Obtainment and characterisation of pectin from sunflower heads purified by membrane separation techniques

Optimization and characterization of physicochemical, morphological, structural, thermal, and rheological properties of microwave-assisted extracted pectin from Dillenia indica fruit

Microwave-assisted extraction of pectin from Dillenia indica (DI) fruit was optimized using Box-Behnken design to maximize yield and quality. Parameters such as solid:solvent (1:10-1:30), microwave power (200-600 W), and extraction time (4-10 min) were varied to determine the optimal conditions. Through experimentation, the optimized extraction parameters were identified as 1:23.66 solid:solvent, 400 W microwave power, and 7 min of extraction time, under which the predicted yield and equivalent weight were 19.68 % and 915.93, respectively. The optimized conditions were validated experimentally (yield:19.4 ± 0.35 %) and equivalent weight:914.57 ± 0.62), showing close agreement with predicted values. Physicochemical properties of the extracted pectin were determined, revealing an effective pore radius of 0.263 ± 0.005 mm and a swelling index order of: water(1) > pH 6(0.7) > HCl(0.3). Moisture content was measured as 7.23 ± 0.25 %, while ash content was found to be 2.23 ± 0.25 %. Further analysis included the determination of methoxyl value, anhydrouronic acid content, degree of esterification, and protein content, which were 9.61 ± 0.31 %, 73.56 ± 1.86 %, 74.15 ± 0.28 %, and 1.16 ± 0.16 %, respectively. Monosaccharide composition revealed presence of neutral sugars, glucose, arabinose and rhamnose and molecular weight was 71,489 g/mol. Morphological characteristics, assessed using scanning electron microscopy, showed a rough, irregular surface of DI fruit pectin. Fourier-transform infrared spectroscopy (FTIR) indicated similarity to standard high methoxyl pectin, while nuclear magnetic resonance (NMR) confirmed characteristic functional groups. Thermal behaviour, determined via differential scanning calorimetry (DSC), exhibited endothermic and exothermic transitions at 83.6 °C and 260.027 °C, respectively. Rheological and functional properties revealed DI fruit pectin solution as a non-Newtonian fluid with shear thinning behaviour, forming weak gels and that its emulsion capacity increased with increase in pectin concentration. Overall, this study provides a comprehensive characterization of microwave-assisted extracted pectin from Dillenia indica fruit, offering insights into its potential applications in food industries.

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.

Pectin: Structural Characteristics, ADME Profiles, and Their Interrelationship

Pectin, a plant-derived polysaccharide, is highly valued for its gelling, thickening, and stabilizing properties, with extensive applications in the food and pharmaceutical industries. This review provides a comprehensive analysis of pectin's structure, categorized by its degree of methyl esterification (DM) and key components, including homogalacturonan (HG) and rhamnogalacturonans (RG-I and RG-II). The influence of diverse extraction methods, such as subcritical water and microwave-assisted techniques, on its structure and functionality is critically examined. Furthermore, the review investigates the absorption, distribution, metabolism, and excretion (ADME) profiles of pectin, emphasizing how structural factors like molecular weight, DM, and neutral sugars impact bioavailability and interactions with gut microbiota. Notably, this review highlights emerging research methodologies, offering novel insights into pectin's pharmacokinetics. By addressing these interrelationships, the review underscores pectin's potential applications in functional foods, personalized nutrition, and targeted therapeutics and identifies key knowledge gaps for future research.

An in-depth review: Unraveling the extraction, structure, bio-functionalities, target molecules, and applications of pectic polysaccharides

Pectic polysaccharides have long been a challenging subject of research in the field of macromolecular science, given their complex structures and wide range of biological effects. However, the extensive exploration of pectic polysaccharides has been limited due to the intricacy of their structures. In this comprehensive review, we aim to provide a thorough summary of the existing knowledge on pectic polysaccharides, with a particular focus on aspects such as classification, extraction methodologies, structural analysis, elucidation of biological activities, and exploration of target molecules and signaling pathways. By conducting a comprehensive analysis of existing literature and research achievements, we strive to establish a comprehensive and systematic framework that can serve as a reference and guide for further investigations into pectic polysaccharides. Furthermore, this review delves into the applications of pectic polysaccharides beyond their fundamental attributes and characteristics, exploring their potential in fields such as materials, food, and pharmaceuticals. We pay special attention to the promising opportunities for pectic polysaccharides in the pharmaceutical domain and provide an overview of related drug development research. The aim of this review is to facilitate a holistic understanding of pectic polysaccharides by incorporating multifaceted research, providing valuable insights for further in-depth investigations into this significant polymer.

Research progress and application of pectin: A review

Pectin, an acidic polysaccharide, is naturally present primarily in the cell walls and inner layers of higher plants. Pectin is extensively used in food, pharmaceutical, cosmetic, and other industries owing to its exceptional attributes encompassing superior gelation, emulsification, antioxidant activity, stability, biocompatibility, and nontoxicity. Due to the increasing demand for pectin, there is a short supply in the domestic pectin market. Currently, the domestic production of pectin is heavily reliant on imports, thus emphasizing the urgent need to enhance its local manufacturing capabilities. Due to the diverse sources of pectin and variations in extraction and purification methods, its content, physicochemical properties, and biological activity are influenced, consequently impacting the market application of pectin. Therefore, this paper comprehensively reviews the extraction and purification process of pectin, in vivo metabolism, and biological activities (including antitumor, immunomodulatory, anti-inflammatory, antioxidant, hypoglycemic and hypolipidemic effects, antimicrobial properties, accelerated wound healing potential, promotion of gastrointestinal peristalsis, and alleviation of constipation as well as cholesterol-lowering effect). Furthermore, it explores the diverse applications of pectin in food science, biomedicine, and other interdisciplinary fields. This review serves as a valuable resource for enhancing the efficiency of pectin content improvement and exploring the potential value and application of pectin in a more scholarly and scientifically rigorous manner.

Tailored ethylenediamine-functionalized graphene oxide membrane on kaolin hollow fibers for pectin concentration

Pectin is a valuable product that can be extracted from waste fruit peels. Here we propose the use of graphene oxide (GO)-based membranes for pectin concentration. The synthesized GO was functionalized with ethylenediamine (EDA) to molecularly design the GO framework. Kaolin hollow fibers with asymmetric pore distribution were used as a porous substrate for GO/EDA deposition. A GO/EDA layer with a thickness of 2.86 ± 0.24 μm was assembled on the substrate by the simple vacuum-assisted deposition method. After GO/EDA depositions, the water permeance of the pristine kaolin hollow fibers reduced from 8.46 ± 0.17 to 0.52 ± 0.03 L h-1·m-2·kPa-1. A pectin aqueous extract from orange peels was filtered at cross-flow mode through the prepared membranes and the steady-state fluxes through pristine and GO/EDA-coated hollow fibers were 56 ± 2 and 20 ± 3 L h-1 m-2, respectively. The GO/EDA-coated membrane presented greater pectin selectivity than the pristine hollow fiber. The GO/EDA-coated hollow fiber concentrated the galacturonic acid, phenolic, and methoxyl contents in 19.5, 17.4, and 29.2 %, respectively. Thus, filtration through the GO/EDA-based membrane is a suitable alternative for pectin concentration.

Pectin from sunflower by-products obtained by ultrasound: Chemical characterization and in vivo evaluation of properties in inflammatory bowel disease

Inflammatory bowel disease (IBD) is a public health challenge and the use of pectin for symptom amelioration is a promising option. In this work, sunflower pectin has been extracted without (CHP) and with assistance of ultrasound (USP) using sodium citrate as a food-grade extracting agent. At optimal conditions (64 °C, 23 min) the highest yield was obtained with ultrasound application (15.5 vs. 8.1 %). Both pectins were structurally characterized by 1H NMR, HPSEC-ELSD, FT-IR and GC-FID. Unlike CHP, USP showed a lower molecular weight, higher galacturonic acid, lower degree of methyl-esterification and, overall, higher viscosity. These characteristics could affect the anti-inflammatory activity of pectins, evaluated using DSS-induced IBD model mice. So, USP promoted the defence (ICAM-1) and repair of the gastrointestinal mucosa (TFF3, ZO-1) more effectively than CHP. These results demonstrate the potential amelioration of acute colitis in IBD mice through USP supplementation. Taking into account the biomarkers analysed, these results demonstrate, for the first time, the positive impact of sunflower pectin extracted by ultrasound under very soft conditions on inflammatory bowel disease that might open up new possibilities in the treatment of this serious pathology.

Effect of Storage Time on the Physical, Chemical, and Rheological Properties of Blueberry Jam: Experimental Measurements and Artificial Neural Network Simulation

Reversible data hiding (RDH) is crucial in modern data security, ensuring confidentiality and tamper-proofness in various industries like copyright protection, medical imaging, and digital forensics. As technology advances, RDH techniques become essential, but the trade-off between embedding capacity and visual quality must be heeded. In this paper, the relative correlation between the pixel's local complexity and its directional prediction error is employed to enhance an efficient RDH without using a location map. An embedding process based on multiple cumulative peak region localization (MCPRL) is proposed to hide information in the 3D-directional prediction error histogram with a lower local complexity value and avoid the underflow/overflow problems. The carrier image is divided into three color channels, and then each channel is split into two non-overlapping sets: blank and shadow. Two half-directional prediction errors (the blank set and the shadow set) are constructed to generate a full-directional prediction error for each color channel belonging to the host image. The local complexity value and directional prediction error are critical metrics in the proposed embedding process to improve security and robustness. By utilizing these metrics to construct a 3D stego-Blank Set, the 3D stego-shadow Set will be subsequently constructed using the 3D blank set. The proposed technique outperforms other state-of-the-art techniques in terms of embedding capacity, image quality, and robustness against attacks without an extra location map. The experimental results illustrate the effectiveness of the proposed method for various 3D RDH techniques.

Enrichment of the flavonoid fraction from Eucommia ulmoides leaves by a liquid antisolvent precipitation method and evaluation of antioxidant activities in vitro and in vivo

Eucommia ulmoides leaves originate from the dry leaves of the Eucommia ulmoides plant. Flavonoids are the main functional components of Eucommia ulmoides leaves. Some flavonoids such as rutin, kaempferol and quercetin are rich in Eucommia ulmoides, and they have outstanding antioxidant efficacy. However, the poor water solubility significantly affects the bioavailability of flavonoids. In this study, we used a liquid antisolvent precipitation (LAP) method to enrich the main flavonoid fractions in Eucommia ulmoides leaves, and prepared nanoparticles by the LAP method to increase flavonoids' solubility and antioxidant properties. The technological parameters were optimized by Box-Behnken Design (BBD) software and were displayed as follows: (1) total flavonoids (TFs) concentration: 83 mg mL-1; (2) antisolvent-solvent ratio: 11; (3) deposition temperature: 27 °C. Under optimal processing conditions, the purity and recovery rate of TFs were 88.32% ± 2.54% and 88.08% ± 2.13%, respectively. In vitro experiments showed that the radical scavenging IC50 values for DPPH, ABTS, hydroxyl radicals and superoxide anions were 16.72 ± 1.07, 10.76 ± 0.13, 227.68 ± 18.23 and 335.86 ± 15.98 μg mL-1, respectively. In vivo studies showed that the obtained purified flavonoid (PF) (100, 200, 400 mg kg-1) treatment is able to improve CCl4-induced liver and kidney damage through adjusting, superoxide dismutase (SOD), catalase (CAT), glutathione (GSH), glutathione peroxidase (GSH-Px) and malondialdehyde (MDA) levels. These results demonstrated that the LAP method is capable of extracting TFs from Eucommia ulmoides leaves with high bioaccessibility.

Food and fruit waste valorisation for pectin recovery: Recent process technologies and future prospects

Pectin possesses a dual property of resistance and flexibility and thus has diverse commercial value which has generated research interest on this versatile biopolymer. Formulated products using pectin could be useful in food, pharma, foam, plasticiser and paper substitute industries. Pectin is structurally tailor-made for greater bioactivity and diverse applications. Sustainable biorefinery leaves greener footprints while producing high-value bioproducts like pectin. The essential oils and polyphenols obtained as byproducts from a pectin-based biorefinery are useful in cosmetics, toiletries and fragrance industries. Pectin can be extracted from organic sources following eco-friendly strategies, and the extraction techniques, structural alterations and the applications are continually being upgraded and standardized. Pectin has great applications in diverse areas, and its green synthesis is a welcome development. In future, growing industrial application of pectin is anticipated as research orients on biopolymers, biotechnologies and renewable source-based processes. As the world is gradually adopting greener strategies in sync with the global sustainable development goal, active involvement of policy makers and public participation are prime. Governance and policy framing are essential in the transition of the world economy towards circularity since green circular bioeconomy is ill-understood among the public in general and within the administrative circles in particular. Concerted efforts by researchers, investors, innovators, and policy and decision makers to integrate biorefinery technologies as loops within loop of biological structures and bioprocesses is suggested. The review focusses on generation of the different nature of food wastes including fruits and vegetables with cauterization of their components. It discusses the innovative extraction and biotransformation approaches for these waste conversions into value-added products at cost-effective and eco-friendly way. This article compiles numerous effective and efficient and green way pectin extraction techniques with their advantages with varying success in an integrated manner.

Use of natural low-methoxyl pectin from sunflower by-products for the formulation of low-sucrose strawberry jams

BACKGROUND

Due to the increasing incidence of obesity and cardiovascular diseases, consumers are demanding products with lower sugar content. In this sense, the reformulation of traditional foods with improved, safe and tasty ingredients is arousing a huge interest. Jams are conventionally produced with elevated amounts of sucrose, which increase the glycaemic index and must be avoided in certain kinds of consumers.

RESULTS

This paper describes for the first time the elaboration of strawberry jams using low-methoxyl pectins from sunflower by-products, which allowed the addition of low amounts of sucrose (10-30%). These jams were compared with best-selling commercial samples. An in-depth physicochemical, compositional, sensorial and rheological characterization was carried out. The obtained jams were safe considering a_w and pH values; samples presented enough acidity to avoid microorganism development and syneresis. The stabilizing role of sunflower pectin is noteworthy in terms of colour and other physicochemical characteristics. The organoleptic analysis showed that the taste and sweetness of laboratory samples were highly valued, although the presence of pieces of fruits was disliked some panellists. After knowing the content of added sugar used in each jam, the tasters preferred samples with 20% and 30% of sucrose over commercial samples.

CONCLUSIONS

The results show the usefulness of sunflower pectin for the elaboration of jams of low glycaemic index. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The Separation of Chlorobenzene Compounds from Environmental Water Using a Magnetic Molecularly Imprinted Chitosan Membrane

In this work, a magnetic molecularly imprinted chitosan membrane (MMICM) was synthesized for the extraction of chlorobenzene compounds in environmental water using the membrane separation method. The optimal extraction amount for chlorobenzene (9.64 mg·L⁻¹) was found to be a 1:2 solid to liquid ratio, with a 20 min extraction time and 35 °C extraction temperature. This method proved to be successfully applied for the separation and trace quantification of chlorobenzene compounds in environmental water, with the limit of detection (LOD) (0.0016–0.057 ng·L⁻¹), limit of quantification (LOQ) (0.0026–0.098 ng·L⁻¹), and the recoveries ranging (89.02–106.97%).

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

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

Comprehensive Review of Polysaccharide-Based Materials in Edible Packaging: A Sustainable Approach

Edible packaging is a sustainable product and technology that uses one kind of "food" (an edible material) to package another kind of food (a packaged product), and organically integrates food with packaging through ingenious material design. Polysaccharides are a reliable source of edible packaging materials with excellent renewable, biodegradable, and biocompatible properties, as well as antioxidant and antimicrobial activities. Using polysaccharide-based materials effectively reduces the dependence on petroleum resources, decreases the carbon footprint of the "product-packaging" system, and provides a "zero-emission" scheme. To date, they have been commercialized and developed rapidly in the food (e.g., fruits and vegetables, meat, nuts, confectioneries, and delicatessens, etc.) packaging industry. However, compared with petroleum-based polymers and plastics, polysaccharides still have limitations in film-forming, mechanical, barrier, and protective properties. Therefore, they need to be improved by reasonable material modifications (chemical or physical modification). This article comprehensively reviews recent research advances, hot issues, and trends of polysaccharide-based materials in edible packaging. Emphasis is given to fundamental compositions and properties, functional modifications, food-packaging applications, and safety risk assessment of polysaccharides (including cellulose, hemicellulose, starch, chitosan, and polysaccharide gums). Therefore, to provide a reference for the development of modern edible packaging.

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.

Structural characterization of pectin obtained by different purification methods

Commercial pectin production is based on vacuum evaporation and alcohol precipitation (VEAP) using large quantities of expensive and flammable alcohol. This process has high production costs that have greatly limited the commercial use of refined pectins. This study demonstrates a new technology using a diaultrafiltration (DUF) process in a pilot plant, which is a low-cost, green, and ecologically friendly way to produce pectin. In terms of the structure and quality of their products, a comparison of the two methods suggest that DUF provides significant (p < 0.05) flux enhancement, high pectin purity, and separation of the main pectin backbones, with higher molar mass (Mw) and less polydispersity (Mw/Mn) of pectin samples. An analysis of the 1D and 2D NMR spectra reveals that the DUF process removes most free impurities extracted along with the pectin macromolecules, making this method preferable to use. An analysis of power and chemical consumption demonstrates that the new process is preferable over existing methods due to lower energy consumption and higher product quality. It also possesses a flexible technical design that allows it to produce semi-products from various raw materials.

Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties

Comprehensive chemical characterization of nine mono-varietal apple pomaces obtained from the production of ciders with PDO is described. They were rich in essential minerals, fibers (35-52.9 %), and polyphenols. High levels in GalA (11.8-21.6 %), revealed the suitability of these apple pomaces as efficient sources of pectins. Extracted pectins showed high variability in monomer composition, with degrees of methylesterification, strongly associated with pectins functional properties, ranging from 58 to 88 %. For a subset of apple pomace varieties, pectin extraction was accomplished by conventional acid heat treatment or ultrasound. Despite ultrasound-assisted extraction did not improve pectin yield, it minimized levels of "non-pectin" components as revealed by the low content of Glc/Man, leading to the obtainment of high-purity pectin. Our work highlights the key role played by the selection of the apple variety to streamline the potential food applications (gelling/thickening agents or prebiotics) of the extracted pectins that largely depend on their structural features.

Isolation, purification, structure and antioxidant activity of polysaccharide from pinecones of Pinus koraiensis

The polysaccharides (PKP-E) extracted from the pinecones of Pinus koraiensis were studied, which was fractionated using DEAE-52 cellulose and Sephadex G-100. Four novel polysaccharide fractions were obtained, which were PKP-E-1-1, -1-2, -2-1, and -2-2, respectively. The structural features were characterized using HPGPC, monosaccharide composition analysis, Congo red test, periodate oxidation, Smith degradation, FTIR and NMR spectroscopy. The results showed the 4 purified fractions were non-triple helical structured heteropolysaccharides and composed of l-rhamnose, l-arabinose, d-mannose, d-glucose, and d-galactose. The fractions were mainly linked by 1→6 or 1→ glycosidic bonds and the backbone of 4 fractions was probably composed of→2, 6)-β-d-Man-(1→ and α-d-GalpA-(1→), which resembles pectin. Moreover, the antioxidant activities of the polysaccharides were measured by scavenging radical capacity tests. The PKP-E-2-1 was the most stable and active fraction, and the respective IC₅₀ for the hydroxyl and ABTS^·+ radicals were 3.0 and 23.6 mg/mL.