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Shi L, He Q, Li J, Liu Y, Cao Y, Liu Y, Sun C, Pan Y, Li X, Zhao X. Polysaccharides in fruits: Biological activities, structures, and structure-activity relationships and influencing factors-A review. Food Chem 2024; 451:139408. [PMID: 38735097 DOI: 10.1016/j.foodchem.2024.139408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 03/23/2024] [Accepted: 04/16/2024] [Indexed: 05/14/2024]
Abstract
Fruits are a rich source of polysaccharides, and an increasing number of studies have shown that polysaccharides from fruits have a wide range of biological functions. Here, we thoroughly review recent advances in the study of the bioactivities, structures, and structure-activity relationships of fruit polysaccharides, especially highlighting the structure-activity influencing factors such as extraction methods and chemical modifications. Different extraction methods cause differences in the primary structures of polysaccharides, which in turn lead to different polysaccharide biological activities. Differences in the degree of modification, molecular weight, substitution position, and chain conformation caused by chemical modification can all affect the biological activities of fruit polysaccharides. Furthermore, we summarize the applications of fruit polysaccharides in the fields of pharmacy and medicine, foods, cosmetics, and materials. The challenges and perspectives for fruit polysaccharide research are also discussed.
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Affiliation(s)
- Liting Shi
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Quan He
- Department of Chemistry, Zhejiang University, Hangzhou 310058, China.
| | - Jing Li
- Key Laboratory of Biomass Chemical Engineering of Ministry of Education, College of Chemical and Biological Engineering, Zhejiang University, Hangzhou, Zhejiang Province 310058, China.
| | - Yilong Liu
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Yunlin Cao
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Yaqin Liu
- Department of Chemistry, Zhejiang University, Hangzhou 310058, China.
| | - Chongde Sun
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Yuanjiang Pan
- Department of Chemistry, Zhejiang University, Hangzhou 310058, China.
| | - Xian Li
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
| | - Xiaoyong Zhao
- Zhejiang Key Laboratory of Horticultural Crop Quality Improvement, Zhejiang University, Hangzhou 310058, China.
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2
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Li H, Li Z, Wang P, Liu Z, An L, Zhang X, Xie Z, Wang Y, Li X, Gao W. Evaluation of citrus pectin extraction methods: Synergistic enhancement of pectin's antioxidant capacity and gel properties through combined use of organic acids, ultrasonication, and microwaves. Int J Biol Macromol 2024; 266:131164. [PMID: 38547940 DOI: 10.1016/j.ijbiomac.2024.131164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2023] [Revised: 02/02/2024] [Accepted: 03/25/2024] [Indexed: 04/06/2024]
Abstract
The biological potency of pectin is intricately intertwined with its intricate molecular architecture. The fine structure of pectin is influenced by the extraction method, while the specific impact of these methods on the fine structure and the affected attributes thereof remains enigmatic. This study delves into the profound analysis of eight distinct extraction methods influence on the structure and biological activity of citrus peel pectin. The findings demonstrate that citric acid ultrasound-assisted microwave extraction yields pectin (PectinCA-US/MV) with higher viscosity and a dense, rigid chain. Pectin extracted with acetic acid ultrasound (PectinAA-US) and citric acid ultrasound (PectinCA-US) exhibits elevated galacturonic acid (GalA) levels and reduced D-galactose (Gal) content, enhancing antioxidant activity. Eight pectin-chitosan (CS) hydrogels, especially PectinCA-US/MV-CS, demonstrate commendable thermal stability, rheological properties, self-healing capability, and swelling behavior. This study characterizes citrus peel pectin properties from different extraction methods, laying a foundation for its application in food, pharmaceuticals, and industry.
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Affiliation(s)
- Hongyu Li
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China; Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Zheng Li
- Institute of Special Animal and Plant Sciences, Chinese Academy of Agricultural Sciences, Changchun 130112, China
| | - Pengwang Wang
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Zheng Liu
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Lingzhuo An
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China
| | - Xuemin Zhang
- Key Laboratory of Advanced Chinese Medicine Resources Research Enterprises, Tianjin 300402, China
| | - Zhouyi Xie
- Clinical Medicine of School of Medicine, Nankai University, Tianjin 300071, China
| | - Yingping Wang
- College of Chinese Medicinal Materials, Jilin Agricultural University, Changchun 130118, China.
| | - Xia Li
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
| | - Wenyuan Gao
- Tianjin Key Laboratory for Modern Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300193, China.
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Du H, Olawuyi IF, Said NS, Lee WY. Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques. Polymers (Basel) 2024; 16:1097. [PMID: 38675016 PMCID: PMC11054079 DOI: 10.3390/polym16081097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 04/11/2024] [Accepted: 04/12/2024] [Indexed: 04/28/2024] Open
Abstract
Dragon fruit peel, often discarded, is a valuable source of commercial pectin. This study investigates different extraction methods, including cold-water (CW), hot-water (HW), ultrasound (US), and novel enzyme extraction (xylanase: EZX), to extract pectins from dragon fruit peel and compare their characteristics. The pectin yield ranged from 10.93% to 20.22%, with significant variations in physicochemical properties across methods (p < 0.05). FTIR analysis revealed that extraction methods did not alter the primary structural configuration of the pectins. However, molecular weights (Mws) varied significantly, from 0.84 to 1.21 × 103 kDa, and the degree of esterification varied from 46.82% to 51.79% (p < 0.05). Monosaccharide analysis identified both homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) pectic configurations in all pectins, predominantly comprising galacturonic acid (77.21-83.12 %mol) and rhamnose (8.11-9.51 %mol), alongside minor side-chain sugars. These properties significantly influenced pectin functionalities. In the aqueous state, a higher Mw impacted viscosity and emulsification performance, while a lower Mw enhanced antioxidant activities and promoted the prebiotic function of pectin (Lactis brevies growth). This study highlights the impact of extraction methods on dragon fruit peel pectin functionalities and their structure-function relationship, providing valuable insights into predicting dragon fruit peel's potential as a food-grade ingredient in various products.
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Affiliation(s)
- Huimin Du
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Ibukunoluwa Fola Olawuyi
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
| | - Nurul Saadah Said
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
| | - Won-Young Lee
- School of Food Science and Technology, Kyungpook National University, Daegu 41566, Republic of Korea; (H.D.); (I.F.O.); (N.S.S.)
- Research Institute of Tailored Food Technology, Kyungpook National University, Daegu 41566, Republic of Korea
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Liu L, Sui Y, Wang T, Li X, Chen L, Shi M. Physicochemical and antioxidant properties of pectin from Actinidia arguta Sieb.et Zucc ( A. arguta) extracted by ultrasonic. Front Nutr 2024; 11:1349162. [PMID: 38660064 PMCID: PMC11041822 DOI: 10.3389/fnut.2024.1349162] [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: 12/04/2023] [Accepted: 03/18/2024] [Indexed: 04/26/2024] Open
Abstract
Pectin was extracted from Actinidia arguta Sieb. et Zucc (A.arguta) using the ultrasound-assisted acid method and the single acid method. The physicochemical properties, structure, and antioxidant properties of two different pectins were investigated. The results showed that the extraction yield of the ultrasound-assisted acid method is higher than that of the single acid method. The molecular structure of A. arguta pectin extracted by the ultrasound-assisted acid method belongs to a mixed structure of RG-I and HG-type domains. Through structural feature analysis, the ultrasound-assisted extraction pectin (UAP) has a more branched structure than the single acid-extracted pectin (SAP). The SAP has a higher degree of esterification than the UAP. The physical property results show that the viscosity, solubility, and water-holding capacity of the UAP are better than those of the SAP. The antioxidant test results show that the hydroxyl radical scavenging and reducing powers of the UAP are superior to those of the SAP. This study shows the composition, physicochemical properties, and antioxidant activity of A. arguta pectin extracted by the ultrasonic-assisted extraction method to provide a theoretical basis for its application as an antioxidant and other food additives in the food industry.
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Affiliation(s)
- Liqi Liu
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Yuhan Sui
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Tienan Wang
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Xiang Li
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Lina Chen
- College of Food Science and Engineering, Changchun University, Changchun, China
| | - Mao Shi
- Jilin Provincial Center for Disease Control and Prevention, Changchun, China
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Thirunavookarasu N, Kumar S, Shetty P, Shanmugam A, Rawson A. Impact of ultrasound treatment on the structural modifications and functionality of carbohydrates - A review. Carbohydr Res 2024; 535:109017. [PMID: 38163393 DOI: 10.1016/j.carres.2023.109017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Revised: 12/18/2023] [Accepted: 12/18/2023] [Indexed: 01/03/2024]
Abstract
Carbohydrates are crucial in food as essential biomolecules, serving as natural components, ingredients, or additives. Carbohydrates have numerous applications in the food industry as stabilizers, thickeners, sweeteners, and humectants. The properties and functionality of the carbohydrates undergo alterations when exposed to various thermal or non-thermal treatments. Ultrasonication is a non-thermal method that modifies the structural arrangement of carbohydrate molecules. These structural changes lead to enhanced gelling and viscous nature of the carbohydrates, thus enhancing their scope of application. Ultrasound may improve carbohydrate functionality in an environmentally sustainable way, leaving no chemical residues. The high-energy ultrasound treatments significantly reduce the molecular size of complex carbohydrates. Sonication parameters like treatment intensity, duration of treatment, and energy applied significantly affect the molecular size, depolymerization, viscosity, structural modifications, and functionality of carbohydrate biomolecules. This review provides a comprehensive analysis of ultrasound-assisted modifications in carbohydrates and the changes in functional properties induced by sonication.
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Affiliation(s)
- Nirmal Thirunavookarasu
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Sumit Kumar
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Prakyath Shetty
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Akalya Shanmugam
- Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Food Processing Business Incubation Centre, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India; Center of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM - T), Tamil Nadu, 613005, India.
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6
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Shen L, Pang S, Zhong M, Sun Y, Qayum A, Liu Y, Rashid A, Xu B, Liang Q, Ma H, Ren X. A comprehensive review of ultrasonic assisted extraction (UAE) for bioactive components: Principles, advantages, equipment, and combined technologies. ULTRASONICS SONOCHEMISTRY 2023; 101:106646. [PMID: 37862945 PMCID: PMC10594638 DOI: 10.1016/j.ultsonch.2023.106646] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/23/2023] [Accepted: 10/07/2023] [Indexed: 10/22/2023]
Abstract
The increasing focus on health and well-being has sparked a rising interest in bioactive components in the food, pharmaceutical, and nutraceutical industries. These components are gaining popularity due to their potential benefits for overall health. The growing interest has resulted in a continuous rise in demand for bioactive components, leading to the exploration of both edible and non-edible sources to obtain these valuable substances. Traditional extraction methods like solvent extraction, distillation, and pressing have certain drawbacks, including lower extraction efficiency, reduced yield, and the use of significant amounts of solvents or resources. Furthermore, certain extraction methods necessitate high temperatures, which can adversely affect certain bioactive components. Consequently, researchers are exploring non-thermal technologies to develop environmentally friendly and efficient extraction methods. Ultrasonic-assisted extraction (UAE) is recognized as an environmentally friendly and highly efficient extraction technology. The UAE has the potential to minimize or eliminate the need for organic solvents, thereby reducing its impact on the environment. Additionally, UAE has been found to significantly enhance the production of target bioactive components, making it an attractive method in the industry. The emergence of ultrasonic assisted extraction equipment (UAEE) has presented novel opportunities for research in chemistry, biology, pharmaceuticals, food, and other related fields. However, there is still a need for further investigation into the main components and working modes of UAEE, as current understanding in this area remains limited. Therefore, additional research and exploration are necessary to enhance our knowledge and optimize the application of UAEE. The core aim of this review is to gain a comprehensive understanding of the principles, benefits and impact on bioactive components of UAE, explore the different types of equipment used in this technique, examine the various working modes and control parameters employed in UAE, and provide a detailed overview of the blending of UAE with other emerging extraction technologies. In conclusion, the future development of UAEE is envisioned to focus on achieving increased efficiency, reduced costs, enhanced safety, and improved reliability. These key areas of advancement aim to optimize the performance and practicality of UAEE, making it a more efficient, cost-effective, and reliable extraction technology.
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Affiliation(s)
- Lipeng Shen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Shuixiu Pang
- Zhongke Zhigu International Pharmaceutical Biotechnology (Guangdong) Co., Ltd, Guikeng Village, Chuangxing Avenue, Gaoxin District, Qingyuan, Guangdong 511538, China
| | - Mingming Zhong
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yufan Sun
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Abdul Qayum
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Yuxuan Liu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Arif Rashid
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Baoguo Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Qiufang Liang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China
| | - Xiaofeng Ren
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.
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7
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Expósito-Almellón X, Duque-Soto C, López-Salas L, Quirantes-Piné R, de Menezes CR, Borrás-Linares I, Lozano-Sánchez J. Non-Digestible Carbohydrates: Green Extraction from Food By-Products and Assessment of Their Effect on Microbiota Modulation. Nutrients 2023; 15:3880. [PMID: 37764662 PMCID: PMC10538179 DOI: 10.3390/nu15183880] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/31/2023] [Accepted: 09/04/2023] [Indexed: 09/29/2023] Open
Abstract
The nature and composition of the waste produced by food industrial processing make its abundance and accumulation an environmental problem. Since these by-products may present a high potential for revalorization and may be used to obtain added-value compounds, the main goals of the technological advancements have been targeted at reducing the environmental impact and benefiting from the retrieval of active compounds with technological and health properties. Among the added-value substances, nondigestible carbohydrates have demonstrated promise. In addition to their well-known technological properties, they have been discovered to modify the gut microbiota and enhance immune function, including the stimulation of immune cells and the control of inflammatory reactions. Furthermore, the combination of these compounds with other substances such us phenols could improve their biological effect on different noncommunicable diseases through microbiota modulation. In order to gain insight into the implementation of this combined strategy, a broader focus concerning different aspects is needed. This review is focused on the optimized green and advanced extraction system applied to obtain added-value nondigestible carbohydrates, the combined administration with phenols and their beneficial effects on microbiota modulation intended for health and/or illness prevention, with particular emphasis on noncommunicable diseases. The isolation of nondigestible carbohydrates from by-products as well as in combination with other bioactive substances could provide an affordable and sustainable source of immunomodulatory chemicals.
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Affiliation(s)
- Xavier Expósito-Almellón
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus Universitario s/n, 18071 Granada, Spain (C.D.-S.); (L.L.-S.); (J.L.-S.)
| | - Carmen Duque-Soto
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus Universitario s/n, 18071 Granada, Spain (C.D.-S.); (L.L.-S.); (J.L.-S.)
| | - Lucía López-Salas
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus Universitario s/n, 18071 Granada, Spain (C.D.-S.); (L.L.-S.); (J.L.-S.)
| | - Rosa Quirantes-Piné
- Research and Development Functional Food Centre (CIDAF), Health Science Technological Park, Edificio BioRegión, Avenida del Conocimiento 37, 18016 Granada, Spain;
| | | | - Isabel Borrás-Linares
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avenida de la Fuente Nueva s/n, 18071 Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Food Science and Nutrition, Faculty of Pharmacy, University of Granada, Campus Universitario s/n, 18071 Granada, Spain (C.D.-S.); (L.L.-S.); (J.L.-S.)
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Frosi I, Balduzzi A, Moretto G, Colombo R, Papetti A. Towards Valorization of Food-Waste-Derived Pectin: Recent Advances on Their Characterization and Application. Molecules 2023; 28:6390. [PMID: 37687219 PMCID: PMC10489144 DOI: 10.3390/molecules28176390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 08/23/2023] [Accepted: 08/29/2023] [Indexed: 09/10/2023] Open
Abstract
Pectin, a natural biopolymer, can be extracted from food waste biomass, adding value to raw materials. Currently, commercial pectin is mostly extracted from citrus peels (85.5%) and apple pomace (14.0%), with a small segment from sugar beet pulp (0.5%). However, driven by high market demand (expected to reach 2.12 billion by 2030), alternative agro-industrial waste is gaining attention as potential pectin sources. This review summarizes the recent advances in characterizing pectin from both conventional and emerging food waste sources. The focus is the chemical properties that affect their applications, such as the degree of esterification, the neutral sugars' composition, the molecular weight, the galacturonic acid content, and technological-functional properties. The review also highlights recent updates in nutraceutical and food applications, considering the potential use of pectin as an encapsulating agent for intestinal targeting, a sustainable biopolymer for food packaging, and a functional and emulsifying agent in low-calorie products. It is clear from the considered literature that further studies are needed concerning the complexity of the pectin structure extracted from emerging food waste raw materials, in order to elucidate their most suitable commercial application.
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Affiliation(s)
- Ilaria Frosi
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Anna Balduzzi
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Giulia Moretto
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Raffaella Colombo
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
| | - Adele Papetti
- Department of Drug Sciences, University of Pavia, 27100 Pavia, Italy; (I.F.); (G.M.); (R.C.)
- Center for Colloid and Surface Science (C.S.G.I.), University of Pavia, 27100 Pavia, Italy
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9
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Gurev A, Cesko T, Dragancea V, Ghendov-Mosanu A, Pintea A, Sturza R. Ultrasound- and Microwave-Assisted Extraction of Pectin from Apple Pomace and Its Effect on the Quality of Fruit Bars. Foods 2023; 12:2773. [PMID: 37509865 PMCID: PMC10379369 DOI: 10.3390/foods12142773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Revised: 07/13/2023] [Accepted: 07/20/2023] [Indexed: 07/30/2023] Open
Abstract
The article investigates the process of pectin extraction using ultrasonic and microwave techniques from apple pomace generated during juice production in the context of circular bioeconomy. The extraction yield, equivalent mass, content of methoxyl groups, content of anhydrogalacturonic acid, and degree of esterification of pectin were investigated. These indicators varied depending on the parameters and extraction method. The resulting pectin displayed a co-extracted total polyphenol content (TPC) ranging from 2.16 to 13.05 mg GAE/g DW and a DPPH radical inhibition capacity of 4.32-18.86 μmol TE/g. It was found that the antioxidant activity of raw pectin is correlated with TPC and with the content of terminal groups released during the polysaccharide degradation process. The extracted pectin was used as a binding and coating agent for dried fruit bars. Evaluation of water activity (aw), TPC and total flavonoid content (TFC), together with sensory and microbiological analyses of the fruit bars over a period of 360 days, revealed a protective effect of pectin: reducing moisture loss, minimizing the degradation of bioactive compounds during storage, and maintaining the potential antioxidant activity of the product.
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Affiliation(s)
- Angela Gurev
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Tatiana Cesko
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Veronica Dragancea
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Aliona Ghendov-Mosanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Adela Pintea
- Faculty of Veterinary Medicine, University of Agricultural Sciences and Veterinary Medicine, 3-5 Calea Manasturs St., 4003724 Cluj-Napoca, Romania
| | - Rodica Sturza
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
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Zhu Y, Luan Y, Zhao Y, Liu J, Duan Z, Ruan R. Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review. Foods 2023; 12:foods12101949. [PMID: 37238767 DOI: 10.3390/foods12101949] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/21/2023] [Accepted: 04/22/2023] [Indexed: 05/28/2023] Open
Abstract
The fruit and vegetable industry produces millions of tons of residues, which can cause large economic losses. Fruit and vegetable wastes and by-products contain a large number of bioactive substances with functional ingredients that have antioxidant, antibacterial, and other properties. Current technologies can utilize fruit and vegetable waste and by-products as ingredients, food bioactive compounds, and biofuels. Traditional and commercial utilization in the food industry includes such technologies as microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), ultrasonic-assisted extraction (UAE), and high hydrostatic pressure technique (HHP). Biorefinery methods for converting fruit and vegetable wastes into biofuels, such as anaerobic digestion (AD), fermentation, incineration, pyrolysis and gasification, and hydrothermal carbonization, are described. This study provides strategies for the processing of fruit and vegetable wastes using eco-friendly technologies and lays a foundation for the utilization of fruit and vegetable loss/waste and by-products in a sustainable system.
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Affiliation(s)
- Yingdan Zhu
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Yueting Luan
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Yingnan Zhao
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Jiali Liu
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Zhangqun Duan
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Roger Ruan
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave., St. Paul, MN 55108, USA
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11
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Liu Y, Qu W, Feng Y, Ma H. Fine physicochemical, structural, rheological and gelling properties of tomato pectin under infrared peeling technique. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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12
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Qiu J, Shi M, Li S, Ying Q, Zhang X, Mao X, Shi S, Wu S. Artificial neural network model- and response surface methodology-based optimization of Atractylodis Macrocephalae Rhizoma polysaccharide extraction, kinetic modelling and structural characterization. ULTRASONICS SONOCHEMISTRY 2023; 95:106408. [PMID: 37088027 PMCID: PMC10457599 DOI: 10.1016/j.ultsonch.2023.106408] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 03/08/2023] [Accepted: 04/13/2023] [Indexed: 05/03/2023]
Abstract
Atractylodis Macrocephalae Rhizoma (AMR) is the dried rhizome of Atractylodes macrocephala Koidz, which is widely used in the development of health products. AMR contains a large number of polysaccharides, but at present there are fewer applications for these polysaccharides. In this study, the effects of different extraction methods on the Atractylodis Macrocephalae Rhizoma polysaccharide (AMRP) yield were investigated, and the conditions for ultrasound-assisted extraction were optimized by response surface methodology (RSM) and three neural network models (BP neural network, GA-BP neural network and ACO-GA-BP neural network). The best conditions were a liquid-to-solid ratio of 17 mL/g, ultrasonic power of 400 W, extraction temperature of 72 °C, and extraction time of 40 min, which yielded 31.31% AMRP. The kinetic equation of AMRP was determined and compared with the results predicted by three neural network models. It was finally determined that the extraction conditions, kinetic processes and kinetic equation predicted by the GA-ACO-BP neural network were optimal. In addition, AMRP was characterized using SEM, FTIR, HPLC, UV, XRD, and NMR, and the structural study revealed that AMRP has a rough exterior and a porous interior; moreover, it contains high levels of glucose (5.07%), arabinose (0.80%), and galactose (0.74%). AMRP has three crystal structures, consisting of two β-type monosaccharides and one α-type monosaccharide. Additionally, the effectiveness of AMRP as an antioxidant was demonstrated in an in vitro experiment.
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Affiliation(s)
- Junjie Qiu
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Menglin Shi
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Siqi Li
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Qianyi Ying
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Xinxin Zhang
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Xinxin Mao
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
| | - Senlin Shi
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China.
| | - Suxiang Wu
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China.
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13
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Xie J, Zhang Y, Klomklao S, Simpson BK. Pectin from plantain peels: Green recovery for transformation into reinforced packaging films. WASTE MANAGEMENT (NEW YORK, N.Y.) 2023; 161:225-233. [PMID: 36898246 DOI: 10.1016/j.wasman.2023.02.035] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2022] [Revised: 01/07/2023] [Accepted: 02/27/2023] [Indexed: 06/18/2023]
Abstract
Plantain peels as agro-waste are generated in the millions of tons per year with no profitable management strategies. On the other hand, the excessive use of plastic packaging threatens the environment and human health. This research aimed to address both problems via a green approach. High-quality pectin was recovered from plantain peels via an enzyme-assisted and ethanol-recycling process. The yield and galacturonic acid (GalA) content of the recovered low methoxy pectin was 12.43% and 25.0%, respectively, when cellulase was added at 50 U per 5 g peel powder, with a significantly higher recovery rate and purity than the pectin products extracted with no cellulase (P ≤ 0.05). The recovered pectin was further integrated and reinforced with beeswax solid-lipid nanoparticles (BSLNs) to fabricate films as a potential alternative packaging material to single-use plastics. The reinforced pectin films showed improved light barrier, water resistance, mechanical, conformational, and morphological properties. This study presents a sustainable strategy to transform plantain peels into pectin products and pectin-based packaging films with broad applications.
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Affiliation(s)
- Jiayu Xie
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Yi Zhang
- Department of Food Science, The Pennsylvania State University, University Park, PA 16802, USA.
| | - Sappasith Klomklao
- Department of Food Science and Technology, Faculty of Agro and Bio Industry, Thaksin University, Phatthalung Campus, Phatthalung 93210, Thailand.
| | - Benjamin K Simpson
- Department of Food Science and Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
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14
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Wang Z, Zhou X, Sheng L, Zhang D, Zheng X, Pan Y, Yu X, Liang X, Wang Q, Wang B, Li N. Effect of ultrasonic degradation on the structural feature, physicochemical property and bioactivity of plant and microbial polysaccharides: A review. Int J Biol Macromol 2023; 236:123924. [PMID: 36871679 DOI: 10.1016/j.ijbiomac.2023.123924] [Citation(s) in RCA: 19] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 02/22/2023] [Accepted: 02/28/2023] [Indexed: 03/06/2023]
Abstract
With the bioactivities of antioxidant, anti-bacteria, anti-inflammation, immune regulation, antitumor and anti-coagulation, plant and microbial polysaccharides have been widely used in foods, medicine and cosmetics. However, how structure features affect the physicochemical property and bioactivity of plant and microbial polysaccharides is still unclear. Ultrasonic degradation usually degrades or modifies plant and microbial polysaccharides with different physicochemical properties and bioactivities by affecting their chemical or spatial structures via mechanical bond breaking and cavitation effects. Therefore, ultrasonic degradation might be an effective strategy for producing bioactive plant and microbial polysaccharides and analyzing their structure-function relationship. Present review summarized the influence of ultrasonic degradation on structural feature, physicochemical property and bioactivity of plant and microbial polysaccharides. Moreover, further problems need to be paid attention to during the application of ultrasonication for plant and microbial polysaccharides degradation are also recommended. Overall, present review will provide an efficient method for producing enhanced bioactive plant and microbial polysaccharides and analyzing their structure-activity relationship based on ultrasonic degradation.
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Affiliation(s)
- Zichao Wang
- National Engineering Laboratory/Key Laboratory of Henan Province, Henan University of Technology, Zhengzhou 450001, China; School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueyan Zhou
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lili Sheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Di Zhang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xinxin Zheng
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yaping Pan
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaoxue Yu
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xiaona Liang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Qi Wang
- School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Baoshi Wang
- School of Life Science and Technology, Henan Collaborative Innovation Center in Modern Biological Breeding, Henan Institute of Science and Technology, Xinxiang 453003, China.
| | - Na Li
- Henan Provincial Key Laboratory of Ultrasound Imaging and Artificial Intelligence, Henan Provincial People's Hospital, Zhengzhou University People's Hospital, Zhengzhou University, Zhengzhou 450001, China; Henan Institute of Medical and Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China.
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15
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Ling B, Ramaswamy HS, Lyng JG, Gao J, Wang S. Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review. Food Res Int 2023; 164:112343. [PMID: 36737935 DOI: 10.1016/j.foodres.2022.112343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 11/18/2022] [Accepted: 12/23/2022] [Indexed: 12/27/2022]
Abstract
Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many plants and has numerous functional applications in food and other related industries. The type of extraction methods used in production has a strong influence on the structural or physicochemical properties of the resultant pectin and the potential application or market value of the produced pectin. Many conventional extraction methods are well-established and commercially well adopted. However, the increased demand for pectin due to limitations of the existing methods in terms of efficiency and influence on end product quality has been renewed in developing novel techniques or procedures that help to alleviate these problems. In this review paper, a series of strategies involving the application of physical fields, such as acoustic, electromagnetic, electric and mechanical one, are reviewed for potential opportunities to improve the yield and quality attributes of pectin extracted from plant food wastes and byproducts. The extraction mechanism, processing equipment, key operating parameters as well as advantages and disadvantages of each method are systematically reviewed, and findings and conclusions on the potential applications of each method are described. Moreover, the challenges and future directions of physical field assisted extraction (PFAE) of pectin are also discussed to facilitate a better understanding of the complex mechanism in PFAE and optimizing operational parameters. This review may also provide specific theoretical information and practical applications to improve the design and scale up PFAE of pectin.
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Affiliation(s)
- Bo Ling
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X 3V9, Canada.
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Jilong Gao
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
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16
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A Comprehensive Overview of Tomato Processing By-Product Valorization by Conventional Methods versus Emerging Technologies. Foods 2022; 12:foods12010166. [PMID: 36613382 PMCID: PMC9818577 DOI: 10.3390/foods12010166] [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: 11/24/2022] [Revised: 12/21/2022] [Accepted: 12/22/2022] [Indexed: 12/31/2022] Open
Abstract
The tomato processing industry can be considered one of the most widespread food manufacturing industries all over the world, annually generating considerable quantities of residue and determining disposal issues associated not only with the wasting of invaluable resources but also with the rise of significant environmental burdens. In this regard, previous studies have widely ascertained that tomato by-products are still rich in valuable compounds, which, once recovered, could be utilized in different industrial sectors. Currently, conventional solvent extraction is the most widely used method for the recovery of these compounds from tomato pomace. Nevertheless, several well-known drawbacks derive from this process, including the use of large quantities of solvents and the difficulties of utilizing the residual biomass. To overcome these limitations, the recent advances in extraction techniques, including the modification of the process configuration and the use of complementary novel methods to modify or destroy vegetable cells, have greatly and effectively influenced the recovery of different compounds from plant matrices. This review contributes a comprehensive overview on the valorization of tomato processing by-products with a specific focus on the use of "green technologies", including high-pressure homogenization (HPH), pulsed electric fields (PEF), supercritical fluid (SFE-CO2), ultrasounds (UAE), and microwaves (MAE), suitable to enhancing the extractability of target compounds while reducing the solvent requirement and shortening the extraction time. The effects of conventional processes and the application of green technologies are critically analyzed, and their effectiveness on the recovery of lycopene, polyphenols, cutin, pectin, oil, and proteins from tomato residues is discussed, focusing on their strengths, drawbacks, and critical factors that contribute to maximizing the extraction yields of the target compounds. Moreover, to follow the "near zero discharge concept", the utilization of a cascade approach to recover different valuable compounds and the exploitation of the residual biomass for biogas generation are also pointed out.
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17
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Salazar Ripoll CS, Hincapié-Llanos GA. Evaluation of sources and methods of pectin extraction from fruit and Vegetable wastes: A Systematic Literature Review (SLR). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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18
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Meena L, Sengar AS, Neog R, Sunil CK. Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4152-4164. [PMID: 36193474 PMCID: PMC9525513 DOI: 10.1007/s13197-021-05271-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2021] [Accepted: 09/13/2021] [Indexed: 11/26/2022]
Abstract
Fruits and vegetable processing industries contribute to the largest portion of food waste. With changing diet habits, the demand for the production and processing of fruits and vegetables has increased greatly to fulfil the rising demand amongst the masses. Waste generation begins from the harvesting of raw material until it gets processed. Pineapple processing industries produce processing waste (peel, core, pomace, and crown) which are rich in various bioactive compounds. In most cases, the by-products contain larger amounts of valuable compounds which have higher nutritional and therapeutic importance than its final produce. Researchers have studied the potential of pineapple wastes primarily for the extraction of enzymes (bromelain, pectinase, xylanase and cellulase) and secondarily as a low-cost substrate to produce dietary fibre, organic acids, and phenolic antioxidants. This review describes the bioactive compounds in pineapple wastes, their extraction techniques, and their potential applications as a polymer material, bio-sorbents, bioethanol and vanillin production, etc. It focuses primarily on bioactive compounds that have functional and medicinal value and can be used independently or incorporated with other ingredients to form the valorised product. Graphic abstract
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Affiliation(s)
- L Meena
- National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu 613005 India
| | - Animesh Singh Sengar
- National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu 613005 India
| | - Rooman Neog
- National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu 613005 India
| | - C. K Sunil
- National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Pudukkottai Road, Thanjavur, Tamilnadu 613005 India
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19
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Kumar S, Nirmal Thirunavookarasu S, Sunil C, Vignesh S, Venkatachalapathy N, Rawson A. Mass transfer kinetics and quality evaluation of tomato seed oil extracted using emerging technologies. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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20
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Cheeyattil S, Rajan A, Stephen J, Radhakrishnan M. Study on the optimization of barley flour xerogel and its programed oleomorphic
3D
shape‐shifting. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Subith Cheeyattil
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
| | - Anbarasan Rajan
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
| | - Jaspin Stephen
- National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing National Institute of Food Technology Entrepreneurship and Management (NIFTEM‐T) Thanjavur India
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21
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Thirunavookarasu N, Kumar S, Anandharaj A, Rawson A. Effect of ultrasonic cavitation on the formation of soy protein isolate - rice starch complexes, and the characterization and prediction of interaction sites using molecular techniques. Heliyon 2022; 8:e10942. [PMID: 36237974 PMCID: PMC9552112 DOI: 10.1016/j.heliyon.2022.e10942] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 07/23/2022] [Accepted: 09/29/2022] [Indexed: 11/06/2022] Open
Abstract
Protein-carbohydrate interactions occur naturally in glycoproteins which are highly stable in nature and are involved in various food complexes and can enhance the quality and functional properties of foods. In the current study, we characterized the protein-carbohydrate complex formed between commercial soy protein isolate and rice starch using different treatments namely heat treatment alone, ultrasound treatment alone, combination of ultrasound and heat treatment and mixing alone. The structural data obtained using circular dichroism indicated that during the complex formation, the α-helix values were reduced by a maximum of 67% compared to soy protein isolate alone. The crystalline nature of the complexes formed by ultrasound treatment preserved the techno-functional properties as compared to complexes formed by heat treatments. The FTIR analysis of the complexes formed indicated the formation of glycosidic bond. Molecular docking analysis revealed the interaction between the complexes occurred due to hydrogen bonds which make the proteins more stable in nature thus enhancing their denaturation temperature. Glutamine, Proline and Arginine present in the D subunit of 7S 3AUP interacts with the starch molecule. The obtained results suggest that sonication combined with heat treatment led to higher interaction between the soy proteins isolate and rice starch.
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Affiliation(s)
- Nirmal Thirunavookarasu
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, India,Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, India
| | - Sumit Kumar
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, India,Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, India
| | - Arunkumar Anandharaj
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, India,Corresponding author.
| | - Ashish Rawson
- Department of Food Safety and Quality Testing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, India,Centre of Excellence in Non-Thermal Processing, National Institute of Food Technology Entrepreneurship and Management - Thanjavur (NIFTEM-T), Pudukkottai Road, Thanjavur, Tamil Nadu, India,Corresponding author.
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22
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Recovery of Antioxidants from Tomato Seed Industrial Wastes by Microwave-Assisted and Ultrasound-Assisted Extraction. Foods 2022; 11:foods11193068. [PMID: 36230144 PMCID: PMC9562903 DOI: 10.3390/foods11193068] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/26/2022] [Accepted: 09/28/2022] [Indexed: 11/26/2022] Open
Abstract
Tomato seed (TS) wastes are obtained in large amounts from the tomato processing industry. In this work, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) of antioxidant compounds from TS were optimized by using response surface methodology. The effect of MAE and UAE main extraction parameters was studied on total phenolic content (TPC) and antioxidant activity (DPPH) responses. Antioxidant, structural, morphological, and thermal properties of MAE and UAE extracts were evaluated. A great influence of ethanol concentration was observed in both extraction methods. Optimal MAE conditions were determined as 15 min, 80 °C, 63% ethanol and 80 mL, with a desirability value of 0.914, whereas 15 min, 61% ethanol and 85% amplitude (desirability = 0.952) were found as optimal conditions for UAE. MAE extracts exhibited higher TPC and antioxidant activity values compared to UAE (1.72 ± 0.04 and 1.61 ± 0.03 mg GAE g TS−1 for MAE and UAE, respectively). Thermogravimetric analysis (TGA) results suggested the presence of some high molecular weight compounds in UAE extracts. Chlorogenic acid, rutin and naringenin were identified and quantified by HPLC-DAD-MS as the main polyphenols found by MAE and UAE, showing MAE extracts higher individual phenolics content (1.11–2.99 mg 100 g TS−1). MAE and UAE have shown as effective green techniques for extracting bioactive molecules with high antioxidant activity from TS with high potential to be scaled-up for valorizing of TS industrial wastes.
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23
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Kumar V, Sharma N, Umesh M, Selvaraj M, Al-Shehri BM, Chakraborty P, Duhan L, Sharma S, Pasrija R, Awasthi MK, Lakkaboyana SR, Andler R, Bhatnagar A, Maitra SS. Emerging challenges for the agro-industrial food waste utilization: A review on food waste biorefinery. BIORESOURCE TECHNOLOGY 2022; 362:127790. [PMID: 35973569 DOI: 10.1016/j.biortech.2022.127790] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 08/10/2022] [Accepted: 08/11/2022] [Indexed: 05/27/2023]
Abstract
Modernization and industrialization has undoubtedly revolutionized the food and agro-industrial sector leading to the drastic increase in their productivity and marketing thereby accelerating the amount of agro-industrial food waste generated. In the past few decades the potential of these agro-industrial food waste to serve as bio refineries for the extraction of commercially viable products like organic acids, biochemical and biofuels was largely discussed and explored over the conventional method of disposing in landfills. The sustainable development of such strategies largely depends on understanding the techno economic challenges and planning for future strategies to overcome these hurdles. This review work presents a comprehensive outlook on the complex nature of agro-industrial food waste and pretreatment methods for their valorization into commercially viable products along with the challenges in the commercialization of food waste bio refineries that need critical attention to popularize the concept of circular bio economy.
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Affiliation(s)
- Vinay Kumar
- Department of Community Medicine, Saveetha Medical College, Saveetha Institute of Medical and Technical Sciences, Chennai, India.
| | - Neha Sharma
- School of Biotechnology, Jawaharlal Nehru University, New Delhi, India
| | - Mridul Umesh
- Department of Life Sciences, CHRIST (Deemed to be University), Bengaluru 560029, Karnataka, India
| | - Manickam Selvaraj
- Department of Chemistry, Faculty of Science, King Khalid University, Abha 61413, Saudi Arabia; Research Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha, 61413, Saudi Arabia
| | - Badria M Al-Shehri
- Department of Chemistry, Faculty of Science, King Khalid University, Abha 61413, Saudi Arabia; Research Center for Advanced Materials Science (RCAMS), King Khalid University, P.O. Box 9004, Abha, 61413, Saudi Arabia; Unit of Bee Research and Honey Production, Faculty of Science, King Khalid University, P.O. Box 9004, Abha, 61413, Saudi Arabia
| | - Pritha Chakraborty
- School of Allied Healthcare and Sciences, Jain (Deemed To Be) University, Bengaluru, Karnataka, India
| | - Lucky Duhan
- Department of Biochemistry, Maharshi Dayanand University, Rohtak, India
| | - Shivali Sharma
- Department of Chemistry, College of Basic Sciences and Humanities, Punjab Agricultural University, Punjab, India
| | - Ritu Pasrija
- Department of Biochemistry, Maharshi Dayanand University, Rohtak, India
| | - Mukesh Kumar Awasthi
- College of Natural Resources and Environment, Northwest A&F University, Yangling 712100, PR China
| | - Siva Ramakrishna Lakkaboyana
- Department of Chemistry, Vel Tech Rangarajan Dr. Sagunthala R&D Institute of Science and Technology, Avadi, Chennai 600062, India
| | - Rodrigo Andler
- Escuela de Ingeniería en Biotecnología, Centro de Biotecnología de los Recursos Naturales (Cenbio), Universidad Católica del Maule
| | - Amit Bhatnagar
- Department of Separation Science, LUT School of Engineering Science, LUT University, Sammonkatu 12, FI-50130, Mikkeli, Finland
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24
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Wang W, Tan J, Nima L, Sang Y, Cai X, Xue H. Polysaccharides from fungi: A review on their extraction, purification, structural features, and biological activities. Food Chem X 2022; 15:100414. [PMID: 36211789 PMCID: PMC9532758 DOI: 10.1016/j.fochx.2022.100414] [Citation(s) in RCA: 29] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 07/11/2022] [Accepted: 08/04/2022] [Indexed: 11/11/2022] Open
Abstract
A variety of extraction methods of polysaccharides from fungi are reviewed and compared. Purification methods, structure of fungal polysaccharides were reviewed. Diverse biological activities of fungal polysaccharides were outlined. Structure-activity relationships of fungal polysaccharides were discussed.
Fungi, as the unique natural resource, are rich in polysaccharides, proteins, fats, vitamins, and other components. Therefore, they have good medical and nutritional values. Polysaccharides are considered one of the most important bioactive components in fungi. Increasing researches have confirmed that fungal polysaccharides have various biological activities, such as antioxidant, immunomodulatory, anti-tumor, hepatoprotective, anti-aging, anti-inflammatory, and radioprotective activities. Consequently, the research progresses and future prospects of fungal polysaccharides must be systematically reviewed to promote their better understanding. This paper reviewed the extraction, purification, structure, biological activity, and underlying molecular mechanisms of fungal polysaccharides. Moreover, the structure–activity relationships of fungal polysaccharides were emphasized and discussed. This review can provide scientific basis for the research and industrial utilization of fungal polysaccharides.
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Modupalli N, Krisshnan A, C K S, D V C, Natarajan V, Koidis A, Rawson A. Effect of novel combination processing technologies on extraction and quality of rice bran oil. Crit Rev Food Sci Nutr 2022; 64:1911-1933. [PMID: 36106441 DOI: 10.1080/10408398.2022.2119367] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Rice bran, a primary by-product from the rice processing industries, containing 10-15% oil, attracts significant attention from consumers due to its many health-promoting effects. The extraction methodology used is one of the most critical factors affecting the quality and yield of oil from rice bran. Using solvents is the current commercial process for rice bran oil extraction, which has its setbacks. It is challenging and expensive, and there is a risk of traces of solvent residue in the oil. Emerging combination extraction technologies offer zero to minimal solvent residues or chemical deformation while considering increasing environmental and energy footprint. Emerging combination processing technologies include new-age methods like supercritical fluid extraction, sub-critical fluid extraction, ultrasound-assisted enzymatic extraction, ohmic heating, and microwave-assisted extraction. These techniques have been reported to extract oil from rice bran, improving extraction efficiency and quality. These techniques demonstrate solid prospects for future applications. The present review discusses and compares these emerging technologies for oil extraction from rice bran commercially.
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Affiliation(s)
- Nikitha Modupalli
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | - Anitha Krisshnan
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | - Sunil C K
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | - Chidanand D V
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | | | - Anastasios Koidis
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - Ashish Rawson
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
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Liao Y, Chen F, Xu L, Dessie W, Li J, Qin Z. Study on extraction and antibacterial activity of aucubin from Eucommia ulmoides seed-draff waste biomass. Heliyon 2022; 8:e10765. [PMID: 36267368 PMCID: PMC9576858 DOI: 10.1016/j.heliyon.2022.e10765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 06/13/2022] [Accepted: 09/21/2022] [Indexed: 11/29/2022] Open
Abstract
Aucubin (AU) is an active ingredient exerting strong antioxidant and anti-inflammatory effects in treating several diseases. This study evaluated the extraction of AU from Eucommia ulmoides seed-draff (EUSD) waste biomass using a series of solvents (methanol, ethanol, i-propanol, n-propanol, n-butanol, n-pentanol and cyclohexane) assisted with microwave and ultrasound, and proposed the optimized method for extraction. Five factors were investigated by Box-Behnken design (BBD) and response surface methodology (RSM). The optimized extraction conditions were as follows: liquid-solid ratio of 46.37 mL/g, methanol percentage of 89.56%, ultrasonic (extraction) time of 59.95 min, microwave power of 306.73 W, and microwave (extraction) time of 18.93 s. To this end, the AU extraction reached the maximum value (149.1 mg/g), which was consistent with the theoretical value (149.3 mg/g). Furthermore, the kinetics of extraction process were investigated by mathematic modeling. The extraction process analysis was also explored by 1H nuclear magnetic resonance (1H-NMR) spectroscopy, Fourier transform infrared (FTIR) spectroscopy and COSMOtherm program. This study found out that methanol provided better extraction efficiency than the conventional solvents (water, ethanol, i-propanol, n-propanol, n-butanol, n-pentanol, cyclohexane) due to possible interactions by the formation of hydrogen bond between AU and methanol, and ultrasound and microwave could significantly enhance mass transfer, which exhibited higher extraction efficiency and lower energy consumptions (149.1 mg/g and 0.102 kW·h vs. 73.4 mg/g and 0.700 kW·h for Soxhlet extraction). In the antibacterial activity study, the AU extract exerted strong antibacterial ability against 4 tested pathogens, and the antibacterial effect followed the order of: Staphylococcus aureus (35.9 ± 1.32 mm) > Escherichia coli (30.7 ± 1.38 mm) > Bacillus subtilis (20.5 ± 1.36 mm) > Salmonella (15.9 ± 1.39 mm) with the AU concentration of 40 mg/mL. Therefore, the development of this study will help to deepen the further understanding of natural product extraction by methanol-based ultrasonic and microwave, and has certain application value for the development and utilization of natural iridoid glycosides product.
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Affiliation(s)
- Yunhui Liao
- Research Center of Biochemical Engineering Technology, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, Yongzhou 425199, China
| | - Feng Chen
- Research Center of Biochemical Engineering Technology, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China
| | - Lujie Xu
- Research Center of Biochemical Engineering Technology, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China
| | - Wubliker Dessie
- Research Center of Biochemical Engineering Technology, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, Yongzhou 425199, China
| | - Jiaxing Li
- College of Chemistry and Chemical Engineering, Jishou University, Jishou 416000, China
| | - Zuodong Qin
- Research Center of Biochemical Engineering Technology, College of Chemistry and Bioengineering, Hunan University of Science and Engineering, Yongzhou 425199, China
- Hunan Engineering Technology Research Center for Comprehensive Development and Utilization of Biomass Resources, Yongzhou 425199, China
- Corresponding author.
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Sreekala AGV, Ismail MHB, Nathan VK. Biotechnological interventions in food waste treatment for obtaining value-added compounds to combat pollution. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2022; 29:62755-62784. [PMID: 35802320 DOI: 10.1007/s11356-022-21794-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2021] [Accepted: 06/28/2022] [Indexed: 06/15/2023]
Abstract
Over the last few decades, the globe is facing tremendous effects due to the unnecessary piling of municipal solid waste among which food waste holds a greater portion. This practice not only affects the environment in terms of generating greenhouse gas emissions but when left dumped in landfills will also trigger poverty and malnutrition. This review focuses on the global trend in food waste management strategies involved in the effective utilization of food waste to produce various value-added products in a microbiology aspect, thereby diminishing the negative impacts caused by the unnecessary side effects of non-renewable energy sources. The review also detailed the efficiency of microorganisms in the production of various bio-energies as well. Further, recent attempts to the exploitation of genetically modified microorganisms in producing value-added products were enlisted. This also attempted to address food waste valorization techniques, the combined applications of various processes for an enhanced yield of different compounds, and addressed various challenges. Further, the current challenges involved in various processes and the effective measures to tackle them in the future have been addressed. Thus, the present review has successfully addressed the circular bio-economy in food waste valorization.
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Affiliation(s)
| | - Muhammad Heikal Bin Ismail
- Department of Chemical and Environmental Engineering, Faculty of Engineering, Universiti Putra, Putrajaya, Malaysia
| | - Vinod Kumar Nathan
- School of Chemical and Biotechnology, SASTRA Deemed to Be University, Thanjavur, 613 401, Tamil Nadu, India.
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Kumar S, Rajan A, Sunil CK, Radhakrishnan M, Rawson A. Recent Advances in The Utilization of Industrial Byproduct and Wastes Generated at Different Stages of Tomato Processing: Status Report. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sumit Kumar
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Anbarasan Rajan
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - C. K. Sunil
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
| | - Ashish Rawson
- Centre of Excellence for Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management Thanjavur India
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Kumar S, Thirunavookarasu NS, Rawson A. Development of Power Ultrasound Modified Industrial Tomato Processing Waste as Efficient Biosorbent: Its Characterization, Application on synthetic Dyes, and Optimization by Artificial Neural Networks. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17041] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Sumit Kumar
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management (NIFTEM) – Thanjavur – 613005 Tamil Nadu India
- Center of Excellence in Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management (NIFTEM) – Thanjavur– 613005 Tamil Nadu India
| | - Nirmal S. Thirunavookarasu
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management (NIFTEM) – Thanjavur – 613005 Tamil Nadu India
- Center of Excellence in Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management (NIFTEM) – Thanjavur– 613005 Tamil Nadu India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing National Institute of Food Technology Entrepreneurship and Management (NIFTEM) – Thanjavur – 613005 Tamil Nadu India
- Center of Excellence in Non‐Thermal Processing National Institute of Food Technology Entrepreneurship and Management (NIFTEM) – Thanjavur– 613005 Tamil Nadu India
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Barba FJ, Rajha HN, Debs E, Abi-Khattar AM, Khabbaz S, Dar BN, Simirgiotis MJ, Castagnini JM, Maroun RG, Louka N. Optimization of Polyphenols’ Recovery from Purple Corn Cobs Assisted by Infrared Technology and Use of Extracted Anthocyanins as a Natural Colorant in Pickled Turnip. Molecules 2022; 27:molecules27165222. [PMID: 36014470 PMCID: PMC9416142 DOI: 10.3390/molecules27165222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/11/2022] [Accepted: 08/12/2022] [Indexed: 11/18/2022] Open
Abstract
An ecofriendly extraction technology using infrared (IR) irradiation Ired-Irrad® was applied to purple corn cobs to enhance polyphenol recovery for the first time. The IR extraction efficiency was compared to that of the water bath (WB) method. Response surface methodology (RSM) using a central composite design was conducted to determine the effect of the experimental conditions (extraction time and treatment temperature) and their interactions on the total polyphenol and anthocyanin yields. Optimal extraction of total phenolic compounds (37 mg GAE/g DM) and total monomeric anthocyanins (14 mg C3G/g DM) were obtained at 63 °C for 77 min using IR as an extraction technique and water as a solvent. HPLC revealed that the recovery of peonidin 3-O-glucoside and cyanidin 3-O-glucoside was enhanced by 26% and 34%, respectively, when using IR. Finally, purple corn cobs’ spray-dried extract was proven to be an important natural colorant of pickled turnip. It offers great potential for use as a healthy alternative to the carcinogenic rhodamine B synthetic dye, which was banned.
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Affiliation(s)
- Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
- Correspondence: ; Tel.: +34-963-544-972
| | - Hiba N. Rajha
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
- Ecole Supérieure d’Ingénieurs de Beyrouth (ESIB), Université Saint-Joseph de Beyrouth, CST Mkalles Mar Roukos, Beirut 1107 2050, Lebanon
| | - Espérance Debs
- Department of Biology, Faculty of Arts and Sciences, University of Balamand, P.O. Box 100, Tripoli 1300, Lebanon
| | - Anna-Maria Abi-Khattar
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Stéphanie Khabbaz
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Basharat Nabi Dar
- Department of Food Technology, Islamic University of Science and Technology, Kashmir 192122, India
| | - Mario J. Simirgiotis
- Institute of Pharmacy, Faculty of Sciences, Universidad Austral de Chile, Elena Haverbeck S-N, Valdivia 5090000, Chile
| | - Juan Manuel Castagnini
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, University of Valencia, 46100 Valencia, Spain
| | - Richard G. Maroun
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
| | - Nicolas Louka
- Centre d’Analyses et de Recherche, Unité de Recherche Technologies et Valorisation Agro-Alimentaire, Faculté des Sciences, Université Saint-Joseph de Beyrouth, B.P. 17-5208 Riad El Solh, Beirut 1104 2020, Lebanon
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Zhang L, Hu Y, Wang X, Zhang A, Abiola Fakayode O, Ma H, Zhou C. Hybrid techniques of pre and assisted processing modify structural, physicochemical and functional characteristics of okra pectin: Controlled-temperature ultrasonic-assisted extraction from preparative dry powders and its field monitoring. ULTRASONICS SONOCHEMISTRY 2022; 88:106080. [PMID: 35759950 PMCID: PMC9240375 DOI: 10.1016/j.ultsonch.2022.106080] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 06/16/2022] [Accepted: 06/18/2022] [Indexed: 05/21/2023]
Abstract
Diversiform okra dry powders were prepared and controlled-temperature ultrasonic-assisted extraction (CTUAE) was then utilized to obtain okra pectin (OP) from the preparative powders. During processing of hybrid techniques, 6 types of dry powders were prepared through different drying technologies (hot air drying, HD; freeze-drying, FD) and meshes (60, 80, 120 meshes) at first. Next, the extraction yield, physicochemical and function characteristics, and molecular structure of OP were analyzed with or without CTUAE technique. Meanwhile, the time-frequency domains of acoustic fields during extraction process of OP were monitored to analyze the effects of ultrasonic fields. Results showed that OP main chains with less cracking by FD than that by HD; the yield, GalA, esterification degree (DE), Mw and viscosity of OP increased, but its particle size decreased. Water holding capacity (WHC) and oil holding capacity (OHC) of OP by HD were more prominent. Secondly, HD OP had dendritic rigid chains, while FD OP had flexible chains with multiple branches. For HD OP, as meshes of okra dry powders decreased, GalA, viscosity and emulsification ability decreased; while gel strength and thermal stability increased. For FD OP, the reduction of meshes improved thermal stability. Above all, CTUAE technique increased the yield and GalA, and decreased DE, Mw and particle size of OP. In terms of functional characteristics, the technique also improved gel strength, resilience and viscoelasticity, enhanced emulsifying stability, WHC and thermal stability, and reduced viscosity. Finally, the correlation between functional and structural characteristics of OP was quantified, and some suggestions were made for its application in food areas.
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Affiliation(s)
- Lei Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Yang Hu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xue Wang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Ao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Olugbenga Abiola Fakayode
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Department of Agricultural and Food Engineering, University of Uyo, Uyo 520001, Nigeria
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
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Microwave-assisted extraction of pectin from grape pomace. Sci Rep 2022; 12:12722. [PMID: 35882905 PMCID: PMC9325980 DOI: 10.1038/s41598-022-16858-0] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2022] [Accepted: 07/18/2022] [Indexed: 11/10/2022] Open
Abstract
The utilization of microwave technique for the pectin extraction from grape pomace (Fetească Neagră and Rară Neagră), its influence on yield, galacturonic acid content, degree of esterification and molecular weight of pectin were analyzed. The optimal conditions of the extraction process were microwave power of 560 W, pH of 1.8 for 120 s. The pectin samples extracted by MAE in optimal conditions were analyzed by comparing with commercial apple and citrus pectin based on FT-IR analysis, thermal behavior, rheological characteristics and microstructure. The FT-IR analysis established the presence of different functional groups which are attributed to the finger print region of extracted pectin, while the rheological behavior presented a good viscoelasticity of pectin solutions. The obtained data assumes that grape pomace has a great potential to be a valuable source of pectin which can be extracted by simple and quick techniques, while maintaining analogous quality to conventional sources of pectin.
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Goksu A, Duran G, Çilingir S, Çevik M, Sabanci S. Performance evaluation of pectin extraction from grapefruit peel powder by ohmic heating. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16813] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ali Goksu
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Munzur University Tunceli Turkey
| | - Gülseven Duran
- Food Engineering Section, Graduate Education Institute Munzur University Tunceli Turkey
| | - Seda Çilingir
- Food Engineering Section, Graduate Education Institute Munzur University Tunceli Turkey
| | - Mutlu Çevik
- Department of Gastronomy and Culinary Arts, Faculty of Fine Arts Munzur University Tunceli Turkey
| | - Serdal Sabanci
- Department of Nutrition and Dietetics, Faculty of Health Sciences Munzur University Tunceli Turkey
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Chain conformations and steady-shear viscosity properties of pectic polysaccharides from apple and tomato. Food Chem X 2022; 14:100296. [PMID: 35378729 PMCID: PMC8976093 DOI: 10.1016/j.fochx.2022.100296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 03/17/2022] [Accepted: 03/24/2022] [Indexed: 11/23/2022] Open
Abstract
Apple pectin was a high-ester polysaccharide, and tomato pectin was a low-ester one. The weight-average molecular weight (Mw) of AP was about 243 kDa, and that of TP was about 19 kDa. Two pectins presented semi-rigid chain conformation in aqueous solution. Elucidated the mechanism about shear thickening of two pectins.
In this study, apple pectin (AP) and tomato pectin (TP) were demonstrated to be a high-ester (74.8%) polysaccharide with the weight-average molecular weight (Mw) of ∼ 243 kDa and a low-ester (45.9%) polysaccharide with the Mw of ∼ 19 kDa, respectively. The semi-rigid chain conformations of pectic polysaccharides in NaNO3 aqueous solution were deduced according to the Smidsrød “B values” of AP (0.025) and TP (0.029), while AP and TP exhibited higher stiffness in water due to the electric repulsion of carboxyl groups, which was visually observed by AFM images. Under steady shear, the shear-thickening behaviors of AP and TP in NaNO3 aqueous solutions were observed in the shear rate range of < 1 s−1, which were attributed to the disruption of the ordered arrangement induced by semi-rigid pectin chains into randomly entangled structure by weak shear force. AP exhibited stronger shear-thickening behavior due to the formation of more entanglements resulted from the higher Mw and longer side chains highly branched at rhamngalacturonan region. This study provides the scientific basis for the construction of the relationship of steady-shear property with chain conformation and molecular weight of pectin.
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Qin C, Yang G, Zhu C, Wei M. Characterization of edible film fabricated with HG-type hawthorn pectin gained using different extraction methods. Carbohydr Polym 2022; 285:119270. [DOI: 10.1016/j.carbpol.2022.119270] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/08/2022] [Accepted: 02/16/2022] [Indexed: 01/05/2023]
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Chen S, Xiao L, Li S, Meng T, Wang L, Zhang W. The effect of sonication-synergistic natural deep eutectic solvents on extraction yield, structural and physicochemical properties of pectins extracted from mango peels. ULTRASONICS SONOCHEMISTRY 2022; 86:106045. [PMID: 35617886 PMCID: PMC9136184 DOI: 10.1016/j.ultsonch.2022.106045] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 05/09/2022] [Accepted: 05/17/2022] [Indexed: 05/21/2023]
Abstract
In this study, eco-friendly deep eutectic solvents (DESs) were used as extracting agents for the first time in the extraction of pectins from mango peel. Two novel green solvents including betaine-citric acid (Bet-CA) and choline chloride-malic acid (ChCl-MaA) were screened, and the extraction conditions were further optimized by full factor design experimental along with RSM. In addition, ultrasound treatment also had an influence on extraction yield, structural and physicochemical properties of extracted pectins. Two DES-extracted pectins had significantly higher yield, larger molecular weight and particles size than HCl-extracted pectin. High intensity ultrasound power enhanced the yield of low-ester pectins, but decreased the molecular weight and particles size of the pectins extracted. Monosaccharide compositions analysis showed that higher content of galacturonic acid (GalA) and larger HG region were observed in two DESs-extracted pectins. Fourier transform infrared spectra (FT-IR) of all pectins extracted were similar, with slight differences. Two DESs-extracted pectins exhibited higher DE values than HCl-extracted pectin. Thermal analysis and zeta potential results showed that HCl-extracted pectin had better stability than ChCl-MaA-extracted pectin. Additionally, HCl-extracted pectin had higher viscosity properties than two DESs-extracted pectins or commercial pectin (CP). Moreover, it was found that HCl-extracted pectin was in a colloid state, while two DESs-extracted pectins or CP were in a flow state. Ultrasound treatment significantly improved the yields of pectin/low-ester pectin. Additionally, ultrasound treatment remarkably decreased the viscosity and viscoelastic properties of the pectins extracted. The results were conducive to our understanding of the relationship between extraction conditions and physicochemical properties of the pectins extracted, which provides theoretical basis for the functional application of mango peel pectins in the food and pharmaceutical industry.
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Affiliation(s)
- Sijun Chen
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Leyan Xiao
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Songjie Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Tingyu Meng
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China
| | - Lu Wang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Hainan University, Haikou 570228, PR China.
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Nelluri P, Venkatesh T, Kothakota A, Pandiselvam R, Garg R, Eswaran V, Vaddevolu UBP, Venkatesh R, Mousavi Khaneghah A. Recent advances in non‐thermal and thermal processing of Jackfruit (
Artocarpus heterophyllus Lam)
: an updated review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Puja Nelluri
- Department of Agriculture and Food Engineering Indian Institute of Technology Kharagpur West Beng India
| | - T. Venkatesh
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad‐201 001 India
| | - Anjineyulu Kothakota
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad‐201 001 India
| | - R. Pandiselvam
- Physiology, Biochemistry, and Post‐harvest Technology Division, ICAR‐Central Plantation Crops Research Institute Kasaragod Kerala India
| | - Ramandeep Garg
- Department of Computer Information Systems University of Malta Msida MSD Malta
| | - Vishnu Eswaran
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
| | - Uday Bhanu Prakash Vaddevolu
- Department of Agricultural and Biosystems Engineering North Dakota State University 1221 Albrecht Boulevard Farg ND USA
| | - R. Venkatesh
- Agro‐Processing & Technology Division, CSIR‐National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum‐695019 Kerala India
| | - Amin Mousavi Khaneghah
- Department of Food Science and Nutrition, Faculty of Food Engineering University of Campinas (UNICAMP) Campinas, Sao Paulo Brazil
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Identification of volatile compounds, physicochemical and techno-functional properties of pineapple processing waste (PPW). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01243-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Extraction of phenolic compounds from tomato pomace using choline chloride–based deep eutectic solvents. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01238-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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40
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The Influence of Extraction Conditions on the Yield and Physico-Chemical Parameters of Pectin from Grape Pomace. Polymers (Basel) 2022; 14:polym14071378. [PMID: 35406252 PMCID: PMC9002691 DOI: 10.3390/polym14071378] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 03/25/2022] [Accepted: 03/26/2022] [Indexed: 01/27/2023] Open
Abstract
Grape pomace is one of the most abundant by-products generated from the wine industry. This by-product is a complex substrate consisted of polysaccharides, proanthocyanidins, acid pectic substances, structural proteins, lignin, and polyphenols. In an effort to valorize this material, the present study focused on the influence of extraction conditions on the yield and physico-chemical parameters of pectin. The following conditions, such as grape pomace variety (Fetească Neagră and Rară Neagră), acid type (citric, sulfuric, and nitric), particle size intervals (<125 µm, ≥125−<200 µm and ≥200−<300 µm), temperature (70, 80 and 90 °C), pH (1, 2 and 3), and extraction time (1, 2, and 3 h) were established in order to optimize the extraction of pectin. The results showed that acid type, particle size intervals, temperature, time, and pH had a significant influence on the yield and physico-chemical parameters of pectin extracted from grape pomace. According to the obtained results, the highest yield, galacturonic acid content, degree of esterification, methoxyl content, molecular, and equivalent weight of pectin were acquired for the extraction with citric acid at pH 2, particle size interval of ≥125−<200 µm, and temperature of 90 °C for 3 h. FT-IR analysis confirmed the presence of functional groups in the fingerprint region of identification for polysaccharide in the extracted pectin.
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41
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Taghian Dinani S, van der Goot AJ. Challenges and solutions of extracting value-added ingredients from fruit and vegetable by-products: a review. Crit Rev Food Sci Nutr 2022; 63:7749-7771. [PMID: 35275755 DOI: 10.1080/10408398.2022.2049692] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Every year, huge amounts of fruit and vegetable by-products in the food processing factories are produced. These by-products have great potential to be used for different targets especially the extraction of value-added ingredients. The target of this study is to review the challenges of extraction of value-added ingredients from fruit and vegetable by-products on the industrial scale and to describe current trends in solving these problems. In addition, some strategies such as multi-component extraction as well as application of fermentation before or after the extraction process, and production of biofuel, organic fertilizers, animal feeds, etc. on final residues after extraction of value-added ingredients are discussed in this review paper. In fact, simultaneous extraction of different value-added ingredients from fruit and vegetable by-products can increase the extraction efficiency and reduce the cost of value-added ingredients as well as the final volume of these by-products. After extraction of value-added ingredients, the residues can be used to produce biofuels, or they can be used to produce organic fertilizers, animal feeds, etc. Therefore, the application of several appropriate strategies to treat the fruit and vegetable by-products can increase their application, protect the environment, and improve the food economy.
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Affiliation(s)
| | - Atze Jan van der Goot
- Food Process Engineering, Wageningen University & Research, Wageningen, the Netherlands
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Buvaneshwaran M, Radhakrishnan M, Natarajan V. Influence of ultrasound‐assisted extraction techniques on the valorization of agro‐based industrial organic waste – A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14012] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Malini Buvaneshwaran
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
| | - Mahendran Radhakrishnan
- Centre of Excellence in Nonthermal Processing National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management – Thanjavur (NIFTEM‐T) Thanjavur India
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Emulsification properties of alkaline soluble polysaccharide from sugar beet pulp: Effect of acetylation and methoxylation. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107361] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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44
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Rajput E, Rawson A, Krishnamoorthy S, Rangarajan J. Jackfruit Byproducts: Functional Properties and Scope of Utilization as Unleavened Flat Bread. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2027307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Ekta Rajput
- Department of Food Product Development, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries (MoFPI), Government of India, Thanjavur, Tamil Nadu, India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries (MoFPI), Government of India, Thanjavur, Tamil Nadu, India
| | - Srinivasan Krishnamoorthy
- Department of Technology Dissemination, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries (MoFPI), Government of India, Thanjavur, Tamil Nadu, India
| | - Jaganmohan Rangarajan
- Department of Food Product Development, National Institute of Food Technology, Entrepreneurship and Management (NIFTEM) - Thanjavur (formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries (MoFPI), Government of India, Thanjavur, Tamil Nadu, India
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Lou X, Luo D, Yue C, Zhang T, Li P, Xu Y, Xu B, Xiang J. Effect of ultrasound treatment on the physicochemical and structural properties of long-chain inulin. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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46
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Abstract
Tomato processing leads to the production of considerable amounts of residues, mainly in the form of tomato skins, seeds and vascular tissues, which still contain bioactive molecules of interest for food, pharmaceutical and nutraceutical industries. These include carotenoids, such as lycopene and β-carotene, tocopherols and sitosterols, among others. Supercritical fluid extraction is well positioned for the valorization of tomato residues prior to disposal, because it remains an environmentally safe extraction process, especially when using carbon dioxide as the solvent. In this article, we provide an extensive literature overview of the research on the supercritical fluid extraction of tomato residues. We start by identifying the most relevant extractables present in tomatoes (e.g., lycopene) and their main bioactivities. Then, the main aspects affecting the extraction performance are covered, starting with the differences between tomato matrixes (e.g., seeds, skins and pulp) and possible pretreatments to enhance extraction (e.g., milling, drying and enzymatic digestion). Finally, the effects of extraction conditions, such as pressure, temperature, cosolvent, flow rate and time, are discussed.
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47
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Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102844] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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48
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Tunç MT, Odabaş Hİ. Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102850] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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49
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Zhang S, Waterhouse GIN, Xu F, He Z, Du Y, Lian Y, Wu P, Sun-Waterhouse D. Recent advances in utilization of pectins in biomedical applications: a review focusing on molecular structure-directing health-promoting properties. Crit Rev Food Sci Nutr 2021:1-34. [PMID: 34637646 DOI: 10.1080/10408398.2021.1988897] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
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.
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Affiliation(s)
- Shikai Zhang
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | | | - Fangzhou Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Ziyang He
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Yuyi Du
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Yujing Lian
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Peng Wu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Dongxiao Sun-Waterhouse
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China.,School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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Progress in the Valorization of Fruit and Vegetable Wastes: Active Packaging, Biocomposites, By-Products, and Innovative Technologies Used for Bioactive Compound Extraction. Polymers (Basel) 2021; 13:polym13203503. [PMID: 34685262 PMCID: PMC8539143 DOI: 10.3390/polym13203503] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/06/2021] [Accepted: 10/08/2021] [Indexed: 12/16/2022] Open
Abstract
According to the Food Wastage Footprint and Climate Change Report, about 15% of all fruits and 25% of all vegetables are wasted at the base of the food production chain. The significant losses and wastes in the fresh and processing industries is becoming a serious environmental issue, mainly due to the microbial degradation impacts. There has been a recent surge in research and innovation related to food, packaging, and pharmaceutical applications to address these problems. The underutilized wastes (seed, skin, rind, and pomace) potentially present good sources of valuable bioactive compounds, including functional nutrients, amylopectin, phytochemicals, vitamins, enzymes, dietary fibers, and oils. Fruit and vegetable wastes (FVW) are rich in nutrients and extra nutritional compounds that contribute to the development of animal feed, bioactive ingredients, and ethanol production. In the development of active packaging films, pectin and other biopolymers are commonly used. In addition, the most recent research studies dealing with FVW have enhanced the physical, mechanical, antioxidant, and antimicrobial properties of packaging and biocomposite systems. Innovative technologies that can be used for sensitive bioactive compound extraction and fortification will be crucial in valorizing FVW completely; thus, this article aims to report the progress made in terms of the valorization of FVW and to emphasize the applications of FVW in active packaging and biocomposites, their by-products, and the innovative technologies (both thermal and non-thermal) that can be used for bioactive compounds extraction.
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