Effects of thermal treatments on the extraction and in vitro fermentation patterns of pectins from pomelo (Citrus grandis)

Wang, Yuxin; Liu, Jiaxin; chen, Li; Jin, Shuang; An, Can; Chen, Long; Yang, Bao; Schols, Henk A.; Vos, Paul de; Bai, Weibin; Tian, Lingmin

doi:10.1016/j.foodhyd.2023.108755

Cited by 13 publications

(3 citation statements)

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“…Then, the aqueous medium is treated with alcohol to create the pectin precipitate, and filtration is performed to isolate the pectin [65]. Usually, these formed pectin isolates contain a considerable number of contaminants, such as free neutral components, which may include monomeric sugars, oligosaccharides, and high molecular weight polysaccharides [67,68], which can affect the gelling properties of pectin [68]. Studies have reported that the final purity of isolated pectin can be influenced by the purification method used [68], such as ultrafiltration [65], dialysis [68], and metal ion precipitation [68].…”

Section: Pectin and Its Potential Sourcesmentioning

confidence: 99%

“…Usually, these formed pectin isolates contain a considerable number of contaminants, such as free neutral components, which may include monomeric sugars, oligosaccharides, and high molecular weight polysaccharides [67,68], which can affect the gelling properties of pectin [68]. Studies have reported that the final purity of isolated pectin can be influenced by the purification method used [68], such as ultrafiltration [65], dialysis [68], and metal ion precipitation [68]. For instance, Yapo [68] found that the gel prepared with pectin purified by the metal ion-precipitation procedure formed the gel more rapidly and with much higher strength than non-purified pectin.…”

Section: Pectin and Its Potential Sourcesmentioning

confidence: 99%

“…Studies have reported that the final purity of isolated pectin can be influenced by the purification method used [68], such as ultrafiltration [65], dialysis [68], and metal ion precipitation [68]. For instance, Yapo [68] found that the gel prepared with pectin purified by the metal ion-precipitation procedure formed the gel more rapidly and with much higher strength than non-purified pectin. Muhidinov et al [69] showed that the di-ultrafiltration (DUF) process was able to separate the pectin oligosaccharides (POS) extracted together with the pectin.…”

Section: Pectin and Its Potential Sourcesmentioning

confidence: 99%

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Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case

Toniazzo,

Fabi

2023

Fluids

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Pectin is a versatile polysaccharide produced mainly from natural food sources and agro-industrial wastes, adding value to these by-products. For food applications, it is necessary that pectin first interacts with water for technical purposes. As a food additive, pectin acts as a solution thickener and gelling agent for food formulation, even in concentrations of less than 1 (g/100 mL or g/100 g), and it is sufficient to influence food products’ stability, rheology, texture, and sensory properties. Therefore, this review paper attempts to discuss the versability of pectin use, focusing on food application. It starts by showing the chemical structure, the sources’ potential, thickening, and gelling mechanisms and concludes by showing the main applications to the food sector and its rheological properties.

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Section: Pectin and Its Potential Sourcesmentioning

confidence: 99%

Section: Pectin and Its Potential Sourcesmentioning

confidence: 99%

Section: Pectin and Its Potential Sourcesmentioning

confidence: 99%

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Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case

Toniazzo,

Fabi

2023

Fluids

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Preparation, identification and α‐glucosidase inhibitory activity of a high‐methoxyl HG‐type pectin from Liangping pomelo (Citrus maxima cv. Liangpin Yu) peel

Gu,

Gao,

Liu

et al. 2024

J Sci Food Agric

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BACKGROUNDThe peel from Liangping pomelo (Citrus maxima cv. Liangpin Yu) is generally discarded as waste during post‐harvest handling and process, resulting in environmental pollution and waste. Pectin is the major component in pomelo peels and yields significant economic advantages. Thus, developing pomelo peel pectin (PPs) might be a feasible strategy to reduce environmental pollution caused by pomelo peel.RESULTSThe optimized PPs yield was 156.5 ± 2.5 g kg−1 under the inoculum size of 100 mg g−1, liquid–solid ratio of 31 mL g−1, fermentation time of 64 h, and fermentation temperature of 39 °C. PPs‐6Aa, a pectin fraction from PPs purified with DEAE‐52 cellulose, Sephadex G‐100 and Sephadex G‐75 column chromatography, showed higher α‐glucosidase inhibitory activity, with an IC50 of 0.12 ± 0.03 mg mL−1. It was a high‐methoxyl HG‐type pectin of 42.8 kDa, and its repeat unit was →4)‐α‐GalpA‐6‐OMe‐(1→4)‐α‐GalpA‐6‐OMe‐(1→. Additionally, its α‐glucosidase inhibitory activity might be related to hydrogen bonds formed with Lys‐156, Glu‐277, His‐280, Asp‐307, Arg‐315, Asn‐350, Asp‐352 and Glu‐411, and to hydrophobic interactions formed with Ser‐157, Tyr‐158, Asp‐233, Gln‐239, Ser‐240, Phe‐303, Thr‐306, Leu‐313, Phe‐314, Gln‐353 and Arg‐442.CONCLUSIONThese findings provide structural and bioactivity information on pectin from Liangping pomelo peel, which could be beneficial for the development of functional foods and pharmaceuticals. © 2024 Society of Chemical Industry.

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Insights into the fermentation patterns of wheat bran cell wall polysaccharides using an in-vitro batch fermentation model

Yang

Huang

Guo

et al. 2023

Carbohydrate Polymers

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Effects of thermal treatments on the extraction and in vitro fermentation patterns of pectins from pomelo (Citrus grandis)

Cited by 13 publications

References 46 publications

Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case

Versatile Polysaccharides for Application to Semi-Solid and Fluid Foods: The Pectin Case

Preparation, identification and α‐glucosidase inhibitory activity of a high‐methoxyl HG‐type pectin from Liangping pomelo (Citrus maxima cv. Liangpin Yu) peel

Insights into the fermentation patterns of wheat bran cell wall polysaccharides using an in-vitro batch fermentation model

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