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Lin M, Sun G, Hu X, Chen F, Zhu Y. Role of galacturonic acid in acrylamide formation: Insights from structural analysis. Food Chem 2024; 452:139282. [PMID: 38723562 DOI: 10.1016/j.foodchem.2024.139282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 03/12/2024] [Accepted: 04/06/2024] [Indexed: 06/01/2024]
Abstract
Acrylamide (AA) is a neoformed compound in heated foods, mainly produced between asparagine (Asn) and glucose (Glc) during the Maillard reaction. Galacturonic acid (GalA), the major component of pectin, exhibits high activity in AA formation. This study investigated the pathway for AA formation between GalA and Asn. Three possible pathways were proposed: 1) The carbonyl group of GalA directly interacts with Asn to produce AA; 2) GalA undergoes an oxidative cleavage reaction to release α-dicarbonyl compounds, which subsequently leads to AA production; 3) 5-formyl-2-furancarboxylic acid, the thermal degradation product of GalA, reacts with Asn to generate AA. Structural analysis revealed that the COOH group in GalA accelerated intramolecular protonation and electron transfer processes, thereby increasing the formation of AA precursors such as decarboxylated Schiff base and α-dicarbonyl compounds, promoting AA formation. This study provides a theoretical basis and new insights into the formation and control of AA.
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Affiliation(s)
- Mengyi Lin
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Guoyu Sun
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
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Huang J, Wu Z, Quan W, Ye X, Dai X, Luo J, Han X, Li X, Zheng W. Anti-α-1,4-D-polygalacturonic acid antibodies as a new biomarker for juvenile idiopathic arthritis. Clin Rheumatol 2024:10.1007/s10067-024-07061-9. [PMID: 38997543 DOI: 10.1007/s10067-024-07061-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2024] [Revised: 06/30/2024] [Accepted: 07/04/2024] [Indexed: 07/14/2024]
Abstract
OBJECTIVE Diagnosing juvenile idiopathic arthritis (JIA) is challenging. Our study aimed to investigate the clinical significance of anti-α-1,4-D-polygalacturonic acid (PGA) antibodies in JIA, focusing on their role in diagnosis and assessing disease activity. METHODS In this prospective case-control study, we examined variations in serum levels of PGA-IgA and PGA-IgG among children with different types of JIA and healthy controls. Serum PGA-IgA and PGA-IgG levels were assessed concurrently in children with active and inactive JIA. RESULTS This study included 126 patients diagnosed with JIA, 13 neonates, and 76 healthy children. Serum PGA-IgA and PGA-IgG levels were assessed, which revealed significant differences in PGA-IgA levels between various JIA subtypes and controls. An analysis of PGA-IgA levels in various JIA states revealed a statistically significant difference. Receiver operating characteristic (ROC) analysis demonstrated the robust predictive capability of PGA-IgA, with an AUC of 0.879 (p < 0.001), along with a specificity of 0.842 and sensitivity of 0.848. CONCLUSION Increased levels of anti-PGA antibodies, particularly PGA-IgA, were significantly associated with JIA. PGA-IgA may serve as a sensitive biomarker for disease activity in JIA and could potentially aid in the diagnosis of JIA. Key Points • This study found a significant correlation between blood levels of PGA-IgA and juvenile idiopathic arthritis (JIA), which may provide valuable diagnostic insights. • PGA-IgA shows potential as a sensitive biomarker for the assessment of disease activity in JIA patients, helping to determine disease activity.
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Affiliation(s)
- Jiqian Huang
- Department of Pediatric Rheumatology, The Second Affiliated Hospital and Yuying Children's Hospital of Wenzhou Medical University, Zhejiang Province, Wenzhou, 325027, China
- Rheumatology and Immunology Department, Children's Hospital of Nanjing Medical University, Nanjing, China
| | - Zhijing Wu
- Department of Physics, University of Cambridge, Cambridge, UK
| | - Wei Quan
- Department of Nephrology and Immunology, Children's Hospital of Soochow University, Suzhou, Jiangsu Province, 215003, China
| | - Xiaohua Ye
- Department of Pediatric Rheumatology, The Second Affiliated Hospital and Yuying Children's Hospital of Wenzhou Medical University, Zhejiang Province, Wenzhou, 325027, China
| | - Xiaolong Dai
- Department of Pediatric Rheumatology, The Second Affiliated Hospital and Yuying Children's Hospital of Wenzhou Medical University, Zhejiang Province, Wenzhou, 325027, China
| | - Jiangtao Luo
- Department of Pediatric Rheumatology, The Second Affiliated Hospital and Yuying Children's Hospital of Wenzhou Medical University, Zhejiang Province, Wenzhou, 325027, China
| | - Xiao Han
- Department of Pediatric Rheumatology, The Second Affiliated Hospital and Yuying Children's Hospital of Wenzhou Medical University, Zhejiang Province, Wenzhou, 325027, China
| | - Xiaozhong Li
- Department of Nephrology and Immunology, Children's Hospital of Soochow University, Suzhou, Jiangsu Province, 215003, China.
| | - Wenjie Zheng
- Department of Pediatric Rheumatology, The Second Affiliated Hospital and Yuying Children's Hospital of Wenzhou Medical University, Zhejiang Province, Wenzhou, 325027, China.
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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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Cherian E, Ts K, Kn S, Ks A, Poothicote NG. Investigation into pectin extraction and technological implementations in the food industry. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38850093 DOI: 10.1002/jsfa.13638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 05/14/2024] [Accepted: 05/23/2024] [Indexed: 06/09/2024]
Abstract
Pectin, a complex polysaccharide found abundantly in the cell walls of fruits and vegetables, plays a pivotal role in various food applications owing to its unique gelling, thickening and stabilizing properties. As consumer preferences lean towards natural and sustainable ingredients, the demand for pectin as a food additive has surged. This burgeoning interest has prompted a comprehensive exploration into both the extraction methods of pectin from its natural sources and its diverse technological applications in the food industry. The extraction process involves breaking down the plant cell wall to release the pectin. Traditional methods such as hot acid extraction have been widely used, but advances in technology have spurred the development of novel techniques like enzyme-assisted extraction and microwave-assisted extraction. These methods aim not only to enhance the yield and purity of extracted pectin but also to minimize environmental impact and energy consumption. Pectin's versatility has positioned it as a valuable ingredient in the food industry. Its ability to form gels under specific conditions makes it a key component in the production of jams, jellies and fruit preserves. Additionally, pectin acts as a stabilizer in dairy products, prevents syneresis in baked goods and improves the texture of confectionery items. The application of pectin goes beyond its role as a gelling agent; it is also employed in the encapsulation of bioactive compounds, enhancing the functional properties of various food products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Elsa Cherian
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
| | - Khadeeja Ts
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
| | - Saheersha Kn
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
| | - Ashitha Ks
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
| | - Nisha G Poothicote
- Department of Food Technology, Saintgits College of Engineering, Kottayam, India
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Akpo E, Colin C, Perrin A, Cambedouzou J, Cornu D. Encapsulation of Active Substances in Natural Polymer Coatings. MATERIALS (BASEL, SWITZERLAND) 2024; 17:2774. [PMID: 38894037 PMCID: PMC11173946 DOI: 10.3390/ma17112774] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2024] [Revised: 05/30/2024] [Accepted: 06/04/2024] [Indexed: 06/21/2024]
Abstract
Already used in the food, pharmaceutical, cosmetic, and agrochemical industries, encapsulation is a strategy used to protect active ingredients from external degradation factors and to control their release kinetics. Various encapsulation techniques have been studied, both to optimise the level of protection with respect to the nature of the aggressor and to favour a release mechanism between diffusion of the active compounds and degradation of the barrier material. Biopolymers are of particular interest as wall materials because of their biocompatibility, biodegradability, and non-toxicity. By forming a stable hydrogel around the drug, they provide a 'smart' barrier whose behaviour can change in response to environmental conditions. After a comprehensive description of the concept of encapsulation and the main technologies used to achieve encapsulation, including micro- and nano-gels, the mechanisms of controlled release of active compounds are presented. A panorama of natural polymers as wall materials is then presented, highlighting the main results associated with each polymer and attempting to identify the most cost-effective and suitable methods in terms of the encapsulated drug.
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Affiliation(s)
| | | | | | - Julien Cambedouzou
- IEM, Université de Montpellier, CNRS, ENSCM, F-34095 Montpellier, France
| | - David Cornu
- IEM, Université de Montpellier, CNRS, ENSCM, F-34095 Montpellier, France
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Soomro MA, Khan S, Majid A, Bhatti S, Perveen S, Phull AR. Pectin as a biofunctional food: comprehensive overview of its therapeutic effects and antidiabetic-associated mechanisms. DISCOVER APPLIED SCIENCES 2024; 6:298. [DOI: 10.1007/s42452-024-05968-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2024] [Accepted: 05/15/2024] [Indexed: 07/06/2024]
Abstract
AbstractPectin is a complex polysaccharide found in a variety of fruits and vegetables. It has been shown to have potential antidiabetic activity along with other biological activities, including cholesterol-lowering properties, antioxidant activity, anti-inflammatory and immune-modulatory effects, augmented healing of diabetic foot ulcers and other health benefits. There are several pectin-associated antidiabetic mechanisms, such as the regulation of glucose metabolism, reduction of oxidative stress, increased insulin sensitivity, appetite suppression and modulation of the gut microbiome. Studies have shown that pectin supplementation has antidiabetic effects in different animal models and in vitro. In human studies, pectin has been found to have a positive effect on blood glucose control, particularly in individuals with type 2 diabetes. Pectin also shows synergistic effects by enhancing the potency and efficacy of antidiabetic drugs when taken together. In conclusion, pectin has the potential to be an effective antidiabetic agent. However, further research is needed to fully understand its detailed molecular mechanisms in various animal models, functional food formulations and safety profiles for the treatment and management of diabetes and associated complications in humans. The current study was carried out to provide the critical approach towards therapeutical potential, anti-diabetic potential and underlying molecular mechanisms on the basis of existing knowledge.
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Pillai ARS, Eapen AS, Zhang W, Roy S. Polysaccharide-Based Edible Biopolymer-Based Coatings for Fruit Preservation: A Review. Foods 2024; 13:1529. [PMID: 38790829 PMCID: PMC11121366 DOI: 10.3390/foods13101529] [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: 04/17/2024] [Revised: 05/04/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Over the last decades, a significant rise in fruit consumption has been noticed as they contain numerous nutritional components, which has led to the rise in fruit production globally. However, fruits are highly liable to spoilage in nature and remain vulnerable to losses during the storage and preservation stages. Therefore, it is crucial to enhance the storage life and safeness of fruits for the consumers. To keep up the grade and prolong storage duration, various techniques are employed in the food sector. Among these, biopolymer coatings have gained widespread acceptance due to their improved characteristics and ideal substitution for synthetic polymer coatings. As there is concern regarding the safety of the consumers and sustainability, edible coatings have become a selective substitution for nurturing fruit quality and preventing decay. The application of polysaccharide-based edible coatings offers a versatile solution to prevent the passage of moisture, gases, and pathogens, which are considered major threats to fruit deterioration. Different polysaccharide substances such as chitin, pectin, carrageenan, cellulose, starch, etc., are extensively used for preparing edible coatings for a wide array of fruits. The implementation of coatings provides better preservation of the fruits such as mango, strawberry, pineapple, apple, etc. Furthermore, the inclusion of functional ingredients, including polyphenols, natural antioxidants, antimicrobials, and bio-nanomaterials, into the edible coating solution matrix adds to the nutritional, functional, and sensory attributes of the fruits. The blending of essential oil and active agents in polysaccharide-based coatings prevents the growth of food-borne pathogens and enhances the storage life of the pineapple, also improving the preservation of strawberries and mangoes. This paper aims to provide collective data regarding the utilization of polysaccharide-based edible coatings concerning their characteristics and advancements for fruit preservation.
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Affiliation(s)
- Athira R. S. Pillai
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
| | - Ansu Sara Eapen
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
| | - Wanli Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Swarup Roy
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara 144411, Punjab, India; (A.R.S.P.); (A.S.E.)
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Su Z, Liu Y, Kang L, Chang X, Tan X, Shen D, Wang X, Wang HH, Li G. Physicochemical and antioxidant properties of pectin fractions extracted from lemon (Citrus Eureka) peels. Int J Biol Macromol 2024; 268:132014. [PMID: 38697443 DOI: 10.1016/j.ijbiomac.2024.132014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 04/25/2024] [Accepted: 04/29/2024] [Indexed: 05/05/2024]
Abstract
Pectin, a natural polysaccharide, holds versatile applications in food and pharmaceuticals. However, there is a need for further exploration into extracting novel functional fractions and characterizing them thoroughly. In this study, a sequential extraction approach was used to obtain three distinct lemon pectin (LP) fractions from lemon peels (Citrus Eureka): LP extracted with sodium acetate (LP-SA), LP extracted with ethylenediaminetetraacetic acid (LP-EDTA), and LP extracted with sodium carbonate and sodium borohydride (LP-SS). Comprehensive analysis revealed low methyl-esterification in all fractions. LP-SA and LP-SS displayed characteristics of rhamnogalacturonan-I type pectin, while LP-EDTA mainly consisted of homogalacturonan pectin. Notably, LP-SA formed self-aggregated particles with rough surfaces, LP-EDTA showed interlocking linear structures with smooth planes, and LP-SS exhibited branch chain structures with smooth surfaces. Bioactivity analysis indicated that LP-SA had significant apparent viscosity and ABTS radical scavenging activity, while both LP-EDTA and LP-SS showed excellent thermal stability according to thermogravimetric analysis (TGA). Furthermore, LP-SS exhibited remarkable gel-forming ability and significant hydroxyl free radicals scavenging activity. In conclusion, this study presents a novel method for extracting various lemon pectin fractions with unique structural and bioactive properties, contributing insights for advanced applications in the food and pharmaceutical sectors.
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Affiliation(s)
- Zhipeng Su
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Yuchen Liu
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Lingtao Kang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Xia Chang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Xinjia Tan
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Dan Shen
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Xue Wang
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China
| | - Hong-Hui Wang
- College of Biology, Hunan University, Changsha 410082, China.
| | - Gaoyang Li
- Longping Branch, College of Biology, Hunan University, Changsha 410125, China; Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety, Changsha 410125, China.
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Du H, Olawuyi IF, Said NS, Lee WY. Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques. Polymers (Basel) 2024; 16:1097. [PMID: 38675016 PMCID: PMC11054079 DOI: 10.3390/polym16081097] [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: 03/21/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Dragon fruit peel, often discarded, is a valuable source of commercial pectin. This study investigates different extraction methods, including cold-water (CW), hot-water (HW), ultrasound (US), and novel enzyme extraction (xylanase: EZX), to extract pectins from dragon fruit peel and compare their characteristics. The pectin yield ranged from 10.93% to 20.22%, with significant variations in physicochemical properties across methods (p < 0.05). FTIR analysis revealed that extraction methods did not alter the primary structural configuration of the pectins. However, molecular weights (Mws) varied significantly, from 0.84 to 1.21 × 103 kDa, and the degree of esterification varied from 46.82% to 51.79% (p < 0.05). Monosaccharide analysis identified both homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) pectic configurations in all pectins, predominantly comprising galacturonic acid (77.21-83.12 %mol) and rhamnose (8.11-9.51 %mol), alongside minor side-chain sugars. These properties significantly influenced pectin functionalities. In the aqueous state, a higher Mw impacted viscosity and emulsification performance, while a lower Mw enhanced antioxidant activities and promoted the prebiotic function of pectin (Lactis brevies growth). This study highlights the impact of extraction methods on dragon fruit peel pectin functionalities and their structure-function relationship, providing valuable insights into predicting dragon fruit peel's potential as a food-grade ingredient in various products.
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Affiliation(s)
- Huimin Du
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Won-Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
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10
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Hou K, Fu X, Chen H, Niu H. Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation. Carbohydr Polym 2024; 329:121790. [PMID: 38286557 DOI: 10.1016/j.carbpol.2024.121790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 12/22/2023] [Accepted: 01/04/2024] [Indexed: 01/31/2024]
Abstract
Glycosylation is a method that enhances the functional properties of proteins by covalently attaching sugars to them. This study aimed at preparing three conjugates (WP-HG, WP-SBP, and WP-RGI) by dry heating method to research the influence of different pectin structures on the functional properties of WP and characterize properties and structures of these conjugates. The research results manifested that the degree of glycosylation (DG) of HG, SBP and RGI were 13.13 % ± 0.07 %, 23.27 % ± 0.3 % and 36.39 % ± 0.3 % respectively, suggesting that the increase of the number of branch chains promoted the glycosylation reaction. The formation of the conjugate was identified by the FT-IR spectroscopy technique. And SEM showed that WP could covalently bind to pectin, resulting in a smoother and denser surface of the conjugates. The circular dichroism analysis exhibited that the glycosylation reaction altered the secondary structure of WP and decreased the α-Helix content. This structural change in the protein spatial conformation led to a decrease in the hydrophobicity of protein surface. But the addition of pectin further regulated the hydrophilic-hydrophobic ratio on the surface of the protein, thus improving the emulsification properties of WP. In addition, the glycosylation could improve the stability of the emulsion, giving it a smaller droplet size, higher Zeta-potential and more stable properties. In a word, this study pointed out the direction for the application of different pectin structures in the development of functional properties of glycosylation products in food ingredients.
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Affiliation(s)
- Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, PR China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
| | - Hui Niu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510640, PR China.
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11
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Gordy E, Jung J, Zhao Y. Investigation of a lignocellulose fiber hornification treatment for improving the functionality of apple pomace-based pulp for molded pulp packaging. Int J Biol Macromol 2024; 263:130265. [PMID: 38368989 DOI: 10.1016/j.ijbiomac.2024.130265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 01/26/2024] [Accepted: 02/15/2024] [Indexed: 02/20/2024]
Abstract
Transfer molded pulp packaging (TMPP) is a viable alternative to single use plastic packaging. TMPP is typically produced from recycled newspapers, but the availability of this feedstock material is declining. Apple pomace (AP) pulp, primarily composed of cellulose, hemicellulose, lignin, and pectin, can be used as the primary component of TMPP, but its high water retention value (WRV) and separation from other pulps (recycled cardboard (CB) in this study) limits its utilizations in TMPP. A pressing and thermal drying cellulose hornification treatment followed by a repulping step was implemented to reduce pulp WRV and enhance AP and CB fiber entanglements. 11 %, 20 %, and 25 % reductions in WRV were achieved through 1 t-force pressing and drying at 120 °C for 2.5, 15, or 27.5 min, named mild, medium, and strong hornification treatments, respectively. Increased AP and CB fiber entanglements were observed via microscopy with rising hornification drying times. The medium hornification treatment was identified as the optimal treatment for reducing pulp WRV and reducing pulp separation without decreasing pulp sheet tensile strength. This study introduced and validated a novel processing technique for improved functionality of AP-based pulp for packaging applications.
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Affiliation(s)
- Emma Gordy
- Department of Food Science & Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR 97331, USA
| | - Jooyeoun Jung
- Department of Food Science & Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR 97331, USA.
| | - Yanyun Zhao
- Department of Food Science & Technology, 100 Wiegand Hall, Oregon State University, Corvallis, OR 97331, USA.
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12
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Pavlović M, Margetić A, Leonardi A, Križaj I, Kojić M, Vujčić Z, Šokarda Slavić M. Improvement of fruit juice quality: novel endo-polygalacturonase II from Aspergillus tubingensis FAT 43 for enhanced liquefaction, clarification, and antioxidant potential. Food Funct 2024; 15:2906-2919. [PMID: 38385285 DOI: 10.1039/d3fo05297d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/23/2024]
Abstract
This study focuses on the isolation, purification, and characterisation of endo-polygalacturonase II from Aspergillus tubingensis FAT43, particularly emphasising its potential applications in the fruit juice industry. A comprehensive screening test revealed the temporal dynamics of endo-polygalacturonase production during a 96-hour fermentation process. The purification process, involving ammonium sulfate and ethanol precipitation followed by ion-exchange chromatography, resulted in a 3.3-fold purification of PG II with a yield of 16% and a specific activity of 6001.67 U mg-1. Molecular analysis confirmed the identity of PG II, its gene (pgaII), and a high degree of sequence identity with Aspergillus tubingensis in the SWISS-PROT database. The optimal pH for PG II activity was 3.5-4.5, with robust stability across a broad pH spectrum (3-7). The enzyme exhibited optimal temperature activity at 45 °C, with a retention of 90% activity at 50 °C. The calculated activation energy for PG II was 62.1 kJ mol-1, indicating good stability. Inactivation kinetics revealed a half-life of 13.7 h at 40 °C, 5.4 h at 50 °C, and 0.85 h at 60 °C, with an activation energy of denaturation of 32.8 kJ mol-1. Compared to literature-reported PGs, PG II from A. tubingensis FAT43 demonstrated superior thermal stability. Hydrolysis experiments on different pectins revealed the highest specificity for non-methylated substrates (polygalacturonic acid). In fruit juice processing, PG II significantly increased juice yield and clarity, with the highest impact observed in strawberry juice. Antioxidant activity assays indicated enhanced antioxidant potential in enzyme-treated juices, especially strawberry, quince, and apple juices. The study highlights PG II's potential as an industrially valuable enzyme for fruit juice processing, offering improved thermostability and versatility across various fruit types.
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Affiliation(s)
- Marija Pavlović
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
| | - Aleksandra Margetić
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
| | - Adrijana Leonardi
- Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Igor Križaj
- Department of Molecular and Biomedical Sciences, Jožef Stefan Institute, Ljubljana, Slovenia
| | - Milan Kojić
- Institute of Virology, Vaccines and Sera "Torlak", Belgrade, Republic of Serbia
| | - Zoran Vujčić
- University of Belgrade -Faculty of Chemistry, Department of Biochemistry, Belgrade, Republic of Serbia
| | - Marinela Šokarda Slavić
- University of Belgrade - Institute of Chemistry, Technology and Metallurgy - National Institute of the Republic of Serbia, Department of Chemistry, Belgrade, Republic of Serbia.
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13
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Singh D, Sharma Y, Dheer D, Shankar R. Stimuli responsiveness of recent biomacromolecular systems (concept to market): A review. Int J Biol Macromol 2024; 261:129901. [PMID: 38316328 DOI: 10.1016/j.ijbiomac.2024.129901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 01/08/2024] [Accepted: 01/30/2024] [Indexed: 02/07/2024]
Abstract
Stimuli responsive delivery systems, also known as smart/intelligent drug delivery systems, are specialized delivery vehicles designed to provide spatiotemporal control over drug release at target sites in various diseased conditions, including tumor, inflammation and many others. Recent advances in the design and development of a wide variety of stimuli-responsive (pH, redox, enzyme, temperature) materials have resulted in their widespread use in drug delivery and tissue engineering. The aim of this review is to provide an insight of recent nanoparticulate drug delivery systems including polymeric nanoparticles, dendrimers, lipid-based nanoparticles and the design of new polymer-drug conjugates (PDCs), with a major emphasis on natural along with synthetic commercial polymers used in their construction. Special focus has been placed on stimuli-responsive polymeric materials, their preparation methods, and the design of novel single and multiple stimuli-responsive materials that can provide controlled drug release in response a specific stimulus. These stimuli-sensitive drug nanoparticulate systems have exhibited varying degrees of substitution with enhanced in vitro/in vivo release. However, in an attempt to further increase drug release, new dual and multi-stimuli based natural polymeric nanocarriers have been investigated which respond to a mixture of two or more signals and are awaiting clinical trials. The translation of biopolymeric directed stimuli-sensitive drug delivery systems in clinic demands a thorough knowledge of its mechanism and drug release pattern in order to produce affordable and patient friendly products.
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Affiliation(s)
- Davinder Singh
- Department of Chemistry, University of Illinois at Urbana-Champaign, Urbana, IL 61801, United States.
| | - Yashika Sharma
- Natural Products and Medicinal Chemistry Division, CSIR-Indian Institute of Integrative Medicine, Jammu 180001, India
| | - Divya Dheer
- Chitkara University School of Pharmacy, Chitkara University, Baddi 174103, Himachal Pradesh, India; Chemical Biology Unit, Institute of Nano Science and Technology, Knowledge City, Sector 81, Mohali 140306, Punjab, India.
| | - Ravi Shankar
- Natural Products and Medicinal Chemistry Division, CSIR-Indian Institute of Integrative Medicine, Jammu 180001, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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14
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Pinkaew T, Inthachat W, Khemthong C, Kemsawasd V, On-Nom N, Temviriyanukul P. High Pectin Recovery from Cocoa Husks Using an Autoclave Approach: An Analysis of Its Physicochemical, Structural, and Genotoxicity Properties. Foods 2024; 13:669. [PMID: 38472782 DOI: 10.3390/foods13050669] [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: 01/31/2024] [Revised: 02/18/2024] [Accepted: 02/21/2024] [Indexed: 03/14/2024] Open
Abstract
Pectin was extracted from cocoa husks, a food-processing biowaste, using an autoclave approach. A Box-Behnken design (BBD) and response surface methodology (RSM) were used to optimize pectin extraction. Three factors including extraction time (5-40 min), temperature (105-135 °C), and solid to liquid ratios (SLRs) (10-30 w/v) were employed. Results showed that the optimal conditions for high cocoa-husk-pectin (CHP) yield of 26.22% was 105 °C for 5 min with an SLR at 20 w/v. The physicochemical characteristics of CHP were compared with commercial high-methoxyl pectin (CHMP) and commercial low-methoxyl pectin (CLMP). CHP was classified as low-methoxyl pectin, with a degree of esterification at 34.74% and methoxyl content of 5.08%. The galacturonic acid content of CHP was 32.71% which was lower than CHMP (72.69%) and CLMP (41.24%). The intrinsic viscosity and viscosity-average molecular weight was similar to CLMP but higher than CHMP. No significant differences in water-holding capacity were found among samples. CHP showed higher oil-holding capacity but lower solubility compared with commercial pectin. CHP solutions showed pseudoplastic behavior. The viscosities of CHP solutions improved at increasing concentrations and decreasing pH. The CHP solution viscosities were lower than CLMP at the same condition. The viscoelastic properties of CHP solutions increased at higher concentrations, with the optimal value at pH 3. CHP showed no genotoxicity when assayed using the Ames test. Autoclave extraction as an accessible fast method showed potential for high pectin yield recovery from cocoa husks.
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Affiliation(s)
- Thanaporn Pinkaew
- Master of Science Program in Toxicology and Nutrition for Food Safety, Institute of Nutrition, Mahidol University, Nakhon Pathom 73170, Thailand
| | - Woorawee Inthachat
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Chanakan Khemthong
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Varongsiri Kemsawasd
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Nattira On-Nom
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Piya Temviriyanukul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
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15
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Chanka N, Donphai W, Chareonpanich M, Faungnawakij K, Rupprechter G, Seubsai A. Potassium Permanganate-Impregnated Amorphous Silica-Alumina Derived from Sugar Cane Bagasse Ash as an Ethylene Scavenger for Extending Shelf Life of Mango Fruits. ACS OMEGA 2024; 9:6749-6760. [PMID: 38371817 PMCID: PMC10870304 DOI: 10.1021/acsomega.3c08119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/18/2024] [Accepted: 01/24/2024] [Indexed: 02/20/2024]
Abstract
Ethylene, a plant hormone, is a gas that plays a crucial role in fruit ripening and senescence. In this work, a novel ethylene scavenger was prepared from amorphous silica-alumina derived from sugar cane bagasse ash (SC-ASA) and used to prolong the shelf life of mango fruits during storage. KMnO4 at 2, 4, or 6 wt %/w was loaded on SC-ASA using an impregnation method. The results showed that 4% w/w KMnO4 loaded on SC-ASA (4KM/SC-ASA) was superior for ethylene removal at an initial ethylene concentration of 400 μL L-1 for 120 min under ambient conditions (25-27 °C and 70-75% relative humidity), resulting in 100% ethylene removal. The kinetic study of ethylene removal showed that the adsorption data were best fitted with a pseudo-first-order kinetic model. The effects of 4KM/SC-ASA as sachets on the quality changes of the mango fruits were investigated, with the results showing that mango fruits packed in cardboard boxes with 4KM/SC-ASA had significantly delayed ripening, low levels of ethylene production, respiration, and weight loss, high fruit firmness, low total soluble solids, and high acidity compared to those of the control treatment. These findings should contribute to developing an ethylene scavenger to extend the shelf life of fruits, reduce the waste of the sugar and ethanol industries, and make it a valuable material.
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Affiliation(s)
- Napassorn Chanka
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
| | - Waleeporn Donphai
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
| | - Metta Chareonpanich
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
- Center
of Excellence on Petrochemical and Materials Technology, Kasetsart University, Bangkok 10900, Thailand
| | - Kajornsak Faungnawakij
- National
Nanotechnology Center (NANOTEC), National
Science and Technology Development Agency (NSTDA), Pathum, Thani 12120, Thailand
| | - Günther Rupprechter
- Institute
of Materials Chemistry, Technische Universität
Wien, Getreidemarkt 9/BC, Vienna 1060, Austria
| | - Anusorn Seubsai
- Department
of Chemical Engineering, Faculty of Engineering, Kasetsart University, Bangkok 10900, Thailand
- Center
of Excellence on Petrochemical and Materials Technology, Kasetsart University, Bangkok 10900, Thailand
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16
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Öztürk T, Özbek HN, Koçak Yanık D. Environmentally Friendly Approach to Pectin Extraction from Grapefruit Peel: Microwave-Assisted High-Pressure CO 2/H 2O. Foods 2024; 13:476. [PMID: 38338611 PMCID: PMC10855063 DOI: 10.3390/foods13030476] [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: 12/30/2023] [Revised: 01/26/2024] [Accepted: 01/28/2024] [Indexed: 02/12/2024] Open
Abstract
In this research, pectin extraction from grapefruit peel (GPP) was performed using a microwave-assisted high-pressure CO2/H2O (MW-HPCO2) system. The Box-Behnken design of response surface methodology was applied for the optimization of MW-HPCO2 extraction conditions to obtain the highest pectin yield. The effects of temperature, time, and liquid/solid ratio on pectin yield were examined in the range of 100-150 °C, 5-15 min, and 10-20 mL g-1, respectively. Under the optimum extraction conditions (147 °C, 3 min, and 10 mL g-1), pectin was obtained with a yield of 27.53%. The results obtained showed that the extraction temperature and time had a strong effect on the pectin yield, while the effect of the liquid/solid ratio was not significant, and the pectin was effectively extracted from grapefruit peel (GP) using MW-HPCO2. Additionally, the application of GPP in apricot jam showed that MW-HPCO2-GPP can be used as a thickener in the food industry. The yield and physicochemical properties (ash, protein, galacturonic acid, reducing sugar and methoxyl content, degree of esterification, equivalent weight, color, viscosity) of pectin extracted in the optimum conditions of the MW-HPCO2 method were superior to pectin extracted by the traditional method. The results of this study revealed that MW-HPCO2 could be an innovative green and rapid technique for pectin extraction.
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Affiliation(s)
- Tuğba Öztürk
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep 27310, Türkiye; (T.Ö.); (H.N.Ö.)
| | - Hatice Neval Özbek
- Department of Food Engineering, Engineering Faculty, University of Gaziantep, Gaziantep 27310, Türkiye; (T.Ö.); (H.N.Ö.)
| | - Derya Koçak Yanık
- Department of Food Engineering, Faculty of Agriculture, Eskişehir Osmangazi University, Eskişehir 26160, Türkiye
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17
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Del Amo-Mateos E, Cáceres B, Coca M, Teresa García-Cubero M, Lucas S. Recovering rhamnogalacturonan-I pectin from sugar beet pulp using a sequential ultrasound and microwave-assisted extraction: Study on extraction optimization and membrane purification. BIORESOURCE TECHNOLOGY 2024; 394:130263. [PMID: 38159817 DOI: 10.1016/j.biortech.2023.130263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 12/18/2023] [Accepted: 12/25/2023] [Indexed: 01/03/2024]
Abstract
This research focuses on the integrated recovery of rhamnogalacturonan-I (RG-I) pectin from sugar beet pulp (SBP). First, the extraction of RG-I pectin through sequential ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) was assessed. Optimization using a response surface methodology identified the optimal conditions as initial pH 4, 10 min of UAE, and 157 °C for MAE, achieving a 66.0 % recovery of pectooligosaccharides (POS). Additionally, purification through continuous diafiltration and concentration via ultrafiltration of the POS using membranes with different molecular weight cut-offs (MWCO) was explored. In contrast to previous research using discontinuous diafiltration, the use of continuous diafiltration allowed a decrease in the extract viscosity and obtained higher yields using a higher MWCO membrane. The refined RG-I pectin solids exhibited a high global yield (39-40 g pectin/100 g SBP), and high-methoxyl characteristics, as well as purity levels (70-80 %) similar to commercial prebiotics.
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Affiliation(s)
- Esther Del Amo-Mateos
- Institute of Sustainable Processes, University of Valladolid, Spain; Department of Chemical Engineering and Environmental Technology, School of Industrial Engineering, University of Valladolid, Dr. Mergelina, s/n, Valladolid, Spain.
| | - Berta Cáceres
- Department of Chemical Engineering and Environmental Technology, School of Industrial Engineering, University of Valladolid, Dr. Mergelina, s/n, Valladolid, Spain.
| | - Mónica Coca
- Institute of Sustainable Processes, University of Valladolid, Spain; Department of Chemical Engineering and Environmental Technology, School of Industrial Engineering, University of Valladolid, Dr. Mergelina, s/n, Valladolid, Spain.
| | - M Teresa García-Cubero
- Institute of Sustainable Processes, University of Valladolid, Spain; Department of Chemical Engineering and Environmental Technology, School of Industrial Engineering, University of Valladolid, Dr. Mergelina, s/n, Valladolid, Spain.
| | - Susana Lucas
- Institute of Sustainable Processes, University of Valladolid, Spain; Department of Chemical Engineering and Environmental Technology, School of Industrial Engineering, University of Valladolid, Dr. Mergelina, s/n, Valladolid, Spain.
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18
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Benalaya I, Alves G, Lopes J, Silva LR. A Review of Natural Polysaccharides: Sources, Characteristics, Properties, Food, and Pharmaceutical Applications. Int J Mol Sci 2024; 25:1322. [PMID: 38279323 PMCID: PMC10816883 DOI: 10.3390/ijms25021322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 01/08/2024] [Accepted: 01/14/2024] [Indexed: 01/28/2024] Open
Abstract
Natural polysaccharides, which are described in this study, are some of the most extensively used biopolymers in food, pharmaceutical, and medical applications, because they are renewable and have a high level of biocompatibility and biodegradability. The fundamental understanding required to properly exploit polysaccharides potential in the biocomposite, nanoconjugate, and pharmaceutical industries depends on detailed research of these molecules. Polysaccharides are preferred over other polymers because of their biocompatibility, bioactivity, homogeneity, and bioadhesive properties. Natural polysaccharides have also been discovered to have excellent rheological and biomucoadhesive properties, which may be used to design and create a variety of useful and cost-effective drug delivery systems. Polysaccharide-based composites derived from natural sources have been widely exploited due to their multifunctional properties, particularly in drug delivery systems and biomedical applications. These materials have achieved global attention and are in great demand because to their biochemical properties, which mimic both human and animal cells. Although synthetic polymers account for a substantial amount of organic chemistry, natural polymers play a vital role in a range of industries, including biomedical, pharmaceutical, and construction. As a consequence, the current study will provide information on natural polymers, their biological uses, and food and pharmaceutical applications.
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Affiliation(s)
- Ikbel Benalaya
- CICS-UBI—Health Sciences Research Centre, University of Beira Interior, 6201-001 Covilha, Portugal; (I.B.); (G.A.)
| | - Gilberto Alves
- CICS-UBI—Health Sciences Research Centre, University of Beira Interior, 6201-001 Covilha, Portugal; (I.B.); (G.A.)
| | - João Lopes
- iMed.ULisboa, Research Institute for Medicines, Faculdade de Farmácia, University of Lisboa, 1649-003 Lisbon, Portugal
| | - Luís R. Silva
- CICS-UBI—Health Sciences Research Centre, University of Beira Interior, 6201-001 Covilha, Portugal; (I.B.); (G.A.)
- CPIRN-UDI/IPG, Center of Potential and Innovation of Natural Resources, Research Unit for Inland Development (UDI), Polytechnic Institute of Guarda, 6300-559 Guarda, Portugal
- CIEPQPF, Department of Chemical Engineering, Pólo II—Pinhal de Marrocos, University of Coimbra, 3030-790 Coimbra, Portugal
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19
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Bhat MI, Rashid SJ, Ahmad MI, Rafiq S, Fayaz I, Mir MJ, Amin T, Majid D, Dar BN, Makroo HA. Comparative study on thermo-mechanical, structural and functional properties of pectin extracted from immature wasted apples and commercial pectin. Int J Biol Macromol 2024; 254:127658. [PMID: 37898241 DOI: 10.1016/j.ijbiomac.2023.127658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Revised: 08/27/2023] [Accepted: 10/23/2023] [Indexed: 10/30/2023]
Abstract
Pectin yield of 22.22 ± 0.98 % (dry basis) was achieved from prematurely dropped Golden Delicious apples, having a light orange hue (hue value: 78.08 ± 0.04) and an overall color difference (ΔE) of 9.92 ± 0.01 compared to commercial pectin (CP). Extracted AP exhibited a lower equivalent weight (725.24 ± 29.73) and higher methoxy content (8.36 ± 0.28 %) in contrast to CP. However, a similar degree of esterification of 71.57 ± 0.79 and 70.55 ± 0.59 %, was observed in AP and CP respectively. Apple pectin demonstrated slight lower galacturonic acid (GalA) content of 68.10 ± 3.94 % in comparison to 72.31 ± 4.62 % of CP, which was further corroborated by reduced intensity in FTIR fingerprint region (912-1025 cm-1). Morphology revealed a sheet-like cloudy appearance indicating a significant presence of associated sugars whereas X-ray diffraction highlighted the highly amorphous nature of AP. AP and CP solutions (3-9 %) displayed a shear-thinning flow and viscoelastic behavior where the loss (G') moduli dominated over the storage moduli (G"). Owing to high degree of esterification, galacturonic acid content (>65 %) that aligns with commercial standards and viscoelastic behavior, the extracted AP holds promise for potential utilization in commercial applications. This study underscores the potential for sustainable utilization of prematurely dropped apples through pectin extraction, contributing to valorization of the wasted bioresource.
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Affiliation(s)
| | | | | | - Shafiya Rafiq
- Department of Food Technology, IUST, Kashmir 192122, India
| | - Insha Fayaz
- Department of Food Technology, IUST, Kashmir 192122, India
| | - M J Mir
- Department of Mechanical Engineering, IUST, Kashmir 192122, India
| | - Tawheed Amin
- Division of Food Science and Technology, SKUAST, Kashmir 190025, India
| | | | - B N Dar
- Department of Food Technology, IUST, Kashmir 192122, India.
| | - H A Makroo
- Department of Food Technology, IUST, Kashmir 192122, India.
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20
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Sultana N. Biological Properties and Biomedical Applications of Pectin and Pectin-Based Composites: A Review. Molecules 2023; 28:7974. [PMID: 38138464 PMCID: PMC10745545 DOI: 10.3390/molecules28247974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 12/01/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Pectin has recently drawn much attention in biomedical applications due to its distinctive chemical and biological properties. Polymers like pectin with cell-instructive properties are attractive natural biomaterials for tissue repair and regeneration. In addition, bioactive pectin and pectin-based composites exhibit improved characteristics to deliver active molecules. Pectin and pectin-based composites serve as interactive matrices or scaffolds by stimulating cell adhesion and cell proliferation and enhancing tissue remodeling by forming an extracellular matrix in vivo. Several bioactive properties, such as immunoregulatory, antibacterial, anti-inflammatory, anti-tumor, and antioxidant activities, contribute to the pectin's and pectin-based composite's enhanced applications in tissue engineering and drug delivery systems. Tissue engineering scaffolds containing pectin and pectin-based conjugates or composites demonstrate essential features such as nontoxicity, tunable mechanical properties, biodegradability, and suitable surface properties. The design and fabrication of pectic composites are versatile for tissue engineering and drug delivery applications. This article reviews the promising characteristics of pectin or pectic polysaccharides and pectin-based composites and highlights their potential biomedical applications, focusing on drug delivery and tissue engineering.
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Affiliation(s)
- Naznin Sultana
- Texas Undergraduate Medical Academy, Prairie View A&M University, Prairie View, TX 77446, USA
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21
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Podetti C, Riveros-Gomez M, Román MC, Zalazar-García D, Fabani MP, Mazza G, Rodríguez R. Polyphenol-Enriched Pectin from Pomegranate Peel: Multi-Objective Optimization of the Eco-Friendly Extraction Process. Molecules 2023; 28:7656. [PMID: 38005378 PMCID: PMC10675440 DOI: 10.3390/molecules28227656] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/05/2023] [Accepted: 11/16/2023] [Indexed: 11/26/2023] Open
Abstract
A multi-objective optimization was performed using response surface methodology to obtain a high-value-added product, pectin enriched in polyphenols, from pomegranate peel. For this purpose, a green extraction technique that combines citric acid and ultrasound was carried out considering three variables: time, pH, and temperature. The extraction procedure was optimized using the Box-Behnken design, these being the most suitable conditions, with an extraction time of 34.16 min, a pH of 2.2, and a temperature of 89.87 °C. At this point, the pectin yield was 31.89%, with a total retained polyphenol content of 15.84 mg GAE/g pectin. In addition, the water activity, ash content, equivalent weight, methoxyl content, and degree of esterification were determined for the pectin obtained at the optimal point. This study demonstrates that polyphenol-enriched pectin can be obtained from pomegranate peel via an eco-friendly and efficient method, and that it presents similar properties to commercial pectin, preserving its quality and with potential use as an ingredient or food supplement with a high nutritional value. This work contributes to developing sustainable strategies to valorize pomegranate agro-industrial waste and produce high-value functional ingredients.
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Affiliation(s)
- Celina Podetti
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - Mathias Riveros-Gomez
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - María Celia Román
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - Daniela Zalazar-García
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
| | - María Paula Fabani
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
- Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina
| | - Germán Mazza
- Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas, PROBIEN (Consejo Nacional de Investigaciones Científicas y Técnicas—CONICET and Universidad Nacional del Comahue) Buenos Aires 1400, Neuquén 8300, Argentina
| | - Rosa Rodríguez
- Instituto de Ingeniería Química, Grupo Vinculado al PROBIEN (CONICET-UNCo), Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador San Martín (Oeste) 1109, San Juan 5400, Argentina; (C.P.); (M.R.-G.); (M.C.R.); (D.Z.-G.); (M.P.F.); (R.R.)
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22
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Pedrosa LDF, de Vos P, Fabi JP. Nature's soothing solution: Harnessing the potential of food-derived polysaccharides to control inflammation. Curr Res Struct Biol 2023; 6:100112. [PMID: 38046895 PMCID: PMC10692654 DOI: 10.1016/j.crstbi.2023.100112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 11/05/2023] [Accepted: 11/06/2023] [Indexed: 12/05/2023] Open
Abstract
Reducing inflammation by diet is a major goal for prevention or lowering symptoms of a variety of diseases, such as auto-immune reactions and cancers. Natural polysaccharides are increasingly gaining attention due to their potential immunomodulating capacity. Structures of those molecules are highly important for their effects on the innate immune system, cytokine production and secretion, and enzymes in immune cells. Such polysaccharides include β-glucans, pectins, fucoidans, and fructans. To better understand the potential of these immunomodulatory molecules, it is crucial to enhance dedicated research in the area. A bibliometric analysis was performed to set a starting observation point. Major pillars of inflammation, such as pattern recognition receptors (PRRs), enzymatic production of inflammatory molecules, and involvement in specific pathways such as Nuclear-factor kappa-B (NF-kB), involved in cell transcription, survival, and cytokine production, and mitogen-activated protein kinase (MAPK), a regulator of genetic expression, mitosis, and cell differentiation. Therefore, the outcomes from polysaccharide applications in those scenarios are discussed.
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Affiliation(s)
- Lucas de Freitas Pedrosa
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
- Department of Pathology and Medical Biology, University Medical Center Groningen, University of Groningen, 9713 GZ, Groningen, the Netherlands
| | - Paul de Vos
- Department of Pathology and Medical Biology, University Medical Center Groningen, University of Groningen, 9713 GZ, Groningen, the Netherlands
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (ForC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, SP, Brazil
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23
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Malta R, Marques AC, da Costa PC, Amaral MH. Stimuli-Responsive Hydrogels for Protein Delivery. Gels 2023; 9:802. [PMID: 37888375 PMCID: PMC10606693 DOI: 10.3390/gels9100802] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/02/2023] [Accepted: 10/04/2023] [Indexed: 10/28/2023] Open
Abstract
Proteins and peptides are potential therapeutic agents, but their physiochemical properties make their use as drug substances challenging. Hydrogels are hydrophilic polymeric networks that can swell and retain high amounts of water or biological fluids without being dissolved. Due to their biocompatibility, their porous structure, which enables the transport of various peptides and proteins, and their protective effect against degradation, hydrogels have gained prominence as ideal carriers for these molecules' delivery. Particularly, stimuli-responsive hydrogels exhibit physicochemical transitions in response to subtle modifications in the surrounding environment, leading to the controlled release of entrapped proteins or peptides. This review is focused on the application of these hydrogels in protein and peptide delivery, including a brief overview of therapeutic proteins and types of stimuli-responsive polymers.
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Affiliation(s)
- Rafaela Malta
- CeNTI—Centre for Nanotechnology and Smart Materials, Rua Fernando Mesquita, 2785, 4760-034 Vila Nova de Famalicão, Portugal;
| | - Ana Camila Marques
- UCIBIO—Applied Molecular Biosciences Unit, MEDTECH, Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Paulo Cardoso da Costa
- UCIBIO—Applied Molecular Biosciences Unit, MEDTECH, Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
| | - Maria Helena Amaral
- UCIBIO—Applied Molecular Biosciences Unit, MEDTECH, Laboratory of Pharmaceutical Technology, Department of Drug Sciences, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal;
- Associate Laboratory i4HB, Institute for Health and Bioeconomy, Faculty of Pharmacy, University of Porto, R. Jorge Viterbo Ferreira 228, 4050-313 Porto, Portugal
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24
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Frosi I, Balduzzi A, Moretto G, Colombo R, Papetti A. Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application. Molecules 2023; 28:6390. [PMID: 37687219 PMCID: PMC10489144 DOI: 10.3390/molecules28176390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/23/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
Pectin, a natural biopolymer, can be extracted from food waste biomass, adding value to raw materials. Currently, commercial pectin is mostly extracted from citrus peels (85.5%) and apple pomace (14.0%), with a small segment from sugar beet pulp (0.5%). However, driven by high market demand (expected to reach 2.12 billion by 2030), alternative agro-industrial waste is gaining attention as potential pectin sources. This review summarizes the recent advances in characterizing pectin from both conventional and emerging food waste sources. The focus is the chemical properties that affect their applications, such as the degree of esterification, the neutral sugars' composition, the molecular weight, the galacturonic acid content, and technological-functional properties. The review also highlights recent updates in nutraceutical and food applications, considering the potential use of pectin as an encapsulating agent for intestinal targeting, a sustainable biopolymer for food packaging, and a functional and emulsifying agent in low-calorie products. It is clear from the considered literature that further studies are needed concerning the complexity of the pectin structure extracted from emerging food waste raw materials, in order to elucidate their most suitable commercial application.
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Affiliation(s)
- Ilaria Frosi
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Anna Balduzzi
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Giulia Moretto
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Raffaella Colombo
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
- Center for Colloid and Surface Science (C.S.G.I.), University of Pavia, 27100 Pavia, Italy
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25
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Šafranko S, Šubarić D, Jerković I, Jokić S. Citrus By-Products as a Valuable Source of Biologically Active Compounds with Promising Pharmaceutical, Biological and Biomedical Potential. Pharmaceuticals (Basel) 2023; 16:1081. [PMID: 37630996 PMCID: PMC10458533 DOI: 10.3390/ph16081081] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 07/26/2023] [Accepted: 07/27/2023] [Indexed: 08/27/2023] Open
Abstract
Citrus fruits processing results in the generation of huge amounts of citrus by-products, mainly peels, pulp, membranes, and seeds. Although they represent a major concern from both economical and environmental aspects, it is very important to emphasize that these by-products contain a rich source of value-added bioactive compounds with a wide spectrum of applications in the food, cosmetic, and pharmaceutical industries. The primary aim of this review is to highlight the great potential of isolated phytochemicals and extracts of individual citrus by-products with bioactive properties (e.g., antitumor, antimicrobial, antiviral, antidiabetic, antioxidant, and other beneficial activities with health-promoting abilities) and their potential in pharmaceutical, biomedical, and biological applications. This review on citrus by-products contains the following parts: structural and chemical characteristics; the utilization of citrus by-products; bioactivities of the present waxes and carotenoids, essential oils, pectins, and phenolic compounds; and citrus by-product formulations with enhanced biocactivities. A summary of the recent developments in applying citrus by-products for the treatment of different diseases and the protection of human health is also provided, emphasizing innovative methods for bioaccessibility enhancements (e.g., extract/component encapsulation, synthesis of biomass-derived nanoparticles, nanocarriers, or biofilm preparation). Based on the representative phytochemical groups, an evaluation of the recent studies of the past six years (from 2018 to 2023) reporting specific biological and health-promoting activities of citrus-based by-products is also provided. Finally, this review discusses advanced and modern approaches in pharmaceutical/biological formulations and drug delivery (e.g., carbon precursors for the preparation of nanoparticles with promising antimicrobial activity, the production of fluorescent nanoparticles with potential application as antitumor agents, and in cellular imaging). The recent studies implementing nanotechnology in food science and biotechnology could bring about new insights into providing innovative solutions for new pharmaceutical and medical discoveries.
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Affiliation(s)
- Silvija Šafranko
- Faculty of Food Technology Osijek, University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (S.Š.); (D.Š.)
| | - Drago Šubarić
- Faculty of Food Technology Osijek, University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (S.Š.); (D.Š.)
| | - Igor Jerković
- Department of Organic Chemistry, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, 21000 Split, Croatia
| | - Stela Jokić
- Faculty of Food Technology Osijek, University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia; (S.Š.); (D.Š.)
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26
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Gurev A, Cesko T, Dragancea V, Ghendov-Mosanu A, Pintea A, Sturza R. Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars. Foods 2023; 12:2773. [PMID: 37509865 PMCID: PMC10379369 DOI: 10.3390/foods12142773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/13/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
The article investigates the process of pectin extraction using ultrasonic and microwave techniques from apple pomace generated during juice production in the context of circular bioeconomy. The extraction yield, equivalent mass, content of methoxyl groups, content of anhydrogalacturonic acid, and degree of esterification of pectin were investigated. These indicators varied depending on the parameters and extraction method. The resulting pectin displayed a co-extracted total polyphenol content (TPC) ranging from 2.16 to 13.05 mg GAE/g DW and a DPPH radical inhibition capacity of 4.32-18.86 μmol TE/g. It was found that the antioxidant activity of raw pectin is correlated with TPC and with the content of terminal groups released during the polysaccharide degradation process. The extracted pectin was used as a binding and coating agent for dried fruit bars. Evaluation of water activity (aw), TPC and total flavonoid content (TFC), together with sensory and microbiological analyses of the fruit bars over a period of 360 days, revealed a protective effect of pectin: reducing moisture loss, minimizing the degradation of bioactive compounds during storage, and maintaining the potential antioxidant activity of the product.
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Affiliation(s)
- Angela Gurev
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Tatiana Cesko
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Veronica Dragancea
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Aliona Ghendov-Mosanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Adela Pintea
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Manasturs St., 4003724 Cluj-Napoca, Romania
| | - Rodica Sturza
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
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27
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Martyniak A, Zakrzewska Z, Schab M, Zawartka A, Wędrychowicz A, Skoczeń S, Tomasik PJ. Prevention and Health Benefits of Prebiotics, Probiotics and Postbiotics in Acute Lymphoblastic Leukemia. Microorganisms 2023; 11:1775. [PMID: 37512947 PMCID: PMC10384688 DOI: 10.3390/microorganisms11071775] [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: 04/12/2023] [Revised: 06/04/2023] [Accepted: 07/06/2023] [Indexed: 07/30/2023] Open
Abstract
Acute lymphoblastic leukemia (ALL) is the most common type of leukemia in children, comprising 75-85% of cases. Aggressive treatment of leukemias includes chemotherapy and antibiotics that often disrupt the host microbiota. Additionally, the gut microbiota may play a role in the development and progression of acute leukemia. Prebiotics, probiotics, and postbiotics are considered beneficial to health. The role of prebiotics in the treatment and development of leukemia is not well understood, but inulin can be potentially used in the treatment of leukemia. Some probiotic bacteria such as Lactobacillus shows anticancer activity in in vitro studies. Additionally, Bifidobacterium spp., as a consequence of the inhibition of growth factor signaling and mitochondrial-mediated apoptosis, decrease the proliferation of cancer cells. Many bacterial metabolites have promising anticancer potential. The available research results are promising. However, more research is needed in humans, especially in the child population, to fully understand the relationship between the gut microbiota and acute leukemia.
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Affiliation(s)
- Adrian Martyniak
- Department of Clinical Biochemistry, Pediatric Institute, Faculty of Medicine, Jagiellonian University Medical College, 30-663 Krakow, Poland
| | - Zuzanna Zakrzewska
- Department of Pediatric Oncology and Hematology, Pediatric Institute, Faculty of Medicine, Jagiellonian University Medical College, 30-663 Krakow, Poland
| | - Magdalena Schab
- Department of Pediatric Oncology and Hematology, Pediatric Institute, Faculty of Medicine, Jagiellonian University Medical College, 30-663 Krakow, Poland
| | - Aleksandra Zawartka
- Department of Paediatrics, Gastroenterology and Nutrition, Pediatric Institute, Faculty of Medicine, Jagiellonian University Medical College, 30-663 Krakow, Poland
| | - Andrzej Wędrychowicz
- Department of Paediatrics, Gastroenterology and Nutrition, Pediatric Institute, Faculty of Medicine, Jagiellonian University Medical College, 30-663 Krakow, Poland
| | - Szymon Skoczeń
- Department of Pediatric Oncology and Hematology, Pediatric Institute, Faculty of Medicine, Jagiellonian University Medical College, 30-663 Krakow, Poland
| | - Przemysław J Tomasik
- Department of Clinical Biochemistry, Pediatric Institute, Faculty of Medicine, Jagiellonian University Medical College, 30-663 Krakow, Poland
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28
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Girón-Hernández J, Pazmino M, Barrios-Rodríguez YF, Turo CT, Wills C, Cucinotta F, Benlloch-Tinoco M, Gentile P. Exploring the effect of utilising organic acid solutions in ultrasound-assisted extraction of pectin from apple pomace, and its potential for biomedical purposes. Heliyon 2023; 9:e17736. [PMID: 37449143 PMCID: PMC10336596 DOI: 10.1016/j.heliyon.2023.e17736] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2023] [Revised: 06/12/2023] [Accepted: 06/27/2023] [Indexed: 07/18/2023] Open
Abstract
Biomass resulting from food production represents valuable material to recover different biomolecules. In our study, we used apple pomace to obtain pectin, which is traditionally extracted using mineral acids. Our hypothesis consisted of carrying out extractions with organic acids, assisted by ultrasound, by varying processing parameters including time, temperature, and type of acid. The analytical determinations of galacturonic acid content, methoxylation and esterification degree, ζ-potential and extraction yield were used as pectin quality indicators. Pectins extracted using treatment conditions with better performance were assessed biologically in vitro for their potential to be used in biomedical applications. Overall, the extracted pectin presented a galacturonic acid content, methoxylation and esterification degree ranged from 19.7 to 67%, 26.8-41.4% and 58-65.2% respectively, and were negatively charged (-24.1 to -13.2 mV). It was found that factors of time and temperature greatly influenced the response variables excepting the esterification degree, while the acid type influenced the ζ-potential, methoxylation and esterification degrees. Additionally, it was seen that the longer extraction time (50 min) and higher temperature (50 °C) exhibited the better extraction yield (∼10.9%). Finally, the selected pectin showed high cytocompatibility up to 500 μg/mL of concentration when seeded with Neonatal Normal Human Dermal Fibroblasts.
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Affiliation(s)
- Joel Girón-Hernández
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, NE1 8ST Newcastle upon Tyne, UK
| | - Michelle Pazmino
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, NE1 8ST Newcastle upon Tyne, UK
| | - Yeison Fernando Barrios-Rodríguez
- Department of Food Technology, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain
- Centro Surcolombiano de Investigación en Café (CESURCAFÉ), Universidad Surcolombiana, 410007 Neiva, Colombia
| | - Chiara Tonda Turo
- Department of Mechanical and Aerospace Engineering, Politecnico di Torino, 10129 Turin, Italy
| | - Corinne Wills
- School of Natural and Environmental Sciences, Newcastle University, NE1 7RU Newcastle upon Tyne, UK
| | - Fabio Cucinotta
- School of Natural and Environmental Sciences, Newcastle University, NE1 7RU Newcastle upon Tyne, UK
| | - Maria Benlloch-Tinoco
- Department of Applied Sciences, Faculty of Health and Life Sciences, Northumbria University, NE1 8ST Newcastle upon Tyne, UK
| | - Piergiorgio Gentile
- School of Engineering, Newcastle University, NE1 7RU Newcastle upon Tyne, UK
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29
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Monteiro SS, Almeida RL, Santos NC, Pereira EM, Silva AP, Oliveira HML, Pasquali MADB. New Functional Foods with Cactus Components: Sustainable Perspectives and Future Trends. Foods 2023; 12:2494. [PMID: 37444232 DOI: 10.3390/foods12132494] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2023] [Revised: 06/09/2023] [Accepted: 06/13/2023] [Indexed: 07/15/2023] Open
Abstract
The growing interest in a healthy lifestyle has contributed to disseminating perspectives on more sustainable natural resource management. This review describes promising aspects of using cacti in the food industry, addressing sustainable, nutritional, and functional aspects of the plant's production. Our study provides an overview of the potential of cacti for the food industry to encourage the sustainable cultivation of underutilized cactus species and their commercial exploitation. The commercial production of cacti has advantages over other agricultural practices by mitigating damage to ecosystems and encouraging migration to sustainable agriculture. The application of cactus ingredients in food development has been broad, whether in producing breads, jellies, gums, dyes, probiotics, and postbiotic and paraprobiotic foods. However, in the field of probiotic foods, future research should focus on technologies applied in processing and researching interactions between probiotics and raw materials to determine the functionality and bioactivity of products.
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Affiliation(s)
- Shênia Santos Monteiro
- Post-Graduate Program in Engineering and Management of Natural Resources, Center for Technology and Natural Resources, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
| | - Raphael Lucas Almeida
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
| | - Newton Carlos Santos
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal 59078-970, Brazil
| | | | - Amanda Priscila Silva
- Post-Graduate Program in Process Engineering, Center for Science and Technology, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
| | - Hugo Miguel Lisboa Oliveira
- Post-Graduate Program in Process Engineering, Center for Science and Technology, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
| | - Matheus Augusto de Bittencourt Pasquali
- Post-Graduate Program in Engineering and Management of Natural Resources, Center for Technology and Natural Resources, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
- Department of Food Engineering, Federal University of Campina Grande, Campina Grande 58429-140, Brazil
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30
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Budai L, Budai M, Fülöpné Pápay ZE, Vilimi Z, Antal I. Rheological Considerations of Pharmaceutical Formulations: Focus on Viscoelasticity. Gels 2023; 9:469. [PMID: 37367140 DOI: 10.3390/gels9060469] [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: 05/09/2023] [Revised: 05/26/2023] [Accepted: 06/01/2023] [Indexed: 06/28/2023] Open
Abstract
Controlling rheological properties offers the opportunity to gain insight into the physical characteristics, structure, stability and drug release rate of formulations. To better understand the physical properties of hydrogels, not only rotational but also oscillatory experiments should be performed. Viscoelastic properties, including elastic and viscous properties, are measured using oscillatory rheology. The gel strength and elasticity of hydrogels are of great importance for pharmaceutical development as the application of viscoelastic preparations has considerably expanded in recent decades. Viscosupplementation, ophthalmic surgery and tissue engineering are just a few examples from the wide range of possible applications of viscoelastic hydrogels. Hyaluronic acid, alginate, gellan gum, pectin and chitosan are remarkable representatives of gelling agents that attract great attention applied in biomedical fields. This review provides a brief summary of rheological properties, highlighting the viscoelasticity of hydrogels with great potential in biomedicine.
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Affiliation(s)
- Lívia Budai
- Department of Pharmaceutics, Semmelweis University, 1092 Budapest, Hungary
| | - Marianna Budai
- Department of Pharmaceutics, Semmelweis University, 1092 Budapest, Hungary
| | | | - Zsófia Vilimi
- Department of Pharmaceutics, Semmelweis University, 1092 Budapest, Hungary
| | - István Antal
- Department of Pharmaceutics, Semmelweis University, 1092 Budapest, Hungary
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31
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Qi T, Ren J, Li X, An Q, Zhang N, Jia X, Pan S, Fan G, Zhang Z, Wu K. Structural characteristics and gel properties of pectin from citrus physiological premature fruit drop. Carbohydr Polym 2023; 309:120682. [PMID: 36906363 DOI: 10.1016/j.carbpol.2023.120682] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 02/05/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023]
Abstract
This study is the first to extract and characterize pectin from citrus physiological premature fruit drop. The extraction yield of pectin reached 4.4 % by acid hydrolysis method. The degree of methoxy-esterification (DM) of citrus physiological premature fruit drop pectin (CPDP) was 15.27 %, indicating it was low-methoxylated pectin (LMP). The monosaccharide composition and molar mass test results showed CPDP was a highly branched macromolecular polysaccharide (β: 0.02, Mw: 2.006 × 105 g/mol) with rich rhamnogalacturonan I domain (50.40 %) and long arabinose and galactose side chain (32.02 %). Based on the fact that CPDP is LMP, Ca2+ was used to induce CPDP to form gels. Textural and rheological tests showed that the gel strength and storage modulus of CPDP were higher than commercial citrus pectin (CP) used in this paper due to the lower DM and rich neutral sugar side chains of CPDP. Scanning electron microscope (SEM) results showed CPDP had stable gel network structure.
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Affiliation(s)
- Tingting Qi
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jingnan Ren
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiao Li
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Qi An
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Nawei Zhang
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiao Jia
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Siyi Pan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Gang Fan
- Key Laboratory of Environment Correlative Dietology, Ministry of Education; Hubei Province Key Laboratory of Fruit & Vegetable Processing & Quality Control, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Zhifeng Zhang
- Ningxia Huaxinda Health Technology Co., Ltd., Lingwu 751400, China
| | - Kangning Wu
- Ningxia Huaxinda Health Technology Co., Ltd., Lingwu 751400, China
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32
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Tsai HH, Yu JC, Hsu HM, Chu CH, Chang TM, Hong ZJ, Feng AC, Fu CY, Hsu KF, Dai MS, Liao GS. The Risk of Breast Cancer between Western and Mediterranean Dietary Patterns. Nutrients 2023; 15:2057. [PMID: 37432206 DOI: 10.3390/nu15092057] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 07/12/2023] Open
Abstract
Breast cancer is a significant public health problem globally and prevention strategies have become of great interest as its incidence rises. Exploring the connection between dietary patterns and the reduction of breast cancer risk is considered a promising approach. High levels of fiber, phytochemicals, a good antioxidant profile, and a composition of advantageous fatty acids are characteristics of healthy dietary programs such as the Mediterranean diet. This review summarized and discussed the active compounds that are considered important in preventing breast cancer, including dietary components from recent related reports. These include polyunsaturated fatty acids, fiber, phytochemicals, and alcohol. Although the exact mechanism for preventing breast cancer using these dietary factors is not well understood, the combination of all the elements in a healthy diet plays a role in reducing breast cancer risk. Considering the elevated probability of breast cancer relapse and mortality, it is crucial to investigate the correlation between a nutritious dietary pattern and breast cancer, while identifying bioactive components that have the potential to mitigate the risk of breast cancer incidence.
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Affiliation(s)
- Hsueh-Han Tsai
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Jyh-Cherng Yu
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Huan-Ming Hsu
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Chi-Hong Chu
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Tzu-Ming Chang
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Zhi-Jie Hong
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - An-Chieh Feng
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Chun-Yu Fu
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Kuo-Feng Hsu
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Ming-Shen Dai
- Division of Hematology/Oncology, Tri-Service General Hospital, National Defense Medical Center, Taipei 114, Taiwan
| | - Guo-Shiou Liao
- Division of General Surgery, Department of Surgery, Tri-Services General Hospital, National Defense Medical Center, Taipei 114, Taiwan
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Kang YG, Lee T, Ro J, Oh S, Kwak JH, Kim AR. Combination of Lactobacillus plantarum HAC03 and Garcinia cambogia Has a Significant Anti-Obesity Effect in Diet-Induced Obesity Mice. Nutrients 2023; 15:nu15081859. [PMID: 37111078 PMCID: PMC10142012 DOI: 10.3390/nu15081859] [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: 03/24/2023] [Revised: 04/06/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023] Open
Abstract
Obesity is a major global health problem which is associated with various diseases and psychological conditions. Increasing understanding of the relationship between obesity and gut microbiota has led to a worldwide effort to use microbiota as a treatment for obesity. However, several clinical trials have shown that obesity treatment with single strains of probiotics did not achieve as significant results as in animal studies. To overcome this limitation, we attempted to find a new combination that goes beyond the effects of probiotics alone by combining probiotics and a natural substance that has a stronger anti-obesity effect. In this study, we used a diet-induced obesity mouse (DIO) model to investigate the effects of combining Lactobacillus plantarum HAC03 with Garcinia cambogia extract, as compared to the effects of each substance alone. Combining L. plantarum HAC03 and G. cambogia, treatment showed a more than two-fold reduction in weight gain compared to each substance administered alone. Even though the total amount administered was kept the same as for other single experiments, the combination treatment significantly reduced biochemical markers of obesity and adipocyte size, in comparison to the treatment with either substance alone. The treatment with a combination of two substances also significantly decreased the gene expression of fatty acid synthesis (FAS, ACC, PPARγ and SREBP1c) in mesenteric adipose tissue (MAT). Furthermore, 16S rRNA gene sequencing of the fecal microbiota suggested that the combination of L. plantarum HAC03 and G. cambogia extract treatment changed the diversity of gut microbiota and altered specific bacterial taxa at the genus level (the Eubacterium coprostanoligenes group and Lachnospiraceae UCG group) and specific functions (NAD salvage pathway I and starch degradation V). Our results support that the idea that the combination of L. plantarum HAC03 and G. cambogia extract has a synergistic anti-obesity effect by restoring the composition of the gut microbiota. This combination also increases the abundance of bacteria responsible for energy metabolism, as well as the production of SCFAs and BCAAs. Furthermore, no significant adverse effects were observed during the experiment.
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Affiliation(s)
- Youn-Goo Kang
- School of Creative Convergence Education, Handong Global University, Pohang 37554, Gyeong-Buk, Republic of Korea
- School of Life Science, Handong Global University, Pohang 37554, Gyeong-Buk, Republic of Korea
| | - Taeyoung Lee
- School of Life Science, Handong Global University, Pohang 37554, Gyeong-Buk, Republic of Korea
| | - Jaeyoung Ro
- School of Life Science, Handong Global University, Pohang 37554, Gyeong-Buk, Republic of Korea
| | - Sanghun Oh
- HDSbio Inc., Pohang 37668, Gyeong-Buk, Republic of Korea
| | - Jin-Hwan Kwak
- School of Life Science, Handong Global University, Pohang 37554, Gyeong-Buk, Republic of Korea
- HDSbio Inc., Pohang 37668, Gyeong-Buk, Republic of Korea
- Sunlin University, Pohang 37560, Gyeong-Buk, Republic of Korea
| | - Ah-Ram Kim
- School of Creative Convergence Education, Handong Global University, Pohang 37554, Gyeong-Buk, Republic of Korea
- School of Life Science, Handong Global University, Pohang 37554, Gyeong-Buk, Republic of Korea
- HDSbio Inc., Pohang 37668, Gyeong-Buk, Republic of Korea
- School of Applied Artificial Intelligence, Handong Global University, Pohang 37554, Gyeong-Buk, Republic of Korea
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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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Xu D, Zhao X, Mahsa GC, Ma K, Zhang C, Rui X, Dong M, Li W. Controlled release of Lactiplantibacillus plantarum by colon-targeted adhesive pectin microspheres: Effects of pectin methyl esterification degrees. Carbohydr Polym 2023; 313:120874. [PMID: 37182964 DOI: 10.1016/j.carbpol.2023.120874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Revised: 03/18/2023] [Accepted: 03/28/2023] [Indexed: 04/04/2023]
Abstract
The aim of this study is to report the preparation of pectin microspheres by varying degrees of methyl esterification (DM) cross-linked with divalent cationic calcium to encapsulate Lactiplantibacillus plantarum STB1 and L. plantarum LJ1, respectively. Scanning electron microscopy revealed the compact and smooth surface of pectin of DM 28 %, and the stochastic distribution of L. plantarum throughout the gel reticulation. And the pectin of DM 28 % considerably increased probiotics tolerance after continuous exposure to stimulated gastrointestinal tract conditions, with viable counts exceeding 109 CFU/mL. This data indicated that low methoxy-esterification pectin was more efficient to improve the targeted delivery of probiotics in GIT. Additionally, the controlled release of microspheres was dependent on various pH levels. At pH 7.4, the release rates of L. plantarum STB1 and L. plantarum LJ1 reached up to 97.63 % and 95.33 %, respectively. Finally, the Caco-2 cell adhesion model was used to evaluate the cell adhesion rate after encapsulation, which exhibited better adhesion at DM of 60 %.
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36
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Thinh PD, Hang CTT, Trung DT, Nguyen TD. Pectin from Three Vietnamese Seagrasses: Isolation, Characterization, and Antioxidant Activity. Processes (Basel) 2023. [DOI: 10.3390/pr11041054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
This study focused on the isolation and structural characterization of pectin from three distinct species of Vietnamese seagrass including Enhalus acoroides, Thalassia hemprichii, and Halophila ovalis. The pectin yield obtained from Enhalus acoroides was the highest, corresponding to 24.15%, followed by those from Thalassia hemprichii (20.04%) and Halophila ovalis (19.14%). The physicochemical properties of pectin including total carbohydrate content, anhydrouronic acid (AUA) content, equivalent weight (EW), methoxyl content (MeO), and degree of esterification (DE) were determined using various analysis techniques. The pectin obtained from all three species were found to be low-methyl-esterified pectin, with the MeO content and DE for E. acoroides, T. hemprichii, and H. ovalis being 6.15% and 27.18%, 3.26% and 43.31%, and 4.65% and 33.25%, respectively. The average molecular weight (MW) of pectin was analyzed by size-exclusion chromatography. Pectin from T. hemprichii had the highest MW of 173.01 kDa, followed by pectin from E. acoroides, with a MW of 127.32 kDa, and that from H. ovalis, with a MW of 56.06 kDa. Furthermore, the pectins from all three seagrass species exhibited high antioxidant activity and might be promising as antioxidants.
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Roy S, Priyadarshi R, Łopusiewicz Ł, Biswas D, Chandel V, Rhim JW. Recent progress in pectin extraction, characterization, and pectin-based films for active food packaging applications: A review. Int J Biol Macromol 2023; 239:124248. [PMID: 37003387 DOI: 10.1016/j.ijbiomac.2023.124248] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 03/24/2023] [Accepted: 03/26/2023] [Indexed: 04/03/2023]
Abstract
Pectin is an abundant complex polysaccharide obtained from various plants. Safe, biodegradable, and edible pectin has been extensively utilized in the food industry as a gelling agent, thickener, and colloid stabilizer. Pectin can be extracted in a variety of ways, thus affecting its structure and properties. Pectin's excellent physicochemical properties make it suitable for many applications, including food packaging. Recently, pectin has been spotlighted as a promising biomaterial for manufacturing bio-based sustainable packaging films and coatings. Functional pectin-based composite films and coatings are useful for active food packaging applications. This review discusses pectin and its use in active food packaging applications. First, basic information and characteristics of pectin, such as the source, extraction method, and structural characteristics, were described. Then, various methods of pectin modification were discussed, and the following section briefly described pectin's physicochemical properties and applications in the food sector. Finally, the recent development of pectin-based food packaging films and coatings and their use in food packaging were comprehensively discussed.
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Affiliation(s)
- Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India.
| | - Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea
| | - Łukasz Łopusiewicz
- Center of Bioimmobilization and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology Szczecin, Janickiego 35, 71-270 Szczecin, Poland
| | - Deblina Biswas
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India; Department of Instrumentation and Control Engineering, Dr. B. R. Ambedkar National Institute of Technology Jalandhar, Jalandhar 144011, India
| | - Vinay Chandel
- School of Bioengineering and Food Technology, Shoolini University, Solan 173229, India
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Center, Kyung Hee University, 26 Kyungheedae-ro, Dongdaemun-gu, Seoul 02447, Republic of Korea.
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Magalhães D, Vilas-Boas AA, Teixeira P, Pintado M. Functional Ingredients and Additives from Lemon by-Products and Their Applications in Food Preservation: A Review. Foods 2023; 12:foods12051095. [PMID: 36900612 PMCID: PMC10001058 DOI: 10.3390/foods12051095] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 02/24/2023] [Accepted: 03/02/2023] [Indexed: 03/08/2023] Open
Abstract
Citrus trees are among the most abundant fruit trees in the world, with an annual production of around 124 million tonnes. Lemons and limes are among the most significant contributors, producing nearly 16 million tonnes per year. The processing and consumption of citrus fruits generates a significant amount of waste, including peels, pulp, seeds, and pomace, which represents about 50% of the fresh fruit. Citrus limon (C. limon) by-products are composed of significant amounts of bioactive compounds, such as phenolic compounds, carotenoids, vitamins, essential oils, and fibres, which give them nutritional value and health benefits such as antimicrobial and antioxidant properties. These by-products, which are typically discarded as waste in the environment, can be explored to produce new functional ingredients, a desirable approach from a circular economy perspective. The present review systematically summarizes the potential high-biological-value components extracted from by-products to achieve a zero-waste goal, focusing on the recovery of three main fractions: essential oils, phenolic compounds, and dietary fibres, present in C. limon by-products, and their applications in food preservation.
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Singh NK, Baranwal J, Pati S, Barse B, Khan RH, Kumar A. Application of plant products in the synthesis and functionalisation of biopolymers. Int J Biol Macromol 2023; 237:124174. [PMID: 36990405 DOI: 10.1016/j.ijbiomac.2023.124174] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/20/2023] [Accepted: 03/21/2023] [Indexed: 03/29/2023]
Abstract
The burning of plastic trash contributes significantly to the problem of air pollution. Consequently, a wide variety of toxic gases get released into the atmosphere. It is of the utmost importance to develop biodegradable polymers that retain the same characteristics as those obtained from petroleum. In order to decrease the effect that these issues have on the world around us, we need to focus our attention on specific alternative sources capable of biodegrading in their natural environments. Biodegradable polymers have garnered much attention since they can break down through the processes carried out by living creatures. Biopolymers' applications are growing due to their non-toxic nature, biodegradability, biocompatibility, and environmental friendliness. In this regard, we examined numerous methods used to manufacture biopolymers and the critical components from which they get their functional properties. In recent years, economic and environmental concerns have reached a tipping point, increasing production based on sustainable biomaterials. This paper examines plant-based biopolymers as a good resource with potential applications in both biological and non-biological sectors. Scientists have devised various biopolymer synthesis and functionalization techniques to maximize its utility in various applications. In conclusion, recent developments in the functionalization of biopolymers through various plant products and their applications are discussed.
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Recent advances in emerging pectin-derived nanocarriers for controlled delivery of bioactive compounds. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/15/2023]
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41
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Ling B, Ramaswamy HS, Lyng JG, Gao J, Wang S. Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review. Food Res Int 2023; 164:112343. [PMID: 36737935 DOI: 10.1016/j.foodres.2022.112343] [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: 07/09/2022] [Revised: 11/18/2022] [Accepted: 12/23/2022] [Indexed: 12/27/2022]
Abstract
Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many plants and has numerous functional applications in food and other related industries. The type of extraction methods used in production has a strong influence on the structural or physicochemical properties of the resultant pectin and the potential application or market value of the produced pectin. Many conventional extraction methods are well-established and commercially well adopted. However, the increased demand for pectin due to limitations of the existing methods in terms of efficiency and influence on end product quality has been renewed in developing novel techniques or procedures that help to alleviate these problems. In this review paper, a series of strategies involving the application of physical fields, such as acoustic, electromagnetic, electric and mechanical one, are reviewed for potential opportunities to improve the yield and quality attributes of pectin extracted from plant food wastes and byproducts. The extraction mechanism, processing equipment, key operating parameters as well as advantages and disadvantages of each method are systematically reviewed, and findings and conclusions on the potential applications of each method are described. Moreover, the challenges and future directions of physical field assisted extraction (PFAE) of pectin are also discussed to facilitate a better understanding of the complex mechanism in PFAE and optimizing operational parameters. This review may also provide specific theoretical information and practical applications to improve the design and scale up PFAE of pectin.
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Affiliation(s)
- Bo Ling
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X 3V9, Canada.
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Jilong Gao
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
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Vinzant K, Rashid M, Khodakovskaya MV. Advanced applications of sustainable and biological nano-polymers in agricultural production. FRONTIERS IN PLANT SCIENCE 2023; 13:1081165. [PMID: 36684740 PMCID: PMC9852866 DOI: 10.3389/fpls.2022.1081165] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Accepted: 12/08/2022] [Indexed: 06/17/2023]
Abstract
Though still in its infancy, the use of nanotechnology has shown promise for improving and enhancing agriculture: nanoparticles (NP) offer the potential solution to depleted and dry soils, a method for the controlled release of agrochemicals, and offer an easier means of gene editing in plants. Due to the continued growth of the global population, it is undeniable that our agricultural systems and practices will need to become more efficient in the very near future. However, this new technology comes with significant worry regarding environmental contamination. NP applied to soils could wash into aquifers and contaminate drinking water, or NP applied to food crops may carry into the end product and contaminate our food supply. These are valid concerns that are not likely to be fully answered in the immediate future due to the complexity of soil-NP interactions and other confounding variables. Therefore, it is obviously preferred that NP used outdoors at this early stage be biodegradable, non-toxic, cost-effective, and sustainably manufactured. Fortunately, there are many different biologically derived, cost-efficient, and biocompatible polymers that are suitable for agricultural applications. In this mini-review, we discuss some promising organic nanomaterials and their potential use for the optimization and enhancement of agricultural practices.
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Maslova AY, Mishvelov AE, Nasrulaeva KN, Yasaeva JK, Tsgoev AS, Medova MM. Overview of the Pharmacological Use of Pectins and Pectin-Containing Substances: Recent Achievements and Prospects. PHARMACOPHORE 2023. [DOI: 10.51847/j34k56lsvr] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/03/2023]
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Natural Gum-Based Functional Bioactive Films and Coatings: A Review. Int J Mol Sci 2022; 24:ijms24010485. [PMID: 36613928 PMCID: PMC9820387 DOI: 10.3390/ijms24010485] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/29/2022] Open
Abstract
Edible films and coatings are a current and future food packaging trend. In the food and envi-ronmental sectors, there is a growing need to understand the role of edible packaging and sus-tainability. Gums are polysaccharides of natural origin that are frequently utilized as thickeners, clarifying agents, gelling agents, emulsifiers, and stabilizers in the food sector. Gums come in a variety of forms, including seed gums, mucilage gums, exudate gums, and so on. As a biodegradable and sustainable alternative to petrochemical-based film and coatings, gums could be a promising option. Natural plant gum-based edible packaging helps to ensure extension of shelf-life of fresh and processed foods while also reducing microbiological alteration and/or oxidation processes. In this review, the possible applications of gum-based polymers and their functional properties in development of edible films and coatings, were comprehensively dis-cussed. In the future, technology for developing natural gum-based edible films and coatings might be applied commercially to improve shelf life and preserve the quality of foods.
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Pullulan/chitosan-based functional film incorporated with curcumin-integrated chitosan nanoparticles. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2022.130898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Roy S, Ezati P, Priyadarshi R, Biswas D, Rhim JW. Recent advances in metal sulfide nanoparticle-added bionanocomposite films for food packaging applications. Crit Rev Food Sci Nutr 2022; 64:4660-4673. [PMID: 36368310 DOI: 10.1080/10408398.2022.2144794] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Metal sulfide nanoparticles have recently attracted much attention due to their unique physical and functional properties. Metal sulfide nanoparticles used as optoelectronic and biomedical materials in the past decades are promising for making functional nanocomposite films due to their low toxicity and strong antibacterial activity. Recently, copper sulfide and zinc sulfide nanomaterials have been used to produce food packaging films for active packaging. Metal sulfide nanoparticles added as nanofillers are attracting attention in packaging applications due to their excellent potential to improve mechanical, barrier properties, and antibacterial activity. This review covers the fabrication process and important applications of metal sulfide nanoparticles. The development of metal sulfides reinforcing mainly copper sulfide and zinc sulfide nanomaterials as multifunctional nanofillers in bio-based films for active packaging applications has been comprehensively reviewed. As the recognition of metal sulfide nanoparticles as a functional filler increases, the development and application potential of active packaging films using them is expected to increase.
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Affiliation(s)
- Swarup Roy
- School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh, India
| | - Parya Ezati
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, Seoul, Republic of Korea
| | - Ruchir Priyadarshi
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, Seoul, Republic of Korea
| | - Deblina Biswas
- School of Bioengineering and Food Technology, Shoolini University, Solan, Himachal Pradesh, India
| | - Jong-Whan Rhim
- Department of Food and Nutrition, BioNanocomposite Research Institute, Kyung Hee University, Seoul, Republic of Korea
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Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt. Foods 2022; 11:foods11223565. [PMID: 36429157 PMCID: PMC9689545 DOI: 10.3390/foods11223565] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/05/2022] [Accepted: 11/07/2022] [Indexed: 11/11/2022] Open
Abstract
This study focused on the development of a yogurt with an improved structure, texture and antioxidant activity level, by using apple pomace (AP) powder that was obtained in large quantities during the production of juices. The objective was to determine the sensory, physicochemical, textural and antioxidant characteristics of yogurt with the addition of AP powder (0.2-1.0%), during its shelf life. The physicochemical composition of AP was determined as follows: dietary fibers-62.73%, including pectin-23.12%; and the content of the antioxidant compounds in AP-total polyphenols (728.8 mg GAE/100 g DW), flavonoids (246.5 mg QE/100 g DW), tannins (63.54 mg TAE/100 g DW), carotenoids (4.93 mg/100 g DW) and the ability to inhibit the free radical (2433 µmol TE/100 g DW). AP addition reduces the yogurt fermentation time. The increase in the total dietary fiber content of up to 0.63% and in the insoluble fiber of up to 0.14% was attested in this study, as well as a significant increase in antioxidant activity, which correlated to the AP content. The addition of AP improved the textural properties of the yogurt during storage (20 days) and led to a significant reduction in syneresis. The influence of the AP content and the storage period on the textural characteristics and the overall acceptability of the yogurt samples were analyzed by the mutual information method. The AP content greatly influenced the yogurt's quality, with the information analysis value for the overall acceptability being 0.965 bits. The analysis of the sensory and textural parameters of the yogurt during storage (1-20 days) demonstrated that samples with AP in proportions of 0.6-0.8% were evaluated with the highest score.
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