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

Optimizing Pectin Yield From Burmese Grape (Baccaurea ramiflora) Peels Using Box-Behnken Design and Quality Evaluation

Pectin, a polysaccharide, is widely used as a gelling and thickening agent in the food industry. This study undertook optimization of pectin extraction from the peels of Baccaurea ramiflora Lour. (Burmese grape or lotkon), an abundantly grown wild fruit in Bangladesh. We applied the Box-Behnken Design of Response Surface Methodology with varied processing parameters including pH, time, and temperature. The Response Surface Methodology, employing a second-order polynomial model, successfully optimized the extraction conditions for the maximum pectin yield. The model predicted a pectin yield of 10.73%, which closely matched the experimental yield of 10.56%. The optimal conditions for pectin extraction were determined as pH (2.4), extraction time (56 min), and temperature (76°C). Further analyses of the extracted pectin under optimized conditions confirmed its excellent potential for food applications. The pectin was characterized by its moisture content (10.42%), water activity (0.51), ash content (3.41%), equivalent weight (769.23 mg/mole), methoxyl content (7.75%), anhydrouronic acid content (66.88%), degree of esterification (65.79%), and acetyl value (0.39%). These determined parameters strongly support that the pectin extracted from the peels of Burmese grapes is of good quality.

Novel films of pectin extracted from ambarella fruit peel and jackfruit seed slimy sheath: Effect of ionic crosslinking on the properties of pectin film

Here, we prepared ionically crosslinked films using pectin extracted from agro-wastes, specifically ambarella peels (AFP) and jackfruit seed slimy sheath (JFS). Physiochemical properties of pectins, including moisture content, molecular weight (Mw), degree of esterification (DE), and galacturonic acid (GA), were analyzed. Optimal extraction was determined, i.e., citric acid concentration 0.3 M, time 60 min, solid/liquid ratio 1:25, and temperature 90 °C for AFP or 85 °C for JFS. Pectin yields under these conditions were 29.67 % ± 0.35 % and 29.93 ± 0.49 %, respectively. AFP pectin revealed Mw, DE, and GA values of 533.20 kDa, 67.08 % ± 0.68 %, and 75.39 ± 0.82 %, while JFS pectin exhibited values of 859.94 kDa, 63.04 % ± 0.47 %, and 78.63 % ± 0.71 %, respectively. The pectin films crosslinked with Ca2+, Cu2+, Fe3+, or Zn2+ exhibited enhanced tensile strength and Young's modulus, along with reduced elongation at break, moisture content, water solubility, water vapor permeability, and oxygen permeability. Structural analyses indicated metal ions were effectively crosslinked with carboxyl groups of pectin. Notably, the Cu2+-crosslinked film demonstrated superior water resistance, mechanical properties, and exhibited the highest antioxidant and antibacterial activities among all tested films. Therefore, the pectin films represent a promising avenue to produce eco-friendly food packaging materials with excellent properties.

Properties of lime peel pectin as mainly influenced by ethanol and protein-based purification methods

BACKGROUND

Lime peel, obtained from juice factory waste, is considered as a source of pectin. Lime peel pectin samples, extracted by three extraction procedures of 90 °C heating for 120 min, 90 °C heating for 90 min and then 32 min of ultrasound, and 80 °C heating for 60 min and then 22 min of ultrasound, and purified by two methods using ethanol and sodium caseinate (SC), were prepared and characterized.

RESULTS

The results showed that the purification method significantly affected the lime pectin samples properties. Pectin samples purified with SC had a transparent and film-like appearance, whereas the ethanol-purified pectin samples showed an amorphous and opaque appearance. Pectin samples purified with ethanol showed higher extraction recovery (approximately 20%), whereas the lowest pectin yield was observed for the purification with SC (approximately 10%). Although SC purification did not enhance the pectin yield, it diminished the level of 'non-pectin' components and resulted in purer pectin. The bands at 1045-1076 cm-1 , relating to neutral sugars, had higher intensities in ethanol-purified pectin samples, indicating their higher sugar contents. Also the samples purified with SC exhibited more thermal stability, probably as a result of the presence of protein in their structure.

CONCLUSION

In the present study, under the same or varying extraction conditions, the most important element distinguishing pectins in terms of appearance, physicochemical, thermal and Fourier transform infrared characteristics was the type of purification method. Purification with SC may result in pectins with more non-esterified galacturonic acids from the homogalacturonan fraction. © 2023 Society of Chemical Industry.

Physicochemical Characterization of Pectic Polysaccharides from Rose Essential Oil Industry By-Products

The rose essential oil industry generates large quantities of solid byproducts yearly. These by-products, usually discarded, could yield valuable substances, such as pectic polysaccharides, widely used in the food industry as jelling agents. Seven industrial by-products were investigated as a source of pectic polysaccharides: four samples resulted from the treatment of Rosa damascena, two from Rosa alba, and one from Rosa centifolia. Three by-products were from steam-water distillation, two from CO2-supercritical extraction, and two after extraction with hexane and 1,1,1,2-tetrafluoroethane. The by-products were pretreated with 70% ethanol and extracted with 0.1 M HCl. The highest polysaccharide yield was observed for 1,1,1,2-tetrafluoroethane-extracted (RD_F) Rosa damascena by-products (13.98 ± 0.14%), followed by hexane (RD_X) and CO2-extracted (RD_CO2) Rosa damascena (12.68 ± 0.11 and 12.66 ± 0.10%, respectively). The polysaccharides were middle-methoxylated pectins, except RD_F and RD_X, having 26.68 ± 1.14 and 31.39 ± 1.39 mol % degree of methoxylation (low-methoxyl pectins). The polysaccharides had molecular masses in the 2.3-2.6 × 104 Da range. The rheological studies suggested RD_F formed a strong high-sucrose gel, while the others yielded weak gels. RD_F and RD_X formed strong Ca2+-mediated gels, comparable with commercial low-methoxylated citrus pectin. This study suggests that rose oil industry by-products could be successfully valorized and yield pectic polysaccharides with gelling properties, comparable with commercial citrus pectins.

Apple metabolism under oxidative stress affects plant cell wall structure and mechanical properties

Several studies have shown beneficial effects of short exposure to oxidative stress on stored fruit, such as better preservation, increased firmness, preservation of polyphenolic compounds, and reduced risk of postharvest disorders such as bitter pit and superficial scald in apples. In this study the effect of short-term oxidative stress conditions on the physiology of apple fruit was investigated. Apple fruit of three cultivars were exposed to hypoxic storage conditions of various lengths to induce anaerobiosis. The response of apple fruit to short-term oxidative stress was evaluated by means of cell wall immunolabeling and atomic force microscopy. In addition, the antioxidant capacity and antioxidative activity of apple peels was assessed. Through various techniques, it was shown that short-term oxidative stress conditions promote specific enzymatic activity that induces changes in the cell wall of apple fruit cells. Exposure to short-term stress resulted in the remodeling of cell wall pectic polysaccharides, observed as an increase in the size and complexity of extracted oxalate pectin. Structural changes in the cell wall were followed by an increase in Young's modulus (compressive stiffness of a solid material, expressed as the relationship between stress and axial strain) of the cell wall material. The data presented in this paper show in a novel way how storage under short-term oxidative stress modifies the cell wall of apple fruit at the molecular level.

Pectin from Fruit- and Berry-Juice Production by-Products: Determination of Physicochemical, Antioxidant and Rheological Properties

Plums (Prunus domestica); red currants (Ribes rubrum); black currants (Ribes nigrum); gooseberries (Ribes uva-crispa); sour cherries (Prunus cerasus); pumpkins (Cuccurbita spp.) are sources for valuable fruit- and berry-juice and cider production. This process leaves a large number of by-products (BP) in the form of pomace, which accounts for up to 80% of the raw material. This by-product represents a rich source of biologically active compounds, especially in the form of different pectic polysaccharides. The pectin extracted from commercial fruits such as citric fruits and apples has high medicinal properties, can be used as edible films and coatings, and is also useful in texture improvement and gel production in the food industry. However, many under-utilized fruits have received little attention regarding the extraction and characterization of their high/value pectin from their by-products. Moreover, the commercial extraction process involving strong acids and high temperature to obtain high-purity pectin leads to the loss of many bioactive components, and these lost components are often compensated for by the addition of synthetic antioxidants and colorants. The aim of the research is to extract pectin from juice production by-products with hot-water extraction using weak organic (0.1 N) citric acid, thus minimizing the impact on the environment. The yield of pectin (PY = 4.47-17.8% DM), galacturonic acid content (47.22-83.57 g 100^-1), ash content (1.42-2.88 g 100 g^-1), degree of esterification (DE = 45.16-64.06%), methoxyl content (ME = 4.27-8.13%), the total content of phenolic compounds (TPC = 2.076-4.668 µg mg^-1, GAE) and the antiradical scavenging activity of the pectin samples (DPPH method (0.56-37.29%)) were determined. Free and total phenolic acids were quantified by saponification using high-pressure liquid chromatography (HPLC). The pectin contained phenolic acids-benzoic (0.25-0.92 µg mg^-1), gallic (0.14-0.57 µg mg^-1), coumaric (0.04 µg mg^-1), and caffeic (0.03 µg mg^-1). The pectin extracts from by-products showed glucose and galactose (3.89-21.72 g 100 g^-1) as the main neutral sugar monosaccharides. Pectin analysis was performed using FT-IR, and the rheological properties of the pectin gels were determined. The quality of the obtained pectin from the fruit and berry by-products in terms of their high biological activity and high content of glucuronic acids indicated that the products have the potential to be used as natural ingredients in various food products and in pharmaceutical products.

Sustainable approaches on industrial food wastes to value-added products - A review on extraction methods, characterizations, and its biomedical applications

The concept of zero waste discharge has been gaining importance in recent years towards attaining a sustainable environment. Fruit processing industries generate millions of tons of byproducts like fruit peels and seeds, and their disposal poses an environmental threat. The concept of extracting value-added bioactive compounds from bio-waste is an excellent opportunity to mitigate environmental issues. To date, significant research has been carried out on the extraction of essential biomolecules, particularly polysaccharides from waste generated by fruit processing industries. In this review article, we aim to summarize the different extraction methodologies, characterization methods, and biomedical applications of polysaccharides extracted from seeds and peels of different fruit sources. The review also focuses on the general scheme of extraction of polysaccharides from fruit waste with special emphasis on various methods used in extraction. Also, the various types of polysaccharides obtained from fruit processing industrial wastes are explained in consonance with the important techniques related to the structural elucidation of polysaccharides obtained from seed and peel waste. The use of seed polysaccharides as pharmaceutical excipients and the application of peel polysaccharides possessing biological activities are also elaborated.

Evaluation of the antimicrobial effects of Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta: A review

The extensive use of antibiotics and vaccines against microbial infections can result in long-term negative effects on humans and the environment. However, there are a number of plants that have antimicrobial effects against various disease-causing microbes such as bacteria, viruses, and fungi without negative side effects or harm to the environment. In this regard, four particular plants- Capsicum, Nigella sativa, Musa paradisiaca L., and Citrus limetta have been widely considered due to their excellent antimicrobial effect and ample availability. In this review, we discuss their antimicrobial effects due to the presence of thymoquinone, p-cymene, pinene, alkaloids, limonene, camphene, and melanin. These antimicrobial compounds disrupt the cell membrane of microbes, inhibit cellular division, and form biofilm in bacterial species, eventually reducing the number of microbes. Extraction of these compounds from the respective plants is carried out by different methods such as soxhlet, hydro-distillation, liquid-liquid extraction (LLE), pressurized liquid extraction (PLE), solid-phase extraction (SPE), supercritical fluid extraction (SFE), pulsed electric field (PEF), microwave-assisted extraction (MAE), enzyme-assisted extraction (EAE), ultrasound-assisted extraction (UAE), and high-voltage electrical discharge. Suitable selection of the extraction technique highly depends upon the associated advantages and disadvantages. In order to aid future study in this field, this review paper summarizes the advantages and disadvantages of each of these approaches. Additionally, the discussion covers how antimicrobial agents destroy harmful bacteria. Thus, this review offers in-depth knowledge to researchers on the antibacterial properties of Capsicum, Nigella sativa, Musa paradisiaca L. peels, and Citrus limetta.

Effect of Ultrasound-Assisted, Microwave-Assisted and Ultrasound-Microwave-Assisted Extraction on Pectin Extraction from Industrial Tomato Waste

This work aimed to study the effect of ultrasound-assisted (UAE), microwave-assisted (MAE), and ultrasound-microwave-assisted (UMAE) methods for pectin extraction from industrial tomato waste. The overall performance index from the fuzzy analytical method with three criteria, pectin yield, galacturonic acid, and lycopene content, was applied to evaluate the best extraction conditions by using the weight of 75, 20, and 5, respectively. The UAE conditions was performed at a temperature of 80 °C for 20 min with the variations in the extraction pH and the solid liquid (SL) ratio. The best UAE conditions with high pectin yield, and high total carboxyl group, as well as a lycopene content, was the pH of 1.5 and the SL ratio of 1:30. The MAE conditions was performed with variations in the microwave powers and times. The results showed that the best MAE conditions were 300 W for 10 min, which gave high pectin yield with high galacturonic acid and lycopene content. Various conditions of UMAE at the best conditions of MAE and UAE were performed and exhibited that the UAE had more positively affected the pectin yield. However, the FTIR spectra of obtained pectins from different extraction techniques showed a similar pectin structure.

Effect of Extraction Procedures with Ultrasound and Cellulolytic Enzymes on the Structural and Functional Properties of Citrus grandis Osbeck Seed Mucilage

The structural and functional properties of Citrus grandis Osbeck (CGO) seed mucilage by different extraction practices, including conventional citrate buffer, ultrasonic-assisted (UAE), enzymatic-assisted extraction (EAE) with cellulase or Celluclast® 1.5 L and various ultrasonic-assisted enzymatic extraction (UAEE) procedures were investigated. It was found that CGO seed from agricultural and processing byproducts is an excellent new source of high methoxyl pectin with quite high intrinsic viscosity (about 108.64 dL/g) and molecular weight (about 1.9 × 106) as compared with other pectin sources. UAEE with Celluclast® 1.5 L enhanced the extraction yield most pronouncedly (about 2.3 times). Moreover, the monosaccharide composition of CGO seed mucilage is least affected by EAE with Celluclast® 1.5 L. In contrast, EAE with cellulase dramatically reduces the galacturonic acid (GalA) content to less than 60 molar%, and increases the glucose (Glc) content pronouncedly (to about 40 molar%), which may be considered as an adverse effect in terms of pectin purity. Though extraction procedures involved with ultrasound and cellulolytic enzymes generally show a decrease in GalA contents, weight average molar mass and intrinsic viscosity, EAE with Celluclast® 1.5 L is least affected, followed by UAE and UAEE with Celluclast® 1.5 L. These features can be leveraged in favor of diversified applications.

A comprehensive review on current and emerging technologies toward the valorization of bio-based wastes and by products from foods

Industries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products. Notably, most of the wastes are produced with the transformation of raw materials (such as fruits, vegetables, plants, tubers, cereals, and dairy products) into different processed foods (e.g., jams, sauces, and canned fruits/vegetables), dairy derivatives (e.g., cheese and yogurt), and alcoholic (e.g., wine and beer) and nonalcoholic beverages (e.g., juices and soft drinks). Current research is committed not only to the usage of agro-food wastes and by products as a potential source of high-value bioactive compounds (e.g., phenolic compounds, anthocyanins, and organic acids) but also to the implementation of emerging and innovative technologies that can compete with conventional extraction methods for the efficient extraction of such biomolecules from the residues. Herein, specific valorization technologies, such as membrane-based processes, microwave, ultrasound, pulsed electric-assisted extraction, supercritical/subcritical fluids, and pressurized liquids, have emerged as advanced techniques in extracting various added-value biomolecules, showing multiple advantages (improved extraction yields, reduced process time, and protection to the bioactive properties of the compounds). Hence, this comprehensive review aims to analyze the ongoing research on applying such techniques in valorization protocols. A last-five-year review, together with a featured analysis of the relevant findings in the field, is provided.

The Use of Interactions Between Microorganisms in Strawberry Cultivation (Fragaria x ananassa Duch.)

As the market indicates a growing interest in organically grown fruit, there is a need for biostimulants to counter the adverse effects of pathogenic fungi and fungal-like-pathogens. Four microbial pathogens (Botrytis cinerea, Verticillium sp., Phytophthora sp., and Colletotrichum sp.) which are the most often causes of strawberry diseases were selected. Five kinds of biostimulants (C1, C2, C3, C4, and C5) containing bacterial consortia were developed to combat the pathogens. The antagonistic effect of selected microorganisms against strawberry pathogens was observed. The effectiveness of various beneficial bacteria in combating fungal pathogens of cv. Honeoye strawberries was compared and the impact of their activity on fruit quality was assessed. The most significant effect on the strawberry firmness was found for the C2 consortium, which provided the strawberries infected with the pathogens group (MIX: B. cinerea, Verticillium sp., Phytophthora sp., and Colletotrichum sp.) with a 140% increase in maximum load in a puncture test compared to the positive control (C0). Strawberries contaminated with Phytophthora sp. after the application of Consortium C4 (C4) showed the largest increase (127%) in soluble solid content (SSC) when compared to the C0. Fruit contaminated with Colletotrichum sp. and B. cinerea after the application of C2 and Consortium 5 (C5), respectively, had the highest levels of anthocyanins and total phenolic content, when compared to C0. The largest increase, which reached as high as 25%, in D-galacturonic acid content was observed for the group of pathogens after Consortium 1 (C1) application. The extraction of strawberry pectin allowed for the study of the rheological properties of pectin solutions; on this basis, strawberry pectin from the control (NC) was distinguished as it showed the highest viscosity (0.137-0.415 Pas). Taking into account the individual effects of bacteria on strawberry pathogenic fungi and fungal-like-pathogens, it is possible to reduce the adverse effects of fungal disease and to improve the properties of strawberries by selecting the appropriate bacterial consortium. Interactions between microorganisms are often complex and not fully understood, which suggests the need for further research in this direction.

Exploring the Chemical Profiles and Biological Values of Two Spondias Species (S. dulcis and S. mombin): Valuable Sources of Bioactive Natural Products

Spondias species have been used in traditional medicine for different human ailments. In this study, the effect of different solvents (ethyl acetate, methanol, and water) and extraction methods (infusion, maceration, and Soxhlet extraction) on the enzyme inhibitory activity against acetylcholinesterase, butyrylcholinesterase, tyrosinase, α-amylase, α-glucosidase, and antioxidant properties of S. mombin and S. dulcis leaves and stem bark were evaluated. Ultra-high-performance liquid chromatography-high resolution mass spectrometry (UHPLC-HRMS) yield in the identification and/or annotation of 98 compounds showing that the main secondary metabolites of the plant are gallic and ellagic acids and their derivatives, ellagitannins, hydroxybenzoic, hydroxycinnamic, acylquinic acids and flavonols, flavanones, and flavanonols. The leaves infusion of both Spondias species showed highest inhibition against acetylcholinesterase (AChE) (10.10 and 10.45 mg galantamine equivalent (GALAE)/g, for S. dulcis and S. mombin, respectively). The ethyl acetate extracts of the stem bark of S. mombin and S. dulcis actively inhibited α-glucosidase. Methanolic extracts of the leaves and stem bark exhibited highest tyrosinase inhibitory action. Antioxidant activity and higher levels of phenolics were observed for the methanolic extracts of Spondias. The results suggested that the Spondias species could be considered as natural phyto-therapeutic agents in medicinal and cosmeceutical applications.

Biorefinery Approach for Aerogels

According to the International Energy Agency, biorefinery is "the sustainable processing of biomass into a spectrum of marketable bio-based products (chemicals, materials) and bioenergy (fuels, power, heat)". In this review, we survey how the biorefinery approach can be applied to highly porous and nanostructured materials, namely aerogels. Historically, aerogels were first developed using inorganic matter. Subsequently, synthetic polymers were also employed. At the beginning of the 21st century, new aerogels were created based on biomass. Which sources of biomass can be used to make aerogels and how? This review answers these questions, paying special attention to bio-aerogels' environmental and biomedical applications. The article is a result of fruitful exchanges in the frame of the European project COST Action "CA 18125 AERoGELS: Advanced Engineering and Research of aeroGels for Environment and Life Sciences".

The Effect of Cultivation Method of Strawberry (Fragaria x ananassa Duch.) cv. Honeoye on Structure and Degradation Dynamics of Pectin during Cold Storage

The high quality and long shelf life of strawberry fruit are largely dependent on the cultivation method. The goal of this experiment was to study the effect of different cultivation methods on molecular structure and rheological properties of pectin extracted from strawberry quality parameters during cold storage. Three methods of cultivation of strawberry cv. Honeoye were tested: organic cultivation on raised beds, organic cultivation with the flat-planted method and conventional cultivation with the flat-planted method. The nanostructure of pectin (AFM), its chemical structure (FT-IR) and rheological properties were studied. The fruits were also tested by size, dry matter, firmness, acidity and the content of soluble solids, anthocyanin, phenolics, vitamin C and galacturonic acid. Pectin isolated from organic strawberries was more rapidly degraded than conventional strawberry pectin, which limits the possibilities for their processing and use as gelling or stabilizing agents at 20 °C. The differences in fruit quality were particularly noticeable with respect to the anthocyanin content, which was significantly higher for organic strawberry. The organic fruit also had better sensory properties because of its lower acidity and higher soluble solid content (SSC). These and other results from this experiment showed that strawberries produced by organic farming methods had better biochemical properties compared to conventional fruit; however, pectin transformation undergone faster limits their further technological applications.

Recovery of Natural Antioxidants from Agro-Industrial Side Streams through Advanced Extraction Techniques

Large amounts of agro-industrial waste are being generated each year, leading to pollution and economic loss. At the same time, these side streams are rich source of active compounds including antioxidants. Recovered compounds can be re-utilized as food additives, functional foods, nutra-/pharmaceuticals, cosmeceuticals, beauty products, and bio-packaging. Advanced extraction techniques are promising tools to recover target compounds such as antioxidants from agro-industrial side streams. Due to the disadvantages of classical extraction techniques (such as large amounts of solvents, increased time of extraction, large amounts of remaining waste after the extraction procedure, etc.), and advanced techniques emerged, in order to obtain more efficient and sustainable processes. In this review paper aspects regarding different modern extraction techniques related to recovery of antioxidant compounds from wastes generated in different industries and their applications are briefly discussed.

Development of novel economical methodologies for zymographic analysis of purified xylano-pectinolytic enzymes using agrowaste-based substrates

In this study, zymographic analysis for xylanase and pectinase enzymes has been carried out using agrowaste residues, wheat bran and citrus peel as well as their extracts. Isozymic forms of xylanase as well as pectinase enzyme displayed comparable zymographic bands onto agar petriplates containing either commercial substrates (xylan and pectin), agrowaste-based substrates (wheat bran and citrus peel), or polysaccharides extracted from these agrowastes (crude xylan and pectin extracted from wheat bran and citrus peel, respectively), indicating the fact that agro residues and their extracts can be utilized as a substitute of cost-intensive commercial substrates, xylan and pectin for zymographic analysis. This is the first report revealing the zymographic analysis of xylano-pectinolytic enzymes using agro-based solid residues particles or polysaccharides extracted from agro-based residues.

A novel and cost-effective methodology for enhanced production of industrially valuable alkaline xylano-pectinolytic enzymes cocktail in short solid-state fermentation cycle

The aim of this study was to enhance the production of xylano-pectinolytic enzymes concurrently and also to reduce the fermentation period. In this study, the effect of agro-residues extract-based inoculum on yield and fermentation time of xylano-pectinolytic enzymes was studied. Microbial inoculum and fermentation media were supplemented with xylan and pectin polysaccharides derived from agro-based residues. Enzymes production parameters were optimized through two-stage statistical design approach. Under optimized conditions (temperature 37°C, pH 7.2, K₂ HPO₄ 0.22%, MgSO₄ 0.1%, gram flour 5.6%, substrate: moisture ratio 1:2, inoculum size 20%, agro-based crude xylan in production media 0.45%, and agro-based crude xylan-pectin in inoculum 0.13%), nearly 28,255 ± 565 and 9,202 ± 193 IU of xylanase and pectinase, respectively, were obtained per gram of substrate in a time interval of 6 days only. The yield of both xylano-pectinolytic enzymes was enhanced along with a reduction of nearly 24 h in fermentation time in comparison with control, using polysaccharides extracted from agro-residues. The activity of different types of pectinase enzymes such as exo-polymethylgalacturonase (exo-PMG), endo-PMG, exo-polygalacturonase (exo-PG), endo-PG, pectin lyase, pectate lyase, and pectin esterase was obtained as 1,601, 12.13, 5637, 24.86, 118.62, 124.32, and 12.56 IU/g, respectively, and was nearly twofold higher than obtained for all seven types in control samples. This is the first report mentioning the methodology for enhanced production of xylano-pectinolytic enzymes in short solid-state fermentation cycle using agro-residues extract-based inoculum and production media.

In Vitro and In Vivo Anti-Salmonella Evaluation of Pectin Extracts and Hydrolysates from "Cas Mango" (Spondias dulcis)

Background

The threat to human health posed by multidrug-resistant strains of Salmonella typhi (S. typhi) and Salmonella paratyphi (S. paratyphi) is of growing concern. Generally, there has been increasing resistance and even multidrug resistance to almost all classes of antibiotics. This has rendered treatment with antibiotics difficult and costly. The present study investigated the bioactivity of pectin and pectin hydrolysates derived from a local fruit, Spondias dulcis, against four strains of Salmonellae.

Methods

Pectin was extracted from alcohol extractives-free peel by acidic hydrolysis at a temperature of 80°C for one hour at pH 2 and 4. The pectin was precipitated with 95% alcohol at an extract to alcohol ratio of 1:10 v/v. Antimicrobial activity was determined using agar well diffusion technique. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) values were determined using the broth dilution technique. An in vivo study was then carried out with the bioactive extracts against the most resistant bacteria strain, to fully establish the therapeutic effect of these extracts. Balb/C mice were used, and ciprofloxacin was the positive control antibiotic. The extracts were administered to mice at two doses, 5mg/Kg and 10mg/Kg. The efficacy of extracts in the treatment of typhoid was evaluated based on survival rate, change in body weight, and change in bacteria load.

Results

Only one of the extracts (crude pectin pH 2.5) was active against all the Salmonellae by well diffusion, and the growth inhibition varied from 12mm to 15mm at100 μg/ml. Three of the extracts (crude pectin pH 2.5, pH 4, 12h hydrolysate, and pH 4, 1h hydrolysate) had MIC and MBC against all four Salmonellae strains with MIC ranging from 5.68 to 44.45 μg/ml and MBC from 11.36 to 44.45 μg/mL. Three treatments, namely, the pH4-12 hr, hydrolysate at 10mg/Kg and 5mg/Kg, and the pH4-1hr, hydrolysate at 10mg/Kg, had therapeutic effects against Salmonella infection in mice.

Conclusion

The present study highlights the potential of pectin oligosaccharides as new source of anti-Salmonella drugs. Further investigations including exploration of mechanism of action of the most active pectin extracts/hydrolysates are envisaged.

Development of strategy for simultaneous enhanced production of alkaline xylanase-pectinase enzymes by a bacterial isolate in short submerged fermentation cycle

The aim of this study is to enhance the production of industrially valuable xylanase and pectinase enzymes in short duration, using agrowaste extracted substrates. Conventional cum statistical multifactor analysis approaches were used in order to evaluate the effect of crude extracted substrates, supplemented for the production of xylanase-pectinase enzymes. Incorporation of crude extracted xylan (1.2 mg/ml of inoculum) and pectin (4.8 mg/ml of inoculum) substrates in inoculum resulted in maximal xylanase (320 ± 15) and pectinase titre (90 ± 8) after 48 h, using 2% wheat bran and 2% citrus peel in production medium with 48 h of fermentation time, with one variable factor at a time approach. The best condition obtained after performing statistical multifactor interaction analysis includes 5.50 mg/ml of pectin in inoculum,1.50 mg/ml of xylan in inoculum, wheat bran 3%, temperature 37.5 °C, time 48 h, 7 mg/ml of pectin in production medium, peptone 1.05%, inoculum size 2% and inoculum age of 20 h, with alkaline xylanase activity of 415.22 ± 18.50 IU/ml and alkaline pectinase activity of 109.10 ± 8.80 IU/ml. Activity of different pectinolytic enzymes per ml was also calculated, with 18.98 IU of exo-polymethylgalacturonase, 0.14 IU of endo-polymethylgalacturonase, 80 IU of exo-polygalacturonase, 0.28 IU of endo-polygalacturonase, 1.42 IU of polymethylgalacturonate lyase, 1.47 IU of polygalacturonate lyase, 0.15 IU of pectin esterase. This is the first report mentioning the utilization of crude extracted xylan and extracted pectin in inoculum to get the increment in the activity of both alkaline xylanase-pectinase enzymes simultaneously under short submerged fermentation cycle.

Green process development for apple-peel pectin production by organic acid extraction

To extract pectin in food industry, HCl is generally used as the major extracting solvent for releasing the pectin from the plant tissues, however it has an environmental issue to use. In this study, food-grade tartaric-, malic, and citric acids were used to produce apple peel pectin as an eco-friendly protocol instead of HCl. Finely-ground lyophilized apple peel was applied as the raw material, and the pectin was extracted by organic acids at 85 °C. The pectin extracted with citric acid displayed greater molecular weight and apparent viscosity compared to other organic acid treatments. Analysis of degree of methyl esterification revealed that the pectins extracted with organic acids were highly methoxylated. From these results, it was suggested that organic acids could be utilized to extract apple peel pectin effectively as a green process. Especially, the extraction process with citric acid as the solvent showed great potential to produce high-viscosity apple peel pectin.

Extraction and process optimization of bael fruit pectin

Pectin was extracted at temperature of 100 and 120°C with two different pH conditions each, pH 1.5 and pH 2 along with different extraction ratios, ER1:1, 1:1.5 and 1:2 respectively. Data obtained were analyzed statistically using ANOVA (no blocking) at 5% level of significance, which showed that there was significant difference (p < 0.05) between the pectin extracted at 100°C, pH 1.5 and extraction ratios of 1:1, 1:1.5, and 1:2, respectively, whereas there was not any significant difference between extraction at 120°C, pH 1.5 and extraction ratios of 1:1, 1:1.5, and 1:2 respectively. Also, there was no any significant difference between pectin extracted at 100°C, pH 2, extraction ratios 1:1, 1:1.5, and 1:2 and also at 120°C, pH 2, 1:1, 1:1.5, and 1:2 respectively. Best yield of pectin was found at temperature 120°C, pH 1.5 and ER 1:1.5.

Effects of high hydrostatic pressure and high pressure homogenization processing on characteristics of potato peel waste pectin

To better understand the effects of high pressure processing on potato peel waste pectins, the structural characteristics, physicochemical properties, and morphological features of the pectin treated with high hydrostatic pressure (HHP) and high pressure homogenization (HPH) at 200 MPa for 5 min were studied. The potato peel waste pectins subjected to high pressure treatments exhibited increased galacturonic acid contents as well as decreased esterification degree, (Gal + Ara)/Rha ratio, and molecular weight. Furthermore, the potato peel waste pectins treated with high pressure had an increased viscosity and improved emulsifying properties. The morphological features, determined by atomic force microscopy, shown the degradation of side chains of the pectin induced by high pressure treatments. The results suggest that high pressure processing is an efficient technique to modify pectin from potato peel waste to a thickener or stabilizer agent, but high pressure homogenization shows a better effect.

Potential Functional Byproducts from Guava Purée Processing

The valorization of guava waste requires compositional and functional studies. We tested three byproducts of guava purée processing, namely refiner, siever, and decanter. We analyzed the chemical composition and quantified the prebiotic activity score and selected carbohydrates; we also determined the water holding (WHC), oil holding (OHC), cation exchange capacities, bile acid binding, and glucose dialysis retardation (GDR) of the solid fraction and the antioxidative and α-amylase inhibitory capacities (AIC) of the ethanolic extract. Refiner contained 7.7% lipid, 7.08% protein and a relatively high phytate content; it had a high prebiotic activity score and possessed the highest binding capacity with deoxycholic acid. Siever contained high levels of low molecular weight carbohydrates and total tannin but relatively low crude fiber and cellulose contents. It had the highest binding with chenodeoxycholic acid (74.8%), and exhibited the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity. Decanter was rich in cellulose and had a high prebiotic activity score. The WHC and OHC values of decanter were within a narrow range and also exhibited the highest binding with cholic acid (86.6%), and the highest values of GDR and AIC. The refiner waste could be included in animal feed but requires further processing to reduce the high phytate levels. All three guava byproducts had the potential to be a source of antioxidant dietary fiber (DF), a finding that warrants further in vivo study.

PRACTICAL APPLICATION

To differing extents, the guava byproducts exhibited useful physicochemical binding properties and so possessed the potential for health-promoting activity. These byproducts could also be upgraded to other marketable products so the manufacturers of processed guava might be able to develop their businesses sustainably by making better use of them.

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.

Pectin Extraction from Mango Peels in Batch Reactor: Dynamic One-Dimensional Modeling and Lattice Boltzmann Simulation

A dynamic one-dimensional model accounting for pectin generation from protopectin in the solid matrix of mango peels and its degradation in both interstitial and extra-particle (i.e. reactor-filling) acid solution is proposed. The model assumes that pectin diffusive transport occurs in the interstitial fluid while eventual diffusive, thermal and pH influences in the solid phase were lumped into the kinetic coefficient of protopectin-pectin conversion. First-order kinetic was assumed to pectin degradation. Differential equations were numerically solved by adapting an in-house simulator of bioprocesses via the lattice Boltzmann method (LBM). As part of the LBM method, particle distribution functions were assigned to the pectin concentration in interstitial and reactor-filling fluid as well as assigned to the protopectin concentration in the solid phase. Equilibrium distribution functions were adopted by considering stationary solid phase, diffusive transport in interstitial fluid, and no spatial dependence in the reactor-filling fluid. Model parameters were assessed by comparing numerically simulated extraction yield curves with existing experimental data of pectin extraction using a batch reactor under either conventional or microwave heating. While the expected behavior of extraction yield curves was fairly reproduced in LBM simulations, discrepancies with respect to the experimental data can be assigned to assumptions in this preliminary model (e.g. first-order degradation kinetic and/or lumping effects into the protopectin-to-pectin kinetic). Prospective influence of slab thickness on extraction yields was also examined in LBM simulations.