Polysaccharides

Voragen, Alphons C. J.; Pilnik, W.; Rolin, Claus; Marr, Beinta U.; Challen, Ian; Riad, Abdelwahab; Lebbar, Rachid

doi:10.1002/14356007.a21_a25

Cited by 2 publications

(8 citation statements)

References 160 publications

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“…40–65 °C) and was used to obtain pectin at pH 2.0. It has been reported that high temperatures and low pH values are needed to obtain high yields of pectin so as to assist bond cleavage between pectin and other cell‐wall materials . The present lemon polysaccharides were extracted at 80 °C to facilitate the solubilization of insoluble pectin as it has been noted that temperature has a critical impact on the extraction yield of polysaccharides .…”

Section: Resultsmentioning

confidence: 99%

Pectin recovery and characterization from lemon juice waste streams

et al. 2019

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BACKGROUND Pectin characteristics from different parts of lemon fruit (Citrus limon L.) were studied as a basis for assessing their suitability for functional applications. Pectin was extracted from lemon albedo, lemon core parts and membranes, and lemon extract using an aqueous extraction protocol. The composition and structural properties of the isolated pectins were examined by means of complementary analytical methods to assess their molecular characteristics for potential industrial applications. RESULTS The isolation protocol yielded pectins that were predominantly composed of galacturonic acid, with differences in the degree of methylation and neutral sugars content, and with low protein content, indicating high‐purity materials. The same extraction protocol resulted in differences in yield and purity between the three different parts of lemon fruit, and in structural variations in the pectin backbone, as evidenced by differences in sugar composition and molecular weight. Solutions of the isolated lemon pectins exhibited pseudoplastic behavior. Macromolecular characterization showed that the lemon extract pectin had the highest molecular weight and hydrodynamic volume, followed by lemon core and lemon albedo pectin. CONCLUSION The work demonstrates that pectins with distinct structural properties may be extracted from different parts of lemon wastes and used for different technological purposes. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Pectin recovery and characterization from lemon juice waste streams

et al. 2019

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“…The physicochemical properties of pectins are largely dependent on molecular mass, degree of esterification, degree of acetylation, degree of amidation and the neutral sugar content (Voragen, 2007). Commercial pectins are soluble in water, forming a viscous solution which contains hydrated particles.…”

Section: Methodologiesmentioning

confidence: 99%

“…Alternatively to alcohol precipitation, aluminium salts are added to the extract, forming insoluble salts with pectin. The aluminium ions are removed by washing with acidified aqueous alcohol (Pilnik and Voragen, 1992;Rolin et al, 1998;Voragen, 2007). Commercial pectin products are often standardised (e.g.…”

Section: Manufacturing Processmentioning

confidence: 99%

“…Amidated pectins (E 440ii) are produced by treatment of an alcoholic suspension with ammonia, which leads to conversion of carboxylate methyl esters to primary amides. By choosing proper conditions with respect to ammonia concentration, water activity and temperature, pectins with various proportions of amidated, methyl esterified and free carboxylate groups can be produced (Pilnik and Voragen, 1992;Rolin et al, 1998;Voragen, 2007). In addition, the Panel noted that amidated pectins are modified forms of pectins produced by an amidation process and therefore cannot be considered as natural compounds.…”

Section: Manufacturing Processmentioning

confidence: 99%

“…Pectin has optimal stability at pH 3.5-4.0. Under acidic conditions and low temperatures, deacetylation, demethoxylation and hydrolysis of the polymer chain occur, while at temperatures above 50°C, cleavage of the glycosidic linkages becomes predominant (Pilnik and Voragen, 1992;Voragen, 2007).…”

Section: Stability Of the Substance And Reaction And Fate In Foodmentioning

confidence: 99%

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Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

Mortensen¹,

Aguilar²,

Crebelli³

et al. 2017

EFS2

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Following a request from the European Commission, the EFSA Panel on Food Additives and Nutrient sources added to Food (ANS) was asked to deliver a scientific opinion on the re-evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives. An acceptable daily intake (ADI) 'not specified' was allocated by the Scientific Committee for Food (SCF) for E 440i and E 440ii. Pectin and amidated pectin would not be absorbed intact, but extensively fermented by intestinal microbiota in animals and humans; products formed from pectins in the gastrointestinal tract are similar to manufactured pectin-derived acidic oligosaccharides (pAOS). There is no indication of genotoxicity for pectin and amidated pectin, although the available data were limited. No adverse effects were reported in a chronic toxicity study in rats at levels up to 5,000 mg pectin/kg bw per day, the highest dose tested. No treatment-related effects were observed in a dietary one-generation reproductive toxicity study with pAOS in rats at up to 6,200 mg/kg body weight (bw) per day, the highest dose tested. The Panel did not consider E 440i and E 440ii as having allergenic potential. A dose of 36 g/day (equivalent to 515 mg/kg bw per day) for 6 weeks in humans was without adverse effects. Exposure to pectins from their use as food additives ranged up to 442 mg/kg bw per day for toddlers at the 95th percentile (brand-loyal scenario). The Panel concluded that there is no safety concern for the use of pectin (E 440i) and amidated pectin (E 440ii) as food additives for the general population and that there is no need for a numerical ADI.

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Polysaccharides

Cited by 2 publications

References 160 publications

Pectin recovery and characterization from lemon juice waste streams

Pectin recovery and characterization from lemon juice waste streams

Re‐evaluation of pectin (E 440i) and amidated pectin (E 440ii) as food additives

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