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Duggal M, Singh DP, Singh S, Khubber S, Garg M, Krishania M. Microwave-assisted acid extraction of high-methoxyl kinnow ( Citrus reticulata) peels pectin: Process, techno-functionality, characterization and life cycle assessment. FOOD CHEMISTRY. MOLECULAR SCIENCES 2024; 9:100213. [PMID: 39157717 PMCID: PMC11326923 DOI: 10.1016/j.fochms.2024.100213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 06/03/2024] [Accepted: 07/16/2024] [Indexed: 08/20/2024]
Abstract
The present study assessed the efficacy of kinnow peel pectin-acetic acid extraction using microwave heating at 110 °C, pH 2.2 for 10 min with a 1:2 ratio supernatant to ethanol for higher yield. The kinnow peel was freeze dried and grinded to fine powder for pectin extraction. The microwave extracted (ME) kinnow pectin showed 833 mg equivalent weight, 7.44 % methoxyl content, 66.67 % degree of esterification, 63.15 % galacturonic acid content and evinced higher purity than commercial citrus pectin. ME kinnow pectin exhibited shear thinning behaviour while higher apparent viscosity (Pa. s) at 20 % concentration. The ME kinnow pectin showed characteristic functional groups and a less crystalline structure as deduced from FT-IR, SEM and XRD respectively, and a higher thermal decomposition analysed from TGA. Further, life cycle assessment (LCA) predicted that the ethanol and acetic acid were major contributors toward climate change in this study. ME kinnow pectin has the potential to be used as a commercial pectin in various food applications.
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Affiliation(s)
- Muskaan Duggal
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, Punjab, India
| | - Devendra Pratap Singh
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, Punjab, India
| | - Saumya Singh
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, Punjab, India
| | - Sucheta Khubber
- Food Science and Technology, School of Biotechnology and Bioinformatics, DY Patil Deemed to be University, Navi Mumbai 400614, India
| | - Monika Garg
- National Agri-food Biotech Institute (NABI), Sector-81, Mohali 140306, Punjab, India
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (CIAB), Sector-81, Mohali 140306, Punjab, India
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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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Wu Y, Liu Y, Jia Y, Feng CH, Zhang H, Ren F, Zhao G. Effects of thermal processing on natural antioxidants in fruits and vegetables. Food Res Int 2024; 192:114797. [PMID: 39147492 DOI: 10.1016/j.foodres.2024.114797] [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: 03/26/2024] [Revised: 07/15/2024] [Accepted: 07/17/2024] [Indexed: 08/17/2024]
Abstract
Research on the content of polyphenolic compounds in fruits and vegetables, the extraction of bioactive compounds, and the study of their impact on the human body has received growing attention in recent years. This is due to the great interest in bioactive compounds and their health benefits, resulting in increased market demand for natural foods. Bioactive compounds from plants are generally categorized as natural antioxidants with health benefits such as anti-inflammatory, antioxidant, anti-diabetic, anti-carcinogenic, etc. Thermal processing has been used in the food sector for a long history. Implementing different thermal processing methods could be essential in retaining the quality of the natural antioxidant compounds in plant-based foods. A comprehensive review is presented on the effects of thermal blanching (i.e., hot water, steam, superheated steam impingement, ohmic and microwave blanching), pasteurization, and sterilization and drying technologies on natural antioxidants in fruits and vegetables.
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Affiliation(s)
- Yingying Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yanan Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Yuanqiang Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Chao-Hui Feng
- School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami 090-8507, Hokkaido, Japan
| | - Huijuan Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Feiyue Ren
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Guoping Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering, and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
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Mounya KS, Chowdary AR. Optimization of ultrasound-assisted pectin recovery from cocoa by-products using response surface methodology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6714-6723. [PMID: 38551402 DOI: 10.1002/jsfa.13498] [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: 09/25/2023] [Revised: 02/21/2024] [Accepted: 03/13/2024] [Indexed: 04/23/2024]
Abstract
BACKGROUND This study aimed to address the significant challenges associated with agricultural and cocoa waste disposal within the context of global food waste concerns. The magnitude of global food waste is staggering, estimated at 1.6 Gt of primary product equivalents, with 1.3 Gt attributed specifically to the edible parts of food. Focusing on cocoa waste, which constitutes around 80% of total cocoa production, management poses a considerable environmental challenge, with over 60% of this waste either burnt or left to rot in plantations. METHOD Ultrasound-assisted extraction of pectin from cocoa pulp mucilage (CPM), cocoa pod husk (CPH), and cocoa bean shell (CBS) was achieved with a central composite design (CCD) using response surface methodology (RSM). RESULTS Ultrasound-assisted extraction takes into consideration independent factors such as temperature, sonication time, pH, solid-liquid ratio, and ultrasonic power intensity. This study achieved the highest yield, anhydrouronic acid content, and degree of esterification under optimum conditions - sonication time of 20 min, pH of 2.5, solid-solvent ratio of 1:40 g mL-1, and ultrasonic power intensity of 64 W cm-2. The composition and characterization of pectin showed that its anhydrouronic acid content was 68.59 ± 0.2% when extracted from CPH, 50.7 ± 0.5% when extracted from CBS, and 43.97 ± 0.17% when extracted from CPM with citric acid. CONCLUSION This study underscored the potential to reduce the environmental impact of cocoa waste, offering improved pectin extraction and sustainable methods for handling agricultural by-products. It is relevant for individuals interested in waste reduction and resource efficiency within the broader agricultural industry, showcasing the potential for practical and sustainable solutions in cocoa waste management. © 2024 Society of Chemical Industry.
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Affiliation(s)
- K Sumana Mounya
- Department of Microbiology and Food Science and Technology, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
| | - Akkina Rajani Chowdary
- Department of Microbiology and Food Science and Technology, GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, Andhra Pradesh, India
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Jha A, Mishra S. Exploring the potential of waste biomass-derived pectin and its functionalized derivatives for water treatment. Int J Biol Macromol 2024; 275:133613. [PMID: 38960223 DOI: 10.1016/j.ijbiomac.2024.133613] [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: 04/30/2023] [Revised: 02/02/2024] [Accepted: 06/30/2024] [Indexed: 07/05/2024]
Abstract
Environmental pollution remains a constant challenge due to the indiscriminate use of fossil fuels, mining activities, chemicals, drugs, aromatic compounds, pesticides, etc. Many emerging pollutants with no fixed standards for monitoring and control are being reported. These have adverse impacts on human life and the environment around us. This alarms the wastewater management towards developing materials that can be used for bulk water treatment and are easily available, low cost, non-toxic and biodegradable. Waste biomass like pectin is extracted from fruit peels which are a discarded material. It is used in pharmaceutical and nutraceutical applications but its application as a material for water treatment is very limited in literature. The scientific gap in literature review reports are evident with discussion only on pectin based hydrogels or specific pectin derivatives for some applications. This review focuses on the chemistry, extraction, functionalization and production of pectin derivatives and their applications in water treatment processes. Pectin functionalized derivatives can be used as a flocculant, adsorbent, nano biopolymer, biochar, hybrid material, metal-organic frameworks, and scaffold for the removal of heavy metals, ions, toxic dyes, and other contaminants. The huge quantum of pectin biomass may be explored further to strengthen environmental sustainability and circular economy practices.
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Affiliation(s)
- Adya Jha
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi 835215, India
| | - Sumit Mishra
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi 835215, India.
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Araújo LP, Vilela H, Solinho J, Pinheiro R, Belo I, Lopes M. Enrichment of Fruit Peels' Nutritional Value by Solid-State Fermentation with Aspergillus ibericus and Rhizopus oryzae. Molecules 2024; 29:3563. [PMID: 39124966 PMCID: PMC11313692 DOI: 10.3390/molecules29153563] [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: 07/10/2024] [Revised: 07/23/2024] [Accepted: 07/26/2024] [Indexed: 08/12/2024] Open
Abstract
The fruit processing industry is responsible for disposing of huge amounts of byproducts, especially fruit peels (FPs), which are often discarded in landfills. Using FPs in biotechnological processes contributes to a circular economy, reducing the environmental burden of FPs and increasing the revenue of the fruit processing industry. This study was focused on upgrading the nutritional value of orange (OPs) and banana (BPs) peels by solid-state fermentation (SSF) with filamentous fungi. SSF factors (moisture, fermentation time, inoculum size, ammonium sulfate (AS), and corn steep liquor (CSL)) and fungi species (Aspergillus ibericus and Rhizopus oryzae) were studied by a variable screening Plackett-Burman design. Both fungi grew on untreated FPs, increasing their protein content and antioxidant activity. Moisture, AS, and CSL were further studied by a Box-Behnken design with A. ibericus. Fermented OPs at 70% moisture and 0.005 g/g AS increased their protein content by 200%, whereas BPs at 70% moisture and 0.005 g/g CSL increased by 123%. Fermented peels were enriched in protein, fiber, and minerals, with a low content of carbohydrates and soluble sugars. Fermented OPs and BPs showed higher antioxidant activity than unfermented peels. The SSF of these FPs is an innovative approach that contributes to obtaining rich nutrient-fermented peels for food.
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Affiliation(s)
- Liliana P. Araújo
- CEB–Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (L.P.A.); (I.B.)
| | - Helena Vilela
- CEB–Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (L.P.A.); (I.B.)
| | - Joana Solinho
- Center for Research and Development in Agrifood Systems and Sustainability, Polytechnic Institute of Viana do Castelo, Avenida Atlântico, 4900-348 Viana do Castelo, Portugal
| | - Rita Pinheiro
- Center for Research and Development in Agrifood Systems and Sustainability, Polytechnic Institute of Viana do Castelo, Avenida Atlântico, 4900-348 Viana do Castelo, Portugal
| | - Isabel Belo
- CEB–Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (L.P.A.); (I.B.)
- LABBELS–Associate Laboratory, Braga/Guimarães, 4710-057 Braga, Portugal
| | - Marlene Lopes
- CEB–Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710-057 Braga, Portugal; (L.P.A.); (I.B.)
- LABBELS–Associate Laboratory, Braga/Guimarães, 4710-057 Braga, Portugal
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Nguyen TTT, Ho HT, Hoang D, Nguyen QAP, Tran TV. Novel films of pectin extracted from ambarella fruit peel and jackfruit seed slimy sheath: Effect of ionic crosslinking on the properties of pectin film. Carbohydr Polym 2024; 334:122043. [PMID: 38553239 DOI: 10.1016/j.carbpol.2024.122043] [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: 12/17/2023] [Revised: 03/07/2024] [Accepted: 03/10/2024] [Indexed: 04/02/2024]
Abstract
Here, we prepared ionically crosslinked films using pectin extracted from agro-wastes, specifically ambarella peels (AFP) and jackfruit seed slimy sheath (JFS). Physiochemical properties of pectins, including moisture content, molecular weight (Mw), degree of esterification (DE), and galacturonic acid (GA), were analyzed. Optimal extraction was determined, i.e., citric acid concentration 0.3 M, time 60 min, solid/liquid ratio 1:25, and temperature 90 °C for AFP or 85 °C for JFS. Pectin yields under these conditions were 29.67 % ± 0.35 % and 29.93 ± 0.49 %, respectively. AFP pectin revealed Mw, DE, and GA values of 533.20 kDa, 67.08 % ± 0.68 %, and 75.39 ± 0.82 %, while JFS pectin exhibited values of 859.94 kDa, 63.04 % ± 0.47 %, and 78.63 % ± 0.71 %, respectively. The pectin films crosslinked with Ca2+, Cu2+, Fe3+, or Zn2+ exhibited enhanced tensile strength and Young's modulus, along with reduced elongation at break, moisture content, water solubility, water vapor permeability, and oxygen permeability. Structural analyses indicated metal ions were effectively crosslinked with carboxyl groups of pectin. Notably, the Cu2+-crosslinked film demonstrated superior water resistance, mechanical properties, and exhibited the highest antioxidant and antibacterial activities among all tested films. Therefore, the pectin films represent a promising avenue to produce eco-friendly food packaging materials with excellent properties.
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Affiliation(s)
| | - Hao Tan Ho
- Nong Lam University Ho Chi Minh City, Ho Chi Minh City 700000, Viet Nam
| | - DongQuy Hoang
- Faculty of Materials Science and Technology, University of Science, Vietnam National University, Ho Chi Minh City 700000, Viet Nam; Vietnam National University, Ho Chi Minh City 700000, Viet Nam
| | - Quynh Anh Phan Nguyen
- Vietnam National University, Ho Chi Minh City 700000, Viet Nam; Department of Organic Chemical Technology, Faculty of Chemical Engineering, Ho Chi Minh City University of Technology (HCMUT), 268 Ly Thuong Kiet Street, District 10, Ho Chi Minh City 700000, Viet Nam
| | - Thuan Van Tran
- Institute of Applied Technology and Sustainable Development, Nguyen Tat Thanh University, 298-300A Nguyen Tat Thanh, District 4, Ho Chi Minh City 755414, Viet Nam.
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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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9
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Soomro MA, Khan S, Majid A, Bhatti S, Perveen S, Phull AR. Pectin as a biofunctional food: comprehensive overview of its therapeutic effects and antidiabetic-associated mechanisms. DISCOVER APPLIED SCIENCES 2024; 6:298. [DOI: 10.1007/s42452-024-05968-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Accepted: 05/15/2024] [Indexed: 07/06/2024]
Abstract
AbstractPectin is a complex polysaccharide found in a variety of fruits and vegetables. It has been shown to have potential antidiabetic activity along with other biological activities, including cholesterol-lowering properties, antioxidant activity, anti-inflammatory and immune-modulatory effects, augmented healing of diabetic foot ulcers and other health benefits. There are several pectin-associated antidiabetic mechanisms, such as the regulation of glucose metabolism, reduction of oxidative stress, increased insulin sensitivity, appetite suppression and modulation of the gut microbiome. Studies have shown that pectin supplementation has antidiabetic effects in different animal models and in vitro. In human studies, pectin has been found to have a positive effect on blood glucose control, particularly in individuals with type 2 diabetes. Pectin also shows synergistic effects by enhancing the potency and efficacy of antidiabetic drugs when taken together. In conclusion, pectin has the potential to be an effective antidiabetic agent. However, further research is needed to fully understand its detailed molecular mechanisms in various animal models, functional food formulations and safety profiles for the treatment and management of diabetes and associated complications in humans. The current study was carried out to provide the critical approach towards therapeutical potential, anti-diabetic potential and underlying molecular mechanisms on the basis of existing knowledge.
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Li H, Li Z, Wang P, Liu Z, An L, Zhang X, Xie Z, Wang Y, Li X, Gao W. Evaluation of citrus pectin extraction methods: Synergistic enhancement of pectin's antioxidant capacity and gel properties through combined use of organic acids, ultrasonication, and microwaves. Int J Biol Macromol 2024; 266:131164. [PMID: 38547940 DOI: 10.1016/j.ijbiomac.2024.131164] [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: 11/27/2023] [Revised: 02/02/2024] [Accepted: 03/25/2024] [Indexed: 04/06/2024]
Abstract
The biological potency of pectin is intricately intertwined with its intricate molecular architecture. The fine structure of pectin is influenced by the extraction method, while the specific impact of these methods on the fine structure and the affected attributes thereof remains enigmatic. This study delves into the profound analysis of eight distinct extraction methods influence on the structure and biological activity of citrus peel pectin. The findings demonstrate that citric acid ultrasound-assisted microwave extraction yields pectin (PectinCA-US/MV) with higher viscosity and a dense, rigid chain. Pectin extracted with acetic acid ultrasound (PectinAA-US) and citric acid ultrasound (PectinCA-US) exhibits elevated galacturonic acid (GalA) levels and reduced D-galactose (Gal) content, enhancing antioxidant activity. Eight pectin-chitosan (CS) hydrogels, especially PectinCA-US/MV-CS, demonstrate commendable thermal stability, rheological properties, self-healing capability, and swelling behavior. This study characterizes citrus peel pectin properties from different extraction methods, laying a foundation for its application in food, pharmaceuticals, and industry.
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Affiliation(s)
- Hongyu Li
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Zheng Li
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Pengwang Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Zheng Liu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Lingzhuo An
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xuemin Zhang
- Key Laboratory of Advanced Chinese Medicine Resources Research Enterprises, Tianjin 300402, China
| | - Zhouyi Xie
- Clinical Medicine of School of Medicine, Nankai University, Tianjin 300071, China
| | - Yingping Wang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China.
| | - Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
| | - Wenyuan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
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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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Baghdadi F, Nayebzadeh K, Aminifar M, Mortazavian AM. Properties of lime peel pectin as mainly influenced by ethanol and protein-based purification methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3320-3328. [PMID: 38082537 DOI: 10.1002/jsfa.13217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 12/01/2023] [Accepted: 12/10/2023] [Indexed: 12/22/2023]
Abstract
BACKGROUND Lime peel, obtained from juice factory waste, is considered as a source of pectin. Lime peel pectin samples, extracted by three extraction procedures of 90 °C heating for 120 min, 90 °C heating for 90 min and then 32 min of ultrasound, and 80 °C heating for 60 min and then 22 min of ultrasound, and purified by two methods using ethanol and sodium caseinate (SC), were prepared and characterized. RESULTS The results showed that the purification method significantly affected the lime pectin samples properties. Pectin samples purified with SC had a transparent and film-like appearance, whereas the ethanol-purified pectin samples showed an amorphous and opaque appearance. Pectin samples purified with ethanol showed higher extraction recovery (approximately 20%), whereas the lowest pectin yield was observed for the purification with SC (approximately 10%). Although SC purification did not enhance the pectin yield, it diminished the level of 'non-pectin' components and resulted in purer pectin. The bands at 1045-1076 cm-1 , relating to neutral sugars, had higher intensities in ethanol-purified pectin samples, indicating their higher sugar contents. Also the samples purified with SC exhibited more thermal stability, probably as a result of the presence of protein in their structure. CONCLUSION In the present study, under the same or varying extraction conditions, the most important element distinguishing pectins in terms of appearance, physicochemical, thermal and Fourier transform infrared characteristics was the type of purification method. Purification with SC may result in pectins with more non-esterified galacturonic acids from the homogalacturonan fraction. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Fatemeh Baghdadi
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Kooshan Nayebzadeh
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mehrnaz Aminifar
- Food, Halal and Agricultural Products Research Group, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj, Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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13
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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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14
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Öztürk T, Özbek HN, Koçak Yanık D. Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO 2/H 2O. Foods 2024; 13:476. [PMID: 38338611 PMCID: PMC10855063 DOI: 10.3390/foods13030476] [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: 12/30/2023] [Revised: 01/26/2024] [Accepted: 01/28/2024] [Indexed: 02/12/2024] Open
Abstract
In this research, pectin extraction from grapefruit peel (GPP) was performed using a microwave-assisted high-pressure CO2/H2O (MW-HPCO2) system. The Box-Behnken design of response surface methodology was applied for the optimization of MW-HPCO2 extraction conditions to obtain the highest pectin yield. The effects of temperature, time, and liquid/solid ratio on pectin yield were examined in the range of 100-150 °C, 5-15 min, and 10-20 mL g-1, respectively. Under the optimum extraction conditions (147 °C, 3 min, and 10 mL g-1), pectin was obtained with a yield of 27.53%. The results obtained showed that the extraction temperature and time had a strong effect on the pectin yield, while the effect of the liquid/solid ratio was not significant, and the pectin was effectively extracted from grapefruit peel (GP) using MW-HPCO2. Additionally, the application of GPP in apricot jam showed that MW-HPCO2-GPP can be used as a thickener in the food industry. The yield and physicochemical properties (ash, protein, galacturonic acid, reducing sugar and methoxyl content, degree of esterification, equivalent weight, color, viscosity) of pectin extracted in the optimum conditions of the MW-HPCO2 method were superior to pectin extracted by the traditional method. The results of this study revealed that MW-HPCO2 could be an innovative green and rapid technique for pectin extraction.
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Affiliation(s)
- Tuğba Öztürk
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep 27310, Türkiye; (T.Ö.); (H.N.Ö.)
| | - Hatice Neval Özbek
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep 27310, Türkiye; (T.Ö.); (H.N.Ö.)
| | - Derya Koçak Yanık
- Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Eskişehir 26160, Türkiye
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15
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Koshy J, Sangeetha D. Recent progress and treatment strategy of pectin polysaccharide based tissue engineering scaffolds in cancer therapy, wound healing and cartilage regeneration. Int J Biol Macromol 2024; 257:128594. [PMID: 38056744 DOI: 10.1016/j.ijbiomac.2023.128594] [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: 08/15/2023] [Revised: 11/12/2023] [Accepted: 12/02/2023] [Indexed: 12/08/2023]
Abstract
Natural polymers and its mixtures in the form of films, sponges and hydrogels are playing a major role in tissue engineering and regenerative medicine. Hydrogels have been extensively investigated as standalone materials for drug delivery purposes as they enable effective encapsulation and sustained release of drugs. Biopolymers are widely utilised in the fabrication of hydrogels due to their safety, biocompatibility, low toxicity, and regulated breakdown by human enzymes. Among all the biopolymers, polysaccharide-based polymer is well suited to overcome the limitations of traditional wound dressing materials. Pectin is a polysaccharide which can be extracted from different plant sources and is used in various pharmaceutical and biomedical applications including cartilage regeneration. Pectin itself cannot be employed as scaffolds for tissue engineering since it decomposes quickly. This article discusses recent research and developments on pectin polysaccharide, including its types, origins, applications, and potential demands for use in AI-mediated scaffolds. It also covers the materials-design process, strategy for implementation to material selection and fabrication methods for evaluation. Finally, we discuss unmet requirements and current obstacles in the development of optimal materials for wound healing and bone-tissue regeneration, as well as emerging strategies in the field.
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Affiliation(s)
- Jijo Koshy
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, Tamil Nadu, India
| | - D Sangeetha
- Department of Chemistry, School of Advanced Sciences, Vellore Institute of Technology, Vellore 632014, Tamil Nadu, India.
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16
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Thikham S, Tongdonyod S, Kantala C, Therdtatha P, Klangpetch W. Enhancing enzymatic production efficiency of crude pectic oligosaccharides by pulsed electric field and study of prebiotic potential. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:320-330. [PMID: 38196705 PMCID: PMC10772048 DOI: 10.1007/s13197-023-05843-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2023] [Accepted: 09/05/2023] [Indexed: 01/11/2024]
Abstract
Orange juice by-products, including peel, segments, and seeds, account for more than 50% of the total mass. This study aims to valorize the peel and segments of Sai Nam Phueng (Citrus reticulata Blanco 'Sai Nam Phueng') orange juice by-products by producing crude pectic oligosaccharides (POS) with prebiotic potential using pulsed electric field (PEF)-assisted enzymatic treatment. PEF was performed for 5 min at field strengths of 10 and 7.5 kV/cm for orange peel powder (OPP) and orange segment powder (OSP), respectively, combined with Cellulase XL-531 at a concentration of 1.75%, pH 5.5, 40 °C for 2 h. The crude OPP-POS and OSP-POS yields were 19.16% and 17.51%, respectively, significantly higher than values obtained with PEF or enzymic hydrolysis singly. Thin layer chromatography results showed that the crude POS consisted of oligogalacturonic acids with various degrees of polymerization. Both POS products could enhance the growth of target probiotic bacteria and simultaneously produce short-chain fatty acids, especially propionic acid. Furthermore, the crude POS products also showed more than 90% resistance to simulated gastrointestinal digestion. These findings support the utilization of by-products from Sai Nam Phueng orange juice as a potential source for prebiotic production using PEF. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05843-8.
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Affiliation(s)
- Sudarat Thikham
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
| | | | - Chatchawan Kantala
- Research Unit of Applied Electric Field in Engineering (RUEE), College of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai, 50220 Thailand
| | | | - Wannaporn Klangpetch
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
- Cluster of High Value Products From Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, 50100 Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
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17
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Chinnathambi S, Kumar PS, Shuprajhaa T, Shiva KN, Narayanan S. Elucidation of techno-functional, structural and rheological characteristics of pectin extracted from the peel of different banana (Musa. spp) varieties. Int J Biol Macromol 2024; 258:128989. [PMID: 38154717 DOI: 10.1016/j.ijbiomac.2023.128989] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 11/25/2023] [Accepted: 12/21/2023] [Indexed: 12/30/2023]
Abstract
Pectin is a polysaccharide mainly used in food processing industries as an emulsifier, thickener, stabilizer and in pharmaceuticals as an excipient, wall material and bio adhesive for improving delivery and efficiency. Raising demand for pectin, pushes to explore unconventional plant-based sources for the extraction of pectin. This work is aimed to explore the possibility of extracting pectin from the peel of banana varieties and to decipher the chemical and techno-functional properties. Among the varieties, Nendran, a plantain banana recorded higher pectin recovery (23.42 %), swelling power (23.10 gg-1), anhydrouronic acid (AUA) content (72.86 %) and emulsifying activity (46.19 %). Pectin from the banana peels exhibited the equivalent weight (g/mol) ranging from 943.40 (var. Bhimkol) to 1282.05 (var. Nendran). Morphological observations revealed that the extracted pectin has fragments with uneven sizes and inter-particle voids in the structure. Banana pectin behaved similar to commercial pectin in terms of rheological, textural and structural profiles. HPLC analysis and NMR spectra confirmed the dominance of galacturonic acid in the banana peel pectins. The study unveiled and opened up the avenues of utilizing banana peel as a complementary biomass for the extraction of pectin which could be used in different industrial applications.
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Affiliation(s)
| | | | | | | | - Sheeba Narayanan
- National Institute of Technology, Tiruchirappalli, Tamil Nadu, India
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18
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Bhat MI, Rashid SJ, Ahmad MI, Rafiq S, Fayaz I, Mir MJ, Amin T, Majid D, Dar BN, Makroo HA. Comparative study on thermo-mechanical, structural and functional properties of pectin extracted from immature wasted apples and commercial pectin. Int J Biol Macromol 2024; 254:127658. [PMID: 37898241 DOI: 10.1016/j.ijbiomac.2023.127658] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 08/27/2023] [Accepted: 10/23/2023] [Indexed: 10/30/2023]
Abstract
Pectin yield of 22.22 ± 0.98 % (dry basis) was achieved from prematurely dropped Golden Delicious apples, having a light orange hue (hue value: 78.08 ± 0.04) and an overall color difference (ΔE) of 9.92 ± 0.01 compared to commercial pectin (CP). Extracted AP exhibited a lower equivalent weight (725.24 ± 29.73) and higher methoxy content (8.36 ± 0.28 %) in contrast to CP. However, a similar degree of esterification of 71.57 ± 0.79 and 70.55 ± 0.59 %, was observed in AP and CP respectively. Apple pectin demonstrated slight lower galacturonic acid (GalA) content of 68.10 ± 3.94 % in comparison to 72.31 ± 4.62 % of CP, which was further corroborated by reduced intensity in FTIR fingerprint region (912-1025 cm-1). Morphology revealed a sheet-like cloudy appearance indicating a significant presence of associated sugars whereas X-ray diffraction highlighted the highly amorphous nature of AP. AP and CP solutions (3-9 %) displayed a shear-thinning flow and viscoelastic behavior where the loss (G') moduli dominated over the storage moduli (G"). Owing to high degree of esterification, galacturonic acid content (>65 %) that aligns with commercial standards and viscoelastic behavior, the extracted AP holds promise for potential utilization in commercial applications. This study underscores the potential for sustainable utilization of prematurely dropped apples through pectin extraction, contributing to valorization of the wasted bioresource.
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Affiliation(s)
| | | | | | - Shafiya Rafiq
- Department of Food Technology, IUST, Kashmir 192122, India
| | - Insha Fayaz
- Department of Food Technology, IUST, Kashmir 192122, India
| | - M J Mir
- Department of Mechanical Engineering, IUST, Kashmir 192122, India
| | - Tawheed Amin
- Division of Food Science and Technology, SKUAST, Kashmir 190025, India
| | | | - B N Dar
- Department of Food Technology, IUST, Kashmir 192122, India.
| | - H A Makroo
- Department of Food Technology, IUST, Kashmir 192122, India.
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19
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Magalhães FDS, Ribeiro SRFL, Dos Santos SS, Boffito DC, Cardoso VL, Reis MHM. Tailored ethylenediamine-functionalized graphene oxide membrane on kaolin hollow fibers for pectin concentration. Int J Biol Macromol 2024; 254:127896. [PMID: 37931862 DOI: 10.1016/j.ijbiomac.2023.127896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 10/04/2023] [Accepted: 11/03/2023] [Indexed: 11/08/2023]
Abstract
Pectin is a valuable product that can be extracted from waste fruit peels. Here we propose the use of graphene oxide (GO)-based membranes for pectin concentration. The synthesized GO was functionalized with ethylenediamine (EDA) to molecularly design the GO framework. Kaolin hollow fibers with asymmetric pore distribution were used as a porous substrate for GO/EDA deposition. A GO/EDA layer with a thickness of 2.86 ± 0.24 μm was assembled on the substrate by the simple vacuum-assisted deposition method. After GO/EDA depositions, the water permeance of the pristine kaolin hollow fibers reduced from 8.46 ± 0.17 to 0.52 ± 0.03 L h-1·m-2·kPa-1. A pectin aqueous extract from orange peels was filtered at cross-flow mode through the prepared membranes and the steady-state fluxes through pristine and GO/EDA-coated hollow fibers were 56 ± 2 and 20 ± 3 L h-1 m-2, respectively. The GO/EDA-coated membrane presented greater pectin selectivity than the pristine hollow fiber. The GO/EDA-coated hollow fiber concentrated the galacturonic acid, phenolic, and methoxyl contents in 19.5, 17.4, and 29.2 %, respectively. Thus, filtration through the GO/EDA-based membrane is a suitable alternative for pectin concentration.
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Affiliation(s)
- Flávia de Santana Magalhães
- Faculdade de Engenharia Química, Universidade Federal de Uberlândia, Av. João Naves de Ávila, 2121, 38400-902 Uberlândia, Minas Gerais, Brazil
| | | | - Suelen Siqueira Dos Santos
- Faculdade de Engenharia Química, Universidade Federal de Uberlândia, Av. João Naves de Ávila, 2121, 38400-902 Uberlândia, Minas Gerais, Brazil
| | - Daria Camilla Boffito
- Department of Chemical Engineering, Polytechnique Montreal, C.P. 6079, Succ., CV Montréal, H3C 3A7, Québec, Canada
| | - Vicelma Luiz Cardoso
- Faculdade de Engenharia Química, Universidade Federal de Uberlândia, Av. João Naves de Ávila, 2121, 38400-902 Uberlândia, Minas Gerais, Brazil
| | - Miria Hespanhol Miranda Reis
- Faculdade de Engenharia Química, Universidade Federal de Uberlândia, Av. João Naves de Ávila, 2121, 38400-902 Uberlândia, Minas Gerais, Brazil.
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20
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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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21
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Said NS, Olawuyi IF, Cho HS, Lee WY. Novel edible films fabricated with HG-type pectin extracted from different types of hybrid citrus peels: Effects of pectin composition on film properties. Int J Biol Macromol 2023; 253:127238. [PMID: 37816465 DOI: 10.1016/j.ijbiomac.2023.127238] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Accepted: 10/02/2023] [Indexed: 10/12/2023]
Abstract
This study investigated the valorization of novel HG-type hybrid citrus pectins derived from three cultivars: Setoka (ST), Kanpei (KP), and Shiranui (SH), and their application as packaging materials. The physicochemical properties of these pectins and their corresponding films were evaluated and compared to commercial citrus pectin. Significant variations were observed in pectin yield (18.15-24.12 %) and other physicochemical characteristics, such as degree of esterification (DE), degree of methoxylation (DM), and monosaccharide composition, among the different cultivars. All hybrid citrus pectins were classified as high-methoxy pectin types (66.67-72.89 %) with typical structural configurations like commercial citrus pectin. However, hybrid citrus pectin films exhibited superior physical properties, including higher mechanical strength, flexibility, and lower water solubility than commercial citrus pectin film, while maintaining similar transparency and moisture content. Additionally, the films displayed smooth and uniform surface morphology, confirming their excellent film-forming properties. Correlation analysis revealed that DE positively influenced mechanical properties (r = 1.0). Furthermore, the monosaccharide composition of pectins showed strong relationships (r = 0.8-1.0) with the film's mechanical and barrier properties. These findings highlight the potential of hybrid citrus pectin as potential packaging material, and the knowledge of the structure-function relationship obtained in this study could be useful for the tailored modification of citrus pectin-based packages.
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Affiliation(s)
- Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Ha-Seong Cho
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Won-Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea.
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22
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Liu Y, Chen H, Chen S, Zhang Y, Zhang J, Zhu X, Li W, Liu J, Jiang Y, Li D. Pectin-rich dragon fruit peel extracts: An environmentally friendly emulsifier of natural origin. Food Chem 2023; 429:136955. [PMID: 37490817 DOI: 10.1016/j.foodchem.2023.136955] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 06/28/2023] [Accepted: 07/18/2023] [Indexed: 07/27/2023]
Abstract
Pectin extraction is generally an energy-intensive industrial process, while on the other hand their extraction methods vary from different sources. Starting with that perspective, pectin (WSP) containing ultra-low degree of methylation (31.08 ± 1.27%) from dragon fruit peel (DFP) was extracted by using pure water at room temperature. WSP, dominant in DFP (17.13 ± 1.01%), showed both a high molecular weight and a wide molecular weight distribution, while the yield of the rest acid-soluble pectin (HAP) from DFP residue was only 5.22 ± 0.76%. Furthermore, WSP can stabilize emulsions over a wide range of concentrations and oil phases, especially HIPE. Therefore, the hypothesis was verified that the pectin-rich extract from dragon fruit peel with excellent emulsifying properties could be simply extracted by pure water. This environmentally-friendly and energy-saving extraction method provides a new insight to increase the additional value of dragon fruit peel produced in food processing.
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Affiliation(s)
- Yiyan Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Hongru Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Shufan Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yuehan Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Jingkai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Xiaoqi Zhu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Wenxuan Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Jialu Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yang Jiang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
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23
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Kazemi M, Aboutalebzadeh S, Mojaverian SP, Samani SA, Kouhsari F, PourvatanDoust S, Salimi A, Savarolyia M, Najafi A, Hosseini SS, Khodaiyan F. Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria. Int J Biol Macromol 2023; 249:126086. [PMID: 37532194 DOI: 10.1016/j.ijbiomac.2023.126086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 07/27/2023] [Accepted: 07/30/2023] [Indexed: 08/04/2023]
Abstract
This study introduces a sustainable approach to simultaneously produce pectin and phenolic compounds from pistachio industrial waste and applies them in the formulation of low-phenylalanine cookies. The co-optimization process was performed using the microwave-assisted technique and a Box-Behnken design, considering four variables and two responses: pectin yield and total phenolic content (TPC). The co-optimized condition (microwave power of 700 W, irradiation time of 210 s, pH level of 1.02, and LSR of 20 mL/g) resulted in a pectin yield of 15.85 % and a TPC of 10.12 %. The pectin obtained under co-optimized condition was evaluated for its physicochemical, structural, and thermal properties and the phenolic extract for its antiradical activity. Characterization of the pectin sample revealed a high degree of esterification (44.21 %) and a galacturonic acid-rich composition (69.55 %). The average molecular weight of the pectin was determined to be 640.236 kDa. FTIR and 1H NMR spectroscopies confirmed the structure of pectin, with an amorphous nature and high thermal stability observed through XRD and DSC analysis. Additionally, the extract exhibited significant antiradical activity comparable to butylated hydroxyanisole and ascorbic acid. The isolated ingredients were used to formulate low-protein, low-phenylalanine cookies for phenylketonuria patients. The addition of 0.5 % pectin and 1 mL/g extract led to increased moisture content (from 9.05 to 12.89 %) and specific volume (from 7.28 to 9.90 mL/g), decreased hardness (from 19.44 to 10.39 N × 102), and improved antioxidant properties (from 5.15 % to 44.60 % inhibition) of the cookies. Importantly, there was no significant increase observed in the phenylalanine content of the samples with pectin and extract addition. Furthermore, sensory evaluation scores demonstrated significantly higher scores for taste, odor, texture, and overall acceptability in cookies enriched with 0.5 % pectin and 1 mL/g extract, with scores of 4.53, 3.93, 4.40, and 4.60, respectively.
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Affiliation(s)
- Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Sahar Aboutalebzadeh
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Agricultural Science and Natural Resources of Sari University, Mazandaran, Iran
| | - Seyede Parastoo Mojaverian
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Agricultural Science and Natural Resources of Sari University, Mazandaran, Iran
| | - Sara Amiri Samani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Fatemeh Kouhsari
- Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Sepideh PourvatanDoust
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Atiyeh Salimi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Mohamad Savarolyia
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Amin Najafi
- Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran.
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Wang H, Chen Y, Wang L, Liu Q, Yang S, Wang C. Advancing herbal medicine: enhancing product quality and safety through robust quality control practices. Front Pharmacol 2023; 14:1265178. [PMID: 37818188 PMCID: PMC10561302 DOI: 10.3389/fphar.2023.1265178] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2023] [Accepted: 09/15/2023] [Indexed: 10/12/2023] Open
Abstract
This manuscript provides an in-depth review of the significance of quality control in herbal medication products, focusing on its role in maintaining efficiency and safety. With a historical foundation in traditional medicine systems, herbal remedies have gained widespread popularity as natural alternatives to conventional treatments. However, the increasing demand for these products necessitates stringent quality control measures to ensure consistency and safety. This comprehensive review explores the importance of quality control methods in monitoring various aspects of herbal product development, manufacturing, and distribution. Emphasizing the need for standardized processes, the manuscript delves into the detection and prevention of contaminants, the authentication of herbal ingredients, and the adherence to regulatory standards. Additionally, it highlights the integration of traditional knowledge and modern scientific approaches in achieving optimal quality control outcomes. By emphasizing the role of quality control in herbal medicine, this manuscript contributes to promoting consumer trust, safeguarding public health, and fostering the responsible use of herbal medication products.
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Affiliation(s)
- Hongting Wang
- Anhui Provincial Engineering Laboratory for Screening and Re-evaluation of Active Compounds of Herbal Medicines in Southern Anhui, Anhui Provincial Engineering Research Center for Polysaccharide Drugs, Anhui Innovative Center for Drug Basic Research of Metabolic Diseases, School of Pharmacy, Wannan Medical College, Wuhu, China
| | | | | | | | | | - Cunqin Wang
- Anhui Provincial Engineering Laboratory for Screening and Re-evaluation of Active Compounds of Herbal Medicines in Southern Anhui, Anhui Provincial Engineering Research Center for Polysaccharide Drugs, Anhui Innovative Center for Drug Basic Research of Metabolic Diseases, School of Pharmacy, Wannan Medical College, Wuhu, China
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25
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Frosi I, Balduzzi A, Moretto G, Colombo R, Papetti A. Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application. Molecules 2023; 28:6390. [PMID: 37687219 PMCID: PMC10489144 DOI: 10.3390/molecules28176390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/23/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
Pectin, a natural biopolymer, can be extracted from food waste biomass, adding value to raw materials. Currently, commercial pectin is mostly extracted from citrus peels (85.5%) and apple pomace (14.0%), with a small segment from sugar beet pulp (0.5%). However, driven by high market demand (expected to reach 2.12 billion by 2030), alternative agro-industrial waste is gaining attention as potential pectin sources. This review summarizes the recent advances in characterizing pectin from both conventional and emerging food waste sources. The focus is the chemical properties that affect their applications, such as the degree of esterification, the neutral sugars' composition, the molecular weight, the galacturonic acid content, and technological-functional properties. The review also highlights recent updates in nutraceutical and food applications, considering the potential use of pectin as an encapsulating agent for intestinal targeting, a sustainable biopolymer for food packaging, and a functional and emulsifying agent in low-calorie products. It is clear from the considered literature that further studies are needed concerning the complexity of the pectin structure extracted from emerging food waste raw materials, in order to elucidate their most suitable commercial application.
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Affiliation(s)
- Ilaria Frosi
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Anna Balduzzi
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Giulia Moretto
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Raffaella Colombo
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
- Center for Colloid and Surface Science (C.S.G.I.), University of Pavia, 27100 Pavia, Italy
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26
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Liu Y, Yan N, Chen Q, Dong L, Li Y, Weng P, Wu Z, Pan D, Liu L, Farag MA, Wang L, Liu L. Research advances in citrus polyphenols: green extraction technologies, gut homeostasis regulation, and nano-targeted delivery system application. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37552798 DOI: 10.1080/10408398.2023.2239350] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/10/2023]
Abstract
Citrus polyphenols can modulate gut microbiota and such bi-directional interaction that can yield metabolites such as short-chain fatty acids (SCFAs) to aid in gut homeostasis. Such interaction provides citrus polyphenols with powerful prebiotic potential, contributing to guts' health status and metabolic regulation. Citrus polyphenols encompass unique polymethoxy flavonoids imparting non-polar nature that improve their bioactivities and ability to penetrate the blood-brain barrier. Green extraction technology targeting recovery of these polyphenols has received increasing attention due to its advantages of high extraction yield, short extraction time, low solvent consumption, and environmental friendliness. However, the low bioavailability of citrus polyphenols limits their applications in extraction from citrus by-products. Meanwhile, nano-encapsulation technology may serve as a promising approach to improve citrus polyphenols' bioavailability. As citrus polyphenols encompass multiple hydroxyl groups, they are potential to interact with bio-macromolecules such as proteins and polysaccharides in nano-encapsulated systems that can improve their bioavailability. This multifaceted review provides a research basis for the green and efficient extraction techniques of citrus polyphenols, as well as integrated mechanisms for its anti-inflammation, alleviating metabolic syndrome, and regulating gut homeostasis, which is more capitalized upon using nano-delivery systems as discussed in that review to maximize their health and food applications.
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Affiliation(s)
- Yahui Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Ning Yan
- Plant Functional Component Research Center, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Laoshan District, Qingdao, China
| | - Qin Chen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Lezhen Dong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Ying Li
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Peifang Weng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Zufang Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Lingyi Liu
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Mohamed A Farag
- Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt
| | - Lei Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Lianliang Liu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, School of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
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27
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Gurev A, Cesko T, Dragancea V, Ghendov-Mosanu A, Pintea A, Sturza R. Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars. Foods 2023; 12:2773. [PMID: 37509865 PMCID: PMC10379369 DOI: 10.3390/foods12142773] [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: 06/26/2023] [Revised: 07/13/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
The article investigates the process of pectin extraction using ultrasonic and microwave techniques from apple pomace generated during juice production in the context of circular bioeconomy. The extraction yield, equivalent mass, content of methoxyl groups, content of anhydrogalacturonic acid, and degree of esterification of pectin were investigated. These indicators varied depending on the parameters and extraction method. The resulting pectin displayed a co-extracted total polyphenol content (TPC) ranging from 2.16 to 13.05 mg GAE/g DW and a DPPH radical inhibition capacity of 4.32-18.86 μmol TE/g. It was found that the antioxidant activity of raw pectin is correlated with TPC and with the content of terminal groups released during the polysaccharide degradation process. The extracted pectin was used as a binding and coating agent for dried fruit bars. Evaluation of water activity (aw), TPC and total flavonoid content (TFC), together with sensory and microbiological analyses of the fruit bars over a period of 360 days, revealed a protective effect of pectin: reducing moisture loss, minimizing the degradation of bioactive compounds during storage, and maintaining the potential antioxidant activity of the product.
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Affiliation(s)
- Angela Gurev
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Tatiana Cesko
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Veronica Dragancea
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Aliona Ghendov-Mosanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Adela Pintea
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Manasturs St., 4003724 Cluj-Napoca, Romania
| | - Rodica Sturza
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
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28
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Huo D, Dai J, Yuan S, Cheng X, Pan Y, Wang L, Wang R. Eco-friendly simultaneous extraction of pectins and phenolics from passion fruit (Passiflora edulis Sims) peel: Process optimization, physicochemical properties, and antioxidant activity. Int J Biol Macromol 2023:125229. [PMID: 37301339 DOI: 10.1016/j.ijbiomac.2023.125229] [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: 01/01/2023] [Revised: 05/25/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023]
Abstract
The objective of this study was to simultaneously extract passion fruit (Passiflora edulis) peel pectins and phenolics using deep eutectic solvents, to evaluate their physicochemical properties and antioxidant activity. By taking L-proline: citric acid (Pro-CA) as the optimal solvent, the effect of extraction parameters on the yields of extracted passion fruit peel pectins (PFPP) and total phenolic content (TPC) was. and the highest TPC (9.68 mg GAE/g DW) were attained under 90 °C, extraction solvent pH = 2, extraction time of 120 min and L/S ratio of 20 mL/g. In addition, Pro-CA-extracted pectins (Pro-CA-PFPP) and HCl-extracted pectins (HCl-PFPP) were subjected to high performance gel permeation chromatography (HPGPC), Fourier transform infrared spectroscopy (FT-IR), thermogram analysis (TG/DTG) and rheological measurements. Results verified that the Mw and thermal stability of Pro-CA-PFPP were higher than those of HCl-PFPP. The PFPP solutions featured a non-Newtonian behavior, and compared with commercially pectin solution, PFPP solution exhibited a stronger antioxidant activity. Additionally, passion fruit peel extract (PFPE) exhibited stronger antioxidant effects than PFPP. The results of ultra-performance liquid chromatography hybrid triple quadrupole-linear ion trap mass spectrometry (UPLC-Qtrap-MS) and high performance liquid chromatography (HPLC) analysis showed that (-)-epigallocatechin, gallic acid, epicatechin, kaempferol-3-O-rutin and myricetin were the main phenolic compounds in PFPE and PFPP. Our results suggest that Pro-CA can be considered as an eco-friendly solvent for high-efficient extraction of high-value compounds from agricultural by-products.
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Affiliation(s)
- Dongxue Huo
- 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
| | - Siyu Yuan
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Xiaoqing Cheng
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Yonggui Pan
- 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.
| | - Ruimin 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.
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29
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Jiang X, Yang T, Li Y, Liu S, Liu Y, Chen D, Qin W, Zhang Q, Lin D, Liu Y, Fang Z, Chen H. Ultrasound-assisted extraction of tamarind xyloglucan: an effective approach to reduce the viscosity and improve the α-amylase inhibition of xyloglucan. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4047-4057. [PMID: 36453054 DOI: 10.1002/jsfa.12366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 09/28/2022] [Accepted: 12/01/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Water extraction (WE) is the classical extraction method for tamarind xyloglucan (XyG), but its low yield, high viscosity and poor dispersion in aqueous solution are not conducive to the industrial applications. To promote the industrial application of tamarind XyG, an ultrasonic-assisted extraction (UAE) method for extracting low-viscosity XyG from tamarind kernel powder was proposed. RESULTS The yield of UAE-XyG was higher (502.33 ± 0.036 g kg-1 ) than that of WE-XyG (163.43 ± 0.085 g kg-1 ). UAE reduced the molecular weight, monosaccharide content and apparent viscosity of XyG. The hypoglycemic experiment in vitro showed that UAE-XyG had a stronger inhibitory effect on α-amylase activity than WE-XyG, but its glucose dialysis retardation index was lower. CONCLUSION In sum, UAE is a type of extraction method that could effectively improve the yield of XyG and reduce its viscosity to expand its application without reducing its physiological activity. UAE exhibits an excellent potential in the extraction of XyG. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Xiujuan Jiang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Tian Yang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Yingting Li
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Shuyang Liu
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Yuanyuan Liu
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Daiwen Chen
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, China
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30
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Du M, Cheng X, Qian L, Huo A, Chen J, Sun Y. Extraction, Physicochemical Properties, Functional Activities and Applications of Inulin Polysaccharide: a Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023; 78:243-252. [PMID: 37097509 DOI: 10.1007/s11130-023-01066-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 04/12/2023] [Indexed: 06/19/2023]
Abstract
Inulin is a naturally soluble dietary fiber that is widely distributed and primarily derived from plants. As a reserve biopolysaccharide in plants, inulin is considered an indigestible carbohydrate of fructan because of its unique β-(2,1)-glycosidic bond structure. Numerous recent animal and human experimental studies have shown that functional inulin possesses multiple bioactivities, including immunomodulatory, antioxidant, antitumor, hepatoprotective, hypoglycemic, and gastrointestinal protective activities. Due to its increasing popularity, people tend to consume foods containing inulin. Moreover, inulin holds promise as a bioactive compound for use in the development of various food products. Therefore, this paper provides a detailed review of the extraction method, physicochemical properties, functional activity, and application development of inulin polysaccharides, to provide a theoretical foundation for further advancements in the fields of preparation and application of functional foods.
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Affiliation(s)
- Mengxiang Du
- College of Agriculture, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Xueyan Cheng
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Lijuan Qian
- College of Agriculture, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Ayue Huo
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Jia Chen
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China
| | - Yujun Sun
- College of Life and Health Sciences, Anhui Science and Technology University, Fengyang, 233100, Anhui, China.
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31
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Zang Y, Du C, Xin R, Cao Y, Zuo F. Anti-diabetic effect of modified 'Guanximiyou' pummelo peel pectin on type 2 diabetic mice via gut microbiota. Int J Biol Macromol 2023; 242:124865. [PMID: 37207756 DOI: 10.1016/j.ijbiomac.2023.124865] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 05/03/2023] [Accepted: 05/10/2023] [Indexed: 05/21/2023]
Abstract
This study aimed to investigate the mechanisms of nature and modified 'Guanximiyou' pummelo peel pectin (GGP and MGGP) in alleviating T2DM through in vitro and in vivo. After modification, pectin was transformed from high methoxy pectin (HMP) to low methoxy pectin (LMP), and the content of galacturonic acid was increased. These made MGGP have stronger antioxidant capacity and better inhibition effect on corn starch digestion in vitro. In vivo experiments have shown that both GGP and MGGP inhibited the development of diabetes after 4 weeks of ingestion. However, MGGP can more effectively reduce blood glucose and regulate lipid metabolism, and has significant antioxidant capacity and the ability to promote SCFAs secretion. In addition, 16S rRNA analysis showed that MGGP changed the composition of intestinal microbiota in diabetic mice, decreased the abundance of Proteobacteria, and increased the relative abundance of Akkermansia, Lactobacillus, Oscillospirales and Ruminococcaceae. The phenotypes of the gut microbiome also changed accordingly, indicating that MGGP can inhibit the growth of pathogenic bacteria, alleviate intestinal functional metabolic disorders and reverse the potential risk of related complications. Altogether, our findings demonstrate that MGGP, as a dietary polysaccharide, may inhibit the development of diabetes by reversing the imbalance of gut microbiota.
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Affiliation(s)
- Yanqing Zang
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Chao Du
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
| | - Ru Xin
- Heilongjiang Nursing College, Daqing, Heilongjiang 150086, China
| | - Yang Cao
- College of Animal Science and Technology, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
| | - Feng Zuo
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
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32
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Konrade D, Gaidukovs S, Vilaplana F, Sivan P. Pectin from Fruit- and Berry-Juice Production by-Products: Determination of Physicochemical, Antioxidant and Rheological Properties. Foods 2023; 12:foods12081615. [PMID: 37107409 PMCID: PMC10137805 DOI: 10.3390/foods12081615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Revised: 03/26/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Plums (Prunus domestica); red currants (Ribes rubrum); black currants (Ribes nigrum); gooseberries (Ribes uva-crispa); sour cherries (Prunus cerasus); pumpkins (Cuccurbita spp.) are sources for valuable fruit- and berry-juice and cider production. This process leaves a large number of by-products (BP) in the form of pomace, which accounts for up to 80% of the raw material. This by-product represents a rich source of biologically active compounds, especially in the form of different pectic polysaccharides. The pectin extracted from commercial fruits such as citric fruits and apples has high medicinal properties, can be used as edible films and coatings, and is also useful in texture improvement and gel production in the food industry. However, many under-utilized fruits have received little attention regarding the extraction and characterization of their high/value pectin from their by-products. Moreover, the commercial extraction process involving strong acids and high temperature to obtain high-purity pectin leads to the loss of many bioactive components, and these lost components are often compensated for by the addition of synthetic antioxidants and colorants. The aim of the research is to extract pectin from juice production by-products with hot-water extraction using weak organic (0.1 N) citric acid, thus minimizing the impact on the environment. The yield of pectin (PY = 4.47-17.8% DM), galacturonic acid content (47.22-83.57 g 100-1), ash content (1.42-2.88 g 100 g-1), degree of esterification (DE = 45.16-64.06%), methoxyl content (ME = 4.27-8.13%), the total content of phenolic compounds (TPC = 2.076-4.668 µg mg-1, GAE) and the antiradical scavenging activity of the pectin samples (DPPH method (0.56-37.29%)) were determined. Free and total phenolic acids were quantified by saponification using high-pressure liquid chromatography (HPLC). The pectin contained phenolic acids-benzoic (0.25-0.92 µg mg-1), gallic (0.14-0.57 µg mg-1), coumaric (0.04 µg mg-1), and caffeic (0.03 µg mg-1). The pectin extracts from by-products showed glucose and galactose (3.89-21.72 g 100 g-1) as the main neutral sugar monosaccharides. Pectin analysis was performed using FT-IR, and the rheological properties of the pectin gels were determined. The quality of the obtained pectin from the fruit and berry by-products in terms of their high biological activity and high content of glucuronic acids indicated that the products have the potential to be used as natural ingredients in various food products and in pharmaceutical products.
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Affiliation(s)
- Daiga Konrade
- Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena Str. 3/7, LV-1048 Riga, Latvia
| | - Sergejs Gaidukovs
- Latvia Institute of Polymer Materials, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena Str. 3/7, LV-1048 Riga, Latvia
| | - Francisco Vilaplana
- Department of Chemistry, Division of Glycoscience, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Pramod Sivan
- Department of Chemistry, Division of Glycoscience, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
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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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Sharma P, Osama K, Varjani S, Farooqui A, Younis K. Microwave-assisted valorization and characterization of Citrus limetta peel waste into pectin as a perspective food additive. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1284-1293. [PMID: 36936113 PMCID: PMC10020386 DOI: 10.1007/s13197-023-05672-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2023] [Accepted: 01/23/2023] [Indexed: 03/18/2023]
Abstract
Machine learning techniques were employed to evaluate the effect of process parameters viz. microwave power (100 W, 300 W, 600 W); pH (1, 1.5, 2); and microwave time (the 60 s, 120 s, 180 s) on the pectin yield from Citrus limetta peel. A fourth-order polynomial function of 66.60 scales was used by the Support Vector Regression (SVR) model at an epsilon (ε) value of 0.003. The co-efficient of determination (R2) and root mean square error-values for training data and test data were 0.984; 0.77 and 0.993; 0.66 respectively. At optimized conditions, microwave power 600 W, pH 1, and time 180 s the best yield of 32.75% was obtained. The integrity of pectin skeletal was confirmed with FTIR and 1H NMR spectrums. The physicochemical analysis revealed that CLP is a high-methoxyl pectin (HMP) with a 63.20 ± 0.88% degree of esterification, 798.45 ± 26.15 equivalent weight, 8.06 ± 0.62% methoxyl content, 67.93 ± 3.36 AUA content, 6.27 ± 0.27 g water/g pectin WHC, 2.68 ± 0.20 g oil/g pectin OHC, low moisture, ash and protein content of 6.85 ± 0.10%, 3.87 ± 0.10% and 2.61 ± 0.06% respectively, which can be utilized as a food additive. Therefore, pectin extraction from Citrus limetta peel using a greener technique like MAE is an eco-friendly, time-saving approach to transform waste into a versatile food additive.
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Affiliation(s)
- Poonam Sharma
- Department of Bioengineering, Integral University, Lucknow, 226026 India
| | - Khwaja Osama
- Department of Bioengineering, Integral University, Lucknow, 226026 India
| | - Sunita Varjani
- Gujarat Pollution Control Board, Gandhinagar, Gujarat 382010 India
| | - Alvina Farooqui
- Department of Bioengineering, Integral University, Lucknow, 226026 India
| | - Kaiser Younis
- Department of Bioengineering, Integral University, Lucknow, 226026 India
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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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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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Zakaria NA, Abd Rahman NH, Rahman RA, Zaidel DNA, Hasham R, Illias RM, Mohamed R, Ahmad RA. Extraction optimization and physicochemical properties of high methoxyl pectin from Ananas comosus peel using microwave-assisted approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01858-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/12/2023]
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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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Yang Z, Yu S, Chen H, Guo X, Zhou J, Meng H. Effect of electrochemistry modification on the macromolecular, structural, and rheological characteristics of citrus peel pectin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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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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KE J, DENG X, ZHANG Z. Preliminary characteristics of non-starch polysaccharide from chayote (Sechium edule). FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.114522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Jingxuan KE
- Nanyang Institute of Technology, China; Sichuan Agricultural University, China
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A Comparative Study of Pectin Green Extraction Methods from Apple Waste: Characterization and Functional Properties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:2865921. [PMID: 36578434 PMCID: PMC9792233 DOI: 10.1155/2022/2865921] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 11/09/2022] [Accepted: 11/26/2022] [Indexed: 12/24/2022]
Abstract
Traditional methods of pectin extraction led to drop quality, yield, functional properties, and excessive time. The objective of our research is to produce high-quality pectin from apple pomace as food processing by-product. Four nonconventional methods of extraction (microwave, ultrasound, citric acid, and organic acid mixture (citric acid, ascorbic acid, and acetic acid)) were compared to conventional extraction of pectin in terms of yields, thermal behavior, functional groups, antioxidant activity, and functional properties. Citric acid extraction method gave the highest yield (22%) compared to other methods. The extraction of pectin by organic acid mixture maximized the galacturonic acid index to 87.58%;. Also, it was changed from structural into: compacted, multilaminated, and flaky surface compared to the other samples (more porous and hollow opening structural) as well as increased stability of pectin particles in colloids as a result of increasing the charge on particles to -59.42, beside its higher thermal stability of pectin behaviors, which reflected on improving all functional properties compared to the other methods. On the other side, microwave-extracted pectin had the highest antioxidant activity (3-4 times) compared to other extraction methods. In conclusion, extraction using organic acids, microwave, and ultrasonic led to improve the pectin quality and could be used in high-temperature food products, like bakery products.
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Liu Y, Weng P, Liu Y, Wu Z, Wang L, Liu L. Citrus pectin research advances: Derived as a biomaterial in the construction and applications of micro/nano-delivery systems. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107910] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Chen H, Liu Y, Zhang J, Jiang Y, Li D. Pectin extracted from dragon fruit Peel: An exploration as a natural emulsifier. Int J Biol Macromol 2022; 221:976-985. [PMID: 36103906 DOI: 10.1016/j.ijbiomac.2022.09.069] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 08/07/2022] [Accepted: 09/07/2022] [Indexed: 12/31/2022]
Abstract
As a potential source of pectin, the peel of dragon fruit is a by-product of fruit processing and will bring considerable economic benefits. In this study, pectin (DFP) was extracted from dragon fruit peel by using a hot-acid method, and two commercial pectins were used as controls to correlate structural differences with physical and chemical properties through systematic evaluation. The galacturonic acid (GalA) content, degree of esterification (DM) and molecular weight (Mw) of DFP were 87.02 ± 0.89 %, 37.26 ± 1.37 % and 1181.75 ± 11.21 kDa, respectively. The FTIR and XRD analysis also confirmed that DFP is ultra-low methoxylated pectin and also contains characteristic functional groups naturally present in pectin. Compared to APA140 and LMP, DFP showed excellent emulsification at low concentrations. In particular, the extraordinary antioxidant activity of DFP may be attributed to polyphenols in free or bound form. Overall, DFP can be considered as a promising emulsifier and the results of the study provide an alternative to natural sources of emulsifiers in the food industry.
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Affiliation(s)
- Hongru Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yiyan Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Jingkai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yang Jiang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
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Deng Y, Liu Y, Zhang C, Xie P, Huang L. Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02935-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Pourramezan H, Khodaiyan F, Hosseini SS. Extraction optimization and characterization of pectin from sesame (Sesamum indicum L.) capsule as a new neglected by-product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6470-6480. [PMID: 35567377 DOI: 10.1002/jsfa.12014] [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: 08/27/2021] [Revised: 04/04/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND With production of over 6 million tonnes a year of sesame, its capsules are considered to be an unutilized waste. In this study, extraction of pectin from this novel source was optimized using a green method, and the functional and physiochemical characteristics of the resultant pectin were compared to commercial pectin. RESULTS In this study, the sesame capsule pectin (SCP) extraction conditions were optimized to reach maximum yield, and the results showed that the maximum pectin extraction yield (138 g kg-1 ) was obtained under optimal conditions (microwave power 700 W, irradiation time 5 min, pH 1.5, and liquid-to-solid ratio 41.8 (mL g-1 ). The results showed that the pectin was low methoxyl type with a galacturonic acid content of 670 g kg-1 . The extracted pectin had a high molecular weight (341 kDa) and surface charge (34.09 ± 1.88 mV) and exhibited 66% DPPH radical scavenging. The obtained results from 1 H-nuclear magnetic resonance and Fourier transform infrared spectra validated the presence of pectin structure in the extracted sample. CONCLUSION Sesame capsule pectin, when compared to commercial pectin, demonstrated better functional properties in terms of emulsifying properties, oil holding capacity, foaming capacity and antioxidant activity. SCP showed similar properties in comparison to its commercial counterpart, which suggests that it could well be considered as a new and suitable source for pectin extraction. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Hamidreza Pourramezan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
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Zioga M, Tsouko E, Maina S, Koutinas A, Mandala I, Evageliou V. Physicochemical and rheological characteristics of pectin extracted from renewable orange peel employing conventional and green technologies. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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48
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Meerasri J, Chollakup R, Sothornvit R. Factors affecting sericin hydrolysis and application of sericin hydrolysate in sericin films. RSC Adv 2022; 12:28441-28450. [PMID: 36320550 PMCID: PMC9533480 DOI: 10.1039/d2ra05220b] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Accepted: 09/30/2022] [Indexed: 11/12/2022] Open
Abstract
Sericin is a natural protein and a by-product obtained from silk processing. To enhance the antioxidant properties of sericin, sericin hydrolysis was studied. The solvent effects (distilled water, citric acid and hydrochloric acid) and hydrolysis methods (heat treatment (water bath) and mild ultrasonic treatment at 20%, 40% or 60% amplitude) were investigated on the properties of sericin hydrolysate (SH). Furthermore, solvent effects (distilled water and 15% ethanol) were examined for the properties of the sericin films incorporated with selected SH. The SH samples from acid hydrolysis and the ultrasonic method had a darkened visual appearance. However, the degree of hydrolysis and antioxidant activity of SH increased with ultrasonic-assisted acid hydrolysis. The molecular weight (MW) of sericin was notably reduced. As expected, hydrochloric acid hydrolysis resulted in a lower MW for the SH than from citric acid. Thus, SH from hydrochloric acid and 20% amplitude in the ultrasonic method were selected to produce a sericin film. As revealed, using distilled water as a general solvent provided films with lower solubility and water vapor permeability but higher tensile strength. Furthermore, the addition of SH enhanced the antioxidant properties of its hydrolysate as a novel protein packaging film material for various applications.
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Affiliation(s)
- Jitrawadee Meerasri
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart UniversityKamphaengsaen CampusNakhonpathom73140 Thailand
| | - Rungsima Chollakup
- Kasetsart Agricultural and Agro-Industry Product Improvement Institute, Kasetsart UniversityBangkok 10900Thailand
| | - Rungsinee Sothornvit
- Department of Food Engineering, Faculty of Engineering at Kamphaengsaen, Kasetsart UniversityKamphaengsaen CampusNakhonpathom73140 Thailand
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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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Zharylkasynova Z, Iskakova G, Baiysbayeva M, Izembayeva A, Slavov A. The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks. POTRAVINARSTVO 2022. [DOI: 10.5219/1780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Currently, the main task of food manufacturers is to continuously improve quality while complying with legal regulations primarily related to ensuring product safety for consumers. In this regard, using pectin substances as natural detoxifiers and wholemeal flour in the production of hardtacks will solve the problem of meeting the population's needs for safe food products with high nutritional and biological value. The article substantiates the sequence and parameters of technological operations for producing pectin concentrate from ‘Ardan’ sugar beet. The effectiveness of the use of beet pectin concentrate and whole-ground corn flour in the production of hardtacks has been substantiated experimentally based on a study of their qualitative characteristics, chemical composition and safety. The optimal dosage of pectin concentrate was determined at 10% and whole-ground corn flour at 15% in the production of hardtacks from first-grade wheat flour, where the properties of the gluten and the quality of finished products were similar to the control samples. The use of ‘Ardan’ sugar beet pectin concentrate made it possible to alter the dough's properties to increase its firmness and elasticity. It was found that the food and biological value of the developed hardtacks was higher than that of the control samples. The products obtained complied with the safety requirements of TR CU 021/2011 Technical Regulations of the Customs Union ‘On Food Safety’.
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