Pectin content and composition from different food waste streams

Müller-Maatsch, Judith; Bencivenni, Mariangela; Caligiani, Augusta; Tedeschi, Tullia; Bruggeman, Geert; Bosch, Montse; Petrusan, Janos-Istvan; Droogenbroeck, Bart Van; Elst, Kathy; Sforza, Stefano

doi:10.1016/j.foodchem.2016.01.012

Cited by 221 publications

(107 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The results showed that the structure of the pectin extracted from wastes is similar to that from the raw matrices, although the methylation and acetylation degrees are lower due to the processing and/or enzymatic actions. The collected data also emphasise the potential of the recovered pectin to be used either as food additives or other applications (if the minimum concentration in galacturonic acid is not reached) [63].…”

Section: Polysaccharidesmentioning

confidence: 99%

“…essential for food industry. According to the Joint Food and Agriculture Organization/World Health Organization (FAO/WHO) Expert Committee on Food Additives and the European Commission, a pectic polysaccharide must have a content of minimum 65% in galacturonic acid [60][61][62][63]. Wastes such as orange peels or apple pomace are well-known sources of pectins, but there are also other waste streams that can be exploited in this sense.…”

Section: Polysaccharidesmentioning

confidence: 99%

See 1 more Smart Citation

Food Wastes as Valuable Sources of Bioactive Molecules

Socaci¹,

Fărcaș²,

Vodnar³

et al. 2017

Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine

View full text Add to dashboard Cite

Food industry produces worldwide millions of tons of plant-derived wastes which can be exploited as sources of high-value components: proteins, fibres, polysaccharides, flavour compounds or different phytochemicals. These bioactive compounds can be valorised as functional ingredients in food, pharmaceutical, health care, cosmetic and other products. Using the recovered bioactive molecules as functional ingredients represents a sustainable alternative of food wastes exploitation as inexpensive source of valuable compounds, while developing innovative food and non-food products with health-promoting benefits and at the same time contributing to an efficient waste reduction management. This chapter gives an overview of the main classes of bioactive compounds recovered from food wastes and their potential applications as functional chemicals, without being exhaustive.

show abstract

Section: Polysaccharidesmentioning

confidence: 99%

Section: Polysaccharidesmentioning

confidence: 99%

Food Wastes as Valuable Sources of Bioactive Molecules

Socaci¹,

Fărcaș²,

Vodnar³

et al. 2017

Superfood and Functional Food - The Development of Superfoods and Their Roles as Medicine

View full text Add to dashboard Cite

show abstract

“…Pectins are also naturally occurring heteropolysaccharides in native wood found in the primary cell walls, secondary cell walls, and the middle lamella . Tokareva et al.…”

Section: Lignocellulosic Secondary Ion Peaksmentioning

confidence: 99%

Advances in understanding the surface chemistry of lignocellulosic biomass via time‐of‐flight secondary ion mass spectrometry

Tolbert

Ragauskas

2016

Energy Science & Engineering

View full text Add to dashboard Cite

Overcoming the natural recalcitrance of lignocellulosic biomass is necessary in order to efficiently convert biomass into biofuels or biomaterials and many times this requires some type of chemical pretreatment and/or biological treatment. While bulk chemical analysis is the traditional method of determining the impact a treatment has on biomass, the chemistry on the surface of the sample can differ from the bulk chemistry. Specifically, enzymes and microorganisms bind to the surface of the biomass and their efficiency could be greatly impacted by the chemistry of the surface. Therefore, it is important to study and understand the chemistry of the biomass at the surface. Time‐of‐flight secondary ion mass spectrometry (ToF‐SIMS) is a powerful tool that can spectrally and spatially analyze the surface chemistry of a sample. This review discusses the advances in understanding lignocellulosic biomass surface chemistry using the ToF‐SIMS by addressing the instrument parameters, biomass sample preparation, and characteristic lignocellulosic ion fragmentation peaks along with their typical location in the plant cell wall. The use of the ToF‐SIMS in detecting chemical changes due to chemical pretreatments, microbial treatments, and physical or genetic modifications is discussed along with possible future applications of the instrument in lignocellulosic biomass studies.

show abstract

“…As an example, around 70% of the worldwide production of oranges is intended for the juice industry generating about 50% by weight of residues, mainly composed of skins (flavedo and albedo), pulp, and seeds . These by‐products are rich in phenolic compounds, essential oils, pigments and, in particular, cell wall polysaccharides such as pectins, hemicelluloses and cellulose …”

Section: Introductionmentioning

confidence: 99%

Effects of acoustic power and pH on pectin‐enriched extracts obtained from citrus by‐products. Modelling of the extraction process

et al. 2019

View full text Add to dashboard Cite

BACKGROUND The ultrasound‐assisted extraction of pectic polysaccharides from orange by‐products was investigated. Kinetics of mechanical agitation (0.2 × g) and acoustic (US1: 542 W L−1 and US2: 794 W L−1) extractions, were obtained and modelled at different pH values (1.5 and 2.0). All extractions were carried out at 25 °C, using citric acid as the extraction solvent. RESULTS Higher pectic polysaccharides extraction yields were obtained with ultrasonic assistance, in comparison with the results obtained using mechanical agitation. Moreover, yield increases were significantly higher using the more acidic pH. Thus, at pH 1.5, pectin yield increased from ∼19%, obtained with agitation, to ∼47%, applying ultrasound; whereas, at pH 2.0, this increase was from ∼10%, with agitation, to ∼18%, applying ultrasound. A considerable decrease of the galacturonic acid proportion was observed on the extracts when ultrasound were applied for 60 min under pH 2.0. High methoxyl pectins were extracted at pH 1.5 whereas at pH 2.0, pectins exhibited a low methylation degree. Curves of acoustic and mechanical agitation extractions were properly represented by a second‐order rate model (average mean relative error ≤ 7.4%). The extraction rate constant, initial extraction rate and maximum yield were determined for all experimental conditions. CONCLUSION Overall, the results clearly indicated that the effect of ultrasound was highly dependent on the pH. Therefore, adequate acidic conditions must be applied in order to improve the efficiency of ultrasound on the pectin extraction process. © 2019 Society of Chemical Industry

show abstract

Pectin content and composition from different food waste streams

Cited by 221 publications

References 39 publications

Food Wastes as Valuable Sources of Bioactive Molecules

Food Wastes as Valuable Sources of Bioactive Molecules

Advances in understanding the surface chemistry of lignocellulosic biomass via time‐of‐flight secondary ion mass spectrometry

Effects of acoustic power and pH on pectin‐enriched extracts obtained from citrus by‐products. Modelling of the extraction process

Contact Info

Product

Resources

About