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Deng RX, Zheng YY, Liu DJ, Liu JY, Zhang MN, Xi GY, Song LL, Liu P. The effect of ultrasonic power on the physicochemical properties and antioxidant activities of frosted figs pectin. ULTRASONICS SONOCHEMISTRY 2024; 106:106883. [PMID: 38703594 PMCID: PMC11081804 DOI: 10.1016/j.ultsonch.2024.106883] [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: 01/30/2024] [Revised: 04/14/2024] [Accepted: 04/19/2024] [Indexed: 05/06/2024]
Abstract
Ultrasound has been widely used in industry due to its high energy and efficiency. This study optimized the ultrasonic-assisted extraction (UAE) process of frosted figs pectin (FFP) using response surface methodology (RSM), and further investigated the effect of ultrasonic power on the structural characteristics and antioxidant activities of FFPs. The UAE method of FFP through RSM was optimized, and the optimal extraction process conditions, particle size of 100 mesh, pH value of 1.95, liquid-solid ratio of 47:1 (mL/g), extraction temperature of 50 °C and extraction time of 65 min, were obtained. The extraction rate of FFP under this condition was 37.97 ± 2.56 %. Then, the four FFPs modified by ultrasound were obtained by changing the ultrasonic power. Research had found that ultrasonic power had little effect on the monosaccharide composition, Zeta potential, as well as the thermal stability and appearance structure of the four FFPs. However, ultrasonic power had a significant impact on other properties of FFP: as the ultrasonic power increased, the DM% and particle size decreased continuously, while the total carbohydrate content increased. Meanwhile, ultrasonic power also had a significant impact on antioxidant activities of FFPs. From the research results, it could be seen that different ultrasonic power had certain changes in its spatial structure and properties, and the structural changes also affected the biological activity of FFP. The study of the effects of ultrasonic power on the physicochemical properties and biological activity of FFP lays the foundation for the development and application of FFP in food additives and natural drug carriers.
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Affiliation(s)
- Rui-Xue Deng
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Yi-Ying Zheng
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Dong-Jie Liu
- Ansteel Beijing Research Institute CO., LTD., Changping, Beijing 102209, China
| | - Jing-Yi Liu
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Meng-Nan Zhang
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Guang-Yuan Xi
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Lu-Lu Song
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China
| | - Pu Liu
- Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China.
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Li R, Fan H, Li B, Ge J, Zhang Y, Xu X, Pan S, Liu F. Comparison on emulsifying and emulgelling properties of low methoxyl pectin with varied degree of methoxylation from different de-esterification methods. Int J Biol Macromol 2024; 263:130432. [PMID: 38403224 DOI: 10.1016/j.ijbiomac.2024.130432] [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: 10/30/2023] [Revised: 02/12/2024] [Accepted: 02/22/2024] [Indexed: 02/27/2024]
Abstract
Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40-50 %, 20-30 % and 5-10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5-10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40-45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin.
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Affiliation(s)
- Ruoxuan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Hekai Fan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Bowen Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Jinjiang Ge
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Yanbing Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; Key Laboratory of Environment Correlative Dietology, Ministry of Education, PR China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control (Huazhong Agricultural University), Wuhan, Hubei, PR China.
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Zhang J, Chen X, Wang Y, Zhan Q, Hu Q, Zhao L. Study on the physicochemical properties and antioxidant activities of Flammulina velutipes polysaccharide under controllable ultrasonic degradation based on artificial neural network. Int J Biol Macromol 2024; 261:129382. [PMID: 38272430 DOI: 10.1016/j.ijbiomac.2024.129382] [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: 08/08/2023] [Revised: 12/18/2023] [Accepted: 12/27/2023] [Indexed: 01/27/2024]
Abstract
The polysaccharide fraction (FVP2) with molecular weight of 1525.09 kDa and intrinsic viscosity of 3.43 dL/g was isolated and purified from Flammulina velutipes (F. velutipes), and the ultrasonic degradation model of FVP2 was established to predict the molecular weight and intrinsic viscosity at the same time based on artificial neural network. FVP2U1 (1149.11 kDa, 1.78 dL/g), FVP2U2 (618.91 kDa, 1.19 dL/g) and FVP2U3 (597.35 kDa, 0.48 dL/g) with different molecular weights or viscosity were produced by this model to explore the effect of ultrasound on the physicochemical properties and antioxidant activity of FVP2. The results showed that ultrasonic treatment did not change the types of characteristic functional groups, monosaccharide composition and glycosidic bond of FVP2, but changed the chemical composition ratio and the degree of polymerization. Under ultrasonic treatment, the intrinsic viscosity of FVP2 still decreased significantly when the molecular weight did not decrease. Compared to other components subjected to ultrasonic degradation, FVP2U1 demonstrated higher molecular weight and viscoelasticity, while exhibiting lower antioxidant activity. In the case of no significant difference in molecular weight and monosaccharide composition, FVP2U3 with lower intrinsic viscosity has stronger hydration ability, higher crystallization index, lower viscoelasticity and stronger antioxidant capacity than FVP2U2.
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Affiliation(s)
- Jingsi Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Xin Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Yifan Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiping Zhan
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
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Kalla-Bertholdt AM, Baier AK, Rauh C. Potential of Modification of Techno-Functional Properties and Structural Characteristics of Citrus, Apple, Oat, and Pea Dietary Fiber by High-Intensity Ultrasound. Foods 2023; 12:3663. [PMID: 37835316 PMCID: PMC10572798 DOI: 10.3390/foods12193663] [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: 09/13/2023] [Revised: 09/25/2023] [Accepted: 10/02/2023] [Indexed: 10/15/2023] Open
Abstract
Plant fibers are rich in dietary fiber and micronutrients but often exhibit poor functionality. Ultrasonication can affect the particle size of plant fiber, thereby influencing other techno-functional properties. Therefore, this study aimed to investigate the effects of high-intensity ultrasound on citrus, apple, oat, and pea fiber. Initially, solutions containing 1 wt% of plant fiber were homogenized using ultrasonication (amplitude 116 µm, t = 150 s, energy density = 225 kJ/L, P¯ = 325 W). Due to cavitation effects induced by ultrasound, differences in particle size and a shift in the ratio of insoluble and alcohol-insoluble fractions for dietary fiber were observed. Additionally, viscosities for citrus and apple fiber increased from 1.4 Pa·s to 84.4 Pa·s and from 1.34 Pa·s to 31.7 Pa·s, respectively, at shear rates of 100 1s. This was attributed to observed differences in the microstructure. Freeze-dried samples of purified citrus and apple fiber revealed thin and nearly transparent layers, possibly contributing to enhanced water binding capacity and, therefore, increased viscosity. Water binding capacity for citrus fiber increased from 18.2 g/g to 41.8 g/g, and a 40% increase was observed for apple fiber. Finally, ultrasound demonstrated itself be an effective technology for modifying the techno-functional properties of plant fiber, such as water binding capacity.
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Affiliation(s)
- Ann-Marie Kalla-Bertholdt
- Department of Food Biotechnology and Food Process Engineering, Technische Universität Berlin, Koenigin-Luise-Str. 22, 14195 Berlin, Germany
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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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6
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Zhang MY, Cai J. Preparation of branched RG-I-rich pectin from red dragon fruit peel and the characterization of its probiotic properties. Carbohydr Polym 2023; 299:120144. [PMID: 36876774 DOI: 10.1016/j.carbpol.2022.120144] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 09/15/2022] [Accepted: 09/20/2022] [Indexed: 11/24/2022]
Abstract
Red dragon fruit peel is a pectin-rich fruit waste that is a potential source of prebiotics and whose different sources and structures will influence its prebiotic function. Thus, we compared the effects of three extraction methods on the structure and prebiotic function of red dragon fruit pectin, the results showed that the citric acid extracted pectin produced a high Rhamnogalacturonan-I (RG-I) region (66.59 mol%) and more side-chains of Rhamnogalacturonan-I ((Ara + Gal)/Rha = 1.25), which can promote bacterial proliferation significantly. The side-chains of Rhamnogalacturonan-I may be an important factor in that pectin can promote the proliferation of B. animalis. Our results provide a theoretical basis for the prebiotic application of red dragon fruit peel.
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Affiliation(s)
- Meng-Yuan Zhang
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China
| | - Jun Cai
- Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China.
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7
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Liang Y, Yang Y, Zheng L, Zheng X, Xiao D, Wang S, Ai B, Sheng Z. Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability. Foods 2022; 11:foods11243995. [PMID: 36553737 PMCID: PMC9777908 DOI: 10.3390/foods11243995] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/05/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 105 Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel.
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Affiliation(s)
- Yonglun Liang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
| | - Yang Yang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Lili Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Xiaoyan Zheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Dao Xiao
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Shenwan Wang
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Binling Ai
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
| | - Zhanwu Sheng
- Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 571101, China
- Haikou Key Laboratory of Banana Biology, Haikou 571101, China
- Correspondence:
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8
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Biswas S, Rashid TU. Effect of ultrasound on the physical properties and processing of major biopolymers-a review. SOFT MATTER 2022; 18:8367-8383. [PMID: 36321472 DOI: 10.1039/d2sm01339h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Designing and developing modern techniques to facilitate the extraction and modification of functional properties of biopolymers are key motivations among researchers. As a low-cost, sustainable, non-toxic, and fast process, ultrasound has been considered a method to improve the processing of carbohydrate and protein-based biopolymers such as cellulose, chitin, starch, alginate, carrageenan, gelatine, and guar gum. A better understanding of the complex physicochemical behavior of biopolymers under ultrasonication may fortify the eminence of this technology in advanced-level applications. This review summarizes the recent advances in biopolymer processing and the effect of ultrasound on the physical properties of the selected biopolymers. A major focus will be given to the mechanisms of action and their impact on the properties and extraction. At the end, some possible suggestions are highlighted which need future investigation for amending the physical properties of biopolymers using ultrasonication.
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Affiliation(s)
- Shanta Biswas
- Department of Chemistry, Louisiana State University, Baton Rouge, LA-70803, USA.
| | - Taslim Ur Rashid
- Fiber and Polymer Science, Department of Textile Engineering, Chemistry and Science, Wilson College of Textiles, North Carolina State University, 1020 Main Campus Drive, Raleigh, NC, 27695, USA
- Applied Chemistry and Chemical Engineering, Faculty of Engineering and Technology, University of Dhaka, Dhaka-1000, Bangladesh.
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Niu H, Hou K, Chen H, Fu X. A review of sugar beet pectin-stabilized emulsion: extraction, structure, interfacial self-assembly and emulsion stability. Crit Rev Food Sci Nutr 2022; 64:852-872. [PMID: 35950527 DOI: 10.1080/10408398.2022.2109586] [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: 11/03/2022]
Abstract
In recent years, sugar beet pectin as a natural emulsifier has shown great potential in food and pharmaceutical fields. However, the emulsification performance depends on the molecular structure of sugar beet pectin, and the molecular structure is closely related to the extraction method. This review summarizes the extraction methods of pectin, structure characterization methods and the current research status of sugar beet pectin-stabilized emulsions. The structural characteristics of sugar beet pectin (such as degree of methylation, degree of acetylation, degree of blockiness, molecular weight, ferulic acid content, protein content, neutral sugar side chains, etc.) are of great significance to the emulsifying activity and stability of sugar beet pectin. Compared with traditional hot acid extraction method, ultrasonic-assisted extraction, microwave-assisted extraction, subcritical water-assisted extraction, induced electric field-assisted extraction and enzyme-assisted extraction can improve the yield of sugar beet pectin. At the same time, compared with harsh extraction conditions (too high temperature, too strong acidity, too long extraction time, etc.), mild extraction conditions can better preserve these emulsifying groups in sugar beet pectin molecules, which are beneficial to improve the emulsifying properties of sugar beet pectin. In addition, the interfacial self-assembly behavior of sugar beet pectin induced by the molecular structure is crucial to the long-term stability of the emulsion. This review provides a direction for extracting or modifying sugar beet pectin with specific structure and function, which is instructive for finding alternatives to gum arabic.
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Affiliation(s)
- Hui Niu
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
- Maritime Academy, Hainan Vocational University of Science and Technology, Haikou, PR China
| | - Xiong Fu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou, PR China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, PR China
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10
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Effect of drying methods on the characterisation of pectin extracted from dried hawthorn fruit. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01485-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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11
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Cai B, Mazahreh J, Ma Q, Wang F, Hu X. Ultrasound-assisted fabrication of biopolymer materials: A review. Int J Biol Macromol 2022; 209:1613-1628. [PMID: 35452704 DOI: 10.1016/j.ijbiomac.2022.04.055] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 03/15/2022] [Accepted: 04/06/2022] [Indexed: 12/19/2022]
Abstract
There is an urgent need to develop technologies that can physically manipulate the structure of biocompatible and green polymer materials in order to tune their performance in an efficient, repeatable, easy-to-operate, chemical-free, non-contact, and highly controllable manner. Ultrasound technology produces a cavitation effect that promotes the generation of free radicals, the fracture of chemical chain segments and a rapid change of morphology. The cavitation effects are accompanied by thermal, chemical, and biological effects that interact with the material being studied. With its high efficiency, cleanliness, and reusability applications, ultrasound has a vast range of opportunity within the field of natural polymer-based materials. This work expounds the basic principle of ultrasonic cavitation and analyzes the influence that ultrasonic strength, temperature, frequency and induced liquid surface tension on the physical and chemical properties of biopolymer materials. The mechanism and the influence that ultrasonic modification has on materials is discussed, with highlighted details on the agglomeration, degradation, morphology, structure, and the mechanical properties of these novel materials from naturally derived polymers.
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Affiliation(s)
- Bowen Cai
- Center of Analysis and Testing, Nanjing Normal University, Nanjing 210023, China; School of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, China
| | - Janine Mazahreh
- Department of Physics and Astronomy, Rowan University, Glassboro, NJ 08028, USA; Department of Chemistry and Biochemistry, Rowan University, Glassboro, NJ 08028, USA
| | - Qingyu Ma
- School of Computer and Electrical Information/School of Artificial Intelligence, Nanjing Normal University, Nanjing 210023, China
| | - Fang Wang
- Center of Analysis and Testing, Nanjing Normal University, Nanjing 210023, China; School of Chemistry and Materials Science, Nanjing Normal University, Nanjing 210023, China.
| | - Xiao Hu
- Department of Physics and Astronomy, Rowan University, Glassboro, NJ 08028, USA; Department of Biomedical Engineering, Rowan University, Glassboro, NJ 08028, USA; Department of Molecular and Cellular Biosciences, Rowan University, Glassboro, NJ 08028, USA.
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12
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Chen X, Zhao L, Hu Q, Xiao J, Kimatu BM, Zheng H. The structure-activity mechanism of the changes in the physicochemical properties of Flammulina velutipes polysaccharides during ultrasonic extraction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2916-2927. [PMID: 34761402 DOI: 10.1002/jsfa.11632] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 10/14/2021] [Accepted: 11/06/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The high yield of ultrasonic extraction has been widely studied. However, the effects of ultrasound on the properties of products has generally been ignored. In this study, the structural characteristics, rheological properties, and thermal stability of Flammulina velutipes polysaccharides (FVPs) under different ultrasonic power (200, 600, 1000 W) and time (10, 20, 30 min) were investigated to explore the effects of ultrasonic extraction on FVPs and the structure-physicochemical properties relationship. The ultrasonic intensity at the corresponding rated power was also measured. RESULTS The results showed that the molecular weight, particle size, and zeta potential of FVPs decreased as the ultrasonic intensity or time increased. The galactose, mannose, and fucose contents were increased, but the glucose content was decreased by ultrasonic extraction. Viscosity and weak gel strength were positively correlated with molecular weight. Thermal degradation enthalpy was positively correlated with the galactose and fucose contents. CONCLUSIONS Ultrasound reduced the viscosity and gel strength of FVPs by breaking the polysaccharide chain and improving the galactose and fucose contents, which improved the thermal stability of FVPs. This work provides a theoretical basis for the development of FVP foods with a clear structure-function relationship, which makes it possible to directionally produce FVPs by adjusting ultrasonic parameters during extraction. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Xin Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Liyan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Qiuhui Hu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, P. R. China
| | - Jinrong Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
| | - Benard Muinde Kimatu
- Department of Dairy and Food Science and Technology, Egerton University, Egerton, Kenya
| | - Huihua Zheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P. R. China
- Jiangsu Alphay Bio-technology Co., Ltd, Nantong, P. R. China
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13
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Li G, Wang F, Wang MM, Tang MT, Zhou T, Gu Q. Physicochemical, structural and rheological properties of pectin isolated from citrus canning processing water. Int J Biol Macromol 2022; 195:12-21. [PMID: 34890634 DOI: 10.1016/j.ijbiomac.2021.11.203] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 11/28/2021] [Accepted: 11/29/2021] [Indexed: 12/27/2022]
Abstract
In order to better utilize the citrus pectin (CP) resource, the crude citrus pectin (CCP), obtained from the citrus fruit canning processing waste water, was purified by cellulose DEAE-52 column, providing neutral polysaccharide CP0 and two acidic polysaccharides (CP1 and CP3). CP1 had the highest yield among the three fractions, being 44.29%. The chemical composition, structure and morphology of these pectin components were analyzed. Monosaccharide composition analysis revealed that arabinose was the most abundant composition in these pectin samples. CCP, CP1 and CP3 were mainly composed of rhamnogalacturonan-I (RG-I) regions. Compared with CP3, CCP and CP1 had longer side chains, which are mainly consisted of arabinose. FT-IR and NMR analysis indicated that α-type glycosidic bonds are the main linkage in the four pectin components. These CP samples were found to possess different conformation, but no triple-helical conformation was observed in all these CP fractions. Scanning electron microscopy revealed that CCP, CP1 and CP3 all had irregular sheet-like structures and partly porous structures. The four pectin components showed the characteristics of non-Newtonian fluids and possessed good viscoelasticity. Due to these properties, the pectin might have potential application in food industry as food thickening agent.
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Affiliation(s)
- Gen Li
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Fan Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Miao-Miao Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Meng-Ting Tang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Tao Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
| | - Qing Gu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
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14
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Chu J, Metcalfe P, Linford HV, Zhao S, Goycoolea FM, Chen S, Ye X, Holmes M, Orfila C. Short-time acoustic and hydrodynamic cavitation improves dispersibility and functionality of pectin-rich biopolymers from citrus waste. JOURNAL OF CLEANER PRODUCTION 2022; 330:129789. [PMID: 35095219 PMCID: PMC8783060 DOI: 10.1016/j.jclepro.2021.129789] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 11/19/2021] [Accepted: 11/20/2021] [Indexed: 05/05/2023]
Abstract
Pectin is a valuable biopolymer used as a natural, clean label additive for thickening and gelling. However, industry faces issues with dispersibility and stability of pectin formulations. To address these issues, the effect of short processing time (30-180 s) with hydrodynamic (HC) and acoustic cavitation (AC) on the dispersibility and gelling functionality of mandarin pectin-rich polysaccharide (M-PRP) was investigated. Short-time processing with HC and AC did not affect polymer composition. HC, but not AC, decreased polydispersity index (PDI) from 0.78 to 0.68 compared to the control. Electron and atomic force microscopy showed that HC and AC decreased aggregation of fibrous and matrix polymers. Both treatments increased apparent viscosity significantly from 0.059 Pa s to 0.30 Pa s at 10 -s. The pectin dispersions showed good gelling capacity upon addition of calcium (final conc. 35 mM). HC and AC treatments for 150 s led to gels that were 7 and 4 times stronger (as measured by peak force) than the control with more homogeneous, less porous structures. In conclusion, short-time HC and AC can improve the dispersibility and functionality of citrus pectin without affecting composition, and are promising technologies to facilitate the use of pectin in industry applications.
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Affiliation(s)
- Jin Chu
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | | | | | - Siying Zhao
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | | | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Melvin Holmes
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
| | - Caroline Orfila
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
- Corresponding author.
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15
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Wu W, Wu Y, Lin Y, Shao P. Facile fabrication of multifunctional citrus pectin aerogel fortified with cellulose nanofiber as controlled packaging of edible fungi. Food Chem 2021; 374:131763. [PMID: 34896953 DOI: 10.1016/j.foodchem.2021.131763] [Citation(s) in RCA: 30] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 11/22/2021] [Accepted: 11/30/2021] [Indexed: 01/08/2023]
Abstract
Citrus pectin was used as a precursor and cellulose nanofibers as a reinforcing agent, a mixed aerogel with enhanced structural properties was prepared. Pickering emulsion was a template for aerogel formation, embedding thymol. Its potential application in humidity regulating packaging has been investigated. Results showed that emulsion gel containing cellulose nanofibers has slightly larger droplet diameter, better viscoelasticity and emulsification. Composite aerogel has larger pore size and thinner pore wall. Additionally, its tensile and compressive properties have been significantly improved. Moisture absorption was close to 100% of its own weight, thymol was released slowly. Compared with Escherichia coli, aerogel has better resistance to Staphylococcus aureus. When applied on fresh Agaricus bisporus. It was found that relative humidity in package can be stabilized at about 97%. Hardness, color, total phenol content, cell membrane integrity and total antioxidant capacity of Agaricus bisporus were maintained and fresh-keeping period was extended to 5 days.
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Affiliation(s)
- Weina Wu
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China
| | - Yingying Wu
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China
| | - Yang Lin
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China
| | - Ping Shao
- Department of Food Science and Technology, Zhejiang University of Technology, Zhejiang, Hangzhou 310014, PR China.
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16
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Li M, Zhang W, Zhang M, Yin Y, Liu Z, Hu X, Yi J. Effect of centrifugal pre-treatment on flavor change of cloudy orange juice: Interaction between pectin and aroma release. Food Chem 2021; 374:131705. [PMID: 34875437 DOI: 10.1016/j.foodchem.2021.131705] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/15/2021] [Accepted: 11/26/2021] [Indexed: 11/04/2022]
Abstract
Cloud loss of orange juice could be effectively inhibited by centrifugal treatment, but it can induce flavor changes, which become a new challenge for the industry. This work aims to investigate the effect of centrifugation on flavor changes in orange juice and explore its possible mechanism. Taste- and aroma-related attributes were analyzed, and pectin was characterized. Results indicated that pH (4.00), total soluble solid (9.67 °Brix), titratable acidity (0.42%), sucrose (44%), fructose (29%), and glucose (27%) were less affected by centrifugation (P > 0.05). However, aroma compounds significantly changed (P < 0.05), where terpenes and alcohols tended to be distributed in pulp and serum after centrifugation, respectively. Pearson correlation analysis showed that aroma compound distribution induced by centrifugation was highly related to chelator-solubilized pectin fraction and sodium carbonate-solubilized pectin fraction (|R| > 0.9). In general, centrifugation clearly changed aroma of orange juice, which was mainly affected by pectin characteristics.
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Affiliation(s)
- Minbo Li
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Wanzhen Zhang
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Maiqi Zhang
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Yihao Yin
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Zhijia Liu
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China
| | - Xiaosong Hu
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Junjie Yi
- Faculty of Food Science and Engineering, Yunnan Institute of Food Safety, Kunming University of Science and Technology, Kunming, Yunnan Province 650500, China.
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17
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Duan X, Yang Z, Yang J, Liu F, Xu X, Pan S. Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin. Foods 2021; 10:foods10102459. [PMID: 34681508 PMCID: PMC8536158 DOI: 10.3390/foods10102459] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/11/2021] [Accepted: 10/13/2021] [Indexed: 12/16/2022] Open
Abstract
Satsuma mandarin peel pectin (MPP) was extracted by citric acid and its structure and emulsifying ability were evaluated. Structural characterization, including NMR, FTIR, monosaccharide compositions demonstrated that MMP showed lower DM value and higher Mw than commercial citrus pectin (CCP). In addition, MPP exhibited significantly better emulsification performance than CCP. When MPP concentration was increased to 1%, 1.5% (10 g/L, 15 g/L) and the pH was 3 (acidic condition), a stable emulsion containing 10% oil fraction could be obtained. The particle size of the obtained emulsion was ranging from 1.0–2.3 μm, its emulsifying activity ranged from 93–100% and emulsifying stability was 94–100%. Besides, MPP can better ensure the storage stability of higher oil ratio emulsions. The results demonstrated that the stable emulsifying properties of MPP may largely depend on the lower DM value and higher Mw. MPP could be used as a novel polysaccharide emulsifier, especially under acidic conditions, providing a promising alternative for natural emulsifiers that could be used in the food industry.
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Affiliation(s)
- Xingke Duan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Zhixuan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Jinyan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- Correspondence:
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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18
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Kumar M, Tomar M, Saurabh V, Sasi M, Punia S, Potkule J, Maheshwari C, Changan S, Radha, Bhushan B, Singh S, Anitha T, Alajil O, Satankar V, Dhumal S, Amarowicz R, Kaur C, Sharifi-Rad J, Kennedy JF. Delineating the inherent functional descriptors and biofunctionalities of pectic polysaccharides. Carbohydr Polym 2021; 269:118319. [PMID: 34294331 DOI: 10.1016/j.carbpol.2021.118319] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 06/04/2021] [Accepted: 06/06/2021] [Indexed: 12/14/2022]
Abstract
Pectin is a plant-based heteropolysaccharide macromolecule predominantly found in the cell wall of plants. Pectin is commercially extracted from apple pomace, citrus peels and sugar beet pulp and is widely used in the food industry as a stabilizer, emulsifier, encapsulant, and gelling agent. This review highlights various parameters considered important for describing the inherent properties and biofunctionalities of pectins in food systems. These inherent descriptors include monosaccharide composition, galacturonic acid content, degree of esterification, molecular weight, structural morphology, functional group analysis, and functional properties, such as water and oil holding capacity, emulsification, foaming capacity, foam stability, and viscosity. In this study, we also delineate their potential as a nutraceutical, prebiotic, and carrier for bioactive compounds. The biofunctionalities of pectin as an anticancer, antioxidant, lipid-lowering, and antidiabetic agent are also conceptually elaborated in the current review. The multidimensional characteristics of pectin make it a potential candidate for use in food and biomedical science.
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Affiliation(s)
- Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central institute for Research on Cotton Technology, Mumbai 400019, India.
| | - Maharishi Tomar
- Seed Technology Division, ICAR - Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Vivek Saurabh
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Minnu Sasi
- Division of Biochemistry, ICAR - Indian Agricultural Research Institute, New Delhi 10012, India
| | - Sneh Punia
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA
| | - Jayashree Potkule
- Chemical and Biochemical Processing Division, ICAR-Central institute for Research on Cotton Technology, Mumbai 400019, India
| | - Chirag Maheshwari
- Department of Agriculture Energy and Power, ICAR - Central Institute of Agricultural Engineering, Bhopal, India
| | - Sushil Changan
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla 171001, India
| | - Radha
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, Himachal Pradesh, India
| | - Bharat Bhushan
- ICAR - Indian Institute of Maize Research, PAU Campus, Ludhiana, Punjab 141 004, India
| | - Surinder Singh
- Dr. S.S. Bhatnagar University Institute of Chemical Engineering and Technology, Panjab University, Chandigarh 160014, India
| | - T Anitha
- Department of Postharvest Technology, Horticultural College and Research Institute, Periyakulam 625604, Tamil Nadu, India
| | - Omar Alajil
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India
| | - Varsha Satankar
- Ginning Training Centre, ICAR-Central Institute for Research on Cotton Technology, Nagpur 440023, India
| | - Sangram Dhumal
- Division of Horticulture, RCSM College of Agriculture, Kolhapur 416004, Maharashtra, India.
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR - Indian Agricultural Research Institute, New Delhi 110012, India.
| | - Javad Sharifi-Rad
- Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - J F Kennedy
- Chembiotech Laboratories, Advanced Science and Technology Institute, Kyrewood House, Tenbury Wells, Worcs WR15 8FF, UK
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19
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Lin Y, An F, He H, Geng F, Song H, Huang Q. Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106555] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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20
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Patience NA, Schieppati D, Boffito DC. Continuous and pulsed ultrasound pectin extraction from navel orange peels. ULTRASONICS SONOCHEMISTRY 2021; 73:105480. [PMID: 33601279 PMCID: PMC7898032 DOI: 10.1016/j.ultsonch.2021.105480] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/24/2020] [Accepted: 01/26/2021] [Indexed: 05/10/2023]
Abstract
Pectin is a valuable product (up to 30 $kg-1) that makes-up 20-30% of an orange's peel. The commercial extraction is lengthy (up to 6h) and energy intensive as it requires heating aqueous solutions (60-100 °C). Ultrasound speeds up the extraction process reducing processing time by macroscopic and microscopic mixing by acoustic cavitation. We adopted an ultrasonic horn to deliver a rated power of 500W at amplitudes of 20%, 40%, and 60% with and without pulsation to extract pectin from waste orange peels. These correspond to power densities of 0.08Wml-1, 0.16Wml-1 and 0.24Wml-1, respectively. The extractions operated at a pH of either 2 or 3. The experimental data agree with the fitted values from the statistical model (R2=95.5%). The model confirms our predictions that yield increases with amplitude/power density and decreasing pH. The highest yield was (11%) at a pH of 2 and with continuous ultrasonic irradiation at a power density of 0.24Wml-1. There is only a 1.3% difference between this datum and pulse ultrasound mode (1 s on/1 s off) at the same conditions - a Student's t test confirmed that there was no significant difference in yield between continuous and pulse mode. However, pulsing is more efficient in that it consumes less than half the energy of continuous operation (80kJ vs. 190kJ).
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Affiliation(s)
- N A Patience
- Department of Chemical Engineering, Polytechnique Montréal, C.P. 6079, Succ. CV, Montréal, H3C 3A7 Québec, Canada
| | - D Schieppati
- Department of Chemical Engineering, Polytechnique Montréal, C.P. 6079, Succ. CV, Montréal, H3C 3A7 Québec, Canada
| | - D C Boffito
- Department of Chemical Engineering, Polytechnique Montréal, C.P. 6079, Succ. CV, Montréal, H3C 3A7 Québec, Canada.
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21
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Yu M, Xia Y, Zhou M, Guo Y, Zheng J, Zhang Y. Effects of different extraction methods on structural and physicochemical properties of pectins from finger citron pomace. Carbohydr Polym 2021; 258:117662. [PMID: 33593546 DOI: 10.1016/j.carbpol.2021.117662] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 01/07/2021] [Accepted: 01/12/2021] [Indexed: 02/01/2023]
Abstract
The functionality and property of pectin are correlated with its structure which is affected by the extraction method used. In this study, three different methods of extracting pectin, the microwave-assisted extraction (MAE), the ultrasonic-assisted extraction (UAE) and the conventional heating extraction (CHE), were used at three different temperatures with both an acid and alkali extraction solution. It was found that temperature mainly influenced pectin yield, while pectin structures and physicochemical properties were affected by the pH condition and extraction technology. The alkali-extraction with MAE and UAE at short time promoted the yield of low-ester pectin. Monosaccharide composition analysis showed a high galacturonic acid (GalA) content in the pectin derived from MAE and UAE. The high viscosity and desirable viscoelastic properties of the acid-MAE pectin were due to its large molecular weight and particle size. The results contribute to our understanding of the association among pectin extraction, structure and properties.
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Affiliation(s)
- Min Yu
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Yuandan Xia
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Mingpeng Zhou
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Yueping Guo
- Insititute for Food and Drug Control, No. 1086 Danxi East Road, Jinhua, 321000, China
| | - Jianyong Zheng
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, China
| | - Yinjun Zhang
- Key Laboratory of Bioorganic Synthesis of Zhejiang Province, College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou, 310014, China.
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22
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Chen TT, Zhang ZH, Wang ZW, Chen ZL, Ma H, Yan JK. Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106484] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Gamonpilas C, Buathongjan C, Sangwan W, Rattanaprasert M, Weizman K, Klomtun M, Phonsatta N, Methacanon P. Production of low molecular weight pectins via electron beam irradiation and their potential prebiotic functionality. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106551] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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24
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Wang W, Feng Y, Chen W, Adie K, Liu D, Yin Y. Citrus pectin modified by microfluidization and ultrasonication: Improved emulsifying and encapsulation properties. ULTRASONICS SONOCHEMISTRY 2021; 70:105322. [PMID: 32906066 PMCID: PMC7786527 DOI: 10.1016/j.ultsonch.2020.105322] [Citation(s) in RCA: 42] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/21/2020] [Revised: 08/09/2020] [Accepted: 08/26/2020] [Indexed: 05/03/2023]
Abstract
In this study, modified citrus pectin treated with a combination of microfluidization and ultrasonication was compared to the original and ultrasonication treated pectin on hydrodynamic diameter, molecular weight, polydispersity, zeta potential, apparent viscosity, Fourier-transform infrared spectroscopy (FTIR), 2,2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging capacity, scanning electron microscope (SEM), atomic force microscopy (AFM), their emulsifying properties and encapsulation properties. Modified pectin treated with a combination of microfluidization and moderate ultrasonication (MUB) was found to have lowest hydrodynamic diameter (418 nm), molecular weight (237.69 kDa) and polydispersity (0.12), and relatively low apparent viscosity among all pectin samples. Furthermore, it showed significantly higher DPPH radical scavenging capacity than the original pectin although only slightly higher than that of ultrasonication treated one (UB). MUB showed a thin fibrous morphology and decreased degree of branching from SEM and AFM. Emulsion stabilized by MUB had highest centrifugal and thermal stability compared to emulsions stabilized by UB and the original pectin. This could be attributed to higher interfacial loading of MUB (17.90 mg/m2) forming more compact interfacial layer observed by confocal laser scanning microscopy (CLSM). Moreover, both MUB and UB exhibited improved encapsulation functionality to protect cholecalciferol (vitamin D3) from UV degradation compared to the original pectin.
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Affiliation(s)
- Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China; Department of Food Science and Technology, Oregon State University, Corvallis, OR 97331, USA
| | - Yiming Feng
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Kyle Adie
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
| | - Yun Yin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA 24061, USA.
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Chen L, Chen L, Zhu K, Bi X, Xing Y, Che Z. The effect of high-power ultrasound on the rheological properties of strawberry pulp. ULTRASONICS SONOCHEMISTRY 2020; 67:105144. [PMID: 32361277 DOI: 10.1016/j.ultsonch.2020.105144] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 04/08/2020] [Accepted: 04/25/2020] [Indexed: 05/20/2023]
Abstract
This study investigated the effects of high-power ultrasound (HPU, 0-45 °C, 242-968 W/cm2, 2-16 min) on the rheological properties of strawberry pulp. Following the HPU treatment, the strawberry pulp exhibited an increase in apparent viscosity, storage modulus (G'), and loss modulus (G″). The water-soluble pectin (WSP), pectin methylesterase (PME) activity, and free calcium ions (Ca2+) of the strawberry pulp after HPU treatment were investigated to determine a possible reason for this phenomenon. HPU caused a significant decrease in the degree of esterification (DE), molecular weight (Mw), and particle size of strawberry WSP, but no significant changes were evident in the galacturonic acid (GalA) content and the zeta (ζ)-potential (P > 0.05), resulting in decrease in the apparent viscosity. Moreover, the largest reduction of PME activity was 22.6% after HPU treatment at 605 W/cm2 and 45 °C for 16 min, indicating that the PME was resistant to the HPU treatments. The free Ca2+ content in the strawberry pulp was significantly decreased after exposure to HPU (P < 0.05). The maximal reduction of 52.01% in the free Ca2+ was achieved at 605 W/cm2 and 45 °C for 16 min. The overall results indicated that the high residual activity (RA) of PME after HPU might induce the low esterification of WSP, while HPU promoted the interaction of free Ca2+ and low-methylated pectin, to form the network structure of Ca2+-low-methylated pectin, resulting in an increase in viscosity in the complex strawberry system.
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Affiliation(s)
- Lei Chen
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Liyi Chen
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Kun Zhu
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xiufang Bi
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Yage Xing
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Key Laboratory of Food Non-Thermal Processing, Engineering Technology Research Center of Food Non-Thermal Processing, Yibin Xihua University Research Institute, Yibin 644004, China
| | - Zhenming Che
- Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu 610039, China
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Arachchige MPM, Mu T, Ma M. Structural, physicochemical and emulsifying properties of sweet potato pectin treated by high hydrostatic pressure and/or pectinase: a comparative study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4911-4920. [PMID: 32483850 DOI: 10.1002/jsfa.10552] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 05/21/2020] [Accepted: 06/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Sweet potato (Ipomoea batatas L.) is the sixth most important food crop in the world, and China is the largest producer. Large amounts of sweet potato residues are generated during starch extraction, leading to environmental pollution and resource waste. However, these residues can be used as a viable source for pectin extraction. As a natural biopolymer with high molecular weight and complex structure, the usefulness of pectin has been limited, and it needs to be modified in order to improve its physicochemical properties, thus expanding its applications in the food industry. Therefore, the reported study was conducted to modify sweet potato pectin (SPP) using high hydrostatic pressure (HHP) and/or pectinase treatment, and to determine the effects of such treatment on structural, physicochemical and emulsifying properties. RESULTS The results demonstrated that the molecular weight of SPP decreased following HHP and pectinase treatment, which was evidenced using scanning electron microscopy and atomic force microscopy. The degree of esterification was also decreased, confirmed by decreased intensity of the peak at 1739 cm-1 in the Fourier transform infrared spectrum and decreased peaks at 3.6 and 3.8 ppm in the 1 H NMR spectrum. Moreover, the content of monosaccharides and uronic acids increased and emulsifying properties improved after HHP and pectinase treatment. CONCLUSIONS HHP-assisted pectinase treatment could be used as novel technique for the modification of pectin to give better emulsifying properties with great potential for application in the food industry. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Melani Purnika Mudugamuwa Arachchige
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Taihua Mu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Mengmei Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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27
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Yan JK, Wang C, Qiu WY, Chen TT, Yang Y, Wang WH, Zhang HN. Ultrasonic treatment at different pH values affects the macromolecular, structural, and rheological characteristics of citrus pectin. Food Chem 2020; 341:128216. [PMID: 33032253 DOI: 10.1016/j.foodchem.2020.128216] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 08/10/2020] [Accepted: 09/23/2020] [Indexed: 01/06/2023]
Abstract
Ultrasonic degradation has become a promising strategy for producing modified pectin (MP). In this study, the impact of ultrasonic treatment at various pH values (4.0, 7.0, and 10.0) on the macromolecular, structural and rheological characteristics of citrus pectin was investigated. Results demonstrated that ultrasonic irradiation at the higher pH led to larger reductions in the intrinsic viscosity and weight-average molecular weight of pectin. The degradation kinetics of pectin at different pH values under ultrasound well fitted to a second-order reaction kinetics model. Acoustic cavitation, β-elimination, and demethylation led to the breakage of glycosidic linkages of side chains and methoxyl groups of pectin, but did not have noticeable influences on the main chain of pectin. The ultrasonic treatment at a high pH led to an apparent change in the rheological characteristics of pectin. Therefore, ultrasonic treatment at various pH values can be developed as a viable means to prepare desirable MP.
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Affiliation(s)
- Jing-Kun Yan
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Chun Wang
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Wen-Yi Qiu
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ting-Ting Chen
- School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yan Yang
- National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Wen-Han Wang
- National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - He-Nan Zhang
- National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.
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28
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FREITAS CMP, SOUSA RCS, DIAS MMS, COIMBRA JSR. Extraction of Pectin from Passion Fruit Peel. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09254-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Liu J, Bi J, McClements DJ, Liu X, Yi J, Lyu J, Zhou M, Verkerk R, Dekker M, Wu X, Liu D. Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review. Carbohydr Polym 2020; 250:116890. [PMID: 33049879 DOI: 10.1016/j.carbpol.2020.116890] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 07/31/2020] [Accepted: 08/01/2020] [Indexed: 11/19/2022]
Abstract
Pectin, a major polysaccharide found in the cell walls of higher plants, plays major roles in determining the physical and nutritional properties of fruit- and vegetable-based products. An in-depth understanding of the effects of processing operations on pectin structure and functionality is critical for designing better products. This review, therefore, focuses on the progress made in understanding the effects of processing on pectin structure, further on pectin functionality, consequently on product properties. The effects of processing on pectin structure are highly dependent on the processing conditions. Targeted control of pectin structure by applying various processing operations could enhance textural, rheological, nutritional properties and cloud stability of products. While it seems that optimizing product quality in terms of physical properties is counteracted by optimizing the nutritional properties. Therefore, understanding plant component biosynthesis mechanisms and processing mechanisms could be a major challenge to balance among the quality indicators of processed products.
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Affiliation(s)
- Jianing Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Jinfeng Bi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - David Julian McClements
- Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA
| | - Xuan Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Jianyong Yi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jian Lyu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Mo Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Ruud Verkerk
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Matthijs Dekker
- Food Quality and Design Group, Wageningen University & Research, Wageningen, PO Box 17, 6700 AA, the Netherlands
| | - Xinye Wu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Dazhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
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30
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Yang Y, Chen D, Yu Y, Huang X. Effect of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin. Food Sci Nutr 2020; 8:4266-4275. [PMID: 32884707 PMCID: PMC7455947 DOI: 10.1002/fsn3.1722] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Revised: 05/27/2020] [Accepted: 05/29/2020] [Indexed: 01/10/2023] Open
Abstract
The effects of ultrasonic treatment on rheological and emulsifying properties of sugar beet pectin were studied. Results indicated that intrinsic viscosity ([η]) and viscosity average molecular weight ([M v]) decreased with the increased time from 0 to 30 min but increased when the duration prolonged to 45 min. The change of apparent viscosity with shear rate of all pectin solutions could be well described by Sisko model (R 2 ≥ .996) and the infinite-rate viscosity (η ∞) and the consistency coefficient (k s) values decreased after ultrasonic treatment. Ultrasonic treatment could have an effect on dynamic moduli and activation energy of sugar beet pectin solutions. Particle size of pectin emulsions decreased and absolute zeta potential increased with increased time from 0 to 20 min. Excessive ultrasonic duration (30 and 45 min) could result in the aggregation of oil droplets in pectin emulsion and decrease in emulsifying stability. It could be concluded that ultrasonic treatment could affect the rheological and emulsifying properties of sugar beet pectin. The results have important implications for understanding the ultrasonic modification of sugar beet pectin.
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Affiliation(s)
- Yang Yang
- Chinese Academy of Inspection and QuarantineBeijingChina
| | - Dongdong Chen
- Chinese Academy of Inspection and QuarantineBeijingChina
| | - Yang Yu
- Chinese Academy of Inspection and QuarantineBeijingChina
| | - Xin Huang
- Institute of Environment and Sustainable Development in AgricultureChinese Academy of Agricultural SciencesBeijingChina
- National Engineering Laboratory for Crop Efficient Water Use and Disaster MitigationKey Laboratory of Dryland Agriculture and Key Laboratory for Prevention and Control of Residual Pollution in Agricultural FilmMinistry of AgricultureBeijingChina
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31
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Wang X, Majzoobi M, Farahnaky A. Ultrasound-assisted modification of functional properties and biological activity of biopolymers: A review. ULTRASONICS SONOCHEMISTRY 2020; 65:105057. [PMID: 32172150 DOI: 10.1016/j.ultsonch.2020.105057] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 02/15/2020] [Accepted: 03/06/2020] [Indexed: 05/10/2023]
Abstract
In this review, the recent applications of power ultrasound technology in improving the functional properties and biological activities of biopolymers are reviewed. The basic principles of ultrasonic technology are briefly introduced, and its main effects on gelling, structural, textural, emulsifying, rheological properties, solubility, thermal stability, foaming ability and foaming stability and biological activity are illustrated with examples reviewing the latest published research papers. Many positive effects of ultrasound treatment on these functional properties of biopolymers have been confirmed. However, the effectiveness of power ultrasound in improving biopolymers properties depends on a variety of factors, including frequency, intensity, duration, system temperature, and intrinsic properties of biopolymers such as macromolecular structure. In order to obtain the desired outcomes, it is best to apply optimized ultrasound processing parameters and use the best conditions in terms of frequency, amplitude, temperature, time, pH, concentration and ionic strength related to the inherent characteristics of each biopolymer. This will help employ the full potential of ultrasound technology for generating innovative biopolymers functionalities for various applications such as food, pharmaceuticals, and other industries.
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Affiliation(s)
- Xiaomei Wang
- Faculty of Science, Xi'an Aeronautical University, Xi'an, China
| | - Mahsa Majzoobi
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, Victoria 3083, Australia
| | - Asgar Farahnaky
- Biosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, Victoria 3083, Australia.
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32
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Yuan D, Li C, Huang Q, Fu X. Ultrasonic degradation effects on the physicochemical, rheological and antioxidant properties of polysaccharide from Sargassum pallidum. Carbohydr Polym 2020; 239:116230. [PMID: 32414439 DOI: 10.1016/j.carbpol.2020.116230] [Citation(s) in RCA: 70] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 03/25/2020] [Accepted: 03/27/2020] [Indexed: 12/20/2022]
Abstract
The aim of this study was to investigate the effects of ultrasound degradation on the physicochemical, rheological and antioxidant properties of Sargassum pallidum polysaccharides (SpPS). The results indicated that the ultrasound irradiation could significantly decrease the average molecule weight (MW), and particle size (Zavg) of native SpPS. The degradation pattern of SpPS was closely fitted to the first-order polymer degradation (random chain scission). The primary structure of SpPS before and after ultrasound degradation was not changed, and scanning electron microscopy (SEM) analysis showed that the morphology of SpPS was different from those of the degraded SpPS fractions. Rheological analysis indicated that the degraded SpPS solutions exhibited lower apparent viscosities than native SpPS solution at the same concentration, while the elasticity of the degraded fractions at a certain extent was enhanced. Furthermore, appropriately degraded SpPS fractions exhibited stronger DPPH and ABTS scavenging activity.
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Affiliation(s)
- Dan Yuan
- School of Food Science and Engineering, National Joint Research Center for Tropical Health Foods, South China University of Technology, Guangzhou 510640, China
| | - Chao Li
- School of Food Science and Engineering, National Joint Research Center for Tropical Health Foods, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
| | - Qiang Huang
- School of Food Science and Engineering, National Joint Research Center for Tropical Health Foods, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China
| | - Xiong Fu
- School of Food Science and Engineering, National Joint Research Center for Tropical Health Foods, South China University of Technology, Guangzhou 510640, China; Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510640, China.
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33
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Zadeike D, Vaitkeviciene R, Marksa M, Juodeikiene G, Bendoraitiene J, Bartkiene E, Lele V, Viskelis P, Bernatoniene J, Jakstas V. Structural and functional characterisation of compositionally optimised rice bran and lingonberry dietary fibre‐based gel‐type product enriched with phytochemicals. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14668] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Daiva Zadeike
- Department of Food Science and Technology Kaunas University of Technology 50254 Kaunas Lithuania
| | - Ruta Vaitkeviciene
- Department of Food Science and Technology Kaunas University of Technology 50254 Kaunas Lithuania
| | | | - Grazina Juodeikiene
- Department of Food Science and Technology Kaunas University of Technology 50254 Kaunas Lithuania
| | - Joana Bendoraitiene
- Department of Food Science and Technology Kaunas University of Technology 50254 Kaunas Lithuania
| | - Elena Bartkiene
- Lithuanian University of Health Sciences 47181 Kaunas Lithuania
| | - Vita Lele
- Lithuanian University of Health Sciences 47181 Kaunas Lithuania
| | - Pranas Viskelis
- Institute of Horticulture Lithuanian Research Centre for Agriculture and Forestry 58344 Kedainiai Lithuania
| | | | - Valdas Jakstas
- Lithuanian University of Health Sciences 47181 Kaunas Lithuania
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34
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Wang W, Chen W, Kahraman O, Chantapakul T, Ding T, Liu D, Feng H. Manothermosonication (MTS) treatment by a continuous-flow system: Effects on the degradation kinetics and microstructural characteristics of citrus pectin. ULTRASONICS SONOCHEMISTRY 2020; 63:104973. [PMID: 31986328 DOI: 10.1016/j.ultsonch.2020.104973] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/17/2019] [Revised: 12/24/2019] [Accepted: 01/14/2020] [Indexed: 05/18/2023]
Abstract
Modified pectin (MP) was reported to have increased bioactivities compared with the original one. However, traditional modification methods such as using an acidic solvent with heating are not only costly but causing severe pollution as well. In this study, manothermosonication (MTS) with a continuous-flow system was utilized to modify citrus pectin. The citrus pectin (5 g/L) treated by MTS (3.23 W/mL, 400 kPa, 45 °C) exhibited lower molecular weight (Mw, 248.17 kDa) and PDI (2.76). The pectin treated by MTS (400 KPa, 45 °C, 5 min) exhibited a narrower Mw distribution and lowered more Mw (48.8%) than the ultrasound(US)-treated (23.8%). Pectin degradation data fitted well to kinetic model of 1/Mwt -1/Mw0 = kt (45-65 °C). A lower activation energy of 13.33 kJ/mol was observed in the MTS treatment compared with the US-treated (16.38 kJ/mol). The MTS-treated pectin lowered the degree of methoxylation (DM), mol% of rhamnose and galacturonic acid (GalA) while increased mol% of galactose (Gal), xylose (Xyl), and arabinose (Ara). The 1H and 13C nuclear magnetic resonance showed that MTS could not alter the primary structures of citrus pectin. However, an elevated (Gal + Ara)/Rha and reduced GalA/(Rha + Ara + Gal + Xyl) molar ratios after MTS suggested that MTS resulted in more significant degradation on the main chains and less on the side chains of pectin, in agreement with the result of atomic force microscope. Moreover, the MTS-treated pectin exhibited a higher 1,1-diphenyl-2picryl hydrazyl radical scavenging capacity compared with original pectin.
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Affiliation(s)
- Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, United States
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Ozan Kahraman
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, United States
| | - Thunthacha Chantapakul
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
| | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, United States.
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35
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Kamal MM, Ali MR, Hossain A, Shishir MRI. Optimization of microwave‐assisted extraction of pectin from
Dillenia indica
fruit and its preliminary characterization. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14466] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Md. Mostafa Kamal
- Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University Dinajpur 5200 Bangladesh
| | - Md. Rahmat Ali
- Department of Food Processing and Preservation Hajee Mohammad Danesh Science and Technology University Dinajpur 5200 Bangladesh
| | - Abul Hossain
- Department of Biochemistry Memorial University of Newfoundland St. John’s NL Canada
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36
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Natural polysaccharides experience physiochemical and functional changes during preparation: A review. Carbohydr Polym 2020; 234:115896. [DOI: 10.1016/j.carbpol.2020.115896] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 01/19/2020] [Accepted: 01/19/2020] [Indexed: 02/07/2023]
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37
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Khedmat L, Izadi A, Mofid V, Mojtahedi SY. Recent advances in extracting pectin by single and combined ultrasound techniques: A review of techno-functional and bioactive health-promoting aspects. Carbohydr Polym 2020; 229:115474. [DOI: 10.1016/j.carbpol.2019.115474] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2019] [Revised: 10/05/2019] [Accepted: 10/13/2019] [Indexed: 12/17/2022]
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38
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Wang W, Feng Y, Chen W, Wang Y, Wilder G, Liu D, Yin Y. Ultrasonic modification of pectin for enhanced 2-furfurylthiol encapsulation: process optimization and mechanisms. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:110-118. [PMID: 31436316 DOI: 10.1002/jsfa.10000] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 08/05/2019] [Accepted: 08/15/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Pectin is an intriguing polymer, which is usually regarded as a byproduct from agricultural and biological processes. In previous studies, ultrasound treatment has been explored to improve the functionality of pectin but most of that work focused on aspects of molecular structure and the chemical properties of pectin. In this study, we utilized ultrasound treatment to modify the physiochemical properties of pectin. Using ultrasound treatment, we evaluated the emulsifying capability of pectin as a function of ultrasonic time and power density, using a response surface approach. A very potent yet unstable coffee-like aroma compound, 2-furfurylthiol, was also used for comparing the encapsulation feasibility of emulsion made with original pectin and ultrasound-treated pectin. RESULTS Our results showed that the particle size of pectin was highly correlated with power density and ultrasound time. Approximately 370 nm of pectin particle size could be reached at a power density of 1.06 W mL-1 for 40 min. Ultrasound treatment increased emulsion droplet size but significantly improved emulsifying capacities, such as centrifugal stability and surface loading, although it was highly dependent upon the ultrasound treatment condition. When used as the encapsulation wall material, the ultrasound-modified pectin had significantly enhanced performance compared with the original, in terms of flavor retention over time at 45 °C and 65 °C. CONCLUSION Ultrasound treatment was able to modify the physiochemical properties of pectin, which thus improved emulsification stability and encapsulation feasibility by forming a thicker layer at the oil / water interface to protect the core materials. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Wenjun Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Yiming Feng
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Yueying Wang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Geoffrey Wilder
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang Engineering Laboratory of Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang University, Hangzhou, China
| | - Yun Yin
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
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Wang D, Hou F, Ma X, Chen W, Yan L, Ding T, Ye X, Liu D. Study on the mechanism of ultrasound-accelerated enzymatic hydrolysis of starch: Analysis of ultrasound effect on different objects. Int J Biol Macromol 2020; 148:493-500. [PMID: 31923513 DOI: 10.1016/j.ijbiomac.2020.01.064] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 12/24/2019] [Accepted: 01/06/2020] [Indexed: 12/27/2022]
Abstract
Enzymatic hydrolysis of starch is an important process in the food industry. In the present work, ultrasound was introduced in glucoamylase pretreatment, starch pretreatment and mixed reaction system treatment to enhance starch hydrolysis efficiency. These different processes were studied to explore the mechanism of ultrasound in promoting enzymatic reactions. The hydrolysis degree of starch was determined via measuring the reducing sugar yield. Ultrasound caused enzyme inactivation under high temperatures, high ultrasonic power and long-time treatment, especially at high temperatures exceeding 65 °C. Ultrasound pretreatment of starch before enzymolysis led to the furtherance of starch hydrolysis degree. Meanwhile, sonicating the mixed enzymatic reaction system below 65 °C promoted starch hydrolysis significantly, inducing more than five- fold growth in the degree of starch hydrolysis as much as the ultrasound pretreatment caused. Molecular weights analysis conducted by the MALLS system reflected the enormous damage of starch molecules caused by ultrasound. The amylose contents and chain length distributions of samples were separately analyzed by iodine binding method and size exclusion chromatography. The results of the two experiments illustrate that ultrasound could promote the enzymatic hydrolysis of amylopectin, which is harder for glucoamylase to hydrolyze compared to amylose.
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Affiliation(s)
- Danli Wang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Furong Hou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Xiaobin Ma
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Weijun Chen
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Lufeng Yan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; National Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China.
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Hu W, Chen S, Wu D, Zheng J, Ye X. Ultrasonic-assisted citrus pectin modification in the bicarbonate-activated hydrogen peroxide system: Chemical and microstructural analysis. ULTRASONICS SONOCHEMISTRY 2019; 58:104576. [PMID: 31450350 DOI: 10.1016/j.ultsonch.2019.04.036] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 04/19/2019] [Accepted: 04/26/2019] [Indexed: 05/13/2023]
Abstract
The modified pectin (MP) showed the improved functional properties than the native one. The aim of present study was to develop the ultrasonic accelerated bicarbonate-hydrogen peroxide system for pectin modification to generate short fragments with advanced bioactive properties. The depolymerization effects of this system on the physicochemical properties, structural features, and bioactivity of the degraded fragments were studied systematically. The results indicated that the molecular weight of pectin was reduced drastically from 1088 kDa to 33 kDa within 50 min under an optimized condition (MH2O2-MNaHCO3 = 1:2.5, 50 °C, and ultrasound intensity = 11.4 W/cm3). The resulting fragments also showed lower degree of methoxylation and rheological viscosity. The investigation on the sample structures and active oxygen species demonstrated that the highly active O2- species generated from HCO4- of NaHCO3-H2O2 acted preferentially on the GalA backbone in the HG region, while the RG-I region was maintained; and ultrasound enhanced the degradation efficiency via both chemical effects (increasing the transformation of free radicals) and mechanical effects (disaggregating polysaccharide clusters). The atomic force microscope (AFM) imaging directly verified the branched-chain morphology of pectin and the small-strand degradation fragments. Moreover, ultrasound and NaHCO3-H2O2 treatment induced high galactose content in the degraded products, contributing to an improved inhibitory activity against A549 lung cancer cells, as shown by MTT assay.
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Affiliation(s)
- Weiwei Hu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Dongmei Wu
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Jiaqi Zheng
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, China.
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Li J, Li S, Zheng Y, Zhang H, Chen J, Yan L, Ding T, Linhardt RJ, Orfila C, Liu D, Ye X, Chen S. Fast preparation of rhamnogalacturonan I enriched low molecular weight pectic polysaccharide by ultrasonically accelerated metal-free Fenton reaction. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.05.025] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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42
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Gao R, Ye F, Wang Y, Lu Z, Yuan M, Zhao G. The spatial-temporal working pattern of cold ultrasound treatment in improving the sensory, nutritional and safe quality of unpasteurized raw tomato juice. ULTRASONICS SONOCHEMISTRY 2019; 56:240-253. [PMID: 31101259 DOI: 10.1016/j.ultsonch.2019.04.013] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2019] [Accepted: 04/03/2019] [Indexed: 06/09/2023]
Abstract
In considering the adverse nutritional and flavor consequences of thermal pasteurization on fruit juices, freshly squeezed and unpasteurized fruit juices, commonly called raw juices, are of increasing demand as they are served in bars, restaurants and at home. Apparently, due to lack of controlled processing regime as did in a juice factory, the raw juice often undergoes a rapid phase separation and is at the risk of microbial unsafety. To this end, an attempt of cold ultrasound treatment (CUT, 87.52 W/cm2, 10 °C) was implemented to a raw tomato juice up to 30 min. Appreciatively, the physical stability, nutritional value and microbial safety substantially improved. On a CUT time scale, cloud stability and total phenolic content continuously increased; the total plate count was adversely altered; the rheological parameters (viscosity, thixotropy and shear-thinning tendency) and total carotenoids obtained shared a parabolic changing pattern but peaked at 15 min and 10 min, respectively. Finally, the ascorbic acid sharply increased at an earlier stage (5 min), and then remained stable throughout the whole process. Notably, the occurrences of these improvements are of spatial-temporal nature and resulted from different cavitation induced stress fields. At the initial stage, CUT chiefly worked via the mechanical field with the particles in pulp phase, making them smaller and releasing the soluble materials into serum phase. When the particles larger than approximately of 160 μm were completely disintegrated, the CUT entered its second stage and mainly functioned in the serum phase via both mechanical and chemical fields. As a result, the serum pectin and carotenoids were depolymerized and degraded, respectively. The present results are valuable in uncovering the mechanism and kinetics underlying the ultrasound treatment of fruit juices and the present CUT is highly recommended due to its high maneuverability and excellent performance.
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Affiliation(s)
- Ruiping Gao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; School of Public Health, Zunyi Medical University, Zunyi 563000, Guizhou, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yulin Wang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Zhiqiang Lu
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Maoyi Yuan
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Center of Regional Foods, Chongqing 400715, People's Republic of China.
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43
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Li WJ, Fan ZG, Wu YY, Jiang ZG, Shi RC. Eco-friendly extraction and physicochemical properties of pectin from jackfruit peel waste with subcritical water. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5283-5292. [PMID: 30953352 DOI: 10.1002/jsfa.9729] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2018] [Revised: 04/02/2019] [Accepted: 04/03/2019] [Indexed: 05/06/2023]
Abstract
BACKGROUND Water is generally considered to be a safe and green solvent suitable for use in natural product extraction. In this study, an eco-friendly subcritical water method was used to extract pectin from waste jackfruit peel (JFP-S), which was compared with pectin obtained by the traditional citric acid method (JFP-C). RESULTS The extraction process was optimized using response surface methodology (RSM), and the optimum process parameters were as follows: extraction temperature 138 °C, extraction time 9.15 min, liquid / solid (L/S) ratio 17.03 mL g-1 . Under these conditions, the pectin yield was 149.6 g kg-1 (dry basis). Pectin obtained from the two extraction methods displayed a high degree of esterification and the monosaccharide composition was consistent. The galacturonic acid content of JFP-S and JFP-C was 52.27% and 56.99%, respectively. JFP-S had more hairy regions and side chains than JFP-C. The molecular weight of JFP-S was 113.3 kDa, which was significantly lower than that of JFP-C (174.3 kDa). Fourier-transform infrared spectroscopy (FTIR) indicated that two samples had similar pectin typical absorption peaks. According to differential scanning calorimetry (DSC), both JFP-S and JFP-C had relatively good thermal stability. JFP-S demonstrated lower apparent viscosity and elasticity than JFP-C. Meanwhile, the G' and G'' moduli of JFP-S were lower, which found expression in the gel textural characterization of the samples. CONCLUSION This work showed that the subcritical water method is an efficient, time-saving, and eco-friendly technology for the extraction of pectin from jackfruit peel compared with the traditional citric acid method. The physicochemical properties of pectin could be changed during subcritical water extraction. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Wen-Jia Li
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Zhi-Guo Fan
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Ying-Ying Wu
- College of Food Science and Technology, Hainan University, Haikou, China
| | - Zhi-Guo Jiang
- College of Food Science and Technology, Hainan University, Haikou, China
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources, Ministry of Education, Hainan University, Haikou, China
| | - Rui-Cheng Shi
- College of Food Science and Technology, Hainan University, Haikou, China
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Polanco-Lugo E, Martínez-Castillo JI, Cuevas-Bernardino JC, González-Flores T, Valdez-Ojeda R, Pacheco N, Ayora-Talavera T. Citrus pectin obtained by ultrasound-assisted extraction: Physicochemical, structural, rheological and functional properties. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1600036] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Erik Polanco-Lugo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - José Isabel Martínez-Castillo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - Juan Carlos Cuevas-Bernardino
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - Tania González-Flores
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - Ruby Valdez-Ojeda
- Unidad de Energía Renovable, Centro de Investigación Científica de Yucatán A.C, Mérida, México
| | - Neith Pacheco
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
| | - Teresa Ayora-Talavera
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Unidad Sureste, Parque Científico Tecnológico de Yucatán, Mérida, México
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45
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Effect of ultrasonic intensity on the conformational changes in citrus pectin under ultrasonic processing. Food Chem 2019; 297:125021. [PMID: 31253338 DOI: 10.1016/j.foodchem.2019.125021] [Citation(s) in RCA: 65] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/13/2019] [Accepted: 06/15/2019] [Indexed: 11/22/2022]
Abstract
In this study, the effects of ultrasonic intensity on conformational changes in aqueous citrus pectin solution under ultrasonic processing and its possible transition mechanism were investigated. The results demonstrated that higher ultrasonic intensity (104.7 W/cm2) caused larger alterations in the molecular and conformational parameters of the semiflexible pectin (Mark-Houwink relation exponent a: 0.820, conformational parameter α: 0.607, structural parameter ρ: 2.22) in aqueous solution. Meanwhile, the semiflexible chain of pectin became more flexible (a: 0.804, α: 0.601, ρ: 1.75) at higher ultrasonic intensity in aqueous solution, as was verified by atomic force microscopy. Moreover, conformational changes in pectin from semiflexible chains to flexible chains or even flexible coils (a: 0.791, α: 0.597, ρ: 1.70) could be attributed to the decreased degree of methoxylation and neutral sugars in side chains and the destruction of inter- and intramolecular hydrogen bonds under ultrasonic processing. Therefore, these results have important implications for understanding the ultrasonic modification of pectin.
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46
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Xu Y, Guo Y, Duan S, Wei H, Liu Y, Wang L, Huo X, Yang Y. Effects of ultrasound irradiation on the characterization and bioactivities of the polysaccharide from blackcurrant fruits. ULTRASONICS SONOCHEMISTRY 2018; 49:206-214. [PMID: 30181026 DOI: 10.1016/j.ultsonch.2018.08.005] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/13/2018] [Revised: 08/09/2018] [Accepted: 08/09/2018] [Indexed: 06/08/2023]
Abstract
In this study, the influence of ultrasound irradiation on the characterization and bioactivities of the polysaccharide from blackcurrant fruits (BCP, molecular weight: Mw = 3.26 × 104 kDa) was investigated. Two degraded polysaccharides (U-400, Mw = 1.89 × 104 kDa, and U-600, Mw = 1.32 × 104 kDa) were obtained by different ultrasound powers of 400 W and 600 W, respectively. Compared with BCP, U-400 and U-600 showed 63.52% and 68.85% reductions in the particle size (Zavg), respectively; moreover, the dynamic viscosity of BCP was reduced by 27.88%, and 33.63%, separately. The reducing sugar content and thermal stability increased with the increase of ultrasound intensity. The degraded polysaccharides contained the same monosaccharide species as those of BCP but at different molar ratios. Fourier transform infrared (FT-IR) and nuclear magnetic resonance (NMR) spectroscopic analysis confirmed that the degraded polysaccharides and BCP exhibited the similar structural features, which were mainly composed of six glycosidic bonds. A reduction in surface area of the flake-like structure was observed in the degraded polysaccharides compared to that of BCP, and they had no triple helix structure. Furthermore, the precise structural characteristics of U-600 were identified by 2D NMR analysis. The results of the bioactivity assays indicated that the ultrasound irradiation could evidently enhance the antioxidant (hydroxyl and superoxide radicals scavenging, lipid peroxidation inhibition, and DNA damage protection activities), α-amylase and α-glucosidase inhibition activities of BCP. These activities increased in the order of U-600 > U-400 > BCP. In particular, the DNA protection and α-amylase inhibition activities for U-600 were 52.19 ± 1.34% and 75.98 ± 0.77%, respectively, which were 2 times higher than those of BCP. U-600 prepared with the higher-intensity ultrasound exhibited the best physicochemical properties and bioactivities among the three polysaccharides. These results suggested that ultrasound irradiation was an efficient, green method to produce value-added polysaccharide for use in functional food or medicine.
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Affiliation(s)
- Yaqin Xu
- College of Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Yingying Guo
- College of Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Suyang Duan
- College of Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Hong Wei
- College of Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Yusong Liu
- College of Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Libo Wang
- College of Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Xin Huo
- College of Science, Northeast Agricultural University, Harbin 150030, People's Republic of China
| | - Yu Yang
- College of Science, Northeast Agricultural University, Harbin 150030, People's Republic of China.
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47
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Wang W, Chen W, Zou M, Lv R, Wang D, Hou F, Feng H, Ma X, Zhong J, Ding T, Ye X, Liu D. Applications of power ultrasound in oriented modification and degradation of pectin: A review. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.016] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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48
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Zhang Z, Manjunatha Poojary M, Choudhary A, Rai DK, Tiwari BK. Comparison of selected clean and green extraction technologies for biomolecules from apple pomace. Electrophoresis 2018; 39:1934-1945. [PMID: 29897615 DOI: 10.1002/elps.201800041] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2018] [Revised: 05/14/2018] [Accepted: 05/14/2018] [Indexed: 11/10/2022]
Abstract
Apple pomace has been considered as a sustainable source for antioxidant phenolic compounds. Previous reports show extraction of total phenolic contents (TPC) by following various conventional and non-conventional techniques; however, a comparative study has not been reported. In the present work, conventional extraction was compared with several non-conventional extraction methods including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), high-speed homogenization (HH). Moreover, efficacy of combined treatments, including high-speed homogenization coupled with MAE and ultrasound-assisted enzymatic extraction (UAEE) was evaluated for the recovery of TPC. The results revealed that UAEE results in the highest TPC (4.62 mg GAE/g), moreover, it simultaneously enabled the recovery of low methoxy pectins with the degree of methylation ranging from 14.03- 28.85%. The LC-Q-Tof analysis revealed the presence of various phenolic acids and flavonoids. The DPPH radical scavenging assay showed that the phenolic rich extracts had IC50 values ranging from 27.1 to 54.6, depending on the extraction parameters. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Zhihang Zhang
- Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | | | - Alka Choudhary
- Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Dilip K Rai
- Food Biosciences, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Brijesh K Tiwari
- Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Dublin, Ireland
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49
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Effects of ultrasound pretreatment on the enzymolysis of pectin: Kinetic study, structural characteristics and anti-cancer activity of the hydrolysates. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.12.008] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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50
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La Cava EL, Gerbino E, Sgroppo SC, Gómez-Zavaglia A. Characterization of Pectins Extracted from Different Varieties of Pink/Red and White Grapefruits [Citrus Paradisi (Macf.)] by Thermal Treatment and Thermosonication. J Food Sci 2018; 83:1613-1621. [PMID: 29786856 DOI: 10.1111/1750-3841.14183] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 04/09/2018] [Accepted: 04/12/2018] [Indexed: 11/27/2022]
Abstract
The physical and chemical properties of pectin extracts obtained from different white and pink/red varieties of grapefruit [Citrus paradisi (Macf.)], using both conventional heating (CHE) and thermosonication (TS), were investigated. The content of galacturonic acid (GalA), degree of esterification (%DM), color and antioxidant capacity were analyzed. Fourier-Transform Infrared Spectroscopy (FTIR) associated with multivariate analysis enabled a structural comparison among the pectin extracts, and differential scanning calorimetry (DSC) completed a full landscape of the investigated extracts. Pectin extracts obtained by CHE showed mostly higher GalA than those obtained by TS. All the extracts had a high antioxidant capacity, as determined by 2,2 diphenyl 1-picrylhydrazyl (DPPH* ) and 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS* +) assays, and a high correlation with the GalA content. The main differences observed in the FTIR spectra occurred in the 1200 to 900 cm-1 region (differences in GalA). The glass transition temperatures (Tgs) of all extracts were above 85 °C, making them interesting as stabilizing agents for the food industry. PRACTICAL APPLICATION A wide database for the characterization of pectin extracts from grapefruits was obtained. The relationship between the extraction method and the source of pectins, with the physicochemical and antioxidant properties provided great support for their application in the food industry.
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Affiliation(s)
- Enzo L La Cava
- the Laboratorio de Tecnología Química y Bromatología, Facultad de Ciencias Exactas, Naturales y Agrimensura, UNNE, Av. Libertad 5460, RA3400, Corrientes, Argentina
| | - Esteban Gerbino
- the Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), Calle 47 y 116, RA 1900, La Plata, Buenos Aires, Argentina
| | - Sonia C Sgroppo
- the Laboratorio de Tecnología Química y Bromatología, Facultad de Ciencias Exactas, Naturales y Agrimensura, UNNE, Av. Libertad 5460, RA3400, Corrientes, Argentina
| | - Andrea Gómez-Zavaglia
- the Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), Calle 47 y 116, RA 1900, La Plata, Buenos Aires, Argentina
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