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Fernandes FG, Silva RDS, Oliveira PMDL, Petkowicz CLDO, Borges GDSC. Microwave-assisted extraction of mucilage from juá: Characterization and antioxidant activity. J Food Sci 2024; 89:4430-4439. [PMID: 38858741 DOI: 10.1111/1750-3841.17094] [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: 06/22/2023] [Revised: 03/21/2024] [Accepted: 04/10/2024] [Indexed: 06/12/2024]
Abstract
Microwave-assisted extraction of mucilage from juá was investigated using response surface methodology. The optimal conditions for extraction were a power of 300 W, an extraction time of 240 s, a pH of 8.0, and a water/sample ratio of 1/6, which achieved a 26.43% yield. The monosaccharide composition and antioxidant activity of the mucilage from juá fruits from different regions of Caatinga were investigated. The fruits from Agreste Paraibano showed the highest mucilage extraction yield (18.64%) compared to that of fruits from Mata Paraibana (MP) (12.37%), Borborema (BB) (11.47%), and Sertão Paraibano (8.31%) (p < 0.05). Glucose (32.8%-50.8%) and arabinose (19.3%-32.9%) were the main monosaccharides found in juá mucilage. The mucilage from fruits in the MP presented the highest antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl and oxygen radical absorbance capacity assays. Our results demonstrated the potential for the future exploration and application of juá mucilage in the food industry. PRACTICAL APPLICATION: Juá (Ziziphus joazeiro Mart.) mucilage contains phenolic compounds and antioxidant activity, and its extraction by MAE is efficient, as it contributed to a higher yield.
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Affiliation(s)
- Flávio Gomes Fernandes
- Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
| | - Ricácia de Sousa Silva
- Postgraduate Program in Food Science and Technology, Federal University of Paraíba, João Pessoa, Paraíba, Brazil
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2
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Marsiglia-Fuentes R, Chiralt A, García-Zapateiro LA. Investigating the Water Relations in Aqueous Extract Powders of Mango ( Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product. Foods 2023; 12:3497. [PMID: 37761206 PMCID: PMC10529566 DOI: 10.3390/foods12183497] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 09/17/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
This study investigated the potential uses of discarded mango peel and seed parts by analyzing their water sorption behavior, hydration kinetics, and stability when converted into extract powders at pH 3 and 10. The results revealed that peel extracts had a higher water adsorption capacity compared with seed extracts due to differences in their composition. Peel extracts were primarily composed of carbohydrates (approximately 75%) with a low protein content, while seed extracts contained fewer carbohydrates (less than 30%) but higher levels of proteins (more than 30%) and lipids. The critical water content for maintaining the glassy state of peel extract powders during storage was found to be 0.025 and 0.032 g of water/g for extracts obtained at pH 3 and 10, respectively. In contrast, the Tg values of seed extracts remained relatively unchanged across different water content levels, suggesting that proteins and lipids inhibited the water's plasticizing effect in the solid matrix. These findings indicate that both mango waste fractions exhibit distinct hygroscopic behaviors, necessitating different approaches to processing and utilization. These extracts hold potential applications for various food products such as beverages, gels, sauces, or emulsions, contributing to the reduction in waste and the creation of value-added products from mango residues.
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Affiliation(s)
- Ronald Marsiglia-Fuentes
- Research Group on Complex Fluid Engineering and Food Rheology (IFCRA), Faculty of Engineering, Department of Food Engineering, University of Cartagena, Consulate Avenue, St. 30 No. 48-152, Cartagena 130015, Colombia;
| | - Amparo Chiralt
- Food Technology Department, Food Engineering Institute for Development, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain;
| | - Luis A. García-Zapateiro
- Research Group on Complex Fluid Engineering and Food Rheology (IFCRA), Faculty of Engineering, Department of Food Engineering, University of Cartagena, Consulate Avenue, St. 30 No. 48-152, Cartagena 130015, Colombia;
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Orqueda ME, Zampini IC, Torres S, Isla MI. Functional Characterization and Toxicity of Pectin from Red Chilto Fruit Waste (Peels). PLANTS (BASEL, SWITZERLAND) 2023; 12:2603. [PMID: 37514218 PMCID: PMC10384730 DOI: 10.3390/plants12142603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/21/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023]
Abstract
BACKGROUND Food and agricultural wastes constitute a rich source of functional ingredients for the food, pharmaceutical, and cosmetic industries. In this context, by-products from the red variety of Solanum betaceum fruits (chilto) from Northwestern Argentina are suitable sources for pectin extraction. METHODS In this study, pectin from the peels of red chilto fruits was extracted and characterized. RESULTS The recovery yield of red chilto peel pectin was about 24%, and it was co-extracted with 40.0 mg phenolic compounds, 6.5 mg anthocyanins, and 4.7 g proteins per 100 g of pectin. The pectin obtained from red chilto showed proper technological functionality displaying water and oil holding capacities of 4.2 and 2.0%, respectively, an emulsifying capacity of 83%, emulsion stability of 87.5%, foaming capacity of 21.1%, and foaming stability of 79.1%. The pectin displayed antioxidant activity with the ability to scavenge ABTS radical, superoxide anion, and H2O2. The polysaccharide exhibited in vitro hypoglycemic potential and inhibited the α-amylase enzyme, retarded glucose diffusion, and improved the cellular uptake of glucose in a Saccharomyces cerevisiae model. The extract was non-toxic on acute toxicity tests. CONCLUSIONS Red chilto pectin showed potential as a new and safe functional ingredient for the design of foods, health products, and cosmetics.
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Affiliation(s)
- María Eugenia Orqueda
- Natural Products Research Laboratory (LIPRON), Institute of Bioprospecting and Plant Physiology (INBIOFIV-CONICET-UNT), Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán T4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (Biolates CYTED), San Miguel de Tucumán T4000, Argentina
- Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán T4000, Argentina
| | - Iris Catiana Zampini
- Natural Products Research Laboratory (LIPRON), Institute of Bioprospecting and Plant Physiology (INBIOFIV-CONICET-UNT), Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán T4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (Biolates CYTED), San Miguel de Tucumán T4000, Argentina
- Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán T4000, Argentina
| | - Sebastian Torres
- Natural Products Research Laboratory (LIPRON), Institute of Bioprospecting and Plant Physiology (INBIOFIV-CONICET-UNT), Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán T4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (Biolates CYTED), San Miguel de Tucumán T4000, Argentina
- Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán T4000, Argentina
| | - María Inés Isla
- Natural Products Research Laboratory (LIPRON), Institute of Bioprospecting and Plant Physiology (INBIOFIV-CONICET-UNT), Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán T4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (Biolates CYTED), San Miguel de Tucumán T4000, Argentina
- Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán T4000, Argentina
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Isla MI, Orqueda ME, Moreno MA, Torres S, Zampini IC. Solanum betaceum Fruits Waste: A Valuable Source of Bioactive Compounds to Be Used in Foods and Non-Foods Applications. Foods 2022; 11:3363. [PMID: 36359974 PMCID: PMC9659268 DOI: 10.3390/foods11213363] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/08/2022] [Accepted: 10/13/2022] [Indexed: 07/30/2023] Open
Abstract
The fruit supply chain generates large amounts of waste that are often used as animal feed and in the production of both composts and fertilizers and biogas (anaerobic digestion). Since these types of procedures imply high economic costs related to drying, storage, and transport processes, more efficient and environmentally friendly utilization and recycling of this kind of waste are becoming significant for governments and industries. However, improper waste disposal increases the burden on the environment. Many of these fruit wastes, such as Solanum betaceum fruit waste, viz., peels, seeds, and pomace, could be considered potent bio-resource materials for several applications in the food and non-food industries due to their richness in valuable compounds. The basic composition of Solanum betaceum fruits seed has a high content of protein (20%), fiber (around 25%), sugar (11-20%) and low lipid content (0.4%), while S. betaceum peel has a low content of sugar (2-9%), protein (8-10%) and lipid (0.2-0.8%) and high fiber content (23%). Regarding the phytochemicals, the wastes have a high level of phenolics (0.2-0.6%) and pigments such as anthocyanins (0.06%). The inherent bioactive compounds of waste can be used as natural ingredients for foods, cosmetics, medicines, and the production of packaging materials production. Along this line, the present review covers all possible approaches for the valorization of S.betaceum waste in the food and non-food sectors.
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Affiliation(s)
- María Inés Isla
- Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET), San Miguel de Tucumán, Tucumán 4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (BIOLATES, CYTED), Tucumán 4000, Argentina
- Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán 4000, Argentina
| | - María Eugenia Orqueda
- Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET), San Miguel de Tucumán, Tucumán 4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (BIOLATES, CYTED), Tucumán 4000, Argentina
| | - María Alejandra Moreno
- Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET), San Miguel de Tucumán, Tucumán 4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (BIOLATES, CYTED), Tucumán 4000, Argentina
| | - Sebastián Torres
- Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET), San Miguel de Tucumán, Tucumán 4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (BIOLATES, CYTED), Tucumán 4000, Argentina
- Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán 4000, Argentina
| | - Iris Catiana Zampini
- Instituto de Bioprospección y Fisiología Vegetal (INBIOFIV-CONICET), San Miguel de Tucumán, Tucumán 4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (BIOLATES, CYTED), Tucumán 4000, Argentina
- Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Miguel de Tucumán, Tucumán 4000, Argentina
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Novel Hydrocolloids Obtained from Mango ( Mangifera indica) var. Hilaza: Chemical, Physicochemical, Techno-Functional, and Structural Characteristics. Gels 2022; 8:gels8060354. [PMID: 35735698 PMCID: PMC9222320 DOI: 10.3390/gels8060354] [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: 05/09/2022] [Revised: 06/02/2022] [Accepted: 06/02/2022] [Indexed: 12/10/2022] Open
Abstract
Background: Hydrocolloids are ingredients used to improve the technological properties of products; currently, there is a growing demand from the food industry and consumers to use natural ingredients and reduce the environmental impact. Methods: This work evaluated the effect of pH on hydrocolloid extraction from the pulp, seed, and peel of mango (Mangifera indica) var. hilaza and their chemical, physicochemical, techno-functional, and structural properties. Results: The main component of the hydrocolloid was the carbohydrates for pulp (22.59%) and peel (24.05%), and the protein for seed (21.48%) was corroborated by NIR spectra and associated with the technological and functional properties. The solubility increases with the temperature presenting values higher than 75% at 80 °C; the swelling index was higher than 30%, while the water holding capacity was higher in samples with higher carbohydrate content (110−121%). Moreover, a higher content of total phenolic compounds (21.61 ± 0.39−51.77 ± 2.48 mg GAE/g) and antioxidant activity (≥193.82 μMol Trolox/g) was obtained. The pH of extraction changes the color parameters and microstructural properties. Conclusions: Novel ingredients from mango pulp, seed, and peel at different pH levels have technological and functional properties that are potential use in the food industry as an alternative to the development of microstructural products.
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INAYAH I, WIBOWO MS, JULIANTI E, SUCIATI T. Characterization of Lactobacillus zeae as probiotic and starter culture for tamarillo fermented product. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.54021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Istiyati INAYAH
- Institut Teknologi Bandung, Indonesia; Pasundan University, Indonesia
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Dybka-Stępień K, Otlewska A, Góźdź P, Piotrowska M. The Renaissance of Plant Mucilage in Health Promotion and Industrial Applications: A Review. Nutrients 2021; 13:nu13103354. [PMID: 34684354 PMCID: PMC8539170 DOI: 10.3390/nu13103354] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/20/2021] [Accepted: 09/22/2021] [Indexed: 12/13/2022] Open
Abstract
Plant mucilage is a renewable and cost-effective source of plant-based compounds that are biologically active, biodegradable, biocompatible, nontoxic, and environmentally friendly. Until recently, plant mucilage has been of interest mostly for technological purposes. This review examined both its traditional uses and potential modern applications in a new generation of health-promoting foods, as well as in cosmetics and biomaterials. We explored the nutritional, phytochemical, and pharmacological richness of plant mucilage, with a particular focus on its biological activity. We also highlighted areas where more research is needed in order to understand the full commercial potential of plant mucilage.
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8
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Diep TT, Rush EC, Yoo MJY. Tamarillo (Solanum betaceum Cav.): A Review of Physicochemical and Bioactive Properties and Potential Applications. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1804931] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Tung Thanh Diep
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
- The Riddet Institute, Centre of Research Excellence, Palmerston North, New Zealand
| | - Elaine C. Rush
- The Riddet Institute, Centre of Research Excellence, Palmerston North, New Zealand
- School of Sport and Recreation, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Michelle Ji Yeon Yoo
- School of Science, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
- The Riddet Institute, Centre of Research Excellence, Palmerston North, New Zealand
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9
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Physicochemical properties and proximate composition of tamarillo (Solanum betaceum Cav.) fruits from New Zealand. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103563] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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10
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Wu C, Huan Y, Yang L, Lin L, Liao M, Wang J, Wang Z, Liang D, Xia H, Tang Y, Lv X, Wang X. Effects of intercropping with two Solanum species on the growth and cadmium accumulation of Cyphomandra betacea seedlings. INTERNATIONAL JOURNAL OF PHYTOREMEDIATION 2020; 22:1242-1248. [PMID: 32393060 DOI: 10.1080/15226514.2020.1759505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The contamination of orchard by cadmium (Cd) has recently increased in severity. To decrease the Cd content in fruit tree, a pot-based experiment was conducted to study the effects of intercropping with two Solanum species (Solanum alatum and Solanum diphyllum) on the growth and Cd accumulation of Cyphomandra betacea seedlings. The data revealed that intercropping with two Solanum species significantly increased the biomass, photosynthetic pigment contents, antioxidant enzyme activities, and soluble protein contents of C. betacea seedlings under Cd stress condition. The intercropping significantly decreased the Cd content in C. betacea seedlings. However, the intercropping significantly decreased the S. alatum and S. diphyllum biomasses, while increased the Cd content and accumulation in the roots and shoots of two Solanum species, and the Cd uptake by S. alatum was lower than that of S. diphyllum. Therefore, intercropping with these two Solanum species, especially S. diphyllum, may promote the growth and decrease the Cd content in C. betacea.
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Affiliation(s)
- Caifang Wu
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Yunmin Huan
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Liu Yang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Lijin Lin
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Ming'an Liao
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Jin Wang
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Zhihui Wang
- College of Horticulture, Sichuan Agricultural University, Chengdu, China
| | - Dong Liang
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Hui Xia
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Yi Tang
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Xiulan Lv
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
| | - Xun Wang
- Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu, China
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11
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Water-Soluble Polysaccharides from Ephedra alata Stems: Structural Characterization, Functional Properties, and Antioxidant Activity. Molecules 2020; 25:molecules25092210. [PMID: 32397299 PMCID: PMC7248924 DOI: 10.3390/molecules25092210] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 04/28/2020] [Accepted: 05/06/2020] [Indexed: 11/16/2022] Open
Abstract
In this study, the physicochemical characterization, functional properties, and antioxidant activity of polysaccharides extracted from Ephedra alata (EAP) were investigated. EAP were extracted in water during 3 h with a liquid/solid ratio of 5 in a water bath at 90 °C. The structure of the extracted EAP was examined by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and gas chromatography-mass spectrometry (GC-MS). The functional properties and biochemical activities of EAP were determined. The chemical analysis revealed that the contents of carbohydrates, uronic acid, and proteins were 73.24% ± 1.24%, 6.82% ± 0.57%, and 6.56% ± 0.36%, respectively. The results showed that the extracted EAP essentially contain three functional groups: C=O, C-H, and O-H. SEM images showed that EAP present numerous high porosity particles. The monosaccharide composition revealed a polymer composed of glucose (43.1%), galactose (36.4%), mannose (14.9%), arabinose (3.7%), and gluconic acid (1.7%). EAP showed interesting functional properties (solubility, oil holding capacity, foaming and emulsion properties). Finally, the results revealed that EAP displayed excellent antihypertensive and antioxidant activities. Overall, EAP present a promising natural source of food additives, antioxidants, and antihypertensive agents.
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12
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Tamarillo (Solanum betaceum): Chemical composition, biological properties, and product innovation. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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13
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Moreno MA, Orqueda ME, Gómez-Mascaraque LG, Isla MI, López-Rubio A. Crosslinked electrospun zein-based food packaging coatings containing bioactive chilto fruit extracts. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.001] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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14
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Abbasiliasi S, Tan JS, Bello B, Ibrahim TAT, Tam YJ, Ariff A, Mustafa S. Prebiotic efficacy of coconut kernel cake’s soluble crude polysaccharides on growth rates and acidifying property of probiotic lactic acid bacteria in vitro. BIOTECHNOL BIOTEC EQ 2019. [DOI: 10.1080/13102818.2019.1649603] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022] Open
Affiliation(s)
- Sahar Abbasiliasi
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Joo Shun Tan
- Bioprocess Technology, School of Industrial Technology, University Sains Malaysia, Gelugor, Malaysia
| | - Bashirat Bello
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | | | - Yew Joon Tam
- Faculty of Health and Life Sciences, INTI International University, Nilai, Negeri Sembilan, Malaysia
| | - Arbakariya Ariff
- Bioprocessing and Biomanufacturing Research Centre, Faculty of Biotechnology and Biomolecular Sciences, University Putra Malaysia, Serdang, Selangor, Malaysia
| | - Shuhaimi Mustafa
- Halal Products Research Institute, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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Amaral TN, Junqueira LA, Tavares LS, Oliveira NL, Prado MET, de Resende JV. Effects of salts and sucrose on the rheological behavior, thermal stability, and molecular structure of the Pereskia aculeata Miller mucilage. Int J Biol Macromol 2019; 131:218-229. [DOI: 10.1016/j.ijbiomac.2019.03.063] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 03/08/2019] [Accepted: 03/10/2019] [Indexed: 11/29/2022]
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16
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Chen C, Wang PP, Huang Q, You LJ, Liu RH, Zhao MM, Fu X, Luo ZG. A comparison study on polysaccharides extracted from Fructus Mori using different methods: structural characterization and glucose entrapment. Food Funct 2019; 10:3684-3695. [DOI: 10.1039/c9fo00026g] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The characteristics and hypoglycemic and antioxidant activities of mulberry fruit polysaccharides obtained by the hot water (MFPh)-, ultrasonic (MFPu)-, acid (MFPc)- and alkali (MFPa)-assisted extraction methods were investigated.
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Affiliation(s)
- Chun Chen
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Guangzhou Institute of Modern Industrial Technology
| | - Ping-ping Wang
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Guangzhou Institute of Modern Industrial Technology
| | - Qiang Huang
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
| | - Li-Jun You
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety
| | - Rui Hai Liu
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center)
| | - Mou-ming Zhao
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Guangzhou Institute of Modern Industrial Technology
| | - Xiong Fu
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Guangzhou Institute of Modern Industrial Technology
| | - Zhi-Gang Luo
- School of Food Science and Engineering
- South China University of Technology
- Guangzhou 510640
- China
- Guangzhou Institute of Modern Industrial Technology
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Koh J, Xu Z, Wicker L. Blueberry Pectin Extraction Methods Influence Physico-Chemical Properties. J Food Sci 2018; 83:2954-2962. [PMID: 30462831 DOI: 10.1111/1750-3841.14380] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 08/31/2018] [Accepted: 09/28/2018] [Indexed: 01/17/2023]
Abstract
Pectins from highbush blueberry powder were sequentially solubilized in water, chelator, and sodium carbonate solvents and precipitated (ADF.WSF, ADF.CSF, and ADF.NSF) or not precipitated in ethanol (DF.WSF, DF.CSF, and DF.NSF) before dialysis and freeze-drying. Alcohol precipitation more effectively removed bound anthocyanins and low molar mass pectins from water- and chelator soluble fractions than dialysis alone. Blueberry water soluble fractions were high methoxyl pectins, rich in neutral sugars (36 to 38 mol%), and had high molar mass (7.01 × 105 to 2.71 × 106 g/mol). Blueberry chelator soluble fractions were low methoxyl pectins and rich in uronic acids (90 to 92 mol%) which were more linear and less branched structure than other fractions or commercial citrus pectin. The molar mass ranged from 1.59 × 106 to 2.06 × 106 g/mol. Water- and chelator soluble fractions exhibited pseudoplastic behavior (n < 1) at 1% dispersion. Blueberry sodium carbonate soluble fractions were rich in protein (18%) and neutral sugars (42 to 28 mol%), and had low molar mass (1.08 × 105 to 1.27 × 105 g/mol). Blueberry pectins have desirable physico-chemical properties for use as functional ingredients in food or beverages. PRACTICAL APPLICATION: Alcohol precipitation effectively removed anthocyanins from the pectin. The characterization data provided the benefits of blueberry pectin as a functional ingredient. This study can be used by food or product developers who are interested in pectin from blueberries or other berry products.
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Affiliation(s)
- Jeewon Koh
- School of Nutrition and Food Sciences, Louisiana State Univ. AgCenter, 101 LSU Union Square, Baton Rouge, LA, 70803, USA
| | - Zhimin Xu
- School of Nutrition and Food Sciences, Louisiana State Univ. AgCenter, 101 LSU Union Square, Baton Rouge, LA, 70803, USA
| | - Louise Wicker
- School of Nutrition and Food Sciences, Louisiana State Univ. AgCenter, 101 LSU Union Square, Baton Rouge, LA, 70803, USA
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Bello B, Mustafa S, Tan JS, Ibrahim TAT, Tam YJ, Ariff AB, Manap MY, Abbasiliasi S. Evaluation of the effect of soluble polysaccharides of palm kernel cake as a potential prebiotic on the growth of probiotics. 3 Biotech 2018; 8:346. [PMID: 30073131 DOI: 10.1007/s13205-018-1362-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2017] [Accepted: 07/18/2018] [Indexed: 12/28/2022] Open
Abstract
This paper deliberates the extraction, characterization and examination of potential application of soluble polysaccharides of palm kernel cake (PKC) as a prebiotic. The PKC was defatted and crude polysaccharide was obtained through water, citric acid or NaOH extraction. The physiochemical properties of the extracted polysaccharides viz. total carbohydrates, protein content, solubility rate, monosaccharides composition, structural information and thermal properties were also determined. The extracted soluble polysaccharides were further subjected to a digestibility test using artificial human gastric juice. Finally, their prebiotic potential on two probiotics, namely Lactobacillus plantarum ATCC 8014 and Lb. rhamnosus ATCC 53103 were evaluated in vitro. It was observed that PKC contained ash (5.2%), moisture (7.4%), carbohydrates (65.8%), protein (16.5%) and fat (5.1%). There were significant differences (P < 0.05) between the values of NaOH-extracted crude polysaccharides (8.73%) and that of water (3.03%) and citric acid (3.07%)-extracted polysaccharides. The extracted polysaccharides composed of mannose, galactose, glucose, arabinose, xylose and rhamanose, with highest percentage of mannose (62.49%) and galactose (25.42%) in SPCA. Total carbohydrate content in SCPW, SCPCA and SCPN are 57.11%, 56.94% and 50.95%, respectively. The polysaccharides from PKC in this study were found to be highly soluble (> 95%). Protein content in SCPW, SCPCA and SCPN are 0.72, 0.40 and 0.58, respectively, and the peaks which indicated the presence of protein were observed at approximately 1640 cm-1 (amide I). FTIR spectroscopy revealed that the polysaccharides extracts were linked to β and α-glycosidic bonds and thermal analysis using differential scanning calorimeter (DSC) showed the main degradation temperature of SP is about 121 to 125 °C. The SP were found to be highly resistance (> 96%) to hydrolysis when subjected to artificial human gastric juice. The prebiotics potentials of the polysaccharides on probiotics in vitro demonstrated an increase in proliferation of Lb. plantarum ATCC 8014 and Lb. rhamnosus ATCC 53103 with decrease in the pH of the medium and producing organic acids.All the above findings strongly indicated that polysaccharides extracted from PKC, an industrial waste, have a potential to be exploited as novel prebiotics.
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Affiliation(s)
- Bashirat Bello
- 1Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
| | - Shuhaimi Mustafa
- 1Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
- 2Halal Products Research Institute, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
- 3Bioprocessing and Biomanufacturing Research Center, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
- 4Halways Sdn Bhd, Innohub Putra Science Park, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
| | - Joo Shun Tan
- 5Bioprocess Technology, School of Industrial Technology, Universiti Sains Malaysia, 11800 Gelugor, Pulau Pinang Malaysia
| | - Tengku Azmi Tengku Ibrahim
- 6Institute of Bioscience, Universiti Putra Malaysia, 43300 Serdang, Selangor Malaysia
- 7Faculty of Veterinary Medicine, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
| | - Yew Joon Tam
- 8Faculty of Health and Life Sciences, INTI International University, 71800 Persiaran Perdana Nilai, Negeri Sembilan Malaysia
| | - Arbakariya B Ariff
- 3Bioprocessing and Biomanufacturing Research Center, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
| | - Mohd Yazid Manap
- 2Halal Products Research Institute, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
| | - Sahar Abbasiliasi
- 1Department of Microbiology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
- 2Halal Products Research Institute, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor Malaysia
- 9Department of Food Science and Technology, Faculty of Marine Science and Technology, Islamic Azad University, Tehran North Branch, Tehran, Iran
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do Nascimento GE, Iacomini M, Cordeiro LMC. A comparative study of mucilage and pulp polysaccharides from tamarillo fruit (Solanum betaceum Cav.). PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2016; 104:278-283. [PMID: 27163609 DOI: 10.1016/j.plaphy.2016.04.055] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 04/28/2016] [Accepted: 04/30/2016] [Indexed: 06/05/2023]
Abstract
A comparative study of mucilage (locular tissue) and pulp polysaccharides from ripe tamarillo fruits (Solanum betaceum Cav.) was carried out. After aqueous and alkaline extractions and various purification steps (freeze-thaw and α-amylase - EC 3.2.1.1 treatments, Fehling precipitation and ultrafiltration through 50 kDa cut-off membrane), the obtained fractions from mucilage were analyzed by sugar composition, HPSEC, and NMR spectroscopy analyses. The results showed that the mucilage of tamarillo contains a highly methoxylated homogalacturonans mixed with type I arabinogalactans, a linear (1 → 5)-linked α-L-arabinan, and a linear (1 → 4)-β-D-xylan. A comparison with polysaccharides extracted from the pulp revealed that differences were observed in the yield and in the ratio of extracted polysaccharides. Moreover, structural differences between pulp and mucilage polysaccharides were also observed, such as in the length of side chains of the pectins, and in the degree of branching of the xylans.
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Affiliation(s)
- Georgia Erdmann do Nascimento
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980, Curitiba, PR, Brazil
| | - Marcello Iacomini
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980, Curitiba, PR, Brazil
| | - Lucimara M C Cordeiro
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, CP 19.046, CEP 81.531-980, Curitiba, PR, Brazil.
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Techno-functional properties and in vitro bile acid-binding capacities of tamarillo ( Solanum betaceum Cav.) hydrocolloids. Food Chem 2016; 196:903-9. [DOI: 10.1016/j.foodchem.2015.09.081] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Revised: 08/21/2015] [Accepted: 09/23/2015] [Indexed: 01/30/2023]
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Nascimento GED, Simas-Tosin FF, Iacomini M, Gorin PAJ, Cordeiro LM. Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum). Carbohydr Polym 2016; 139:125-30. [DOI: 10.1016/j.carbpol.2015.11.067] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2015] [Accepted: 11/26/2015] [Indexed: 01/01/2023]
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Gannasin SP, Mustafa S, Adzahan NM, Muhammad K. In vitro prebiotic activities of tamarillo (Solanum betaceum Cav.) hydrocolloids. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.09.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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