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Lopez-Maldonado EA, Abdellaoui Y, Abu Elella MH, Abdallah HM, Pandey M, Anthony ET, Ghimici L, Álvarez-Torrellas S, Pinos-Vélez V, Oladoja NA. Innovative biopolyelectrolytes-based technologies for wastewater treatment. Int J Biol Macromol 2024:132895. [PMID: 38848850 DOI: 10.1016/j.ijbiomac.2024.132895] [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: 02/12/2024] [Revised: 05/09/2024] [Accepted: 06/02/2024] [Indexed: 06/09/2024]
Abstract
Developing eco-friendly, cost-effective, and efficient methods for treating water pollutants has become paramount in recent years. Biopolyelectrolytes (BPEs), comprising natural polymers like chitosan, alginate, and cellulose, have emerged as versatile tools in this pursuit. This review offers a comprehensive exploration of the diverse roles of BPEs in combating water contamination, spanning coagulation-flocculation, adsorption, and filtration membrane techniques. With ionizable functional groups, BPEs exhibit promise in removing heavy metals, dyes, and various pollutants. Studies showcase the efficacy of chitosan, alginate, and pectin in achieving notable removal rates. BPEs efficiently adsorb heavy metal ions, dyes, and pesticides, leveraging robust adsorption capacity and exceptional mechanical properties. Furthermore, BPEs play a pivotal role in filtration membrane techniques, offering efficient separation systems with high removal rates and low energy consumption. Despite challenges related to production costs and property variability, their environmentally friendly, biodegradable, renewable, and recyclable nature positions BPEs as compelling candidates for sustainable water treatment technologies. This review delves deeper into BPEs' modification and integration with other materials; these natural polymers hold substantial promise in revolutionizing the landscape of water treatment technologies, offering eco-conscious solutions to address the pressing global issue of water pollution.
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Affiliation(s)
- Eduardo Alberto Lopez-Maldonado
- Faculty of Chemical Sciences and Engineering, Autonomous University of Baja, California, CP, Tijuana 22390, Baja California, Mexico.
| | - Youness Abdellaoui
- CONAHCyT-Cinvestav Saltillo. Sustainability of Natural Resources and Energy, Av. Industria Metalúrgica 1062, Parque Industrial Ramos Arizpe. Ramos Arizpe, Coahuila C.P. 25900, Mexico.
| | - Mahmoud H Abu Elella
- School of Pharmacy, University of Reading, Reading RG6 6AD, UK; Hydrochemistry Research Laboratory, Adekunle Ajasin University Akungba-Akoko, Nigeria
| | - Heba M Abdallah
- Polymers and Pigments Department, Chemical Industries Research institute, National Research Center, Dokki, Giza 12622, Egypt
| | - Mayank Pandey
- Department of Physics and Electronics, Kristu Jayanti College, Begaluru, India
| | | | - Luminita Ghimici
- "Petru Poni" Institute of Macromolecular Chemistry, 41A, Grigore Ghica Voda Alley, 700487, Iasi, Romania
| | - Silvia Álvarez-Torrellas
- Catalysis and Separation Processes Group, Chemical Engineering and Materials Department, Faculty of Chemistry, Complutense University, Avda. Complutense, s/n, 28040 Madrid, Spain
| | - Verónica Pinos-Vélez
- Departamento de Biociencias, Ecocampus Balzay, Universidad de Cuenca, Cuenca 010202, Ecuador
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2
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Hoque M, Babu RP, McDonagh C, Jaiswal S, Tiwari BK, Kerry JP, Pathania S. Pectin/sodium alginate-based active film integrated with microcrystalline cellulose and geraniol for food packaging applications. Int J Biol Macromol 2024; 271:132414. [PMID: 38763243 DOI: 10.1016/j.ijbiomac.2024.132414] [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: 01/25/2024] [Revised: 05/04/2024] [Accepted: 05/14/2024] [Indexed: 05/21/2024]
Abstract
Biopolymer-based packaging films were prepared from pectin (PEC) and sodium alginate (SA), with the incorporation of 10 % MCC and different concentrations of geraniol (GER at 2.5, 5.0, 7.5, and 10.0 %). Rheological properties suggested that film-forming solutions and film-forming emulsions exhibited a shear-thinning or pseudo-plastic non-Newtonian behaviour. The dried films were crosslinked with 2.0 % CaCl2. The addition of MCC into PEC/SA film enhanced the TS but reduced it with the impregnation of GER without influencing the EAB and toughness of the film. The water solubility of the films significantly reduced with the rise in the GER levels but enhanced the water vapor and oxygen barrier attributes. TGA demonstrated that incorporating MCC reduced the film's thermal degradation (44.92 % to 28.81 %), but GER had an insignificant influence on the thermal stability. FTIR spectra revealed that hydrogen bond formation was positively linked with the GER addition in the film formulation. X-ray diffractograms showed that prepared films were predominantly amorphous. Antimicrobial studies showed a complete reduction of Escherichia coli and Bacillus cereus in 24 h. Overall, the composite film displayed excellent physical and active properties and PEC/SA/MCC/5.0 %GER/CaCl2 film was considered the best formulation for food packaging applications.
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Affiliation(s)
- Monjurul Hoque
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, 5p, Dublin, Ireland; School of Food and Nutritional Sciences, University College Cork, T12 R229, Ireland
| | - Ramesh P Babu
- AMBER Centre, CRANN Institute, School of Chemistry, Trinity College Dublin, Dublin, Ireland
| | - Ciara McDonagh
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, 5p, Dublin, Ireland
| | - Swarna Jaiswal
- School of Food Science and Environmental Health, College of Sciences and Health, Technological University Dublin - City Campus, Central Quad, Grangegorman, Dublin D07 ADY7, Ireland; Environmental Sustainability and Health Institute, Technological University Dublin - City Campus, Grangegorman, Dublin D07 H6K8, Ireland
| | - Brijesh K Tiwari
- Food Chemistry and Technology Department, Teagasc Food Research Centre, Ashtown, D15 KN3K Dublin, Ireland
| | - Joseph P Kerry
- School of Food and Nutritional Sciences, University College Cork, T12 R229, Ireland
| | - Shivani Pathania
- Food Industry Development Department, Teagasc Food Research Centre, Ashtown, 5p, Dublin, Ireland.
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Vasiljevic Z, Vunduk J, Bartolic D, Miskovic G, Ognjanovic M, Tadic NB, Nikolic MV. An Eco-friendly Approach to ZnO NP Synthesis Using Citrus reticulata Blanco Peel/Extract: Characterization and Antibacterial and Photocatalytic Activity. ACS APPLIED BIO MATERIALS 2024; 7:3014-3032. [PMID: 38597359 DOI: 10.1021/acsabm.4c00079] [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] [Indexed: 04/11/2024]
Abstract
Emission of greenhouse gases and infectious diseases caused by improper agro-waste disposal has gained significant attention in recent years. To overcome these hurdles, agro-waste can be valorized into valuable bioactive compounds that act as reducing or stabilizing agents in the synthesis of nanomaterials. Herein, we report a simple circular approach using Citrus reticulata Blanco (C. reticulata) waste (peel powder/aqueous extract) as green reducing and capping/stabilizing agents and Zn nitrate/acetate precursors to synthesize ZnO nanoparticles (NPs) with efficient antimicrobial and photocatalytic activities. The obtained NPs crystallized in a hexagonal wurtzite structure and differed clearly in their morphology. UV-vis analysis of the nanoparticles showed a characteristic broad absorption band between 330 and 414 nm belonging to ZnO NPs. Fourier transform infrared (FTIR) spectroscopy of ZnO NPs exhibited a Zn-O band close to 450 cm-1. The band gap values were in the range of 2.84-3.14 eV depending on the precursor and agent used. The crystallite size obtained from size-strain plots from measured XRD patterns was between 7 and 26 nm, with strain between 16 and 4%. The highly crystalline nature of obtained ZnO NPs was confirmed by clear ring diffraction patterns and d-spacing values of the observed lattice fringes. ZnNPeelMan_400 and ZnNExtrMan showed good stability, as the zeta potential was found to be around -20 mV, and reduced particle aggregation. Photoluminescence analysis revealed different defects belonging to oxygen vacancies (VO+ and VO+2) and zinc interstitial (Zni) sites. The presence of oxygen vacancies on the surface of ZnAcExtrMan_400 and ZnAcPeelMan_400 increased antimicrobial activity, specifically against Gram-negative bacteria Escherichia coli (E. coli) and Salmonella enteritidis (S. enteritidis). ZnNExtrMan with a minimal inhibitory concentration of 0.156 mg/mL was more effective against Gram-positive bacteria Staphylococcus aureus (S. aureus), revealing a high influence of particle size and shape on antimicrobial activity. In addition, the photocatalytic activity of the ZnO NPs was examined by assessing the degradation of acid green dye in an aqueous solution under UV light irradiation. ZnAcPeelMan_400 exhibited excellent photocatalytic activity (94%) within 90 min after irradiation compared to other obtained ZnO NPs.
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Affiliation(s)
- Zorka Vasiljevic
- University of Belgrade-Institute for Multidisciplinary Research, 11030 Belgrade, Serbia
| | - Jovana Vunduk
- Institute of General and Physical Chemistry, 11158 Belgrade, Serbia
| | - Dragana Bartolic
- University of Belgrade-Institute for Multidisciplinary Research, 11030 Belgrade, Serbia
| | - Goran Miskovic
- Silicon Austria Laboratories GMBH, High Tech Campus Villach, A-9524 Villach, Austria
| | - Milos Ognjanovic
- Institute of Nuclear Sciences Vinca, University of Belgrade, 11000 Belgrade, Serbia
| | - Nenad B Tadic
- Faculty of Physics, University of Belgrade, 11000 Belgrade, Serbia
| | - Maria Vesna Nikolic
- University of Belgrade-Institute for Multidisciplinary Research, 11030 Belgrade, Serbia
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Xie D, Ma H, Xie Q, Guo J, Liu G, Zhang B, Li X, Zhang Q, Cao Q, Li X, Ma F, Li Y, Guo M, Yin J. Developing active and intelligent biodegradable packaging from food waste and byproducts: A review of sources, properties, film production methods, and their application in food preservation. Compr Rev Food Sci Food Saf 2024; 23:e13334. [PMID: 38563107 DOI: 10.1111/1541-4337.13334] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 01/14/2024] [Accepted: 03/10/2024] [Indexed: 04/04/2024]
Abstract
Food waste and byproducts (FWBP) are a global issue impacting economies, resources, and health. Recycling and utilizing these wastes, due to processing and economic constraints, face various challenges. However, valuable components in food waste inspire efficient solutions like active intelligent packaging. Though research on this is booming, its material selectivity, effectiveness, and commercial viability require further analysis. This paper categorizes FWBP and explores their potential for producing packaging from both animal and plant perspectives. In addition, the preparation/fabrication methods of these films/coatings have also been summarized comprehensively, focusing on the advantages and disadvantages of these methods and their commercial adaptability. Finally, the functions of these films/coatings and their ultimate performance in protecting food (meat, dairy products, fruits, and vegetables) are also reviewed systematically. FWBP provide a variety of methods for the application of edible films, including being made into coatings, films, and fibers for food preservation, or extracting active substances directly or indirectly from them (in the form of encapsulation) and adding them to packaging to endow them with functions such as barrier, antibacterial, antioxidant, and pH response. In addition, the casting method is the most commonly used method for producing edible films, but more film production methods (extrusion, electrospinning, 3D printing) need to be tried to make up for the shortcomings of the current methods. Finally, researchers need to conduct more in-depth research on various active compounds from FWBP to achieve better application effects and commercial adaptability.
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Affiliation(s)
- Delang Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Haiyang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qiwen Xie
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Jiajun Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Guishan Liu
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Bingbing Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaojun Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qian Zhang
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Qingqing Cao
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Xiaoxue Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Fang Ma
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Yang Li
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Mei Guo
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
| | - Junjie Yin
- School of Food Science and Engineering, Ningxia University, Yinchuan, Ningxia, China
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5
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Yu Y, Lu P, Yang Y, Ji H, Zhou H, Chen S, Qiu Y, Chen H. Differences in physicochemical properties of pectin extracted from pomelo peel with different extraction techniques. Sci Rep 2024; 14:9182. [PMID: 38649422 PMCID: PMC11035564 DOI: 10.1038/s41598-024-59760-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2024] [Accepted: 04/15/2024] [Indexed: 04/25/2024] Open
Abstract
In order to obtain high yield pomelo peel pectin with better physicochemical properties, four pectin extraction methods, including hot acid extraction (HAE), microwave-assisted extraction (MAE), ultrasound-assisted extraction, and enzymatic assisted extraction (EAE) were compared. MAE led to the highest pectin yield (20.43%), and the lowest pectin recovery was found for EAE (11.94%). The physicochemical properties of pomelo peel pectin obtained by different methods were also significantly different. Pectin samples obtained by MAE had the highest methoxyl content (8.35%), galacturonic acid content (71.36%), and showed a higher apparent viscosity, thermal and emulsion stability. The pectin extracted by EAE showed the highest total phenolic content (12.86%) and lowest particle size (843.69 nm), showing higher DPPH and ABTS scavenging activities than other extract methods. The pectin extracted by HAE had the highest particle size (966.12 nm) and degree of esterification (55.67%). However, Fourier-transform infrared spectroscopy showed that no significant difference occurred among the different methods in the chemical structure of the extracted pectin. This study provides a theoretical basis for the industrial production of pomelo peel pectin.
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Affiliation(s)
- Yangyang Yu
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Ping Lu
- China Tobacco Fujian Industrial Co., Ltd, Xiamen, 361012, China
| | - Yongfeng Yang
- China Tobacco Henan Industrial Co., Ltd, Zhengzhou, 450000, China
| | - Huifu Ji
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Hang Zhou
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Siyuan Chen
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Yao Qiu
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China
| | - Hongli Chen
- College of Tobacco Science, Henan Agricultural University, Zhengzhou, 450002, China.
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6
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Du H, Olawuyi IF, Said NS, Lee WY. Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques. Polymers (Basel) 2024; 16:1097. [PMID: 38675016 PMCID: PMC11054079 DOI: 10.3390/polym16081097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Dragon fruit peel, often discarded, is a valuable source of commercial pectin. This study investigates different extraction methods, including cold-water (CW), hot-water (HW), ultrasound (US), and novel enzyme extraction (xylanase: EZX), to extract pectins from dragon fruit peel and compare their characteristics. The pectin yield ranged from 10.93% to 20.22%, with significant variations in physicochemical properties across methods (p < 0.05). FTIR analysis revealed that extraction methods did not alter the primary structural configuration of the pectins. However, molecular weights (Mws) varied significantly, from 0.84 to 1.21 × 103 kDa, and the degree of esterification varied from 46.82% to 51.79% (p < 0.05). Monosaccharide analysis identified both homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) pectic configurations in all pectins, predominantly comprising galacturonic acid (77.21-83.12 %mol) and rhamnose (8.11-9.51 %mol), alongside minor side-chain sugars. These properties significantly influenced pectin functionalities. In the aqueous state, a higher Mw impacted viscosity and emulsification performance, while a lower Mw enhanced antioxidant activities and promoted the prebiotic function of pectin (Lactis brevies growth). This study highlights the impact of extraction methods on dragon fruit peel pectin functionalities and their structure-function relationship, providing valuable insights into predicting dragon fruit peel's potential as a food-grade ingredient in various products.
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Affiliation(s)
- Huimin Du
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Won-Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
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Dikmetas D, Devecioglu D, Karbancioglu-Guler F, Kahveci D. Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste. ACS OMEGA 2024; 9:14442-14454. [PMID: 38559951 PMCID: PMC10976415 DOI: 10.1021/acsomega.4c00112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 04/04/2024]
Abstract
Orange is one of the primary fruits processed into juice and other products worldwide, leading to a vast amount of waste accumulation. Such waste has been considered as an attractive candidate for upcycling to obtain bioactive components remaining. The present study investigated the extraction of essential oil (EO), flavonoids, and pectin from industrial orange waste with a holistic approach. To maximize EO yield and d-limonene concentration, hydrodistillation (HD) conditions were selected to be 5.5 mL water/g solid for 180 min. Remaining solids were further used for flavonoid extraction where conventional solvent, sequential ultrasound + solvent, and ultrasound-assisted extraction (UE) were applied. UE applied for 50 min with 120 mL solvent/g solid yielded the highest total phenolic (TPCs) and total flavonoid contents (TFCs), antioxidant capacity, and hesperidin and neohesperidin concentrations. In terms of TPC, TFC, antioxidant capacity, and antibacterial activity, both EO and flavonoid fractions demonstrated moderate to high bioactivity. At the final step, ethanol precipitation was applied to obtain the pectin that was solubilized in hot water during HD and it was characterized by Fourier transform infrared, degree of esterification, and galacturonic acid content. Practical application: to ensure utilization in the food, pharmaceutical, and cosmetic industries, this study presents a combined method to obtain several value-added compounds from industrial orange waste. Bioactive EO and flavonoids obtained could have applications in functional food, supplements, or cosmetic formulations, whereas extracted pectin can be used in many formulated foods and drugs.
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Affiliation(s)
- Dilara
Nur Dikmetas
- Faculty of Chemical and Metallurgical
Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
| | - Dilara Devecioglu
- Faculty of Chemical and Metallurgical
Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
| | - Funda Karbancioglu-Guler
- Faculty of Chemical and Metallurgical
Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
| | - Derya Kahveci
- Faculty of Chemical and Metallurgical
Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
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Chinnathambi S, Kumar PS, Shuprajhaa T, Shiva KN, Narayanan S. Elucidation of techno-functional, structural and rheological characteristics of pectin extracted from the peel of different banana (Musa. spp) varieties. Int J Biol Macromol 2024; 258:128989. [PMID: 38154717 DOI: 10.1016/j.ijbiomac.2023.128989] [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: 02/22/2023] [Revised: 11/25/2023] [Accepted: 12/21/2023] [Indexed: 12/30/2023]
Abstract
Pectin is a polysaccharide mainly used in food processing industries as an emulsifier, thickener, stabilizer and in pharmaceuticals as an excipient, wall material and bio adhesive for improving delivery and efficiency. Raising demand for pectin, pushes to explore unconventional plant-based sources for the extraction of pectin. This work is aimed to explore the possibility of extracting pectin from the peel of banana varieties and to decipher the chemical and techno-functional properties. Among the varieties, Nendran, a plantain banana recorded higher pectin recovery (23.42 %), swelling power (23.10 gg-1), anhydrouronic acid (AUA) content (72.86 %) and emulsifying activity (46.19 %). Pectin from the banana peels exhibited the equivalent weight (g/mol) ranging from 943.40 (var. Bhimkol) to 1282.05 (var. Nendran). Morphological observations revealed that the extracted pectin has fragments with uneven sizes and inter-particle voids in the structure. Banana pectin behaved similar to commercial pectin in terms of rheological, textural and structural profiles. HPLC analysis and NMR spectra confirmed the dominance of galacturonic acid in the banana peel pectins. The study unveiled and opened up the avenues of utilizing banana peel as a complementary biomass for the extraction of pectin which could be used in different industrial applications.
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Affiliation(s)
| | | | | | | | - Sheeba Narayanan
- National Institute of Technology, Tiruchirappalli, Tamil Nadu, India
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Mohammadbagheri Z, Rahmati A, Saeedi S, Movahedi B. Bio-based nanocomposite hydrogels derived from poly (glycerol tartrate) and cellulose: Thermally stable and green adsorbents for efficient adsorption of heavy metals. CHEMOSPHERE 2024; 349:140956. [PMID: 38104732 DOI: 10.1016/j.chemosphere.2023.140956] [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: 07/31/2023] [Revised: 11/29/2023] [Accepted: 11/30/2023] [Indexed: 12/19/2023]
Abstract
The eco-friendly polymeric nanocomposite hydrogels were prepared by incorporating dendritic fibrous nanosilica (DFNS) and apple peel (AP) as reinforcements into the crosslinked polymer produced by cellulose (CL) and poly (glycerol tartrate) (TAGL) via gelation method and used for efficient adsorption of Pb2+, Co2+, Ni2+, and Cu2+ metal ions. DFNS and DFNS/TAGL-CL/AP samples were characterized by FESEM, FTIR, TEM, TGA, and nitrogen adsorption/desorption methods. The results of TGA analysis showed that the thermal stability of the prepared hydrogels improved significantly in the presence of DFNS. Both synthetic and environmental parameters were investigated and the adsorption capacity reached 560.2 (pH = 4) and 473.12 (pH = 5) mg/g for Pb2+ and Cu2+ respectively, using initial ion concentration of 200 mg/L. Also, the maximum adsorption capacity was 340.9, and 350.3 mg/g for Co2+ and Ni2+, respectively under optimum conditions (pH = 6, initial ion concentration of 100 mg/L). These experiments indicated that the DFNS/TAGL-CL/AP nanocomposite hydrogel has an excellent performance in removal of Pb2+ and can adsorb this toxic metal in only 30 min while the optimum contact time for other metals was 60 min. Pseudo-second-order and Langmuir models were used to define the kinetic and adsorption isotherms, respectively and thermodynamic studies demonstrated that the adsorption was endothermic for Co2+, Ni2+ and Cu2+, exothermic for Pb2+, and spontaneous in nature for all metal ions. Furthermore, the reusability tests indicated that the hydrogels could maintain up to 93% of their initial adsorption capacity for all metal ions after four cycles. Therefore, the prepared nanocomposite hydrogels can be suggested as efficient adsorbents to remove the toxic metals from wastewater.
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Affiliation(s)
- Zahra Mohammadbagheri
- Department of Chemistry, University of Isfahan, P. O. Box, 81746-734 41, Isfahan, Iran.
| | - Abbas Rahmati
- Department of Chemistry, University of Isfahan, P. O. Box, 81746-734 41, Isfahan, Iran.
| | - Shaghayegh Saeedi
- Department of Chemistry, University of Isfahan, P. O. Box, 81746-734 41, Isfahan, Iran
| | - Behrooz Movahedi
- Department of Nanotechnology, Faculty of Chemistry, University of Isfahan, Isfahan, 81746-73441, Iran.
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Tang L, Li M, Zhao G, Ye F. Characterization of a low-methoxyl pectin extracted from red radish (Raphanus sativus L.) pomace and its gelation induced by NaCl. Int J Biol Macromol 2024; 254:127869. [PMID: 37939773 DOI: 10.1016/j.ijbiomac.2023.127869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 09/10/2023] [Accepted: 11/01/2023] [Indexed: 11/10/2023]
Abstract
There is an increasing demand for obtaining pectin from new sources. Red radish (Raphanus sativus L.) pomace pectin extracted by alkali was low-methoxyl pectin with esterification degree of 10.17 %, galacturonic acid content of 69.71 % (wt), and average molar weight of 78.59 kDa. The pectin primarily consisted of rhamnogalacturonan I and homogalacturonan domains. The predominant monosaccharides of the pectin were galacturonic acid (46.32 mol%), arabinose (16.03 mol%), galactose (10.46 mol%), and rhamnose (10.28 mol%), respectively. The red radish pomace pectin solution exhibited a shear-thinning behavior. NaCl could induce gelation of red radish pomace pectin, and the gel properties of red radish pomace pectin were considerably affected by the NaCl concentration. As the NaCl concentration (0.25-0.50 mol/L) increased, the rate of gelation accelerated, and the time to gelation point appeared earlier. There was an optimal NaCl concentration (0.50 mol/L) for the pectin to form a gel with the greatest solid-like properties, gel hardness (33.84 g) and water-holding capacity (62.41 %). Gelation force analysis indicated gel formation mainly caused by electrostatic shielding effect of Na+ and hydrogen bonding. This research could facilitate the applications of the red radish pomace pectin in the realm of edible hydrocolloids.
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Affiliation(s)
- Luo Tang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Mengsa Li
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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11
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Said NS, Olawuyi IF, Cho HS, Lee WY. Novel edible films fabricated with HG-type pectin extracted from different types of hybrid citrus peels: Effects of pectin composition on film properties. Int J Biol Macromol 2023; 253:127238. [PMID: 37816465 DOI: 10.1016/j.ijbiomac.2023.127238] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Accepted: 10/02/2023] [Indexed: 10/12/2023]
Abstract
This study investigated the valorization of novel HG-type hybrid citrus pectins derived from three cultivars: Setoka (ST), Kanpei (KP), and Shiranui (SH), and their application as packaging materials. The physicochemical properties of these pectins and their corresponding films were evaluated and compared to commercial citrus pectin. Significant variations were observed in pectin yield (18.15-24.12 %) and other physicochemical characteristics, such as degree of esterification (DE), degree of methoxylation (DM), and monosaccharide composition, among the different cultivars. All hybrid citrus pectins were classified as high-methoxy pectin types (66.67-72.89 %) with typical structural configurations like commercial citrus pectin. However, hybrid citrus pectin films exhibited superior physical properties, including higher mechanical strength, flexibility, and lower water solubility than commercial citrus pectin film, while maintaining similar transparency and moisture content. Additionally, the films displayed smooth and uniform surface morphology, confirming their excellent film-forming properties. Correlation analysis revealed that DE positively influenced mechanical properties (r = 1.0). Furthermore, the monosaccharide composition of pectins showed strong relationships (r = 0.8-1.0) with the film's mechanical and barrier properties. These findings highlight the potential of hybrid citrus pectin as potential packaging material, and the knowledge of the structure-function relationship obtained in this study could be useful for the tailored modification of citrus pectin-based packages.
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Affiliation(s)
- Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Ha-Seong Cho
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Won-Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea.
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12
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Liu Y, Chen H, Chen S, Zhang Y, Zhang J, Zhu X, Li W, Liu J, Jiang Y, Li D. Pectin-rich dragon fruit peel extracts: An environmentally friendly emulsifier of natural origin. Food Chem 2023; 429:136955. [PMID: 37490817 DOI: 10.1016/j.foodchem.2023.136955] [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: 11/10/2022] [Revised: 06/28/2023] [Accepted: 07/18/2023] [Indexed: 07/27/2023]
Abstract
Pectin extraction is generally an energy-intensive industrial process, while on the other hand their extraction methods vary from different sources. Starting with that perspective, pectin (WSP) containing ultra-low degree of methylation (31.08 ± 1.27%) from dragon fruit peel (DFP) was extracted by using pure water at room temperature. WSP, dominant in DFP (17.13 ± 1.01%), showed both a high molecular weight and a wide molecular weight distribution, while the yield of the rest acid-soluble pectin (HAP) from DFP residue was only 5.22 ± 0.76%. Furthermore, WSP can stabilize emulsions over a wide range of concentrations and oil phases, especially HIPE. Therefore, the hypothesis was verified that the pectin-rich extract from dragon fruit peel with excellent emulsifying properties could be simply extracted by pure water. This environmentally-friendly and energy-saving extraction method provides a new insight to increase the additional value of dragon fruit peel produced in food processing.
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Affiliation(s)
- Yiyan Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Hongru Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Shufan Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yuehan Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Jingkai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Xiaoqi Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Wenxuan Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Jialu Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yang Jiang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
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13
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Alsharbaty MHM, Naji GA, Ali SS. Exploring the potential of a newly developed pectin-chitosan polyelectrolyte composite on the surface of commercially pure titanium for dental implants. Sci Rep 2023; 13:22203. [PMID: 38097618 PMCID: PMC10721624 DOI: 10.1038/s41598-023-48863-2] [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: 09/09/2023] [Accepted: 11/30/2023] [Indexed: 12/17/2023] Open
Abstract
Pectin and chitosan are natural polysaccharides obtained from fruit peels and exoskeletons of crustaceans and insects. They are safe for usage in food products and are renewable and biocompatible. They have further applications as wound dressings, body fat reduction, tissue engineering, and auxiliary agents in drug delivery systems. The healing process is usually long and painful. Adding a new material such as a pectin-chitosan composite to the implant surface or body would create unique biological responses to accelerate healing and delivery of target-specific medication at the implant site. The present study utilized the electrospraying process to create pectin-chitosan polyelectrolyte composite (PCPC) coatings with various ratios of 1:1, 2:1, 1:2, 1:3, and 3:1 on commercially pure titanium substrates. By means of FESEM, AFM, wettability, cross-cut adhesion, and microhardness were assessed the PCPC coatings' physical and mechanical properties. Subsequently, the antibacterial properties of the coating composite were assessed. AFM analysis revealed higher surface roughness for group 5 and homogenous coating for group 1. Group 3 showed the lowest water contact angle of 66.7° and all PCPC coatings had significantly higher Vickers hardness values compared to the control uncoated CpTi samples. Groups 3 and 4 showed the best adhesion of the PCPC to the titanium substrates. Groups 3, 4, and 5 showed antibacterial properties with a high zone of inhibitions compared to the control. The PCPC coating's characteristics can be significantly impacted by using certain pectin-chitosan ratios. Groups 3 (1:2) and 4 (1:3) showed remarkable morphological and mechanical properties with better surface roughness, greater surface strength, improved hydrophilicity, improved adhesion to the substrate surface, and additionally demonstrated significant antibacterial properties. According to the accomplished in vitro study outcomes, these particular PCPC ratios can be considered as an efficient coating for titanium dental implants.
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Affiliation(s)
- Mohammed Husssein M Alsharbaty
- Department of Prosthodontics, College of Dentistry, University of Baghdad, Baghdad, Iraq.
- Branch of Prosthodontics, College of Dentistry, University of Al-Ameed, Karbala, Iraq.
| | - Ghassan A Naji
- Department of Prosthodontics, College of Dentistry, University of Baghdad, Baghdad, Iraq
- College of Dentistry, The Iraqia University, Baghdad, Iraq
| | - Sameh S Ali
- School of the Environment and Safety Engineering, Biofuels Institute, Jiangsu University, Zhenjiang, 212013, China.
- Botany Department, Faculty of Science, Tanta University, Tanta, 31527, Egypt.
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14
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Podetti C, Riveros-Gomez M, Román MC, Zalazar-García D, Fabani MP, Mazza G, Rodríguez R. Polyphenol-Enriched Pectin from Pomegranate Peel: Multi-Objective Optimization of the Eco-Friendly Extraction Process. Molecules 2023; 28:7656. [PMID: 38005378 PMCID: PMC10675440 DOI: 10.3390/molecules28227656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/05/2023] [Accepted: 11/16/2023] [Indexed: 11/26/2023] Open
Abstract
A multi-objective optimization was performed using response surface methodology to obtain a high-value-added product, pectin enriched in polyphenols, from pomegranate peel. For this purpose, a green extraction technique that combines citric acid and ultrasound was carried out considering three variables: time, pH, and temperature. The extraction procedure was optimized using the Box-Behnken design, these being the most suitable conditions, with an extraction time of 34.16 min, a pH of 2.2, and a temperature of 89.87 °C. At this point, the pectin yield was 31.89%, with a total retained polyphenol content of 15.84 mg GAE/g pectin. In addition, the water activity, ash content, equivalent weight, methoxyl content, and degree of esterification were determined for the pectin obtained at the optimal point. This study demonstrates that polyphenol-enriched pectin can be obtained from pomegranate peel via an eco-friendly and efficient method, and that it presents similar properties to commercial pectin, preserving its quality and with potential use as an ingredient or food supplement with a high nutritional value. This work contributes to developing sustainable strategies to valorize pomegranate agro-industrial waste and produce high-value functional ingredients.
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Affiliation(s)
- Celina Podetti
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - Mathias Riveros-Gomez
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - María Celia Román
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - Daniela Zalazar-García
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - María Paula Fabani
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
- Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina
| | - Germán Mazza
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN (Consejo Nacional de Investigaciones Científicas y Técnicas—CONICET and Universidad Nacional del Comahue) Buenos Aires 1400, Neuquén 8300, Argentina
| | - Rosa Rodríguez
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
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15
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Baraiya K, Yadav VK, Choudhary N, Ali D, Raiyani D, Chowdhary VA, Alooparampil S, Pandya RV, Sahoo DK, Patel A, Tank JG. A Comparative Analysis of the Physico-Chemical Properties of Pectin Isolated from the Peels of Seven Different Citrus Fruits. Gels 2023; 9:908. [PMID: 37998997 PMCID: PMC10671531 DOI: 10.3390/gels9110908] [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: 10/13/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/25/2023] Open
Abstract
In the present research work, pectin was isolated from the peels of seven citrus fruits (Citrus limon, Citrus limetta, Citrus sinensis, Citrus maxima, Citrus jambhiri, Citrus sudachi, and Citrus hystrix) for a comparison of its physicochemical parameters and its potential use as a thickening agent, gelling agent, and food ingredient in food industries. Among the seven citrus fruits, the maximum yield of pectin was observed from Citrus sudachi, and the minimum yield of pectin was observed from Citrus maxima. The quality of each pectin sample was compared by using parameters such as equivalent weight, anhydrouronic acid (AUA) content, methoxy content, and degree of esterification. It was observed that all seven pectin samples had a high value of equivalent weight (more than 1000), suggesting that all the pectin samples had a high content of non-esterified galacturonic acid in the molecular chains, which provides viscosity and water binding properties. The methoxy content and degree of esterification of all the pectins was lower than 50%, which suggests that it cannot easily disperse in water and can form gel only in presence of divalent cations. The AUA content of all isolated pectins samples was above 65%, which suggests that the pectin was pure and can be utilized as a food ingredient in domestic foods and food industries. From the FTIR analysis of pectin, it was observed that the bond pattern of Citrus maxima, Citrus jambhiri, and Citrus hystrix was similar. The bond pattern of Citrus limon, Citrus limetta, and Citrus sinensis was similar. However, the bond pattern of Citrus sudachi was different from that of all other citrus fruits. The difference in the bond pattern was due to the hydrophobic nature of pectin purified from Citrus limon, Citrus limetta, Citrus sudachi, and Citrus sinensis and the hydrophilic nature of pectin purified from Citrus maxima, Citrus jambhiri, and Citrus hystrix. Hence, hydrophobic pectin can be utilized in the preparation of hydrogels, nanofibers, food packaging material, polysoaps, drug delivery agents, and microparticulate materials, whereas hydrophilic pectin can be utilized for the preparation of gelling and thickening agents.
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Affiliation(s)
- Khodidash Baraiya
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Virendra Kumar Yadav
- Department of Life Sciences, Hemchandracharya North Gujarat University, Patan 384265, India;
| | - Nisha Choudhary
- Department of Life Sciences, Hemchandracharya North Gujarat University, Patan 384265, India;
| | - Daoud Ali
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Daya Raiyani
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Vibhakar A. Chowdhary
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Sheena Alooparampil
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Rohan V. Pandya
- Department of Microbiology, Atmiya University, Rajkot 360005, India;
| | - Dipak Kumar Sahoo
- Department of Veterinary Clinical Sciences, College of Veterinary Medicine, Iowa State University, Ames, IA 50011, USA;
| | - Ashish Patel
- Department of Life Sciences, Hemchandracharya North Gujarat University, Patan 384265, India;
| | - Jigna G. Tank
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
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16
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Kazemi M, Aboutalebzadeh S, Mojaverian SP, Samani SA, Kouhsari F, PourvatanDoust S, Salimi A, Savarolyia M, Najafi A, Hosseini SS, Khodaiyan F. Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria. Int J Biol Macromol 2023; 249:126086. [PMID: 37532194 DOI: 10.1016/j.ijbiomac.2023.126086] [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: 05/20/2023] [Revised: 07/27/2023] [Accepted: 07/30/2023] [Indexed: 08/04/2023]
Abstract
This study introduces a sustainable approach to simultaneously produce pectin and phenolic compounds from pistachio industrial waste and applies them in the formulation of low-phenylalanine cookies. The co-optimization process was performed using the microwave-assisted technique and a Box-Behnken design, considering four variables and two responses: pectin yield and total phenolic content (TPC). The co-optimized condition (microwave power of 700 W, irradiation time of 210 s, pH level of 1.02, and LSR of 20 mL/g) resulted in a pectin yield of 15.85 % and a TPC of 10.12 %. The pectin obtained under co-optimized condition was evaluated for its physicochemical, structural, and thermal properties and the phenolic extract for its antiradical activity. Characterization of the pectin sample revealed a high degree of esterification (44.21 %) and a galacturonic acid-rich composition (69.55 %). The average molecular weight of the pectin was determined to be 640.236 kDa. FTIR and 1H NMR spectroscopies confirmed the structure of pectin, with an amorphous nature and high thermal stability observed through XRD and DSC analysis. Additionally, the extract exhibited significant antiradical activity comparable to butylated hydroxyanisole and ascorbic acid. The isolated ingredients were used to formulate low-protein, low-phenylalanine cookies for phenylketonuria patients. The addition of 0.5 % pectin and 1 mL/g extract led to increased moisture content (from 9.05 to 12.89 %) and specific volume (from 7.28 to 9.90 mL/g), decreased hardness (from 19.44 to 10.39 N × 102), and improved antioxidant properties (from 5.15 % to 44.60 % inhibition) of the cookies. Importantly, there was no significant increase observed in the phenylalanine content of the samples with pectin and extract addition. Furthermore, sensory evaluation scores demonstrated significantly higher scores for taste, odor, texture, and overall acceptability in cookies enriched with 0.5 % pectin and 1 mL/g extract, with scores of 4.53, 3.93, 4.40, and 4.60, respectively.
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Affiliation(s)
- Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Sahar Aboutalebzadeh
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Agricultural Science and Natural Resources of Sari University, Mazandaran, Iran
| | - Seyede Parastoo Mojaverian
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Agricultural Science and Natural Resources of Sari University, Mazandaran, Iran
| | - Sara Amiri Samani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Fatemeh Kouhsari
- Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Sepideh PourvatanDoust
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Atiyeh Salimi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Mohamad Savarolyia
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Amin Najafi
- Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran.
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17
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Lei D, Qin L, Wang M, Li H, Lei Z, Dong N, Liu J. Insights into the Acid-Induced Gelation of Original Pectin from Potato Cell Walls by Gluconic Acid- δ-Lactone. Foods 2023; 12:3427. [PMID: 37761136 PMCID: PMC10529492 DOI: 10.3390/foods12183427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
The acid-induced gelation of pectin in potato cell walls has been gradually recognized to be related to the improvement in the cell wall integrity after heat processing. The aim of this study was to characterize the acid-induced gelation of original pectin from a potato cell wall (OPP). Rheological analyses showed a typical solution-sol-gel transition process of OPP with different additions of gluconic acid-δ-lactone (GDL). The gelation time (Gt) of OPP was significantly shortened from 7424 s to 2286 s. The complex viscosity (η*) of OPP gradually increased after 4000 s when the pH was lower than 3.13 and increased from 0.15 to a range of 0.20~6.3 Pa·s at 9000 s. The increase in shear rate caused a decrease in η, indicating that OPP belongs to a typical non-Newtonian fluid. Furthermore, a decrease in ζ-potential (from -21.5 mV to -11.3 mV) and an increase in particle size distribution (from a nano to micro scale) was observed in OPP after gelation, as well as a more complex (fractal dimension increased from 1.78 to 1.86) and compact (cores observed by cryo-SEM became smaller and denser) structure. The crystallinity of OPP also increased from 8.61% to 26.44%~38.11% with the addition of GDL. The above results call for an investigation of the role of acid-induced OPP gelation on potato cell walls after heat processing.
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Affiliation(s)
- Dandan Lei
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
| | - Likang Qin
- School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;
| | - Mei Wang
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China; (M.W.); (J.L.)
| | - Haoxin Li
- The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public Health, Guizhou Medical University, Guiyang 550025, China;
| | - Zunguo Lei
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China; (M.W.); (J.L.)
| | - Nan Dong
- Guizhou Key Laboratory of Agricultural Biotechnology, Guiyang 550006, China;
| | - Jia Liu
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China; (M.W.); (J.L.)
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18
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Dima ȘO, Constantinescu-Aruxandei D, Tritean N, Ghiurea M, Capră L, Nicolae CA, Faraon V, Neamțu C, Oancea F. Spectroscopic Analyses Highlight Plant Biostimulant Effects of Baker's Yeast Vinasse and Selenium on Cabbage through Foliar Fertilization. PLANTS (BASEL, SWITZERLAND) 2023; 12:3016. [PMID: 37631226 PMCID: PMC10458166 DOI: 10.3390/plants12163016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 08/12/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023]
Abstract
The main aim of this study is to find relevant analytic fingerprints for plants' structural characterization using spectroscopic techniques and thermogravimetric analyses (TGAs) as alternative methods, particularized on cabbage treated with selenium-baker's yeast vinasse formulation (Se-VF) included in a foliar fertilizer formula. The hypothesis investigated is that Se-VF will induce significant structural changes compared with the control, analytically confirming the biofortification of selenium-enriched cabbage as a nutritive vegetable, and particularly the plant biostimulant effects of the applied Se-VF formulation on cabbage grown in the field. The TGA evidenced a structural transformation of the molecular building blocks in the treated cabbage leaves. The ash residues increased after treatment, suggesting increased mineral accumulation in leaves. X-ray diffraction (XRD) and Fourier-transform infrared spectroscopy (FTIR) evidenced a pectin-Iα-cellulose structure of cabbage that correlated with each other in terms of leaf crystallinity. FTIR analysis suggested the accumulation of unesterified pectin and possibly (seleno) glucosinolates and an increased network of hydrogen bonds. The treatment with Se-VF formulation induced a significant increase in the soluble fibers of the inner leaves, accompanied by a decrease in the insoluble fibers. The ratio of soluble/insoluble fibers correlated with the crystallinity determined by XRD and with the FTIR data. The employed analytic techniques can find practical applications as fast methods in studies of the effects of new agrotechnical practices, while in our particular case study, they revealed effects specific to plant biostimulants of the Se-VF formulation treatment: enhanced mineral utilization and improved quality traits.
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Affiliation(s)
- Ștefan-Ovidiu Dima
- Polymers and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, Sector 6, 060021 Bucharest, Romania; (Ș.-O.D.); (N.T.); (M.G.); (L.C.); (C.-A.N.); (V.F.); (C.N.)
| | - Diana Constantinescu-Aruxandei
- Polymers and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, Sector 6, 060021 Bucharest, Romania; (Ș.-O.D.); (N.T.); (M.G.); (L.C.); (C.-A.N.); (V.F.); (C.N.)
| | - Naomi Tritean
- Polymers and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, Sector 6, 060021 Bucharest, Romania; (Ș.-O.D.); (N.T.); (M.G.); (L.C.); (C.-A.N.); (V.F.); (C.N.)
- Faculty of Biology, University of Bucharest, Splaiul Independenței nr. 91-95, Sector 5, 050095 Bucharest, Romania
| | - Marius Ghiurea
- Polymers and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, Sector 6, 060021 Bucharest, Romania; (Ș.-O.D.); (N.T.); (M.G.); (L.C.); (C.-A.N.); (V.F.); (C.N.)
| | - Luiza Capră
- Polymers and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, Sector 6, 060021 Bucharest, Romania; (Ș.-O.D.); (N.T.); (M.G.); (L.C.); (C.-A.N.); (V.F.); (C.N.)
| | - Cristian-Andi Nicolae
- Polymers and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, Sector 6, 060021 Bucharest, Romania; (Ș.-O.D.); (N.T.); (M.G.); (L.C.); (C.-A.N.); (V.F.); (C.N.)
| | - Victor Faraon
- Polymers and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, Sector 6, 060021 Bucharest, Romania; (Ș.-O.D.); (N.T.); (M.G.); (L.C.); (C.-A.N.); (V.F.); (C.N.)
| | - Constantin Neamțu
- Polymers and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, Sector 6, 060021 Bucharest, Romania; (Ș.-O.D.); (N.T.); (M.G.); (L.C.); (C.-A.N.); (V.F.); (C.N.)
| | - Florin Oancea
- Polymers and Bioresources Departments, National Institute for Research & Development in Chemistry and Petrochemistry—ICECHIM, Splaiul Independenței nr. 202, Sector 6, 060021 Bucharest, Romania; (Ș.-O.D.); (N.T.); (M.G.); (L.C.); (C.-A.N.); (V.F.); (C.N.)
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, Bd. Mărăști nr. 59, Sector 1, 011464 Bucharest, Romania
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Otero P, Echave J, Chamorro F, Soria-Lopez A, Cassani L, Simal-Gandara J, Prieto MA, Fraga-Corral M. Challenges in the Application of Circular Economy Models to Agricultural By-Products: Pesticides in Spain as a Case Study. Foods 2023; 12:3054. [PMID: 37628052 PMCID: PMC10453233 DOI: 10.3390/foods12163054] [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: 07/24/2023] [Revised: 08/12/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
The income and residue production from agriculture has a strong impact in Spain. A circular economy and a bioeconomy are two alternative sustainable models that include the revalorization of agri-food by-products to recover healthy biomolecules. However, most crops are conventional, implying the use of pesticides. Hence, the reutilization of agri-food by-products may involve the accumulation of pesticides. Even though the waste-to-bioproducts trend has been widely studied, the potential accumulation of pesticides during by-product revalorization has been scarcely assessed. Therefore, in this study, the most common pesticides found in eight highly productive crops in Spain are evaluated according to the available published data, mainly from EFSA reports. Among these, oranges, berries and peppers showed an increasing tendency regarding pesticide exceedances. In addition, the adverse effects of pesticides on human and animal health and the environment were considered. Finally, a safety assessment was developed to understand if the reutilization of citrus peels to recover ascorbic acid (AA) would represent a risk to human health. The results obtained seem to indicate the safety of this by-product to recover AA concentrations to avoid scurvy (45 mg/day) and improve health (200 mg/day). Therefore, this work evaluates the potential risk of pesticide exposure through the revalorization of agri-food by-products using peels from citruses, one of the major agricultural crops in Spain, as a case study.
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Affiliation(s)
- Paz Otero
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Javier Echave
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Franklin Chamorro
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Anton Soria-Lopez
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Lucia Cassani
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
- Instituto de Investigaciones en Ciencia y Tecnología de Materiales, Consejo Nacional de Investigaciones Científicas y Técnicas (INTEMA-CONICET), Av. Colón 10850, Mar del Plata 7600, Argentina
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Miguel A. Prieto
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
| | - Maria Fraga-Corral
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, 32004 Ourense, Spain; (P.O.); (J.E.); (F.C.); (A.S.-L.); (L.C.); (J.S.-G.); (M.A.P.)
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20
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Patlay AA, Belousov AS, Silant’ev VE, Shatilov RA, Shmelev ME, Kovalev VV, Perminova IV, Baklanov IN, Kumeiko VV. Preparation and Characterization of Hydrogel Films and Nanoparticles Based on Low-Esterified Pectin for Anticancer Applications. Polymers (Basel) 2023; 15:3280. [PMID: 37571174 PMCID: PMC10422365 DOI: 10.3390/polym15153280] [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: 06/06/2023] [Revised: 07/26/2023] [Accepted: 07/26/2023] [Indexed: 08/13/2023] Open
Abstract
Prospective adjuvant anticancer therapy development includes the establishing of drug delivery systems based on biocompatible and biodegradable carriers. We have designed films and nanoparticles (NPs) based on low-esterified pectin hydrogel using the ionic gelation method. We investigated morphology, nanomechanical properties, biocompatibility and anticancer activity. Hydrogel films are characterized by tunable viscoelastic properties and surface nanoarchitectonics through pectin concentration and esterification degree (DE), expressed in variable pore frequency and diameter. An in vitro study showed a significant reduction in metabolic activity and the proliferation of the U87MG human glioblastoma cell line, probably affected via the adhesion mechanism. Glioma cells formed neurosphere-like conglomerates with a small number of neurites when cultured on fully de-esterified pectin films and they did not produce neurites on the films prepared on 50% esterified pectin. Pectin NPs were examined in terms of size distribution and nanomechanical properties. The NPs' shapes were proved spherical with a mean diameter varying in the range of 90-115 nm, and a negative zeta potential from -8.30 to -7.86 mV, which indicated their stability. The NPs did not demonstrate toxic effect on cells or metabolism inhibition, indicating good biocompatibility. Nanostructured biomaterials prepared on low-esterified pectins could be of interest for biomedical applications in adjuvant anticancer therapy and for designing drug delivery systems.
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Affiliation(s)
- Aleksandra A. Patlay
- Institute of Life Sciences and Biomedicine, Far Eastern Federal University, Vladivostok 690922, Russia; (A.A.P.); (A.S.B.); (R.A.S.); (M.E.S.)
| | - Andrei S. Belousov
- Institute of Life Sciences and Biomedicine, Far Eastern Federal University, Vladivostok 690922, Russia; (A.A.P.); (A.S.B.); (R.A.S.); (M.E.S.)
| | - Vladimir E. Silant’ev
- Institute of Life Sciences and Biomedicine, Far Eastern Federal University, Vladivostok 690922, Russia; (A.A.P.); (A.S.B.); (R.A.S.); (M.E.S.)
- Laboratory of Electrochemical Processes, Institute of Chemistry, Far Eastern Branch of Russian Academy of Sciences, Vladivostok 690022, Russia
| | - Roman A. Shatilov
- Institute of Life Sciences and Biomedicine, Far Eastern Federal University, Vladivostok 690922, Russia; (A.A.P.); (A.S.B.); (R.A.S.); (M.E.S.)
| | - Mikhail E. Shmelev
- Institute of Life Sciences and Biomedicine, Far Eastern Federal University, Vladivostok 690922, Russia; (A.A.P.); (A.S.B.); (R.A.S.); (M.E.S.)
| | - Valeri V. Kovalev
- A.V. Zhirmunsky National Scientific Center of Marine Biology, Far Eastern Branch of Russian Academy of Sciences, Vladivostok 690041, Russia
| | - Irina V. Perminova
- Department of Chemistry, Lomonosov Moscow State University, Leninskie Gory 1-3, Moscow 119991, Russia;
| | - Ivan N. Baklanov
- Institute of Life Sciences and Biomedicine, Far Eastern Federal University, Vladivostok 690922, Russia; (A.A.P.); (A.S.B.); (R.A.S.); (M.E.S.)
- A.V. Zhirmunsky National Scientific Center of Marine Biology, Far Eastern Branch of Russian Academy of Sciences, Vladivostok 690041, Russia
| | - Vadim V. Kumeiko
- Institute of Life Sciences and Biomedicine, Far Eastern Federal University, Vladivostok 690922, Russia; (A.A.P.); (A.S.B.); (R.A.S.); (M.E.S.)
- A.V. Zhirmunsky National Scientific Center of Marine Biology, Far Eastern Branch of Russian Academy of Sciences, Vladivostok 690041, Russia
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21
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Tong WY, Ahmad Rafiee AR, Ring LC, Tan WN, Dailin DJ, Almarhoon ZM, Shelkh M, Nawaz A, Chuah LF. Development of sodium alginate-pectin biodegradable active food packaging film containing cinnamic acid. CHEMOSPHERE 2023:139212. [PMID: 37315854 DOI: 10.1016/j.chemosphere.2023.139212] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 05/30/2023] [Accepted: 06/11/2023] [Indexed: 06/16/2023]
Abstract
Plastics are still the most popular food packaging material, and many of them end up in the environment for a long period. Besides, due to packaging material's inability to inhibit microbial growth, beef often contains microorganisms that affect its aroma, colour, and texture. Cinnamic acid is categorized as generally recognised as safe and is permitted for use in food, however, the development of biodegradable food packaging film with cinnamic acid has never been conducted before. Thus, this present study was aimed to develop a biodegradable active packaging material for fresh beef using sodium alginate and pectin. The film was successfully developed with solution casting method. The films' thickness, colour, moisture level, dissolution, water vapour permeability, bending strength, and elongation at break were comparable to those of polyethylene plastic film in terms of these attributes. The developed film also showed the degradability in soil of 43.26% in a duration of 15 days. Fourier Transform Infrared (FTIR) spectra showed that cinnamic acid was successfully incorporated with the film. The developed film showed significant inhibitory activity on all test foodborne bacteria. On Hohenstein Challenge Test, a 51.28-70.45% reduction on bacterial growth was also observed. The antibacterial efficacy of the established film by using fresh beef as food model. The meats wrapped with the film showed significant reduction in bacterial load throughout the experimental period by 84.09%. The colour of the beef also showed significant different between control film and edible film during 5 days test. Beef with control film turned into dark brownish and beef with cinnamic acid turn into light brownish. In conclusion, sodium alginate and pectin film with cinnamic acid showed good biodegradability and antibacterial activity. Further studies can be conducted to investigate the scalability and commercial viability of this environmental-friendly food packaging materials.
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Affiliation(s)
- Woei Yenn Tong
- Universiti Kuala Lumpur, Institute of Medical Science Technology, A1, 1, Jalan TKS 1, Taman Kajang Sentral, 43000, Kajang, Selangor, Malaysia; Universiti Kuala Lumpur, Malaysian Institute of Chemical and Bioengineering Technology, Lot 1988 Kawasan Perindustrian Bandar Vendor, Taboh Naning, Alor Gajah, Melaka, Malaysia.
| | - Abdu Raouf Ahmad Rafiee
- Universiti Kuala Lumpur, Malaysian Institute of Chemical and Bioengineering Technology, Lot 1988 Kawasan Perindustrian Bandar Vendor, Taboh Naning, Alor Gajah, Melaka, Malaysia
| | - Leong Chean Ring
- Universiti Kuala Lumpur, Malaysian Institute of Chemical and Bioengineering Technology, Lot 1988 Kawasan Perindustrian Bandar Vendor, Taboh Naning, Alor Gajah, Melaka, Malaysia
| | - Wen-Nee Tan
- Chemistry Section, School of Distance Education, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia
| | - Daniel Joe Dailin
- Institute of Bioproduct Development, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia; Department of Bioprocess and Polymer Engineering, Faculty of Chemical and Energy Engineering, Universiti Teknologi Malaysia, 81310, Skudai, Johor, Malaysia
| | - Zainab M Almarhoon
- Department of Chemistry, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Mohamed Shelkh
- Department of Chemistry, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Alam Nawaz
- School of Chemical Engineering, Yeungnam University, Gyeongsan, 712-749, Republic of Korea.
| | - Lai Fatt Chuah
- Faculty of Maritime Studies, Universiti Malaysia Terengganu, Terengganu, Malaysia.
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22
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Tian H, Xiong J, Yu H, Chen C, Xu H, Lou X. Characterize the physicochemical properties and microstructure of pectin from high-pressure and thermal processed cloudy hawthorn (Crataegus pinnatifida) juice based on acid heating extraction. Food Chem 2023; 407:135199. [PMID: 36521389 DOI: 10.1016/j.foodchem.2022.135199] [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: 07/11/2022] [Revised: 11/18/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
Physicochemical properties and morphological features of pectin in high-pressure-processing (JHPP) and thermal-processing (JTP) treated cloudy hawthorn juice were investigated based on acid heating extraction. Pectin from hawthorn juice was identified as low methoxy pectin (41.77%), which was significantly reduced to 34.56%-39.51% from JHPP, while pectin esterification degree (DE) from JTP increased to 45.58%, which can also be confirmed by Fourier transform infrared spectroscopy. In comparison to control, pectin linearity of JHPP and JTP significantly decreased with more highly branched-chains. However, no significate difference was observed in thermostability, crystallinity and main functional groups. Interestingly, a large number of aggregations was observed in JHPP pectin, and the intermodular distance of JTP pectin was enhanced, which was consistent with the results of viscosity, molecular weight and DE. These findings provided insights into utilization of hawthorn pectin and application of high-pressure processing (HPP) for improving quality property of fruit products by pectin modification.
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Affiliation(s)
- Huaixiang Tian
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Juanjuan Xiong
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Haiyan Yu
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Chen Chen
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
| | - Xinman Lou
- Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
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23
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Liu Y, Qu W, Feng Y, Ma H. Fine physicochemical, structural, rheological and gelling properties of tomato pectin under infrared peeling technique. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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24
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Kumar S, Konwar J, Purkayastha MD, Kalita S, Mukherjee A, Dutta J. Current progress in valorization of food processing waste and by-products for pectin extraction. Int J Biol Macromol 2023; 239:124332. [PMID: 37028618 DOI: 10.1016/j.ijbiomac.2023.124332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/15/2023] [Accepted: 04/01/2023] [Indexed: 04/08/2023]
Abstract
Food processing waste and by-products such as peel of citrus fruit, melon, mango, pineapple, etc. and fruit pomace can be utilized for manufacturing of several high-value products. Valorization of these waste and by-products for extraction of pectin, can help offset growing environmental concerns, facilitate value-addition of by-products and their sustainable uses. Pectin has many applications in food industries such as gelling, thickening, stabilizing, and emulsifying agent, and as a dietary fibre. This review elaborates on various conventional and advanced, sustainable pectin extraction techniques, and paints a comparative picture between them considering extraction efficiency, quality, and functionality of the pectin. Conventional acid, alkali, and chelating agents-assisted extraction have been profusely used for pectin extraction, but advanced extraction technologies e.g., enzyme, microwave, supercritical water, ultrasonication, pulse electric field and high-pressure extraction are preferred due to less energy consumption, better quality product, higher yield, and minimal or no generation of harmful effluent.
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25
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Yue F, Zhang F, Qu Q, Wang C, Qin Y, Ma L, Jia Y, Ismael M, Jiang Y, Sun T, Lü X, Wang X. Effects of ageing time on the properties of polysaccharide in tangerine peel and its bacterial community. Food Chem 2023; 417:135812. [PMID: 36921363 DOI: 10.1016/j.foodchem.2023.135812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 02/13/2023] [Accepted: 02/25/2023] [Indexed: 03/04/2023]
Abstract
To evaluate the effect of aging time on the quality of tangerine peel (TP) from the perspective of TP polysaccharide (TPP), five polysaccharide samples with different aging times named TPP-0/1/5/10/15 were prepared. Under the conditions of pH 0.5, solid-liquid ratio 1:25 and 80 °C, the TPPs extraction yield ranged from 20.35% to 27.68%. Compared with TPP-0, TPP-1/5/10/15 possesses low molecular weight (Mw) and high methoxy group content. In addition, TPP-15 had the most potent antioxidant activity. And the content of acidic polysaccharides in TPPs was negatively correlated with neutral polysaccharides during aging. Based on the analysis of 16srDNA, the dominant bacteria (Brevundimonas and Pseudomonas) in TP-10 might be critical flora to affect TP quality. This study provided basic information on the relationship between the TPPs and aging time, which could promote a new view to develop TP, and shorten the aging time during TP production.
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Affiliation(s)
- Fangfang Yue
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Fan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Qianwen Qu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Chennan Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yanting Qin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Lingling Ma
- Science Center for Future Foods, Jiangnan University, Wuxi, China
| | - Yuze Jia
- Guangdong Midea Kitchen Appliances Manufacturing Co., Ltd, China
| | - Mohamedelfatieh Ismael
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Yishan Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Tianrui Sun
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xin Lü
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
| | - Xin Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China; Northwest A&F University Shen Zhen Research Institute, Shenzhen, China.
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26
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Innovation and Winemaking By-Product Valorization: An Ohmic Heating Approach. Processes (Basel) 2023. [DOI: 10.3390/pr11020495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023] Open
Abstract
The by-products of the winemaking process can represent chances for the development of new products. This study focused on the “zero waste” strategy development for by-products generated within winemaking from white and red grape varieties cultivated in the north of Portugal. The phytochemical properties of by-products were identified and characterized. Ohmic heating (OH) as a green extraction method was also applied to grape pomace due to their unknown effects on centesimal and phytochemical compositions. Both protein and carbohydrates were shown to be higher in grape bagasse than in stems. Additionally, red bagasse is richer in bioactive compounds (BC) than white bagasse. The sugar content was 21.91 and 11.01 g/100 g of DW in red and white grape bagasse, respectively. The amount of protein was 12.46 g/100 g of DW for red grape bagasse and 13.18 g/100 g of DW for white. Regarding the extraction methods, two fractions were obtained, a liquid fraction and solid (the remainder after the methodology application). OH presented a higher antioxidant capacity than a conventional (CONV) method. In addition, both extracts presented similar contents of anthocyanins, e.g., delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and peonidin-3-O-glucoside. The solid fraction presented higher amounts of protein and phenols bound to fiber than CONV, which allows its use as a functional ingredient. In conclusion, OH can be an alternative extraction method compared with CONV methods, avoiding non-food grade solvents, thus contributing to circular economy implementation.
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27
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Wang C, Li J, Cao Y, Huang J, Lin H, Zhao T, Liu L, Shen P, Julian McClements D, Chen J, Liu C, Liu J, Li Q. Extraction and characterization of pectic polysaccharides from Choerospondias axillaris peels: Comparison of hot water and ultrasound-assisted extraction methods. Food Chem 2023; 401:134156. [DOI: 10.1016/j.foodchem.2022.134156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2022] [Revised: 08/01/2022] [Accepted: 09/05/2022] [Indexed: 11/16/2022]
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28
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Pectin Extraction from Residues of the Cocoa Fruit ( Theobroma cacao L.) by Different Organic Acids: A Comparative Study. Foods 2023; 12:foods12030590. [PMID: 36766116 PMCID: PMC9914096 DOI: 10.3390/foods12030590] [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: 12/29/2022] [Revised: 01/22/2023] [Accepted: 01/23/2023] [Indexed: 02/03/2023] Open
Abstract
Ecuador is the world's fifth largest cocoa producer, generating hundreds of tons of residues from this fruit annually. This research generates value from the residual (cocoa pod husk) by using it as raw material to obtain pectin, which is widely used in the food and pharmaceutical industries. Extraction of three different organic acids with GRAS status (safe for use), the citric, malic and fumaric acids, was studied. In addition, two other factors, temperature (70-90 °C) and extraction time (60-90 min), were explored in a central composite design of experiments. We determined the conditions of the experiments where the best yields were garnered for citric acid, malic acid and fumaric acid, along with a ~86 min extraction time. The temperature did not show a significant influence on the yield. The pectin obtained under optimal conditions was characterised, showing the similarity with commercial pectin. However, the equivalent weight and esterification degree of the pectin obtained with fumaric acid led us to classify it as having a high equivalent weight and a low degree of esterification. In these regards, it differed significantly from the other two acids, perhaps due to the limited solubility of fumaric acid.
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29
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Both AK, Choudhry D, Cheung CL. Valorization of hemp fibers into biocomposites via one‐step pectin‐based green fabrication process. J Appl Polym Sci 2023. [DOI: 10.1002/app.53586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Avinash Kumar Both
- Department of Chemistry University of Nebraska‐Lincoln Lincoln Nebraska USA
| | - Deepa Choudhry
- Department of Chemistry University of Nebraska‐Lincoln Lincoln Nebraska USA
| | - Chin Li Cheung
- Department of Chemistry University of Nebraska‐Lincoln Lincoln Nebraska USA
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30
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Li J, Pan F, Yun Y, Tian J, Zhou L. Gelation behavior and mechanism of Nicandra physalodes (Linn.) Gaertn. seeds pectin induced by Glucono-delta-lactone. Carbohydr Polym 2023; 299:120151. [PMID: 36876778 DOI: 10.1016/j.carbpol.2022.120151] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/20/2022] [Indexed: 11/26/2022]
Abstract
In this study, the physicochemical properties of pectin from Nicandra physalodes (Linn.) Gaertn. seeds (NPGSP) were analysed firstly, and the rheological behavior, microstructure and gelation mechanism of NPGSP gels induced by Glucono-delta-lactone (GDL) were investigated. The hardness of NPGSP gels was increased from 26.27 g to 226.77 g when increasing GDL concentration from 0 % (pH = 4.0) to 1.35 % (pH = 3.0), and the thermal stability was improved. The peak around 1617 cm-1 was decreased as the adsorption peak of the free carboxyl groups was attenuated with addition of GDL. GDL increased the crystalline degree of NPGSP gels, and its microstructure exhibited more smaller spores. Molecular dynamics was performed on systems of pectin and gluconic acid (GDL hydrolysis product), indicating that inter-molecular hydrogen bonds and van der Waals forces were the main interactions to promote gels formation. Overall, NPGSP has the potential commercial value for developing as a thickener in food processing.
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Affiliation(s)
- Jian Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
| | - Fei Pan
- Beijing Technology and Business University, Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Yurou Yun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
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Zheng C, Zou Y, Huang Y, Shen B, Fei P, Zhang G. Biosynthesis of amidated pectins with ultra-high viscosity and low gelation restriction through ultra-low temperature enzymatic method. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Evaluation of pectin extractions and their application in the alkaline Maillard reaction. Sci Rep 2022; 12:19834. [PMID: 36400863 PMCID: PMC9674671 DOI: 10.1038/s41598-022-22002-9] [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: 06/08/2022] [Accepted: 10/07/2022] [Indexed: 11/19/2022] Open
Abstract
A 23 factorial design was used to evaluate the influence of temperature, catalyst and time and esterification degree (DE) of pectin obtained from mango, orange and tangerine peels as well as tamarind seeds by using the acid hydrolysis method. The study showed that a high temperature positively influenced the percentage of pectin yield for the four second generation biomasses. Nevertheless, the temperature showed a greater influence in the solubility and diffusion of the acid solvent in the tamarind seed matrix, resulting a pectin recovery 32.9%. Concerning the %DE, the most statistically significant value observed was dependent on the type of biomass studied. The %DE and the nature of the pectin are determining factors in the pectin's final use, in the present work the pectin extracted was used to produce furfural, a precursor of high value chemicals. The furfural production was achieved through alkaline hydrolysis and enhanced using the Maillard reaction, reaching a maximum concentration of 71.8 g/L which represents a 42.1% increase from the alkaline hydrolysis.
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Dai J, Ruan Y, Feng Y, Li B. Physical Properties, α-Glucosidase Inhibitory Activity, and Digestive Stability of Four Purple Corn Cob Anthocyanin Complexes. Foods 2022; 11:foods11223665. [PMID: 36429257 PMCID: PMC9689758 DOI: 10.3390/foods11223665] [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: 09/29/2022] [Revised: 11/04/2022] [Accepted: 11/08/2022] [Indexed: 11/18/2022] Open
Abstract
In this study, pectin (PC), whey protein isolate (WPI), and chitosan (CS) were combined with purple corn cob anthocyanins (PCCA). Four complexes, PC-PCCA, WPI-PCCA, WPI-PC-PCCA, and CS-PC-PCCA were prepared to evaluate the improvement in the α-glucosidase inhibitory activity and digestive stability of PCCA. The encapsulation efficiency (EE), particle size, physical properties, and mode of action of the synthesized PCCA complexes were evaluated. Among them, CS-PC-PCCA had the highest EE (48.13 ± 2.73%) except for WPI-PC-PCCA; furthermore, it had a medium size (200-300 nm), the lowest hygroscopicity (10.23 ± 0.28%), lowest solubility (10.57 ± 1.26%), and highest zeta potential (28.20 ± 1.14). CS-PC-PCCA was multigranular and irregular in shape; x-ray diffraction showed that it was amorphous; and Fourier transform infrared spectroscopy confirmed that it was joined with PCCA through hydrogen bonds and electrostatic interactions. Compared with PCCA, the four complexes showed a higher α-glucosidase inhibition activity and digestive stability, except for WPI-PC-PCCA. Furthermore, CS-PC-PCCA exhibited the best α-glucosidase inhibition and simulated digestion stability.
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Affiliation(s)
- Jialin Dai
- Food College, Shenyang Agricultural University, Shenyang 110866, China
| | - Yanye Ruan
- College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang 110866, China
| | - Ying Feng
- Food College, Shenyang Agricultural University, Shenyang 110866, China
- Correspondence: (Y.F.); (B.L.)
| | - Bin Li
- Food College, Shenyang Agricultural University, Shenyang 110866, China
- Correspondence: (Y.F.); (B.L.)
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Owusu FWA, El Boakye-Gyasi M, Bayor MT, Osei-Asare C, Johnson R, Osei YA, Asare VA, Mensah KA, Acquah PG, Otu DAB, Asante R. Pharmaceutical Assessment of Watermelon Rind Pectin as a Suspending Agent in Oral Liquid Dosage Forms. BIOMED RESEARCH INTERNATIONAL 2022; 2022:9526404. [PMID: 36389113 PMCID: PMC9663237 DOI: 10.1155/2022/9526404] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 10/21/2022] [Indexed: 10/10/2023]
Abstract
Pectin is a high molecular weight polymer which is present in virtually all plants where it contributes to the cell structure. Pectin is a high valuable food ingredient widely used as a gelling agent and thickening agent with limited use in the pharmaceutical industry. The objective of this study is to evaluate the suspending properties of pectin from watermelon rind. Tragacanth was used as a standard suspending agent to which the suspending properties of pectin from watermelon rinds were compared with. The extracted pectin was subjected to phytochemical and physiochemical characterization for its safety and suitability to use as a suspending agent. Paracetamol suspensions were formulated using tragacanth concentrations of 0.5% w/v, 1% w/v, and 2% w/v and compared with paracetamol suspensions containing the same concentrations of watermelon pectin. The suspensions were all tested for their pH, sedimentation rate, sedimentation volume, flow rate, and ease of redispersibility over a period of 4 weeks. At the end of the 4-week period, all formulated suspensions had no changes in their pH values. Suspensions containing the extracted pectin had a lower rate of sedimentation and ease of redispersibility compared to that of tragacanth. In addition, their sedimentation volumes as well as flow rates were comparable to that of the tragacanth formulations. Ultimately, pectin from watermelon rind can serve as a suitable alternative to tragacanth in formulation of pharmaceutical suspensions.
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Affiliation(s)
- Frederick William Akuffo Owusu
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Mariam El Boakye-Gyasi
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Marcel Tunkumgnen Bayor
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Christina Osei-Asare
- Department of Pharmaceutics, School of Pharmacy, Central University, Miotso, Ghana
| | - Raphael Johnson
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Yaa Asantewaa Osei
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | | | - Kezia Akoley Mensah
- Department of Pharmaceutics, School of Pharmacy, Central University, Miotso, Ghana
| | - Prince George Acquah
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Desmond Asamoah Bruce Otu
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Rocklyn Asante
- Department of Pharmaceutics, Faculty of Pharmacy and Pharmaceutical Sciences, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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Malivindi R, Patitucci F, Prete S, Dattilo M, Leonetti AE, Scigliano N, Parisi OI, Puoci F. Efficacy and safety assessment of PIMIN050 raft-forming system as medical device based on Citrus sinensis and Crassostrea gigas for the management of gastroesophageal reflux disease. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.103986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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36
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Panwar D, Panesar PS, Chopra HK. Ultrasound -assisted valorization of Citrus limetta peels for extraction of pectin: Optimization, characterization, and its comparison with commercial pectin. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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37
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Jong SH, Abdullah N, Muhammad N. Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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38
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Januário EFD, Vidovix TB, Araújo LAD, Bergamasco Beltran L, Bergamasco R, Vieira AMS. Investigation of Citrus reticulata peels as an efficient and low-cost adsorbent for the removal of safranin orange dye. ENVIRONMENTAL TECHNOLOGY 2022; 43:4315-4329. [PMID: 34151743 DOI: 10.1080/09593330.2021.1946601] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Accepted: 06/14/2021] [Indexed: 05/23/2023]
Abstract
Safranin orange (SO) is a cationic dye widely used in industrial sectors. It becomes a threat to the aquatic ecosystem once it reaches water resources, directly affecting photosynthetic activity and dissolved oxygen rate. In view of this scenario and considering the large production of agro-industrial waste, which provides significant disposal costs and environmental impacts, the agricultural by-products such as mandarin peels (MP) are being used as biosorbent materials. Thus, this work proposed the use of MP for SO adsorption. The material was characterized by SEM, zeta potential, and FTIR analysis, in which it was possible to verify heterogeneous porous morphology, predominantly negative surface, and organic functional groups that facilitate adsorption. The results were promising, wherein the maximum adsorption capacity was 464 mg g-1 (318 K), 0.4 g L-1 adsorbent concentration, 120 min equilibrium time and removal percentage of 84.75%. The experimental data showed a better fit to the Langmuir and pseudo-second order mathematical models. The thermodynamic analysis inferred spontaneous, endothermic, and reversible character for SO adsorption onto MP. The main proposed adsorptive mechanisms were hydrogen bonds, π-interactions, and electrostatic interactions. In addition, the reuse of MP showed good efficiency since the adsorption capacity was maintained above 50% after four cycles (from 77.90 to 41.55 mg g-1). Moreover, when evaluating the effect of pH and ionic strength, it verified that the adsorption efficiency was not reduced. Therefore, when compared with other materials, the versatility and potential applicability of MP as a low-cost adsorbent for wastewater treatment is notable.
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Affiliation(s)
| | | | - Lennon Alonso de Araújo
- Department of Biotechnology, Genetics and Cell Biology, State University of Maringá, Maringá, Brazil
| | | | - Rosângela Bergamasco
- Department of Chemical Engineering, State University of Maringá, Maringá, Brazil
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39
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Villamil-Galindo E, Piagentini AM. Sequential ultrasound-assisted extraction of pectin and phenolic compounds for the valorisation of ‘Granny Smith’ apple peel. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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40
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Physicochemical, structural and functional properties of pomelo spongy tissue pectin modified by different green physical methods: A comparison. Int J Biol Macromol 2022; 222:3195-3202. [DOI: 10.1016/j.ijbiomac.2022.10.091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 09/17/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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41
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Preparation of amidated pectins through enzymatic method: Structures, hydrogel properties and its application potential in fat substitutes. Food Res Int 2022; 160:111719. [DOI: 10.1016/j.foodres.2022.111719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/03/2022] [Accepted: 07/19/2022] [Indexed: 11/21/2022]
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42
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Understanding the core-shell interactions in macrocapsules of organic phase change materials and polysaccharide shell. Carbohydr Polym 2022; 294:119786. [DOI: 10.1016/j.carbpol.2022.119786] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 06/16/2022] [Accepted: 06/23/2022] [Indexed: 01/29/2023]
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43
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Valorization of Agro-Industrial Wastes by Ultrasound-Assisted Extraction as a Source of Proteins, Antioxidants and Cutin: A Cascade Approach. Antioxidants (Basel) 2022; 11:antiox11091739. [PMID: 36139813 PMCID: PMC9495669 DOI: 10.3390/antiox11091739] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/19/2022] [Accepted: 08/28/2022] [Indexed: 11/30/2022] Open
Abstract
The use of agro-industrial wastes to obtain compounds with a high added-value is increasing in the last few years in accordance with the circular economy concept. In this work, a cascade extraction approach was developed based on ultrasound-assisted extraction (UAE) for tomato, watermelon, and apple peel wastes. The protein and antioxidant compounds were obtained during the first extraction step (NaOH 3 wt.%, 98.6 W, 100% amplitude, 6.48 W/cm2, 6 min). The watermelon peels (WP) showed higher proteins and total phenolic contents (857 ± 1 mg BSA/g extract and 107.2 ± 0.2 mg GAE/100 g dm, respectively), whereas the highest antioxidant activity was obtained for apple peels (1559 ± 20 µmol TE/100 g dm, 1767 ± 5 µmol TE/100 g dm, and 902 ± 16 µmol TE/100 g dm for ABTS, FRAP and DPPH assays, respectively). The remaining residue obtained from the first extraction was subsequently extracted to obtain cutin (ethanol 40 wt.%, 58 W, 100% amplitude, 2 W/cm2, 17 min, 1/80 g/mL, pH 2.5). The morphological studies confirmed the great efficiency of UAE in damaging the vegetal cell walls. WP showed a higher non-hydrolysable cutin content (55 wt.% of the initial cutin). A different monomers’ profile was obtained for the cutin composition by GC-MS, with the cutin from tomato and apple peels being rich in polyhydroxy fatty acids whereas the cutin extracted from WP was mainly based on unsaturated fatty acids. All of the cutin samples showed an initial degradation temperature higher than 200 °C, presenting an excellent thermal stability. The strategy followed in this work has proved to be an effective valorization methodology with a high scaling-up potential for applications in the food, pharmaceutical, nutraceutical, cosmetics and biopolymer sectors.
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Peng J, Bu Z, Ren H, He Q, Yu Y, Xu Y, Wu J, Cheng L, Li L. Physicochemical, structural, and functional properties of wampee (Clausena lansium (Lour.) Skeels) fruit peel pectin extracted with different organic acids. Food Chem 2022; 386:132834. [PMID: 35509166 DOI: 10.1016/j.foodchem.2022.132834] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/27/2022] [Accepted: 03/26/2022] [Indexed: 11/17/2022]
Abstract
Effects of different extraction acids on physicochemical, structural, and functional properties of wampee fruit peel pectin (WFPP) were comparatively investigated. The hydrochloric acid extracted WFPP (HEP) exhibited the highest degrees of methylation (67.79%) and acetylation (86.29%) coupling with abundant monosaccharides and rhamnogalacturonan branches, but lowest molecular weight (5.58 × 105 Da). The results of SEM, X-ray diffraction, and Fourier transform infrared spectroscopy analyses showed that acid types had little effect on the surface morphology of WFPP. However, compared to commercial citrus pectin (CCP), several specific absorbance peaks (1539, 1019, 920 cm-1) were found in WFPPs, which corresponds to aromatic skeletal stretching, pyranose, and d-glucopyranosyl, respectively. Moreover, the rheological behavior revealed that WFPP solution was pseudoplastic fluid and affected by acid types. And the WFPPs exhibited higher emulsifying activity and emulsion stability than CCP. All these WFPPs presented well antioxidant activity and promoting probiotics ability, especially for HEP.
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Affiliation(s)
- Jian Peng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Zhibin Bu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Huiyan Ren
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Qi He
- School of Public Health, Southern Medical University, Guangzhou 510610, China
| | - Yuanshan Yu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Yujuan Xu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Jijun Wu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Lina Cheng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Lu Li
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
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45
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Pomegranate Peels and Seeds as a Source of Phenolic Compounds: Effect of Cultivar, By-Product, and Extraction Solvent. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:9189575. [PMID: 35898417 PMCID: PMC9314001 DOI: 10.1155/2022/9189575] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 05/04/2022] [Accepted: 06/24/2022] [Indexed: 12/30/2022]
Abstract
The nutraceutical properties of Punica granatum L. are not restricted to the edible portion of the fruit but also to the peels and seeds, flowers, leaves, and tree bark. The recovery and valorization of the peel and seeds (ca. 50% of the whole fruit), besides the positive environmental impact, can be viewed as a source of natural bioactive compounds. Thus, the bioactive properties of extracts of pomegranate peel and seeds from Acco and Wonderful known cultivars, as well as of the novel Big Full cultivar, were evaluated. The dried and ground pomegranate by-products were submitted to a conventional solid/liquid extraction with ethanol/water mixtures (0%, 25%, 50%, and 75% of EtOH, v/v). The obtained extracts were characterized in terms of total phenolic compounds (TPC), total flavonoids (TF), and antioxidant activity (AA), determined by the DPPH radical scavenging activity and expressed as IC50 (half maximum inhibitory concentration). With the exception of the Acco cultivar, the extraction yield (EY) was higher for peels, whose extracts showed higher TPC, TF, and IC50 (lower AA). The extracts obtained from the by-products of the Big Full cultivar had a statistically higher overall bioactive potential (TPC: 0.36 mg GAE/mg extract; TF: 0.031 mg CATE/mg extract; IC50: 0.51 mg/mL) compared to the other two studied cultivars. Furthermore, the EY was enhanced by solvents richer in ethanol (50-75%), allowing obtaining extracts richer in TPC and TF with higher AA. Finally, it was shown that EY combined with bioactive data allowed a satisfactory principal component unsupervised differentiation of the pomegranate extracts according to the type of by-product used.
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46
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Balli D, Khatib M, Cecchi L, Adessi A, Melgarejo P, Nunes C, Coimbra MA, Mulinacci N. Pomegranate peel as a promising source of pectic polysaccharides: a multi-methodological analytical investigation. Food Chem 2022; 397:133550. [DOI: 10.1016/j.foodchem.2022.133550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Revised: 05/30/2022] [Accepted: 06/19/2022] [Indexed: 11/04/2022]
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47
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Goksu A, Duran G, Çilingir S, Çevik M, Sabanci S. Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ali Goksu
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Munzur University Tunceli Turkey
| | - Gülseven Duran
- Food Engineering Section, Graduate Education Institute Munzur University Tunceli Turkey
| | - Seda Çilingir
- Food Engineering Section, Graduate Education Institute Munzur University Tunceli Turkey
| | - Mutlu Çevik
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Munzur University Tunceli Turkey
| | - Serdal Sabanci
- Department of Nutrition and Dietetics, Faculty of Health Sciences Munzur University Tunceli Turkey
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48
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Production of antioxidant pectin fractions, drying pretreatment methods and physicochemical properties: towards pisco grape pomace revalue. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01482-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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49
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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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50
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Han AM, Yang N, Jin Y, Ali B, Xu X. Effects of induced voltage on pectin extraction from apple pomace compared with conventional heat extraction. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Aye Myo Han
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Na Yang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Yamei Jin
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
| | - Barkat Ali
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- Food Sciences Research Institute National Agricultural Research Centre Islamabad Pakistan
| | - Xueming Xu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China
- School of Food Science and Technology Jiangnan University Wuxi China
- Synergetic Innovation Center of Food Safety and Nutrition Jiangnan University Wuxi China
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