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Gao W, Liu J, Zhang P, Zeng XA, Han Z, Teng Y. Physicochemical, structural and functional properties of pomelo peel pectin extracted by combination of pulsed electric field and cellulase hydrolysis. Int J Biol Macromol 2024; 278:134469. [PMID: 39102911 DOI: 10.1016/j.ijbiomac.2024.134469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 07/17/2024] [Accepted: 08/02/2024] [Indexed: 08/07/2024]
Abstract
In this study, pectin extracted from pomelo peel was investigated using three different combination methods of pulsed electric field (PEF) and cellulase. Three action sequences were performed, including PEF treatment followed by enzymatic hydrolysis, enzymatic hydrolysis followed by PEF treatment, and enzymatic hydrolysis simultaneously treated by PEF. The three corresponding pectins were namely PEP, EPP and SP. The physiochemical, molecular structural and functional properties of the three pectins were determined. The results showed that PEP had excellent physiochemical properties, with the highest yield (12.08 %), total sugar (80.17 %) and total phenol content (38.20 %). The monosaccharide composition and FT-IR analysis indicated that the three pectins were similar. The molecular weights of PEP, EPP and SP were 51.13, 88.51 and 40.00 kDa, respectively. PEP showed the best gel properties, emulsification stability and antioxidant capacity among the three products, due to its high galacturonic acid and total phenol content, appropriate protein and low molecular weight. The mechanism of PEF-assisted cellulase hydrolysis of pomelo peel was also revealed by SEM analysis. These results suggested that PEF pretreatment was the best method, which not only improved the efficiency of enzymatic extraction, but also reduced resource waste and increased financial benefits.
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Affiliation(s)
- Wenhong Gao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Jiajing Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Peilin Zhang
- Guangdong Polytechnic Normal University, Guangzhou 510665, China
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, Foshan University, Foshan 528225, China
| | - Zhong Han
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yongxin Teng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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2
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Liu J, Zhang Z, Deng Y, Chen G. Effect of extraction method on the structure and bioactivity of polysaccharides from activated sludge. WATER RESEARCH 2024; 253:121196. [PMID: 38394931 DOI: 10.1016/j.watres.2024.121196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 01/09/2024] [Accepted: 01/23/2024] [Indexed: 02/25/2024]
Abstract
Resource recovery is a pivotal facet of waste activated sludge treatment, particularly within the framework of carbon neutrality and the circular economy. Polysaccharides are emerging as a valuable resource from waste activated sludge, and the choice of extraction method affects the properties of the polysaccharides, which is of utmost importance for subsequent application. This investigation examined the effects of six extraction methods (i.e., acidic, alkaline, ultrasonication, hot-water, microwave, and electric treatments) on the yield, chemical composition, structural characteristics, and bioactivities of polysaccharides extracted from sludge. For each extraction method, two operational parameters, namely the treatment time and strength (e.g., the acid and alkali concentration), were initially optimized in terms of the polysaccharide yield. The polysaccharide yield varied from 1.03 ± 0.12 % to 5.34 ± 0.10 % adopting the extraction methods under optimized conditions, and the alkaline extraction method had the highest yield of polysaccharides with a treatment time of 120 min and NaOH concentration of 1 %. At least one polysaccharide fraction was successfully purified from the crude polysaccharide of each extraction method. The compositions and structures of these fractions, including carbohydrate, protein, sulfate, uronic acid contents, and monosaccharide compositions, were determined. Carbohydrate was the dominant component, with the hot-water-2 fraction having the highest carbohydrate content (77.90 % ± 2.02 %). Monosaccharides in the polysaccharides were measured, with mannose, rhamnose, glucose, and xylose being found in all fractions, whereas ribose was exclusively found in the acid-1 fraction. The molecular weights of these fractions ranged between 1.60 × 104 Da and 7.11 × 106 Da. Furthermore, the bioactivities of the polysaccharides, encompassing five anti-oxidant and three anti-coagulant properties, were assessed, with the ultrasonication-1 fraction having superior performance in seven of the assays. Finally, the association among the fractions in terms of composition and bioactivity was assessed adopting cluster analysis and regression methods. The findings underscore the effect of the extraction method on the properties of polysaccharides extracted from sludge, thereby providing valuable insights for the prospective applications of polysaccharides.
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Affiliation(s)
- Jie Liu
- Department of Civil and Environmental Engineering, Chinese National Engineering Research Center for Control & Treatment of Heavy Metal Pollution (Hong Kong Branch) and Water Technology Center, The Hong Kong University of Science and Technology, Clear Water Bay, Hong Kong, China
| | - Zi Zhang
- Department of Civil and Environmental Engineering, Chinese National Engineering Research Center for Control & Treatment of Heavy Metal Pollution (Hong Kong Branch) and Water Technology Center, The Hong Kong University of Science and Technology, Clear Water Bay, Hong Kong, China
| | - Yangfan Deng
- Department of Civil and Environmental Engineering, Chinese National Engineering Research Center for Control & Treatment of Heavy Metal Pollution (Hong Kong Branch) and Water Technology Center, The Hong Kong University of Science and Technology, Clear Water Bay, Hong Kong, China
| | - Guanghao Chen
- Department of Civil and Environmental Engineering, Chinese National Engineering Research Center for Control & Treatment of Heavy Metal Pollution (Hong Kong Branch) and Water Technology Center, The Hong Kong University of Science and Technology, Clear Water Bay, Hong Kong, China; Wastewater Treatment Laboratory, Fok Ying Tung Graduate School, The Hong Kong University of Science and Technology, Guangzhou, China.
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Öztürk T, Özbek HN, Koçak Yanık D. Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO 2/H 2O. Foods 2024; 13:476. [PMID: 38338611 PMCID: PMC10855063 DOI: 10.3390/foods13030476] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 01/26/2024] [Accepted: 01/28/2024] [Indexed: 02/12/2024] Open
Abstract
In this research, pectin extraction from grapefruit peel (GPP) was performed using a microwave-assisted high-pressure CO2/H2O (MW-HPCO2) system. The Box-Behnken design of response surface methodology was applied for the optimization of MW-HPCO2 extraction conditions to obtain the highest pectin yield. The effects of temperature, time, and liquid/solid ratio on pectin yield were examined in the range of 100-150 °C, 5-15 min, and 10-20 mL g-1, respectively. Under the optimum extraction conditions (147 °C, 3 min, and 10 mL g-1), pectin was obtained with a yield of 27.53%. The results obtained showed that the extraction temperature and time had a strong effect on the pectin yield, while the effect of the liquid/solid ratio was not significant, and the pectin was effectively extracted from grapefruit peel (GP) using MW-HPCO2. Additionally, the application of GPP in apricot jam showed that MW-HPCO2-GPP can be used as a thickener in the food industry. The yield and physicochemical properties (ash, protein, galacturonic acid, reducing sugar and methoxyl content, degree of esterification, equivalent weight, color, viscosity) of pectin extracted in the optimum conditions of the MW-HPCO2 method were superior to pectin extracted by the traditional method. The results of this study revealed that MW-HPCO2 could be an innovative green and rapid technique for pectin extraction.
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Affiliation(s)
- Tuğba Öztürk
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep 27310, Türkiye; (T.Ö.); (H.N.Ö.)
| | - Hatice Neval Özbek
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep 27310, Türkiye; (T.Ö.); (H.N.Ö.)
| | - Derya Koçak Yanık
- Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Eskişehir 26160, Türkiye
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Thikham S, Tongdonyod S, Kantala C, Therdtatha P, Klangpetch W. Enhancing enzymatic production efficiency of crude pectic oligosaccharides by pulsed electric field and study of prebiotic potential. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:320-330. [PMID: 38196705 PMCID: PMC10772048 DOI: 10.1007/s13197-023-05843-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/21/2023] [Accepted: 09/05/2023] [Indexed: 01/11/2024]
Abstract
Orange juice by-products, including peel, segments, and seeds, account for more than 50% of the total mass. This study aims to valorize the peel and segments of Sai Nam Phueng (Citrus reticulata Blanco 'Sai Nam Phueng') orange juice by-products by producing crude pectic oligosaccharides (POS) with prebiotic potential using pulsed electric field (PEF)-assisted enzymatic treatment. PEF was performed for 5 min at field strengths of 10 and 7.5 kV/cm for orange peel powder (OPP) and orange segment powder (OSP), respectively, combined with Cellulase XL-531 at a concentration of 1.75%, pH 5.5, 40 °C for 2 h. The crude OPP-POS and OSP-POS yields were 19.16% and 17.51%, respectively, significantly higher than values obtained with PEF or enzymic hydrolysis singly. Thin layer chromatography results showed that the crude POS consisted of oligogalacturonic acids with various degrees of polymerization. Both POS products could enhance the growth of target probiotic bacteria and simultaneously produce short-chain fatty acids, especially propionic acid. Furthermore, the crude POS products also showed more than 90% resistance to simulated gastrointestinal digestion. These findings support the utilization of by-products from Sai Nam Phueng orange juice as a potential source for prebiotic production using PEF. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05843-8.
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Affiliation(s)
- Sudarat Thikham
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
| | | | - Chatchawan Kantala
- Research Unit of Applied Electric Field in Engineering (RUEE), College of Integrated Science and Technology, Rajamangala University of Technology Lanna, Chiang Mai, 50220 Thailand
| | | | - Wannaporn Klangpetch
- Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
- Cluster of High Value Products From Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, 50100 Thailand
- Cluster of Innovative Food and Agro-Industry, Chiang Mai University, Chiang Mai, 50100 Thailand
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Zhu H, Xing Y, Akan OD, Yang T. Ultrafine comminution-assisted ultrasonic-microwave synergistic extraction of Pueraria mirifica (Kudzu flower and root) flavonoids. Heliyon 2023; 9:e21137. [PMID: 37920497 PMCID: PMC10618490 DOI: 10.1016/j.heliyon.2023.e21137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Revised: 09/19/2023] [Accepted: 10/17/2023] [Indexed: 11/04/2023] Open
Abstract
Extracts of the Pueraria mirifica (Kudzu) plant have several significant human health-promoting benefits. This study utilized orthogonal tests to evaluate the effects of differential ultrasonic power, microwave, and time on the rate of flavonoid extraction from Kudzu samples. Ultrafine processing resulted in finer powder microstructures (SEM) with high solubility. The smallest D50 measurements of ultrafine Kudzu flower and root particles were 11.7 ± 0.004b and 14.3 ± 0.013c μm, respectively. Increasing ultrasonic power from 200 to 600 W yielded increased flavonoids. Increased microwave power from 200 to 800 W also yielded increased flavonoid extract. We found that the best combination factor was A3B2C3 (A-ultrasonic power, B- time, and C- microwave power), showing that flavonoid extraction rate was primarily influenced by microwave power, followed by ultrasonic time and ultrasonic power. Conclusively, ultrafine pulverization increased the flavonoid extraction rate from Kudzu powder particles. Also, scanning electron microscopy results showed that the finer particles had increased solubility.
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Affiliation(s)
- He Zhu
- College of Food Science and Engineering, Central South University of Forestry and Technology, 498 South Shaoshan Road, Changsha, 410004, China
- College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan, 250100, China
| | - Yanxia Xing
- College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan, 250100, China
| | - Otobong D. Akan
- College of Food Science and Engineering, Central South University of Forestry and Technology, 498 South Shaoshan Road, Changsha, 410004, China
- Microbiology Department, Faculty of Biological Sciences, Akwa Ibom State University, Uyo, P.M.B, 1167, Akwa-Ibom State, Nigeria
| | - Tao Yang
- College of Food Science and Engineering, Central South University of Forestry and Technology, 498 South Shaoshan Road, Changsha, 410004, China
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Zhang J, Zhao J, Liu G, Li Y, Liang L, Liu X, Xu X, Wen C. Advance in Morchella sp. polysaccharides: Isolation, structural characterization and structure-activity relationship: A review. Int J Biol Macromol 2023; 247:125819. [PMID: 37455001 DOI: 10.1016/j.ijbiomac.2023.125819] [Citation(s) in RCA: 12] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 06/08/2023] [Accepted: 07/11/2023] [Indexed: 07/18/2023]
Abstract
Morchella sp. is a kind of precious medicinal and edible fungus with a unique flavor and is rich in various amino acids and organic germanium needed by the human body. Most notably, Morchella sp. polysaccharides have attracted widespread attention due to their significant bioactivity in recent years. At present, extensive studies have been carried out on the extraction methods, structural characterization and activity evaluation of Morchella sp. polysaccharides, which provides a good theoretical basis for its further development and application. However, the systematic summary of the related research of Morchella sp. polysaccharides has not been reported yet. Therefore, this review mainly focused on the isolation and purification methods, structural characterization, biological activities and structure-activity relationship of Morchella sp. polysaccharides. This work will help to have a better in-depth understanding of Morchella sp. polysaccharides and provide a scientific basis and direct reference for more scientific and rational applications.
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Affiliation(s)
- Jixian Zhang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Jiayin Zhao
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Guoyan Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Youdong Li
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Xiaofang Liu
- School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China
| | - Xin Xu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
| | - Chaoting Wen
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
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Kong T, Liu S, Feng Y, Fan Y, Yu J, Zhang H, Cai M, Ma H, Duan Y. Slit dual-frequency ultrasound-assisted pulping of Lycium barbarum fresh fruit to improve the dissolution of polysaccharides and in situ real-time monitoring. ULTRASONICS SONOCHEMISTRY 2023; 98:106509. [PMID: 37406542 PMCID: PMC10422114 DOI: 10.1016/j.ultsonch.2023.106509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/18/2023] [Accepted: 06/26/2023] [Indexed: 07/07/2023]
Abstract
In this study, the slit dual-frequency ultrasound-assisted pulping of fresh Lycium barbarum fruit was optimized to improve the dissolution of polysaccharides. The microscopic mechanism of polysaccharide dissolution was explored through establishing polysaccharides dissolution kinetics model and visualizing the multi-physical fields during ultrasonic process, and an in situ real-time monitoring model was established by the relationship between the chemical value and spectral information collected by near-infrared spectroscopy. The results showed that, under optimal conditions, treatment with ultrasound (28-33 kHz, 250 W, 30 min) not only significantly promoted the dissolution rate of polysaccharides in Lycium barbarum pulp (LBPPs, increased by 43.64 %, p < 0.01), reduced its molecular weight, but also improved the arabinose molar ratio, the uniformity of polysaccharide particles, and the antioxidant activity of LBPPs. Correlation analysis indicated that ultrasonic treatment is closely related to LBPPs content, particle size and scavenging capacity against superoxide anion radicals (ptotal sugar content < 0.01, pparticle size < 0.05 and psuperoxide anion scavenging < 0.05). Moreover, the in situ real-time monitoring model for the pulping process could quantitatively predict LBPPs dissolution rate and its superoxide anion radical scavenging capacity with good calibration and prediction performance (Rc = 0.9841, RMSECV = 0.0873, Rp = 0.9772, RMSEP = 0.0530; Rc = 0.9874, RMSECV = 0.1246, Rp = 0.9868, RMSEP = 0.0665). These results indicated that slit dual-frequency ultrasound has great potential in improving the quality of Lycium barbarum pulp, which may provide theoretical support for the industrial development of intelligent systems for polysaccharides preparation.
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Affiliation(s)
- Tianyu Kong
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Shuhan Liu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqin Feng
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yanli Fan
- School of Food & Wine, Ningxia University, Yinchuan 750021, China
| | - Junwei Yu
- Ningxia Zhongning Goji Industry Innovation Research Institute Co., Ltd, Zhongning 755100, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Meihong Cai
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China; Nourse Pet Nutrition Jiangsu Research Institute, Zhenjiang 212009, China.
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8
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Kumar S, Konwar J, Purkayastha MD, Kalita S, Mukherjee A, Dutta J. Current progress in valorization of food processing waste and by-products for pectin extraction. Int J Biol Macromol 2023; 239:124332. [PMID: 37028618 DOI: 10.1016/j.ijbiomac.2023.124332] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/15/2023] [Accepted: 04/01/2023] [Indexed: 04/08/2023]
Abstract
Food processing waste and by-products such as peel of citrus fruit, melon, mango, pineapple, etc. and fruit pomace can be utilized for manufacturing of several high-value products. Valorization of these waste and by-products for extraction of pectin, can help offset growing environmental concerns, facilitate value-addition of by-products and their sustainable uses. Pectin has many applications in food industries such as gelling, thickening, stabilizing, and emulsifying agent, and as a dietary fibre. This review elaborates on various conventional and advanced, sustainable pectin extraction techniques, and paints a comparative picture between them considering extraction efficiency, quality, and functionality of the pectin. Conventional acid, alkali, and chelating agents-assisted extraction have been profusely used for pectin extraction, but advanced extraction technologies e.g., enzyme, microwave, supercritical water, ultrasonication, pulse electric field and high-pressure extraction are preferred due to less energy consumption, better quality product, higher yield, and minimal or no generation of harmful effluent.
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Zhou Y, Li J, Li Z, Ma Q, Wang L. Extraction of anthocyanins from haskap using cold plasma-assisted enzyme. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2186-2195. [PMID: 36418203 DOI: 10.1002/jsfa.12349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2022] [Revised: 09/28/2022] [Accepted: 11/24/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND Haskap berries (Lonicera caerulea L.) are rich in anthocyanins. Cold plasma-assisted enzyme method (CPEM) is an innovative method for green extraction of anthocyanins, which was optimized by an artificial neural network-genetic algorithm (ANN-GA) to maximize the yield. In this study, seven factors were screened using by Plackett-Burman design based on single-factor experiments and optimized by ANN-GA. RESULTS The results showed that the maximum total anthocyanin content (TAC, 42.45 ± 0.25 g cyanidin-3-glucoside equivalent (C3G) kg-1 dry weight, DW) was obtained under optimal pretreatment power of 192 W, pretreatment time of 29 s and liquid-to-solid ratio of 39 mL g-1 . Cleavage and porosity appeared on the surface of the treated sample. The active ingredients and antioxidant capacity of the CPEM extracts were identified by ultra-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Compared with other extraction technologies, CPEM presents the advantages of shortening the extraction time, reducing the solvent volume, and significantly increasing active ingredients and antioxidant activity. CONCLUSION The ANN-GA has better predictive and higher accuracy than the response surface methodology (RSM) model and is more suitable for optimizing the CPEM by greatly improving the process yield and the utilization of biomass, thus contributing to the sustainability of the agri-food chain. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yajun Zhou
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jiangfei Li
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Zongping Li
- National Drinking Water Quality Supervision and Inspection Center, Baishan, China
| | - Qingshu Ma
- National Drinking Water Quality Supervision and Inspection Center, Baishan, China
| | - Lu Wang
- College of Food Science and Engineering, Jilin University, Changchun, China
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Microwave-assisted extraction of pectin from jackfruit rags: Optimization, physicochemical properties and antibacterial activities. Food Chem 2023; 418:135807. [PMID: 36989643 DOI: 10.1016/j.foodchem.2023.135807] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 02/18/2023] [Accepted: 02/25/2023] [Indexed: 03/08/2023]
Abstract
While fruit biowastes pose an environmental hazard, they can be utilized as a source of beneficial biopolymers such as pectin. However, conventional extraction techniques require long processing time with low, impure yields, and microwave assisted extraction (MAE) can suffer from these drawbacks. Here, MAE was applied to extract pectin from jackfruit rags and compared with conventional heating reflux extraction (HRE). Response surface methodology was adopted to optimize pectin yield, based on pH (1.0-2.0), solid-liquid ratio (1:20-1:30), time (5-90 min), and temperature (60-95 °C). Pectin extraction by MAE required lower temperatures (65.99 °C) and shorter reaction times (10.56 min). Pectin HRE resulted in a product with amorphous structures and rough surfaces, while pectin-MAE was high crystalline with smooth surfaces. Although both pectin samples showed shear-thinning behavior, pectin-MAE exhibited higher antioxidant and antibacterial activities. Therefore, microwave assisted extraction was an efficient method to extract pectin from jackfruit rags.
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Vishnu V, Harikrishnan MP, Warrier AS, Mahanti NK, Basil M, Venkatesh T, Pandiselvam R, Kothakota A. Design consideration and optimization of process parameters in fiber extraction unit via modelling studies. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
Affiliation(s)
- V. Vishnu
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India
| | - M. P. Harikrishnan
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
| | - Aswin S. Warrier
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
| | - Naveen Kumar Mahanti
- Post Harvest Technology Research Station Dr. Y.S.R Horticultural University West Godavari Andhra Pradesh India
| | - M. Basil
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India
| | - T. Venkatesh
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR–Central Plantation Crops Research Institute Kasaragod Kerala India
| | - Anjineyulu Kothakota
- Agro‐Processing & Technology Division CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST) Trivandrum Kerala India
- Academy of Scientific and Innovative Research (AcSIR) Ghaziabad India
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12
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Li C, Huang X, Xi J. Steam explosion pretreatment to enhance extraction of active ingredients: current progress and future prospects. Crit Rev Food Sci Nutr 2023; 64:7172-7180. [PMID: 36803016 DOI: 10.1080/10408398.2023.2181760] [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] [Indexed: 02/22/2023]
Abstract
The active ingredients extracted from plant materials play an important role in human life and health, and the extraction is a critical step in the preparation of them. It is necessary to develop a sustainable and green extraction. Steam explosion pretreatment enhanced extraction is a higher efficiency, lower equipment investment, less hazardous chemicals and environment-friendly technique, which has been widely used to extract active ingredients from various plant materials. In this paper, current progress and future prospects of steam explosion pretreatment enhanced extraction are overviewed. The equipment, operating steps, strengthening mechanism, critical process factors are comprehensively introduced. Furthermore, recent applications and comparisons with other techniques are discussed in depth. Finally, the future development trends are prospected. The current results show that steam explosion pretreatment enhanced extraction has the advantage of high efficiency. Moreover, steam explosion is simple in equipment, and easy to operate. In conclusion, steam explosion pretreatment can be effectively used to enhance the extraction of active ingredients from plant materials.
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Affiliation(s)
- Chenyue Li
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Xinyi Huang
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Jun Xi
- School of Chemical Engineering, Sichuan University, Chengdu, China
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13
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Ling B, Ramaswamy HS, Lyng JG, Gao J, Wang S. Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review. Food Res Int 2023; 164:112343. [PMID: 36737935 DOI: 10.1016/j.foodres.2022.112343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 11/18/2022] [Accepted: 12/23/2022] [Indexed: 12/27/2022]
Abstract
Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many plants and has numerous functional applications in food and other related industries. The type of extraction methods used in production has a strong influence on the structural or physicochemical properties of the resultant pectin and the potential application or market value of the produced pectin. Many conventional extraction methods are well-established and commercially well adopted. However, the increased demand for pectin due to limitations of the existing methods in terms of efficiency and influence on end product quality has been renewed in developing novel techniques or procedures that help to alleviate these problems. In this review paper, a series of strategies involving the application of physical fields, such as acoustic, electromagnetic, electric and mechanical one, are reviewed for potential opportunities to improve the yield and quality attributes of pectin extracted from plant food wastes and byproducts. The extraction mechanism, processing equipment, key operating parameters as well as advantages and disadvantages of each method are systematically reviewed, and findings and conclusions on the potential applications of each method are described. Moreover, the challenges and future directions of physical field assisted extraction (PFAE) of pectin are also discussed to facilitate a better understanding of the complex mechanism in PFAE and optimizing operational parameters. This review may also provide specific theoretical information and practical applications to improve the design and scale up PFAE of pectin.
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Affiliation(s)
- Bo Ling
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X 3V9, Canada.
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Jilong Gao
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
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Nirmal NP, Khanashyam AC, Mundanat AS, Shah K, Babu KS, Thorakkattu P, Al-Asmari F, Pandiselvam R. Valorization of Fruit Waste for Bioactive Compounds and Their Applications in the Food Industry. Foods 2023; 12:foods12030556. [PMID: 36766085 PMCID: PMC9914274 DOI: 10.3390/foods12030556] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/19/2023] [Accepted: 01/23/2023] [Indexed: 01/31/2023] Open
Abstract
The fruit production and processing sectors produce tremendous amounts of by-products and waste that cause significant economic losses and an undesirable impact on the environment. The effective utilization of these fruit wastes can help to reduce the carbon footprint and greenhouse gas emissions, thereby achieving sustainable development goals. These by-products contain a variety of bioactive compounds, such as dietary fiber, flavonoids, phenolic compounds, antioxidants, polysaccharides, and several other health-promoting nutrients and phytochemicals. These bioactive compounds can be extracted and used as value-added products in different industrial applications. The bioactive components extracted can be used in developing nutraceutical products, functional foods, or food additives. This review provides a comprehensive review of the recent developments in fruit waste valorization techniques and their application in food industries. The various extraction techniques, including conventional and emerging methods, have been discussed. The antioxidant and antimicrobial activities of the active compounds extracted and isolated from fruit waste have been described. The most important food industrial application of bioactive compounds extracted from fruit waste (FW) has been provided. Finally, challenges, future direction, and concluding remarks on the topic are summarized.
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Affiliation(s)
- Nilesh Prakash Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
| | | | - Anjaly Shanker Mundanat
- Department of Agriculture and Environmental Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat 131028, India
| | - Kartik Shah
- Sargento Foods, 305 Pine Street, Elkhart Lake, WI 53020, USA
| | | | - Priyamvada Thorakkattu
- Department of Animal Sciences and Industry/Food Science Institute, Kansas State University, Manhattan, KS 66506, USA
| | - Fahad Al-Asmari
- Department of Food Science and Nutrition, College of Agriculture and Food Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, India
- Correspondence: (N.P.N.); (R.P.); Tel.: +66-28002380-429 (N.P.N.)
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Structural Characteristics, Rheological Properties, and Antioxidant and Anti-Glycosylation Activities of Pectin Polysaccharides from Arabica Coffee Husks. Foods 2023; 12:foods12020423. [PMID: 36673516 PMCID: PMC9857985 DOI: 10.3390/foods12020423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 01/07/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023] Open
Abstract
As primary coffee by-products, Arabica coffee husks are largely discarded during coffee-drying, posing a serious environmental threat. However, coffee husks could be used as potential material for extracting pectin polysaccharides, with high bioactivities and excellent processing properties. Thus, the present study aimed to extract the pectin polysaccharide from Arabica coffee husk(s) (CHP). The CHP yield was calculated after vacuum freeze-drying, and its average molecular weight (Mw) was detected by gel permeation chromatography (GPC). The structural characteristics of CHP were determined by Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction (XRD), proton nuclear magnetic resonance (1H NMR), and scanning electron microscopy (SEM). Additionally, the rheological and antioxidant properties of CHP and the inhibition capacities of advanced glycation end products (AGEs) with different concentrations were evaluated. The interaction mechanisms between galacturonic acid (GalA) and the AGE receptor were analyzed using molecular docking. The results demonstrated that the CHP yield was 19.13 ± 0.85%, and its Mw was 1.04 × 106 Da. The results of the structural characteristics results revealed that CHP was an amorphous and low-methoxyl pectic polysaccharide linked with an α-(1→6) glycosidic bond, and mainly composed of rhamnose (Rha, 2.55%), galacturonic acid (GalA, 45.01%), β-N-acetyl glucosamine (GlcNAc, 5.17%), glucose (Glc, 32.29%), galactose (Gal, 6.80%), xylose (Xyl, 0.76%), and arabinose (Ara, 7.42%). The surface microstructure of CHP was rough with cracks, and its aqueous belonged to non-Newtonian fluid with a higher elastic modulus (G'). Furthermore, the results of the antioxidant properties indicated that CHP possessed vigorous antioxidant activities in a dose manner, and the inhibition capacities of AGEs reached their highest of 66.0 ± 0.35% at 1.5 mg/mL of CHP. The molecular docking prediction demonstrated that GalA had a good affinity toward AGE receptors by -6.20 kcal/mol of binding energy. Overall, the study results provide a theoretical basis for broadening the application of CHP in the food industry.
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Preetha P, Varadharaju N, Jeevarathinam G, Deepa J, Kumar APM, Balakrishnan M, Rajkumar P, Pandiselvam R. Optimization of continuous flow pulsed light system process parameters for microbial inactivation in tender coconut water, pineapple and orange juice. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- P. Preetha
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - N. Varadharaju
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - G. Jeevarathinam
- Department of Food Technology Hindusthan College of Engineering and Technology Coimbatore Tamil Nadu India
| | - J. Deepa
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - A. P. Mohan Kumar
- Department of Farm Machinery and Power Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - M. Balakrishnan
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - P. Rajkumar
- Department of Food Process Engineering, Agricultural Engineering College and Research Institute Tamil Nadu Agricultural University Coimbatore India
| | - R. Pandiselvam
- Physiology, Biochemistry and Post‐Harvest Technology Division ICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
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17
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Current Challenges in the Sustainable Valorisation of Agri-Food Wastes: A Review. Processes (Basel) 2022. [DOI: 10.3390/pr11010020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
Abstract
In the upcoming years, the world will face societal challenges arising, in particular, from the impact of climate change and the inefficient use of natural resources, in addition to an exponential growth of the world population, which according to the United Nations (UN) estimations will be 9.8 billion in 2050. This increasing trend requires optimized management of natural resources with the use of value-added waste and a significant reduction in food loss and food waste. Moreover, the recent pandemic situation, COVID-19, has contributed indisputably. Along with the agri-food supply chain, several amounts of waste or by-products are generated. In most cases, these biomass wastes cause serious environmental concerns and high costs to enterprises. The valorisation of the agri-food loss and food industry wastes emerged as a useful strategy to produce certain value-added compounds with several potential applications, namely in the food, health, pharmaceutical, cosmetic, and environmental fields. Therefore, in this review, some of the crucial sustainable challenges with impacts on the valorisation of agri-food loss/wastes and by-products are discussed and identified, in addition to several opportunities, trends and innovations. Potential applications and usages of the most important compounds found in food loss/waste will be highlighted, with a focus on the food industry, pharmaceutical industry, and the environment.
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18
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Optimization of pectin extraction using response surface methodology: A bibliometric analysis. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
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19
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Anjaly MG, Prince MV, Warrier AS, Lal AMN, Mahanti NK, Pandiselvam R, Thirumdas R, Sreeja R, Rusu AV, Trif M, Kothakota A. Design consideration and modelling studies of ultrasound and ultraviolet combined approach for shelf-life enhancement of pine apple juice. ULTRASONICS SONOCHEMISTRY 2022; 90:106166. [PMID: 36215891 PMCID: PMC9554827 DOI: 10.1016/j.ultsonch.2022.106166] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 09/03/2022] [Accepted: 09/12/2022] [Indexed: 05/28/2023]
Abstract
Although both ultraviolet (UV) radiation and ultrasound (US) treatment have their capabilities in microbial inactivation, applying any one method alone may require a high dose for complete inactivation, which may affect the sensory and nutritional properties of pineapple juice. Hence, this study was intended to analyse and optimise the effect of combined US and UV treatments on microbial inactivation without affecting the selected quality parameters of pineapple juice. US treatment (33 kHz) was done at three different time intervals, viz. 10 min, 20 min and 30 min., after which, juice samples were subjected to UV treatment for 10 min at three UV dosage levels, viz. 1 J/cm2, 1.3 J/cm2, and 1.6 J/cm2. The samples were evaluated for total colour difference, pH, total soluble solids (TSS), titrable acidity (TA), and ascorbic acid content; total bacterial count and total yeast count; and the standardization of process parameters was done using Response Surface Methodology and Artificial Neural Network. The results showed that the individual, as well as combined treatments, did not significantly impact the physicochemical properties while retaining the quality characteristics. It was observed that combined treatment resulted in 5 log cycle reduction in bacterial and yeast populations while the individual treatment failed. From the optimization studies, it was found that combined US and UV treatments with 22.95 min and1.577 J/cm2 ensured a microbiologically safe product while retaining organoleptic quality close to that of fresh juice.
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Affiliation(s)
- M G Anjaly
- Department of Agricultural Processing and Food Engineering, Kelappaji College of Agricultural Engineering & Technology, Tavanur 679 573, India
| | - M V Prince
- Department of Agricultural Processing and Food Engineering, Kelappaji College of Agricultural Engineering & Technology, Tavanur 679 573, India
| | - Aswin S Warrier
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | - A M Nandhu Lal
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | - Naveen Kumar Mahanti
- Post Harvest Technology Research Station, Dr. Y.S.R Horticultural University, Venkataramannagudem, West Godavari 534101, Andhra Pradesh, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671 124, Kerala, India
| | - Rohit Thirumdas
- Department of Food Process Technology, College of Food Science & Technology, PJTSAU, Telangana, India
| | - R Sreeja
- Department of Agricultural Processing and Food Engineering, Kelappaji College of Agricultural Engineering & Technology, Tavanur 679 573, India
| | - Alexandru Vasile Rusu
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania; Animal Science and Biotechnology Faculty, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania.
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, 28816 Stuhr, Germany
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India.
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Pulsed electric field as a promising technology for solid foods processing: A review. Food Chem 2022; 403:134367. [DOI: 10.1016/j.foodchem.2022.134367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 08/31/2022] [Accepted: 09/18/2022] [Indexed: 10/14/2022]
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21
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Microwave-assisted extraction of pectin from grape pomace. Sci Rep 2022; 12:12722. [PMID: 35882905 PMCID: PMC9325980 DOI: 10.1038/s41598-022-16858-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 07/18/2022] [Indexed: 11/10/2022] Open
Abstract
The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.
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22
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Bostanudin MF, Arafat M, Tan SF, Sarker MZI. Investigations of pectin nanostructures for enhanced percutaneous delivery of fusidic acid. J Appl Polym Sci 2022. [DOI: 10.1002/app.52760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Mohammad F. Bostanudin
- College of Pharmacy Al Ain University Abu Dhabi United Arab Emirates
- AAU Health and Biomedical Research Center Al Ain University Abu Dhabi United Arab Emirates
| | - Mosab Arafat
- College of Pharmacy Al Ain University Abu Dhabi United Arab Emirates
- AAU Health and Biomedical Research Center Al Ain University Abu Dhabi United Arab Emirates
| | - Suk Fei Tan
- School of Pharmacy Management and Science University Shah Alam Malaysia
| | - Md Zaidul I. Sarker
- Cooperative Research, Extension & Education Northern Marianas College Saipan Northern Mariana Islands USA
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23
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Zhang L, Liu F, Jin Y, Wu S, Xu X, Yang N. Current Applications and Challenges of Induced Electric Fields for the Treatment of Foods. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09314-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Carpentieri S, Ferrari G, Pataro G. Optimization of Pulsed Electric Fields-Assisted Extraction of Phenolic Compounds From White Grape Pomace Using Response Surface Methodology. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.854968] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
This study was focused on the optimization of the pulsed electric fields (PEF)-assisted extraction process using central composite design for response surface methodology from response surface methodology (RSM) with the aim to sustainably intensify the extractability of phenolic compounds from white grape pomace. The cell disintegration index (Zp) was used as response variable to identify the optimal PEF pre-treatment conditions of grape pomace in terms of field strength (E = 0.5–5 kV/cm) and energy input (WT = 1–20 kJ/kg), to be applied prior to the subsequent solid-liquid extraction (SLE) process. for both untreated and PEF-treated samples SLE process was optimized to determine the most effective combination of extraction temperature (20–50°C), extraction time (30–300 min), and solvent concentration (0–100% ethanol in water). Total phenolic content (TPC), flavonoid content (FC), and antioxidant activity (FRAP) of the obtained extracts were determined. The extracted compounds from untreated and PEF-treated samples at the optimal conditions were analyzed via HPLC-PDA analysis. Results revealed that, at a fixed extraction temperature (50°C), the application of PEF at optimal processing conditions (E = 3.8 kV/cm, WT = 10 kJ/kg) prior to SLE has the potential to reduce the solvent consumption (3–12%) and shorten the extraction time (23–103 min) to obtain the same recovery yield of phenolic compounds. Under optimized conditions, the extracts derived from PEF-treated samples showed significantly higher TPC (8%), FC (31%), and FRAP (36%) values, as compared to the control extraction. HPLC analyses revealed that epicatechin, p-coumaric acid, and quercetin were among the main phenolic compounds extracted, and no degradation phenomena occurred due to PEF application.
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25
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Using the response surface methodology to establish the optimal conditions for preserving bananas (Musa acuminata) in a pulsed electric field and to decrease browning induced by storage at a low temperature. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2021.100804] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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26
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Amphiphilic Alkylated Pectin Hydrogels for Enhanced Topical Delivery of Fusidic Acid: Formulation and In Vitro Investigation. Sci Pharm 2022. [DOI: 10.3390/scipharm90010013] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022] Open
Abstract
Hydrogels constructed of amphiphilically modified polysaccharides have attracted a lot of interest because of their potential to augment drug diffusion over the skin. This research describes the synthesis of amphiphilic alkylated pectin via glycidyl tert-butyl ether modification (alkylation degree 15.7%), which was characterized using spectroscopic and thermal analysis techniques and then formulated into hydrogels for the study of their potential in regulating fusidic acid diffusion topically. The hydrogels were formulated by the ionic interaction of negatively charged pectin and positively charged crosslinker CaCl2, with a reported fusidic acid loading degree of 93–95%. Hydrogels made of alkylated pectin showed a lower swelling percentage than that of native pectin, resulting in a slower fusidic acid release. The influence of pH on the swelling percentage and drug release was also investigated, with results revealing that greater pH enhanced swelling percentage and drug release. The in vitro interactions with HaCaT cells revealed negligible cytotoxicity under application-relevant settings. Utilizing Franz diffusion cells, the alkylated pectin hydrogels caused fusidic acid to penetrate the Strat-M® membrane at a 1.5-fold higher rate than the native pectin hydrogels. Overall, the in vitro results showed that alkylated pectin hydrogels have a lot of promise for topical distribution, which needs further investigation.
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Pulsed electric field (PEF): Avant-garde extraction escalation technology in food industry. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.02.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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28
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Elnjikkal Jerome R, Dwivedi M. Microwave vacuum drying of pomegranate peel: Evaluation of specific energy consumption and quality attributes by response surface methodology and artificial neural network. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16325] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Rifna Elnjikkal Jerome
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
| | - Madhuresh Dwivedi
- Department of Food Process Engineering National Institute of Technology Rourkela Rourkela India
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