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Deng RX, Zheng YY, Liu DJ, Liu JY, Zhang MN, Xi GY, Song LL, Liu P. The effect of ultrasonic power on the physicochemical properties and antioxidant activities of frosted figs pectin. ULTRASONICS SONOCHEMISTRY 2024; 106:106883. [PMID: 38703594 PMCID: PMC11081804 DOI: 10.1016/j.ultsonch.2024.106883] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 04/14/2024] [Accepted: 04/19/2024] [Indexed: 05/06/2024]
Abstract
Ultrasound has been widely used in industry due to its high energy and efficiency. This study optimized the ultrasonic-assisted extraction (UAE) process of frosted figs pectin (FFP) using response surface methodology (RSM), and further investigated the effect of ultrasonic power on the structural characteristics and antioxidant activities of FFPs. The UAE method of FFP through RSM was optimized, and the optimal extraction process conditions, particle size of 100 mesh, pH value of 1.95, liquid-solid ratio of 47:1 (mL/g), extraction temperature of 50 °C and extraction time of 65 min, were obtained. The extraction rate of FFP under this condition was 37.97 ± 2.56 %. Then, the four FFPs modified by ultrasound were obtained by changing the ultrasonic power. Research had found that ultrasonic power had little effect on the monosaccharide composition, Zeta potential, as well as the thermal stability and appearance structure of the four FFPs. However, ultrasonic power had a significant impact on other properties of FFP: as the ultrasonic power increased, the DM% and particle size decreased continuously, while the total carbohydrate content increased. Meanwhile, ultrasonic power also had a significant impact on antioxidant activities of FFPs. From the research results, it could be seen that different ultrasonic power had certain changes in its spatial structure and properties, and the structural changes also affected the biological activity of FFP. The study of the effects of ultrasonic power on the physicochemical properties and biological activity of FFP lays the foundation for the development and application of FFP in food additives and natural drug carriers.
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Affiliation(s)
- Rui-Xue Deng
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Yi-Ying Zheng
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Dong-Jie Liu
- Ansteel Beijing Research Institute CO., LTD., Changping, Beijing 102209, China
| | - Jing-Yi Liu
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Meng-Nan Zhang
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Guang-Yuan Xi
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Lu-Lu Song
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Pu Liu
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China.
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2
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Lv D, Chen F, Yang X, Yin L, Rashid MT, Li Y. Spontaneous gelation behaviors and mechanism of Ficus awkeotsang Makino pectin. Int J Biol Macromol 2023; 247:125712. [PMID: 37422243 DOI: 10.1016/j.ijbiomac.2023.125712] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/07/2023] [Accepted: 06/25/2023] [Indexed: 07/10/2023]
Abstract
Ficus awkeotsang Makino (jelly fig) can produce edible gels by rubbing its seeds in water at room temperature in which pectin is considered as the main gelling component. However, the spontaneous gelation mechanism of Ficus awkeotsang Makino (jelly fig) pectin (JFSP) is still unclear. This study aimed to reveal the structure, physicochemical properties, and spontaneous gelation behaviors and mechanism of JFSP. JFSP was first obtained by water extraction and alcohol precipitation method, with a pectin yield of 13.25 ± 0.42 % (w/w), weight-average molar mass (Mw) of 111.26 kDa, and methoxylation degree (DM) of 26.8 %. Analysis of monosaccharide compositions showed that JFSP was composed of 87.8 % galactose acid, indicating a high percentage of galacturonic acid blocks. Measurement on the gelling capacity suggested that JFSP gels can be easily formed by simply dispersing the pectin in water at room temperature without adding any co-solutes or metal ions. Gelation force analysis indicated that hydrogen bonding, hydrophobic interactions, and electrostatic interactions were the main factors contributing to gel formation. At 1.0 % (w/v) of pectin concentration, JFSP gels exhibited relatively high gel hardness (72.75 ± 1.15 g) and good thermal and freeze-thawing stability. Overall, these findings highlight the potential application of JFSP as a promising commercial pectin resource.
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Affiliation(s)
- Dingyang Lv
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan
| | - Lijun Yin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 40, 17 Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Muhammad Tayyab Rashid
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Yafei Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
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3
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Zhao W, Kim Y, Cameron RG. A novel multiplex lateral flow assay for rapid assessment of pectin structural/functional properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gelation behaviors of some special plant-sourced pectins: A review inspired by examples from traditional gel foods in China. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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5
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Yang X, Guo C, Yang Y, Yuan K, Yang X, Guo Y. Rheological and gelling properties of Nicandra physalodes (Linn.) Gaertn. pectin in acidic media. Food Chem 2022; 373:131711. [PMID: 34865918 DOI: 10.1016/j.foodchem.2021.131711] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/25/2021] [Accepted: 11/26/2021] [Indexed: 01/06/2023]
Abstract
Nicandra physalodes (Linn.) Gaertn. polysaccharide (NPGP) was previously recognized as a pectic polysaccharide, with a high galacturonic acid content (87.8%) and a low methoxylation degree (28%). In the present study, it was found that NPGP can form self-supporting gels when cooling its heated solutions (2.0%, w/v) acidified by citric acid. It was demonstrated that the decrease in pH led to the suppression in electrostatic repulsions between the pectin chains, thereby promoting pectin chain-chain association mainly through hydrogen bonding. As the pH decreased from 3.2 to 2.4, the gel strength and gel thermal stability were continuously increased. Moreover, it was shown that sucrose addition slightly promoted the gelation and gel thermal stability of NPGP, but the effect of monovalent ions (Na+) and divalent ions (Ca2+) was not significant. Conclusively, our results indicate that NPGP is a new gelling polysaccharide that shows great potential in formulation of acidic gel foods.
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Affiliation(s)
- Xudong Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China
| | - Chuo Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China
| | - Yali Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China
| | - Kai Yuan
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China.
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, PR China; National Research & Development Center of Apple Processing Technology, PR China.
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Guo C, Li X, Gong T, Yang X, Wang G, Yang X, Guo Y. Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106756] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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Gerschenson LN, Fissore EN, Rojas AM, Idrovo Encalada AM, Zukowski EF, Higuera Coelho RA. Pectins obtained by ultrasound from agroindustrial by-products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106799] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Hydrogel Encapsulation of Lactobacillus casei by Block Charge Modified Pectin and Improved Gastric and Storage Stability. Foods 2021; 10:foods10061337. [PMID: 34200620 PMCID: PMC8227579 DOI: 10.3390/foods10061337] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2021] [Revised: 06/06/2021] [Accepted: 06/08/2021] [Indexed: 01/24/2023] Open
Abstract
Lactobacillus casei (L. casei W8) was encapsulated in pectin methylesterase (PME) charge modified pectin hydrogels; stability and in vitro release were evaluated under simulated gastrointestinal (GI) conditions. PME, 355 U/mL, de-esterified citrus pectin to 35% from 72% degree of esterification (DE). Pectin ζ-potential decreased to about −37 mV and molecular weight decreased from 177 kDa to 143 kDa during charge modification. More than 99% L. casei W8 were encapsulated in block charged, low methoxy pectin (35 mLMP) hydrogels by calcium ionotropic gelation. The integrity of the hydrogels was maintained under simulated GI conditions, and no release of L. casei W8 was observed. Microbial counts of encapsulated L. casei ranged from 6.94 log CFU/g to 10.89 log CFU/g and were 1.23 log CFU/g higher than for unencapsulated L. casei W8. The viability of encapsulated L. casei W8 in wet hydrogels remained the same for 2 weeks, but nearly all flora died after 4 weeks storage at 4 °C. However, freeze dried hydrogels of L. casei W8 were viable for 42 days at 4 °C and 14 days at room temperature. Charge modified pectin hydrogels are potentially good vehicles for colon-targeted delivery carrier for probiotics and longer stability of L. casei W8.
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Ferguson K, da Cruz MA, Ferrarezi R, Dorado C, Bai J, Cameron RG. Impact of Huanglongbing (HLB) on grapefruit pectin yield and quality during grapefruit maturation. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106553] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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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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11
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Liu J, Bi J, McClements DJ, Liu X, Yi J, Lyu J, Zhou M, Verkerk R, Dekker M, Wu X, Liu D. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review. Carbohydr Polym 2020; 250:116890. [PMID: 33049879 DOI: 10.1016/j.carbpol.2020.116890] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 07/31/2020] [Accepted: 08/01/2020] [Indexed: 11/19/2022]
Abstract
Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in determining the physical and nutritional properties of fruit- and vegetable-based products. An in-depth understanding of the effects of processing operations on pectin structure and functionality is critical for designing better products. This review, therefore, focuses on the progress made in understanding the effects of processing on pectin structure, further on pectin functionality, consequently on product properties. The effects of processing on pectin structure are highly dependent on the processing conditions. Targeted control of pectin structure by applying various processing operations could enhance textural, rheological, nutritional properties and cloud stability of products. While it seems that optimizing product quality in terms of physical properties is counteracted by optimizing the nutritional properties. Therefore, understanding plant component biosynthesis mechanisms and processing mechanisms could be a major challenge to balance among the quality indicators of processed products.
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Affiliation(s)
- Jianing Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Mo Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruud Verkerk
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dazhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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12
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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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13
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Celus M, Kyomugasho C, Van Loey AM, Grauwet T, Hendrickx ME. Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities. Compr Rev Food Sci Food Saf 2018; 17:1576-1594. [PMID: 33350138 DOI: 10.1111/1541-4337.12394] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 08/29/2018] [Accepted: 08/29/2018] [Indexed: 12/12/2022]
Abstract
Pectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its cation-binding capacity, extracted pectin is frequently used for several purposes, such as a gelling agent in food products or as a biosorbent to remove toxic metals from waste water. Pectin can, however, possess a large variability in molecular structure, which influences its cation-binding capacity. Besides the pectin structure, several extrinsic factors, such as cation type or pH, have been shown to define the cation binding of pectin. This review paper focuses on the research progress in the field of pectin-divalent cation interactions and associated functional properties. In addition, it addresses the main research gaps and challenges in order to clearly understand the influence of pectin structural properties on its divalent cation-binding capacity and associated functionalities. This review reveals that many factors, including pectin molecular structure and extrinsic factors, influence pectin-cation interactions and its associated functionalities, which makes it difficult to predict the pectin-cation-binding capacity. Despite the limited information available, determination of the cation-binding capacity of pectins with distinct structural properties using equilibrium adsorption experiments or isothermal titration calorimetry is a promising tool to gain fundamental insights into pectin-cation interactions. These insights can then be used in targeted pectin structural modification, in order to optimize the cation-binding capacity and to promote pectin-cation interactions, for instance for a structure build-up in food products without compromising the mineral nutrition value.
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Affiliation(s)
- Miete Celus
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Clare Kyomugasho
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Ann M Van Loey
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Tara Grauwet
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
| | - Marc E Hendrickx
- KU Leuven Department of Microbial and Molecular Systems (M2S), Laboratory of Food Technology, Leuven Food Science and Nutrition Research Centre (LFoRCe), Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, Belgium
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Celus M, Lombardo S, Kyomugasho C, Thielemans W, Hendrickx ME. Isothermal titration calorimetry to study the influence of citrus pectin degree and pattern of methylesterification on Zn2+ interaction. Carbohydr Polym 2018; 197:460-468. [DOI: 10.1016/j.carbpol.2018.05.079] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2018] [Revised: 05/22/2018] [Accepted: 05/27/2018] [Indexed: 01/02/2023]
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15
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Yang X, Nisar T, Liang D, Hou Y, Sun L, Guo Y. Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.006] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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16
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Irani AH, Mercadante D, Williams MAK. On the electrophoretic mobilities of partially charged oligosaccharides as a function of charge patterning and degree of polymerization. Electrophoresis 2018; 39:1497-1503. [PMID: 29603292 DOI: 10.1002/elps.201800050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 03/03/2018] [Accepted: 03/04/2018] [Indexed: 11/11/2022]
Abstract
Fully or partially charged oligosaccharide molecules play a key role in many areas of biology, where their fine structures are crucial in determining their functionality. However, the separation of specific charged oligosaccharides from similar moieties that typically coexist in extracted samples, even for those that are unbranched, and in cases where each saccharide moiety can only carry a single charge or not, is far from trivial. Typically such molecules are characterized by a degree of polymerization n and a number m (and distribution) of charged residues, and must be separated from a plethora of similar species possessing different combinations of n and m. Furthermore, the separation of the possible n!/m!(n-m)! isomers of each species of fixed n and m is a formidable challenge to analytical chemists. Herein, we report the results of molecular dynamics simulations that have been performed in order to calculate the free solution electrophoretic mobilities of galacturonides and charged oligosaccharides derived from digests of the important plant cell-wall polysaccharide pectin. The simulations are compared with an experiment and are found to correctly predict the loss of resolution of fully charged species above a critical degree of polymerization n and the ionic strength dependence of the electrophoretic mobilities of different partially charged oligosaccharides. It is expected that having a predictive tool for the calculation of the electrophoretic mobilities of differently charged oligosaccharide species in hand will allow experimental conditions that optimize the resolution of particular species to be ascertained and understood.
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Affiliation(s)
- Amir H Irani
- Institute of Fundamental Sciences, Massey University, Palmerston North, New Zealand
| | | | - Martin A K Williams
- Institute of Fundamental Sciences, Massey University, Palmerston North, New Zealand.,The MacDiarmid Institute of Advanced Materials and Nanotechnology, Wellington, New Zealand
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Cameron RG, Chau HK, Hotchkiss AT, Manthey JA. Recovery of pectic hydrocolloids and phenolics from huanglongbing related dropped citrus fruit. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4467-4475. [PMID: 28295383 DOI: 10.1002/jsfa.8310] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 03/06/2017] [Accepted: 03/06/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Citrus pre-harvest fruit drop, caused by huanglongbing infection, has increased dramatically concomitant with declining tree health and crop harvest size. This loss of harvestable fruit is damaging to both growers and juice processors. Recovering and converting this fruit to alternative value added products would benefit the citrus industry. Therefore, we have explored the potential of using this fruit as a feedstock in our newly developed pilot scale continuous steam explosion process. RESULTS Whole fruits were converted to steam-exploded biomass using a continuous pilot scale process. The sugar composition of raw fruit and steam-exploded biomass was determined. Recovered pectic hydrocolloids and phenolic compounds were characterized. Pectic hydrocolloids comprised 78 g kg-1 of the dry material in the dropped fruit. Following the steam explosion process almost all of the pectic hydrocolloids were recoverable with a water wash. They could be functionalized in situ or separated from the milieu. Additionally, approximately 40% of the polymethoxylated flavones, 10% of the flavanone glycosides, 85% of the limonoids and almost 100% of hydroxycinnamates were simultaneously recovered. CONCLUSION The continuous steam explosion of pre-harvest dropped citrus fruit provides an enhanced, environmentally friendly method for the release and recovery of valuable coproducts from wasted biomass. Published 2017. This article is a U.S. Government work and is in the public domain in the USA.
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Affiliation(s)
- Randall G Cameron
- United States Department of Agriculture, Agricultural Research Service, US Horticultural Research Laboratory, Fort Pierce, FL, USA
| | - Hoa K Chau
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA
| | - Arland T Hotchkiss
- United States Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA, USA
| | - John A Manthey
- United States Department of Agriculture, Agricultural Research Service, US Horticultural Research Laboratory, Fort Pierce, FL, USA
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Morales-Contreras BE, Rosas-Flores W, Contreras-Esquivel JC, Wicker L, Morales-Castro J. Pectin from Husk Tomato (Physalis ixocarpa Brot.): Rheological behavior at different extraction conditions. Carbohydr Polym 2017; 179:282-289. [PMID: 29111053 DOI: 10.1016/j.carbpol.2017.09.097] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 09/26/2017] [Accepted: 09/28/2017] [Indexed: 01/25/2023]
Abstract
A rheological study was carried out to evaluate formulations of test dispersions and gels of high methoxyl pectins (HTHMP) obtained at different conditions from husk tomato waste (Physalis ixocarpa Brot.). The effect of extraction agent (hydrochloric acid or citric acid), blanching time (10 or 15min) and extraction time (15, 20 or 25min) on the rheology of the tested samples was evaluated. Flow behavior and activation energy were evaluated on the test dispersions, while (Ea) frequency sweeps, temperature sweep, creep-recovery test and penetration test were performed on the gels. HTHMP dispersions showed shear thinning flow behavior, while showing a good fit to Cross model. Extraction agent, blanching time and extraction time did not have effect on Cross parameters (ηz, η∞, C, and m). Ea decreased as blanching time and extraction time increased. Frequency sweeps revealed high dependence on frequency for both G' and G", while temperature sweeps (25- 95°C) showed thermostable husk tomato pectin gels. Hydrocloric acid (HCl) extracted pectin gels showed stronger structure than citric acid (CA) gels.
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Affiliation(s)
- Blanca E Morales-Contreras
- TECNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1803, Nueva Vizcaya, 34080 Durango, Dgo., Mexico
| | - Walfred Rosas-Flores
- TECNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1803, Nueva Vizcaya, 34080 Durango, Dgo., Mexico
| | - Juan C Contreras-Esquivel
- Universidad Autónoma de Coahuila, Facultad de Ciencias Químicas, Ing J. Cárdenas Valdez, República, Saltillo, Coah., Mexico
| | - Louise Wicker
- School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70808, USA; Department of Food Science and Technology, University of Georgia, Athens, GA 30602-7610, USA
| | - Juliana Morales-Castro
- TECNM/Instituto Tecnológico de Durango, Blvd. Felipe Pescador 1803, Nueva Vizcaya, 34080 Durango, Dgo., Mexico.
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Owen J, Kent L, Ralet MC, Cameron R, Williams M. A tale of two pectins: Diverse fine structures can result from identical processive PME treatments on similar high DM substrates. Carbohydr Polym 2017; 168:365-373. [DOI: 10.1016/j.carbpol.2017.03.039] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2016] [Revised: 03/06/2017] [Accepted: 03/11/2017] [Indexed: 10/20/2022]
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Irani AH, Owen JL, Mercadante D, Williams MAK. Molecular Dynamics Simulations Illuminate the Role of Counterion Condensation in the Electrophoretic Transport of Homogalacturonans. Biomacromolecules 2017; 18:505-516. [DOI: 10.1021/acs.biomac.6b01599] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Amir H. Irani
- Institute
of Fundamental Sciences, Massey University, Palmerston North, New Zealand
| | - Jessie L. Owen
- Institute
of Fundamental Sciences, Massey University, Palmerston North, New Zealand
| | | | - Martin A. K. Williams
- Institute
of Fundamental Sciences, Massey University, Palmerston North, New Zealand
- The MacDiarmid Institute
of Advanced Materials and Nanotechnology, Wellington, New Zealand
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Nascimento GED, Simas-Tosin FF, Iacomini M, Gorin PAJ, Cordeiro LM. Rheological behavior of high methoxyl pectin from the pulp of tamarillo fruit (Solanum betaceum). Carbohydr Polym 2016; 139:125-30. [DOI: 10.1016/j.carbpol.2015.11.067] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2015] [Accepted: 11/26/2015] [Indexed: 01/01/2023]
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