Structural and rheological studies of a polysaccharide mucilage from lacebark leaves (Hoheria populnea A. Cunn.)

Sims, Ian M.; Smith, Alan M.; Morris, Gordon A.; Ghori, Muhammad Usman; Carnachan, Susan

doi:10.1016/j.ijbiomac.2017.12.142

Cited by 37 publications

(11 citation statements)

References 49 publications

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“…Similar results were found for the isolated pectins from LCP and LE. This type of flow behavior finds useful applications in pharmaceutical liquid formulations and in foods as a suspending agent and viscosity enhancer . Figure (b) compares the viscosity profiles for the three pectins at 20 g L −1 concentration, with LCP pectin giving the highest viscosity and LA pectin the lowest.…”

Section: Resultssupporting

confidence: 68%

“…This type of flow behavior finds useful applications in pharmaceutical liquid formulations and in foods as a suspending agent and viscosity enhancer. 50 Figure 6(b) compares the viscosity profiles for the three pectins at 20 g L −1 concentration, with LCP pectin giving the highest viscosity and LA pectin the lowest. These findings demonstrate a profound impact of molecular structure on the functional characteristics of pectin, as has been previously discussed, 14 influencing key properties such as gelling or colloidal stabilizing capacity.…”

Section: Macromolecular Characteristicsmentioning

confidence: 99%

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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: Resultssupporting

confidence: 68%

Section: Macromolecular Characteristicsmentioning

confidence: 99%

Pectin recovery and characterization from lemon juice waste streams

et al. 2019

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“…Ash content suggests the presence of minerals which are inorganic and unfermentable [69]. Similar ash for H. populnea leaves has also been reported earlier [74,75] and was within range to that of forages [49], pasture grass (perennial rye-grass, tall fescue, Yorkshire fog, phalaris and paspalum) leaves (8.9 to 12.1% DM) but higher than for stems (5.5 to 8.9% DM) [62].…”

Section: In Vitro Gas Productionsupporting

confidence: 84%

<i>In-Vitro </i>Fermentation of Browsable Native Shrubs in New Zealand

Wangui¹,

Millner²,

Kenyon³

et al. 2022

Preprint

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Information on the nutritive value and in vitro fermentation characteristics of native shrubs in New Zealand is scant. This is despite their potential as alternatives to exotic trees and shrubs for sup-plementary fodder, and mitigation of greenhouse gas and soil erosion on hill country sheep and beef farms. The objectives of this study were to measure the in vitro fermentation gas production, predict parameters of in vitro fermentation kinetics and to estimate in vitro fermentation of volatile fatty acids (VFA), microbial biomass (MBM) and greenhouse gases of four native shrubs (Coprosma robusta, Griselinia littoralis, Hoheria populnea and Pittosporum crassifolium) and an exotic fodder tree species, Salix schwerinii. Total in vitro gas production was higher (p<0.05) for natives than S. schwerinii. Prediction using the single pool model resulted in biologically incorrect negative in vitro total gas production from the immediately soluble fraction of the native shrubs. However, the dual pool model better predicted in vitro total gas production and was in alignment with measured in vitro fermentation end products. In vitro VFA and greenhouse gas production from fermentation of leaf and stem material were higher (p<0.05), and MBM lower (p<0.05), for native shrubs com-pared to S. schwerinii. The lower in vitro total gas production, VFA and greenhouse gases produc-tion, and higher MBM of S. schwerinii may be explained by the presence of condensed tannins (CT), although this was not measured and requires further study. In conclusion, results from this study suggests that when consumed by ruminant livestock, the browsable native shrubs can provide adequate energy and microbial protein, and that greenhouse gas production from these species is within ranges reported for typical New Zealand pastures.

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“…Following 2 months of composting, the highest-MW extractable SLS-scattering populations elute between 10 and 14 ml (Figure 1b) and, based on the comparison of their elution volumes to those of standard dextrans, they correspond to 100,000-500,000 Da. These are of similar MW with the polysaccharides extracted from baobab (Alba, Offiah, Laws, Falade, & Kontogiorgos, 2020) and lacebark leaves (Sims, Smith, Morris, Ghori, & Carnachan, 2018), although they appear to lack the mucilage-inducing properties of the latter two. The second population absorbs at UV (280 nm), and can be attributed to the presence of proteins.…”

Section: Time-dependency Of Population Distributionsmentioning

confidence: 82%

Extraction of surface‐active polymers from the compost of olive processing waste

Koliastasi

Kompothekra

Giotis

et al. 2021

J Food Process Engineering

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Polysaccharides and proteins with potential use as emulsifiers and thickeners are extracted at pH 5, 7, and 9 from olive processing wastes, from the onset to the end of a full compost cycle (6 months). The aim is to monitor the temporal evolution of parameters which are related to the emulsifying ability, such as surface tension, macromolecular populations distribution, and chemical composition of the produced materials. The products are characterized using size exclusion chromatography (SEC-MALLS/UV), Fouriertransform infra-red spectroscopy (FTIR), and equilibrium surface tension. The initial extracts comprise of a large array of macromolecules; following 2 months of composting, the polysaccharides are considerably smaller than the ones at the onset of the composting. During the subsequent months, disintegration of the olive matrix enhances the extraction. At pH 7, a variety of proteins is produced as compared to the equivalent process at pH 5, which is attributed to the charge of proteins, while parts of the cellulosic matrix and some peptidic entities are only released from the humus at the end of the composting. At pH 9 the extraction of polysaccharides is enhanced due to the charged side chains and the elimination of positive charges. These are confirmed from FTIR. The oil (miglyol)-water interfacial tension is higher at the low-pH extracts, leaving interesting room for adjusting the emulsification capacity (favored at low pH) and the extract composition (macromolecules favored at high pH). This makes for a promising source of valuable additives from the by-products of the olive processing industry. Practical ApplicationsIn this work, we reclaim surface-active polysaccharides and proteins with potential use as emulsifiers and thickeners, from olive processing wastes, as these undergo a 6-months composting cycle. The products are characterized for their composition and oil-water interface activity, a key parameter for their performance as emulsifiers.We highlight the evolution of the extracts composition and their properties as they are reclaimed at different stages of the composting process. This work can provide information on the valorization of highly polluting food processing waste as precursors of high added value food ingredients, with the relevant impact on the environment, the local economy, and the green labeling of foods.

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Structural and rheological studies of a polysaccharide mucilage from lacebark leaves (Hoheria populnea A. Cunn.)

Cited by 37 publications

References 49 publications

Pectin recovery and characterization from lemon juice waste streams

Pectin recovery and characterization from lemon juice waste streams

<i>In-Vitro </i>Fermentation of Browsable Native Shrubs in New Zealand

Extraction of surface‐active polymers from the compost of olive processing waste

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