Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing

Hotchkiss, Arland T.; Chau, Hoa K.; Strahan, Gary D.; Núñez, Alberto; Simon, Stefanie; White, André K.; Dieng, Senghane; Heuberger, Eugene R.; Yadav, Madhav P.; Hirsch, Julie

doi:10.1016/j.foodhyd.2020.106572

Cited by 29 publications

(12 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Blueberry residue contains 39.17 mg dietary fiber per 100 g, and the anthocyanin content is 4.54 mg C3G/g. As shown in Table 1 , compared with REP, the content of total dietary fiber and anthocyanins in REPBR increased significantly after extrusion, It was reported that blueberry residue contain rich dietary fiber and anthocyanins [ 17 ]. Indica rice flour contains 76.15 g starch and 0.88 g fat per 100 g, while blueberry residue contains 3.30 g fat per 100 g. After extrusion, the fat and total starch content decreased significantly, which might be due to the formation of starch polysaccharide fatty polymer with the fat in raw materials during extrusion [ 18 ], or the degradation of starch molecules during extrusion, as well as the hydrolysis of some triglycerides into monoglycerides and free fatty acids [ 19 , 20 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour

Zhang

Gao

Wang

et al. 2022

Biology

View full text Add to dashboard Cite

Using indica rice flour as the main raw material and adding blueberry residue powder, the indica rice expanded powder (REP) containing blueberry residue was prepared by extrusion and comminution. The effects of extrusion processing on the nutritional components, color difference, antioxidant performance and volatile organic compounds (VOCs) of indica rice expanded powder with or without blueberry residue were compared. The results showed that the contents of fat and total starch decreased significantly after extrusion, while the contents of total dietary fiber increased relatively. Especially, the effect of DPPH and ABTS+ free radical scavenging of the indica rice expanded flour was significantly improved by adding blueberry residue powder. A total of 104 volatile compounds were detected in the indica rice expanded powder with blueberry residue (REPBR) by Electronic Nose and GC—IMS analysis. Meanwhile, 86 volatile organic compounds were successfully identified. In addition, the contents of 16 aldehydes, 17 esters, 10 ketones and 8 alcohols increased significantly. Therefore, adding blueberry residue powder to indica rice flour for extrusion is an efficient and innovative processing method, which can significantly improve its nutritional value, antioxidant performance and flavor substances.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour

Zhang

Gao

Wang

et al. 2022

Biology

View full text Add to dashboard Cite

show abstract

“…This is interesting, because water-soluble pectin from broccoli is reported to be composed of unbranched, highly-esterified pectin (homogalacturonan) alongside less abundant pectic polymers with side-chains that are less esterified (Christiaens et al, 2011), and leek pectin is reported to consist largely of relatively high methyl-esterified homogalacturonan with smaller quantities of RG-I decorated with galactose-rich side chains (Ognyanov et al, 2020). In contrast, pectins from the dicots which did not show significant inhibitory activity against C. difficile-epithelial interactions -strawberry, blueberry, tomato, celery, runner bean, pear and apple-have been reported to contain both RG-I and II subtypes in significant proportions, with less unbranched homogalacturonan (Lefever et al, 2004;Wu et al, 2020;Hotchkiss et al, 2021); and oat NSP contains hardly any pectins at all. It is possible that the homogalacturonan content of plantain, broccoli and leek NSP may be a commonality which underlies the inhibitory activity shown, although in the current absence of data on broccoli and leek NSP this is clearly a speculative hypothesis.…”

Section: Discussionmentioning

confidence: 99%

Soluble Non-Starch Polysaccharides From Plantain (Musa x paradisiaca L.) Diminish Epithelial Impact of Clostridioides difficile

et al. 2021

View full text Add to dashboard Cite

Clostridioides difficile infection (CDI) is a leading cause of antibiotic-associated diarrhoea. Adhesion of this Gram-positive pathogen to the intestinal epithelium is a crucial step in CDI, with recurrence and relapse of disease dependent on epithelial interaction of its endospores. Close proximity, or adhesion of, hypervirulent strains to the intestinal mucosa are also likely to be necessary for the release of C. difficile toxins, which when internalized, result in intestinal epithelial cell rounding, damage, inflammation, loss of barrier function and diarrhoea. Interrupting these C. difficile-epithelium interactions could therefore represent a promising therapeutic strategy to prevent and treat CDI. Intake of dietary fibre is widely recognised as being beneficial for intestinal health, and we have previously shown that soluble non-starch polysaccharides (NSP) from plantain banana (Musa spp.), can block epithelial adhesion and invasion of a number of gut pathogens, such as E. coli and Salmonellae. Here, we assessed the action of plantain NSP, and a range of alternative soluble plant fibres, for inhibitory action on epithelial interactions of C. difficile clinical isolates, purified endospore preparations and toxins. We found that plantain NSP possessed ability to disrupt epithelial adhesion of C. difficile vegetative cells and spores, with inhibitory activity against C. difficile found within the acidic (pectin-rich) polysaccharide component, through interaction with the intestinal epithelium. Similar activity was found with NSP purified from broccoli and leek, although seen to be less potent than NSP from plantain. Whilst plantain NSP could not block the interaction and intracellular action of purified C. difficile toxins, it significantly diminished the epithelial impact of C. difficile, reducing both bacteria and toxin induced inflammation, activation of caspase 3/7 and cytotoxicity in human intestinal cell-line and murine intestinal organoid cultures. Dietary supplementation with soluble NSP from plantain may therefore confer a protective effect in CDI patients by preventing adhesion of C. difficile to the mucosa, i.e. a “contrabiotic” effect, and diminishing its epithelial impact. This suggests that plantain soluble dietary fibre may be a therapeutically effective nutritional product for use in the prevention or treatment of CDI and antibiotic-associated diarrhoea.

show abstract

“…Khodaei et al (2016) reported an extraction yield of 21.9 g galactan-rich RG I/100 g of potato pulp using 1.5M KOH, 2.9% (solid/liquid ratio), 2 min operation time, and 36 W power. Hotchkiss et al (2021) achieved a yield of 2.2 g pectin/100 g of blueberry pomace under the following conditions: HCl (pH 1) as solvent, 10 min, 120 °C. Regarding beetroot pomace, Fissore et al (2011) reported the need for pretreatment with 2M NaOH, followed by pectin extraction in a citrate buffer with or without enzyme addition.…”

Section: J O U R N a L P R E -P R O O Fmentioning

confidence: 99%

Valorization of discarded red beetroot through the recovery of bioactive compounds and the production of pectin by surfactant-assisted microwave extraction

Amo-Mateos

Fernández‐Delgado

Lucas

et al. 2023

Journal of Cleaner Production

View full text Add to dashboard Cite

Structure and composition of blueberry fiber pectin and xyloglucan that bind anthocyanins during fruit puree processing

Cited by 29 publications

References 56 publications

Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour

Effects of Adding Blueberry Residue Powder and Extrusion Processing on Nutritional Components, Antioxidant Activity and Volatile Organic Compounds of Indica Rice Flour

Soluble Non-Starch Polysaccharides From Plantain (Musa x paradisiaca L.) Diminish Epithelial Impact of Clostridioides difficile

Valorization of discarded red beetroot through the recovery of bioactive compounds and the production of pectin by surfactant-assisted microwave extraction

Contact Info

Product

Resources

About