Evaluation of alternative sugar beet pulp refining strategies for efficient pectin extraction and poly(3-hydroxybutyrate) production

Sarafidou, Mirva; Vittou, Olga; Psaki, Olga; Filippi, Katiana; Tsouko, Erminta; Vardaxi, Antiopi; Pispas, Stergios; Koutinas, Apostolis; Stylianou, Eleni

doi:10.1016/j.bej.2024.109368

Biochemical Engineering Journal

2024

DOI: 10.1016/j.bej.2024.109368

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Evaluation of alternative sugar beet pulp refining strategies for efficient pectin extraction and poly(3-hydroxybutyrate) production

Mirva Sarafidou,

Olga Vittou,

Olga Psaki

et al.

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2024

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Cited by 3 publications

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Efficient pectin recovery from sugar beet pulp as effective bio-based coating for Pacific white shrimp preservation

Tsokri,

Sarafidou,

Tsouko

et al. 2024

International Journal of Biological Macromolecules

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Efficient pectin recovery from sugar beet pulp as effective bio-based coating for Pacific white shrimp preservation

Tsokri,

Sarafidou,

Tsouko

et al. 2024

International Journal of Biological Macromolecules

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Assessment of the Possibility of Using Sugar Beet Pulp with Molasses as By-Product for Enriching Flour and Production of Bread with Pro-Health Properties

Salamon,

Szafrańska,

Baryga

et al. 2024

Applied Sciences

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The decrease in bread consumption in the daily diet observed in recent years results from the growing awareness of consumers and the desire to promote a healthy lifestyle. The valorization of sugar by-products allows for the design of new food products intended for health-conscious consumers. The aim of this study was to assess the possibility of using sugar beet pulp (SBP), without and with molasses, in bakery recipes as part of a strategy promoting increased consumption of foods rich in bioactive compounds. The basic composition of SBP was examined, and wheat flour mixtures with their addition at 0, 1, 5, and 10% were prepared. The rheological properties of the dough with flour blend samples were determined using Mixolab®. The technological quality of the bread, its nutritional value, and its antioxidant potential were assessed. The research results indicate that fortifying bread up to 5% SBP allows for obtaining products of acceptable sensory and technological quality. The bread with 5% molasses SBP (mSBP) compared to the sample with SBP without molasses (umSBP) was characterized by greater bread volume and crumb moisture, a darker color of the crumb, a more appropriate color of the crust (golden-brown), more favorable, thin-walled pores, and a fluffier crumb. Moreover, the samples enriched with mSBP contained more total polyphenols (by approx. 40%) and showed higher antioxidant activity (by approx. 50%) than the bread with umSBP. Additionally, for bread samples with 5% or more SBP added, a nutritional claim could be made that they are a “source of fiber” (i.e., at least 3 g per 100 g of product).

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Exploring the Potential of Pectin as a Source of Biopolymers for Active and Intelligent Packaging: A Review

Dirpan,

Deliana,

Ainani

et al. 2024

Polymers

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The use of fossil-based plastics in food packaging poses a serious environmental concern. Pectin, a natural biodegradable polymer, offers a potential solution for environmentally friendly and sustainable food packaging to replace fossil-based plastics. This article reviews the applications of pectin in active and intelligent packaging and analyzes the latest research trends. Bibliometric analysis was used to review the existing literature on pectin in food packaging. Data were collected from the Scopus database, which covers research on film manufacturing and pectin-based coating. Pectin-based active packaging contains antimicrobial and antioxidant compounds such as ascorbic acid and essential oils, which effectively prevent bacterial growth while absorbing oxygen and water vapor. In contrast, pectin-based intelligent packaging allows real-time monitoring of food quality through integrated color-changing indicators, eliminating the need for open packaging. Research trends have shown a significant increase in publications on pectin-based packaging, reflecting the growing interest in sustainable packaging solutions. With a focus on innovation and sustainability, pectin can replace conventional plastics and provide safer and more durable packaging solutions, thereby supporting global efforts to reduce the environmental impact of plastic waste.

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Evaluation of alternative sugar beet pulp refining strategies for efficient pectin extraction and poly(3-hydroxybutyrate) production

Cited by 3 publications

References 61 publications

Efficient pectin recovery from sugar beet pulp as effective bio-based coating for Pacific white shrimp preservation

Efficient pectin recovery from sugar beet pulp as effective bio-based coating for Pacific white shrimp preservation

Assessment of the Possibility of Using Sugar Beet Pulp with Molasses as By-Product for Enriching Flour and Production of Bread with Pro-Health Properties

Exploring the Potential of Pectin as a Source of Biopolymers for Active and Intelligent Packaging: A Review

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