1
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Chen J, Bi J, Li J, Zhou M. Understanding the two-stage degradation process of peach gum polysaccharide within ultrasonic field. Food Chem 2024; 451:139397. [PMID: 38678662 DOI: 10.1016/j.foodchem.2024.139397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 04/05/2024] [Accepted: 04/14/2024] [Indexed: 05/01/2024]
Abstract
This study investigated the dynamic degradation process of peach gum polysaccharide (PGPS) within ultrasonic field. The results show that the molecular weight, intrinsic viscosity, and polydispersity of PGPS were rapidly reduced within the initial 30 min and then gradually decreased. The solubility of PGPS was drastically improved from 3.0% to 40.0-42.0% (w/w) after 120 min. The conformation of PGPS changed from an extended chain to a flexible random coil within initial time of ultrasound, and gradually tended to be compact spheres. The apparent viscosity of PGPS significantly decreased after 30 min, and PGPS solution exhibited a near-Newtonian fluid behavior. It is possible that these above changes are a result of random cleavage of the decrosslinking and the backbone of PGPS, resulting in the preservation of its primary structure. The results will provide a fundamental basis for orientation design and process control of ultrasonic degradation of PGPS.
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Affiliation(s)
- Jiaxin Chen
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Jinfeng Bi
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
| | - Jingyao Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China
| | - Mo Zhou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China.
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2
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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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Hou F, Song S, Yang S, Wang Y, Jia F, Wang W. Study on the Optimization, Extraction Kinetics and Thermodynamics of the Ultrasound-Assisted Enzymatic Extraction of Tremella fuciformis Polysaccharides. Foods 2024; 13:1408. [PMID: 38731779 PMCID: PMC11083265 DOI: 10.3390/foods13091408] [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: 03/28/2024] [Revised: 04/25/2024] [Accepted: 04/29/2024] [Indexed: 05/13/2024] Open
Abstract
In this study, Tremella fuciformis polysaccharides (TFPs) were extracted by ultrasound-assisted enzymatic extraction (UAE) at different extraction parameters in order to explore the potential of ultrasound in intensifying the extraction yield. The effects of experimental conditions on the extraction yields were optimized using response surface methodology, with the optimal ultrasonic power of 700 W, temperature of 45 °C and time of 50 min. The kinetic analysis revealed that UAE significantly promoted the dissolution, diffusion and migration with the maximum yield of 26.39%, which was enhanced by 40.45% and 156.96% compared with individual ultrasonic extraction (UE) and enzymatic extraction (EE). According to the modified Fick's second law of diffusion, the extraction process of TFPs illustrated a good linear correlation (R2 ≥ 0.9), and the rate constant gradually elevated as the temperature increased from 25 to 45 °C, while the presence of ultrasound exerted a vital role in extracting TFPs. Regarding to the thermodynamic results, the positive values of ΔH and ΔG demonstrated that UAE, UE and EE were endothermic and unspontaneous processes. This study provides a theoretical basis for polysaccharide extraction processing.
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Affiliation(s)
- Furong Hou
- Institute of Agro-Food Sciences and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (F.H.); (S.S.); (S.Y.); (Y.W.); (F.J.)
| | - Shasha Song
- Institute of Agro-Food Sciences and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (F.H.); (S.S.); (S.Y.); (Y.W.); (F.J.)
| | - Shuhui Yang
- Institute of Agro-Food Sciences and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (F.H.); (S.S.); (S.Y.); (Y.W.); (F.J.)
- College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
| | - Yansheng Wang
- Institute of Agro-Food Sciences and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (F.H.); (S.S.); (S.Y.); (Y.W.); (F.J.)
| | - Fengjuan Jia
- Institute of Agro-Food Sciences and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (F.H.); (S.S.); (S.Y.); (Y.W.); (F.J.)
| | - Wenliang Wang
- Institute of Agro-Food Sciences and Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (F.H.); (S.S.); (S.Y.); (Y.W.); (F.J.)
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4
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Wang W, Lin L, Zhao M. Simultaneously efficient dissolution and structural modification of chrysanthemum pectin: Targeting at proliferation of Bacteroides. Int J Biol Macromol 2024; 267:131469. [PMID: 38604432 DOI: 10.1016/j.ijbiomac.2024.131469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 02/25/2024] [Accepted: 04/06/2024] [Indexed: 04/13/2024]
Abstract
Pectic polysaccharide is a bioactive ingredient in Chrysanthemum morifolium Ramat. 'Hangbaiju' (CMH), but the high proportion of HG domain limited its use as a prebiotic. In this study, hot water, cellulase-assisted, medium-temperature alkali, and deep eutectic solvent extraction strategies were firstly used to extract pectin from CMH (CMHP). CMHP obtained by cellulase-assisted extraction had high purity and strong ability to promote the proliferation of Bacteroides and mixed probiotics. However, 4 extraction strategies led to general high proportion of HG domain in CMHPs. To further enhance the dissolution and prebiotic potential of CMHP, pectinase was used alone and combined with cellulase. The key factor for the optimal extraction was enzymolysis by cellulase and pectinase in a mass ratio of 3:1 at 1 % (w/w) dosage. The optimal CMHP had high yield (15.15 %), high content of total sugar, and Bacteroides proliferative activity superior to inulin, which was probably due to the cooperation of complex enzyme on the destruction of cell wall and pectin structural modification for raised RG-I domain (80.30 %) with relatively high degree of branching and moderate HG domain. This study provided a green strategy for extraction of RG-I enriched prebiotic pectin from plants.
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Affiliation(s)
- Wenying Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510641, China
| | - Lianzhu Lin
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510641, China.
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510641, China
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5
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Niu H, Dou Z, Hou K, Wang W, Chen X, Chen X, Chen H, Fu X. A critical review of RG-I pectin: sources, extraction methods, structure, and applications. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37114929 DOI: 10.1080/10408398.2023.2204509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/29/2023]
Abstract
In recent years, RG-I pectin isolated by low-temperature alkaline extraction methods has attracted the attention of a large number of researchers due to its huge health benefits. However, studies on other applications of RG-I pectin are still lacking. In this study, we summarized the sources (e.g. potato pulp, sugar beet pulp, okra, apple pomace, citrus peel, pumpkin, grapefruit, ginseng, etc.), extraction methods, fine structure and applications of RG-I pectin in physiological activities (e.g. anti-cancer, anti-inflammatory, anti-obesity, anti-oxidation, immune regulation, prebiotics, etc.), emulsions, gels, etc. These neutral sugar side chains not only endow RG-I pectin with various physiological activities but the entanglement and cross-linking of these side chains also endow RG-I pectin with excellent emulsifying and gelling properties. We believe that this review can not only provide a comprehensive reading for new workers interested in RG-I pectin, but also provide a valuable reference for future research directions of RG-I pectin.
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Affiliation(s)
- Hui Niu
- SCUT-Zhuhai Institute of Modern Industrial Innovation, School of Food Science and Engineering, South China University of Technology, Guangzhou, PR China
| | - Zuman Dou
- Microbiome Medicine Center, Department of Laboratory Medicine, Zhujiang Hospital, Southern Medical University, Guangzhou, PR China
| | - Keke Hou
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, PR China
| | - Wenduo Wang
- School of Food Science and Technology, Guangdong Ocean University, Yangjiang, PR China
| | - Xianxiang Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, PR China
| | - Xianwei Chen
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 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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6
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Zhou J, Liu D, Xia W, Guo Y, Luo Y, Xue J. Physicochemical and functional properties of RG-I enriched pectin extracted from thinned-young apples. Int J Biol Macromol 2023; 236:123953. [PMID: 36898465 DOI: 10.1016/j.ijbiomac.2023.123953] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 02/16/2023] [Accepted: 03/04/2023] [Indexed: 03/11/2023]
Abstract
The demand for obtaining pectin from new sources has been continuously increasing. The abundant but underutilized thinned-young apple is a potential source of pectin. In this study, an organic acid (i.e., citric acid) and two inorganic acids (i.e., hydrochloric acid and nitric acid) commonly used in commercial pectin production were applied to extract pectin from three varieties of thinned-young apples. The physicochemical and functional properties of the thinned-young apple pectin were comprehensively characterized. The highest pectin yield (8.88 %) was obtained from Fuji apple using citric acid extraction. All pectin was high methoxy pectin (HMP) and rich in RG-I regions (>56 %). The citric acid extracted pectin had the highest molecular weight (Mw) and lowest degree of esterification (DE) values, and exhibited great thermal stability and shear-thinning property. Furthermore, Fuji-apple pectin possessed significantly better emulsifying properties compared to pectin obtained from the other two varieties of apples. Thus, pectin extracted with citric acid from Fuji thinned-young apples has great potential to be applied in the food industry as a natural thickener and emulsifier.
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Affiliation(s)
- Jiebing Zhou
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Dan Liu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Wenhui Xia
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China
| | - Yurong Guo
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi'an, Shaanxi 710119, China
| | - Yangchao Luo
- Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, United States.
| | - Jia Xue
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Xi'an, Shaanxi 710119, China.
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7
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Ling B, Ramaswamy HS, Lyng JG, Gao J, Wang S. Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review. Food Res Int 2023; 164:112343. [PMID: 36737935 DOI: 10.1016/j.foodres.2022.112343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 11/18/2022] [Accepted: 12/23/2022] [Indexed: 12/27/2022]
Abstract
Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many plants and has numerous functional applications in food and other related industries. The type of extraction methods used in production has a strong influence on the structural or physicochemical properties of the resultant pectin and the potential application or market value of the produced pectin. Many conventional extraction methods are well-established and commercially well adopted. However, the increased demand for pectin due to limitations of the existing methods in terms of efficiency and influence on end product quality has been renewed in developing novel techniques or procedures that help to alleviate these problems. In this review paper, a series of strategies involving the application of physical fields, such as acoustic, electromagnetic, electric and mechanical one, are reviewed for potential opportunities to improve the yield and quality attributes of pectin extracted from plant food wastes and byproducts. The extraction mechanism, processing equipment, key operating parameters as well as advantages and disadvantages of each method are systematically reviewed, and findings and conclusions on the potential applications of each method are described. Moreover, the challenges and future directions of physical field assisted extraction (PFAE) of pectin are also discussed to facilitate a better understanding of the complex mechanism in PFAE and optimizing operational parameters. This review may also provide specific theoretical information and practical applications to improve the design and scale up PFAE of pectin.
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Affiliation(s)
- Bo Ling
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X 3V9, Canada.
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Jilong Gao
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
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8
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An Alkali-extracted Polysaccharide from Poria cocos Activates RAW264.7 Macrophages via NF-κB Signaling Pathway. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
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9
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Pozzobon RG, Rutckeviski R, Carlotto J, Schneider VS, Cordeiro LMC, Mancarz GFF, de Souza LM, Mello RG, Smiderle FR. Chemical Evaluation of Liquidambar styraciflua L. Fruits Extracts and Their Potential as Anticancer Drugs. Molecules 2023; 28:molecules28010360. [PMID: 36615553 PMCID: PMC9822488 DOI: 10.3390/molecules28010360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/21/2022] [Accepted: 12/27/2022] [Indexed: 01/04/2023] Open
Abstract
Liquidambar styraciflua L. is an aromatic species, popularly used in traditional Chinese medicine to treat diarrhea, dysentery, coughs, and skin sores. The present study was designed to investigate the chemical composition and biological potential of extracts obtained from the fruits of this plant. For the chemical evaluation, it was used mainly liquid and gas chromatography, plus NMR, and colorimetric methods. The aqueous extract (EA) originated two other fractions: an aqueous (P-EA) and an ethanolic (S-EA). The three extracts were composed of proteins, phenolic compounds, and carbohydrates in different proportions. The analyses showed that the polysaccharide extract (P-EA) contained pectic polysaccharides, such as acetylated and methyl esterified homogalacturonans together with arabinogalactan, while the fraction S-EA presented phenolic acids and terpenes such as gallic acid, protocathecuic acid, liquidambaric acid, combretastatin, and atractyloside A. EA, P-EA, and S-EA showed antioxidant activity, with IC50 values of 4.64 µg/mL, 16.45 µg/mL, and 3.67 µg/mL, respectively. The cytotoxicity followed the sequence S-EA > EA > P-EA, demonstrating that the toxic compounds were separated from the non-toxic ones by ethanol precipitation. While the fraction S-EA is very toxic to any cell line, the fraction P-EA is a promising candidate for studies against cancer due to its high toxicity to tumoral cells and low toxicity to normal cells.
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Affiliation(s)
- Rafaela G. Pozzobon
- Instituto de Pesquisa Pelé Pequeno Príncipe, Curitiba 80240-020, PR, Brazil
- Faculdades Pequeno Príncipe, Curitiba 80230-020, PR, Brazil
| | - Renata Rutckeviski
- Instituto de Pesquisa Pelé Pequeno Príncipe, Curitiba 80240-020, PR, Brazil
- Faculdades Pequeno Príncipe, Curitiba 80230-020, PR, Brazil
| | - Juliane Carlotto
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, Curitiba 81531-980, PR, Brazil
| | - Vanessa S. Schneider
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, Curitiba 81531-980, PR, Brazil
| | - Lucimara M. C. Cordeiro
- Departamento de Bioquímica e Biologia Molecular, Universidade Federal do Paraná, Curitiba 81531-980, PR, Brazil
| | | | - Lauro M. de Souza
- Instituto de Pesquisa Pelé Pequeno Príncipe, Curitiba 80240-020, PR, Brazil
- Faculdades Pequeno Príncipe, Curitiba 80230-020, PR, Brazil
| | - Rosiane Guetter Mello
- Instituto de Pesquisa Pelé Pequeno Príncipe, Curitiba 80240-020, PR, Brazil
- Faculdades Pequeno Príncipe, Curitiba 80230-020, PR, Brazil
| | - Fhernanda Ribeiro Smiderle
- Instituto de Pesquisa Pelé Pequeno Príncipe, Curitiba 80240-020, PR, Brazil
- Faculdades Pequeno Príncipe, Curitiba 80230-020, PR, Brazil
- Correspondence: ; Tel.: +55-41-33101035
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Li W, Li J, Wang J, He Y, Hu YC, Wu DT, Zou L. Effects of various degrees of esterification on antioxidant and immunostimulatory activities of okra pectic-polysaccharides. Front Nutr 2022; 9:1025897. [PMID: 36337617 PMCID: PMC9630948 DOI: 10.3389/fnut.2022.1025897] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2022] [Accepted: 10/06/2022] [Indexed: 01/05/2024] Open
Abstract
Pectic-polysaccharides are considered as one of the most abundant bioactive components in okra, which possess various promising health-promoting effects. However, the knowledge regarding the structure-bioactivity relationship of okra pectic-polysaccharides (OPP) is still limited. In this study, effects of various degrees of esterification (DEs) on in vitro antioxidant and immunostimulatory activities of OPP were analyzed. Results displayed that OPP with high (42.13%), middle (25.88%), and low (4.77%) DE values were successfully prepared by mild alkaline de-esterification, and their primary chemical structures (compositional monosaccharide and glycosidic linkage) and molecular characteristics (molecular weight distribution, particle size, and rheological property) were overall stable. Additionally, results showed that the notable decrease of DE value did not significantly affect antioxidant activities [2,2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and nitric oxide (NO) radical scavenging abilities as well as ferric reducing antioxidant power (FRAP)] of OPP, suggesting that the DE was not closely related to its antioxidant activity. In fact, the slight decrease of antioxidant activity of OPP after the alkaline de-esterification might be attributed to the slight decrease of uronic acid content. Nevertheless, the immunostimulatory effect of OPP was closely related to its DE, and a suitable degree of acetylation was beneficial to its in vitro immunostimulatory effect. Besides, the complete de-acetylation resulted in a remarkable reduction of immune response. The findings are beneficial to better understanding the effect of DE value on antioxidant and immunomodulatory activities of OPP, which also provide theoretical foundations for developing OPP as functional foods or health products.
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Affiliation(s)
- Wei Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
- School of Preclinical Medicine, Chengdu University, Chengdu, Sichuan, China
| | - Jie Li
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Jin Wang
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Yuan He
- Sichuan Institute of Food Inspection, Chengdu, Sichuan, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
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11
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Wu Z, Qin D, Li H, Guo D, Cheng H, Sun J, Huang M, Ye X, Sun B. Physicochemical and functional properties of Lycium ruthenicum pectin by different extraction methods. Front Nutr 2022; 9:946606. [PMID: 36017218 PMCID: PMC9395692 DOI: 10.3389/fnut.2022.946606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2022] [Accepted: 07/15/2022] [Indexed: 11/13/2022] Open
Abstract
Three different extraction methods were used to extract high-temperature water-extracted pectin (HWp), high-temperature acid-extracted pectin (HAp), and high-temperature alkali-extracted pectin (HALp) from Lycium ruthenicum. The physicochemical properties, structure, and functional properties of three different pectins were studied. The results showed that HWp and HALp can extract rhamnogalacturonan-I (RG-I) from L. ruthenicum better. Through structural feature analysis, HWp and HALp have a branched structure, and HWp has a higher degree of esterification than HAp and HALp. Zeta potential results show that HWp solution is more stable. The thermal analysis results show that the thermal stability is HALp > HAp > HWp. HWp has the highest viscosity. The inhibitory activity results showed that HWp, HAp, and HALp have a certain inhibitory effect on α-glucosidase activity. This study shows the effects of different extraction methods on the properties of L. ruthenicum pectin and aims to provide a theoretical basis for the pharmaceutical and food industries to choose more suitable pectin extraction methods.
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Affiliation(s)
- Ziyang Wu
- Zhejiang Key Laboratory for Agro-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Dan Qin
- Zhejiang Key Laboratory for Agro-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.,Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Hehe Li
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Dongqi Guo
- Zhejiang Key Laboratory for Agro-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Huan Cheng
- Zhejiang Key Laboratory for Agro-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Jinyuan Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Mingquan Huang
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
| | - Xingqian Ye
- Zhejiang Key Laboratory for Agro-Food Processing, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Baoguo Sun
- Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China.,Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing, China
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12
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Zhang L, Hu Y, Wang X, Zhang A, Abiola Fakayode O, Ma H, Zhou C. Hybrid techniques of pre and assisted processing modify structural, physicochemical and functional characteristics of okra pectin: Controlled-temperature ultrasonic-assisted extraction from preparative dry powders and its field monitoring. ULTRASONICS SONOCHEMISTRY 2022; 88:106080. [PMID: 35759950 PMCID: PMC9240375 DOI: 10.1016/j.ultsonch.2022.106080] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/16/2022] [Accepted: 06/18/2022] [Indexed: 05/21/2023]
Abstract
Diversiform okra dry powders were prepared and controlled-temperature ultrasonic-assisted extraction (CTUAE) was then utilized to obtain okra pectin (OP) from the preparative powders. During processing of hybrid techniques, 6 types of dry powders were prepared through different drying technologies (hot air drying, HD; freeze-drying, FD) and meshes (60, 80, 120 meshes) at first. Next, the extraction yield, physicochemical and function characteristics, and molecular structure of OP were analyzed with or without CTUAE technique. Meanwhile, the time-frequency domains of acoustic fields during extraction process of OP were monitored to analyze the effects of ultrasonic fields. Results showed that OP main chains with less cracking by FD than that by HD; the yield, GalA, esterification degree (DE), Mw and viscosity of OP increased, but its particle size decreased. Water holding capacity (WHC) and oil holding capacity (OHC) of OP by HD were more prominent. Secondly, HD OP had dendritic rigid chains, while FD OP had flexible chains with multiple branches. For HD OP, as meshes of okra dry powders decreased, GalA, viscosity and emulsification ability decreased; while gel strength and thermal stability increased. For FD OP, the reduction of meshes improved thermal stability. Above all, CTUAE technique increased the yield and GalA, and decreased DE, Mw and particle size of OP. In terms of functional characteristics, the technique also improved gel strength, resilience and viscoelasticity, enhanced emulsifying stability, WHC and thermal stability, and reduced viscosity. Finally, the correlation between functional and structural characteristics of OP was quantified, and some suggestions were made for its application in food areas.
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Affiliation(s)
- Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Yang Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xue Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Agricultural and Food Engineering, University of Uyo, Uyo 520001, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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13
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Wu D, Chen S, Ye X, Zheng X, Ahmadi S, Hu W, Yu C, Cheng H, Linhardt RJ, Chen J. Enzyme-extracted raspberry pectin exhibits a high-branched structure and enhanced anti-inflammatory properties than hot acid-extracted pectin. Food Chem 2022; 383:132387. [PMID: 35182862 DOI: 10.1016/j.foodchem.2022.132387] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 01/11/2022] [Accepted: 02/06/2022] [Indexed: 01/17/2023]
Abstract
To characterize the structure of purified raspberry pectin and discuss the impact of different extraction methods on the pectin structure, raspberry pectin was extracted by hot-acid and enzyme method and purified by stepwise ethanol precipitation and ion-exchange chromatography isolation. Enzyme-extracted raspberry pectin (RPE50%-3) presented relatively intact structure with molecular weight of 5 × 104 g/mol and the degree of methylation was 39%. The 1D/2D NMR analysis demonstrated RPE50%-3 was a high-branched pectin mainly containing 50% homogalacturonan, 16% branched α-1,5-arabinan and α-1,3-arabinan, 18% β-1,4-galactan and β-1,6-galactan. Acid-extracted raspberry pectin (RPA50%-3) contained less arabinan than RPE50%-3. Moreover, RPE50%-3 inhibited the nitric oxide (NO), TNF-α, IL-6 production of lipopolysaccharide-induced macrophages by 67%, 22% and 46% at the dosage of 200 ug/mL, while the inhibitory rate of RPA50%-3 were 33%, 9%, and 1%, respectively. These results suggested that enzyme-extracted raspberry pectin contained more arabinan sidechains and exhibited better immunomodulatory effect.
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Affiliation(s)
- Dongmei Wu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
| | - Xiaoliang Zheng
- Center for Molecular Medicine, Hangzhou Medical College, Hangzhou 310013, China
| | - Shokouh Ahmadi
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Weiwei Hu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Chengxiao Yu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Robert J Linhardt
- Center for Biotechnology & Interdisciplinary Studies, Department of Chemistry & Chemical Biology, Rensselaer Polytechnic Institute, Biotechnology Center 4005, Troy, NY 12180, USA
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.
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14
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Yu C, Hu X, Ahmadi S, Wu D, Xiao H, Zhang H, Ding T, Liu D, Ye X, Chen S, Chen J. Structure and In Vitro Fermentation Characteristics of Polysaccharides Sequentially Extracted from Goji Berry ( Lycium barbarum) Leaves. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:7535-7546. [PMID: 35549264 DOI: 10.1021/acs.jafc.2c01157] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Herein, the chelating agent-soluble fraction (CA), sodium carbonate-soluble fraction (SC), and sodium hydroxide-soluble fraction (SH) were sequentially extracted from the cell wall of goji berry (Lycium barbarum) leaves. Furthermore, SC was purified with Q-Sepharose fast flow resin to obtain the neutral sugar fraction (SC-I) and acid sugar fraction (SC-II). Physicochemical properties of polysaccharides were characterized by high-performance anion-exchange chromatography with pulsed amperometry detection, size exclusion chromatography-multi-angle laser light scattering, Fourier transform infrared spectroscopy, nuclear magnetic resonance, and atomic force microscopy analysis. Additionally, the impact of polysaccharides on modulating human gut microbiota was investigated by in vitro fermentation. A high amount of galacturonic acid (GalA) in CA showed that it was an aggregation of linear homogalacturonan. SC was the main pectic polysaccharide fraction and rich in neutral sugars. SC-I was the neutral sugar fraction with an extremely high molecular weight (2.055 × 106 Da), while SC-II was the acid sugar fraction with a low molecular weight (1.766 × 105 Da). SH seemed like a mixture of pectin and hemicellulose. All the five polysaccharides significantly (P < 0.05) increased the abundance of Bacteroides, Bifidobacteria, and Lactobacilli. To the best of our knowledge, this is the first report on the structure and fermentation characteristics of goji berry leaf polysaccharides, which is meaningful to provide a structural basis for further bioactivity research.
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Affiliation(s)
- Chengxiao Yu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Xinxin Hu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Shokouh Ahmadi
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Dongmei Wu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Hang Xiao
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Huiling Zhang
- Ningxia Key Laboratory for Food Microbial-Applications Technology and Safety Control, Ningxia University, Yinchuan 750021, China
| | - Tian Ding
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450007, China
- Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450007, China
- Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, Ningbo Research Institute, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro Food Processing, Fuli Institute of Food Science, Zhejiang Engineering Laboratory of Food Technology and Equipment, Zhejiang University, Hangzhou, Zhejiang 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450007, China
- Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
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15
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Wu D, Chen S, Ye X, Ahmadi S, Hu W, Yu C, Zhu K, Cheng H, Linhardt RJ, He Q. Protective effects of six different pectic polysaccharides on DSS-induced IBD in mice. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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16
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Gelation behaviors of some special plant-sourced pectins: A review inspired by examples from traditional gel foods in China. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Hu W, Cheng H, Wu D, Chen J, Ye X, Chen S. Enhanced extraction assisted by pressure and ultrasound for targeting RG-I enriched pectin from citrus peel wastes: A mechanistic study. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107778] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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18
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Yadav V, Sarker A, Yadav A, Miftah AO, Bilal M, Iqbal HMN. Integrated biorefinery approach to valorize citrus waste: A sustainable solution for resource recovery and environmental management. CHEMOSPHERE 2022; 293:133459. [PMID: 34995629 DOI: 10.1016/j.chemosphere.2021.133459] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 12/02/2021] [Accepted: 12/26/2021] [Indexed: 02/07/2023]
Abstract
Citrus fruits are extensively cultivated, consumed and major processed horticulture crops around the globe. High processing and consumption generate huge quantities of solid organic wastes. Citrus waste represents approximately 40-50% of total fruit weight, which consists of rag (membranes and cores), pulp, seeds, and peel (albedo and flavedo), which are a potential source of value-added products including essential oils, carotenoids, pectin, dietary fibers, and polyphenols biofuel, etc. However, waste produced is discarded as waste in the environment, which causes a serious threat due to the presence of bioactive compounds. Recent research strategies on the integrated biorefinery approach explore various ways to utilize the waste obtained from the citrus wastes for their subsequent recovery of value-added products. Moreover, the citrus waste can be turned into various bio-products, viz., enzymes, biofuels, and biopolymers using the integrated biorefinery approach, which can optimize the development of green waste for sustainability and economic benefits. Given the sustainable solution for resource recovery and environmental management, the article reviews the latest advances in the novel valorization approach and valuation of the existing state-of-the-art green technologies for citrus waste utilization to bring a sustainable solution for increasing demand for food, fuel, and energy security. To achieve the zero-waste approach and industrial viability, more efforts should be given to scale-up green recovery techniques along with diverse product profiling.
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Affiliation(s)
- Vivek Yadav
- State Key Laboratory of Crop Stress Biology in Arid Areas, College of Horticulture, Northwest A&F University, Yangling 712100, China.
| | - Aniruddha Sarker
- School of Applied Biosciences, College of Agriculture and Life Sciences, Kyungpook National University, Daegu 41566, Republic of Korea; Department of Soil Science, EXIM Bank Agricultural University Bangladesh (EBAUB), Chapainawabganj, Bangladesh.
| | - Ashish Yadav
- Central Institute for Subtropical Horticulture, Lucknow, 226101, India.
| | - Amilin Oktarajifa Miftah
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an, Jiangsu 223003, China.
| | - Muhammad Bilal
- School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huai'an, Jiangsu 223003, China.
| | - Hafiz M N Iqbal
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, 64849, Mexico.
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19
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Manosonication assisted extraction and characterization of pectin from different citrus peel wastes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106952] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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20
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Lu X, Zhao C, Shi H, Liao Y, Xu F, Du H, Xiao H, Zheng J. Nutrients and bioactives in citrus fruits: Different citrus varieties, fruit parts, and growth stages. Crit Rev Food Sci Nutr 2021; 63:2018-2041. [PMID: 34609268 DOI: 10.1080/10408398.2021.1969891] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Citrus fruits are consumed in large quantities worldwide due to their attractive aromas and taste, as well as their high nutritional values and various health-promoting effects, which are due to their abundance of nutrients and bioactives. In addition to water, carbohydrates, vitamins, minerals, and dietary fibers are important nutrients in citrus, providing them with high nutritional values. Citrus fruits are also rich in various bioactives such as flavonoids, essential oils, carotenoids, limonoids, and synephrines, which protect from various ailments, including cancer and inflammatory, digestive, and cardiovascular diseases. The composition and content of nutrients and bioactives differ significantly among citrus varieties, fruit parts, and growth stages. To better understand the nutrient and bioactive profiles of citrus fruits and provide guidance for the utilization of high-value citrus resources, this review systematically summarizes the nutrients and bioactives in citrus fruit, including their contents, structural characteristics, and potential health benefits. We also explore the composition variation in different citrus varieties, fruits parts, and growth stages, as well as their health-promoting effects and applications.
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Affiliation(s)
- Xingmiao Lu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengying Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Huan Shi
- Department of science and technology catalyze, Nestlé R&D (China) Ltd, Beijing, China
| | - Yongcheng Liao
- Department of science and technology catalyze, Nestlé R&D (China) Ltd, Beijing, China
| | - Fei Xu
- Department of science and technology catalyze, Nestlé R&D (China) Ltd, Beijing, China
| | - Hengjun Du
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
| | - Jinkai Zheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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21
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Zhang W, Hu Y, He J, Guo D, Zhao J, Li P. Structural Characterization and Immunomodulatory Activity of a Novel Polysaccharide From Lycopi Herba. Front Pharmacol 2021; 12:691995. [PMID: 34248640 PMCID: PMC8267152 DOI: 10.3389/fphar.2021.691995] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Accepted: 06/07/2021] [Indexed: 12/01/2022] Open
Abstract
Lycopi Herba has been broadly used as a traditional medicinal herb in Asia due to its ability to strengthen immunity. However, it is still obscure for its material basis and underlying mechanisms. Polysaccharide, as one of the most important components of most natural herbs, usually contributes to the immunomodulatory ability of herbs. Here, we aimed to detect polysaccharides from Lycopi Herba and examine their potential immunomodulatory activity. A novel polysaccharide (LHPW) was extracted from Lycopi Herba and purified by DEAE-52 cellulose chromatography and G-100 sephadex. According to physicochemical methods and monosaccharide composition analysis, LHPW was mainly composed of galactose, glucose, fructose, and arabinose. NMR and methylation analyses indicated that LHPW was a neutral polysaccharide with a backbone containing →3,6)-β-D-Galp-(1→, →4)-β-D-Galp-(1→ and →4)-α-D-Glcp-(1→, with the branches of →1)-β-D-Fruf-(2→ and →6)-α-D-Galp-(1→. Immunological tests indicated that LHPW could activate macrophage RAW264.7 and promote splenocyte proliferation. This study discovered a novel polysaccharide from Lycopi Herba and showed it was a potential immunomodulator.
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Affiliation(s)
- Wuxia Zhang
- Department of Basic Science, Shanxi Agricultural University, Jinzhong, China
| | - Yihua Hu
- Department of Basic Science, Shanxi Agricultural University, Jinzhong, China
| | - Jiaqi He
- Department of Basic Science, Shanxi Agricultural University, Jinzhong, China
| | - Dongdong Guo
- Department of Basic Science, Shanxi Agricultural University, Jinzhong, China
| | - Jinzhong Zhao
- Department of Basic Science, Shanxi Agricultural University, Jinzhong, China
| | - Peng Li
- Department of Basic Science, Shanxi Agricultural University, Jinzhong, China
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22
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Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18115937. [PMID: 34205897 PMCID: PMC8198840 DOI: 10.3390/ijerph18115937] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 05/14/2021] [Accepted: 05/27/2021] [Indexed: 12/31/2022]
Abstract
Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.
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23
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Zhang S, He Z, Cheng Y, Xu F, Cheng X, Wu P. Physicochemical characterization and emulsifying properties evaluation of RG-I enriched pectic polysaccharides from Cerasus humilis. Carbohydr Polym 2021; 260:117824. [PMID: 33712165 DOI: 10.1016/j.carbpol.2021.117824] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 01/27/2021] [Accepted: 02/12/2021] [Indexed: 12/29/2022]
Abstract
Rhamnogalacturonan I (RG-I) enriched pectic polysaccharides were extracted from Cerasus humilis fruits (RPCF, RG-I: 74.46 %). Structural characterization including FTIR, XRD, NMR, HPAEC and SEM demonstrated that RPCF was a high-methoxy acetylated pectin macromolecule with abundant arabinose and galactose side chains (DM: 53.41 %, MW: 1098 kDa, (Ara + Gal)/Rha: 5.37 %). RPCF afforded additional lipid oxidation stability for emulsions, and exhibited significantly better emulsification performance than citrus pectin. In addition, RPCF formed a weak gel network that stabilized the emulsions (G' > G″). Interestingly, RPCF had behaviors that are divergent from those of commercial high-methoxy pectin because it demonstrated potential in forming sugar-free gels systems. Overall, Cerasus humilis is a new source of pectin rich in RG-I. RPCF can be used as a novel emulsifier with gelling and antioxidant effects, providing its alternative application as a natural emulsifier and rheological modifier in a wide range of products, including those with oil-in-water and low sugar.
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Affiliation(s)
- Shikai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Ziyang He
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Yue Cheng
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Fangzhou Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Xinxin Cheng
- College of Agronomy, Shandong Agricultural University, Taian, 271018, Shandong Province, China
| | - Peng Wu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, 271018, Shandong Province, China.
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Fang T, Zhang X, Hu S, Yu Y, Sun X, Xu N. Enzymatic Degradation of Gracilariopsis lemaneiformis Polysaccharide and the Antioxidant Activity of Its Degradation Products. Mar Drugs 2021; 19:270. [PMID: 34066101 PMCID: PMC8150296 DOI: 10.3390/md19050270] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 05/01/2021] [Accepted: 05/07/2021] [Indexed: 12/14/2022] Open
Abstract
Gracilariopsis lemaneiformis polysaccharides (GLP) were degraded using pectinase, glucoamylase, cellulase, xylanase, and β-dextranase into low-molecular-weight polysaccharides, namely, GPP, GGP, GCP, GXP, and GDP, respectively, and their antioxidant capacities were investigated. The degraded GLP showed higher antioxidant activities than natural GLP, and GDP exhibited the highest antioxidant activity. After the optimization of degradation conditions through single-factor and orthogonal optimization experiments, four polysaccharide fractions (GDP1, GDP2, GDP3, and GDP4) with high antioxidant abilities (hydroxyl radical scavenging activity, DPPH radical scavenging activity, reduction capacity, and total antioxidant capacity) were obtained. Their cytoprotective activities against H2O2-induced oxidative damage in human fetal lung fibroblast 1 (HFL1) cells were examined. Results suggested that GDP pretreatment can significantly improve cell viability, reduce reactive oxygen species and malonaldehyde levels, improve antioxidant enzyme activity and mitochondria membrane potential, and alleviate oxidative damage in HFL1 cells. Thus, the enzyme degradation of GLP with β-dextranase can significantly improve its antioxidant activity, and GDP might be a suitable source of natural antioxidants.
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Affiliation(s)
| | - Xiaoqian Zhang
- Key Laboratory of Marine Biotechnology of Zhejiang Province, School of Marine Sciences, Ningbo University, Ningbo 315211, China; (T.F.); (S.H.); (Y.Y.); (X.S.)
| | | | | | | | - Nianjun Xu
- Key Laboratory of Marine Biotechnology of Zhejiang Province, School of Marine Sciences, Ningbo University, Ningbo 315211, China; (T.F.); (S.H.); (Y.Y.); (X.S.)
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Purification, in-depth structure analysis and antioxidant stress activity of a novel pectin-type polysaccharide from Ziziphus Jujuba cv. Muzaoresidue. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104439] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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26
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Zannini D, Dal Poggetto G, Malinconico M, Santagata G, Immirzi B. Citrus Pomace Biomass as a Source of Pectin and Lignocellulose Fibers: From Waste to Upgraded Biocomposites for Mulching Applications. Polymers (Basel) 2021; 13:1280. [PMID: 33919976 PMCID: PMC8070950 DOI: 10.3390/polym13081280] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Revised: 04/12/2021] [Accepted: 04/13/2021] [Indexed: 01/30/2023] Open
Abstract
Citrus pomace derived from the industrial processing of juice and essential oils mostly consists of pectin, cellulose, hemicellulose, and simple sugars. In this work, citrus pomace waste from an agricultural company in South Italy was used as source of pectin. The extraction conditions of the polysaccharide were optimized using a suitable combination of time and a concentration of a mild organic solvent, such as acetic acid; thus recovering high Mw pectin and bioactive molecules (flavonoids and polyphenols). The pectin was structurally (GPC, FTIR), morphologically (SEM), thermally (TGA/DTG), and mechanically characterized, while bioactive molecules were separated and the total phenolic content (TPC) and total flavonoids content (TFC) were evaluated. With the aim to develop novel biocomposite-based materials, the pectin extracted from citrus waste was reinforced with different amounts of lignocellulose fractions also recovered from citrus waste after polysaccharide extraction, according to a "zero waste" circular economy approach. The prepared biocomposites were morphologically and mechanically characterized to be used as biodegradable mulching systems for crop protection. Thus, the citrus waste biomass was recovered, fractionated into its main raw materials, and these were recombined to develop novel upgraded biocomposites for mulching applications, by means of a cost-effective and eco-sustainable approach.
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Affiliation(s)
| | | | | | | | - Barbara Immirzi
- Institute of Polymers, Composites and Biomaterials, National Research Council, Via Campi Flegrei 34, 80078 Pozzuoli, Italy; (D.Z.); (G.D.P.); (M.M.); (G.S.)
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Hou Z, Chen S, Ye X. High pressure processing accelarated the release of RG-I pectic polysaccharides from citrus peel. Carbohydr Polym 2021; 263:118005. [PMID: 33858565 DOI: 10.1016/j.carbpol.2021.118005] [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: 01/14/2021] [Revised: 03/25/2021] [Accepted: 03/25/2021] [Indexed: 11/15/2022]
Abstract
High pressure processing (HPP) has become a promising strategy for extracting bioactive constituents. In this study, the impact of HPP treatment at various pH values (2.0, 8.0, and 12.0) on the macromolecular, structural, antioxidant capacity, rheological characteristics and gel properties of citrus pectic polysaccharide was investigated. The results showed that pressure and pH significantly affected the yield and Rhamnogalacturonan I (RG-I) characterizations. The yields of high pressure extraction at pH 12 (28.13 %-33.95 %) were significantly higher than the yields at pH 2 (14.85 %-16.11 %) and pH 8 (8.75 %-9.65 %). The yield of HPP (500 MPa/10 min) assisted alkali extraction is more than 2 times of that of HPP assisted acid extraction. The RG-I structure ratio of HPP-alkali extraction pectic polysaccharide (74.51 %) was significantly higher than that of traditional pectin (41.83 %). The results showed that HPP assisted alkali is a potential pectic polysaccharide extraction technology.
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Affiliation(s)
- Zhiqiang Hou
- College of Biosystems Engineering and Food Science, 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, Zhejiang University, Hangzhou, 310058, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, 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, Zhejiang University, Hangzhou, 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou, 315100, China.
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, 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, Zhejiang University, Hangzhou, 310058, China; Fuli Institute of Food Science, Zhejiang University, Hangzhou, 310058, China; Ningbo Research Institute, Zhejiang University, Hangzhou, 315100, China
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28
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Physicochemical and macromolecule properties of RG-I enriched pectin from citrus wastes by manosonication extraction. Int J Biol Macromol 2021; 176:332-341. [PMID: 33556397 DOI: 10.1016/j.ijbiomac.2021.01.216] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2020] [Revised: 01/29/2021] [Accepted: 01/30/2021] [Indexed: 11/24/2022]
Abstract
The properties of pectin extracted from mandarin citrus peels by manosonication extraction (MSp) were systematically studied and compared with pectin obtained by the conventional maceration method (CMp). The yield of MSp (25.5%) was significantly higher than that of CMp (18.3%), while MSp exhibited two Mw fraction distributions. Monosaccharide analysis demonstrated that MSp had more branched RG-I regions (78.3 mol%) than CMp (36.6 mol%) with a high content of arabinose and galactose. The branched-chain morphological characteristics of samples were directly imaged by atomic force microscopy. MSp exhibited a significantly lower degree of methoxylation than CMp by FT-IR and NMR analysis, but X-ray diffraction analysis showed little difference in the level of crystallinity. Moreover, MSp and CMp showed non-Newtonian behaviour, and the increasing order of apparent viscosities was 1.0 w/v% MSp < 1.0 w/v% CMp < 2.0 w/v% CMp < 2.0 w/v% MSp. Thermal analysis and weight loss measurements indicated MSp exhibited greater thermal stability. The results also indicated that both MSp and CMp significantly enhanced the emulsion activity at high concentrations; the emulsions containing 1.5 w/v% pectin showed no phase separation over 21 days, suggesting that MSp could be a potential effective stabiliser in the food and beverage industry.
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29
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Sridhar A, Ponnuchamy M, Kumar PS, Kapoor A. Food preservation techniques and nanotechnology for increased shelf life of fruits, vegetables, beverages and spices: a review. ENVIRONMENTAL CHEMISTRY LETTERS 2020; 19:1715-1735. [PMID: 33192209 PMCID: PMC7651826 DOI: 10.1007/s10311-020-01126-2] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Accepted: 10/17/2020] [Indexed: 05/02/2023]
Abstract
Food wastage is a major issue impacting public health, the environment and the economy in the context of rising population and decreasing natural resources. Wastage occurs at all stages from harvesting to the consumer, calling for advanced techniques of food preservation. Wastage is mainly due to presence of moisture and microbial organisms present in food. Microbes can be killed or deactivated, and cross-contamination by microbes such as the coronavirus disease 2019 (COVID-19) should be avoided. Moisture removal may not be feasible in all cases. Preservation methods include thermal, electrical, chemical and radiation techniques. Here, we review the advanced food preservation techniques, with focus on fruits, vegetables, beverages and spices. We emphasize electrothermal, freezing and pulse electric field methods because they allow both pathogen reduction and improvement of nutritional and physicochemical properties. Ultrasound technology and ozone treatment are suitable to preserve heat sensitive foods. Finally, nanotechnology in food preservation is discussed.
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Affiliation(s)
- Adithya Sridhar
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| | - Muthamilselvi Ponnuchamy
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
| | - Ponnusamy Senthil Kumar
- Department of Chemical Engineering, Sri Sivasubramaniya Nadar College of Engineering, Chennai, 603110 India
| | - Ashish Kapoor
- Department of Chemical Engineering, College of Engineering and Technology, Faculty of Engineering and Technology, SRM Institute of Science and Technology, SRM Nagar, Kattankulathur, 603203 Kanchipuram, Chennai, India
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30
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Ma Y, Zhao Y, Xie J, Sameen DE, Ahmed S, Dai J, Qin W, Li S, Liu Y. Optimization, characterization and evaluation of papaya polysaccharide-corn starch film for fresh cut apples. Int J Biol Macromol 2020; 166:1057-1071. [PMID: 33157135 DOI: 10.1016/j.ijbiomac.2020.10.261] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2020] [Revised: 10/15/2020] [Accepted: 10/31/2020] [Indexed: 01/20/2023]
Abstract
In this study, we prepared corn starch (CS) and papaya polysaccharide (PPs) films using the solution casting technique. A Box-Behnken experimental design was used to determine the effect of ethanol concentration, extraction duration, and material concentration during PPs extraction. The resulting films were characterized in terms of structural changes, physical, optical, mechanical, Fourier-transform infrared (FTIR) spectroscopy, and thermal properties. The results show that PPs-CS composite films have good antioxidant and moisturizing properties and general antibacterial performance. These results revealed that after adding PPs, the films exhibited a significant increase in swelling and tensile strength, while depicted a reduction in thickness, transparency, and solubility. SEM images revealed that PPs and CS are highly compatible; moreover, FTIR spectroscopy showed that intermolecular hydrogen bonding existed between CS and PPs, forming a compact film structure. Finally, the incorporation of PPs and CS influenced the shelf-life of fresh cut apples, with the edible film incorporated with PPs positively improving sensory acceptance of combined materials.
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Affiliation(s)
- Yanlan Ma
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yuqing Zhao
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Junlan Xie
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Dur E Sameen
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Saeed Ahmed
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Jianwu Dai
- College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Yaan 625014, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China
| | - Yaowen Liu
- College of Food Science, Sichuan Agricultural University, Yaan 625014, China; California Nano Systems Institute, University of California, Los Angeles, CA 90095, USA.
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31
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Haj Romdhane M, Beltifa A, Mzoughi Z, Rihouey C, Ben Mansour H, Majdoub H, Le Cerf D. Optimization of extraction with salicylic acid, rheological behavior and antiproliferative activity of pectin from Citrus sinensis peels. Int J Biol Macromol 2020; 159:547-556. [PMID: 32439441 DOI: 10.1016/j.ijbiomac.2020.05.125] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 05/04/2020] [Accepted: 05/15/2020] [Indexed: 10/24/2022]
Abstract
A Box-Behnken design was used to optimize extraction temperature, extraction time and concentration of the salicylic acid to obtain a maximum polysaccharide yield from Citrus sinensis peels. The optimal settings were: extraction time 3 h, extraction temperature 80 °C and concentration of the salicylic acid 1.5%. Under these conditions, the experimental yield and uronic acid content were 11.74% and 66.9% respectively. Preliminary characterization was performed via FT-IR, SEC/MALS/VD/DRI and GC-MS after hydrolysis. SEC analysis showed that the extracted polysaccharide had a weight average molar mass of 350 kDa and an intrinsic viscosity of 640 mL/g. The GC-MS results revealed that the extracted polysaccharide was composed of arabinose 56.7%, galactose 17.8%, xylose 13.8%, rhamnose 5.1%, mannose 2.5% and glucose 1.5% suggested a rhamnogalacturonan pectin type I with a degree of esterification of 50.9% (IRTF). The flow curve and the dynamic frequency sweep were obtained at 10, 20, 30 and 40 g/L in water and at 30 g/L in presence of CaCl2 or NaCl at 1 mol/L. The solutions showed shear-thinning behavior fitted with Ostwald-De Waele model, except 10 g/L with a Newtonian behavior. The apparent viscosity and, the G' and G" moduli increase with PACO concentration in agreement with a slow-down of the dynamic chain. In the presence of CaCl2 or NaCl the reduction of electrostatic repulsions between pectin chains decreases the rheological parameters. The effect is less sensitive with CaCl2 due to intermolecular interactions. The antiproliferative activity of the extracted pectin on human Caco-2 and Hep-2 cells was very interesting with an IC50 1.4 and 1.8 μg/mL respectively.
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Affiliation(s)
- Mariem Haj Romdhane
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Asma Beltifa
- University of Monastir, Research Unit of Analysis and Process Applied to Environmental-APAE UR17ES32, Higher Institute of Applied Sciences and Technology Mahdia, Tunisia
| | - Zeineb Mzoughi
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Christophe Rihouey
- Normandie Univ, UNIROUEN, INSA Rouen, CNRS, PBS UMR 6270, 76000 Rouen, France
| | - Hedi Ben Mansour
- University of Monastir, Research Unit of Analysis and Process Applied to Environmental-APAE UR17ES32, Higher Institute of Applied Sciences and Technology Mahdia, Tunisia
| | - Hatem Majdoub
- University of Monastir, Laboratory of Interfaces and Advanced Materials, Faculty of Sciences of Monastir, Avenue de l'environnement, 5019 Monastir, Tunisia
| | - Didier Le Cerf
- Normandie Univ, UNIROUEN, INSA Rouen, CNRS, PBS UMR 6270, 76000 Rouen, France.
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