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Ma Y, Bi J, Feng S, Wu Z, Yi J. Higher molecular weight pectin inhibits ice crystal growth and its effect on the microstructural and physical properties of pectin cryogels. Carbohydr Polym 2024; 340:122312. [PMID: 38858011 DOI: 10.1016/j.carbpol.2024.122312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 05/08/2024] [Accepted: 05/22/2024] [Indexed: 06/12/2024]
Abstract
Understanding the formation of ice crystals is essential for tailoring the microstructure and physical properties of cryogels. This study investigated the effects and mechanisms of pectin molecular weight (Mw) on impacting ice crystal formation. Pectin fractions various Mw (10.13-212.20 kDa) were prepared by hydrothermal method. The solution of high Mw pectin fractions exhibited higher contact angle, lower water freedom, and stronger adsorption of water molecules. The splat experiment and molecular dynamic (MD) results confirmed that higher Mw pectin have stronger ice crystal growth inhibition activity than lower Mw pectin. Furthermore, the pore size distribution of the cryogel increased from 98-203 μm to 105-267 μm as the molecular weight decreased from 212.2 kDa to 121.0 kDa. Additionally, in the higher Mw pectin cryogel, stronger mechanical strength was observed. These findings suggested that changing the molecular weight of pectin has the potential to regulate the ice crystal growth, microstructure and physical properties of frozen products.
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Affiliation(s)
- Youchuan Ma
- 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, China; College of Mechanical Engineering, Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology, Tianjin, China
| | - 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, China.
| | - Shuhan Feng
- 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, China
| | - Zhonghua Wu
- College of Mechanical Engineering, Tianjin Key Laboratory of Integrated Design and On-line Monitoring for Light Industry & Food Machinery and Equipment, Tianjin University of Science and Technology, Tianjin, 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, China.
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2
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Chen J, Bi J, Li J, Zhou M. Understanding the two-stage degradation process of peach gum polysaccharide within ultrasonic field. Food Chem 2024; 451:139397. [PMID: 38678662 DOI: 10.1016/j.foodchem.2024.139397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 04/05/2024] [Accepted: 04/14/2024] [Indexed: 05/01/2024]
Abstract
This study investigated the dynamic degradation process of peach gum polysaccharide (PGPS) within ultrasonic field. The results show that the molecular weight, intrinsic viscosity, and polydispersity of PGPS were rapidly reduced within the initial 30 min and then gradually decreased. The solubility of PGPS was drastically improved from 3.0% to 40.0-42.0% (w/w) after 120 min. The conformation of PGPS changed from an extended chain to a flexible random coil within initial time of ultrasound, and gradually tended to be compact spheres. The apparent viscosity of PGPS significantly decreased after 30 min, and PGPS solution exhibited a near-Newtonian fluid behavior. It is possible that these above changes are a result of random cleavage of the decrosslinking and the backbone of PGPS, resulting in the preservation of its primary structure. The results will provide a fundamental basis for orientation design and process control of ultrasonic degradation of PGPS.
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Affiliation(s)
- Jiaxin Chen
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Jinfeng Bi
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Jingyao Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Mo Zhou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
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3
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Chen J, Zhou M, Xin G, Bi J. The impact of ultrasonic-assisted extraction on the in vitro hypoglycemic activity of peach gum polysaccharide in relation to its conformational conversion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6947-6956. [PMID: 38597282 DOI: 10.1002/jsfa.13527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 03/19/2024] [Accepted: 04/08/2024] [Indexed: 04/11/2024]
Abstract
BACKGROUND Peach gum (PG) is an exudate of the peach tree (Prunus persica of the Rosaceae family), which consists primarily of polysaccharides with a large molecular weight and branching structure. Consequently, PG can only swell in water and does not dissolve easily, which severely limits its application. Current conventional extraction methods for PG polysaccharide (PGPS) are time consuming and inefficient. This study investigated the impact of ultrasonic-assisted extraction (UAE) on PGPS structure and conformation, and their relationship to hypoglycemic activity in vitro. RESULTS In comparison with conventional aqueous extraction, UAE enhanced PGPS yielded from 28.07-32.83% to 80.37-84.90% (w/w) in 2 h. It drastically decreased the molecular size and conformational parameters of PGPS, including weight-average molecular weight (Mw), number-average molecular weight (Mn), z-average radius of gyration (Rg), hydrodynamic radius (Rh) and instrinsic viscosity ([η]) values. Peach gum polysaccharide conformation converted extended molecules to flexible random coil chains or compact spheres with no obvious primary structure alteration. Furthermore, UAE altered the flow behavior of PGPS solution from that of a non-Newtonian fluid to that of a Newtonian fluid. As a result, PGPS treated with UAE displayed weaker inhibitory activity than untreated PGPS, mostly because UAE weakens the binding strength of PGPS to α-glucosidase. However, this negative effect of UAE on PGPS activity was compensated by the increased solubility of polysaccharide. This enabled PGPS to achieve a wider range of doses. CONCLUSION Ultrasonic-assisted extraction is capable of degrading PGPS efficiently while preserving its primary structure, resulting in a Newtonian fluid solution. The degraded PGPS conformations displayed a consistent correlation with their inhibitory effect on α-glucosidase activity. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Jiaxin Chen
- College of Food Science, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Mo Zhou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Guang Xin
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Jinfeng Bi
- College of Food Science, Shenyang Agricultural University, Shenyang, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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Jha A, Mishra S. Exploring the potential of waste biomass-derived pectin and its functionalized derivatives for water treatment. Int J Biol Macromol 2024; 275:133613. [PMID: 38960223 DOI: 10.1016/j.ijbiomac.2024.133613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 02/02/2024] [Accepted: 06/30/2024] [Indexed: 07/05/2024]
Abstract
Environmental pollution remains a constant challenge due to the indiscriminate use of fossil fuels, mining activities, chemicals, drugs, aromatic compounds, pesticides, etc. Many emerging pollutants with no fixed standards for monitoring and control are being reported. These have adverse impacts on human life and the environment around us. This alarms the wastewater management towards developing materials that can be used for bulk water treatment and are easily available, low cost, non-toxic and biodegradable. Waste biomass like pectin is extracted from fruit peels which are a discarded material. It is used in pharmaceutical and nutraceutical applications but its application as a material for water treatment is very limited in literature. The scientific gap in literature review reports are evident with discussion only on pectin based hydrogels or specific pectin derivatives for some applications. This review focuses on the chemistry, extraction, functionalization and production of pectin derivatives and their applications in water treatment processes. Pectin functionalized derivatives can be used as a flocculant, adsorbent, nano biopolymer, biochar, hybrid material, metal-organic frameworks, and scaffold for the removal of heavy metals, ions, toxic dyes, and other contaminants. The huge quantum of pectin biomass may be explored further to strengthen environmental sustainability and circular economy practices.
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Affiliation(s)
- Adya Jha
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi 835215, India
| | - Sumit Mishra
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi 835215, India.
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Liu H, Lin J, Hu Y, Lei H, Zhang Q, Tao X, Zhang D, Niu H. Deep eutectic solvent (DES)-assisted extraction of pectin from Ficus carica Linn. peel: optimization, partial structure characterization, functional and antioxidant activities. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5149-5162. [PMID: 38297410 DOI: 10.1002/jsfa.13346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 01/02/2024] [Accepted: 01/26/2024] [Indexed: 02/02/2024]
Abstract
BACKGROUND The pectin from Ficus carica Linn. (fig) peels is a valuable and recyclable constituent that may bring huge economic benefits. To maximize the utilization of this resource, deep eutectic solvent (DES)-assisted extraction was applied to extract pectin from fig peels, and the extraction process was optimized with response surface methodology. RESULTS When DES (choline chloride/oxalic acid = 1:1) content was 168.1 g kg-1, extraction temperature was 79.8 °C, liquid-solid ratio was 23.3 mL g-1, and extraction time was 120 min, the maximum yield of 239.6 g kg-1 was obtained, which was almost twice the extraction of hot water. DES-extracted fig peel pectin (D-FP) exhibited better nature than hot water-extracted fig peel pectin (W-FP) in terms of uronic acid content, particle size distribution, and solubility, but lower molecular weight and esterification degree. D-FP and W-FP had similar infrared spectra and thermodynamic peaks but differed in monosaccharide compositions. D-FP also showed good antioxidant capacities and exhibited better functional activities than W-FP. CONCLUSION These results indicated that D-FP was of promising quality being utilized in food or medical industries and the optimal DES-assisted extraction method might be applied as a sustainable process for the effective extraction of bioactive pectin from fig peels with the excellence of low equipment requirements and simple operation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Hongzhi Liu
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Jihui Lin
- School of Nursing, Southwest Medical University, Luzhou, China
| | - Yaowu Hu
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Hui Lei
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Qian Zhang
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Xiaoyu Tao
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Dan Zhang
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Hong Niu
- School of Pharmacy, Southwest Medical University, Luzhou, China
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Soomro MA, Khan S, Majid A, Bhatti S, Perveen S, Phull AR. Pectin as a biofunctional food: comprehensive overview of its therapeutic effects and antidiabetic-associated mechanisms. DISCOVER APPLIED SCIENCES 2024; 6:298. [DOI: 10.1007/s42452-024-05968-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Accepted: 05/15/2024] [Indexed: 07/06/2024]
Abstract
AbstractPectin is a complex polysaccharide found in a variety of fruits and vegetables. It has been shown to have potential antidiabetic activity along with other biological activities, including cholesterol-lowering properties, antioxidant activity, anti-inflammatory and immune-modulatory effects, augmented healing of diabetic foot ulcers and other health benefits. There are several pectin-associated antidiabetic mechanisms, such as the regulation of glucose metabolism, reduction of oxidative stress, increased insulin sensitivity, appetite suppression and modulation of the gut microbiome. Studies have shown that pectin supplementation has antidiabetic effects in different animal models and in vitro. In human studies, pectin has been found to have a positive effect on blood glucose control, particularly in individuals with type 2 diabetes. Pectin also shows synergistic effects by enhancing the potency and efficacy of antidiabetic drugs when taken together. In conclusion, pectin has the potential to be an effective antidiabetic agent. However, further research is needed to fully understand its detailed molecular mechanisms in various animal models, functional food formulations and safety profiles for the treatment and management of diabetes and associated complications in humans. The current study was carried out to provide the critical approach towards therapeutical potential, anti-diabetic potential and underlying molecular mechanisms on the basis of existing knowledge.
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Yu S, He J, Zhang Z, Sun Z, Xie M, Xu Y, Bie X, Li Q, Zhang Y, Sevilla M, Titirici MM, Zhou H. Towards Negative Emissions: Hydrothermal Carbonization of Biomass for Sustainable Carbon Materials. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024; 36:e2307412. [PMID: 38251820 DOI: 10.1002/adma.202307412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 01/02/2024] [Indexed: 01/23/2024]
Abstract
The contemporary production of carbon materials heavily relies on fossil fuels, contributing significantly to the greenhouse effect. Biomass is a carbon-neutral resource whose organic carbon is formed from atmospheric CO2. Employing biomass as a precursor for synthetic carbon materials can fix atmospheric CO2 into solid materials, achieving negative carbon emissions. Hydrothermal carbonization (HTC) presents an attractive method for converting biomass into carbon materials, by which biomass can be transformed into materials with favorable properties in a distinct hydrothermal environment, and these carbon materials have made extensive progress in many fields. However, the HTC of biomass is a complex and interdisciplinary problem, involving simultaneously the physical properties of the underlying biomass and sub/supercritical water, the chemical mechanisms of hydrothermal synthesis, diverse applications of resulting carbon materials, and the sustainability of the entire technological routes. This review starts with the analysis of biomass composition and distinctive characteristics of the hydrothermal environment. Then, the factors influencing the HTC of biomass, the reaction mechanism, and the properties of resulting carbon materials are discussed in depth, especially the different formation mechanisms of primary and secondary hydrochars. Furthermore, the application and sustainability of biomass-derived carbon materials are summarized, and some insights into future directions are provided.
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Affiliation(s)
- Shijie Yu
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Jiangkai He
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Zhien Zhang
- William G. Lowrie Department of Chemical and Biomolecular Engineering, The Ohio State University, Columbus, OH, 43210, USA
| | - Zhuohua Sun
- Beijing Key Laboratory of Lignocellulosic Chemistry, Beijing Forestry University, Beijing, 100083, P.R. China
| | - Mengyin Xie
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Yongqing Xu
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Xuan Bie
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Qinghai Li
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Yanguo Zhang
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
| | - Marta Sevilla
- Instituto de Ciencia y Tecnología del Carbono (INCAR), CSIC, Francisco Pintado Fe 26, Oviedo, 33011, Spain
| | | | - Hui Zhou
- Key Laboratory for Thermal Science and Power Engineering of Ministry of Education, Beijing Key Laboratory of CO2 Utilization and Reduction Technology, Department of Energy and Power Engineering, Tsinghua University, Beijing, 100084, P.R. China
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Biratu G, Woldemariam HW, Gonfa G. Optimization of pectin yield extracted from coffee Arabica pulp using response surface methodology. Heliyon 2024; 10:e29636. [PMID: 38655316 PMCID: PMC11035037 DOI: 10.1016/j.heliyon.2024.e29636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2023] [Revised: 04/01/2024] [Accepted: 04/11/2024] [Indexed: 04/26/2024] Open
Abstract
Pectin was extracted from coffee pulp using 0.1 M H2SO4. The Box Behnken Design based Response surface methodology was applied to optimize pectin yield. The impact of extraction time (45-75 min), temperature (80-100 °C), solid to liquid ratio (SLR) (1:20, 1:27.5, and 1:35), and pH (1.5, 2, and 2.5) on pectin yield were studied. Under optimal extraction conditions (84 °C, 75 min, SLR of 1:20 and pH: 1.5), physical, chemical, structural and antioxidant properties of pectin were examined. The results of the physicochemical analysis are: acetyl value: 1.10 ± 0.05 %, equivalent weight: 1429 ± 54 g/mol, anhydrouronic acid: 57.1 ± 0.9 %, degree of esterification: 78.5 ± 1.8 %, moisture content: 8.5 ± 1.5 % and ash content: 4.3 ± 0.9 %. FTIR analysis indicated the (-OH) peak of pectin was lower and shifted left compared to treated and untreated coffee pulp powder. SEM analysis shows a smoother surface, whereas XRD shows a less amorphous structure of pectin. The total phenolic and flavonoid content of coffee pulp pectin was found to be 26.7 μg Gallic Acid Equivalent/mg and 0.8957 μg Quercetin Equivalent/mg, respectively. Antioxidant analysis showed significant antioxidant properties (IC50 = 642.31 ± 30.43 μg/mL). The predicted and actual pectin yields at the optimal extraction condition were 14.39 and 13.7 %, respectively, with R2 = 0.95 that indicate the model can represent the experiment. Therefore, achieving a maximum pectin yield with improved antioxidant and other physicochemical qualities ensures that coffee pulp can potentially serve as a viable commercial source of pectin.
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Affiliation(s)
- Girma Biratu
- Department of Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia
| | - Henock Woldemichael Woldemariam
- Department of Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia
- Biotechnology and Bioprocess Center of Excellence, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia
| | - Girma Gonfa
- Department of Chemical Engineering, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia
- Biotechnology and Bioprocess Center of Excellence, Addis Ababa Science and Technology University, P.O. Box 16417, Addis Ababa, Ethiopia
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Zhang Y, Sun X, Yang B, Li F, Yu G, Zhao J, Li Q. Comprehensive Assessment of Polysaccharides Extracted from Squash by Subcritical Water under Different Conditions. Foods 2024; 13:1211. [PMID: 38672884 PMCID: PMC11049192 DOI: 10.3390/foods13081211] [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: 03/12/2024] [Revised: 04/01/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
The effects of subcritical water microenvironment on the physiochemical properties, antioxidant activity and in vitro digestion of polysaccharides (SWESPs) from squash were investigated. After single-factor experiments, twenty samples were successfully prepared at different extraction temperatures (110, 130, 150, 170 and 190 °C) and extraction times (4, 8, 12 and 16 min). Under a low temperature environment, the whole process was mainly based on the extraction of SWESP. At this time, the color of SWESP was white or light gray and the molecular mass was high. When the temperature was 150 °C, since the extraction and degradation of SWESP reached equilibrium, the maximum extraction rate (18.67%) was reached at 150 °C (12 min). Compared with traditional methods, the yield of squash SWESP extracted by subcritical water was 3-4 times higher and less time consuming. Under high temperature conditions, SWESPs were degraded and their antioxidant capacity and viscosity were reduced. Meanwhile, Maillard and caramelization reactions turned the SWESPs yellow-brown and produced harmful substances. In addition, different SWESPs had different effects on in vitro digestion. In brief, SWESPs prepared under different conditions have different structures and physicochemical properties, allowing the obtainment of the required polysaccharide. Our results show that squash polysaccharides prepared in different subcritical water states had good development potential and application in the food industry.
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Affiliation(s)
- Yu Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (X.S.); (B.Y.); (J.Z.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Xun Sun
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (X.S.); (B.Y.); (J.Z.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Bingjie Yang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (X.S.); (B.Y.); (J.Z.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Fei Li
- College of Life Science, Qingdao University, Qingdao 266071, China;
| | - Guoyong Yu
- Faculty of Biology, Shenzhen MSU-BIT University, Shenzhen 518172, China;
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (X.S.); (B.Y.); (J.Z.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (Y.Z.); (X.S.); (B.Y.); (J.Z.)
- China National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
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Tian J, Zhang Z, Shang Y, Zheng Y. Extraction, structure and antioxidant activity of the polysaccharides from morels (Morchella spp.): A review. Int J Biol Macromol 2024; 264:130656. [PMID: 38453116 DOI: 10.1016/j.ijbiomac.2024.130656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2023] [Revised: 01/28/2024] [Accepted: 03/04/2024] [Indexed: 03/09/2024]
Abstract
Morels (Morchella spp.), which are cultivated only in a few regions of the world, are edible mushrooms known for their various properties including antioxidation, immune regulation, antiinflammation, and antitumor effects. Polysaccharides from Morchella are principally responsible for its antioxidant activity. This paper reviews the extraction, purification, structural analysis and antioxidant activity of Morchella polysaccharides (MPs), providing updated research progress. Meanwhile, the structural-property relationships of MPs were further discussed. In addition, based on in vitro and in vivo studies, the major factors responsible for the antioxidant activity of MPs were summarized including scavenging free radicals, reduction capacity, inhibitory lipid peroxidation activity, regulating the signal transduction pathway, reducing the production of ROS and NO, etc. Finally, we hope that our research can provide a reference for further research and development of MPs.
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Affiliation(s)
- Jinfeng Tian
- College of Basic Medicine, Panzhihua University, Panzhihua 617000, PR China
| | - Zhe Zhang
- College of Biological and Chemical Engineering, Panzhihua University, Panzhihua 617000, PR China
| | - Yuanhong Shang
- College of Biological and Chemical Engineering, Panzhihua University, Panzhihua 617000, PR China.
| | - Yi Zheng
- College of Biological and Chemical Engineering, Panzhihua University, Panzhihua 617000, PR China
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Asif M, Javaid T, Razzaq ZU, Khan MKI, Maan AA, Yousaf S, Usman A, Shahid S. Sustainable utilization of apple pomace and its emerging potential for development of functional foods. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2024; 31:17932-17950. [PMID: 37458891 DOI: 10.1007/s11356-023-28479-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/23/2022] [Accepted: 06/23/2023] [Indexed: 03/09/2024]
Abstract
Apple pomace, a byproduct of apple processing industry, possesses nutritional components which are of great interests for health aspects. Apple pomace is a good source of dietary fiber, minerals, carbohydrates, phenolic, and antioxidant compounds. These bioactive compounds can be extracted by different extraction techniques which have been comprehensively described in this review article. Furthermore, the incorporation of apple pomace as functional ingredients in different food products like bakery items, extrusion-based snacks, meat, dairy, and confectionary products to improve the commercial value and health benefits has been discussed briefly. This review article can be a helpful tool for industrialists, innovative researchers, and waste management authorities to manage the apple waste in an appropriate and sustainable way.
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Affiliation(s)
- Muhammad Asif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Tahreem Javaid
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Zafar Ullah Razzaq
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Muhmmad Kashif Iqbal Khan
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan.
| | - Abid Aslam Maan
- Department of Food Engineering, University of Agriculture, Faisalabad, Pakistan
| | - Saria Yousaf
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Ayesha Usman
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Sidra Shahid
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
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12
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Pereira DTV, Méndez-Albiñana P, Mendiola JA, Villamiel M, Cifuentes A, Martínez J, Ibáñez E. An eco-friendly extraction method to obtain pectin from passion fruit rinds (Passiflora edulis sp.) using subcritical water and pressurized natural deep eutectic solvents. Carbohydr Polym 2024; 326:121578. [PMID: 38142064 DOI: 10.1016/j.carbpol.2023.121578] [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: 06/06/2023] [Revised: 11/06/2023] [Accepted: 11/09/2023] [Indexed: 12/25/2023]
Abstract
This work evaluated the efficiency of Subcritical Water Extraction (SWE) and Pressurized Natural Deep Eutectic Solvents (P-NaDESs) under different temperatures (100, 120, 140 and 160 °C) in obtaining pectin from Passion Fruit Rinds (PFR) and its residual biomass (PFR - UAPLE), and compare the results with those of Conventional Extraction (CE). The highest pectin yields, 19.1 and 27.6 %, were achieved using P-NaDES (Citric Acid:Glucose:Water) at 120 °C for PFR and its PFR-UAPLE, respectively. Regarding the Degree of Esterification (DE), pectin obtained with SWE and CE had DE below 50 %, while with P-NaDES (Citric Acid: Glucose:Water), DE was above 50 %. Higher Molecular Weights (MW) (98 and 81 kDa) were obtained with SWE and P-NaDES from PFR compared to PFR-UAPLE and CE. Galacturonic acid was the most abundant (74 to 78 %) monosaccharide obtained by SWE. In terms of morphology, water extraction provided pectin with more uniform textures, whereas extraction with acidified mixtures led to more heterogeneous surfaces. Overall, comparing SWE and P-NaDES, the obtained pectins differed in terms of monomeric composition, MW and DE. These results indicate that pectins obtained by both methods can have different applications depending on their structural characteristics.
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Affiliation(s)
- Débora Tamires Vitor Pereira
- State University of Campinas (Unicamp), School of Food Engineering, Department of Engineering and Food Technology, Laboratory of High Pressure in Food Engineering, Campinas, SP 13083 - 862, Brazil; Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
| | - Pablo Méndez-Albiñana
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain; Department of Physiology, School of Medicine, Universidad Autónoma de Madrid, 28029 Madrid, Spain
| | - Jose A Mendiola
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y Derivados, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
| | - Alejandro Cifuentes
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain
| | - Julian Martínez
- State University of Campinas (Unicamp), School of Food Engineering, Department of Engineering and Food Technology, Laboratory of High Pressure in Food Engineering, Campinas, SP 13083 - 862, Brazil
| | - Elena Ibáñez
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain.
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13
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Karwacka M, Galus S, Janowicz M. The effect of apple pomace powder and calcium ions on selected physicochemical properties of freeze-dried carrot-orange-ginger snacks. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1713-1722. [PMID: 37851851 DOI: 10.1002/jsfa.13058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Revised: 09/27/2023] [Accepted: 10/19/2023] [Indexed: 10/20/2023]
Abstract
BACKGROUND This study aimed to determine the effect of various amounts of dried apple pomace (AP) powder and calcium ions on selected physicochemical properties of restructured freeze-dried snacks in comparison with products obtained with low-methoxyl pectin (LMP). The material was prepared using frozen carrot, orange concentrate, ginger, water, and various concentrations of AP (1, 3, 5%) and calcium lactate (0, 0.01, 0.05%). The reference samples were without additives, and with 0.5 or 1.5% of LMP combined with 0.01% of calcium lactate. RESULTS The material was studied in terms of water content and activity, hygroscopic properties, structure, texture, color, and polyphenol content (TPC), and antioxidant activity. The addition of AP resulted in reducing water activity and porosity. As a consequence of the increasing density of the structure, the reduction of hygroscopic properties by up to 16% followed the increasing amount of AP. Apple pomace and calcium ions strengthened the structure. The addition of 3% and 5% of AP gave a hardening effect close to or better than 0.5% LMP. Because of the pigment dilution, LMP caused significantly greater total color change than AP. The incorporation of AP also increased TPC and enhanced antioxidant activity in comparison with the reference materials by up to 18%. CONCLUSION The results showed that dried AP powder can be applied successfully as an additive enhancing stability, texture and bioactive compound content, thus fortifying the physicochemical properties of restructured freeze-dried fruit and vegetable snacks. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Magdalena Karwacka
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Warsaw, Poland
| | - Sabina Galus
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Warsaw, Poland
| | - Monika Janowicz
- Department of Food Engineering and Process Management, Warsaw University of Life Sciences, SGGW, Warsaw, Poland
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14
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Bhat MI, Rashid SJ, Ahmad MI, Rafiq S, Fayaz I, Mir MJ, Amin T, Majid D, Dar BN, Makroo HA. Comparative study on thermo-mechanical, structural and functional properties of pectin extracted from immature wasted apples and commercial pectin. Int J Biol Macromol 2024; 254:127658. [PMID: 37898241 DOI: 10.1016/j.ijbiomac.2023.127658] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 08/27/2023] [Accepted: 10/23/2023] [Indexed: 10/30/2023]
Abstract
Pectin yield of 22.22 ± 0.98 % (dry basis) was achieved from prematurely dropped Golden Delicious apples, having a light orange hue (hue value: 78.08 ± 0.04) and an overall color difference (ΔE) of 9.92 ± 0.01 compared to commercial pectin (CP). Extracted AP exhibited a lower equivalent weight (725.24 ± 29.73) and higher methoxy content (8.36 ± 0.28 %) in contrast to CP. However, a similar degree of esterification of 71.57 ± 0.79 and 70.55 ± 0.59 %, was observed in AP and CP respectively. Apple pectin demonstrated slight lower galacturonic acid (GalA) content of 68.10 ± 3.94 % in comparison to 72.31 ± 4.62 % of CP, which was further corroborated by reduced intensity in FTIR fingerprint region (912-1025 cm-1). Morphology revealed a sheet-like cloudy appearance indicating a significant presence of associated sugars whereas X-ray diffraction highlighted the highly amorphous nature of AP. AP and CP solutions (3-9 %) displayed a shear-thinning flow and viscoelastic behavior where the loss (G') moduli dominated over the storage moduli (G"). Owing to high degree of esterification, galacturonic acid content (>65 %) that aligns with commercial standards and viscoelastic behavior, the extracted AP holds promise for potential utilization in commercial applications. This study underscores the potential for sustainable utilization of prematurely dropped apples through pectin extraction, contributing to valorization of the wasted bioresource.
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Affiliation(s)
| | | | | | - Shafiya Rafiq
- Department of Food Technology, IUST, Kashmir 192122, India
| | - Insha Fayaz
- Department of Food Technology, IUST, Kashmir 192122, India
| | - M J Mir
- Department of Mechanical Engineering, IUST, Kashmir 192122, India
| | - Tawheed Amin
- Division of Food Science and Technology, SKUAST, Kashmir 190025, India
| | | | - B N Dar
- Department of Food Technology, IUST, Kashmir 192122, India.
| | - H A Makroo
- Department of Food Technology, IUST, Kashmir 192122, India.
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15
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Wang S, Luo S, Wang H, Zhang S, Wang X, Yang X, Guo Y. Strong gelation capacity of a pectin-like polysaccharide in the presence of K + ion. Int J Biol Macromol 2024; 256:128395. [PMID: 38000330 DOI: 10.1016/j.ijbiomac.2023.128395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 11/20/2023] [Accepted: 11/22/2023] [Indexed: 11/26/2023]
Abstract
In the present study, a pectin-like apple polysaccharide (AP) obtained by metal precipitation technique was demonstrated to show strong gelling capacity in the presence of K+ ion upon cooling. Increasing amount of K+ addition monotonically promoted the gelation of AP, as characterized by the increased gelation temperature (Tgel), gel melting temperature (Tmelt) and the gel strength. Compared with K+ ion, Na+ was unable to induce AP gelation even at high ionic concentrations, but other monovalent cations (Rb+, Cs+) can induce the gelation as in the case of K+ addition. At room temperature, the minimum cationic concentration as required to induce AP gelation followed the order of K+ ≈ Cr+ (8 mM) > Rb+ (3.5 mM), indicating that cationic radius (Na+ < K+ < Rb+ < Cs+) played a dominant role in inducing AP gelation, but other factors may also be involved. Finally, the gelation behavior of AP in the presence of K+ was explained as the suppressed intermolecular electrostatic repulsion between AP chains due to the strong electrostatic shielding effect of K+, which led to the formation of a gel network mediated by intermolecular hydrogen bonding. This reported gelation property may allow AP to find application as a new gelling polysaccharide.
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Affiliation(s)
- Shuaida Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China
| | - Shuai Luo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China
| | - Haopeng Wang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, PR China
| | - Shuai Zhang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China
| | - Xiaoyu Wang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China
| | - Xi Yang
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China.
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, 620 West Chang an Avenue, Xian, Shaanxi 710119, PR China; National Research & Development Center of Apple Processing Technology, PR China; The Engineering Research Center for High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, PR China.
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16
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Barekat S, Nasirpour A, Keramat J, Dinari M, Saeidy S. Valorization of walnut green husk (Juglans regia L.) through sequential electrohydrodynamic extraction of pectin and phenolics: Process optimization and multidimensional analysis. Int J Biol Macromol 2023; 253:127545. [PMID: 37863148 DOI: 10.1016/j.ijbiomac.2023.127545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Revised: 09/27/2023] [Accepted: 10/17/2023] [Indexed: 10/22/2023]
Abstract
This study aimed to optimize the extraction of pectin and phenolics from walnut green husk using the electrohydrodynamic method (EHD) and assess its impact on the chemical structure and properties of pectin. A comparative analysis was conducted with acidified water as the conventional extraction method. The results revealed significant improvements under the optimal EHD conditions (36.8 min, 17.5 kV, 90 °C), leading to a remarkable increase of over 64 % in pectin yield and >20 % in total phenolic content in half the extraction time. Chemical analysis showed that pectin samples contain 1.4-1.7 % ash, 3.6-4.6 % protein, over 90 % carbohydrates, and a galacturonic acid content ranging from 67.7 to 68.2 g/g. Both extraction methods yielded pectin with a high methoxyl degree, comparable thermal stability, and amorphous structure. EHD treatment resulted in reduced molecular weight, degree of esterification, water-holding capacity, and emulsion stability of pectin while enhancing its solubility and emulsion capacity. In summary, EHD treatment significantly improved extraction yield and changed the functionality of pectin, particularly in terms of emulsion activity. This alteration should be considered when utilizing pectin for specific applications.
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Affiliation(s)
- Sorour Barekat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Ali Nasirpour
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Javad Keramat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Mohammad Dinari
- Department of Chemistry, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Sima Saeidy
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA.
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17
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Riyamol, Gada Chengaiyan J, Rana SS, Ahmad F, Haque S, Capanoglu E. Recent Advances in the Extraction of Pectin from Various Sources and Industrial Applications. ACS OMEGA 2023; 8:46309-46324. [PMID: 38107881 PMCID: PMC10723649 DOI: 10.1021/acsomega.3c04010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 09/29/2023] [Accepted: 10/06/2023] [Indexed: 12/19/2023]
Abstract
Pectin is a structural polysaccharide present in plants that primarily consists of galacturonic acid units. This Review discusses the chemistry of pectin, including its composition and molecular weight. Pectin is conventionally extracted from agricultural waste (fruit and vegetable peels) using an acidic or basic aqueous medium at high temperatures. These processes are time- and energy-consuming and also result in severe environmental problems due to the production of acidic effluents and equipment corrosion. As pectin usage is increasing in food industries for developing different products and it is also used as an excipient in pharmaceutical products, better extraction procedures are required to maximize the yield and purity. The Review encompasses various alternate green approaches for the extraction of pectin, including traditional acid extraction and various emerging technologies such as deep eutectic solvent-based extraction, enzyme-assisted extraction, subcritical fluid extraction, ultrasound-assisted extraction, and microwave-based extraction, and evaluates the yield and physicochemical characteristics of the extracted pectin. This work aims to provide a platform for attracting more thorough research focused on the engineering of novel and more efficient green methods for the extraction of pectin and its utilization for various biotechnological purposes.
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Affiliation(s)
- Riyamol
- Department
of Biosciences, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India
| | - Jeevitha Gada Chengaiyan
- Department
of Biosciences, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India
| | - Sandeep Singh Rana
- Department
of Biosciences, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014, India
| | - Faraz Ahmad
- Department
of Biotechnology, School of Bio Sciences and Technology (SBST), Vellore Institute of Technology (VIT), Vellore, Tamil Nadu 632014India
| | - Shafiul Haque
- Research
and Scientific Studies Unit, College of Nursing and Allied Health
Sciences, Jazan University, Jizan 45142, Saudi Arabia
- Centre
of Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman, United Arab Emirates
- Gilbert
and Rose-Marie Chagoury School of Medicine, Lebanese American University, Beirut 1102-2801, Lebanon
| | - Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Turkey
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18
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Siddiqui SA, Ali Redha A, Salauddin M, Harahap IA, Rupasinghe HPV. Factors Affecting the Extraction of (Poly)Phenols from Natural Resources Using Deep Eutectic Solvents Combined with Ultrasound-Assisted Extraction. Crit Rev Anal Chem 2023:1-22. [PMID: 37850880 DOI: 10.1080/10408347.2023.2266846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2023]
Abstract
Replacing conventional solvents with deep eutectic solvents (DES) has shown promising effects on the extraction yield of (poly)phenols. DES can be combined with ultrasound-assisted extraction (UAE) to further increase the extraction efficiency of (poly)phenols from natural resources compared to conventional methods. This review discusses the factors associated with DES (composition, solvent-to-sample ratio, extraction duration, and temperature) and UAE (ultrasound frequency, power, intensity, and duty cycle) methods that influence the extraction of (poly)phenols and informs future improvements required in the optimization of the extraction process. For the optimum (poly)phenol extraction from natural resources, the following parameters shall be considered: ultrasound frequency should be in the range of 20-50 kHz, ultrasound intensity in the range of 60-120 W/cm2, ultrasound duty cycle in the range of 40-80%, ultrasound duration for 10-30 minutes, and ultrasound temperature for 25-50 °C. Among the reported DES systems, choline chloride with glycerol or lactic acid, with a solvent-to-sample mass ratio of 10-30:1 shown to be effective. The solvent composition and solvent-to-sample mass ratio should be selected according to the target compound and the source material. However, the high viscosity of DES is among the major limitations. Optimizing these factors can help to increase the yield of extracted (poly)phenols and their applications.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), Quakenbrück, Germany
| | - Ali Ali Redha
- The Department of Public Health and Sport Sciences, University of Exeter Medical School, Faculty of Health and Life Sciences, University of Exeter, Exeter, UK
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, Queensland, Australia
| | - Molla Salauddin
- Department of Food Processing Technology, Mir Madan Mohanlal Government Polytechnic, West Bengal State Council of Technical Education, Kolkata, India
| | - Iskandar Azmy Harahap
- Research Organization for Health, National Research and Innovation Agency, Jakarta, Indonesia
| | - H P Vasantha Rupasinghe
- Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia, Canada
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19
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Muñoz-Almagro N, Molina-Tijeras JA, Montilla A, Vezza T, Sánchez-Milla M, Rico-Rodríguez F, Villamiel M. Pectin from sunflower by-products obtained by ultrasound: Chemical characterization and in vivo evaluation of properties in inflammatory bowel disease. Int J Biol Macromol 2023; 246:125505. [PMID: 37355071 DOI: 10.1016/j.ijbiomac.2023.125505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 06/08/2023] [Accepted: 06/20/2023] [Indexed: 06/26/2023]
Abstract
Inflammatory bowel disease (IBD) is a public health challenge and the use of pectin for symptom amelioration is a promising option. In this work, sunflower pectin has been extracted without (CHP) and with assistance of ultrasound (USP) using sodium citrate as a food-grade extracting agent. At optimal conditions (64 °C, 23 min) the highest yield was obtained with ultrasound application (15.5 vs. 8.1 %). Both pectins were structurally characterized by 1H NMR, HPSEC-ELSD, FT-IR and GC-FID. Unlike CHP, USP showed a lower molecular weight, higher galacturonic acid, lower degree of methyl-esterification and, overall, higher viscosity. These characteristics could affect the anti-inflammatory activity of pectins, evaluated using DSS-induced IBD model mice. So, USP promoted the defence (ICAM-1) and repair of the gastrointestinal mucosa (TFF3, ZO-1) more effectively than CHP. These results demonstrate the potential amelioration of acute colitis in IBD mice through USP supplementation. Taking into account the biomarkers analysed, these results demonstrate, for the first time, the positive impact of sunflower pectin extracted by ultrasound under very soft conditions on inflammatory bowel disease that might open up new possibilities in the treatment of this serious pathology.
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Affiliation(s)
- Nerea Muñoz-Almagro
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Jose Alberto Molina-Tijeras
- Departamento de Farmacología, Centro de Investigación Biomédica (CIBM), Facultad de Farmacia, Universidad de Granada, 18071 Granada, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain.
| | - Teresa Vezza
- Departamento de Farmacología, Centro de Investigación Biomédica (CIBM), Facultad de Farmacia, Universidad de Granada, 18071 Granada, Spain
| | - María Sánchez-Milla
- Departamento de Química Orgánica y Química Inorgánica, Universidad de Alcalá, Campus Universitario, E-28871 Alcalá de Henares, Spain
| | - Fabián Rico-Rodríguez
- Facultad de Ingeniería, Programa de Ingeniería de Alimentos, Universidad de Cartagena, Cartagena de Indias - Colombia
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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20
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Rosales TKO, Fabi JP. Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles. Front Nutr 2023; 10:1144677. [PMID: 37293672 PMCID: PMC10244521 DOI: 10.3389/fnut.2023.1144677] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Accepted: 05/08/2023] [Indexed: 06/10/2023] Open
Abstract
In the last decades, evidence has indicated the beneficial properties of dietary polyphenols. In vitro and in vivo studies support that the regular intake of these compounds may be a strategy to reduce the risks of some chronic non-communicable diseases. Despite their beneficial properties, they are poorly bioavailable compounds. Thus, the main objective of this review is to explore how nanotechnology improves human health while reducing environmental impacts with the sustainable use of vegetable residues, from extraction to the development of functional foods and supplements. This extensive literature review discusses different studies based on the application of nanotechnology to stabilize polyphenolic compounds and maintain their physical-chemical stability. Food industries commonly generate a significant amount of solid waste. Exploring the bioactive compounds of solid waste has been considered a sustainable strategy in line with emerging global sustainability needs. Nanotechnology can be an efficient tool to overcome the challenge of molecular instability, especially using polysaccharides such as pectin as assembling material. Complex polysaccharides are biomaterials that can be extracted from citrus and apple peels (from the juice industries) and constitute promising wall material stabilizing chemically sensitive compounds. Pectin is an excellent biomaterial to form nanostructures, as it has low toxicity, is biocompatible, and is resistant to human enzymes. The potential extraction of polyphenols and polysaccharides from residues and their inclusion in food supplements may be a possible application to reduce environmental impacts and constitutes an approach for effectively including bioactive compounds in the human diet. Extracting polyphenolics from industrial waste and using nanotechnology may be feasible to add value to food by-products, reduce impacts on nature and preserve the properties of these compounds.
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Affiliation(s)
- Thiécla Katiane Osvaldt Rosales
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Science, University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil
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21
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Megías-Pérez R, Ferreira-Lazarte A, Villamiel M. Valorization of Grape Pomace as a Renewable Source of Techno-Functional and Antioxidant Pectins. Antioxidants (Basel) 2023; 12:antiox12040957. [PMID: 37107332 PMCID: PMC10136187 DOI: 10.3390/antiox12040957] [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: 03/16/2023] [Revised: 04/04/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
The food industry's increasing demand for new functional ingredients that meet both organoleptic and healthy requirements has driven the exploration of new sources of functional ingredients in agro-industrial by-products. The aim of this work was to valorize grape pomace (Vitis vinifera L. garnacha) as a source of pectins using food-grade extracting agents. Obtained pectins were evaluated for monomeric composition, methyl esterification, molecular weight, water retention, oil-holding capacity, and antioxidant properties. The relatively soft extraction conditions used permitted obtaining low methoxyl pectin (10-42%) enriched in homogalacturonan (38-45%) or rhamnogalacturonan (33-41%) with different branching degrees, molecular weight, and fewer impurities than those found in the scarce previous literature. The relationship between structure and functionality was studied. Among the different pectins obtained, the sample derived from the extraction with sodium citrate could resume the best characteristics, such as pectin purity and higher water retention and oil holding capacity. These results underscore the relevance of grape pomace as a viable alternative source of pectin.
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Affiliation(s)
- Roberto Megías-Pérez
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
| | - Alvaro Ferreira-Lazarte
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
- Singapore Institute of Food and Biotechnology Innovation, Agency for Science, Technology and Research, 31 Biopolis Way, #01-02, Nanos, Singapore 138669, Singapore
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM), Nicolás Cabrera, 9, Campus de la Universidad Autónoma de Madrid, 28049 Madrid, Spain
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22
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Lin J, Xiang S, Lv H, Wang T, Rao Y, Liu L, Yuan D, Wang X, Chu Y, Luo D, Song T. Antimicrobial high molecular weight pectin polysaccharides production from diverse citrus peels using a novel PL10 family pectate lyase. Int J Biol Macromol 2023; 234:123457. [PMID: 36716843 DOI: 10.1016/j.ijbiomac.2023.123457] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 01/30/2023]
Abstract
The discovery of environmentally friendly enzymes that can convert inexpensive and abundant citrus peel pectin into high value-added product is a potential avenue for the citrus peel application. In this study, a novel PL10-family pectate lyase (pelA) was characterized from marine bacterium Echinicola pacifica. PelA was a Ca2+ dependent pectate lyase whose activity was highest at pH 8 and 40 °C. It was capable of degrading polygalacturonic acid (PGA) and citrus peel pectin (CPP), but not apple peel pectin. Notably, PelA hydrolyzed PGA to high molecular weight polysaccharide (average molecular weight 111.4 kDa). Moreover, PelA was also able to degrade CPP from nine distinct citrus species into polysaccharides (average molecular weight ranging from 84.7 to 539.2 kDa) that showed antimicrobial activity against Staphylococcus epidermidis (88.8 %), Bacillus subtilis (99.8 %), Staphylococcus aureus (92.1 %), Escherichia coli (100.0 %) and Klebsiella pneumoniae (86.4 %). Considering the high market value of pectin in the food industry, PelA's capacity to convert citrus pectin into high molecular weight polysaccharides lays a foundation for its applications.
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Affiliation(s)
- Jiafu Lin
- Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, 610106 Chengdu, China
| | - Shengwei Xiang
- Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, 610106 Chengdu, China
| | - Hua Lv
- Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, 610106 Chengdu, China
| | - Tiantian Wang
- Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, 610106 Chengdu, China
| | - Yulu Rao
- Department of Immunology, School of Basic Medical Sciences, Chengdu Medical College, Chengdu, China
| | - Ling Liu
- Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, 610106 Chengdu, China
| | - Dezhi Yuan
- Moutai Institute, Renhuai 564500, Guizhou Province, China
| | - Xinrong Wang
- Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, 610106 Chengdu, China
| | - Yiwen Chu
- Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, 610106 Chengdu, China
| | - Dan Luo
- Department of Immunology, School of Basic Medical Sciences, Chengdu Medical College, Chengdu, China.
| | - Tao Song
- Antibiotics Research and Re-evaluation Key Laboratory of Sichuan Province, Sichuan Industrial Institute of Antibiotics, School of Pharmacy, Chengdu University, 610106 Chengdu, China; Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu 610106, China.
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Magalhães D, Vilas-Boas AA, Teixeira P, Pintado M. Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review. Foods 2023; 12:foods12051095. [PMID: 36900612 PMCID: PMC10001058 DOI: 10.3390/foods12051095] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/24/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
Citrus trees are among the most abundant fruit trees in the world, with an annual production of around 124 million tonnes. Lemons and limes are among the most significant contributors, producing nearly 16 million tonnes per year. The processing and consumption of citrus fruits generates a significant amount of waste, including peels, pulp, seeds, and pomace, which represents about 50% of the fresh fruit. Citrus limon (C. limon) by-products are composed of significant amounts of bioactive compounds, such as phenolic compounds, carotenoids, vitamins, essential oils, and fibres, which give them nutritional value and health benefits such as antimicrobial and antioxidant properties. These by-products, which are typically discarded as waste in the environment, can be explored to produce new functional ingredients, a desirable approach from a circular economy perspective. The present review systematically summarizes the potential high-biological-value components extracted from by-products to achieve a zero-waste goal, focusing on the recovery of three main fractions: essential oils, phenolic compounds, and dietary fibres, present in C. limon by-products, and their applications in food preservation.
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Microwave-assisted extraction of pectin from jackfruit rags: Optimization, physicochemical properties and antibacterial activities. Food Chem 2023; 418:135807. [PMID: 36989643 DOI: 10.1016/j.foodchem.2023.135807] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/18/2023] [Accepted: 02/25/2023] [Indexed: 03/08/2023]
Abstract
While fruit biowastes pose an environmental hazard, they can be utilized as a source of beneficial biopolymers such as pectin. However, conventional extraction techniques require long processing time with low, impure yields, and microwave assisted extraction (MAE) can suffer from these drawbacks. Here, MAE was applied to extract pectin from jackfruit rags and compared with conventional heating reflux extraction (HRE). Response surface methodology was adopted to optimize pectin yield, based on pH (1.0-2.0), solid-liquid ratio (1:20-1:30), time (5-90 min), and temperature (60-95 °C). Pectin extraction by MAE required lower temperatures (65.99 °C) and shorter reaction times (10.56 min). Pectin HRE resulted in a product with amorphous structures and rough surfaces, while pectin-MAE was high crystalline with smooth surfaces. Although both pectin samples showed shear-thinning behavior, pectin-MAE exhibited higher antioxidant and antibacterial activities. Therefore, microwave assisted extraction was an efficient method to extract pectin from jackfruit rags.
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25
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Sun R, Niu Y, Li M, Liu Y, Wang K, Gao Z, Wang Z, Yue T, Yuan Y. Emerging trends in pectin functional processing and its fortification for synbiotics: A review. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
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26
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Ling B, Ramaswamy HS, Lyng JG, Gao J, Wang S. Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review. Food Res Int 2023; 164:112343. [PMID: 36737935 DOI: 10.1016/j.foodres.2022.112343] [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: 07/09/2022] [Revised: 11/18/2022] [Accepted: 12/23/2022] [Indexed: 12/27/2022]
Abstract
Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many plants and has numerous functional applications in food and other related industries. The type of extraction methods used in production has a strong influence on the structural or physicochemical properties of the resultant pectin and the potential application or market value of the produced pectin. Many conventional extraction methods are well-established and commercially well adopted. However, the increased demand for pectin due to limitations of the existing methods in terms of efficiency and influence on end product quality has been renewed in developing novel techniques or procedures that help to alleviate these problems. In this review paper, a series of strategies involving the application of physical fields, such as acoustic, electromagnetic, electric and mechanical one, are reviewed for potential opportunities to improve the yield and quality attributes of pectin extracted from plant food wastes and byproducts. The extraction mechanism, processing equipment, key operating parameters as well as advantages and disadvantages of each method are systematically reviewed, and findings and conclusions on the potential applications of each method are described. Moreover, the challenges and future directions of physical field assisted extraction (PFAE) of pectin are also discussed to facilitate a better understanding of the complex mechanism in PFAE and optimizing operational parameters. This review may also provide specific theoretical information and practical applications to improve the design and scale up PFAE of pectin.
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Affiliation(s)
- Bo Ling
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X 3V9, Canada.
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Jilong Gao
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
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Influence of Citric Acid and Hydrochloric Acid with High-Pressure Processing on Characteristics of Pectic Polysaccharide from Choerospondias axillaris Fruit Peel. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02996-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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28
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Li J, Pan F, Yun Y, Tian J, Zhou L. Gelation behavior and mechanism of Nicandra physalodes (Linn.) Gaertn. seeds pectin induced by Glucono-delta-lactone. Carbohydr Polym 2023; 299:120151. [PMID: 36876778 DOI: 10.1016/j.carbpol.2022.120151] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2022] [Revised: 09/05/2022] [Accepted: 09/20/2022] [Indexed: 11/26/2022]
Abstract
In this study, the physicochemical properties of pectin from Nicandra physalodes (Linn.) Gaertn. seeds (NPGSP) were analysed firstly, and the rheological behavior, microstructure and gelation mechanism of NPGSP gels induced by Glucono-delta-lactone (GDL) were investigated. The hardness of NPGSP gels was increased from 26.27 g to 226.77 g when increasing GDL concentration from 0 % (pH = 4.0) to 1.35 % (pH = 3.0), and the thermal stability was improved. The peak around 1617 cm-1 was decreased as the adsorption peak of the free carboxyl groups was attenuated with addition of GDL. GDL increased the crystalline degree of NPGSP gels, and its microstructure exhibited more smaller spores. Molecular dynamics was performed on systems of pectin and gluconic acid (GDL hydrolysis product), indicating that inter-molecular hydrogen bonds and van der Waals forces were the main interactions to promote gels formation. Overall, NPGSP has the potential commercial value for developing as a thickener in food processing.
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Affiliation(s)
- Jian Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
| | - Fei Pan
- Beijing Technology and Business University, Beijing Engineering and Technology Research Center of Food Additives, Beijing 100048, China
| | - Yurou Yun
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Jun Tian
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Linyan Zhou
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
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29
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Liang Y, Yang Y, Zheng L, Zheng X, Xiao D, Wang S, Ai B, Sheng Z. Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability. Foods 2022; 11:foods11243995. [PMID: 36553737 PMCID: PMC9777908 DOI: 10.3390/foods11243995] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/05/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 105 Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel.
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Affiliation(s)
- Yonglun Liang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Yang Yang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Lili Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Xiaoyan Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Dao Xiao
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Shenwan Wang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Binling Ai
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Zhanwu Sheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
- Correspondence:
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30
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Basak S, Annapure US. The potential of subcritical water as a “green” method for the extraction and modification of pectin: A critical review. Food Res Int 2022; 161:111849. [DOI: 10.1016/j.foodres.2022.111849] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/11/2022] [Accepted: 08/21/2022] [Indexed: 01/25/2023]
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31
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Pourramezan H, Khodaiyan F, Hosseini SS. Extraction optimization and characterization of pectin from sesame (Sesamum indicum L.) capsule as a new neglected by-product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6470-6480. [PMID: 35567377 DOI: 10.1002/jsfa.12014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 04/04/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND With production of over 6 million tonnes a year of sesame, its capsules are considered to be an unutilized waste. In this study, extraction of pectin from this novel source was optimized using a green method, and the functional and physiochemical characteristics of the resultant pectin were compared to commercial pectin. RESULTS In this study, the sesame capsule pectin (SCP) extraction conditions were optimized to reach maximum yield, and the results showed that the maximum pectin extraction yield (138 g kg-1 ) was obtained under optimal conditions (microwave power 700 W, irradiation time 5 min, pH 1.5, and liquid-to-solid ratio 41.8 (mL g-1 ). The results showed that the pectin was low methoxyl type with a galacturonic acid content of 670 g kg-1 . The extracted pectin had a high molecular weight (341 kDa) and surface charge (34.09 ± 1.88 mV) and exhibited 66% DPPH radical scavenging. The obtained results from 1 H-nuclear magnetic resonance and Fourier transform infrared spectra validated the presence of pectin structure in the extracted sample. CONCLUSION Sesame capsule pectin, when compared to commercial pectin, demonstrated better functional properties in terms of emulsifying properties, oil holding capacity, foaming capacity and antioxidant activity. SCP showed similar properties in comparison to its commercial counterpart, which suggests that it could well be considered as a new and suitable source for pectin extraction. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Hamidreza Pourramezan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
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32
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Panwar D, Panesar PS, Chopra HK. Ultrasound -assisted valorization of Citrus limetta peels for extraction of pectin: Optimization, characterization, and its comparison with commercial pectin. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102231] [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]
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Value-added utilization of fruit and vegetable processing by-products for the manufacture of biodegradable food packaging films. Food Chem 2022; 405:134964. [DOI: 10.1016/j.foodchem.2022.134964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 11/10/2022] [Accepted: 11/12/2022] [Indexed: 11/18/2022]
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34
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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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35
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Novel Extraction technologies for developing plant protein ingredients with improved functionality. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.10.016] [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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36
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Li PW, Ma J, Wei XF, Zhang ZY, Wang RM, Xiao J, Wang JQ. Modification and application of highly active alkaline pectin lyase. AMB Express 2022; 12:130. [PMID: 36210372 PMCID: PMC9548460 DOI: 10.1186/s13568-022-01472-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Accepted: 09/27/2022] [Indexed: 11/25/2022] Open
Abstract
Alkaline pectate lyase has developmental prospects in the textile, pulp, paper, and food industries. In this study, we selected BacPelA, the pectin lyase with the highest expression activity from Bacillus clausii, modified and expressed in Escherichia coli BL21(DE3). Through fragment replacement, the catalytic activity of the enzyme was significantly improved. The optimum pH and temperature of the modified pectin lyase (PGLA-rep4) were 11.0 and 70 °C, respectively. It also exhibited a superior ability to cleave methylated pectin. The enzyme activity of PGLA-rep4, measured at 235 nm with 0.2% apple pectin as the substrate, was 554.0 U/mL, and the specific enzyme activity after purification using a nickel column was 822.9 U/mg. After approximately 20 ns of molecular dynamics simulation, the structure of the pectin lyase PGLA-rep4 tended to be stable. The root mean square fluctuation (RMSF) values at the key catalytically active site, LYS168, were higher than those of the wildtype PGLA. In addition, PGLA-rep4 was relatively stable in the presence of metal ions. PGLA-rep4 has good enzymatic properties and activities and maintains a high pH and temperature. This study provides a successful strategy for enhancing the catalytic activity of PGLA-rep4, making it the ultimate candidate for degumming and various uses in the pulp, paper, and textile industries.
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Bostancı NS, Büyüksungur S, Hasirci N, Tezcaner A. Potential of pectin for biomedical applications: a comprehensive review. JOURNAL OF BIOMATERIALS SCIENCE. POLYMER EDITION 2022; 33:1866-1900. [PMID: 35699216 DOI: 10.1080/09205063.2022.2088525] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 04/18/2022] [Accepted: 05/20/2022] [Indexed: 06/15/2023]
Abstract
Pectin is a polysaccharide extracted from various plants, such as apples, oranges, lemons, and it possesses some beneficial effects on human health, including being hypoglycemic and hypocholesterolemic. Therefore, pectin is used in various pharmaceutical and biomedical applications. Meanwhile, its low mechanical strength and fast degradation rate limit its usage as drug delivery devices and tissue engineering scaffolds. To enhance these properties, it can be modified or combined with other organic molecules or polymers and/or inorganic compounds. These materials can be prepared as nano sized drug carriers in the form of spheres, capsules, hydrogels, self assamled micelles, etc., for treatment purposes (mostly cancer). Different composites or blends of pectin can also be produced as membranes, sponges, hydrogels, or 3D printed matrices for tissue regeneration applications. This review is concentrated on the properties of pectin based materials and focus especially on the utilization of these materials as drug carriers and tissue engineering scaffolds, including 3D printed and 3D bioprinted systems covering the studies in the last decade and especially in the last 5 years.
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Affiliation(s)
- Nazlı Seray Bostancı
- Department of Biotechnology, Middle East Technical University (METU), Ankara, Turkey
| | - Senem Büyüksungur
- Center of Excellence in Biomaterials and Tissue Engineering, METU BIOMATEN, Ankara, Turkey
| | - Nesrin Hasirci
- Department of Biotechnology, Middle East Technical University (METU), Ankara, Turkey
- Center of Excellence in Biomaterials and Tissue Engineering, METU BIOMATEN, Ankara, Turkey
- Department of Chemistry, METU, Ankara, Turkey
- Tissue Engineering and Biomaterial Research Center, Near East University, (NEU), Lefkosa, Turkey
| | - Ayşen Tezcaner
- Department of Biotechnology, Middle East Technical University (METU), Ankara, Turkey
- Center of Excellence in Biomaterials and Tissue Engineering, METU BIOMATEN, Ankara, Turkey
- Department of Engineering Sciences, METU, Ankara, Turkey
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Benvenutti L, Zielinski AAF, Ferreira SRS. Subcritical water extraction (SWE) modified by deep eutectic solvent (DES) for pectin recovery from a Brazilian berry by-product. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques. Int J Biol Macromol 2022; 224:739-753. [DOI: 10.1016/j.ijbiomac.2022.10.162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 10/10/2022] [Accepted: 10/19/2022] [Indexed: 11/05/2022]
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40
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Muñoz‐Almagro N, Garrido‐Galand S, Taladrid D, Moreno‐Arribas MV, Villamiel M, Montilla A. Use of natural low-methoxyl pectin from sunflower by-products for the formulation of low-sucrose strawberry jams. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5957-5964. [PMID: 35470899 PMCID: PMC9540613 DOI: 10.1002/jsfa.11948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 03/09/2022] [Accepted: 04/26/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND Due to the increasing incidence of obesity and cardiovascular diseases, consumers are demanding products with lower sugar content. In this sense, the reformulation of traditional foods with improved, safe and tasty ingredients is arousing a huge interest. Jams are conventionally produced with elevated amounts of sucrose, which increase the glycaemic index and must be avoided in certain kinds of consumers. RESULTS This paper describes for the first time the elaboration of strawberry jams using low-methoxyl pectins from sunflower by-products, which allowed the addition of low amounts of sucrose (10-30%). These jams were compared with best-selling commercial samples. An in-depth physicochemical, compositional, sensorial and rheological characterization was carried out. The obtained jams were safe considering aw and pH values; samples presented enough acidity to avoid microorganism development and syneresis. The stabilizing role of sunflower pectin is noteworthy in terms of colour and other physicochemical characteristics. The organoleptic analysis showed that the taste and sweetness of laboratory samples were highly valued, although the presence of pieces of fruits was disliked some panellists. After knowing the content of added sugar used in each jam, the tasters preferred samples with 20% and 30% of sucrose over commercial samples. CONCLUSIONS The results show the usefulness of sunflower pectin for the elaboration of jams of low glycaemic index. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Nerea Muñoz‐Almagro
- Grupo de Química y Funcionalidad de Carbohidratos y DerivadosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás CabreraMadridSpain
| | - Sara Garrido‐Galand
- Grupo de Química y Funcionalidad de Carbohidratos y DerivadosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás CabreraMadridSpain
| | - Diego Taladrid
- Grupo de Biotecnología Enológica AplicadaInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás CabreraMadridSpain
| | - M. Victoria Moreno‐Arribas
- Grupo de Biotecnología Enológica AplicadaInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás CabreraMadridSpain
| | - Mar Villamiel
- Grupo de Química y Funcionalidad de Carbohidratos y DerivadosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás CabreraMadridSpain
| | - Antonia Montilla
- Grupo de Química y Funcionalidad de Carbohidratos y DerivadosInstituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC‐UAM). Nicolás CabreraMadridSpain
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Riccio BVF, Silvestre ALP, Meneguin AB, Ribeiro TDC, Klosowski AB, Ferrari PC, Chorilli M. Exploiting Polymeric Films as a Multipurpose Drug Delivery System: a Review. AAPS PharmSciTech 2022; 23:269. [PMID: 36171494 DOI: 10.1208/s12249-022-02414-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Accepted: 08/31/2022] [Indexed: 11/30/2022] Open
Abstract
Polymeric films are drug delivery systems that maintain contact with the delivery tissue and sustain a controlled release of therapeutic molecules. These systems allow a longer time of drug contact with the target site in the case of topical treatments and allow the controlled administration of drugs. They can be manufactured by various methods such as solvent casting, hot melt extrusion, electrospinning, and 3D bioprinting. Furthermore, they can employ various polymers, for example PVP, PVA, cellulose derivatives, chitosan, gelling gum, pectin, and alginate. Its versatility is also applicable to different routes of administration, as it can be administered to the skin, oral mucosa, vaginal canal, and eyeballs. All these factors allow numerous combinations to obtain a better treatment. This review focuses on exploring some possible ways to develop them and some particularities and advantages/disadvantages in each case. It also aims to show the versatility of these systems and the advantages and disadvantages in each case, as they bring the opportunity to develop different medicines to facilitate therapies for the most diverse purposes .
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Affiliation(s)
- Bruno Vincenzo Fiod Riccio
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, São Paulo State University, Araraquara, São Paulo, Brazil.
| | - Amanda Letícia Polli Silvestre
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, São Paulo State University, Araraquara, São Paulo, Brazil
| | - Andreia Bagliotti Meneguin
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, São Paulo State University, Araraquara, São Paulo, Brazil
| | - Tais de Cassia Ribeiro
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, São Paulo State University, Araraquara, São Paulo, Brazil
| | - Ana Beatriz Klosowski
- Department of Pharmaceutical Sciences, Ponta Grossa State University, Ponta Grossa, Paraná, Brazil
| | | | - Marlus Chorilli
- Department of Drugs and Medicines, School of Pharmaceutical Sciences, São Paulo State University, Araraquara, São Paulo, Brazil
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Isolated mung bean protein-pectin nanocomposite film containing true cardamom extract microencapsulation /CeO2 nanoparticles/graphite carbon quantum dots: Investigating fluorescence, photocatalytic and antimicrobial properties. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100912] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Kebaili M, Djellali S, Drouiche N, Lounici H. New biopolymer from biomass for conditioning and dehydration of sewage sludge: application on the sludge of Bouira WWTP. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:66536-66546. [PMID: 35504992 DOI: 10.1007/s11356-022-20559-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Accepted: 04/27/2022] [Indexed: 06/14/2023]
Abstract
Sewage treatment plants in Algeria produce huge quantities of sludge expressed in tons annually. This sludge produced is unfortunately contaminated because of the use of synthetic polyelectrolytes. Recently several kinds of research have been carried out on natural flocculants for sludge conditioning, because of several advantages they present such as their renewable source and their non-toxicity. This work aims to evaluate the potential use of protonated pectin extracted from orange waste of N'GAOUS juice factory as an eco-friendly flocculant in the chemical conditioning of sludge. Protonated pectin effectiveness was compared with synthetic cationic anionic and ionic polyelectrolytes (SUPERFLOC 8396, AF400, NF102). In this context, raw sludge samples from Bouira WWTP were tested. Specific resistance to filtration (SRF), cakes dry solid content were analyzed to determine filterability, dewatering capacity of conditioned sludge, and the optimum dose of each conditioner. So that our goal was to obtain greater dryness, which is the case with the addition of protonated pectin and even the addition of Superfloc, which allowed us to obtain dryness of 33.01% and 29.19%, respectively, for the same doses that gave the lowest SRF. Based on the results found and the analysis of the specific resistance to filtration (SRF) and the dryness, and compared with the values observed for the dewatered sludge by the method used in the Bouira WWTP. Band filters (18-22%) and raw sludge (4.8-5.7%).
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Affiliation(s)
- Maya Kebaili
- Centre de recherche Mécanique, Chaab Erssas, Route de Aïn ElBey, BP 73B, Constantine, Algeria
- Laboratory of Materials and Durable Development (M2D), University Akli Mohamed Oulhadj, 10000, Bouira, Bouira, Algeria
| | - Souad Djellali
- Laboratory of Physical-Chemistry of High Polymers, Faculty of Technology, University Ferhat Abbas, Setif 1, 1900, Sétif, Algeria
| | - Nadjib Drouiche
- CRTSE-Division CCPM- N°2, Bd Dr. Frantz FANON, P.O.Box 140, 16038, Alger, Sept Merveilles, Algeria.
| | - Hakim Lounici
- Laboratory of Materials and Durable Development (M2D), University Akli Mohamed Oulhadj, 10000, Bouira, Bouira, Algeria
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Zhou M, Bi J, Li C, Chen J. Enhancive effect of instant controlled pressure drop (DIC) pre-treatment on pectin extractability from peach pomace. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107696] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Niu H, Hou K, Chen H, Fu X. A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability. Crit Rev Food Sci Nutr 2022; 64:852-872. [PMID: 35950527 DOI: 10.1080/10408398.2022.2109586] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
In recent years, sugar beet pectin as a natural emulsifier has shown great potential in food and pharmaceutical fields. However, the emulsification performance depends on the molecular structure of sugar beet pectin, and the molecular structure is closely related to the extraction method. This review summarizes the extraction methods of pectin, structure characterization methods and the current research status of sugar beet pectin-stabilized emulsions. The structural characteristics of sugar beet pectin (such as degree of methylation, degree of acetylation, degree of blockiness, molecular weight, ferulic acid content, protein content, neutral sugar side chains, etc.) are of great significance to the emulsifying activity and stability of sugar beet pectin. Compared with traditional hot acid extraction method, ultrasonic-assisted extraction, microwave-assisted extraction, subcritical water-assisted extraction, induced electric field-assisted extraction and enzyme-assisted extraction can improve the yield of sugar beet pectin. At the same time, compared with harsh extraction conditions (too high temperature, too strong acidity, too long extraction time, etc.), mild extraction conditions can better preserve these emulsifying groups in sugar beet pectin molecules, which are beneficial to improve the emulsifying properties of sugar beet pectin. In addition, the interfacial self-assembly behavior of sugar beet pectin induced by the molecular structure is crucial to the long-term stability of the emulsion. This review provides a direction for extracting or modifying sugar beet pectin with specific structure and function, which is instructive for finding alternatives to gum arabic.
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Affiliation(s)
- Hui Niu
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
- Maritime Academy, Hainan Vocational University of Science and Technology, Haikou, PR China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
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Characterization of Pectin from Grape Pomace: A Comparison of Conventional and Pulsed Ultrasound-Assisted Extraction Techniques. Foods 2022; 11:foods11152274. [PMID: 35954041 PMCID: PMC9368614 DOI: 10.3390/foods11152274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/19/2022] [Accepted: 07/27/2022] [Indexed: 12/04/2022] Open
Abstract
The yield, physicochemical and rheological parameters of grape pomace pectin (Fetească Neagră and Rară Neagră) obtained by conventional extraction (CE) were compared to those acquired by pulsed ultrasound-assisted extraction (PUAE). Extraction temperature (70–90 °C), pH (1–3) and time (1–3 h) were considered as independent variables for CE, while amplitude (20–100%), pH (1–3) and time (20–60 min) for PUAE. The optimal conditions for maximum yield and physicochemical parameters of pectin samples extracted by CE were temperature of 90 °C, pH 1.9 for 164 min (9.96% yield, 79.91 g/100 g of galacturonic acid (GalA) content, 81.28% of degree of esterification (DE) and 5.52 × 104 g/mol of molecular weight (Mw) for Fetească Neagră (FN) pectin; 11.08% yield, 80.05 g/100 g of GalA content, 80.86% of DE and 5.59 × 104 g/mol of Mw for Rară Neagră (RN) pectin), while for PUAE they were amplitude of 100%, pH 1.8 for 60 min (8.83% yield, 80.24 g/100 g of GalA content, 81.07% of DE and 4.19 × 104 g/mol of Mw for FN pectin; 8.94% yield, 78.64 g/100 g of GalA content, 80.04% of DE and 4.23 × 104 g/mol of Mw for RN pectin). The yield and physicochemical parameters of CE pectin were higher than PUAE pectin. The FT-IR spectra of pectin samples revealed the occurrence of polysaccharide compound, while rheology characteristics confirming its application in different food products.
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Microwave-assisted extraction of pectin from grape pomace. Sci Rep 2022; 12:12722. [PMID: 35882905 PMCID: PMC9325980 DOI: 10.1038/s41598-022-16858-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 07/18/2022] [Indexed: 11/10/2022] Open
Abstract
The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.
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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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Das I, Arora A. One stage hydrothermal treatment: A green strategy for simultaneous extraction of food hydrocolloid and co-products from sweet lime (Citrus Limetta) peels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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