Physicochemical properties of pectins from ambarella peels (Spondias cytherea) obtained using different extraction conditions

Ultrasound-assisted heating extraction of pectin from grapefruit peel: optimization and comparison with the conventional method

The extraction of pectin from grapefruit peel by ultrasound-assisted heating extraction (UAHE) was investigated using response surface methodology and compared with the conventional heating extraction (CHE). The optimized conditions were power intensity of 12.56 W/cm(2), extraction temperature of 66.71°C, and sonication time of 27.95 min. The experimental optimized yield was 27.34%, which was well matched with the predicted value (27.46%). Compared with CHE, UAHE provided higher yield increased by 16.34% at the temperature lowered by 13.3°C and the time shortened by 37.78%. Image studies showed that pectin extracted by UAHE showed better color and more loosen microstructure compared to that extracted by CHE, although Fourier Transform Infrared Analysis indicated insignificant difference in their chemical structures. Furthermore, UAHE pectin possessed lower viscosity, molecular weight and degree of esterification, but higher degree of branching and purity than CHE pectin, indicating that the former was preliminarily modified during the extraction process.

Morphometric and phytochemical characterization of chaura fruits (Gaultheria pumila): a native Chilean berry with commercial potential

BACKGROUND

For the first time, a morphometric characterization of chaura (Gaultheria pumila) fruits has been conducted between natural populations growing in the Villarrica National Park, Araucania Region, Chile. Chaura is a native Ericaceae from Chile that produces aromatic and tasty fruits which could be of agricultural interest.

RESULTS

To influence the decision for a further domestication of G. pumila, both the fruit sizes (indicator of productivity) and the nutritional properties of the fruits have been determined from different subpopulations. Samples were a total of 74 plants and 15 fruits per plant which were randomly harvested following its natural distribution around the Villarrica volcano. Altogether, fresh weight, shape, color, diameter in the pole and the equatorial dimensions were determined as phenotypic traits of the G. pumila fruits. Meanwhile the total soluble solids, anthocyanin and pectin contents were calculated as nutritional traits of the Chaura fruits. Results showed a high phenotypic diversity between the sampled population with three main fruit shapes and three predominant colors. The round shapes were the most abundant, whereas a significant correlation was found among fruit size with weight and color. The highest fresh weight (597.3 mg), pole diameter (7.1 mm) and equatorial diameter (6.5 mm) were estimated in the pink color fruits.

CONCLUSIONS

The total amount of anthocyanin was higher in red fruits, while the maximum pectin content was obtained in the round white fruits. Overall results must pave the way for a further domestication and introduction of the Chaura species in the agro-productive system in Chile.

Effect of extraction conditions on the yield and chemical properties of pectin from cocoa husks

Different extraction conditions were applied to investigate the effect of temperature, extraction time and substrate-extractant ratio on pectin extraction from cocoa husks. Pectin was extracted from cocoa husks using water, citric acid at pH 2.5 or 4.0, or hydrochloric acid at pH 2.5 or 4.0. Temperature, extraction time and substrate-extractant ratio affected the yields, uronic acid contents, degrees of methylation (DM) and degrees of acetylation (DA) of the extracted pectins using the five extractants differently. The yields and uronic acid contents of the extracted pectins ranged from 3.38-7.62% to 31.19-65.20%, respectively. The DM and DA of the extracted pectins ranged from 7.17-57.86% to 1.01-3.48%, respectively. The highest yield of pectin (7.62%) was obtained using citric acid at pH 2.5 [1:25 (w/v)] at 95 °C for 3.0 h. The highest uronic acid content (65.20%) in the pectin was obtained using water [1:25 (w/v)] at 95 °C for 3.0 h.

Aegle marmelos fruit pectin for food and pharmaceuticals: Physico-chemical, rheological and functional performance

Pectin is used in a number of foods as a gelling agent, thickener, texturizer, emulsifier and stabilizer. Bael fruit, obtained from Aegle marmelos, is a rich source of pectin. Bael fruit pectin (BFP) was extracted from ripe Bael fruits. The process yielded 15% (w/w) pure BFP. The swelling index decreased in the following order: water>pH 7.4>pH 6.8>pH 1.2>HCl (0.1N). Galacturonic acid content of 87.8%, degree of esterification of 47.2%, 17.3% methoxy groups, 0.29% acetyl groups and equivalent weight of 1209.5, indicate it to be a good gelling agent and easily amenable to derivatization. BFP exhibited a significant concentration-dependent prolongation of prothrombin time. The absence of hemagglutinating activity and antinutritional factors coupled with the activity to confer better emulsion capacity, stability and antimicrobial activity gives BFP a clear edge over commercial citrus pectin (CP) for exploitation as an additive in food and pharmaceuticals.

Pectina: da matéria-prima ao produto final

A pectina, provavelmente a mais complexa macromolécula natural, é um heteropolissacarídeo contendo predominantemente resíduos de ácido galacturônico. Este polímero, do grupo das fibras dietéticas, é amplamente utilizado como geleificante e estabilizante na indústria de alimentos. O principal processo industrial para obtenção de pectina está baseado na solubilização da protopectina do bagaço de maçã e casca de frutos cítricos, realizada em condições levemente ácidas sob aquecimento. Estudos recentes têm reportado a extração de pectina de novas matérias-primas sob diferentes condições, com influência sobre a qualidade e sobre o rendimento do produto final, para aumentar sua qualidade reológica. Esta revisão descreve a estrutura, as fontes, as aplicações, o processo de extração industrial assim como as principais técnicas de caracterização da pectina.

Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization

Apple pomace which is the main waste of fruit juice industry was utilized to extract pectins in an environmentally friendly way, which was then compared with chemically-extracted pectins. The water-based extraction with combined physical and enzymatic treatments produced pectins with 693.2 mg g(-1) galacturonic acid and 4.6% yield, which were less than those of chemically-extracted pectins. Chemically-extracted pectins exhibited lower degree of esterification (58%) than the pectin samples obtained by physical/enzymatic treatments (69%), which were also confirmed by FT-IR analysis. When subjected to steady-shear rheological conditions, both pectin solutions were shown to have shear-thinning properties. However, decreased viscosity was observed in the pectins extracted by combined physical/enzymatic methods which could be mainly attributed to the presence of more methyl esters, thus limiting polymer chain interactions. Moreover, the pectins which were extracted by combined physical/enzymatic treatments, showed less elastic properties under high shear rate conditions, compared to the chemically-extracted pectins.

Biotechnological potential of pectinolytic complexes of fungi

Plant cell wall-degrading enzymes, such as cellulases, hemicellulases and pectinases, have been extensively studied because of their well documented biotechnological potential, mainly in the food industry. In particular, lytic enzymes from filamentous fungi have been the subject of a vast number of studies due both to their advantages as models for enzyme production and their characteristics. The demand for such enzymes is rapidly increasing, as are the efforts to improve their production and to implement their use in several industrial processes, with the goal of making them more efficient and environment-friendly. The present review focuses mainly on pectinolytic enzymes of filamentous fungi, which are responsible for degradation of pectin, one of the major components of the plant cell wall. Also discussed are the past and current strategies for the production of cell wall-degrading enzymes and their present applications in a number of biotechnological areas.