Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal

Extraction optimization and characterization of durian (Durio zibethinus) rind pectin extracted by subcritical water

The subcritical water extraction (SWE) of pectin from durian rind was optimized using response surface methodology with Box-Behnken experimental design. The FTIR, SEM, and DSC analysis were used to examine the physicochemical, structural, thermal, and functional characteristics of the subcritical water-extracted pectin (SWEP) under optimum conditions and contrasted with the conventional acid-extracted pectin (CAEP). The optimum yield of pectin (5.43 %) was achieved under the temperature of 120 °C, time of 18.5 min, and sieve size of 100 μm. The comparative analysis reveals that the yield of SWEP was ∼2.07 % higher than the CAEP yield (3.36 %). Similarly, the equivalent weight, esterification degree, methoxy concentration, anhydrouronic acid content, water holding capacity, and oil holding capacity of SWEP were consistently higher than the CAEP. Therefore, SWE proved effective for obtaining high-quality pectin from durian rind and offers a simplified, cost-effective, and eco-friendly approach, which makes it a viable method for industrial application.

Effect of ultrasound intervention timing on the formation mechanism and emulsifying properties of chickpea protein isolate-citrus pectin complexes

This study systematically investigated the effects of ultrasonic treatment timing on the formation and emulsifying properties of chickpea protein isolate (CPI) and citrus pectin (CP) complexes. Results showed that introducing ultrasound during the CPI pre-treatment stage significantly enhanced the emulsifying activity and stability of the complexes. Notably, compared with the independent CPI, the emulsifying activity index of CPIU-CP soared from 0.14 m2/g to 0.26 m2/g, while the emulsion stability index increased dramatically from 41.5 % to 95.5 %. Mechanistic studies revealed that ultrasonic treatment disrupted the protein structure of CPI, increasing its surface hydrophobicity and charge, thereby enhancing electrostatic interactions and steric hindrance effects with CP. Consequently, the interfacial properties of the complex were improved, leading to enhanced emulsifying performance. This study provides a novel approach to utilize ultrasound technology to regulate the structure and function of protein-polysaccharide complexes.

Extraction, purification, structural features, biological activities, and applications of polysaccharides from Opuntia ficus-indica (L.) Mill. (cactus): a review

Cactus has attracted increasing attention from researchers due to its rich nutritional, edible, and medicinal value. Cactus contains abundant polysaccharides, polyphenols, vitamins, amino acids, minerals, and more. Among them, polysaccharides are considered as important bioactive components in cactus. In the past period, polysaccharides have been isolated from cactus through various methods and their structures have also been studied. Some in vivo and in vitro experimental results indicate that cactus polysaccharides have promoting wound healing, anti-inflammatory, immune regulation, anti-glycosylation, and antioxidant effects. This article reviews the research progress in the extraction, purification, structural characteristics, and biological activities of cactus polysaccharides in recent years. In addition, the relationship between the structure and activity of cactus polysaccharides was also discussed. This review provides important research basis and latest information for the in-depth development and application of cactus polysaccharides in multiple fields such as medicine and functional foods.

Structure and properties of citrus pectin as influencing factors of biomarkers of metabolic syndrome in rats fed with a high-fat diet

Pectin, widely used as a food and pharmaceutical ingredient, has garnered attention in recent years due to its bioactive properties. We conducted an in vivo study to evaluate the effects of citrus pectin on biomarkers of metabolic syndrome (MtS), including lipid profile, hypertension, and adipose tissue. Supplementing a high-fat diet (60% energy from fat) with 20% pectin for 4 weeks significantly reduced body weight and fat accumulation, improved insulin resistance, and decreased circulating leptin levels, demonstrating a beneficial effect on MtS. Pectin exhibited excellent viscosity, emulsifying properties, and water-holding capacity, forming a viscous gel in the gastrointestinal tract. This gel delays gastric emptying, enhances satiety, and reduces food and calorie intake, leading to lower weight gain in rats fed pectin. Its viscosity also interferes with lipase activity, lipid hydrolysis, and absorption, while its oil-holding capacity may help prevent lipid absorption. The presence of galactose in pectin's structure showed potential for improving insulin resistance. Furthermore, both degree of esterification (DE) and pH influence pectin's functionality. At acidic pH levels, such as those found in the stomach and duodenum, high methoxyl pectin (HMP) retains fats and bile salts more effectively, contributing to better cholesterol regulation. These effects, combined with the antioxidant properties of pectin, helped reverse arterial hypertension associated with MtS. Overall, our findings highlight the potential of citrus pectin as a natural bioactive ingredient for combating obesity-related disorders, complementing pharmacological treatments and promoting health through innovative dietary approaches.

Biovalorization of mango byproduct through enzymatic extraction of dietary fiber

Mango is considered one of the most important tropical fruits worldwide in terms of its consumption and consumer acceptability. Its processing generates huge quantities of mango byproducts, which is often discarded unscrupulously into the environment and, therefore, needs effective waste management practices. The extraction of mango peels' dietary fiber using enzymatic method can be a useful valorization strategy for management of mango by-products. In the present investigation, dietary fiber (soluble and insoluble fraction) was extracted by enzymatic hydrolysis using α-amylase, protease, and amyloglucosidase. Highest yield of dietary fiber (67.5%, w/w) was obtained at 60 °C temperature using recommended enzyme concentrations including α-amylase (40 µL), protease (110 µL), and amyloglucosidase (200 µL) after a treatment time of 60 min. SEM analysis indicated the increased porosity of dietary fiber samples caused due to the hydrolytic effect of enzymes on its surface structure, whereas FTIR analysis confirmed the functional groups present in dietary fiber. The coexistence of crystalline and amorphous nature of polymers present in soluble and insoluble fractions of dietary fiber was assessed by XRD analysis. Further, the analysis of functional properties including WHC, OHC, and SC revealed the suitability of using extracted mango peel's dietary fiber in the food systems.

Valorisation of Blackcurrant Pomace by Extraction of Pectin-Rich Fractions: Structural Characterization and Evaluation as Multifunctional Cosmetic Ingredient

Blackcurrant pomace is a widely available waste stream derived from the industrial production of juice rich in pectin and unextracted polyphenols. Since pectin, an emerging class of gastrointestinal prebiotics, is also a common cosmetic ingredient, the aim of this work was to evaluate blackcurrant pomace as a source of pectin-rich fractions suitable for application in prebiotic cosmetics. Hereby, this raw material was valorised by sequential extraction of acid-soluble (by citric acid, CAP) and Ca-bound (by ammonium oxalate, AOPP) pectic polysaccharides. Both fractions had favourable physicochemical features and a similar degree of methyl-esterification between low- and high-methoxyl pectin (approx. 50%), but CAP had significantly higher galacturonic acid content (72.3%), branching, and purity. Regardless of that, both had very high oil (18.96 mL/g for CAP and 19.32 mL/g for AOPP) and water (9.97 mL/g for CAP and 7.32 mL/g for AOPP)-holding capacities and excellent emulsifying properties, making them promising cosmetic ingredients. The polyphenol content was 10 times higher in CAP, while corresponding antioxidant activity was 3-fold higher. Finally, the influence of varying CAP and AOPP concentrations on common skin pathogen, Staphylococcus aureus, and beneficial skin bacteria, Staphylococcus epidermidis, was examined. The results show significant prebiotic potential of two pectic fractions since they were capable of selectively stimulating S. epidermidis, while S. aureus growth was inhibited, whereas CAP demonstrated a particularly high capacity of up to 2.2, even with methicillin-resistant S. aureus.

Pectins Rich in RG-I Extracted from Watermelon Peel: Physicochemical, Structural, Emulsifying, and Antioxidant Properties

RG-I pectin has excellent health benefits, but its raw materials are relatively scarce, and its complex structure often breaks down its side-chain structure during the extraction process. In this study, the physicochemical and antioxidant properties of a branched-chain-rich pectin gained from watermelon peel were demonstrated, and the structure-function relationships of RG-I-enriched pectin and emulsification properties were investigated. Fourier transform infrared spectroscopy, high-performance anion exchange chromatography, high-performance gel permeation chromatography, nuclear magnetic resonance spectroscopy, and methylation analyses reveal it as acetylated, low-methoxylated pectin, rich in RG-I side chains (MW: 1991 kDa, RG-I = 66.17%, methylation degree: 41.45%, (Ara + Gal)/Rha: 20.59%). RPWP outperforms commercial citrus pectin in emulsification and stability, significantly preventing lipid oxidation in emulsions. It also exhibits free radical scavenging abilities, contributing to its effectiveness in preventing lipid oxidation. Emulsions made with RPWP show higher viscosity and form a weak gel network (G' > G″), enhancing stability by preventing phase separation. These findings position watermelon peel as a good source of RG-I pectin and deepen our understanding of RPWP behavior in emulsion systems, which may be useful in the food and pharmaceutical fields.

Physicochemical, structural, and functional characterization of pectin extracted from quince and pomegranate peel: A comparative study

Pectin's physicochemical, structural, and functional characteristics vary widely depending on the source of extraction. In this study, pectins were extracted from seedless quince and pomegranate peel, and their physicochemical, structural, and functional properties were investigated. A Box-Behnken Design with three factors and three levels was applied to optimize the pectin extraction yield from each matrix. As a result, the best extraction yields for quince pectin (QP) and pomegranate peel pectin (PPP) were 11.44 and 12.08 % (w/w), respectively. Both extracted pectins exhibit a linear structure, with the homogalacturonan domain dominating the rhamnogalacturonan I. Both pectins are highly methyl-esterified (DM > 69 %) with a higher degree of acetylation for PPP than QP, with 12 and 8 %, respectively. Unlike QP, PPP has a narrow, homogenous distribution and greater molecular weight (120 kDa). Regarding functionality, 1 g of QP could retain 4.92 g of water, and both pectin emulsions were more stable at room temperature than at 4 °C. When the concentration of QP is increased, rheological measurements demonstrate that it exhibits pseudoplastic behavior. Finally, QP can be used as a thickener, whereas PPP can be utilized as starting material for chemical changes to create multifunctional pectins.

Global Research Trends on the Utilization of Nopal (Opuntia Sp) Cladodes as a Functional Ingredient for Industrial Use

Although nopal cladodes are a valuable bioactive compound source, they have historically been underused. This review draws a parallel between quantitative and qualitative data from the most outstanding scientific research concerning nopal cladodes in the last five years by implementing a bibliometric analysis. Italy, Mexico, Brazil, and Morocco accounted for approximately 55% of the 111 articles selected for this review. Nopal cladodes are a great source of nourishing ingredients such as mucilage, pectin, insoluble fibers, minerals, ascorbic acid, and bioactive compounds such as carotenoids (e.g., β-carotene, lutein, and cryptoxanthin), flavonoids (e.g., isorhamnetin, quercetin, rutin, and catechin), phytosterols (e.g., β-sitosterol and β-campesterol). Additionally, they offer technological benefits as a food ingredient, allied to good sensory acceptability. The findings suggest that medium-aged cladodes (20 days) have the highest concentration of soluble fiber, protein, and bioactive compounds, rendering them the optimal maturity stage for consumption and processing. Therefore, nopal cladodes can be exploited for several industries, including biotechnology, cosmetics, and pharmaceuticals, and they have attracted attention as a promising ingredient for the food industry in the concept of the next generation of innovative and functional vegetable foods.

Valorization of Grape Pomace as a Renewable Source of Techno-Functional and Antioxidant Pectins

The food industry's increasing demand for new functional ingredients that meet both organoleptic and healthy requirements has driven the exploration of new sources of functional ingredients in agro-industrial by-products. The aim of this work was to valorize grape pomace (Vitis vinifera L. garnacha) as a source of pectins using food-grade extracting agents. Obtained pectins were evaluated for monomeric composition, methyl esterification, molecular weight, water retention, oil-holding capacity, and antioxidant properties. The relatively soft extraction conditions used permitted obtaining low methoxyl pectin (10-42%) enriched in homogalacturonan (38-45%) or rhamnogalacturonan (33-41%) with different branching degrees, molecular weight, and fewer impurities than those found in the scarce previous literature. The relationship between structure and functionality was studied. Among the different pectins obtained, the sample derived from the extraction with sodium citrate could resume the best characteristics, such as pectin purity and higher water retention and oil holding capacity. These results underscore the relevance of grape pomace as a viable alternative source of pectin.

Research progress on extraction of active components from apple processing waste

Apple waste (APW) is the residual product after apple processing, including apple peel, apple core, apple seed, and other components. A large quantity of APW produced is abandoned annually, leading to serious resource waste and environmental pollution. APW is rich in natural active compounds, such as pectin, polyphenols, fatty acids, and dietary fiber, which has a good use value. This paper reviewed the current research on recovering active components from APW. The traditional extraction methods (acid, alkali, physical, enzyme, etc.) and the novel extraction methods (SWE, UAE, MAE, RFAE, etc.) for the recovery of pectin, polyphenols, apple seed oil, apple seed protein, and dietary fiber from APW were systematically summarized. The basic principles, advantages, and disadvantages of different extraction methods were introduced. The requirements of different extraction methods on extraction conditions and the effects of different extraction methods on the yield, quality, and functional activity of extracted products were analyzed. The challenges and future study direction of APW extraction have prospected. This paper aims to provide a reference for other researchers interested in APW extraction, improve the utilization rate of APW and extend the value chain of the apple industry.

Opuntia spp.: An Overview of the Bioactive Profile and Food Applications of This Versatile Crop Adapted to Arid Lands

Opuntia spp. are crops well adapted to adverse environments and have great economic potential. Their constituents, including fruits, cladodes, and flowers, have a high nutritional value and are rich in value-added compounds. Cladodes have an appreciable content in dietary fiber, as well as bioactive compounds such as kaempferol, quercetin, and isorhamnetin. Fruits are a major source of bioactive compounds such as phenolic acids and vitamin C. The seeds are mainly composed of unsaturated fatty acids and vitamin E. The flowers are also rich in phenolic compounds. Therefore, in addition to their traditional uses, the different plant fractions can be processed to meet multiple applications in the food industry. Several bakery products have been developed with the incorporation of cladode flour. Pectin and mucilage obtained from cladodes can act as edible films and coatings. Fruits, fruit extracts, and fruit by-products have been mixed into food products, increasing their antioxidant capacity and extending their shelf life. Betalains, obtained from fruits, can be used as food colorants and demonstrate promising applications as a sensor in food packaging. This work reviews the most valuable components of the different fractions of this plant and emphasizes its most recent food applications, demonstrating its outstanding value.

Microwave-assisted extraction of pectin from jackfruit rags: Optimization, physicochemical properties and antibacterial activities

While fruit biowastes pose an environmental hazard, they can be utilized as a source of beneficial biopolymers such as pectin. However, conventional extraction techniques require long processing time with low, impure yields, and microwave assisted extraction (MAE) can suffer from these drawbacks. Here, MAE was applied to extract pectin from jackfruit rags and compared with conventional heating reflux extraction (HRE). Response surface methodology was adopted to optimize pectin yield, based on pH (1.0-2.0), solid-liquid ratio (1:20-1:30), time (5-90 min), and temperature (60-95 °C). Pectin extraction by MAE required lower temperatures (65.99 °C) and shorter reaction times (10.56 min). Pectin HRE resulted in a product with amorphous structures and rough surfaces, while pectin-MAE was high crystalline with smooth surfaces. Although both pectin samples showed shear-thinning behavior, pectin-MAE exhibited higher antioxidant and antibacterial activities. Therefore, microwave assisted extraction was an efficient method to extract pectin from jackfruit rags.

Extraction optimization and characterization of pectin from sesame (Sesamum indicum L.) capsule as a new neglected by-product

BACKGROUND

With production of over 6 million tonnes a year of sesame, its capsules are considered to be an unutilized waste. In this study, extraction of pectin from this novel source was optimized using a green method, and the functional and physiochemical characteristics of the resultant pectin were compared to commercial pectin.

RESULTS

In this study, the sesame capsule pectin (SCP) extraction conditions were optimized to reach maximum yield, and the results showed that the maximum pectin extraction yield (138 g kg^-1 ) was obtained under optimal conditions (microwave power 700 W, irradiation time 5 min, pH 1.5, and liquid-to-solid ratio 41.8 (mL g^-1 ). The results showed that the pectin was low methoxyl type with a galacturonic acid content of 670 g kg^-1 . The extracted pectin had a high molecular weight (341 kDa) and surface charge (34.09 ± 1.88 mV) and exhibited 66% DPPH radical scavenging. The obtained results from ¹ H-nuclear magnetic resonance and Fourier transform infrared spectra validated the presence of pectin structure in the extracted sample.

CONCLUSION

Sesame capsule pectin, when compared to commercial pectin, demonstrated better functional properties in terms of emulsifying properties, oil holding capacity, foaming capacity and antioxidant activity. SCP showed similar properties in comparison to its commercial counterpart, which suggests that it could well be considered as a new and suitable source for pectin extraction. © 2022 Society of Chemical Industry.

Comparative study on physicochemical characteristics, α-glucosidase inhibitory effect, and hypoglycemic activity of pectins from normal and Huanglongbing-infected navel orange peels

This study aimed at comparing the physicochemical characteristics, α-glucosidase inhibitory effect, and hypoglycemic activity of pectins (N-NOP and H-NOP) from peels of normal and Huanglongbing (HLB)-infected Navel oranges. Results indicated the pectins were high methoxy pectins mainly composed of homogalacturonan and rhamnogalacturonan-I. The pectins exhibited similar functional groups, surface morphology, and particle size, and had no triple-helical conformation in solution. They exerted fat and glucose absorption capacities and were mixed-type noncompetitive α-glucosidase inhibitors with IC₅₀ values of 1.182 and 2.524 mg/ml, respectively. Both N-NOP and H-NOP showed hypoglycemic activity in alloxan-induced diabetic mice. Administration of them could promote the synthesis of hepatic glycogen and/or serum insulin to lower blood glucose levels and enhance antioxidant status to alleviate oxidative stress injury in diabetic mice. Moreover, N-NOP had higher yield, molecular weight, ζ-potential, oil holding capacity, α-glucosidase inhibitory effect and in vivo hypoglycemic activity, whereas H-NOP possessed higher uronic acid, degree of esterification, thermal stability, water holding capacity, swelling capacity, and fat absorption capacity. It could be concluded that some similarities and differences existed between N-NOP and H-NOP in physicochemical characteristics, functional properties, α-glucosidase inhibitory effects, and hypoglycemic activity. This study provides references for the basic research and application of pectins from peels of normal and HLB-infected Navel oranges. PRACTICAL APPLICATIONS: Pectin has been widely used in the food and pharmaceutical industries for several decades due to its health benefit, gelling, thickening, and emulsification performances. Diabetes mellitus is a worldwide concern in recent years. Pectins (N-NOP and H-NOP) from peels of normal and Huanglongbing (HLB)-infected Navel oranges possessed in vitro and in vivo hypoglycemic activities, indicating they were potential anti-antidiabetic substitutes of chemical drugs. Moreover, comparative understanding on the physicochemical characteristic, α-glucosidase inhibitory effect and hypoglycemic activity of pectins from peels of normal and Huanglongbing-infected Navel oranges was conducive to the recycling and utilization of Navel orange peels. Recently, the biological activity of pectin from peels of normal Navel oranges has been rarely reported, and the information on pectin from peels of Huanglongbing-infected Navel orange is rare. This study provides references for the basic research and application of pectins from peels of normal and HLB-infected Navel oranges.

Almond hulls waste valorization towards sustainable agricultural development: Production of pectin, phenolics, pullulan, and single cell protein

This research aimed to valorize almond hulls based on a zero-waste strategy towards sustainable agricultural developments for the recovery and production of valuable compounds. For this purpose, the potential to produce four products, including pectin (AHP), phenolic compounds (AHPC), pullulan (PUL), and single-cell protein (SCP), was examined. The acidic extraction factors were optimized using a Box-Behnken design for the simultaneous extraction of AHP and AHPC, and the obtained results showed that the maximum AHP (26.32% w/w) and AHPC (6.97% w/w) yields were achieved at 90 °C, pH of 1.4, 58.65 min, and liquid-solid ratio (LSR) of 20.13 v/w as the optimum point. In the next step, the solid residues that remained from the AHP and AHPC extraction process (PESR) were treated with cellulase enzyme and ultrasound and were used for simultaneous microbial production of PUL (34.29-24.56 g/L) and biomass containing SCP (19.31-13.44% w/w). Furthermore, the obtained results showed that AHP was low methylated (26.40%), rich in galacturonic acid (67.88%), and high in molecular weight (595.299 kDa). Also, the investigations of structural properties of AHP and PUL confirmed the presence of chemical structures of these polysaccharides in the formed supernatants. In addition, the AHPC showed considerable antioxidant activity compared with ascorbic acid (ASC) and BHA.

Encapsulation of Curcumin in a Ternary Nanocomplex Prepared with Carboxymethyl Short Linear Glucan-Sodium-Caseinate-Pectin Via Electrostatic Interactions

This work chemically modified short linear glucan (SLG) by introducing a surface carboxymethyl group to obtain carboxymethylated SLG (CMSLG), then prepared CMSLG-based ternary nanocomplex particles based on electrostatic interactions with sodium-caseinate (NaCas) and pectin. These nanocomplex particles are homogeneous, generally exhibiting sizes of <200 nm with spherical shape and negative surface charge. In addition, the results showed the increase in both the mass ratio of CMSLG and NaCas and the synthesis temperature can improve the colloidal stability of nanocomplex particles when they are exposed to simulated gastrointestinal fluids containing digestive enzymes. Moreover, nanocomplex particles have an exceptional capability to encapsulate curcumin, and this encapsulation efficiency increased as the mass ratios of CMSLG and NaCas were increased. The study also investigated the antioxidant activity and in vitro release properties of curcumin encapsulated by nanocomplex particles and found that CMSLG/NaCas/pectin had improved higher ABTS radical scavenging capacity and allowed for the controlled, sustained release of curcumin in simulated gastrointestinal fluid within 6 hours. Thus, this study provides new insights into the design of a CMSLG-based ternary nanocomplex and its use as a potential oral delivery system for lipophilic bioactive compounds. PRACTICAL APPLICATION: Curcumin, as a sort of natural polyphenolic compound, has many physiologic functions such as anti-oxidation, anticancer, and prevention of Alzheimer's disease. However, the application of the curcumin has been limited by its poor water solubility and unstable physicochemical property. To solve this problem, the nanotechnology has been used to prepare the nano-delivery carriers for curcumin. This work prepared a ternary nanoparticle based on the carboxymethyl short linear glucan, sodium-caseinate, and pectin. The ternary nanoparticle can achieve a higher encapsulation efficiency for curcumin. In addition, the ternary nanoparticle can enhance the ABTS radical scavenging capacity and provided control and sustained release of curcumin in the simulated gastrointestinal fluid.

Enzymatic extraction of pectic oligosaccharides from finger citron (Citrus medica L. var. sarcodactylis Swingle) pomace with antioxidant potential

Finger citron pomace is a cheap and renewable by-product of the citrus processing industry, representing up to 60% of the fruit biomass. In this study, a pectinase-based and ultrasonic-assisted method was firstly used to extract pectic oligosaccharides (POS) from finger citron pomace. Using the orthogonal experiment design (OED), the maximum conversion rate of up to 64.5% from pomace to POS was obtained under the extraction conditions of 0.25 mg mL^-1 pectinase and 50 mg mL^-1 pectin at 45 °C and pH 4.5 for 2 h. The extracted POS was then fractionated and purified to homogeneous oligosaccharides (FCPOS-1) with a molecular weight of 2.15 kDa, and the analyses of monosaccharide composition, FTIR, NMR and ESI-MS indicated that FCPOS-1 consisted of GalA and a small amount of mannose, galactose and arabinose. Multiple antioxidant activity assays in vitro revealed that FCPOS-1 possessed remarkable antioxidant properties, especially scavenging activity against DPPH radicals up to 94.07%. FCPOS-1 has the potential to be an effective natural antioxidant for applications in the food and pharmaceutical industries.

Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties

The numerous health benefits of pectins justify their inclusion in human diets and biomedical products. This review provides an overview of pectin extraction and modification methods, their physico-chemical characteristics, health-promoting properties, and pharmaceutical/biomedical applications. Pectins, as readily available and versatile biomolecules, can be tailored to possess specific functionalities for food, pharmaceutical and biomedical applications, through judicious selection of appropriate extraction and modification technologies/processes based on green chemistry principles. Pectin's structural and physicochemical characteristics dictate their effects on digestion and bioavailability of nutrients, as well as health-promoting properties including anticancer, immunomodulatory, anti-inflammatory, intestinal microflora-regulating, immune barrier-strengthening, hypercholesterolemia-/arteriosclerosis-preventing, anti-diabetic, anti-obesity, antitussive, analgesic, anticoagulant, and wound healing effects. HG, RG-I, RG-II, molecular weight, side chain pattern, and degrees of methylation, acetylation, amidation and branching are critical structural elements responsible for optimizing these health benefits. The physicochemical characteristics, health functionalities, biocompatibility and biodegradability of pectins enable the construction of pectin-based composites with distinct properties for targeted applications in bioactive/drug delivery, edible films/coatings, nano-/micro-encapsulation, wound dressings and biological tissue engineering. Achieving beneficial synergies among the green extraction and modification processes during pectin production, and between pectin and other composite components in biomedical products, should be key foci for future research.

Improving the Viability and Metabolism of Intestinal Probiotic Bacteria Using Fibre Obtained from Vegetable By-Products

This study evaluated the effect of dietary fibre obtained from pomegranate, tomato, grape and broccoli by-products on the gastrointestinal transit survival, growth, and metabolism of six probiotic strains. The results showed that the studied by-products contained variable amounts of polysaccharides that affected the six probiotic microorganisms in different ways. In addition, the protective effect of the fibre obtained on the probiotic strains was more effective in the case of the fibre obtained from tomato peel. In terms of growth, grape stems showed the best results, favouring the growth of lactic acid bacteria. Finally, all fibres were able to increase the content of short-chain fatty acids in the in vitro test, but broccoli stems and pomegranate peel stimulated higher production of short-chain fatty acids. The results of this study demonstrate that plant by-product fibres can improve survival, growth, and metabolism in terms of the fatty acid profiles of probiotic strains, highlighting the desirability of harnessing these by-product fibres to develop new high-value-added ingredients as probiotic carriers.

Berry fruits as source of pectin: Conventional and non-conventional extraction techniques

Three non-conventional extraction techniques (enzyme-assisted with cellulase, citric acid ultrasound-assisted and enzyme-ultrasound-assisted treatment) and conventional citric acid extraction were applied to obtain pectin from raspberry, blueberry, strawberry and redcurrant, and were compared in terms of extraction yields and physicochemical properties of the extracted pectins. Except for pectin from raspberry, conventional citric acid extraction led to the highest extraction yield (~8%) and, for the same berries, the lowest pectin recovery was found for the extraction with cellulase (~4%). Regarding the structural characteristics of pectins, enzymatically extracted pectins from redcurrant and strawberry exhibited the highest levels of galacturonic acid (≥73%) whereas, in general, this monosaccharide was found from 51 to 69% in the rest of samples. Although, ultrasound-assisted extraction did not improve pectin yield, it minimized the levels of "non-pectic" components leading to the obtainment of purer pectin. The different monomeric composition and the wide range of molecular weight of the obtained pectins pointed out their usefulness in different potential food applications (e.g., thickening, gelling ingredients) and biological activities. This has been evidenced by the differences found in their physicochemical and techno-functional characteristics. Finally, it can be considered that the berries here studied are efficient sources of pectin.

Opuntia ficus-indica is an excellent eco-friendly biosorbent for the removal of chromium in leather industry effluents

In Brazil, the leather industry is an important economic segment moving around U$ 3 billions of dollars a year. However, high amounts of water are requested to transform skin animals into leather, causing high wastewater amounts to be consequently produced. A major problem is attached to the presence of chromium in the wastewater from the tanning process. Chromium is a heavy metal potentially toxic both to the environment and to the human health. In order to control the levels of chrome dumped into the environment, Brazilian agencies require the treatment of effluents by the generating source. Thus, this study aimed to develop an alternative method to the removal of chromium in wastewater from the leather industry using the Opuntia ficus-indica biomass as eco-friendly biosorbent. Crude waste samples were collected in a tannery stabilization pond for chromium quantification and further treatments. The powdered Opuntia ficus-indica was obtained from species collected in Pernambuco, Brazil, and its physical parameters and pH_PCZ were characterized. Adsorptions studies and acute toxicity were also carried out. The biomass remaining after the sorption was analyzed through scanning electron microscopy and Fourier-transform infrared spectroscopy. The chromium content was above the limit allowed by the Brazilian regulatory agency. In sorption studies, biomass was able to remove 74.8% and 84.88% of Cr (III) using 2.0 g and 4.0 g of biomass, respectively. The surface of biomass is very favorable to biosorption and the chemical bindings among oxygen atoms present in the chemical components of this biomass and the heavy metal was confirmed through infrared spectrum. This study proved that Opuntia ficus-indica is effectively biosorbent to chromium, promising and with low costs for the leather industry, able to reduce its ecotoxicity as proven by chemical and biological assays.

Delineating the inherent functional descriptors and biofunctionalities of pectic polysaccharides

Pectin is a plant-based heteropolysaccharide macromolecule predominantly found in the cell wall of plants. Pectin is commercially extracted from apple pomace, citrus peels and sugar beet pulp and is widely used in the food industry as a stabilizer, emulsifier, encapsulant, and gelling agent. This review highlights various parameters considered important for describing the inherent properties and biofunctionalities of pectins in food systems. These inherent descriptors include monosaccharide composition, galacturonic acid content, degree of esterification, molecular weight, structural morphology, functional group analysis, and functional properties, such as water and oil holding capacity, emulsification, foaming capacity, foam stability, and viscosity. In this study, we also delineate their potential as a nutraceutical, prebiotic, and carrier for bioactive compounds. The biofunctionalities of pectin as an anticancer, antioxidant, lipid-lowering, and antidiabetic agent are also conceptually elaborated in the current review. The multidimensional characteristics of pectin make it a potential candidate for use in food and biomedical science.

Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

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.

Physicochemical characterization and emulsifying properties evaluation of RG-I enriched pectic polysaccharides from Cerasus humilis

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.

The Potential of Grape Pomace Varieties as a Dietary Source of Pectic Substances

Grape pomace is one of the most abundant solid by-products generated during winemaking. A lot of products, such as ethanol, tartrates, citric acid, grape seed oil, hydrocolloids, bioactive compounds and dietary fiber are recovered from grape pomace. Grape pomace represents a major interest in the field of fiber extraction, especially pectin, as an alternative source to conventional ones, such as apple pomace and citrus peels, from which pectin is obtained by acid extraction and precipitation using alcohols. Understanding the structural and functional components of grape pomace will significantly aid in developing efficient extraction of pectin from unconventional sources. In recent years, natural biodegradable polymers, like pectin has invoked a big interest due to versatile properties and diverse applications in food industry and other fields. Thus, pectin extraction from grape pomace could afford a new reason for the decrease of environmental pollution and waste generation. This paper briefly describes the structure and composition of grape pomace of different varieties for the utilization of grape pomace as a source of pectin in food industry.

Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast® 1.5 L

Cocoa pod husks are a waste generated during the processing of cocoa beans. We aimed to explore the enzymatic extraction of pectin using cellulases. The extraction process was optimized using a central composite design (CCD) and analyzed by response surface methodology (RSM). The parameters optimized were feedstock concentration (%), enzyme dosage (µL/g), and time (h). Three dependent variables were studied: pectin yield (g/100 g dry husk) (R2 = 97.02), galacturonic acid content (g/100 g pectin) (R2 = 96.90), and galacturonic acid yield (g/100 g feedstock) (R2 = 95.35). The optimal parameters were 6.0% feedstock concentration, 40 µL g-1 of enzyme, and 18.54 h, conditions that produced experimentally a pectin yield of 10.20 g/100 g feedstock, 52.06 g galacturonic acid/100 g pectin, and a yield 5.31 g galacturonic acid/100 g feedstock. Using the chemical extraction method, a yield of 8.08 g pectin/100 g feedstock and a galacturonic acid content of 60.97 g/100 g pectin were obtained. Using assisted sonication, a pectin yield of 8.28 g/100 g feedstock and a galacturonic acid content of 42.77 g/100 g pectin were obtained. Enzymatically optimized pectin has rheological and physicochemical features typical of this biomaterial, which provides an interesting alternative for the valorization of cocoa husks.