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Liu H, Lin J, Hu Y, Lei H, Zhang Q, Tao X, Zhang D, Niu H. Deep eutectic solvent (DES)-assisted extraction of pectin from Ficus carica Linn. peel: optimization, partial structure characterization, functional and antioxidant activities. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5149-5162. [PMID: 38297410 DOI: 10.1002/jsfa.13346] [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: 09/18/2023] [Revised: 01/02/2024] [Accepted: 01/26/2024] [Indexed: 02/02/2024]
Abstract
BACKGROUND The pectin from Ficus carica Linn. (fig) peels is a valuable and recyclable constituent that may bring huge economic benefits. To maximize the utilization of this resource, deep eutectic solvent (DES)-assisted extraction was applied to extract pectin from fig peels, and the extraction process was optimized with response surface methodology. RESULTS When DES (choline chloride/oxalic acid = 1:1) content was 168.1 g kg-1, extraction temperature was 79.8 °C, liquid-solid ratio was 23.3 mL g-1, and extraction time was 120 min, the maximum yield of 239.6 g kg-1 was obtained, which was almost twice the extraction of hot water. DES-extracted fig peel pectin (D-FP) exhibited better nature than hot water-extracted fig peel pectin (W-FP) in terms of uronic acid content, particle size distribution, and solubility, but lower molecular weight and esterification degree. D-FP and W-FP had similar infrared spectra and thermodynamic peaks but differed in monosaccharide compositions. D-FP also showed good antioxidant capacities and exhibited better functional activities than W-FP. CONCLUSION These results indicated that D-FP was of promising quality being utilized in food or medical industries and the optimal DES-assisted extraction method might be applied as a sustainable process for the effective extraction of bioactive pectin from fig peels with the excellence of low equipment requirements and simple operation. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Hongzhi Liu
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Jihui Lin
- School of Nursing, Southwest Medical University, Luzhou, China
| | - Yaowu Hu
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Hui Lei
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Qian Zhang
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Xiaoyu Tao
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Dan Zhang
- School of Pharmacy, Southwest Medical University, Luzhou, China
| | - Hong Niu
- School of Pharmacy, Southwest Medical University, Luzhou, China
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Konrade D, Gaidukovs S, Vilaplana F, Sivan P. Pectin from Fruit- and Berry-Juice Production by-Products: Determination of Physicochemical, Antioxidant and Rheological Properties. Foods 2023; 12:foods12081615. [PMID: 37107409 PMCID: PMC10137805 DOI: 10.3390/foods12081615] [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: 02/10/2023] [Revised: 03/26/2023] [Accepted: 04/04/2023] [Indexed: 04/29/2023] Open
Abstract
Plums (Prunus domestica); red currants (Ribes rubrum); black currants (Ribes nigrum); gooseberries (Ribes uva-crispa); sour cherries (Prunus cerasus); pumpkins (Cuccurbita spp.) are sources for valuable fruit- and berry-juice and cider production. This process leaves a large number of by-products (BP) in the form of pomace, which accounts for up to 80% of the raw material. This by-product represents a rich source of biologically active compounds, especially in the form of different pectic polysaccharides. The pectin extracted from commercial fruits such as citric fruits and apples has high medicinal properties, can be used as edible films and coatings, and is also useful in texture improvement and gel production in the food industry. However, many under-utilized fruits have received little attention regarding the extraction and characterization of their high/value pectin from their by-products. Moreover, the commercial extraction process involving strong acids and high temperature to obtain high-purity pectin leads to the loss of many bioactive components, and these lost components are often compensated for by the addition of synthetic antioxidants and colorants. The aim of the research is to extract pectin from juice production by-products with hot-water extraction using weak organic (0.1 N) citric acid, thus minimizing the impact on the environment. The yield of pectin (PY = 4.47-17.8% DM), galacturonic acid content (47.22-83.57 g 100-1), ash content (1.42-2.88 g 100 g-1), degree of esterification (DE = 45.16-64.06%), methoxyl content (ME = 4.27-8.13%), the total content of phenolic compounds (TPC = 2.076-4.668 µg mg-1, GAE) and the antiradical scavenging activity of the pectin samples (DPPH method (0.56-37.29%)) were determined. Free and total phenolic acids were quantified by saponification using high-pressure liquid chromatography (HPLC). The pectin contained phenolic acids-benzoic (0.25-0.92 µg mg-1), gallic (0.14-0.57 µg mg-1), coumaric (0.04 µg mg-1), and caffeic (0.03 µg mg-1). The pectin extracts from by-products showed glucose and galactose (3.89-21.72 g 100 g-1) as the main neutral sugar monosaccharides. Pectin analysis was performed using FT-IR, and the rheological properties of the pectin gels were determined. The quality of the obtained pectin from the fruit and berry by-products in terms of their high biological activity and high content of glucuronic acids indicated that the products have the potential to be used as natural ingredients in various food products and in pharmaceutical products.
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Affiliation(s)
- Daiga Konrade
- Institute of Technology of Organic Chemistry, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena Str. 3/7, LV-1048 Riga, Latvia
| | - Sergejs Gaidukovs
- Latvia Institute of Polymer Materials, Faculty of Materials Science and Applied Chemistry, Riga Technical University, P. Valdena Str. 3/7, LV-1048 Riga, Latvia
| | - Francisco Vilaplana
- Department of Chemistry, Division of Glycoscience, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
| | - Pramod Sivan
- Department of Chemistry, Division of Glycoscience, KTH Royal Institute of Technology, SE-100 44 Stockholm, Sweden
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Mamiru D, Gonfa G. Extraction and characterization of pectin from watermelon rind using acetic acid. Heliyon 2023; 9:e13525. [PMID: 36825180 PMCID: PMC9942000 DOI: 10.1016/j.heliyon.2023.e13525] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2022] [Revised: 01/24/2023] [Accepted: 02/02/2023] [Indexed: 02/11/2023] Open
Abstract
In this work, watermelon rind was used for extraction of pectin with acetic acid solution. The effects of pH, temperature and extraction time on the pectin yield were investigated. Response surface based on Box-Behnken model was employed to optimize the extraction parameters. The model shows an optimum pectin yield of 18.21%, which is in agreement with the value confirmed through experiment (18.20%). The moisture content, ash content, degree of esterification, degree of methylation, equivalent weight, methoxy content, and anhydrouronic acid of the extracted pectin were determined. The values of the moisture content, ash content, degree of esterification, degree of methylation, equivalent weight, methoxy content, anhydrouronic acid are 8.42%, 5.1%, 57.30%, 23.5%, 983.9 mg/mol, 7.3% and 72.36%, respectively. The results show watermelon peel can be an alternative source for pectin production with reasonable pectin yield and pectin quality.
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Affiliation(s)
- Dawit Mamiru
- Department of Chemical Engineering, Addis Ababa Science and Technology University, 16417 Addis Ababa, Ethiopia
| | - Girma Gonfa
- Department of Chemical Engineering, Addis Ababa Science and Technology University, 16417 Addis Ababa, Ethiopia,Biotechnology and Bioprocess Center of Excellence, Addis Ababa Science and Technology University, 16417 Addis Ababa, Ethiopia,Corresponding author. Department of Chemical Engineering, Addis Ababa Science and Technology University, 16417 Addis Ababa, Ethiopia.
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Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications. Foods 2022; 11:foods11172683. [PMID: 36076865 PMCID: PMC9455162 DOI: 10.3390/foods11172683] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 08/12/2022] [Accepted: 08/31/2022] [Indexed: 12/18/2022] Open
Abstract
Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the inner matrix. Presently, citrus fruits and apple fruits are the main sources for commercial extraction of pectin, but ongoing research on pectin extraction from alternate fruit sources and fruit wastes from processing industries will be of great help in waste product reduction and enhancing the production of pectin. Pectin shows multifunctional applications including in the food industry, the health and pharmaceutical sector, and in packaging regimes. Pectin is commonly utilized in the food industry as an additive in foods such as jams, jellies, low calorie foods, stabilizing acidified milk products, thickener and emulsifier. Pectin is widely used in the pharmaceutical industry for the preparation of medicines that reduce blood cholesterol level and cure gastrointestinal disorders, as well as in cancer treatment. Pectin also finds use in numerous other industries, such as in the preparation of edible films and coatings, paper substitutes and foams. Due to these varied uses of pectin in different applications, there is a great necessity to explore other non-conventional sources or modify existing sources to obtain pectin with desired quality attributes to some extent by rational modifications of pectin with chemical and enzymatic treatments.
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Microwave-assisted extraction of pectin from grape pomace. Sci Rep 2022; 12:12722. [PMID: 35882905 PMCID: PMC9325980 DOI: 10.1038/s41598-022-16858-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 07/18/2022] [Indexed: 11/10/2022] Open
Abstract
The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.
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Extraction, Characterization, and Applications of Pectins from Plant By-Products. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146596] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Currently, pectins are widely used in the cosmetic, pharmaceutical, and food industries, mainly as texturizing, emulsifying, stabilizing, and gelling agents. Pectins are polysaccharides composed of a large linear segment of α-(1,4) linked d-galactopyranosyluronic acids interrupted by β-(1,2)-linked l-rhamnoses and ramified by short chains composed of neutral hexoses and pentoses. The characteristics and applications of pectins are strongly influenced by their structures depending on plant species and tissues but also extraction methods. The aim of this review is therefore to highlight the structures of pectins and the various methods used to extract them, including conventional ones but also microwave heating, ultrasonic treatment, and dielectric barrier discharge techniques, assessing physico-chemical parameters which have significant effects on pectin characteristics and applications as techno-functional and bioactive agents.
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7
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Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106572] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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8
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Trandel MA, Johanningsmeier S, Schultheis J, Gunter C, Perkins-Veazie P. Cell Wall Polysaccharide Composition of Grafted 'Liberty' Watermelon With Reduced Incidence of Hollow Heart Defect. FRONTIERS IN PLANT SCIENCE 2021; 12:623723. [PMID: 33747004 PMCID: PMC7970038 DOI: 10.3389/fpls.2021.623723] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Accepted: 02/04/2021] [Indexed: 06/12/2023]
Abstract
Grafting watermelon scions to interspecific squash hybrids has been found to increase fruit firmness. Triploid (seedless) watermelon are prone to hollow heart (HH), an internal fruit disorder characterized by a crack in the placental tissue expanding to a cavity. Although watermelon with lower tissue firmness tend to have a higher HH incidence, associated differences in cell wall polysaccharide composition are unknown. Grafting "Liberty" watermelon to "Carnivor" (interspecific hybrid rootstock, C. moschata × C. maxima) reduced HH 39% and increased tissue firmness by 3 N. Fruit with and without severe HH from both grafted and non-grafted plants were analyzed to determine differences in cell wall polysaccharides associated with grafting and HH. Alcohol insoluble residues (AIR) were sequentially extracted from placental tissue to yield water soluble (WSF), carbonate soluble (CSF), alkali soluble (ASF), or unextractable (UNX) pectic fractions. The CSF was lower in fruit with HH (24.5%) compared to those without HH (27.1%). AIRs were also reduced, hydrolyzed, and acetylated for GC-MS analysis of monosaccharide composition, and a portion of each AIR was methylated prior to hydrolysis and acetylation to produce partially methylated alditol acetates for polysaccharide linkage assembly. No differences in degree of methylation or galacturonic and glucuronic acid concentrations were found. Glucose and galactose were in highest abundance at 75.9 and 82.4 μg⋅mg-1 AIR, respectively, followed by xylose and arabinose (29.3 and 22.0 μg⋅mg-1). Mannose was higher in fruit with HH (p < 0.05) and xylose was highest in fruit from grafted plants (p < 0.05). Mannose is primarily found in heteromannan and rhamnogalacturonan I side chains, while xylose is found in xylogalacturonan or heteroxylan. In watermelon, 34 carbohydrate linkages were identified with galactose, glucose, and arabinose linkages in highest abundance. This represents the most comprehensive polysaccharide linkage analysis to date for watermelon, including the identification of several new linkages. However, total pectin and cell wall composition data could not explain the increased tissue firmness observed in fruit from grafted plants. Nonetheless, grafting onto the interspecific hybrid rootstock decreased the incidence of HH and can be a useful method for growers using HH susceptible cultivars.
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Affiliation(s)
- Marlee A. Trandel
- Postharvest Laboratory, Department of Horticultural Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, Kannapolis, NC, United States
| | - Suzanne Johanningsmeier
- United States Department of Agriculture – Agricultural Research Service (USDA-ARS), Food Science Market Quality and Handling Research Unit, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, Raleigh, NC, United States
| | - Jonathan Schultheis
- Vegetable Extension, Department of Horticultural Sciences, North Carolina State University, Raleigh, Raleigh, NC, United States
| | - Chris Gunter
- Vegetable Extension, Department of Horticultural Sciences, North Carolina State University, Raleigh, Raleigh, NC, United States
| | - Penelope Perkins-Veazie
- Postharvest Laboratory, Department of Horticultural Sciences, Plants for Human Health Institute, North Carolina State University, Kannapolis, Kannapolis, NC, United States
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Arias D, Rodríguez J, López B, Méndez P. Evaluation of the physicochemical properties of pectin extracted from Musa paradisiaca banana peels at different pH conditions in the formation of nanoparticles. Heliyon 2021; 7:e06059. [PMID: 33537485 PMCID: PMC7841364 DOI: 10.1016/j.heliyon.2021.e06059] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2020] [Revised: 09/26/2020] [Accepted: 01/19/2021] [Indexed: 11/18/2022] Open
Abstract
Colombia is one of the major producers and exporters of banana Musa paradisiaca. Its consumption is high then its agro-industrial wastes are important source to extract pectin. In the present study, inorganic acids (nitric acid and hydrochloride acid) and organic acids (citric acid and acetic acid) were evaluated to extract pectin from banana peels at pH 2 and 3, through acid hydrolysis during 1h at the temperature of 85 °C. The extraction yield, degree of esterification (DE) and intrinsic viscosity of the pectin were characterized. Nitric acid (NA) allowed to obtain higher extraction yield (54 ± 10%) and citric acid (CA) allowed to obtain higher DE (76.7 ± 2%). Additionally, the effect of polymer concentration and degree esterification, low degree of esterification (LDE, 33.1%) and high degree of esterification (HDE, 76.7%) were evaluated in the pectin nanoparticles formation. The pectin with HDE formed stable nanoparticles with a particle size of 255 ± 11 nm and the zeta potential value of -45 ± 3 mV, independently of the polymer concentration. Morphology analysis showed aggregated of the pectin nanoparticles.
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Affiliation(s)
- David Arias
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, Colombia
| | - Johny Rodríguez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, Colombia
| | - Betty López
- Grupo de Investigación Ciencia de los Materiales, Instituto de Química, Facultad de Ciencias Exactas y Naturales, Universidad de Antioquia, Calle 70 N° 52-21, Medellín, Colombia
| | - Paula Méndez
- Grupo de Investigación en Etnofarmacología, Productos Naturales y Alimentos, Escuela de Ciencias Básicas Tecnología e Ingeniería, Universidad Nacional Abierta y a Distancia, Calle 14 Sur # 14 - 23, Bogotá, Colombia
- Corresponding author.
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10
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Polyelectrolyte Nanoparticles of Amphiphilic Chitosan/Pectin from Banana Peel as Potential Carrier System of Hydrophobic Molecules. Polymers (Basel) 2020; 12:polym12092109. [PMID: 32948030 PMCID: PMC7570048 DOI: 10.3390/polym12092109] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 08/25/2020] [Accepted: 08/26/2020] [Indexed: 02/07/2023] Open
Abstract
In this study, pectins were extracted from banana wastes Musa paradisiaca under different acidic conditions, obtaining pectins with different degrees of esterification (DE) depending on the acid type and pH. The formation of the polyelectrolyte nanoparticles was evaluated according to the DE of the pectin, the mass ratio of the polymers of pectin to amphiphilic chitosan (AmCh), and their concentration. The properties of the polyelectrolyte nanoparticles were evaluated at different pH and temperatures. The pectin with 24.3% DE formed polyelectrolyte nanoparticles through the electrostatic interaction with AmCh, which was evidenced by changes in the zeta potential and particle size. The study of mass ratio AmCh:Pectin, to get a stable system, showed that it must be at least equal (1:1), or AmCh must be in higher proportion (6:1, 50:1, 100:1), and the polymers concentration must be 1 mg/mL. The study of the temperature effect showed that, when the temperature increases, the particle size decreases, and the pH study showed a stable particle size for the polyelectrolyte nanoparticles in the range of pH 5-6. Nile Red (NR), a hydrophobic molecule, was encapsulated in the polyelectrolyte nanoparticles with a loading capacity of 1.8% and an encapsulation efficiency of 80%.
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Ma X, Wang J, Xu J, Jing J, Li J, Zhu H, Yu S, Hu Z. Sunflower Head Pectin with Different Molecular Weights as Promising Green Corrosion Inhibitors of Carbon Steel in Hydrochloric Acid Solution. ACS OMEGA 2019; 4:21148-21160. [PMID: 31867508 PMCID: PMC6921620 DOI: 10.1021/acsomega.9b02570] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/10/2019] [Accepted: 11/19/2019] [Indexed: 05/23/2023]
Abstract
Three sunflower head pectin (SFHP) with different molecular weights (M w = 4.50, 97.23, and 254.64 kDa) were obtained by enzyme-assisted extraction and characterized by FTIR and 1H NMR spectroscopy. The corrosion inhibition of mild steel in 1 M HCl solution was evaluated by the weight loss measurement. The inhibition efficiency (IE%) increased as its concentration increases and decreased as the temperature increases. The SFHP with the lowest M w of 4.50 kDa exhibited an IEmax of 92.05% at the medium concentration (2.0 g L-1). The inhibition properties of SFHP (M w = 4.50 kDa) were investigated electrochemically and theoretically. The electrochemical impedance spectroscopy (EIS) revealed that the charge-transfer resistance increased as its concentration increases, the double-layer capacitance decreased as concentration increases, and the IE% also increased as concentration increases. The potentiodynamic polarization (PP) revealed that the SFHP acted as mixed-type inhibitor. The IE% reached 90.3% at the medium concentration (2.0 g L-1) of SHFP. The three-dimensional super depth digital microscopy and scanning electron microscopy tests confirmed the formation of inhibitor films on the surface of mild steel. The adsorption of SFHP on the mild steel surface was proved to obey the Langmuir adsorption isotherm. The theoretical studies via density functional theory and molecular dynamics simulation further revealed the mechanism of corrosion inhibition.
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Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.11.001] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Rodsamran P, Sothornvit R. Microwave heating extraction of pectin from lime peel: Characterization and properties compared with the conventional heating method. Food Chem 2019; 278:364-372. [DOI: 10.1016/j.foodchem.2018.11.067] [Citation(s) in RCA: 79] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2018] [Revised: 10/02/2018] [Accepted: 11/12/2018] [Indexed: 01/08/2023]
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Dranca F, Oroian M. Extraction, purification and characterization of pectin from alternative sources with potential technological applications. Food Res Int 2018; 113:327-350. [DOI: 10.1016/j.foodres.2018.06.065] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Revised: 06/25/2018] [Accepted: 06/28/2018] [Indexed: 12/31/2022]
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Cho EH, Jung HT, Lee BH, Kim HS, Rhee JK, Yoo SH. Green process development for apple-peel pectin production by organic acid extraction. Carbohydr Polym 2018; 204:97-103. [PMID: 30366548 DOI: 10.1016/j.carbpol.2018.09.086] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Revised: 09/05/2018] [Accepted: 09/29/2018] [Indexed: 10/28/2022]
Abstract
To extract pectin in food industry, HCl is generally used as the major extracting solvent for releasing the pectin from the plant tissues, however it has an environmental issue to use. In this study, food-grade tartaric-, malic, and citric acids were used to produce apple peel pectin as an eco-friendly protocol instead of HCl. Finely-ground lyophilized apple peel was applied as the raw material, and the pectin was extracted by organic acids at 85 °C. The pectin extracted with citric acid displayed greater molecular weight and apparent viscosity compared to other organic acid treatments. Analysis of degree of methyl esterification revealed that the pectins extracted with organic acids were highly methoxylated. From these results, it was suggested that organic acids could be utilized to extract apple peel pectin effectively as a green process. Especially, the extraction process with citric acid as the solvent showed great potential to produce high-viscosity apple peel pectin.
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Affiliation(s)
- Eun-Hi Cho
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea
| | - Ho-Tak Jung
- Department of Food Science & Biotechnology, College of BioNano Technology, Gachon University, Sungnam 13120, Republic of Korea
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, College of BioNano Technology, Gachon University, Sungnam 13120, Republic of Korea
| | - Hyun-Seok Kim
- Department of Food Science and Biotechnology, Kyonggi University, Gyeonggi 16227, Republic of Korea
| | - Jin-Kyu Rhee
- Department of Food Science and Engineering, Ewha Woman's University, Seoul 03760, Republic of Korea
| | - Sang-Ho Yoo
- Department of Food Science and Biotechnology, and Carbohydrate Bioproduct Research Center, Sejong University, 209 Neungdong-ro, Gwangjin-gu, Seoul 05006, Republic of Korea.
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Torkova AA, Lisitskaya KV, Filimonov IS, Glazunova OA, Kachalova GS, Golubev VN, Fedorova TV. Physicochemical and functional properties of Cucurbita maxima pumpkin pectin and commercial citrus and apple pectins: A comparative evaluation. PLoS One 2018; 13:e0204261. [PMID: 30235297 PMCID: PMC6147495 DOI: 10.1371/journal.pone.0204261] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Accepted: 09/04/2018] [Indexed: 02/06/2023] Open
Abstract
The physicochemical characteristics and functional properties of pumpkin (Cucurbita maxima D. var. Cabello de Ángel) pectin obtained by cavitation facilitated extraction from pumpkin pulp have been evaluated and compared with commercial citrus and apple pectins. C. maxima pectin had an Mw value of 90 kDa and a high degree (72%) of esterification. The cytoprotective and antioxidant effects of citrus, apple and pumpkin pectin samples with different concentrations were studied in vitro in cell lines HT-29 (human colon adenocarcinoma) and MDCK1 (canine kidney epithelium). All pectin samples exhibited cytoprotective effect in HT-29 and MDCK1 cells after incubation with toxic concentrations of cadmium and mercury for 4 h. Pumpkin pectin increased the proliferation of cadmium-treated MDCK1 cells by 210%. The studied pectins also inhibited oxidative stress induced by 2,2'-azobis(2-methylpropionamidine) dihydrochloride (AAPH) in cell cultures, as determined by measuring the production of intracellular reactive species using dihydrochlorofluorescein diacetate (DCFH-DA). Pectin from pumpkin pomace had the highest (p < 0.05) protective effect against reactive oxygen species generation in MDCK1 cells induced by AAPH. Distinctive features of pumpkin pectin were highly branched RG-I regions, the presence of RG-II regions and the highest galacturonic acid content among the studied samples of pectins. This correlates with a considerable protective effect of C. maxima pectin against oxidative stress and cytotoxicity induced by heavy metal ions. Thus, C. maxima pectin can be considered as a source of new functional foods of agricultural origin.
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Affiliation(s)
- Anna A. Torkova
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
| | - Ksenia V. Lisitskaya
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
| | - Ivan S. Filimonov
- Federal State-Owned Unitary Enterprise «All-Russian Research Institute for Optical and Physical Measurements», Moscow, Russia
| | - Olga A. Glazunova
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
| | - Galina S. Kachalova
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
- Russian National Research Center “Kurchatov Institute”, Moscow, Russia
| | | | - Tatyana V. Fedorova
- A.N. Bach Institute of Biochemistry, Research Center of Biotechnology of the Russian Academy of Sciences, Moscow, Russia
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17
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Müller-Maatsch J, Bencivenni M, Caligiani A, Tedeschi T, Bruggeman G, Bosch M, Petrusan J, Van Droogenbroeck B, Elst K, Sforza S. Pectin content and composition from different food waste streams. Food Chem 2016; 201:37-45. [PMID: 26868545 DOI: 10.1016/j.foodchem.2016.01.012] [Citation(s) in RCA: 127] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Revised: 11/11/2015] [Accepted: 01/05/2016] [Indexed: 10/22/2022]
Abstract
In the present paper, 26 food waste streams were selected according to their exploitation potential and investigated in terms of pectin content. The isolated pectin, subdivided into calcium bound and alkaline extractable pectin, was fully characterized in terms of uronic acid and other sugar composition, methylation and acetylation degree. It was shown that many waste streams can be a valuable source of pectin, but also that pectin structures present a huge structural diversity, resulting in a broad range of pectin structures. These can have different physicochemical and biological properties, which are useful in a wide range of applications. Even if the data could not cover all the possible batch by batch and country variabilities, to date this represents the most complete pectin characterization from food waste streams ever reported in the literature with a homogeneous methodology.
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Affiliation(s)
| | | | | | - Tullia Tedeschi
- Department of Food Science, University of Parma, Parma, Italy
| | | | - Montse Bosch
- Leitat Technological Center, Terrassa, Barcelona, Spain
| | | | | | - Kathy Elst
- Flemish Institute for Technological Research, Mol, Belgium
| | - Stefano Sforza
- Department of Food Science, University of Parma, Parma, Italy.
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18
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Khodaei N, Karboune S, Orsat V. Microwave-assisted alkaline extraction of galactan-rich rhamnogalacturonan I from potato cell wall by-product. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.05.082] [Citation(s) in RCA: 43] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Yu L, Yang W, Sun J, Zhang C, Bi J, Yang Q. Preparation, characterisation and physicochemical properties of the phosphate modified peanut protein obtained from Arachin Conarachin L. Food Chem 2015; 170:169-79. [DOI: 10.1016/j.foodchem.2014.08.047] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2014] [Revised: 08/08/2014] [Accepted: 08/11/2014] [Indexed: 10/24/2022]
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20
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Durante M, Lenucci MS, Mita G. Supercritical carbon dioxide extraction of carotenoids from pumpkin (Cucurbita spp.): a review. Int J Mol Sci 2014; 15:6725-40. [PMID: 24756094 PMCID: PMC4013658 DOI: 10.3390/ijms15046725] [Citation(s) in RCA: 82] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2014] [Revised: 04/01/2014] [Accepted: 04/01/2014] [Indexed: 11/16/2022] Open
Abstract
Carotenoids are well known for their nutritional properties and health promoting effects representing attractive ingredients to develop innovative functional foods, nutraceutical and pharmaceutical preparations. Pumpkin (Cucurbita spp.) flesh has an intense yellow/orange color owing to the high level of carotenoids, mainly α-carotene, β-carotene, β-cryptoxanthin, lutein and zeaxanthin. There is considerable interest in extracting carotenoids and other bioactives from pumpkin flesh. Extraction procedures able to preserve nutritional and pharmacological properties of carotenoids are essential. Conventional extraction methods, such as organic solvent extraction (CSE), have been used to extract carotenoids from plant material for a long time. In recent years, supercritical carbon dioxide (SC-CO2) extraction has received a great deal of attention because it is a green technology suitable for the extraction of lipophylic molecules and is able to give extracts of high quality and totally free from potentially toxic chemical solvents. Here, we review the results obtained so far on SC-CO2 extraction efficiency and quali-quantitative composition of carotenoids from pumpkin flesh. In particular, we consider the effects of (1) dehydration pre-treatments; (2) extraction parameters (temperature and pressure); the use of water, ethanol and olive oil singularly or in combination as entrainers or pumpkin seeds as co-matrix.
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Affiliation(s)
- Miriana Durante
- Istituto di Scienze delle Produzioni Alimentari-Consiglio Nazionale delle Ricerche (ISPA-CNR), Via Prov. le Lecce-Monteroni, Lecce 73100, Italy.
| | - Marcello Salvatore Lenucci
- Dipartimento di Scienze e Tecnologie Biologiche ed Ambientali (Di.S.Te.B.A.), Università del Salento, Via Prov. le Lecce-Monteroni, Lecce 73100, Italy.
| | - Giovanni Mita
- Istituto di Scienze delle Produzioni Alimentari-Consiglio Nazionale delle Ricerche (ISPA-CNR), Via Prov. le Lecce-Monteroni, Lecce 73100, Italy.
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21
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Nagel A, Sirisakulwat S, Carle R, Neidhart S. An acetate-hydroxide gradient for the quantitation of the neutral sugar and uronic acid profile of pectins by HPAEC-PAD without postcolumn pH adjustment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:2037-2048. [PMID: 24547908 DOI: 10.1021/jf404626d] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
An HPAEC-PAD method was developed and validated to quantitate seven neutral sugars and two uronic acids of hydrolyzed pectic polysaccharides without postcolumn pH adjustment. Due to a short gradient phase minimizing the ion concentrations after equilibrating the CarboPac PA20 column with sodium acetate and hydroxide, subsequent isocratic separation of the neutral sugars was characterized by almost baseline resolution of rhamnose and arabinose (1.45 ± 0.15) and xylose and mannose (1.21 ± 0.02) at their maximal concentrations. Linearity was shown (R² = 0.9975-0.9998) for the relevant ranges (0.28-30.3 μmol L⁻¹); galacturonic acid, 1.7-128 μmol L⁻¹) above the limits of detection (30-81 nmol L⁻¹; galacturonic acid, 179 nmol L⁻¹) and ∼3.8 times higher limits of quantification. Conformity of the findings for four pectins after methanolysis plus hydrolysis in trifluoroacetic acid with those of reference procedures (total uronic acids, 95-102%; total neutral sugars, 97-105%) proved the accuracy.
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Affiliation(s)
- Andreas Nagel
- Institute of Food Science and Biotechnology, Chair of Plant Foodstuff Technology, Hohenheim University , Garbenstrasse 25, 70599 Stuttgart, Germany
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22
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Microwave-Assisted Extraction of Polysaccharides. POLYSACCHARIDES 2014. [DOI: 10.1007/978-3-319-03751-6_43-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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