Extraction of Pectin from Satsuma Mandarin Peel: A Comparison of High Hydrostatic Pressure and Conventional Extractions in Different Acids

Duan, Xingke; Zhu, Yu; Shu, Congying; Gao, Jihui; Liu, Fengxia; Pan, Siyi

doi:10.3390/molecules27123747

Cited by 22 publications

(3 citation statements)

References 39 publications

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“…The resonance (3H,w) at (1.86 and 1.97) ppm represents the acetyl group located at 2-and 3-O-galacturonic acid, respectively whereas the resonance (3H,m) observed at 3.76 ppm (Figure 2) belongs to the methoxy (CH 3 O-) group of the galacturonic acid esterification unit. The following resonances at (3.69, 3.8, 3.92, 4.03, and 5.11) ppm represent the protons of galacturonic acid units [26,27].…”

Section: Resultsmentioning

confidence: 99%

Effects of Surface Morphology and Type of Cross-Linking of Chitosan-Pectin Microspheres on Their Degree of Swelling and Favipiravir Release Behavior

Hameed¹,

Majdoub

Jabrail

2023

Polymers

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The cross-linked microspheres were prepared and loaded with Favipiravir SARS-CoV-2 antiviral drug, by copolymerization of chitosan (CS) with a polysaccharide extracted from fresh pomegranate peels. Moreover, glutaraldehyde (Glu) has been used as a chemical cross-linker and sodium hexametaphosphate (SHMP) as a physical cross-linker. The extracted polysaccharide was analyzed, and different techniques have been used. The analyses lead to the conclusion that it is pectin. The surface morphology of the prepared microspheres was studied using a scanning electron microscope, where the size and shape factor (S) of the Glu microspheres showed high values (74.27 μm) and (0.852), respectively, meaning their surfaces tend to be rough, whereas the SHMP microspheres showed a smaller size particle (20.47 μm) and a smaller shape factor (0.748), which gives an indication that the SHMP microspheres have smooth surfaces. The swelling studies have shown that Glu microspheres have a higher degree of swelling, which means SHMP microspheres are more compact. The prepared microspheres have shown a higher loading percentage of Favipiravir antiviral drug in SHMP microspheres (37% w/w) in comparison with Glu microspheres (35% w/w), where the electrostatic interaction between the Favipiravir ions and SHMP anions helps for more loading. The microspheres prepared under different types of cross-linking have shown initial burst release of Favipiravir, followed by a step of controlled release for a certain period of time, whose period depends on the pH of the release medium. Both Glu and SHMP cross-linked microspheres have shown high controlled release times in buffered release solutions at pH = 7.4 and for shorter periods at pH = 1.3 and pH = 9.4, which may be related to the type of electrostatic interactions between drug and polymer systems and their reactions with release solution ions.

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Section: Resultsmentioning

confidence: 99%

Effects of Surface Morphology and Type of Cross-Linking of Chitosan-Pectin Microspheres on Their Degree of Swelling and Favipiravir Release Behavior

Hameed¹,

Majdoub

Jabrail

2023

Polymers

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“…However, the esterification degree influences the properties of the gels formed [49]. Besides, this type of pectin regularly achieves the formation of stable emulsions [24,62], a shear-thinning rheological behavior and can even, in some cases, present antioxidant activity [14,54,63].…”

Section: Fruit Seedsmentioning

confidence: 99%

New Sources of Pectin: Extraction, Processing, and Industrial Applications

Cortés‐Camargo¹,

Román‐Guerrero²,

Alpizar-Reyes³

et al. 2023

Utilization of Pectin in the Food and Drug Industries

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One of the most important polysaccharides in the vegetal kingdom is pectin. This class of natural polysaccharide is found primarily in citrus fruits and apple pomace. Pectin has been used in different sectors of the industry, among which the food, pharmaceutical, cosmetic, and paper industries stand out. Today, there is a growing demand for this type of hydrocolloid, where both the scientific and industrial fields have focused on using new sources of pectin and developing novel extraction methods. This chapter describes the chemical structure of pectin and its main chemical characteristics. Then, the conventional sources from which pectin is obtained are exposed as well as its main industrial applications. Subsequently, the physicochemical and functional properties of pectins obtained from unconventional sources are described and analyzed as well as the main technologies used for their extraction. Finally, the most recent advances in the role played by pectin in the industrial sector are described.

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“…The highest yield of pectin from calamondin using ethanol as a solvent was 45.7%, indicating that calamondin pectin has the potential to replace halal gelatin in the food, cosmetics, and pharmaceutical industries [40]. Pectin from citrus fruit peels has various uses in the food industry, including gelling in jams/jellies with sugar and acid [41], thickening [42], stabilizing food products to prevent sedimentation [43], acting as an emulsifier [44], and serving as a prebiotic food for beneficial probiotics [45].…”

Section: Pectinmentioning

confidence: 99%

Phytochemicals, Bioactive Properties and Commercial Potential of Calamondin (Citrofortunella microcarpa) Fruits: A Review

et al. 2023

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The calamondin (Citrofortunella microcarpa) is a hybrid citrus fruit resulting from the crossing of a mandarin orange with a kumquat. It is a small, round-shaped fruit with thin, smooth skin ranging from orange to dark red. The aroma of the fruit is distinctive and unique. Calamondin is an excellent source of Vitamin C, D-Limonene, and essential oils, providing benefits to the immune system, as well as anti-inflammatory, anti-cancer, anti-diabetic, anti-angiogenic, and anti-cancer properties, and it exhibits various therapeutic effects. It also contains a good amount of dietary fiber from pectin. Its distinctive flavor and high juice content make calamondin juice a popular ingredient in many international cuisines. The juice also contains bioactive compounds, such as phenolics and flavonoids, which are a potential source of antioxidant properties. All parts of the calamondin fruit, including the juice, pulp, seeds, and peel, can be used in various applications, from food products like juices, powders, and candies to non-food uses in herbal medicine and cosmetics, showcasing their versatility and unique properties. This review will examine various bioactive components of calamondin and their related medicinal effects, and provide guidelines for their utilization, processing, and value addition on a commercial scale.

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Extraction of Pectin from Satsuma Mandarin Peel: A Comparison of High Hydrostatic Pressure and Conventional Extractions in Different Acids

Cited by 22 publications

References 39 publications

Effects of Surface Morphology and Type of Cross-Linking of Chitosan-Pectin Microspheres on Their Degree of Swelling and Favipiravir Release Behavior

Effects of Surface Morphology and Type of Cross-Linking of Chitosan-Pectin Microspheres on Their Degree of Swelling and Favipiravir Release Behavior

New Sources of Pectin: Extraction, Processing, and Industrial Applications

Phytochemicals, Bioactive Properties and Commercial Potential of Calamondin (Citrofortunella microcarpa) Fruits: A Review

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