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Journal articles on the topic 'Pectin'
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1
Yancheva, Nikoleta, Daniela Markova, Dilyana Murdzheva, Ivelina Vasileva, and Anton Slavov. "Foaming and emulsifying properties of pectin isolated from different plant materials." Acta Scientifica Naturalis 3, no. 1 (March 1, 2016): 7–12. http://dx.doi.org/10.1515/asn-2016-0001.
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Abstract The foaming and emulsifying properties of pectins obtained from waste rose petals, citrus pressings, grapefruit peels and celery were studied. It was found that the highest foaming capacity showed pectin derived from celery. The effect of pectin concentration on the foaming capacity of pectin solutions was investigated. For all the investigated pectins increasing the concentration led to increase of the foaming capacity. Emulsifying activity and emulsion stability of model emulsion systems (50 % oil phase) with 0.6 % pectic solutions were determined. The highest emulsifying activity and stability showed pectin isolated by dilute acid extraction from waste rose petals.
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Ichibouji, Takashi, Toshiki Miyazaki, Eiichi Ishida, Masahiro Ashizuka, Atsushi Sugino, Chikara Ohtsuki, and Koichi Kuramoto. "Apatite-Forming Ability of Pectin Gels in Simulated Body Environment." Key Engineering Materials 330-332 (February 2007): 675–78. http://dx.doi.org/10.4028/www.scientific.net/kem.330-332.675.
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Apatite-polymer hybrids are expected as novel bone substitutes exhibiting bone-bonding ability and mechanical performances analogous to those of natural bone. In this study, we attempted preparation of organic-inorganic hybrids from different pectins such as pectic acid, apple-derived pectin and citrus-derived pectin through apatite deposition in simulated body fluid (SBF). Pectin gels were prepared by CaCl2 treatment of aqueous solutions of pectin. Apatite-forming ability of the gels was examined in SBF. The citrus-derived pectin showed tendency to form the largest amount of the apatite in SBF.
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Cserjési, Petra, Katalin Bélafi-Bakó, Zsófia Csanádi, Sándor Beszédes, and Cecilia Hodúr. "Simultaneous recovery of pectin and colorants from solid agro-wastes formed in processing of colorful berries." Progress in Agricultural Engineering Sciences 7, no. 1 (January 1, 2011): 65–80. http://dx.doi.org/10.1556/progress.7.2011.5.
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Extraction of pectic substances from solid agro-wastes and the application of recovered pectin in the food, pharmaceutical and cosmetic industry can significantly contribute to a more economic and environmentally sound agro-industrial production. Thus investigation of the physicochemical properties of extracted pectic substances seems important not only from human health preservation considerations, but their advantageous properties can be confirmed for the possible manufacturers, potential processing, as well. Therefore, in this work pectic substances were extracted from red currant, black currant, raspberry, blackberry and elderberry press residues by hot water and the composition, antioxidant activity, total phenol, anthocyanin content and the color coordinates of pectins were determined. The results show that the pectin colors fall in the range between reddish purple (black currant and elderberry) and yellow (citrus and apple). Moreover some of the pectins in a powder form have different color coordinates than in the form of aqueous solutions or gels. This might be very important when the pectins are selected for different production processes. The anthocyanin content of pectin preparations is lower than the values of fruit juices. It can be concluded that the colorants found in pectin preparations belong to the group of phenolics and have adequate antioxidant capacity, which is extremely beneficial for human health. As a summary it was concluded that the investigated pectins can be easily extracted and successfully used as natural colorants or antioxidants since they have adequate antioxidant activity, total phenol and anthocyanin content and suitable color coordinates.
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Тулинов (Tulinov), Алексей (Aleksey) Геннадьевич (Gennad'yevich), Елена (Elena) Андрияновна (Andrianovna) Михайлова (Mikhailova), and Анатолий (Anatoliy) Александрович (Aleksandrovich) Шубаков (Shubakov). "APPLICATION OF PECTIC POLYSACCHARIDES AS STIMULANTS FOR GROWTH AND DEVELOPMENT OF SOLANUM TUBEROSUM L." chemistry of plant raw material, no. 4 (December 11, 2018): 289–98. http://dx.doi.org/10.14258/jcprm.2018044009.
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Crop yields can be significantly increased by using pectic polysaccharides – natural ecologically safe and effective plant growth stimulants. In this paper, high growth-stimulating activity of pectins with respect to potatoes is shown. The research was conducted in 2012–2015 in the Komi Republic (Syktyvkar) on sod-podzolic soils with an average humus content of 2.8–3.4%. The objects of the study in the field experiments were zoned potato varieties: early-ripening Gloria variety and the middle-aged variety Nevsky. The following pectic polysaccharides served as stimulants of potato growth and development: heracleuman – pectin of Heracleum sosnowskyi Manden., lemnan – pectin duckweed Lemna minor L. and silenan – pectin of callus tissue of campion Silene vulgaris (M.) G. Processing of potatoes with aqueous solutions of pectic polysaccharides included pre-planting soaking of potato tubers in water and spraying potato plants in the phases of 3–5 leaves and tuber formation. For processing potatoes, working solutions were used, which were prepared from 100 times diluted 0.002% aqueous solutions of pectins. The consumption of the working solutions of pectins were 10 liters on 1 ton of tubers and 300 l/ha of planting potatoes. Tubers and potato plants treated with water instead of pectins were used as control samples. It is established that all tested pectins possess growth-stimulating activity and processing of potatoes with aqueous solutions of pectic polysaccharides increases the early and overall yield of this crop, as well as the content of dry matter, starch and vitamin C in potato tubers.
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Pedrolli, Danielle Biscaro, and Eleonora Cano Carmona. "Purification and Characterization of a Unique Pectin Lyase from Aspergillus giganteus Able to Release Unsaturated Monogalacturonate during Pectin Degradation." Enzyme Research 2014 (December 31, 2014): 1–7. http://dx.doi.org/10.1155/2014/353915.
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A pectin lyase, named PLIII, was purified to homogeneity from the culture filtrate of Aspergillus giganteus grown in submerged culture containing orange peel waste as carbon source. PLIII was able to digest apple pectin and citrus pectins with different degrees of methyl esterification. Interestingly, the PLIII activity was stimulated in the presence of some divalent cations including Pb2+ and was not significantly affected by Hg2+. Like other pectin lyases, PLIII is stimulated by but is not dependent on Ca2+. The main soluble product released during the degradation of pectic substances promoted by the PLIII is compatible with an unsaturated monogalacturonate. PLIII is a unique enzyme able to release unsaturated monogalacturonate as the only soluble product during the degradation of pectic substances; therefore, PLIII was classified as an exo-pectin lyase. To our knowledge, this is the first characterization of an exo-pectin lyase. The PLIII described in this work is potentially useful for ethanol production from pectin-rich biomass, besides other common applications for alkaline pectinases like preparation of textile fibers, coffee and tea fermentation, vegetable oil extraction, and the treatment of pulp in papermaking.
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Khaytmetova, Saida Bokizhonovna, Abbaskhan Sabirkhanovich Turaev, Bakhtiyor Ikromovich Muhitdinov, and Gulnoza Abduvahabovna Khalilova. "ISOLATION AND PHYSICOCHEMICAL CHARACTERIZATION OF PECTIN FROM NONCONVENTIONAL NATU-RAL RAW MATERIALS." chemistry of plant raw material, no. 4 (December 14, 2021): 75–82. http://dx.doi.org/10.14258/jcprm.2021048412.
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Obtaining and studying the functional properties and determining the subsequent purpose in the practical use of pectin substances requires a thorough study of physical and chemical characteristics of the polysaccharide.
By using the acidic hydrolysis method, pectic polysaccharides were isolated from nonconventional raw materials of natural origins - basidial fungus mushrooms Fomes fomentarius, Ganoderma lucidum, Inonotus hispidus, Polýporus squamosus. The polysaccharides isolated were characterized: such as content of free and etherifying carboxyl groups, total -СООН groups, -ОСН3 groups, degree of etherification and by data of the IR-spectroscopy.
The pectic polysaccharides isolated in identical conditions from the basidial mushrooms were powders with colors from light yellow to is light-brown by the appearance, possess sub-acidic taste, have no extraneous smack and a smell. The pectin from Inonotus hispidus was much lighter than other pectins (Fomes fomentarius, Ganoderma lucidum, Polýporus squamosus). The pectin’s isolated were similar to the apple pectin by the organoleptic properties. They can classified as averagely etherified pectins regarding the degree etherification. Etherification degree of the studied pectins was in the range of 50.00–66.67%. The methoxyl groups were ranged between 8.47–11.43%. Content of free carboxylic groups in the range of 2.25–5.40%.
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Du, Huimin, Ibukunoluwa Fola Olawuyi, Nurul Saadah Said, and Won-Young Lee. "Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques." Polymers 16, no. 8 (April 15, 2024): 1097. http://dx.doi.org/10.3390/polym16081097.
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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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Melton, L. D., and L. M. Davies. "269 CELL WALL CHANGES IN RIPENING NASH1 (HOSUI) FRUIT." HortScience 29, no. 5 (May 1994): 468d—468. http://dx.doi.org/10.21273/hortsci.29.5.468d.
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Cell wall changes during ripening have a major effect on fruit texture. The cell walls isolated using phenol-Tris buffer were sequentially extracted to give polysaccharide fractions that contained mainly water-soluble pectin, chelator-soluble (CDTA) pectin, hemicelluloses (0.05 M Na2CO3 followed by 1M and 4M KOH) and cellulose. The fractions were analyzed colorimetrically for uronic acid, total neutral sugar and cellulose contents. The component sugars of each fraction were determined as their alditol acetates by GC. Then was a decrease in the two pectin fractions during ripening. The pectins appear to have arabinan and galactan side chains. Pectic galactose decreases during ripening. The weight of the combined hemicellulose fractions did not change during ripening, nor did the cellulose level. At least two types of arabinan are present. Pectins were found in all cell wall fractions. Nashi cell walls contain a relatively large amount of xylan compared to other fruit.
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Reynolds, Danielle C., Laura J. Denman, Hana A. S. Binhamad, and Gordon A. Morris. "The Effect of Different Extraction Conditions on the Physical Properties, Conformation and Branching of Pectins Extracted from Cucumis melo Inodorus." Polysaccharides 1, no. 1 (September 8, 2020): 3–20. http://dx.doi.org/10.3390/polysaccharides1010002.
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The extraction of pectin involves the physico-chemical hydrolysis and solubilisation of pectic polymers from plant tissues under the influence of several processing parameters. In this study, an experimental design approach was used to examine the effects of extraction pH, time and temperature on the pectins extracted from Cucumis melo Inodorus. Knowledge of physical properties (intrinsic viscosity and molar mass), dilute solution conformation (persistence length and mass per unit length), together with chemical composition, was then used to propose a new method, which can estimate the length and number of branches on the pectin RG-I region. The results show that physical properties, conformation and the length and number of branches are sensitive to extraction conditions. The fitting of regression equations relating length and number of branches on the pectin RG-I region to extraction conditions can, therefore, lead to tailor-made pectins with specific properties for specific applications.
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Ilina, I. A., I. A. Machneva, and A. P. Chernutskiy. "CONCENTRATION AND PURIFICATION OF THE PECTIN EXTRACTS BY ULTRAFILTRATION METHOD." Vestnik of the Russian agricultural science, no. 2 (April 11, 2018): 45–48. http://dx.doi.org/10.30850/vrsn/2018/2/45-48.
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The work is devoted to the study of pectin extracts ultrafiltration using different types of membranes. Pectic extracts are the solutions of high molecular weight polysaccharides (MM from 15 to 50 kDa), which are destroyed in the process of heat treatment in the vacuum evaporating apparature, that leads to a significant deterioration in the quality of pectin. The impurity components in the pectin extract of a low molecular weight, which makes it possible to use ultrafiltration for both concentration and purification from ballast substances, that is very important. The objects of research were pectin extracts obtained from citrus raw materials; the membranes of the type UAM-100 and 200A were used as filter membranes. The results of the study have been shown, that the use of UAM-100 membranes in a stationary cell allows to remove up to 20% of the solution within 20 minutes, and with - stirring up to 27%. The use of membranes with large openings (up to 200 A) makes it possible to activate the process of the separation and concentration of pectin extracts: the degree of concentration reaches up 45%, the content of solids in the concentrate increases up to 7.6%, and the content of pectin to up 6.4%, that is in 1,7 times. However, the loss of low molecular weight pectin in the filtrate is about 4%. A comparative analysis of the results of research has shown a high productivity with the use of the capron membrane 200A, as well as on the qualitative parameters of the pectins, released from the concentrates, the higher parameters for the uroconid component, molecular weight, pectin jelly strength and complexing ability were noted for pectins isolated using the UAM- 100 membrane.
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Jong, Sze Hui, Norazlin Abdullah, and Norhayati Muhammad. "Characterisation of Pectins extracted from Different Parts of Malaysian Durian Rinds." Research Journal of Chemistry and Environment 25, no. 7 (June 25, 2021): 98–103. http://dx.doi.org/10.25303/257rjce9821.
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Durian rinds are a potential source of pectin. The rinds consist of the outer layer of the fruit which is semi-woody and thorny and the inner layer, which is creamy white. Pectin may be present in varying amounts in different parts of the rind. Previous studies only investigated pectin content from the inner part of the rinds. Therefore, it is essential to provide scientific data on the pectin yield from whole durian rinds (including the thorns). Particularly, this information can be useful when preparing durian rinds for pectin extraction. Hence, this study aims to examine and compare the yield and characteristics of pectin extracted from the inner part (W-I) and whole durian rind (W-H). The results indicate that the pectin yield from W-I was significantly higher (23.97%) than that obtained from W-H. The characterisation results show that both pectins have similar characteristics. The pectins extracted from W-I and W-H were high methoxyl pectin (HMP) with degrees of esterification (DE) at 53.13% and 51.42% respectively. The purity of these pectins was comparable to that of commercial pectins. These findings could pave the way in achieving sustainable pectin production at an industrial scale.
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Chun, Jong-Pil, and Donald J. Huber. "Polygalacturonase Isozyme 2 Binding and Catalysis in Cell Walls From Tomato Fruit: Control and B-subunit Effects." HortScience 31, no. 4 (August 1996): 641f—642. http://dx.doi.org/10.21273/hortsci.31.4.641f.
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The high catalytic potential of PG evident in reactions with soluble pectic polymers is typically not expressed in vivo. In this study, the binding and catalytic properties of PG isozyme 2, and the influence of the B-subunit protein, were investigated using cell walls prepared from tomato fruit expressing the B-subunit antisense gene. Cell walls were prepared from mature-green fruit and treated to remove/inactivate endogenous enzymes. Walls were then preloaded with rate-limiting quantities of purified PG 2, and incubated under catalysis-promoting conditions over the range of pH from 4.5 to 6.0. Cell walls of both B-subunit antisense and wild-type fruit retained comparable quantities of loaded PG 2. The enzymic release of pectin from PG-loaded walls was proportional to the quantity of wall-bound PG 2. In walls lacking the B-subunit protein, the quantity of pectin released by a given dose of wall-associated PG was as much as 2-fold higher than from wild-type walls. The B-subunit protein also influenced the extent of pectin depolymerization during ripening. The release of pectin from cell walls during periods of catalysis was not the sole indicator of the range of pectins hydrolyzed. Treating postcatalytic loaded cell walls to inactivate PG, and subsequent extraction of residual wall pectins using 50 mm CDTA solutions solubilized polymers of significantly lower mol mass compared with pectins solubilized directly from nonloaded cell walls.
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Umaña, Mónica, Susana Simal, Esperanza Dalmau, Christelle Turchiuli, and Chloé Chevigny. "Evaluation of Different Pectic Materials Coming from Citrus Residues in the Production of Films." Foods 13, no. 13 (July 5, 2024): 2138. http://dx.doi.org/10.3390/foods13132138.
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This article explores the use of citrus residues as a source of different pectic materials for packaging film production: a water-soluble orange residue extract (WSE) (~5% pectin), semi-pure pectins extracted in citric acid (SP) (~50% pectin), and commercial pure citrus pectins (CP). First, these materials were characterized in terms of chemical composition. Then, films were produced using them pure or mixed with chitosan or glycerol through solvent-casting. Finally, antioxidant activity, functional properties (e.g., mechanical and gas barrier properties), and visual appearance of the films were assessed. WSE films showed the highest antioxidant activity but the lowest mechanical strength with the highest elongation at break (EB) (54%); incorporating chitosan increased the films’ strength (Young’s modulus 35.5 times higher). SP films showed intermediate mechanical properties, reinforced by chitosan addition (Young’s modulus 4.7 times higher); they showed an outstanding dry O2 barrier. CP films showed a similar O2 barrier to SP films and had the highest Young’s modulus (~29 MPa), but their brittleness required glycerol for improved pliability, and chitosan addition compromised their surface regularity. Overall, the type of pectic material determined the film’s properties, with less-refined pectins offering just as many benefits as pure commercial ones.
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Susanti, Siti, Anang Mohamad Legowo, Nurwantoro Nurwantoro, Silviana Silviana, and Fahmi Arifan. "Comparing the Chemical Characteristics of Pectin Isolated from Various Indonesian Fruit Peels." Indonesian Journal of Chemistry 21, no. 4 (April 30, 2021): 1057. http://dx.doi.org/10.22146/ijc.59799.
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The Indonesian pectin manufacturing industry is underdeveloped, and pectin is imported to meet its increasing demand; we attempted to isolate pectins from various fruit peels, such as orange peel (OP), papaya peel (PP), mango peel (MP), watermelon peel (WP), and chayote peel (CP) and investigated their chemical characteristics (equivalent weight of the extracted pectins and their moisture, ash, methoxyl, and galacturonic acid (GA) contents). Acid extraction, purification, precipitation, and drying processes were used to process the isolated pectins. We examined their chemical properties for conformance to quality standards advised by the International Pectin Producers Association (IPPA). The moisture (except OP pectin) and ash contents (except PP pectin) of the extracted pectins were within the limit set by IPPA. However, the equivalent weight (W eq) of any of the isolated pectins did not satisfy IPPA standards. The methoxyl contents of the pectins isolated from OP, WP, and CP satisfied IPPA standards. High methoxyl pectins were isolated from PP and MP. The galacturonic acid contents of the isolated pectins were higher than the acceptable limit of the GA level. Thus, OP, PP, MP, WP, and CP are potential sources of pectin.
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Sihelniková, L., A. Synytsya, and J. Čopíková. "Amino-dealkoxylation of hm citruc pectin with n-alkylamines: a kinetic study." Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (January 1, 2004): S235–2S37. http://dx.doi.org/10.17221/10669-cjfs.
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Pectins are plant polysaccharides that are widely used in food industry. Chemical modification of pectins influences their technological properties. Amidated pectins are important pectin derivatives with good gelling properties at low-sugar conditions. The common method of pectin amidation is ammonolysis of methyl ester groups of highly methoxylated (HM) pectins in heterogeneous reaction with ammonia in methanol. Aminodealkoxylation (aminolysis) of HM pectin with primary amines leads to the formation of N-alkylpectinamides. The reaction yield of aminolysis depends on reaction time, temperature and the pectin/alkylamine ratio. The reaction of HM citrus pectin (type XSS, Danisco) with five chosen n-alkylamines (n-butylamine, n-hexylamine, n-octylamine, n-dodecylamine and n-octadecylamine) was carried out in N,N-dimethylformamide at 20°C (n-butylamine, n-hexylamine, n-octylamine) and at 50°C (all the amines) for 1–9 days. Obtained results can be applied to prepare N-alkylpectinamides of predicted DA varying the reaction time at the same reaction conditions (temperature, pectin/alkylamine ratio).
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Sultana, Naznin. "Biological Properties and Biomedical Applications of Pectin and Pectin-Based Composites: A Review." Molecules 28, no. 24 (December 6, 2023): 7974. http://dx.doi.org/10.3390/molecules28247974.
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Pectin has recently drawn much attention in biomedical applications due to its distinctive chemical and biological properties. Polymers like pectin with cell-instructive properties are attractive natural biomaterials for tissue repair and regeneration. In addition, bioactive pectin and pectin-based composites exhibit improved characteristics to deliver active molecules. Pectin and pectin-based composites serve as interactive matrices or scaffolds by stimulating cell adhesion and cell proliferation and enhancing tissue remodeling by forming an extracellular matrix in vivo. Several bioactive properties, such as immunoregulatory, antibacterial, anti-inflammatory, anti-tumor, and antioxidant activities, contribute to the pectin’s and pectin-based composite’s enhanced applications in tissue engineering and drug delivery systems. Tissue engineering scaffolds containing pectin and pectin-based conjugates or composites demonstrate essential features such as nontoxicity, tunable mechanical properties, biodegradability, and suitable surface properties. The design and fabrication of pectic composites are versatile for tissue engineering and drug delivery applications. This article reviews the promising characteristics of pectin or pectic polysaccharides and pectin-based composites and highlights their potential biomedical applications, focusing on drug delivery and tissue engineering.
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Ashinova, A. A. "Antioxidant properties of different pectin-containing solutions." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (March 21, 2019): 199–202. http://dx.doi.org/10.20914/2310-1202-2018-4-199-202.
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At the present stage, the tasks of state policy is to preserve the functions of life support for the stable development of society, improving the health of the population, ensuring environmental safety of the country. Antioxidant activity is manifested in the ability of substances to delay the radical oxidation of organic and high-molecular compounds, and thereby reduce the yield of alcohols, hydroperoxides, fatty acids, aldehydes and ketones. Pectin substances are contained in all plants and some algae and are able to exhibit antioxidant activity. The article presents the study of antioxidant activity of pectin-containing solutions. To determine the antioxidant activity, aqueous solutions of pectin substances of Apple, citrus, beet pectin, their combinations with a concentration of 1% were prepared. According to the obtained data, the value of antioxidants for aqueous solutions of pectin substances and their combinations was calculated. According to the diagram of antioxidant activity of aqueous solutions of pectin substances and their combinations. An increase in antioxidant activity in the combination of Apple and citrus pectins with beet, which is explained by the influence of beet pectin on the properties of substances combined with it. Apple pectin does not increase antioxidant activity in combination with citrus pectin, due to its chemical and physiological form. The ability of pectins to show antioxidant activity depending on the combination of pectins is proved. It was found that the most antioxidant activity has an aqueous solution of beet pectin. Moreover, there is an increase in antioxidant activity when combining Apple and citrus pectins with beet, which is explained by the predominant effect of beet pectin on this indicator.
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Khasanshina, Z. R., S. V. Popov, and P. A. Markov. "Gel granules from pectin callus Lupinus angustifolius prevent the premature release of mesalazine." Biotekhnologiya 36, no. 1 (2020): 53–60. http://dx.doi.org/10.21519/0234-2758-2020-36-1-53-60.
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The formation of cross-related pectin matrices on the base of physiologically active polysaccharides opens up new prospects for their application in medicine. The purpose of the study was to identify pectin gels that could retain the drag in an artificial gastric environment and did not have a cytotoxic effect. Here, pectins of apple, hogweed, thistle, rowan and lupine as well their gels were investigated. Pectin-gel granules were produced from 4% solutions of the pectins by ionotropic gelling. A metabolic activity of human cell cultures was evaluated in MTT test. The pectins at concentrations of less than 2 mg/mL were shown to be no cytotoxic. Pectin gels slightly reduced the metabolic activity of cells. The content of mesalazine in the gels and its releasing were evaluated by liquid chromatography-mass spectrometry method. Among pectines investigated, gel granules of lupine pectin retained the mesalazine most effectively. On the base of the results, one can consider the pectin polysaccharides of lupine as potential gel matrices for oral drag delivery systems. gel, pectins, HEK293, Caco-2, 5-aminosalicylic acid, gastric solution, chromatography-mass spectrometry
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Le Normand, Myriam, Barbara Rietzler, Francisco Vilaplana, and Monica Ek. "Macromolecular Model of the Pectic Polysaccharides Isolated from the Bark of Norway Spruce (Picea abies)." Polymers 13, no. 7 (March 31, 2021): 1106. http://dx.doi.org/10.3390/polym13071106.
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The bark of Norway spruce (Picea abies) contains up to 13% pectins that can be extracted by pressurized hot water, which constitute a valuable renewable resource in second-generation lignocellulosic biorefineries. This article proposes, for the first time, structural molecular models for the pectins present in spruce bark. Pectin fractions of tailored molar masses were obtained by fractionation of the pressurized hot water extract of the inner bark using preparative size-exclusion chromatography. The monosaccharide composition, average molar mass distribution, and the glycosidic linkage patterns were analyzed for each fraction. The pectin fraction with high molecular weight (Mw of 59,000 Da) contained a highly branched RG-I domain, which accounted for 80% of the fraction and was mainly substituted with arabinan and arabinogalactan (type I and II) side chains. On the other hand, the fractions with lower molar masses (Mw = 15,000 and 9000 Da) were enriched with linear homogalacturonan domains, and also branched arabinan populations. The integration of the analytical information from the macromolecular size distributions, domain composition, and branch lengths of each pectin fraction, results in a comprehensive understanding of the macromolecular architecture of the pectins extracted from the bark of Norway spruce. This paves the way for the valorization of spruce bark pectic polymers in targeted applications based on their distinct polymeric structures and properties.
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Khatko, Z. N., S. A. Titov, A. A. Ashinova, and E. M. Kolodina. "Effect of combination of pectin substances on viscosity of their aqueous solutions." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 2 (November 1, 2019): 133–38. http://dx.doi.org/10.20914/2310-1202-2019-2-133-138.
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Viscosity is one of the characteristic properties of pectin substances, as well as other lyophilic colloids. Pectin molecules are easily associated with each other or with large molecules of related substances. This article contains the results of the study of dynamic viscosity, internal friction, thixotropic index of aqueous solutions (1 % and 4%) of various types of pectin substances and their combinations. The article presents the results of the study of the influence of different types of pectin substances and their combinations on the dynamic viscosity of pectin solutions and their internal friction. The analysis of values of dynamic viscosity and friction force depending on the type of pectin substances and their combinations is given. It is established that in cases where information on dissipative processes in pectin structures at low speeds and shear loads is required, it is necessary to rely on data on internal friction, in others - on the given information on their viscosity. The thixotropic index is calculated. It is established that the internal friction in pectin solutions and their dynamic viscosity depend on the type of pectin substances and their combinations. In pectin solutions, the internal friction is maximum for Apple pectin, and the dynamic viscosity – for a combination of citrus pectins with beet. When combining pectins, both indicators are most important for the combination of citrus with beet. The obtained data on the viscosity, internal friction and thixotropic index of solutions of different types and combinations of pectins make it possible to regulate the rheological properties of food systems with the addition of pectin substances.
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Beukema, Martin, Marijke M. Faas, and Paul de Vos. "The effects of different dietary fiber pectin structures on the gastrointestinal immune barrier: impact via gut microbiota and direct effects on immune cells." Experimental & Molecular Medicine 52, no. 9 (September 2020): 1364–76. http://dx.doi.org/10.1038/s12276-020-0449-2.
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Abstract Pectins are dietary fibers with different structural characteristics. Specific pectin structures can influence the gastrointestinal immune barrier by directly interacting with immune cells or by impacting the intestinal microbiota. The impact of pectin strongly depends on the specific structural characteristics of pectin; for example, the degree of methyl-esterification, acetylation and rhamnogalacturonan I or rhamnogalacturonan II neutral side chains. Here, we review the interactions of specific pectin structures with the gastrointestinal immune barrier. The effects of pectin include strengthening the mucus layer, enhancing epithelial integrity, and activating or inhibiting dendritic cell and macrophage responses. The direct interaction of pectins with the gastrointestinal immune barrier may be governed through pattern recognition receptors, such as Toll-like receptors 2 and 4 or Galectin-3. In addition, specific pectins can stimulate the diversity and abundance of beneficial microbial communities. Furthermore, the gastrointestinal immune barrier may be enhanced by short-chain fatty acids. Moreover, pectins can enhance the intestinal immune barrier by favoring the adhesion of commensal bacteria and inhibiting the adhesion of pathogens to epithelial cells. Current data illustrate that pectin may be a powerful dietary fiber to manage and prevent several inflammatory conditions, but additional human studies with pectin molecules with well-defined structures are urgently needed.
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Steigerwald, Hanna, Frank Blanco-Perez, Melanie Albrecht, Caroline Bender, Andrea Wangorsch, Hans-Ulrich Endreß, Mirko Bunzel, et al. "Does the Food Ingredient Pectin Provide a Risk for Patients Allergic to Non-Specific Lipid-Transfer Proteins?" Foods 11, no. 1 (December 21, 2021): 13. http://dx.doi.org/10.3390/foods11010013.
Full textAbstract:
Pectin, a dietary fiber, is a polysaccharide that is widely used in food industry as a gelling agent. In addition, prebiotic and beneficial immunomodulatory effects of pectin have been demonstrated, leading to increased importance as food supplement. However, as cases of anaphylactic reactions after consumption of pectin-supplemented foods have been reported, the present study aims to evaluate the allergy risk of pectin. This is of particular importance since most of the pectin used in the food industry is extracted from citrus or apple pomace. Both contain several allergens such as non-specific lipid transfer proteins (nsLTPs), known to induce severe allergic reactions, which could impair the use of pectins in nsLTP allergic patients. Therefore, the present study for the first time was performed to analyze residual nsLTP content in two commercial pectins using different detection methods. Results showed the analytical sensitivity was diminished by the pectin structure. Finally, spiking of pectin with allergenic peach nsLTP Pru p 3 led to the conclusion that the potential residual allergen content in both pectins is below the threshold to induce anaphylactic reactions in nsLTP-allergic patients. This data suggests that consumption of the investigated commercial pectin products provides no risk for inducing severe reactions in nsLTP-allergic patients.
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Braga, Márcia Regina, Nicholas C. Carpita, Sonia M. C. Dietrich, and Rita de Cássia L. Figueiredo-Ribeiro. "Changes in pectins of the Xylopodium of Ocimum nudicaule from dormancy to sprouting." Brazilian Journal of Plant Physiology 18, no. 2 (June 2006): 325–31. http://dx.doi.org/10.1590/s1677-04202006000200009.
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The thickened underground organ of Ocimum nudicaule is a tuber-like structure (xylopodium) that is dormant in winter and sprouts at the beginning of the spring. Changes in content of cell wall polysaccharides were shown to occur from dormancy to sprouting. Pectic polysaccharides of O. nudicaule were analyzed in relation to composition, molecular mass, and linkage structure in these two phenological phases. The pectin content was 33 % lower during sprouting when compared to dormancy. Changes were also observed in the molecular mass of the pectin fraction from dormancy to sprouting. Galacturonic acid was the predominant sugar, suggesting the presence of a homogalacturonan as the main pectic polysaccharide. A decrease in the acidic polysaccharides, homogalacturonans and rhamnogalacturonan I, equally accounted for the decrease in the pectin composition upon sprouting. These acidic carbohydrates were predominantly detected in the cell walls of the phellogen region of the xylopodium, suggesting catabolism of the cell walls of this tissue during bud flushing. These results suggest that variations in the content and in the molecular mass of pectins, in addition to changes in their composition and structure could be related to storage function as well as cell wall extension growth, both required for the sprouting of new buds in the xylopodium of O. nudicaule.
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Stratilová, Eva, Emília Breierová, Renáta Vadkertiová, Eva Machová, Anna Malovíková, and Elena Sláviková. "The adaptability of the methylotrophic yeast Candida boidinii on media containing pectic substances." Canadian Journal of Microbiology 44, no. 2 (February 1, 1998): 116–20. http://dx.doi.org/10.1139/w97-142.
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The methylotrophic yeast Candida boidinii is able to utilize pectic substances as the only carbon source. The primary utilization of methanol released from pectin is followed by adaptation to pectate medium. The duration of activation of a secondary pathway was critical for survival of yeast in the absence of other carbon sources. The utilization of pectin-containing media is associated with the production of pectic enzymes. The main polygalacturonase activities were found within the upper layer of the cell wall as shown by the method of gradual ultrasonication.Key words: pectic substances, pectic enzymes, pectin utilization, Candida boidinii, ultrasound.
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Mahmud, M. M., M. Belal, S. Ahmed, M. M. Hoque, and W. Zzaman. "Microwave-assisted extraction and characterization of pectin from citrus fruit wastes for commercial application." Food Research 5, no. 5 (September 10, 2021): 80–88. http://dx.doi.org/10.26656/fr.2017.5(5).592.
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Pectin is an essential hydrocolloid widely used as a gelling, thickening, and stabilizing agent in the food, pharmaceutical, and cosmetic industry. In the present study, an effort has been made to extract pectin from Pomelo (Citrus maxima), Kinnow mandarin (Citrus reticulata) and Citron (Citrus medica) peels with microwave-assisted extraction (MAE) technique using organic citric acid. Pectin extracted with MAE was characterized in terms of yield, ash content, pH, solubility, equivalent weight, methoxyl content, anhydrouronic acid content, and degree of esterification. The extraction conditions had significant effects on physicochemical properties. The results showed that the highest amount of pectin (24.19±0.26%) was obtained from Citrus maxima. Based on DE value all pectins were categorized as low methoxy pectin (LMF). Extracted pectins were highly pure based on AUA content. Structural characterization of extracted pectin from three fruit peels by Fourier Transform Infrared (FT-IR) spectroscopy revealed that pectin has functional groups within the 1740–800 cm-1 spectral region. However, pectin extracted in this study can be used in the manufacturing of low sugar foods such as diet jams and jellies.
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Bee Lin, Chua, and Chong Yek Cze. "Drying Kinetics and Optimisation of Pectin Extraction from Banana Peels via Response Surface Methodology." MATEC Web of Conferences 152 (2018): 01002. http://dx.doi.org/10.1051/matecconf/201815201002.
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Banana peels which are the waste in abundance, are used to extract valuable pectin. The gelling ability of the pectin has gained attention in food and pharmaceutical industries. This research aims to select the best drying kinetic model for banana peels and also optimize the pectin extraction process using Box-Behnken response surface design (BBD). Determination of pectin gelling mechanism using degree of esterification (DE) is also focused in this research. In this study, oven drying with temperature 50°C was chosen as the best drying temperature due to highest extraction yield. Furthermore, Page-Two-term model was selected as the best model to describe the drying kinetics of banana peels due to highest R2 value (0.9991) and lowest RMSE value (0.001). The optimal extraction conditions given by BBD were 75°C extraction temperature, 23 min extraction time and 1:33.3 g/ml solid-liquid ratio. Likewise, the DE for both pectins extracted using unoptimised and optimised conditions were 71.92±1.38% and 76.1±2.07% respectively. Both of the pectins were classified as high-methoxyl pectins. The pectin with higher DE also indicated that the rate of gel formation is higher. The results showed that the pectin yield and gelling time has successfully improved after optimised the pectin extraction process.
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Firrman, Jenni, Karley Mahalak, Jamshed Bobokalonov, LinShu Liu, Jung-Jin Lee, Kyle Bittinger, Lisa M. Mattei, Rizalina Gadaingan, Adrienne B. Narrowe, and Johanna M. S. Lemons. "Modulation of the Gut Microbiota Structure and Function by Two Structurally Different Lemon Pectins." Foods 11, no. 23 (December 1, 2022): 3877. http://dx.doi.org/10.3390/foods11233877.
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Pectins are plant polysaccharides consumed as part of a diet containing fruits and vegetables. Inside the gastrointestinal tract, pectin cannot be metabolized by the mammalian cells but is fermented by the gut microbiota in the colon with the subsequent release of end products including short-chain fatty acids (SCFA). The prebiotic effects of pectin have been previously evaluated but reports are inconsistent, most likely due to differences in the pectin chemical structure which can vary by molecular weight (MW) and degree of esterification (DE). Here, the effects of two different MW lemon pectins with varying DEs on the gut microbiota of two donors were evaluated in vitro. The results demonstrated that low MW, high DE lemon pectin (LMW-HDE) altered community structure in a donor-dependent manner, whereas high MW, low DE lemon pectin (HMW-LDE) increased taxa within Lachnospiraceae in both donors. LMW-HDE and HMW-LDE lemon pectins both increased total SCFAs (1.49- and 1.46-fold, respectively) and increased acetic acid by 1.64-fold. Additionally, LMW-HDE lemon pectin led to an average 1.41-fold increase in butanoic acid. Together, these data provide valuable information linking chemical structure of pectin to its effect on the gut microbiota structure and function, which is important to understanding its prebiotic potential.
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Peighambardoust, Seyed Hadi, Maryam Jafarzadeh-Moghaddam, Mirian Pateiro, José M. Lorenzo, and Rubén Domínguez. "Physicochemical, Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process." Molecules 26, no. 5 (March 5, 2021): 1413. http://dx.doi.org/10.3390/molecules26051413.
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The objective of this study was to characterize the properties of pectin extracted from sugar beet pulp using subcritical water (SWE) as compared to conventional extraction (CE). The research involved advanced modeling using response surface methodology and optimization of operational parameters. The optimal conditions for maximum yield of pectin for SWE and CE methods were determined by the central composite design. The optimum conditions of CE were the temperature of 90 °C, time of 240 min, pH of 1, and pectin recovery yield of 20.8%. The optimal SWE conditions were liquid-to-solid (L/S) ratio of 30% (v/w) at temperature of 130 °C for 20 min, which resulted in a comparable yield of 20.7%. The effect of obtained pectins on viscoamylograph pasting and DSC thermal parameters of corn starch was evaluated. The contents of galacturonic acid, degree of methylation, acetylation, and ferulic acid content were higher in the pectin extracted by SWE, while the molecular weight was lower. Similar chemical groups were characterized by FTIR in both SWE and CE pectins. Color attributes of both pectins were similar. Solutions of pectins at lower concentrations displayed nearly Newtonian behavior. The addition of both pectins to corn starch decreased pasting and DSC gelatinization parameters, but increased ΔH. The results offered a promising scalable approach to convert the beet waste to pectin as a value-added product using SWE with improved pectin properties.
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Nakagawa, Tomoyuki, Tatsuro Miyaji, Hiroya Yurimoto, Yasuyoshi Sakai, Nobuo Kato, and Noboru Tomizuka. "A Methylotrophic Pathway Participates in Pectin Utilization by Candida boidinii." Applied and Environmental Microbiology 66, no. 10 (October 1, 2000): 4253–57. http://dx.doi.org/10.1128/aem.66.10.4253-4257.2000.
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ABSTRACT The methylotrophic yeast Candida boidinii S2 was found to be able to grow on pectin or polygalacturonate as a carbon source. When cells were grown on 1% (wt/vol) pectin, C. boidinii exhibited induced levels of the pectin-depolymerizing enzymes pectin methylesterase (208 mU/mg of protein), pectin lyase (673 mU/mg), pectate lyase (673 mU/mg), and polygalacturonase (3.45 U/mg) and two methanol-metabolizing peroxisomal enzymes, alcohol oxidase (0.26 U/mg) and dihydroxyacetone synthase (94 mU/mg). The numbers of peroxisomes also increased ca. two- to threefold in cells grown on these pectic compounds (3.34 and 2.76 peroxisomes/cell for cells grown on pectin and polygalacturonate, respectively) compared to the numbers in cells grown on glucose (1.29 peroxisomes/cell). The cell density obtained with pectin increased as the degree of methyl esterification of pectic compounds increased, and it decreased in strains from which genes encoding alcohol oxidase and dihydroxyacetone synthase were deleted and in a peroxisome assembly mutant. Our study showed that methanol metabolism and peroxisome assembly play important roles in the degradation of pectin, especially in the utilization of its methyl ester moieties.
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Koubala, BB, G. Kansci, C. Garnier, MC Ralet, and JF Thibault. "Mango (Mangifera indica) and ambarella (Spondias cytherea) peel extracted pectins improve viscoelastic properties of derived jams." African Journal of Food, Agriculture, Nutrition and Development 12, no. 51 (May 28, 2012): 6200–6212. http://dx.doi.org/10.18697/ajfand.51.10185.
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Food industries in developing countries are faced with the problem of inadequate supply of additives which can be met by proper utilization of local pectin sources. Mango ( Mangifera indica ) and ambarella ( Spondias cytherea ) peels are most of the time thrown into nature or used for animal feeding . The y have been reported to be a potential source of pectins which could be used to process the fruits into various products. In order to assess their feasibility to be used in jam processing, ambarella and mango ( Mango variety) peel pectins were extracted using three different extraction conditions: HCl at 85 °C/1h, water at 70 °C/1h and oxalic acid/ammonium oxalate (OAAO) at 85 °C/1h. Compare to commercial lime pectin with degree of methoxylation (DM) 70%, phase diagrams presenting sol -gel transition of purified pectins established as sucrose concentration (40 -75 %, weight/weight) versus reduced pectin concentration (0.1 -1.8 %, weight/weight) were studied at pH 3. Mango and ambarella jams were prepared with and without highly methoxylated peels pectins (0.4 %; DM 60 -75% ) and the effect of pectins on jam firmness was studied. Prepared hot jams, with 64 % of dry matter, 60 % of sucrose and/or 0.4 % of pectin, were characterized for their gelation kinetics and mechanical spectra at 20 °C . Phase diagrams showed that at pH 3, the minimal sucrose concentration used to obtain the gel is 40 % for OAAO mango pectin, 45 % for HCl mango and OAAO ambarella pectin, and 50 % for HCl ambarella and commercial pectin . Only gelation of OAAO extracted pectins was possible at low polymer (0.2 %) and standard sucrose (60 %) concentrations. Jams prepared without pectins exhibited a week gel behaviour (G’ = 500- 1000 Pa at 10 Hz) with those of ambarella being stronger than those of mango. Because of its good physicochemical characteristics, ambarella pulp was more suitable than mango pulp for jam processing. Mango and ambarella jams exhibited very strong gels (G’= 2000- 5000 Pa at 10 Hz ) behaviour while using OAAO extracted pectins ; the viscoelastic strength of the processing fruits increases 3 -6 folds . Accordingly, OAAO extracted mango and ambarella peel pectins allow to obtain jams with excellent gelling properties
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Popov, Sergey, Vasily Smirnov, Elizaveta Kvashninova, Victor Khlopin, Fedor Vityazev, and Victoria Golovchenko. "Isolation, Chemical Characterization and Antioxidant Activity of Pectic Polysaccharides of Fireweed (Epilobium angustifolium L.)." Molecules 26, no. 23 (November 30, 2021): 7290. http://dx.doi.org/10.3390/molecules26237290.
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The aim of this study was to isolate pectins with antioxidant activity from the leaves of Epilobium angustifolium L. Two pectins, EA-4.0 and EA-0.8, with galacturonic acid contents of 88 and 91% were isolated from the leaves of E. angustifolium L. by the treatment of plant raw materials with aqueous hydrochloric acid at pH 4.0 and 0.8, respectively. EA-4.0 and EA-0.8 were found to scavenge the DPPH radical in a concentration-dependent manner at 17–133 μg/mL, whereas commercial apple pectin scavenged at 0.5–2 mg/mL. The antioxidant activity of EA-4.0 was the highest and exceeded the activity of EA-0.8 and a commercial apple pectin by 2 and 39 times (IC50—0.050, 0.109 and 1.961 mg/mL), respectively. Pectins EA-4.0 and EA-0.8 were found to possess superoxide radical scavenging activity, with IC50s equal to 0.27 and 0.97 mg/mL, respectively. Correlation analysis of the composition and activity of 32 polysaccharide fractions obtained by enzyme hydrolysis and anionic exchange chromatography revealed that the antioxidant capacity of fireweed pectins is mainly due to phenolics and is partially associated with xylogalacturonan chains. The data obtained demonstrate that pectic polysaccharides appeared to be bioactive components of fireweed leaves with high antioxidant activity, which depend on pH at their extraction.
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Kotova, Viktoriya, Volodymyr Shapkin, and Kateryna Tertyshna. "Chemical and Pharmaceutical Features of Obtaining Pectins from Apple Pomace and Prospects for Use in Medicine and Pharmacy." SSP Modern Pharmacy and Medicine 4, no. 1 (January 9, 2024): 1–12. http://dx.doi.org/10.53933/sspmpm.v4i1.126.
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The COVID-19 pandemic has shown the need to increase the level of providing patients with medicines. The development of new drugs using natural biomaterials remains relevant. The chemical and pharmaceutical features of obtaining apple pectin have been studied. The influence of technological factors during the extraction of apple pulp from different varieties of apples on the yield of pectin substances was studied. A chemical analysis of pectin content and output was carried out. The fractional composition of pectin substances was analyzed. Prospects for the use of pectins in medicine and pharmacy are outlined. The effect of the technological conditions of extraction of pectin extract from apple pomace on the content and yield of pectin in apple pulp from different varieties of apples was investigated. The technology for obtaining pectins from apple pulp in the presence of various acidic agents is presented, and it is established that the conditions for obtaining apple pectins are optimal for obtaining the highest yield of pectin compounds when choosing the technological parameters of the first stage of hydrolysis for summer and autumn varieties of apples using citric acid with a concentration of 0.10-0.15%, at a temperature of 80-85°C, lasting 2 hours for autumn varieties of apples, and 2.5 hours for summer varieties of apples. Under the conditions of the proposed technology, highly esterified apple pectin (degree of esterification on average 75%) was obtained from apple pulp of autumn and summer varieties of apples, which can be used in medicine and pharmacy.
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Xuan Sam, Nguyen Thi. "EXTRACTION OF PECTIN FROM PASSION FRUIT PEEL FOR PRODUCTION OF PECTIC OLIGOSACCHARIDES (POS)." Vietnam Journal of Science and Technology 55, no. 5A (March 24, 2018): 195. http://dx.doi.org/10.15625/2525-2518/55/5a/12195.
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Passion fruit peel obtained after juice extraction was used for extraction experiments of pectin. The effect of pH, water to peel ratio, and number of extractions, extraction time and temperature on the yield and quality characteristics of pectin were investigated. The optimized conditions for extraction of pectin frompassion fruit peel yielded 2.5 g/100 g of fresh peel.Powder pectin extracted from the fresh peels had pectin content of 95 %. The average degree of esterification of pectin was found to be 35-45 % and did not contain pathogenic microorganisms so it is suitable as a raw material for pectic oligosaccharide (POS) production
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Tektaş Taşan, Nedra, and Özlem Akpınar. "Greyfurt Kabuklarından Mikrodalga Destekli Pektin Ekstraksiyonu ve Ekstraksiyon Koşullarının Optimizasyonu." Turkish Journal of Agriculture - Food Science and Technology 8, no. 7 (August 1, 2020): 1528–35. http://dx.doi.org/10.24925/turjaf.v8i7.1528-1535.3401.
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In this study, pectin was obtained from dried grapefruit peels by microwave assisted extraction and the extraction conditions were optimized for pectin yield. Response surface method was used for the optimization and optimum extraction conditions were determined as 30 ml/g solvent solid ratio, 90 s and pH 1. The yield of pectin extracted at these conditions was found to be 20.93% and the properties of the extracted pectin were compared to pectin obtained by conventional extraction. FT-IR analysis was performed for both pectins. Pectin obtained by microwave assisted extraction was compared with pectin obtained by the conventional method and their structures were found to be similar to each others. It was determined that the pectin obtained had high degree of esterification.
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Jiang, Haitao, Wanli Zhang, Mohammad Rizwan Khan, Naushad Ahmad, Jong-Whan Rhim, Weibo Jiang, and Swarup Roy. "Film Properties of Pectin Obtained from Various Fruits’ (Lemon, Pomelo, Pitaya) Peels." Journal of Composites Science 7, no. 9 (September 1, 2023): 366. http://dx.doi.org/10.3390/jcs7090366.
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Food by-products, as sources of high-value compounds, have shown great promise for formulating novel food packaging and edible films for food preservation. This work focused on extracting pectin from lemon, pomelo, and pitaya peels using an ethanol precipitation method. The degree of esterification and the monosaccharide composition of the extracted pectin were determined, and the antioxidant activity of the pectin was assessed. Subsequently, pectin-based films were prepared using the casting method, employing pectin from various sources. These films’ physical and mechanical properties (tensile strength and elongation at break) were assessed, and their microstructure and intermolecular interactions were examined using scanning electron microscopy and Fourier transform infrared spectroscopy analysis. The results of this study demonstrate variations in the degree of esterification among the three pectin samples, with pomelo peel and lemon peel pectins exhibiting higher degrees of methylation compared to pectin from pitaya peel, which had a lower degree of methylation. However, no significant differences were observed regarding the films’ moisture content and water vapor permeability. Notably, the films made from pitaya peel pectin exhibited superior tensile strength and elongation at break to those derived from pomelo peel and lemon peel pectins. The pectin recovered from these fruit peels had great film properties and thus could be utilized for food packaging and edible films.
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Pasarin, Diana, Andra-Ionela Ghizdareanu, Florina Teodorescu, Camelia Rovinaru, and Alexandra Banu. "Characterization of Pectin Oligosaccharides Obtained from Citrus Peel Pectin." Fermentation 9, no. 3 (March 22, 2023): 312. http://dx.doi.org/10.3390/fermentation9030312.
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This study aims to characterize the pectic oligosaccharides (POSs) generated from enzymatically hydrolyzed citrus peel pectin using a selected enzyme. Pectinex Ultra AFP was used to depolymerize citrus peel pectin into POSs. The POSs were analyzed using high-performance liquid chromatography (HPLC) and liquid chromatography coupled with a mass spectrometer (LC/MS) methodology to determine the composition of monosaccharides and the average molar mass distribution based on the retention time. The identified fractions were predominantly neutral sugars (rhamnose, glucose, and galactose) and acidic sugars (galacturonic acid), with corresponding mole percentages of 8.67%, 10.28%, 74.33%, and 6.72%, respectively. The degree of polymerization (DP) was in the range of DP3–DP8, containing three (trimers) to eight (octamers) monomeric units. The low DP indicates an advanced degree of enzymatic hydrolysis of pectin up to the level of pectic POSs.
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Millan-Linares, Maria C., Sergio Montserrat-de la Paz, and Maria E. Martin. "Pectins and Olive Pectins: From Biotechnology to Human Health." Biology 10, no. 9 (September 2, 2021): 860. http://dx.doi.org/10.3390/biology10090860.
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Pectins are a component of the complex heteropolysaccharide mixture present in the cell wall of higher plants. Structurally, the pectin backbone includes galacturonic acid to which neutral sugars are attached, resulting in functional regions in which the esterification of residues is crucial. Pectins influence many physiological processes in plants and are used industrially for both food and non-food applications. Pectin-based compounds are also a promising natural source of health-beneficial bioactive molecules. The properties of pectins have generated interest in the extraction of these polysaccharides from natural sources using environmentally friendly protocols that maintain the native pectin structure. Many fruit by-products are sources of pectins; however, owing to the wide range of applications in various fields, novel plants are now being explored as potential sources. Olives, the fruit of the olive tree, are consumed as part of the healthy Mediterranean diet or processed into olive oil. Pectins from olives have recently emerged as promising compounds with health-beneficial effects. This review details the current knowledge on the structure of pectins and describes the conventional and novel techniques of pectin extraction. The versatile properties of pectins, which make them promising bioactive compounds for industry and health promotion, are also considered.
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Riyan Riski Sarandi, Yusro Alhusna, and Setiaty Pandia. "PEMBUATAN PEKTIN DARI KULIT MARKISA KUNING (Passiflora edulis flavicarpa) YANG DIMODIFIKASI." Jurnal Teknik Kimia USU 4, no. 4 (December 24, 2015): 71–76. http://dx.doi.org/10.32734/jtk.v4i4.1516.
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Passion fruit (Passiflora edulis flavicarpa) peel, a waste from yellow passion fruit industry could be utilized to extract pectin. The objectives of this study were to extract and modify yellow passion fruit pectin from HMP (High Metoxyl Pectin) to LMP (Low Metoxyl Pectin) and compare characteristic both of them. This research was conducted in pectin extraction and then modify pH of pectin used natrium hydroxide and chloric acid. The result of this research showed that modified pectin succeded to decrease degree of esterification from HMP to become LMP. Modified pectin had a brighter color or not too browny and no aroma. Function group analysis showed that shift in peaks in FTIR confimed a decrease of number methylated –COOH group. The resulting pectins also gelled by charge compensation with acid. It was found a new function group in modified pectin, which was of C=C (aromatic) group. The yield of pectin by extracting was 2,54 % and yiled of pectin after modifying was 94,73 %.
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Popeyko, O. V., and E. I. Istomina. "Preparation and Properties of Hydrogel Matrices based on Pectins from Callus Cultures." Biotekhnologiya 36, no. 3 (2020): 63–72. http://dx.doi.org/10.21519/0234-2758-2020-36-3-63-72.
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Hydrogel matrices have been obtained from pectins of Silene vulgaris (SVC), Tanacetum vulgare (TVC) and Lemna minor (LMC) callus cultures, and from apple pectin (AU701). They differed in gel strength, calcium ion content and surface morphology. During the incubation under simulated gastric conditions (pH 1.25), the gel strength and calcium content decreased. The degradation degree of hydrogels grew in the range TVC < SVC < LMC < AU701. The degradation degree of hydrogels from the SVC, LMC, and TVC pectins gradually increased over 4 hours, while hydrogels from the AU701 pectin were destroyed within 2 hours. The gels prepared from pectins with low methyl esterification, low branching and high linearity underwent less degradation. The TVC pectin gels had the highest strength and were most stable at pH 1.25. The data obtained can be used to produce hydrogel matrices with desired physicochemical and functional properties. callus culture, pectin polysaccharides, hydrogels, gastric medium
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Pancerz, Michał, Joanna Kruk, and Anna Ptaszek. "The Effect of Pectin Branching on the Textural and Swelling Properties of Gel Beads Obtained during Continuous External Gelation Process." Applied Sciences 12, no. 14 (July 16, 2022): 7171. http://dx.doi.org/10.3390/app12147171.
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The aim of the study was to produce gel beads under continuous conditions. Pectins obtained from black and red currants and commercial apple pectin were used as the material. For the production of gel beads, a self-designed device was used. The designed device allows for the production of gel beads in a continuous process, the properties of which are similar to those obtained in the classic, batch process. Thanks to the device, it is possible to obtain a repeatable product while reducing the workload. The produced gel beads were tested for water absorption and textural properties. The water absorption of the obtained gel capsules is strongly influenced by the pectin chain structure. Pectin beads obtained from currant pectins have a less hard structure and are more sensitive to deformation than those from apple pectin. Shorter and more branched chains of currant pectin than apple pectin form gels with a delicate structure, which strongly absorbs water, and unlike apple pectin gel, it disintegrates. The results show that the use of raw material obtained from different sources allows for obtaining products with various properties, using the same method; moreover, the used device is fully scalable and can be used in large scale.
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NY, Alimzhanov, Chakeev ISh, Lepshin BN, Kudaibergenova IO, Shaimurzayeva BA, Serikova LV, and Jorobekova Sh. "Therapy of Walker Carcinosarcoma with Pectin and Cyclophosphane." Journal of Radiology and Oncology 7, no. 3 (October 4, 2023): 066–70. http://dx.doi.org/10.29328/journal.jro.1001056.
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Scientific interest in low-molecular-weight pectins is not accidental. Despite the experimental material widely presented in the literature on the pharmacological effects of pectins, the clinical application of the developments has not yet been fully implemented. On the one hand, antitumor potential is registered in polymers with a mass of hundreds of kilodaltons, on the other hand, practically nothing is known about such in pectin derivatives weighing less than 20 kDa. In addition, the issues of assessing the nature of the pharmacological interaction of nanoscale pectin and conventional cytostatics are not covered. The aim of this work is an experimental study of the antitumor potential of low-molecular, low-esterified pectin in combination with a cytostatic agent on a model of Walker’s carcinosarcoma. Pectin therapy of Walker’s transplanted tumor in several series of experiments consistently caused inhibition of its growth from 60% to 80%. The combined use of pectin and cyclophosphane caused inhibition of tumor growth up to 72.4%. The increase in life expectancy in the “pectin + cyclophosphane” group versus the “cyclophosphane” group was 200%. It can be concluded that nanoscale pectin is a promising drug for in-depth study since it meets the criteria of primary screening (increase in animal life expectancy, inhibition of tumor growth, survival without tumor growth).
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Brummell, David A. "Cell wall disassembly in ripening fruit." Functional Plant Biology 33, no. 2 (2006): 103. http://dx.doi.org/10.1071/fp05234.
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Fruit softening during ripening involves a coordinated series of modifications to the polysaccharide components of the primary cell wall and middle lamella, resulting in a weakening of the structure. Degradation of polysaccharides and alterations in the bonding between polymers cause an increase in cell separation and a softening and swelling of the wall, which, combined with alterations in turgor, bring about fruit softening and textural changes. A wide range in the extent of cell wall pectic modifications has been observed between species, whereas the depolymerisation of xyloglucan is relatively limited and more consistent. The earliest events to be initiated are usually a loss of pectic galactan side chains and the depolymerisation of matrix glycans, which may begin before ripening, followed by a loss of pectic arabinan side chains and pectin solubilisation. The depolymerisation of pectins may begin during early to mid-ripening, but is usually most pronounced late in ripening. However, some of these events may be absent or occur at very low levels in some species. Cell wall swelling may be related to a loosening of the xyloglucan–cellulose network and to pectin solubilisation, and these processes combined with the loss of pectic side chains increase wall porosity. An increase in wall porosity later in ripening may allow increased access of degradative enzymes to their substrates.
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Kozioł, Agata, Kamila Środa-Pomianek, Agata Górniak, Agnieszka Wikiera, Konrad Cyprych, and Magdalena Malik. "Structural Determination of Pectins by Spectroscopy Methods." Coatings 12, no. 4 (April 18, 2022): 546. http://dx.doi.org/10.3390/coatings12040546.
Full textAbstract:
Plant polysaccharides include pectins, which are responsible for an important role in plant physiology and are part of the plant cell wall. These compounds are known as gelling and stabilizing agents, which are widely used in the food industry. The scientific literature lacks precise information on the spectroscopy of apple pectin and citrus pectin. Therefore, the aim of this work was to test and compare the physicochemical properties of these compounds. The curves of FT-IR, NMR, ESI-MS, and thermogravimetric analysis (TGA) of pectin samples were measured and discussed. The analysis of the spectroscopic results confirms that the isolated pectins using various enzymes (xylanase and cellulase) have a structure similar to the commercially available pectin (PectaSol-C), with a noticeable change in morphology. These characteristics are helpful for further basic research and application.
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Nakagawa, Tomoyuki, Kaichiro Yamada, Shuki Fujimura, Takashi Ito, Tatsuro Miyaji, and Noboru Tomizuka. "Pectin utilization by the methylotrophic yeast Pichia methanolica." Microbiology 151, no. 6 (June 1, 2005): 2047–52. http://dx.doi.org/10.1099/mic.0.27895-0.
Full textAbstract:
The methylotrophic yeast Pichia methanolica was able to grow on pectic compounds, pectin and polygalacturonate, as sole carbon sources. Under the growth conditions used, P. methanolica exhibited increased levels of pectin methylesterase, and pectin-depolymerizing and methanol-metabolizing enzyme activities. On the other hand, P. methanolica has two alcohol oxidase (AOD) genes, MOD1 and MOD2. On growth on pectin, the P. methanolica mod1Δ and mod1Δmod2Δ strains showed a severe defect in the growth yield, although the mod2Δ strain could grow on polygalacturonate to the same extent as the wild-type strain. The expression of MOD1 was detected in pectin-grown cells, but the MOD2-gene expression detected by pectin was much lower than that of MOD1. Moreover, pectin could induce peroxisome proliferation in P. methanolica, like methanol and oleic acid. These findings showed that P. methanolica was able to utilize the methylester moiety of pectin by means of methanol-metabolic enzymes in peroxisomes, and that the functional AOD subunit for pectin utilization was Mod1p in P. methanolica.
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Minzanova, Salima, Vladimir Mironov, Daria Arkhipova, Anna Khabibullina, Lubov Mironova, Yulia Zakirova, and Vasili Milyukov. "Biological Activity and Pharmacological Application of Pectic Polysaccharides: A Review." Polymers 10, no. 12 (December 19, 2018): 1407. http://dx.doi.org/10.3390/polym10121407.
Full textAbstract:
Pectin is a polymer with a core of alternating α-1,4-linked d-galacturonic acid and α-1,2-l-rhamnose units, as well as a variety of neutral sugars such as arabinose, galactose, and lesser amounts of other sugars. Currently, native pectins have been compared to modified ones due to the development of natural medicines and health products. In this review, the results of a study of the bioactivity of pectic polysaccharides, including its various pharmacological applications, such as its immunoregulatory, anti-inflammatory, hypoglycemic, antibacterial, antioxidant and antitumor activities, have been summarized. The potential of pectins to contribute to the enhancement of drug delivery systems has been observed.
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Resende, Laís M., and Adriana S. Franca. "Jabuticaba (Plinia sp.) Peel as a Source of Pectin: Characterization and Effect of Different Extraction Methods." Foods 12, no. 1 (December 26, 2022): 117. http://dx.doi.org/10.3390/foods12010117.
Full textAbstract:
The peel of jabuticaba, a small fruit native to Brazil, has been shown to be a potential source of antioxidants and soluble dietary fibers. In this study, flours prepared from these peels were evaluated as a source of pectin. Different extraction methods were employed: ultrasound (US) extraction followed by low temperature heating (40 °C); in a microwave (MW) without (method 1) or with cellulase (method 2) or hemicellulase (method 3); or in a water bath (method 4). Pectin yields ranged from approximately 18% for methods 1 and 4 up to 22% for enzyme-assisted extractions (methods 2 and 3). Methods that did not employ enzymes resulted in low amounts of methoxyl pectins, as opposed to high amounts of methoxyl pectins obtained after enzyme treatment. Cyanidin-3-O-glucoside (C3G) and ellagic acid were the main phenolic compounds found in jabuticaba peel pectins, with higher C3G levels obtained with enzyme-free extraction (methods 1 and 4). All pectins from jabuticaba peel presented a reddish tone, good emulsifying properties and high swelling capacity. The pectin extracted using US+MW+cellulase (method 2) presented better emulsifying performance (higher values of emulsifying activity and emulsion stability), more effective than commercially available citrus pectin.
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Lara-Espinoza, Claudia, Jose A. Sanchez-Villegas, Yolanda Lopez-Franco, Elizabeth Carvajal-Millan, Rosalba Troncoso-Rojas, Tania Carvallo-Ruiz, and Agustin Rascon-Chu. "Composition, Physicochemical Features, and Covalent Gelling Properties of Ferulated Pectin Extracted from Three Sugar Beet (Beta vulgaris L.) Cultivars Grown under Desertic Conditions." Agronomy 11, no. 1 (December 28, 2020): 40. http://dx.doi.org/10.3390/agronomy11010040.
Full textAbstract:
Sugar beet is a potential source of pectin, competitive with traditional sources, that has recently acquired great relevance for its interesting covalent gelling and applications in food and biomedical industries. Pectins from three Sugar beet (Beta vulgaris L.) commercial cultivars (Cadet, Coronado large, and SV MEI) were grown under irrigated desertic conditions and the influence of cultivar, on pectin yield, composition, physicochemical and gelling characteristics was investigated. The composition and chemical properties of pectin from the three cultivars were in general, statistically different, especially in the Syngenta Cadet cultivar, presenting higher protein (10.3%), neutral sugars (21.6%), galacturonic acid (55%) and ferulic acid (5.5 mg/g) content, which are important parameters for gel formation. All pectins gelled via oxidative coupling and the main ferulic acid dimers found were 8-5′ and 8-O-4′. Pectin from Cadet cultivar formed gels with higher hardness (6.65 N) and adhesiveness (12.2 N) values than the other two varieties. The results indicate that pectin composition is affected by the sugar beet cultivars reported herein, especially in ferulic acid content, which confer the covalent gelling capability. Sugar beet cultivars grown under desert conditions could be a source of gelling ferulated pectins for the food industry, as valuable as those obtained in temperate conditions.
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Gao, Kun, Bin Liu, Bengang Wu, Yiting Guo, Chenyu Song, Shenao Nan, Junjun Dai, Yan Shen, and Haile Ma. "A Study on the Effect Mechanism of Pectin Modification on the Carrot Cell Wall’s Texture Formation under Ultrasonic and Infrared Drying." Agriculture 14, no. 6 (May 22, 2024): 803. http://dx.doi.org/10.3390/agriculture14060803.
Full textAbstract:
Abstract: The carrot has a high water content, and dehydration is an important means to extend its edible period and reduce storage and transportation costs. In the case of infrared (IR) drying, the porosity of the product is low and the structure is compact; the textural properties of the product are improved by using combined ultrasound and infrared (US-IR) drying; however, there is a lack of reports on the mechanism of this. Pectin has an important influence on the formation of the textural properties of fruit and vegetable tissues. In order to investigate the mechanism of the change in endogenous pectin properties in the carrot cell wall under US-IR drying on the improvement of the textural properties of the product, different fractions of pectins (water-soluble pectin, chelating pectin, alkali-soluble pectin) of the carrot were extracted, separated, and analysed. The thermal stability, component and content changes, Fourier infrared (FTIR), X-ray diffraction (XRD), esterification degree, molecular weight, monosaccharide composition, Ca ion content, and atomic force microscopy (AFM) of the pectins were determined. The results showed that the changes in the contents and properties of the carrot pectins under US-IR conditions had a positive effect on the improvement of the textural properties of the carrot tissues.
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Liao, Matthew W., Betty S. Liu, Joseph Sutlive, Willi L. Wagner, Hassan A. Khalil, Zi Chen, Maximilian Ackermann, and Steven J. Mentzer. "Kinetics of Pectin Biopolymer Facial Erosion Characterized by Fluorescent Tracer Microfluidics." Polymers 14, no. 18 (September 19, 2022): 3911. http://dx.doi.org/10.3390/polym14183911.
Full textAbstract:
Pectin is a plant-derived heteropolysaccharide that has been implicated in drug development, tissue engineering, and visceral organ repair. Pectin demonstrates remarkable biostability in a variety of physiologic environments but is biodegradable in water. To understand the dynamics of pectin biodegradation in basic environments, we developed a microfluidics system that facilitated the quantitative comparison of pectin films exposed to facial erosion. Pectin biodegradation was assessed using fluorescein tracer embedded in pectin, trypan blue quenching of released fluorescence, and highly sensitive microfluorimetry. The microfluidic perfusate, delivered through 6 um-pore synthetic membrane interface, demonstrated nonlinear erosion of the pectin film; 75% of tracer was released in 28 h. The microfluidics system was used to identify potential modifiers of pectin erosion. The polyphenolic compound tannic acid, loaded into citrus pectin films, demonstrated a dose-dependent decrease in pectin erosion. Tannic acid had no detectable impact on the physical properties of citrus pectin including adhesivity and cohesion. In contrast, tannic acid weakened the burst strength and cohesion of pectins derived from soy bean and potato sources. We conclude that facial erosion may explain the biostability of citrus pectin on visceral organ surfaces as well as provide a useful method for identifying modifiers of citrus pectin biodegradation.
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Burns, Jacqueline K., and Russell Pressey. "Enhancement of the Release of Protoplasts and Pectin from Tomato Locular Gel by Pectin Methylesterase." Journal of the American Society for Horticultural Science 113, no. 4 (July 1988): 624–26. http://dx.doi.org/10.21273/jashs.113.4.624.
Full textAbstract:
Abstract Pectin methylesterase (PME, EC 3.1.1.11) was added to locular gel and pericarp of ripening tomato (Lycopersicon esculentum Mill.) and cell wall alterations were examined. Treatment of mature tomato locular gel with purified PME resulted in release of protoplasts. No protoplasts could be detected from immature locular gel or pericarp at any ripening stage examined under similar conditions. Net solubilization of pectins occurred with PME treatment in both tissues. Pectins solubilized with buffer or PME were of high molecular weight. Maximum protoplast release and pectin solubilization occurred at pH 5.0. Increased pectin solubilization in locular gel and pericarp is a result of polygalacturonase action on PME-induced deesterified pectin, the preferred substrate. Release of protoplasts from PME-treated mature locular gel suggests that maturation in this tissue involves alterations in cell wall structure that do not occur in pericarp.