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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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Asimakopoulou E, Goudoulas T, Andreadis II, Fatouros DG, Ahmad M, Vasiliadou C, Theocharidou A, Ritzoulis C. Analytical rheology as a tool for the structural investigation of citrus pectin. J Texture Stud 2024; 55:e12828. [PMID: 38486415 DOI: 10.1111/jtxs.12828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 02/28/2024] [Accepted: 03/03/2024] [Indexed: 03/19/2024]
Abstract
Rheological analysis of citrus pectin at pH 3 and 7 elucidates its structural dynamics, revealing distinct behaviors influenced by pH. At pH 3, pectin exhibits shear-thinning, with solvent-independent unified rheological profiles identifying three concentration regimes: 0.5%-1.5%, 2%-3%, and 3.5%-4%. These regimes, alongside Cox-Merz superpositions, outline the semi-dilute (c*) and concentrated (c**) transitions at 1.5%-2% and 3%-3.5%, respectively. Moreover, a Morris equation exponent of 0.65 indicates flexible, mobility-restricted macromolecules. Conversely, at pH 7, increased viscosities and Morris plot linearity for p = .1 suggest rigid chain behavior due to electrostatic repulsion among ionized acidic groups. This rigidity leads to concentration-dependent self-assembly structures that diverge from expected unified rheological profiles, a deviation amplified by heating-cooling cycles. This study clarifies the impact of pH on citrus pectin's rheology and emphasizes the intricate relationship between polymeric chain rigidity, self-assembly, and viscosity. By providing a refined understanding of these mechanisms, our findings contribute to the broader field of polysaccharide research, offering insights critical for developing and optimizing pectin-based applications in various industries.
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Affiliation(s)
- Evdoxia Asimakopoulou
- Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
| | - Thomas Goudoulas
- TUM School of Life Sciences, Weihenstephan, Lehrstuhl für Brau- und Getränketechnologie, Gregor-Mendel-Str. 4, Freising, Germany
| | - Ioannis I Andreadis
- School of Health, Faculty of Pharmacy, Division of Pharmaceutical Technology, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Dimitrios G Fatouros
- School of Health, Faculty of Pharmacy, Division of Pharmaceutical Technology, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Mehraj Ahmad
- Department of Food Science and Engineering, College of Light Industry and Food, Nanjing Forestry University, Nanjing, China
- Joint International Research Lab of Lignocellulosic Functional Materials and Provincial Key Lab of Pulp and Paper Science and Technology, Nanjing Forestry University, Nanjing, China
| | | | - Athina Theocharidou
- Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
| | - Christos Ritzoulis
- Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
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3
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Li R, Fan H, Li B, Ge J, Zhang Y, Xu X, Pan S, Liu F. Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods. Int J Biol Macromol 2024; 263:130432. [PMID: 38403224 DOI: 10.1016/j.ijbiomac.2024.130432] [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: 10/30/2023] [Revised: 02/12/2024] [Accepted: 02/22/2024] [Indexed: 02/27/2024]
Abstract
Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40-50 %, 20-30 % and 5-10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5-10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40-45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin.
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Affiliation(s)
- Ruoxuan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Hekai Fan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Bowen Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Jinjiang Ge
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Yanbing Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China.
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Slavov A, Chalova V. Physicochemical Characterization of Pectic Polysaccharides from Rose Essential Oil Industry By-Products. Foods 2024; 13:270. [PMID: 38254571 PMCID: PMC10814715 DOI: 10.3390/foods13020270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 12/27/2023] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
The rose essential oil industry generates large quantities of solid byproducts yearly. These by-products, usually discarded, could yield valuable substances, such as pectic polysaccharides, widely used in the food industry as jelling agents. Seven industrial by-products were investigated as a source of pectic polysaccharides: four samples resulted from the treatment of Rosa damascena, two from Rosa alba, and one from Rosa centifolia. Three by-products were from steam-water distillation, two from CO2-supercritical extraction, and two after extraction with hexane and 1,1,1,2-tetrafluoroethane. The by-products were pretreated with 70% ethanol and extracted with 0.1 M HCl. The highest polysaccharide yield was observed for 1,1,1,2-tetrafluoroethane-extracted (RD_F) Rosa damascena by-products (13.98 ± 0.14%), followed by hexane (RD_X) and CO2-extracted (RD_CO2) Rosa damascena (12.68 ± 0.11 and 12.66 ± 0.10%, respectively). The polysaccharides were middle-methoxylated pectins, except RD_F and RD_X, having 26.68 ± 1.14 and 31.39 ± 1.39 mol % degree of methoxylation (low-methoxyl pectins). The polysaccharides had molecular masses in the 2.3-2.6 × 104 Da range. The rheological studies suggested RD_F formed a strong high-sucrose gel, while the others yielded weak gels. RD_F and RD_X formed strong Ca2+-mediated gels, comparable with commercial low-methoxylated citrus pectin. This study suggests that rose oil industry by-products could be successfully valorized and yield pectic polysaccharides with gelling properties, comparable with commercial citrus pectins.
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Affiliation(s)
- Anton Slavov
- Department of Organic and Inorganic Chemistry, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria;
| | - Vesela Chalova
- Department of Biochemistry and Molecular Biology, University of Food Technologies, 26 Maritsa Blvd., 4002 Plovdiv, Bulgaria
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Orqueda ME, Zampini IC, Torres S, Isla MI. Functional Characterization and Toxicity of Pectin from Red Chilto Fruit Waste (Peels). PLANTS (BASEL, SWITZERLAND) 2023; 12:2603. [PMID: 37514218 PMCID: PMC10384730 DOI: 10.3390/plants12142603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/21/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023]
Abstract
BACKGROUND Food and agricultural wastes constitute a rich source of functional ingredients for the food, pharmaceutical, and cosmetic industries. In this context, by-products from the red variety of Solanum betaceum fruits (chilto) from Northwestern Argentina are suitable sources for pectin extraction. METHODS In this study, pectin from the peels of red chilto fruits was extracted and characterized. RESULTS The recovery yield of red chilto peel pectin was about 24%, and it was co-extracted with 40.0 mg phenolic compounds, 6.5 mg anthocyanins, and 4.7 g proteins per 100 g of pectin. The pectin obtained from red chilto showed proper technological functionality displaying water and oil holding capacities of 4.2 and 2.0%, respectively, an emulsifying capacity of 83%, emulsion stability of 87.5%, foaming capacity of 21.1%, and foaming stability of 79.1%. The pectin displayed antioxidant activity with the ability to scavenge ABTS radical, superoxide anion, and H2O2. The polysaccharide exhibited in vitro hypoglycemic potential and inhibited the α-amylase enzyme, retarded glucose diffusion, and improved the cellular uptake of glucose in a Saccharomyces cerevisiae model. The extract was non-toxic on acute toxicity tests. CONCLUSIONS Red chilto pectin showed potential as a new and safe functional ingredient for the design of foods, health products, and cosmetics.
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Affiliation(s)
- María Eugenia Orqueda
- Natural Products Research Laboratory (LIPRON), Institute of Bioprospecting and Plant Physiology (INBIOFIV-CONICET-UNT), Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán T4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (Biolates CYTED), San Miguel de Tucumán T4000, Argentina
- Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán T4000, Argentina
| | - Iris Catiana Zampini
- Natural Products Research Laboratory (LIPRON), Institute of Bioprospecting and Plant Physiology (INBIOFIV-CONICET-UNT), Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán T4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (Biolates CYTED), San Miguel de Tucumán T4000, Argentina
- Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán T4000, Argentina
| | - Sebastian Torres
- Natural Products Research Laboratory (LIPRON), Institute of Bioprospecting and Plant Physiology (INBIOFIV-CONICET-UNT), Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán T4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (Biolates CYTED), San Miguel de Tucumán T4000, Argentina
- Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán T4000, Argentina
| | - María Inés Isla
- Natural Products Research Laboratory (LIPRON), Institute of Bioprospecting and Plant Physiology (INBIOFIV-CONICET-UNT), Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán T4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (Biolates CYTED), San Miguel de Tucumán T4000, Argentina
- Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán T4000, Argentina
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Ling Y, Cheng L, Bai X, Li Z, Dai J, Ren D. Effects of Microfluidization on the Physical and Storage Stability of Walnut Protein Emulsion and Beverages. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01073-7. [PMID: 37395862 DOI: 10.1007/s11130-023-01073-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Subscribe] [Scholar Register] [Accepted: 05/26/2023] [Indexed: 07/04/2023]
Abstract
Walnut meal is a by-product produced during the production of walnut oil and is often treated as a waste. However, the nutrients in walnut meal mean it has significant potential for development as a plant-based milk. This study investigated the effect of microfluidization on the stability of walnut protein emulsion (WPE) and walnut protein beverage (WPB) produced from walnut meal, compared with conventional homogenization. The particle size, zeta potential, rheological properties, and stability of WPE all significantly improved after microfluidization. The mean particle size and zeta potential of the microfluidized WPE significantly decreased (p < 0.05). The rheological properties demonstrated that the viscosity of the microfluidized WPE decreased by 80%, and that the shear force increased 4.5 times as the shear rate increased. This gave the resulting product the characteristics of non-Newtonian fluid. LUMisizer stability demonstrated that microfluidization improves stability through protein absorption on the oil-water interface. Microfluidization increased the denaturation temperature (Tm) of WPE from 135.65 to 154.87℃. Moreover, microfluidization improved the color, centrifugal precipitation rate, and viscosity in WPB compared to the control at all studied temperatures. The Arrhenius approach was used to establish a shelf-life model, which predicted that microfluidized WPB could be stored for 175 d at 4℃. This study provided a new reference for the widespread application of microfluidization in the production of food-based emulsion and beverage products.
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Affiliation(s)
- Yuxi Ling
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Le Cheng
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Xue Bai
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Ziqi Li
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Jie Dai
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China
| | - Difeng Ren
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083, P. R. China.
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7
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Zhang T, Huang D, Liu X, Chen F, Liu Y, Jiang Y, Li D. Antioxidant activity and semi-solid emulsification of a polysaccharide from coffee cherry peel. Int J Biol Macromol 2023:125207. [PMID: 37276904 DOI: 10.1016/j.ijbiomac.2023.125207] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/24/2023] [Accepted: 06/01/2023] [Indexed: 06/07/2023]
Abstract
In order to further improve the economic benefits of the coffee industry chain, we carried out the following systematic research on processing by-products. In this research, the obtained coffee cherry peel polysaccharide (CCP) which was removed from the coffee cherry peel by hot acid method had a galacturonic acid content of 20.50 % and a molecular weight of 3.05 kg/mol. According to the results of monosaccharide analysis, Fourier transform infrared spectroscopy, molecular weight distribution, and thermal analysis, CCP was a typical high methoxy polysaccharide. In vitro antioxidant results showed that CCP had better antioxidant capacity than commercial citrus polysaccharide (APC). When it came to emulsification performance, the water-oil bonding ability and disturbance resistance to the fluid of CCP were also significantly higher than that of APC. Specially, we found that 0.50 % (wt%) CCP could form a solid-liquid gel with very high plasticity at low oil phase fraction. In conclusion, the coffee cherry peel could be used as a natural source of a novel emulsifier, providing a promising alternative for polysaccharide in the food industry.
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Affiliation(s)
- Tianjun Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Dongjie Huang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Xianyu Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Fabin Chen
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yiyan Liu
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China
| | - Yang Jiang
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China..
| | - Dapeng Li
- College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, Taian 271018, PR China..
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8
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Qi T, Ren J, Li X, An Q, Zhang N, Jia X, Pan S, Fan G, Zhang Z, Wu K. Structural characteristics and gel properties of pectin from citrus physiological premature fruit drop. Carbohydr Polym 2023; 309:120682. [PMID: 36906363 DOI: 10.1016/j.carbpol.2023.120682] [Citation(s) in RCA: 18] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 02/05/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023]
Abstract
This study is the first to extract and characterize pectin from citrus physiological premature fruit drop. The extraction yield of pectin reached 4.4 % by acid hydrolysis method. The degree of methoxy-esterification (DM) of citrus physiological premature fruit drop pectin (CPDP) was 15.27 %, indicating it was low-methoxylated pectin (LMP). The monosaccharide composition and molar mass test results showed CPDP was a highly branched macromolecular polysaccharide (β: 0.02, Mw: 2.006 × 105 g/mol) with rich rhamnogalacturonan I domain (50.40 %) and long arabinose and galactose side chain (32.02 %). Based on the fact that CPDP is LMP, Ca2+ was used to induce CPDP to form gels. Textural and rheological tests showed that the gel strength and storage modulus of CPDP were higher than commercial citrus pectin (CP) used in this paper due to the lower DM and rich neutral sugar side chains of CPDP. Scanning electron microscope (SEM) results showed CPDP had stable gel network structure.
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Affiliation(s)
- Tingting Qi
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Zhifeng Zhang
- Ningxia Huaxinda Health Technology Co., Ltd., Lingwu 751400, China
| | - Kangning Wu
- Ningxia Huaxinda Health Technology Co., Ltd., Lingwu 751400, China
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9
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Wiwattanapatapee R, Klabklay K, Raksajit N, Siripruekpong W, Leelakanok N, Petchsomrit A. The development of an in-situ biopolymer-based floating gel for the oral delivery of metformin hydrochloride. Heliyon 2023; 9:e14796. [PMID: 37025765 PMCID: PMC10070646 DOI: 10.1016/j.heliyon.2023.e14796] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/16/2023] [Accepted: 03/17/2023] [Indexed: 03/29/2023] Open
Abstract
Diabetes remains a global public health threat because of its increasing prevalence and mortality, especially in people under the age of 25. Metformin hydrochloride (HCl), as recommended by American Diabetes Association in 2022, is the first-line therapy for type 2 diabetes in adults. Metformin has low oral bioavailability due to poor permeability. Therefore, by developing metformin HCl oral in situ gel, sustained delivery of metformin can be achieved, thus enhancing the absorption of the drug. Sodium alginate and pectin were used for formulating the system. Different adjuvant polymers, including HPMC K4M, HPMC K100 LV, PEG 4000, and SCMC were used as released-pattern-modifying agents. All formulations could afloat in 0.1 N HCl at the pH of 1.2 within a minute and stay afloat for over 8 h. The optimized formulation could be made from either sodium alginate (2%) and HPMC K4M (0.5%) or pectin (2%) and HPMC K4M (2%). The optimized formulations gradually released metformin HCl with a cumulative release of 80% within 8 h. We successfully developed floating in situ gels that can release metformin HCl sustainedly.
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10
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Zhou J, Liu D, Xia W, Guo Y, Luo Y, Xue J. Physicochemical and functional properties of RG-I enriched pectin extracted from thinned-young apples. Int J Biol Macromol 2023; 236:123953. [PMID: 36898465 DOI: 10.1016/j.ijbiomac.2023.123953] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/16/2023] [Accepted: 03/04/2023] [Indexed: 03/11/2023]
Abstract
The demand for obtaining pectin from new sources has been continuously increasing. The abundant but underutilized thinned-young apple is a potential source of pectin. In this study, an organic acid (i.e., citric acid) and two inorganic acids (i.e., hydrochloric acid and nitric acid) commonly used in commercial pectin production were applied to extract pectin from three varieties of thinned-young apples. The physicochemical and functional properties of the thinned-young apple pectin were comprehensively characterized. The highest pectin yield (8.88 %) was obtained from Fuji apple using citric acid extraction. All pectin was high methoxy pectin (HMP) and rich in RG-I regions (>56 %). The citric acid extracted pectin had the highest molecular weight (Mw) and lowest degree of esterification (DE) values, and exhibited great thermal stability and shear-thinning property. Furthermore, Fuji-apple pectin possessed significantly better emulsifying properties compared to pectin obtained from the other two varieties of apples. Thus, pectin extracted with citric acid from Fuji thinned-young apples has great potential to be applied in the food industry as a natural thickener and emulsifier.
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Affiliation(s)
- Jiebing Zhou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Dan Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Wenhui Xia
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi'an, Shaanxi 710119, China
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States.
| | - Jia Xue
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi'an, Shaanxi 710119, China.
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11
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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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12
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Thickening effects of Ca2+ on apple high-methoxyl pectin: Dependences on Ca2+ concentration and the degree of esterification. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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13
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The structure-function relationships of pectins separated from three citrus parts: Flavedo, albedo, and pomace. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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14
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Martin AMV, Flores DC, Siacor FDC, Taboada EB, Tan NPB. Preparation of mango peel-waste pectin-based nanofibers by solution blow spinning (SBS). NANOTECHNOLOGY 2022; 33:495602. [PMID: 35994941 DOI: 10.1088/1361-6528/ac8b8b] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/24/2022] [Accepted: 08/21/2022] [Indexed: 06/15/2023]
Abstract
An essential prerequisite for successful solution blow spinning (SBS) is the presence of effective molecular entanglements of polymers in the solution. However, the fabrication of biopolymer fibers is not as straightforward as synthetic polymers. Particularly for biopolymers such as pectin, molecular entanglements are essential but insufficient for successful spinning through the SBS production method. Such a challenge is due to the biopolymer's complex nature. However, incorporating an easily spinnable polymer precursor, such as polyacrylonitrile (PAN), to pectin effectively enabled the production of fibers from the SBS process. In this process, PAN-assisted pectin nanofibers are produced with average diameters ranging from 410.75 ± 3.73 to 477.09 ± 6.60 nm using a feed flow rate of 5 ml h-1, air pressure of 3 bars, syringe tip to collector distance at 30 cm, and spinning time of 10 min. PAN in DMSO solvent at different volume ratios (i.e. 35%-55% v/v) was critical in assisting pectin to produce nanofibers. The addition of a high molecular weight polymer, PAN, to pectin also improved the viscoelasticity of the solution, eventually contributing to its successful SBS process. Furthermore, the composite SBS-spun fibers obtained suggest that its formation is concentration-dependent.
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Affiliation(s)
- Alvin Mar V Martin
- Department of Chemical Engineering, University of San Carlos, Nasipit, Talamban, Cebu City, 6000, The Philippines
| | - Dharyl C Flores
- Department of Chemical Engineering, University of San Carlos, Nasipit, Talamban, Cebu City, 6000, The Philippines
| | - Francis Dave C Siacor
- Department of Chemical Engineering, University of San Carlos, Nasipit, Talamban, Cebu City, 6000, The Philippines
| | - Evelyn B Taboada
- Department of Chemical Engineering, University of San Carlos, Nasipit, Talamban, Cebu City, 6000, The Philippines
| | - Noel Peter B Tan
- Department of Chemical Engineering, College of Technology, University of San Agustin, Iloilo City, 5000, The Philippines
- Center for Advanced New Materials, Engineering, and Emerging Technologies (CANMEET), University of San Agustin, Iloilo City, 5000, The Philippines
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15
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Bu K, Wu S, Zhu C, Wei M. Comparative study of HG-type low-ester hawthorn pectin as a promising material for the preparation of hydrogel. Carbohydr Polym 2022; 296:119941. [DOI: 10.1016/j.carbpol.2022.119941] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/28/2022] [Accepted: 07/29/2022] [Indexed: 01/17/2023]
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16
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Costa KPB, Reichembach LH, de Oliveira Petkowicz CL. Pectins with commercial features and gelling ability from peels of Hylocereus spp. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107583] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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17
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Wu Z, Li Y, Tang J, Lin D, Qin W, Loy DA, Zhang Q, Chen H, Li S. Ultrasound-assisted preparation of chitosan/nano-silica aerogel/tea polyphenol biodegradable films: Physical and functional properties. ULTRASONICS SONOCHEMISTRY 2022; 87:106052. [PMID: 35660275 PMCID: PMC9168617 DOI: 10.1016/j.ultsonch.2022.106052] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/05/2022] [Revised: 05/26/2022] [Accepted: 05/28/2022] [Indexed: 06/15/2023]
Abstract
In this study, chitosan(CS), nano-silicon aerogels(nSA) and tea polyphenols(TP) were used as film-forming materials and processed with ultrasonication to form films using the tape-casting method. The effects of ultrasonication time, temperature and frequency on the properties of CS/nSA/TP film were explored via material property testing. The results of response surface showed that the maximum tensile strength of the film was 4.036 MPa at ultrasonication time(57.97 min), temperature(37.26 °C) and frequency(30 kHz). The maximum elongation at break of the film was 279.42 % at ultrasonication time(60.88 min), temperature(39.93 °C) and frequency(30 kHz). Due to cavitation and super-mixing effects, ultrasonication may make the surface of the film smoother and easier to degrade. After ultrasonication, TPs were protected by the 3D network structure composed of CS and nSA. Ultrasonication improved the antioxidant and antibacterial properties of the film. These results show that ultrasonication is an effective method to improve the properties of films.
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Affiliation(s)
- Zhijun Wu
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya'an 625014, China
| | - Yang Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Jing Tang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China.
| | - Douglas A Loy
- Department of Chemistry & Biochemistry, University of Arizona, Tucson, AZ 85721, USA.
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Ya'an 625014, China
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18
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Cui J, Wang F, Zhao C, Zhou S, Zheng J. Orange Pectin with Compact Conformation Effectively Alleviates Acute Colitis in Mice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1704-1714. [PMID: 35080177 DOI: 10.1021/acs.jafc.1c07951] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
A comprehensive understanding of the relationships between the structure and function is critical for the targeted preparation of functional pectins. In this study, we compared the alleviating effects of five orange pectins (200 mg/kg) extracted using acid (P2), alkali (P10), cellulase (C), acid + cellulase (P2 + C), and alkali + cellulase (P10 + C) on dextran sodium sulfate-induced acute colitis. The physiological and histopathological indicators revealed that the alleviating effects were most significant for P10 + C, followed by P10, P2 + C, P2, and C. P10 + C increased the diversity and relative abundance of Akkermansia, leading to increased generation of colonic short-chain fatty acids as well as mRNA and protein expressions of GPR43, GPR109A, claudin-1, ZO-1, and occludin. Therefore, proinflammatory cytokines were decreased, and anti-inflammatory cytokines were increased. A compact conformation of P10 + C contributed to the alleviation effects on acute colitis. Alkali + cellulase-extracted orange pectin with a compact conformation has potential as adjuvant treatment for intestinal inflammation.
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Affiliation(s)
- Jiefen Cui
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Feng Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuaishuai Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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19
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Pitton M, Fiorati A, Buscemi S, Melone L, Farè S, Contessi Negrini N. 3D Bioprinting of Pectin-Cellulose Nanofibers Multicomponent Bioinks. Front Bioeng Biotechnol 2021; 9:732689. [PMID: 34926414 PMCID: PMC8678092 DOI: 10.3389/fbioe.2021.732689] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Accepted: 11/08/2021] [Indexed: 11/13/2022] Open
Abstract
Pectin has found extensive interest in biomedical applications, including wound dressing, drug delivery, and cancer targeting. However, the low viscosity of pectin solutions hinders their applications in 3D bioprinting. Here, we developed multicomponent bioinks prepared by combining pectin with TEMPO-oxidized cellulose nanofibers (TOCNFs) to optimize the inks' printability while ensuring stability of the printed hydrogels and simultaneously print viable cell-laden inks. First, we screened several combinations of pectin (1%, 1.5%, 2%, and 2.5% w/v) and TOCNFs (0%, 0.5%, 1%, and 1.5% w/v) by testing their rheological properties and printability. Addition of TOCNFs allowed increasing the inks' viscosity while maintaining shear thinning rheological response, and it allowed us to identify the optimal pectin concentration (2.5% w/v). We then selected the optimal TOCNFs concentration (1% w/v) by evaluating the viability of cells embedded in the ink and eventually optimized the writing speed to be used to print accurate 3D grid structures. Bioinks were prepared by embedding L929 fibroblast cells in the ink printed by optimized printing parameters. The printed scaffolds were stable in a physiological-like environment and characterized by an elastic modulus of E = 1.8 ± 0.2 kPa. Cells loaded in the ink and printed were viable (cell viability >80%) and their metabolic activity increased in time during the in vitro culture, showing the potential use of the developed bioinks for biofabrication and tissue engineering applications.
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Affiliation(s)
- Matteo Pitton
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy
| | - Andrea Fiorati
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy
| | - Silvia Buscemi
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy
| | - Lucio Melone
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy.,Centro di Ricerca per l'Energia, l'Ambiente e il Territorio (CREAT), Università Telematica eCampus, Novedrate, Italy
| | - Silvia Farè
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy
| | - Nicola Contessi Negrini
- Department of Chemistry, Materials, and Chemical Engineering "G. Natta", Politecnico di Milano, Milan, Italy.,INSTM, National Consortium of Materials Science and Technology, Local Unit Politecnico di Milano, Milan, Italy
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20
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Begum R, Aziz MG, Yusof YA, Saifullah M, Uddin MB. Evaluation of gelation properties of jackfruit (Artocarpus heterophyllus) waste pectin. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100160] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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21
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Fan H, Liu H, Chen Y, Chen B, Wang D, Zhang S, Liu T, Zhang Y. Effect of high temperature high pressure-acidic solution treated Auricularia auricula on the rheological property and structure of wheat flour dough. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112180] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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BEYECH HUNDİE K, ABDİSSA D. Extraction and Characterization of Pectin from Lemon Waste for Commercial Applications. JOURNAL OF THE TURKISH CHEMICAL SOCIETY, SECTION A: CHEMISTRY 2021; 8:1111-1120. [DOI: https:/doi.org/10.18596/jotcsa.901973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2023] Open
Abstract
The objective of this paper was preliminary to extract and characterization of purified pectin from lemon wastes. Dry lemon waste was extracted applying citric acid solvent or water at various concentrations under a similar condition (85 ºC for 4 h). It was found that the highest yield of pectin (20.8% dry basis) was achieved using hot water extraction with an esterification degree of 47.8%. It contained 63.2 ± 0.74% galacturonic acid, followed by 17.4 ± 0.76% total sugar. The monosaccharides found in pectin were arabinose (2.7 ± 0.20%), galactose (2.3 ± 0.01%), glucose (1.4 ± 0.09%), mannose (0.4 ± 0.01%), fructose (0.4 ± 0.05%), and xylose (0.1 ± 0.01%). The found pectin had a high atomic weight of 2060 kDa with a wide polydispersity index of 4.41, decided by high-Performance Size Exclusion Chromatography (HPSEC). The extricated lemon waste pectin was grouped into low methoxyl pectin, depends on the methoxyl content and degree of esterification affirmed by Fourier transform infrared spectroscopy (FT-IR) and rheological properties. In conclusion, the discoveries of the study show that lemon waste can be investigated as a promising elective for the commercial manufacturing of pectin.
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BEYECH HUNDİE K, ABDİSSA D. Extraction and Characterization of Pectin from Lemon Waste for Commercial Applications. JOURNAL OF THE TURKISH CHEMICAL SOCIETY, SECTION A: CHEMISTRY 2021. [DOI: 10.18596/jotcsa.901973] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
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24
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Locali-Pereira AR, Guazi JS, Conti-Silva AC, Nicoletti VR. Active packaging for postharvest storage of cherry tomatoes: Different strategies for application of microencapsulated essential oil. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100723] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Reichembach LH, Lúcia de Oliveira Petkowicz C. Pectins from alternative sources and uses beyond sweets and jellies: An overview. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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26
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Extraction, Characterization, and Applications of Pectins from Plant By-Products. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146596] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are polysaccharides composed of a large linear segment of α-(1,4) linked d-galactopyranosyluronic acids interrupted by β-(1,2)-linked l-rhamnoses and ramified by short chains composed of neutral hexoses and pentoses. The characteristics and applications of pectins are strongly influenced by their structures depending on plant species and tissues but also extraction methods. The aim of this review is therefore to highlight the structures of pectins and the various methods used to extract them, including conventional ones but also microwave heating, ultrasonic treatment, and dielectric barrier discharge techniques, assessing physico-chemical parameters which have significant effects on pectin characteristics and applications as techno-functional and bioactive agents.
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27
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Liu N, Li X, Zhao P, Zhang X, Qiao O, Huang L, Guo L, Gao W. A review of chemical constituents and health-promoting effects of citrus peels. Food Chem 2021; 365:130585. [PMID: 34325351 DOI: 10.1016/j.foodchem.2021.130585] [Citation(s) in RCA: 69] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 07/09/2021] [Accepted: 07/09/2021] [Indexed: 12/19/2022]
Abstract
Citrus is one of the main fruits processed worldwide, producing a lot of industrial by-products. As the main part of citrus "residue", citrus peels have a wide application prospect. They could not only be directly used to produce various food products, but also be used as promising biofuels to produce ethanol and methane. Additionally, functional components (flavonoids, limonoids, alkaloids, essential oils and pectin) extracted from citrus peels have been related to the improvement of human health against active oxygen, inflammatory, cancer and metabolic disorders. Therefore, it is clear that the citrus peels have great potential to be developed into useful functional foods, medicines and biofuels. This review systematically summarizes the recent advances in current uses, processing, bioactive components and biological properties of citrus peels. A better understanding of citrus peels may provide reference for making full use of it.
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Affiliation(s)
- Na Liu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
| | - Ping Zhao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xueqian Zhang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Ou Qiao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Luqi Huang
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China
| | - Lanping Guo
- National Resource Center for Chinese Materia Medica, Academy of Chinese Medical Sciences, Beijing 100700, China.
| | - Wenyuan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
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28
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Guo Z, Ge X, Yang L, Gou Q, Han L, Yu QL. Utilization of watermelon peel as a pectin source and the effect of ultrasound treatment on pectin film properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111569] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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29
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Rong X, Xu J, Jiang Y, Li F, Chen Y, Dou QP, Li D. Citrus peel flavonoid nobiletin alleviates lipopolysaccharide-induced inflammation by activating IL-6/STAT3/FOXO3a-mediated autophagy. Food Funct 2021; 12:1305-1317. [PMID: 33439200 DOI: 10.1039/d0fo02141e] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Nobiletin, a polymethoxyflavone widely present in the peel of citrus fruits, has significant anti-inflammatory activity. Autophagy plays a critical role in maintaining cell homeostasis by promoting the degradation of intracellular structures in response to various stress. Recent research suggests the involvement of autophagy in the inflammatory process and therefore some inflammation-related diseases. However, the "cross-talk" between autophagy and nobiletin's anti-inflammation response remains not well elucidated. Therefore, this study was initiated with the aim of investigating the role of autophagy in nobiletin's protective effect against inflammation in lipopolysaccharide (LPS)-stimulated RAW264.7 cells. Results showed that nobiletin significantly (P < 0.05) inhibited the release of nitric oxide (NO) and decreased the expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in a dose-dependent manner. Moreover, nobiletin significantly (P < 0.05) promoted autophagy as evidenced by the appearance of more autophagosomes, up-regulated LC3II protein, low-regulated p62 protein, and increased autophagy-related (Atg) genes' expression compared with the control treated with LPS alone. Addition of chloroquine, an autophagy inhibitor, alleviated nobiletin's anti-inflammatory effect, further supporting the requirement of an active autophagy process for the citrus peel flavonoid's biological activity. Mechanistically, we found that nobiletin treatment leads to activation of the IL-6/STAT3/FOXO3a signal pathway through the down-regulation of IL-6 and STAT3 phosphorylation and the upregulation of FOXO3a phosphorylation in the cell nucleus, which is responsible for induction of macrophage autophagy. Taken together, our study provides evidence that nobiletin suppresses inflammatory response through enhancing autophagy through activating the IL-6/STAT3/FOXO3a pathway in macrophage cells.
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Affiliation(s)
- Xue Rong
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
| | - Jie Xu
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
| | - Yang Jiang
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
| | - Feng Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
| | - Yilun Chen
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
| | - Q Ping Dou
- Barbara Ann Karmanos Cancer Institute and Departments of Oncology, Pharmacology and Pathology, Wayne State University School of Medicine, Wayne State University, Detroit, MI 48201, USA
| | - Dapeng Li
- Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China.
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30
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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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31
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The Film-Forming Characterization and Structural Analysis of Pectin from Sunflower Heads. INT J POLYM SCI 2021. [DOI: 10.1155/2021/8859108] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
A natural low-methoxyl pectin (termed AHP,
) was extracted from dried heads of sunflower and showed better film-forming performance blended with hydroxypropyl methylcellulose (HPMC). The solutions and films of different HPMC/AHP blends were characterized by viscosity, transparency, mechanical properties, loss on drying, water drop penetration time (WDPT), disintegration and SEM. In order to analyze the structure-property relationship of film forming, AHP was separated by ion-exchange chromatography and characterized. The results showed that the blends were immiscible, but the formation of AHP gel would give the blended film better mechanical properties. AHP was fractionated into one neutral fraction and two acidic fractions (AHPA-1 and AHPA-2). The analytical results showed that AHPA-1 and AHPA-2 were identified to be homogalacturonan- (HG-) rich pectins with low DM, and the molecular weights of them were estimated to be 106 kDa and 226 kDa, respectively. Due to the high content of the HG domain, low DM and high molecular weights, AHP had excellent gelling properties induced by Ca2+ and was added to improve the film-forming properties of HPMC and to develop plant hollow capsules.
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Zhang X, Lin J, Pi F, Zhang T, Ai C, Yu S. Rheological characterization of RG-I chicory root pectin extracted by hot alkali and chelators. Int J Biol Macromol 2020; 164:759-770. [PMID: 32650011 DOI: 10.1016/j.ijbiomac.2020.07.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Revised: 07/02/2020] [Accepted: 07/03/2020] [Indexed: 01/09/2023]
Abstract
This work aimed to extract gelatinous chicory root pectin (CRP) and evaluated the rheological behavior of the dispersions and gels. CRP was extracted by citric acid (CEP), alkaline (AEP), ammonium oxalate (OEP) and sodium citrate (SEP). The yield, molecular weight (Mw) and the degree of esterification (DE) of pectin samples varied from 8.8 to 14.8% (w/w), 204 to 336 k Da and 4.0 to 47.4%, respectively. AFM studies showed self-organize on mica of CEP, revealing a random coil conformation due to the interaction of multiple branching, whereas, AEP exhibited long linear filamentous structures. The flow behavior study verified the pseudoplastic character of CEP and SEP at 25 °C, while OEP and AEP belonged to dilatant fluid, besides, a closed hysteresis loop was observed when the CEP concentration increased to 1.5%. OEP gel was thermo insensitive and stiff, AEP gel presented most sensitive to calcium ion but more brittle, and SEP was observed a weak syneresis in spite of the poor gelation property. The texture analysis indicated OEP gel had a superior firmness and chewiness. These findings demonstrated that CRP may be attractive as a thickener or gelling agent to modulate textures of sugar-free and calcium content food.
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Affiliation(s)
- Xuan Zhang
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jiawei Lin
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Fang Pi
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Tao Zhang
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Chao Ai
- School of Food Sciences and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Shujuan Yu
- School of Food Sciences 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; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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Cui J, Zhao C, Zhao S, Tian G, Wang F, Li C, Wang F, Zheng J. Alkali + cellulase-extracted citrus pectins exhibit compact conformation and good fermentation properties. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106079] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Abboud KY, Iacomini M, Simas FF, Cordeiro LM. High methoxyl pectin from the soluble dietary fiber of passion fruit peel forms weak gel without the requirement of sugar addition. Carbohydr Polym 2020; 246:116616. [DOI: 10.1016/j.carbpol.2020.116616] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 06/05/2020] [Accepted: 06/05/2020] [Indexed: 10/24/2022]
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Haj Romdhane M, Beltifa A, Mzoughi Z, Rihouey C, Ben Mansour H, Majdoub H, Le Cerf D. Optimization of extraction with salicylic acid, rheological behavior and antiproliferative activity of pectin from Citrus sinensis peels. Int J Biol Macromol 2020; 159:547-556. [PMID: 32439441 DOI: 10.1016/j.ijbiomac.2020.05.125] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 05/04/2020] [Accepted: 05/15/2020] [Indexed: 10/24/2022]
Abstract
A Box-Behnken design was used to optimize extraction temperature, extraction time and concentration of the salicylic acid to obtain a maximum polysaccharide yield from Citrus sinensis peels. The optimal settings were: extraction time 3 h, extraction temperature 80 °C and concentration of the salicylic acid 1.5%. Under these conditions, the experimental yield and uronic acid content were 11.74% and 66.9% respectively. Preliminary characterization was performed via FT-IR, SEC/MALS/VD/DRI and GC-MS after hydrolysis. SEC analysis showed that the extracted polysaccharide had a weight average molar mass of 350 kDa and an intrinsic viscosity of 640 mL/g. The GC-MS results revealed that the extracted polysaccharide was composed of arabinose 56.7%, galactose 17.8%, xylose 13.8%, rhamnose 5.1%, mannose 2.5% and glucose 1.5% suggested a rhamnogalacturonan pectin type I with a degree of esterification of 50.9% (IRTF). The flow curve and the dynamic frequency sweep were obtained at 10, 20, 30 and 40 g/L in water and at 30 g/L in presence of CaCl2 or NaCl at 1 mol/L. The solutions showed shear-thinning behavior fitted with Ostwald-De Waele model, except 10 g/L with a Newtonian behavior. The apparent viscosity and, the G' and G" moduli increase with PACO concentration in agreement with a slow-down of the dynamic chain. In the presence of CaCl2 or NaCl the reduction of electrostatic repulsions between pectin chains decreases the rheological parameters. The effect is less sensitive with CaCl2 due to intermolecular interactions. The antiproliferative activity of the extracted pectin on human Caco-2 and Hep-2 cells was very interesting with an IC50 1.4 and 1.8 μg/mL respectively.
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Affiliation(s)
- Mariem Haj Romdhane
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Asma Beltifa
- University of Monastir, Research Unit of Analysis and Process Applied to Environmental-APAE UR17ES32, Higher Institute of Applied Sciences and Technology Mahdia, Tunisia
| | - Zeineb Mzoughi
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Christophe Rihouey
- Normandie Univ, UNIROUEN, INSA Rouen, CNRS, PBS UMR 6270, 76000 Rouen, France
| | - Hedi Ben Mansour
- University of Monastir, Research Unit of Analysis and Process Applied to Environmental-APAE UR17ES32, Higher Institute of Applied Sciences and Technology Mahdia, Tunisia
| | - Hatem Majdoub
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Didier Le Cerf
- Normandie Univ, UNIROUEN, INSA Rouen, CNRS, PBS UMR 6270, 76000 Rouen, France.
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Flash extraction optimization of low-temperature soluble pectin from passion fruit peel (Passiflora edulis f. flavicarpa) and its soft gelation properties. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.07.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Zhao X, Zhou Y, Liu J, Chen J, Ye F, Zhao G. Effects of sucrose on the structure formation in high-methoxyl apple pectin systems without acidifier. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105783] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Li W, Yang D, Shi Y, Zhang W, Wu J, Wang Z. Effects of thickener on the structure and properties of fibrous kimchi paper. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14458] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenhui Li
- Shanghai Engineering Research Center of Food Safety, Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Danlu Yang
- Shanghai Engineering Research Center of Food Safety, Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Yi Shi
- Shanghai Engineering Research Center of Food Safety, Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Wei Zhang
- Shanghai Engineering Research Center of Food Safety, Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Jinhong Wu
- Shanghai Engineering Research Center of Food Safety, Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
| | - Zhengwu Wang
- Shanghai Engineering Research Center of Food Safety, Department of Food Science and Engineering, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai China
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Physicochemical and rheological properties of pomelo albedo pectin and its interaction with konjac glucomannan. Int J Biol Macromol 2020; 151:1205-1212. [DOI: 10.1016/j.ijbiomac.2019.10.167] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 10/09/2019] [Accepted: 10/21/2019] [Indexed: 01/28/2023]
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Jiang Y, Zhu Y, Li F, Du J, Huang Q, Sun-Waterhouse D, Li D. Antioxidative pectin from hawthorn wine pomace stabilizes and protects Pickering emulsions via forming zein-pectin gel-like shell structure. Int J Biol Macromol 2020; 151:193-203. [DOI: 10.1016/j.ijbiomac.2020.02.164] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 02/12/2020] [Accepted: 02/15/2020] [Indexed: 01/08/2023]
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Jiang Y, Xu Y, Li F, Li D, Huang Q. Pectin extracted from persimmon peel: A physicochemical characterization and emulsifying properties evaluation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105561] [Citation(s) in RCA: 61] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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