Physicochemical properties and antioxidant activity of pectin from hawthorn wine pomace: A comparison of different extraction methods

Fractionation of cassava pectins and their detailed structural analyses using various pectinolytic enzymes

In this study, we analyzed the pectin structure within the pulp of cassava. Cassava pectin, derived from cassava pulp treatment at 120 °C for 90 min, was separated into four fractions (CP-P, CP-SD1, CP-SD2F, and CP-SD2R) based on variations in water solubility, electrical properties, and molecular weights. Sugar composition analysis demonstrated an abundance of homogalacturonan (HG) in CP-P and CP-SD2F, rhamnogalacturonan I (RG-I) in CP-SD2R, and neutral sugars in CP-SD1. Because RG-I possesses a complex structure, we analyzed CP-SD2R using various pectinolytic enzymes. Galactose was the major sugar in CP-SD2R accounting for 49 %, of which 65 % originated from arabinogalactan I, 9 % from galactose and galactooligosaccharides, 5 % from arabinogalactan II, and 11 % from galactoarabinan. Seventy-four percent of arabinose in CP-SD2R was present as galactoarabinan. The methylation (DM) and acetylation (DAc) degrees of cassava pectin were 11 and 15 %, respectively. The HG and RG-I regions exhibited DAc values of 5 and 44 %, respectively, signifying the high DAc of RG-I compared to HG. Information derived from the structural analysis of cassava pectin will enable efficient degradation of pectin and cellulose, leading to the use of cassava pulp as a raw material for biorefineries.

Characterization, antioxidant activity and in vitro digestion of hawthorn pectin prepared by gradient ethanol precipitation

Four modified hawthorn pectin fractions (MHPs), named MHP-30, MHP-50, MHP-70 and MHP-90, were obtained by ultrasonic-assisted pectin methyl esterase modification and gradient ethanol precipitation. The results indicated that all four MHPs were composed of galacturonic acid, galactose, xylose, arabinose, glucose and mannose in different proportions. With the increase of the ethanol concentration, the molecular weight, esterification degree and galacturonic acid content of MHPs all decreased, whereas the arabinose content and branching degree increased. The structural characterization from XRD, SEM, and FT-IR showed that four MHPs exhibited amorphous structure, similar functional groups, diverse surface morphologies. Besides, in vitro antioxidant assays confirmed that MHP-70 and MHP-90 exhibited stronger total antioxidant activities than MHP-30 and MHP-50. The results of simulated saliva-gastrointestinal digestion showed that the molecular weight of MHP-70 and MHP-90 remained stable, yielded small amounts of reducing sugars, and were resistant to digestion in the human upper digestive tract. Overall, MHP-70 and MHP-90 shown great potential as novel natural antioxidants, which are expected to be good carbon sources for the utilization of intestinal microorganisms.

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

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.

Isolation, structural properties and bioactivities of polysaccharides from Crataegus pinnatifida

ETHNOPHARMACOLOGIC RELEVANCE

Crataegus pinnatifida, commonly known as hawthorn, is a plant species with a long history of medicinal use in traditional Chinese medicine. Hawthorn polysaccharides (HP) have gained worldwide attention due to their decent biological activities and potential health benefits. Their excellent antioxidant activity, antitumor activity, immunomodulatory activity, hypoglycemic effect and hypolipidemic effects, intestinal microbiota modulatory activity makes them valuable in the field of ethnopharmacological research.

AIM OF THE STUDY

The purpose of the current review is to provide a systematic and comprehensive summary of the latest literatures and put forward the future perspectives on hawthorn polysaccharides in the context of its extraction, purification, structural characteristics and bioactivities. Furthermore, the underlying structure-bioactivity relationship of hawthorn polysaccharides was also explored and discussed. The current review would provide the important research underpinnings and the update the information for future development and application of hawthorn polysaccharides in the pharmaceutical and functional food industries.

MATERIALS AND METHODS

We use Google Scholar, CNKI, PubMed, Springer, Elsevier, Wiley, Web of Science and other online databases to search and obtain the literature on extraction, isolation, structural analysis and the biological activity of hawthorn polysaccharides published before October 2023. The key words are "extraction", "isolation and purification", "bioactivities", and "Crataegus pinnatifida polysaccharides ".

RESULTS

Crataegus pinnatifida has been widely used for the treatment of cardiovascular diseases, digestive disorders, inflammatory and oxidative stress in traditional Chinese medicine. Polysaccharides are the key active components of Crataegus pinnatifida which have gained widespread attention. The structure and bioactivity of polysaccharides from Crataegus pinnatifida varies in terms of raw materials, extraction methods and purification techniques. Crataegus pinnatifida polysaccharides possess diverse bioactivities, including antitumor, immunomodulatory, hypoglycemic activity, cardioprotective and antioxidant activities, among others. These biological properties can not only lay firm foundation for the treatment of diverse diseases, but also provide a theoretical basis for the in-depth study of the structure-activity relationship. In addition, the underlying structure-activity relationship is also explored and discussed, and further research and development of hawthorn polysaccharides are also prospected.

CONCLUSION

As a natural compound, hawthorn polysaccharides has garnered significant attention and held immense research potential. Hawthorn polysaccharides can be obtained through different extraction methods, including hot water extraction method, ultrasonic extraction method and enzymatic extraction method etc. The structures of hawthorn polysaccharides have also been characterized and reported in numerous studies. Moreover, hawthorn polysaccharides exhibit a wide range of bioactivities, such as the antioxidant activity, the antitumor activity, the immunomodulatory activity, the hypoglycemic effect and the hypolipidemic effect, as well as the intestinal microbiota modulatory activity. These diverse bioactivities contribute to the growing interest in hawthorn polysaccharides and its potential applications. Hawthorn polysaccharides has promising application prospects in various industries, including functional food, pharmaceuticals and biomedical research. Therefore, it is imperative to fully explore and harness the potential of hawthorn polysaccharides in the food and medicine fields.

Physicochemical characterization of pectin extracted from mandarin peels using novel electromagnetic heat

A novel electromagnetic heat extraction method was presented, whereby mandarin peels residue solution was located in a winding coil subjected to an oscillating magnetic field, and the pectin was extracted under appropriate conditions. Numerical relationships between applied magnetic field and induced electric field (IEF) in the extraction process were elaborated. The results showed that the induced current density, IEF and terminal temperature increased with increasing magnetic field. The maximum current density of 0.35 A/cm corresponds to the highest terminal temperature of 84.6 °C and IEF intensity of 26.6 V/cm. When magnetic field intensity was 1.39 T and the extraction time was 15 min, the maximum yield of pectin reached 9.16 %. In addition, all treatments impacted the ash content, protein content, water-holding capacity (WHC), and oil-holding capacity (OHC) of the obtained pectin. The pectin extracted by electromagnetic heat had the lowest DE value of 71.3 % with 126.55 kDa molecular weight, while the GalA content was at the highest level of 76.18 %. After different treatments, the composition of pectin monosaccharides changed, but there were slight differences in the composition of pectin polysaccharides. Moreover, the electromagnetic heat extracted pectin had light color and an obvious surface fragmentation of the peel residue.

Therapeutic Potential of Pectin and Its Derivatives in Chronic Diseases

Non-communicable diseases (NCDs) are described as a collection of chronic diseases that do not typically develop from an acute infection, have long-term health effects, and frequently require ongoing care and therapy. These diseases include heart disease, stroke, cancer, chronic lung disease, neurological diseases, osteoporosis, mental health disorders, etc. Known synthetic drugs for the treatment or prevention of NCDs become increasingly dangerous over time and pose high risks due to side effects such as hallucination, heart attack, liver failure, etc. As a result, scientists have had to look for other alternatives that are natural products and that are known to be less detrimental and contain useful bioactive compounds. The increasing understanding of the biological and pharmacological significance of carbohydrates has helped to raise awareness of their importance in living systems and medicine, given they play numerous biological roles. For example, pectin has been identified as a class of secondary metabolites found in medicinal plants that may play a significant role in the treatment and management of a variety of NCDs. Pectin is mainly made of homogalacturonan, which is a linear polymer composed primarily of D-galacturonic acid units (at least 65%) linked in a chain by α-(1,4)-glycosidic linkages. There are also modified pectins or derivatives that improve pectin's bioavailability. Pectin is found in the cell walls of higher plants (pteridophytes, angiosperms, and gymnosperms), particularly in the middle lamella of the plant material. Citrus pectin is used in various industries. This article compiles information that has been available for years about the therapeutic importance of pectin in chronic diseases, different modes of pectin extraction, the chemistry of pectin, and the potency of pectin and its derivatives.

Preparation, structural characterization, bioactivities, and applications of Crataegus spp. polysaccharides: A review

Crataegus, is a genus within the Rosaceae family. It is recognized as a valuable plant with both medicinal and edible qualities, earning it the epithet of the "nutritious fruit" owing to its abundant bioactive compounds. Polysaccharides are carbohydrate polymers linked by glycosidic bonds, one of the crucial bioactive ingredients of Crataegus spp. Recently, Crataegus spp. polysaccharides (CPs) have garnered considerable attention due to their diverse range of bioactivities, including prebiotic, hypolipidemic, anticancer, antibacterial, antioxidant, and immunobiological properties. Herein, we provide a comprehensive overview of recent research on CPs. The analysis revealed that CPs exhibited a broad molecular weight distribution, ranging from 5.70 Da to 4.76 × 108 Da, and are composed of various monosaccharide constituents such as mannose, rhamnose, and arabinose. Structure-activity relationships demonstrated that the biological function of CPs is closely associated with their molecular weight, galacturonic acid content, and chemical modifications. Additionally, CPs have excellent bioavailability, biocompatibility, and biodegradability, which make them promising candidates for applications in the food, medicine, and cosmetic industries. The article also scrutinized the potential development and future research directions of CPs. Overall, this article provides comprehensive knowledge and underpinnings of CPs for future research and development as therapeutic agents and multifunctional food additives.

Physicochemical properties and Pb2+ adsorption capacity of freeze-dried hawthorn pectin fractions by gradient ethanol precipitation

Three fractions of FHP20, FHP40 and FHP60 were obtained from freeze-dried hawthorn pectin by gradient ethanol precipitation (20-60 %), and their physicochemical properties and adsorption performance on Pb²⁺ were investigated. It was found that the content of galacturonic acid (GalA) and esterification of FHP fractions gradually reduced with the increase of ethanol concentration. FHP60 had the lowest molecular weight (60.69 × 10³ Da), and the composition and proportion of monosaccharides were significantly different. The experimental results of Pb²⁺ adsorption showed that the adsorption process fitted well with the Langmuir monolayer adsorption and the pseudo-second-order models. Our findings suggested that pectin fractions with good homogeneity of molecular weight and chemical construction can be obtained by gradient ethanol precipitation, and hawthorn pectin could be developed as a potential adsorbent for Pb²⁺ removal.

Characterize the physicochemical properties and microstructure of pectin from high-pressure and thermal processed cloudy hawthorn (Crataegus pinnatifida) juice based on acid heating extraction

Physicochemical properties and morphological features of pectin in high-pressure-processing (JHPP) and thermal-processing (JTP) treated cloudy hawthorn juice were investigated based on acid heating extraction. Pectin from hawthorn juice was identified as low methoxy pectin (41.77%), which was significantly reduced to 34.56%-39.51% from JHPP, while pectin esterification degree (DE) from JTP increased to 45.58%, which can also be confirmed by Fourier transform infrared spectroscopy. In comparison to control, pectin linearity of JHPP and JTP significantly decreased with more highly branched-chains. However, no significate difference was observed in thermostability, crystallinity and main functional groups. Interestingly, a large number of aggregations was observed in JHPP pectin, and the intermodular distance of JTP pectin was enhanced, which was consistent with the results of viscosity, molecular weight and DE. These findings provided insights into utilization of hawthorn pectin and application of high-pressure processing (HPP) for improving quality property of fruit products by pectin modification.

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

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

Influences of Ultrasonic Treatments on the Structure and Antioxidant Properties of Sugar Beet Pectin

The objective of this study was to explore the structural changes and oxidation resistance of ultrasonic degradation products of sugar beet pectin (SBP). The changes in the structures and antioxidant activity between SBP and its degradation products were compared. As the ultrasonic treatment time increased, the content of α-D-1,4-galacturonic acid (GalA) also increased, to 68.28%. In addition, the neutral sugar (NS) content, esterification degree (DE), particle size, intrinsic viscosity and viscosity-average molecular weight (M_V) of the modified SBP decreased. Fourier transform infrared (FT-IR) spectroscopy and scanning electron microscopy (SEM) were used to study the degradation of the SBP structure after ultrasonication. After ultrasonic treatment, the DPPH and ABTS free radical scavenging activities of the modified SBP reached 67.84% and 54.67% at the concentration of 4 mg/mL, respectively, and the thermal stability of modified SBP was also improved. All of the results indicate that the ultrasonic technology is an environmentally friendly, simple, and effective strategy to improve the antioxidant capacity of SBP.

Polysaccharides of Salsola passerina: Extraction, Structural Characterization and Antioxidant Activity

The above-ground part of the Salsola passerine was found to contain ~13% (w/w) of polysaccharides extractable with water and aqueous solutions of ammonium oxalate and sodium carbonate. The fractions extracted with aqueous sodium carbonate solutions had the highest yield. The polysaccharides of majority fractions are characterized by similar monosaccharide composition; namely, galacturonic acid and arabinose residues are the principal components of their carbohydrate chains. The present study focused on the determination of antioxidant activity of the extracted polysaccharide fractions and elucidation of the structure of polysaccharides using nuclear magnetic resonance (NMR) spectroscopy. Homogalacturonan (HG), consisting of 1,4-linked residues of α-D-galactopyranosyluronic acid (GalpA), rhamnogalacturonan-I (RG-I), which contains a diglycosyl repeating unit with a strictly alternating sequence of 1,4-linked D-GalpA and 1,2-linked L-rhamnopyranose (Rhap) residues in the backbone, and arabinan, were identified as the structural units of the obtained polysaccharides. HMBC spectra showed that arabinan consisted of alternating regions formed by 3,5-substituted and 1,5-linked arabinofuranose residues, but there was no alternation of these residues in the arabinan structure. Polysaccharide fractions scavenged the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical at 0.2-1.8 mg/mL. The correlation analysis showed that the DPPH scavenging activity of polysaccharide fractions was associated with the content of phenolic compounds (PCs).

The Influence of Different Extraction Techniques on the Chemical Profile and Biological Properties of Oroxylum indicum: Multifunctional Aspects for Potential Pharmaceutical Applications

Oroxylum indicum (L.) Kurz (Bignoniaceae), a traditional Chinese herbal medicine, possesses various biological activities including antioxidant, anti-inflammatory, antibacterial, and anticancer. In order to guide the practical application of O. indicum in the pharmaceutical, food, and cosmetic industries, we evaluated the effects of five different extraction techniques (maceration extraction (ME), oxhlet extraction (SOXE), ultrasound-assisted extraction (UAE), tissue-smashing extraction (TSE), and accelerated-solvent extraction (ASE)) with 70% ethanol as the solvent on the phytochemical properties and biological potential. The UHPLC-DAD Orbitrap Elite MS technique was applied to characterize the main flavonoids in the extracts. Simultaneously, the antioxidant and enzyme inhibitory activities of the tested extracts were analyzed. SOXE extract showed the highest total phenolic content (TPC, 50.99 ± 1.78 mg GAE/g extract), while ASE extract displayed the highest total flavonoid content (TFC, 34.92 ± 0.38 mg RE/g extract), which displayed significant correlation with antioxidant activity. The extract obtained using UAE was the most potent inhibitor of tyrosinase (IC50: 16.57 ± 0.53 mg·mL−1), while SOXE extract showed the highest activity against α-glucosidase (IC50: 1.23 ± 0.09 mg·mL−1), succeeded by UAE, ME, ASE, and TSE extract. In addition, multivariate analysis suggested that different extraction techniques could significantly affect the phytochemical properties and biological activities of O. indicum. To sum up, O. indicum displayed expected biological potential and the data collected in this study could provide an experimental basis for further investigation in practical applications.

Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications

Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the inner matrix. Presently, citrus fruits and apple fruits are the main sources for commercial extraction of pectin, but ongoing research on pectin extraction from alternate fruit sources and fruit wastes from processing industries will be of great help in waste product reduction and enhancing the production of pectin. Pectin shows multifunctional applications including in the food industry, the health and pharmaceutical sector, and in packaging regimes. Pectin is commonly utilized in the food industry as an additive in foods such as jams, jellies, low calorie foods, stabilizing acidified milk products, thickener and emulsifier. Pectin is widely used in the pharmaceutical industry for the preparation of medicines that reduce blood cholesterol level and cure gastrointestinal disorders, as well as in cancer treatment. Pectin also finds use in numerous other industries, such as in the preparation of edible films and coatings, paper substitutes and foams. Due to these varied uses of pectin in different applications, there is a great necessity to explore other non-conventional sources or modify existing sources to obtain pectin with desired quality attributes to some extent by rational modifications of pectin with chemical and enzymatic treatments.

Characterization of constituents by UPLC-MS and the influence of extraction methods of the seeds of Vernonia anthelmintica willd.: extraction, characterization, antioxidant and enzyme modulatory activities

Vernonia anthelmintica Willd (VA) is a popular medicinal plant used in local and traditional medicine to manage various disorders. In order to explore the phytochemical profile, antioxidant and enzyme modulatory activities of extracts prepared from the seeds of VA, different extraction methodologies, including modern (accelerated-ASE, ultrasound-UAE, and tissue smashing-TSE extractions) and traditional (maceration and Soxhlet) extractions, were employed and their effects on the activities of the extracts were investigated. The chemical compounds of the extracts were qualitatively analyzed by ultra-high-pressure liquid chromatography-tandem mass spectrometry (UPLC-Orbitrap-MS) technique. Among them, 11 compounds were undoubtedly identified by comparison with reference substance, while 13 compounds were tentatively identified by comparison with literature data, including 8 phenolic acids, 14 flavonoids and 2 esters were identified in the extracts. Additionally, the quantitative analysis found that ASE showed the highest extraction efficiency. The antioxidant activity was determined in vitro via six standard assays. Two key enzymes related to the diseases of vitiligo (tyrosinase) and type II diabetes (α-glucosidase) were adopted to assess the activity of VA extracts against them. All extracts showed potent antioxidant ability with a predominance for that obtained by ASE, which corroborated with the high phenolic (22.62 ± 0.23 mg gallic acid equivalent (GAE)/g extract) and flavonoid contents (68.85 ± 0.25 mg rutin equivalent (RE)/g extract). The extracts obtained by ASE, UAE and SE could increase the tyrosinase activity and all the extracts displayed remarkable inhibitory activity against α-glucosidase. This study demonstrated that the VA extracts obtained by novel extraction techniques such as ASE, could be considered as a positive candidate to be utilized by the food and medical industries, not only for obtaining bioactive compounds to be used as natural antioxidants, but possibly also for its health benefits for therapeutic bio-product development.

Changes in the antioxidant activity of red dry wines depending on the production method

It is found that a production method affects the antioxidant activity of researched red dry wines made grapes produced in Kuban area. According to results of multivariate analysis of variance, grape variety (59% of influence), production method (27%) and usage of antioxidants during must extraction (7%) influenced on antioxidant activity values.

New insight into pectin effects on mesophyll conductance in four species of deciduous Forest

The amount of pectin in the cell wall is considered a critical element regulating cell wall porosity. Thus, it is likely to influence the diffusional processes particularly that from the substomatal cavities to the carboxylation sites in the chloroplast stroma (i.e. mesophyll conductance, g_m). We analyzed in four deciduous species (Acer campestre, Crateaugus monogyna, Corylus avellana, Quercus robur) the correlation between pectin and g_m in two phase of leaves development (i.e. mature green leaves and senescent leaves). Results showed that in A. campestre, C. monogyna and Q. robur to higher value of pectin in mature green leaves corresponded the higher g_m value. Taking into account this result, we can assume that a higher amount of pectins is associated to an increased cell wall hydrophilicity and elasticity, thus increasing g_m because CO₂ molecules cross the wall dissolved in water. An opposite behavior was observed in C. avellana.

Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications.

Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review

Pectin is a biocompatible polysaccharide with intrinsic biological activity, which may exhibit different structures depending on its source or extraction method. The extraction of pectin from various industrial by-products presents itself as a green option for the valorization of agro-industrial residues by producing a high commercial value product. Pectin is susceptible to physical, chemical, and/or enzymatic changes. The numerous functional groups present in its structure can stimulate different functionalities, and certain modifications can enable pectin for countless applications in food, agriculture, drugs, and biomedicine. It is currently a trend to use pectin to produce edible coating to protect foodstuff, antimicrobial bio-based films, nanoparticles, healing agents, and cancer treatment. Advances in methodology, use of different sources of extraction, and knowledge about structural modification have significantly expanded the properties, yields, and applications of this polysaccharide. Recently, structurally modified pectin has shown better functional properties and bioactivities than the native one. In addition, pectin can be used in conjunction with a wide variety of biopolymers with differentiated properties and specific functionalities. In this context, this review presents the structural characteristics and properties of pectin and information on the modification of this polysaccharide, its respective applications, perspectives, and future challenges.

Hawthorn pectin: Extraction, function and utilization

Pectin has been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and thickeners in food products. Hawthorn pectin has a higher viscosity than other foods-derived pectin such as lemon and apple pectin. It is also reported as a multifunctional fruit substance, which reduces the risk of hyperlipidemia and dyslipidemia. Therefore, hawthorn pectin is a potential resource for the development of new drugs, functional foods, and health-care products. This review symmetrically summarized the extraction methods, physiological characteristics, functional properties, and processing technologies of hawthorn pectin. It laid a foundation for the further research of hawthorn pectin and promoted the diversified utilization of hawthorn.

Multistage Extraction of Star Anise and Black Pepper Derivatives for Antibacterial, Antioxidant, and Anticancer Activity

Recently, natural resources have attracted considerable interest for their applications in food security and human health problems. Traditional natural spices, such as star anise and black pepper, played important roles in the pharmaceutical and food industries due to their strong pharmacological activity, antioxidant potential and rare complications. In order to achieve biomasses from the natural product with multiple bioactivities, we developed the multistage extraction method to extract and separate various bioactive compounds from these natural plants. Our work demonstrated that various bioactive-rich extractives were achieved using steam distilled- or oxidative-extraction methods with high extraction yields and purity. Furthermore, the extractives in each step can be used not only as bioactive compounds, but also as a resource to further prepare different derivatives during the next extractive step, providing biomass-saving to a great extent. The extractives obtained with high yields and purities (>82%) were identified by ¹H NMR, ¹³C NMR, FTIR, UV-vis, fluorescence spectroscopy, and high-performance liquid chromatography (HPLC). Moreover, these biomasses display potent antibacterial activities against some types of microorganisms such as S.aureus, S.pyogenes, E.coli, and S.typhi with a lowest MIC of 400 μg/ml for the development of antibacterial agents, significant antioxidant activity as the natural antioxidant for enhancing food shelf-life, and excellent anticancer activity that induces significant cancer cell apoptosis. This work showed the different multistage extracts from natural products, which enable them to be applied in the fields of the pharmaceutical industry and the food industry.

Preparation, characterization, antioxidant and anti-inflammatory activities of acid-soluble pectin from okra (Abelmoschus esculentus L.)

Currently, there are few studies on acid-soluble pectin from okra, especially in biological activity for antioxidant and anti-inflammatory. In this study, the antioxidant properties of acid-soluble okra pectin components and their anti-inflammatory were explored. Firstly, two acid-soluble okra pectic fractions, namely crude acid-soluble okra pectin (CAOP) and acid-soluble okra pectin (AOP), were obtained and exhibited structural and compositional variation. The two pectic fractions contained a low degree of esterification (42.0-46.5%) and a relatively high uronic acid content (31.6-37.3%). AOP was composed of galacturonic acid (79.1 mol/%), galactose (4.3 mol/%), rhamnose (14.5 mol/%) and xylose (2.1 mol/%), and the molecular weight was 92.8 kDa. Morphological and thermal properties of acid-soluble okra pectin components were also investigated. Compared to CAOP, AOP expressed better antioxidant activity, and suppressed the NO production in LPS-induced RAW 264.7 macrophages. All the above results indicated that AOP had the potential to act as a natural antioxidant or a functional anti-inflammatory food, which would broaden the development and utilization of okra resources.