Pomelo pectin and fiber: Some perspectives and applications in food industry

Multivariate analysis of structural and functional properties of soluble dietary fiber from corn bran using different modification methods

This study comprehensively investigated the effects of high-temperature cooking (HT), complex enzyme hydrolysis (CE), and high-temperature cooking combined enzymatic hydrolysis (HE) on the chemical composition, microstructure, and functional attributes of soluble dietary fiber (SDF) extracted from corn bran. The results demonstrated that HE-SDF yielded the highest output at 13.80 ± 0.20 g/100 g, with enhancements in thermal stability, viscosity, hydration properties, adsorption capacity, and antioxidant activity. Cluster analysis revealed three distinct categories of SDF's physicochemical properties. Principal component analysis (PCA) confirmed the superior functional properties of HE-SDF. Correlation analysis showed positive relationships between the monosaccharide composition, purity, and viscosity of SDF and most of its functional attributes, whereas particle size and zeta potential were inversely correlated. Furthermore, a highly significant positive correlation was observed between crystallinity and thermal properties. These findings suggest that the HE method constitutes a viable strategy for enhancing the quality of SDF sourced from corn bran.

Polysaccharides in fruits: Biological activities, structures, and structure-activity relationships and influencing factors-A review

Fruits are a rich source of polysaccharides, and an increasing number of studies have shown that polysaccharides from fruits have a wide range of biological functions. Here, we thoroughly review recent advances in the study of the bioactivities, structures, and structure-activity relationships of fruit polysaccharides, especially highlighting the structure-activity influencing factors such as extraction methods and chemical modifications. Different extraction methods cause differences in the primary structures of polysaccharides, which in turn lead to different polysaccharide biological activities. Differences in the degree of modification, molecular weight, substitution position, and chain conformation caused by chemical modification can all affect the biological activities of fruit polysaccharides. Furthermore, we summarize the applications of fruit polysaccharides in the fields of pharmacy and medicine, foods, cosmetics, and materials. The challenges and perspectives for fruit polysaccharide research are also discussed.

Unveiling the Chemistry of Citrus Peel: Insights into Nutraceutical Potential and Therapeutic Applications

The recent millennium has witnessed a notable shift in consumer focus towards natural products for addressing lifestyle-related disorders, driven by their safety and cost-effectiveness. Nutraceuticals and functional foods play an imperative role by meeting nutritional needs and offering medicinal benefits. With increased scientific knowledge and awareness, the significance of a healthy lifestyle, including diet, in reducing disease risk is widely acknowledged, facilitating access to a diverse and safer diet for longevity. Plant-based foods rich in phytochemicals are increasingly popular and effectively utilized in disease management. Agricultural waste from plant-based foods is being recognized as a valuable source of nutraceuticals for dietary interventions. Citrus peels, known for their diverse flavonoids, are emerging as a promising health-promoting ingredient. Globally, citrus production yields approximately 15 million tons of by-products annually, highlighting the substantial potential for utilizing citrus waste in phyto-therapeutic and nutraceutical applications. Citrus peels are a rich source of flavonoids, with concentrations ranging from 2.5 to 5.5 g/100 g dry weight, depending on the citrus variety. The most abundant flavonoids in citrus peel include hesperidin and naringin, as well as essential oils rich in monoterpenes like limonene. The peel extracts exhibit high antioxidant capacity, with DPPH radical scavenging activities ranging from 70 to 90%, comparable to synthetic antioxidants like BHA and BHT. Additionally, the flavonoids present in citrus peel have been found to have antioxidant properties, which can help reduce oxidative stress by 30% and cardiovascular disease by 25%. Potent anti-inflammatory effects have also been demonstrated, reducing inflammatory markers such as IL-6 and TNF-α by up to 40% in cell culture studies. These findings highlight the potential of citrus peel as a valuable source of nutraceuticals in diet-based therapies.

Exploring carbohydrate extraction from biomass using deep eutectic solvents: Factors and mechanisms

Deep eutectic solvents (DESs) are increasingly being recognized as sustainable and promising solvents because of their unique properties: low melting point, low cost, and biocompatibility. Some DESs possess high viscosity, remarkable stability, and minimal toxicity, enhancing their appeal for diverse applications. Notably, they hold promise in biomass pretreatment, a crucial step in biomass conversion, although their potential in algal biomass carbohydrates extraction remains largely unexplored. Understanding the correlation between DESs' properties and their behavior in carbohydrate extraction, alongside cellulose degradation mechanisms, remains a gap. This review provides an overview of the use of DESs in extracting carbohydrates from lignocellulosic and algal biomass, explores the factors that influence the behavior of DESs in carbohydrate extraction, and sheds light on the mechanism of cellulose degradation by DESs. Additionally, the review discusses potential future developments and applications of DESs, particularly extracting carbohydrates from algal biomass.

Pectin alleviates the pulmonary inflammatory response induced by PM2.5 from a pig house by modulating intestinal microbiota

This study aimed to investigate whether dietary fiber pectin can alleviate PM_2.5-induced pulmonary inflammation and the potential mechanism. PM_2.5 samples were collected from a nursery pig house. The mice were divided into three groups: the control group, PM_2.5 group and PM_2.5 + pectin group. The mice in the PM_2.5 group were intratracheally instilled with PM_2.5 suspension twice a week for four consecutive weeks, and those in the PM_2.5 + pectin group were subject to the same PM_2.5 exposure, but fed with a basal diet supplemented with 5% pectin. The results showed that body weight and feed intake were not different among the treatments (p > 0.05). However, supplementation with pectin relieved PM_2.5-induced pulmonary inflammation, presenting as slightly restored lung morphology, decreased mRNA expression levels of IL-1β, IL-6 and IL-17 in the lung, decreased MPO content in bronchoalveolar lavage fluid (BLAF), and even decreased protein levels of IL-1β and IL-6 in the serum (p < 0.05). Dietary pectin altered the composition of the intestinal microbiota, increasing the relative abundance of Bacteroidetes and decreasing the ratio of Firmicutes/Bacteroidetes. At the genus level, short-chain fatty acid (SCFA)-producing bacteria, such as Bacteroides, Anaerotruncus, Prevotella 2, Parabacteroides, Ruminococcus 2 and Butyricimonas, were enriched in the PM_2.5 +pectin group. Accordingly, dietary pectin increased the concentrations of SCFAs, including acetate, propionate, butyrate and valerate, in mice. In conclusion, dietary fermentable fiber pectin can relieve PM_2.5-induced pulmonary inflammation via alteration of intestinal microbiota composition and SCFA production. This study provides a new insight into reducing the health risk associated with PM_2.5 exposure.

Pectin from Fruit- and Berry-Juice Production by-Products: Determination of Physicochemical, Antioxidant and Rheological Properties

Plums (Prunus domestica); red currants (Ribes rubrum); black currants (Ribes nigrum); gooseberries (Ribes uva-crispa); sour cherries (Prunus cerasus); pumpkins (Cuccurbita spp.) are sources for valuable fruit- and berry-juice and cider production. This process leaves a large number of by-products (BP) in the form of pomace, which accounts for up to 80% of the raw material. This by-product represents a rich source of biologically active compounds, especially in the form of different pectic polysaccharides. The pectin extracted from commercial fruits such as citric fruits and apples has high medicinal properties, can be used as edible films and coatings, and is also useful in texture improvement and gel production in the food industry. However, many under-utilized fruits have received little attention regarding the extraction and characterization of their high/value pectin from their by-products. Moreover, the commercial extraction process involving strong acids and high temperature to obtain high-purity pectin leads to the loss of many bioactive components, and these lost components are often compensated for by the addition of synthetic antioxidants and colorants. The aim of the research is to extract pectin from juice production by-products with hot-water extraction using weak organic (0.1 N) citric acid, thus minimizing the impact on the environment. The yield of pectin (PY = 4.47-17.8% DM), galacturonic acid content (47.22-83.57 g 100^-1), ash content (1.42-2.88 g 100 g^-1), degree of esterification (DE = 45.16-64.06%), methoxyl content (ME = 4.27-8.13%), the total content of phenolic compounds (TPC = 2.076-4.668 µg mg^-1, GAE) and the antiradical scavenging activity of the pectin samples (DPPH method (0.56-37.29%)) were determined. Free and total phenolic acids were quantified by saponification using high-pressure liquid chromatography (HPLC). The pectin contained phenolic acids-benzoic (0.25-0.92 µg mg^-1), gallic (0.14-0.57 µg mg^-1), coumaric (0.04 µg mg^-1), and caffeic (0.03 µg mg^-1). The pectin extracts from by-products showed glucose and galactose (3.89-21.72 g 100 g^-1) as the main neutral sugar monosaccharides. Pectin analysis was performed using FT-IR, and the rheological properties of the pectin gels were determined. The quality of the obtained pectin from the fruit and berry by-products in terms of their high biological activity and high content of glucuronic acids indicated that the products have the potential to be used as natural ingredients in various food products and in pharmaceutical products.

Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices

In this study, the influences of pomelo cultivars on physicochemical properties, functional characteristics, and volatile compounds of juices were investigated. Among these six varieties, the highest juice yield (73.22%) was obtained in grapefruit. Sucrose and citric acid were the main sugar component and organic acid of pomelo juices, respectively. The results showed that the cv. Pingshanyu pomelo juice and grapefruit juice had the highest sucrose (87.14 g L^-1, 97.69 g L^-1) and citric acid content (14.49 g L^-1, 13.7 g L^-1), respectively. Moreover, the naringenin was the main flavonoid of pomelo juice. Additionally, the total phenolics, total flavonoids, and ascorbic acid concentrations of grapefruit and cv. Wendanyu pomelo juice were higher than those of other varieties of pomelo juices. Furthermore, 79 volatile substances were identified from the juices of six pomelo cultivars. Hydrocarbons were the predominant volatile substances, and the limonene was the characteristic hydrocarbon substance of pomelo juice. In addition, the pulp content of pomelo juice also presented great effects on its quality and volatile compounds composition. Compared to low pulp juice, the corresponding high pulp juice had higher sucrose, pH, total soluble solid, acetic acid, viscosity, bioactive substances and volatile substances. The effects of cultivars and variation in turbidity on juice are highlighted. It is useful for pomelo breeders, packers and processors to understand the quality of the pomelo they are working with. This work could provide valuable information on selecting suitable pomelo cultivars for juice processing.