Novel edible films fabricated with HG-type pectin extracted from different types of hybrid citrus peels: Effects of pectin composition on film properties

Said, Nurul Saadah; Olawuyi, Ibukunoluwa Fola; Cho, Ha-Seong; Lee, Won-Young

doi:10.1016/j.ijbiomac.2023.127238

Cited by 10 publications

(22 citation statements)

References 87 publications

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“…High r 2 values (>0.99) indicate a good model fit. The observed shear-thinning behavior (n < 1.0) in the apparent viscosity with increasing shear rate confirms the pseudoplastic property of pectin in aqueous solution [35]. This behavior is consistent with the decrease in flow resistance due to elevated shear rates [65], resulting from the reduction in intermolecular entanglement between pectin chains [66].…”

Section: Viscosity Of Pectin Solutionssupporting

confidence: 78%

“…The strong band detected around the 3412 cm −1 region can be attributed to O–H stretching arising from intermolecular and intramolecular hydrogen bonding of sugars present in pectin [ 34 ]. The region near 2936 cm −1 signifies double-stacked stretching bands caused by C–H absorption, including pectin’s CH, CH 2 , and CH 3 stretching and bending vibration of sugars and methyl ester of GalA [ 35 , 61 ]. The absorption peak at around 1747 cm −1 corresponds to the C=O stretching vibration of the methyl-esterified carbonyl group, and the strong peak around 1630 cm −1 signifies the COOH asymmetric bond [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

“…The determination of pectin molecular weight (Mw) and distribution followed the procedure outlined in our prior studies [ 34 , 35 ]. Gel permeation chromatography, utilizing a refractive index detector (Thermo Dionex, HPLC Ultimate3000 RI System, JASCO International Co., Ltd., Tokyo, Japan) equipped with Waters Ultrahydrogel columns (120, 500, and 1000), was employed.…”

Section: Methodsmentioning

confidence: 99%

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Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques

Du,

Olawuyi,

Said

et al. 2024

Polymers

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Dragon fruit peel, often discarded, is a valuable source of commercial pectin. This study investigates different extraction methods, including cold-water (CW), hot-water (HW), ultrasound (US), and novel enzyme extraction (xylanase: EZX), to extract pectins from dragon fruit peel and compare their characteristics. The pectin yield ranged from 10.93% to 20.22%, with significant variations in physicochemical properties across methods (p < 0.05). FTIR analysis revealed that extraction methods did not alter the primary structural configuration of the pectins. However, molecular weights (Mws) varied significantly, from 0.84 to 1.21 × 103 kDa, and the degree of esterification varied from 46.82% to 51.79% (p < 0.05). Monosaccharide analysis identified both homogalacturonan (HG) and rhamnogalacturonan-I (RG-I) pectic configurations in all pectins, predominantly comprising galacturonic acid (77.21–83.12 %mol) and rhamnose (8.11–9.51 %mol), alongside minor side-chain sugars. These properties significantly influenced pectin functionalities. In the aqueous state, a higher Mw impacted viscosity and emulsification performance, while a lower Mw enhanced antioxidant activities and promoted the prebiotic function of pectin (Lactis brevies growth). This study highlights the impact of extraction methods on dragon fruit peel pectin functionalities and their structure–function relationship, providing valuable insights into predicting dragon fruit peel’s potential as a food-grade ingredient in various products.

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Section: Viscosity Of Pectin Solutionssupporting

confidence: 78%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

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Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques

Du,

Olawuyi,

Said

et al. 2024

Polymers

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“…Pectin can be classified into high-methoxylated pectins (HMPs, DM > 50%) and low-methoxylated pectins (LMPs, DM < 50%). The wavelength range of 950–1200 cm– 1, referred to as the carbohydrate fingerprint zone, offers important information about the existence of key functional groups in polysaccharides . The results show that this study effectively extract pectins from OP powder, when compared with commercial pectin FTIR, due to similar spectra.…”

Section: Resultsmentioning

confidence: 70%

“…Moreover, high methoxy pectin is primarily used to stabilize specific types of sour milk products. From the point of view, produced pectin may be used on confectionery and dairy-based food products and various citrus peel pectins have been studied for their role as components in food-packaging films. , …”

Section: Resultsmentioning

confidence: 99%

Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste

Dikmetas,

Devecioglu,

Karbancioglu-Guler

et al. 2024

ACS Omega

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Orange is one of the primary fruits processed into juice and other products worldwide, leading to a vast amount of waste accumulation. Such waste has been considered as an attractive candidate for upcycling to obtain bioactive components remaining. The present study investigated the extraction of essential oil (EO), flavonoids, and pectin from industrial orange waste with a holistic approach. To maximize EO yield and Dlimonene concentration, hydrodistillation (HD) conditions were selected to be 5.5 mL water/g solid for 180 min. Remaining solids were further used for flavonoid extraction where conventional solvent, sequential ultrasound + solvent, and ultrasound-assisted extraction (UE) were applied. UE applied for 50 min with 120 mL solvent/g solid yielded the highest total phenolic (TPCs) and total flavonoid contents (TFCs), antioxidant capacity, and hesperidin and neohesperidin concentrations. In terms of TPC, TFC, antioxidant capacity, and antibacterial activity, both EO and flavonoid fractions demonstrated moderate to high bioactivity. At the final step, ethanol precipitation was applied to obtain the pectin that was solubilized in hot water during HD and it was characterized by Fourier transform infrared, degree of esterification, and galacturonic acid content. Practical application: to ensure utilization in the food, pharmaceutical, and cosmetic industries, this study presents a combined method to obtain several value-added compounds from industrial orange waste. Bioactive EO and flavonoids obtained could have applications in functional food, supplements, or cosmetic formulations, whereas extracted pectin can be used in many formulated foods and drugs.

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Citrus byproduct valorization: pectin extraction, characterization, and research advances in biomaterial derivation for applications in active film packaging

Rawat,

Pavithra,

Sunil

2024

Discov Food

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Novel edible films fabricated with HG-type pectin extracted from different types of hybrid citrus peels: Effects of pectin composition on film properties

Cited by 10 publications

References 87 publications

Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques

Comparative Analysis of Physicochemical and Functional Properties of Pectin from Extracted Dragon Fruit Waste by Different Techniques

Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste

Citrus byproduct valorization: pectin extraction, characterization, and research advances in biomaterial derivation for applications in active film packaging

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