Structural characteristics and gel properties of pectin from citrus physiological premature fruit drop

Qi, Tingting; Ren, Jianmin; Li, Xiao; An, Qi; Zhang, Nawei; Jia, Xiao; Pan, Siyi; Fan, Gang; Zhang, Zhifeng; Wu, Kangning

doi:10.1016/j.carbpol.2023.120682

Cited by 32 publications

(10 citation statements)

References 73 publications

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“…The peaks between 1200 and 900 cm –1 represent prominent and distinctive bands for glucose, fructose, and sucrose which are also seen in the OP pectin. Eventually, it was concluded that the peaks were found compatible with the range in the literature to compare with other produced citrus pectin. ,, …”

Section: Resultssupporting

confidence: 66%

“…Eventually, it was concluded that the peaks were found compatible with the range in the literature to compare with other produced citrus pectin. 24,49,118 The data confirm that orange pectin is comparable to commercial pectin. Pectin is particularly ideal for usage in the gelly and candy sector due to its high degree of methylation.…”

Section: Extraction and Characterization Of Pectinsupporting

confidence: 68%

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Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste

Dikmetas,

Devecioglu,

Karbancioglu-Guler

et al. 2024

ACS Omega

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Orange is one of the primary fruits processed into juice and other products worldwide, leading to a vast amount of waste accumulation. Such waste has been considered as an attractive candidate for upcycling to obtain bioactive components remaining. The present study investigated the extraction of essential oil (EO), flavonoids, and pectin from industrial orange waste with a holistic approach. To maximize EO yield and Dlimonene concentration, hydrodistillation (HD) conditions were selected to be 5.5 mL water/g solid for 180 min. Remaining solids were further used for flavonoid extraction where conventional solvent, sequential ultrasound + solvent, and ultrasound-assisted extraction (UE) were applied. UE applied for 50 min with 120 mL solvent/g solid yielded the highest total phenolic (TPCs) and total flavonoid contents (TFCs), antioxidant capacity, and hesperidin and neohesperidin concentrations. In terms of TPC, TFC, antioxidant capacity, and antibacterial activity, both EO and flavonoid fractions demonstrated moderate to high bioactivity. At the final step, ethanol precipitation was applied to obtain the pectin that was solubilized in hot water during HD and it was characterized by Fourier transform infrared, degree of esterification, and galacturonic acid content. Practical application: to ensure utilization in the food, pharmaceutical, and cosmetic industries, this study presents a combined method to obtain several value-added compounds from industrial orange waste. Bioactive EO and flavonoids obtained could have applications in functional food, supplements, or cosmetic formulations, whereas extracted pectin can be used in many formulated foods and drugs.

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Section: Resultssupporting

confidence: 66%

Section: Extraction and Characterization Of Pectinsupporting

confidence: 68%

Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste

Dikmetas,

Devecioglu,

Karbancioglu-Guler

et al. 2024

ACS Omega

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“…Based on the previous method [20], by freezing spun fibers in liquid nitrogen and immediately breaking them, then drying them in a vacuum freeze dryer, accurate crosssections could be obtained. The surface morphology and cross-sectional structure of freeze-dried fibers after Au sputter coating were studied by SEM (JSM-6390LV, Jeol, Tokyo, Japan) under an accelerating voltage of 10 kV.…”

Section: Scanning Electron Microscope (Sem)mentioning

confidence: 99%

Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers

Zeng,

Cui,

et al. 2024

Foods

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Rationally designing the fibrous structure of artificial meat is a challenge in enriching the organoleptic quality of meat analogs. High-quality meat analog fibers have been obtained by wet-spinning technique in our previous study, whereas introducing oil droplets will further achieve their fine design from the insight of microstructure. Herein, in this current work, oil was introduced to the soybean protein isolate/polysaccharide-based meat analog fibers by regulating the oil droplets’ size and content, which, importantly, controlled the spinning solution characterization as well as structure-related properties of the meat analog fiber. Results showed that the oil dispersed in the matrix as small droplets with regular shapes, which grew in size as the oil content increased. Considering the effect of oil droplets’ size and content on the spinnability of the spinning solution, the mechanical stirring treatment was chosen as the suitable treatment method. Importantly, increasing the oil content has the potential to enhance the juiciness of meat analog fibers through improvements in water-holding capacity and alterations in water mobility. Overall, the successful preparation of oil-loaded plant-based fiber not only mimicked animal muscle fiber more realistically but also provided a general platform for adding fat-soluble nutrients and flavor substances.

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“…In the citrus industry, a large amount of physiological fruit drop produced each year causes serious environmental pollution and huge economic losses (Sun et al ., 2015). This is a normal physiological phenomenon, with fruits usually undergoing 2–3 physiological fruit drops after flowering (Qi et al ., 2023). The first fruit drop occurs shortly after bloom, the second begins 1–2 months after flowering, and the third fruit drop occurs during the period before fruit harvest (Heena et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

“…The first fruit drop occurs shortly after bloom, the second begins 1–2 months after flowering, and the third fruit drop occurs during the period before fruit harvest (Heena et al ., 2022). The fruit setting rate of citrus is usually only 3%–5%, and fruit drop is often discarded as waste (Qi et al ., 2023). However, it is worth noting that fruit drop contains high amounts of active substances, such as phenols and flavonoids, which led us to wonder whether such waste resources could be utilised in some way.…”

Section: Introductionmentioning

confidence: 99%

Limes physiological fruit drop extracts were incorporated into active packaging film for strawberry preservation

Xu,

Ding,

Chang

et al. 2023

Int J of Food Sci Tech

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SummaryThe comprehensive utilisation of food waste has become a global development demand for enhancing their added value. This study aimed to develop and utilise physiological fruit drop of Citrus aurantium L. var Daidai with rich phenolic acids and flavonoids. Therefore, different concentrations (1%, 3%, 5%, 10% wt, based on pullulan weight) of daidai physiological fruit drop extracts (DE) were incorporated into pullulan/bacterial cellulose (BC) packaging film (PB2‐DE). The effects of different concentrations of DE on composite films were comprehensively evaluated. It was found that the mechanical properties, ultraviolet barrier properties, and antioxidant properties of the films were improved with the addition of DE. Moreover, application tests have verified that films containing DE can effectively maintain the attractive quality of strawberries. Conclusively, the results demonstrated the feasibility of DE incorporation into films to increase the value of the waste and the potential applicability of films containing DE in strawberry preservation.

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Structural characteristics and gel properties of pectin from citrus physiological premature fruit drop

Cited by 32 publications

References 73 publications

Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste

Sequential Extraction and Characterization of Essential Oil, Flavonoids, and Pectin from Industrial Orange Waste

Construction and Properties of Oil-Loaded Soybean Protein Isolate/Polysaccharide-Based Meat Analog Fibers

Limes physiological fruit drop extracts were incorporated into active packaging film for strawberry preservation

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