Berry fruits as source of pectin: Conventional and non-conventional extraction techniques

Muñóz-Almagro, Nerea; Ruiz-Torralba, Arancha; Méndez-Albiñana, Pablo; Guerra‐Hernández, Eduardo; Garcı́a-Villanova, Belén; Moreno, Rodrigo; Villamiel, Mar; Montilla, Antonia

doi:10.1016/j.ijbiomac.2021.07.016

Cited by 45 publications

(15 citation statements)

References 44 publications

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“…The OHC value is in accordance to pectin sample from berries extracted using enzymatic (cellulose) and ultrasonication reported by Muñoz-Almagro et al, (2021) that showed OHC value in the range of 4.6 to 17.8 g oil/g pectin. Moreover, this result is significantly higher than commercial and non-commercial pectin reported in previous research.…”

Section: Functional Propertiessupporting

confidence: 87%

“…The peak region between 1,350 and 1,500 cm -1 represented aromatic amines, alkanes, the presence of a CH3 group, uronic acids, and other nitro compounds (Bayar et al, 2017;Muthusamy et al, 2019;Karbuz and Tugrul, 2021). The absorption band at 1233 cm -1 was from the cyclic C-C bond (-CH3CO stretching) in the ring structure of pectin (Pereira et al, 2016;Muñoz-Almagro et al, 2021). Intense peaks related to polygalacturonic acid as pectin polysaccharides characteristics appeared at 1223, 1156, 1099, 1024, and 962 cm -1 , assigned to C=O, C-O, C-C, C-H stretching, and C-O bending, respectively (Rodsamran and Sothornvit, 2019).…”

Section: Structural Properties Of Citrus Depressa H Pectinmentioning

confidence: 99%

“…This property is crucial to select the proper treatment such as drying process and the selection of suitable packaging. The differences between these values could be due to various intrinsic factors such as pectin source, extraction process, chemical composition, and concentration of free hydroxyl groups in the pectin structure (Bayar et al, 2017;Asgari et al, 2020;Muñoz-Almagro et al, 2021). Hosseini et al (2019) reported 3.10 ± 0.12 g water/g pectin WHC value of sour orange peel pectin.…”

Section: Functional Propertiesmentioning

confidence: 99%

“…The OHC is a parameter having high importance in food industries and it can be influenced by various factors such as the overall surface charge density and the hydrophilic nature of constituents related to the chemical composition of compounds as well as their affinity to oil (Bayar et al, 2017;Hosseini et al, 2019;Kazemi et al, 2019;Asgari et al, 2020;Muñoz-Almagro et al, 2021).…”

Section: Functional Propertiesmentioning

confidence: 99%

“…Sweet orange peel, Opuntia ficus indica, eggplant peel pectin, commercial apple pectin and commercial citrus pectin which exhibited 1.32, 1.01, 2.12, 2.22, 2.59 g oil/g pectin OHC (Bayar et al, 2017;Hosseini et al, 2019;Kazemi et al, 2019;Asgari et al, 2020). OHC is an important property and essential characteristic of hydrocolloids that can allow the stabilization of high-fat emulsions and food products (Asgari et al, 2020;Kazemi et al, 2020;Muñoz-Almagro et al, 2021).…”

Section: Functional Propertiesmentioning

confidence: 99%

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Response Surface Methodology for Simple Non-Acid Ultrasonic-Assisted Extraction of Pectin from Taiwan’s Citrus depressa H. Peels

Chien¹,

Saputri²,

Yanti³

et al. 2022

CMUJNS

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Exploration of pectin from Citrus depressa H. peels (CD pectin) could add value to the waste arising from Citrus depressa H. beverage products. Preliminary analysis showed that temperature and acidity were insignificantly affect pectin yield, degree of esterification and DPPH scavenging activity. In order to optimize the ultrasonication time and solid: solvent ratio (SLR) of CD pectin extraction, response surface methodology central composite design (RSM-CCD) was used as the statistical tool. The optimum UAE conditions were: extraction time 39.96 minutes and solid: iquid ratio 1:20 (w/v). Under these conditions, the pectin yield was 16.07%, with 83.49% DPPH scavenging activity and 62.46% degree of esterification. The prediction model with a 0.922 desirability value was verified with adequate “lack of fit” values and confirmed consistent response in high and low prediction intervals (95%). Titration analysis, FTIR-ATR, NMR and XRD spectroscopy had been done to the dried pectin, and found that CD pectin is considered as high methoxylated (DE > 50%) with amorphous and crystalline structures. CD pectin peel also exhibited high DPPH scavenging activity (74.14 – 83.56%) that the food industry could potentially use as natural antioxidants. Keywords: Ultrasonication, Pectin, Optimization, Structural, Functional

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Section: Functional Propertiessupporting

confidence: 87%

Section: Structural Properties Of Citrus Depressa H Pectinmentioning

confidence: 99%

Section: Functional Propertiesmentioning

confidence: 99%

Section: Functional Propertiesmentioning

confidence: 99%

Section: Functional Propertiesmentioning

confidence: 99%

See 3 more Smart Citations

Response Surface Methodology for Simple Non-Acid Ultrasonic-Assisted Extraction of Pectin from Taiwan’s Citrus depressa H. Peels

Chien¹,

Saputri²,

Yanti³

et al. 2022

CMUJNS

View full text Add to dashboard Cite

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Optimization of extraction of bioactive compounds with antiproliferative activity from goji berry and assessment of kinetic models

Peixoto,

Raimundini Aranha,

Oliveira Defendi

et al. 2023

J of Chemical Tech & Biotech

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This work aims to optimize the extraction of bioactive compounds with antiproliferative activity of goji berry (Lycium barbarum) and assess the extraction kinetic models. The extraction was performed by varying the proportion of ethanol:water solvent. The antioxidant activity determination tests indicated a significant difference for the proportion of 60:40 ethanol:water. Conditions of the highest levels of antioxidant activity at 45 °C and 6.71 min for ultrasound and at 45 °C and 23.30 h for shaker. The quantification of phenolic compounds, flavonoids, carotenoids, and anthocyanins showed that the ultrasound method led to the highest concentrations of these compounds. The extraction kinetics was evaluated, and the So and Mac Donald's and Second Order models showed the best fit, with a global maximum deviation lower than 10.0%. High concentrations of extracts produced showed cytotoxic effects for human hepatoma cells by the MTT test. The extract produced by Ultrasound reached cell viability of 37.71%.This article is protected by copyright. All rights reserved.

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Investigation into pectin extraction and technological implementations in the food industry

Cherian,

TS,

et al. 2024

J Sci Food Agric

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Pectin, a complex polysaccharide found abundantly in the cell walls of fruits and vegetables, plays a pivotal role in various food applications owing to its unique gelling, thickening and stabilizing properties. As consumer preferences lean towards natural and sustainable ingredients, the demand for pectin as a food additive has surged. This burgeoning interest has prompted a comprehensive exploration into both the extraction methods of pectin from its natural sources and its diverse technological applications in the food industry. The extraction process involves breaking down the plant cell wall to release the pectin. Traditional methods such as hot acid extraction have been widely used, but advances in technology have spurred the development of novel techniques like enzyme‐assisted extraction and microwave‐assisted extraction. These methods aim not only to enhance the yield and purity of extracted pectin but also to minimize environmental impact and energy consumption. Pectin's versatility has positioned it as a valuable ingredient in the food industry. Its ability to form gels under specific conditions makes it a key component in the production of jams, jellies and fruit preserves. Additionally, pectin acts as a stabilizer in dairy products, prevents syneresis in baked goods and improves the texture of confectionery items. The application of pectin goes beyond its role as a gelling agent; it is also employed in the encapsulation of bioactive compounds, enhancing the functional properties of various food products. © 2024 Society of Chemical Industry.

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Berry fruits as source of pectin: Conventional and non-conventional extraction techniques

Cited by 45 publications

References 44 publications

Response Surface Methodology for Simple Non-Acid Ultrasonic-Assisted Extraction of Pectin from Taiwan’s Citrus depressa H. Peels

Response Surface Methodology for Simple Non-Acid Ultrasonic-Assisted Extraction of Pectin from Taiwan’s Citrus depressa H. Peels

Optimization of extraction of bioactive compounds with antiproliferative activity from goji berry and assessment of kinetic models

Investigation into pectin extraction and technological implementations in the food industry

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