Effect of Extraction Conditions on the Saccharide (Neutral and Acidic) Composition of the Crude Pectic Extract from Various Agro-Industrial Residues

Babbar, Neha; Roy, Sandra; Wijnants, Marc; Dejonghe, Winnie; Caligiani, Augusta; Sforza, Stefano; Elst, Kathy

doi:10.1021/acs.jafc.5b04394

Cited by 32 publications

(14 citation statements)

References 33 publications

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“…Pectin was extracted by the traditional acidifying method optimized by Neha Babbar et al [41] with slight modifications. The sample was mixed with deionized water (5%, w/v ) and the pH was adjusted to 1.2 with HNO 3 12 M. The suspended samples were heated at 90 °C with continuous stirring at 200 rpm for 3 h. After the reaction was completed, the resulting slurries were cooled down to 40 °C, and the pH was adjusted to 4.5 with NH 3 .H 2 O 25% and centrifuged at 2600× g at 4 °C for 10 min, to separate insoluble fiber, protein, and other non-pectin compounds.…”

Section: Methodsmentioning

confidence: 99%

Structural and Rheological Properties of Pectins Extracted from Industrial Sugar Beet By-Products

et al. 2019

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In this work, the efficient extraction of pectin from sugar beet by-products (pressed, ensiled and dried pulp), by using an acid method or a commercial cellulose, is accomplished. The extraction method had an impact on the pectin monomeric composition, mainly in xylose, arabinose, and galacturonic acid content, as determined by GC-FID. FTIR and SEC analyses allowed the determination of similar degrees of methoxylation and molecular weights, respectively, in the extracted pectins. The acid extraction of pectin in the ensiled by-product led to the highest yield (19%) with a galacturonic acid content of 46%, whereas the application of the enzymatic extraction method resulted in a lower yield (13%) but higher galacturonic acid content (72%). Moreover, the stability in aqueous solution as well as the emulsifying activity index was higher for pectin extracted by the acid method, whereas the viscosity was higher in pectin extracted by the enzymatic method. To the best of our knowledge, this is the first study analyzing the physicochemical properties and exploring the potential reuse of ensiled and dried by-products from sugar beet industry for the extraction of pectin to be further used in the food and pharmaceutical areas.

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Section: Methodsmentioning

confidence: 99%

Structural and Rheological Properties of Pectins Extracted from Industrial Sugar Beet By-Products

et al. 2019

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“…In recent years, enzyme assisted extraction (EAE) has been widely used for the extraction of target compounds from different materials [1][2][3]. Compared with conventional methods, EAE improved the time efficiency, reduced the solvent consumption and operated at milder extraction temperature [4,5]. The positive effect of EAE is that the cell walls catalyzed by enzyme became thin and disorganized under optimum experimental conditions, then the intracellular components were released more completely, leading to the improved yield [6].…”

Section: Introductionmentioning

confidence: 99%

Enzyme Assisted Extraction, Purification and Structure Analysis of the Polysaccharides from Naked Pumpkin Seeds

Wang

Liu

et al. 2018

Applied Sciences

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Enzyme assisted extraction was used to extract the polysaccharides from pumpkin seeds (PSP) and the extraction parameters were optimized by response surface methodology (RSM). Under the optimum experimental parameters: Extraction temperature of 60 °C, extraction time of 43 min, enzyme concentration of 2.5%, and pH of 6.0, the yield of PSP was 3.22 ± 0.04%, which was in close agreement with the predicted value (3.24%). After further purification on anion exchange column and gelfiltration column, a novel purified polysaccharide (PSPE) with molecular weight of 16,700 g/mol was obtained. PSPE was mainly composed of mannose, galactose and glucose in the molar ratio of 1.00:3.84:1.62. NMR spectra analysis showed that the major backbone of PSPE consisted of →4)-α-d-Glcp-(1→, →4)-β-d-Manp-(1→, →3,6)-β-d-Glap-(1→, and β-d-galactose.

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“…Babbar et al [14] observed that in comparison to the use of acids and chelators, enzymatic extraction is rapid and the extracts so obtained are greener and safer, which consequently find uses in pharmaceutical industry. Upon enzymatic extraction, increase in various biological activities of bioactives has also been observed.…”

Section: B) Eae Makes the Extract Innocuous And Pharmacologically Mormentioning

confidence: 99%

Improvements in the extraction of bioactive compounds by enzymes

Marathe

Jadhav

Bankar

et al. 2019

Current Opinion in Food Science

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Bioactives from plants are always in high demand in nutraceutical, pharmaceutical and functional food sectors due to their health benefits. This intensifies the need of extraction of bioactives by different methods that can improve the yield and purity of the compound. Enzyme helps in the release of bioactives from the plant material under optimized conditions so as to make the extraction process efficient. Though enzymatic extraction of bioactive has been used since long, it needs improvement to further enhance the yield, reduce the process time and to make the process cost competitive. The combination of enzymatic extraction with other green techniques such as ultrasound extraction, supercritical fluid extraction, three phase partitioning, ionic liquid extraction and microwave extraction can boost the advantages of enzymatic extraction. This review focuses on the improvement in the enzymatic extraction techniques for the bioactive in detail. Keywords Bioactives Enzyme-assisted extraction (EAE) Ultrasound assisted enzyme extraction (UAEE) Enzyme-assisted supercritical extraction (EASCFE) Ionic liquids enzyme assisted extraction (ILEAE) Microwave assisted enzymatic extraction (MAEE) Enzyme assisted three phase partition (EATPP) High pressure assisted enzymatic extraction (HPAEE)

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Effect of Extraction Conditions on the Saccharide (Neutral and Acidic) Composition of the Crude Pectic Extract from Various Agro-Industrial Residues

Cited by 32 publications

References 33 publications

Structural and Rheological Properties of Pectins Extracted from Industrial Sugar Beet By-Products

Structural and Rheological Properties of Pectins Extracted from Industrial Sugar Beet By-Products

Enzyme Assisted Extraction, Purification and Structure Analysis of the Polysaccharides from Naked Pumpkin Seeds

Improvements in the extraction of bioactive compounds by enzymes

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