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Perez-Pirotto C, Moraga G, Hernando I, Cozzano S, Arcia P. Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace. Foods 2022; 11:foods11223615. [PMID: 36429206 PMCID: PMC9689554 DOI: 10.3390/foods11223615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2022] [Revised: 11/04/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice production, produces large amounts of byproducts, composed of seeds and peels, that can be used to obtain new ingredients. In this study, sorption behaviour, glass transition, mechanical properties, colour and bioactives of four different soluble fibre-enriched powders obtained from orange pomace using green technologies were studied. Powders were equilibrated at water activities between 0.113 and 0.680 for fifteen weeks at 20 °C, and studies were performed to indicate the best storing conditions to ensure the glassy state of the amorphous matrix and higher bioactive stability. By combining the Gordon and Taylor model with the Henderson isotherm, the critical water activity and content for storage in a glassy state were determined. The ingredient obtained after extrusion + hot water is the most stable, which is also the one with the highest dietary fibre content. Powder obtained by jet cooking is the least stable, as it is not in a glassy state at any water activity at room temperature. To increase storage stability, these should be stored at refrigeration temperatures.
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Affiliation(s)
- Claudia Perez-Pirotto
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo 11600, Uruguay
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Gemma Moraga
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
- Correspondence:
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Sonia Cozzano
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo 11600, Uruguay
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Católica del Uruguay, Montevideo 11600, Uruguay
- Latitud LATU Foundation, Montevideo 11500, Uruguay
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Wan F, Feng C, Luo K, Cui W, Xia Z, Cheng A. Effect of steam explosion on phenolics and antioxidant activity in plants: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Dorado C, Bowman KD, Cameron RG, Manthey JA, Bai J, Ferguson KL. Steam Explosion (STEX) of Citrus × Poncirus Hybrids with Exceptional Tolerance to Candidatus Liberibacter Asiaticus (CLas) as Useful Sources of Volatiles and Other Commercial Products. BIOLOGY 2021; 10:1285. [PMID: 34943201 PMCID: PMC8698310 DOI: 10.3390/biology10121285] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 11/09/2021] [Accepted: 11/17/2021] [Indexed: 01/26/2023]
Abstract
Florida citrus production has declined 75% due to Huanglongbing (HLB), a disease caused by the pathogenic bacterium Candidatus Liberibacter asiaticus (CLas). Methods to combat CLas are costly and only partially effective. The cross-compatible species Poncirus trifoliata and some of its hybrids are known to be highly tolerant to CLas, and thus can potentially serve as an alternative feedstock for many citrus products. To further investigate the commercial potential of citrus hybrids, three citrus hybrids, US-802, US-897, and US-942, were studied for their potential as feedstocks for citrus co-products using steam explosion (STEX) followed by water extraction. Up to 93% of sugars were recovered. US-897 and US-942 have similar volatile profiles to that of the commercial citrus fruit types and as much as 85% of these volatiles could be recovered. Approximately 80% of the pectic hydrocolloids present in all three hybrids could be obtained in water washes of STEX material. Of the phenolics identified, the flavanone glycosides, i.e., naringin, neohesperidin, and poncirin were the most abundant quantitatively in these hybrids. The ability to extract a large percentage of these compounds, along with their inherent values, make US-802, US-897, and US-942 potentially viable feedstock sources for citrus co-products in the current HLB-blighted environment.
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Affiliation(s)
- Christina Dorado
- U.S. Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, Fort Pierce, FL 34945, USA; (K.D.B.); (R.G.C.); (J.A.M.); (J.B.); (K.L.F.)
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Dorado C, Cameron RG, Manthey JA, Bai J, Ferguson KL. Analysis and Potential Value of Compounds Extracted From Star Ruby, Rio Red, and Ruby Red Grapefruit, and Grapefruit Juice Processing Residues via Steam Explosion. Front Nutr 2021; 8:691663. [PMID: 34589509 PMCID: PMC8473638 DOI: 10.3389/fnut.2021.691663] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Accepted: 07/19/2021] [Indexed: 11/13/2022] Open
Abstract
Culled whole grapefruit (WG) and grapefruit juice processing residues (GP) are currently incorporated into low-cost animal feed. If individual chemical components found within these side streams could be recovered as high-value coproducts, this would improve the overall value of the grapefruit crop. In this study, pectic hydrocolloids, sugars, volatiles, phenolics, and flavonoids were extracted from Star Ruby, Rio Red, and Ruby Red GP and WG using a continuous pilot scale steam explosion system. Up to 97% of grapefruit juice oils and peel oils could be volatilized and contained 87-94% d-limonene. The recovery of pectin, as determined by galacturonic acid content, was between 2.06 and 2.72 g 100 g-1. Of the phenolics and flavonoids analyzed in this study, narirutin and naringin were extracted in the amounts of up to 10,000 and 67,000 μg g-1, respectively.
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Affiliation(s)
- Christina Dorado
- U.S. Horticultural Research Laboratory, United States Department of Agriculture, Agricultural Research Service, Fort Pierce, FL, United States
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5
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Bench scale batch steam explosion of Florida red and white grapefruit juice processing residues. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Cameron RG, Branca E, Dorado C, Kim Y. Pectic hydrocolloids from steam-exploded lime pectin peel: Effect of temperature and time on macromolecular and functional properties. Food Sci Nutr 2021; 9:1939-1948. [PMID: 33841812 PMCID: PMC8020944 DOI: 10.1002/fsn3.2158] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 01/15/2021] [Accepted: 01/16/2021] [Indexed: 11/09/2022] Open
Abstract
Previously, we showed the weight average molecular weight (M w) and intrinsic viscosity ([ƞ]) of pectic hydrocolloids recovered from steam-exploded citrus peel were low, suggesting fragmentation due to process temperature and/or time-at-temperature. We have tested this hypothesis on a commercial lime pectin peel, washed to remove soluble sugars and dried for stabilization, using a static steam explosion system. We examined temperatures of 120-150°C at 1-3 min hold times. Galacturonic acid recovery and M w ranged from 22% to 82% and 142-214 kDa, respectively. Recovery of most major pectic sugars increased concomitantly with galacturonic acid as temperature and time-at-temperature increased. [ƞ] ranged from 1.75 to 6.83 dl/g. The degree of methylesterification ranged from 66.5% to 72.1%. Tan (δ) (Loss modulus/Storage modulus; G″/G') values of sugar-acid gels for 120-140°C treatments were <1.0. Ideal optimization analysis, where time, [ƞ], and percent recovery were maximized, identified processing conditions that favor either increased [ƞ] or percent recovery. The results presented here support our hypothesis that temperature and time-at-temperature affect M w and [η] of the recovered pectic hydrocolloids. These results also demonstrate that manipulating either temperature or time-at-temperature enables the production of structurally varied populations of pectic hydrocolloids. Based on optimization analysis, commercially viable values of [ƞ] can be obtained while recovering approximately 50% of the pectic hydrocolloids.
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Affiliation(s)
- Randall G. Cameron
- United States Department of AgricultureAgricultural Research ServiceU.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research UnitFort PierceFLUSA
| | - Elena Branca
- United States Department of AgricultureAgricultural Research ServiceU.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research UnitFort PierceFLUSA
| | - Christina Dorado
- United States Department of AgricultureAgricultural Research ServiceU.S. Horticultural Research Laboratory, Citrus and Other Subtropical Products Research UnitFort PierceFLUSA
| | - Yang Kim
- Center for Food and BioconvergenceSeoul National UniversitySeoulSouth Korea
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Duran Garzon C, Habrylo O, Lemaire A, Guillaume A, Carré Y, Millet C, Fourtot-Brun C, Trezel P, Le Blond P, Perrin A, Georgé S, Wagner M, Coutel Y, Levavasseur L, Pau-Roblot C, Pelloux J. Characterization of a novel strain of Aspergillus aculeatinus: From rhamnogalacturonan type I pectin degradation to improvement of fruit juice filtration. Carbohydr Polym 2021; 262:117943. [PMID: 33838820 DOI: 10.1016/j.carbpol.2021.117943] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/09/2021] [Accepted: 03/11/2021] [Indexed: 12/15/2022]
Abstract
Aspergillus spp. are well-known producers of pectinases commonly used in the industry. Aspergillus aculeatinus is a recently identified species but poorly characterized. This study aimed at giving a comprehensive characterization of the enzymatic potential of the O822 strain to produce Rhamnogalacturonan type I (RGI)-degrading enzymes. Proteomic analysis identified cell wall degrading enzymes (cellulases, hemicellulases, and pectinases) that accounted for 92 % of total secreted proteins. Twelve out of fifty proteins were identified as RGI-degrading enzymes. NMR and enzymatic assays revealed high levels of arabinofuranosidase, arabinanase, galactanase, rhamnogalacturonan hydrolases and rhamnogalacturonan acetylesterase activities in aqueous extracts. Viscosity assays carried out with RGI-rich camelina mucilage confirmed the efficiency of enzymes secreted by O822 to hydrolyze RGI, by decreasing viscosity by 70 %. Apple juice trials carried out at laboratory and pilot scale showed an increase in filtration flow rate and yield, paving the way for an industrial use of enzymes derived from A. aculeatinus.
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Affiliation(s)
- Catalina Duran Garzon
- UMR Transfrontalière INRAe BioEcoAgro 1158 - BIOPI, SFR Condorcet FR CNRS 3417, Université de Picardie, 33 Rue St Leu, 80039 Amiens, France
| | - Olivier Habrylo
- Centre de Recherche et Innovation Soufflet, 1 rue de la Poterne à Sel, 10400 Nogent sur Seine, France
| | - Adrien Lemaire
- UMR Transfrontalière INRAe BioEcoAgro 1158 - BIOPI, SFR Condorcet FR CNRS 3417, Université de Picardie, 33 Rue St Leu, 80039 Amiens, France
| | - Anaïs Guillaume
- Centre de Recherche et Innovation Soufflet, 1 rue de la Poterne à Sel, 10400 Nogent sur Seine, France
| | - Yoann Carré
- Centre de Recherche et Innovation Soufflet, 1 rue de la Poterne à Sel, 10400 Nogent sur Seine, France
| | - Clémence Millet
- Centre Technique de la Conservation des Produits Agricoles, 41 avenue Paul Claudel, 80480 Dury-Amiens, France
| | - Catherine Fourtot-Brun
- Centre de Recherche et Innovation Soufflet, 1 rue de la Poterne à Sel, 10400 Nogent sur Seine, France
| | - Pauline Trezel
- UMR Transfrontalière INRAe BioEcoAgro 1158 - BIOPI, SFR Condorcet FR CNRS 3417, Université de Picardie, 33 Rue St Leu, 80039 Amiens, France
| | - Pascal Le Blond
- Centre de Recherche et Innovation Soufflet, 1 rue de la Poterne à Sel, 10400 Nogent sur Seine, France
| | - Aurore Perrin
- Centre de Recherche et Innovation Soufflet, 1 rue de la Poterne à Sel, 10400 Nogent sur Seine, France
| | - Stéphane Georgé
- Centre Technique de la Conservation des Produits Agricoles, 41 avenue Paul Claudel, 80480 Dury-Amiens, France
| | - Magali Wagner
- Centre Technique de la Conservation des Produits Agricoles, 41 avenue Paul Claudel, 80480 Dury-Amiens, France
| | - Yves Coutel
- Centre de Recherche et Innovation Soufflet, 1 rue de la Poterne à Sel, 10400 Nogent sur Seine, France
| | - Loïc Levavasseur
- Centre de Recherche et Innovation Soufflet, 1 rue de la Poterne à Sel, 10400 Nogent sur Seine, France
| | - Corinne Pau-Roblot
- UMR Transfrontalière INRAe BioEcoAgro 1158 - BIOPI, SFR Condorcet FR CNRS 3417, Université de Picardie, 33 Rue St Leu, 80039 Amiens, France
| | - Jérôme Pelloux
- UMR Transfrontalière INRAe BioEcoAgro 1158 - BIOPI, SFR Condorcet FR CNRS 3417, Université de Picardie, 33 Rue St Leu, 80039 Amiens, France.
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Koh J, Morales-Contreras BE, Guerra-Rosas MI, Osorio-Hernández E, Culver CA, Morales-Castro J, Wicker L. Huanglongbing disease and quality of pectin and fruit juice extracted from Valencia oranges. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109692] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Brito TBN, Ferreira MSL, Fai AEC. Utilization of Agricultural By-products: Bioactive Properties and Technological Applications. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1804930] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- T. B. N. Brito
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
| | - M. S. L Ferreira
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
- Department of Food Science, School of Nutrition, UNIRIO, Rio de Janeiro/RJ, Brazil
| | - Ana E. C. Fai
- Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro/RJ, Brazil
- Department of Basic and Experimental Nutrition, Institute of Nutrition, State University of Rio de Janeiro, UERJ, Rio de Janeiro/RJ, Brazil
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Fernandes A, Oliveira J, Fonseca F, Ferreira-da-Silva F, Mateus N, Vincken JP, de Freitas V. Molecular binding between anthocyanins and pectic polysaccharides – Unveiling the role of pectic polysaccharides structure. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105625] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Effect of spray-drying temperature on physicochemical, antioxidant and antimicrobial properties of pectin/sodium alginate microencapsulated carvacrol. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105420] [Citation(s) in RCA: 56] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Study of Static Steam Explosion of Citrus sinensis Juice Processing Waste for the Isolation of Sugars, Pectic Hydrocolloids, Flavonoids, and Peel Oil. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02300-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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