Preparation, physicochemical characterization and swelling properties of composite hydrogel microparticles based on gelatin and pectins with different structure

Composite hydrogel microparticles based on pectins with different structures (callus culture pectin (SVC) and apple pectin (AU)) and gelatin were developed. Hydrogel microparticles were formed by the ionotropic gelation and electrostatic interaction of COO- groups of pectin and NH3+ groups of gelatin, which was confirmed by FTIR spectroscopy. The addition of gelatin to pectin-based gel formulations resulted in a decrease in gel strength, whereas increasing gelatin concentration enhanced this effect. The microparticle gel strength increased in proportion to the increase in the pectin concentration. The DSC and TGA analyzes showed that pectin-gelatin gels had the higher thermal stability than individual pectins. The gel strength, Ca2+ content and thermal stability of the microparticles based on gelatin and SVC pectin with a lower degree of methylesterification (DM) (14.8 %) were higher compared to that of microparticles based on gelatin and AU pectin with a higher DM (40 %). An increase in the SVC concentration, Ca2+ content and gel strength of SVC-gelatin microparticles led to a decrease in the swelling degree in simulated gastrointestinal fluids. The addition of 0.5 % gelatin to gels based on AU pectin resulted in increased stability of the microparticles in gastrointestinal fluids, while the microparticles from AU without gelatin were destroyed.

Valorization of dragon fruit waste to value-added bioproducts and formulations: A review

Owing to the increasing worldwide population explosion, managing waste generated from the food sector has become a cross-cutting issue globally, leading to environmental, economic, and social issues. Circular economy-inspired waste valorization approaches have been increasing steadily, generating new business opportunities developing valuable bioproducts using food waste, especially fruit wastes, that may have several applications in energy-food-pharma sectors. Dragon fruit waste is one such waste resource, which is rich in several value-added chemicals and oils, and can be a renewable resource to produce several value-added compounds of potential applications in different industries. Pretreatment and extraction processes in biorefineries are important strategies for recovering value-added biomolecules. There are different methods of valorization, including green extractions and biological conversion approaches. However, microbe-based conversion is one of the advanced technologies for valorizing dragon fruit waste into bioethanol, bioactive products, pharmaceuticals, and other valued products by reusing or recycling them. This state-of-the-art review briefly overviews the dragon fruit waste management strategies and advanced eco-friendly and cost-effective valorization technologies. Furthermore, various applications of different valuable bioactive components obtained from dragon fruit waste have been critically discussed concerning various industrial sectors. Several industrial sectors, such as food, pharmaceuticals, and biofuels, have been critically reviewed in detail.

Effect of a Change in the CaCl2/Pectin Mass Ratio on the Particle Size, Rheology and Physical Stability of Lemon Essential Oil/W Emulgels

A three-step (rotor-stator-microfluidization-rotor stator) protocol was used to prepare 15% lemon essential oil in water emulgels using a mixture of Tween 80 and Span 20 surfactants as low molecular mass emulsifiers and 0.4% low-methoxyl citrus peel pectin as a gelling agent. Ca2+ was used as a gel-promoting agent. Different CaCl2/pectin mass ratio values from 0.3 to 0.7 were used. Emulgels showed a microstructure consisting of oil droplets embedded in a sheared gel matrix, as demonstrated by bright field optical microscopy. Laser diffraction tests showed multimodal particle size distributions due to the coexistence of oil droplets and gel-like particles. Multiple light scattering tests revealed that the physical stability of emulgels was longer as the CaCl2/pectin mass ratio decreased and that different destabilization mechanisms took place. Thus, incipient syneresis became more important with increasing CaCl2 concentration, but a parallel creaming mechanism was detected for CaCl2/pectin mass ratio values above 0.5. Dynamic viscoelastic and steady shear flow properties of the emulgels with the lowest and highest CaCl2/pectin mass ratio values were compared as a function of aging time. The lowest ratio yielded an emulgel with enhanced connectivity among fluid units as indicated by its wider linear viscoelastic region, higher storage modulus, loss modulus and viscosity values, and more shear thinning properties than those of the emulgel formulated with the highest CaCl2/pectin mass ratio. The evolution of the dynamic viscoelastic properties with aging time was consistent with the information provided by monitoring scans of backscattering as a function of sample height.

The influence of beet pectin concentrate and whole-ground corn flour on the quality and safety of hardtacks

Currently, the main task of food manufacturers is to continuously improve quality while complying with legal regulations primarily related to ensuring product safety for consumers. In this regard,  using pectin substances as natural detoxifiers and wholemeal flour in the production of hardtacks will solve the problem of meeting the population's needs for safe food products with high nutritional and biological value. The article substantiates the sequence and parameters of technological operations for producing pectin concentrate from ‘Ardan’ sugar beet. The effectiveness of the use of beet pectin concentrate and whole-ground corn flour in the production of hardtacks has been substantiated experimentally based on a study of their qualitative characteristics, chemical composition and safety. The optimal dosage of pectin concentrate was determined at 10% and whole-ground corn flour at 15% in the production of hardtacks from first-grade wheat flour, where the properties of the gluten and the quality of finished products were similar to the control samples. The use of ‘Ardan’ sugar beet pectin concentrate made it possible to alter the dough's properties to increase its firmness and elasticity. It was found that the food and biological value of the developed hardtacks was higher than that of the control samples. The products obtained complied with the safety requirements of TR CU 021/2011 Technical Regulations of the Customs Union ‘On Food Safety’.

Delivery system for grape seed extract based on biodegradable pectin-Zn-alginate gel particles

Pectin-Zn-alginate gel particles from callus culture pectin with increased linearity and decreased rhamnogalacturonan I branching and degree of methylesterification had a higher gel strength and encapsulation capacity. An increase of the alginate concentration led to an increase in the particle gel strength. The grape seed extract (GSE) loaded and empty particles swelled slightly in the simulated gastric fluid (SGF) and gradually in the intestinal (SIF) fluid. The swelling degrees of the GSE-loaded and empty particles in the simulated colonic fluids (SCF) were decreased in the range SCF-7.0 (pH 7.0 + pectinase) > SCF-5.3 (pH 5.3 + pectinase) > SCF-2.3 (pH 2.3 + pectinase). The FTIR spectra indicated that GSE was embedded in the composite particles. Negligible leakage of GSE in SGF was shown. The increase in GSE release in SIF was due to the decrease in particle gel strength and increased swelling degree. The GSE release in fluids simulating the colon inflammation (SCF-2.3 and SCF-5.3) was similar, and it was lower than that in the SCF-7.0 simulating a healthy colon due to the increased gel strength. The percentage release of GSE increased slightly after exposure to different pH. Pectin-Zn-alginate hydrogel systems may be promising candidates for colon-targeted GSE delivery systems.

Determining Methyl-Esterification Patterns in Plant-Derived Homogalacturonan Pectins

Homogalacturonan (HG)-type pectins are nutrient components in plants and are widely used in the food industry. The methyl-esterification pattern is a crucial structural parameter used to assess HG pectins in terms of their nutraceutical activity. To better understand the methyl-esterification pattern of natural HG pectins from different plants, we purified twenty HG pectin-rich fractions from twelve plants and classified them by their monosaccharide composition, Fourier transform-infrared spectroscopy (FT-IR) signatures, and NMR analysis. FT-IR shows that these HG pectins are all minimally esterified, with the degree of methyl-esterification (DM) being 5 to 40%. To examine their methyl-esterification pattern by enzymatic fingerprinting, we hydrolyzed the HG pectins using endo-polygalacturonase. Hydrolyzed oligomers were derivatized with 2-aminobenzamide and subjected to liquid chromatography-fluorescence-tandem mass spectrometry (HILIC-FLR-MSn). Twenty-one types of mono-/oligo-galacturonides having DP values of 1–10 were found to contain nonesterified monomers, dimers, and trimers, as well as oligomers with 1 to 6 methyl-ester groups. In these oligo-galacturonides, MSn analysis demonstrated that the number of methyl-ester groups in the continuous sequence was 2 to 5. Mono- and di-esterified oligomers had higher percentages in total methyl-esterified groups, suggesting that these are a random methyl-esterification pattern in these HG pectins. Our study analyzes the characteristics of the methyl-esterification pattern in naturally occurring plant-derived HG pectins and findings that will be useful for further studying HG structure-function relationships.

Covalently linked pectin-arabinoglucuronoxylan complex from Siberian fir Abies sibirica Ledeb

In this study, by NMR spectroscopy, first was proved that the pectic polysaccharides of Abies sibirica are covalently bound to arabinoglucuronoxylan (AGX). Namely, AGX is attached at the 4th position to the 1,2,4-α-L-Rha residues of the RG-I main chain, indicating the following fragment: …→2)-[(2,4-β-D-Xylp)-(1→4)]-[(α-D-GalpA-(1→2)]-α-L-Rhap-(1→4)-α-D-GalpA-(1→…. We present direct evidence of covalent attachment between C1 of 1,2,4-β-D-Xylp from arabinoglucuronoxylan and С4 of 1,2,4-α-L-Rhap from RG-I of pectin by detailed 2D NMR analyses. It can be concluded that the 1,2,4-α-L-Rhap residues, were substituted at the 4th position by 1,5-α-L-arabinan or 1,4-β-D-galactan or AGX. The discovery of this interglycosidic linkage between xylan and pectin contradicts the classical model of the cell wall, which describes networks of binding glycans and pectic polysaccharides as separate and independent of one another. We can conclude that pectin undoubtedly plays a more important supporting and cross-linking role in the cell wall than is commonly thought.

Directed homoenzymatic fragmentation of the plant protopectin complex: Assessment criteria

Introduction. The functional basis of protopectin complex can be represented as a network of regions that consist of homogalacturonan sequences and a base of rhamnogalacturonans-I, i.e. rhamnosyl-containing branching sites. Enzymatic isolation of these regions is possible only at a certain minimal native degree of polymerization. The research objective was to develop a system of criteria for assessing the potential applicability of the enzymatic transformation of plant protopectin complex. Study objects and methods. The research featured the polymerization degree of the homogalacturonan regions of the protopectin complex and produced a system of assessment criteria for the enzymatic fragmentation potential of the protopectin complex. The theoretical calculations were based on the values of the mass fractions of rhamnosyl and galacturonide residues in plant cell walls. The result was a new polymerization degree analytical function. Results and discussion. The ratio of the mass fractions of rhamnosyl and galacturonide residues in the water-insoluble plant tissue served as a dimensionless criterion of applicability. The rational condition for the dimensionless criterion of applicability was based on the fundamental constraint for homogalacturonan regions in the protopectin complex. It was expressed by a fundamental inequation. The rational area for determining the numerical values of the applicability criterion was presented as . The functional dependence was reduced to a two-dimensional criteria space as “width of rhamnosyl branches vs. the criterion of applicability”, where each pectin-containing raw material was given a single uniquely defined position. The boundary conditions for the criteria space were determined analytically. Conclusion. The new approach offers an assessment of the enzymatic fragmentation potential of the plant protopectin complex by homoenzyme preparations. The approach is in fact the second stage of the decision tree in the science-based technology for pectin and its products.

Critical Factors for Optimum Biodegradation of Bast Fiber’s Gums in Bacterial Retting

Bast fiber plants require a post-harvest process to yield useable natural cellulosic fibers, denoted as retting or degumming. It encompasses the degradation of the cell wall’s non-cellulosic gummy substances (NCGs), facilitating fibers separations, setting the fiber’s quality, and determining downstream usages. Due to the inconvenience of traditional retting practices, bacterial inoculum and enzyme applications for retting gained attention. Therefore, concurrent changes of agroclimatic and socioeconomic conditions, the conventional water retting confront multiple difficulties, bast industries become vulnerable, and bacterial agents mediated augmented bio-retting processes trying to adapt to sustainability. However, this process’s success demands a delicate balance among substrates and retting-related biotic and abiotic factors. These critical factors were coupled to degrade bast fibers NCGs in bacterial retting while holistically disregarded in basic research. In this study, a set of factors were defined that critically regulates the process and requires to be comprehended to achieve optimum retting without failure. This review presents the bacterial strain characteristics, enzyme potentials, specific bast plant cell wall’s structure, compositions, solvents, and interactions relating to the maximum NCGs removal. Among plants, associated factors pectin is the primary biding material that determines the process’s dynamics, while its degree of esterification has a proficient effect through bacterial enzymatic degradation. The accomplished bast plant cell wall’s structure, macerating solvents pH, and temperature greatly influence the bacterial retting process. This article also highlights the remediation process of water retting pollution in a biocompatible manner concerning the bast fiber industry’s endurance.

Sugar Beet Cultivation in India: Prospects for Bio-Ethanol Production and Value-Added Co-Products

Sugar beet is an important crop in the advent of COVID 19 as it has a high potential for ethanol production in less growth span. The life cycle of this crop is of five to six months with a root yield of 60-80 t ha-1 and sugar content of 15-17%. Sugar beet is known as a temperate crop of short duration grown in the month of September to October and harvested in April and May, but successful efforts have been made in establishing this crop for Indian agro-climatic conditions. India stands to gain from capitalizing on the potential of sugar beet for sugar, ethanol, and fodder. It offers the increment in the farmer's income especially hill farmers with respect to seed production of this crop in India The crop has been bestowed with a natural endowment of reclaiming saline soils which will help in cultivating the Indian saline areas. The crop is full of carbohydrates content which is being used for multiple purposes giving value addition to the crop. The green top and, wet and dry pulp are a good source of fodder material for lactating animals like cattle. Beet pulp is another good source as silage feed and as an adhesive in beauty products as well as in printing ink. An amount of 5250 L of ethanol per hectare crop can be produced. Due to 30% galacturonic acid content, the dry beet pulp can also be used as a source of Vitamin C. Lactic acid is also being produced from the juice of sugar beet through fermentation. The pectin content of this crop is useful in paper and board manufacturing industries as a raw material and also in dishwashing detergents and leather production. The fiber content works as dietary fibers which are used in meat and baking industries as important ingredients in food commodities. The vinasse produced as an industrial by-product is useful as a fertilizer. Sugar beet tails and other parts have also been used in biogas production in some countries. Intercropping of this crop with other crops is an added benefit of this crop. New prospects are also available for this crop in pharmaceutical industries and material sciences in times to come.

Characterization of pectin-xylan-glucan-arabinogalactan proteins complex from Siberian fir Abies sibirica Ledeb

Polysaccharide AS_K was isolated from the Abies sibirica foliage by extraction with an aqueous KOH solution. AS_K was shown to contain structurally different polymers such as arabinoglucuronoxylans, xyloglucans, glucomannans, arabinogalactan-proteins (AGPs). The pectic polysaccharides were also found in the alkaline extract of AS_K and were represented by regions of homogalactorunan and rhamnogalactouronan-I whose side sugar chains were made up chiefly of highly branched 1,5-α-l-arabinan. The potential couplings between those polysaccharides were examined. Our studies showed simultaneous elution of pectin, xyloglucans, arabinoglucuronoxylans and AGPs, indicating that pectins can be covalently bound to the other cell-wall polysaccharides. NMR spectroscopy results revealed that the polysaccharides obtained by ion-exchange chromatography almost had no free reducing ends. These findings corroborate the conclusion that pectin, AGPs, glucan and xylan are bound together. The existence of the covalently bound complex of pectin-xylan-xyloglucan-AGP is suggested herein. Pectin and xylan are hypothesized to be covalently linked through RG-I regions.

Complex coacervation of pea albumin-pectin and ovalbumin-pectin assessed by isothermal titration calorimeter and turbidimetry

BACKGROUND

This study investigates the complexation of a pea albumin-rich fraction and ovalbumin with pectin of different degrees of esterification (DE) and blockiness (DB) as a function of pH and biopolymer mixing ratio by turbidimetric titration and isothermal titration calorimetry (ITC).

RESULTS

Turbidimetric analysis found maximum complexation occurred at a mixing ratio of 4:1 for pea albumin with high methoxy pectin, 8:1 for pea albumin with low methoxy pectin, and 8:1 for ovalbumin with low methoxy pectin. In the case of ovalbumin with high methoxy pectin, interactions were very weak. The pectin with high levels of esterification and blockiness displayed greater interactions with the pea albumin in both turbidimetry and ITC. However, low methoxy pectin imparted better interactions with ovalbumin and displayed higher optical density values than high methoxy pectin.

CONCLUSIONS

The current study indicated that the different thermodynamic parameters of PA-pectin complexes can be tuned by controlling the structural characteristics (DB, DE, and d-galacturonic acid) of the pectin. © 2020 Society of Chemical Industry.

Flowers of Campanula species as a source of biologically active substances

The content of the major groups of biologically active substances in flowers of 7 Campanula species, cultivated in the forest-steppe of Western Siberia, were investigated for the first time. Freshly collected flowers were found to contain 0.06-0.15 % of catechins, 0.31-3.17 % of flavonols, 3.31-6.47 % of tannins, 3.10-15.57 % of pectic substances, and 0.66-16.4 mg% of carotenoids calculated per absolute dre weight of raw material. The amount of ascorbic acid was 36.9-114.0 mg% per wet weight. The data indicate that Campanula flowers are promising for the production of phenolic compounds, the development of food additives and fresh consumptions a seasoning.

Assessing protopectin transformation potential of plant tissue using a zoned criterion space

Introduction. The existing diversity of plant raw materials and products predetermine the prospects of studying their potential as sources of pectin substances. However all current classifications are either fragmented or inconsistent. Study objects and methods. Our theoretical ivestigation aimed to develop an adequate classification for all taxa of plant origin, as well as their tissues and derivatives as pectin-containing materials. We developed criteria for assessing transformation potential of the protopectin complex based on the mass fractions of biologically active non-uronide components, native water-soluble pectin, the protopectin complex, and pectin substances. Individual boundary conditions were based on individual pectin potential, protopectin fragmentation potential, and pectin isolation potential. Results and discussion. Based on the boundary conditions, we defined an universal criterion space that included a set of points M in the coordinates expressed by three main criteria. According to individual boundary conditions, the criterion space was divided, or zoned, into four domains corresponding to protopectin fragmentation potential. They were characterized by: 1) lack of pectin potential, 2) ineffective protopectin fragmentation, 3) ineffective isolation of fragmentation products, and 4) effective isolation. Finally, we developed a generalized algorithm to determine the location of points M[μ1, μ2 , μ3 ] in the zoned criterion space, characterizing the plant tissue. Conclusion. Our approach can be used to assess any plant tissue for its protopectin transformation potential, which determines the technological influence on its pectin potential. This approach is universal, i.e., applicable to both plant tissue and its derivatives.

Physicochemical and swelling properties of composite gel microparticles based on alginate and callus cultures pectins with low and high degrees of methylesterification

Composite gel microparticles based on alginate and callus culture pectins with low and high degrees of methylesterification or apple pectin were produced. By varying the chemical composition of the pectic samples and the ratio of alginate to pectin, the gel strength, morphology, and swelling properties of composite microparticles can be altered. The inclusion of increasing concentrations of alginate in gel formulations promoted an increase in the microparticle gel strength and the formation of a smoother surface microrelief independently of the pectin chemical composition. Microparticles based on the pectin with a low degree of methylesterification (DM) and a higher concentration of alginate exhibited an increased swelling degree in the simulated digestive fluids. Microparticles based on the pectin with high DM and low alginate concentration were destroyed in the simulated intestinal fluid within 1 h due to the low Ca²⁺ content, gel strength, and grooved and rough surface of these microparticles. An increase in alginate concentration of gel formulations based on pectin with high DM led to increased stability of the microparticles in the simulated intestinal and colonic fluids due to increased Ca²⁺ content, microparticle gel strength and degree of crosslinking.

Effect of different levels of esterification and blockiness of pectin on the functional behaviour of pea protein isolate-pectin complexes

This research examines changes to the functional (solubility, emulsifying and foaming) properties of pea protein isolate when complexed with commercial citrus pectin of different structural attributes. Specifically, a high methoxy (P90; degree of esterification: 90.0%; degree of blockiness: 64.5%; galacturonic acid content 11.4%) and low methoxy (P29; degree of esterification: 28.6%; degree of blockiness: 31.1%; galacturonic acid: 70%) pectin at their optimum mixing ratios with pea protein isolate (4:1 pea protein isolate to P90; 10:1 pea protein isolate to P29) were assessed at the pHs associated with critical structure forming events during the complexation process (soluble complexation (pH_c), pH 6.7 and 6.1; insoluble complex formation (pH_ϕ1), pH 4.0 and 5.0; maximum complexation (pH_opt), pH 3.5 and 3.8; dissolution of complexes, pH 2.4 and 2.1; for admixtures of pea protein isolate-P90 and pea protein isolate-P29, respectively). Pea protein isolate solubility was improved from 41 to 73% by the presence of P90 at pH 6.0 and was also moderately increased at pH 4.0 and pH 5.0 by P90 and P29, respectively. The emulsion stability of both pea protein isolate-pectin complexes was higher than the homogeneous pea protein isolate at all critical pHs except pH_opt as well as pH_c for pea protein isolate-P29 only. P90, with the higher level blockiness and esterification, displayed better foaming properties at the maximal complexation pH when complexed with pea protein isolate than pea protein isolate-P29 or pea protein isolate alone. However at pH_ϕ2, pea protein isolate-P29 admixtures produced foams with 100% stability, increasing pea protein isolate foam stability by 85%. The enhanced functionality of pea protein isolate-pectin complexes based on the type of pectin used at critical pHs indicates they may be useful biopolymer ingredients in plant protein applications.

Determination of chemical structure of pea pectin by using pectinolytic enzymes

The chemical structure of pea pectin was delineated using pectin-degrading enzymes and biochemical methods. The molecular weight of the pea pectin preparation was 488,000, with 50 % arabinose content, and neutral sugar side chains attached to approximately 60 % of the rhamnose residues in rhamnogalacturonan-I (RG-I). Arabinan, an RG-I side chain, was highly branched, and the main chain was comprised of α-1,5-l-arabinan. Galactose and galactooligosaccharides were attached to approximately 35 % of the rhamnose residues in RG-I. Long chain β-1,4-galactan was also present. The xylose substitution rate in xylogalacturonan (XGA) was 63 %. The molar ratio of RG-I/homogalacturonan (HG)/XGA in the backbone of the pea pectin was approximately 3:3:4. When considering neutral sugar side chain content (arabinose, galactose, and xylose), the molar ratio of RG-I/HG/XGA regions in the pea pectin was 7:1:2. These data will help understand the properties of pea pectin.

Biologically Active Compounds and Antioxidant Activity of the Plants from CSBG SB RAS Collection of the Rosaceae Family (I)

The article presents Dara on the content of biologically active compounds (BAC) and the total phenolic antioxidants activity (TPA) evaluated for leaves and inflorescences of eight species from the Rosaceae family: Padus avium, Malus baccata, Alhemilla vulgaris, Potentilla inquinans, Filipendula vulgaris, F. palmata, Sanguisorba officinalis, S. alpina. It was determined that leaves and inflorescences contain flavonols, catechins, tannins, carotenoids, saponins, pectin substances. Usually, woody plants tend to accumulate less BAC and TPA than herbs. The highest level of flavonols and tannins was registered in inflorescences of F. vulgaris (12.25% and 45.02 %). The content of pectin substances was quite high, with the biggest share of protopectins (4.4-10.65%). The maximum quantity of catechins (4.76%) was found in the leaves of F. palmata, saponins – in the inflorescences of M. baccata (20.77%). The highest content of carotenoids was found in the leaves of plants, most notably in P. inquinans (1.00 mg/g). The highest antioxidant activity was recorded for water-ethanol extracts from inflorescences (up to 7.77 mg/g) and leaves (2.11 mg/g) of F. vulgaris and A. vulgaris plants due to increased content of phenolic compounds, in particular flavonols and tannins, compared to the other species.

Progress in pectin based hydrogels for water purification: Trends and challenges

Pectin is one of the finest natural polymer which has drawn great attention because of its applications in different fields. Due to the quintessential structure of pectin, it can be transformed into variety of useful products. It can be utilized as a blend in many polymers to make a mixture or a composite material. Owing to considerable collection in chemical conformation and cross-linking mechanism, different pectin based hydrogels have been prepared for different characteristics in pharmaceutical and bio-medical sites. Inventive properties of hydrogels like volubility, swellability, solvability and hydrophilicity make them better alternative for wastewater treatment. Recently, pectin based hydrogels have demonstrated excellent performance to eliminate various metal ions and dyes from the polluted water. The adsorption characteristics of pectin based hydrogels can be upgraded by using nanoparticles, which prompts to the development of hydrogel nano-composites. In this review article, we have summarized a comprehensive assessment in the direction of using pectin based hydrogels to remove toxic pollutants from aqueous solution. Sodium acrylate-co-N-isopropylacrylamide based pectin hydrogel has demonstrated the maximum adsorption capacities of 265.49, 137.43, 54.86, 53.86, 51.72 and 50.01 mg g^-1 for the adsorption of methyl violet, methylene blue, Pb(II), Cu(II), Co(II) and Zn(II) respectively. We have also discussed the pectin structure, properties and applications in this article.

Effect of the degree of esterification and blockiness on the complex coacervation of pea protein isolate and commercial pectic polysaccharides

The complex coacervation of pea protein isolate (PPI) with commercial pectic polysaccharides [high methoxy citrus pectin (P90, 90 representing DE), apple pectin (P78) sugar beet pectin (P62), low methoxy citrus pectin (P29)] of different degrees of esterification (DE) [and galacturonic acid content (GalA)] and blockiness (DB), was investigated. The maximum amount of coacervates formed at a biopolymer weight mixing ratio of 4:1 for all PPI-pectin mixtures, with the exception of PPI-P29 where maximum coacervation occurred at the 10:1 mixing ratio. The pH at which maximum interactions occurred was pH 3.4-3.5 (PPI: P90/P78) and 3.7-3.8 (PPI: P62/P29). PPI complexed with pectins with high levels of DE (low levels of GalA) and DB displayed greater interactions at optimal mixing conditions compared to pectin having lower levels of esterification and blockiness. The addition of P78 to PPI greatly increased protein solubility at pH 4.5.

Electrosprayed Core⁻Shell Composite Microbeads Based on Pectin-Arabinoxylans for Insulin Carrying: Aggregation and Size Dispersion Control

Aggregation and coalescence are major drawbacks that contribute to polydispersity in microparticles and nanoparticles fabricated from diverse biopolymers. This study presents the evaluation of a novel method for the direct, electrospray-induced fabrication of small, CaCl₂/ethanol-hardened low methoxy pectin/arabinoxylans composite microbeads. The electrospray method was evaluated to control particle size by adjusting voltage, flux, and crosslinking solution content of CaCl₂/ethanol. A bead diameter of 1µm was set as reference to test the capability of this method. Insulin was chosen as a model carried molecule. Statistical analysis was a central composite rotatable design (CCRD) with a factorial arrangement of 2⁴. The variables studied were magnitude and particle size dispersion. For the determination of these variables, light diffraction techniques, scanning electron microscopy, transmission electron microscopy, and confocal laser scanning microscopy were used. Major interaction was found for ethanol and CaCl₂ as well as flow and voltage. Stable spherical structures of core–shell beads were obtained with neither aggregation nor coalescence for all treatments where ethanol was included in the crosslinking solution, and the average diameter within 1 ± 0.024 μm for 11 KV, 75% ethanol with 11% CaCl₂, and flow of 0.97 mL/h.

Carbohydrate Esterases: An Overview

Carbohydrate esterases are a group of enzymes which release acyl or alkyl groups attached by ester linkage to carbohydrates. The CAZy database, which classifies enzymes that assemble, modify, and break down carbohydrates and glycoconjugates, classifies all carbohydrate esterases into 16 families. This chapter is an overview of the research for nearly 50 years around the main groups of carbohydrate esterases dealing with the degradation of polysaccharides, their main biochemical and molecular traits, as well as its application for the synthesis of high added value esters.

Prevention of postoperative adhesions by biodegradable cryogels from pectin and chitosan polysaccharides

The main complication that may arise after surgery is the formation of adhesions. The current trend in the prevention of postoperative adhesions is the application of anti-adhesive barrier materials for the separation of wound tissue during the critical period of mesothelial repair and healing. In this work, cryogels based on pectin and chitosan were obtained by the ionic cryotropic gelation method. It was found that the Heracleum L. pectin cryogels are more elastic (73 ± 6 kPa) than the apple pectin cryogels (29 ± 11 kPa). The addition of chitosan with different physical and chemical characteristics did not significantly affect the elasticity of pectin–chitosan cryogels. The greatest swelling ability was achieved during in vivo incubation of Heracleum L. pectin cryogels and Heracleum L. pectin with reacetylated chitosan cryogels (17.1 ± 1.6 and 14.2 ± 2.0 g/g, respectively). It was found that the complete biodegradation of apple pectin cryogels occurred within 24 h of incubation in the rat abdominal cavity. Heracleum L. pectin cryogels were encapsulated in a fibrous capsule and detected in the abdominal cavity after 168 h. Maximum anti-adhesion effect was observed through the use of apple pectin cryogels (0 ± 0.5 score). Significant anti-adhesive effect was also observed through the use of apple pectin–reacetylated chitosan cryogels (1 ± 0.5 score). Due to the high anti-adhesive activity, such cryogels can be recommended for the development of a new barrier material for use in surgery. The potential anti-adhesive mechanism of apple pectin cryogels which may be attributed to a combination of barrier function and bioactivity of cryogels components was discussed.

Pectin as a rheology modifier: Origin, structure, commercial production and rheology

Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,4-linked d-galacturonic acids in common. They have been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and/or thickeners in food, pharmaceutical, personal care and polymer products. Commercial pectin is classified as high methoxy pectin (HMP) with a degree of methylation (DM) >50% and low methoxy pectin (LMP) with a DM <50%. Amidated low methoxy pectins (ALMP) can be obtained through aminolysis of HMP. Gelation of HMP occurs by cross-linking through hydrogen bonds and hydrophobic forces between the methyl groups, assisted by a high co-solute concentration and low pH. In contrast, gelation of LMP occurs by the formation of ionic linkages via calcium bridges between two carboxyl groups from two different chains in close proximity, known as the 'egg-box' model. Pectin gels exhibit Newtonian behaviour at low shear rates and shear-thinning behaviour when the shear rate is increased. An overview of pectin from its origin to its physicochemical properties is presented in this review.

Preparation and biocompatibility evaluation of pectin and chitosan cryogels for biomedical application

Today, there is a need for the development of biomaterials with novel properties for biomedical purposes. The biocompatibility of materials is a key factor in determining its possible use in biomedicine. In this study, composite cryogels were obtained based on pectin and chitosan using ionic cryotropic gelation. For cryogel preparation, apple pectin (AP), Heracleum L. pectin (HP), and chitosan samples with different physical and chemical characteristics were used. The properties of pectin-chitosan cryogels were found to depend on the structural features and physicochemical characteristics of the pectin and chitosan within them. The addition of chitosan to cryogels can increase their mechanical strength, cause change in surface morphology, increase the degradation time, and enhance adhesion to biological tissues. Cryogels based on AP were less immunogenic when compared with cryogels from HP. Cryogels based on AP and HP were hemocompatible and the percentage of red blood cells hemolysis was less than 5%. Unlike cryogels based on HP, which exhibited moderate cytotoxicity, cryogels based on AP exhibited light cytotoxicity. Based on the results of low immunogenicity, light cytotoxicity data as well as a low level of hemolysis of composite cryogels based on AP and chitosan are biocompatible and can potentially be used in biomedicine. © 2016 Wiley Periodicals, Inc. J Biomed Mater Res Part A: 105A: 547-556, 2017.

Natural Pectin Polysaccharides as Edible Coatings

The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting biodegradable characteristics. Edible films represent a key area of development in new multifunctional materials by their character and properties to effectively protect food with no waste production. The use of edible films should be considered as a clean and elegant solution to problems related with waste disposal in packaging materials. In particular, pectin has been reported as one of the main raw materials to obtain edible films by its natural abundance, low cost and renewable character. The latest innovations in food packaging by the use of pectin-based edible films are reviewed in this paper, with special focus on the use of pectin as base material for edible coatings. The structure, properties related to the intended use in food packaging and main applications of pectins are herein reported.

[Comparative Analysis of Spectrophotometric Methods of the Protein Measurement in the Pectic Polysaccharide Samples]

For the assay to reliability of determination of the protein content in the pectic polysaccharide samples by absorbance in the ultraviolet and visible regions of the spectrum a comparison of the eleven techniques called Flores, Lovry, Bradford, Sedmak, Rueman (ninhydrin reaction) methods, the method of ultraviolet spectrophotometry, the method Benedict's reagent, the method Nessler's reagent, the method with amide black, the bicinchoninic reagent and the biuret method was carried out. The data obtained show that insufficient sensitivity of the seven methods from the listed techniques doesn't allow their usage for determination of protein content in pectic polysaccharide samples. But the Lowry, Bradford, Sedmak methods, and the method Nessler's reagent may be used for determination of protein content in pectic polysaccharide samples, and the Bradford method is advisable for protein contaminants content determination in pectic polysaccharide samples in case protein content is less than 15%, and the Lowry method--for samples is more than 15%.

Physicochemical properties of modified citrus pectins extracted from orange pomace

Modified pectin is a polysaccharide rich in galacturonic acid altered by pH adjustment and thermal treatment used especially as an anti-cancer agent. The aim of this work was to study the physical and chemical properties of modified pectins extracted from orange pomace with citric and nitric acids. The galacturonic acid content, degree of esterification, Fourier Transform Infrared Spectroscopy profile, molecular weight, intrinsic viscosity, rheological properties and antioxidant activity of the pectins were evaluated. The modification process caused the de-esterification of pectins and a decrease of molecular weight due to removal of neutral sugars, maintaining the linear chain of galacturonic acid. Such changes also caused a significant increase in the in vitro antioxidant activity (p ≤ 0.05) and influenced the rheological properties of pectin, reducing its viscosity. This work showed that the modification of pectin from orange pomace with citric and nitric acids altered its structural and physical characteristics as well as its biological activity toward a free-radical.

Thermal-Responsive Behavior of a Cell Compatible Chitosan/Pectin Hydrogel

Biopolymer hydrogels are important materials for wound healing and cell culture applications. While current synthetic polymer hydrogels have excellent biocompatibility and are nontoxic, they typically function as a passive matrix that does not supply any additional bioactivity. Chitosan (CS) and pectin (Pec) are natural polymers with active properties that are desirable for wound healing. Unfortunately, the synthesis of CS/Pec materials have previously been limited by harsh acidic synthesis conditions, which further restricted their use in biomedical applications. In this study, a zero-acid hydrogel has been synthesized from a mixture of chitosan and pectin at biologically compatible conditions. For the first time, we demonstrated that salt could be used to suppress long-range electrostatic interactions to generate a thermoreversible biopolymer hydrogel that has temperature-sensitive gelation. Both the hydrogel and the solution phases are highly elastic, with a power law index of close to -1. When dried hydrogels were placed into phosphate buffered saline solution, they rapidly rehydrated and swelled to incorporate 2.7× their weight. As a proof of concept, we removed the salt from our CS/Pec hydrogels, thus, creating thick and easy to cast polyelectrolyte complex hydrogels, which proved to be compatible with human marrow-derived stem cells. We suggest that our development of an acid-free CS/Pec hydrogel system that has excellent exudate uptake, holds potential for wound healing bandages.