1
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Wei X, Xu K, Qin W, Lv S, Guo M. Hawthorn (Crataegus pinnatifida) berries ripeness induced pectin diversity: A comparative study in physicochemical properties, structure, function and fresh-keeping potential. Food Chem 2024; 455:139703. [PMID: 38823132 DOI: 10.1016/j.foodchem.2024.139703] [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: 02/28/2024] [Revised: 04/29/2024] [Accepted: 05/14/2024] [Indexed: 06/03/2024]
Abstract
The effect of hawthorn berries ripeness on the physicochemical, structural and functional properties of hawthorn pectin (HP) and its potential in sweet cherry preservation were investigated. With the advanced ripeness of hawthorn berries, the galacturonic acid (GalA) content decreased from 59.70 mol% to 52.16 mol%, the molecular weight (Mw) reduced from 368.6 kDa to 284.3 kDa, the microstructure exhibited variable appearance from thick lamella towards porous cross-linked fragment, emulsifying activity and emulsions stability, antioxidant activities, α-amylase and pancreatic lipid inhibitory capacities significantly increased. The heated emulsion stored for 30 d presented higher creaming index and more ordered oil droplets compared to the unheated emulsion. With the extended berries ripeness, the firmness of HP gels remarkably decreased from 225.69 g to 73.39 g, while the springiness increased from 0.78 to 1.16, HP exhibited a superior inhibitory effect in water loss, browning, softening, and bacterial infection in sweet cherries preservation.
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Affiliation(s)
- Xueyan Wei
- Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Kang Xu
- Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Weishuai Qin
- School of Biology and Brewing Engineering, Taishan University, Taian 271018, China
| | - Shuo Lv
- College of Horticulture Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Mengmeng Guo
- Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
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2
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Shi L, He Q, Li J, Liu Y, Cao Y, Liu Y, Sun C, Pan Y, Li X, Zhao X. Polysaccharides in fruits: Biological activities, structures, and structure-activity relationships and influencing factors-A review. Food Chem 2024; 451:139408. [PMID: 38735097 DOI: 10.1016/j.foodchem.2024.139408] [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: 12/28/2023] [Revised: 03/23/2024] [Accepted: 04/16/2024] [Indexed: 05/14/2024]
Abstract
Fruits are a rich source of polysaccharides, and an increasing number of studies have shown that polysaccharides from fruits have a wide range of biological functions. Here, we thoroughly review recent advances in the study of the bioactivities, structures, and structure-activity relationships of fruit polysaccharides, especially highlighting the structure-activity influencing factors such as extraction methods and chemical modifications. Different extraction methods cause differences in the primary structures of polysaccharides, which in turn lead to different polysaccharide biological activities. Differences in the degree of modification, molecular weight, substitution position, and chain conformation caused by chemical modification can all affect the biological activities of fruit polysaccharides. Furthermore, we summarize the applications of fruit polysaccharides in the fields of pharmacy and medicine, foods, cosmetics, and materials. The challenges and perspectives for fruit polysaccharide research are also discussed.
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Affiliation(s)
- Liting Shi
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Quan He
- Department of Chemistry, Zhejiang University, Hangzhou 310058, China.
| | - Jing Li
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, Zhejiang Province 310058, China.
| | - Yilong Liu
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Yunlin Cao
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Yaqin Liu
- Department of Chemistry, Zhejiang University, Hangzhou 310058, China.
| | - Chongde Sun
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Yuanjiang Pan
- Department of Chemistry, Zhejiang University, Hangzhou 310058, China.
| | - Xian Li
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Xiaoyong Zhao
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
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3
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Chen J, Bi J, Li J, Zhou M. Understanding the two-stage degradation process of peach gum polysaccharide within ultrasonic field. Food Chem 2024; 451:139397. [PMID: 38678662 DOI: 10.1016/j.foodchem.2024.139397] [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: 11/01/2023] [Revised: 04/05/2024] [Accepted: 04/14/2024] [Indexed: 05/01/2024]
Abstract
This study investigated the dynamic degradation process of peach gum polysaccharide (PGPS) within ultrasonic field. The results show that the molecular weight, intrinsic viscosity, and polydispersity of PGPS were rapidly reduced within the initial 30 min and then gradually decreased. The solubility of PGPS was drastically improved from 3.0% to 40.0-42.0% (w/w) after 120 min. The conformation of PGPS changed from an extended chain to a flexible random coil within initial time of ultrasound, and gradually tended to be compact spheres. The apparent viscosity of PGPS significantly decreased after 30 min, and PGPS solution exhibited a near-Newtonian fluid behavior. It is possible that these above changes are a result of random cleavage of the decrosslinking and the backbone of PGPS, resulting in the preservation of its primary structure. The results will provide a fundamental basis for orientation design and process control of ultrasonic degradation of PGPS.
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Affiliation(s)
- Jiaxin Chen
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Jinfeng Bi
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Jingyao Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Mo Zhou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
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4
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Virk MS, Virk MA, Liang Q, Sun Y, Zhong M, Tufail T, Rashid A, Qayum A, Rehman A, Ekumah JN, Wang J, Zhao Y, Ren X. Enhancing storage and gastroprotective viability of Lactiplantibacillus plantarum encapsulated by sodium caseinate-inulin-soy protein isolates composites carried within carboxymethyl cellulose hydrogel. Food Res Int 2024; 187:114432. [PMID: 38763680 DOI: 10.1016/j.foodres.2024.114432] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2024] [Revised: 04/22/2024] [Accepted: 04/24/2024] [Indexed: 05/21/2024]
Abstract
Probiotics are subjected to various edible coatings, especially proteins and polysaccharides, which serve as the predominant wall materials, with ultrasound, a sustainable green technology. Herein, sodium caseinate, inulin, and soy protein isolate composites were produced using multi-frequency ultrasound and utilized to encapsulateLactiplantibacillus plantarumto enhance its storage, thermal, and gastrointestinal viability. The physicochemical analyses revealed that the composites with 5 % soy protein isolate treated with ultrasound at 50 kHz exhibited enough repulsion forces to maintain stability, pH resistance, and the ability to encapsulate larger particles and possessed the highest encapsulation efficiency (95.95 %). The structural analyses showed changes in the composite structure at CC, CH, CO, and amino acid residual levels. Rheology, texture, and water-holding capacity demonstrated the production of soft hydrogels with mild chewing and gummy properties, carried the microcapsules without coagulation or sedimentation. Moreover, the viability attributes ofL. plantarumevinced superior encapsulation, protecting them for at least eight weeks and against heat (63 °C), reactive oxidative species (H2O2), and GI conditions.
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Affiliation(s)
- Muhammad Safiullah Virk
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | | | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Yufan Sun
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Mingming Zhong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Tabussam Tufail
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; University Institute of Diet and Nutritional Sciences, The University of Lahore, 54000, Pakistan
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Abdur Rehman
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - John-Nelson Ekumah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Junxia Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Yongjun Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, Jiangsu 212013, PR China.
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5
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Shayegh F, Türk Z, Armani A, Zarghami N. New insights into polysaccharide-based nanostructured delivery systems in breast cancer: Possible application of antisense oligonucleotides in breast cancer therapy. Int J Biol Macromol 2024; 272:132890. [PMID: 38848829 DOI: 10.1016/j.ijbiomac.2024.132890] [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: 08/27/2023] [Revised: 05/27/2024] [Accepted: 06/02/2024] [Indexed: 06/09/2024]
Abstract
The lack of more effective therapies for breast cancer has enhanced mortality among breast cancer patients. Recent efforts have established efficient treatments to reduce breast cancer-related deaths. The ever-increasing attraction to employing biocompatible polysaccharide-based nanostructures as delivery systems has created interest in various disease therapies, especially breast cancer treatment. A wide range of therapeutic cargo comprising bioactive or chemical drugs, oligonucleotides, peptides, and targeted biomarkers have been considered to comprehend their anti-cancer effects against breast cancer. Some limitations of naked agents or undesired constructs, such as no or low bioavailability, enzymatic digestion, short-range stability, low-cellular uptake, poor solubility, and low surface area, have lessened their effectiveness. However, nanoscale formulations of therapeutic ingredients have provided a promising platform to address the mentioned concerns. For instance, some capable polysaccharides, including cellulose, pectin, chitosan, alginate, and dextran, were developed as breast cancer therapeutics with great nanoparticle structures. This review carefully examines the characteristics of beneficial polysaccharides that are utilized in the formation of nanoparticles (NPs). It also highlights the applications of antisense oligonucleotides (ASOs), and NPs made from polysaccharides in the treatment of breast cancer and suggests ways to enhance these particles for future research.
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Affiliation(s)
- Fahimeh Shayegh
- Department of Medical Biotechnology, Faculty of Advanced Medical Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Zeynep Türk
- Department of Analytical Chemistry, Faculty of Pharmacy, İstanbul Aydin University, İstanbul, Türkiye
| | - Arta Armani
- Department of Medical Biology and Genetics, Faculty of Medicine, İstanbul Aydin University, İstanbul, Türkiye
| | - Nosratollah Zarghami
- Department of Clinical Biochemistry and Laboratory Medicine, Faculty of Medicine, Tabriz University of Medical Sciences, Tabriz, Iran; Department of Medical Biochemistry, Faculty of Medicine, İstanbul Aydin University, İstanbul, Türkiye.
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6
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Li R, Fan H, Li B, Ge J, Zhang Y, Xu X, Pan S, Liu F. Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods. Int J Biol Macromol 2024; 263:130432. [PMID: 38403224 DOI: 10.1016/j.ijbiomac.2024.130432] [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: 10/30/2023] [Revised: 02/12/2024] [Accepted: 02/22/2024] [Indexed: 02/27/2024]
Abstract
Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40-50 %, 20-30 % and 5-10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5-10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40-45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin.
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Affiliation(s)
- Ruoxuan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Hekai Fan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Bowen Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Jinjiang Ge
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Yanbing Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China.
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7
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Chen Y, Zhao T, Cheng L, Yang B, Wen L. Degree of methyl esterification: A key factor for the encapsulation of icaritin with pectin. Int J Biol Macromol 2024; 260:129361. [PMID: 38218280 DOI: 10.1016/j.ijbiomac.2024.129361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 12/15/2023] [Accepted: 01/08/2024] [Indexed: 01/15/2024]
Abstract
Pectin is a promising nano-carrier. The degree of methyl esterification (DM) influences the physiochemical properties of pectin. However, the effect of DM on the encapsulation capacity of pectin remains unclear. In this work, low methyl-esterified pectin (LMP) and high methyl-esterified pectin (HMP) were prepared. The molecular weight, rheological properties of these pectins with various DM levels were determined. Then icaritin/pectin micelles (IPMs) were prepared using HMP and LMP. Notably, higher loading capacities (18.75-20.12 %) were observed in HMP-IPMs compared to LMP-IPMs (15.72-16.64 %). Furthermore, LMP-IPMs demonstrated a DM-dependent reduction in particle sizes, ranging from 449 to 527 nm. In contrast, the particle sizes of HMP-IPMs varied between 342 and 566 nm, with smaller particle sizes observed in HMP-IPMs at higher DM levels. A significant positive correlation was found between DM and the formation of IPMs, including encapsulation efficiency, loading capacity, Zeta potential, and polydispersity index. Alkali de-esterification showed a weak impact on the pectin structure. Hydroxyl groups like 7-OH and 5-OH of icaritin might be involved in the formation of IPMs. The hydrogen-bond interactions between pectin and icaritin could be enhanced as DM increased.
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Affiliation(s)
- Yipeng Chen
- Key State Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of National Forestry and Grassland Administration on Plant Conservation and Utilization in Southern China, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Tiantian Zhao
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lina Cheng
- Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Bao Yang
- Key State Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of National Forestry and Grassland Administration on Plant Conservation and Utilization in Southern China, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Lingrong Wen
- Key State Laboratory of Plant Diversity and Specialty Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of National Forestry and Grassland Administration on Plant Conservation and Utilization in Southern China, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China.
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8
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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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9
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Yue Y, Wang B, Xi W, Liu X, Tang S, Tan X, Li G, Huang L, Liu Y, Bai J. Modification methods, biological activities and applications of pectin: A review. Int J Biol Macromol 2023; 253:127523. [PMID: 37866576 DOI: 10.1016/j.ijbiomac.2023.127523] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 10/07/2023] [Accepted: 10/16/2023] [Indexed: 10/24/2023]
Abstract
Pectin is a complex and functionally rich natural plant polysaccharide that is widely used in food, medical, and cosmetic industries. It can be modified to improve its properties and expand its applications. Modification methods for natural pectin can be divided into physical, chemical, enzymatic, and compound methods. Different modification methods can result in modified pectins (MPs) exhibiting different physicochemical properties and biological activities. The objectives of this paper were to review the various pectin modification methods explored over the last decade, compare their differences, summarize the impact of different modification methods on the biological activity and physicochemical properties of pectin, and describe the applications of MPs in food and pharmaceutical fields. Finally, suggestions and perspectives for the development of MPs are discussed. This review offers a theoretical reference for the rational and efficient processing of pectin and the expansion of its applications.
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Affiliation(s)
- Yuanyuan Yue
- Citrus Research Institute, Southwest University, Chongqing 400700, China; College of Food, Shihezi University, Shihezi 832003, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Botao Wang
- Bloomage Biotechnology CO, LTD, Jinan 250000, China
| | - Wenxia Xi
- Citrus Research Institute, Southwest University, Chongqing 400700, China; College of Food, Shihezi University, Shihezi 832003, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Xin Liu
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Sheng Tang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, 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
| | - Linhua Huang
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China
| | - Ya Liu
- College of Food, Shihezi University, Shihezi 832003, China.
| | - Junying Bai
- Citrus Research Institute, Southwest University, Chongqing 400700, China; National Citrus Engineering Research Center, Chongqing 400700, China.
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10
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Lv D, Chen F, Yang X, Yin L, Rashid MT, Li Y. Spontaneous gelation behaviors and mechanism of Ficus awkeotsang Makino pectin. Int J Biol Macromol 2023; 247:125712. [PMID: 37422243 DOI: 10.1016/j.ijbiomac.2023.125712] [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: 05/04/2023] [Revised: 06/07/2023] [Accepted: 06/25/2023] [Indexed: 07/10/2023]
Abstract
Ficus awkeotsang Makino (jelly fig) can produce edible gels by rubbing its seeds in water at room temperature in which pectin is considered as the main gelling component. However, the spontaneous gelation mechanism of Ficus awkeotsang Makino (jelly fig) pectin (JFSP) is still unclear. This study aimed to reveal the structure, physicochemical properties, and spontaneous gelation behaviors and mechanism of JFSP. JFSP was first obtained by water extraction and alcohol precipitation method, with a pectin yield of 13.25 ± 0.42 % (w/w), weight-average molar mass (Mw) of 111.26 kDa, and methoxylation degree (DM) of 26.8 %. Analysis of monosaccharide compositions showed that JFSP was composed of 87.8 % galactose acid, indicating a high percentage of galacturonic acid blocks. Measurement on the gelling capacity suggested that JFSP gels can be easily formed by simply dispersing the pectin in water at room temperature without adding any co-solutes or metal ions. Gelation force analysis indicated that hydrogen bonding, hydrophobic interactions, and electrostatic interactions were the main factors contributing to gel formation. At 1.0 % (w/v) of pectin concentration, JFSP gels exhibited relatively high gel hardness (72.75 ± 1.15 g) and good thermal and freeze-thawing stability. Overall, these findings highlight the potential application of JFSP as a promising commercial pectin resource.
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Affiliation(s)
- Dingyang Lv
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan
| | - Lijun Yin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 40, 17 Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Muhammad Tayyab Rashid
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Yafei Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
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11
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Kang J, Yue H, Li X, He C, Li Q, Cheng L, Zhang J, Liu Y, Wang S, Guo Q. Structural, rheological and functional properties of ultrasonic treated xanthan gums. Int J Biol Macromol 2023; 246:125650. [PMID: 37399868 DOI: 10.1016/j.ijbiomac.2023.125650] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/30/2023] [Accepted: 06/29/2023] [Indexed: 07/05/2023]
Abstract
Xanthan gum can improve the freeze-thaw stability of frozen foods. However, the high viscosity and long hydration time of xanthan gum limits its application. In this study, ultrasound was employed to reduce the viscosity of xanthan gum, and the effect of ultrasound on its physicochemical, structural, and rheological properties was investigated using High-performance size-exclusion chromatography (HPSEC), ion chromatograph, methylation analysis, 1H NMR, rheometer, etc.. The application of ultrasonic-treated xanthan gum was evaluated in frozen dough bread. Results showed that the molecular weight of xanthan gum was reduced significantly by ultrasonication (from 3.0 × 107 Da to 1.4 × 106 Da), and the monosaccharide compositions and linkage patterns of sugar residues were altered. Results revealed that ultrasonication treatment mainly broke the molecular backbone at a lower intensity, then mainly broke the side chains with increasing intensity, which significantly reduced the apparent viscosity and viscoelastic properties of xanthan gum. The results of specific volume and hardness showed that the bread containing low molecular weight xanthan gum was of better quality. Overall, this work offers a theoretical foundation for broadening the application of xanthan gum and improving its performance in frozen dough.
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Affiliation(s)
- Ji Kang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Hongxia Yue
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xinxue Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Chao He
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qin Li
- School of Food Science and Technology, Jiangsu Food and Pharmaceutical Science College, 4 Meicheng Road, Huai'an 223003, China
| | - Liting Cheng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jixiang Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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12
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Zhu Z, Song X, Yao J, Li Z, Jiang Y, Yu Q, Huang Z, Liu H, Xiao Y, Dai F. Structural characteristics, functional properties, antioxidant and hypoglycemic activities of pectins from feijoa (Acca sellowiana) peel. Food Chem 2023; 428:136819. [PMID: 37437357 DOI: 10.1016/j.foodchem.2023.136819] [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: 02/27/2023] [Revised: 06/27/2023] [Accepted: 07/03/2023] [Indexed: 07/14/2023]
Abstract
The structure characteristics, functional properties, antioxidant and hypoglycemic activities of pectins extracted from feijoa peel with water (FP-W), acid (FP-A) and alkali (FP-B) were investigated. Results showed that the feijoa peel pectins (FPs) were mainly composed of galacturonic acid, arabinose, galactose and rhamnose. FP-W and FP-A had higher proportion of homogalacturonan domain, degree of esterification and molecular weight (for main component) than FP-B; FP-B owned the highest yield, protein and polyphenol contents. FP-W had a compact and smooth surface morphology unlike FP-A and FP-B. FP-W and FP-A had better thermal stability than FP-B. The rheological analysis suggested that the FPs exhibited pseudoplastic fluid behavior, and the elastic characteristics were dominant. Results showed that FP-W and FP-B had superior antioxidant and hypoglycemic activities than FP-A. According to correlation analysis, monosaccharide composition, sugar ratios and degree of acetylation were chief factors affecting the functional properties, antioxidant and hypoglycemic activities of the FPs.
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Affiliation(s)
- Zuoyi Zhu
- Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 310021 Hangzhou, China
| | - Xinyue Song
- College of Chemical Engineering, Zhejiang University of Technology, 310014 Hangzhou, China
| | - Jiarong Yao
- Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 310021 Hangzhou, China
| | - Zhen Li
- Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 310021 Hangzhou, China
| | - Yunzhu Jiang
- Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 310021 Hangzhou, China
| | - Qing Yu
- Shulian Ecological Co., Ltd., 311215 Hangzhou, China
| | - Zhongping Huang
- College of Chemical Engineering, Zhejiang University of Technology, 310014 Hangzhou, China
| | - Huijun Liu
- College of Chemical Engineering, Zhejiang University of Technology, 310014 Hangzhou, China.
| | - Yingping Xiao
- Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 310021 Hangzhou, China.
| | - Fen Dai
- Institute of Agro-product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, 310021 Hangzhou, China.
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13
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Chen Y, Jiang Y, Wen L, Yang B. Interaction between ultrasound-modified pectin and icaritin. Food Chem 2023; 426:136618. [PMID: 37354572 DOI: 10.1016/j.foodchem.2023.136618] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 04/27/2023] [Accepted: 06/10/2023] [Indexed: 06/26/2023]
Abstract
Pectin can improve the bioaccessibility of icaritin as a nanocarrier, and ultrasound can modify the pectin structure. However, the interaction between ultrasound-modified pectin (UMP) and icaritin remains unclearly. In this work, the effects of UMP on the physiochemical properties of icaritin/pectin micelles (IPMs) were investigated. The IPMs prepared with UMP (UMP-IPMs) showed lower encapsulation efficiencies and loading capacities, comparing with native IPMs. UMP-IPMs had smaller particle sizes (325-399 nm) than native IPMs (551 nm). The Mw, viscosity, G' and G" of pectin were determined. NMR spectra indicated that the repeating unit in pectins remained consistently before and after ultrasound treatment, and 7-OH of icaritin was involved in hydrogen bond formation with pectin. The larger chemical shift movement of 6-H and 7-OH for U3-IPMs than P0-IPMs suggested that stronger hydrogen bond interaction between icaritin and pectin. UMP-IPMs exhibited stronger anti-proliferation activities against HepG2 cells than native IPMs.
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Affiliation(s)
- Yipeng Chen
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Yueming Jiang
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China
| | - Lingrong Wen
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Bao Yang
- State Key Laboratory of Plant Diversity and Prominent Crops, Guangdong Provincial Key Laboratory of Applied Botany, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China; South China National Botanical Garden, Guangzhou 510650, China; University of Chinese Academy of Sciences, Beijing 100049, China.
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14
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Wang Z, Zhou X, Shu Z, Zheng Y, Hu X, Zhang P, Huang H, Sheng L, Zhang P, Wang Q, Wang X, Li N. Regulation strategy, bioactivity, and physical property of plant and microbial polysaccharides based on molecular weight. Int J Biol Macromol 2023; 244:125360. [PMID: 37321440 DOI: 10.1016/j.ijbiomac.2023.125360] [Citation(s) in RCA: 25] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Revised: 06/06/2023] [Accepted: 06/10/2023] [Indexed: 06/17/2023]
Abstract
Structural features affect the bioactivity, physical property, and application of plant and microbial polysaccharides. However, an indistinct structure-function relationship limits the production, preparation, and utilization of plant and microbial polysaccharides. Molecular weight is an easily regulated structural feature that affects the bioactivity and physical property of plant and microbial polysaccharides, and plant and microbial polysaccharides with a specific molecular weight are important for exerting their bioactivity and physical property. Therefore, this review summarized the regulation strategies of molecular weight via metabolic regulation; physical, chemical, and enzymic degradations; and the influence of molecular weight on the bioactivity and physical property of plant and microbial polysaccharides. Moreover, further problems and suggestions must be paid attention to during regulation, and the molecular weight of plant and microbial polysaccharides must be analyzed. The present work will promote the production, preparation, utilization, and investigation of the structure-function relationship of plant and microbial polysaccharides based on their molecular weight.
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Affiliation(s)
- Zichao Wang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueyan Zhou
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Zhihan Shu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yi Zheng
- School of International Education, Henan University of Technology, Zhengzhou 450001,China
| | - Xilei Hu
- School of International Education, Henan University of Technology, Zhengzhou 450001,China
| | - Peiyao Zhang
- School of International Education, Henan University of Technology, Zhengzhou 450001,China
| | - Hongtao Huang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lili Sheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Pengshuai Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Xueqin Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Na Li
- Henan Provincial Key Laboratory of Ultrasound Imaging and Artificial Intelligence, Henan Provincial People's Hospital, Zhengzhou University People's Hospital, Zhengzhou University, Zhengzhou 450001, China; Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China.
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15
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Liu Y, Liang Q, Liu Y, Rashid A, Qayum A, Ma H, Ren X. Effects of multi-frequency ultrasound on sodium caseinate/pectin complex: Emulsifying properties, interaction force, structure and correlation. Int J Biol Macromol 2023; 242:124801. [PMID: 37178893 DOI: 10.1016/j.ijbiomac.2023.124801] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 04/30/2023] [Accepted: 05/06/2023] [Indexed: 05/15/2023]
Abstract
This study aimed to improve the emulsification properties of the sodium caseinate (Cas) and pectin (Pec) complex using multi-frequency power ultrasound to regulate the complexation of Cas and Pec. The results revealed that optimal ultrasonic treatment (Frequency 60 kHz, power density 50 W/L, and time 25 min) led to a 33.12 % increase in emulsifying activity (EAI) and a 7.27 % increase in emulsifying stability index (ESI) of the Cas-Pec complex. Our results demonstrated that electrostatic interactions and hydrogen bonds were the main driving forces for complex formation, and these were reinforced by ultrasound treatment. Moreover, it was observed that ultrasonic treatment improved the surface hydrophobicity, thermal stability, and secondary structure of the complex. Scanning electron microscopy and atomic force microscopy analyses revealed that the ultrasonically prepared Cas-Pec complex had a dense, uniform spherical structure with reduced surface roughness. It was further confirmed that the complex's emulsification properties were highly correlated with its physicochemical and structural properties. Multi-frequency ultrasound changes the interaction by regulating protein structure and ultimately acting on the interfacial adsorption behavior of the complex. This work contributes to expanding the role of multi-frequency ultrasound in modifying the emulsification properties of the complex.
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Affiliation(s)
- Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Ying Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China.
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16
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Liu Y, Qu W, Feng Y, Ma H. Fine physicochemical, structural, rheological and gelling properties of tomato pectin under infrared peeling technique. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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17
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Xu Y, Jiang Y, Jiao J, Zheng H, Wu Y, Li Y, Abdursul R, Zhao Y, Ke L, Sun Y. The cotton pectin methyl esterase gene GhPME21 functions in microspore development and fertility in Gossypium hirsutum L. PLANT MOLECULAR BIOLOGY 2023; 112:19-31. [PMID: 36929454 DOI: 10.1007/s11103-023-01344-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Accepted: 02/23/2023] [Indexed: 05/09/2023]
Abstract
Pectin widely exists in higher plants' cell walls and intercellular space of higher plants and plays an indispensable role in plant growth and development. We identified 55 differentially expressed genes related to pectin degradation by transcriptomic analysis in the male sterile mutant, ms1. A gene encoding pectin methylesterase (GhPME21) was found to be predominantly expressed in the developing stamens of cotton but was significantly down-regulated in ms1 stamens. The tapetal layer of GhPME21 interfered lines (GhPME21i) was significantly thickened compared to that of WT at the early stage; anther compartment morphology of GhPME21i lines was abnormal, and the microspore wall was broken at the middle stage; Alexander staining showed that the pollen grains of GhPME21i lines differed greatly in volume at the late stage. The mature pollen surfaces of GhPME21i lines were deposited with discontinuous and broken sheets and prickles viewed under SEM. Fewer pollen tubes were observed to germinate in vitro in GhPME21i lines, while tiny of those in vivo were found to elongate to the ovary. The seeds harvested from GhPME21i lines as pollination donors were dry and hollow. The changes of phenotypes in GhPME21i lines at various stages illustrated that the GhPME21 gene played a vital role in the development of cotton stamens and controlled plant fertility by affecting stamen development, pollen germination, and pollen tube elongation. The findings of this study laid the groundwork for further research into the molecular mechanisms of PMEs involved in microspore formation and the creation of cotton male sterility materials.
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Affiliation(s)
- Yihan Xu
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, 310018, Zhejiang, China
| | - Yanhua Jiang
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, 310018, Zhejiang, China
| | - Junye Jiao
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, 310018, Zhejiang, China
| | - Hongli Zheng
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, 310018, Zhejiang, China
| | - Yuqing Wu
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, 310018, Zhejiang, China
| | - Yuling Li
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, 310018, Zhejiang, China
| | - Rayhangul Abdursul
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, 310018, Zhejiang, China
| | - Yanyan Zhao
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, 310018, Zhejiang, China
| | - Liping Ke
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, 310018, Zhejiang, China
| | - Yuqiang Sun
- Plant Genomics and Molecular Improvement of Colored Fiber Laboratory, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou, 310018, Zhejiang, China.
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18
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Akhila K, Ramakanth D, Rao LL, Gaikwad KK. UV-blocking biodegradable film based on flaxseed mucilage/pectin impregnated with titanium dioxide and calcium chloride for food packaging applications. Int J Biol Macromol 2023; 239:124335. [PMID: 37028623 DOI: 10.1016/j.ijbiomac.2023.124335] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 03/31/2023] [Accepted: 04/01/2023] [Indexed: 04/08/2023]
Abstract
A UV blocking and potentially biodegradable composite films are fabricated from flax seed mucilage and pectin with different concentrations of titanium dioxide (TiO2) and crosslinked with calcium chloride (CaCl2). This study aimed to evaluate the physical, surface, and optical properties including color, potential biodegradability, and absorption kinetics of the developed film. From the observations made, addition of 5 wt% TiO2 enhanced UV barrier property with a total color change (ΔE) of 23.441 ± 0.54 and increased its crystallinity to 54.1 % from 43.6 %. Crosslinking agent and TiO2 resulted in a prolonged period of biodegradation of >21 days when compared to neat film. Also, swelling index of crosslinked film was reduced by 3 times of non-crosslinked films. Surface of the developed films has no cracks and agglomerates as observed from scanning electron microscope. Moisture absorption kinetic study reveals that all the films have best-fit data following a pseudo-second-order kinetic model with a correlation coefficient ≥0.99 and the rate was controlled by inter-particle diffusion. The film with 1 wt% TiO2 and 5 wt% CaCl2 showed the lowest rate constants (k1) of 0.27 and (k2) of 0.029. The results suggest that this film can be potentially used in food packaging as a UV-blocking layer with potential biodegradability and good moisture resistance as compared to pure flax seed mucilage or pectin films.
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19
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Wang Z, Zhou X, Sheng L, Zhang D, Zheng X, Pan Y, Yu X, Liang X, Wang Q, Wang B, Li N. Effect of ultrasonic degradation on the structural feature, physicochemical property and bioactivity of plant and microbial polysaccharides: A review. Int J Biol Macromol 2023; 236:123924. [PMID: 36871679 DOI: 10.1016/j.ijbiomac.2023.123924] [Citation(s) in RCA: 22] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 02/22/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023]
Abstract
With the bioactivities of antioxidant, anti-bacteria, anti-inflammation, immune regulation, antitumor and anti-coagulation, plant and microbial polysaccharides have been widely used in foods, medicine and cosmetics. However, how structure features affect the physicochemical property and bioactivity of plant and microbial polysaccharides is still unclear. Ultrasonic degradation usually degrades or modifies plant and microbial polysaccharides with different physicochemical properties and bioactivities by affecting their chemical or spatial structures via mechanical bond breaking and cavitation effects. Therefore, ultrasonic degradation might be an effective strategy for producing bioactive plant and microbial polysaccharides and analyzing their structure-function relationship. Present review summarized the influence of ultrasonic degradation on structural feature, physicochemical property and bioactivity of plant and microbial polysaccharides. Moreover, further problems need to be paid attention to during the application of ultrasonication for plant and microbial polysaccharides degradation are also recommended. Overall, present review will provide an efficient method for producing enhanced bioactive plant and microbial polysaccharides and analyzing their structure-activity relationship based on ultrasonic degradation.
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Affiliation(s)
- Zichao Wang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueyan Zhou
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lili Sheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Di Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xinxin Zheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yaping Pan
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaoxue Yu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaona Liang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Baoshi Wang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang 453003, China.
| | - Na Li
- Henan Provincial Key Laboratory of Ultrasound Imaging and Artificial Intelligence, Henan Provincial People's Hospital, Zhengzhou University People's Hospital, Zhengzhou University, Zhengzhou 450001, China; Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China.
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20
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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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21
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Influences of Ultrasonic Treatments on the Structure and Antioxidant Properties of Sugar Beet Pectin. Foods 2023; 12:foods12051020. [PMID: 36900538 PMCID: PMC10001074 DOI: 10.3390/foods12051020] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 02/22/2023] [Accepted: 02/24/2023] [Indexed: 03/08/2023] Open
Abstract
The objective of this study was to explore the structural changes and oxidation resistance of ultrasonic degradation products of sugar beet pectin (SBP). The changes in the structures and antioxidant activity between SBP and its degradation products were compared. As the ultrasonic treatment time increased, the content of α-D-1,4-galacturonic acid (GalA) also increased, to 68.28%. In addition, the neutral sugar (NS) content, esterification degree (DE), particle size, intrinsic viscosity and viscosity-average molecular weight (MV) of the modified SBP decreased. Fourier transform infrared (FT-IR) spectroscopy and scanning electron microscopy (SEM) were used to study the degradation of the SBP structure after ultrasonication. After ultrasonic treatment, the DPPH and ABTS free radical scavenging activities of the modified SBP reached 67.84% and 54.67% at the concentration of 4 mg/mL, respectively, and the thermal stability of modified SBP was also improved. All of the results indicate that the ultrasonic technology is an environmentally friendly, simple, and effective strategy to improve the antioxidant capacity of SBP.
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22
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Kang L, Liang Q, Rashid A, Qayum A, Chi Z, Ren X, Ma H. Ultrasound-assisted development and characterization of novel polyphenol-loaded pullulan/trehalose composite films for fruit preservation. ULTRASONICS SONOCHEMISTRY 2023; 92:106242. [PMID: 36459903 PMCID: PMC9712991 DOI: 10.1016/j.ultsonch.2022.106242] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 11/19/2022] [Accepted: 11/25/2022] [Indexed: 05/23/2023]
Abstract
A novel food packaging film was developed by incorporating a tea polyphenols-loaded pullulan/trehalose (TP@Pul/Tre) into a composite film with ultrasound-assisted treatment of dual-frequency (20/35 kHz, 40 W/L) for 15 min to assess the physicochemical and mechanical properties of a composite film. The optimized ultrasound-assisted significantly increases elongation at break, tensile strength, and improves the composite film's UV/water/oxygen barrier properties. Structure analysis using attenuated total reflectance-Fourier transform infrared, X-ray diffraction and thermal stability revealed that these improvements were achieved through ultrasound-enhanced H-bonds, more ordered molecular arrangements, and good intermolecular compatibility. Besides, the ultrasound-assisted TP@Pul/Tre film has proven to have good antibacterial performance against Escherichia coli and Staphylococcus aureus, with approximately 100 % lethality at 4 h and 8 h, respectively. Moreover, the ultrasound-assisted TP@Pul/Tre film effectively delayed moisture loss, oxidative browning, decay, and deterioration in fresh-cut apples and pears, thereby extending their shelf life. Thus, ultrasound has proved to be an effective tool for improving the quality of food packaging films, with a wide range of applications.
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Affiliation(s)
- Lixin Kang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Zhuzhong Chi
- Jiangsu Nanxiang Agricultural Development Technology Co., Ltd, Danyang Huangtang City, Zhenjiang, Jiangsu 212327, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
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Effect of different processing methods of hawthorn on the properties and emulsification performance of hawthorn pectin. Carbohydr Polym 2022; 298:120121. [DOI: 10.1016/j.carbpol.2022.120121] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 09/08/2022] [Accepted: 09/13/2022] [Indexed: 11/27/2022]
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24
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Physicochemical, structural and functional properties of pomelo spongy tissue pectin modified by different green physical methods: A comparison. Int J Biol Macromol 2022; 222:3195-3202. [DOI: 10.1016/j.ijbiomac.2022.10.091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 09/17/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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25
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Shi Q, Zou MY, Wang JH, Song MM, Xiong SQ, Liu Y. Ultrasonic effects on molecular weight degradation, physicochemical and rheological properties of pectin extracted from Premna microphylla Turcz. Int J Biol Macromol 2022; 221:1065-1076. [PMID: 36108745 DOI: 10.1016/j.ijbiomac.2022.09.082] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2022] [Revised: 08/29/2022] [Accepted: 09/08/2022] [Indexed: 11/24/2022]
Abstract
The high molecular weight and poor solubility of pectin extracted from Premna microphylla Turcz (PEP) limits its application. Therefore, in this paper, the degradation effects of PEP under ultrasound irradiation and the influences of ultrasonic on the PEP processing characteristics were investigated. The results indicated that the Mw of PEP decreased significantly with a narrow distribution after ultrasonic treatment. The degradation kinetics of PEP at different ultrasound intensities were sufficiently described by the 2nd-order kinetics eq. X-ray diffraction (XRD) and scanning electron microscopy (SEM) analysis suggested that ultrasonic treatment destroyed the ordered structure inside the PEP, resulting in a looser microscopic morphology. Compared with the control, the thermal stability of PEP was significantly boosted after ultrasonic treatment. Rheological analysis illustrated that the sonicated PEP presented lower apparent viscosities than the original PEP. While the elasticity and thermal reversibility of the degraded products was enhanced. Ultrasonic treatment prominently weakened its shear thinning fluid behavior and thixotropy, thus improved its processing quality. Therefore, desirable PEP can be prepared by ultrasonic irradiation. The results can provide a reference for the development and application of PEP.
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Affiliation(s)
- Qiang Shi
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Ming-Yue Zou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Jun-Hui Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
| | - Miao-Miao Song
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Shan-Qiang Xiong
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yong Liu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
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26
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Chemical, structural and functional properties of pectin from tomato pulp under different peeling methods. Food Chem 2022; 403:134373. [DOI: 10.1016/j.foodchem.2022.134373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/18/2022] [Accepted: 09/19/2022] [Indexed: 11/19/2022]
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27
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Ultrasonic disruption effects on the extraction efficiency, characterization, and bioactivities of polysaccharides from Panax notoginseng flower. Carbohydr Polym 2022; 291:119535. [DOI: 10.1016/j.carbpol.2022.119535] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 04/21/2022] [Accepted: 04/22/2022] [Indexed: 11/17/2022]
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28
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Peng J, Bu Z, Ren H, He Q, Yu Y, Xu Y, Wu J, Cheng L, Li L. Physicochemical, structural, and functional properties of wampee (Clausena lansium (Lour.) Skeels) fruit peel pectin extracted with different organic acids. Food Chem 2022; 386:132834. [PMID: 35509166 DOI: 10.1016/j.foodchem.2022.132834] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/27/2022] [Accepted: 03/26/2022] [Indexed: 11/17/2022]
Abstract
Effects of different extraction acids on physicochemical, structural, and functional properties of wampee fruit peel pectin (WFPP) were comparatively investigated. The hydrochloric acid extracted WFPP (HEP) exhibited the highest degrees of methylation (67.79%) and acetylation (86.29%) coupling with abundant monosaccharides and rhamnogalacturonan branches, but lowest molecular weight (5.58 × 105 Da). The results of SEM, X-ray diffraction, and Fourier transform infrared spectroscopy analyses showed that acid types had little effect on the surface morphology of WFPP. However, compared to commercial citrus pectin (CCP), several specific absorbance peaks (1539, 1019, 920 cm-1) were found in WFPPs, which corresponds to aromatic skeletal stretching, pyranose, and d-glucopyranosyl, respectively. Moreover, the rheological behavior revealed that WFPP solution was pseudoplastic fluid and affected by acid types. And the WFPPs exhibited higher emulsifying activity and emulsion stability than CCP. All these WFPPs presented well antioxidant activity and promoting probiotics ability, especially for HEP.
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Affiliation(s)
- Jian Peng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Zhibin Bu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Huiyan Ren
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Qi He
- School of Public Health, Southern Medical University, Guangzhou 510610, China
| | - Yuanshan Yu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Yujuan Xu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Jijun Wu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Lina Cheng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Lu Li
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
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29
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Shi Q, Zou MY, Song MM, Wang JH, Zhao HW, Xiong SQ, Zhang H, Liu Y. Effects of ultrasonic on structure, chain conformation and morphology of pectin extracted from Premna microphylla Turcz. Carbohydr Polym 2022; 296:119949. [DOI: 10.1016/j.carbpol.2022.119949] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 07/20/2022] [Accepted: 07/30/2022] [Indexed: 01/13/2023]
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30
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Zhang L, Hu Y, Wang X, Zhang A, Abiola Fakayode O, Ma H, Zhou C. Hybrid techniques of pre and assisted processing modify structural, physicochemical and functional characteristics of okra pectin: Controlled-temperature ultrasonic-assisted extraction from preparative dry powders and its field monitoring. ULTRASONICS SONOCHEMISTRY 2022; 88:106080. [PMID: 35759950 PMCID: PMC9240375 DOI: 10.1016/j.ultsonch.2022.106080] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/16/2022] [Accepted: 06/18/2022] [Indexed: 05/21/2023]
Abstract
Diversiform okra dry powders were prepared and controlled-temperature ultrasonic-assisted extraction (CTUAE) was then utilized to obtain okra pectin (OP) from the preparative powders. During processing of hybrid techniques, 6 types of dry powders were prepared through different drying technologies (hot air drying, HD; freeze-drying, FD) and meshes (60, 80, 120 meshes) at first. Next, the extraction yield, physicochemical and function characteristics, and molecular structure of OP were analyzed with or without CTUAE technique. Meanwhile, the time-frequency domains of acoustic fields during extraction process of OP were monitored to analyze the effects of ultrasonic fields. Results showed that OP main chains with less cracking by FD than that by HD; the yield, GalA, esterification degree (DE), Mw and viscosity of OP increased, but its particle size decreased. Water holding capacity (WHC) and oil holding capacity (OHC) of OP by HD were more prominent. Secondly, HD OP had dendritic rigid chains, while FD OP had flexible chains with multiple branches. For HD OP, as meshes of okra dry powders decreased, GalA, viscosity and emulsification ability decreased; while gel strength and thermal stability increased. For FD OP, the reduction of meshes improved thermal stability. Above all, CTUAE technique increased the yield and GalA, and decreased DE, Mw and particle size of OP. In terms of functional characteristics, the technique also improved gel strength, resilience and viscoelasticity, enhanced emulsifying stability, WHC and thermal stability, and reduced viscosity. Finally, the correlation between functional and structural characteristics of OP was quantified, and some suggestions were made for its application in food areas.
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Affiliation(s)
- Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Yang Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xue Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Agricultural and Food Engineering, University of Uyo, Uyo 520001, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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31
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Li Q, Zhao T, Shi J, Xia X, Li J, Liu L, Julian McClements D, Cao Y, Fu Y, Han L, Lin H, Huang J, Chen X. Physicochemical characterization, emulsifying and antioxidant properties of the polysaccharide conjugates from Chin brick tea (Camellia sinensis). Food Chem 2022; 395:133625. [DOI: 10.1016/j.foodchem.2022.133625] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Revised: 06/28/2022] [Accepted: 07/01/2022] [Indexed: 11/15/2022]
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32
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Guo Q, Shan Z, Shao Y, Wang N, Qian K, Goff HD, Wang Q, Cui SW, Ding HH. Conformational Properties of Flaxseed Rhamnogalacturonan-I and Correlation between Primary Structure and Conformation. Polymers (Basel) 2022; 14:polym14132667. [PMID: 35808711 PMCID: PMC9269093 DOI: 10.3390/polym14132667] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 06/17/2022] [Accepted: 06/17/2022] [Indexed: 01/30/2023] Open
Abstract
The pectic polysaccharides extracted from flaxseed (Linum usitatissiumum L.) mucilage and kernel were characterized as rhamnogalacturonan-I (RG-I). In this study, the conformational characteristics of RG-I fractions from flaxseed mucilage and kernel were investigated, using a Brookhaven multi-angle light scattering instrument (batch mode) and a high-performance size exclusion chromatography (HPSEC) system coupled with Viscotek tetra-detectors (flow mode). The Mw of flaxseed mucilage RG-I (FM-R) was 285 kDa, and the structure-sensitive parameter (ρ) value of FM-R was calculated as 1.3, suggesting that the FM-R molecule had a star-like conformation. The Mw of flaxseed kernel RG-I (FK-R) was 550 kDa, and the structure-sensitive parameter (ρ) values ranged from 0.90 to 1.21, suggesting a sphere to star-like conformation with relatively higher segment density. The correlation between the primary structure and conformation of RG-I was further discussed to better understand the structure–function relationship, which helps the scale-up applications of pectins in food, pharmaceutical, or cosmetic industries.
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Affiliation(s)
- Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (Q.G.); (Z.S.); (Y.S.); (N.W.)
| | - Zhengxin Shan
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (Q.G.); (Z.S.); (Y.S.); (N.W.)
| | - Yanhui Shao
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (Q.G.); (Z.S.); (Y.S.); (N.W.)
| | - Nifei Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; (Q.G.); (Z.S.); (Y.S.); (N.W.)
| | - Keying Qian
- Department of Food Science, University of Guelph, 50 Stone Road E., Guelph, ON N1G 2W1, Canada; (K.Q.); (H.D.G.); (S.W.C.)
| | - H. Douglas Goff
- Department of Food Science, University of Guelph, 50 Stone Road E., Guelph, ON N1G 2W1, Canada; (K.Q.); (H.D.G.); (S.W.C.)
| | - Qi Wang
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W., Guelph, ON N1G 5C9, Canada;
| | - Steve W. Cui
- Department of Food Science, University of Guelph, 50 Stone Road E., Guelph, ON N1G 2W1, Canada; (K.Q.); (H.D.G.); (S.W.C.)
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W., Guelph, ON N1G 5C9, Canada;
| | - Huihuang H. Ding
- Department of Food Science, University of Guelph, 50 Stone Road E., Guelph, ON N1G 2W1, Canada; (K.Q.); (H.D.G.); (S.W.C.)
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, 93 Stone Road W., Guelph, ON N1G 5C9, Canada;
- Correspondence:
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33
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Koczoń P, Josefsson H, Michorowska S, Tarnowska K, Kowalska D, Bartyzel BJ, Niemiec T, Lipińska E, Gruczyńska-Sękowska E. The Influence of the Structure of Selected Polymers on Their Properties and Food-Related Applications. Polymers (Basel) 2022; 14:polym14101962. [PMID: 35631843 PMCID: PMC9146511 DOI: 10.3390/polym14101962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 04/14/2022] [Accepted: 05/09/2022] [Indexed: 11/16/2022] Open
Abstract
Every application of a substance results from the macroscopic property of the substance that is related to the substance’s microscopic structure. For example, the forged park gate in your city was produced thanks to the malleability and ductility of metals, which are related to the ability of shifting of layers of metal cations, while fire extinguishing powders use the high boiling point of compounds related to their regular ionic and covalent structures. This also applies to polymers. The purpose of this review is to summarise and present information on selected food-related biopolymers, with special attention on their respective structures, related properties, and resultant applications. Moreover, this paper also highlights how the treatment method used affects the structure, properties, and, hence, applications of some polysaccharides. Despite a strong focus on food-related biopolymers, this review is addressed to a broad community of both material engineers and food researchers.
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Affiliation(s)
- Piotr Koczoń
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland; (P.K.); (K.T.); (D.K.)
| | | | - Sylwia Michorowska
- Department of Bioanalysis and Drug Analysis, Faculty of Pharmacy, Medical University of Warsaw, 02-097 Warsaw, Poland;
| | - Katarzyna Tarnowska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland; (P.K.); (K.T.); (D.K.)
| | - Dorota Kowalska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland; (P.K.); (K.T.); (D.K.)
| | - Bartłomiej J. Bartyzel
- Department of Morphological Sciences, Institute of Veterinary Medicine, Warsaw University of Life Sciences, 02-776 Warsaw, Poland;
| | - Tomasz Niemiec
- Animals Nutrition Department, Institute of Animal Sciences, Warsaw University of Life Sciences, 02-786 Warsaw, Poland;
| | - Edyta Lipińska
- Department of Biotechnology, Microbiology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland;
| | - Eliza Gruczyńska-Sękowska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland; (P.K.); (K.T.); (D.K.)
- Correspondence:
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Yu C, Li S, Sun S, Yan H, Zou H. Modification of emulsifying properties of mussel myofibrillar proteins by high-intensity ultrasonication treatment and the stability of O/W emulsion. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.128511] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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35
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Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaise. Food Sci Biotechnol 2022; 31:699-710. [PMID: 35646414 PMCID: PMC9133284 DOI: 10.1007/s10068-022-01083-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2021] [Revised: 04/01/2022] [Accepted: 04/05/2022] [Indexed: 11/04/2022] Open
Abstract
Soy hull pectic polysaccharide (SHPP) is a kind of biological macromolecule prepared from soy hull, which has certain thickening and gel properties. In present study, SHPP was extracted with citric acid and sodium citrate from soybean hulls under the assistance of microwave, respectively. SHPPs were then compared with commercial pectin polysaccharide to test their emulsification ability. The emulsion prepared from SHPP extracted with sodium citrate has the best emulsifying effect, small particle size and uniform distribution. The rheological properties and particle size distribution of mayonnaise did not change significantly after the addition of different SHPPs and commercial pectin polysaccharides. However, microscopic observations revealed that the droplets were more uniformly distributed in the mayonnaise after the addition of SHPP extracted with sodium citrate under the assistance of microwave and commercial pectin APC141. SHPP extracted with sodium citrate may play an important role in maintaining emulsion stability in the future. Supplementary Information The online version of this article (10.1007/s10068-022-01083-2) contains supplementary material, which is available to authorized users.
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36
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Confirmation and understanding the potential emulsifying characterization of persimmon pectin: From structural to diverse rheological aspects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107738] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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37
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Pectins of different resources influences cold storage properties of corn starch gels: Structure-property relationships. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107287] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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38
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Kley Valladares-Diestra K, Porto de Souza Vandenberghe L, Ricardo Soccol C. A biorefinery approach for pectin extraction and second-generation bioethanol production from cocoa pod husk. BIORESOURCE TECHNOLOGY 2022; 346:126635. [PMID: 34971781 DOI: 10.1016/j.biortech.2021.126635] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 12/21/2021] [Accepted: 12/22/2021] [Indexed: 06/14/2023]
Abstract
A biorefinery approach was applied for pectin extraction, xylooligosaccharides' (XOs) and bioethanol production from cocoa pod husk (CPH) using citric acid-assisted hydrothermal pretreatment. Under optimal conditions at 120° C, 10 min and 2% w.v-1 of citric acid a high pectin recovery (19.5%) with high content of uronic acids (41.9%) was obtained. In addition, the liquid fraction presented a XOs concentration of 50.4 mg.g-1 and 69.7 mg.g-1 of fermentable sugars. Enzymatic hydrolysis of solid fraction showed glucan conversion of 60%. Finally, the hydrothermal and enzymatic hydrolysates of CPH were used in bioethanol production by Candida tropicalis and Saccharomyces cerevisiae, reaching 30.9 g and 45.2 g of bioethanol per kg of CPH, respectively. An environmentally friendly and rapid pretreatment method was development for pectin extraction, XOS and second-generation bioethanol production from CPH with great perspectives for the application of these biomolecules in food and bioenergy industry.
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Affiliation(s)
- Kim Kley Valladares-Diestra
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR, 81531-980, Brazil
| | - Luciana Porto de Souza Vandenberghe
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR, 81531-980, Brazil.
| | - Carlos Ricardo Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná, Brazil, Centro Politécnico, CP 19011, Curitiba-PR, 81531-980, Brazil
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39
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In situ synthesis of silver nanoparticles in pectin matrix using gamma irradiation for the preparation of antibacterial pectin/silver nanoparticles composite films. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107000] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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40
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Bindereif B, Eichhöfer H, Bunzel M, Karbstein H, Wefers D, van der Schaaf U. Arabinan side-chains strongly affect the emulsifying properties of acid-extracted sugar beet pectins. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106968] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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41
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Zheng J, Yang Q, Shi X, Xie Z, Hu J, Liu Y. Effects of preparation parameters on the properties of the crosslinked pectin nanofiber mats. Carbohydr Polym 2021; 269:118314. [PMID: 34294328 DOI: 10.1016/j.carbpol.2021.118314] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 06/04/2021] [Accepted: 06/04/2021] [Indexed: 11/25/2022]
Abstract
Pectin nanofiber mats prepared with periodate oxidation-electrospinning-adipic acid dihydrazide crosslinking strategy are promising for biomedical applications. In this study, we systematically examined the effects of electrospinning and crosslinking conditions on the properties of pectin nanofiber mats. The properties of mats were tunable in the range of 200-400 nm fiber size, 11-21% ADH residue content, 13-28 times absorbency, 13°-21° contact angle, 2 weeks or longer degradation time, 1.5-2.2 MPa tensile strength, 40-70% elongation, and 0.25-0.27 g/(cm2·24 h) permeability. Increasing polymer concentration, adipic acid dihydrazide amount, time or temperature could increase fiber size and its tensile strength, and decrease the absorbency, hydrophilicity, degradation rate, and elongation. These results indicate that controlling the process parameters can effectively regulate the properties of pectin nanofiber mats and meet the requirements of various biomedical applications.
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Affiliation(s)
- Jia Zheng
- Key Laboratory of UV-Emitting Materials and Technology (Northeast Normal University), Ministry of Education, Changchun, Jilin 130024, China.
| | - Qianwen Yang
- Key Laboratory of UV-Emitting Materials and Technology (Northeast Normal University), Ministry of Education, Changchun, Jilin 130024, China.
| | - Xiaoqi Shi
- Key Laboratory of UV-Emitting Materials and Technology (Northeast Normal University), Ministry of Education, Changchun, Jilin 130024, China
| | - Zhigang Xie
- State Key Laboratory of Polymer Physics and Chemistry, Changchun Institute of Applied Chemistry, Chinese Academy of Sciences, Changchun, Jilin 130022, China.
| | - Junli Hu
- Key Laboratory of UV-Emitting Materials and Technology (Northeast Normal University), Ministry of Education, Changchun, Jilin 130024, China.
| | - Yichun Liu
- Key Laboratory of UV-Emitting Materials and Technology (Northeast Normal University), Ministry of Education, Changchun, Jilin 130024, China.
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Reichembach LH, Lúcia de Oliveira Petkowicz C. Pectins from alternative sources and uses beyond sweets and jellies: An overview. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Li X, Zhang ZH, Qi X, Li L, Zhu J, Brennan CS, Yan JK. Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review. Compr Rev Food Sci Food Saf 2021; 20:4367-4389. [PMID: 34397139 DOI: 10.1111/1541-4337.12820] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 06/17/2021] [Accepted: 07/11/2021] [Indexed: 12/17/2022]
Abstract
Polysaccharides are natural polymer compounds widely distributed in plants, animals, and microorganisms, most of which have a broad spectrum of biological activities to promote human health. They could also be used as texture modifiers in food industry due to their excellent rheological and mechanical properties. Many researchers have shown that nonthermal processing technologies have numerous advantages, such as high extraction efficiency, short extraction time, and environmental friendliness, in the extraction of polysaccharides compared with the traditional extraction methods. Moreover, nonthermal technologies could effectively change the physicochemical properties and structural characteristics of polysaccharides to improve their biological activities or processing properties. Therefore, a comprehensive summary about the extraction and modification of polysaccharides by nonthermal technologies, including ultrasound, high hydrostatic pressure, pulsed electric fields, and cold plasma, was provided in this review. In particular, the underlying mechanisms, processing operations, and current application status of these technologies were discussed. In addition, the applications of combining nonthermal techniques with other technological methods in polysaccharide extraction and modification were briefly introduced.
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Affiliation(s)
- Xiaolan Li
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Zhi-Hong Zhang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Xianghui Qi
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China
| | - Lin Li
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Jie Zhu
- Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
| | - Charles S Brennan
- School of Science, RMIT University, Victoria Road, Melbourne, VIC, 3500, Australia
| | - Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang, 212013, China.,Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808, China
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Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties. Foods 2021; 10:foods10071586. [PMID: 34359456 PMCID: PMC8306146 DOI: 10.3390/foods10071586] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 07/02/2021] [Accepted: 07/06/2021] [Indexed: 11/17/2022] Open
Abstract
In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified by a β-eliminative reaction to obtain a RG-I-rich pectin sample (AP-RG). Subsequent acid hydrolysis of AP-RG led to the generation of pectin material with partially removed side chains (in particular arabinose depleted) (AP-RG-hydrolyzed), thus exhibiting differences in rhamnose, arabinose, and galactose in comparison to AP-RG. All samples exhibited surface activity to some extent, especially under acidic conditions (pH 2.5). Furthermore, the viscosity of the samples was assessed in relation to their emulsion-stabilizing properties. In a stability study, it was observed that the non-degraded AP74 sample at pH 2.5 exhibited the best performance among all the apple pectin-derived samples evaluated. This emulsion presented relatively small oil droplets upon emulsion production and was less prone to creaming than the emulsions stabilized by the (lower molecular weight) RG-I-rich materials. The AP-RG and AP-RG-hydrolyzed samples presented a slightly better emulsion stability at pH 6.0 than at pH 2.5. Yet, neither pectin sample was considered having good emulsifying and emulsion-stabilizing properties, indicated by the presence of coalesced and flocculated oil droplets.
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Ürüncüoğlu Ş, Alba K, Morris GA, Kontogiorgos V. Influence of cations, pH and dispersed phases on pectin emulsification properties. Curr Res Food Sci 2021; 4:398-404. [PMID: 34169284 PMCID: PMC8207188 DOI: 10.1016/j.crfs.2021.05.008] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 05/15/2021] [Accepted: 05/28/2021] [Indexed: 11/28/2022] Open
Abstract
The cooperativity of six cations (Ca2+, Mg2+, Zn2+, Al3+, Cr3+ and Fe3+), three pectins (sugar beet, high and low methyl esterified), three dispersed phases (medium chain triglycerides (MCT), orange oil and hexadecane), time (30 days) and pH (2.0 and 6.0) has been investigated in the formation and stability against coarsening of oil-in-water emulsions. Cations generally influenced emulsion stability in the following order (most stable) Ca2+ > Mg2+ > Al3+ > Cr3+ > Zn2+ > Fe3+ (least stable). This order largely coincided with that of the strength of pectin-cation interactions showing that the higher the affinity of cation for pectin the less stable the emulsion. More stable emulsions were formed with sugar beet pectin, which was also unresponsive to the presence of cations, followed by high- and then low-methyl esterified samples. At pH 2.0 all pectins showed their best emulsification performance whereas shifting pH to 6.0 severely impaired emulsification capacity and longer term stability against droplet growth. Smaller droplets were created with hexadecane under all conditions studied followed by MCT and orange oil in agreement with their aqueous solubilities. The present results advance our understanding of the stabilisation of emulsions using pectin and allow us to tailor their functionality for applications in food, pharmaceutical and biomedical industries. Cations influence stability in the order: Ca2+ > Mg2+ > Al3+ > Cr3+ > Zn2+ > Fe3+. Pectins showed best emulsification performance at pH 2.0 Pectins showed poor emulsification performance at pH 6.0 Pectin stability order: sugar beet > high methoxy > low methoxy pectin. Oil stability order at pH 2.0: hexadecane < medium chain triglycerides < orange oil.
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Affiliation(s)
- Şerife Ürüncüoğlu
- Department of Chemical Sciences, University of Huddersfield, HD1 3DH, United Kingdom
| | - Katerina Alba
- School of Chemistry and Molecular Biosciences, The University of Queensland, Brisbane, 4072, Queensland, Australia
| | - Gordon A. Morris
- Department of Chemical Sciences, University of Huddersfield, HD1 3DH, United Kingdom
| | - Vassilis Kontogiorgos
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, 4072, Queensland, Australia
- Corresponding author.
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Xiong B, Zhang W, Wu Z, Liu R, Yang C, Hui A, Huang X, Xian Z. Preparation, characterization, antioxidant and anti-inflammatory activities of acid-soluble pectin from okra (Abelmoschus esculentus L.). Int J Biol Macromol 2021; 181:824-834. [PMID: 33836194 DOI: 10.1016/j.ijbiomac.2021.03.202] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2021] [Revised: 03/30/2021] [Accepted: 03/31/2021] [Indexed: 12/13/2022]
Abstract
Currently, there are few studies on acid-soluble pectin from okra, especially in biological activity for antioxidant and anti-inflammatory. In this study, the antioxidant properties of acid-soluble okra pectin components and their anti-inflammatory were explored. Firstly, two acid-soluble okra pectic fractions, namely crude acid-soluble okra pectin (CAOP) and acid-soluble okra pectin (AOP), were obtained and exhibited structural and compositional variation. The two pectic fractions contained a low degree of esterification (42.0-46.5%) and a relatively high uronic acid content (31.6-37.3%). AOP was composed of galacturonic acid (79.1 mol/%), galactose (4.3 mol/%), rhamnose (14.5 mol/%) and xylose (2.1 mol/%), and the molecular weight was 92.8 kDa. Morphological and thermal properties of acid-soluble okra pectin components were also investigated. Compared to CAOP, AOP expressed better antioxidant activity, and suppressed the NO production in LPS-induced RAW 264.7 macrophages. All the above results indicated that AOP had the potential to act as a natural antioxidant or a functional anti-inflammatory food, which would broaden the development and utilization of okra resources.
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Affiliation(s)
- Baoyi Xiong
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Wencheng Zhang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China.
| | - Zeyu Wu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China.
| | - Rui Liu
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Chengying Yang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Ailing Hui
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Xusheng Huang
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
| | - Zhaojun Xian
- Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, Anhui, China
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Hua X, Liu J, Guan S, Tan J, Wang M, Yang R. Surface activity of ultrahigh methoxylated pectin of different size. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106495] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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48
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Priyadarshi R, Kim SM, Rhim JW. Pectin/pullulan blend films for food packaging: Effect of blending ratio. Food Chem 2021; 347:129022. [PMID: 33482482 DOI: 10.1016/j.foodchem.2021.129022] [Citation(s) in RCA: 71] [Impact Index Per Article: 23.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 11/30/2020] [Accepted: 01/03/2021] [Indexed: 01/28/2023]
Abstract
Edible films were prepared using various pectin and pullulan mixing ratios and evaluated for their properties in food packaging applications. FTIR characterization showed that an intermolecular H-bond was formed between the hydroxyl group of pullulan and the carboxyl group of pectin. As observed by FE-SEM, as the pullulan content increased, the film's surface became smoother and formed a film with a denser structure, leading to an increased water vapor barrier. The blend film with a 50:50 ratio of pullulan and pectin exhibited the highest thermal stability and surface hydrophobicity. Blending also increased strength while maintaining flexibility and stiffness compared to the individual films. Besides, the films with ratios above 50:50 displayed the least water and oil absorption values.
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Affiliation(s)
- Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Se-Mi Kim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - 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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50
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Cui R, Zhu F. Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.11.018] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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