Production of pectin‐derived oligosaccharides from lemon peels by extraction, enzymatic hydrolysis and membrane filtration

Gómez, Belén; Yáñez, Remedios; Parajó, Juan Carlos; Alonso, José Luís

doi:10.1002/jctb.4569

Cited by 40 publications

(17 citation statements)

References 33 publications

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“…This reduced viscosity would result in non-cumbersome duties encountered in both upstream and downstream processing. In the light of advantages of using purified substrates (e.g., purified commercial citrus pectin) over using raw substrates as discussed above, present finding is superior to other findings reported in the literature stating that 100 g of lemon peels and 9 kg of orange albedo waste, are required as starting pectin materials in the course of POS' preparation via enzymatic and acidic methods [1, 36]. Definitely, using these agro-industrial wastes (lemon peels and albedo waste) as substrates would encounter all the aforementioned obstacles derived from using substrate -based wastes.…”

Section: Discussionmentioning

confidence: 51%

“…On the contrary, in majority of acidic and hydrothermal methods high temperature greater than 121°C is a prerequisite of completion of pectin hydrolysis to release POS [14, 40, 41]. Even so, enzymatic hydrolysis of pectin containing materials should be performed under temperature degree at least not less than 37°C [1, 36, 38, 42]. …”

Section: Discussionmentioning

confidence: 99%

“…Pectic-Oligosaccharides (POS) are indigestible pectin derived carbohydrates that might encompass oligogalacturonides (OGalA), galactooligosaccharides (GalOS), arabinooligosaccharides (AraOS), ramnogalacturonooligosaccharides (RhaGalAOS) and arabinogalactooligosaccharides (AraGalOS) [1]. In view of human health, they exhibit great therapeutic potentials as anti-cancer, anti-oxidant, anti-obesity, anti-bacterial and anti-ulcer as well as their confirmed robust functionalities as prebiotics [2–6].…”

Section: Introductionmentioning

confidence: 99%

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A Novel Non-Cumbersome Approach Towards Biosynthesis of Pectic-Oligosaccharides by Non-Aflatoxigenic Aspergillus sp. Section Flavi Strain EGY1 DSM 101520 through Citrus Pectin Fermentation

et al. 2016

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Pectic-Oligosaccharides (POS) have a growing potential in food and feed industries. To satisfy the demand of worldwide markets from POS and avoid the shortcomings of currently applied methodologies encountered in their preparation, the present study highlights a novel robust approach for POS biosynthesis. In the current approach, Aspergillus sp.section Flavi strain EGY1 DSM 101520 was grown on citrus pectin-based medium as a core POS production medium. POS' levels accumulated in the fungal fermentation broth were optimized through a three step sequential statistical mathematical methodology; Plackett-Burman design (PBD), Box-Behnken design (BBD) and canonical analysis. Three key determinants namely citrus pectin, peptone and NaH2PO4 were pointed out by PBD to impose significant consequences (P<0.05) on the process outcome (POS' levels). Optimal levels of these key determinants along with maximal of POS' levels were set by BBD and canonical analysis to be 2.28% (w/v) citrus pectin, 0.026% (w/v) peptone and 0.28% (w/v) NaH2PO4 to achieve a net amount of 1.3 g POS /2.28 g citrus pectin. Through this approach, a yield of 57% (w/w) POS of the total citrus pectin was obtained after 24 h of fungal growth on optimized citrus pectin–based medium. A fold enhancement of 13 times in POS' levels released in the fermentation fungal broth was realized by the end of the optimization strategy. This novel robust approach is considered a new insight towards POS biosynthesis via efficient, rapid and non-cumbersome procedure. To the best of authors' knowledge, the present work is the first article underlining detailed POS production from the fermentation broth of a fungus growing on citrus pectin-based medium.

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Section: Discussionmentioning

confidence: 51%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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A Novel Non-Cumbersome Approach Towards Biosynthesis of Pectic-Oligosaccharides by Non-Aflatoxigenic Aspergillus sp. Section Flavi Strain EGY1 DSM 101520 through Citrus Pectin Fermentation

et al. 2016

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“…The balance of hydrolytic activities about these regions, presented in the different enzymatic preparations, allows getting specific oligomers of its sugars. Khodaei and Karboune isolated pectin from potato peel using a concentration of 0.5% w/w dry substrate, adding 0.2 U/mg of Depol 670L ® [128]. After 4 h, the oligosaccharides yield production was 0.94 g/g and, from the oligosaccharides obtained, 89.7% has a DP between 2 and 12, which indicates that the arabinanase to galactananase ratio of Depol 670L ®permits the specific release of arabinanan and galactanan oligosaccharides [129].…”

Section: Pectinmentioning

confidence: 99%

Production of Oligosaccharides from Agrofood Wastes

et al. 2020

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The development of biorefinery processes to platform chemicals for most lignocellulosic substrates, results in side processes to intermediates such as oligosaccharides. Agrofood wastes are most amenable to produce such intermediates, in particular, cellooligo-saccharides (COS), pectooligosaccharides (POS), xylooligosaccharides (XOS) and other less abundant oligomers containing mannose, arabinose, galactose and several sugar acids. These compounds show a remarkable bioactivity as prebiotics, elicitors in plants, food complements, healthy coadyuvants in certain therapies and more. They are medium to high added-value compounds with an increasing impact in the pharmaceutical, nutraceutical, cosmetic and food industries. This review is focused on the main production processes: autohydrolysis, acid and basic catalysis and enzymatic saccharification. Autohydrolysis of food residues at 160-190 • C leads to oligomer yields in the 0.06-0.3 g/g dry solid range, while acid hydrolysis of pectin (80-120 • C) or cellulose (45-180 • C) yields up to 0.7 g/g dry polymer. Enzymatic hydrolysis at 40-50 • C of pure polysaccharides results in 0.06-0.35 g/g dry solid (DS), with values in the range 0.08-0.2 g/g DS for original food residues.Fermentation 2020, 6, 31 2 of 27 forestall engineering approaches, to name a few. Lignocellulosic biomass, of any origin is, therefore, a most promising raw material for biorefineries, considering such facilities as integrated refineries turning biomass into fuels, platform chemicals, food, feed and materials using integrated processes with an optimized used of resources [4]. This vision can be extended to resources of aquatic origin (seaweed, seagrass and microalgae) as well as residues from livestock [5,6]. In general, apart from forestall and energy crops biomass, most of it depends on the production of biomass and, in particular, food wastes [7,8]. While more than 100,000 M tons of biomass wastes are yearly produced [7], wastes strictly considered as food wastes (foods not consumed from any part of the food supply chain or any part of the food that is non edible and, therefore, becomes a residue) account for more than 1300 M tons each year [8]. The valorization of biomass wastes into a plethora of useful energy vectors, chemical compounds and ingredients receives a notable amount of interest from all stakeholders, including researchers and entrepreneurs. They are a source to several value-added products, such as monosaccharides (glucose, xylose, mannose, fructose, arabinose and more), oligosaccharides (fructoor FOS, xylo-or XOS, galacto-or GOS, galacturonic-or GALOS, lactosucrose, etc.), biofuels (ethanol, butanol, dimethylether -DME-, biodiesel, hydrogen), bioactive compounds (flavonoids, phenolic acids, terpenes, terpenoids, carotenoids), nanocellulose (bacterial, wood-related), lignin and its derivatives (a source of aromatics from biomass and prospective substitute of the aromatic or BTEX fraction produced in oil refineries) [8]. Oligomers from cellulose, hemicellulose, lignin, pectin and oth...

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“…Several raw materials with different characteristics have been enzymatically treated, such as bergamot peel [34], gum tragacanth [35,36], ginseng pectin [37], orange peel wastes [38], lemon peel wastes [39], sugar beet [40,41], apple pectin [42], or medicinal herbs [43].…”

Section: Manufacture and Purificationmentioning

confidence: 99%

Pectic Oligosaccharides and Other Emerging Prebiotics

Míguez¹,

Gómez²,

Gullón³

et al. 2016

Probiotics and Prebiotics in Human Nutrition and Health

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Abstract" prebiotic is a selectively fermented ingredient that results in specific changes in the composition and/or activity of the gastrointestinal microbiota, thus conferring benefit s upon host health. The most widely accepted prebiotics are lactulose, inulin, fructooligosaccharides FOS , galactooligosaccharides GOS , and the human milk oligosaccharides HMO . However, there is a growing list of potential prebiotics although the evidence for these, especially in humans, is not as well established as for FOS and GOS. Some of them are already commercialized but others such as polydextrose PDX , pectic oligosaccharides POS , bacterial exopolysaccharides EPS , polysaccharides derived from algae and sugar alcohols are still in the early stages of development. This chapter summarizes the scientific literature regarding the manufacture and the evaluation of the properties of this group emerging prebiotics . Keywords: emerging prebiotics, pectic oligosaccharides, polydextrose, algae-derived oligosaccharides, bacterial exopolysaccharides, sugar alcohols . IntroductionThe consumption of prebiotics is being specially considered as a good health-improving strategy they have been recently defined as nondigestible compounds that through its metabolization by microorganisms in the gut, modulate the composition and/or the activity of the gut microbiota, thus conferring physiological benefit effects on the host health [ ].The microbial communities that inhabit the human intestinal tract constitute a complex association, comprising more than species and around microorganisms, mainly anaerobic > . % . levels of microorganisms and the main bacterial groups. "long the jejunum, and particularly in the ileum, there is a gradual increase in the number and diversity of bacteria, and finally, the majority of gastrointestinal microbes are housed in the colon [ ]. However, scientific works on this field suggest that the gut microbiota is not only a simply collection of microorganisms, but also reflects an interrelationship between the different groups that might work together for the benefit of the host [ ]. In addition, the microbiota also establishes a close symbiosis with the host humans provide the nutrients and the appropriate conditions for its development, and it performs three essential primary functions metabolic, trophic, and defensive [ ]. In fact, there is a long list of pathologies which are linked to the alteration of the gut microbiota, including hepatic encephalopathy, diarrhea, diabetes, obesity, colon cancer, I"S, I"D, gastrointestinal infections, and necrotizing enterocolitis [ , ].The composition of the gut microbiota is influenced by a variety of factors that include i the microbial species which are acquired at birth, ii host genetics, iii age [ ], iv diseases and antibiotic usage [ , ], v the stress [ ], and vi the diet. In fact, the diet is probably the most important factor and several studies are focused on the modulation of the gut microbiota by the consumption of functional foods, such as prebiotics [ ].For c...

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Production of pectin‐derived oligosaccharides from lemon peels by extraction, enzymatic hydrolysis and membrane filtration

Cited by 40 publications

References 33 publications

A Novel Non-Cumbersome Approach Towards Biosynthesis of Pectic-Oligosaccharides by Non-Aflatoxigenic Aspergillus sp. Section Flavi Strain EGY1 DSM 101520 through Citrus Pectin Fermentation

A Novel Non-Cumbersome Approach Towards Biosynthesis of Pectic-Oligosaccharides by Non-Aflatoxigenic Aspergillus sp. Section Flavi Strain EGY1 DSM 101520 through Citrus Pectin Fermentation

Production of Oligosaccharides from Agrofood Wastes

Pectic Oligosaccharides and Other Emerging Prebiotics

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