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Abubakar AS, Ahmad B, Ahmad N, Liu L, Liu B, Qu Y, Chen J, Chen P, Zhao H, Chen J, Chen K, Gao G, Zhu A. Physicochemical evaluation, structural characterization, in vitro and in vivo bioactivities of water-soluble polysaccharides from Luobuma (Apocynum L.) tea. Food Chem 2024; 460:140453. [PMID: 39067428 DOI: 10.1016/j.foodchem.2024.140453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 07/09/2024] [Accepted: 07/11/2024] [Indexed: 07/30/2024]
Abstract
Luobuma tea is made from the leaves of Apocynum hendersonii (Bt) and A. venetum (Ht) and has been used for a very long time in China and Japan as herbal tea. This study isolated water-soluble polysaccharides from the two species` teas. Physicochemical properties, structural properties, in vitro and in vivo antioxidant and immunomodulatory activities were determined for the first time. The results showed that the Bt and Ht polysaccharides with molecular weights of 31.21 and 49.11 kDa, respectively, composed of arabinose, galactose, rhamnose, glucose, xylose, fucose, and mannose. A dose-dependent nitric oxide production and interleukin-6 inhibitory effects were obtained. Also, they suppressed the expression of cyclooxygenase-2, tumor necrosis factor-α and interleukin-6 mRNA in LPS-induced RAW 264.7 macrophages. Likewise, Bt and Ht have significantly reduced edema in the paws of mice after carrageenan injection. These results suggested that the Luobuma teas polysaccharides can be explored as potential antioxidants and anti-inflammatory agents.
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Affiliation(s)
- Aminu Shehu Abubakar
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Department of Agronomy, Bayero University Kano, PMB, 3011, Kano, Nigeria
| | - Bilal Ahmad
- College of Biology, Hunan University, Changsha 410082, China
| | - Nabi Ahmad
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Liangliang Liu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Bin Liu
- College of Biology, Hunan University, Changsha 410082, China
| | - Yatong Qu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China
| | - Jikang Chen
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China
| | - Ping Chen
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China
| | - Haohan Zhao
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China
| | - Jia Chen
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China
| | - Kunmei Chen
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China
| | - Gang Gao
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China.
| | - Aiguo Zhu
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China; Key Laboratory of Biological and Processing for Bast Fiber Crops, MARA, Changsha 410221, China; Yuelushan Laboratory, Changsha 410125, China.
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2
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Singhal S, Swami Hulle NR, Koidis A. Bioaccessibility of iron in developed pectin iron complex using Citrus limon Burm F. peels subjected to in-vitro gastro-pancreatic digestion. Food Chem 2024; 457:140457. [PMID: 39029313 DOI: 10.1016/j.foodchem.2024.140457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2024] [Revised: 07/05/2024] [Accepted: 07/12/2024] [Indexed: 07/21/2024]
Abstract
Pectin from the citrus peel waste has novel applications in food and biomedical industries. The present work focused on addressing iron deficiency, which is a global health concern, by developing a functional ingredient using pectin extracted from Assam lemon (Citrus limon Burm. F) and supplementing iron via the pectin‑iron complex (PIC). Extracted pectin was incubated with iron chloride hexahydrate (0.90-1.80 mM) for 180 h to optimize the complexation conditions, with the optimal concentration being 1.36 mM. The iron bioavailability and its absorption in the PIC was assessed using in-vitro simulation digestion and Caco-2 cell monolayers. The bioaccessible form of iron in the developed PIC during the intestinal phase was 5.34 ± 0.16%, which was negligible in pectin. The absorption of bioaccessible iron in the PIC was found to be 2.93 ± 0.03%. The results demonstrated that PIC could reduce iron deficiency and increase fibre intake, leading to several health benefits.
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Affiliation(s)
- Somya Singhal
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam 784028, India; Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT7 1NN, United Kingdom
| | | | - Anastasios Koidis
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast BT7 1NN, United Kingdom
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3
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Ahmed J, Goyal A. One-pot biocatalysis of potato rhamnogalacturonan and the role of its deacetylation in efficient inhibition of colon cancer cells and hydrogel mediated colon-targeted drug delivery. Int J Biol Macromol 2024; 281:136319. [PMID: 39370079 DOI: 10.1016/j.ijbiomac.2024.136319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2024] [Revised: 09/10/2024] [Accepted: 10/03/2024] [Indexed: 10/08/2024]
Abstract
Deacetylation of potato rhamnogalacturonan (PRG) by rhamnogalacturonan acetyl esterase (CtPae12B) was explored for enhanced hydrolysis of PRG by rhamnogalacturonan lyase (CtRGLf) and the effects of deacetylated PRG were studied in enhancing inhibition of colon-cancer cells and formation of colon-targeting drug delivery material. Pre-treatment of PRG with CtPae12B resulted in increased relative activity of CtRGLf. CtPae12B removed acetyl groups from both O-2 and O-3 positions of D-galactopyranosyluronic acid residues of PRG, resulting in 98 % deacetylation. PRG displayed 21.9 % degree of acetylation and 7.7 % degree of methylation. TLC and ESI-MS analysis of CtRGLf hydrolysed PRG showed unsaturated RG di-saccharide as the smallest product, with m/z 322. Deacetylated PRG-oligosaccharides displayed higher, 50 % inhibition of colon-cancer HCT-116 cells (with shrunken and globular morphology) than 35 % inhibition by acetylated PRG-oligosaccharides. FESEM and BET analysis of CtPae12B-treated PRG showed porous structure and significantly higher total surface area and pore volume than non-enzyme treated PRG. Higher drug entrapment efficiency and lower drug release rate of CtPae12B-treated PRG hydrogel (0.0033 min-1 at pH 1.2 and 0.009 min-1 at pH 7.4), than non-enzyme treated PRG hydrogel, (0.0057 min-1 at pH 1.2 and 0.02 min-1 at pH 7.4), showed it to be a potential biomaterial for sustainable colon-targeted drug delivery.
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Affiliation(s)
- Jebin Ahmed
- Carbohydrate Enzyme Biotechnology Laboratory, Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India
| | - Arun Goyal
- Carbohydrate Enzyme Biotechnology Laboratory, Department of Biosciences and Bioengineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India.
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4
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Yu YH, Liu X, Wu LB, Yu X, Jin MY, Li LQ, Liu F, Li Y, Li L, Li B, Yan JK. Effect of excitation voltage in a magnetically induced electric field on the physicochemical, structural and functional properties of citrus pectin. Food Chem 2024; 463:141152. [PMID: 39260166 DOI: 10.1016/j.foodchem.2024.141152] [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: 05/14/2024] [Revised: 08/26/2024] [Accepted: 09/03/2024] [Indexed: 09/13/2024]
Abstract
Treatment with a magnetic induced electric field (MIEF) under acidic conditions has proven to be an effective method for modifying pectin, enhancing its functional attributes. In this study, the effects of varying excitation voltages of MIEF under acidic conditions on the physicochemical, structural, and functional properties of citrus pectin (CP) were explored. The results demonstrated that compared to CP without MIEF treatment, MIEF-treated CP exhibited enhanced thermal stability, rheological behavior, emulsifying and gel-forming abilities, and antioxidant capacity. These improvements were attributed to higher degrees of esterification, reduced molecular weights, and increased levels of galacturonic acid and homogalacturonan in the structural backbone of the treated CP. Additionally, MIEF treatment under acidic conditions altered the surface morphology and crystalline structure of CP. Therefore, our findings suggest that applying moderate excitation voltages (150-200 V) during MIEF treatment can enhance the functional properties of CP, leading to the production of high-quality modified pectin.
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Affiliation(s)
- Ya-Hui Yu
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China; School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Pocessing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China
| | - Xiaozhen Liu
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Luo-Bang Wu
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Xiangying Yu
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Ming-Yu Jin
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Long-Qing Li
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Fengyuan Liu
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Yuting Li
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Lin Li
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China
| | - Bing Li
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Pocessing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, China.
| | - Jing-Kun Yan
- Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
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5
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Prabsangob N, Hangsalad S, Harnsilawat T. Effect of Organic Acid-Aided Extraction on Characteristics and Functional Properties of Pectin from Cannabis sativa L. Molecules 2024; 29:2511. [PMID: 38893387 PMCID: PMC11173500 DOI: 10.3390/molecules29112511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2024] [Revised: 05/21/2024] [Accepted: 05/21/2024] [Indexed: 06/21/2024] Open
Abstract
The extraction of cannabinoids from the inflorescence and leaves of Cannabis sativa L. is gaining interest from researchers, in addition to addressing the under-utilization of the by-products in the stems and roots of the trees. The present study investigated the recovery of pectin from the left-over parts of hemp tress using an eco-friendly method with the aid of organic acids. Different cannabis cultivars-Chalotte's Angels (CHA) and Hang-Krarog (HKR)-were used as plant materials. The stems of both cannabis cultivars contained more pectin than the roots, and tartaric acid-aided extraction provided higher yields than from citric acid. Extracting the acid solution affected some characteristics, thereby differentiating the functional properties of the derived pectin. Extraction using tartaric acid provided pectin with a higher galacturonic acid content, whereas pectin with a higher methylation degree could be prepared using citric acid. The pectin samples extracted from the stems of CHA (P-CHA) and HKR (P-HKR) had low methoxyl pectin. P-CHA had better free radical scavenging capability, whereas P-HKR showed more potent reducibility. Considering the functional properties, P-CHA showed greater emulsion formability and foaming activity, whereas P-HKR possessed a better thickening effect. The present work suggests the feasible utilization of P-CHA and P-HKR as food additives with bioactivity.
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Affiliation(s)
- Nopparat Prabsangob
- Department of Product Development, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
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6
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Dranca F, Mironeasa S. Hot-air drying vs. lyophilization of sugar beet flakes for efficient pectin recovery and influence of extraction conditions on pectin physicochemical properties. Int J Biol Macromol 2024; 265:131063. [PMID: 38521297 DOI: 10.1016/j.ijbiomac.2024.131063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2023] [Revised: 03/03/2024] [Accepted: 03/20/2024] [Indexed: 03/25/2024]
Abstract
This study assessed the influence of drying pretreatment and extraction conditions (type of acid and particle size of plant material) on the yield and physicochemical properties of pectin from sugar beet flakes resulted as by-product of sugar beet processing in the sugar industry. The results indicated that the drying conditions (hot-air drying and lyophilization) affected the extraction yield, the chemical composition of pectin, its color, degree of methylation and acetylation, molecular weight, and its rheological and emulsifying properties. The best results for pectin yield (16.20%), galacturonic acid content (91.19 g/100 g), degree of methylation and acetylation (66.93 and 23.87%), and molecular weight (3.89 × 105 g/mol) were obtained when sugar beet flakes were pretreated by hot-air drying, and the extraction was made with citric acid using plant material with particle sizes of 125-200 μm. This pectin also had high emulsion activity (51.42%) and emulsion stability (88.03%). The FT-IR spectra were similar, while pectin thermal behavior was affected by the drying pretreatment and extraction conditions. The results of this study showed that from this by-product of the sugar industry it can be extracted high quality pectin with rheological and emulsifying properties that are superior to commercial citrus and apple pectin.
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Affiliation(s)
- Florina Dranca
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania.
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Romania
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Dranca F, Mironeasa S. Green Extraction of Pectin from Sugar Beet Flakes and Its Application in Hydrogels and Cryogels. Gels 2024; 10:228. [PMID: 38667647 PMCID: PMC11049022 DOI: 10.3390/gels10040228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2024] [Revised: 03/16/2024] [Accepted: 03/21/2024] [Indexed: 04/28/2024] Open
Abstract
Sugar beet flakes, a by-product of the sugar industry, were used as a source for pectin extraction that was performed using conventional citric acid extraction (CE) and two non-conventional extraction techniques-microwave-assisted extraction (MAE) and pulsed ultrasound-assisted extraction (PUAE). The influence of extraction conditions was studied for each technique based on pectin yield and galacturonic acid content, and spectroscopic, chromatographic and colorimetric methods were used for pectin characterization. Better results for pectin yield were achieved through CE (20.80%), while higher galacturonic acid content was measured in pectin extracted using PUAE (88.53 g/100 g). Pectin extracted using PUAE also presented a higher degree of methylation and acetylation. A significant increase in the molecular weight of pectin was observed for the PUAE process (7.40 × 105 g/mol) by comparison with conventional extraction (1.18 × 105 g/mol). Hydrogels and cryogels prepared with pectin from sugar beet flakes also showed differences in physicochemical parameters determined by the method of pectin extraction. Hydrogels had higher bulk density values irrespective of the pectin extraction method, and overall lower values of the textural parameters. Cryogels prepared with pectin from CE showed higher values of the textural parameters of hardness, adhesiveness, cohesiveness, gumminess and chewiness, while gels obtained with pectin from MAE and PUAE had higher thermal stability. The results of this study prove that sugar beet flakes can be considered a potential source for pectin production, and the extracted pectin is suitable for obtaining hydrogels and cryogels with physicochemical parameters comparable to the commercial citrus and apple pectin available on the market.
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Affiliation(s)
- Florina Dranca
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania;
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Wang Z, Song W, Song H, Huang W, Li Y, Feng J. Effects of extraction methods on the physicochemical properties and functionalities of pectic polysaccharides from burdock (Arctium lappa L.). Int J Biol Macromol 2024; 257:128684. [PMID: 38086431 DOI: 10.1016/j.ijbiomac.2023.128684] [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: 08/17/2023] [Revised: 12/02/2023] [Accepted: 12/06/2023] [Indexed: 12/18/2023]
Abstract
In this work, the effects of four different extraction methods, acid (HCl), alkali (NaOH), enzymes (cellulase/pectinase), and buffer (pH 7.0) on the physicochemical properties and functionalities of burdock pectin were systematically investigated and compared. Buffer extraction gave a low yield (2.8 %) and is therefore limited in its application. The acid treatment hydrolyzed the neutral sidechains and gave a homogalacturonan content of 72.6 %. By contrast, alkali and enzymes preserved the sidechains while degrading the polygalacturonan backbone, creating a rhamnogalacturonan-I dominant structure. The branched structure, low molecular weight, and high degree of methylation (42.3 %) contributed to the interfacial adsorption, emulsifying capacity, and cellular antioxidant activity of the enzyme-extracted product. For the acid-extracted product, the strong intramolecular electrostatic repulsion restricted the formation of a contact interface to prevent coalescence of the emulsion. In addition, they did not have sufficient reducing ends to scavenge free radicals. Although a high branching size (5.0) was adopted, the low degree of methylation (19.5 %) affected the emulsifying capacity of the alkali-extracted products. These results provide useful information for pectic polysaccharides production with tailored properties.
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Affiliation(s)
- Zhen Wang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Wancheng Song
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Haizhao Song
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
| | - Wuyang Huang
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China
| | - Ying Li
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
| | - Jin Feng
- Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, 50 Zhongling Street, Nanjing 210014, China.
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Lin X, Liu Y, Wang R, Dai J, Wang L, Zhang J. Extraction of pectins from renewable grapefruit (Citrus paradisi) peels using deep eutectic solvents and analysis of their structural and physicochemical properties. Int J Biol Macromol 2024; 254:127785. [PMID: 37931867 DOI: 10.1016/j.ijbiomac.2023.127785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 09/10/2023] [Accepted: 10/28/2023] [Indexed: 11/08/2023]
Abstract
This study presents an innovative attempt to extract high-quality pectins from grapefruit (Citrus paradisi) peels by using deep eutectic solvents (DESs) as extraction agents. The maximum yield of betaine-citric acid (BC)-extracted pectin (BC-P) reached 36.47 % under the optimum process conditions: an L/S ratio of 25 mL/g, a pH of 2.0, and a temperature of 85 °C for 120 min. The yield of BC-P was significantly higher than HCl-extracted pectin (HCl-P, 8.76 %) under a pH of 2.0. In addition, the structural, physicochemical, and emulsifying properties of the purified pectins (BC-P and HCl-P) and commercial pectin (CP) were comparatively analyzed. Results showed that BC-P exhibited higher RG-I value, more arabinan side-chains, bigger Mw and Mn value than HCl-P. Moreover, the viscosity, G' and G'' of BC-P were significantly higher than those of HCl-P and CP. More importantly, BC-P demonstrated better emulsifying activity and stability compared to HCl-P and CP. When the concentration of BC-P was increased to 1.50 %, a stable emulsion containing a 50 % soybean oil fraction could be obtained. Our results confirmed that DESs can be considered as high-effective agents for pectin extraction. Pectins extracted from grapefruit peels can be as a promising natural emulsifiers that can be used in the food industry.
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Affiliation(s)
- Xue Lin
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Yuezhe Liu
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Ruimin Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jincheng Dai
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Lu Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
| | - Jiachao Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
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10
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Zhang T, Huang D, Liu X, Chen F, Liu Y, Jiang Y, Li D. Antioxidant activity and semi-solid emulsification of a polysaccharide from coffee cherry peel. Int J Biol Macromol 2023:125207. [PMID: 37276904 DOI: 10.1016/j.ijbiomac.2023.125207] [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: 03/23/2023] [Revised: 05/24/2023] [Accepted: 06/01/2023] [Indexed: 06/07/2023]
Abstract
In order to further improve the economic benefits of the coffee industry chain, we carried out the following systematic research on processing by-products. In this research, the obtained coffee cherry peel polysaccharide (CCP) which was removed from the coffee cherry peel by hot acid method had a galacturonic acid content of 20.50 % and a molecular weight of 3.05 kg/mol. According to the results of monosaccharide analysis, Fourier transform infrared spectroscopy, molecular weight distribution, and thermal analysis, CCP was a typical high methoxy polysaccharide. In vitro antioxidant results showed that CCP had better antioxidant capacity than commercial citrus polysaccharide (APC). When it came to emulsification performance, the water-oil bonding ability and disturbance resistance to the fluid of CCP were also significantly higher than that of APC. Specially, we found that 0.50 % (wt%) CCP could form a solid-liquid gel with very high plasticity at low oil phase fraction. In conclusion, the coffee cherry peel could be used as a natural source of a novel emulsifier, providing a promising alternative for polysaccharide in the food industry.
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Affiliation(s)
- Tianjun Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Dongjie Huang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Xianyu Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Fabin Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yiyan Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yang Jiang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China..
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China..
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11
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Pullulan in pharmaceutical and cosmeceutical formulations: A review. Int J Biol Macromol 2023; 231:123353. [PMID: 36681225 DOI: 10.1016/j.ijbiomac.2023.123353] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/05/2023] [Accepted: 01/16/2023] [Indexed: 01/19/2023]
Abstract
Pullulan, an α-glucan polysaccharide, is colorless, odorless, non-toxic, non-carcinogenic, highly biocompatible, edible and biodegradable in nature. The long chains of glucopyranose rings in pullulan structure are linked together by α-(1 → 4) and α-(1 → 6) glycosidic linkages. The occurrence of both glycosidic linkages in the pullulan structure contributes to its distinctive properties. The unique structure of pullulan makes it a potent candidate for both pharmaceutical and cosmeceutical applications. In pharmaceuticals, it can be used as a drug carrier and in various dosage formulations. It has been widely used in drug targeting, implants, ocular dosage forms, topical formulations, oral dosage forms, and oral liquid formulations, etc. Pullulan can be used as a potential carrier of active ingredients and their site-specific delivery to skin layers for cosmeceutical applications. It has been extensively used in cosmeceutical formulations like creams, shampoo, lotions, sunscreen, facial packs, etc. The current review highlights applications of pullulan in pharmaceutical and cosmeceutical applications.
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12
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Purification, structural characterization and antioxidant activities of two neutral polysaccharides from persimmon peel. Int J Biol Macromol 2023; 225:241-254. [PMID: 36332822 DOI: 10.1016/j.ijbiomac.2022.10.257] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2022] [Revised: 10/23/2022] [Accepted: 10/28/2022] [Indexed: 11/08/2022]
Abstract
Two neutral polysaccharides (PPP1-1 and PPP1-2) were purified from persimmon peel. PPP1-1 (21.84 kDa) was mainly composed of arabinose (22.92 %), galactose (21.09 %), glucose (35.13 %), and xylose (19.09 %), while PPP1-2 (10.42 kDa) mainly contained arabinose (32.98 %), galactose (20.81 %), glucose (26.86 %), xylose (10.46 %), and mannose (7.63 %). Methylation and NMR spectra analysis demonstrated that the backbone of PPP1-1 appeared to be →6)-α-D-Glcp-(1→, →2,6)-α-D-Glcp-(1→, →5)-α-L-Araf-(1→, and →3,5)-α-L-Araf-(1 → residues with branches consisting of →3)-α-L-Araf-(1→, →4)-α-D-Glcp-(1→, →3)-β-D-Galp-(1→, →4)-β-D-Galp-(1→, →4)-β-D-Xylp-(1→, →6)-β-D-Galp-(1→, →4)-β-D-Manp-(1→, and α-L-Araf-(1 → residues. The main chain of PPP1-2 was composed of →6)-α-D-Glcp-(1→, →5)-α-L-Araf-(1→, and →3,5)-α-L-Araf-(1 → residues with branches consisting of →3)-α-L-Araf-(1→, →1,2)-α-D-Glcp-(6→, →4)-α-D-Glcp-(1→, →3)-β-D-Galp-(1→, →4)-β-D-Galp-(1→, →6)-β-D-Galp-(1→, →4)-β-D-Xylp-(1→, →4,6)-α-D-Glcp-(1→, and →4)-β-D-Manp-(1 → residues and terminal of α-L-Araf-(1 → residue. PPP1-2 exhibited stronger antioxidant activities and better thermal stability than PPP1-1. Our results provided the foundation for further investigating the structure and biological activities of persimmon peel polysaccharides and highlighted their potential to become potential antioxidants in functional food.
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13
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Chen H, Liu Y, Zhang J, Jiang Y, Li D. Pectin extracted from dragon fruit Peel: An exploration as a natural emulsifier. Int J Biol Macromol 2022; 221:976-985. [PMID: 36103906 DOI: 10.1016/j.ijbiomac.2022.09.069] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 08/07/2022] [Accepted: 09/07/2022] [Indexed: 12/31/2022]
Abstract
As a potential source of pectin, the peel of dragon fruit is a by-product of fruit processing and will bring considerable economic benefits. In this study, pectin (DFP) was extracted from dragon fruit peel by using a hot-acid method, and two commercial pectins were used as controls to correlate structural differences with physical and chemical properties through systematic evaluation. The galacturonic acid (GalA) content, degree of esterification (DM) and molecular weight (Mw) of DFP were 87.02 ± 0.89 %, 37.26 ± 1.37 % and 1181.75 ± 11.21 kDa, respectively. The FTIR and XRD analysis also confirmed that DFP is ultra-low methoxylated pectin and also contains characteristic functional groups naturally present in pectin. Compared to APA140 and LMP, DFP showed excellent emulsification at low concentrations. In particular, the extraordinary antioxidant activity of DFP may be attributed to polyphenols in free or bound form. Overall, DFP can be considered as a promising emulsifier and the results of the study provide an alternative to natural sources of emulsifiers in the food industry.
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Affiliation(s)
- Hongru Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yiyan Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Jingkai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yang Jiang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China.
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14
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Huang X, Hong M, Wang L, Meng Q, Ke Q, Kou X. Bioadhesive and antibacterial edible coating of EGCG-grafted pectin for improving the quality of grapes during storage. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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Liu N, Yang W, Li X, Zhao P, Liu Y, Guo L, Huang L, Gao W. Comparison of characterization and antioxidant activity of different citrus peel pectins. Food Chem 2022; 386:132683. [PMID: 35364490 DOI: 10.1016/j.foodchem.2022.132683] [Citation(s) in RCA: 34] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Revised: 02/28/2022] [Accepted: 03/09/2022] [Indexed: 11/26/2022]
Abstract
Pectins obtained from citrus peel of different cultivars and growth regions were compared based on physicochemical properties and antioxidant activity in vitro. The physicochemical features were elucidated using Fourier transform infrared (FT-IR), molecular weight distribution, monosaccharide composition, thermal behaviors and flow behaviors. Results showed that the different cultivars and growing areas have significant effects on the properties of citrus peel pectins (CPPs). Citrus peel pectins extracted by acetic acid were highly heterogeneous polysaccharides with broad molecular weight distributions and had high proportions of the RG-I domain. Among the 10 kinds of citrus peel pectins, Shatangju (CPP-6) and Xuecheng (CPP-7) own superior antioxidant biological activity and Dahongpao (CPP-3) and Buzhihuo (CPP-9) had excellent functional properties (thermal stability and viscosity). According to the correlation analysis, molecular weight, galacturonic acid content and degree of methyl-esterification were beneficial to increase the thermal stability and viscosity of citrus peel pectins, while the rhamnose content, rhamnogalacturonan I region and lower molecular weight can improve citrus peel pectins antioxidant activity. Our findings suggest that CPP-6 and CPP-7 may be useful as a potential natural antioxidant in pharmaceutical and cosmetic industries. Meanwhile, CPP-3 has great application potential in high temperature food and CPP-9 can be used as a thickener or stabilizer in the food industry.
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Affiliation(s)
- Na Liu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Wenna Yang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
| | - Ping Zhao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Yu Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Industrial Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China
| | - Lanping Guo
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Luqi Huang
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Wenyuan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
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16
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Nuzzo D, Scurria A, Picone P, Guiducci A, Pagliaro M, Giuseppe, Pantaleo, Albanese L, Meneguzzo F, Ciriminna R. A Gluten‐Free Biscuit Fortified with Lemon IntegroPectin. ChemistrySelect 2022. [DOI: 10.1002/slct.202104247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Domenico Nuzzo
- Istituto per la Ricerca e l'Innovazione Biomedica, CNR via U. La Malfa 153 90146 Palermo Italy
| | - Antonino Scurria
- Istituto per lo Studio dei Materiali Nanostrutturati CNR, via U. La Malfa 153 90146 Palermo Italy
| | - Pasquale Picone
- Istituto per la Ricerca e l'Innovazione Biomedica, CNR via U. La Malfa 153 90146 Palermo Italy
| | - Alessandro Guiducci
- Istituto Euro Mediterraneo di Scienza e Tecnologia via M. Miraglia 20 90139 Palermo Italy
| | - Mario Pagliaro
- Istituto per lo Studio dei Materiali Nanostrutturati CNR, via U. La Malfa 153 90146 Palermo Italy
| | - Giuseppe
- Istituto per la Ricerca e l'Innovazione Biomedica, CNR via U. La Malfa 153 90146 Palermo Italy
| | - Pantaleo
- Istituto per lo Studio dei Materiali Nanostrutturati CNR, via U. La Malfa 153 90146 Palermo Italy
| | - Lorenzo Albanese
- Istituto per la Bioeconomia, CNR via Madonna del Piano 10 50019 Sesto Fiorentino Italy
| | - Francesco Meneguzzo
- Istituto per la Bioeconomia, CNR via Madonna del Piano 10 50019 Sesto Fiorentino Italy
| | - Rosaria Ciriminna
- Istituto per lo Studio dei Materiali Nanostrutturati CNR, via U. La Malfa 153 90146 Palermo Italy
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17
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SIQUEIRA RA, VERAS JML, SOUSA TLD, FARIAS PMD, OLIVEIRA FILHO JGD, BERTOLO MRV, EGEA MB, PLÁCIDO GR. Pequi mesocarp: a new source of pectin to produce biodegradable film for application as food packaging. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.71421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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18
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Araújo LDCB, de Matos HK, Facchi DP, de Almeida DA, Gonçalves BMG, Monteiro JP, Martins AF, Bonafé EG. Natural carbohydrate-based thermosensitive chitosan/pectin adsorbent for removal of Pb(II) from aqueous solutions. Int J Biol Macromol 2021; 193:1813-1822. [PMID: 34774866 DOI: 10.1016/j.ijbiomac.2021.11.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 10/17/2021] [Accepted: 11/02/2021] [Indexed: 01/22/2023]
Abstract
Biodegradable and eco-friendly adsorbents composed of natural carbohydrates have been used to replace carbon-based materials. This study presents a natural carbohydrate-based chitosan/pectin (CS/Pec) hydrogel adsorbent to remove Pb(II) from aqueous solutions. The physical CS/Pec hydrogel was prepared by blending aqueous CS and Pec solutions at 65 °C, preventing the use of toxic chemistries (crosslinking agents). The thermosensitive CS/Pec hydrogel was quickly created by cooling CS/Pec blend at room temperature. The used strategy created stable CS/Pec hydrogel against disintegration and water dissolution. The as-prepared hydrogel was characterized by infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA). The adsorbent had 1.688 mmol -COO- for each gram. These ionized sites bind Pb(II) ions, promoting their adsorption. The adsorption kinetic and equilibrium studies indicated that the Elovich and pseudo-second-order models adjusted well to the experimental data, respectively. The maximum removal capacities (qm) predicted by the Langmuir and Sips isotherms achieved 108.2 and 97.55 mg/g at 0.83 g/L adsorbent dosage (pH 4.0). The hydrogel/Pb(II) pair was characterized by scanning electron microscopy (SEM), X-ray dispersive energy (EDS), and differential scanning calorimetry (DSC). The chemisorption seems to play an essential role in the Pb(II) adsorption. Therefore, the adsorbent was not recovered, showing low potential for reusability.
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Affiliation(s)
- Lucas Del Coli B Araújo
- Laboratory of Materials, Macromolecules and Composites (LaMMAC), Federal University of Technology - Parana (UTFPR), Apucarana, PR 86812-460, Brazil
| | - Henrique K de Matos
- Laboratory of Materials, Macromolecules and Composites (LaMMAC), Federal University of Technology - Parana (UTFPR), Apucarana, PR 86812-460, Brazil
| | - Débora P Facchi
- Laboratory of Materials, Macromolecules and Composites (LaMMAC), Federal University of Technology - Parana (UTFPR), Apucarana, PR 86812-460, Brazil; Group of Polymeric Materials and Composites (GMPC), Department of Chemistry, State University of Maringá (UEM), 87020-900 Maringá, PR, Brazil
| | - Débora A de Almeida
- Laboratory of Materials, Macromolecules and Composites (LaMMAC), Federal University of Technology - Parana (UTFPR), Apucarana, PR 86812-460, Brazil
| | - Bruna M G Gonçalves
- Laboratory of Materials, Macromolecules and Composites (LaMMAC), Federal University of Technology - Parana (UTFPR), Apucarana, PR 86812-460, Brazil
| | - Johny P Monteiro
- Laboratory of Materials, Macromolecules and Composites (LaMMAC), Federal University of Technology - Parana (UTFPR), Apucarana, PR 86812-460, Brazil
| | - Alessandro F Martins
- Laboratory of Materials, Macromolecules and Composites (LaMMAC), Federal University of Technology - Parana (UTFPR), Apucarana, PR 86812-460, Brazil; Group of Polymeric Materials and Composites (GMPC), Department of Chemistry, State University of Maringá (UEM), 87020-900 Maringá, PR, Brazil.
| | - Elton G Bonafé
- Laboratory of Materials, Macromolecules and Composites (LaMMAC), Federal University of Technology - Parana (UTFPR), Apucarana, PR 86812-460, Brazil; Analitycal Applied in Lipids, Sterols, and Antioxidants (APLE-A), State University of Maringá (UEM), 87020-900 Maringá, PR, Brazil.
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19
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Cashew apple pectin as a carrier matrix for mangiferin: Physicochemical characterization, in vitro release and biological evaluation in human neutrophils. Int J Biol Macromol 2021; 171:275-287. [PMID: 33422511 DOI: 10.1016/j.ijbiomac.2021.01.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 12/03/2020] [Accepted: 01/01/2021] [Indexed: 02/06/2023]
Abstract
In this work, cashew apple pectin (CP) of the species Anacardium occidentale L. was used as an encapsulation matrix for hydrophobic drugs. The model drug chosen was mangiferin (Mf), a glycosylated C-xanthone which has antioxidant properties but low solubility in aqueous medium. CP (1-100 μg mL-1) was not toxic to human neutrophils and also did not significantly interfere with the pro-inflammatory mechanism of these cells in the concentration range of 12.5 and 100 μg mL-1. The results are promising because they show that pectin encapsulated mangiferin after spray drying presented an efficiency of 82.02%. The results obtained in the dissolution test, simulating the release of mangiferin in the gastrointestinal tract (pH 1.2, 4.6 and 6.8) and using Franz diffusion cells (pH 7.4), showed that cashew pectin may be a promising vehicle in prolonged drug delivery systems for both oral and dermal applications.
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20
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Guo Q, Su J, Shu X, Yuan F, Mao L, Liu J, Gao Y. Fabrication, structural characterization and functional attributes of polysaccharide-surfactant-protein ternary complexes for delivery of curcumin. Food Chem 2020; 337:128019. [PMID: 32927227 DOI: 10.1016/j.foodchem.2020.128019] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 08/29/2020] [Accepted: 09/02/2020] [Indexed: 12/13/2022]
Abstract
In this study, the nanocomplexes as a novel delivery system for curcumin, were successfully fabricated using high methoxyl pectin (HMP), individual surfactants (rhamnolipid (Rha), tea saponin (TS) and ethyl lauroyl arginate hydrochloride (ELA)) and pea protein isolate (PPI). The optimum mass ratio between PPI and curcumin was 40:1. The HMP-Rha-PPI-Cur, HMP-TS-PPI-Cur and HMP-ELA-PPI-Cur complexes which had particle sizes of 453, 422 and 587 nm, exhibited encapsulation efficiencies of curcumin with 93.46, 92.05 and 86.73%, respectively. The analysis of FTIR revealed that HMP-surfactant-PPI-Cur complexes were formed mainly by hydrogen bonding and electrostatic attraction. XRD result showed that curcumin exhibited a non-crystallized state in the ternary complexes. Moreover, the curcumin within the HMP-Rha-PPI ternary complexes showed better stability under UV-light, thermal and simulated gastrointestinal conditions.
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Affiliation(s)
- Qing Guo
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jiaqi Su
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Xin Shu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fang Yuan
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Like Mao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jinfang Liu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yanxiang Gao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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21
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Karaaslan M, Şengün F, Cansu Ü, Başyiğit B, Sağlam H, Karaaslan A. Gum arabic/maltodextrin microencapsulation confers peroxidation stability and antimicrobial ability to pepper seed oil. Food Chem 2020; 337:127748. [PMID: 32818708 DOI: 10.1016/j.foodchem.2020.127748] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 07/30/2020] [Accepted: 07/31/2020] [Indexed: 02/08/2023]
Abstract
In this study, pepper seed oil (PSO) was microencapsulated by spray drying at optimum conditions: oil/total solid material at 20% (w/w), gum Arabic/maltodextrin (GA/MD) at 1/5 (w/w), and air inlet temperature of 184 °C. Particle size distribution and morphology of the PSO powder (PSOP) were determined by a laser particle diameter analyzer and scanning electron microscopy (SEM). Fourier transform infrared spectroscopy (FTIR) and nuclear magnetic resonance (NMR) were employed to identify the specific chemical groups of PSO, MD, and GA in the PSO-GA/MD complexes. The thermal stability of PSOP was evaluated by thermogravimetric (TGA) and differential thermal analysis (DTA). PSOP displayed inhibitory activity against Staphylococcus aureus, Pseudomonas aeruginosa, and Enterococcus faecalis although PSO had an antimicrobial activity against only Staphylococcus aureus. GA/MD microencapsulation resulted in significant preservation of PSO against oxidation during storage period.
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Affiliation(s)
- Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey.
| | - Fatih Şengün
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Ümran Cansu
- Harran University, Vocational School, Food Processing Programme, 63250 Şanlıurfa, Turkey
| | - Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, 63010 Şanlıurfa, Turkey
| | - Hidayet Sağlam
- Kilis 7 Aralık University, Faculty of Arts and Sciences, Molecular Biology and Genetics Department, 79000 Kilis, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, 63250 Şanlıurfa, Turkey
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22
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Guo Q, Su J, Shu X, Yuan F, Mao L, Liu J, Gao Y. Production and characterization of pea protein isolate-pectin complexes for delivery of curcumin: Effect of esterified degree of pectin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105777] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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23
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Physical and barrier properties of chemically modified pectin with polycaprolactone through an environmentally friendly process. Colloid Polym Sci 2020. [DOI: 10.1007/s00396-020-04699-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Chen Q, Xue G, Ni Q, Wang Y, Gao Q, Zhang Y, Xu G. Physicochemical and rheological characterization of pectin-rich polysaccharides from Gardenia jasminoides J. Ellis flower. Food Sci Nutr 2020; 8:3335-3345. [PMID: 32724598 PMCID: PMC7382185 DOI: 10.1002/fsn3.1612] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/04/2020] [Accepted: 04/08/2020] [Indexed: 01/22/2023] Open
Abstract
Gardenia (Gardenia jasminoides J. Ellis) is regarded as an edible medicine plant in China. Here, gardenia flower polysaccharide fraction (GFPF) was extracted by water at 90°C and its chemical composition, rheological properties, and antioxidant activities of GFPF were investigated. The GFPF extraction yield was 18.04 ± 1.81% (W/W) and mainly comprised neutral sugars (46.83 ± 3.14%), uronic acid (35.21 ± 0.17%), protein (1.63 ± 0.34%), and total phenol (9.49 ± 0.08 mgGAE/g). Galacturonic acid (41.05 ± 0.59%) was the main monosaccharide, and galactose, glucose, arabinose, rhamnose, xylose, mannose, and glucuronic acid were also detected in GFPF. Its degree of esterification was 32.76 ± 1.52%. FT-IR spectra analysis showed a similar absorption pattern between GFPF and pectin from apple. The results suggested that GFPF was low methoxy pectin. Thermogravimetric analysis and zeta potential analysis indicated that the pectin was stable under high temperature and alkaline condition. Steady rheology showed that the GFPF dispersion was a shear thinned pseudoplastic fluid with high apparent viscosities at concentration above 2%. The degree of pseudoplasticity of the solutions increased with the concentrations increased and the temperatures decreased. DPPH and ABTS free radical scavenging assay indicated that GFPF had relatively high antioxidant activity. The results showed that gardenia flower was rich in pectin polysaccharides with low methoxy pectin. It had high apparent viscosities at concentration above 2% and had good antioxidant activity. The data suggested that GFPF can be a new resource of low methoxy pectin with potential application as thicker or gelling agents in food industry.
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Affiliation(s)
- Qi Chen
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
| | - Gang Xue
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
| | - Qinxue Ni
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
| | - Yan Wang
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
| | - Qianxin Gao
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
| | - Youzuo Zhang
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
| | - Guangzhi Xu
- Zhejiang Provincial Key Laboratory of Agricultural Product Quality Improvement Technology ScienceSchool of Agriculture and Food ScienceZhejiang Agriculture and Forestry UniversityZhejiangChina
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25
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Impact of sodium ions on material properties, gelation and storage stability of citrus pectin. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105750] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Pectin–glycerol gel beads: Preparation, characterization and swelling behaviour. Carbohydr Polym 2020; 238:116166. [DOI: 10.1016/j.carbpol.2020.116166] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2019] [Revised: 03/11/2020] [Accepted: 03/11/2020] [Indexed: 12/20/2022]
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27
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Liang RH, Li Y, Huang L, Wang XD, Hu XX, Liu CM, Chen MS, Chen J. Pb2+ adsorption by ethylenediamine-modified pectins and their adsorption mechanisms. Carbohydr Polym 2020; 234:115911. [DOI: 10.1016/j.carbpol.2020.115911] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2019] [Revised: 12/28/2019] [Accepted: 01/23/2020] [Indexed: 12/14/2022]
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28
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29
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Jiang Y, Xu Y, Li F, Li D, Huang Q. Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105561] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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30
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Dias IP, Barbieri SF, Fetzer DEL, Corazza ML, Silveira JLM. Effects of pressurized hot water extraction on the yield and chemical characterization of pectins from Campomanesia xanthocarpa Berg fruits. Int J Biol Macromol 2020; 146:431-443. [DOI: 10.1016/j.ijbiomac.2019.12.261] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 12/18/2019] [Accepted: 12/30/2019] [Indexed: 01/11/2023]
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31
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Zhang W, Fan X, Gu X, Gong S, Wu J, Wang Z, Wang Q, Wang S. Emulsifying properties of pectic polysaccharides obtained by sequential extraction from black tomato pomace. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105454] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Başyiğit B, Sağlam H, Kandemir Ş, Karaaslan A, Karaaslan M. Microencapsulation of sour cherry oil by spray drying: Evaluation of physical morphology, thermal properties, storage stability, and antimicrobial activity. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2020.02.035] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Dranca F, Vargas M, Oroian M. Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105383] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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34
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Characterization of Water Binding Properties of Apple Pectin Modified by Instant Controlled Pressure Drop Drying (DIC) by LF-NMR and DSC Methods. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02387-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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35
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Singh RS, Kaur N, Singh D, Kennedy JF. Investigating aqueous phase separation of pullulan from Aureobasidium pullulans and its characterization. Carbohydr Polym 2019; 223:115103. [DOI: 10.1016/j.carbpol.2019.115103] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2019] [Revised: 06/22/2019] [Accepted: 07/15/2019] [Indexed: 12/20/2022]
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Li WJ, Fan ZG, Wu YY, Jiang ZG, Shi RC. Eco-friendly extraction and physicochemical properties of pectin from jackfruit peel waste with subcritical water. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5283-5292. [PMID: 30953352 DOI: 10.1002/jsfa.9729] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2018] [Revised: 04/02/2019] [Accepted: 04/03/2019] [Indexed: 05/06/2023]
Abstract
BACKGROUND Water is generally considered to be a safe and green solvent suitable for use in natural product extraction. In this study, an eco-friendly subcritical water method was used to extract pectin from waste jackfruit peel (JFP-S), which was compared with pectin obtained by the traditional citric acid method (JFP-C). RESULTS The extraction process was optimized using response surface methodology (RSM), and the optimum process parameters were as follows: extraction temperature 138 °C, extraction time 9.15 min, liquid / solid (L/S) ratio 17.03 mL g-1 . Under these conditions, the pectin yield was 149.6 g kg-1 (dry basis). Pectin obtained from the two extraction methods displayed a high degree of esterification and the monosaccharide composition was consistent. The galacturonic acid content of JFP-S and JFP-C was 52.27% and 56.99%, respectively. JFP-S had more hairy regions and side chains than JFP-C. The molecular weight of JFP-S was 113.3 kDa, which was significantly lower than that of JFP-C (174.3 kDa). Fourier-transform infrared spectroscopy (FTIR) indicated that two samples had similar pectin typical absorption peaks. According to differential scanning calorimetry (DSC), both JFP-S and JFP-C had relatively good thermal stability. JFP-S demonstrated lower apparent viscosity and elasticity than JFP-C. Meanwhile, the G' and G'' moduli of JFP-S were lower, which found expression in the gel textural characterization of the samples. CONCLUSION This work showed that the subcritical water method is an efficient, time-saving, and eco-friendly technology for the extraction of pectin from jackfruit peel compared with the traditional citric acid method. The physicochemical properties of pectin could be changed during subcritical water extraction. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Wen-Jia Li
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Zhi-Guo Fan
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Ying-Ying Wu
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Zhi-Guo Jiang
- College of Food Science and Technology, Hainan University, Haikou, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou, China
| | - Rui-Cheng Shi
- College of Food Science and Technology, Hainan University, Haikou, China
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Qin Z, Liu HM, Cheng XC, Wang XD. Effect of drying pretreatment methods on structure and properties of pectins extracted from Chinese quince fruit. Int J Biol Macromol 2019; 137:801-808. [DOI: 10.1016/j.ijbiomac.2019.06.209] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 06/26/2019] [Accepted: 06/26/2019] [Indexed: 12/25/2022]
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Optimization of Pectin Enzymatic Extraction from Malus domestica 'Fălticeni' Apple Pomace with Celluclast 1.5L. Molecules 2019; 24:molecules24112158. [PMID: 31181702 PMCID: PMC6600438 DOI: 10.3390/molecules24112158] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 06/04/2019] [Accepted: 06/06/2019] [Indexed: 11/29/2022] Open
Abstract
Pectin was extracted from apple (Malus domestica ‘Fălticeni’) pomace with Celluclast 1.5L, at doses of 20, 40, and 60 µL/g of material. The temperature and time of extraction were varied on three levels—temperature—40, 50, and 60 °C; time—12, 18, and 24 h. For each experiment, the extraction yield (R2 = 0.8905), the galacturonic acid content (R2 = 0.9866), and the degree of esterification (R2 = 0.9520) of pectin was determined. Response surface methodology (RSM) was implemented via a Box–Behnken design, to optimize pectin extraction. In the optimum extraction conditions (temperature of 48.3 °C, extraction time of 18 h 14 min, and enzyme dose of 42.5 µL/g of pomace), the design predicted a 6.76% yield with a galacturonic acid content of 97.46 g/100 g of pectin and a degree of esterification of 96.02%. FT-IR analysis of the pectin sample obtained in these conditions showed a chemical structure similar to that of commercial apple and citrus pectin.
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Nova MV, Nothnagel L, Thurn M, Travassos PB, Herculano LS, Bittencourt PR, Novello CR, Bazotte RB, Wacker MG, Bruschi ML. Development study of pectin/Surelease® solid microparticles for the delivery of L-alanyl-L-glutamine dipeptide. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.038] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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40
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Singh RS, Kaur N. Understanding response surface optimization of medium composition for pullulan production from de-oiled rice bran by Aureobasidium pullulans. Food Sci Biotechnol 2019; 28:1507-1520. [PMID: 31695950 DOI: 10.1007/s10068-019-00585-w] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2018] [Revised: 02/05/2019] [Accepted: 02/11/2019] [Indexed: 02/07/2023] Open
Abstract
Central composite rotatable design of RSM was used for the optimization of medium composition for pullulan production from de-oiled rice bran by Aureobasidium pullulans in shake-flask fermentations. The sugars from de-oiled rice bran were extracted in distilled water under moist steam pressure and the obtained de-oiled rice bran extract (DRBE) was used for the optimization of medium composition. RSM optimized medium components (DRBE sugars, 3.88%; yeast extract, 0.24%; (NH4)2SO4, 0.06%; K2HPO4, 0.57% (w/v), and pH, 5.22) supported 5.48% (w/v) pullulan production and 0.88 (A600/100) biomass yield. Coefficient of determination for pullulan production (0.99) and biomass yield (0.99) was close to 1.0 which justifies significance of model. Lack of fit for both responses was non-significant, which shows fitness of quadratic model. FTIR and NMR spectral attributes confirmed the structure of pullulan. XRD patterns verified the amorphous nature of pullulan. De-oiled rice bran was found as a potential substrate for pullulan production.
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Affiliation(s)
- R S Singh
- Carbohydrate and Protein Biotechnology Laboratory, Department of Biotechnology, Punjabi University, Patiala, Punjab 147 002 India
| | - Navpreet Kaur
- Carbohydrate and Protein Biotechnology Laboratory, Department of Biotechnology, Punjabi University, Patiala, Punjab 147 002 India
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Characterization of chemical, molecular, thermal and rheological properties of medlar pectin extracted at optimum conditions as determined by Box-Behnken and ANFIS models. Food Chem 2019; 271:650-662. [DOI: 10.1016/j.foodchem.2018.07.211] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2018] [Revised: 07/30/2018] [Accepted: 07/30/2018] [Indexed: 11/18/2022]
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42
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Dranca F, Oroian M. Extraction, purification and characterization of pectin from alternative sources with potential technological applications. Food Res Int 2018; 113:327-350. [DOI: 10.1016/j.foodres.2018.06.065] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/25/2018] [Accepted: 06/28/2018] [Indexed: 12/31/2022]
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43
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Villa Nova M, Ratti BA, Herculano LS, Bittencourt PRS, Novello CR, Bazotte RB, Lautenschlager SDOS, Bruschi ML. Design of composite microparticle systems based on pectin and waste material of propolis for modified l-alanyl-l-glutamine release and with immunostimulant activity. Pharm Dev Technol 2017; 24:12-23. [DOI: 10.1080/10837450.2017.1410556] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Mônica Villa Nova
- Postgraduate Program in Pharmaceutical Sciences, Laboratory of Research and Development of Drug Delivery Systems, Department of Pharmacy, State University of Maringa, Maringa, Parana, Brazil
| | - Bianca A. Ratti
- Postgraduate Program in Biosciences and Physiopathology, Department of Basic Sciences of Health, State University of Maringa, Maringa, Parana, Brazil
| | - Leandro S. Herculano
- Department of Physics, Federal University of Technology, Medianeira, Parana, Brazil
| | | | - Cláudio R. Novello
- Academic Department of Chemistry and Biology, Federal University of Technology, Francisco Beltrão, Parana, Brazil
| | - Roberto Barbosa Bazotte
- Postgraduate Program in Pharmaceutical Sciences, Laboratory of Research and Development of Drug Delivery Systems, Department of Pharmacy, State University of Maringa, Maringa, Parana, Brazil
| | - Sueli de Oliveira Silva Lautenschlager
- Postgraduate Program in Pharmaceutical Sciences, Laboratory of Research and Development of Drug Delivery Systems, Department of Pharmacy, State University of Maringa, Maringa, Parana, Brazil
- Postgraduate Program in Biosciences and Physiopathology, Department of Basic Sciences of Health, State University of Maringa, Maringa, Parana, Brazil
| | - Marcos Luciano Bruschi
- Postgraduate Program in Pharmaceutical Sciences, Laboratory of Research and Development of Drug Delivery Systems, Department of Pharmacy, State University of Maringa, Maringa, Parana, Brazil
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Patova OA, Golovchenko VV, Vityazev FV, Burkov AA, Belyi VA, Kuznetsov SN, Litvinets SG, Martinson EA. Physicochemical and rheological properties of gelling pectin from Sosnowskyi's hogweed ( Heracleum sosnowskyi ) obtained using different pretreatment conditions. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.10.042] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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45
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Popov SV, Markov PA, Patova OA, Vityazev FV, Bakutova LA, Borisenkov MF, Martinson EA, Ananchenko BA, Durnev EA, Burkov AA, Litvinets SG, Belyi VA, Ipatova EA. In vitro gastrointestinal-resistant pectin hydrogel particles for β-glucuronidase adsorption. JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION 2016; 28:293-311. [DOI: 10.1080/09205063.2016.1268461] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Sergey V. Popov
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, Syktyvkar, Russia
| | - Pavel A. Markov
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, Syktyvkar, Russia
| | - Olga A. Patova
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, Syktyvkar, Russia
| | - Fedor V. Vityazev
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, Syktyvkar, Russia
| | - Larisa A. Bakutova
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, Syktyvkar, Russia
| | - Mikhail F. Borisenkov
- Institute of Physiology, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, Syktyvkar, Russia
| | - Ekaterina A. Martinson
- Federal Government-financed Educational Institution of Higher Professional Education, Vyatka State University, Kirov, Russia
| | - Boris A. Ananchenko
- Federal Government-financed Educational Institution of Higher Professional Education, Vyatka State University, Kirov, Russia
| | - Eugene A. Durnev
- Federal Government-financed Educational Institution of Higher Professional Education, Vyatka State University, Kirov, Russia
| | - Andrey A. Burkov
- Federal Government-financed Educational Institution of Higher Professional Education, Vyatka State University, Kirov, Russia
| | - Sergey G. Litvinets
- Federal Government-financed Educational Institution of Higher Professional Education, Vyatka State University, Kirov, Russia
| | - Vladimir A. Belyi
- Institute of Chemistry, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, Syktyvkar, Russia
| | - Elena A. Ipatova
- Institute of Chemistry, Komi Science Centre, The Urals Branch of the Russian Academy of Sciences, Syktyvkar, Russia
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46
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Wang W, Ma X, Jiang P, Hu L, Zhi Z, Chen J, Ding T, Ye X, Liu D. Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.019] [Citation(s) in RCA: 279] [Impact Index Per Article: 34.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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47
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Slavov A, Panchev I, Kovacheva D, Vasileva I. Physico-chemical characterization of water-soluble pectic extracts from Rosa damascena , Calendula officinalis and Matricaria chamomilla wastes. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.06.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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48
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Influence of Pectin as a green polymer electrolyte on the transport properties of Chitosan-Pectin membranes. Carbohydr Polym 2016; 157:1759-1768. [PMID: 27987892 DOI: 10.1016/j.carbpol.2016.11.061] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2016] [Revised: 11/17/2016] [Accepted: 11/20/2016] [Indexed: 12/11/2022]
Abstract
Novel blend membranes have been prepared from Chitosan (CH), Pectin (PEC) and their mixtures. The obtained samples were cross-linked and sulfonated before characterization. The results show that CH/PEC membranes display structural changes on the chemical and physical properties as a function of composition. DSC analysis reveals an endothermic peak due to the scission of the ionic pairs between carboxylic groups and ammonium groups, which produces a strong change on physical properties such as methanol permeability and proton conductivity. The methanol permeability decreases with the amount of Pectin from (4.24±0.04)×10-6cm2/s for pure Chitosan membrane to (1.51±0.03)×10-6cm2/s for blend CH/PEC membranes when the amount of Pectin is 50% (v/v). The proton conductivities of the blend membranes follow a similar behavior. For a pure CH membrane the conductivity is 2.44×10-3S/cm, decreasing with pectin content until the composition 50/50 (v/v), in which the conductivity drops almost one order of magnitude.
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49
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Gorrasi G, Bugatti V. Edible bio-nano-hybrid coatings for food protection based on pectins and LDH-salicylate: Preparation and analysis of physical properties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.038] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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50
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Gaona-Sánchez VA, Calderón-Domínguez G, Morales-Sánchez E, Chanona-Pérez JJ, Arzate-Vázquez I, Terrés-Rojas E. Pectin-based films produced by electrospraying. J Appl Polym Sci 2016. [DOI: 10.1002/app.43779] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Victor A. Gaona-Sánchez
- ENCB-Instituto Politécnico Nacional; Departamento De Ingeniería Bioquímica; Prolongación De Carpio y Plan De Ayala S/N; Casco De Santo Tomás, C.P. 11340 México D.F. México
| | - Georgina Calderón-Domínguez
- ENCB-Instituto Politécnico Nacional; Departamento De Ingeniería Bioquímica; Prolongación De Carpio y Plan De Ayala S/N; Casco De Santo Tomás, C.P. 11340 México D.F. México
| | - Eduardo Morales-Sánchez
- CICATA-Unidad Querétaro-Instituto Politécnico Nacional; Cerro Blanco No. 141, Col. Colinas Del Cimatario, C.P. 76090, Santiago De Querétaro Querétaro México
| | - J. Jorge Chanona-Pérez
- ENCB-Instituto Politécnico Nacional; Departamento De Ingeniería Bioquímica; Prolongación De Carpio y Plan De Ayala S/N; Casco De Santo Tomás, C.P. 11340 México D.F. México
| | - Israel Arzate-Vázquez
- CNMN-Instituto Politécnico Nacional, Luis Enrique Erro S/N; U. Prof. Adolfo López Mateos México D.F. 07738 México
| | - Eduardo Terrés-Rojas
- Instituto Mexicano Del Petróleo (IMP); Eje Central Lázaro Cárdenas 152, San Bartolo Atepehuacan México D.F. 07730 México
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