Extraction, purification and characterization of pectin from alternative sources with potential technological applications

Dranca, Florina; Oroian, Mircea

doi:10.1016/j.foodres.2018.06.065

Cited by 256 publications

(120 citation statements)

References 239 publications

Supporting

Mentioning

114

Contrasting

Unclassified

Order By: Relevance

“…This effect on PCWDE expression indicates crosstalk between digestive enzymes involved in protein and polysaccharide breakdown, and, even more importantly, illustrates the impact of PCWDEs in insects coping with sub-optimal diets. The performance of P. cochleariae depends on host plant species as well as on plant quality [62,63] and pectin amount and structure generally differ between plants [64,65]. The P. cochleariae laboratory strain used in our experiments is kept under optimal conditions and is adapted to Brassica species used for rearing since many generations.…”

Section: Discussionmentioning

confidence: 99%

Pectin digestion in herbivorous beetles: Impact of pseudoenzymes exceeds that of their active counterparts

Kirsch¹,

Kunert

Vogel³

et al. 2018

Preprint

View full text Add to dashboard Cite

Many protein families harbor pseudoenzymes that have lost the catalytic function of their enzymatically active counterparts. Assigning alternative function and importance to these proteins is challenging [1]. Because the evolution towards pseudoenzymes is driven by gene duplication, they often accumulate in multigene families. Plant cell wall-degrading enzymes (PCWDEs) are prominent examples of expanded gene families. The pectolytic glycoside hydrolase family 28 (GH28) allows herbivorous insects to break down the PCW polysaccharide pectin. GH28 in the Phytophaga clade of beetles contains many active enzymes but also many inactive counterparts. Using functional characterization, gene silencing, global transcriptome analyses and recordings of life history traits, we found that not only catalytically active but also inactive GH28 proteins are part of the same pectin-digesting pathway. The robustness and plasticity of this pathway and thus its importance for the beetle is supported by extremely high steady-state expression levels and counter-regulatory mechanisms. Unexpectedly, the impact of pseudoenzymes on the pectin-digesting pathway in Phytophaga beetles exceeds even the influence of their active counterparts, such as a lowered efficiency of food-to-energy conversion and a prolongation of the developmental period.

show abstract

Section: Discussionmentioning

confidence: 99%

Pectin digestion in herbivorous beetles: Impact of pseudoenzymes exceeds that of their active counterparts

Kirsch¹,

Kunert

Vogel³

et al. 2018

Preprint

View full text Add to dashboard Cite

show abstract

“…Pectins have numerous applications in the food industry as technological adjuvants-the commercially available pectins are almost exclusively produced from citrus peel and apple pomace, two by-products of fruit juice manufacturing [1,2].Apart from these main sources, other raw materials such as banana peel [3,4], watermelon rind [5], mango peel [6,7], sisal waste [8], sunflower heads [9], pistachio green hull [10,11], and tomato waste [2] were used for extraction, and the resulting yield and the composition and properties of the obtained pectin were studied and reported. This interest for finding other sustainable pectin sources arises from a growing demand in the market and from the attempt to obtain pectins with diverse functional properties by valourizing various side streams [1,11].…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Extraction of Pectin from Malus domestica ‘Fălticeni’ Apple Pomace

Dranca

Oroian

2019

Processes

Self Cite

View full text Add to dashboard Cite

The use of an ultrasonic treatment for the extraction of pectin from Malus domestica ‘Fălticeni’ apple pomace, its effects on extraction yield and galacturonic acid content, and degree of esterification of the extracted pectin were investigated. The optimization of the extraction process showed that the highest yield of 9.183% pectin, with a 98.127 g/100 g galacturonic acid content and 83.202% degree of esterification, was obtained at 100% amplitude, pH of 1.8, SLR of 1:10 g/mL, and 30 min. The pectin obtained in optimal extraction conditions was compared to commercial citrus and apple pectin in terms of chemical composition (determined by FT-IR), thermal behaviour (analyzed by differential scanning calorimetry), rheological properties, and morphological structure (analyzed by scanning electron microscopy). By comparison to commercial citrus and apple pectin samples, the FT-IR analysis of pectin extracted by ultrasound treatment confirmed the high degree of esterification and showed similarity to that of apple pectin (88.526%). It was found that the thermal behaviour of the pectin obtained by ultrasound-assisted extraction was influenced by the narrower distribution of molecular weights and the orderly molecular arrangement, while the rheological properties (high viscosity, G0, and G1) of this sample were influenced by the morphological structure and the galacturonic acid content. The correlation coefficient showed a strong positive relationship between viscosity and galacturonic acid content (r = 0.992**).

show abstract

“…The carboxyl groups present at C-6 in the GalA units can be partially methyl-esterified. Around 70-80% of GalA units, methyl-esterified could also be O-acetyl-esterified at O-2 or O-3 positions, Figure 1, [56]).…”

Section: Homogalacturonan (Hga)mentioning

confidence: 99%

“…Currently, other vegetable wastes constitute a new source of pectin with interesting food applications as valorizing new products and as functional ingredient with health-promoting benefits [54][55][56]. Nowadays, there are several unconventional feasible sources of pectin coming from food, vegetable residues, and plant species, which have different pectin contents and physicochemical properties.…”

Section: Nonconventional Sourcesmentioning

confidence: 99%

Pectin - Extraction, Purification, Characterization and Applications

Robledo¹,

Vázquez²

2020

Pectins - Extraction, Purification, Characterization and Applications

View full text Add to dashboard Cite

Fruits, vegetables, and other plant-based foods are particularly important as they are source of dietary carbohydrates, and therefore much of the energy in the adult diet. Plant food also contains a wide range of dietary components rich in bioactive phytochemicals and is essential to the human body that may provide desirable health benefits beyond basic nutrition. Pectin is one of the nonstarch polysaccharides (NSPs), which constitutes the major fraction of the plant cell wall in association and/or substituted with other polysaccharides, and they cover a great variety of biological functions and chemical structures. Generally, pectin is isolated from by-products of agro-foods using extraction technologies with the emergence of novel and effective techniques that inclined toward a cleaner process. Pectin is widely used both in food sector (as gelling, thickening, and stabilizer agent) and in pharmaceutical industries (bioactive components) including biomedical application (drug delivery, tissue engineering, and wound healing) as innovative applications.

show abstract

Extraction, purification and characterization of pectin from alternative sources with potential technological applications

Cited by 256 publications

References 239 publications

Pectin digestion in herbivorous beetles: Impact of pseudoenzymes exceeds that of their active counterparts

Pectin digestion in herbivorous beetles: Impact of pseudoenzymes exceeds that of their active counterparts

Ultrasound-Assisted Extraction of Pectin from Malus domestica ‘Fălticeni’ Apple Pomace

Pectin - Extraction, Purification, Characterization and Applications

Contact Info

Product

Resources

About