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Xie F, Wang Z, Liu J. Effects of Pectins with Different Structural and Conformational Characteristics on Gelatinization and Retrogradation of Corn Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100094] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Fan Xie
- International Faculty of Applied Technology Yibin University Yibin Sichuan 644000 China
- Shanghai Engineering Research Center of Food Microbiology School of Medical Instrument and Food Engineering University of Shanghai for Science and Technology Shanghai 200093 China
| | - Zhengwu Wang
- Department of Food Science & Technology School of Agriculture and Biology Shanghai Jiao Tong University 800 Dongchuan Road Shanghai 200240 China
| | - Jianhua Liu
- International Faculty of Applied Technology Yibin University Yibin Sichuan 644000 China
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2
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Cui J, Zhao C, Feng L, Han Y, Du H, Xiao H, Zheng J. Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.077] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Mota J, Muro C, Illescas J, Hernández OA, Tecante A, Rivera E. Extraction and Characterization of Pectin from the Fruit Peel of
Opuntia robusta. ChemistrySelect 2020. [DOI: 10.1002/slct.202002181] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Jaquelinne Mota
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca Avenida Tecnológico S/N Ex-Rancho la Virgen, C.P. 52140 Toluca México
| | - Claudia Muro
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca Avenida Tecnológico S/N Ex-Rancho la Virgen, C.P. 52140 Toluca México
| | - Javier Illescas
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca Avenida Tecnológico S/N Ex-Rancho la Virgen, C.P. 52140 Toluca México
| | - Omar A. Hernández
- Tecnológico Nacional de México/Instituto Tecnológico de Toluca Avenida Tecnológico S/N Ex-Rancho la Virgen, C.P. 52140 Toluca México
| | | | - Ernesto Rivera
- Universidad Nacional Autónoma de México Instituto de Investigaciones en Materiales Avenida Universidad #3000 Colonia UNAM. C.P. 04510 Delegación Coyoacán. CDMX México
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Villacís-Chiriboga J, Elst K, Van Camp J, Vera E, Ruales J. Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications). Compr Rev Food Sci Food Saf 2020; 19:405-447. [PMID: 33325169 DOI: 10.1111/1541-4337.12542] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Revised: 12/16/2019] [Accepted: 01/08/2020] [Indexed: 12/11/2022]
Abstract
Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value-added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio-economy perspective. Given the ever-increasing concern about sustainability, complete valorization through a bio-refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio-refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser-known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.
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Affiliation(s)
- José Villacís-Chiriboga
- Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400, Mol, Belgium.,Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000, Ghent, Belgium.,Department of Food Science and Biotechnology, Ladrón de Guevara, E11-253, P.O.BOX 17 012759, Quito, Ecuador
| | - Kathy Elst
- Flemish Institute for Technological Research (VITO), Business Unit Separation and Conversion Technology, Boeretang 200, 2400, Mol, Belgium
| | - John Van Camp
- Department of Food Technology, Safety and Health, Ghent University, Coupure Links 653, 9000, Ghent, Belgium
| | - Edwin Vera
- Department of Food Science and Biotechnology, Ladrón de Guevara, E11-253, P.O.BOX 17 012759, Quito, Ecuador
| | - Jenny Ruales
- Department of Food Science and Biotechnology, Ladrón de Guevara, E11-253, P.O.BOX 17 012759, Quito, Ecuador
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5
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Ciriminna R, Fidalgo A, Avellone G, Carnaroglio D, Danzì C, Timpanaro G, Meneguzzo F, Ilharco LM, Pagliaro M. Economic and Technical Feasibility of Betanin and Pectin Extraction from Opuntia ficus-indica Peel via Microwave-Assisted Hydrodiffusion. ACS OMEGA 2019; 4:12121-12124. [PMID: 31460325 PMCID: PMC6682022 DOI: 10.1021/acsomega.9b00960] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Accepted: 06/19/2019] [Indexed: 06/10/2023]
Abstract
Investigating the feasibility of betanin and pectin extraction from Opuntia ficus-indica peel via microwave-assisted hydrodiffusion and gravity, this study identifies selected important economic and technical aspects associated with this innovative production route starting from prickly pear fruit discards. Which benefits would be derived from this process? Would production be limited to Opuntia-growing countries or, likewise to what happens with dried lemon peel chiefly imported from Argentina, would production take place abroad also? Can distributed manufacturing based on clean extraction technology compete with centralized production using conventional chemical processes?
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Affiliation(s)
- Rosaria Ciriminna
- Istituto
per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy
| | - Alexandra Fidalgo
- Centro
de Química-Física Molecular and IN-Institute of Nanoscience
and Nanotechnology, Instituto Superior Técnico, University of Lisboa, Complexo I, Avenida Rovisco Pais 1, 1649-004 Lisboa, Portugal
| | - Giuseppe Avellone
- Dipartimento
di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche Università
degli Studi di Palermo, via Archirafi 32, 90123 Palermo, Italy
| | | | - Carmelo Danzì
- Dipartimento
di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, via Santa Sofia 100, 95123 Catania, Italy
| | - Giuseppe Timpanaro
- Dipartimento
di Agricoltura, Alimentazione e Ambiente, Università degli Studi di Catania, via Santa Sofia 100, 95123 Catania, Italy
| | - Francesco Meneguzzo
- Istituto
di Biometeorologia, CNR, via Madonna del Piano 10, 50019 Sesto Fiorentino, Italy
| | - Laura M. Ilharco
- Centro
de Química-Física Molecular and IN-Institute of Nanoscience
and Nanotechnology, Instituto Superior Técnico, University of Lisboa, Complexo I, Avenida Rovisco Pais 1, 1649-004 Lisboa, Portugal
| | - Mario Pagliaro
- Istituto
per lo Studio dei Materiali Nanostrutturati, CNR, via U. La Malfa 153, 90146 Palermo, Italy
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6
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Morales-Martínez Y, López-Cuellar MDR, Chavarría-Hernández N, Rodríguez-Hernández AI. Rheological behaviour of acetylated pectins from cactus pear fruits ( Opuntia albicarpa and O. matudae ). Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.009] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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7
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Lu J, Shan L, Xie Y, Min F, Gao J, Guo L, Ren C, Yuan J, Gilissen L, Chen H. Effect of fermentation on content, molecule weight distribution and viscosity of β-glucans in oat sourdough. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13902] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Jun Lu
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Lingke Shan
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Yiting Xie
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Fangfang Min
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Jinyan Gao
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
| | - Laichun Guo
- Baicheng Academy of Agricultural Science; Baicheng 137000 China
| | - Changzhong Ren
- Baicheng Academy of Agricultural Science; Baicheng 137000 China
| | - Juanli Yuan
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
| | - Luud Gilissen
- Plant Research international; Wageningen University & Research Centre; Wageningen 6700 AA The Netherlands
| | - Hongbing Chen
- State Key Laboratory of Food Science and Technology; Nanchang University; Nanchang 330047 China
- Sino-German Joint Research Institute; Nanchang University; Nanchang 330047 China
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8
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Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin. Carbohydr Polym 2018; 196:474-482. [PMID: 29891321 DOI: 10.1016/j.carbpol.2018.05.061] [Citation(s) in RCA: 87] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2018] [Revised: 05/08/2018] [Accepted: 05/18/2018] [Indexed: 12/26/2022]
Abstract
To better understand the effects of high pressure processing on potato peel waste pectins, the structural characteristics, physicochemical properties, and morphological features of the pectin treated with high hydrostatic pressure (HHP) and high pressure homogenization (HPH) at 200 MPa for 5 min were studied. The potato peel waste pectins subjected to high pressure treatments exhibited increased galacturonic acid contents as well as decreased esterification degree, (Gal + Ara)/Rha ratio, and molecular weight. Furthermore, the potato peel waste pectins treated with high pressure had an increased viscosity and improved emulsifying properties. The morphological features, determined by atomic force microscopy, shown the degradation of side chains of the pectin induced by high pressure treatments. The results suggest that high pressure processing is an efficient technique to modify pectin from potato peel waste to a thickener or stabilizer agent, but high pressure homogenization shows a better effect.
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10
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Barba FJ, Putnik P, Bursać Kovačević D, Poojary MM, Roohinejad S, Lorenzo JM, Koubaa M. Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to valorization of by-products. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.07.012] [Citation(s) in RCA: 95] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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