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Božović D, Dimić I, Teslić N, Mišan A, Pojić M, Stupar A, Mandić A, Milošević S, Zeković Z, Pavlić B. Valorization of Sour Cherry Kernels: Extraction of Polyphenols Using Natural Deep Eutectic Solvents (NADESs). Molecules 2024; 29:2766. [PMID: 38930830 PMCID: PMC11206417 DOI: 10.3390/molecules29122766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
The objective of this research was to optimize the natural deep eutectic solvent (NADES) extraction process from sour cherry kernels (Prunus cerasus L.). For polyphenol isolation, conventional solid-liquid extraction was employed using different concentrations of ethanol (0, 10, 20, 30, 40, 50, 60, 70, 80, 90, and 96%), as well as the innovative NADES extraction technique. In the initial phase of the research, a screening of 10 different NADESs was conducted, while extraction was carried out under constant parameters (50 °C, 1:20 w/w, 60 min). NADES 4, composed of lactic acid and glucose in a molar ratio of 5:1, exhibited the highest efficiency in the polyphenol isolation. In the subsequent phase of the research, response surface methodology (RSM) was utilized to optimize the extraction process. Three independent variables, namely temperature, extraction time, and solid-liquid (S/L) ratio, were examined at three different levels. The extracted samples were analyzed for total phenol (TP) and antioxidant activity using the DPPH, ABTS, and FRAP assays. ANOVA and descriptive statistics (R2 and CV) were performed to fit the applied model. According to RSM, the optimal extraction conditions were determined as follows: temperature of 70 °C, extraction time of 161 min, and S/L ratio of 1:25 w/w.
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Affiliation(s)
- Danica Božović
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (D.B.); (I.D.); (S.M.); (Z.Z.)
| | - Ivana Dimić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (D.B.); (I.D.); (S.M.); (Z.Z.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.M.); (M.P.); (A.S.); (A.M.)
| | - Aleksandra Mišan
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.M.); (M.P.); (A.S.); (A.M.)
| | - Milica Pojić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.M.); (M.P.); (A.S.); (A.M.)
| | - Alena Stupar
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.M.); (M.P.); (A.S.); (A.M.)
| | - Anamarija Mandić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (A.M.); (M.P.); (A.S.); (A.M.)
| | - Sanja Milošević
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (D.B.); (I.D.); (S.M.); (Z.Z.)
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (D.B.); (I.D.); (S.M.); (Z.Z.)
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (D.B.); (I.D.); (S.M.); (Z.Z.)
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Karadag A, Ozkan K, Sagdic O. Development of microencapsulated grape juice powders using black 'Isabel' grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins. J Food Sci 2024; 89:2067-2083. [PMID: 38411308 DOI: 10.1111/1750-3841.16999] [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: 08/11/2023] [Revised: 01/30/2024] [Accepted: 02/08/2024] [Indexed: 02/28/2024]
Abstract
In this study, pigmented pectin (grape pectin, GP) was extracted from the peels of black Isabel grapes. This highly methoxylated GP was composed mainly of galacturonic acid, arabinose, and other neutral monosaccharides. Its red color was ascribed to the anthocyanin content, and the main contribution was from malvidin-3-O-glucoside. To improve the yield and color properties of spray-dried Isabel grape juice powders, maltodextrin (MD) was substituted with this colored GP. When 25% of MD was substituted with GP, the powder yield increased from 46.0% to 60.4%, but it decreased to 21% when the substitution was 40%. GP inclusion increased the encapsulation efficiency of total anthocyanin in powders from 55.70% to 88.66%. When this spray-dried grape juice powder containing GP was utilized in a jelly recipe (4%-10%), a higher level of inclusion yielded stronger and more brittle jellies. When the jellies containing varying amounts of GP were subjected to in vitro digestion, the formulation with a higher amount of GP yielded a higher recovery of anthocyanins. In addition to being utilized as a carrier agent for spray-drying applications, this pigmented GP can also be tailored for a variety of applications, such as the development of pH-sensitive edible films and functional beverage formulations.
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Affiliation(s)
- Ayse Karadag
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Kubra Ozkan
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Osman Sagdic
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
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Dikmetas D, Devecioglu D, Karbancioglu-Guler F, Kahveci D. Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste. ACS OMEGA 2024; 9:14442-14454. [PMID: 38559951 PMCID: PMC10976415 DOI: 10.1021/acsomega.4c00112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 02/28/2024] [Accepted: 03/05/2024] [Indexed: 04/04/2024]
Abstract
Orange is one of the primary fruits processed into juice and other products worldwide, leading to a vast amount of waste accumulation. Such waste has been considered as an attractive candidate for upcycling to obtain bioactive components remaining. The present study investigated the extraction of essential oil (EO), flavonoids, and pectin from industrial orange waste with a holistic approach. To maximize EO yield and d-limonene concentration, hydrodistillation (HD) conditions were selected to be 5.5 mL water/g solid for 180 min. Remaining solids were further used for flavonoid extraction where conventional solvent, sequential ultrasound + solvent, and ultrasound-assisted extraction (UE) were applied. UE applied for 50 min with 120 mL solvent/g solid yielded the highest total phenolic (TPCs) and total flavonoid contents (TFCs), antioxidant capacity, and hesperidin and neohesperidin concentrations. In terms of TPC, TFC, antioxidant capacity, and antibacterial activity, both EO and flavonoid fractions demonstrated moderate to high bioactivity. At the final step, ethanol precipitation was applied to obtain the pectin that was solubilized in hot water during HD and it was characterized by Fourier transform infrared, degree of esterification, and galacturonic acid content. Practical application: to ensure utilization in the food, pharmaceutical, and cosmetic industries, this study presents a combined method to obtain several value-added compounds from industrial orange waste. Bioactive EO and flavonoids obtained could have applications in functional food, supplements, or cosmetic formulations, whereas extracted pectin can be used in many formulated foods and drugs.
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Affiliation(s)
- Dilara
Nur Dikmetas
- Faculty of Chemical and Metallurgical
Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
| | - Dilara Devecioglu
- Faculty of Chemical and Metallurgical
Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
| | - Funda Karbancioglu-Guler
- Faculty of Chemical and Metallurgical
Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
| | - Derya Kahveci
- Faculty of Chemical and Metallurgical
Engineering, Department of Food Engineering, Istanbul Technical University, Maslak 34469, Istanbul, Turkey
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Said NS, Olawuyi IF, Cho HS, Lee WY. Novel edible films fabricated with HG-type pectin extracted from different types of hybrid citrus peels: Effects of pectin composition on film properties. Int J Biol Macromol 2023; 253:127238. [PMID: 37816465 DOI: 10.1016/j.ijbiomac.2023.127238] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2023] [Accepted: 10/02/2023] [Indexed: 10/12/2023]
Abstract
This study investigated the valorization of novel HG-type hybrid citrus pectins derived from three cultivars: Setoka (ST), Kanpei (KP), and Shiranui (SH), and their application as packaging materials. The physicochemical properties of these pectins and their corresponding films were evaluated and compared to commercial citrus pectin. Significant variations were observed in pectin yield (18.15-24.12 %) and other physicochemical characteristics, such as degree of esterification (DE), degree of methoxylation (DM), and monosaccharide composition, among the different cultivars. All hybrid citrus pectins were classified as high-methoxy pectin types (66.67-72.89 %) with typical structural configurations like commercial citrus pectin. However, hybrid citrus pectin films exhibited superior physical properties, including higher mechanical strength, flexibility, and lower water solubility than commercial citrus pectin film, while maintaining similar transparency and moisture content. Additionally, the films displayed smooth and uniform surface morphology, confirming their excellent film-forming properties. Correlation analysis revealed that DE positively influenced mechanical properties (r = 1.0). Furthermore, the monosaccharide composition of pectins showed strong relationships (r = 0.8-1.0) with the film's mechanical and barrier properties. These findings highlight the potential of hybrid citrus pectin as potential packaging material, and the knowledge of the structure-function relationship obtained in this study could be useful for the tailored modification of citrus pectin-based packages.
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Affiliation(s)
- Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Ha-Seong Cho
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea
| | - Won-Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 702-701, Republic of Korea; Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea.
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Barekat S, Nasirpour A, Keramat J, Dinari M, Saeidy S. Valorization of walnut green husk (Juglans regia L.) through sequential electrohydrodynamic extraction of pectin and phenolics: Process optimization and multidimensional analysis. Int J Biol Macromol 2023; 253:127545. [PMID: 37863148 DOI: 10.1016/j.ijbiomac.2023.127545] [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: 08/11/2023] [Revised: 09/27/2023] [Accepted: 10/17/2023] [Indexed: 10/22/2023]
Abstract
This study aimed to optimize the extraction of pectin and phenolics from walnut green husk using the electrohydrodynamic method (EHD) and assess its impact on the chemical structure and properties of pectin. A comparative analysis was conducted with acidified water as the conventional extraction method. The results revealed significant improvements under the optimal EHD conditions (36.8 min, 17.5 kV, 90 °C), leading to a remarkable increase of over 64 % in pectin yield and >20 % in total phenolic content in half the extraction time. Chemical analysis showed that pectin samples contain 1.4-1.7 % ash, 3.6-4.6 % protein, over 90 % carbohydrates, and a galacturonic acid content ranging from 67.7 to 68.2 g/g. Both extraction methods yielded pectin with a high methoxyl degree, comparable thermal stability, and amorphous structure. EHD treatment resulted in reduced molecular weight, degree of esterification, water-holding capacity, and emulsion stability of pectin while enhancing its solubility and emulsion capacity. In summary, EHD treatment significantly improved extraction yield and changed the functionality of pectin, particularly in terms of emulsion activity. This alteration should be considered when utilizing pectin for specific applications.
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Affiliation(s)
- Sorour Barekat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Ali Nasirpour
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
| | - Javad Keramat
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Mohammad Dinari
- Department of Chemistry, Isfahan University of Technology, Isfahan 84156-83111, Iran
| | - Sima Saeidy
- Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN 55108, USA.
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Alasalvar H, Yildirim Z, Yildirim M. Development and characterization of sustainable active pectin films: The role of choline chloride/glycerol-based natural deep eutectic solvent and lavender extracts. Heliyon 2023; 9:e21756. [PMID: 38034708 PMCID: PMC10681944 DOI: 10.1016/j.heliyon.2023.e21756] [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: 06/13/2023] [Revised: 10/09/2023] [Accepted: 10/27/2023] [Indexed: 12/02/2023] Open
Abstract
This study aimed to evaluate the potential effects of choline chloride: glycerol-based natural deep eutectic solvent (NADES) as a plasticizer, NADES extract (NADESext) of lavender as both plasticizer and active ingredient, as well as the lyophilized extract (LE) of lavender at different concentrations (0.5 %, 1 %, and 2 %) on the physical, mechanical, optical, thermal, barrier, morphological, and antioxidant properties of pectin films. The properties of the films were compared to those of the neat pectin film and the film plasticized with glycerol. The addition of plasticizers and LE increased thickness, water vapor permeability, and elongation at break values of the films while decreasing tensile strength and young modulus. Pectin films plasticized with glycerol, NADES, and NADESext had a similar color property but a lower opacity. The use of LE decreased lightness and increased opacity compared to the films with plasticizers. The addition of plasticizers revealed a smoother surface than neat pectin film while LE triggered the formation of agglomerates on the films. Changes in the FTIR spectra of the films showed some interactions between pectin and polyphenols in LE. The plasticizers had an insignificant effect on the antioxidant capacity of films whereas LE improved antioxidant capacity depending on the concentration. In conclusion, the results suggested that pectin films with NADES and LE could be beneficially used to improve antioxidant packaging technology along with acceptable mechanical properties.
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Affiliation(s)
- Hamza Alasalvar
- Nigde Omer Halisdemir University, Faculty of Engineering, Department of Food Engineering, 51240, Nigde, Turkey
| | - Zeliha Yildirim
- Nigde Omer Halisdemir University, Faculty of Engineering, Department of Food Engineering, 51240, Nigde, Turkey
| | - Metin Yildirim
- Nigde Omer Halisdemir University, Faculty of Engineering, Department of Food Engineering, 51240, Nigde, Turkey
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Liu Z, Wu S, Zuo H, Lin J, Zheng H, Lei H, Yu Q, Wu X, Guo Z. Freeze-drying pretreatment of watermelon peel to improve the efficiency of pectin extraction: RSM optimization, extraction mechanism, and characterization. Int J Biol Macromol 2023; 249:125944. [PMID: 37482159 DOI: 10.1016/j.ijbiomac.2023.125944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2023] [Revised: 06/30/2023] [Accepted: 07/20/2023] [Indexed: 07/25/2023]
Abstract
This study assessed the processing parameters and mechanism of pectin extraction and pectin qualities from freeze-dried (FD) pretreatment watermelon peel. The optimal extraction conditions for the highest pectin yield (21.83 %) were a liquid/solid ratio (w/w) of 29, pH of 1.8, ultrasonic power of 573 W, and ultrasonic time of 43 min. Compared to hot-air dried (HD) method, the extraction of pectin from FD watermelon peel was facilitated by the increased cross-sectional areas of cells, transfer rate of extracting solution, mass transfer rate, and reduced rehydration time during the extraction. HD pectin (HDP) exhibited browning, whereas FD pectin (FDP) displayed bright brownish-yellow coloration. Furthermore, the L* value of pectin from FDP was significantly higher and a* and b* values were significantly lower than pectin from HDP (P < 0.05). Additionally, the moisture, ash and protein contents of FDP were significantly higher than those in HDP (P < 0.05). Structural characterization demonstrated FDP as a low-methoxy acetylated pectin, with significantly lower degree of methoxylation and molecular weight compared to that of HDP (P < 0.05). Besides, FDP demonstrated significantly superior emulsification performance compared to HDP (P < 0.05). These findings suggest FD as a potent, efficient, and time-saving technology for drying fresh watermelon peel for pectin preparation.
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Affiliation(s)
- Zeqi Liu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Shaozong Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Huixin Zuo
- College of Food Science, Shandong Agricultural University, Taian 271000, China
| | - Jie Lin
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Hua Zheng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Hongtao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Xiangheng Wu
- Guangdong Beard Emperor Food Co., Ltd., Huizhou 516800, China
| | - Zonglin Guo
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, South China Agricultural University, Guangzhou 510642, China.
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Kazemi M, Aboutalebzadeh S, Mojaverian SP, Samani SA, Kouhsari F, PourvatanDoust S, Salimi A, Savarolyia M, Najafi A, Hosseini SS, Khodaiyan F. Valorization of pistachio industrial waste: Simultaneous recovery of pectin and phenolics, and their application in low-phenylalanine cookies for phenylketonuria. Int J Biol Macromol 2023; 249:126086. [PMID: 37532194 DOI: 10.1016/j.ijbiomac.2023.126086] [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: 05/20/2023] [Revised: 07/27/2023] [Accepted: 07/30/2023] [Indexed: 08/04/2023]
Abstract
This study introduces a sustainable approach to simultaneously produce pectin and phenolic compounds from pistachio industrial waste and applies them in the formulation of low-phenylalanine cookies. The co-optimization process was performed using the microwave-assisted technique and a Box-Behnken design, considering four variables and two responses: pectin yield and total phenolic content (TPC). The co-optimized condition (microwave power of 700 W, irradiation time of 210 s, pH level of 1.02, and LSR of 20 mL/g) resulted in a pectin yield of 15.85 % and a TPC of 10.12 %. The pectin obtained under co-optimized condition was evaluated for its physicochemical, structural, and thermal properties and the phenolic extract for its antiradical activity. Characterization of the pectin sample revealed a high degree of esterification (44.21 %) and a galacturonic acid-rich composition (69.55 %). The average molecular weight of the pectin was determined to be 640.236 kDa. FTIR and 1H NMR spectroscopies confirmed the structure of pectin, with an amorphous nature and high thermal stability observed through XRD and DSC analysis. Additionally, the extract exhibited significant antiradical activity comparable to butylated hydroxyanisole and ascorbic acid. The isolated ingredients were used to formulate low-protein, low-phenylalanine cookies for phenylketonuria patients. The addition of 0.5 % pectin and 1 mL/g extract led to increased moisture content (from 9.05 to 12.89 %) and specific volume (from 7.28 to 9.90 mL/g), decreased hardness (from 19.44 to 10.39 N × 102), and improved antioxidant properties (from 5.15 % to 44.60 % inhibition) of the cookies. Importantly, there was no significant increase observed in the phenylalanine content of the samples with pectin and extract addition. Furthermore, sensory evaluation scores demonstrated significantly higher scores for taste, odor, texture, and overall acceptability in cookies enriched with 0.5 % pectin and 1 mL/g extract, with scores of 4.53, 3.93, 4.40, and 4.60, respectively.
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Affiliation(s)
- Milad Kazemi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Sahar Aboutalebzadeh
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Agricultural Science and Natural Resources of Sari University, Mazandaran, Iran
| | - Seyede Parastoo Mojaverian
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Agricultural Science and Natural Resources of Sari University, Mazandaran, Iran
| | - Sara Amiri Samani
- Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
| | - Fatemeh Kouhsari
- Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Sepideh PourvatanDoust
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Atiyeh Salimi
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Mohamad Savarolyia
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Amin Najafi
- Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran.
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Orqueda ME, Zampini IC, Torres S, Isla MI. Functional Characterization and Toxicity of Pectin from Red Chilto Fruit Waste (Peels). PLANTS (BASEL, SWITZERLAND) 2023; 12:2603. [PMID: 37514218 PMCID: PMC10384730 DOI: 10.3390/plants12142603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/21/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023]
Abstract
BACKGROUND Food and agricultural wastes constitute a rich source of functional ingredients for the food, pharmaceutical, and cosmetic industries. In this context, by-products from the red variety of Solanum betaceum fruits (chilto) from Northwestern Argentina are suitable sources for pectin extraction. METHODS In this study, pectin from the peels of red chilto fruits was extracted and characterized. RESULTS The recovery yield of red chilto peel pectin was about 24%, and it was co-extracted with 40.0 mg phenolic compounds, 6.5 mg anthocyanins, and 4.7 g proteins per 100 g of pectin. The pectin obtained from red chilto showed proper technological functionality displaying water and oil holding capacities of 4.2 and 2.0%, respectively, an emulsifying capacity of 83%, emulsion stability of 87.5%, foaming capacity of 21.1%, and foaming stability of 79.1%. The pectin displayed antioxidant activity with the ability to scavenge ABTS radical, superoxide anion, and H2O2. The polysaccharide exhibited in vitro hypoglycemic potential and inhibited the α-amylase enzyme, retarded glucose diffusion, and improved the cellular uptake of glucose in a Saccharomyces cerevisiae model. The extract was non-toxic on acute toxicity tests. CONCLUSIONS Red chilto pectin showed potential as a new and safe functional ingredient for the design of foods, health products, and cosmetics.
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Affiliation(s)
- María Eugenia Orqueda
- Natural Products Research Laboratory (LIPRON), Institute of Bioprospecting and Plant Physiology (INBIOFIV-CONICET-UNT), Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán T4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (Biolates CYTED), San Miguel de Tucumán T4000, Argentina
- Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán T4000, Argentina
| | - Iris Catiana Zampini
- Natural Products Research Laboratory (LIPRON), Institute of Bioprospecting and Plant Physiology (INBIOFIV-CONICET-UNT), Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán T4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (Biolates CYTED), San Miguel de Tucumán T4000, Argentina
- Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán T4000, Argentina
| | - Sebastian Torres
- Natural Products Research Laboratory (LIPRON), Institute of Bioprospecting and Plant Physiology (INBIOFIV-CONICET-UNT), Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán T4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (Biolates CYTED), San Miguel de Tucumán T4000, Argentina
- Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán T4000, Argentina
| | - María Inés Isla
- Natural Products Research Laboratory (LIPRON), Institute of Bioprospecting and Plant Physiology (INBIOFIV-CONICET-UNT), Facultad de Ciencias Naturales e Instituto Miguel Lillo, Universidad Nacional de Tucumán, San Lorenzo, 1469, San Miguel de Tucumán T4000, Argentina
- Biolates Network for Sustainable Use of Ibero-American Vegetable Biomass Resources in Cosmetics (Biolates CYTED), San Miguel de Tucumán T4000, Argentina
- Facultad de Ciencias Naturales e IML, Universidad Nacional de Tucumán, San Miguel de Tucumán T4000, Argentina
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Huo D, Dai J, Yuan S, Cheng X, Pan Y, Wang L, Wang R. Eco-friendly simultaneous extraction of pectins and phenolics from passion fruit (Passiflora edulis Sims) peel: Process optimization, physicochemical properties, and antioxidant activity. Int J Biol Macromol 2023:125229. [PMID: 37301339 DOI: 10.1016/j.ijbiomac.2023.125229] [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: 01/01/2023] [Revised: 05/25/2023] [Accepted: 06/03/2023] [Indexed: 06/12/2023]
Abstract
The objective of this study was to simultaneously extract passion fruit (Passiflora edulis) peel pectins and phenolics using deep eutectic solvents, to evaluate their physicochemical properties and antioxidant activity. By taking L-proline: citric acid (Pro-CA) as the optimal solvent, the effect of extraction parameters on the yields of extracted passion fruit peel pectins (PFPP) and total phenolic content (TPC) was. and the highest TPC (9.68 mg GAE/g DW) were attained under 90 °C, extraction solvent pH = 2, extraction time of 120 min and L/S ratio of 20 mL/g. In addition, Pro-CA-extracted pectins (Pro-CA-PFPP) and HCl-extracted pectins (HCl-PFPP) were subjected to high performance gel permeation chromatography (HPGPC), Fourier transform infrared spectroscopy (FT-IR), thermogram analysis (TG/DTG) and rheological measurements. Results verified that the Mw and thermal stability of Pro-CA-PFPP were higher than those of HCl-PFPP. The PFPP solutions featured a non-Newtonian behavior, and compared with commercially pectin solution, PFPP solution exhibited a stronger antioxidant activity. Additionally, passion fruit peel extract (PFPE) exhibited stronger antioxidant effects than PFPP. The results of ultra-performance liquid chromatography hybrid triple quadrupole-linear ion trap mass spectrometry (UPLC-Qtrap-MS) and high performance liquid chromatography (HPLC) analysis showed that (-)-epigallocatechin, gallic acid, epicatechin, kaempferol-3-O-rutin and myricetin were the main phenolic compounds in PFPE and PFPP. Our results suggest that Pro-CA can be considered as an eco-friendly solvent for high-efficient extraction of high-value compounds from agricultural by-products.
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Affiliation(s)
- Dongxue Huo
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Jincheng Dai
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Siyu Yuan
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Xiaoqing Cheng
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Yonggui Pan
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Lu Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
| | - Ruimin Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
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11
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Teslić N, Kojić J, Đermanović B, Šarić L, Maravić N, Pestorić M, Šarić B. Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties. Antioxidants (Basel) 2023; 12:1234. [PMID: 37371964 DOI: 10.3390/antiox12061234] [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: 05/19/2023] [Revised: 05/31/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) produced on a semi-industrial scale were tested and compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties and thermal stability. Both samples were safe for human consumption, thermally stable and there was a lack of syneresis. SCPF had a significantly higher fiber concentration (3.79 g/100 g) due to higher skin fraction and is considered a "source of fibers". The higher skin fraction in SCPF also resulted in a higher mineral quantity (Fe-3.83 mg/kg fw) in comparison to CSCF (Fe-2.87 mg/kg fw). Anthocyanins concentration was lower in SCPF (7.58 mg CGE/100 g fw), suggesting that a significant amount of anthocyanins was removed from SC skin during juice extraction. However, there was a lack of statistical differences in antioxidant activity between the two fillings. CSCF was more spreadable, not as firm and less sticky, with lower storage and loss modulus values than SCPF. However, both fillings exhibited acceptable rheological and textural behaviour for fruit fillings. According to the consumer pastry test, 28 participants preferred each pastry; thus, there was a lack of preference toward any of the tested samples. SCP could be used as a raw material for the bakery fruit fillings industry, which leads to the valorization of food industry by-products.
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Affiliation(s)
- Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jovana Kojić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Branislava Đermanović
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ljubiša Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nikola Maravić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Mladenka Pestorić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Bojana Šarić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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12
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Yang Z, Meng H, Wang J, Chen H, Guo X, Yu S. Effect of different NaCl concentration on the structure-function relationship of citrus peel pectins modified by electrochemistry. Int J Biol Macromol 2023:125147. [PMID: 37268072 DOI: 10.1016/j.ijbiomac.2023.125147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 05/10/2023] [Accepted: 05/27/2023] [Indexed: 06/04/2023]
Abstract
In this study, the modified citrus peel pectins (CPPs) were successfully produced by electrochemistry with varying NaCl concentrations of 0, 0.01 % and 0.1 % w/v using an H-type cell at 40 mA current. After 4 h, the pH and oxidation-reduction potential (ORP) of oxidized CPP solution in the anodic region were 2.00- 2.52 and 371.17- 564.45 mV, respectively, due to the electrolysis of water, whereas those of reduced CPP solution in cathodic region were 9.46- 10.84 and - 202.77 ~ -230.57 mV. The modified CPPs in the anodic region (A-0, A-0.01, and A-0.1) exhibited significantly higher weight-average molecular weights and methyl esterification degrees than those in the cathodic region (C-0, C-0.01 and C-0.1). In contrast, the K+, Mg2+, and Ca2+ contents of A-0, A-0.01, and A-0.1 were lower than those of C-0, C-0.01 and C-0.1 due to the electrophoretic migration. Furthermore, the antioxidant activities of A-0 and A-0.01 solutions were stronger than those of the C-0, C-0.01, and C-0.1, while rheological and texture properties of their hydrogels showed contradictory results. Finally, the potential structure-function relationships of CPPs were explored by combining PCA and correlation analysis. Overall, this study introduced a potential approach for pectin purification and functional low-methoxyl pectin manufacturing.
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Affiliation(s)
- Zhanwei Yang
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Hecheng Meng
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China.
| | - Jin Wang
- The State Centre of Quality Supervision and Inspection for Camellia Products (Jiangxi), Ganzhou 341000, China
| | - Hualei Chen
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China
| | - Xiaobing Guo
- School of Food Science and Technology, Shihezi University, Xinjiang Autonomus Region, Shihezi, China
| | - Shujuan Yu
- College of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; China-Singapore International Joint Research Institute, Guangzhou 511363, China.
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13
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da Paz Leôncio Alves S, Jacob ITT, Arruda MDM, da Silva AR, de Sousa GF, de Souza GA, de Lima MDCA, de Souza IA, de Melo CML, da Cruz Filho IJ, do Nascimento Santos DKD. Pectin-like polysaccharide extracted from leaves Crataeva tapia promotes antioxidant, immunomodulatory and emulsifiers applied in therapeutic formulations. 3 Biotech 2023; 13:114. [PMID: 36909979 PMCID: PMC9998804 DOI: 10.1007/s13205-023-03509-y] [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: 03/07/2022] [Accepted: 01/31/2023] [Indexed: 03/11/2023] Open
Abstract
The objective of this work was to isolate a polysaccharide similar to pectin from Crataeva tapia leaves, not yet reported in the literature, and to evaluate its antioxidant, cytotoxic and immunomodulatory profile. Pectin was extracted from the leaves in three stages, organic solvent followed by acidified water and ethanol precipitation. With the pectin obtained, the physicochemical characterization of the molecule was carried out using high-performance liquid chromatography, Fourier-transform infrared spectroscopy, nuclear magnetic resonance (13C and 1H) and different thermal and elemental analysis. Furthermore, the antioxidant activities were evaluated in vitro, and using human peripheral blood mononuclear cell culture, cytotoxicity and immunostimulatory actions were investigated. Physical and chemical analyses showed characteristic signs of pectin. Antioxidant activity tests showed that pectin had moderate to low antioxidant activity. Furthermore, pectin did not affect the viability of erythrocytes and PBMC and induced an immunostimulatory state when it promoted the production of cytokines IL-6, IL-10 and TNF-α and increased the activation of CD8 + T lymphocytes. This study showed that pectin from Crataeva tapia is not cytotoxic and promoted a pro-inflammatory profile in peripheral blood mononuclear cell with application as an immunostimulating and emulsifying compound.
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Affiliation(s)
- Simone da Paz Leôncio Alves
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | - Iris Trindade Tenório Jacob
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | | | - Abdênego Rodrigues da Silva
- Department of Biochemistry, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | - Georon Ferreira de Sousa
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | - Guilherme Antônio de Souza
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | | | - Ivone Antônia de Souza
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
| | | | - Iranildo José da Cruz Filho
- Department of Antibiotics, Biosciences Center, Federal University of Pernambuco, Recife, PE 50.670-420 Brazil
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Mzoughi M, Demircan E, Turan OY, Firatligil E, Ozcelik B. Valorization of plum (Prunus domestica) peels: microwave-assisted extraction, encapsulation and storage stability of its phenolic extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01893-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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15
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‘Aqilah NMN, Rovina K, Felicia WXL, Vonnie JM. A Review on the Potential Bioactive Components in Fruits and Vegetable Wastes as Value-Added Products in the Food Industry. Molecules 2023; 28:molecules28062631. [PMID: 36985603 PMCID: PMC10052168 DOI: 10.3390/molecules28062631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 02/28/2023] [Accepted: 03/01/2023] [Indexed: 03/15/2023] Open
Abstract
The food production industry is a significant contributor to the generation of millions of tonnes of waste every day. With the increasing public concern about waste production, utilizing the waste generated from popular fruits and vegetables, which are rich in high-added-value compounds, has become a focal point. By efficiently utilizing food waste, such as waste from the fruit and vegetable industries, we can adopt a sustainable consumption and production pattern that aligns with the Sustainable Development Goals (SDGs). This paper provides an overview of the high-added-value compounds derived from fruit and vegetable waste and their sources. The inclusion of bioactive compounds with antioxidant, antimicrobial, and antibrowning properties can enhance the quality of materials due to the high phenolic content present in them. Waste materials such as peels, seeds, kernels, and pomace are also actively employed as adsorbents, natural colorants, indicators, and enzymes in the food industry. Therefore, this article compiles all consumer-applicable uses of fruit and vegetable waste into a single document.
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Affiliation(s)
| | - Kobun Rovina
- Correspondence: ; Tel.: +006-088-320000 (ext. 8713); Fax: +006-088-320993
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16
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Guo Z, Wu S, Lin J, Zheng H, Lei H, Yu Q, Jiang W. Active film preparation using pectin and polyphenols of watermelon peel and its applications for super-chilled storage of chilled mutton. Food Chem 2023; 417:135838. [PMID: 36940513 DOI: 10.1016/j.foodchem.2023.135838] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Revised: 02/27/2023] [Accepted: 02/28/2023] [Indexed: 03/12/2023]
Abstract
We investigated the effect of active packaging films prepared by pectin (WMP) and polyphenols (WME) obtained from watermelon peel on the quality of chilled mutton during super-chilled storage. The addition of WME created new chemical and hydrogen bonds in film. Furthermore, an appropriate amount of WME (≤1.5%) was evenly distributed throughout the film matrix, improving barrier properties, mechanical properties, thermal stability, and light transmittance of the film. An assessment of the meat quality showed that the pH, L*, b*, thiobarbituric acid reactive substances (TBARs), total volatile basic nitrogen (TVB-N), and total bacterial count (TCA) of super-chilled + film group were significantly lower, whereas shear force and a* value were significantly higher (P < 0.05) than other groups. The WMP/WME film has dense microstructure and excellent mechanical properties after storage. Pectin and polyphenols obtained from watermelon peel have good potential as a novel packaging material for chilled mutton during super-chilled storage.
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Affiliation(s)
- Zonglin Guo
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China.
| | - Shaozong Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Jie Lin
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Hua Zheng
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Hongtao Lei
- Guangdong Provincial Key Laboratory of Food Quality and Safety, South China Agricultural University, Guangzhou 510642, China; College of Food Science, China, South China Agricultural University, Guangzhou 510642, China
| | - Qunli Yu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China
| | - Weifang Jiang
- Jiangfeng Industrial Wengyuan Co. LTD, Guangzhou 512600, China
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17
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Asfaw WA, Tafa KD, Satheesh N. Optimization of citron peel pectin and glycerol concentration in the production of edible film using response surface methodology. Heliyon 2023; 9:e13724. [PMID: 36873550 PMCID: PMC9976310 DOI: 10.1016/j.heliyon.2023.e13724] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 02/02/2023] [Accepted: 02/09/2023] [Indexed: 02/18/2023] Open
Abstract
Pectin-based edible film plasticized with glycerol has been developed, and the effect of pectin and glycerol concentration was optimized using response surface methodology for better mechanical properties and transparency. The upper and lower concentration of pectin (3-5 g) and glycerol (15%-25%) concentration ranges were considered in this study based on the preliminary experiment. The responses of the edible film determined were tensile strength, elongation at break and elastic modulus and opacity. The interaction effects of glycerol and pectin concentrations on edible film properties significantly affected the film properties. Tensile strength and opacity were positively affected by pectin concentrations; however, elastic modulus and elongation at break were negatively affected. Glycerol concentration negatively affected the edible film's tensile strength and elastic modulus. The decrease in the opacity of the biofilm was observed as the pectin concentration increased; however, glycerol had not shown a significant influence on opacity. The numerical optimization provided 4 g of pectin, and 20% of glycerol showed a strong and transparent edible film. The TGA curve showed that the maximum weight loss occurred between the temperatures 250-400 °C due to the loss of polysaccharides. From FTIR analysis, observed peaks around 1037 cm-1 represented the C-O-C stretching vibrations of the saccharide found in pectin and glycerol.
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Affiliation(s)
- Worku Abera Asfaw
- Department of Food Engineering, Collage of Engineering, Wolkite university (WKU), Wolkite, Ethiopia
| | - Kenenisa Dekeba Tafa
- Department of Food Engineering, Collage of Engineering, Wolkite university (WKU), Wolkite, Ethiopia
| | - Neela Satheesh
- Faculty of Chemcial and Food Engineering, Bahir Dar Inistitute of Technology, Bahir Dar, Ethiopia
- Department of Food Nutrition and Dietetics, Faculty of Agriculture, Sri Sri University, Cuttack, Odisha, India
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18
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Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities. FOOD SCIENCE AND HUMAN WELLNESS 2023. [DOI: 10.1016/j.fshw.2022.07.059] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Influence of Citric Acid and Hydrochloric Acid with High-Pressure Processing on Characteristics of Pectic Polysaccharide from Choerospondias axillaris Fruit Peel. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02996-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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20
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Development of an Encapsulation Method for Trapping the Active Materials from Sour Cherry Biowaste in Alginate Microcapsules. Foods 2022; 12:foods12010130. [PMID: 36613344 PMCID: PMC9818546 DOI: 10.3390/foods12010130] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/20/2022] [Accepted: 12/23/2022] [Indexed: 12/28/2022] Open
Abstract
This study aims to contribute to those valorization approaches for the recovery process of high-value-added substances in environmentally friendly ways. In this study, one of the most consumed juice products was selected for providing waste byproducts (peel). Sour cherry peels were subjected to automatic solvent extraction using a GRAS solvent (aqueous 80% ethanol, v/v). Then, encapsulation for the preservation of the related extract was performed by ionic gelation in alginate beads. The process conditions (gelling medium concentration, wall material concentration, and hardening time) were optimized by a Box-Behnken design (statistical experimental design approach). An almost 80% encapsulation efficiency was achieved under the proposed method (7.8% CaCI2, 1.3% alginate, and 26 min). The inhibition effect of the produced capsules against DPPH (2,2-diphenyl-1-picrylhydrazil) radicals also shows that the current products might represent potential alternative natural antioxidants for food formulations. The morphological properties were also measured.
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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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22
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Pourramezan H, Khodaiyan F, Hosseini SS. Extraction optimization and characterization of pectin from sesame (Sesamum indicum L.) capsule as a new neglected by-product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6470-6480. [PMID: 35567377 DOI: 10.1002/jsfa.12014] [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: 08/27/2021] [Revised: 04/04/2022] [Accepted: 05/14/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND With production of over 6 million tonnes a year of sesame, its capsules are considered to be an unutilized waste. In this study, extraction of pectin from this novel source was optimized using a green method, and the functional and physiochemical characteristics of the resultant pectin were compared to commercial pectin. RESULTS In this study, the sesame capsule pectin (SCP) extraction conditions were optimized to reach maximum yield, and the results showed that the maximum pectin extraction yield (138 g kg-1 ) was obtained under optimal conditions (microwave power 700 W, irradiation time 5 min, pH 1.5, and liquid-to-solid ratio 41.8 (mL g-1 ). The results showed that the pectin was low methoxyl type with a galacturonic acid content of 670 g kg-1 . The extracted pectin had a high molecular weight (341 kDa) and surface charge (34.09 ± 1.88 mV) and exhibited 66% DPPH radical scavenging. The obtained results from 1 H-nuclear magnetic resonance and Fourier transform infrared spectra validated the presence of pectin structure in the extracted sample. CONCLUSION Sesame capsule pectin, when compared to commercial pectin, demonstrated better functional properties in terms of emulsifying properties, oil holding capacity, foaming capacity and antioxidant activity. SCP showed similar properties in comparison to its commercial counterpart, which suggests that it could well be considered as a new and suitable source for pectin extraction. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Hamidreza Pourramezan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj, Iran
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Cui Y, Wang S, Wang S, Cao S, Wang X, Lü X. Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water. Food Chem X 2022; 16:100486. [PMID: 36304204 PMCID: PMC9593855 DOI: 10.1016/j.fochx.2022.100486] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2022] [Revised: 10/18/2022] [Accepted: 10/19/2022] [Indexed: 11/06/2022] Open
Abstract
Persimmon peel pectin (PPP) was extracted by subcritical water. PPP had low Mw of 21.79 kDa and its degree of esterification was 40.61 %. PPP attributed to a degradation temperature of 228.05 ℃. The IC50 of PPP to ABTS•+ was 9.8-times that of commercial citrus pectin in vitro. PPP altered microbial intestinal communities in mice.
Persimmon peel pectin (PPP) was extracted by subcritical water via the response surface methodology. The optimal crude PPP extraction yield of 7.62 ± 0.7 % was found at 138 °C, 2.84 min, and liquid–solid ratio of 1:10.02. After treatment of deproteinization and decolorization with papain and hydrogen peroxide, 83.19 % of protein and 78.56 % of the colour in crude PPP were removed, respectively. PPP owned the Mw of 21.79 kDa and its uronic acids content was 64.03 %. PPP was further affirmed by fourier transform infrared, X-ray diffractometer and 1H NMR analysis. Moreover, the degradation temperature (228.05 ℃) of PPP was verified via differential scanning calorimetry. Then, the IC50 of PPP to ABTS•+ was 9.8 times that of commercial citrus pectin. Moreover, PPP could change microbial communities and selectively enrich Bacteroides, Cetobacterium, Erysipelatoclostridium, Parabacteroides and Phocaeicola sartorii. This study demonstrated that subcritical water was practicable for extraction of persimmon peel pectin.
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Key Words
- CCP, Commercial citrus pectin
- CPPP, Crude persimmon peel pectin
- DE, Degree of esterification
- DSC, Differential scanning calorimetric
- GAE, Gallic acid equivalents
- GC, Gas chromatography
- Gut microbiota
- HPGPC, High performance gel permeation chromatography
- LefSe, Linear discriminant analysis coupled with effect size
- Mw, Molecular weight
- NMR, Nuclear magnetic resonance
- PLS-DA, Partial least squares discriminant analysis
- PPP, Persimmon peel pectin
- Pectin
- Persimmon peel
- SCW, Subcritical water
- Subcritical water
- TPC, Total phenolic content
- XRD, X-ray diffraction
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Das I, Arora A. One stage hydrothermal treatment: A green strategy for simultaneous extraction of food hydrocolloid and co-products from sweet lime (Citrus Limetta) peels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107947] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Ebrahimi Monfared K, Gharachorloo M, Jafarpour A, Varvani J. Effect of storage and packaging conditions on physicochemical and bioactivity of matcha‐enriched muesli containing probiotic bacteria. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Kiamehr Ebrahimi Monfared
- Ph D Student of the Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Maryam Gharachorloo
- Associate Professor of the Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran
| | - Afshin Jafarpour
- Assistant Professor of the Department of Food Science and Technology, Garmsar Branch Islamic Azad University Garmsar Iran
| | - Javad Varvani
- Associate Professor of the Department of Environment, Arak Branch Islamic Azad University Arak Iran
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Extraction of Pectin from Satsuma Mandarin Peel: A Comparison of High Hydrostatic Pressure and Conventional Extractions in Different Acids. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123747. [PMID: 35744870 PMCID: PMC9227400 DOI: 10.3390/molecules27123747] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/07/2022] [Accepted: 06/07/2022] [Indexed: 11/23/2022]
Abstract
Satsuma mandarin peel pectin was extracted by high hydrostatic pressure-assisted citric acid (HHPCP) or hydrochloric acid (HHPHP), and the physiochemical, structural, rheological and emulsifying characteristics were compared to those from conventional citric acid (CCP) and hydrochloric acid (CHP). Results showed that HHP and citric acid could both increase the pectin yield, and HHPCP had the highest yield (18.99%). Structural characterization, including NMR and FTIR, demonstrated that HHPHP showed higher Mw than the other pectins. The viscosity of the pectin treated with HHP was higher than that obtained with the conventional method, with HHPHP exhibiting significantly higher viscosity. Interestingly, all the pectin emulsions showed small particle mean diameters (D4,3 being 0.2–1.3 μm) and extremely good emulsifying stability with centrifugation and 30-day storage assays, all being 100%. Satsuma mandarin peel could become a highly promising pectin source with good emulsifying properties, and HHP-assisted acid could be a more efficient method for pectin extraction.
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27
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Najari Z, Khodaiyan F, Yarmand MS, Hosseini SS. Almond hulls waste valorization towards sustainable agricultural development: Production of pectin, phenolics, pullulan, and single cell protein. WASTE MANAGEMENT (NEW YORK, N.Y.) 2022; 141:208-219. [PMID: 35149477 DOI: 10.1016/j.wasman.2022.01.007] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 12/16/2021] [Accepted: 01/09/2022] [Indexed: 06/14/2023]
Abstract
This research aimed to valorize almond hulls based on a zero-waste strategy towards sustainable agricultural developments for the recovery and production of valuable compounds. For this purpose, the potential to produce four products, including pectin (AHP), phenolic compounds (AHPC), pullulan (PUL), and single-cell protein (SCP), was examined. The acidic extraction factors were optimized using a Box-Behnken design for the simultaneous extraction of AHP and AHPC, and the obtained results showed that the maximum AHP (26.32% w/w) and AHPC (6.97% w/w) yields were achieved at 90 °C, pH of 1.4, 58.65 min, and liquid-solid ratio (LSR) of 20.13 v/w as the optimum point. In the next step, the solid residues that remained from the AHP and AHPC extraction process (PESR) were treated with cellulase enzyme and ultrasound and were used for simultaneous microbial production of PUL (34.29-24.56 g/L) and biomass containing SCP (19.31-13.44% w/w). Furthermore, the obtained results showed that AHP was low methylated (26.40%), rich in galacturonic acid (67.88%), and high in molecular weight (595.299 kDa). Also, the investigations of structural properties of AHP and PUL confirmed the presence of chemical structures of these polysaccharides in the formed supernatants. In addition, the AHPC showed considerable antioxidant activity compared with ascorbic acid (ASC) and BHA.
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Affiliation(s)
- Zahra Najari
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Faramarz Khodaiyan
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran.
| | - Mohammad Saeid Yarmand
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
| | - Seyed Saeid Hosseini
- Bioprocessing and Biodetection Laboratory, Department of Food Science and Engineering, University of Tehran, Karaj 31587-77871, Iran
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Extraction and Characterization of Pectin from Jerusalem ArtiChoke Residue and Its Application in Blueberry Preservation. COATINGS 2022. [DOI: 10.3390/coatings12030385] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
To prolong the storage period of blueberry and improve its shelf-life quality, an edible coating based on chitosan was developed, and different contents of pectin were added to the coating. In this study, Jerusalem artichoke residue was used as a source of pectin, which is a byproduct of the processing of inulin. The extracted pectin has a low cost and high quality, which is very suitable for the preservation of coating. The coating was prepared and the chemical properties of the coating were characterized by SEM, XRD, TG, and FTIR. The barrier properties of the coating were analyzed by thickness, water content, solubility, and water vapor permeability. The results showed that the pectin coating exhibited excellent performance in blueberry preservation. Following 16 days of storage, the decay and weight loss rates of blueberry treated with 0.2% pectin coating decreased by 33 and 22%, respectively. Moreover, the organic acid consumption of the coated blueberry slowed and the anthocyanins were better preserved. As a low-cost, safe, and efficient technology, the pectin chitosan composite coating has significant potential in the berries preservation industry.
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Munekata PES, Yilmaz B, Pateiro M, Kumar M, Domínguez R, Shariati MA, Hano C, Lorenzo JM. Valorization of by-products from Prunus genus fruit processing: Opportunities and applications. Crit Rev Food Sci Nutr 2022; 63:7795-7810. [PMID: 35285755 DOI: 10.1080/10408398.2022.2050350] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Food processing, especially the juice industry, is an important sector that generate million tons of residues every. Due to the increasing concern about waste generation and the interest in its valorization, the reutilization of by-products generated from the processing of popular fruits of the Prunus genus (rich in high-added value compounds) has gained the spotlight in the food area. This review aims to provide an overview of the high added-value compounds found in the residues of Prunus fruits (peach, nectarine, donut peach, plum, cherry, and apricot) processing and applications in the food science area. Collective (pomace) and individual (kernels, peels, and leaves) residues from Prunus fruits processing contains polyphenols (especially flavonoids and anthocyanins), lipophilic compounds (such as unsaturated fatty acids, carotenes, tocopherols, sterols, and squalene), proteins (bioactive peptides and essential amino acids) that are wasted. Applications are increasingly expanding from the flour from the kernels to encapsulated bioactive compounds, active films, and ingredients with technological relevance for the quality of bread, cookies, ice cream, clean label meat products and extruded foods. Advances to increasing safety has also been reported against anti-nutritional (amygdalin) and toxic compounds (aflatoxin and pesticides) due to advances in emerging processing technologies and strategic use of resources.
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Affiliation(s)
| | - Birsen Yilmaz
- Department of Nutrition and Dietetics, Cukurova University, Adana, Turkey
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
| | | | - Mohammad Ali Shariati
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), Moscow, Russian Federation
| | - Christophe Hano
- Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRAE USC1328, Campus Eure et Loir, Orleans University, Chartres, France
- Le Studium Institue for Advanced Studies, Orleans, France
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, Ourense, Spain
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Méndez D, Fabra M, Odriozola-Serrano I, Martín-Belloso O, Salvia-Trujillo L, López-Rubio A, Martínez-Abad A. Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107066] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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31
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Kurtulbaş E. Prediction of mass transfer and kinetic behavior during the extraction of high added‐value products from sour cherry (
Prunus cerasus
L.) peels. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ebru Kurtulbaş
- Istanbul University‐Cerrahpaşa Chemical Engineering Department İstanbul Turkey
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Omar-Aziz M, Gharaghani M, Hosseini SS, Khodaiyan F, Mousavi M, Askari G, Kennedy JF. Effect of octenylsuccination of pullulan on mechanical and barrier properties of pullulan-chickpea protein isolate composite film. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107047] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Tunç MT, Odabaş Hİ. Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102850] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Popov S, Smirnov V, Kvashninova E, Khlopin V, Vityazev F, Golovchenko V. Isolation, Chemical Characterization and Antioxidant Activity of Pectic Polysaccharides of Fireweed ( Epilobium angustifolium L.). Molecules 2021; 26:molecules26237290. [PMID: 34885872 PMCID: PMC8658847 DOI: 10.3390/molecules26237290] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2021] [Revised: 11/26/2021] [Accepted: 11/29/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to isolate pectins with antioxidant activity from the leaves of Epilobium angustifolium L. Two pectins, EA-4.0 and EA-0.8, with galacturonic acid contents of 88 and 91% were isolated from the leaves of E. angustifolium L. by the treatment of plant raw materials with aqueous hydrochloric acid at pH 4.0 and 0.8, respectively. EA-4.0 and EA-0.8 were found to scavenge the DPPH radical in a concentration-dependent manner at 17–133 μg/mL, whereas commercial apple pectin scavenged at 0.5–2 mg/mL. The antioxidant activity of EA-4.0 was the highest and exceeded the activity of EA-0.8 and a commercial apple pectin by 2 and 39 times (IC50—0.050, 0.109 and 1.961 mg/mL), respectively. Pectins EA-4.0 and EA-0.8 were found to possess superoxide radical scavenging activity, with IC50s equal to 0.27 and 0.97 mg/mL, respectively. Correlation analysis of the composition and activity of 32 polysaccharide fractions obtained by enzyme hydrolysis and anionic exchange chromatography revealed that the antioxidant capacity of fireweed pectins is mainly due to phenolics and is partially associated with xylogalacturonan chains. The data obtained demonstrate that pectic polysaccharides appeared to be bioactive components of fireweed leaves with high antioxidant activity, which depend on pH at their extraction.
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Duan X, Yang Z, Yang J, Liu F, Xu X, Pan S. Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin. Foods 2021; 10:foods10102459. [PMID: 34681508 PMCID: PMC8536158 DOI: 10.3390/foods10102459] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/11/2021] [Accepted: 10/13/2021] [Indexed: 12/16/2022] Open
Abstract
Satsuma mandarin peel pectin (MPP) was extracted by citric acid and its structure and emulsifying ability were evaluated. Structural characterization, including NMR, FTIR, monosaccharide compositions demonstrated that MMP showed lower DM value and higher Mw than commercial citrus pectin (CCP). In addition, MPP exhibited significantly better emulsification performance than CCP. When MPP concentration was increased to 1%, 1.5% (10 g/L, 15 g/L) and the pH was 3 (acidic condition), a stable emulsion containing 10% oil fraction could be obtained. The particle size of the obtained emulsion was ranging from 1.0–2.3 μm, its emulsifying activity ranged from 93–100% and emulsifying stability was 94–100%. Besides, MPP can better ensure the storage stability of higher oil ratio emulsions. The results demonstrated that the stable emulsifying properties of MPP may largely depend on the lower DM value and higher Mw. MPP could be used as a novel polysaccharide emulsifier, especially under acidic conditions, providing a promising alternative for natural emulsifiers that could be used in the food industry.
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Affiliation(s)
- Xingke Duan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Zhixuan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Jinyan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- Correspondence:
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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36
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Reichembach LH, Lúcia de Oliveira Petkowicz C. Pectins from alternative sources and uses beyond sweets and jellies: An overview. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106824] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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37
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Kumar M, Tomar M, Saurabh V, Sasi M, Punia S, Potkule J, Maheshwari C, Changan S, Radha, Bhushan B, Singh S, Anitha T, Alajil O, Satankar V, Dhumal S, Amarowicz R, Kaur C, Sharifi-Rad J, Kennedy JF. Delineating the inherent functional descriptors and biofunctionalities of pectic polysaccharides. Carbohydr Polym 2021; 269:118319. [PMID: 34294331 DOI: 10.1016/j.carbpol.2021.118319] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 06/04/2021] [Accepted: 06/06/2021] [Indexed: 12/14/2022]
Abstract
Pectin is a plant-based heteropolysaccharide macromolecule predominantly found in the cell wall of plants. Pectin is commercially extracted from apple pomace, citrus peels and sugar beet pulp and is widely used in the food industry as a stabilizer, emulsifier, encapsulant, and gelling agent. This review highlights various parameters considered important for describing the inherent properties and biofunctionalities of pectins in food systems. These inherent descriptors include monosaccharide composition, galacturonic acid content, degree of esterification, molecular weight, structural morphology, functional group analysis, and functional properties, such as water and oil holding capacity, emulsification, foaming capacity, foam stability, and viscosity. In this study, we also delineate their potential as a nutraceutical, prebiotic, and carrier for bioactive compounds. The biofunctionalities of pectin as an anticancer, antioxidant, lipid-lowering, and antidiabetic agent are also conceptually elaborated in the current review. The multidimensional characteristics of pectin make it a potential candidate for use in food and biomedical science.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central institute for Research on Cotton Technology, Mumbai 400019, India.
| | - Maharishi Tomar
- Seed Technology Division, ICAR - Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Vivek Saurabh
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Minnu Sasi
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 10012, India
| | - Sneh Punia
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Jayashree Potkule
- Chemical and Biochemical Processing Division, ICAR-Central institute for Research on Cotton Technology, Mumbai 400019, India
| | - Chirag Maheshwari
- Department of Agriculture Energy and Power, ICAR - Central Institute of Agricultural Engineering, Bhopal, India
| | - Sushil Changan
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla 171001, India
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India
| | - Bharat Bhushan
- ICAR - Indian Institute of Maize Research, PAU Campus, Ludhiana, Punjab 141 004, India
| | - Surinder Singh
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
| | - T Anitha
- Department of Postharvest Technology, Horticultural College and Research Institute, Periyakulam 625604, Tamil Nadu, India
| | - Omar Alajil
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Varsha Satankar
- Ginning Training Centre, ICAR-Central Institute for Research on Cotton Technology, Nagpur 440023, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, Maharashtra, India.
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - J F Kennedy
- Chembiotech Laboratories, Advanced Science and Technology Institute, Kyrewood House, Tenbury Wells, Worcs WR15 8FF, UK
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38
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Zhang S, He Z, Cheng Y, Xu F, Cheng X, Wu P. Physicochemical characterization and emulsifying properties evaluation of RG-I enriched pectic polysaccharides from Cerasus humilis. Carbohydr Polym 2021; 260:117824. [PMID: 33712165 DOI: 10.1016/j.carbpol.2021.117824] [Citation(s) in RCA: 58] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/27/2021] [Accepted: 02/12/2021] [Indexed: 12/29/2022]
Abstract
Rhamnogalacturonan I (RG-I) enriched pectic polysaccharides were extracted from Cerasus humilis fruits (RPCF, RG-I: 74.46 %). Structural characterization including FTIR, XRD, NMR, HPAEC and SEM demonstrated that RPCF was a high-methoxy acetylated pectin macromolecule with abundant arabinose and galactose side chains (DM: 53.41 %, MW: 1098 kDa, (Ara + Gal)/Rha: 5.37 %). RPCF afforded additional lipid oxidation stability for emulsions, and exhibited significantly better emulsification performance than citrus pectin. In addition, RPCF formed a weak gel network that stabilized the emulsions (G' > G″). Interestingly, RPCF had behaviors that are divergent from those of commercial high-methoxy pectin because it demonstrated potential in forming sugar-free gels systems. Overall, Cerasus humilis is a new source of pectin rich in RG-I. RPCF can be used as a novel emulsifier with gelling and antioxidant effects, providing its alternative application as a natural emulsifier and rheological modifier in a wide range of products, including those with oil-in-water and low sugar.
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Affiliation(s)
- Shikai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Ziyang He
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Yue Cheng
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Fangzhou Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Xinxin Cheng
- College of Agronomy, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Peng Wu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China.
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Haghighatpanah N, Khodaiyan F, Kennedy JF, Hosseini SS. Optimization and characterization of pullulan obtained from corn bran hydrolysates by Aerobasidiom pullulan KY767024. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.101959] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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40
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Sezer DB, Ahmed J, Sumnu G, Sahin S. Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00883-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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41
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Rajendran NS, Harikumaran Thampi BS. Pectin—Extraction from underground stem of banana and its structural, rheological, and textural analyses and grading. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15332] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- N. S. Rajendran
- Department of Life Sciences University of Calicut Calicut India
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42
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Rohilla S, Mahanta CL. Optimization of extraction conditions for ultrasound-assisted extraction of phenolic compounds from tamarillo fruit (Solanum betaceum) using response surface methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00751-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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43
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Kurtulbaş Şahin E, Bilgin M, Şahin S. Recovery of anthocyanins from sour cherry (Prunus cerasus L.) peels via microwave assisted extraction: monitoring the storage stability. Prep Biochem Biotechnol 2020; 51:686-696. [PMID: 33275494 DOI: 10.1080/10826068.2020.1852418] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Utilization of economical and environmental methods as an alternative process to recover the industrial crops and food products into high-added value compounds is of great significant. In the current study, microwave assisted extraction (MAE) was optimized by response surface methodology (RSM) in order to evaluate the waste of sour cherry as a source of phenolic compounds rich in anthocyanins. The process parameters (microwave power, irradiation time and ethanol solvent concentration) of MAE method were optimized by face centered composite design of RSM. Responses such as total phenolic componds (TPC), total anthocyanin (TA) contents and antioxidant capacity (DPPH) of extracts were measured spectrophotometrically after extractions of samples. The optimized result of MAE was 500 W of microwave power, 90 s of irradation time and 80% ethanol solvent concentration. Antioxidant capacity was tested using by 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical. Chromatographic analysis (HPLC) was also used to measure the concentration of major anthocyanin (cyanidin-3-glucoside) of the samples. Maximum predicted TPC, TA and DPPH yields on optimized conditions were 44.15 mg-GAE/g-FM (mg- gallic acid equivalent per g- fresh matter), 12.47 mg-cyanidin-3-glucoside/g-FM and 69.90 (%, inhibition), respectively. A stability assay under different conditions (light, dark, ambient condition, refrigerator and deep freezer) has been also performed in order to display the stability of bioactivity profile. All of the process parameters were significant at the level of p < 0.0001.
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Affiliation(s)
- Ebru Kurtulbaş Şahin
- Chemical Engineering Department, Istanbul University - Cerrahpaşa, Istanbul, Turkey
| | - Mehmet Bilgin
- Chemical Engineering Department, Istanbul University - Cerrahpaşa, Istanbul, Turkey
| | - Selin Şahin
- Chemical Engineering Department, Istanbul University - Cerrahpaşa, Istanbul, Turkey
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Co-optimization of pectin and polyphenols extraction from black mulberry pomace using an eco-friendly technique: Simultaneous recovery and characterization of products. Int J Biol Macromol 2020; 164:1025-1036. [DOI: 10.1016/j.ijbiomac.2020.07.107] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 06/07/2020] [Accepted: 07/10/2020] [Indexed: 11/20/2022]
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