Extraction optimization and structural characterization of pectin from persimmon fruit (Diospyros kaki Thunb. var. Rojo brillante)

Muñóz-Almagro, Nerea; Calatayud, Mario Vendrell; Méndez-Albiñana, Pablo; Moreno, Rodrigo; Cano, M. P.; Villamiel, Mar

doi:10.1016/j.carbpol.2021.118411

Cited by 37 publications

(10 citation statements)

References 33 publications

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“…FTIR is one of the common methods used for the structural characterization of carbohydrates, the FTIR spectrum of SBHMP is shown in Figure 3 . The results showed that SBHMP was a typical macromolecular compound linked by hydroxyl-rich monosaccharides through glycosidic bonds ( 37 ), thus, there was a strong and broad absorption peak in 2,406 cm –1 . Due to the large number of -CH 2 in the sugar ring, the obvious peak at 2,922 cm –1 was the stretching vibration of -CH ( 27 ).…”

Section: Resultsmentioning

confidence: 99%

Extraction and characterization of a pectin from sea buckthorn peel

Zhu

Liu

Yuen³

et al. 2022

Front. Nutr.

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Sea buckthorn peel is the by-product of the sea buckthorn processing, which contains many bioactive compounds. In this paper, sea buckthorn high methoxyl pectin (SBHMP) was obtained, with a yield of 8% and a light-colored. The SBHMP was a high methoxyl with a degree of esterification of 57.75% and uronic acid content of 65.35%. The structural and morphological characterization of SBHMP were analyzed by high-performance liquid chromatography, Fourier-transform infrared spectroscopy, and scanning electron microscopy. Results showed that SBHMP presented a sheet and layered stacked morphological, and was mainly composed of galacturonic acid, arabinose, galactose, rhamnose, and mannose, which indicated that SBHMP mainly consisted of homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) type pectin polysaccharides. In addition, SBHMP also presented significant gel, thickening, and emulsifying properties. The results exhibited that SBHMP could form jelly-like gels under acid and high sucrose conditions, presenting a shear-thinning behavior and increasing apparent viscosity with the enhancement of pectin and sucrose contents. Besides, SBHMP could form oil-in-water emulsions with pectin concentrations of 1.0–3.0%. When the SBHMP concentrations were 2.0 and 3.0%, the emulsions were stable during 7 days of storage. Findings in this paper demonstrated the potential of SBHMP to be a food thickener and emulsifier and support the in-depth utilization of sea buckthorn by-products.

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Section: Resultsmentioning

confidence: 99%

Extraction and characterization of a pectin from sea buckthorn peel

Zhu

Liu

Yuen³

et al. 2022

Front. Nutr.

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“…The most common source of CP is citrus peel and apple pomace (Edwards 2007). However, increasing research is arising on the utilization of other fruit peels as a source of pectin (Abboud et al 2020;Abou-Elseoud et al 2021;Muñoz-Almagro et al 2021;Thu Dao et al 2021). The physico-chemical properties of pectin produced from mango peel and the standard for CP are shown in Table 1.…”

Section: Philippinementioning

confidence: 99%

Stabilization of Acidified Whey Drink Made from Buffalo (Bubalus bubalis) Milk with the Addition of Pectin from Mango (Mangifera indica) Peels

Abella¹,

Gragasin²,

Saturno³

et al. 2022

Philipp J Sci

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Different levels (0.15, 0.20, and 0.25%) of commercial pectin (CP) and mango peel pectin (MPP) were used in the quality improvement of acidified whey drink (AWD) made from buffalo milk. Samples were evaluated for physico-chemical properties, microbiological qualities, sedimentation stability, and sensory characteristics. The treatment found to be the most acceptable and with the least percentage of sedimentation was subjected to product stability evaluation during storage for 27 d. No significant differences were observed among the treatments in terms of pH and total soluble solids (TSS), whereas viscosity increased as the level of pectin was increased. All the treatments for both CP and MPP had an aerobic plate count (APC) of < 10 cfu/mL, yeast and molds count of < 1cfu/mL, coliform count of < 1cfu/mL, and negative in E. coli. Moreover, both CP and MPP at the 0.25% level showed the lowest sedimentation with 0.76%. Results showed that AWD with 0.25% MPP can be stored for about 20 d at ambient temperature.

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“…11 However, the extraction methods, extractant, temperature, and time may affect the physicochemical properties of the polysaccharide. 12,13 Ma et al 14 indicated that the relative molecular weight (M w ) of pectin from sunflower heads that had been extracted with ammonium oxalate was larger than that of sunflower pectin extracted by an ultrasound-assisted method or subcritical water method. The physical and chemical properties of polysaccharides were considerably affected by M w , conformation, and monosaccharide composition.…”

Section: Introductionmentioning

confidence: 99%

“…The amphiphilic structure of the protein crosslinked to the polysaccharide also produced this effect 11 . However, the extraction methods, extractant, temperature, and time may affect the physicochemical properties of the polysaccharide 12,13 . Ma et al 14 .…”

Section: Introductionmentioning

confidence: 99%

Composition, morphology, interfacial rheology and emulsifying ability of soy hull polysaccharides extracted with ammonium oxalate and sodium citrate as extractants

et al. 2023

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BACKGROUND Soy hull, a by‐product of crop processing, is rich in pectin‐like polysaccharides that have potential for thickening, gelling and emulsifying applications. The effect of ammonium oxalate (SHPA) and sodium citrate (SHPS) on the conformation, physicochemical properties and emulsifying ability of soy hull polysaccharide (SHP) were investigated. RESULTS The composition analysis showed that SHPS had more polysaccharide, protein, and higher molecular weight than SHPA. Images of atomic force microscopy (AFM) and scanning electron microscopy (SEM) showed that SHPS molecules appeared spherical bodies with smooth and firm surfaces, while SHPA molecules appeared chain‐like bodies with rough and wrinkled surface. At the oil–water interface, SHPS adsorbed faster and formed a more elastic interfacial layer than SHPA. The characterization of the prepared emulsions showed that the SHPS emulsion was a smaller particle size and more stable system within 30 days than SHPA emulsion, especially at the SHPS concentration of 9 mg mL−1. Images of cryo‐scanning electron microscopy (cryo‐SEM) also demonstrated SHPS formed clearer network structure on the surface of the oil droplets, compared to SHPA. CONCLUSION Overall, ammonium oxalate and sodium citrate significantly influenced the composition and properties of the SHP. SHPS exhibited a better emulsifying ability than SHPA, which was mainly due to the higher protein content of SHPS and the sodium ion (Na+) residue of sodium citrate. This study is useful for the extraction and application of SHP and other plant‐based polysaccharides. © 2023 Society of Chemical Industry.

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Extraction optimization and structural characterization of pectin from persimmon fruit (Diospyros kaki Thunb. var. Rojo brillante)

Cited by 37 publications

References 33 publications

Extraction and characterization of a pectin from sea buckthorn peel

Extraction and characterization of a pectin from sea buckthorn peel

Stabilization of Acidified Whey Drink Made from Buffalo (Bubalus bubalis) Milk with the Addition of Pectin from Mango (Mangifera indica) Peels

Composition, morphology, interfacial rheology and emulsifying ability of soy hull polysaccharides extracted with ammonium oxalate and sodium citrate as extractants

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