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Akhmetova S, Zharmagambetova A, Talgatov E, Auyezkhanova A, Malgazhdarova M, Zhurinov M, Abilmagzhanov A, Jumekeyeva A, Kenzheyeva A. How the Chemical Properties of Polysaccharides Make It Possible to Design Various Types of Organic-Inorganic Composites for Catalytic Applications. Molecules 2024; 29:3214. [PMID: 38999166 PMCID: PMC11243343 DOI: 10.3390/molecules29133214] [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: 05/21/2024] [Revised: 06/21/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Recently, the use of plant-origin materials has become especially important due to the aggravation of environmental problems and the shortage and high cost of synthetic materials. One of the potential candidates among natural organic compounds is polysaccharides, characterized by a number of advantages over synthetic polymers. In recent years, natural polysaccharides have been used to design composite catalysts for various organic syntheses. This review is devoted to the current state of application of polysaccharides (chitosan, starch, pectin, cellulose, and hydroxyethylcellulose) and composites based on their catalysis. The article is divided into four main sections based on the type of polysaccharide: (1) chitosan-based nanocomposites; (2) pectin-based nanocomposites; (3) cellulose (hydroxyethylcellulose)-based nanocomposites; and (4) starch-based nanocomposites. Each section describes and summarizes recent studies on the preparation and application of polysaccharide-containing composites in various chemical transformations. It is shown that by modifying polysaccharides, polymers with special properties can be obtained, thus expanding the range of biocomposites for catalytic applications.
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Affiliation(s)
| | | | | | - Assemgul Auyezkhanova
- Laboratory of Organic Catalysis, D.V. Sokolsky Institute of Fuel, Catalysis, and Electrochemistry, Kunaev Str. 142, Almaty 050010, Kazakhstan; (S.A.); (A.Z.); (E.T.); (M.M.); (M.Z.); (A.A.); (A.J.); (A.K.)
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Abdelgawad RM, Damé-Teixeira N, Gurzawska-Comis K, Alghamdi A, Mahran AH, Elbackly R, Do T, El-Gendy R. Pectin as a Biomaterial in Regenerative Endodontics-Assessing Biocompatibility and Antibacterial Efficacy against Common Endodontic Pathogens: An In Vitro Study. Bioengineering (Basel) 2024; 11:653. [PMID: 39061735 PMCID: PMC11274256 DOI: 10.3390/bioengineering11070653] [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: 04/22/2024] [Revised: 06/04/2024] [Accepted: 06/17/2024] [Indexed: 07/28/2024] Open
Abstract
Regenerative endodontics (REP) is a new clinical modality aiming to regenerate damaged soft and hard dental tissues, allowing for root completion in young adults' teeth. Effective disinfection is crucial for REP success, but commonly used antimicrobials often harm the niche dental pulp stem cells (DPSCs). To our knowledge, this is the first study to explore the biocompatibility and antimicrobial potential of pectin as a potential natural intracanal medicament for REPs. Low methoxyl commercial citrus pectin (LM) (pectin CU701, Herbstreith&Fox.de) was used in all experiments. The pectin's antibacterial activity against single species biofilms (E. faecalis and F. nucleatum) was assessed using growth curves. The pectin's antimicrobial effect against mature dual-species biofilm was also evaluated using confocal laser scanning microscopy (CLSM) after 30 min and 7 days of treatment. The DPSC biocompatibility with 2% and 4% w/v of the pectin coatings was evaluated using live/dead staining, LDH, and WST-1 assays. Pectin showed a concentration-dependent inhibitory effect against single-species biofilms (E. faecalis and F. nucleatum) but failed to disrupt dual-species biofilm. Pectin at 2% w/v concentration proved to be biocompatible with the HDPSCs. However, 4% w/v pectin reduced both the viability and proliferation of the DPSCs. Low concentration (2% w/v) pectin was biocompatible with the DPSCs and showed an antimicrobial effect against single-species biofilms. This suggests the potential for using pectin as an injectable hydrogel for clinical applications in regenerative endodontics.
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Affiliation(s)
- Raghda Magdy Abdelgawad
- Division of Oral Biology, Leeds School of Dentistry, St. James University Hospital, University of Leeds, Leeds LS9 7TF, UK; (R.M.A.); (N.D.-T.); (A.A.); (T.D.)
- Department of Endodontics, Faculty of Dentistry, Assiut University, Assiut 83523, Egypt
| | - Nailê Damé-Teixeira
- Division of Oral Biology, Leeds School of Dentistry, St. James University Hospital, University of Leeds, Leeds LS9 7TF, UK; (R.M.A.); (N.D.-T.); (A.A.); (T.D.)
- Department of Dentistry, School of Health Sciences, University of Brasilia, Brasilia 70910-900, Brazil
| | | | - Arwa Alghamdi
- Division of Oral Biology, Leeds School of Dentistry, St. James University Hospital, University of Leeds, Leeds LS9 7TF, UK; (R.M.A.); (N.D.-T.); (A.A.); (T.D.)
- Oral Biology Department, Faculty of Dentistry, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Abeer H. Mahran
- Department of Endodontics, Faculty of Dentistry, Ain Shams University, Cairo 11566, Egypt;
| | - Rania Elbackly
- Endodontics, Conservative Dentistry Department and Tissue Engineering Laboratories, Faculty of Dentistry, Alexandria University, Alexandria 21527, Egypt;
| | - Thuy Do
- Division of Oral Biology, Leeds School of Dentistry, St. James University Hospital, University of Leeds, Leeds LS9 7TF, UK; (R.M.A.); (N.D.-T.); (A.A.); (T.D.)
| | - Reem El-Gendy
- Division of Oral Biology, Leeds School of Dentistry, St. James University Hospital, University of Leeds, Leeds LS9 7TF, UK; (R.M.A.); (N.D.-T.); (A.A.); (T.D.)
- Department of Oral Pathology, Faculty of Dentistry, Suez Canal University, Ismailia 8366004, Egypt
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Magalhães D, Vilas-Boas AA, Teixeira P, Pintado M. Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review. Foods 2023; 12:foods12051095. [PMID: 36900612 PMCID: PMC10001058 DOI: 10.3390/foods12051095] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/24/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
Citrus trees are among the most abundant fruit trees in the world, with an annual production of around 124 million tonnes. Lemons and limes are among the most significant contributors, producing nearly 16 million tonnes per year. The processing and consumption of citrus fruits generates a significant amount of waste, including peels, pulp, seeds, and pomace, which represents about 50% of the fresh fruit. Citrus limon (C. limon) by-products are composed of significant amounts of bioactive compounds, such as phenolic compounds, carotenoids, vitamins, essential oils, and fibres, which give them nutritional value and health benefits such as antimicrobial and antioxidant properties. These by-products, which are typically discarded as waste in the environment, can be explored to produce new functional ingredients, a desirable approach from a circular economy perspective. The present review systematically summarizes the potential high-biological-value components extracted from by-products to achieve a zero-waste goal, focusing on the recovery of three main fractions: essential oils, phenolic compounds, and dietary fibres, present in C. limon by-products, and their applications in food preservation.
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Influence of Citric Acid and Hydrochloric Acid with High-Pressure Processing on Characteristics of Pectic Polysaccharide from Choerospondias axillaris Fruit Peel. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02996-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Miletić S, Nikolić-Kokić A, Jovanović D, Žerađanin A, Joksimović K, Avdalović J, Spasić S. Investigation of the Antioxidant Role of Acidic and Alkaline Hydrolysates of Pectin Isolated from Quince (Cydonia oblonga). RUSSIAN JOURNAL OF BIOORGANIC CHEMISTRY 2022. [DOI: 10.1134/s1068162023010193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Novel pectin-based nanocomposite film for active food packaging applications. Sci Rep 2022; 12:20673. [PMID: 36450774 PMCID: PMC9712656 DOI: 10.1038/s41598-022-25192-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Accepted: 11/25/2022] [Indexed: 12/05/2022] Open
Abstract
Novel pectin-based films reinforced with crystalline nanocellulose (CNC) and activated with zinc oxide nanoparticles (ZnO NPs) were prepared by solvent-casting method. Film ingredients enhanced UV-blocking, thermal, and antibacterial properties of active films against well-known foodborne pathogens. Optimal active films exhibited higher mechanical, water vapor barrier properties compared to pristine pectin films. SEM confirmed the even distribution of CNC and ZnO NPs in pectin matrix and their interactions were proven using FTIR. Wrapping hard cheese samples artificially contaminated with Staphylococcus aureus and Salmonella enterica with the ternary nanocomposite film at 7 °C for 5 days significantly reduced the total population counts by at least 1.02 log CFU/g. Zn2+ migrating to wrapped cheese samples was below the specific limit (5 mg/kg), confirming their safety for food contact. Overall, ZnO/CNC/pectin nanocomposite films represent promising candidates for active food packaging as safe, eco-friendly alternatives for synthetic packaging materials.
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Artificial Neural Networks to Optimize Oil-in-Water Emulsion Stability with Orange By-Products. Foods 2022; 11:foods11233750. [PMID: 36496559 PMCID: PMC9739075 DOI: 10.3390/foods11233750] [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: 11/02/2022] [Revised: 11/13/2022] [Accepted: 11/18/2022] [Indexed: 11/23/2022] Open
Abstract
The use of artificial neural networks (ANNs) is proposed to optimize the formulation of stable oil-in-water emulsions (oil 6% w/w) with a flour made from orange by-products (OBF), rich in pectins (21 g/100 g fresh matter), in different concentrations (0.95, 2.38, and 3.40% w/w), combined with or without soy proteins (0.3 and 0.6% w/w). Emulsions containing OBF were stable against coalescence and flocculation (with 2.4 and 3.4% OBF) and creaming (3.4% OBF) for 24 h; the droplets' diameter decreased up to 44% and the viscosity increased up to 37% with higher concentrations of OBF. With the protein addition, the droplets' diameter decreased by up to 70%, and flocculation increased. Compared with emulsions produced with purified citrus pectins (0.2 and 0.5% w/w), OBF emulsions exhibited up to 32% lower viscosities, 129% larger droplets, and 45% smaller Z potential values. Optimization solved with ANNs minimizing the droplet size and the emulsion instability resulted in OBF and protein concentrations of 3.16 and 0.14%, respectively. The experimental characteristics of the optimum emulsion closely matched those predicted by ANNs demonstrating the usefulness of the proposed method.
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Qian S, Sheng Z, Meng Q, Chen L, Wu D, Tang J, Liu Y, Han Z, Hu W. Evaluation of a Novel Phosphorylated Red Dragon Fruit Peel Pectin for Enhancement of Thermal Stability and Functional Activity. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:150-154. [PMID: 35292935 DOI: 10.1007/s11130-022-00958-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 03/01/2022] [Indexed: 06/14/2023]
Abstract
Red dragon fruit peel, as a fruit waste, is rich in plant-based nutritional pectins that can be applied as food additives. The present study aims to characterize a novel phosphorylated red dragon fruit peel pectin (PRDFP-P) and to explore its functional activities. The thermal analysis, morphology analysis, antibacterial, antioxidant and antitumor activities of PRDFP-P were evaluated. The results showed that the phosphorylated derivative PRDFP-P had typical phosphate groups. Compared with the native red dragon fruit peel pectin (PRDFP), PRDFP-P possessed superior thermal stability and exhibited significant inhibition effects on Escherichia coli and Staphylococcus aureus. Moreover, the phosphate groups on the derivative PRDFP-P chains remarkably enhanced the scavenging ability of hydroxyl radicals and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. In addition, PRDFP-P showed a significant inhibition effect on growth of human hepatic carcinoma cells (HepG2) and the IC50 value was determined to be 248.69 μg/mL (P < 0.05). Our results suggested that the phosphorylated derivative PRDFP-P might be potentially applied as stabilizing, thickening and gelling agents with functional activities in the food industry.
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Affiliation(s)
- Shiquan Qian
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Jiangsu Key Laboratory for Food Safety and Nutrition Function Evaluation, Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaian, 223300, China.
- School of Life Science, Huaiyin Normal University, Huaian, 223300, China.
| | - Zhangrui Sheng
- School of Life Science, Huaiyin Normal University, Huaian, 223300, China
| | - Qi Meng
- School of Life Science, Huaiyin Normal University, Huaian, 223300, China
| | - Lei Chen
- School of Life Science, Huaiyin Normal University, Huaian, 223300, China
| | - Dandan Wu
- School of Life Science, Huaiyin Normal University, Huaian, 223300, China
| | - Jiwu Tang
- School of Life Science, Huaiyin Normal University, Huaian, 223300, China
| | - Ying Liu
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Jiangsu Key Laboratory for Food Safety and Nutrition Function Evaluation, Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaian, 223300, China
- School of Life Science, Huaiyin Normal University, Huaian, 223300, China
| | - Zhenlian Han
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Jiangsu Key Laboratory for Food Safety and Nutrition Function Evaluation, Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaian, 223300, China
- School of Life Science, Huaiyin Normal University, Huaian, 223300, China
| | - Weicheng Hu
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Jiangsu Key Laboratory for Food Safety and Nutrition Function Evaluation, Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaian, 223300, China
- School of Life Science, Huaiyin Normal University, Huaian, 223300, China
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