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Zhao X, Ye F, Wu Z, Zhou Y, Lei L, Zhou S, Zhao G. Sucrose and Ca 2+ synergistically regulate the rheological properties of apple high-methoxyl pectin. Int J Biol Macromol 2024; 271:132397. [PMID: 38821787 DOI: 10.1016/j.ijbiomac.2024.132397] [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: 10/10/2023] [Revised: 04/18/2024] [Accepted: 05/13/2024] [Indexed: 06/02/2024]
Abstract
The thickening and gelling mechanism of high-methoxyl pectins (HMPs) with different degree of esterification (DE) values (60.6 %, 66.1 %, and 72.4 %) synergistically affected by calcium ion (Ca2+) and sucrose was investigated using several technical methods. Rheological measurements, including steady-shear flow, thixotropy and dynamic viscoelasticity tests, texture analysis, water-holding capacity (WHC), thermal analyses (TG), and microstructure observation (TEM), were all systemically conducted. The results showed that the main thickening and gelling mechanism of Ca2+ on different HMPs was complex and the presence of sucrose had a synergistic effect on structure formation in HMP systems. Ca2+ was not always conducive to structure formation, and excessive Ca2+ addition may hinder structure formation. HMP systems with lower DE values had higher gel strengths due to the presence of more binding domains. The results of the texture properties, WHC, and thermal characteristics coincided with those obtained from the rheological measurements, which reflect the variations in HMPs affected by Ca2+ and DE. All of these results showed that Ca2+ addition at an appropriate concentration in the presence of sucrose favors HMP gelation even in the absence of acid. The results obtained here are expected to broaden the application of HMPs in acid-free gel food products.
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Affiliation(s)
- Xiaowan Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; College of Light Industry and Materials, Chengdu Textile College, Chengdu 611731, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Zhen Wu
- Chongqing Key Laboratory of Chinese Medicine & Health Science, Chongqing Academy of Chinese Materia Medica, Chongqing 400065, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Lin Lei
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Siyuan Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China.
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2
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Otegbayo B, Oluyinka O, Tanimola AR, Bisi F, Ayomide A, Tomilola B, Madu T, Okoye B, Chijioke U, Ofoeze M, Alamu EO, Adesokan M, Ayetigbo O, Bouniol A, DJibril-Mousa I, Adinsi L, Akissoe N, Cornet D, Agre P, Asfaw A, Obidiegwu J, Maziya-Dixon B. Food quality profile of pounded yam and implications for yam breeding. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4635-4651. [PMID: 37439058 DOI: 10.1002/jsfa.12835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 05/27/2023] [Accepted: 07/13/2023] [Indexed: 07/14/2023]
Abstract
BACKGROUND Assessment of the key preferred quality traits in pounded yam, a popularly consumed yam food product in West Africa, is often done through sensory evaluation. Such assessment is time-consuming and results may be biased. Therefore, there is a need to develop objective, high-throughput methods to predict the quality of consumer-preferred traits in pounded yam. This study focused on how key quality traits in pounded yam proposed to yam breeders were determined, measured by biophysical and biochemical methods, in order to shorten the breeding selection cycle through adoption of these methods by breeders. RESULTS Consumer tests and sensory quantitative descriptive analysis (QDA) validated that preferred priority quality traits in pounded yam were related to textural quality (smooth, stretchable, moldable, slightly sticky and moderately hard) and color (white, cream or light yellow). There were significant correlations between sensory textural quality attributes cohesiveness/moldability, hardness, and adhesiveness/stickiness, with textural quality measurements from instrumental texture profile analysis (TPA). Color measurement parameters (L*, a*, and b*) with chromameter agreed with that of sensory evaluation and can replace the sensory panel approach. The smoothness (R2 = 1.00), stickiness (R2 = 1.00), stretchability (R2 = 1.00), hardness (R2 = 0.99), and moldability (R2 = 0.53) of pounded yam samples can be predicted by the starch, amylose, and protein contents of yam tubers estimated by near-infrared spectroscopy. CONCLUSION TPA and Hunter colorimeter can be used as medium-high throughput methods to evaluate the textural quality and color of pounded yam in place of the sensory panelists. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Bolanle Otegbayo
- Food Science and Technology Program, Bowen University, Iwo, Nigeria
| | | | | | - Fawehinmi Bisi
- Food Science and Technology Program, Bowen University, Iwo, Nigeria
| | - Alamu Ayomide
- Food Science and Technology Program, Bowen University, Iwo, Nigeria
| | - Bolaji Tomilola
- Food Science and Technology Program, Bowen University, Iwo, Nigeria
| | - Tessy Madu
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Benjamin Okoye
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Ugo Chijioke
- National Root Crops Research Institute, Umuahia, Nigeria
| | - Miriam Ofoeze
- National Root Crops Research Institute, Umuahia, Nigeria
| | | | - Michael Adesokan
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | | | | | | | - Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Benin
| | - Noël Akissoe
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Denis Cornet
- CIRAD, UMR AGAP Institut, F-34398, Montpellier, France
- UMR AGAP Institute, Univ Montpellier, CIRAD, INRAE, Institut Agro, F-34398, Montpellier, France
| | - Parterne Agre
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Asrat Asfaw
- International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Jude Obidiegwu
- National Root Crops Research Institute, Umuahia, Nigeria
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3
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The structure-function relationships of pectins separated from three citrus parts: Flavedo, albedo, and pomace. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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4
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Hu Q, Shi B, Dong N, Yu X, Xiao C, Lei Z, Li F, Ren T, Liu J. Physicochemical and morphological characteristics of potato pectin with in‐situ acid‐induced gelation. J Food Sci 2022; 87:3965-3977. [DOI: 10.1111/1750-3841.16291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2022] [Revised: 07/01/2022] [Accepted: 07/23/2022] [Indexed: 11/26/2022]
Affiliation(s)
- Qiang Hu
- College of Life Science Leshan Normal University Leshan P. R. China
| | - Bingyan Shi
- School of Liquor & Food Engineering Guizhou University Guiyang P. R. China
| | - Nan Dong
- Institute of Food Processing Technology Guizhou Academy of Agricultural Sciences Guiyang P. R. China
| | - Xiaoyan Yu
- School of Liquor & Food Engineering Guizhou University Guiyang P. R. China
| | - Chunhua Xiao
- Department of Food Science & Engineering Moutai Institute Renhuai P. R. China
| | - Zunguo Lei
- Institute of Food Processing Technology Guizhou Academy of Agricultural Sciences Guiyang P. R. China
| | - Fei Li
- Institute of Horticultural Research Guizhou Academy of Agricultural Sciences Guiyang P. R. China
| | - Tingyuan Ren
- School of Liquor & Food Engineering Guizhou University Guiyang P. R. China
| | - Jia Liu
- School of Liquor & Food Engineering Guizhou University Guiyang P. R. China
- Institute of Food Processing Technology Guizhou Academy of Agricultural Sciences Guiyang P. R. China
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5
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Duan H, Wang X, Azarakhsh N, Wang C, Li M, Fu G, Huang X. Optimization of calcium pectinate gel production from high methoxyl pectin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:757-763. [PMID: 34216009 DOI: 10.1002/jsfa.11409] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 11/21/2020] [Accepted: 07/02/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Calcium pectinate (CaP) gel is traditionally prepared by de-esterifying high methoxyl pectin (HMP) to low methoxyl pectin (LMP), followed by gelation with calcium. To save both time and cost in the production of CaP gel, an alternative method was developed by the addition of CaCl2 to HMP at alkaline pH. To optimize the production, response surface methodology (RSM) was used to investigate the effects of temperature (30-50 °C), time (20-40 min) and pH (8-10) on yield, calcium content of the CaP gel and the degree of esterification (DE) of pectin following decalcification of CaP (DC-pectin). RESULTS The linear term for pH had a significant effect (P < 0.01) on all three responses, whereas interaction effects were not significant (P > 0.01), except on the calcium content (P < 0.01). The optimized process conditions (temperature, time and pH) to obtain maximum CaP-HMP gel yield (88.83%) were 50 °C, 40 min and pH 9.6, and for the highest calcium content (97.23 mg g-1 ) they were 40 °C, 30 min and pH 9.7. DC-pectin was a typical LMP with DE varying from 26.92% to 50.33%. The DE of DC-pectin could be predicted by a model that proved significant (R2 = 0.9888). CONCLUSION The optimum conditions were established to produce CaP gels from HMP with high yield and calcium content. Also, LMP with predictable DE can be produced following a significant model. This study provides new insights into the production and application of CaP gel. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Hanying Duan
- State key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
- Department of Food Science and Technology, Jinan University, Guangzhou, China
| | - Xiaoyun Wang
- Department of Food Science and Technology, Jinan University, Guangzhou, China
| | - Nima Azarakhsh
- International School, Jinan University, Guangzhou, China
| | - Chao Wang
- Department of Food Science and Technology, Jinan University, Guangzhou, China
| | - Meng Li
- Department of Food Science and Technology, Jinan University, Guangzhou, China
| | - Guiming Fu
- State key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xuesong Huang
- Department of Food Science and Technology, Jinan University, Guangzhou, China
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7
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Gamonpilas C, Buathongjan C, Sangwan W, Rattanaprasert M, Weizman K, Klomtun M, Phonsatta N, Methacanon P. Production of low molecular weight pectins via electron beam irradiation and their potential prebiotic functionality. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106551] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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8
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Wan L, Yang Z, Cai R, Pan S, Liu F, Pan S. Calcium-induced-gel properties for low methoxyl pectin in the presence of different sugar alcohols. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106252] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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9
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Xiao L, Ye F, Zhou Y, Zhao G. Utilization of pomelo peels to manufacture value-added products: A review. Food Chem 2021; 351:129247. [PMID: 33640768 DOI: 10.1016/j.foodchem.2021.129247] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 01/24/2021] [Accepted: 01/28/2021] [Indexed: 12/13/2022]
Abstract
Pomelo peel as a by-product from pomelo consumption is rich in various nutrients and functional compounds, while most of the by-product is disposed as wastes. The utilization of pomelo peels could not only result in valued-added products/ingredients, but also reduce the environmental threats. By mainly reviewing the recent articles, pomelo peels could be directly used to produce candied pomelo peel, tea, jams, etc. Additionally, functional components (essential oils, pectin, polyphenols, etc.) could be extracted from pomelo peels and applied in food, pharmaceutical and chemical fields. The extraction methods exerted important influences on the composition, physicochemical properties, bioactivities and structures of the resultant fractions. Furthermore, pomelo peel was exploited to make adsorbents, bioethanol, etc. For the future investigations, the functionality- or bioactivity-oriented regimes to recovery valuable components from pomelo peel should be developed in an economic, effective and eco-friendly way and their applicability in large-scale production should be addressed.
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Affiliation(s)
- Li Xiao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Centre for Regional Foods, Chongqing 400715, People's Republic of China.
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10
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Haj Romdhane M, Beltifa A, Mzoughi Z, Rihouey C, Ben Mansour H, Majdoub H, Le Cerf D. Optimization of extraction with salicylic acid, rheological behavior and antiproliferative activity of pectin from Citrus sinensis peels. Int J Biol Macromol 2020; 159:547-556. [PMID: 32439441 DOI: 10.1016/j.ijbiomac.2020.05.125] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 05/04/2020] [Accepted: 05/15/2020] [Indexed: 10/24/2022]
Abstract
A Box-Behnken design was used to optimize extraction temperature, extraction time and concentration of the salicylic acid to obtain a maximum polysaccharide yield from Citrus sinensis peels. The optimal settings were: extraction time 3 h, extraction temperature 80 °C and concentration of the salicylic acid 1.5%. Under these conditions, the experimental yield and uronic acid content were 11.74% and 66.9% respectively. Preliminary characterization was performed via FT-IR, SEC/MALS/VD/DRI and GC-MS after hydrolysis. SEC analysis showed that the extracted polysaccharide had a weight average molar mass of 350 kDa and an intrinsic viscosity of 640 mL/g. The GC-MS results revealed that the extracted polysaccharide was composed of arabinose 56.7%, galactose 17.8%, xylose 13.8%, rhamnose 5.1%, mannose 2.5% and glucose 1.5% suggested a rhamnogalacturonan pectin type I with a degree of esterification of 50.9% (IRTF). The flow curve and the dynamic frequency sweep were obtained at 10, 20, 30 and 40 g/L in water and at 30 g/L in presence of CaCl2 or NaCl at 1 mol/L. The solutions showed shear-thinning behavior fitted with Ostwald-De Waele model, except 10 g/L with a Newtonian behavior. The apparent viscosity and, the G' and G" moduli increase with PACO concentration in agreement with a slow-down of the dynamic chain. In the presence of CaCl2 or NaCl the reduction of electrostatic repulsions between pectin chains decreases the rheological parameters. The effect is less sensitive with CaCl2 due to intermolecular interactions. The antiproliferative activity of the extracted pectin on human Caco-2 and Hep-2 cells was very interesting with an IC50 1.4 and 1.8 μg/mL respectively.
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Affiliation(s)
- Mariem Haj Romdhane
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Asma Beltifa
- University of Monastir, Research Unit of Analysis and Process Applied to Environmental-APAE UR17ES32, Higher Institute of Applied Sciences and Technology Mahdia, Tunisia
| | - Zeineb Mzoughi
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Christophe Rihouey
- Normandie Univ, UNIROUEN, INSA Rouen, CNRS, PBS UMR 6270, 76000 Rouen, France
| | - Hedi Ben Mansour
- University of Monastir, Research Unit of Analysis and Process Applied to Environmental-APAE UR17ES32, Higher Institute of Applied Sciences and Technology Mahdia, Tunisia
| | - Hatem Majdoub
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Didier Le Cerf
- Normandie Univ, UNIROUEN, INSA Rouen, CNRS, PBS UMR 6270, 76000 Rouen, France.
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11
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Physicochemical and rheological properties of pomelo albedo pectin and its interaction with konjac glucomannan. Int J Biol Macromol 2020; 151:1205-1212. [DOI: 10.1016/j.ijbiomac.2019.10.167] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2019] [Revised: 10/09/2019] [Accepted: 10/21/2019] [Indexed: 01/28/2023]
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12
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Wu Z, Li H, Luo Y, Chen G, Li J, Wang Y, Yang Y, Tan H. Insights into the structural characterisations, bioactivities and their correlations with water‐soluble polysaccharides extracted from different pomelo (
Citrus maxima
Merr.) tissues. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14573] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Zhen Wu
- Chongqing Key Laboratory of Chinese Medicine & Health Science Chongqing Academy of Chinese Materia Medica Chongqing 400065 China
| | - Hong Li
- Chongqing Institute for Food and Drug Control Chongqing 401121 China
| | - Yang Luo
- Chongqing Key Laboratory of Chinese Medicine & Health Science Chongqing Academy of Chinese Materia Medica Chongqing 400065 China
| | - Gang Chen
- Chongqing Key Laboratory of Chinese Medicine & Health Science Chongqing Academy of Chinese Materia Medica Chongqing 400065 China
| | - Juan Li
- Chongqing Key Laboratory of Chinese Medicine & Health Science Chongqing Academy of Chinese Materia Medica Chongqing 400065 China
| | - Yongde Wang
- Chongqing Key Laboratory of Chinese Medicine & Health Science Chongqing Academy of Chinese Materia Medica Chongqing 400065 China
| | - Yong Yang
- Chongqing Key Laboratory of Chinese Medicine & Health Science Chongqing Academy of Chinese Materia Medica Chongqing 400065 China
| | - Hongjun Tan
- Chongqing Key Laboratory of Chinese Medicine & Health Science Chongqing Academy of Chinese Materia Medica Chongqing 400065 China
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13
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Li DD, Yang N, Tao Y, Xu EB, Jin ZY, Han YB, Xu XM. Induced electric field intensification of acid hydrolysis of polysaccharides: Roles of thermal and non-thermal effects. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105484] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Picot-Allain MCN, Ramasawmy B, Emmambux MN. Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1733008] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Marie Carene Nancy Picot-Allain
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, Pretoria, South Africa
- Department of Agricultural Production and Systems, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Brinda Ramasawmy
- Department of Agricultural Production and Systems, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
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15
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Gołębiowski A, Kowalkowski T, Buszewski B. Molecular parameters of low methoxylated pectin affected by gelation with copper and cadmium cations. ACTA ACUST UNITED AC 2020. [DOI: 10.1016/j.bcdf.2020.100211] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Colodel C, Vriesmann LC, Lucia de Oliveira Petkowicz C. Rheological characterization of a pectin extracted from ponkan (Citrus reticulata blanco cv. ponkan) peel. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.025] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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17
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Cross-linking of sodium carbonate-soluble pectins from apple by zinc ions. Carbohydr Polym 2018; 196:1-7. [DOI: 10.1016/j.carbpol.2018.05.024] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Accepted: 05/07/2018] [Indexed: 11/20/2022]
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18
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Wei C, He P, He L, Ye X, Cheng J, Wang Y, Li W, Liu Y. Structure characterization and biological activities of a pectic polysaccharide from cupule of Castanea henryi. Int J Biol Macromol 2017; 109:65-75. [PMID: 29248551 DOI: 10.1016/j.ijbiomac.2017.12.081] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2017] [Revised: 12/12/2017] [Accepted: 12/13/2017] [Indexed: 10/18/2022]
Abstract
A pectic polysaccharide (CHIP3) was fractionated from the natural cupule of Castanea henryi. It contained mannose (10.70%), rhamnose (8.70%), galacturonic acid (38.21%), galactose (13.75%) and arabinose (28.63%) with a molecular weight of 2.44 × 104 g/mol by multi-laser light scattering. The structure was elucidated by using FT-IR spectroscopy, methylation analysis and NMR analysis. Results showed that the backbone of CHIP3 consisted of 1, 4-α-linked d-GalpA residues containing the non-methyl-esterified carboxyl groups, interspersed with a few 1,2-α-l-Rhap units. Its side chains were attached by two branches to O-4 of Rhap with 1,4-β-linked d-Galp units and 1,5-α-l-linked Araf units bearing 3,5-substituted α-l-linked Araf residues as branching points. AFM data revealed it existed as a flexible chain in 0.1 M NaNO3 aqueous solution. Furthermore, CHIP3 was demonstrated to have notable antioxidant activity of FRAP, ABTS+ radical scavenging and reducing power. Cytotoxicity assay showed it displayed inhibitory activity against HepG2 cells with IC50 values of 242.6 μg/mL.
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Affiliation(s)
- Chaoyang Wei
- Key Laboratory of Biological and Chemical Utilization of Zhejiang Forest Resources, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Pengfei He
- Department of Processing, Marine Fisheries Research Institute of Zhejiang, Zhoushan 316021, China
| | - Liang He
- Key Laboratory of Biological and Chemical Utilization of Zhejiang Forest Resources, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China.
| | - Xingqian Ye
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Junwen Cheng
- Key Laboratory of Biological and Chemical Utilization of Zhejiang Forest Resources, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Yanbin Wang
- Key Laboratory of Biological and Chemical Utilization of Zhejiang Forest Resources, Department of Forest Foods, Zhejiang Academy of Forestry, Hangzhou 310023, China
| | - Weiqi Li
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yu Liu
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
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19
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Kakino Y, Hishikawa Y, Onodera R, Tahara K, Takeuchi H. Gelation Factors of Pectin for Development of a Powder Form of Gel, Dry Jelly, as a Novel Dosage Form. Chem Pharm Bull (Tokyo) 2017; 65:1035-1044. [DOI: 10.1248/cpb.c17-00447] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Yukari Kakino
- Department of Research and Development, Ohkura Pharmaceutical Co., Ltd
- Department of Drug Delivery Technology and Science, Laboratory of Pharmaceutical Engineering, Gifu Pharmaceutical University
| | | | - Risako Onodera
- Department of Drug Delivery Technology and Science, Laboratory of Pharmaceutical Engineering, Gifu Pharmaceutical University
| | - Kohei Tahara
- Department of Drug Delivery Technology and Science, Laboratory of Pharmaceutical Engineering, Gifu Pharmaceutical University
| | - Hirofumi Takeuchi
- Department of Drug Delivery Technology and Science, Laboratory of Pharmaceutical Engineering, Gifu Pharmaceutical University
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Peng X, Yang G, Fan X, Bai Y, Ren X, Zhou Y. Controlled methyl-esterification of pectin catalyzed by cation exchange resin. Carbohydr Polym 2016; 137:650-656. [PMID: 26686175 DOI: 10.1016/j.carbpol.2015.11.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2015] [Revised: 11/02/2015] [Accepted: 11/03/2015] [Indexed: 11/18/2022]
Abstract
This study developed a new method to methyl-esterify pectin using a cation exchange resin. Homogalacturonan (HG)-type pectin (WGPA-3-HG) and rhamnogalacturonan (RG)-I-type pectin (AHP-RG) obtained from the roots of Panax ginseng and sunflower heads, respectively, were used as models. Compared to commonly used methyl-esterification methods that use either methyl iodide or acidified methanol, the developed method can methyl-esterify both HG- and RG-I-type pectins without degrading their structures via β-elimination or acid hydrolysis. In addition, by modifying reaction conditions, including the mass ratio of resin to pectin, reaction time, and temperature, the degree of esterification can be controlled. Moreover, the resin and methanol can be recycled to conserve resources, lower costs, and reduce environmental pollution. This new methodology will be highly useful for industrial esterification of pectin.
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Affiliation(s)
- Xiaoxia Peng
- Jilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain, School of Life Sciences, Northeast Normal University, Changchun 130024, PR China
| | - Guang Yang
- Jilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain, School of Life Sciences, Northeast Normal University, Changchun 130024, PR China
| | - Xingchen Fan
- Jilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain, School of Life Sciences, Northeast Normal University, Changchun 130024, PR China
| | - Yeming Bai
- Jilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain, School of Life Sciences, Northeast Normal University, Changchun 130024, PR China
| | - Xiaomeng Ren
- Jilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain, School of Life Sciences, Northeast Normal University, Changchun 130024, PR China
| | - Yifa Zhou
- Jilin Province Key Laboratory on Chemistry and Biology of Natural Drugs in Changbai Mountain, School of Life Sciences, Northeast Normal University, Changchun 130024, PR China.
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Krongsin J, Gamonpilas C, Methacanon P, Panya A, Goh SM. On the stabilisation of calcium-fortified acidified soy milks by pomelo pectin. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.04.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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