Pectin from Opuntia ficus indica: Optimization of microwave-assisted extraction and preliminary characterization

Lefsih, Khalef; Giacomazza, Daniela; Dahmoune, Farid; Mangione, Maria Rosalia; Bulone, Donatella; Biagio, Pier Luigi San; Passantino, Rosa; Costa, Maria Assunta; Guarrasi, Valeria; Madani, Khodir

doi:10.1016/j.foodchem.2016.10.073

Cited by 87 publications

(63 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The extraction of pectic oligosaccharides from cranberry pomace by microwave‐assisted alkaline method was investigated using two concentrations of KOH (0.25 and 0.5 M) and two microwave power settings (85 and 242 W/g). The tested power settings were in the range applied for extraction of polysaccharides from various plant materials (Khodaei et al., 2016; Lefsih et al., 2017; Silva, de Magalhães, Moreira, Rocha, & Bastos, 2018). Table 2 shows that at low microwave power setting, the yield of carbohydrate extracted was higher when high KOH molarity was used ( P < 0.03).…”

Section: Resultsmentioning

confidence: 99%

Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace

Andreani

Karboune

2020

Journal of Food Science

View full text Add to dashboard Cite

Cranberry pomace obtained from industrial juice production was characterized by proximate composition analysis and monosaccharide profile of the dietary fiber. Extraction of carbohydrates from pomace was investigated using microwave‐assisted alkaline method and five commercial biocatalysts (pure endo‐galactanase and four multienzyme biocatalysts). The extracts obtained from microwave‐assisted approach had average total sugars yield of 21.3% and contained mostly oligosaccharides in the degree of polymerization range of 7 to 10. All multienzyme biocatalysts led to yields similar or higher than microwave‐assisted approach (23.4% to 42.0%), but mainly generated shorter oligosaccharides with a degree of polymerization of 2 to 5. Compared to cranberry pomace dietary fiber, microwave‐assisted extracts were enriched in pectic oligosaccharides, whereas the enzymatic extracts were enriched in glucans and had less rhamnose and galactose. Pomace ground for 5 min or more by ball mill assumed a powdery consistence. Longer milling did not affect particle size but increased their roughness. Such physical changes had no effect on the efficiency of multienzymatic treatment. Practical Application The increased production of cranberries and cranberry products will continuously generate more pomace, a potentially valuable material for the generation of added‐value products. Up to 60% to 70% of cranberry pomace is composed of plant cell wall material. The properties of naturally occurring plant cell wall polysaccharides and their corresponding oligosaccharides have been of a great interest, and many of them find application as functional food ingredients. Despite the fact that the cranberry pomace is rich in plant cell polysaccharides, it has been mainly explored as a source of phenolic antioxidants. This study reveals the efficiency of cranberry pomace as a source of nondigestible oligosaccharides. The use of microwave‐assisted extraction and different biocatalysts for the enzymatic extraction led to oligosaccharides with well‐defined monosaccharide composition and molecular weight distribution. The study of the effects of these extraction techniques on the yield and the characteristics of generated oligosaccharides would allow the modulation of their properties. As an overall, the findings of this study would contribute to lay the scientific ground for the development of innovative process for the isolation of nondigestible oligosaccharides as functional ingredients from cranberry pomace by products.

show abstract

Section: Resultsmentioning

confidence: 99%

Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace

Andreani

Karboune

2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Some recent green extraction methods like extraction with water, ethanol, or steam targeting pectin and dietary fibers from cladodes and fruits of Opuntia have been reported . Microwave‐assisted and ultrasound‐assisted extractions are amid the methods studied most. The mechanical extraction of O. ficus‐indica seed oil intensively carried out in Tunisia is another example.…”

Section: Removing the Obstacles To Opuntia's Bioeconomymentioning

confidence: 99%

Toward unfolding the bioeconomy of nopal (Opuntia spp.)

Ciriminna

Chavarría-Hernández

Rodríguez-Hernández

et al. 2019

Biofuels Bioprod Bioref

View full text Add to dashboard Cite

Besides being a source of healthy food and water in arid and semi‐arid lands, the Opuntia cactus plant (nopal) provides unique ecosystem services. In the last decade the plant's cladodes, fruits, flowers, and byproducts have become a source of valued bioproducts, increasingly used in the pharmaceutical, cosmetic, food, beverage, and nutraceutical industries. Following an updated examination of the new uses of nopal's biological resources, this study suggests avenues to overcome the main obstacles to unleashing the full potential of Opuntia's bioeconomy. © 2019 Society of Chemical Industry and John Wiley & Sons, Ltd

show abstract

“…In this work, for the identification of the optimal parameters, a Central Composite Design (CCD) [24,25], with four factors and three levels for each factor, was chosen to explore and optimize the variables influence [26]. The variables and the levels chosen are reported in Table S1 for Free Fatty Acidity, Table S2 for Peroxides Number, and Table S3 for Anisidine Number.…”

Section: Experimental Designmentioning

confidence: 99%

“…Both the regression coefficients were close to 1 (R 2 = 0.97 and R 2 adj = 0.93), this indicates a high degree of correlation between the observed and the predicted value. Also the low value of the coefficient of variation (CV = 2.14%) highlights the high degree of precision for the model and a good precision of the experimental values [26].…”

Section: Free Fatty Aciditymentioning

confidence: 99%

Hempseed Oil Quality Parameters: Optimization of Sustainable Methods by Miniaturization

et al. 2019

View full text Add to dashboard Cite

Industrial Hemp, Cannabis sativa L., is characterized by low content of THC (<0.2%). An edible oil with excellent nutritional proprieties is obtained from cold pressing of hempseed. Since Hempseed oil is not reported in a Regulation yet, in order to ensure quality parameters, it is necessary to optimize standard methods (taken from the Regulation for EVOO). In this work, the standard method of quality parameters (free fatty acidity, peroxide number, and anisidine number) were miniaturized and optimized for Hempseed oil matrix. The miniaturized methods result in being sustainable, in environmental and economical perspectives, by using a smaller amount of chemicals (e.g., reagents, solvents), also reducing waste production and the sample needed in relation to the high cost of the Hempseed oil (60–70 €/L). The standard methods of miniaturization, carried out by using the Central Composite Design, allow for great saving of sample (5.35 g vs. 29 g) and reagents (up to 50%).

show abstract

Pectin from Opuntia ficus indica: Optimization of microwave-assisted extraction and preliminary characterization

Cited by 87 publications

References 33 publications

Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace

Comparison of enzymatic and microwave‐assisted alkaline extraction approaches for the generation of oligosaccharides from American Cranberry (Vaccinium macrocarpon) Pomace

Toward unfolding the bioeconomy of nopal (Opuntia spp.)

Hempseed Oil Quality Parameters: Optimization of Sustainable Methods by Miniaturization

Contact Info

Product

Resources

About