Composition, Physicochemical Features, and Covalent Gelling Properties of Ferulated Pectin Extracted from Three Sugar Beet (Beta vulgaris L.) Cultivars Grown under Desertic Conditions

Abstract

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.

Optimization and characterization of pectin extracted from banana and papaya mixed peels using response surface methodology

“…It is in the range of 3.8%-7.6% protein obtained from sugar-beet pectin (Guo et al, 2016). But, the pectin obtained in the present study is lower than the protein (8.6%-10.3%) in water-soluble pectin from sugar beet (Beta vulgaris L.), which was reported recently (Lara et al, 2021). The earlier study (Li et al, 2015) describes the cause of the covalent linkages among pectin and protein, which might be the extraction medium (weak or strong acids) and precipitation method as well as the concentration ethanol at which pectin could be precipitated.…”

Ferulated Pectins from Sugar Beet Bioethanol Solids: Extraction, Macromolecular Characteristics, and Enzymatic Gelling Properties

“…Covalent Cross-Linking FA, di-FA, and tri-FA were detected in SBP gels induced by laccase as a cross-linking agent. FA dimerization promoted the formation of three di-FA isomers (8,5 , 8-O-4 and 5,5 ) and one tri-FA (4-O-8 ,5 -5"-dehydrotriferulic acid) in SBP gels, commonly found in pectin gels [25,42]. Table 4 shows FA, di-FA, and tri-FA contents in SBP dispersion at 0 and 80 min of laccase action.…”

“…Ferulic acid (FA), di-FA, and tri-FA contents of SBP gels were analyzed using highperformance liquid chromatography after (80 min) laccase exposure as previously described. In the saponification step, 50 mg of SBP gel were used [42].…”

Antibacterial activity of silver nanoparticle LED-synthesized using Citrus maxima peels

“…Pectin foundation comprised acetylated and methylated α-1,4-galacturonic acid units (Mohnen, 2008). Based on the gelling property of pectin, metallic nanoparticles synthesized by pectin exhibited outstanding performance in drug delivery, antimicrobial activity, and antioxidant activity (Lara-Espinoza et al, 2021;Qiu et al, 2018;Zhang et al, 2020). Recent studies have successfully synthesized AgNPs using the pectin-rich extracts from Citrus peels, including C. limon, C. sinensis, and C. tangerina.…”