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Soomro MA, Khan S, Majid A, Bhatti S, Perveen S, Phull AR. Pectin as a biofunctional food: comprehensive overview of its therapeutic effects and antidiabetic-associated mechanisms. DISCOVER APPLIED SCIENCES 2024; 6:298. [DOI: 10.1007/s42452-024-05968-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Accepted: 05/15/2024] [Indexed: 07/06/2024]
Abstract
AbstractPectin is a complex polysaccharide found in a variety of fruits and vegetables. It has been shown to have potential antidiabetic activity along with other biological activities, including cholesterol-lowering properties, antioxidant activity, anti-inflammatory and immune-modulatory effects, augmented healing of diabetic foot ulcers and other health benefits. There are several pectin-associated antidiabetic mechanisms, such as the regulation of glucose metabolism, reduction of oxidative stress, increased insulin sensitivity, appetite suppression and modulation of the gut microbiome. Studies have shown that pectin supplementation has antidiabetic effects in different animal models and in vitro. In human studies, pectin has been found to have a positive effect on blood glucose control, particularly in individuals with type 2 diabetes. Pectin also shows synergistic effects by enhancing the potency and efficacy of antidiabetic drugs when taken together. In conclusion, pectin has the potential to be an effective antidiabetic agent. However, further research is needed to fully understand its detailed molecular mechanisms in various animal models, functional food formulations and safety profiles for the treatment and management of diabetes and associated complications in humans. The current study was carried out to provide the critical approach towards therapeutical potential, anti-diabetic potential and underlying molecular mechanisms on the basis of existing knowledge.
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Xia S, Yu H, Qiu Y, Zhao Y, Li H, Zhang J, Zhu J. A novel curdlan/methyl cellulose/walnut green husk polyphenol edible composite film for walnut packaging. Int J Biol Macromol 2024; 261:129505. [PMID: 38232883 DOI: 10.1016/j.ijbiomac.2024.129505] [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: 08/26/2023] [Revised: 01/03/2024] [Accepted: 01/12/2024] [Indexed: 01/19/2024]
Abstract
In this study, polyphenols were extracted from walnut green husk, an agricultural waste, and were incorporated into curdlan (CD) and methyl cellulose (MC) to create a novel edible composite film. For structural character, the film matrix was tightly bound primarily by non-covalent bonds and the addition of walnut green husk polyphenols (WGHP) significantly reduced the surface roughness of the composite film. For mechanical properties, the addition of WGHP improve the flexibility of films, and it significantly improved the barrier ability of ultraviolet rays and water-vapor. Furthermore, the incorporation of WGHP to the CD-MC film resulted in enhanced antioxidant and antibacterial effects, which effectively retards lipid oxidation in fried walnuts. Consequently, the fabricated CD-MC-WGHP composite film bears immense potential for use in food preservation applications, particularly in extending the shelf life of fried walnuts.
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Affiliation(s)
- Shengyao Xia
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Huilin Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yang Qiu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yan Zhao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Honghao Li
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jie Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Jiajin Zhu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Zhejiang Engineering Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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3
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Chalapud MC, Baümler ER, Carelli AA, Salgado-Cruz MDLP, Morales-Sánchez E, Rentería-Ortega M, Calderón-Domínguez G. Pectin Films with Recovered Sunflower Waxes Produced by Electrospraying. MEMBRANES 2022; 12:membranes12060560. [PMID: 35736266 PMCID: PMC9228956 DOI: 10.3390/membranes12060560] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 05/21/2022] [Accepted: 05/24/2022] [Indexed: 12/20/2022]
Abstract
Valorization of by-products obtained from food processing has achieved an important environmental impact. In this research, sunflower wax recovered from oil refining process was incorporated to low and high-methoxyl pectin films produced by electrospraying. Film-forming solutions and wax-added electrosprayed films were physical and structurally evaluated. The addition of sunflower wax to the film-forming solutions reduces conductivity while raising surface tension and density, whereas the type of pectin had a larger impact on viscosity, with the low-methoxyl solution having the highest value. These changes in physical solution properties influenced the film characteristics, observing thicker films with lower water vapor transmission rate (WVTR) when adding wax. Micrographs obtained by scanning electron microscopy (SEM) revealed the presence of wax particles as small spherical shapes, having a good distribution through the sectional area of films. According to X-ray diffraction (XRD), atomic force microscopy (AFM) and mechanical properties analyses, the presence of wax had an impact on the degree of crystallinity, producing a more amorphous and rougher film’s structure, without affecting the elongation percentage and the tensile stress (p>0.05). These results showed that wax addition improves the physical properties of films, while the suitability of using both pectins and the electrospraying technique was demonstrated.
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Affiliation(s)
- Mayra C. Chalapud
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca 8000, Argentina; (M.C.C.); (E.R.B.); (A.A.C.)
- Planta Piloto de Ingeniería Química—PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina
| | - Erica R. Baümler
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca 8000, Argentina; (M.C.C.); (E.R.B.); (A.A.C.)
- Planta Piloto de Ingeniería Química—PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina
| | - Amalia A. Carelli
- Departamento de Ingeniería Química, Universidad Nacional del Sur (UNS), Bahía Blanca 8000, Argentina; (M.C.C.); (E.R.B.); (A.A.C.)
- Planta Piloto de Ingeniería Química—PLAPIQUI (UNS-CONICET), Bahía Blanca 8000, Argentina
| | - Ma. de la Paz Salgado-Cruz
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, Zacatenco, GAM, Mexico City 07738, Mexico;
| | - Eduardo Morales-Sánchez
- CICATA—Unidad Querétaro, Instituto Politécnico Nacional, Cerro Blanco No. 141, Col. Colinas del Cimatario, Santiago de Querétaro 76090, Mexico;
| | - Minerva Rentería-Ortega
- Tecnológico Nacional de México/TES de San Felipe del Progreso, Av. Instituto Tecnológico S/N Ejido de San Felipe del Progreso, San Felipe del Progreso 50640, Mexico;
| | - Georgina Calderón-Domínguez
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Wilfrido Massieu s/n, Unidad Profesional Adolfo López Mateos, Zacatenco, GAM, Mexico City 07738, Mexico;
- Correspondence: ; Tel.: +52-55-1684-4417
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Lyu Y, Bi J, Chen Q, Li X, Wu X, Gou M. Effects of ultrasound, heat, ascorbic acid and CaCl 2 treatments on color enhancement and flavor changes of freeze-dried carrots during the storage period. Food Chem 2022; 373:131526. [PMID: 34776308 DOI: 10.1016/j.foodchem.2021.131526] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 09/13/2021] [Accepted: 11/01/2021] [Indexed: 11/18/2022]
Abstract
Discoloration and unpleasant flavor were observed in freeze-dried carrots (FDC) during shelf life. This study aimed to investigate the effects of thermal/non-thermal pre-treatments and storage temperatures on the color and flavor of FDC during the 120-day storage. Results showed that terpenes and sulfur-containing organics were the main volatiles sensitive to the 60 °C treatment (p < 0.05). Nonenzymatic browning of FDC happened during storage, which was significantly positively related to moisture content (r = 0.63) and water activity (r = 0.84), while negatively correlated with total carotenoid content (TCC, r = -0.62). However, redness (29.66%), chroma (16.59%) and TCC (3.40%) of FDC at 120-day (25 °C) was effectively improved after the combination treatment of ultrasound (40 kHz, 100 W, 10 min) and ascorbic acid (2%, w/v)-CaCl2 (1%, w/v) solution (UAA-CaCl2), showing that carrots pre-treated with UAA-CaCl2 and preserved at 25 °C facilitated the FDC storage.
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Affiliation(s)
- Ying Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Department of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
| | - Qinqin Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Xuan Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Min Gou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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5
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Bacterial Cellulose-A Remarkable Polymer as a Source for Biomaterials Tailoring. MATERIALS 2022; 15:ma15031054. [PMID: 35160997 PMCID: PMC8839122 DOI: 10.3390/ma15031054] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 01/19/2022] [Accepted: 01/27/2022] [Indexed: 12/11/2022]
Abstract
Nowadays, the development of new eco-friendly and biocompatible materials using ‘green’ technologies represents a significant challenge for the biomedical and pharmaceutical fields to reduce the destructive actions of scientific research on the human body and the environment. Thus, bacterial cellulose (BC) has a central place among these novel tailored biomaterials. BC is a non-pathogenic bacteria-produced polysaccharide with a 3D nanofibrous structure, chemically identical to plant cellulose, but exhibiting greater purity and crystallinity. Bacterial cellulose possesses excellent physicochemical and mechanical properties, adequate capacity to absorb a large quantity of water, non-toxicity, chemical inertness, biocompatibility, biodegradability, proper capacity to form films and to stabilize emulsions, high porosity, and a large surface area. Due to its suitable characteristics, this ecological material can combine with multiple polymers and diverse bioactive agents to develop new materials and composites. Bacterial cellulose alone, and with its mixtures, exhibits numerous applications, including in the food and electronic industries and in the biotechnological and biomedical areas (such as in wound dressing, tissue engineering, dental implants, drug delivery systems, and cell culture). This review presents an overview of the main properties and uses of bacterial cellulose and the latest promising future applications, such as in biological diagnosis, biosensors, personalized regenerative medicine, and nerve and ocular tissue engineering.
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Minzanova ST, Mironov VF, Arkhipova DM, Khabibullina AV, Mironova LG, Zakirova YM, Milyukov VA. Biological Activity and Pharmacological Application of Pectic Polysaccharides: A Review. Polymers (Basel) 2018; 10:E1407. [PMID: 30961332 PMCID: PMC6401843 DOI: 10.3390/polym10121407] [Citation(s) in RCA: 128] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 12/12/2018] [Accepted: 12/17/2018] [Indexed: 01/07/2023] Open
Abstract
Pectin is a polymer with a core of alternating α-1,4-linked d-galacturonic acid and α-1,2-l-rhamnose units, as well as a variety of neutral sugars such as arabinose, galactose, and lesser amounts of other sugars. Currently, native pectins have been compared to modified ones due to the development of natural medicines and health products. In this review, the results of a study of the bioactivity of pectic polysaccharides, including its various pharmacological applications, such as its immunoregulatory, anti-inflammatory, hypoglycemic, antibacterial, antioxidant and antitumor activities, have been summarized. The potential of pectins to contribute to the enhancement of drug delivery systems has been observed.
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Affiliation(s)
- Salima T Minzanova
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center, Russian Academy of Sciences, Kazan 420088, Russia.
| | - Vladimir F Mironov
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center, Russian Academy of Sciences, Kazan 420088, Russia.
| | - Daria M Arkhipova
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center, Russian Academy of Sciences, Kazan 420088, Russia.
| | - Anna V Khabibullina
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center, Russian Academy of Sciences, Kazan 420088, Russia.
| | - Lubov G Mironova
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center, Russian Academy of Sciences, Kazan 420088, Russia.
| | - Yulia M Zakirova
- Kazan (Volga region) Federal University, Kazan University, KFU, Kazan 420008, Russia.
| | - Vasili A Milyukov
- Arbuzov Institute of Organic and Physical Chemistry, FRC Kazan Scientific Center, Russian Academy of Sciences, Kazan 420088, Russia.
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8
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Pectins functionalized biomaterials; a new viable approach for biomedical applications: A review. Int J Biol Macromol 2017; 101:254-272. [DOI: 10.1016/j.ijbiomac.2017.03.029] [Citation(s) in RCA: 160] [Impact Index Per Article: 22.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2017] [Revised: 03/03/2017] [Accepted: 03/06/2017] [Indexed: 12/31/2022]
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9
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Sheng K, Qu H, Liu C, Yan L, You J, Shui S, Zheng L. A comparative assess of high hydrostatic pressure and superfine grinding on physicochemical and antioxidant properties of grape pomace. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13489] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Kangliang Sheng
- School of Food Science and Engineering; Hefei University of Technology; Hefei 230009 China
| | - Hao Qu
- School of Biological and Medical Engineering; Hefei University of Technology; Hefei 230009 China
| | - Changhong Liu
- School of Food Science and Engineering; Hefei University of Technology; Hefei 230009 China
| | - Ling Yan
- School of Food Science and Engineering; Hefei University of Technology; Hefei 230009 China
| | - Ju You
- School of Food Science and Engineering; Hefei University of Technology; Hefei 230009 China
| | - Shanshan Shui
- School of Food Science and Engineering; Hefei University of Technology; Hefei 230009 China
| | - Lei Zheng
- School of Food Science and Engineering; Hefei University of Technology; Hefei 230009 China
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Bernhardt DC, Pérez CD, Fissore EN, De'Nobili MD, Rojas AM. Pectin-based composite film: Effect of corn husk fiber concentration on their properties. Carbohydr Polym 2017; 164:13-22. [PMID: 28325309 DOI: 10.1016/j.carbpol.2017.01.031] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 12/21/2016] [Accepted: 01/06/2017] [Indexed: 11/16/2022]
Abstract
Considering the polysaccharide composition and 32% of crystallinity of the water insoluble fiber extracted from corn husk (CHF) agricultural residue, its filler performance as water vapor permeability (WVP) and mechanical modifier in edible films based on commercial low methoxyl pectin (LMP) was evaluated (0, 1, 3, 5, 8% concentrations). The 53-μm-CHF carried phenolics and carotenes, and composites showed antioxidant capacity. Homogeneous films with a continuous LMP matrix were obtained. The 5%-CHF composite showed the highest surface contact angle (44°) and tensile strength, without change in elongation, while WVP was decreased in the 3-8% CHF-LMP-films. The latter was ascribed to the CHF-filler crystallinity whereas the improvement in mechanical performance and contact angle was attributed to a CHF-interconnected network formed at 5%-CHF critical concentration. Corn husk residue can be utilized as a source of fibers for material development. Composites with enhanced performance can be an antioxidant strategy at food interfaces.
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Affiliation(s)
- Dana C Bernhardt
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, C1428BGA, Buenos Aires, Argentina; The National Research Council of Argentina (CONICET), Argentina
| | - Carolina D Pérez
- Instituto de Tecnología de Alimentos (ITA), INTA-Castelar, Buenos Aires Province, Argentina; The National Research Council of Argentina (CONICET), Argentina
| | - Eliana N Fissore
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, C1428BGA, Buenos Aires, Argentina; The National Research Council of Argentina (CONICET), Argentina
| | - Maria D De'Nobili
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, C1428BGA, Buenos Aires, Argentina; The National Research Council of Argentina (CONICET), Argentina
| | - Ana M Rojas
- Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, University of Buenos Aires, Ciudad Universitaria, C1428BGA, Buenos Aires, Argentina; The National Research Council of Argentina (CONICET), Argentina.
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Gaona-Sánchez VA, Calderón-Domínguez G, Morales-Sánchez E, Chanona-Pérez JJ, Arzate-Vázquez I, Terrés-Rojas E. Pectin-based films produced by electrospraying. J Appl Polym Sci 2016. [DOI: 10.1002/app.43779] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Victor A. Gaona-Sánchez
- ENCB-Instituto Politécnico Nacional; Departamento De Ingeniería Bioquímica; Prolongación De Carpio y Plan De Ayala S/N; Casco De Santo Tomás, C.P. 11340 México D.F. México
| | - Georgina Calderón-Domínguez
- ENCB-Instituto Politécnico Nacional; Departamento De Ingeniería Bioquímica; Prolongación De Carpio y Plan De Ayala S/N; Casco De Santo Tomás, C.P. 11340 México D.F. México
| | - Eduardo Morales-Sánchez
- CICATA-Unidad Querétaro-Instituto Politécnico Nacional; Cerro Blanco No. 141, Col. Colinas Del Cimatario, C.P. 76090, Santiago De Querétaro Querétaro México
| | - J. Jorge Chanona-Pérez
- ENCB-Instituto Politécnico Nacional; Departamento De Ingeniería Bioquímica; Prolongación De Carpio y Plan De Ayala S/N; Casco De Santo Tomás, C.P. 11340 México D.F. México
| | - Israel Arzate-Vázquez
- CNMN-Instituto Politécnico Nacional, Luis Enrique Erro S/N; U. Prof. Adolfo López Mateos México D.F. 07738 México
| | - Eduardo Terrés-Rojas
- Instituto Mexicano Del Petróleo (IMP); Eje Central Lázaro Cárdenas 152, San Bartolo Atepehuacan México D.F. 07730 México
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12
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Chitosan nanoparticles on the improvement of thermal, barrier, and mechanical properties of high- and low-methyl pectin films. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.003] [Citation(s) in RCA: 94] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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13
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Structure characterization by means of rheological and NMR experiments as a first necessary approach to study the l-(+)-ascorbic acid diffusion from pectin and pectin/alginate films to agar hydrogels that mimic food materials. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.05.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Ma M, Mu T. Modification of deoiled cumin dietary fiber with laccase and cellulase under high hydrostatic pressure. Carbohydr Polym 2015; 136:87-94. [PMID: 26572332 DOI: 10.1016/j.carbpol.2015.09.030] [Citation(s) in RCA: 109] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2015] [Revised: 09/06/2015] [Accepted: 09/09/2015] [Indexed: 01/24/2023]
Abstract
In this study, we evaluated the effects of high hydrostatic pressure (HHP) and enzyme (laccase and cellulase) treatment on the structural, physicochemical, and functional properties and antioxidant activity of deoiled cumin dietary fiber (DF). HHP-enzyme treatment increased the contents of soluble dietary fiber (SDF) (30.37 g/100g), monosaccharides (except for glucose), uronic acids, and total polyphenol. HHP-enzyme treatment altered the honey-comb structure of DF and generated new polysaccharides. DF modified by HHP-enzyme treatment exhibited improved water retention capacity (10.02 g/g), water swelling capacity (11.19 mL/g), fat and glucose absorption capacities (10.44 g/g, 22.18-63.54 mmol/g), α-amylase activity inhibition ration (37.95%), and bile acid retardation index (48.85-52.58%). The antioxidant activity of DF was mainly correlated to total polyphenol content (R=0.8742). Therefore, DF modified by HHP-enzyme treatment from deoiled cumin could be used as a fiber-rich ingredient in functional foods.
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Affiliation(s)
- Mengmei Ma
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences; Key Laboratory of Agro-products Processing, Ministry of Agriculture, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
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15
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Wikiera A, Mika M, Starzyńska-Janiszewska A, Stodolak B. Application of Celluclast 1.5L in apple pectin extraction. Carbohydr Polym 2015; 134:251-7. [PMID: 26428122 DOI: 10.1016/j.carbpol.2015.07.051] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2015] [Revised: 07/10/2015] [Accepted: 07/14/2015] [Indexed: 01/04/2023]
Abstract
Pectins were extracted from apple pomace with Celluclast 1.5L at a dose of 25, 50 and 75 μl per 1g of material. In obtained pectin, the galacturonic acid (GalA) content, the neutral sugars (NS) profile, the degree of methylation (DM) and acetylation (DAc), the molecular mass, protein, ash and polyphenol levels as well as antioxidant and antitumor activity were determined. The lowest dose of enzymatic preparation resulted in the yield of pectin isolation comparable with acidic treatment (15.3%). Application of higher dose caused further, almost 4% increase in polymer recovery. Enzymatically isolated pectin was characterised by larger molecular mass and contained more GalA of higher DM and DAc than polymer extracted with acid. It was also richer in protein and polyphenols, and had different NS profile, which resulted in higher antiradical activity as well as the ability to inhibit the proliferation and invasion of Caco-2 adenocarcinoma cells.
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Affiliation(s)
- Agnieszka Wikiera
- Department of Food Biotechnology, Faculty of Food Technology, Agricultural University of Cracow, 31-149 Kraków, ul. Balicka 122, Poland.
| | - Magdalena Mika
- Department of Food Biotechnology, Faculty of Food Technology, Agricultural University of Cracow, 31-149 Kraków, ul. Balicka 122, Poland
| | - Anna Starzyńska-Janiszewska
- Department of Food Biotechnology, Faculty of Food Technology, Agricultural University of Cracow, 31-149 Kraków, ul. Balicka 122, Poland
| | - Bożena Stodolak
- Department of Food Biotechnology, Faculty of Food Technology, Agricultural University of Cracow, 31-149 Kraków, ul. Balicka 122, Poland
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16
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Wikiera A, Mika M, Grabacka M. Multicatalytic enzyme preparations as effective alternative to acid in pectin extraction. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.018] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Genevois C, Flores S, de Escalada Pla M. Effect of iron and ascorbic acid addition on dry infusion process and final color of pumpkin tissue. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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18
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Esa F, Tasirin SM, Rahman NA. Overview of Bacterial Cellulose Production and Application. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.aaspro.2014.11.017] [Citation(s) in RCA: 210] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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