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Pang Y, Peng Z, Ding K. An in-depth review: Unraveling the extraction, structure, bio-functionalities, target molecules, and applications of pectic polysaccharides. Carbohydr Polym 2024; 343:122457. [PMID: 39174094 DOI: 10.1016/j.carbpol.2024.122457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Revised: 06/29/2024] [Accepted: 07/01/2024] [Indexed: 08/24/2024]
Abstract
Pectic polysaccharides have long been a challenging subject of research in the field of macromolecular science, given their complex structures and wide range of biological effects. However, the extensive exploration of pectic polysaccharides has been limited due to the intricacy of their structures. In this comprehensive review, we aim to provide a thorough summary of the existing knowledge on pectic polysaccharides, with a particular focus on aspects such as classification, extraction methodologies, structural analysis, elucidation of biological activities, and exploration of target molecules and signaling pathways. By conducting a comprehensive analysis of existing literature and research achievements, we strive to establish a comprehensive and systematic framework that can serve as a reference and guide for further investigations into pectic polysaccharides. Furthermore, this review delves into the applications of pectic polysaccharides beyond their fundamental attributes and characteristics, exploring their potential in fields such as materials, food, and pharmaceuticals. We pay special attention to the promising opportunities for pectic polysaccharides in the pharmaceutical domain and provide an overview of related drug development research. The aim of this review is to facilitate a holistic understanding of pectic polysaccharides by incorporating multifaceted research, providing valuable insights for further in-depth investigations into this significant polymer.
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Affiliation(s)
- Yunrui Pang
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Science, SSIP Healthcare and Medicine Demonstration Zone, Zhongshan Tsuihang New District, Zhongshan 528400, PR China; Carbohydrate Drug Research Center, CAS Key Laboratory of Receptor Research, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, PR China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, PR China
| | - Zhigang Peng
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Science, SSIP Healthcare and Medicine Demonstration Zone, Zhongshan Tsuihang New District, Zhongshan 528400, PR China; Carbohydrate Drug Research Center, CAS Key Laboratory of Receptor Research, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, PR China; China School of Life Science and Technology, China Pharmaceutical University, Nanjing 211198, PR China
| | - Kan Ding
- Zhongshan Institute for Drug Discovery, Shanghai Institute of Materia Medica, Chinese Academy of Science, SSIP Healthcare and Medicine Demonstration Zone, Zhongshan Tsuihang New District, Zhongshan 528400, PR China; Carbohydrate Drug Research Center, CAS Key Laboratory of Receptor Research, State Key Laboratory of Drug Research, Shanghai Institute of Materia Medica, Chinese Academy of Sciences, Shanghai 201203, PR China; University of Chinese Academy of Sciences, No. 19A Yuquan Road, Beijing 100049, PR China.
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2
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Yu P, Pan X, Chen M, Ma J, Xu B, Zhao Y. Ultrasound-assisted enzymatic extraction of soluble dietary Fiber from Hericium erinaceus and its in vitro lipid-lowering effect. Food Chem X 2024; 23:101657. [PMID: 39113740 PMCID: PMC11304871 DOI: 10.1016/j.fochx.2024.101657] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 07/10/2024] [Accepted: 07/11/2024] [Indexed: 08/10/2024] Open
Abstract
Dietary fiber (DF) is an important active polysaccharide in Hericium erinaceus. Obesity can lead to a wide range of diseases. In this work, we investigated the in vitro lipid-lowering effect of soluble dietary fiber (SDF) from H. erinaceus, aiming to provide a basis for the subsequent development of lipid-lowering products. Ultrasound-assisted enzymatic extraction (UAEE) of SDF from H. erinaceus was performed. The optimal extraction parameters determined via single-factor experiments and response surface methodology (RSM) were as follows: Lywallzyme concentration, 1.0%; complex protease concentration, 1.2%; ultrasonication time, 35 min; and ultrasonication power, 150 W. In vitro lipid-lowering experiments revealed that the adsorption amount of cholesterol micelles by H. erinaceus SDF was 11.91 mg/g. The binding amount and binding rate of sodium taurocholate were 3.73 mg/g and 42.47%, respectively, and those of sodium glycocholate were 3.43 mg/g and 39.12%, respectively. The pancreatic lipase inhibition rate reached 52.11%, and the type of inhibition was competitive. Therefore, H. erinaceus SDF has good in vitro lipid-lowering ability.
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Affiliation(s)
- Panling Yu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Xueyu Pan
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Mingjie Chen
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Jianshuai Ma
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Baoting Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Yan Zhao
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
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3
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Meng Q, Jiang H, Tu J, He Y, Zhou Z, Wang R, Jin W, Han J, Liu W. Effect of pH, protein/polysaccharide ratio and preparation method on the stability of lactoferrin-polysaccharide complexes. Food Chem 2024; 456:140056. [PMID: 38878546 DOI: 10.1016/j.foodchem.2024.140056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2024] [Revised: 05/30/2024] [Accepted: 06/09/2024] [Indexed: 07/24/2024]
Abstract
In this study, carrageenan (CG), xanthan gum (XG) and locust bean gum (LBG), which can be used in infant formulas in China national standards, were selected to prepare LF-polysaccharide complexes to improve the stability of lactoferrin. The results showed that LF interacted more strongly with polysaccharides and did not affect the LF structure to a large extent when the pH and protein/polysaccharide mass ratio were 7 and 10:1 for LF-CG, 8 and 5:1 for LF-XG, 7 and 15:1 for LF-LBG. The zeta potential and fluorescence intensity of the LF-polysaccharide complexes displayed a decreasing trend with the increase in pH. When pH < 6, LF-CG and LF-XG exhibited precipitation and increased UV absorbance. Complexation between LF and CG/XG mainly attributed to electrostatic interactions, while LF and LBG form complexes based on hydrogen bonding or hydrophobic interactions. This study could provide a reference for the practical application of LF in infant formula.
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Affiliation(s)
- Qi Meng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Hanyun Jiang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jiaxi Tu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yimeng He
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Zijun Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Ruijie Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Weiping Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
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Rodulfo RS, Castillo-Israel KAT, Gaban PJV, Ilano MCR, Benedicto JB, Badua MAA, Rivadeneira JP. Downstream Processing of Crude Ultrasound-Extracted Pectin From Saba Banana ( Musa acuminata x balbisiana (BBB Group) "Saba") Peel. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:9892858. [PMID: 39296523 PMCID: PMC11410439 DOI: 10.1155/2024/9892858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Revised: 07/11/2024] [Accepted: 07/26/2024] [Indexed: 09/21/2024]
Abstract
Ultrasound-assisted extraction of pectin from Saba banana (Musa acuminata x balbisiana (BBB Group) "Saba") peels produced crude pectin that requires further purification. Two downstream processes (alcohol washing (AW) and acid demethylation (AD)) were compared. AW involved gelatinous precipitate washing with 85% alcohol and pressing to squeeze out liquids, while AD involved a sequential AW of the dried pectin with 60% acidified alcohol, and 60% and 95% alcohol solutions. Results showed that both methods produced low methoxyl pectins with similar color, yield, and moisture content, with no significant (p > 0.05) differences observed. AD, however, produced pectin with better quality in terms of ash content and anhydrouronic acid (AUA) content relative to the control. Fourier transform infrared spectra revealed that the samples contain -OH, C-H, COO-, COO, and C-O groups, but only AD has COO-R due to structural modification. Overall, AD has the potential to improve the quality of crude ultrasound-extracted pectin from Saba banana peels. Yet, pre-extraction processing methods are necessary to meet FAO color standards for pectin.
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Affiliation(s)
- Rachel S Rodulfo
- Institute of Food Science and Technology College of Agriculture and Food Science University of the Philippines Los Baños, Los Baños, Laguna 4031, Philippines
| | - Katherine Ann T Castillo-Israel
- Institute of Food Science and Technology College of Agriculture and Food Science University of the Philippines Los Baños, Los Baños, Laguna 4031, Philippines
| | - Prince Joseph V Gaban
- Institute of Food Science and Technology College of Agriculture and Food Science University of the Philippines Los Baños, Los Baños, Laguna 4031, Philippines
| | - Ma Cristina R Ilano
- Institute of Food Science and Technology College of Agriculture and Food Science University of the Philippines Los Baños, Los Baños, Laguna 4031, Philippines
| | - Joshua B Benedicto
- Institute of Food Science and Technology College of Agriculture and Food Science University of the Philippines Los Baños, Los Baños, Laguna 4031, Philippines
| | - Mark Anthony A Badua
- National Institute of Molecular Biology and Biotechnology (BIOTECH) University of the Philippines Los Baños, Los Baños, Laguna 4031, Philippines
| | - Joel P Rivadeneira
- Institute of Food Science and Technology College of Agriculture and Food Science University of the Philippines Los Baños, Los Baños, Laguna 4031, Philippines
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Chang YW, Chen YL, Park SH, Yap EES, Sung WC. Characterization of Functional Ingredients Extracted with Ethanol Solvents from Ponkan ( Citrus reticulata) By-Products Using the Microwave Vacuum Drying Method Combined with Ultrasound-Assisted Extraction. Foods 2024; 13:2129. [PMID: 38998635 PMCID: PMC11241444 DOI: 10.3390/foods13132129] [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: 06/17/2024] [Revised: 06/27/2024] [Accepted: 07/02/2024] [Indexed: 07/14/2024] Open
Abstract
For this study, microwave vacuum drying (MVD) was combined with ultrasound-assisted extraction to compare the effects of different ethanol volumes on ponkan extract and to evaluate the total phenolic content (TPC), total flavonoid content (TFC), and total ascorbic acid content (TAAC). High-performance liquid chromatography with photodiode array detection (HPLC-PDA) was used to analyze the flavanone contents and antioxidant activity of ponkan (Citrus reticulata) peels. The experimental results showed that the TPC and TFC increase with ethanol volume. Ethanol extraction (75%) showed significant advantages by increasing the TPC to 17.48 mg GAE/g (DW) and the TFC to 2.96 mg QE/g (DW) of ponkan extract and also exhibited the highest antioxidant activity. The TAAC improved along with increased water content. Water extraction showed the highest content (13.07 mg VitC/100 g, DW). The hesperidin content analyzed by HPLC-PDA was 102.95-622.57 mg/100 g (DW), which was the highest among the flavanones. Then, the ethanol insoluble residue extracts were taken from the pectin with four different solvents, evaluating TPC, TFC, and antioxidant activity. The TPC, TFC, and antioxidant capacity of pectin are significantly lower than those of the peels. Combining MVD and 75% ethanol with ultrasound-assisted extraction in the pre-treatment process can effectively eliminate polyphenols, flavonoids, and other compounds, thus enabling the extraction of high-methoxyl pectin. The total dietary fiber (TDF) content of MVD ponkan by-products was 25.83%. Ponkan by-products have the potential for the future development of functional foods and supplements.
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Affiliation(s)
- Yu-Wei Chang
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan
| | - Yen-Ling Chen
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan
| | - Sung Hoon Park
- Department of Food and Nutrition, College of Life Science, Gangneug-Wonju National University, Gangneung 25457, Republic of Korea
| | - Encarnacion Emilia S Yap
- Seafood PRIME Laboratories, Institute of Fish Processing Technology, College of Fisheries and Ocean Sciences, University of the Philippines, Visayas Miagao, Iloilo 5023, Philippines
| | - Wen-Chieh Sung
- Department of Food Science, National Taiwan Ocean University, Keelung 20224, Taiwan
- Center of Excellence for the Oceans, National Taiwan Ocean University, Keelung 20224, Taiwan
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Wang L, Wang H, Liu D, Han Z, Fan J. A review of the polyphenols purification from apple products. Crit Rev Food Sci Nutr 2024; 64:7397-7407. [PMID: 36876502 DOI: 10.1080/10408398.2023.2185199] [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: 03/07/2023]
Abstract
Apple polyphenols are one of the major bioactive compounds in apple products and have strong anti-inflammatory effects and the ability to prevent chronic diseases with health benefits. The development of apple polyphenol products is dependent on the extraction, purification and identification of apple polyphenols. The extracted polyphenols need to be further purified to improve the concentration of the extracted polyphenols. This review, therefore, presents the studies on the conventional and novel methods for polyphenols purification from apple products. The different chromatography methods, as one of the most widely used conventional purification methods, for polyphenol purification from various apple products are introduced. In addition, the perspective of the adsorption-desorption process and membrane filtration technique in enhancing the purification of polyphenols from apple products are presented in this review. The advantages and disadvantages of these purification techniques are also discussed and compared in depth. However, each of the reviewed technologies has some disadvantages that need to be overcome, and some mechanisms need to be further identified. Therefore, more competitive polyphenols purification techniques need to emerge in the future. It is hoped that this review can provide a research basis for the efficient purification of apple polyphenols, which can facilitate their application in various fields.
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Affiliation(s)
- Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
- Research Institute, Jilin University, Yibin, People's Republic of China
| | - Hanyue Wang
- College of Food Science and Engineering, Jilin University, Changchun, People's Republic of China
| | - Dan Liu
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou, People's Republic of China
| | - Zhiwu Han
- Key Laboratory of Bionics Engineering of Ministry of Education, Jilin University, Changchun, China
| | - Jianhua Fan
- School of Mechanical and Aerospace Engineering, Jilin University, Changchun, People's Republic of China
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Liu X, Wang B, Tang S, Yue Y, Xi W, Tan X, Li G, Bai J, Huang L. Modification, biological activity, applications, and future trends of citrus fiber as a functional component: A comprehensive review. Int J Biol Macromol 2024; 269:131798. [PMID: 38677689 DOI: 10.1016/j.ijbiomac.2024.131798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 03/06/2024] [Accepted: 03/26/2024] [Indexed: 04/29/2024]
Abstract
Citrus fiber, a by-product of citrus processing that has significant nutritional and bioactive properties, has gained attention as a promising raw material with extensive developmental potential in the food, pharmaceutical, and feed industries. However, the lack of in-depth understanding regarding citrus fiber, including its structure, modification, mechanism of action, and potential applications is holding back its development and utilization in functional foods and drugs. This review explores the status of extraction methods and modifications applied to citrus fiber to augment its health benefits. With the aim of introducing readers to the potential health benefits of citrus fibers, we have placed special emphasis on their regulatory mechanisms in the context of various conditions, including type 2 diabetes mellitus, cardiovascular disease, obesity, and cancer. Furthermore, this review highlights the applications and prospects of citrus fiber, aiming to provide a theoretical basis for the utilization and exploration of this valuable resource.
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Affiliation(s)
- Xin Liu
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Botao Wang
- Bloomage Biotechnology CO, LTD., Jinan 250000, China
| | - Sheng Tang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Yuanyuan Yue
- Citrus Research Institute, Southwest University, Chongqing 400700, China; School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Wenxia Xi
- Citrus Research Institute, Southwest University, Chongqing 400700, China; School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Xiang Tan
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Guijie Li
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Junying Bai
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China.
| | - Linhua Huang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China.
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Cano-Gonzalez CN, Contreras-Esquivel JC, Rodríguez-Herrera R, Aguirre-Loredo RY, Soriano-Melgar LDAA. Transformation of agricultural wastes into functional oligosaccharides using enzymes and emerging technologies. PHYTOCHEMICAL ANALYSIS : PCA 2024. [PMID: 38693046 DOI: 10.1002/pca.3365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 03/27/2024] [Accepted: 03/28/2024] [Indexed: 05/03/2024]
Abstract
INTRODUCTION Pectin-oligosaccharides (POS) serve diverse purposes as a food ingredient, antimicrobial and biostimulant in plants, and their functionality is linked to the degree of esterification. Grape and broccoli wastes emerge as environmentally friendly alternatives to obtaining pectin, serving as a sustainable source to producing POS. For example, microwaves have proven to be an effective and sustainable method to extract polysaccharides from plant matrices. OBJECTIVE This work aims to use grape and broccoli wastes as alternative sources for obtaining pectin by microwave-assisted extraction and biotransformation into POS, which possess biological properties. MATERIAL AND METHODS The extraction conditions were identified at a power of 400 W, 300 s for the extraction of pectin from grape pomace and broccoli waste. Biotransformation of pectins into POS, using commercial enzyme preparations (Viscozyme L and Pectinase). Characterisation was carried out by Fourier-transform infrared spectroscopy, thermogravimetric analysis, and scanning electron microscopy. RESULTS Physicochemical analysis indicated grape pomace and broccoli waste pectins had galacturonic acid content of 63.81 ± 1.67 and 40.83 ± 2.85 mg 100 mg-1, low degree of esterification of 34.89% and 16.22%, respectively. Biotransformation of pectins into POS resulted in a 20% hydrolysis rate. The main enzymatic activity was polygalacturonase for the degradation of the main structure of the pectin. CONCLUSION Production of POS from agro-industrial wastes by emerging technologies, such as the combined use of microwave-assisted extraction and enzymatic processes, represents an alternative method for the generation of bioactive compounds with distinctive properties suitable for different applications of interest.
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Affiliation(s)
- Carlos N Cano-Gonzalez
- Procesos de Polimerizacion, Centro de Investigación en Química Aplicada, Saltillo, Coahuila de Zaragoza, Mexico
| | | | - Raúl Rodríguez-Herrera
- Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Saltillo, Coahuila de Zaragoza, Mexico
| | - Rocio Yaneli Aguirre-Loredo
- Procesos de Polimerizacion, Centro de Investigación en Química Aplicada, Saltillo, Coahuila de Zaragoza, Mexico
- Investigadoras e Investigadores por México, CONAHCyT, Av. Insurgentes sur, Mexico City, 03940, Mexico
| | - Lluvia de Abril Alexandra Soriano-Melgar
- Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Saltillo, Coahuila de Zaragoza, Mexico
- Investigadoras e Investigadores por México, CONAHCyT, Av. Insurgentes sur, Mexico City, 03940, Mexico
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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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10
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Dranca F, Mironeasa S. Hot-air drying vs. lyophilization of sugar beet flakes for efficient pectin recovery and influence of extraction conditions on pectin physicochemical properties. Int J Biol Macromol 2024; 265:131063. [PMID: 38521297 DOI: 10.1016/j.ijbiomac.2024.131063] [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: 11/23/2023] [Revised: 03/03/2024] [Accepted: 03/20/2024] [Indexed: 03/25/2024]
Abstract
This study assessed the influence of drying pretreatment and extraction conditions (type of acid and particle size of plant material) on the yield and physicochemical properties of pectin from sugar beet flakes resulted as by-product of sugar beet processing in the sugar industry. The results indicated that the drying conditions (hot-air drying and lyophilization) affected the extraction yield, the chemical composition of pectin, its color, degree of methylation and acetylation, molecular weight, and its rheological and emulsifying properties. The best results for pectin yield (16.20%), galacturonic acid content (91.19 g/100 g), degree of methylation and acetylation (66.93 and 23.87%), and molecular weight (3.89 × 105 g/mol) were obtained when sugar beet flakes were pretreated by hot-air drying, and the extraction was made with citric acid using plant material with particle sizes of 125-200 μm. This pectin also had high emulsion activity (51.42%) and emulsion stability (88.03%). The FT-IR spectra were similar, while pectin thermal behavior was affected by the drying pretreatment and extraction conditions. The results of this study showed that from this by-product of the sugar industry it can be extracted high quality pectin with rheological and emulsifying properties that are superior to commercial citrus and apple pectin.
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Affiliation(s)
- Florina Dranca
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania.
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
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Li J, Wang W, Xu W, Deng Y, Lv R, Zhou J, Liu D. Evaluation of multiscale mechanisms of ultrasound-assisted extraction from porous plant materials: Experiment and modeling on this intensified process. Food Res Int 2024; 182:114034. [PMID: 38519197 DOI: 10.1016/j.foodres.2024.114034] [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: 09/14/2023] [Revised: 01/10/2024] [Accepted: 01/15/2024] [Indexed: 03/24/2024]
Abstract
Ultrasound-assisted extraction (UAE) is an intensified mass transfer process, which can utilize natural resources effectively, but still lacks detailed mechanisms for multiscale effects. This study investigates the mass transfer mechanisms of UAE combined with material's pore structure at multiscale. Porous material was prepared by roasting green coffee beans (GCB) at 120 °C (RCB120) and 180 °C (RCB180), and their UAE efficiency for phytochemicals (caffeine, trigonelline, chlorogenic acid, caffeic acid) were evaluated by experiment and modeling. Besides, the physicochemical properties, mass transfer kinetics, and multi-physical field simulation were studied. Results indicated that positive synergy effects on extraction existed between ultrasound and material's pore structure. Higher mass transfer coefficients of UAE (GCB 0.16 min-1, RCB120 0.38 min-1, RCB180 0.46 min-1) was achieved with higher total porosity (4.47 %, 9.17 %, 13.52 %) and connected porosity (0 %, 3.79 %, 5.98 %). Moreover, simulation results revealed that micro acoustic streaming and pressure difference around particles were the main driving force for enhancing mass transfer, and the velocity (0.29-0.36 m/s) increased with power density (0.64-1.01 W/mL). The microscale model proved that increased yield from UAE-RCB was attributed to internal convection diffusion within particles. This study exploited a novel benefit of ultrasound on extraction and inspired its future application in non-thermal food processing.
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Affiliation(s)
- Jiaheng Li
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Wenjun Wang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; The Collaborative Innovation Center for Intelligent Production Equipment of Characteristic Forest Fruits in Hilly and Mountainous Areas of Zhejiang Province, Hangzhou 311300, China
| | - Weidong Xu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yong Deng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ruiling Lv
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jianwei Zhou
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; School of Mechatronics and Energy Engineering, NingboTech University, Ningbo 315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China; Food Laboratory of Zhongyuan, Luohe 462044, China; The Collaborative Innovation Center for Intelligent Production Equipment of Characteristic Forest Fruits in Hilly and Mountainous Areas of Zhejiang Province, Hangzhou 311300, China.
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12
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Dranca F, Mironeasa S. Green Extraction of Pectin from Sugar Beet Flakes and Its Application in Hydrogels and Cryogels. Gels 2024; 10:228. [PMID: 38667647 PMCID: PMC11049022 DOI: 10.3390/gels10040228] [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: 02/14/2024] [Revised: 03/16/2024] [Accepted: 03/21/2024] [Indexed: 04/28/2024] Open
Abstract
Sugar beet flakes, a by-product of the sugar industry, were used as a source for pectin extraction that was performed using conventional citric acid extraction (CE) and two non-conventional extraction techniques-microwave-assisted extraction (MAE) and pulsed ultrasound-assisted extraction (PUAE). The influence of extraction conditions was studied for each technique based on pectin yield and galacturonic acid content, and spectroscopic, chromatographic and colorimetric methods were used for pectin characterization. Better results for pectin yield were achieved through CE (20.80%), while higher galacturonic acid content was measured in pectin extracted using PUAE (88.53 g/100 g). Pectin extracted using PUAE also presented a higher degree of methylation and acetylation. A significant increase in the molecular weight of pectin was observed for the PUAE process (7.40 × 105 g/mol) by comparison with conventional extraction (1.18 × 105 g/mol). Hydrogels and cryogels prepared with pectin from sugar beet flakes also showed differences in physicochemical parameters determined by the method of pectin extraction. Hydrogels had higher bulk density values irrespective of the pectin extraction method, and overall lower values of the textural parameters. Cryogels prepared with pectin from CE showed higher values of the textural parameters of hardness, adhesiveness, cohesiveness, gumminess and chewiness, while gels obtained with pectin from MAE and PUAE had higher thermal stability. The results of this study prove that sugar beet flakes can be considered a potential source for pectin production, and the extracted pectin is suitable for obtaining hydrogels and cryogels with physicochemical parameters comparable to the commercial citrus and apple pectin available on the market.
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Affiliation(s)
- Florina Dranca
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
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13
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El-Ghoul Y, Alsamani S. Highly Efficient Biosorption of Cationic Dyes via Biopolymeric Adsorbent-Material-Based Pectin Extract Polysaccharide and Carrageenan Grafted to Cellulosic Nonwoven Textile. Polymers (Basel) 2024; 16:585. [PMID: 38475270 DOI: 10.3390/polym16050585] [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: 01/02/2024] [Revised: 01/30/2024] [Accepted: 02/07/2024] [Indexed: 03/14/2024] Open
Abstract
Water scarcity and contamination have emerged as critical global challenges, requiring the development of effective and sustainable solutions for the treatment of contaminated water. Recently, functionalized polymer biomaterials have garnered significant interest because of their potential for a wide range of water treatment applications. Accordingly, this paper highlights the design of a new adsorbent material based on a cellulosic nonwoven textile grafted with two extracted biopolymers. The layer-by-layer grafting technique was used for the polyelectrolyte multi-layer (PEM) biosorbent production. Firstly, we extracted a Suaeda fruticosa polysaccharide (SFP) and confirmed its pectin-like polysaccharide structure via SEC, NMR spectroscopy, and chemical composition analyses. Afterward, the grafting was designed via an alternating multi-deposition of layers of SFP polymer and carrageenan crosslinked with 1,2,3,4-butanetetracarboxylic acid (BTCA). FT-IR and SEM were used to characterize the chemical and morphological characteristics of the designed material. Chemical grafting via polyesterification reactions of the PEM biosorbent was confirmed through FT-IR analysis. SEM revealed the total filling of material microspaces with layers of grafted biopolymers and a rougher surface morphology. The assessment of the swelling behavior revealed a significant increase in the hydrophilicity of the produced adsorbent system, a required property for efficient sorption potential. The evaluation of the adsorption capabilities using the methylene blue (MB) as cationic dye was conducted in various experimental settings, changing factors such as the pH, time, temperature, and initial concentration of dye. For the untreated and grafted materials, the greatest adsorbed amounts of MB were 130.6 mg/g and 802.6 mg/g, respectively (pH = 4, T = 22 C, duration = 120 min, and dye concentration = 600 mg/L). The high adsorption performance, compared to other reported materials, was due to the presence of a large number of hydroxyl, sulfonate, and carboxylic functional groups in the biosorbent polymeric system. The adsorption process fitted well with the pseudo-first-order kinetic model and Langmuir/Temkin adsorption isotherms. This newly developed multi-layered biosorbent shows promise as an excellent adsorption resultant and cheap-cost/easy preparation alternative for treating industrial wastewater.
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Affiliation(s)
- Yassine El-Ghoul
- Department of Chemistry, College of Science, Qassim University, Buraidah 51452, Saudi Arabia
- Textile Engineering Laboratory, University of Monastir, Monastir 5019, Tunisia
| | - Salman Alsamani
- Department of Chemistry, College of Science, Qassim University, Buraidah 51452, Saudi Arabia
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14
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Geng X, Guo D, Wu B, Wang W, Zhang D, Hou S, Bau T, Lei J, Xu L, Cheng Y, Feng C, Meng J, Qian H, Chang M. Effects of different extraction methods on the physico-chemical characteristics and biological activities of polysaccharides from Clitocybe squamulosa. Int J Biol Macromol 2024; 259:129234. [PMID: 38216007 DOI: 10.1016/j.ijbiomac.2024.129234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 12/14/2023] [Accepted: 01/02/2024] [Indexed: 01/14/2024]
Abstract
This study comparatively evaluated the effects of the commonly used six extraction methods (acidic, alkaline, enzymatic, ultrasonic, high-pressure, and microwave) on the physico-chemical properties, processing characteristics, and biological activities of polysaccharides from Clitocybe squamulosa (CSFPs). The results show that polysaccharides extracted using an enzyme-assisted extraction method has a relatively high extraction yield (4.46 ± 1.62 %) and carbohydrate content (70.79 ± 6.25 %) compared with others. Furthermore, CSFPs were all composed of glucose, galactose, mannose, xylose, and glucosamine hydrochloride. Only ultrasonic-assisted extraction of polysaccharides (CSFP-U) has a triple helix chain conformation. Scanning electron microscopy (SEM) revealed significant differences in the microstructure of polysaccharides prepared using different methods. Besides that, the polysaccharides prepared by alkali extraction (CSFP-B) and high-pressure assisted extraction (CSFP-H) have good water (2.86 ± 0.29 g/g and 3.15 ± 0.29 g/g) and oil (8.13 ± 0.32 g/g and 7.97 ± 0.04 g/g) holding properties. The rheological behavior demonstrated that CSFPs solutions were typical non-Newtonian fluid. Apart from this, the antioxidant capacity (clearing DPPH (IC50 = 0.29) and ABTS free radicals (IC50 = 0.19), total reduction ability (IC50 = 3.02)) of polysaccharides prepared by the microwave-assisted extraction (CSFP-M) method was significantly higher than that of other extraction methods. By contrast, the polysaccharide prepared by acid extraction (CSFP-A) has the optimum binding capacity (bile acid salt (71.30 ± 6.78 %) and cholesterol (57.07 ± 3.26 mg/g)). The antibacterial activity of CSFPs was positively correlated with their concentration. Thus, the research results can provide a theoretical basis for the development and utilization of polysaccharides from C. squamulosa.
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Affiliation(s)
- Xueran Geng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, PR China
| | - Dongdong Guo
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Bin Wu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
| | - Wuxia Wang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
| | - Defang Zhang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
| | - Shuting Hou
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
| | - Tergun Bau
- Inner Mongolia Agriculture, Animal Husbandry, Fishery, Biology Experiment Research Centre, Inner Mongolia Agricultural University, Hohhot 010019, PR China
| | - Jiayu Lei
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China
| | - Lijing Xu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, PR China
| | - Yanfen Cheng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, PR China
| | - Cuiping Feng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; Shanxi Key Laboratory of Edible Fungi for Loess Plateau, Taigu, Shanxi 030801, PR China
| | - Junlong Meng
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi 030801, PR China
| | - He Qian
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, PR China
| | - Mingchang Chang
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, PR China; Shanxi Engineering Research Center of Edible Fungi, Taigu, Shanxi 030801, PR China.
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15
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Alves-Silva GF, Romani VP, Martins VG. Different crosslinking as a strategy to improve films produced from external mesocarp of pequi (Caryocar brasiliense). Food Chem 2024; 432:137202. [PMID: 37634342 DOI: 10.1016/j.foodchem.2023.137202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 08/29/2023]
Abstract
The pequi (Caryocar brasiliense) external mesocarp is rich in phenolic compounds and pectin and demonstrates the potential to produce active and biodegradable films. Thus, the present study aimed to produce films with pequi mesocarp as a polymer matrix and evaluate the influence of crosslinking agents (calcium chloride and citric acid) on the film's properties. The films obtained from pequi mesocarp (MF), showed in general, complete biodegradation in 33 days, good antioxidant capacity, and inhibition against S. aureus (24.7 mm) and E. coli (23.0 mm). The crosslinking agents reduced solubility by up to 35% and increased the elongation of the films by up to 3.5-fold. Calcium chloride promoted a higher reduction in solubility, and both agents increase the antioxidant and antimicrobial activities, compared to MF. Citric acid proved to be the best agent to modify the properties of pequi mesocarp films. In addition to the crosslinking action, it presented plasticizing effect.
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Affiliation(s)
- Gisele Fernanda Alves-Silva
- Laboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS 96203-900, Brazil
| | - Viviane Patrícia Romani
- Postgraduate Program in Food Technology, Goiano Federal Institute, Rio Verde Campus, Rio Verde, GO 75901-970, Brazil
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology, School of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS 96203-900, Brazil.
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16
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Nabi BG, Mukhtar K, Ansar S, Hassan SA, Hafeez MA, Bhat ZF, Mousavi Khaneghah A, Haq AU, Aadil RM. Application of ultrasound technology for the effective management of waste from fruit and vegetable. ULTRASONICS SONOCHEMISTRY 2024; 102:106744. [PMID: 38219546 PMCID: PMC10825644 DOI: 10.1016/j.ultsonch.2023.106744] [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: 09/24/2023] [Revised: 12/13/2023] [Accepted: 12/20/2023] [Indexed: 01/16/2024]
Abstract
Food waste presents a continuous challenge for the food industry, leading to environmental pollution and economic issues. A substantial amount of waste, including by-products from fruits and vegetables, non-edible food items, and other waste materials, is produced throughout the food supply chain, from production to consumption. Recycling and valorizing waste from perishable goods is emerging as a key multidisciplinary approach within the circular bio-economy framework. This waste, rich in raw by-products, can be repurposed as a natural source of ingredients. Researchers increasingly focus on biomass valorization to extract and use components that add significant value. Traditional methods for extracting these bio-compounds typically require the use of solvents and are time-consuming, underscoring the need for innovative techniques like ultrasound (US) extraction. Wastes from the processing of fruits and vegetables in the food industry can be used to develop functional foods and edible coatings, offering protection against various environmental factors. This comprehensive review paper discusses the valorization of waste from perishable items like fruits and vegetables using US technology, not only to extract valuable components from waste but also to treat wastewater in the beverage industry. It also covers the application of biomolecules recovered from this process in the development of functional foods and packaging.
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Affiliation(s)
- Brera Ghulam Nabi
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Kinza Mukhtar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Sadia Ansar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Syed Ali Hassan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan
| | - Muhammad Adnan Hafeez
- Department of Human Nutrition and Food Technology, Faculty of Allied Health Sciences, Superior University Lahore, Pakistan
| | - Zuhaib F Bhat
- Division of Livestock Products Technology, Skuast-J, Jammu, India
| | - Amin Mousavi Khaneghah
- Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology - State Research Institute, Warsaw, Poland; Food Health Research Center, Hormozgan University of Medical Sciences, Bandar Abbas, Iran.
| | - Ahsan Ul Haq
- Department of Forestry & Range Management, Faculty of Agriculture, University of Agriculture, Faisalabad 38000, Pakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
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17
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Lin X, Liu Y, Wang R, Dai J, Wang L, Zhang J. Extraction of pectins from renewable grapefruit (Citrus paradisi) peels using deep eutectic solvents and analysis of their structural and physicochemical properties. Int J Biol Macromol 2024; 254:127785. [PMID: 37931867 DOI: 10.1016/j.ijbiomac.2023.127785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 09/10/2023] [Accepted: 10/28/2023] [Indexed: 11/08/2023]
Abstract
This study presents an innovative attempt to extract high-quality pectins from grapefruit (Citrus paradisi) peels by using deep eutectic solvents (DESs) as extraction agents. The maximum yield of betaine-citric acid (BC)-extracted pectin (BC-P) reached 36.47 % under the optimum process conditions: an L/S ratio of 25 mL/g, a pH of 2.0, and a temperature of 85 °C for 120 min. The yield of BC-P was significantly higher than HCl-extracted pectin (HCl-P, 8.76 %) under a pH of 2.0. In addition, the structural, physicochemical, and emulsifying properties of the purified pectins (BC-P and HCl-P) and commercial pectin (CP) were comparatively analyzed. Results showed that BC-P exhibited higher RG-I value, more arabinan side-chains, bigger Mw and Mn value than HCl-P. Moreover, the viscosity, G' and G'' of BC-P were significantly higher than those of HCl-P and CP. More importantly, BC-P demonstrated better emulsifying activity and stability compared to HCl-P and CP. When the concentration of BC-P was increased to 1.50 %, a stable emulsion containing a 50 % soybean oil fraction could be obtained. Our results confirmed that DESs can be considered as high-effective agents for pectin extraction. Pectins extracted from grapefruit peels can be as a promising natural emulsifiers that can be used in the food industry.
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Affiliation(s)
- Xue Lin
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Yuezhe Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Ruimin Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jincheng Dai
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Lu Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
| | - Jiachao Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
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18
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Riyamol, Gada Chengaiyan J, Rana SS, Ahmad F, Haque S, Capanoglu E. Recent Advances in the Extraction of Pectin from Various Sources and Industrial Applications. ACS OMEGA 2023; 8:46309-46324. [PMID: 38107881 PMCID: PMC10723649 DOI: 10.1021/acsomega.3c04010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 09/29/2023] [Accepted: 10/06/2023] [Indexed: 12/19/2023]
Abstract
Pectin is a structural polysaccharide present in plants that primarily consists of galacturonic acid units. This Review discusses the chemistry of pectin, including its composition and molecular weight. Pectin is conventionally extracted from agricultural waste (fruit and vegetable peels) using an acidic or basic aqueous medium at high temperatures. These processes are time- and energy-consuming and also result in severe environmental problems due to the production of acidic effluents and equipment corrosion. As pectin usage is increasing in food industries for developing different products and it is also used as an excipient in pharmaceutical products, better extraction procedures are required to maximize the yield and purity. The Review encompasses various alternate green approaches for the extraction of pectin, including traditional acid extraction and various emerging technologies such as deep eutectic solvent-based extraction, enzyme-assisted extraction, subcritical fluid extraction, ultrasound-assisted extraction, and microwave-based extraction, and evaluates the yield and physicochemical characteristics of the extracted pectin. This work aims to provide a platform for attracting more thorough research focused on the engineering of novel and more efficient green methods for the extraction of pectin and its utilization for various biotechnological purposes.
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Affiliation(s)
- Riyamol
- Department
of Biosciences, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India
| | - Jeevitha Gada Chengaiyan
- Department
of Biosciences, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India
| | - Sandeep Singh Rana
- Department
of Biosciences, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India
| | - Faraz Ahmad
- Department
of Biotechnology, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014India
| | - Shafiul Haque
- Research
and Scientific Studies Unit, College of Nursing and Allied Health
Sciences, Jazan University, Jizan 45142, Saudi Arabia
- Centre
of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman, United Arab Emirates
- Gilbert
and Rose-Marie Chagoury School of Medicine, Lebanese American University, Beirut 1102-2801, Lebanon
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
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19
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Fırat E, Koca N, Kaymak-Ertekin F. Extraction of pectin from watermelon and pomegranate peels with different methods and its application in ice cream as an emulsifier. J Food Sci 2023; 88:4353-4374. [PMID: 37623912 DOI: 10.1111/1750-3841.16752] [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: 04/04/2023] [Revised: 07/13/2023] [Accepted: 08/10/2023] [Indexed: 08/26/2023]
Abstract
Pectin extraction from watermelon peel (WP) and pomegranate peel (PP) was carried out using three different extraction methods: classical solvent extraction (CSE), ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE). Extraction parameters (pH, temperature, time, and speed/amplitude/power) were optimized to target maximum crude pectin yield (CPY), while the sample-to-solvent ratio (SS) was determined to be fixed at 1:10 w/v at all experiments. CPY was increased by low pH, high temperature, and long time. The pectins obtained at optimum conditions were characterized regarding the physicochemical and rheological properties, and the pectin solutions were found to be typical pseudoplastic fluids. WP pectin extracted with MAE and PP pectin extracted with UAE were determined to have the best emulsifying properties and added to the ice cream formulations. MAE had the maximum CPY of 9.40% for WP (pH = 1.3, 6 min, 596 W) and the best emulsifying properties. UAE had the best emulsifying properties for PP and the CPY was 11.56% in conditions of pH = 1.5, a temperature of 69°C, an extraction time of 29 min, and a 32% amplitude. The use of PP pectin resulted in a significant increase in the apparent viscosity of ice cream mix and also the first dripping time and the hardness of ice cream over commercial emulsifier. Melting properties and hardness values of ice cream with WP pectin were comparatively closer to those of ice cream with commercial emulsifier. On the other hand, the first dripping time and hardness value of ice cream with PP pectin having 60.25 min and 3.84 N, respectively, were higher than those of commercial ice cream having 53.75 min and 2.14 N, respectively. Practical Application: The utilization of WP and PP, which are good sources for pectin production, benefits both a sustainable environment and a sustainable food industry. Pectin extracted from WP and PP as an emulsifier in ice cream can ensure the production of ice creams with good melting properties. Pectin can be used as a healthy, sustainable, and economical alternative emulsifier in the ice cream industry.
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Affiliation(s)
- Esra Fırat
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
| | - Nurcan Koca
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
| | - Figen Kaymak-Ertekin
- Faculty of Engineering, Department of Food Engineering, Ege University, Izmir, Türkiye
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20
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Ozsefil IC, Ziylan-Yavas A. Green approach for polyphenol extraction from waste tea biomass: Single and hybrid application of conventional and ultrasound-assisted extraction. ENVIRONMENTAL RESEARCH 2023; 235:116703. [PMID: 37474089 DOI: 10.1016/j.envres.2023.116703] [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: 03/01/2023] [Revised: 07/08/2023] [Accepted: 07/18/2023] [Indexed: 07/22/2023]
Abstract
Based on a green approach, the potential use of waste tea biomass (fiber and second sieving) with rich polyphenol content was investigated as an alternative source of polyphenol to achieve an economic added value. In addition, this study demonstrated a comparative approach to explore the most sustainable green extraction method by the assessment of single ultrasound-assisted extraction (UAE) at various frequencies (20, 35, and 200 kHz) and the hybrid operations of ultrasound (US) and thermal extraction (50 °C and 80 °C). As a result, it has been determined that waste tea biomass, with a polyphenol extraction rate of more than 80%, provides a higher recovery capacity than tea leaf (the highest polyphenol recovery rate of 72.5%) in almost all single operations. Among the single UAE, 20 kHz was expressed as the method succeeding with high recovery rates (84%) within 30 min for fiber waste. In contrast, the hybrid operation consisting of 20 kHz US (20 min) with heating at 80 °C (10 min) yielded the highest extraction efficiency with 92% in the same time interval more economically for second sieving waste tea biomass. Therefore, this study has shown that it is possible to utilize UAE alone or in combination with heat extraction from tea waste for environmentally friendly, rapid, and effective polyphenol extraction.
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Affiliation(s)
- Ibrahim Cem Ozsefil
- Bogazici University, Institute of Environmental Sciences, Bebek, 34342, Istanbul, Turkey
| | - Asu Ziylan-Yavas
- Bogazici University, Institute of Environmental Sciences, Bebek, 34342, Istanbul, Turkey.
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21
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Zhang M, Bai B, Cheng H, Ye X, Chang J, Chen S, Chen J. A method for gel grade determination and application evaluation of two citrus pectins. Int J Biol Macromol 2023; 250:126129. [PMID: 37541470 DOI: 10.1016/j.ijbiomac.2023.126129] [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: 04/19/2023] [Revised: 07/14/2023] [Accepted: 08/02/2023] [Indexed: 08/06/2023]
Abstract
Citrus paradisi Macf. cv. Changshanhuyou and Citrus paradisi Macf. cv. Star Ruby are two emerging processed citrus fruits. The processing produces lots of peel wastes rich in pectin. While more attentions were paid on pectin's functional properties, the quality about commercial application like gel grade was little investigated. In this study, we established a method for gel grade determination based on texture analyzer, the new method is economical and can be used on a large scale in the laboratory. The commercial application related qualities of two citrus pectins were also studied in detail. The results showed that the yields of Changshanhuyou and Star Ruby pectins (CHP and SRP) were 20.23 % and 18.33 %, respectively. The indexes of CHP and SRP mostly were in line with the commodity standards, except the dry weight loss. The gel grades of CHP and SRP determined by the new method were 109.9 and 96.8, respectively. The CHP aqueous solution exhibited higher apparent viscosity and better performance in stabilizing acidified milk drink (AMD) compared with commercial pectin. From the view of commercial application related qualities and functional properties, CHP could be a good potential commercial pectin.
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Affiliation(s)
- Meng Zhang
- College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Bingyao Bai
- College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China
| | - Huan Cheng
- College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Xingqian Ye
- College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Jianguo Chang
- Yantai DSM Andre Pectin Co., Ltd., Yantai 264100, China
| | - Shiguo Chen
- College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Jianle Chen
- College of Agriculture & Biotechnology, College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agri-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China.
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22
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Said NS, Olawuyi IF, Lee WY. Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications. Gels 2023; 9:732. [PMID: 37754413 PMCID: PMC10530747 DOI: 10.3390/gels9090732] [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: 08/18/2023] [Revised: 09/06/2023] [Accepted: 09/07/2023] [Indexed: 09/28/2023] Open
Abstract
Pectin hydrogels have garnered significant attention in the food industry due to their remarkable versatility and promising properties. As a naturally occurring polysaccharide, pectin forms three-dimensional (3D) hydrophilic polymer networks, endowing these hydrogels with softness, flexibility, and biocompatibility. Their exceptional attributes surpass those of other biopolymer gels, exhibiting rapid gelation, higher melting points, and efficient carrier capabilities for flavoring and fat barriers. This review provides an overview of the current state of pectin gelling mechanisms and the classification of hydrogels, as well as their crosslinking types, as investigated through diverse research endeavors worldwide. The preparation of pectin hydrogels is categorized into specific gel types, including hydrogels, cryogels, aerogels, xerogels, and oleogels. Each preparation process is thoroughly discussed, shedding light on how it impacts the properties of pectin gels. Furthermore, the review delves into the various crosslinking methods used to form hydrogels, with a focus on physical, chemical, and interpenetrating polymer network (IPN) approaches. Understanding these crosslinking mechanisms is crucial to harnessing the full potential of pectin hydrogels for food-related applications. The review aims to provide valuable insights into the diverse applications of pectin hydrogels in the food industry, motivating further exploration to cater to consumer demands and advance food technology. By exploiting the unique properties of pectin hydrogels, food formulations can be enhanced with encapsulated bioactive substances, improved stability, and controlled release. Additionally, the exploration of different crosslinking methods expands the horizons of potential applications.
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Affiliation(s)
- Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (N.S.S.); (I.F.O.)
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (N.S.S.); (I.F.O.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Won Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (N.S.S.); (I.F.O.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
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23
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Priya, Ashique S, Afzal O, Khalid M, Faruque Ahmad M, Upadhyay A, Kumar S, Garg A, Ramzan M, Hussain A, Altamimi MA, Altamimi ASA, Webster TJ, Khanam A. Biogenic nanoparticles from waste fruit peels: Synthesis, applications, challenges and future perspectives. Int J Pharm 2023; 643:123223. [PMID: 37442399 DOI: 10.1016/j.ijpharm.2023.123223] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2023] [Revised: 07/06/2023] [Accepted: 07/10/2023] [Indexed: 07/15/2023]
Abstract
Nanotechnology is a continually growing field with a wide range of applications from food science to biotechnology and nanobiotechnology. As the current world is grappling with non-biodegradable waste, considered more challenging and expensive to dispose of than biodegradable waste, new technologies are needed today more than ever. Modern technologies, especially nanotechnology, can transform biodegradable waste into products for human use. Researchers are exploring sustainable pathways for nanotechnology by utilizing biodegradable waste as a source for preparing nanomaterials. Over the past ten years, the biogenic production of metallic nanoparticles (NPs) has become a promising alternative technique to traditional NPs synthesis due to its simplicity, eco-friendliness, and biocompatibility in nature. Fruit and vegetable waste (after industrial processing) contain various bioactives (such as flavonoids, phenols, tannins, steroids, triterpenoids, glycosides, anthocyanins, carotenoids, ellagitannins, vitamin C, and essential oils) serving as reducing and capping agents for NP synthesis and they possess antibacterial, antioxidant, and anti-inflammatory properties. This review addresses various sources of biogenic NPs including their synthesis using fruit/vegetable waste, types of biogenic NPs, extraction processes and extracted biomaterials, the pharmacological functionality of NPs, industrial aspects, and future perspectives. In this manner, this review will cover the most recent research on the biogenic synthesis of NPs from fruit/vegetable peels to transform them into therapeutic nanomedicines.
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Affiliation(s)
- Priya
- Department of Pharmaceutical Technology, Meerut Institute of Engineering and Technology, Meerut, UP, India
| | - Sumel Ashique
- Department of Pharmaceutics, Pandaveswar School of Pharmacy, Pandaveswar, West Bengal 713378, India
| | - Obaid Afzal
- Department of Pharmaceutical Chemistry, Prince Sattam bin Abdulaziz University, Al Kharj 11942, Saudi Arabia
| | - Mohammad Khalid
- Department of Pharmaceutics, College of Pharmacy, King Khalid University, Asir-Abha 61421, Saudi Arabia
| | - Md Faruque Ahmad
- Department of Clinical Nutrition, College of Applied Medical Sciences, Jazan University, Jazan 45142, Saudi Arabia
| | - Aakash Upadhyay
- Department of Pharmacy, Bharat Institute of Technology (BIT), School of Pharmacy, Meerut 250103, UP, India
| | - Shubneesh Kumar
- Department of Pharmacy, Bharat Institute of Technology (BIT), School of Pharmacy, Meerut 250103, UP, India
| | - Ashish Garg
- Department of Pharmaceutics, Guru Ramdas Khalsa Institute of Science and Technology (Pharmacy), Jabalpur, Madhya Pradesh, India
| | - Mohhammad Ramzan
- School of Pharmaceutical Sciences, Lovely Professional University, Phagwada, Punjab, India
| | - Afzal Hussain
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia.
| | - Mohammad A Altamimi
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh 11451, Saudi Arabia
| | - Abdulmalik S A Altamimi
- Department of Pharmaceutical Chemistry, Prince Sattam bin Abdulaziz University, Al Kharj 11942, Saudi Arabia
| | - Thomas J Webster
- School of Health Sciences and Biomedical Engineering, Hebei University of Technology, Tianjin, China; School of Engineering, Saveetha University, Chennai, India; Program in Materials Science, UFPI, Teresina, Brazil
| | - Anjum Khanam
- Department of Clinical Nutrition, College of Applied Medical Sciences, Jazan University, Jazan 45142, Saudi Arabia
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24
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Pedrosa LDF, Nascimento KR, Soares CG, Oliveira DPD, de Vos P, Fabi JP. Unveiling Plant-Based Pectins: Exploring the Interplay of Direct Effects, Fermentation, and Technological Applications in Clinical Research with a Focus on the Chemical Structure. PLANTS (BASEL, SWITZERLAND) 2023; 12:2750. [PMID: 37514364 PMCID: PMC10384513 DOI: 10.3390/plants12142750] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2023] [Revised: 07/17/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023]
Abstract
Pectin, a plant-derived polysaccharide, possesses immense technological and biological application value. Several variables influence pectin's physicochemical aspects, resulting in different fermentations, interactions with receptors, and other functional properties. Some of those variables are molecular weight, degree of methylation and blockiness, and monosaccharide composition. Cancer cell cytotoxicity, important fermentation-related byproducts, immunomodulation, and technological application were found in cell culture, animal models, and preclinical and clinical assessments. One of the greater extents of recent pectin technological usage involves nanoencapsulation methods for many different compounds, ranging from chemotherapy and immunotherapy to natural extracts from fruits and other sources. Structural modification (modified pectin) is also utilized to enhance the use of dietary fiber. Although pectin is already recognized as a component of significant importance, there is still a need for a comprehensive review that delves into its intricate relationships with biological effects, which depend on the source and structure of pectin. This review covers all levels of clinical research, including cell culture, animal studies, and clinical trials, to understand how the plant source and pectin structures influence the biological effects in humans and some technological applications of pectin regarding human health.
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Affiliation(s)
- Lucas de Freitas Pedrosa
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil
- Department of Pathology and Medical Biology, University Medical Center Groningen, University of Groningen, 9713 GZ Groningen, The Netherlands
| | - Karen Rebouças Nascimento
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil
| | - Caroline Giacomelli Soares
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil
| | - Débora Preceliano de Oliveira
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil
| | - Paul de Vos
- Department of Pathology and Medical Biology, University Medical Center Groningen, University of Groningen, 9713 GZ Groningen, The Netherlands
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo 05508-000, SP, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo 05508-000, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo 05508-080, SP, Brazil
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25
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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: 7] [Impact Index Per Article: 7.0] [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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26
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Roy S, Priyadarshi R, Łopusiewicz Ł, Biswas D, Chandel V, Rhim JW. Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review. Int J Biol Macromol 2023; 239:124248. [PMID: 37003387 DOI: 10.1016/j.ijbiomac.2023.124248] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Pectin is an abundant complex polysaccharide obtained from various plants. Safe, biodegradable, and edible pectin has been extensively utilized in the food industry as a gelling agent, thickener, and colloid stabilizer. Pectin can be extracted in a variety of ways, thus affecting its structure and properties. Pectin's excellent physicochemical properties make it suitable for many applications, including food packaging. Recently, pectin has been spotlighted as a promising biomaterial for manufacturing bio-based sustainable packaging films and coatings. Functional pectin-based composite films and coatings are useful for active food packaging applications. This review discusses pectin and its use in active food packaging applications. First, basic information and characteristics of pectin, such as the source, extraction method, and structural characteristics, were described. Then, various methods of pectin modification were discussed, and the following section briefly described pectin's physicochemical properties and applications in the food sector. Finally, the recent development of pectin-based food packaging films and coatings and their use in food packaging were comprehensively discussed.
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Affiliation(s)
- Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India.
| | - Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Łukasz Łopusiewicz
- Center of Bioimmobilization and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland
| | - Deblina Biswas
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India; Department of Instrumentation and Control Engineering, Dr. B. R. Ambedkar National Institute of Technology Jalandhar, Jalandhar 144011, India
| | - Vinay Chandel
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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27
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‘Aqilah NMN, Rovina K, Felicia WXL, Vonnie JM. A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry. Molecules 2023; 28:molecules28062631. [PMID: 36985603 PMCID: PMC10052168 DOI: 10.3390/molecules28062631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/28/2023] [Accepted: 03/01/2023] [Indexed: 03/15/2023] Open
Abstract
The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document.
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Affiliation(s)
| | - Kobun Rovina
- Correspondence: ; Tel.: +006-088-320000 (ext. 8713); Fax: +006-088-320993
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28
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Lubinska-Szczygeł M, Kuczyńska-Łażewska A, Rutkowska M, Polkowska Ż, Katrich E, Gorinstein S. Determination of the Major By-Products of Citrus hystrix Peel and Their Characteristics in the Context of Utilization in the Industry. Molecules 2023; 28:molecules28062596. [PMID: 36985567 PMCID: PMC10052365 DOI: 10.3390/molecules28062596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 02/25/2023] [Accepted: 03/06/2023] [Indexed: 03/18/2023] Open
Abstract
Kaffir lime (Citrus hystrix) is a popular citrus in Southeast Asia. Despite the growing interest in the peel of the fruit, the leaves are the most frequently used part of the fruit. The aim of the study was to determine the main by-products of the peel, such as pectins, minerals, essential oil, and bioactive compounds, and to evaluate the possibility of using them in various branches of industry. In the study of the essential oil obtained by hydrodistillation performed using the TGA chromatography technique (GC-MS), sabinene (31.93%), β-pinene (26%), and limonene (19%) were selected as the most abundant volatile compounds. Nine microelements (Fe, Zn, Cu, Mn, Co, Ni, Cr, Mo, and V), four macroelements (Mg, Ca, K, and Na), and seven ballast substances (Cd, Hg, Pb, Al, V, Sr, and Pt) were also determined using the microwave plasma-atomic emission spectrometry technique (MP-AES). In the case of microelements, iron 32.72 ± 0.39 mg/kg DW (dry weight) had the highest concentration. In the case of macroelements, the calcium content was 9416 ± 34 mg/kg DW. Optimization of the pectin extraction was also performed by selecting citric acid and obtaining a yield of 7.6–17.6% for acid extraction and 9.9–28.2% for ultrasound-assisted extraction (UAE), depending on the temperature used. The obtained pectins were characterized by the degree of methylation, galacturonic acid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, and DSC (differential scanning calorimetry) analysis. Among bioactive compounds, the contents of polyphenols (22.63 ± 2.12 mg GAE/g DW), flavonoids (2.72 ± 0.25 mg CE/g DW, vitamin C (2.43 ± 0.19 mg Asc), xantoproteins + carotenes (53.8 ± 4.24 ug), anthocyanins (24.8 ± 1.8 mg CGE/kg DW), and chlorophylls A and B (188.5 ± 8.1, 60.4 ± 3.23 µg/g DW) were evaluated. Antioxidant capacity using (cupric ion-reducing antioxidant capacity) CUPRAC and DPPH assays was also provided with the results of 76.98 ± 8.1, and 12.01 ± 1.02 µmol TE/g DW, respectively.
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Affiliation(s)
- Martyna Lubinska-Szczygeł
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, Poland;
- Correspondence: (M.L.-S.); (Ż.P.)
| | - Anna Kuczyńska-Łażewska
- Department of Energy Conversion and Storage, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, Poland;
| | - Małgorzata Rutkowska
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, Poland;
| | - Żaneta Polkowska
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, Poland;
- Correspondence: (M.L.-S.); (Ż.P.)
| | - Elena Katrich
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (E.K.)
| | - Shela Gorinstein
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (E.K.)
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29
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Food and fruit waste valorisation for pectin recovery: Recent process technologies and future prospects. Int J Biol Macromol 2023; 235:123929. [PMID: 36882142 DOI: 10.1016/j.ijbiomac.2023.123929] [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: 11/28/2022] [Revised: 01/17/2023] [Accepted: 03/01/2023] [Indexed: 03/09/2023]
Abstract
Pectin possesses a dual property of resistance and flexibility and thus has diverse commercial value which has generated research interest on this versatile biopolymer. Formulated products using pectin could be useful in food, pharma, foam, plasticiser and paper substitute industries. Pectin is structurally tailor-made for greater bioactivity and diverse applications. Sustainable biorefinery leaves greener footprints while producing high-value bioproducts like pectin. The essential oils and polyphenols obtained as byproducts from a pectin-based biorefinery are useful in cosmetics, toiletries and fragrance industries. Pectin can be extracted from organic sources following eco-friendly strategies, and the extraction techniques, structural alterations and the applications are continually being upgraded and standardized. Pectin has great applications in diverse areas, and its green synthesis is a welcome development. In future, growing industrial application of pectin is anticipated as research orients on biopolymers, biotechnologies and renewable source-based processes. As the world is gradually adopting greener strategies in sync with the global sustainable development goal, active involvement of policy makers and public participation are prime. Governance and policy framing are essential in the transition of the world economy towards circularity since green circular bioeconomy is ill-understood among the public in general and within the administrative circles in particular. Concerted efforts by researchers, investors, innovators, and policy and decision makers to integrate biorefinery technologies as loops within loop of biological structures and bioprocesses is suggested. The review focusses on generation of the different nature of food wastes including fruits and vegetables with cauterization of their components. It discusses the innovative extraction and biotransformation approaches for these waste conversions into value-added products at cost-effective and eco-friendly way. This article compiles numerous effective and efficient and green way pectin extraction techniques with their advantages with varying success in an integrated manner.
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30
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Kumar S, Reddy ARL, Basumatary IB, Nayak A, Dutta D, Konwar J, Purkayastha MD, Mukherjee A. Recent progress in pectin extraction and their applications in developing films and coatings for sustainable food packaging: A review. Int J Biol Macromol 2023; 239:124281. [PMID: 37001777 DOI: 10.1016/j.ijbiomac.2023.124281] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 03/04/2023] [Accepted: 03/28/2023] [Indexed: 03/30/2023]
Abstract
Perishable foods like fruits and vegetables, meat, fish, and dairy products have short shelf-life that causes significant postharvest losses, which poses a major challenge for food supply chains. Biopolymers have been extensively studied as sustainable alternatives to synthetic plastics, and pectin is one such biopolymer that has been used for packaging and preservation of foods. Pectin is obtained from abundantly available low-cost sources such as agricultural or food processing wastes and by products. This review is a complete account of pectin extraction from agro-wastes, development of pectin-based composite films and coatings, their characterizations, and their applications in food packaging and preservation. Compared to conventional chemical extraction, supercritical water, ultrasound, and microwave assisted extractions are a few examples of modern and more efficient pectin extraction processes that generate almost no hazardous effluents, and thus, such extraction techniques are more environment friendly. Pectin-based films and coatings can be functionalized with natural active agents such as essential oils and other phytochemicals to improve their moisture barrier, antimicrobial and antioxidant properties. Application of pectin-based active films and coatings effectively improved shelf-life of fresh cut-fruits, vegetables, meat, fish, poultry, milk, and other food perishable products.
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31
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A mini-review on the plant sources and methods for extraction of rhamnogalacturonan I. Food Chem 2023; 403:134378. [DOI: 10.1016/j.foodchem.2022.134378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Revised: 09/01/2022] [Accepted: 09/19/2022] [Indexed: 11/23/2022]
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32
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Microwave-assisted extraction of pectin from jackfruit rags: Optimization, physicochemical properties and antibacterial activities. Food Chem 2023; 418:135807. [PMID: 36989643 DOI: 10.1016/j.foodchem.2023.135807] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/18/2023] [Accepted: 02/25/2023] [Indexed: 03/08/2023]
Abstract
While fruit biowastes pose an environmental hazard, they can be utilized as a source of beneficial biopolymers such as pectin. However, conventional extraction techniques require long processing time with low, impure yields, and microwave assisted extraction (MAE) can suffer from these drawbacks. Here, MAE was applied to extract pectin from jackfruit rags and compared with conventional heating reflux extraction (HRE). Response surface methodology was adopted to optimize pectin yield, based on pH (1.0-2.0), solid-liquid ratio (1:20-1:30), time (5-90 min), and temperature (60-95 °C). Pectin extraction by MAE required lower temperatures (65.99 °C) and shorter reaction times (10.56 min). Pectin HRE resulted in a product with amorphous structures and rough surfaces, while pectin-MAE was high crystalline with smooth surfaces. Although both pectin samples showed shear-thinning behavior, pectin-MAE exhibited higher antioxidant and antibacterial activities. Therefore, microwave assisted extraction was an efficient method to extract pectin from jackfruit rags.
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Influence of Citric Acid and Hydrochloric Acid with High-Pressure Processing on Characteristics of Pectic Polysaccharide from Choerospondias axillaris Fruit Peel. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02996-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Sanou A, Konaté K, Kabakdé K, Dakuyo R, Bazié D, Hemayoro S, Dicko MH. Modelling and optimisation of ultrasound-assisted extraction of roselle phenolic compounds using the surface response method. Sci Rep 2023; 13:358. [PMID: 36611043 PMCID: PMC9825363 DOI: 10.1038/s41598-023-27434-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Accepted: 01/02/2023] [Indexed: 01/09/2023] Open
Abstract
Extracts from Hibiscus sabdariffa L. (roselle) have been used traditionally as a food, in herbal medicine, in hot and cold beverages, as flavouring or coloring agent in the food industry. In vitro and in vivo studies and trials provide evidence, but roselle is poorly characterised phytochemically due to the extraction processes. The optimization of the extraction of phenolic compounds and their antioxidant activities is still a hot topic. In this study, the effect of solute/solvent ratio (33, 40 and 50 mg/mL), extraction temperature (40, 50 and 60 °C) and extraction time (30, 60 and 90 min) was evaluated through the content of phenolic compounds and antioxidant activity. A response surface methodology through a Box-Behnken design was applied and model fit, regression equations, analysis of variance and 3D response curve were developed. The results showed that TPC, TFC, DPPH and FRAP were significantly influenced by temperature, extraction time and solvent/solute ratio. Thus, TPC, TFC, DPPH and FRAP varied from 5.25 to 10.58 g GAE/100 g DW; 0.28 to 0.81 g QE/100 g DW; 0.24 to 0.70 mg/mL; 2.4 to 6.55 g AAE/100 g DW respectively. The optimal experimental condition (41.81 mg/mL; 52.35 °C and 57.77 min) showed a significant positive effect compared to conventional methods. The experimental values at this extraction condition show that this optimization model is technologically, financially and energetically viable as it requires a reasonable concentration, time and temperature.
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Affiliation(s)
- Abdoudramane Sanou
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso.
| | - Kiessoun Konaté
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso
- Applied Sciences and Technologies Training and Research Unit, University of Dedougou, B.P.176, Dedougou, Burkina Faso
| | - Kaboré Kabakdé
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso
| | - Roger Dakuyo
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso
| | - David Bazié
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso
| | - Sama Hemayoro
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso
- Laboratory of Biochemistry and Chemistry Applied (LABIOCA), University Joseph KI-ZERBO, 09 P.O. Box 848, Ouagadougou, Burkina Faso
| | - Mamoudou Hama Dicko
- Laboratory Biochemistry, Biotechnology, Food Technology and Nutrition (LABIOTAN), Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, 03 B.P. 7021, Ouagadougou, Burkina Faso
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35
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Zhang MY, Cai J. Preparation of branched RG-I-rich pectin from red dragon fruit peel and the characterization of its probiotic properties. Carbohydr Polym 2023; 299:120144. [PMID: 36876774 DOI: 10.1016/j.carbpol.2022.120144] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 09/15/2022] [Accepted: 09/20/2022] [Indexed: 11/24/2022]
Abstract
Red dragon fruit peel is a pectin-rich fruit waste that is a potential source of prebiotics and whose different sources and structures will influence its prebiotic function. Thus, we compared the effects of three extraction methods on the structure and prebiotic function of red dragon fruit pectin, the results showed that the citric acid extracted pectin produced a high Rhamnogalacturonan-I (RG-I) region (66.59 mol%) and more side-chains of Rhamnogalacturonan-I ((Ara + Gal)/Rha = 1.25), which can promote bacterial proliferation significantly. The side-chains of Rhamnogalacturonan-I may be an important factor in that pectin can promote the proliferation of B. animalis. Our results provide a theoretical basis for the prebiotic application of red dragon fruit peel.
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Affiliation(s)
- Meng-Yuan Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China
| | - Jun Cai
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China.
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Castellarin I, Higuera Coelho R, Zukowski E, Ponce NMA, Stortz C, Gerschenson LN, Fissore EN. Effect of ultrasonic pretreatments on the characteristics of pectin extracted from
Salustiana orange
cultivated in Argentina. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Ivana Castellarin
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
| | - Ricardo Higuera Coelho
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Agencia Nacional de Promoción Científica y Tecnológica ANPCyT Ciudad Autónoma de Buenos Aires Argentina
| | - Enzo Zukowski
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Agencia Nacional de Promoción Científica y Tecnológica ANPCyT Ciudad Autónoma de Buenos Aires Argentina
| | - Nora Marta Andrea Ponce
- Departamento de Química Orgánica‐CIHIDECAR, Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas CONICET Ciudad Autónoma de Buenos Aires Argentina
| | - Carlos Stortz
- Departamento de Química Orgánica‐CIHIDECAR, Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas CONICET Ciudad Autónoma de Buenos Aires Argentina
| | - Lía Noemí Gerschenson
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas CONICET Ciudad Autónoma de Buenos Aires Argentina
| | - Eliana Noemí Fissore
- Departamento de Industrias‐ITAPROQ (CONICET‐UBA), Facultad de Ciencias Exactas y Naturales Universidad de Buenos Aires, Ciudad Universitaria Ciudad de Buenos Aires Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas CONICET Ciudad Autónoma de Buenos Aires Argentina
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37
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Optimization of pectin extraction using response surface methodology: A bibliometric analysis. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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38
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Dhar P, Deka SC. Effect of ultrasound‐assisted extraction of dietary fiber from the sweetest variety Queen pineapple waste of Tripura (India). J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14220] [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)
- Payel Dhar
- Department of Food Engineering and Technology, School of Engineering Tezpur University Tezpur India
| | - Sankar Chandra Deka
- Department of Food Engineering and Technology, School of Engineering Tezpur University Tezpur India
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39
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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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40
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Tang Y, He X, Liu G, Wei Z, Sheng J, Sun J, Li C, Xin M, Li L, Yi P. Effects of different extraction methods on the structural, antioxidant and hypoglycemic properties of red pitaya stem polysaccharide. Food Chem 2022; 405:134804. [DOI: 10.1016/j.foodchem.2022.134804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 10/25/2022] [Accepted: 10/27/2022] [Indexed: 11/07/2022]
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41
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Zhao L, Wu L, Li L, Zhu J, Chen X, Zhang S, Li L, Yan JK. Physicochemical, structural, and rheological characteristics of pectic polysaccharides from fresh passion fruit (Passiflora edulis f. flavicarpa L.) peel. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Cui Y, Wang S, Wang S, Cao S, Wang X, Lü X. Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water. Food Chem X 2022; 16:100486. [PMID: 36304204 PMCID: PMC9593855 DOI: 10.1016/j.fochx.2022.100486] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 10/18/2022] [Accepted: 10/19/2022] [Indexed: 11/06/2022] Open
Abstract
Persimmon peel pectin (PPP) was extracted by subcritical water. PPP had low Mw of 21.79 kDa and its degree of esterification was 40.61 %. PPP attributed to a degradation temperature of 228.05 ℃. The IC50 of PPP to ABTS•+ was 9.8-times that of commercial citrus pectin in vitro. PPP altered microbial intestinal communities in mice.
Persimmon peel pectin (PPP) was extracted by subcritical water via the response surface methodology. The optimal crude PPP extraction yield of 7.62 ± 0.7 % was found at 138 °C, 2.84 min, and liquid–solid ratio of 1:10.02. After treatment of deproteinization and decolorization with papain and hydrogen peroxide, 83.19 % of protein and 78.56 % of the colour in crude PPP were removed, respectively. PPP owned the Mw of 21.79 kDa and its uronic acids content was 64.03 %. PPP was further affirmed by fourier transform infrared, X-ray diffractometer and 1H NMR analysis. Moreover, the degradation temperature (228.05 ℃) of PPP was verified via differential scanning calorimetry. Then, the IC50 of PPP to ABTS•+ was 9.8 times that of commercial citrus pectin. Moreover, PPP could change microbial communities and selectively enrich Bacteroides, Cetobacterium, Erysipelatoclostridium, Parabacteroides and Phocaeicola sartorii. This study demonstrated that subcritical water was practicable for extraction of persimmon peel pectin.
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Key Words
- CCP, Commercial citrus pectin
- CPPP, Crude persimmon peel pectin
- DE, Degree of esterification
- DSC, Differential scanning calorimetric
- GAE, Gallic acid equivalents
- GC, Gas chromatography
- Gut microbiota
- HPGPC, High performance gel permeation chromatography
- LefSe, Linear discriminant analysis coupled with effect size
- Mw, Molecular weight
- NMR, Nuclear magnetic resonance
- PLS-DA, Partial least squares discriminant analysis
- PPP, Persimmon peel pectin
- Pectin
- Persimmon peel
- SCW, Subcritical water
- Subcritical water
- TPC, Total phenolic content
- XRD, X-ray diffraction
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Yue X, Ren X, Fu J, Wei N, Altomare C, Haidukowski M, Logrieco AF, Zhang Q, Li P. Characterization and mechanism of aflatoxin degradation by a novel strain of Trichoderma reesei CGMCC3.5218. Front Microbiol 2022; 13:1003039. [PMID: 36312918 PMCID: PMC9611206 DOI: 10.3389/fmicb.2022.1003039] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Accepted: 09/21/2022] [Indexed: 11/27/2022] Open
Abstract
Aflatoxins, which are produced mainly by Aspergillus flavus and A. parasiticus, are recognized as the most toxic mycotoxins, which are strongly carcinogenic and pose a serious threat to human and animal health. Therefore, strategies to degrade or eliminate aflatoxins in agro-products are urgently needed. We investigated 65 Trichoderma isolates belonging to 23 species for their aflatoxin B1 (AFB1)-degrading capabilities. Trichoderma reesei CGMCC3.5218 had the best performance, and degraded 100% of 50 ng/kg AFB1 within 3 days and 87.6% of 10 μg/kg AFB1 within 5 days in a liquid-medium system. CGMCC3.5218 degraded more than 85.0% of total aflatoxins (aflatoxin B1, B2, G1, and G2) at 108.2–2323.5 ng/kg in artificially and naturally contaminated peanut, maize, and feed within 7 days. Box–Behnken design and response surface methodology showed that the optimal degradation conditions for CGMCC3.5218 were pH 6.7 and 31.3°C for 5.1 days in liquid medium. Possible functional detoxification components were analyzed, indicating that the culture supernatant of CGMCC3.5218 could efficiently degrade AFB1 (500 ng/kg) with a ratio of 91.8%, compared with 19.5 and 8.9% by intracellular components and mycelial adsorption, respectively. The aflatoxin-degrading activity of the fermentation supernatant was sensitive to proteinase K and proteinase K plus sodium dodecyl sulfonate, but was stable at high temperatures, suggesting that thermostable enzymes or proteins in the fermentation supernatant played a major role in AFB1 degradation. Furthermore, toxicological experiments by a micronucleus assay in mouse bone marrow erythrocytes and by intraperitoneal injection and skin irritation tests in mice proved that the degradation products by CGMCC3.5218 were nontoxic. To the best of our knowledge, this is the first comprehensive study on Trichoderma aflatoxin detoxification, and the candidate strain T. reesei CGMCC3.5218 has high efficient and environment-friendly characteristics, and qualifies as a potential biological detoxifier for application in aflatoxin removal from contaminated feeds.
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Affiliation(s)
- Xiaofeng Yue
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Xianfeng Ren
- Institute of Quality Standard and Testing Technology for Agro-products, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Jiayun Fu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan, China
| | - Na Wei
- Institutions of Agricultural Product Quality Standard and Testing Research, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa, China
| | - Claudio Altomare
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
- *Correspondence: Claudio Altomare,
| | - Miriam Haidukowski
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Antonio F. Logrieco
- Institute of Sciences of Food Production, National Research Council, Bari, Italy
| | - Qi Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Hubei Hongshan Lab, Wuhan, China
- Qi Zhang,
| | - Peiwu Li
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Wuhan, China
- Peiwu Li,
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44
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Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques. Int J Biol Macromol 2022; 224:739-753. [DOI: 10.1016/j.ijbiomac.2022.10.162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 10/10/2022] [Accepted: 10/19/2022] [Indexed: 11/05/2022]
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45
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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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46
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Gautam K, Vishvakarma R, Sharma P, Singh A, Kumar Gaur V, Varjani S, Kumar Srivastava J. Production of biopolymers from food waste: Constrains and perspectives. BIORESOURCE TECHNOLOGY 2022; 361:127650. [PMID: 35907601 DOI: 10.1016/j.biortech.2022.127650] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2022] [Revised: 07/14/2022] [Accepted: 07/15/2022] [Indexed: 05/27/2023]
Abstract
Food is an essential commodity for the survival of any form of life on earth. Yet generation of plethora of food waste has significantly elevated the global concern for food scarcity, human and environment deterioration. Also, increasing use of polymers derived from petroleum hydrocarbons has elevated the concerns towards the depletion of this non-renewable resource. In this review, the use of waste food for the production of bio-polymers and their associated challenges has been thoroughly investigated using scientometric analysis. Various categories of food waste including fruit, vegetable, and oily waste can be employed for the production of different biopolymers including polyhydroxyalkanoates, starch, cellulose, collagen and others. The advances in the production of biopolymers through chemical, microbial or enzymatic process that increases the acceptability of these biopolymers has been reviewed. The comprehensive compiled information may assist researchers for addressing and solving the issues pertaining to food wastage and fossil fuel depletion.
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Affiliation(s)
- Krishna Gautam
- Centre for Energy and Environmental Sustainability, Lucknow, India
| | | | - Poonam Sharma
- Department of Bioengineering, Integral University, Lucknow, India
| | - Amarnath Singh
- Comprehensive Cancer Center, The Ohio State University and James Cancer Hospital, Columbus, OH, United States
| | - Vivek Kumar Gaur
- Centre for Energy and Environmental Sustainability, Lucknow, India; School of Energy and Chemical Engineering, UNIST, Ulsan 44919, Republic of Korea; Amity Institute of Biotechnology, Amity University Uttar Pradesh, Lucknow Campus, Lucknow, India.
| | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar, Gujarat 382 010, India
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47
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Kim IJ, Jeong D, Kim SR. Upstream processes of citrus fruit waste biorefinery for complete valorization. BIORESOURCE TECHNOLOGY 2022; 362:127776. [PMID: 35970501 DOI: 10.1016/j.biortech.2022.127776] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/08/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
Citrus fruit waste (CW) is a useful biomass and its valorization into fuels and biochemicals has received much attention. For economic feasibility, increased efficiency of the preceding extraction and enzyme saccharification processes is necessary. However, at present, there is a lack of systematic reviews addressing these two integral upstream processes in concert for CW biorefinery. Here, the state-of-the-art advancements in enzyme extraction and saccharification processes-using which relevant essential oils, flavonoids, and sugars can be obtained-are reviewed. Specifically, the extraction options for two commercially available CW-derived products, essential oils and pectin, are discussed. With respect to enzyme saccharification, the use of an undefined commercial mixture routinely results in suboptimal sugar production. In this respect, applicable strategies for enzyme mixture customization are suggested for maximizing the hydrolytic efficiency of CW. The enzyme degradation system for CW-derived carbohydrates and its extensive application for sugar production are also discussed.
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Affiliation(s)
- In Jung Kim
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu 41566, Korea
| | - Deokyeol Jeong
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Soo Rin Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Korea.
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48
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Zhou M, Bi J, Li C, Chen J. Enhancive effect of instant controlled pressure drop (DIC) pre-treatment on pectin extractability from peach pomace. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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49
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Kutlu N, Pandiselvam R, Kamiloglu A, Saka I, Sruthi NU, Kothakota A, Socol CT, Maerescu CM. Impact of ultrasonication applications on color profile of foods. ULTRASONICS SONOCHEMISTRY 2022; 89:106109. [PMID: 35939925 PMCID: PMC9364028 DOI: 10.1016/j.ultsonch.2022.106109] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 07/16/2022] [Accepted: 07/28/2022] [Indexed: 05/20/2023]
Abstract
Food color is a feature that provides preliminary information about their preference or consumption. There are dominant pigments that determine the color of each food; the most important pigments are anthocyanins (red-purple color), chlorophylls (green color), carotenoids (yellow-orange color), and betalains (red color). These pigments can be easily affected by temperature, light, oxygen, or pH, thereby altering their properties. Therefore, while processing, it is necessary to prevent the deterioration of these pigments to the maximum possible extent. Ultrasonication, which is one of the emerging non-thermal methods, has multidimensional applications in the food industry. The present review collates information on various aspects of ultrasonication technology, its mechanism of action, influencing factors, and the competence of different ultrasonication applications (drying, irradiation, extraction, pasteurization, cooking, tempering, etc.) in preserving the color of food. It was concluded that ultrasonication treatments provide low-temperature processing at a short time, which positively influences the color properties. However, selecting optimum ultrasonic processing conditions (frequency, power, time, etc.) is crucial for each food to obtain the best color. The key challenges and limitations of the technique and possible future applications are also covered in the paper, serving as a touchstone for further research in this area.
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Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Bayburt 69500, Turkey
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, Kerala, India.
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt 69000, Turkey
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara 06830, Turkey
| | - N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal 721302, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
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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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