Optimization of fermentation conditions of pectin production from Aspergillus terreus and its partial characterization

A critical review of persimmon-derived pectin: Innovations in extraction, structural characterization, biological potentials, and health-promoting effects

Persimmon-derived pectin (PP) is a versatile dietary polysaccharide with considerable industrial and biological significance, demonstrating a range of functionalities and health-promoting benefits. This review explores the changes in PP during postharvest and processing, detailing structural alterations and extraction techniques for optimal characteristics. Key functional attributes of PP-such as emulsification, rheology, antioxidant capacity, immunomodulation, and gut microbiota regulation-highlight its potential applications in food, healthcare, pharmaceuticals, and cosmetics. The review also explores methods to enhance the functional properties of PP through synergistic interactions with polyphenols. A strategic roadmap for advancing PP research is proposed, connecting extraction methods, structural characteristics, and functional properties to tailor PP for specific applications in food science and technology. Overall, persimmon-derived pectin is positioned as a valuable food-derived bioactive ingredient with diverse capabilities, poised to drive innovation and advance nutritional science across multiple sectors.

Source, Extraction, Properties, and Multifunctional Applications of Pectin: A Short Review

Pectin, a heteropolysaccharide derived from plant cell walls, is essential in the food, pharmaceutical, and environmental industries. Currently, citrus and apple peels are the primary sources for commercial pectin production. The yield and quality of pectin extracted from various plant sources significantly differ based on the extraction methods employed, which include physical, chemical, and biological processes. The complex structures of pectin, composed of polygalacturonic acid and rhamnogalacturonan, influence its physicochemical properties and, consequently, its functionality. As a common polysaccharide, pectin finds applications across multiple sectors. In the food industry, it acts as a gelling agent and a packaging material; in pharmaceuticals, it is utilized for drug delivery and wound healing. Environmentally, pectin contributes to wastewater treatment by adsorbing pollutants. Current research focuses on alternative sources, sustainable extraction methods, and multifunctional applications of pectin. Ongoing studies aim to enhance extraction technologies and broaden the applications of pectin, thereby supporting sustainable development goals.

A galacturonic acid-rich polysaccharide from Diospyros kaki peel: Isolation, characterization, rheological properties and antioxidant activities in vitro

This research elucidated the structural characteristics and antioxidant activity of a galacturonic acid-rich polysaccharide (PPP-2) isolated from Diospyros kaki peel. PPP-2 was extracted by subcritical water and subsequently purified by DEAE-Sepharose FF column. PPP-2 (12.28 kDa) mainly contained galacturonic acid, arabinose, and galactose with the molar ratios of 87.15: 5.86: 4.31. The structural characteristics of PPP-2 were revealed through FT-IR, UV, XRD, AFM, SEM, Congo red, methylation, GC/MS assay and NMR spectrum. PPP-2 owned the triple helical structure and degradation temperature of 251.09 ℃. The backbone of PPP-2 was formed by →4)-α-d-GalpA-6-OMe-(1→ and →4)-α-d-GalpA-(1→ with the side chains of →5)-α-l-Araf-(1→, →3)-α-l-Araf-(1→, →3,6)-β-d-Galp-(1→ and α-l-Araf-(1→. Moreover, the inhibitory concentration (IC₅₀) of PPP-2 to ABTS•+, DPPH•, superoxide radical and hydroxyl radical were 1.96, 0.91, 3.63, and 4.08 mg/mL, respectively. Our results suggested that PPP-2 might be a novel candidate of natural antioxidant in pharmaceuticals or functional food.

Purification, structural characterization and antioxidant activities of two neutral polysaccharides from persimmon peel

Two neutral polysaccharides (PPP1-1 and PPP1-2) were purified from persimmon peel. PPP1-1 (21.84 kDa) was mainly composed of arabinose (22.92 %), galactose (21.09 %), glucose (35.13 %), and xylose (19.09 %), while PPP1-2 (10.42 kDa) mainly contained arabinose (32.98 %), galactose (20.81 %), glucose (26.86 %), xylose (10.46 %), and mannose (7.63 %). Methylation and NMR spectra analysis demonstrated that the backbone of PPP1-1 appeared to be →6)-α-D-Glcp-(1→, →2,6)-α-D-Glcp-(1→, →5)-α-L-Araf-(1→, and →3,5)-α-L-Araf-(1 → residues with branches consisting of →3)-α-L-Araf-(1→, →4)-α-D-Glcp-(1→, →3)-β-D-Galp-(1→, →4)-β-D-Galp-(1→, →4)-β-D-Xylp-(1→, →6)-β-D-Galp-(1→, →4)-β-D-Manp-(1→, and α-L-Araf-(1 → residues. The main chain of PPP1-2 was composed of →6)-α-D-Glcp-(1→, →5)-α-L-Araf-(1→, and →3,5)-α-L-Araf-(1 → residues with branches consisting of →3)-α-L-Araf-(1→, →1,2)-α-D-Glcp-(6→, →4)-α-D-Glcp-(1→, →3)-β-D-Galp-(1→, →4)-β-D-Galp-(1→, →6)-β-D-Galp-(1→, →4)-β-D-Xylp-(1→, →4,6)-α-D-Glcp-(1→, and →4)-β-D-Manp-(1 → residues and terminal of α-L-Araf-(1 → residue. PPP1-2 exhibited stronger antioxidant activities and better thermal stability than PPP1-1. Our results provided the foundation for further investigating the structure and biological activities of persimmon peel polysaccharides and highlighted their potential to become potential antioxidants in functional food.

Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water

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Persimmon peel pectin (PPP) was extracted by subcritical water.

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PPP had low M_w of 21.79 kDa and its degree of esterification was 40.61 %.

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PPP attributed to a degradation temperature of 228.05 ℃.

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The IC₅₀ of PPP to ABTS•+ was 9.8-times that of commercial citrus pectin in vitro.

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PPP altered microbial intestinal communities in mice.

Persimmon peel pectin (PPP) was extracted by subcritical water via the response surface methodology. The optimal crude PPP extraction yield of 7.62 ± 0.7 % was found at 138 °C, 2.84 min, and liquid–solid ratio of 1:10.02. After treatment of deproteinization and decolorization with papain and hydrogen peroxide, 83.19 % of protein and 78.56 % of the colour in crude PPP were removed, respectively. PPP owned the M_w of 21.79 kDa and its uronic acids content was 64.03 %. PPP was further affirmed by fourier transform infrared, X-ray diffractometer and ¹H NMR analysis. Moreover, the degradation temperature (228.05 ℃) of PPP was verified via differential scanning calorimetry. Then, the IC₅₀ of PPP to ABTS•+ was 9.8 times that of commercial citrus pectin. Moreover, PPP could change microbial communities and selectively enrich Bacteroides, Cetobacterium, Erysipelatoclostridium, Parabacteroides and Phocaeicola sartorii. This study demonstrated that subcritical water was practicable for extraction of persimmon peel pectin.

Extraction optimization and structural characterization of pectin from persimmon fruit (Diospyros kaki Thunb. var. Rojo brillante)

In this work we have efficiently extracted and characterized pectin from different tissues of astringent (AS) and non-astringent (NAS) persimmon fruits (peel, pulp, whole fruit) for the first time. The highest pectin extraction (≥7.2%) was carried out at 80 °C, 120 min with 1.5% sodium citrate in peel of both AS and NAS persimmon samples. All persimmon pectins showed a molecular weight and galacturonic acid content upper than 328 kDa and 78%, respectively, indicating their suitability as food ingredient. Pectin extracted from AS pulp and peel tissues exhibited an enriched structure in rhamnose and arabinose, whereas the opposite behavior was observed in NAS persimmon whole fruit samples. Remarkably, both pulp tissues (AS and NAS) presented the highest levels of glucose and mannose, non-pectic carbohydrates. In addition, techno-functional assessment (zeta potential, particle size, apparent viscosity, gelation) showed the suitability of the persimmon pectins for a broad range of industrial applications.

Optimized extraction and characterization of pectin from jackfruit (Artocarpus integer) wastes using response surface methodology

The present study was initiated to experimentally optimize the conditions for extraction using Central Composite Design. The optimum temperature and time for the extraction of pectin from Jackfruit wastes using oxalic acid were found to be 90°C and 60min respectively. The yield of pectin under these optimum conditions was 38.42%. Extraction time and temperature showed a significant (p<0.05) effect on the pectin yield. This agreed well with the experimental result of 39.05±0.59g/g of pectin, under similar conditions. Experimental studies on a large scale using 10kg of jackfruit wastes, gave a yield of 38% pectin. Pectin isolated from Jackfruit wastes can be classified as low methoxyl pectin with promising applications in low sugar products.