Production and molecular characterization of tailored citrus pectin-derived compounds

Humerez-Flores, Jessika N.; Kyomugasho, Clare; Gutiérrez-Ortiz, Ana A.; Bie, Margot De; Panozzo, Agnese; Loey, Ann Van; Moldenaers, Paula; Hendrickx, Marc

doi:10.1016/j.foodchem.2021.130635

Cited by 20 publications

(12 citation statements)

References 40 publications

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“…The percentage of total carbohydrates found in Haden mango peel pectin (81.87 ± 0.44%) can be an indirect estimation of its conformation or purity (considering protein, ash, and moisture content), since pectin is a polysaccharide with various structural ramifications that contain disaccharides and protein residues (at lower presence, higher the pectin purity) that vary depending on the fruit species from which the pectin is obtained [49]. Furthermore, when compared with commercial pectin, it can be seen that the pectin obtained in this work had a higher moisture (11.76 ± 0.09%) and ash content (3.53 ± 0.02%) but lower protein content (0.83 ± 0.05%) than previously reported [50], which is indicative of pectin purity since the protein content has to be lower than 1.9% for commercial pectin [51]. The ash content could be associated with a higher mineral content (probably Na + , K + , Mg 2+ , Fe 2+ , Zn 2+ , or Ca 2+ ) than the commercial one, which would affect the functional properties of pectin, such as gelling and cation-binding capacity [51,52].…”

Section: Chemical and Physicochemical Parameterssupporting

confidence: 45%

“…Furthermore, when compared with commercial pectin, it can be seen that the pectin obtained in this work had a higher moisture (11.76 ± 0.09%) and ash content (3.53 ± 0.02%) but lower protein content (0.83 ± 0.05%) than previously reported [50], which is indicative of pectin purity since the protein content has to be lower than 1.9% for commercial pectin [51]. The ash content could be associated with a higher mineral content (probably Na + , K + , Mg 2+ , Fe 2+ , Zn 2+ , or Ca 2+ ) than the commercial one, which would affect the functional properties of pectin, such as gelling and cation-binding capacity [51,52]. Nevertheless, compared to other pectin sources (Table 4) like eggplant peel [32], hawthorn [50], black carrot pomace [42], or sour orange peel [53], Haden mango peel pectin was in the range of ash content and had a lower protein content, which is one indication of its purity.…”

Section: Chemical and Physicochemical Parametersmentioning

confidence: 41%

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Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Valdivia-Rivera

Herrera-Pool

Ayora‐Talavera

et al. 2021

Foods

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The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications.

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Section: Chemical and Physicochemical Parameterssupporting

confidence: 45%

Section: Chemical and Physicochemical Parametersmentioning

confidence: 41%

Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Valdivia-Rivera

Herrera-Pool

Ayora‐Talavera

et al. 2021

Foods

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“…Enzymatic treatment resulted in the highest yield, but the molecular weight of the extracted pectin was the lowest. The controlled enzymatic and chemical modifications were used to produce tailor-made citrus pectin-derived compounds from commercial citrus pectin with similar average molecular weights and different degrees of methyl esterification [ 100 ]. The action of enzyme endo-polygalacturonase caused the degradation of citrus pectin, and pectin with an average molecular weight (between 2 and 60 kDa) was extracted; furthermore, non-methylesterified galacturonic acid oligomers with a degree of polymerization 1–5 was observed in the separation and identification of extracted samples.…”

Section: Extraction Of Pectinmentioning

confidence: 99%

Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications

Chandel

Biswas

Roy

et al. 2022

Foods

166

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Pectin is a heterogeneous hydrocolloid present in the primary cell wall and middle lamella in all dicotyledonous plants, more commonly in the outer fruit coat or peel as compared to the inner matrix. Presently, citrus fruits and apple fruits are the main sources for commercial extraction of pectin, but ongoing research on pectin extraction from alternate fruit sources and fruit wastes from processing industries will be of great help in waste product reduction and enhancing the production of pectin. Pectin shows multifunctional applications including in the food industry, the health and pharmaceutical sector, and in packaging regimes. Pectin is commonly utilized in the food industry as an additive in foods such as jams, jellies, low calorie foods, stabilizing acidified milk products, thickener and emulsifier. Pectin is widely used in the pharmaceutical industry for the preparation of medicines that reduce blood cholesterol level and cure gastrointestinal disorders, as well as in cancer treatment. Pectin also finds use in numerous other industries, such as in the preparation of edible films and coatings, paper substitutes and foams. Due to these varied uses of pectin in different applications, there is a great necessity to explore other non-conventional sources or modify existing sources to obtain pectin with desired quality attributes to some extent by rational modifications of pectin with chemical and enzymatic treatments.

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“…T it was growing strongly in 2% concentration of pectin, according to this result and distribution of cells are increased by the addition of pectin in the PY medium [21]. The pectin is utilized as a substrate by strain SF3…”

Section: Ab and C) Shown The Distribution Of The Cells Of Strain Sf3mentioning

confidence: 82%

Investigation of the Pectin Degradation Ability of Hominibacterium faecale Strain SF3T Isolated from Human Feces

Borhanudin

Faiq

et al. 2022

AJOB

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Pectin is one of the most important dietary fibers as a prebiotic to determine the composition of human gut microbiome. The study was designed to investigate the pectin degradation ability of Hominibacterium faecale strain SF3T, its isolated from human feces and cultivated with different concentration pectin under anaerobic conditions in vitro. The growth ratio of strain SF3T formed in batch culture was examined every 10 h during the 60-h incubation time using the spectrophotometer, high-performance liquid chromatography, and gas-chromatography. The pure culture of Hominibacterium faecale pectin degradation activity was present and commonly increases the growth value of strain SF3T after pectin fermentation. Regarding volatile fatty acids, acetate, propionate and butyrate levels rapidly raised after 30 h of incubation. The results suggest that pectin fermentation displays the greatest contribution for human health and confirm that pectin degradation leads to the production of acetate, butyrate and propionate.

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Production and molecular characterization of tailored citrus pectin-derived compounds

Cited by 20 publications

References 40 publications

Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Current Advancements in Pectin: Extraction, Properties and Multifunctional Applications

Investigation of the Pectin Degradation Ability of Hominibacterium faecale Strain SF3T Isolated from Human Feces

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