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Dias IP, Barbieri SF, da Costa Amaral S, Silveira JLM. Development and characterization of films from Campomanesia xanthocarpa and commercial citrus pectins with different degrees of methyl-esterification. Int J Biol Macromol 2024; 257:128554. [PMID: 38056731 DOI: 10.1016/j.ijbiomac.2023.128554] [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: 06/27/2023] [Revised: 11/17/2023] [Accepted: 11/30/2023] [Indexed: 12/08/2023]
Abstract
In this study, pectins from commercial citrus and isolated from gabiroba (Campomanesia xanthocarpa) fruits, were obtained with different degrees of methyl-esterification (DM) and applied in the films. The DM ranged from 0 % to 62.5 % and the gradual de-esterification process was confirmed by mono-dimensional analysis (1H NMR). In order to investigate the influence of DM values in pectin film properties, PCP (DM: 62.5 %); PCP-5 (DM: 37.4 %); PCP-15 (DM: 19.1 %), and a fully de-esterified sample PCP-35 (DM: 0 %) were selected. The functional properties of the films clearly showed that the DM and cross-linking process are necessary to obtain a material with water resistance. Furthermore, pectin isolated from the fruits of gabiroba was purified (GW-Na, DM: 51.9 %) and partially de-esterified (GW-Na-5, DM: 37.1 %). These pectins were used, for the first time, in development of films and the physical and mechanical properties were compared with films made with PCP and PCP-5 samples. GW-Na and GW-Na-5 films presented suitable properties, with reduced solubility reduced (57.1 and 26.2 %), high degree of swelling (2.14 and 2.26), low flexibility (18.05 and 6.11 MPa), respectively. High strength and rigidity (99.36 and 1040.9 MPa), for both films (GW-Na and GW-Na-5) were demonstrated, similar to that obtained by analyzed citrus pectin.
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Affiliation(s)
- Isabela Pereira Dias
- Postgraduate Program in Biochemistry Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba, PR 81531-990, Brazil
| | - Shayla Fernanda Barbieri
- Postgraduate Program in Biochemistry Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba, PR 81531-990, Brazil
| | - Sarah da Costa Amaral
- Postgraduate Program in Biochemistry Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba, PR 81531-990, Brazil
| | - Joana Léa Meira Silveira
- Postgraduate Program in Biochemistry Sciences, Sector of Biological Sciences, Federal University of Paraná, Curitiba, PR 81531-990, Brazil.
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2
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Said NS, Olawuyi IF, Cho HS, Lee WY. Novel edible films fabricated with HG-type pectin extracted from different types of hybrid citrus peels: Effects of pectin composition on film properties. Int J Biol Macromol 2023; 253:127238. [PMID: 37816465 DOI: 10.1016/j.ijbiomac.2023.127238] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Accepted: 10/02/2023] [Indexed: 10/12/2023]
Abstract
This study investigated the valorization of novel HG-type hybrid citrus pectins derived from three cultivars: Setoka (ST), Kanpei (KP), and Shiranui (SH), and their application as packaging materials. The physicochemical properties of these pectins and their corresponding films were evaluated and compared to commercial citrus pectin. Significant variations were observed in pectin yield (18.15-24.12 %) and other physicochemical characteristics, such as degree of esterification (DE), degree of methoxylation (DM), and monosaccharide composition, among the different cultivars. All hybrid citrus pectins were classified as high-methoxy pectin types (66.67-72.89 %) with typical structural configurations like commercial citrus pectin. However, hybrid citrus pectin films exhibited superior physical properties, including higher mechanical strength, flexibility, and lower water solubility than commercial citrus pectin film, while maintaining similar transparency and moisture content. Additionally, the films displayed smooth and uniform surface morphology, confirming their excellent film-forming properties. Correlation analysis revealed that DE positively influenced mechanical properties (r = 1.0). Furthermore, the monosaccharide composition of pectins showed strong relationships (r = 0.8-1.0) with the film's mechanical and barrier properties. These findings highlight the potential of hybrid citrus pectin as potential packaging material, and the knowledge of the structure-function relationship obtained in this study could be useful for the tailored modification of citrus pectin-based packages.
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Affiliation(s)
- Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Ha-Seong Cho
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Won-Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea.
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3
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Baraiya K, Yadav VK, Choudhary N, Ali D, Raiyani D, Chowdhary VA, Alooparampil S, Pandya RV, Sahoo DK, Patel A, Tank JG. A Comparative Analysis of the Physico-Chemical Properties of Pectin Isolated from the Peels of Seven Different Citrus Fruits. Gels 2023; 9:908. [PMID: 37998997 PMCID: PMC10671531 DOI: 10.3390/gels9110908] [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: 10/13/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/25/2023] Open
Abstract
In the present research work, pectin was isolated from the peels of seven citrus fruits (Citrus limon, Citrus limetta, Citrus sinensis, Citrus maxima, Citrus jambhiri, Citrus sudachi, and Citrus hystrix) for a comparison of its physicochemical parameters and its potential use as a thickening agent, gelling agent, and food ingredient in food industries. Among the seven citrus fruits, the maximum yield of pectin was observed from Citrus sudachi, and the minimum yield of pectin was observed from Citrus maxima. The quality of each pectin sample was compared by using parameters such as equivalent weight, anhydrouronic acid (AUA) content, methoxy content, and degree of esterification. It was observed that all seven pectin samples had a high value of equivalent weight (more than 1000), suggesting that all the pectin samples had a high content of non-esterified galacturonic acid in the molecular chains, which provides viscosity and water binding properties. The methoxy content and degree of esterification of all the pectins was lower than 50%, which suggests that it cannot easily disperse in water and can form gel only in presence of divalent cations. The AUA content of all isolated pectins samples was above 65%, which suggests that the pectin was pure and can be utilized as a food ingredient in domestic foods and food industries. From the FTIR analysis of pectin, it was observed that the bond pattern of Citrus maxima, Citrus jambhiri, and Citrus hystrix was similar. The bond pattern of Citrus limon, Citrus limetta, and Citrus sinensis was similar. However, the bond pattern of Citrus sudachi was different from that of all other citrus fruits. The difference in the bond pattern was due to the hydrophobic nature of pectin purified from Citrus limon, Citrus limetta, Citrus sudachi, and Citrus sinensis and the hydrophilic nature of pectin purified from Citrus maxima, Citrus jambhiri, and Citrus hystrix. Hence, hydrophobic pectin can be utilized in the preparation of hydrogels, nanofibers, food packaging material, polysoaps, drug delivery agents, and microparticulate materials, whereas hydrophilic pectin can be utilized for the preparation of gelling and thickening agents.
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Affiliation(s)
- Khodidash Baraiya
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Virendra Kumar Yadav
- Department of Life Sciences, Hemchandracharya North Gujarat University, Patan 384265, India;
| | - Nisha Choudhary
- Department of Life Sciences, Hemchandracharya North Gujarat University, Patan 384265, India;
| | - Daoud Ali
- Department of Zoology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia
| | - Daya Raiyani
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Vibhakar A. Chowdhary
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Sheena Alooparampil
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
| | - Rohan V. Pandya
- Department of Microbiology, Atmiya University, Rajkot 360005, India;
| | - Dipak Kumar Sahoo
- Department of Veterinary Clinical Sciences, College of Veterinary Medicine, Iowa State University, Ames, IA 50011, USA;
| | - Ashish Patel
- Department of Life Sciences, Hemchandracharya North Gujarat University, Patan 384265, India;
| | - Jigna G. Tank
- Department of Biosciences, Saurashtra University, Rajkot 360005, India; (K.B.); (D.R.); (V.A.C.); (S.A.)
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4
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Patrocinio D, Galván-Chacón V, Gómez-Blanco JC, Miguel SP, Loureiro J, Ribeiro MP, Coutinho P, Pagador JB, Sanchez-Margallo FM. Biopolymers for Tissue Engineering: Crosslinking, Printing Techniques, and Applications. Gels 2023; 9:890. [PMID: 37998980 PMCID: PMC10670821 DOI: 10.3390/gels9110890] [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: 10/10/2023] [Revised: 11/02/2023] [Accepted: 11/07/2023] [Indexed: 11/25/2023] Open
Abstract
Currently, tissue engineering has been dedicated to the development of 3D structures through bioprinting techniques that aim to obtain personalized, dynamic, and complex hydrogel 3D structures. Among the different materials used for the fabrication of such structures, proteins and polysaccharides are the main biological compounds (biopolymers) selected for the bioink formulation. These biomaterials obtained from natural sources are commonly compatible with tissues and cells (biocompatibility), friendly with biological digestion processes (biodegradability), and provide specific macromolecular structural and mechanical properties (biomimicry). However, the rheological behaviors of these natural-based bioinks constitute the main challenge of the cell-laden printing process (bioprinting). For this reason, bioprinting usually requires chemical modifications and/or inter-macromolecular crosslinking. In this sense, a comprehensive analysis describing these biopolymers (natural proteins and polysaccharides)-based bioinks, their modifications, and their stimuli-responsive nature is performed. This manuscript is organized into three sections: (1) tissue engineering application, (2) crosslinking, and (3) bioprinting techniques, analyzing the current challenges and strengths of biopolymers in bioprinting. In conclusion, all hydrogels try to resemble extracellular matrix properties for bioprinted structures while maintaining good printability and stability during the printing process.
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Affiliation(s)
- David Patrocinio
- CCMIJU, Bioengineering and Health Technologies, Jesus Usón Minimally Invasive Surgery Center, 10071 Cáceres, Spain; (D.P.); (V.G.-C.); (J.B.P.)
| | - Victor Galván-Chacón
- CCMIJU, Bioengineering and Health Technologies, Jesus Usón Minimally Invasive Surgery Center, 10071 Cáceres, Spain; (D.P.); (V.G.-C.); (J.B.P.)
| | - J. Carlos Gómez-Blanco
- CCMIJU, Bioengineering and Health Technologies, Jesus Usón Minimally Invasive Surgery Center, 10071 Cáceres, Spain; (D.P.); (V.G.-C.); (J.B.P.)
| | - Sonia P. Miguel
- CPIRN-IPG, Center of Potential and Innovation of Natural Resources, Polytechnic of Guarda, 6300-559 Guarda, Portugal (M.P.R.)
- CICS-UBI, Health Science Research Center, University of Beira Interior, 6201-506 Covilhã, Portugal
| | - Jorge Loureiro
- CPIRN-IPG, Center of Potential and Innovation of Natural Resources, Polytechnic of Guarda, 6300-559 Guarda, Portugal (M.P.R.)
| | - Maximiano P. Ribeiro
- CPIRN-IPG, Center of Potential and Innovation of Natural Resources, Polytechnic of Guarda, 6300-559 Guarda, Portugal (M.P.R.)
- CICS-UBI, Health Science Research Center, University of Beira Interior, 6201-506 Covilhã, Portugal
| | - Paula Coutinho
- CPIRN-IPG, Center of Potential and Innovation of Natural Resources, Polytechnic of Guarda, 6300-559 Guarda, Portugal (M.P.R.)
- CICS-UBI, Health Science Research Center, University of Beira Interior, 6201-506 Covilhã, Portugal
| | - J. Blas Pagador
- CCMIJU, Bioengineering and Health Technologies, Jesus Usón Minimally Invasive Surgery Center, 10071 Cáceres, Spain; (D.P.); (V.G.-C.); (J.B.P.)
- CIBER CV, Centro de Investigación Biomédica en Red—Enfermedades Cardiovasculares, 28029 Madrid, Spain;
| | - Francisco M. Sanchez-Margallo
- CIBER CV, Centro de Investigación Biomédica en Red—Enfermedades Cardiovasculares, 28029 Madrid, Spain;
- Scientific Direction, Jesus Usón Minimally Invasive Surgery Center, 10071 Cáceres, Spain
- TERAV/ISCIII, Red Española de Terapias Avanzadas, Instituto de Salud Carlos III (RICORS, RD21/0017/0029), 28029 Madrid, Spain
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5
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Hussain A, Kumar S, Husain FM, Kumar V, Vlaskin MS, Alajmi MF. Numerical optimization of hydrothermal liquefaction process for the production of bio-oil and bio-char from Citrus maxima peel waste and product characterization. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:102462-102473. [PMID: 37667127 DOI: 10.1007/s11356-023-29618-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Accepted: 08/27/2023] [Indexed: 09/06/2023]
Abstract
This research study aims to potential utilization of Citrus maxima peel waste and optimize the hydrothermal liquefaction process for the production of bio-oil (BO) and bio-char (BC). The effect of several HTL processing variables on BO yield (%) and BC yield (%), including temperature, retention period, and slurry concentration, has been examined using central composite design (CCD) (a three-level three-factor design). The optimized values of HTL process variables were found to be 240 °C (temperature), 52 min (retention time), and 7% (slurry concentration) and the corresponding responses were 5.794% (BO yield) and 29.450% (BC yield). The values obtained from the RSM-CCD model as the predicted values agreed with the experimental values (5.93% and 30.14%). Further the BO and BC obtained under optimized conditions and CPP were analyzed to identify the variations by 1H-NMR, GC-MS, FT-IR, and CHNO-S.
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Affiliation(s)
- Afzal Hussain
- Department of Pharmacognosy, College of Pharmacy, King Saud University, PO Box 2457, 11451, Riyadh, Saudi Arabia
| | - Sanjay Kumar
- Department of Food Science and Technology, Graphic Era (Deemed to Be University), Dehradun, Uttarakhand, 248002, India.
| | - Fohad Mabood Husain
- Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, Riyadh, 11451, Kingdom of Saudi Arabia
| | - Vinod Kumar
- Department of Food Science and Technology, Graphic Era (Deemed to Be University), Dehradun, Uttarakhand, 248002, India
- Peoples' Friendship, University of Russia, (RUDN University), Moscow, 117198, Russian Federation
| | - Mikhail S Vlaskin
- Joint Institute for High Temperatures of the Russian Academy of Sciences, 13/2 Izhorskaya St, Moscow, 125412, Russian Federation
| | - Mohamed F Alajmi
- Department of Pharmacognosy, College of Pharmacy, King Saud University, PO Box 2457, 11451, Riyadh, Saudi Arabia
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Wang K, Li Y, Sun J, Zhang Y. The physicochemical properties and stability of myofibrillar protein oil-in-water emulsions as affected by the structure of sugar. Food Chem X 2023; 18:100677. [PMID: 37077582 PMCID: PMC10106513 DOI: 10.1016/j.fochx.2023.100677] [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: 03/02/2023] [Revised: 04/04/2023] [Accepted: 04/06/2023] [Indexed: 04/21/2023] Open
Abstract
Different sugars (glucose, GL; fructose, FR; hyaluronic acid, HA; cellulose, CE) were added to a myofibrillar protein (MP) emulsion (MP: 1.2 w/v%, sugar: 0.1% w/v) to study the effect of sugar structure on the physicochemical properties and stability of the MP emulsions. The emulsifying properties of MP-HA were significantly (P < 0.05) higher than those of the other groups. The monosaccharide (GL/FR) exerted negligible effects on the emulsifying performance of the MP emulsions. The ζ-potential and particle size implied that HA introduced stronger negative charges, significantly reducing the final particle size (190-396 nm). Rheological examinations indicated that the introduction of polysaccharides considerably increased the viscosity and network entanglement; confocal laser scanning microscopy and creaming index revealed that MP-HA was stable during storage, whereas MP-GL/FR/CE exhibited severe delamination after long-term storage. HA, a heteropolysaccharide, is most suitable for improving MP emulsion quality.
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Affiliation(s)
- Ke Wang
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
- College of Food Science & Engineering, Shandong Agricultural University, Tai’an 271018, China
| | - Yan Li
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jingxin Sun
- College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China
- Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China
- Corresponding authors at: College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China (J. Sun).
| | - Yimin Zhang
- College of Food Science & Engineering, Shandong Agricultural University, Tai’an 271018, China
- Corresponding authors at: College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China (J. Sun).
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7
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Lubinska-Szczygeł M, Kuczyńska-Łażewska A, Rutkowska M, Polkowska Ż, Katrich E, Gorinstein S. Determination of the Major By-Products of Citrus hystrix Peel and Their Characteristics in the Context of Utilization in the Industry. Molecules 2023; 28:molecules28062596. [PMID: 36985567 PMCID: PMC10052365 DOI: 10.3390/molecules28062596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 02/25/2023] [Accepted: 03/06/2023] [Indexed: 03/18/2023] Open
Abstract
Kaffir lime (Citrus hystrix) is a popular citrus in Southeast Asia. Despite the growing interest in the peel of the fruit, the leaves are the most frequently used part of the fruit. The aim of the study was to determine the main by-products of the peel, such as pectins, minerals, essential oil, and bioactive compounds, and to evaluate the possibility of using them in various branches of industry. In the study of the essential oil obtained by hydrodistillation performed using the TGA chromatography technique (GC-MS), sabinene (31.93%), β-pinene (26%), and limonene (19%) were selected as the most abundant volatile compounds. Nine microelements (Fe, Zn, Cu, Mn, Co, Ni, Cr, Mo, and V), four macroelements (Mg, Ca, K, and Na), and seven ballast substances (Cd, Hg, Pb, Al, V, Sr, and Pt) were also determined using the microwave plasma-atomic emission spectrometry technique (MP-AES). In the case of microelements, iron 32.72 ± 0.39 mg/kg DW (dry weight) had the highest concentration. In the case of macroelements, the calcium content was 9416 ± 34 mg/kg DW. Optimization of the pectin extraction was also performed by selecting citric acid and obtaining a yield of 7.6–17.6% for acid extraction and 9.9–28.2% for ultrasound-assisted extraction (UAE), depending on the temperature used. The obtained pectins were characterized by the degree of methylation, galacturonic acid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging, and DSC (differential scanning calorimetry) analysis. Among bioactive compounds, the contents of polyphenols (22.63 ± 2.12 mg GAE/g DW), flavonoids (2.72 ± 0.25 mg CE/g DW, vitamin C (2.43 ± 0.19 mg Asc), xantoproteins + carotenes (53.8 ± 4.24 ug), anthocyanins (24.8 ± 1.8 mg CGE/kg DW), and chlorophylls A and B (188.5 ± 8.1, 60.4 ± 3.23 µg/g DW) were evaluated. Antioxidant capacity using (cupric ion-reducing antioxidant capacity) CUPRAC and DPPH assays was also provided with the results of 76.98 ± 8.1, and 12.01 ± 1.02 µmol TE/g DW, respectively.
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Affiliation(s)
- Martyna Lubinska-Szczygeł
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, Poland;
- Correspondence: (M.L.-S.); (Ż.P.)
| | - Anna Kuczyńska-Łażewska
- Department of Energy Conversion and Storage, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, Poland;
| | - Małgorzata Rutkowska
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, Poland;
| | - Żaneta Polkowska
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, 80-233 Gdańsk, Poland;
- Correspondence: (M.L.-S.); (Ż.P.)
| | - Elena Katrich
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (E.K.)
| | - Shela Gorinstein
- Institute for Drug Research, School of Pharmacy, Faculty of Medicine, The Hebrew University of Jerusalem, Jerusalem 9112001, Israel; (E.K.)
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8
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Extraction, characterization, and antioxidant properties of cell wall polysaccharides from the pericarp of Citrus Reticulata cv. Chachiensis. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108237] [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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9
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Jong SH, Abdullah N, Muhammad N. Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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10
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Kim IJ, Jeong D, Kim SR. Upstream processes of citrus fruit waste biorefinery for complete valorization. BIORESOURCE TECHNOLOGY 2022; 362:127776. [PMID: 35970501 DOI: 10.1016/j.biortech.2022.127776] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/08/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
Citrus fruit waste (CW) is a useful biomass and its valorization into fuels and biochemicals has received much attention. For economic feasibility, increased efficiency of the preceding extraction and enzyme saccharification processes is necessary. However, at present, there is a lack of systematic reviews addressing these two integral upstream processes in concert for CW biorefinery. Here, the state-of-the-art advancements in enzyme extraction and saccharification processes-using which relevant essential oils, flavonoids, and sugars can be obtained-are reviewed. Specifically, the extraction options for two commercially available CW-derived products, essential oils and pectin, are discussed. With respect to enzyme saccharification, the use of an undefined commercial mixture routinely results in suboptimal sugar production. In this respect, applicable strategies for enzyme mixture customization are suggested for maximizing the hydrolytic efficiency of CW. The enzyme degradation system for CW-derived carbohydrates and its extensive application for sugar production are also discussed.
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Affiliation(s)
- In Jung Kim
- Department of Applied Biosciences, Graduate School, Kyungpook National University, Daegu 41566, Korea
| | - Deokyeol Jeong
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea
| | - Soo Rin Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Korea.
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11
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Gut microbiome modulation and gastrointestinal digestibility in vitro of polysaccharide-enriched extracts and seaweeds from Ulva rigida and Gracilaria fisheri. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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12
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da Costa JS, Maranduba HL, de Sousa Castro S, de Almeida Neto JA, Rodrigues LB. ENVIRONMENTAL PERFORMANCE OF ORANGE CITRUS WASTE AS RAW MATERIAL FOR PECTIN AND ESSENTIAL OIL PRODUCTION. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.07.008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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13
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Costa KPB, Reichembach LH, de Oliveira Petkowicz CL. Pectins with commercial features and gelling ability from peels of Hylocereus spp. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107583] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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14
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Yu C, Hu X, Ahmadi S, Wu D, Xiao H, Zhang H, Ding T, Liu D, Ye X, Chen S, Chen J. Structure and In Vitro Fermentation Characteristics of Polysaccharides Sequentially Extracted from Goji Berry ( Lycium barbarum) Leaves. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7535-7546. [PMID: 35549264 DOI: 10.1021/acs.jafc.2c01157] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Herein, the chelating agent-soluble fraction (CA), sodium carbonate-soluble fraction (SC), and sodium hydroxide-soluble fraction (SH) were sequentially extracted from the cell wall of goji berry (Lycium barbarum) leaves. Furthermore, SC was purified with Q-Sepharose fast flow resin to obtain the neutral sugar fraction (SC-I) and acid sugar fraction (SC-II). Physicochemical properties of polysaccharides were characterized by high-performance anion-exchange chromatography with pulsed amperometry detection, size exclusion chromatography-multi-angle laser light scattering, Fourier transform infrared spectroscopy, nuclear magnetic resonance, and atomic force microscopy analysis. Additionally, the impact of polysaccharides on modulating human gut microbiota was investigated by in vitro fermentation. A high amount of galacturonic acid (GalA) in CA showed that it was an aggregation of linear homogalacturonan. SC was the main pectic polysaccharide fraction and rich in neutral sugars. SC-I was the neutral sugar fraction with an extremely high molecular weight (2.055 × 106 Da), while SC-II was the acid sugar fraction with a low molecular weight (1.766 × 105 Da). SH seemed like a mixture of pectin and hemicellulose. All the five polysaccharides significantly (P < 0.05) increased the abundance of Bacteroides, Bifidobacteria, and Lactobacilli. To the best of our knowledge, this is the first report on the structure and fermentation characteristics of goji berry leaf polysaccharides, which is meaningful to provide a structural basis for further bioactivity research.
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Affiliation(s)
- Chengxiao Yu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Xinxin Hu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Shokouh Ahmadi
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Dongmei Wu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450007, China
- Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450007, China
- Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450007, China
- Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
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15
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Physicochemical and functional characterization of pectin extracted from Moroccan citrus peels. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113508] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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16
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Duan H, Yan X, Azarakhsh N, Huang X, Wang C. Effects of high‐pressure pretreatment on acid extraction of pectin from pomelo peel. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15840] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Hanying Duan
- Department of Food Science and Technology Jinan University Guangzhou 510632 China
| | - Xu Yan
- Department of Food Science and Technology Jinan University Guangzhou 510632 China
| | - Nima Azarakhsh
- International School Jinan University Guangzhou 510632 China
| | - Xuesong Huang
- Department of Food Science and Technology Jinan University Guangzhou 510632 China
| | - Chao Wang
- Department of Food Science and Technology Jinan University Guangzhou 510632 China
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17
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Citrus Fruit Processing by Pressure Intensified Technologies: A Review. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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18
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Physicochemical and Functional Properties of Okra Leaf Polysaccharides Extracted at Different pHs. CHEMISTRY 2022. [DOI: 10.3390/chemistry4020030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Different extraction pH values obtain polysaccharides with tailored structures and novel functionalities. This study investigated the influence of different extraction pH values (4.2, 6.8, and 9.2) on the physicochemical compositions and structural and functional properties of okra leaf polysaccharides (OLPs). The extraction yield (2.74–7.34%), molecular weights (68.5–85.4 kDa), total sugar contents (64.87–95.68%), degree of acetylation (18.28–22.88%), and methylation (8.97–15.20%) of OLPs varied significantly (p < 0.05). The monosaccharide composition reflected OLPs as pectic polysaccharides, with varied compositions of galacturonic acid, galactose, rhamnose, and arabinose. However, the differences in their sugar molar ratios, such as their side-chain and backbone chain compositions, greatly affected their functional properties. Additionally, notable differences due to extraction pH were observed in physical properties, thermal stability, and crystallinity. However, FTIR and NMR spectra revealed that extraction pH had negligible effects on the primary structure of OLPs. All OLPs showed non-Newtonian fluid behavior in the aqueous system with different apparent viscosities correlating with their molecular weights. Furthermore, the OLPs fractions stabilized oil-in-water emulsions differently and had distinct radical scavenging activities related to their compositions. This study provides a basis for selecting appropriate extraction pH to prepare OLPs with specific characteristics and applications in food-related disciplines.
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19
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Assessing the bioactivity, cytotoxicity, and rheological properties of pectin recovered from citrus peels. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101550] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Evaluation of Adding Natural Gum to Pectin Extracted from Ecuadorian Citrus Peels as an Eco-Friendly Corrosion Inhibitor for Carbon Steel. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27072111. [PMID: 35408511 PMCID: PMC9000655 DOI: 10.3390/molecules27072111] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/01/2021] [Revised: 02/01/2022] [Accepted: 02/02/2022] [Indexed: 11/21/2022]
Abstract
The production and use of eco-friendly corrosion inhibitors allows valuable compounds contained in plant waste to be identified and repurposed while reducing the use of polluting synthetic substances. Pectin extracted from Tahiti limes (Citrus latifolia) and King mandarin (Citrus nobilis L.) in addition to natural gums—xanthan gum and latex from the “lechero” plant (Euphorbia laurifolia)—were used to create an eco-friendly corrosion inhibitor. The optimal extraction conditions for pectin were determined from different combinations of pH, temperature, and time in a 23 factorial design and evaluated according to the obtained pectin yield. The highest pectin extraction yields (38.10% and 41.20% from King mandarin and lime, respectively) were reached at pH = 1, 85 °C, and 2 h. Extraction of pectic compounds was confirmed using Fourier-transform infrared spectroscopy, differential scanning calorimetry, and thermogravimetry analyses. Subsequently, a simplex-centroid mixture design was applied to determine the formulation of extracted pectin and natural gums that achieved the highest corrosion inhibitor effect (linear polarization and weight loss methods in NACE 1D-196 saline media using API-5LX52 carbon steel). Impedance spectroscopy analysis showed that the addition of xanthan gum to pectin (formulation 50% pectin–50% xanthan gum) improved the corrosion inhibitor effect from 29.20 to 78.21% at 400 ppm due to higher adsorption of inhibitory molecules on the metal surface.
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21
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Emulsification properties of alkaline soluble polysaccharide from sugar beet pulp: Effect of acetylation and methoxylation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107361] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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22
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Process optimization and characterization of pectin derived from underexploited pineapple peel biowaste as a value-added product. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107141] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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23
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Tabtiang S, Yodrux A, Nimmol C, Prachayawarakorn S, Soponronnarit S. Effects of variety and ripening level on chemical composition, microstructure change, and qualities of crisp bananas. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16366] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Surapit Tabtiang
- Department of Social and Applied Science College of Industrial Technology, King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Aswin Yodrux
- Department of Material Handling and Logistic Engineering, Faculty of Engineering King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | - Chatchai Nimmol
- Department of Material Handling and Logistic Engineering, Faculty of Engineering King Mongkut’s University of Technology North Bangkok Bangkok Thailand
| | | | - Somchart Soponronnarit
- Energy Technology Division, School of Energy Environment and Materials, King Mongkut’s University of Technology Thonburi Bangkok Thailand
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24
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Pérez J, Gómez K, Vega L. Optimization and Preliminary Physicochemical Characterization of Pectin Extraction from Watermelon Rind ( Citrullus lanatus) with Citric Acid. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:3068829. [PMID: 35036425 PMCID: PMC8758315 DOI: 10.1155/2022/3068829] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Accepted: 12/14/2021] [Indexed: 12/31/2022]
Abstract
Watermelon rind was used for the pectin extraction with citric acid as the extractant solvent. The effects of pH (2.0-3.0), extraction time (45-75 min), and liquid-solid ratio (10 : 1 to 40 : 1 mL/g) on the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were investigated using Box-Behnken surface response experimental design. The pH was the most significant variable for the pectin yield and properties. The responses optimized separately showed different optimal conditions for each one of the variables studied in this work. Therefore, the desirability function was used to determine the sole theoretical optimum for the highest pectin yield and highest anhydrouronic acid content, which was found to be pH of 2.0, extraction time of 62.31 min, and liquid-solid ratio of 35.07 mL/g. Under this optimal condition, the pectin yield, degree of esterification, methoxyl content, and anhydrouronic acid content were 24.30%, 73.30%, 10.45%, and 81.33%, respectively. At optimal conditions, watermelon rind pectin can be classified as high methoxyl and rapid-set pectin with high quality and high purity. Practical Applications. This study evaluated the pectin extraction from watermelon rind and carried out an optimization of multiple responses as a function of pH, time, and liquid-solid ratio to obtain the best preliminary quality parameters (pectin yield and anhydrouronic acid content). The results revealed that watermelon rind waste can be an inexpensive source to obtain good pectin quality and high purity. According to the chemical characterization and physicochemical properties studied, the extracted pectin from watermelon rind would have a high potential to be used in food industry.
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Affiliation(s)
- José Pérez
- Department of Chemical Engineering, Bioprocess Research Group, Universidad del Atlántico, Puerto Colombia 081001, Colombia
| | - Karina Gómez
- Department of Chemical Engineering, Bioprocess Research Group, Universidad del Atlántico, Puerto Colombia 081001, Colombia
| | - Lorena Vega
- Department of Chemical Engineering, Bioprocess Research Group, Universidad del Atlántico, Puerto Colombia 081001, Colombia
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25
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Pitton M, Fiorati A, Buscemi S, Melone L, Farè S, Contessi Negrini N. 3D Bioprinting of Pectin-Cellulose Nanofibers Multicomponent Bioinks. Front Bioeng Biotechnol 2021; 9:732689. [PMID: 34926414 PMCID: PMC8678092 DOI: 10.3389/fbioe.2021.732689] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 11/08/2021] [Indexed: 11/13/2022] Open
Abstract
Pectin has found extensive interest in biomedical applications, including wound dressing, drug delivery, and cancer targeting. However, the low viscosity of pectin solutions hinders their applications in 3D bioprinting. Here, we developed multicomponent bioinks prepared by combining pectin with TEMPO-oxidized cellulose nanofibers (TOCNFs) to optimize the inks' printability while ensuring stability of the printed hydrogels and simultaneously print viable cell-laden inks. First, we screened several combinations of pectin (1%, 1.5%, 2%, and 2.5% w/v) and TOCNFs (0%, 0.5%, 1%, and 1.5% w/v) by testing their rheological properties and printability. Addition of TOCNFs allowed increasing the inks' viscosity while maintaining shear thinning rheological response, and it allowed us to identify the optimal pectin concentration (2.5% w/v). We then selected the optimal TOCNFs concentration (1% w/v) by evaluating the viability of cells embedded in the ink and eventually optimized the writing speed to be used to print accurate 3D grid structures. Bioinks were prepared by embedding L929 fibroblast cells in the ink printed by optimized printing parameters. The printed scaffolds were stable in a physiological-like environment and characterized by an elastic modulus of E = 1.8 ± 0.2 kPa. Cells loaded in the ink and printed were viable (cell viability >80%) and their metabolic activity increased in time during the in vitro culture, showing the potential use of the developed bioinks for biofabrication and tissue engineering applications.
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Affiliation(s)
- Matteo Pitton
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy
| | - Andrea Fiorati
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy
| | - Silvia Buscemi
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy
| | - Lucio Melone
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy.,Centro di Ricerca per l'Energia, l'Ambiente e il Territorio (CREAT), Università Telematica eCampus, Novedrate, Italy
| | - Silvia Farè
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy
| | - Nicola Contessi Negrini
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy
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26
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TRAN NYT, LE TD, DAO PT, BACH GL, HUYNH PX, TRAN QN. Evaluation of different extraction methods on the polyphenols yield, flavonoids yield, and antioxidant activity of the pomelo flavedo extract from Da Xanh (Citrus maxima [burm] merr.) variety. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.97021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Nhi Yen Thi TRAN
- Graduate University of Science and Technology, Vietnam; Nguyen Tat Thanh University, Vietnam; Nguyen Tat Thanh University, Vietnam
| | - Truong Dang LE
- Nguyen Tat Thanh University, Vietnam; Nguyen Tat Thanh University, Vietnam
| | - Phat Tan DAO
- Nguyen Tat Thanh University, Vietnam; Nguyen Tat Thanh University, Vietnam
| | - Giang Long BACH
- Nguyen Tat Thanh University, Vietnam; Nguyen Tat Thanh University, Vietnam
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27
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28
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Utilization and evaluation of Citrus natsudaidai peel waste as a source of natural food additives. Food Chem 2021; 373:131464. [PMID: 34741966 DOI: 10.1016/j.foodchem.2021.131464] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 09/30/2021] [Accepted: 10/21/2021] [Indexed: 12/11/2022]
Abstract
This study aims to obtain beneficial ingredients from Citrus natsudaidai (CN) peel waste. The yields of ingredients were 26.2-31.6 mg/g dried material (DM) in pectin, 466-581 mg/g DM in insoluble dietary fiber, 5.56-7.15 g/kg fresh material (FM) in the hexane extracts obtained from CN peels, 23.8-27.0 mg/g DM in naringin, and 8.30-10.2 mg/g DM in neohesperidin. A sensory evaluation and instrumental assays using an Electronic nose and Electronic tongue were performed to evaluate aqueous solutions flavored with 0.02% hexane extracts obtained from CN peels. CN-flavored solutions had a preferred smell over commercial citrus-flavored drinks and were classified into the same group as commercial citrus juices in the Electronic nose assay. In addition, CN-flavored solutions showed sourness, bitterness, and orange-like taste, and the overall acceptance of CN-flavored solutions did not significantly differ from commercial citrus-flavored drinks. CN peel waste can be industrially utilized as a source of natural food additives.
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29
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Millan-Linares MC, Montserrat-de la Paz S, Martin ME. Pectins and Olive Pectins: From Biotechnology to Human Health. BIOLOGY 2021; 10:biology10090860. [PMID: 34571737 PMCID: PMC8470263 DOI: 10.3390/biology10090860] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/25/2021] [Accepted: 08/25/2021] [Indexed: 11/16/2022]
Abstract
Simple Summary Pectins comprise complex polysaccharides rich in galacturonic acid, that exert many functions in higher plants as components of the cell walls, together with cellulose or lignin. The food industry has traditionally used pectins as an additive due to their gelling or thickening properties. Pharmaceutical research is also taking advantage of pectin bioactivity, providing evidence of the role of these polysaccharides as health promoters. Fruits and vegetables are natural sources of pectins that can be obtained as by-products during food or beverage production. In line with this, the aim of our study is gathering data on the current methods to extract pectins from fruit or vegetable wastes, optimizing yield and environmentally friendly protocols. Updated information about pectin applications in food or non-food industries are provided. We also point to olives as novel source of pectins that strengthen the evidence that this fruit is as remarkably healthy part of the Mediterranean diet. This work exhibits the need to explore natural bioactive components of our daily intake to improve our health, or prevent or treat chronical diseases present in our society. Abstract Pectins are a component of the complex heteropolysaccharide mixture present in the cell wall of higher plants. Structurally, the pectin backbone includes galacturonic acid to which neutral sugars are attached, resulting in functional regions in which the esterification of residues is crucial. Pectins influence many physiological processes in plants and are used industrially for both food and non-food applications. Pectin-based compounds are also a promising natural source of health-beneficial bioactive molecules. The properties of pectins have generated interest in the extraction of these polysaccharides from natural sources using environmentally friendly protocols that maintain the native pectin structure. Many fruit by-products are sources of pectins; however, owing to the wide range of applications in various fields, novel plants are now being explored as potential sources. Olives, the fruit of the olive tree, are consumed as part of the healthy Mediterranean diet or processed into olive oil. Pectins from olives have recently emerged as promising compounds with health-beneficial effects. This review details the current knowledge on the structure of pectins and describes the conventional and novel techniques of pectin extraction. The versatile properties of pectins, which make them promising bioactive compounds for industry and health promotion, are also considered.
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Affiliation(s)
- Maria C. Millan-Linares
- Department of Food & Health, Instituto de la Grasa, CSIC. Ctra. de Utrera Km. 1, 41013 Seville, Spain;
| | - Sergio Montserrat-de la Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, Universidad de Sevilla, Av. Sanchez Pizjuan s/n, 41009 Seville, Spain
- Correspondence: ; Tel.: +34-955421051
| | - Maria E. Martin
- Department of Cell Biology, Faculty of Biology, Universidad de Sevilla, Av. Reina Mercedes s/n, 41012 Seville, Spain;
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Rodkantuk K, Chiewchan N, Devahastin S. Feasibility of using exogenous pectin to improve water redispersibility and viscoelasticity of reconstituted dried nanofibrillated cellulose from cabbage outer leaves. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15234] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Khanisorn Rodkantuk
- Advanced Food Processing Research Laboratory Department of Food Engineering Faculty of Engineering King Mongkut’s University of Technology Thonburi 126 Pracha u‐tid Road Bangkok 10140 Thailand
| | - Naphaporn Chiewchan
- Advanced Food Processing Research Laboratory Department of Food Engineering Faculty of Engineering King Mongkut’s University of Technology Thonburi 126 Pracha u‐tid Road Bangkok 10140 Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory Department of Food Engineering Faculty of Engineering King Mongkut’s University of Technology Thonburi 126 Pracha u‐tid Road Bangkok 10140 Thailand
- The Academy of Science The Royal Society of Thailand Dusit, Bangkok 10300 Thailand
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Sequential natural deep eutectic solvent pretreatments of apple pomace: A novel way to promote water extraction of pectin and to tailor its main structural domains. Carbohydr Polym 2021; 266:118113. [PMID: 34044930 DOI: 10.1016/j.carbpol.2021.118113] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 04/16/2021] [Accepted: 04/19/2021] [Indexed: 12/31/2022]
Abstract
To establish a "green" biorefinery extraction of apple pomace pectin, a sequential pretreatment with three natural deep eutectic solvents (NADES, choline chloride (CC): glycerol (G); CC: lactic acid (LA); potassium carbonate (K): G) was used prior to hot water extraction. A synergistic effect of CC:G and CC:LA pretreatments was observed and led to the highest recovery of pectin. The sequential NADES/water extraction process also provided a mean to tailor pectin main structure. It was explained as resulting from ion exchange and individual NADES components effects. The 13C solid state NMR T1ρH and THH parameters indicated a reorganization of cellulose in the residues following extraction of pectin, notably after alkaline K:G pretreatment/water extraction. Hence, sequential NADES pretreatments/water extraction represents a "green" alternative to mild mineral acid to extract pectin and to tailor its main structures, while the residual pomace can be further sources of valuable compounds and polymers.
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Khubber S, Kazemi M, Amiri Samani S, Lorenzo JM, Simal-Gandara J, Barba FJ. Structural-functional Variability in Pectin and Effect of Innovative Extraction Methods: An Integrated Analysis for Tailored Applications. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1952422] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Sucheta Khubber
- Center of Innovative and Applied Bioprocessing, Mohali, Punjab, India
| | - Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Sara Amiri Samani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Jose M. Lorenzo
- Centro Tecnológico De La Carne De Galicia, Avd. Parque Tecnológico De Galicia, San Cibrao Das Viñas, Ourense, Spain
- Área De Tecnología De Los Alimentos, Facultad De Ciencias De Ourense, Universidad De Vigo, Ourense, Spain
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, Ourense, Spain
| | - Francisco J. Barba
- Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Universitat De València, Burjassot, València, Spain
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Extraction, Characterization, and Applications of Pectins from Plant By-Products. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146596] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are polysaccharides composed of a large linear segment of α-(1,4) linked d-galactopyranosyluronic acids interrupted by β-(1,2)-linked l-rhamnoses and ramified by short chains composed of neutral hexoses and pentoses. The characteristics and applications of pectins are strongly influenced by their structures depending on plant species and tissues but also extraction methods. The aim of this review is therefore to highlight the structures of pectins and the various methods used to extract them, including conventional ones but also microwave heating, ultrasonic treatment, and dielectric barrier discharge techniques, assessing physico-chemical parameters which have significant effects on pectin characteristics and applications as techno-functional and bioactive agents.
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34
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Tsuru C, Umada A, Noma S, Demura M, Hayashi N. Extraction of Pectin from Satsuma Mandarin Orange Peels by Combining Pressurized Carbon Dioxide and Deionized Water: a Green Chemistry Method. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02644-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances. Foods 2021; 10:foods10040867. [PMID: 33921097 PMCID: PMC8071402 DOI: 10.3390/foods10040867] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/11/2021] [Accepted: 04/13/2021] [Indexed: 11/24/2022] Open
Abstract
Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry.
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Huang X, Deng Q, Wang X, Deng H, Zhang T, Liao H, Jiang J. High-efficient removal of U(VI) from aqueous solution by self-assembly pomelo peel/palygorskite composite. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:17290-17305. [PMID: 33394438 DOI: 10.1007/s11356-020-12162-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Accepted: 12/16/2020] [Indexed: 06/12/2023]
Abstract
The efficient separation of low-concentration radionuclides by the eco-friendly adsorbent is a compelling requirement in the development of nuclear industry. Hence, a novel composite consisted of one-dimensional palygorskite (Pal) and three-dimensional pomelo peel (PP) is prepared by self-assembly approach (PP/Pal) and coupling agent approach (PP/KPal) for removing uranium (U(VI)) from aqueous solution. Moreover, the mass ratio (PP/Pal), adsorbent dosage, pH, contact time, temperature, and ionic strength are investigated. Two adsorption kinetic models and isotherm models are used to investigate the kinetic behaviors and adsorption capacity, respectively. The maximum adsorption capacities were 370.5 mg·g-1 on PP/Pal and 357.3 mg·g-1 on PP/KPal at pH 6.0, contact time 150 min and 25 °C. Meanwhile, the composite can be easily separated from water via a simple filtering. Furthermore, thermodynamic parameters indicate that adsorption is an endothermic and spontaneous process. And the surface complexation, ion exchange, and electrostatic attraction play a vital role. This work shows that the PP/Pal composite with high efficiency, low cost, and green has a further application in the treatment of wastewater containing U(VI).
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Affiliation(s)
- Xiaofeng Huang
- School of Materials Science and Engineering, State Key Laboratory for Environment-friendly Energy Materials, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang, 621010, People's Republic of China
| | - Qiulin Deng
- School of Materials Science and Engineering, State Key Laboratory for Environment-friendly Energy Materials, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang, 621010, People's Republic of China.
- National & Local Joint Engineering Research Center for Mineral Salt Deep Utilization, Huaiyin Institute of Technology, Huaian, 223003, People's Republic of China.
| | - Xingzhang Wang
- School of Materials Science and Engineering, State Key Laboratory for Environment-friendly Energy Materials, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang, 621010, People's Republic of China
| | - Hongquan Deng
- School of Materials Science and Engineering, State Key Laboratory for Environment-friendly Energy Materials, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang, 621010, People's Republic of China.
| | - Tinghong Zhang
- School of Materials Science and Engineering, State Key Laboratory for Environment-friendly Energy Materials, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang, 621010, People's Republic of China
| | - Huiwei Liao
- School of Materials Science and Engineering, State Key Laboratory for Environment-friendly Energy Materials, Southwest University of Science and Technology, 59 Qinglong Road, Mianyang, 621010, People's Republic of China
| | - Jinlong Jiang
- National & Local Joint Engineering Research Center for Mineral Salt Deep Utilization, Huaiyin Institute of Technology, Huaian, 223003, People's Republic of China.
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37
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Gamonpilas C, Buathongjan C, Sangwan W, Rattanaprasert M, Weizman K, Klomtun M, Phonsatta N, Methacanon P. Production of low molecular weight pectins via electron beam irradiation and their potential prebiotic functionality. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106551] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Cui J, Zhao C, Feng L, Han Y, Du H, Xiao H, Zheng J. Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.077] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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39
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Méndez DA, Fabra MJ, Gómez-Mascaraque L, López-Rubio A, Martinez-Abad A. Modelling the Extraction of Pectin towards the Valorisation of Watermelon Rind Waste. Foods 2021; 10:738. [PMID: 33807203 PMCID: PMC8066451 DOI: 10.3390/foods10040738] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 03/20/2021] [Accepted: 03/24/2021] [Indexed: 11/24/2022] Open
Abstract
Watermelon is the second largest fruit crop worldwide, with great potential to valorise its rind waste. An experimental design was used to model how extraction parameters (temperature, pH, and time) impact on the efficiency of the process, purity, esterification degree, monosaccharide composition and molar mass of watermelon rind pectin (WRP), with an insight on changes in their structural properties (linearity, branching degree and extraction severity). The models for all responses were accurately fitted (R2 > 90%, lack of fit p ≥ 0.05) and experimentally validated. At optimum yield conditions, WRP yield (13.4%), purity (540 µg/g galacturonic acid) and molar mass (106.1 kDa) were comparable to traditional pectin sources but showed a higher branching degree with longer galactan side chains and a higher protein interaction. Harsher conditions (pH 1) generated purer homogalacturonan fractions with average molar masses (80 kDa) at the expense of yield, while mild extraction conditions (pH ≥ 2) produced highly branched entangled pectin structures. This study underlines novel compositional features in WRP and the possibility of producing novel customized pectin ingredients with a wider potential application scope depending on the targeted structure.
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Affiliation(s)
- Daniel Alexander Méndez
- Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain; (D.A.M.); (M.J.F.); (A.L.-R.)
| | - María José Fabra
- Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain; (D.A.M.); (M.J.F.); (A.L.-R.)
- Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy—Spanish National Research Council (SusPlast-CSIC), 28006 Madrid, Spain
| | - Laura Gómez-Mascaraque
- Department of Food Chemistry & Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co., P61 C996 Cork, Ireland;
| | - Amparo López-Rubio
- Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain; (D.A.M.); (M.J.F.); (A.L.-R.)
- Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy—Spanish National Research Council (SusPlast-CSIC), 28006 Madrid, Spain
| | - Antonio Martinez-Abad
- Food Safety and Preservation Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), 46980 Valencia, Spain; (D.A.M.); (M.J.F.); (A.L.-R.)
- Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy—Spanish National Research Council (SusPlast-CSIC), 28006 Madrid, Spain
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40
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Xiao L, Ye F, Zhou Y, Zhao G. Utilization of pomelo peels to manufacture value-added products: A review. Food Chem 2021; 351:129247. [PMID: 33640768 DOI: 10.1016/j.foodchem.2021.129247] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 01/24/2021] [Accepted: 01/28/2021] [Indexed: 12/13/2022]
Abstract
Pomelo peel as a by-product from pomelo consumption is rich in various nutrients and functional compounds, while most of the by-product is disposed as wastes. The utilization of pomelo peels could not only result in valued-added products/ingredients, but also reduce the environmental threats. By mainly reviewing the recent articles, pomelo peels could be directly used to produce candied pomelo peel, tea, jams, etc. Additionally, functional components (essential oils, pectin, polyphenols, etc.) could be extracted from pomelo peels and applied in food, pharmaceutical and chemical fields. The extraction methods exerted important influences on the composition, physicochemical properties, bioactivities and structures of the resultant fractions. Furthermore, pomelo peel was exploited to make adsorbents, bioethanol, etc. For the future investigations, the functionality- or bioactivity-oriented regimes to recovery valuable components from pomelo peel should be developed in an economic, effective and eco-friendly way and their applicability in large-scale production should be addressed.
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Affiliation(s)
- Li Xiao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Centre for Regional Foods, Chongqing 400715, People's Republic of China.
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41
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Buathongjan C, Israkarn K, Sangwan W, Outrequin T, Gamonpilas C, Methacanon P. Studies on chemical composition, rheological and antioxidant properties of pectin isolated from Riang (Parkia timoriana (DC.) Merr.) pod. Int J Biol Macromol 2020; 164:4575-4582. [DOI: 10.1016/j.ijbiomac.2020.09.079] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Revised: 07/24/2020] [Accepted: 09/10/2020] [Indexed: 01/20/2023]
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42
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Extraction and characterization of high methoxyl pectin from Citrus maxima peels using different organic acids. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00748-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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43
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Pectin-peptide complexes ameliorated physicochemical stabilities and in vitro digestion abilities of β-carotene loaded emulsions. Food Chem 2020; 340:128209. [PMID: 33032146 DOI: 10.1016/j.foodchem.2020.128209] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2020] [Revised: 08/06/2020] [Accepted: 09/23/2020] [Indexed: 11/24/2022]
Abstract
To improve the stabilities of low methoxy pectin (LMP) stabilized O/W emulsions for the delivery of bioactive substances, LMP was firstly modified with soy peptide (SP), corn peptide (CP) and whey protein peptide (WPP), respectively, by using dry-heat method, then the properties of LMP-peptide complexes stabilized O/W emulsions were characterized and the in vitro digestion of emulsions with β-carotene was test to evaluate the potential applications. LMP-peptide complexes were formed by covalent bonds according to FT-IR spectroscopy. Compared to LMP stabilized emulsions, LMP-peptide complexes stabilized emulsions had smaller droplet sizes and higher stabilities in the changed pH value, temperature and ionic strength. Based on the results of in vitro digestion tests, LMP-SP and LMP-WPP obtained by incubating LMP with peptides at 60 °C for 12 h at the weight ratio of 4:1 were more suitable for the preparation of O/W emulsions to deliver camellia oil and β-carotene.
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44
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Sunlight-Driven Synthesis of Silver Nanoparticles Using Pomelo Peel Extract and Antibacterial Testing. J CHEM-NY 2020. [DOI: 10.1155/2020/6407081] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A green approach, including using phytochemicals in pomelo peel extract (PPE) and direct sunlight, was used to synthesize silver nanoparticles (AgNPs). PPE was prepared by treating pomelo peel with a citric acid solution at 85°C for 2 h. PPE was then mixed with AgNO3 and exposed to sunlight to induce the formation of AgNPs. Time-dependent UV-vis spectra of the reaction mixture demonstrated that AgNPs are formed under sunlight irradiation faster than underheating at 90°C. Characterization techniques, including X-ray diffraction, transmission electron microscopy, and scanning electron microscopy, confirmed the formation of AgNPs with sizes of 20–30 nm. AgNPs synthesized in PPE were more stable toward electrolyte-induced aggregation than those synthesized using the conventional NaBH4/citrate method. The AgNPs synthesized in PPE showed antibacterial activities comparable to those of AgNO3 at the same silver concentration against four pathogenic bacterial strains. The obtained PPE containing AgNPs, pectin, and other phytochemicals can be utilized further to produce antibacterial and antioxidant films in food packaging and medical applications.
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45
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Haj Romdhane M, Beltifa A, Mzoughi Z, Rihouey C, Ben Mansour H, Majdoub H, Le Cerf D. Optimization of extraction with salicylic acid, rheological behavior and antiproliferative activity of pectin from Citrus sinensis peels. Int J Biol Macromol 2020; 159:547-556. [PMID: 32439441 DOI: 10.1016/j.ijbiomac.2020.05.125] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 05/04/2020] [Accepted: 05/15/2020] [Indexed: 10/24/2022]
Abstract
A Box-Behnken design was used to optimize extraction temperature, extraction time and concentration of the salicylic acid to obtain a maximum polysaccharide yield from Citrus sinensis peels. The optimal settings were: extraction time 3 h, extraction temperature 80 °C and concentration of the salicylic acid 1.5%. Under these conditions, the experimental yield and uronic acid content were 11.74% and 66.9% respectively. Preliminary characterization was performed via FT-IR, SEC/MALS/VD/DRI and GC-MS after hydrolysis. SEC analysis showed that the extracted polysaccharide had a weight average molar mass of 350 kDa and an intrinsic viscosity of 640 mL/g. The GC-MS results revealed that the extracted polysaccharide was composed of arabinose 56.7%, galactose 17.8%, xylose 13.8%, rhamnose 5.1%, mannose 2.5% and glucose 1.5% suggested a rhamnogalacturonan pectin type I with a degree of esterification of 50.9% (IRTF). The flow curve and the dynamic frequency sweep were obtained at 10, 20, 30 and 40 g/L in water and at 30 g/L in presence of CaCl2 or NaCl at 1 mol/L. The solutions showed shear-thinning behavior fitted with Ostwald-De Waele model, except 10 g/L with a Newtonian behavior. The apparent viscosity and, the G' and G" moduli increase with PACO concentration in agreement with a slow-down of the dynamic chain. In the presence of CaCl2 or NaCl the reduction of electrostatic repulsions between pectin chains decreases the rheological parameters. The effect is less sensitive with CaCl2 due to intermolecular interactions. The antiproliferative activity of the extracted pectin on human Caco-2 and Hep-2 cells was very interesting with an IC50 1.4 and 1.8 μg/mL respectively.
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Affiliation(s)
- Mariem Haj Romdhane
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Asma Beltifa
- University of Monastir, Research Unit of Analysis and Process Applied to Environmental-APAE UR17ES32, Higher Institute of Applied Sciences and Technology Mahdia, Tunisia
| | - Zeineb Mzoughi
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Christophe Rihouey
- Normandie Univ, UNIROUEN, INSA Rouen, CNRS, PBS UMR 6270, 76000 Rouen, France
| | - Hedi Ben Mansour
- University of Monastir, Research Unit of Analysis and Process Applied to Environmental-APAE UR17ES32, Higher Institute of Applied Sciences and Technology Mahdia, Tunisia
| | - Hatem Majdoub
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Didier Le Cerf
- Normandie Univ, UNIROUEN, INSA Rouen, CNRS, PBS UMR 6270, 76000 Rouen, France.
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46
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Hu J, Liu Y, Cheng L, Shi R, Qayum A, Bilawal A, Gantumur MA, Hussain MA, Jiang Z, Tian B. Comparison in bioactivity and characteristics of Ginkgo biloba seed polysaccharides from four extract pathways. Int J Biol Macromol 2020; 159:1156-1164. [DOI: 10.1016/j.ijbiomac.2020.05.129] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/10/2020] [Accepted: 05/15/2020] [Indexed: 01/11/2023]
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47
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Xi J, Xiang B, Deng Y. Comparison of batch and circulating processes for polyphenols extraction from pomelo peels by liquid-phase pulsed discharge. Food Chem 2020; 340:127918. [PMID: 32889209 DOI: 10.1016/j.foodchem.2020.127918] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2019] [Revised: 08/18/2020] [Accepted: 08/22/2020] [Indexed: 10/23/2022]
Abstract
The study was an attempt to compare batch and circulating processes for polyphenols extraction from pomelo peels by liquid-phase pulsed discharge (LPD) in order to assess the extraction efficiency of the two processes. Response surface methodology was used to optimize batch (8-12 kV discharge voltage, 30-50 mL/g liquid to solid ratio and 2-4 min extraction time) and circulating (8-12 kV discharge voltage, 30-50 mL/g liquid to solid ratio and 20-40 mL/min flow rate) extractions. The highest polyphenols yield was 2.50 ± 0.02% at 42.2 mL/g, 12 kV and 4 min in batch extraction, while circulating extraction produced the most polyphenols (2.42 ± 0.01%) at 43.7 mL/g, 10.4 kV and 27.6 mL/min. The results showed that batch extraction achieved much greater yields than circulating extraction with lower-cost equipment. Therefore, batch extraction was a promising technology for the separation of high value-added products from pharmaceuticals and fine chemicals.
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Affiliation(s)
- Jun Xi
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China.
| | - Bing Xiang
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
| | - Yong Deng
- School of Chemical Engineering, Sichuan University, Chengdu 610065, China
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48
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Li S, Jie Z, Xu Z, Shi S. Sequential combination of laccase pretreatment and acid extraction for high-yield pectin production from pomelo peels. 3 Biotech 2020; 10:330. [PMID: 32656063 DOI: 10.1007/s13205-020-02320-3] [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: 10/04/2019] [Accepted: 06/24/2020] [Indexed: 10/23/2022] Open
Abstract
A sequential combination of laccase pretreatment and acid extraction of pectin from pomelo peels was performed in this study. By using a laccase dose of 10 U/g, the yield and galacturonic acid content of the extracted pectin were 21.67% and 75.74%, respectively, which reflected an improvement by nearly 30% and 44% relative to the extraction process without laccase. Moreover, the degree of esterification of the extracted pectin was significantly improved as the laccase concentration was increased from 0 to 10 U/g but did not affect the molecular weight. Besides, the enzyme-treated sample displayed more than 29% loss of total lignin, in which the acid soluble lignin and the acid insoluble lignin were removed by over 15% and 33%, respectively. Scanning electron microscopy indicated that the penetration and partial destruction of the pomelo peel cell wall due to laccase might be one of the main reasons why laccase pretreatment could release pectin from cell wall complexes and increase the pectin yield in subsequent acid extraction processes.
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49
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Tan J, Hua X, Liu J, Wang M, Liu Y, Yang R, Cao Y. Extraction of sunflower head pectin with superfine grinding pretreatment. Food Chem 2020; 320:126631. [DOI: 10.1016/j.foodchem.2020.126631] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Revised: 02/23/2020] [Accepted: 03/16/2020] [Indexed: 12/14/2022]
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50
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Wang J, Zhang M, Zhou R, Li J, Zhao W, Zhou J. Adsorption characteristics and mechanism of norfloxacin in water by γ-Fe 2O 3@BC. WATER SCIENCE AND TECHNOLOGY : A JOURNAL OF THE INTERNATIONAL ASSOCIATION ON WATER POLLUTION RESEARCH 2020; 82:242-254. [PMID: 32941166 DOI: 10.2166/wst.2020.078] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Using waste pomelo peel as raw material, pomelo peel-based biochar (BC) was prepared by pyrolysis at 400 °C, and the pomelo peel-based biochar was prepared by loading γ-Fe2O3 onto the surface of the pomelo peel-based biochar by unlimited oxygen chemical precipitation. The results showed that the pomelo peel biochar loaded with γ-Fe2O3 had higher specific surface area and larger pore volume. The load of γ-Fe2O3 gives γ-Fe2O3@BC excellent magnetic separation ability, and its magnetic saturation intensity is as high as 30.60 emu/g. BC and γ-Fe2O3@BC were applied to remove norfloxacin (NOR) from a water body. It was found that the adsorption of NOR by both of them followed the pseudo-second-order kinetic model. The adsorption isotherm mainly conforms to the Sips model, and the adsorption process of NOR is a spontaneous endothermic reaction. The pH and ionic strength have a great influence on the adsorption of NOR by BC and γ-Fe2O3@BC, and they play a role mainly by influencing the morphology of NOR in water. The adsorption mechanism showed that cation exchange and hydrogen bonding were the main forces for BC to adsorb NOR. Moreover, the γ-Fe2O3 particles enhanced the hydrophobicity of the pomelo peel-based biochar, making the hydrophobicity become the main force for the adsorption of NOR by the γ-Fe2O3@BC. The adsorption-desorption experiment showed that after four cycles of recycling, the adsorption capacity of γ-Fe2O3@BC for NOR was still up to 61.43% of the initial adsorption capacity, and it had a good recycling property.
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Affiliation(s)
- Jinpeng Wang
- College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu 241000, China
| | - Ming Zhang
- School of Architecture and Civil Engineering, Anhui Polytechnic University, Wuhu 241000, China E-mail:
| | - Runjuan Zhou
- School of Architecture and Civil Engineering, Anhui Polytechnic University, Wuhu 241000, China E-mail:
| | - Jiyuan Li
- School of Architecture and Civil Engineering, Anhui Polytechnic University, Wuhu 241000, China E-mail:
| | - Wei Zhao
- School of Architecture and Civil Engineering, Anhui Polytechnic University, Wuhu 241000, China E-mail:
| | - Jinghong Zhou
- College of Biological and Chemical Engineering, Anhui Polytechnic University, Wuhu 241000, China
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