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Miran M, Salami M, Yarmand MS, Ferreira-Lazarte A, Ariaeenejad S, Montilla A, Moreno FJ. Arabinoxylo-oligosaccharides production from unexploited agro-industrial sesame (Sesamum indicum L.) hulls waste. Carbohydr Polym 2024; 342:122399. [PMID: 39048235 DOI: 10.1016/j.carbpol.2024.122399] [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: 12/09/2023] [Revised: 06/08/2024] [Accepted: 06/10/2024] [Indexed: 07/27/2024]
Abstract
This work demonstrates that sesame (Sesamum indicum L.) hull, an unexploited food industrial waste, can be used as an efficient source for the extraction of hemicellulose and/or pectin polysaccharides to further obtain functional oligosaccharides. Different polysaccharides extraction methods were surveyed including alkaline and several enzymatic treatments. Based on the enzymatic release of xylose, arabinose, glucose, and galacturonic acid from sesame hull by using different enzymes, Celluclast®1.5 L, Pectinex®Ultra SP-L, and a combination of them were selected for the enzymatic extraction of polysaccharides at 50 °C, pH 5 up to 24 h. Once the polysaccharides were extracted, Ultraflo®L was selected to produce arabinoxylo-oligosaccharides (AXOS) at 40 °C up to 24 h. Apart from oligosaccharides production from extracted polysaccharides, alternative approaches for obtaining oligosaccharides were also explored. These were based on the analysis of the supernatants resulting from the polysaccharide extraction, alongside a sequential hydrolysis performed with Celluclast®1.5 L and Ultraflo®L of the starting raw sesame hull. The different fractions obtained were comprehensively characterized by determining low molecular weight carbohydrates and monomeric compositions, average Mw and dispersity, and oligosaccharide structure by MALDI-TOF-MS. The results indicated that sesame hull can be a useful source for polysaccharides extraction (pectin and hemicellulose) and derived oligosaccharides, especially AXOS.
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Affiliation(s)
- Mona Miran
- Department of Food Science, Technology, and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran.
| | - Maryam Salami
- Department of Food Science, Technology, and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran; Functional Food Research Core, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
| | - Mohammad Saeid Yarmand
- Department of Food Science, Technology, and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj Campus, Karaj, Iran.
| | - Alvaro Ferreira-Lazarte
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Campus de la Universidad Autónoma de Madrid, Nicolás Cabrera 9, 28049 Madrid, Spain.
| | - Shohreh Ariaeenejad
- Department of Systems Biology, Agricultural Biotechnology Research Institute of Iran (ABRII), Agricultural Research Education and Extension Organization (AREO), Karaj, Iran
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Campus de la Universidad Autónoma de Madrid, Nicolás Cabrera 9, 28049 Madrid, Spain.
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación (CIAL) (CSIC-UAM) CEI (CSIC+UAM), Campus de la Universidad Autónoma de Madrid, Nicolás Cabrera 9, 28049 Madrid, Spain.
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Jha A, Mishra S. Exploring the potential of waste biomass-derived pectin and its functionalized derivatives for water treatment. Int J Biol Macromol 2024; 275:133613. [PMID: 38960223 DOI: 10.1016/j.ijbiomac.2024.133613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 02/02/2024] [Accepted: 06/30/2024] [Indexed: 07/05/2024]
Abstract
Environmental pollution remains a constant challenge due to the indiscriminate use of fossil fuels, mining activities, chemicals, drugs, aromatic compounds, pesticides, etc. Many emerging pollutants with no fixed standards for monitoring and control are being reported. These have adverse impacts on human life and the environment around us. This alarms the wastewater management towards developing materials that can be used for bulk water treatment and are easily available, low cost, non-toxic and biodegradable. Waste biomass like pectin is extracted from fruit peels which are a discarded material. It is used in pharmaceutical and nutraceutical applications but its application as a material for water treatment is very limited in literature. The scientific gap in literature review reports are evident with discussion only on pectin based hydrogels or specific pectin derivatives for some applications. This review focuses on the chemistry, extraction, functionalization and production of pectin derivatives and their applications in water treatment processes. Pectin functionalized derivatives can be used as a flocculant, adsorbent, nano biopolymer, biochar, hybrid material, metal-organic frameworks, and scaffold for the removal of heavy metals, ions, toxic dyes, and other contaminants. The huge quantum of pectin biomass may be explored further to strengthen environmental sustainability and circular economy practices.
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Affiliation(s)
- Adya Jha
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi 835215, India
| | - Sumit Mishra
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi 835215, India.
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Harvey DJ. Analysis of carbohydrates and glycoconjugates by matrix-assisted laser desorption/ionization mass spectrometry: An update for 2021-2022. MASS SPECTROMETRY REVIEWS 2024. [PMID: 38925550 DOI: 10.1002/mas.21873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 02/05/2024] [Accepted: 02/12/2024] [Indexed: 06/28/2024]
Abstract
The use of matrix-assisted laser desorption/ionization (MALDI) mass spectrometry for the analysis of carbohydrates and glycoconjugates is a well-established technique and this review is the 12th update of the original article published in 1999 and brings coverage of the literature to the end of 2022. As with previous review, this review also includes a few papers that describe methods appropriate to analysis by MALDI, such as sample preparation, even though the ionization method is not MALDI. The review follows the same format as previous reviews. It is divided into three sections: (1) general aspects such as theory of the MALDI process, matrices, derivatization, MALDI imaging, fragmentation, quantification and the use of computer software for structural identification. (2) Applications to various structural types such as oligo- and polysaccharides, glycoproteins, glycolipids, glycosides and biopharmaceuticals, and (3) other general areas such as medicine, industrial processes, natural products and glycan synthesis where MALDI is extensively used. Much of the material relating to applications is presented in tabular form. MALDI is still an ideal technique for carbohydrate analysis, particularly in its ability to produce single ions from each analyte and advancements in the technique and range of applications show little sign of diminishing.
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Pavlović M, Margetić A, Leonardi A, Križaj I, Kojić M, Vujčić Z, Šokarda Slavić M. Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential. Food Funct 2024; 15:2906-2919. [PMID: 38385285 DOI: 10.1039/d3fo05297d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2024]
Abstract
This study focuses on the isolation, purification, and characterisation of endo-polygalacturonase II from Aspergillus tubingensis FAT43, particularly emphasising its potential applications in the fruit juice industry. A comprehensive screening test revealed the temporal dynamics of endo-polygalacturonase production during a 96-hour fermentation process. The purification process, involving ammonium sulfate and ethanol precipitation followed by ion-exchange chromatography, resulted in a 3.3-fold purification of PG II with a yield of 16% and a specific activity of 6001.67 U mg-1. Molecular analysis confirmed the identity of PG II, its gene (pgaII), and a high degree of sequence identity with Aspergillus tubingensis in the SWISS-PROT database. The optimal pH for PG II activity was 3.5-4.5, with robust stability across a broad pH spectrum (3-7). The enzyme exhibited optimal temperature activity at 45 °C, with a retention of 90% activity at 50 °C. The calculated activation energy for PG II was 62.1 kJ mol-1, indicating good stability. Inactivation kinetics revealed a half-life of 13.7 h at 40 °C, 5.4 h at 50 °C, and 0.85 h at 60 °C, with an activation energy of denaturation of 32.8 kJ mol-1. Compared to literature-reported PGs, PG II from A. tubingensis FAT43 demonstrated superior thermal stability. Hydrolysis experiments on different pectins revealed the highest specificity for non-methylated substrates (polygalacturonic acid). In fruit juice processing, PG II significantly increased juice yield and clarity, with the highest impact observed in strawberry juice. Antioxidant activity assays indicated enhanced antioxidant potential in enzyme-treated juices, especially strawberry, quince, and apple juices. The study highlights PG II's potential as an industrially valuable enzyme for fruit juice processing, offering improved thermostability and versatility across various fruit types.
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Affiliation(s)
- Marija Pavlović
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
| | - Aleksandra Margetić
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
| | - Adrijana Leonardi
- Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Igor Križaj
- Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Milan Kojić
- Institute of Virology, Vaccines and Sera "Torlak", Belgrade, Republic of Serbia
| | - Zoran Vujčić
- University of Belgrade -Faculty of Chemistry, Department of Biochemistry, Belgrade, Republic of Serbia
| | - Marinela Šokarda Slavić
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
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Yang Z, Wang J, Chen H, Meng H, Guo X, Yu S. Effect of localized electrochemical pH and temperature synergistic modification on the structural and antibacterial properties of pectin/polyvinyl alcohol/zinc oxide nanorod films. Int J Biol Macromol 2023; 253:126703. [PMID: 37673139 DOI: 10.1016/j.ijbiomac.2023.126703] [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: 06/23/2023] [Revised: 08/31/2023] [Accepted: 09/02/2023] [Indexed: 09/08/2023]
Abstract
Two low-methoxy pectins (LMPs) were obtained by local electrochemical pH modification using an H-type double-layer water bath sealed electrochemical cell at the voltage of 180 V for 3 h. The weight-average molecular weight (Mw) of citrus peel pectin (CPP) prepared in the anodic part at room temperature (CPP-A5/RT) and in the cathodic part at 5 °C (CPP-C5/RT) were 346 kDa and 328 kDa, respectively, and the degrees of methylation (DM) were 36.8 % and 11.9 %. Moreover, the second-order kinetic model was most appropriate for the degradation processes, as free radicals were generated in the anodic part and β-elimination occurred in the cathodic part. Subsequently, CPP-A5/RT and CPP-C5/RT were utilized to fabricate food packaging film blending with polyvinyl alcohol (PVA), bcZnO (ZnO coupled with bentonite and colophony) nanorods, and Ca2+ ions by casting method. Then the prepared films were studied for their ability to maintain the freshness of strawberries. The addition of Ca2+ ions and bcZnO nanorods increased the thickness, water contact angle (WCA), and mechanical properties of the composite films, while decreased water vapor permeability (WVP). Therefore, the CPP-based films, supplemented with bcZnO nanorods and crosslinked with Ca2+ ions by "egg-box" model, can serve as an antibacterial food packaging material for food preservation.
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Affiliation(s)
- Zhanwei Yang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, 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
| | - 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.
| | - 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.
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6
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Manasa V, Appaiah KAA. Indigenous fungal strains isolation and molecular identification from coffee pulp for the production of pectic oligosaccharides. 3 Biotech 2023; 13:410. [PMID: 37997596 PMCID: PMC10663428 DOI: 10.1007/s13205-023-03811-9] [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: 02/25/2023] [Accepted: 10/07/2023] [Indexed: 11/25/2023] Open
Abstract
Coffee pulp (CP) is a significant agro-industrial waste generated during coffee bean processing, which possess substantial environmental contamination and is rich in pectin. The primary objective of this study was to investigate the conversion of pectin extracted from coffee pulp into pectic oligosaccharides (POS) using native microbial strains. The study aimed to optimize the growing conditions, including temperature, time, and pectin concentration, to assess the productivity of pectinase. Two fungal strains that exhibited the highest growth on CP were isolated and subsequently identified as Aspergillus fumigatus P-1007 and A. fumigatus HA1, employing 5.8S rRNA gene sequencing. The optimization of temperature for the organism was carried out between 25 and 45 °C; compared to the other temperatures at 45 °C the productivity of pectinase was high; the exact temperature was used for the time experiment where we found that compared to the A. fumigatus P-1007, A. fumigates HA1 was showed high enzyme productivity on 6th day. Hence, the highest productivity of endo-pectinase was seen at a temperature of 45 °C on the 6th day using isolated A. fumigates HA1 in the CP with 1% of coffee pectin. Additionally, the produced POS were screened and confirmed through TLC and HPLC analysis. The antioxidant activity of the POS derived from the separated CP demonstrated an effective concentration (EC50) of 400 µg/ml. The study indicates that the efficient utilization of CP waste for producing potentially valuable functional food ingredients, such as POS, holds promise for commercial development. Supplementary Information The online version contains supplementary material available at 10.1007/s13205-023-03811-9.
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Affiliation(s)
- Vallamkondu Manasa
- Microbiology and Fermentation Technology, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysore, 570020 India
| | - K. A. Anu Appaiah
- Microbiology and Fermentation Technology, Council of Scientific and Industrial Research-Central Food Technological Research Institute, Mysore, 570020 India
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Roy S, Priyadarshi R, Łopusiewicz Ł, Biswas D, Chandel V, Rhim JW. Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review. Int J Biol Macromol 2023; 239:124248. [PMID: 37003387 DOI: 10.1016/j.ijbiomac.2023.124248] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Pectin is an abundant complex polysaccharide obtained from various plants. Safe, biodegradable, and edible pectin has been extensively utilized in the food industry as a gelling agent, thickener, and colloid stabilizer. Pectin can be extracted in a variety of ways, thus affecting its structure and properties. Pectin's excellent physicochemical properties make it suitable for many applications, including food packaging. Recently, pectin has been spotlighted as a promising biomaterial for manufacturing bio-based sustainable packaging films and coatings. Functional pectin-based composite films and coatings are useful for active food packaging applications. This review discusses pectin and its use in active food packaging applications. First, basic information and characteristics of pectin, such as the source, extraction method, and structural characteristics, were described. Then, various methods of pectin modification were discussed, and the following section briefly described pectin's physicochemical properties and applications in the food sector. Finally, the recent development of pectin-based food packaging films and coatings and their use in food packaging were comprehensively discussed.
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Affiliation(s)
- Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India.
| | - Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Łukasz Łopusiewicz
- Center of Bioimmobilization and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland
| | - Deblina Biswas
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India; Department of Instrumentation and Control Engineering, Dr. B. R. Ambedkar National Institute of Technology Jalandhar, Jalandhar 144011, India
| | - Vinay Chandel
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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Hui H, Jin H, Yang X, Gao W, Qin B. The structure and antioxidant activities of three high molecular weight polysaccharides purified from the bulbs of Lanzhou lily. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-022-01654-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Hao MJ, Wu D, Xu Y, Tao XM, Li N, Yu XW. A Novel Endo-Polygalacturonase from Penicillium rolfsii with Prebiotics Production Potential: Cloning, Characterization and Application. Foods 2022; 11:3469. [PMID: 36360082 PMCID: PMC9656037 DOI: 10.3390/foods11213469] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/24/2022] [Accepted: 10/28/2022] [Indexed: 08/27/2024] Open
Abstract
In this study, a potential producer of prebiotics, a novel endo-polygalacturonase pePGA from Penicillium rolfsii BM-6, was successfully expressed in Komagataella phaffii, characterized and applied to produce pectic oligosaccharides. The optimum temperature and pH of pePGA were 60 °C and 6.0. The purified recombinant enzyme showed a good pH stability and was stable from pH 3.5 to 8.0. The Km, Vmax and kcat values of pePGA were 0.1569 g/L, 12,273 μmol/min/mg and 7478.4 s-1, respectively. More importantly, pePGA-POS, the pePGA hydrolysis products from commercial pectin, had good prebiotic and antibacterial activities in vitro. The pePGA-POS was able to significantly promote the growth of probiotics; meanwhile, the growth of Escherichia coli JM109, Staphylococcus aureus and Bacillus subtilis 168 was effectively inhibited by pePGA-POS. In addition, pePGA-POS also had the DPPH radical scavenging capacity. These properties of pePGA-POS make pePGA attractive for the production of prebiotics.
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Affiliation(s)
- Meng-Jie Hao
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Dan Wu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Xiu-Mei Tao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Ning Li
- Guangzhou Puratos Food Co., Ltd., Guangzhou 511400, China
| | - Xiao-Wei Yu
- Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology and Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi 214122, China
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Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications. Foods 2022; 11:foods11172683. [PMID: 36076865 PMCID: PMC9455162 DOI: 10.3390/foods11172683] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/12/2022] [Accepted: 08/31/2022] [Indexed: 12/18/2022] Open
Abstract
Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the inner matrix. Presently, citrus fruits and apple fruits are the main sources for commercial extraction of pectin, but ongoing research on pectin extraction from alternate fruit sources and fruit wastes from processing industries will be of great help in waste product reduction and enhancing the production of pectin. Pectin shows multifunctional applications including in the food industry, the health and pharmaceutical sector, and in packaging regimes. Pectin is commonly utilized in the food industry as an additive in foods such as jams, jellies, low calorie foods, stabilizing acidified milk products, thickener and emulsifier. Pectin is widely used in the pharmaceutical industry for the preparation of medicines that reduce blood cholesterol level and cure gastrointestinal disorders, as well as in cancer treatment. Pectin also finds use in numerous other industries, such as in the preparation of edible films and coatings, paper substitutes and foams. Due to these varied uses of pectin in different applications, there is a great necessity to explore other non-conventional sources or modify existing sources to obtain pectin with desired quality attributes to some extent by rational modifications of pectin with chemical and enzymatic treatments.
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11
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Hui H, Gao W. Structure characterization, antioxidant and hypoglycemic activity of an arabinogalactoglucan from Scutellaria baicalensis Georgi. Int J Biol Macromol 2022; 207:346-357. [PMID: 35276291 DOI: 10.1016/j.ijbiomac.2022.03.022] [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: 01/06/2022] [Revised: 02/10/2022] [Accepted: 03/05/2022] [Indexed: 11/05/2022]
Abstract
An arabinogalactoglucan SBP-1 was purified from Scutellaria baicalensis by DEAE-52 and Sephadex G-100 column chromatography. The structure of SBP-1 was characterized using HPLC, IR, GC-MS, 1-D and 2-D NMR. The antioxidant and hypoglycemic activity of SBP-1 was investigated by vitro evaluation. The results showed that SBP-1 was composed of arabinose, glucose and galactose in a molar ratio of 1.0:5.9:1.1 and its Mw were 91,156. The backbone of SBP-1 was mainly composed of repeating →1)-α-D-Glcp-(4 → 1)-α-D-Glcp-(3 → 1)-α-D-Galp-(4→. The braches were composed of →2)-α-L-Araf-(1→, →3)-β-D-Glcp-(1→ and α-D-Glcp-(1→, which mainly substituted at O-6 of Glc, while terminal residue was α-L-Araf-(1→ and α-D-Glcp-(1→. Vitro bioactivity showed that SBP-1 had dose-dependent antioxidant and hypoglycemic activity. The scavenging rate on ABTS, DPPH, hydroxyl and superoxide radicals was all beyond 60% as SBP-1 concentration reached 4 mg/mL, and the inhibition rate on α-glucosidase and α-amylase was both more than 80%, which was closely to that of acarbose.
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Affiliation(s)
- Heping Hui
- Gansu Vocational College of Agriculture, Lanzhou, Gansu 730020, China.
| | - Weijun Gao
- Gansu Vocational College of Agriculture, Lanzhou, Gansu 730020, China
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12
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Yadav V, Sarker A, Yadav A, Miftah AO, Bilal M, Iqbal HMN. Integrated biorefinery approach to valorize citrus waste: A sustainable solution for resource recovery and environmental management. CHEMOSPHERE 2022; 293:133459. [PMID: 34995629 DOI: 10.1016/j.chemosphere.2021.133459] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 12/02/2021] [Accepted: 12/26/2021] [Indexed: 02/07/2023]
Abstract
Citrus fruits are extensively cultivated, consumed and major processed horticulture crops around the globe. High processing and consumption generate huge quantities of solid organic wastes. Citrus waste represents approximately 40-50% of total fruit weight, which consists of rag (membranes and cores), pulp, seeds, and peel (albedo and flavedo), which are a potential source of value-added products including essential oils, carotenoids, pectin, dietary fibers, and polyphenols biofuel, etc. However, waste produced is discarded as waste in the environment, which causes a serious threat due to the presence of bioactive compounds. Recent research strategies on the integrated biorefinery approach explore various ways to utilize the waste obtained from the citrus wastes for their subsequent recovery of value-added products. Moreover, the citrus waste can be turned into various bio-products, viz., enzymes, biofuels, and biopolymers using the integrated biorefinery approach, which can optimize the development of green waste for sustainability and economic benefits. Given the sustainable solution for resource recovery and environmental management, the article reviews the latest advances in the novel valorization approach and valuation of the existing state-of-the-art green technologies for citrus waste utilization to bring a sustainable solution for increasing demand for food, fuel, and energy security. To achieve the zero-waste approach and industrial viability, more efforts should be given to scale-up green recovery techniques along with diverse product profiling.
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Affiliation(s)
- Vivek Yadav
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling 712100, China.
| | - Aniruddha Sarker
- School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 41566, Republic of Korea; Department of Soil Science, EXIM Bank Agricultural University Bangladesh (EBAUB), Chapainawabganj, Bangladesh.
| | - Ashish Yadav
- Central Institute for Subtropical Horticulture, Lucknow, 226101, India.
| | - Amilin Oktarajifa Miftah
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an, Jiangsu 223003, China.
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an, Jiangsu 223003, China.
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, 64849, Mexico.
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13
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Wongkaew M, Tangjaidee P, Leksawasdi N, Jantanasakulwong K, Rachtanapun P, Seesuriyachan P, Phimolsiripol Y, Chaiyaso T, Ruksiriwanich W, Jantrawut P, Sommano SR. Mango Pectic Oligosaccharides: A Novel Prebiotic for Functional Food. Front Nutr 2022; 9:798543. [PMID: 35399687 PMCID: PMC8987974 DOI: 10.3389/fnut.2022.798543] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Accepted: 02/22/2022] [Indexed: 12/27/2022] Open
Abstract
Prebiotics are functional food ingredients that assist probiotic growth and render many other health benefits. Mango peel is the biomass of the processing industry and has recently been value-added as a dietary fiber pectin. Besides its general use as a food additive, mango peel pectin (MPP) is partially hydrolyzed by pectinase to obtain pectic oligosaccharides (POSs) that have recently gained attention as novel prebiotic products and in medical research. This review describes probiotic candidates responsible for the digestion of pectin derivatives and the advantages of POSs as functional additives and their current best retrieval options. Mango pectic oligosaccharide (MPOS) recovery from low methoxyl MPP from mango with prebiotic performance both in vivo and in vitro environments is discussed. Current research gaps and potential developments in the field are also explored. The overall worthiness of this article is the potential use of the cheap-green food processing bioresource for high-value components.
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Affiliation(s)
- Malaiporn Wongkaew
- Program in Food Production and Innovation, College of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai, Thailand
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
| | - Pipat Tangjaidee
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Noppol Leksawasdi
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Kittisak Jantanasakulwong
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Pornchai Rachtanapun
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Phisit Seesuriyachan
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Yuthana Phimolsiripol
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Thanongsak Chaiyaso
- Faculty of Agro-Industry, School of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Agro Bio-Circular-Green Industry (Agro BCG), Chiang Mai University, Chiang Mai, Thailand
| | - Warintorn Ruksiriwanich
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai, Thailand
| | - Pensak Jantrawut
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai, Thailand
| | - Sarana Rose Sommano
- Plant Bioactive Compound Laboratory, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
- Cluster of Research and Development of Pharmaceutical and Natural Products Innovation for Human or Animal, Chiang Mai University, Chiang Mai, Thailand
- Department of Plant and Soil Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai, Thailand
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Trends in "green" and novel methods of pectin modification - A review. Carbohydr Polym 2022; 278:118967. [PMID: 34973782 DOI: 10.1016/j.carbpol.2021.118967] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 11/28/2021] [Accepted: 11/29/2021] [Indexed: 11/22/2022]
Abstract
Modification of hydrocolloids to alter their functional properties using chemical methods is well documented in the literature. There has been a recent trend of adopting eco-friendly and "green" methods for modification. Pectin, being a very important hydrocolloid finds its use in various food applications due to its gelling, emulsifying, and stabilizing properties. The adoption of various "green" methods can alter the properties of pectin and make it more suitable for incorporation in food products. The novel approaches such as microwave and pulsed electric field can also be utilized for solvent-free modification, making it desirable from the perspective of sustainability, as it reduces the consumption of organic chemicals. Pectic oligosaccharides (POSs) produced via novel approaches are being explored for their biological properties and incorporation in various functional foods. The review can help to set the perspective of potential scale-up and adoption by the food industry for modification of pectin.
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15
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Liu H, Wei X, Zu S, Lin X, Zhang J, Shi A, Wang Q, He N. Separation and identification of neutral oligosaccharides with prebiotic activities from apple pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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16
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Zhang S, Yuan Y, Liu C, Yang Y, Zhang D, Liu S, Wang D, Xu Y. Modeling and optimization of porous aerogel adsorbent for removal of cadmium from crab viscera homogenate using response surface method and artificial neural network. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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17
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Modelling and Prediction of Monthly Global Irradiation Using Different Prediction Models. ENERGIES 2021. [DOI: 10.3390/en14082332] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Different prediction models (multiple linear regression, vector support machines, artificial neural networks and random forests) are applied to model the monthly global irradiation (MGI) from different input variables (latitude, longitude and altitude of meteorological station, month, average temperatures, among others) of different areas of Galicia (Spain). The models were trained, validated and queried using data from three stations, and each best model was checked in two independent stations. The results obtained confirmed that the best methodology is the ANN model which presents the lowest RMSE value in the validation and querying phases 1226 kJ/(m2∙day) and 1136 kJ/(m2∙day), respectively, and predict conveniently for independent stations, 2013 kJ/(m2∙day) and 2094 kJ/(m2∙day), respectively. Given the good results obtained, it is convenient to continue with the design of artificial neural networks applied to the analysis of monthly global irradiation.
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18
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Jeong D, Park H, Jang BK, Ju Y, Shin MH, Oh EJ, Lee EJ, Kim SR. Recent advances in the biological valorization of citrus peel waste into fuels and chemicals. BIORESOURCE TECHNOLOGY 2021; 323:124603. [PMID: 33406467 DOI: 10.1016/j.biortech.2020.124603] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 12/18/2020] [Accepted: 12/20/2020] [Indexed: 06/12/2023]
Abstract
In the quest to reduce global food loss and waste, fruit processing wastes, particularly citrus peel waste (CPW), have emerged as a promising and sustainable option for biorefinery without competing with human foods and animal feeds. CPW is largely produced and, as recent studies suggest, has the industrial potential of biological valorization into fuels and chemicals. In this review, the promising aspects of CPW as an alternative biomass were highlighted, focusing on its low lignin content. In addition, specific technical difficulties in fermenting CPW are described, highlighting that citrus peel is high in pectin that consist of non-fermentable sugars, mainly galacturonic acid. Last, recent advances in the metabolic engineering of yeast and other microbial strains that ferment CPW-derived sugars to produce value-added products, such as ethanol and mucic acid, are summarized. For industrially viable CPW-based biorefinery, more studies are needed to improve fermentation efficiency and to diversify product profiles.
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Affiliation(s)
- Deokyeol Jeong
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - Heeyoung Park
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - Byeong-Kwan Jang
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - YeBin Ju
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea
| | - Min Hye Shin
- Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, South Korea
| | - Eun Joong Oh
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA
| | - Eun Jung Lee
- Department of Chemical Engineering, School of Applied Chemical Engineering, Kyungpook National University, Daegu, South Korea
| | - Soo Rin Kim
- School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea.
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19
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Sabater C, Blanco-Doval A, Margolles A, Corzo N, Montilla A. Artichoke pectic oligosaccharide characterisation and virtual screening of prebiotic properties using in silico colonic fermentation. Carbohydr Polym 2020; 255:117367. [PMID: 33436200 DOI: 10.1016/j.carbpol.2020.117367] [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: 08/01/2020] [Revised: 10/20/2020] [Accepted: 11/01/2020] [Indexed: 02/07/2023]
Abstract
The aim of this work was to develop a comprehensive workflow to elucidate molecular features of artichoke pectic oligosaccharides (POS) contributing to high potential prebiotic activity. First, obtainment of artichoke POS by Pectinex® Ultra-Olio was optimised using an artificial neural network. Under optimal conditions (pH 6.86; 1.5 h; enzyme dose 520.5 U/g pectin) POS yield was 624 mg/g pectin. Oligosaccharide structures (Mw < 1.3 kDa) were characterised by MALDI-TOF-MS. Then, conformational analysis of glycosidic bonds was performed by replica exchange molecular dynamics simulations and interaction mechanisms between POS and several microbial glycosidases were proposed by molecular modelling. Chemical information was integrated in virtual simulations of colonic fermentation. Highest hydrolysis rate was obtained for GalA-Rha-GalA trisaccharide, while the presence of partial negative charges and high radius of gyration enhance short chain fatty acid formation in distal colon. Established structure-activity relationships could help the rational design of prebiotics and clinical trials.
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Affiliation(s)
- Carlos Sabater
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain; Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Paseo Río Linares S/N, Villaviciosa, 33300, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, 33011, Asturias, Spain
| | - Ana Blanco-Doval
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain
| | - Abelardo Margolles
- Department of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA), Consejo Superior de Investigaciones Científicas (CSIC), Paseo Río Linares S/N, Villaviciosa, 33300, Asturias, Spain; Instituto de Investigación Sanitaria del Principado de Asturias (ISPA), Oviedo, 33011, Asturias, Spain.
| | - Nieves Corzo
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain
| | - Antonia Montilla
- Instituto de Investigación en Ciencias de la Alimentación CIAL, (CSIC-UAM) CEI (UAM + CSIC), C/Nicolás Cabrera, 9, E-28049, Madrid, Spain
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