Strong relationships between C0, k, and C/N were established. Organic growers are environmentally conscious framers who wants to mitigate the greenhouse effect and global warming by adopting cropping systems that would sequester more C into the soil. Thus, identifying and selecting vegetable crop cultivars that would incorporate more C in soil is of a great interest to them. These findings have potentials of guiding organic growers in selecting crop cultivars that would increase OC sequestration in soils.
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23
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Mechanistic insights into changes in endogenous water soluble pectin and carotenoid bioaccessibility in mango beverage upon high pressure processing. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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24
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Méndez D, Martínez-Abad A, Martínez-Sanz M, López-Rubio A, Fabra M. Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Novel edible films of pectins extracted from low-grade fruits and stalk wastes of sun-dried figs: Effects of pectin composition and molecular properties on film characteristics. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108136] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Health-Promoting Activities and Associated Mechanisms of Polygonati Rhizoma Polysaccharides. Molecules 2023; 28:molecules28031350. [PMID: 36771015 PMCID: PMC9919897 DOI: 10.3390/molecules28031350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 01/14/2023] [Accepted: 01/25/2023] [Indexed: 02/04/2023] Open
Abstract
Polygonati Rhizoma, a typical homology of medicine and food, possesses remarkable anti-fatigue, anti-aging, metabolic regulatory, immunomodulatory, anti-inflammatory, neuroprotective, anti-diabetes, and anti-cancer effects. Among bioactive phytochemicals in Polygonati Rhizoma, polysaccharides play important roles in the health-promoting activities through the mechanisms mentioned above and potential synergistic effects with other bioactives. In this review, we briefly introduce the updated biosynthesis of polysaccharides, the purification method, the structure characterization, and food applications, and discuss in detail the biological activities of Polygonati Rhizoma polysaccharides and associated mechanisms, aiming at broadening the usage of Polygonati Rhizoma as functional food and medicine.
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27
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Al-Ajalein AHAS, Shafie MH, Yap PG, Kassim MA, Naharudin I, Wong TW, Gan CY. Microwave-assisted extraction of polysaccharide from Cinnamomum cassia with anti-hyperpigmentation properties: Optimization and characterization studies. Int J Biol Macromol 2023; 226:321-335. [PMID: 36502951 DOI: 10.1016/j.ijbiomac.2022.12.023] [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: 09/19/2022] [Revised: 11/14/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022]
Abstract
The anti-hyperpigmentation effect and tyrosinase inhibitory mechanism of cinnamon polysaccharides have not been reported. The current study focused on the extraction of polysaccharides from Cinnamomum cassia bark using microwave-assisted approach and optimization of the extraction process (i.e., microwave power, irradiation time and buffer-to-sample ratio) by Box-Behnken design to obtain a high yield of polysaccharides with high sun protection factor (SPF), anti-hyperpigmentation and antioxidant activities. The extracted pectic-polysaccharides had low molecular weight and degree of esterification. The optimal extraction process had polysaccharides characterized by (a) monophenolase inhibitory activity = 97.5 %; (b) diphenolase inhibitory activity = 99.4 %; (c) ferric reducing antioxidant power = 4.4 mM; (d) SPF = 6.1; (e) yield = 13.7 %. The SPF, tyrosinase inhibitory and antioxidant activities were primarily contributed by the polysaccharides. In conclusion, the polysaccharides from C. cassia could be an alternative therapeutic source for skin hyperpigmentation treatment.
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Affiliation(s)
- Al-Hareth AbdulRaheem Salem Al-Ajalein
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, University Innovation Incubator Building, SAINS@USM Campus, Lebuh Bukit Jambul, Bayan Lepas, Penang 11900, Malaysia
| | - Muhammad Hakimin Shafie
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, University Innovation Incubator Building, SAINS@USM Campus, Lebuh Bukit Jambul, Bayan Lepas, Penang 11900, Malaysia.
| | - Pei-Gee Yap
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, University Innovation Incubator Building, SAINS@USM Campus, Lebuh Bukit Jambul, Bayan Lepas, Penang 11900, Malaysia
| | - Mohd Asyraf Kassim
- Bioprocess Division, School of Industrial Technology, Universiti Sains Malaysia, USM, Penang 11800, Malaysia.
| | - Idanawati Naharudin
- Non-Destructive Biomedical and Pharmaceutical Research Centre, Smart Manufacturing Research Institute, Universiti Teknologi MARA, Puncak Alam, Selangor 42300, Malaysia; Particle Design Research Group, Faculty of Pharmacy, Universiti Teknologi MARA, Puncak Alam, Selangor 42300, Malaysia.
| | - Tin-Wui Wong
- Non-Destructive Biomedical and Pharmaceutical Research Centre, Smart Manufacturing Research Institute, Universiti Teknologi MARA, Puncak Alam, Selangor 42300, Malaysia; Particle Design Research Group, Faculty of Pharmacy, Universiti Teknologi MARA, Puncak Alam, Selangor 42300, Malaysia.
| | - Chee-Yuen Gan
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, University Innovation Incubator Building, SAINS@USM Campus, Lebuh Bukit Jambul, Bayan Lepas, Penang 11900, Malaysia.
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28
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Zhang W, Li Y, Jiang Y, Hu X, Yi J. A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing. Foods 2023; 12:foods12030581. [PMID: 36766110 PMCID: PMC9913905 DOI: 10.3390/foods12030581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 01/17/2023] [Accepted: 01/19/2023] [Indexed: 01/31/2023] Open
Abstract
This study investigated the prospect of producing cloud-stable orange-based juice by combining high-pressure processing (HPP) with a natural kiwifruit pectin methylesterase inhibitor (PMEI) during chilled storage. Kiwifruit is rich in a PMEI, which greatly improves the cloud loss caused by the pectin methylesterase (PME) demethylation of pectin. The results show that the cloud loss of orange juice occurred after 3 days, while the orange-kiwifruit mixed juice and kiwifruit puree were cloud stable during 28 days' storage. Although, the kiwifruit puree contained larger particles compared to the orange juice, its higher viscosity and solid-like behavior were dominant, improving the cloud stability of the juice systems. In addition, the particle size distribution and rheological properties were highly related to PME activity, PMEI activity, and pectin characterization. The kiwifruit PMEI showed higher resistance to HPP and storage time than PME. More water-solubilized pectin fractions with a high molecular mass were found in the kiwifruit puree, leading to its high viscosity and large particle size, but a more chelator-solubilized pectin fraction with a low esterification degree was observed in the orange juice, resulting in its cloud loss. In general, the outcome of this work provides a novel strategy to improve the cloud stability of orange-based juices using natural PMEIs and nonthermal processing technologies.
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Affiliation(s)
- Wanzhen Zhang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Yantong Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Yongli Jiang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
- Yunnan Engineering Research Center for Fruit & Vegetable Products, Kunming 650500, China
- International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China
- Correspondence: ; Tel.: +86-15810687441
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29
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Sun Y, Liu Y, Li J, Yan S. Acetic Acid Immersion Alleviates the Softening of Cooked Sagittaria sagittifolia L. Slices by Affecting Cell Wall Polysaccharides. Foods 2023; 12:foods12030506. [PMID: 36766035 PMCID: PMC9914095 DOI: 10.3390/foods12030506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Revised: 01/12/2023] [Accepted: 01/17/2023] [Indexed: 01/25/2023] Open
Abstract
This study investigated the mechanism for acetic acid pretreatment to improve cell wall integrity and thereby enhance the hardness of cooked Sagittaria sagittifolia L. slices by affecting polysaccharides in the cell wall. Distilled water immersion and 0.6% acetic acid immersion (the solid/liquid ratio is 1:10) for 15 h at room temperature could result in the conversion of pectin through different reactions during thermal processing. Combined in situ and in vitro analysis demonstrated that acetic acid pretreatment could promote the interaction of cellulose microfiber or hemicellulose with RG-Ⅰ side chains during thermal processing of S. sagittifolia L. slices, promote the entanglement between linear pectin molecules and make hemicellulose show a lower molecular weight under cooking, making it easy to firmly bind to pectin, which resulted in texture changes. The findings may help improve the texture of thermally processed vegetables and fruits and deep processing of starchy vegetables.
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Affiliation(s)
- Yangyang Sun
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
| | - Yanzhao Liu
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
- Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan 430070, China
- Aquatic Vegetable Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, China
- Correspondence:
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30
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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.
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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.
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31
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Castellarin I, Higuera Coelho R, Zukowski E, Ponce NMA, Stortz C, Gerschenson LN, Fissore EN. Effect of ultrasonic pretreatments on the characteristics of pectin extracted from
Salustiana orange
cultivated in Argentina. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Ivana Castellarin
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
| | - Ricardo Higuera Coelho
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Agencia Nacional de Promoción Científica y Tecnológica ANPCyT Ciudad Autónoma de Buenos Aires Argentina
| | - Enzo Zukowski
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Agencia Nacional de Promoción Científica y Tecnológica ANPCyT Ciudad Autónoma de Buenos Aires Argentina
| | - Nora Marta Andrea Ponce
- Departamento de Química Orgánica‐CIHIDECAR, Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas CONICET Ciudad Autónoma de Buenos Aires Argentina
| | - Carlos Stortz
- Departamento de Química Orgánica‐CIHIDECAR, Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas CONICET Ciudad Autónoma de Buenos Aires Argentina
| | - Lía Noemí Gerschenson
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas CONICET Ciudad Autónoma de Buenos Aires Argentina
| | - Eliana Noemí Fissore
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas CONICET Ciudad Autónoma de Buenos Aires Argentina
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32
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Liu D, Tang W, Han C, Nie S. Advances in Polygonatum sibiricum polysaccharides: Extraction, purification, structure, biosynthesis, and bioactivity. Front Nutr 2022; 9:1074671. [PMID: 36545471 PMCID: PMC9760828 DOI: 10.3389/fnut.2022.1074671] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Accepted: 11/14/2022] [Indexed: 12/11/2022] Open
Abstract
Polygonatum sibiricum has been used as food and medicine for thousands of years, and P. sibiricum polysaccharides (PSPs) have become the hot research spot due to their various health-promoting functions. Numerous studies have shown that PSPs possess huge potential in the application of functional food and medicine fields. However, the research status and features of the preparation process, molecular structure, and bioactivities of PSPs are unclear. Therefore, this review makes a comprehensive summary and proposes new insights and guidelines for the extraction, purification, structural features, biosynthesis, and multiple bioactivities of PSPs. Notably, it is concluded that PSPs mainly contain several types of polysaccharides, including fructan, pectin, galactomannan, glucomannans, arabinogalactan, and galactan, and multiple bioactivates, including osteogenic activity, anti-obesity, anti-diabetes, anti-depression, antioxidant, antiglycation, and protective effect against neurotoxicity and gut microbiota regulating activity. This review contributes to the structure-function study and resource utilization of P. sibiricum and its polysaccharides in food fields.
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Affiliation(s)
- Dan Liu
- Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, China
| | - Wei Tang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China,*Correspondence: Wei Tang
| | - Chao Han
- Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, China,Shaoping Nie
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33
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Chen D, Hu K, Zhu L, Hendrickx M, Kyomugasho C. Cell wall polysaccharide changes and involvement of phenolic compounds in ageing of Red haricot beans (Phaseolus vulgaris) during postharvest storage. Food Res Int 2022; 162:112021. [DOI: 10.1016/j.foodres.2022.112021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2022] [Revised: 09/27/2022] [Accepted: 10/01/2022] [Indexed: 11/04/2022]
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34
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Di Marzo M, Babolin N, Viana VE, de Oliveira AC, Gugi B, Caporali E, Herrera-Ubaldo H, Martínez-Estrada E, Driouich A, de Folter S, Colombo L, Ezquer I. The Genetic Control of SEEDSTICK and LEUNIG-HOMOLOG in Seed and Fruit Development: New Insights into Cell Wall Control. PLANTS (BASEL, SWITZERLAND) 2022; 11:3146. [PMID: 36432874 PMCID: PMC9698089 DOI: 10.3390/plants11223146] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 10/21/2022] [Accepted: 11/10/2022] [Indexed: 06/16/2023]
Abstract
Although much is known about seed and fruit development at the molecular level, many gaps remain in our understanding of how cell wall modifications can impact developmental processes in plants, as well as how biomechanical alterations influence seed and fruit growth. Mutants of Arabidopsis thaliana constitute an excellent tool to study the function of gene families devoted to cell wall biogenesis. We have characterized a collection of lines carrying mutations in representative cell wall-related genes for seed and fruit size developmental defects, as well as altered germination rates. We have linked these studies to cell wall composition and structure. Interestingly, we have found that disruption of genes involved in pectin maturation and hemicellulose deposition strongly influence germination dynamics. Finally, we focused on two transcriptional regulators, SEEDSTICK (STK) and LEUNIG-HOMOLOG (LUH), which positively regulate seed growth. Herein, we demonstrate that these factors regulate specific aspects of cell wall properties such as pectin distribution. We propose a model wherein changes in seed coat structure due to alterations in the xyloglucan-cellulose matrix deposition and pectin maturation are critical for organ growth and germination. The results demonstrate the importance of cell wall properties and remodeling of polysaccharides as major factors responsible for seed development.
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Affiliation(s)
- Maurizio Di Marzo
- Dipartimento di Bioscienze, Università degli Studi di Milano, Via Celoria 26, 20133 Milano, Italy
| | - Nicola Babolin
- Dipartimento di Bioscienze, Università degli Studi di Milano, Via Celoria 26, 20133 Milano, Italy
| | - Vívian Ebeling Viana
- Dipartimento di Bioscienze, Università degli Studi di Milano, Via Celoria 26, 20133 Milano, Italy
- Plant Genomics and Breeding Center, Federal University of Pelotas, Capão do Leão 96010-610, RS, Brazil
| | - Antonio Costa de Oliveira
- Plant Genomics and Breeding Center, Federal University of Pelotas, Capão do Leão 96010-610, RS, Brazil
| | - Bruno Gugi
- Laboratoire Glycobiologie et Matrice Extracellulaire Végétale EA4358, UNIROUEN—Universitè de Rouen Normandie, 76000 Rouen, France
| | - Elisabetta Caporali
- Dipartimento di Bioscienze, Università degli Studi di Milano, Via Celoria 26, 20133 Milano, Italy
| | - Humberto Herrera-Ubaldo
- Unidad de Genómica Avanzada (UGA-LANGEBIO), Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV-IPN), Km. 9.6 Libramiento Norte, Carretera Irapuato-León, Irapuato 36824, Guanajuato, Mexico
| | - Eduardo Martínez-Estrada
- Unidad de Genómica Avanzada (UGA-LANGEBIO), Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV-IPN), Km. 9.6 Libramiento Norte, Carretera Irapuato-León, Irapuato 36824, Guanajuato, Mexico
| | - Azeddine Driouich
- Laboratoire Glycobiologie et Matrice Extracellulaire Végétale EA4358, UNIROUEN—Universitè de Rouen Normandie, 76000 Rouen, France
- Fédération de Recherche “NORVEGE”-FED 4277, 76000 Rouen, France
| | - Stefan de Folter
- Unidad de Genómica Avanzada (UGA-LANGEBIO), Centro de Investigación y de Estudios Avanzados del Instituto Politécnico Nacional (CINVESTAV-IPN), Km. 9.6 Libramiento Norte, Carretera Irapuato-León, Irapuato 36824, Guanajuato, Mexico
| | - Lucia Colombo
- Dipartimento di Bioscienze, Università degli Studi di Milano, Via Celoria 26, 20133 Milano, Italy
| | - Ignacio Ezquer
- Dipartimento di Bioscienze, Università degli Studi di Milano, Via Celoria 26, 20133 Milano, Italy
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Núñez-Gómez V, González-Barrio R, Baenas N, Moreno DA, Periago MJ. Dietary-Fibre-Rich Fractions Isolated from Broccoli Stalks as a Potential Functional Ingredient with Phenolic Compounds and Glucosinolates. Int J Mol Sci 2022; 23:ijms232113309. [PMID: 36362095 PMCID: PMC9656928 DOI: 10.3390/ijms232113309] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 10/24/2022] [Accepted: 10/29/2022] [Indexed: 11/06/2022] Open
Abstract
The Brassica oleracea industry generates large amounts of by-products to which value could be added because of the characteristics of their composition. The aim was to extract different fibre fractions from broccoli stalks to obtain potential new added-value ingredients. Using an ethanol and water extraction procedure, two fibre-rich fractions (total fibre fraction, TFB, and insoluble fibre fraction, IFB) were obtained. These fractions were analysed to determine the nutritional, (poly)phenols and glucosinolates composition and physicochemical properties, comparing the results with those of freeze-dried broccoli stalks (DBS). Although TFB showed a higher content of total dietary fibre, IFB had the same content of insoluble dietary fibre as TFB (54%), better hydration properties, higher content of glucosinolates (100 mg/100 g d.w.) and (poly)phenols (74.7 mg/100 g d.w.). The prebiotic effect was evaluated in IFB and compared with DBS by in vitro fermentation with human faecal slurries. After 48 h, the short-chain fatty acid (SCFA) production was higher with IFB than with DBS because of the greater presence of both uronic acids, the main component of pectin, and (poly)phenols. These results reveal that novel fibre-rich ingredients—with antioxidant, technological and physiological effects—could be obtained from broccoli stalks by using green extraction methods.
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Affiliation(s)
- Vanesa Núñez-Gómez
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, Espinardo, 30100 Murcia, Spain
| | - Rocío González-Barrio
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, Espinardo, 30100 Murcia, Spain
| | - Nieves Baenas
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, Espinardo, 30100 Murcia, Spain
| | - Diego A. Moreno
- Phytochemistry and Healthy Food Lab, Department of Food Science and Technology, Centro de Edafología y Biología Aplicada del Segura (CEBAS), CSIC, Campus Universitario de Espinardo, Edificio 25, 30100 Murcia, Spain
| | - Mª Jesús Periago
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence “Campus Mare Nostrum”, Biomedical Research Institute of Murcia (IMIB-Arrixaca-UMU), University of Murcia, Espinardo, 30100 Murcia, Spain
- Correspondence: ; Tel.: +34-868-884-793
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36
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Humerez-Flores JN, Verkempinck SH, Van Loey AM, Moldenaers P, Hendrickx ME. Targeted modifications of citrus pectin to improve interfacial properties and the impact on emulsion stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107841] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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37
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Wilson AM, Burtis JC, Goebel M, Yavitt JB. Litter quality and decomposition responses to drought in a northeastern US deciduous forest. Oecologia 2022; 200:247-257. [PMID: 36129577 DOI: 10.1007/s00442-022-05263-z] [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: 07/05/2021] [Accepted: 09/10/2022] [Indexed: 10/14/2022]
Abstract
Even though drought impacts on tree physiology have been identified, whether drought affects leaf litter chemistry that, in turn, influences litter decay rates is still poorly understood. We compared litter quality and decomposition for two cohorts of leaves from five co-occurring seasonally deciduous tree species: Acer saccharum, Tilia americana, Quercus rubra, Quercus alba, and Ostrya virginiana. One cohort experienced a growing-season drought, and the other cohort came from the same trees in the ensuing, post-drought growing season. Leaf litter production was greater for drought litter than post-drought litter for all five species. Specific leaf area and nitrogen concentrations were 20% greater for the drought cohort than the post-drought cohort. Concentrations of non-structural carbohydrates were about 14% greater for the drought cohort, except for greater values for post-drought A. saccharum litter. Pectin in the middle lamella of leaf litter was 31% lower for the drought cohort compared to post-drought cohort. We found few differences in litter decay rates between drought and post-drought cohorts, although Q. rubra litter had more decomposition for the post-drought cohort than the drought cohort, whereas A. saccharum litter had more decomposition for the drought cohort than the post-drought cohort. Leaf litter decay rates for the drought cohort were related to litter nitrogen and lignin concentrations, whereas decay rates for the post-drought cohort were related to litter carbohydrate concentrations. Our findings suggest that the role of drought events on seasonally deciduous forest ecosystems must recognize species-specific, idiosyncratic responses in leaf litter quality and decomposition.
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Affiliation(s)
- Alexis M Wilson
- Department of Natural Resources & the Environment, Cornell University, Ithaca, NY, 14853-3001, USA
| | - James C Burtis
- Department of Natural Resources & the Environment, Cornell University, Ithaca, NY, 14853-3001, USA
| | - Marc Goebel
- Department of Natural Resources & the Environment, Cornell University, Ithaca, NY, 14853-3001, USA
| | - Joseph B Yavitt
- Department of Natural Resources & the Environment, Cornell University, Ithaca, NY, 14853-3001, USA.
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38
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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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39
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Wang F, Lyu J, Xie J, Bi J. Texture formation of dehydrated yellow peach slices pretreated by osmotic dehydration with different sugars via cell wall pectin polymers modification. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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40
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Patova OA, Feltsinger LS, Khramova DS, Chelpanova TI, Golovchenko VV. Effect of in vitro gastric digestion conditions on physicochemical properties of raw apple fruit cell wall polysaccharides. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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41
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Pancerz M, Kruk J, Witek M, Ptaszek A. The effect of biopolymer-water interaction on relaxation phenomena in blackcurrant pectin solutions. Food Chem 2022; 383:132600. [PMID: 35413759 DOI: 10.1016/j.foodchem.2022.132600] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 01/25/2022] [Accepted: 02/27/2022] [Indexed: 11/04/2022]
Abstract
Pectin is commonly used food additive. Depends on the source of the acquisition, its properties may vary significantly, therefore pectin obtained from different sources may be used for various purposes. Little information can be found about the properties of blackcurrant pectin. Therefore, the aim of this study was to investigate blackcurrant pectin properties, with particular emphasis on biopolymer behaviour in aqueous solutions. Applied water extraction resulted in a water-soluble fraction of pectin with Mw = 115.75 kg·mol-1. Aqueous solutions of obtained polysaccharides was tested with various methods (membrane osmometry, DLS, NMR, viscosity tests) that allowed for a comprehensive description of biopolymer-biopolymer and biopolymer-water interactions in both, dilute and semidilute regime. Blackcurrant pectin exhibits behaviour characteristic for polyelectrolytes. The analysis of the obtained results shows that, despite its low molecular weight, obtained pectin has a highly branched structure, which influences strong intermolecular interactions in solutions.
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Affiliation(s)
- Michał Pancerz
- University of Agriculture Krakow, Faculty of Food Technology, Department of Engineering and Machinery in Food Industry, ul. Balicka 122, 30-149 Kraków, Poland.
| | - Joanna Kruk
- University of Agriculture Krakow, Faculty of Food Technology, Department of Engineering and Machinery in Food Industry, ul. Balicka 122, 30-149 Kraków, Poland
| | - Magdalena Witek
- University of Agriculture in Krakow, Faculty of Food Technology, Department of Biotechnology and General Technology of Food, ul. Balicka 122, 30-149 Kraków, Poland
| | - Anna Ptaszek
- University of Agriculture Krakow, Faculty of Food Technology, Department of Engineering and Machinery in Food Industry, ul. Balicka 122, 30-149 Kraków, Poland
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Trabert A, Schmid V, Keller J, Emin MA, Bunzel M. Chemical composition and technofunctional properties of carrot (Daucus carota L.) pomace and potato (Solanum tuberosum L.) pulp as affected by thermomechanical treatment. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04060-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AbstractFiber rich by-products derived from primary agri-food production such as carrot pomace and potato pulp are available in large quantities, but their functional properties do not necessarily meet the requirements for use in specific food applications. Thermomechanical treatment (extrusion) of carrot pomace and potato pulp changes both dietary fiber polysaccharide structures and technofunctionality of the materials. Solubility of dietary fiber constituents changes, resulting in higher levels of water- and ethanol-soluble poly-/oligosaccharides. On a structural level, particularly arabinans and galactans as neutral side chains of type I rhamnogalacturonan were degraded under thermomechanical stress. Galacturonic acid portions (preferably from homogalacturonan or rhamnogalacturonan I) and their degree of methylation were also negatively affected. On a functional level, water absorption of potato pulp increased up to three times following extrusion, whereas water absorption of carrot pomace decreased with extrusion processing. The observed, enhanced swelling behavior for extruded carrot pomace was accompanied by higher complex viscosity of the dispersions. Swelling of potato pulp particles increased largely (up to 25 times) following extrusion, resulting in highly viscous pastes. Phytochemicals were retained up to 50%, heat-induced contaminants were formed only to a small extent (up to 8.1 mg 5-hydroxymethylfurfural·kg− 1 dry matter for carrot pomace; up to 71 µg acrylamide·kg− 1 dry matter for potato pulp).
Graphical abstract
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43
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Liang T, Hu J, Song H, Xiong L, Li Y, Zhou Y, Mao L, Tian J, Yan H, Gong E, Fei J, Sun Y, Zhang H, Wang X. Comparative study on physicochemical characteristics, α-glucosidase inhibitory effect, and hypoglycemic activity of pectins from normal and Huanglongbing-infected navel orange peels. J Food Biochem 2022; 46:e14280. [PMID: 35746862 DOI: 10.1111/jfbc.14280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 05/05/2022] [Accepted: 05/31/2022] [Indexed: 10/17/2022]
Abstract
This study aimed at comparing the physicochemical characteristics, α-glucosidase inhibitory effect, and hypoglycemic activity of pectins (N-NOP and H-NOP) from peels of normal and Huanglongbing (HLB)-infected Navel oranges. Results indicated the pectins were high methoxy pectins mainly composed of homogalacturonan and rhamnogalacturonan-I. The pectins exhibited similar functional groups, surface morphology, and particle size, and had no triple-helical conformation in solution. They exerted fat and glucose absorption capacities and were mixed-type noncompetitive α-glucosidase inhibitors with IC50 values of 1.182 and 2.524 mg/ml, respectively. Both N-NOP and H-NOP showed hypoglycemic activity in alloxan-induced diabetic mice. Administration of them could promote the synthesis of hepatic glycogen and/or serum insulin to lower blood glucose levels and enhance antioxidant status to alleviate oxidative stress injury in diabetic mice. Moreover, N-NOP had higher yield, molecular weight, ζ-potential, oil holding capacity, α-glucosidase inhibitory effect and in vivo hypoglycemic activity, whereas H-NOP possessed higher uronic acid, degree of esterification, thermal stability, water holding capacity, swelling capacity, and fat absorption capacity. It could be concluded that some similarities and differences existed between N-NOP and H-NOP in physicochemical characteristics, functional properties, α-glucosidase inhibitory effects, and hypoglycemic activity. This study provides references for the basic research and application of pectins from peels of normal and HLB-infected Navel oranges. PRACTICAL APPLICATIONS: Pectin has been widely used in the food and pharmaceutical industries for several decades due to its health benefit, gelling, thickening, and emulsification performances. Diabetes mellitus is a worldwide concern in recent years. Pectins (N-NOP and H-NOP) from peels of normal and Huanglongbing (HLB)-infected Navel oranges possessed in vitro and in vivo hypoglycemic activities, indicating they were potential anti-antidiabetic substitutes of chemical drugs. Moreover, comparative understanding on the physicochemical characteristic, α-glucosidase inhibitory effect and hypoglycemic activity of pectins from peels of normal and Huanglongbing-infected Navel oranges was conducive to the recycling and utilization of Navel orange peels. Recently, the biological activity of pectin from peels of normal Navel oranges has been rarely reported, and the information on pectin from peels of Huanglongbing-infected Navel orange is rare. This study provides references for the basic research and application of pectins from peels of normal and HLB-infected Navel oranges.
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Affiliation(s)
- Tian Liang
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Jiawei Hu
- Scientific Research Center, Gannan Medical University, Ganzhou, China
| | - He Song
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Lili Xiong
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Yanping Li
- Scientific Research Center, Gannan Medical University, Ganzhou, China
| | - Yang Zhou
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Lifang Mao
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Jiamin Tian
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Huan Yan
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Ersheng Gong
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Jiawen Fei
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Yuan Sun
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Hanyue Zhang
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Xiaoyin Wang
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
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Bres C, Petit J, Reynoud N, Brocard L, Marion D, Lahaye M, Bakan B, Rothan C. The SlSHN2 transcription factor contributes to cuticle formation and epidermal patterning in tomato fruit. MOLECULAR HORTICULTURE 2022; 2:14. [PMID: 37789465 PMCID: PMC10515250 DOI: 10.1186/s43897-022-00035-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Accepted: 05/03/2022] [Indexed: 10/05/2023]
Abstract
Tomato (Solanum lycopersicum) is an established model for studying plant cuticle because of its thick cuticle covering and embedding the epidermal cells of the fruit. In this study, we screened an EMS mutant collection of the miniature tomato cultivar Micro-Tom for fruit cracking mutants and found a mutant displaying a glossy fruit phenotype. By using an established mapping-by-sequencing strategy, we identified the causal mutation in the SlSHN2 transcription factor that is specifically expressed in outer epidermis of growing fruit. The point mutation in the shn2 mutant introduces a K to N amino acid change in the highly conserved 'mm' domain of SHN proteins. The cuticle from shn2 fruit showed a ~ fivefold reduction in cutin while abundance and composition of waxes were barely affected. In addition to alterations in cuticle thickness and properties, epidermal patterning and polysaccharide composition of the cuticle were changed. RNAseq analysis further highlighted the altered expression of hundreds of genes in the fruit exocarp of shn2, including genes associated with cuticle and cell wall formation, hormone signaling and response, and transcriptional regulation. In conclusion, we showed that a point mutation in the transcriptional regulator SlSHN2 causes major changes in fruit cuticle formation and its coordination with epidermal patterning.
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Affiliation(s)
- Cécile Bres
- UMR 1332 BFP, INRAE, Université de Bordeaux, 33140, Villenave d'Ornon, France
| | - Johann Petit
- UMR 1332 BFP, INRAE, Université de Bordeaux, 33140, Villenave d'Ornon, France
| | - Nicolas Reynoud
- Unité Biopolymères, Interactions, Assemblages, INRAE, BP71627, 44316, Nantes Cedex 3, France
| | - Lysiane Brocard
- Univ. Bordeaux, CNRS, INSERM, Bordeaux Imaging Center, BIC, UMS 3420, US 4, 33000, Bordeaux, France
| | - Didier Marion
- Unité Biopolymères, Interactions, Assemblages, INRAE, BP71627, 44316, Nantes Cedex 3, France
| | - Marc Lahaye
- Unité Biopolymères, Interactions, Assemblages, INRAE, BP71627, 44316, Nantes Cedex 3, France
| | - Bénédicte Bakan
- Unité Biopolymères, Interactions, Assemblages, INRAE, BP71627, 44316, Nantes Cedex 3, France
| | - Christophe Rothan
- UMR 1332 BFP, INRAE, Université de Bordeaux, 33140, Villenave d'Ornon, France.
- INRA, UMR 1332 Biologie du Fruit Et Pathologie, 71 Av Edouard Bourlaux, 33140, Villenave d'Ornon, France.
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45
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Effect of thermosonication on texture degradation of carrot tissue in relation to alterations in cell membrane and cell wall structure. Food Chem 2022; 393:133335. [DOI: 10.1016/j.foodchem.2022.133335] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 05/18/2022] [Accepted: 05/26/2022] [Indexed: 12/27/2022]
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46
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Bai YP, Zhou HM, Zhu KR, Li Q. Impact of thermally induced wall breakage on the structural properties of water-soluble polysaccharides in chickpeas. Int J Biol Macromol 2022; 208:869-882. [PMID: 35367273 DOI: 10.1016/j.ijbiomac.2022.03.186] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 03/22/2022] [Accepted: 03/27/2022] [Indexed: 01/13/2023]
Abstract
The present work aimed to elucidate the influence of wall breakage induced by thermal processing on the molecular, structural, and antioxidant activities of water-soluble polysaccharides in chickpeas. Different extents of cell wall disruption were observed by fluorescence microscopy in chickpea cotyledons. Moreover, a decreasing fluorescence intensity of cell wall fragments was observed in the flour residues upon heat fluidization, autoclaving, and microwave heating, and the polysaccharide extraction rates were increased by 31.47%, 25.52%, and 9.79%, respectively. Furthermore, WPUCP, WPHCP, WPMCP, and WPACP (water-soluble polysaccharides from unprocessed, heat fluidized, microwaved, and autoclaved chickpeas, respectively) were RG-I (rhamnogalacturonan-I)-enriched pectic polysaccharides composed of galactose, arabinose, galacturonic acid, and rhamnose. After chickpea thermal processing, the degrees of branching decreased to 2.87, 3.79, and 2.53 in WPHCP, WPMCP, and WPACP, respectively, and the molecular weights were reduced by 46.46%, 24.83%, and 59.91%, respectively. Structural analysis showed that the semicrystalline regions of WPHCP, WPMCP, and WPACP were slightly damaged without changing the functional groups, but their thermal stability decreased. Interestingly, WPACP formed an ordered conformation (microporous network structure) through the formation of hydrogen bonds. Moreover, the antioxidant activities of WPHCP, WPMCP, and WPACP were enhanced, and the strongest radical scavenging activity was observed for WPHCP.
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Affiliation(s)
- Yi-Peng Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Rui Zhu
- Rui De Intelligent Technology (Huai'an) Co., Ltd, Huaian 223113, Jiangsu Province, PR China; Number Times Technology (Huai'an) Co., Ltd, Huaian 223113, Jiangsu Province, PR China
| | - Qin Li
- School of Pharmacy, Jiangsu Food & Pharmaceutical Science College, Huaian 223003, Jiangsu Province, PR China
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47
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Enzymatic Hydrolysis Modifies Emulsifying Properties of Okra Pectin. Foods 2022; 11:foods11101497. [PMID: 35627067 PMCID: PMC9140940 DOI: 10.3390/foods11101497] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/16/2022] [Accepted: 05/18/2022] [Indexed: 02/04/2023] Open
Abstract
Okra pectins (OKPs) with diverse structures obtained by different extraction protocols have been used to study the relationship between their molecular structure and emulsifying properties. A targeted modification of molecular structure offers a more rigorous method for investigating the emulsifying properties of pectins. In this study, three glycoside hydrolases, polygalacturonase (PG), galactanase (GL), and arabinanase (AR), and their combinations, were used to modify the backbone and side-chains of OKP, and the relationships between the pectin structure and emulsion characteristics were examined by multivariate analysis. Enzymatic treatment significantly changed the molecular structure of OKP, as indicated by monosaccharide composition, molecular weight, and structure analysis. GL- and AR- treatments reduced side-chains, while PG-treatment increased side-chain compositions in pectin structure. We compared the performance of hydrolyzed pectins in stabilizing emulsions containing 50% v/v oil-phase and 0.25% w/v pectin. While the emulsions were stabilized by PG (93.3% stability), the emulsion stability was reduced in GL (62.5%), PG+GL+AR (37.0%), and GL+AR (34.0%) after 15-day storage. Furthermore, microscopic observation of the droplets revealed that emulsion destabilization was caused by flocculation and coalescence. Principal component analysis confirmed that neutral sugar side-chains are key for long-term emulsion stabilization and that their structure explains the emulsifying properties of OKP. Our data provide structure-function information applicable to the tailored extraction of OKP with good emulsification performance, which can be used as a natural emulsifier.
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A Comparative Assessment on the Recovery of Pectin and Phenolic Fractions from Aqueous and DES Extracts Obtained from Melon Peels. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02823-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractThis work evaluates the purification of melon peel extracts obtained by two eco-friendly methods: autohydrolysis and sodium acetate/urea/water extraction (1:3:1.6), an alkaline deep eutectic solvent (DES). For that, sequential ethanol precipitation and resin adsorption/desorption stages were proposed for the separate recovery of the pectic and phenolic fractions. In order to screen the optimal purification conditions, in a first step, the effect of ethanol concentrations (from 70 to 85%) on the precipitation of pectic oligosaccharides was assayed. Subsequently, the influence of the selected resin (Amberlite XAD4, XAD16HP and XAD7HP), liquid/resin ratios, and desorption sequences (varying ethanol concentrations and pH) on the phenolic compounds was also studied. The highest pectin yields were achieved with 85% ethanol: 16.11 and 18.05 g pectin/100 g water-insoluble solids (WIS) for autohydrolysis and DES extracts, respectively. All pectins presented a galacturonic acid content of about 45%, while autohydrolysis pectin presented a higher amount of neutral sugar side chains. The presence of low methoxyl GalA and both linear and branched OGalA with DP from 2 to 20 was also confirmed by FTIR and HPAEC-PAD analysis, respectively. Concerning the phenolic fraction, the resin adsorption and desorption steps at the selected conditions (XAD4 resin, liquid/resin ratio of 2 mL/g, eluted with 50% ethanol thrice) resulted in 79.55 and 4.08 mg GAE/g non-volatile content (NVC) for autohydrolysis and DES extracts, respectively, with improved antioxidant capacity. Moreover, some phenolic acids (protocatechuic and ferulic acids) and flavonoids (orientin, vitexin and naringenin) were quantified in the extracts by HPLC–PDA-MS/MS.
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49
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Composite callus culture pectin/alginate hydrogel matrices stable in the gastrointestinal environment: physicochemical properties, morphology and swelling behavior. JOURNAL OF POLYMER RESEARCH 2022. [DOI: 10.1007/s10965-022-03042-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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50
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Structure and fermentation characteristics of five polysaccharides sequentially extracted from sugar beet pulp by different methods. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107462] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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