Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques

Spinei, Mariana; Oroian, Mircea

doi:10.1016/j.ijbiomac.2022.10.162

Cited by 37 publications

(19 citation statements)

References 96 publications

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“…GalA was from the backbone of homogalacturonans and rhamnogalacturonans, with Rha, Gal, and Ara related to the RG‐I regions. Similar results were reported for different GPs previously (Spinei & Oroian, 2023; Xu et al., 2022). According to González‐Centeno et al.…”

Section: Resultssupporting

confidence: 92%

“…GalA was from the backbone of homogalacturonans and rhamnogalacturonans, with Rha, Gal, and Ara related to the RG-I regions. Similar results were reported for different GPs previously (Spinei & Oroian, 2023;Xu et al, 2022). According to González-Centeno et al (2010), in 10 different varieties of grape pomace, HG was the largest pectin fraction (up to 74 mol%), followed by the RG-I fraction (up to 22 mol%).…”

Section: Characterization Of Gpsupporting

confidence: 86%

“…The quantification of GalA allowed the estimation of the purity of the alcohol precipitate in pectin (Kumar & Chauhan, 2010). Based on the FAO/WHO Expert Committee on Food Additives, only pectins containing at least 65% of GalA (on a dry basis) meet the regulations for commercial purposes (EFSA, 2017; Spinei & Oroian, 2023). The GalA content of GP‐2 and GP‐4 (45.79 and 67.31 g/100 g dw, respectively) was in the range of the values measured in different studies for GPs (28.9% to 56.8%) (Colodel et al., 2020; González‐Centeno et al., 2010).…”

Section: Resultsmentioning

confidence: 99%

“…The commercial sources of pectins are generally the peels of citrus fruits and apples. In many studies, alternative sources, such as pomegranate peel (Yang et al., 2022), carrot pomace (Jafari, Khodaiyan et al., 2017), sour cherry pomace (Hosseini et al., 2020), and the pomace of different grape varieties, including Cabernet Sauvignon (Minjares‐Fuentes et al., 2014), Chardonnay (Colodel et al., 2020; Fernandes et al., 2021), Feteasco Neagra, and Rara Neagra grapes (Spinei & Oroian, 2023), have also been explored.…”

Section: Introductionmentioning

confidence: 99%

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Development of microencapsulated grape juice powders using black ‘Isabel’ grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins

Karadag,

Ozkan,

Sagdic

2024

Journal of Food Science

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In this study, pigmented pectin (grape pectin, GP) was extracted from the peels of black Isabel grapes. This highly methoxylated GP was composed mainly of galacturonic acid, arabinose, and other neutral monosaccharides. Its red color was ascribed to the anthocyanin content, and the main contribution was from malvidin‐3‐O‐glucoside. To improve the yield and color properties of spray‐dried Isabel grape juice powders, maltodextrin (MD) was substituted with this colored GP. When 25% of MD was substituted with GP, the powder yield increased from 46.0% to 60.4%, but it decreased to 21% when the substitution was 40%. GP inclusion increased the encapsulation efficiency of total anthocyanin in powders from 55.70% to 88.66%. When this spray‐dried grape juice powder containing GP was utilized in a jelly recipe (4%–10%), a higher level of inclusion yielded stronger and more brittle jellies. When the jellies containing varying amounts of GP were subjected to in vitro digestion, the formulation with a higher amount of GP yielded a higher recovery of anthocyanins. In addition to being utilized as a carrier agent for spray‐drying applications, this pigmented GP can also be tailored for a variety of applications, such as the development of pH‐sensitive edible films and functional beverage formulations.

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Section: Resultssupporting

confidence: 92%

Section: Characterization Of Gpsupporting

confidence: 86%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Development of microencapsulated grape juice powders using black ‘Isabel’ grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins

Karadag,

Ozkan,

Sagdic

2024

Journal of Food Science

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“…WRC and OHC values were equal to or slightly higher than those values determined for pectin from berries (WRC = 0.3–11.8 mL/g and OHC = 5–17.8 g/g) [ 29 ]. Almost no data can be found on the functionality of GP pectin; only Spinei and Oroian [ 44 ], who carried out conventional, MAE, and pulsed UAE of pectin from GP, evaluated WRC and OHC, obtaining values of 5.39–14.35 mL/g and 2.19–3.24 g/g, respectively, highlighting the potential use of the pectin obtained in this study, given their high WRC and OHC.…”

Section: Resultsmentioning

confidence: 88%

Valorization of Grape Pomace as a Renewable Source of Techno-Functional and Antioxidant Pectins

2023

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The food industry’s increasing demand for new functional ingredients that meet both organoleptic and healthy requirements has driven the exploration of new sources of functional ingredients in agro-industrial by-products. The aim of this work was to valorize grape pomace (Vitis vinifera L. garnacha) as a source of pectins using food-grade extracting agents. Obtained pectins were evaluated for monomeric composition, methyl esterification, molecular weight, water retention, oil-holding capacity, and antioxidant properties. The relatively soft extraction conditions used permitted obtaining low methoxyl pectin (10–42%) enriched in homogalacturonan (38–45%) or rhamnogalacturonan (33–41%) with different branching degrees, molecular weight, and fewer impurities than those found in the scarce previous literature. The relationship between structure and functionality was studied. Among the different pectins obtained, the sample derived from the extraction with sodium citrate could resume the best characteristics, such as pectin purity and higher water retention and oil holding capacity. These results underscore the relevance of grape pomace as a viable alternative source of pectin.

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Transformation of agricultural wastes into functional oligosaccharides using enzymes and emerging technologies

Cano‐Gonzalez,

Contreras‐Esquivel,

Rodríguez‐Herrera

et al. 2024

Phytochemical Analysis

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IntroductionPectin‐oligosaccharides (POS) serve diverse purposes as a food ingredient, antimicrobial and biostimulant in plants, and their functionality is linked to the degree of esterification. Grape and broccoli wastes emerge as environmentally friendly alternatives to obtaining pectin, serving as a sustainable source to producing POS. For example, microwaves have proven to be an effective and sustainable method to extract polysaccharides from plant matrices.ObjectiveThis work aims to use grape and broccoli wastes as alternative sources for obtaining pectin by microwave‐assisted extraction and biotransformation into POS, which possess biological properties.Material and MethodsThe extraction conditions were identified at a power of 400 W, 300 s for the extraction of pectin from grape pomace and broccoli waste. Biotransformation of pectins into POS, using commercial enzyme preparations (Viscozyme L and Pectinase). Characterisation was carried out by Fourier‐transform infrared spectroscopy, thermogravimetric analysis, and scanning electron microscopy.ResultsPhysicochemical analysis indicated grape pomace and broccoli waste pectins had galacturonic acid content of 63.81 ± 1.67 and 40.83 ± 2.85 mg 100 mg−1, low degree of esterification of 34.89% and 16.22%, respectively. Biotransformation of pectins into POS resulted in a 20% hydrolysis rate. The main enzymatic activity was polygalacturonase for the degradation of the main structure of the pectin.ConclusionProduction of POS from agro‐industrial wastes by emerging technologies, such as the combined use of microwave‐assisted extraction and enzymatic processes, represents an alternative method for the generation of bioactive compounds with distinctive properties suitable for different applications of interest.

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Structural, functional and physicochemical properties of pectin from grape pomace as affected by different extraction techniques

Cited by 37 publications

References 96 publications

Development of microencapsulated grape juice powders using black ‘Isabel’ grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins

Development of microencapsulated grape juice powders using black ‘Isabel’ grape peel pectin and application in jelly formulation with enhanced in vitro bioaccessibility of anthocyanins

Valorization of Grape Pomace as a Renewable Source of Techno-Functional and Antioxidant Pectins

Transformation of agricultural wastes into functional oligosaccharides using enzymes and emerging technologies

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