1
|
Liang Y, Yang Y, Zheng L, Zheng X, Xiao D, Wang S, Ai B, Sheng Z. Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability. Foods 2022; 11:foods11243995. [PMID: 36553737 PMCID: PMC9777908 DOI: 10.3390/foods11243995] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/05/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 105 Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel.
Collapse
Affiliation(s)
- Yonglun Liang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Yang Yang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Lili Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Xiaoyan Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Dao Xiao
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Shenwan Wang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Binling Ai
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Zhanwu Sheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
- Correspondence:
| |
Collapse
|
2
|
Fonseca AM, Geraldi MV, Junior MRM, Silvestre AJ, Rocha SM. Purple passion fruit (Passiflora edulis f. edulis): A comprehensive review on the nutritional value, phytochemical profile and associated health effects. Food Res Int 2022; 160:111665. [DOI: 10.1016/j.foodres.2022.111665] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 07/01/2022] [Accepted: 07/06/2022] [Indexed: 11/04/2022]
|
3
|
Subra-Paternault P, Garcia-Mendoza MDP, Savoire R, Harscoat-Schiavo C. Impact of Hydro-Alcoholic Solvents on the Oil and Phenolics Extraction from Walnut ( Juglans regia L.) Press-Cake and the Self-Emulsification of Extracts. Foods 2022; 11:foods11020186. [PMID: 35053918 PMCID: PMC8774572 DOI: 10.3390/foods11020186] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/17/2021] [Accepted: 12/22/2021] [Indexed: 12/10/2022] Open
Abstract
The objective was to evaluate the performance of four hydro-alcoholic solvents to simultaneously extract oil and more polar molecules as phenolics, among others, to produce complex extracts that eventually could self-emulsify after solvent removal. Walnut press-cake was selected as the sourcing material. Extractions were performed as a semi-continuous operation up to a solvent-to-solid ratio of 28, with a fractional collection of the effluent. Among the solvents, labelled by their alcohol content EtOH 58, EtOH 86, iPro 60 and iPro 90 for ethanol (EtOH) and isopropanol (iPro), iPro 90 allowed to reach an oil extraction efficiency of 97% while the recovery for the other solvents was in the range of 30–40%. For both alcohols, the increase of the solvent hydration negatively influenced the oil extraction but positively increased the recovery of phenolics that reached 17.6 mg GAE/gcake when EtOH 58 was used. Several fractions contained enough surface-active material and oil to self-assemble as emulsions. IPro 90 and EtOH 86 showed better performances in the sense that most extracts were able to emulsify, though extraction kinetics pointed out differences. The most hydrated solvents behaved equally, with extraction yields in the same range and a similar but limited emulsifying capacity of only few fractions.
Collapse
Affiliation(s)
- Pascale Subra-Paternault
- Institut Chimie et Biologie des Membranes et des Nano-objets (UMR 5248), Institut Polytechnique de Bordeaux, Centre National de la Recherche Scientifique, Université de Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France; (P.S.-P.); (M.d.P.G.-M.); (R.S.)
| | - Maria del Pilar Garcia-Mendoza
- Institut Chimie et Biologie des Membranes et des Nano-objets (UMR 5248), Institut Polytechnique de Bordeaux, Centre National de la Recherche Scientifique, Université de Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France; (P.S.-P.); (M.d.P.G.-M.); (R.S.)
- School of Basic Sciences, Technology and Engineering, Universidad Nacional Abierta y a Distancia (UNAD), Av. Roosevelt # 36-60, 760042 Cali, Colombia
| | - Raphaëlle Savoire
- Institut Chimie et Biologie des Membranes et des Nano-objets (UMR 5248), Institut Polytechnique de Bordeaux, Centre National de la Recherche Scientifique, Université de Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France; (P.S.-P.); (M.d.P.G.-M.); (R.S.)
| | - Christelle Harscoat-Schiavo
- Institut Chimie et Biologie des Membranes et des Nano-objets (UMR 5248), Institut Polytechnique de Bordeaux, Centre National de la Recherche Scientifique, Université de Bordeaux, Allée Geoffroy Saint-Hilaire, 33600 Pessac, France; (P.S.-P.); (M.d.P.G.-M.); (R.S.)
- Correspondence:
| |
Collapse
|
4
|
Espinosa-Murillo NDC, Ulloa JA, Urías-Silvas JE, Rosas-Ulloa P, Ramírez-Ramírez JC, Gutiérrez-Leyva R, Ulloa-Rangel BE. Impact of high-intensity ultrasound on the physicochemical and functional properties of a protein isolate from passion fruit (Passiflora edulis) seeds. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
A protein isolate from passion fruit seeds (PFSPI) obtained by alkaline extraction and isoelectric precipitation was treated with sonication for 15 and 30 min at 40 kHz to evaluate its impact on the physicochemical and functional properties. The PFSPI had a purity of 96.21% protein, with albumins being the main fraction (75.66%). Ultrasound increased the bulk density (ρ) of PFSPI by 13.3% and the formation a more porous structure by a greater separation between particles. Protein solubility of PFSPI in the range of pH 2–12 sonicated for 15 and 30 min, increased on average 5.21 and 9.86%, respectively, in comparison with the control. PFSPI foaming properties were influenced by pH and sonication time, achieving up to 577%, while the minimum gelling concentration was reduced from 4 to 2% at pH 7. Therefore, sonication treatment improved some functional properties of PFSPI for its potential use as a food ingredient.
Collapse
Affiliation(s)
- Natalia del Carmen Espinosa-Murillo
- Posgrado en Ciencias Biológico Agropecuarias , Universidad Autónoma de Nayarit , Carretera Tepic-Compostela Km 9, 63780 , Xalisco , Nayarit , México
| | - José Armando Ulloa
- Posgrado en Ciencias Biológico Agropecuarias , Universidad Autónoma de Nayarit , Carretera Tepic-Compostela Km 9, 63780 , Xalisco , Nayarit , México
- Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit , Ciudad de la Cultura Amado Nervo, 63155 , Tepic , Nayarit , México
| | - Judith Esmeralda Urías-Silvas
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco , A.C., Av. Normalistas No. 800 Col. Colinas de la Normal, 44270 , Guadalajara , Jalisco , México
| | - Petra Rosas-Ulloa
- Centro de Tecnología de Alimentos, Universidad Autónoma de Nayarit , Ciudad de la Cultura Amado Nervo, 63155 , Tepic , Nayarit , México
| | - José Carmen Ramírez-Ramírez
- Unidad Académica de Medicina Veterinaria y Zootecnia , Universidad Autónoma de Nayarit , Carretera a Chapalilla Km 3.5, 63700 , Compostela , Nayarit , México
| | - Ranferi Gutiérrez-Leyva
- Unidad Académica de Medicina Veterinaria y Zootecnia , Universidad Autónoma de Nayarit , Carretera a Chapalilla Km 3.5, 63700 , Compostela , Nayarit , México
| | - Blanca Estela Ulloa-Rangel
- Unidad Académica de Ciencias Químico Biológicas y Farmacéuticas , Universidad Autónoma de Nayarit , Ciudad de la Cultura Amado Nervo, 63155 , Tepic , Nayarit , México
| |
Collapse
|