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Drobek M, Cybulska J, Zdunek A, Sas-Paszt L, Frąc M. Effect of microbial biostimulants on the antioxidant profile, antioxidant capacity and activity of enzymes influencing the quality level of raspberries (Rubus idaeus L.). Food Chem 2024; 454:139746. [PMID: 38795624 DOI: 10.1016/j.foodchem.2024.139746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 05/15/2024] [Accepted: 05/17/2024] [Indexed: 05/28/2024]
Abstract
The influence of four microbial biostimulants containing various strains of Bacillus subtilis and/or Paenibacillus sp. on the quality of raspberries cv. Delniwa, Poemat, and Enrosadira cultivated in two consecutive seasons was investigated. The biostimulants influenced the antioxidant level, antioxidant capacity, phenolic acids and flavonoids profiles, enzymatic activity, and the degree of methylation and acetylation of the pectin in the raspberry fruits. The biostimulants had the greatest effect on the antioxidant content (16% - 20% increase) and capacity in the Delniwa raspberry fruits from the first season. A positive correlation was found between the activity of the β-galactosidase enzyme and ferric reducing power. In the second season, a decrease in the activity of pectin esterase and α-L-arabinofuranosidase and an increase in the degree of methylation of pectin were noted. Our results suggest that the changes in raspberry quality were related to the type of biostimulant applied.
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Affiliation(s)
- Magdalena Drobek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Lidia Sas-Paszt
- The National Institute of Horticultural Research, Konstytucji 3 Maja 1/3, 96-100 Skierniewice, Poland
| | - Magdalena Frąc
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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2
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Chen K, Ahmad MI, Jiang Q, Zhang H. Acid-induced hydrogels of edible Chlorella pyrenoidosa protein with composite biopolymers network. Food Chem 2024; 460:140699. [PMID: 39116772 DOI: 10.1016/j.foodchem.2024.140699] [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: 12/25/2023] [Revised: 07/25/2024] [Accepted: 07/27/2024] [Indexed: 08/10/2024]
Abstract
This study aimed to prepare Glucono-δ-lactone (GDL)-induced Chlorella pyrenoidosa protein (CPP) hydrogel and further investigate the effect of polysaccharides on the mechanical properties and stability enhancement of the composite hydrogels. Polysaccharides composed of different ratios of low acyl gellan gum (GE) and guar gum (GU) imparted dense honeycomb-like networks and adjustable textural properties to the composite hydrogels induced by CaCl2. In particular, the hardness of hydrogels increased significantly from 14 to 833 g. Scanning electron microscopy results revealed that CPP-GE/GU composite hydrogels had better stable spatial porous structures. Moreover, fourier transform infrared spectroscopy (FTIR) indicated hydrogen bonding interaction between CPP and GE/GU. The composite network showed improved viscoelasticity, increased thermal stability, and self-healing ability of hydrogels. The composite hydrogels also showed high water holding (89-98%) and swelling (747-862%) properties compared to the pure CPP hydrogel. These findings further expand CPP hydrogel products and broaden application in plant protein-based food.
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Affiliation(s)
- Kaini Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315000, China
| | - Muhammad Ijaz Ahmad
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Qinbo Jiang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315000, China.
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3
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Kaczmarska A, Pieczywek PM, Cybulska J, Cieśla J, Zdunek A. Structural and rheological properties of diluted alkali soluble pectin from apple and carrot. Food Chem 2024; 446:138869. [PMID: 38428075 DOI: 10.1016/j.foodchem.2024.138869] [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: 06/16/2023] [Revised: 02/13/2024] [Accepted: 02/25/2024] [Indexed: 03/03/2024]
Abstract
Pectin, a complex polysaccharide found in plant cell walls, plays a crucial role in various industries due to its functional properties. The diluted alkali-soluble pectin (DASP) fractions that result from the stepwise extraction of apples and carrots were studied to evaluate their structural and rheological properties. Homogalacturonan and rhamnogalacturonan I, in different proportions, were the main pectin domains that composed DASP from both materials. Atomic force microscopy revealed that the molecules of apple DASP were longer and more branched. A persistence length greater than 40 nm indicated that the pectin molecules deposited on mica behaved as stiff molecules. The weight-averaged molar mass was similar for both samples. Intrinsic viscosity values of 194.91 mL·g-1 and 186.79 mL·g-1 were obtained for apple and carrot DASP, respectively. Rheological measurements showed greater structural strength for apple-extracted pectin, whereas carrot pectin was characterized by a higher linear viscoelasticity limit. This comparison showed that the pectin fractions extracted by diluted alkali are structurally different and have different rheological properties depending on their botanical origin. The acquired insights can enhance the customized use of pectin residue and support further investigations in industries relying on pectin applications.
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Affiliation(s)
- Adrianna Kaczmarska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland
| | - Piotr M Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland
| | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland
| | - Jolanta Cieśla
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-270 Lublin, Poland.
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4
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Zhao X, Ye F, Wu Z, Zhou Y, Lei L, Zhou S, Zhao G. Sucrose and Ca 2+ synergistically regulate the rheological properties of apple high-methoxyl pectin. Int J Biol Macromol 2024; 271:132397. [PMID: 38821787 DOI: 10.1016/j.ijbiomac.2024.132397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 04/18/2024] [Accepted: 05/13/2024] [Indexed: 06/02/2024]
Abstract
The thickening and gelling mechanism of high-methoxyl pectins (HMPs) with different degree of esterification (DE) values (60.6 %, 66.1 %, and 72.4 %) synergistically affected by calcium ion (Ca2+) and sucrose was investigated using several technical methods. Rheological measurements, including steady-shear flow, thixotropy and dynamic viscoelasticity tests, texture analysis, water-holding capacity (WHC), thermal analyses (TG), and microstructure observation (TEM), were all systemically conducted. The results showed that the main thickening and gelling mechanism of Ca2+ on different HMPs was complex and the presence of sucrose had a synergistic effect on structure formation in HMP systems. Ca2+ was not always conducive to structure formation, and excessive Ca2+ addition may hinder structure formation. HMP systems with lower DE values had higher gel strengths due to the presence of more binding domains. The results of the texture properties, WHC, and thermal characteristics coincided with those obtained from the rheological measurements, which reflect the variations in HMPs affected by Ca2+ and DE. All of these results showed that Ca2+ addition at an appropriate concentration in the presence of sucrose favors HMP gelation even in the absence of acid. The results obtained here are expected to broaden the application of HMPs in acid-free gel food products.
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Affiliation(s)
- Xiaowan Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; College of Light Industry and Materials, Chengdu Textile College, Chengdu 611731, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Zhen Wu
- Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Siyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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5
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Shen SC, Lee NA, Lockett WJ, Acuil AD, Gazdus HB, Spitzer BN, Buehler MJ. Robust myco-composites: a biocomposite platform for versatile hybrid-living materials. MATERIALS HORIZONS 2024; 11:1689-1703. [PMID: 38315077 DOI: 10.1039/d3mh01277h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2024]
Abstract
Fungal mycelium, a living network of filamentous threads, thrives on lignocellulosic waste and exhibits rapid growth, hydrophobicity, and intrinsic regeneration, offering a potential means to create next-generation sustainable and functional composites. However, existing hybrid-living mycelium composites (myco-composites) are tremendously constrained by conventional mold-based manufacturing processes, which are only compatible with simple geometries and coarse biomass substrates that enable gas exchange. Here we introduce a class of structural myco-composites manufactured with a novel platform that harnesses high-resolution biocomposite additive manufacturing and robust mycelium colonization with indirect inoculation. We leverage principles of hierarchical composite design and selective nutritional provision to create a robust myco-composite that is scalable, tunable, and compatible with complex geometries. To illustrate the versatility of this platform, we characterize the impact of mycelium colonization on mechanical and surface properties of the composite. We found that our method yields the strongest mycelium composite reported to date with a modulus of 160 MPa and tensile strength of 0.72 MPa, which represents over a 15-fold improvement over typical mycelium composites, and further demonstrate unique applications with fabrication of foldable bio-welded containers and flexible mycelium textiles. This study bridges the gap between biocomposite and hybrid-living materials research, opening the door to advanced structural mycelium applications and demonstrating a novel platform for development of diverse hybrid-living materials.
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Affiliation(s)
- Sabrina C Shen
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Ave. 1-165, Cambridge, MA, 02139, USA.
- Department of Materials Science and Engineering, Massachusetts Institute of Technology, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
| | - Nicolas A Lee
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Ave. 1-165, Cambridge, MA, 02139, USA.
- School of Architecture and Planning, Media Lab, Massachusetts Institute of Technology, 75 Amherst Street, Cambridge, MA, 02139, USA
| | - William J Lockett
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Ave. 1-165, Cambridge, MA, 02139, USA.
- MIT Center for Art, Science & Technology (CAST), Massachusetts Institute of Technology, 77 Massachusetts Ave. 10-183, Cambridge, MA 02139, USA
- Department of Media, Culture, and Communication, New York University, 239 Greene Street, New York, NY, 10003, USA
| | - Aliai D Acuil
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Ave. 1-165, Cambridge, MA, 02139, USA.
- Department of Civil and Environmental Engineering, Massachusetts Institute of Technology, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
| | - Hannah B Gazdus
- School of Architecture and Planning, Media Lab, Massachusetts Institute of Technology, 75 Amherst Street, Cambridge, MA, 02139, USA
- Department of Mechanical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
| | - Branden N Spitzer
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Ave. 1-165, Cambridge, MA, 02139, USA.
- Department of Materials Science and Engineering, Massachusetts Institute of Technology, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
| | - Markus J Buehler
- Laboratory for Atomistic and Molecular Mechanics (LAMM), Massachusetts Institute of Technology, 77 Massachusetts Ave. 1-165, Cambridge, MA, 02139, USA.
- Department of Civil and Environmental Engineering, Massachusetts Institute of Technology, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
- Department of Mechanical Engineering, Massachusetts Institute of Technology, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
- Center for Computational Science and Engineering, Schwarzman College of Computing, 77 Massachusetts Ave., Cambridge, MA, 02139, USA
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6
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Zhang C, Wang Y, Lv Y, Yang X, Wei X. Influence of pectin domains and protein on the viscosity and gelation properties of alkali-extracted pectin from green tea residue. Food Chem 2024; 430:137039. [PMID: 37586288 DOI: 10.1016/j.foodchem.2023.137039] [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: 03/28/2023] [Revised: 06/22/2023] [Accepted: 07/26/2023] [Indexed: 08/18/2023]
Abstract
Alkaline pectin extract (APE) from green tea residues has lower viscosity and gelation properties than commercial citrus pectin. To improve the viscosity and gelation properties of APE, four treatments, namely degradation of homogalacturonan (HG) or rhamnogalacturonan (RG) I domains, esterification, and protein removal and degradation, were applied. With proper degradation of the HG or RG I domains (arabinan or galactan), the viscosity of APE increased from 12 to 2.5×104 or 5.0×103 mPa·s, respectively, and the numbers further increased by approximately 500 times with the addition of Ca2+. Other treatments had slight effects on APE viscosity. The strongest gel (G' = 6.7 × 103 Pa and G″ = 930 Pa) was made using the polygalacturonase treated APE with Ca2+ addition. Degradation of the HG domain or protein enhanced APE's self-crosslink effect, while all methods except protein degradation improved the calcium bridging effect, potentially improving the market potential of pectin from biowaste.
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Affiliation(s)
- Chen Zhang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China; Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, 362200 Jinjiang, Fujian, China
| | - Yue Wang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China
| | - Yiming Lv
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China
| | - Xin Yang
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China; Fujian Center of Excellence for Food Biotechnology, 350108 Fuzhou, China
| | - Xinyao Wei
- Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, 350108 Fuzhou, China.
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Castaño Peláez HI, Cortés-Rodríguez M, Ortega-Toro R. Storage stability of a fluidized-bed agglomerated spray-dried strawberry powder mixture. F1000Res 2023; 12:1174. [PMID: 38933490 PMCID: PMC11200056 DOI: 10.12688/f1000research.138509.1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 09/06/2023] [Indexed: 06/28/2024] Open
Abstract
Background: Strawberry is a fruit with a high antioxidant capacity due to its richness in phenolic compounds that suffer a rapid post-harvest deterioration. Spray drying is an alternative to reduce losses; however, these powders present problems of instantanisation, making it necessary to implement agglomeration processes. During storage, powdered food products can undergo a series of changes in their amorphous state from a product initially in a vitreous state to a gummy state, where all properties are substantially modified due to the increased mobility of water in the matrix. Methods: The research objective was to evaluate the storage stability (6 months) of a fluidized bed agglomerated strawberry powder mixture at three temperatures (15, 25 and 25°C), a controlled environment at 65% relative moisture, and PET foil laminated film bags as packaging. Moisture, water activity, bulk and compacted density, Carr and Hausner indices, solubility, hygroscopicity, wettability, angle of repose, antioxidant capacities, total phenols, anthocyanins, vitamin C, color (CIE-Lab) and particle size were monitored. Results: ANOVA showed statistically significant differences (p<0.05) for all dependent variables concerning storage time; storage temperature had no significant effect on S, ABTS, DPPH and Hu. The time-temperature interaction during storage had no significant effect (p>0.05) on S, ABTS, DPPH, Hu and L. The agglomerate showed moisture and aw values that confer excellent stability against deterioration reactions; it retained good fluidity, low cohesiveness, and retentions above 50% for antioxidant capacity, 76% for total phenols, 39% for anthocyanins, and 40% for vitamin C; particle size was retained during the evaluation. The color was only affected in the 35°C treatment from the fifth month onwards. Conclusions: The study will serve as a tool for the determination of the shelf life of the chipboard once the critical values of the attributes selected as predictors of shelf life are defined.
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Affiliation(s)
- Hader Ivan Castaño Peláez
- Facultad de Ciencias Básicas, Sociales y Humanas, Politécnico Jaime Isaza Cadavid, Medellín, Antioquia, Colombia
| | - Misael Cortés-Rodríguez
- Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Medellín, Medellín, Colombia
| | - Rodrigo Ortega-Toro
- Food engineering, Universidad de Cartagena, Cartagena, Bolívar, 130001, Colombia
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8
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Lv D, Chen F, Yang X, Yin L, Rashid MT, Li Y. Spontaneous gelation behaviors and mechanism of Ficus awkeotsang Makino pectin. Int J Biol Macromol 2023; 247:125712. [PMID: 37422243 DOI: 10.1016/j.ijbiomac.2023.125712] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 06/07/2023] [Accepted: 06/25/2023] [Indexed: 07/10/2023]
Abstract
Ficus awkeotsang Makino (jelly fig) can produce edible gels by rubbing its seeds in water at room temperature in which pectin is considered as the main gelling component. However, the spontaneous gelation mechanism of Ficus awkeotsang Makino (jelly fig) pectin (JFSP) is still unclear. This study aimed to reveal the structure, physicochemical properties, and spontaneous gelation behaviors and mechanism of JFSP. JFSP was first obtained by water extraction and alcohol precipitation method, with a pectin yield of 13.25 ± 0.42 % (w/w), weight-average molar mass (Mw) of 111.26 kDa, and methoxylation degree (DM) of 26.8 %. Analysis of monosaccharide compositions showed that JFSP was composed of 87.8 % galactose acid, indicating a high percentage of galacturonic acid blocks. Measurement on the gelling capacity suggested that JFSP gels can be easily formed by simply dispersing the pectin in water at room temperature without adding any co-solutes or metal ions. Gelation force analysis indicated that hydrogen bonding, hydrophobic interactions, and electrostatic interactions were the main factors contributing to gel formation. At 1.0 % (w/v) of pectin concentration, JFSP gels exhibited relatively high gel hardness (72.75 ± 1.15 g) and good thermal and freeze-thawing stability. Overall, these findings highlight the potential application of JFSP as a promising commercial pectin resource.
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Affiliation(s)
- Dingyang Lv
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China.
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Japan
| | - Lijun Yin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China; College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 40, 17 Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Muhammad Tayyab Rashid
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
| | - Yafei Li
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, PR China
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9
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Elmarhoum S, Ako K, Munialo CD, Rharbi Y. Helicity degree of carrageenan conformation determines the polysaccharide and water interactions. Carbohydr Polym 2023; 314:120952. [PMID: 37173054 DOI: 10.1016/j.carbpol.2023.120952] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 03/31/2023] [Accepted: 04/23/2023] [Indexed: 05/15/2023]
Abstract
The polysaccharide in solution at critical concentration, Cc (g/L), is assimilated to a nano hydrogel (nHG) made of a single polysaccharide chain. Taking as reference the characteristic temperature of 20 ± 2 °C at which kappa-carrageenan (κ-Car) nHG swelling is greater with a Cc = 0.55 ± 0.05 g/L, the temperature of the minimum deswelling in the presence of KCl was found at 30 ± 2 °C for 5 mM with a Cc = 1.15 ± 0.05 g/L but not measurable above 100 °C for 10 mM of which Cc = 1.3 ± 0.05 g/L. Lowering the temperature to 5 °C, contraction of the nHG and further coil-helix transition with self-assembly increases the sample's viscosity, which steadily evolves with time in a logarithmic scale. Accordingly, the relative increment of the viscosity per unit of concentration, Rv (L/g), should increase in agreement with increasing polysaccharide concentration. But the Rv decreases for κ-Car samples above 3.5 ± 0.5 g/L in the presence of 10 mM KCl under steady shear 15 s-1. This reflects a decrease of κ-Car helicity degree knowing that the polysaccharide is rather hydrophilic when its helicity degree is the lowest.
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Affiliation(s)
- Said Elmarhoum
- Univ. Grenoble Alpes, CNRS, Grenoble INP, LRP, 38000 Grenoble, France
| | - Komla Ako
- Univ. Grenoble Alpes, CNRS, Grenoble INP, LRP, 38000 Grenoble, France.
| | - Claire D Munialo
- Food Land and Agribusiness Management Department Harper Adams University Newport, Shropshire TF10 8NB, UK
| | - Yahya Rharbi
- Univ. Grenoble Alpes, CNRS, Grenoble INP, LRP, 38000 Grenoble, France
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10
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Karim A, Raji Z, Habibi Y, Khalloufi S. A review on the hydration properties of dietary fibers derived from food waste and their interactions with other ingredients: opportunities and challenges for their application in the food industry. Crit Rev Food Sci Nutr 2023:1-35. [PMID: 37565505 DOI: 10.1080/10408398.2023.2243510] [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: 08/12/2023]
Abstract
Dietary fiber (DF) significantly affects the quality attributes of food matrices. Depending on its chemical composition, molecular structure, and degree of hydration, the behavior of DF may differ. Numerous reports confirm that incorporating DF derived from food waste into food products has significant effects on textural, sensory, rheological, and antimicrobial properties. Additionally, the characteristics of DF, modification techniques (chemical, enzymatic, mechanical, thermal), and processing conditions (temperature, pH, ionic strength), as well as the presence of other components, can profoundly affect the functionalities of DF. This review aims to describe the interactions between DF and water, focusing on the effects of free water, freezing-bound water, and unfreezing-bound water on the hydration capacity of both soluble and insoluble DF. The review also explores how the structural, functional, and environmental properties of DF contribute to its hydration capacity. It becomes evident that the interactions between DF and water, and their effects on the rheological properties of food matrices, are complex and multifaceted subjects, offering both opportunities and challenges for further exploration. Utilizing DF extracted from food waste exhibits promise as a sustainable and viable strategy for the food industry to create nutritious and high-value-added products, while concurrently reducing reliance on primary virgin resources.
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Affiliation(s)
- Ahasanul Karim
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Zarifeh Raji
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
| | - Youssef Habibi
- Sustainable Materials Research Center (SUSMAT-RC), University Mohammed VI Polytechnic (UM6P), Benguerir, Morocco
| | - Seddik Khalloufi
- Department of Soils and Agri-Food Engineering, Université Laval, Quebec, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Canada
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11
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Girón-Hernández J, Pazmino M, Barrios-Rodríguez YF, Turo CT, Wills C, Cucinotta F, Benlloch-Tinoco M, Gentile P. Exploring the effect of utilising organic acid solutions in ultrasound-assisted extraction of pectin from apple pomace, and its potential for biomedical purposes. Heliyon 2023; 9:e17736. [PMID: 37449143 PMCID: PMC10336596 DOI: 10.1016/j.heliyon.2023.e17736] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 06/12/2023] [Accepted: 06/27/2023] [Indexed: 07/18/2023] Open
Abstract
Biomass resulting from food production represents valuable material to recover different biomolecules. In our study, we used apple pomace to obtain pectin, which is traditionally extracted using mineral acids. Our hypothesis consisted of carrying out extractions with organic acids, assisted by ultrasound, by varying processing parameters including time, temperature, and type of acid. The analytical determinations of galacturonic acid content, methoxylation and esterification degree, ζ-potential and extraction yield were used as pectin quality indicators. Pectins extracted using treatment conditions with better performance were assessed biologically in vitro for their potential to be used in biomedical applications. Overall, the extracted pectin presented a galacturonic acid content, methoxylation and esterification degree ranged from 19.7 to 67%, 26.8-41.4% and 58-65.2% respectively, and were negatively charged (-24.1 to -13.2 mV). It was found that factors of time and temperature greatly influenced the response variables excepting the esterification degree, while the acid type influenced the ζ-potential, methoxylation and esterification degrees. Additionally, it was seen that the longer extraction time (50 min) and higher temperature (50 °C) exhibited the better extraction yield (∼10.9%). Finally, the selected pectin showed high cytocompatibility up to 500 μg/mL of concentration when seeded with Neonatal Normal Human Dermal Fibroblasts.
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Affiliation(s)
- Joel Girón-Hernández
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, NE1 8ST Newcastle upon Tyne, UK
| | - Michelle Pazmino
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, NE1 8ST Newcastle upon Tyne, UK
| | - Yeison Fernando Barrios-Rodríguez
- Department of Food Technology, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
- Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Universidad Surcolombiana, 410007 Neiva, Colombia
| | - Chiara Tonda Turo
- Department of Mechanical and Aerospace Engineering, Politecnico di Torino, 10129 Turin, Italy
| | - Corinne Wills
- School of Natural and Environmental Sciences, Newcastle University, NE1 7RU Newcastle upon Tyne, UK
| | - Fabio Cucinotta
- School of Natural and Environmental Sciences, Newcastle University, NE1 7RU Newcastle upon Tyne, UK
| | - Maria Benlloch-Tinoco
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, NE1 8ST Newcastle upon Tyne, UK
| | - Piergiorgio Gentile
- School of Engineering, Newcastle University, NE1 7RU Newcastle upon Tyne, UK
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12
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Dhal S, Pal A, Gramza-Michalowska A, Kim D, Mohanty B, Sagiri SS, Pal K. Formulation and Characterization of Emulgel-Based Jelly Candy: A Preliminary Study on Nutraceutical Delivery. Gels 2023; 9:466. [PMID: 37367137 DOI: 10.3390/gels9060466] [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: 04/19/2023] [Revised: 06/01/2023] [Accepted: 06/02/2023] [Indexed: 06/28/2023] Open
Abstract
The development of consumer-friendly nutraceutical dosage forms is highly important for greater acceptance. In this work, such dosage forms were prepared based on structured emulsions (emulgels), where the olive oil phase was filled within the pectin-based jelly candy. The emulgel-based candies were designed as bi-modal carriers, where oil-soluble curcumin and water-soluble riboflavin were incorporated as the model nutraceuticals. Initially, emulsions were prepared by homogenizing varied concentrations (10% to 30% (w/w)) of olive oil in a 5% (w/w) pectin solution that contained sucrose and citric acid. Herein, pectin acted as a structuring agent-cum-stabilizer. Physico-chemical properties of the developed formulations were thoroughly analyzed. These studies revealed that olive oil interferes with the formation of polymer networks of pectin and the crystallization properties of sugar in candies. This was confirmed by performing FTIR spectroscopy and DSC studies. In vitro disintegration studies showed an insignificant difference in the disintegration behavior of candies, although olive oil concentration was varied. Riboflavin and curcumin were then incorporated into the jelly candy formulations to analyze whether the developed formulations could deliver both hydrophilic and hydrophobic nutraceutical agents. We found that the developed jelly candy formulations were capable of delivering both types of nutraceutical agents. The outcome of the present study may open new directions for designing and developing oral nutraceutical dosage forms.
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Affiliation(s)
- Somali Dhal
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, India
| | - Anupam Pal
- Department of Pharmaceutics, Institute of Pharmacy and Technology, Salipur, Cuttack 754202, India
| | - Anna Gramza-Michalowska
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Doman Kim
- Graduate School of International Agricultural Technology, Seoul National University, Gangwon-do, Seoul 25354, Republic of Korea
| | - Biswaranjan Mohanty
- Department of Pharmaceutics, Institute of Pharmacy and Technology, Salipur, Cuttack 754202, India
| | - Sai S Sagiri
- Agro-Nanotechnology and Advanced Materials Research Center, Department of Food Science, Agricultural Research Organization, The Volcani Institute, Rishon Lezion 7505101, Israel
| | - Kunal Pal
- Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela 769008, India
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13
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Yang Z, Meng H, Wang J, Chen H, Guo X, Yu S. Effect of different NaCl concentration on the structure-function relationship of citrus peel pectins modified by electrochemistry. Int J Biol Macromol 2023:125147. [PMID: 37268072 DOI: 10.1016/j.ijbiomac.2023.125147] [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: 01/16/2023] [Revised: 05/10/2023] [Accepted: 05/27/2023] [Indexed: 06/04/2023]
Abstract
In this study, the modified citrus peel pectins (CPPs) were successfully produced by electrochemistry with varying NaCl concentrations of 0, 0.01 % and 0.1 % w/v using an H-type cell at 40 mA current. After 4 h, the pH and oxidation-reduction potential (ORP) of oxidized CPP solution in the anodic region were 2.00- 2.52 and 371.17- 564.45 mV, respectively, due to the electrolysis of water, whereas those of reduced CPP solution in cathodic region were 9.46- 10.84 and - 202.77 ~ -230.57 mV. The modified CPPs in the anodic region (A-0, A-0.01, and A-0.1) exhibited significantly higher weight-average molecular weights and methyl esterification degrees than those in the cathodic region (C-0, C-0.01 and C-0.1). In contrast, the K+, Mg2+, and Ca2+ contents of A-0, A-0.01, and A-0.1 were lower than those of C-0, C-0.01 and C-0.1 due to the electrophoretic migration. Furthermore, the antioxidant activities of A-0 and A-0.01 solutions were stronger than those of the C-0, C-0.01, and C-0.1, while rheological and texture properties of their hydrogels showed contradictory results. Finally, the potential structure-function relationships of CPPs were explored by combining PCA and correlation analysis. Overall, this study introduced a potential approach for pectin purification and functional low-methoxyl pectin manufacturing.
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Affiliation(s)
- Zhanwei Yang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Hecheng Meng
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China.
| | - Jin Wang
- The State Centre of Quality Supervision and Inspection for Camellia Products (Jiangxi), Ganzhou 341000, China
| | - Hualei Chen
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Shujuan Yu
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China.
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14
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Liu Y, Qu W, Feng Y, Ma H. Fine physicochemical, structural, rheological and gelling properties of tomato pectin under infrared peeling technique. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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15
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Villacís-Chiriboga J, Zaldumbide E, Raes K, Elst K, Van Camp J, Ruales J. Comparative assessment of physicochemical, structural and functional properties of dietary fiber extracted from mango (Mangifera indica L.) and soursop (Annona muricata) peels. Int J Biol Macromol 2023; 238:124116. [PMID: 36958454 DOI: 10.1016/j.ijbiomac.2023.124116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 03/09/2023] [Accepted: 03/17/2023] [Indexed: 03/25/2023]
Abstract
The potential of soursop, a less well-known tropical fruit, was assessed as a source of dietary fiber (DF) and compared to mango. After optimizing the conditions to maximize the extraction yield of soluble and insoluble DF, their structural, physicochemical, and functional properties were evaluated. The results showed that soursop excelled in total and insoluble DF content (50 % higher than mango). The antioxidant response and reducing sugar content obtained for soursop were significantly higher than in mango. Yet, the insoluble fraction in both fruits was characterized by higher antioxidant activity and phenolic content. The chemical composition of both fruits revealed that glucose and potassium were the main sugar and mineral, respectively. Lactic, formic, and acetic acids were the main short-chain fatty acids produced after in vitro colonic fermentation with Lacticaseibacillus casei and Lacticaseibacillus rhamnosus, and negligible amounts of butyric, propionic, and valeric acids were detected after 48-h-fermentation, independent of the fruit. Soursop is a promising rich source of DF that can be used together with mango to develop and enhance foods' textural and nutritional characteristics.
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Affiliation(s)
- José Villacís-Chiriboga
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Ecuador; Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium; Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400 Mol, Belgium; Campus Rubén Orellana, Ladrón de Guevara E11-253, P.O.BOX 17, 012759 Quito, Ecuador
| | - Edy Zaldumbide
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Ecuador; Campus Rubén Orellana, Ladrón de Guevara E11-253, P.O.BOX 17, 012759 Quito, Ecuador
| | - Katleen Raes
- Research Unit VEG-I-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium
| | - Kathy Elst
- Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400 Mol, Belgium
| | - John Van Camp
- Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000 Ghent, Belgium
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Escuela Politécnica Nacional, Ecuador; Campus Rubén Orellana, Ladrón de Guevara E11-253, P.O.BOX 17, 012759 Quito, Ecuador.
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16
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Yang Z, Yu S, Chen H, Guo X, Zhou J, Meng H. Effect of electrochemistry modification on the macromolecular, structural, and rheological characteristics of citrus peel pectin. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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17
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Rheological characterization of low methoxyl pectin extracted from durian rind. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
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18
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Moll P, Salminen H, Rausch A, Schmitt C, Weiss J. Adjusting the stickiness of concentrated pea protein – apple pectin systems via the biopolymer mixing ratio. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022] Open
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19
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Evaluation of pectin extractions and their application in the alkaline Maillard reaction. Sci Rep 2022; 12:19834. [PMID: 36400863 PMCID: PMC9674671 DOI: 10.1038/s41598-022-22002-9] [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: 06/08/2022] [Accepted: 10/07/2022] [Indexed: 11/19/2022] Open
Abstract
A 23 factorial design was used to evaluate the influence of temperature, catalyst and time and esterification degree (DE) of pectin obtained from mango, orange and tangerine peels as well as tamarind seeds by using the acid hydrolysis method. The study showed that a high temperature positively influenced the percentage of pectin yield for the four second generation biomasses. Nevertheless, the temperature showed a greater influence in the solubility and diffusion of the acid solvent in the tamarind seed matrix, resulting a pectin recovery 32.9%. Concerning the %DE, the most statistically significant value observed was dependent on the type of biomass studied. The %DE and the nature of the pectin are determining factors in the pectin's final use, in the present work the pectin extracted was used to produce furfural, a precursor of high value chemicals. The furfural production was achieved through alkaline hydrolysis and enhanced using the Maillard reaction, reaching a maximum concentration of 71.8 g/L which represents a 42.1% increase from the alkaline hydrolysis.
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20
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Zioga M, Tsouko E, Maina S, Koutinas A, Mandala I, Evageliou V. Physicochemical and rheological characteristics of pectin extracted from renewable orange peel employing conventional and green technologies. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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21
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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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22
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Preparation of amidated pectins through enzymatic method: Structures, hydrogel properties and its application potential in fat substitutes. Food Res Int 2022; 160:111719. [DOI: 10.1016/j.foodres.2022.111719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 07/03/2022] [Accepted: 07/19/2022] [Indexed: 11/21/2022]
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23
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Targeted pectin depletion enhances the potential of high-pressure homogenization to increase the network forming potential of tomato cell wall material. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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24
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Concentrated pea protein – apple pectin mixtures as food glue: Influence of biopolymer concentration and pH on stickiness. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107671] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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25
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Zhou Y, Guan X, Li Z, Ma Q, Wang L. Effects of white ginseng on quality characteristics and volatile flavor compounds of roast chickens. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3711-3722. [PMID: 35875236 PMCID: PMC9304491 DOI: 10.1007/s13197-022-05394-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/25/2022] [Accepted: 01/30/2022] [Indexed: 05/12/2023]
Abstract
The purpose of this study was to investigate the effects of white ginseng addition (1%, 1.5%, 2%, 2.5% and 3% of meat weight) on the physical and chemical properties of roast chickens. The parameters studied were basic characteristics (salting absorptivity, texture, shear force, pH and sensory evaluation), lipid and protein oxidation, volatile compounds and ginsenoside content. Headspace solid phase micro-extraction and gas chromatography-mass spectrometry (GC-MS) were used to identify the flavor compounds of samples. The changes in physical and chemical properties showed that white ginseng had a positive effect on the quality of roast chickens. The oxidation rate of lipid and protein decreased with the increase of white ginseng addition. In addition, the contents of Ginsenoside Rg1 (Rg1), Ginsenoside Re (Re) and Ginsenoside Rb1 (Rb1) in samples were 5.763 μg/g, 6.047 μg/g and 8.447 μg/g, respectively. Obtained data evidenced the possibility of improvement of the quality characteristics and enrichment of the flavor of roast chickens by adding white ginseng. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05394-4.
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Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering, Jilin University, Changchun, 130062 People’s Republic of China
| | - Xue Guan
- College of Food Science and Engineering, Jilin University, Changchun, 130062 People’s Republic of China
| | - Zongping Li
- National Drinking Water Quality Supervision and Inspection Center, Baishan, 134399 People’s Republic of China
| | - Qingshu Ma
- National Drinking Water Quality Supervision and Inspection Center, Baishan, 134399 People’s Republic of China
| | - Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, 130062 People’s Republic of China
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26
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Laganà V, Giuffrè AM, De Bruno A, Poiana M. Formulation of Biscuits Fortified with a Flour Obtained from Bergamot By-Products (Citrus bergamia, Risso). Foods 2022; 11:foods11081137. [PMID: 35454727 PMCID: PMC9027505 DOI: 10.3390/foods11081137] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Revised: 03/23/2022] [Accepted: 04/12/2022] [Indexed: 11/16/2022] Open
Abstract
Bergamot belongs to the Rutaceae family and is a typical fruit grown principally in the province of Reggio Calabria (South Italy). Nowadays, its industrial use is mostly related to the extraction of the essential oil contained in the flavedo but also to a lesser extent the extraction of the juice (from the pulp), which is rich in antioxidants. However, the pressed pulp (known as Pastazzo) is either used for animal feed or is discarded. The aim of this research was to study the effect of bergamot Pastazzo flour in shortbread biscuits. Pastazzo flour partially replaced the 00 wheat flour in different percentages (2.5%, 5%, 10% and 15%). Simultaneously, a sample without the addition of pastazzo flour (control) was analyzed, thus obtaining five biscuit samples. Cooking was done in a ventilated oven at 180 °C. The baking time was different for the control and the enriched samples depending on when the desired color was reached. The control took 12 min, while the enriched samples reached the desired color in 8 min. All samples were subjected to physicochemical and antioxidant characterization, as well as total polyphenols and flavonoids. The use of pastazzo flour resulted in a slight increase in water activity and humidity values. pH values decreased for all the enriched samples compared to the control, but this was more relevant for the samples enriched with 10 and 15% of flour from by-products. Hardness varied from 1823 g (Control) to 2022 and 2818 g (respectively, for 2.5% and 15% bergamot Pastazzo flour in the recipe). Total phenol content varied from 0.14 mg GAE g−1 (Control) to 0.60 and 3.64 mg GAE g−1 (respectively, for 2.5% and 15% bergamot Pastazzo flour in the recipe). The obtained results demonstrated that the use of pastazzo flour had a positive influence on the antioxidant content, with values which increased as more pastazzo flour was added.
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27
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The determination of the lower critical concentration temperature and intrinsic viscosity: The syneresis reaction of polymeric gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107346] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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28
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Renaldi G, Junsara K, Jannu T, Sirinupong N, Samakradhamrongthai RS. Physicochemical, textural, and sensory qualities of pectin/gelatin gummy jelly incorporated with Garcinia atroviridis and its consumer acceptability. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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29
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Liang WL, Liao JS, Qi JR, Jiang WX, Yang XQ. Physicochemical characteristics and functional properties of high methoxyl pectin with different degree of esterification. Food Chem 2021; 375:131806. [PMID: 34933235 DOI: 10.1016/j.foodchem.2021.131806] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 11/30/2021] [Accepted: 12/03/2021] [Indexed: 12/26/2022]
Abstract
Moderate alkali de-esterification can change the physicochemical characteristics and thus the functional properties of high methoxyl pectin (HMP). The results revealed that de-esterification could increase negative charges (Zeta potential from -21 to -31 mV), decrease molecular weight (from 448 to 136 kDa) and apparent viscosity of HMP. Homogalacturonan (HG) content decreased (from 62% to 49%) while rhamnogalacturonan Ⅰ (RG-Ⅰ) content increased (from 32% to 46%) after de-esterification. The group characteristics of HMP with different degree of esterification (DE) were similar and no obvious impact was made on degree of crystallinity by alkali de-esterification. A conformation transition of HMP molecule implied by Congo red test were occurred as the DE decreased. With the decrease of DE, the molecular structure of HMP became shorter and smaller, and the entanglement was weaker. The de-esterification caused slight decrease of thermal stability. Alkali de-esterification would weaken the gel property and the emulsifying ability of HMP.
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Affiliation(s)
- Wan-Ling Liang
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Jin-Song Liao
- Guangzhou Laimeng Biotechnology Co. Ltd., Guangzhou 510640, PR China; School of Life Sciences, South China Normal University, Guangzhou 510640, PR China
| | - Jun-Ru Qi
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China.
| | - Wen-Xin Jiang
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
| | - Xiao-Quan Yang
- Research and Development Center of Food Proteins, School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology, Guangzhou 510640, PR China
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30
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Chang X, Yang A, Bao X, He Z, Zhou K, Dong Q, Luo W. An innovative structured fruit (SF) product made from litchi juice, king oyster mushroom (Pleurotus eryngii) and gellan gum: Nutritional, textural, sensorial properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112344] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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31
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Cieśla J, Koczańska M, Pieczywek P, Szymańska-Chargot M, Cybulska J, Zdunek A. Structural properties of diluted alkali-soluble pectin from Pyrus communis L. in water and salt solutions. Carbohydr Polym 2021; 273:118598. [PMID: 34560998 DOI: 10.1016/j.carbpol.2021.118598] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2021] [Revised: 08/18/2021] [Accepted: 08/19/2021] [Indexed: 10/20/2022]
Abstract
The self-assembly and gelation of low-methoxyl diluted alkali-soluble pectin (LM DASP) from pear fruit (Pyrus communis L. cv. Conference) was studied in water and salt solutions (NaCl and CaCl2, constant ionic strength) without pH adjustment at 20 °C. The samples at different LM DASP concentrations were characterized using rheological tests, Fourier-transform infrared spectroscopy, dual-angle dynamic light scattering and atomic force microscopy. LM DASP from pear fruit (Pyrus communis L.) showed gelling ability. The indices (aggregation index and shape factor) based on light scattering may be useful for the characterization of structural changes in polysaccharide suspension, particularly for the determination of a gel point. The results obtained may be important for the food, cosmetic and pharmaceutical industries where pectin is used as a texturizer, an encapsulating agent, a carrier of bioactive substances or a gelling agent.
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Affiliation(s)
- Jolanta Cieśla
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
| | - Magdalena Koczańska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Piotr Pieczywek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | | | - Justyna Cybulska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Artur Zdunek
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
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32
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Amoah I, Cairncross C, Merien F, Rush E. Glycaemic and Appetite Suppression Effect of a Vegetable-Enriched Bread. Nutrients 2021; 13:nu13124277. [PMID: 34959829 PMCID: PMC8707846 DOI: 10.3390/nu13124277] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2021] [Revised: 11/24/2021] [Accepted: 11/25/2021] [Indexed: 01/04/2023] Open
Abstract
Bread, a frequently consumed food, is an ideal vehicle for addition of ingredients that increase nutrient density and add health benefits. This experimental cross-over study sought to test the effect of a vegetable-enriched bread (VB) in comparison to commercial white bread (WB) and wheatmeal bread (WMB) on serum glucose, insulin response and subjective appetite suppression. On three separate occasions, 10 participants (23 ± 7 years) visited the laboratory and consumed after an overnight fast, in random order, a 75 g serve of WB, WMB or VB. Venous blood samples drawn twice before (0 min) and at 15, 30, 45, 60, 90 and 120 min after consumption of the bread were analysed for glucose and insulin. Participants rated their subjective feelings of hunger, fullness, satisfaction and desire to eat on a 150 mm Likert scale. The mean glucose iAUC over 120 min was not different among the breads. The mean insulin iAUC for the VB was significantly lower than the WB and WMB; difference VB and WB 12,415 pmol/L*minutes (95% CI 1918, 22,912 pmol/L*minutes, p = 0.025) and difference VB and WMB 13,800 pmol/L*minutes (95% CI 1623, 25,976 pmol/L*minutes p = 0.031). The VB was associated with a higher fullness feeling in the participants over the 120-min period. The consumption of VB was associated with less insulin release and higher satiety over 120 min which may be related to the higher fibre content and texture of VB. The role of vegetable and fruit fibres such as pectin in bread and insulin response should also be further explored.
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Affiliation(s)
- Isaac Amoah
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand;
- Centre of Research Excellence, Riddet Institute, Palmerston North 4474, New Zealand
- Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi 0023351, Ghana
- Correspondence: or (I.A.); (E.R.); Tel.: +233-24-918-3185 (I.A.); +64-21-624-077 (E.R.)
| | - Carolyn Cairncross
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand;
| | - Fabrice Merien
- AUT Roche Diagnostics Laboratory, Auckland University of Technology, Auckland 1010, New Zealand;
| | - Elaine Rush
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1142, New Zealand;
- Centre of Research Excellence, Riddet Institute, Palmerston North 4474, New Zealand
- Correspondence: or (I.A.); (E.R.); Tel.: +233-24-918-3185 (I.A.); +64-21-624-077 (E.R.)
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Muñoz-Almagro N, Villamiel M, Wilde PJ, Gunning AP, Montilla A. Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106910] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Van Audenhove J, Bernaerts T, Putri NI, Okello EO, Van Rooy L, Van Loey AM, Hendrickx ME. Microstructural and Texturizing Properties of Partially Pectin-Depleted Cell Wall Material: The Role of Botanical Origin and High-Pressure Homogenization. Foods 2021; 10:2644. [PMID: 34828925 PMCID: PMC8621128 DOI: 10.3390/foods10112644] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 10/20/2021] [Accepted: 10/25/2021] [Indexed: 12/02/2022] Open
Abstract
In the current study, the texturizing properties of partially pectin-depleted cell wall material (CWM) of apple, carrot, onion and pumpkin, and the potential of functionalization by high-pressure homogenization (HPH) were addressed. This partially pectin-depleted CWM was obtained as the unextractable fraction after acid pectin extraction (AcUF) on the alcohol-insoluble residue. Chemical analysis was performed to gain insight into the polysaccharide composition of the AcUF. The microstructural and functional properties of the AcUF in suspension were studied before HPH and after HPH at 20 and 80 MPa. Before HPH, even after the pectin extraction, the particles showed a cell-like morphology and occurred separately in the apple, onion and pumpkin AcUF and in a clustered manner in the carrot AcUF. The extent of disruption by the HPH treatments at 20 and 80 MPa was dependent on the botanical origin. Only for the onion and pumpkin AcUF, the water binding capacity was increased by HPH. Before HPH, the texturizing potential of the AcUFs was greatly varying between the different matrices. Whereas HPH improved the texturizing potential of the pumpkin AcUF, no effect and even a decrease was observed for the onion AcUF and the apple and carrot AcUF, respectively.
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Affiliation(s)
- Jelle Van Audenhove
- Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, P.O. Box 2457, 3001 Leuven, Belgium; (T.B.); (N.I.P.); (E.O.O.); (L.V.R.); (A.M.V.L.); (M.E.H.)
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He Z, Liu C, Zhao J, Li W, Wang Y. Physicochemical properties of a ginkgo seed protein-pectin composite gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106781] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Modified Rhamnogalacturonan-Rich Apple Pectin-Derived Structures: The Relation between Their Structural Characteristics and Emulsifying and Emulsion-Stabilizing Properties. Foods 2021; 10:foods10071586. [PMID: 34359456 PMCID: PMC8306146 DOI: 10.3390/foods10071586] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2021] [Revised: 07/02/2021] [Accepted: 07/06/2021] [Indexed: 11/17/2022] Open
Abstract
In the context of the increasing interest in natural food ingredients, the emulsifying and emulsion-stabilizing properties of three rhamnogalacturonan-rich apple pectin-derived samples were assessed by evaluating a range of physicochemical properties. An apple pectin (AP74) was structurally modified by a β-eliminative reaction to obtain a RG-I-rich pectin sample (AP-RG). Subsequent acid hydrolysis of AP-RG led to the generation of pectin material with partially removed side chains (in particular arabinose depleted) (AP-RG-hydrolyzed), thus exhibiting differences in rhamnose, arabinose, and galactose in comparison to AP-RG. All samples exhibited surface activity to some extent, especially under acidic conditions (pH 2.5). Furthermore, the viscosity of the samples was assessed in relation to their emulsion-stabilizing properties. In a stability study, it was observed that the non-degraded AP74 sample at pH 2.5 exhibited the best performance among all the apple pectin-derived samples evaluated. This emulsion presented relatively small oil droplets upon emulsion production and was less prone to creaming than the emulsions stabilized by the (lower molecular weight) RG-I-rich materials. The AP-RG and AP-RG-hydrolyzed samples presented a slightly better emulsion stability at pH 6.0 than at pH 2.5. Yet, neither pectin sample was considered having good emulsifying and emulsion-stabilizing properties, indicated by the presence of coalesced and flocculated oil droplets.
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Naqash F, Masoodi FA, Gani A, Nazir S, Jhan F. Pectin recovery from apple pomace: physico‐chemical and functional variation based on methyl‐esterification. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15129] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Farah Naqash
- Department of Food Science and Technology University of Kashmir Srinagar India
| | - F. A. Masoodi
- Department of Food Science and Technology University of Kashmir Srinagar India
| | - Adil Gani
- Department of Food Science and Technology University of Kashmir Srinagar India
| | - Sadaf Nazir
- Department of Food Science and Technology University of Kashmir Srinagar India
| | - Faiza Jhan
- Department of Food Science and Technology University of Kashmir Srinagar India
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Lin Y, An F, He H, Geng F, Song H, Huang Q. Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106555] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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40
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Peng J, Bi J, Yi J, Lyu J, Zhao Y, Xu Y, Yu Y. Characterization of tissue‐specific differences in cell wall pectic polysaccharides of carrot root. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15331] [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]
Affiliation(s)
- Jian Peng
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Agricultural Products Processing/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangzhou China
| | - Jinfeng Bi
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Jianyong Yi
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Jian Lyu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Yuanyuan Zhao
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing China
| | - Yujuan Xu
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Agricultural Products Processing/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangzhou China
| | - Yuanshan Yu
- Sericultural & Agri‐Food Research Institute Guangdong Academy of Agricultural Sciences/Guangdong Key Laboratory of Agricultural Products Processing/Key Laboratory of Functional Foods Ministry of Agriculture and Rural Affairs Guangzhou China
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41
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Cui J, Zhao C, Feng L, Han Y, Du H, Xiao H, Zheng J. Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.077] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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42
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Yang H, Tsai CC, Jiang JS, Hua CC. Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential. Polymers (Basel) 2021; 13:873. [PMID: 33809090 PMCID: PMC8001684 DOI: 10.3390/polym13060873] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 03/09/2021] [Accepted: 03/09/2021] [Indexed: 11/21/2022] Open
Abstract
Modifying the consistency of a given edible fluid matrix by incorporating food thickeners is a common nursing remedy for individuals with dysphagia when adequate water consumption is a concern. As apple pectin (AP) offers nutraceutical benefits, properly formulated apple pectin (AP)-based thickeners featuring xanthan gum (XG) can be superior candidates for preparation of dysphagia-friendly matrices (DFMs). Our recruited DFMs exhibit fluid-like behavior (loss modulus > storage modulus, G" > G') at lower AP concentrations (2 and 5%, w/w); they turn into weak/critical gels (G' ≈ G") as the concentration becomes higher (9%). In contrast, XG-DFMs display gel-like attributes with G' > G", even at rather low concentrations (<1%) and become more resistant to sugar, Na+, and Ca2+ modifications. The composite matrix of AP1.8XG0.2 (constraint at 2%) exhibits a confined viscosity of 278 ± 11.7 mPa∙s, which is considered a DFM, in comparison to only AP- or XG-thickened ones. The hardness measurements of XG0.6 and AP1.2XG0.8 are 288.33 ± 7.506 and 302.00 ± 9.849 N/m2, respectively, which potentially represent a promising formulation base for future applications with DFMs; these textural values are not significantly different from a commercially available product (p > 0.05) for dysphagia nursing administrations.
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Affiliation(s)
- Huaiwen Yang
- Department of Food Science, National Chiayi University, Chiayi 60004, Taiwan;
| | - Chai-Chun Tsai
- Department of Food Science, National Chiayi University, Chiayi 60004, Taiwan;
| | - Jung-Shiun Jiang
- Department of Chemical Engineering, National Chung Cheng University, Chiayi 62102, Taiwan;
| | - Chi-Chung Hua
- Department of Chemical Engineering, National Chung Cheng University, Chiayi 62102, Taiwan;
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Kim Y, Oh S, Lee H, Lee D, Kim M, Baek HS, Park WS, Kim E, Jang JH. Chitosan-Alginate-Pectin-coated Suspended-Liquid-Encapsulating (CAPSuLE) marbles for therapeutic agent storage and delivery. Biomater Sci 2021; 9:1639-1651. [PMID: 33432951 DOI: 10.1039/d0bm01504k] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Developing a cutting-edge system capable of ensuring long-lasting functionality of therapeutic agents and implementing diverse delivery modes is challenging. A quasi-spherical triple-layered capsule containing suspended liquid droplets and allowing multi-modal delivery of therapeutic agents in the aqueous phase was developed, primarily by adopting the core principles for creating liquid marbles. A naturally derived wettable polysaccharide-pectin-was utilized as a liquid-air interfacial barrier to keep the liquid droplets in the core zone. To tailor the pectin-coated droplet as a therapeutic agent carrier, anionic alginate and cationic chitosan layers were sequentially formed via additional interactions: physically stacking substances with structural chirality (pectin-alginate) and inducing electrostatic association to create the reversible complex coacervates (alginate-chitosan). The resulting system, which is called a Chitosan-Alginate-Pectin-coated Suspended-Liquid-Encapsulating (CAPSuLE) marble, had sufficient mechanical strength to resist external harsh environments and exhibited unique features: ecofriendly sustainability, responsiveness to external stimuli, coacervate-driven coalescence for linking adjacent marbles, and a self-repairing ability. The proposed CAPSuLE system can facilitate the adoption of the liquid-marble concept to biomedical fields, extending its applicability in the fields of biology and applied engineering.
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Affiliation(s)
- Yoojin Kim
- Department of Chemical and Biomolecular Engineering, Yonsei University, Seoul, 03722, Korea.
| | - Seokmin Oh
- Department of Chemical and Biomolecular Engineering, Yonsei University, Seoul, 03722, Korea.
| | - Heehyung Lee
- Department of Chemical and Biomolecular Engineering, Yonsei University, Seoul, 03722, Korea.
| | - Dongsoo Lee
- Department of Chemical and Biomolecular Engineering, Yonsei University, Seoul, 03722, Korea.
| | - Mihyun Kim
- Department of Chemical and Biomolecular Engineering, Yonsei University, Seoul, 03722, Korea.
| | - Heung Soo Baek
- Amorepacific Research and Development Center, Yongin, 17074, Korea.
| | - Won Seok Park
- Amorepacific Research and Development Center, Yongin, 17074, Korea.
| | - Eunmi Kim
- Amorepacific Research and Development Center, Yongin, 17074, Korea.
| | - Jae-Hyung Jang
- Department of Chemical and Biomolecular Engineering, Yonsei University, Seoul, 03722, Korea.
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Wan L, Yang Z, Cai R, Pan S, Liu F, Pan S. Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106252] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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45
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Gong H, Lin X, Xie Y, Liu L, Zhou J, Liao H, Shang R, Luo X. A novel self-crosslinked gel microspheres of Premna microphylla turcz leaves for the absorption of uranium. JOURNAL OF HAZARDOUS MATERIALS 2021; 404:124151. [PMID: 33032091 DOI: 10.1016/j.jhazmat.2020.124151] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 09/13/2020] [Accepted: 09/28/2020] [Indexed: 06/11/2023]
Abstract
Premna microphylla turcz leaves (PMTL) is a resource-rich, biodegradable, renewable biomass. Here, a microsphere adsorbent was prepared from PMTL by a self-crosslinking method without any addition of chemical cross-linking agent, and characterized by SEM, FTIR, and XPS. The influence of preparation methods and conditions on the properties of the microspheres was studied and the self-crosslinking mechanism was analyzed. The effects of temperature, pH, contact time, uranium concentration, and adsorbent dosage on its adsorption performance toward to uranium were systematically explored. The results showed that PMTL endogenous pectin binding with endogenous Ca2+, Mg2+ and other metal ions to form an 'egg box' structure might be the mechanism of its self-crosslinking to form microspheres. The adsorption isotherms fitted well by the Freundlich model and the experimental maximum adsorption capacity of microspheres was 346.65 mg·g-1 at pH of 5, and kinetics data correlated well with the pseudo-second order model. The adsorption mechanism might be the coordination bonding between the uranium and oxygen-containing groups (hydroxyl and carboxyl groups), and the ion exchange between the uranium and metal ions (mainly Ca2+ and Mg2+). The PMTL microspheres are promising in treating uranium-containing wastewater in a more cost-effective and environmentally friendly manner.
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Affiliation(s)
- Hongying Gong
- School of Materials Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China; Engineering Research Center of Biomass Materials, Ministry of Education, Mianyang 621010, Sichuan, China
| | - Xiaoyan Lin
- School of Materials Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China; Engineering Research Center of Biomass Materials, Ministry of Education, Mianyang 621010, Sichuan, China.
| | - Yu Xie
- Engineering Research Center of Biomass Materials, Ministry of Education, Mianyang 621010, Sichuan, China
| | - Lan Liu
- School of Materials Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China; Engineering Research Center of Biomass Materials, Ministry of Education, Mianyang 621010, Sichuan, China
| | - Jian Zhou
- Engineering Research Center of Biomass Materials, Ministry of Education, Mianyang 621010, Sichuan, China
| | - Hui Liao
- Engineering Research Center of Biomass Materials, Ministry of Education, Mianyang 621010, Sichuan, China
| | - Ran Shang
- State Key Laboratory of NBC Protection for Civilian, Beijing 102205, China
| | - Xuegang Luo
- School of Materials Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China; Engineering Research Center of Biomass Materials, Ministry of Education, Mianyang 621010, Sichuan, China
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Chen S, Zheng J, Zhang L, Cheng H, Orfila C, Ye X, Chen J. Synergistic gelling mechanism of RG-I rich citrus pectic polysaccharide at different esterification degree in calcium-induced gelation. Food Chem 2021; 350:129177. [PMID: 33610841 DOI: 10.1016/j.foodchem.2021.129177] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 12/15/2020] [Accepted: 01/19/2021] [Indexed: 11/17/2022]
Abstract
RG-I rich pectic polysaccharide is common in fruit and vegetable and possesses health benefits. However, it is removed during commercial pectin production because of poor gelling properties. Synergistic gelation can improve rheological properties of RG-I pectic polysaccharide and expand its application in functional food hydrocolloids. In the study, RG-I rich pectic polysaccharides at different degree of esterification was extracted from citrus membrane by sequential mild acidic (0.4% HCl, 28 °C) and alkaline (0.6% NaOH, 32 °C) treatment. The pectic polysaccharide from acid water (PA) composes of 41% RG-I and 44% HG with DM of 45%, while the pectic polysaccharide from basic water (PB) composed of 63% RG-I and 19% HG with DM of 15%. PA/PB blend gel under CaCO3-glucono-δ-lactone system showed improved rheological properties compared with pure gels. Ca-bridges connected pectin aggregates and promoted the three-dimensional structure of PA/PB blend gels, while neutral sugar side-chains prompted hydrogen bonds and strengthened gel network.
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Affiliation(s)
- Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jiaqi Zheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Laiming Zhang
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Caroline Orfila
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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47
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Moslemi M. Reviewing the recent advances in application of pectin for technical and health promotion purposes: From laboratory to market. Carbohydr Polym 2021; 254:117324. [DOI: 10.1016/j.carbpol.2020.117324] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2020] [Revised: 10/23/2020] [Accepted: 10/23/2020] [Indexed: 01/26/2023]
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Ishwarya S P, R S, Nisha P. Advances and prospects in the food applications of pectin hydrogels. Crit Rev Food Sci Nutr 2021; 62:4393-4417. [PMID: 33511846 DOI: 10.1080/10408398.2021.1875394] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Pectin hydrogel is a soft hydrocolloid with multifaceted utilities in the food sector. Substantial knowledge acquired on the gelation mechanisms and structure-function relationship of pectin has led to interesting functions of pectin hydrogel. Food applications of pectin hydrogels can be categorized under four headings: food ingredients/additives, food packaging, bioactive delivery and health management. The cross-linked and tangly three-dimensional structure of pectin gel renders it an ideal choice of wall material for the encapsulation of biomolecules and living cells; as a fat replacer and texturizer. Likewise, pectin hydrogel is an effective satiety inducer due to its ability to swell under the simulated gastric and intestinal conditions without losing its gel structure. Coating or composites of pectin hydrogel with proteins and other polysaccharides augment its functionality as an encapsulant, satiety-inducer and food packaging material. Low-methoxyl pectin gel is an appropriate food ink for 3D printing applications due to its viscoelastic properties, adaptable microstructure and texture properties. This review aims at explaining all the applications of pectin hydrogels, as mentioned above. A comprehensive discussion is presented on the approaches by which pectin hydrogel can be transformed as a resourceful material by controlling its dimensions, state, and rheology. The final sections of this article emphasize the recent research trends in this discipline, such as the development of smart hydrogels, injectable gels, aerogels, xerogels and oleogels from pectin.
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Affiliation(s)
- Padma Ishwarya S
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India
| | - Sandhya R
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India
| | - P Nisha
- Agro Processing and Technology Division, CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Thiruvananthapuram, Kerala, India.,Academy of Scientific and Innovative Research (AcSIR), CSIR-NIIST Campus, Ghaziabad, Uttar Pradesh, India
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49
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Amoah I, Cairncross C, Rush E. Swallowing and Liking of Vegetable-Enriched Bread Compared With Commercial Breads as Evaluated by Older Adults. Front Nutr 2021; 7:599737. [PMID: 33521035 PMCID: PMC7843500 DOI: 10.3389/fnut.2020.599737] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2020] [Accepted: 12/07/2020] [Indexed: 11/13/2022] Open
Abstract
Characteristics of food that influence liking and ease-of-chewing and swallowing are not well-understood. Reformulation of bread to improve nutrient density may improve liking, ease-of-chewing and swallowing which could improve dietary intake particularly with aging. The study aimed to compare objectively and subjectively four breads of increasing nutrient density: $1 white (WB) and wheatmeal (WMB) commercial breads and two in-house formulations of vegetable-enriched breads (VB75 or VB100) which incorporated drum-dried pumpkin and sweet corn flours for physical, sensory and ease-of-chewing and swallowing properties. Each bread underwent instrumental texture analysis. The commercial and vegetable-enriched breads were not different by hardness or springiness but the vegetable breads were up to 25% less cohesive, less gummy and less chewy than the commercial breads. Questionnaires and Likert scale (150 mm) responses were completed by 50 physically active volunteers aged 50+ years. Overall liking of the VB75 and VB100 was rated 40% higher than the white and wheatmeal breads. Vegetable-enriched breads were rated as almost 50% easier to chew (mean ± SD; WB 70.53 ± 39.46 mm, WMB 77.68 ± 33.13 mm, VB75 104.78 ± 30.69 mm, VB100 107.58 ± 24.90 mm) and swallow (WB 70.29 ± 37.98 mm, WMB 77.53 ± 34.88 mm, VB75 104.63 ± 28.25 mm, VB100 104.90 ± 25.54 mm). Vegetable-enriched breads compared to white and wheatmeal breads were instrumentally and subjectively less gummy, cohesive and chewy than commercial breads and have the potential to both improve nutrition and "ease of swallowing" in older people. New areas of research should explore other underutilized vegetables for bread enrichment and their ability to aid swallowing and improve nutrition status.
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Affiliation(s)
- Isaac Amoah
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- Riddet Institute, Massey University, Palmerston, New Zealand
| | - Carolyn Cairncross
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Elaine Rush
- Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland, New Zealand
- Riddet Institute, Massey University, Palmerston, New Zealand
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50
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Wang Z, Meng H, Zhang T, Guo X. Investigation into the polymerization and changes of physicochemical properties of sugar beet pectin through controlled dry-heating. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106212] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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