Bioactive extracts from persimmon waste: influence of extraction conditions and ripeness

Integration of glutathione disulfide-mediated extraction and capillary electrophoresis for determination of Cd(II) and Pb(II) in edible oils

A novel method is introduced for extracting and enriching Cd(II) and Pb(II) from edible oils using glutathione disulfide (GSSG) as both an extractant and a phase-separation agent. The ions in the oils were initially extracted into an aqueous solution containing GSSG. After mixing the solution with acetonitrile at the appropriate volume ratio, a new phase formed, resulting in enrichment of the analytes. The experimental conditions were optimized using response surface methodology with a central composite design. Under optimal conditions, the method offered a combined enrichment factor of >660, with combined extraction efficiencies of 84.31% and 83.35% for Cd(II) and Pb(II), respectively. Finally, the method was conjugated to capillary electrophoresis to determine Cd(II) and Pb(II) in edible oil samples, with detection limits of 0.45 and 1.24 ppb, respectively. In comparison to traditional approaches, the GSSG-based method demonstrates rapidity, efficiency, and recyclability in extracting heavy metal ions from complex matrices.

A critical review of persimmon-derived pectin: Innovations in extraction, structural characterization, biological potentials, and health-promoting effects

Persimmon-derived pectin (PP) is a versatile dietary polysaccharide with considerable industrial and biological significance, demonstrating a range of functionalities and health-promoting benefits. This review explores the changes in PP during postharvest and processing, detailing structural alterations and extraction techniques for optimal characteristics. Key functional attributes of PP-such as emulsification, rheology, antioxidant capacity, immunomodulation, and gut microbiota regulation-highlight its potential applications in food, healthcare, pharmaceuticals, and cosmetics. The review also explores methods to enhance the functional properties of PP through synergistic interactions with polyphenols. A strategic roadmap for advancing PP research is proposed, connecting extraction methods, structural characteristics, and functional properties to tailor PP for specific applications in food science and technology. Overall, persimmon-derived pectin is positioned as a valuable food-derived bioactive ingredient with diverse capabilities, poised to drive innovation and advance nutritional science across multiple sectors.

Antiviral Activity of Natural Compounds for Food Safety

Gastroenteritis and hepatitis are the most common illnesses resulting from the consumption of food contaminated with human enteric viruses. Several natural compounds have demonstrated antiviral activity against human enteric viruses, such as human norovirus and hepatitis A virus, while little information is available for hepatitis E virus. Many in-vitro studies have evaluated the efficacy of different natural compounds against human enteric viruses or their surrogates. However, only few studies have investigated their antiviral activity in food applications. Among them, green tea extract, grape seed extract and carrageenans have been extensively investigated as antiviral natural compounds to improve food safety. Indeed, these extracts have been studied as sanitizers on food-contact surfaces, in produce washing solutions, as active fractions in antiviral food-packaging materials, and in edible coatings. The most innovative applications of these antiviral natural extracts include the development of coatings to extend the shelf life of berries or their combination with established food technologies for improved processes. This review summarizes existing knowledge in the underexplored field of natural compounds for enhancing the safety of viral-contaminated foods and underscores the research needs to be covered in the near future.

Chemical characterization-function relationship of pectins from persimmon fruit within different ripeness

This study investigated the structural and functional characteristics of two different molecular weight persimmon pectin extracted from unripe persimmon (PP-1) and ripe persimmon (PP-2). The molecular weight was determined as 117.8 kDa and 61.3 kDa for PP-1 and PP-2, which consisting of glucose, rhamnose, mannose, galactose, and xylose. AFM results indicated PP-1 with many linear chains, and short chains in while short chains, branching points, and heterogeneous clumps were found in PP-2.Emulsion characterization and storage stability experiments revealed that PP-1 with more stable emulsifying properties than PP-2 and commercial citrus pectin. In vitro fermentation of PP-1 and PP-2 by gut microbiota indicated that PP-1 and PP-2 groups were higher than inulin group in total SCFAs production after 48 h of fermentation. This study provided useful information for high value utilization of persimmon pectin.