The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates

Yavuz-Düzgun, Merve; Zeeb, Benjamin; Dreher, Johannes; Özçelik, Beraat; Weiß, Jochen

doi:10.1007/s11483-020-09631-1

Cited by 19 publications

(10 citation statements)

References 64 publications

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“…These differences in protein detectability between the two pectins might occur due to structural differences, in particular the DE, as both pectins have a low MW. It has been reported that the DE of pectin affects the formation of pectin-protein complexes suggesting that the interaction of the protein is higher with a pectin of low DE [ 45 ]. Furthermore, differences in the gelling characteristics might lead to differences in the matrix effects hampering the protein detectability [ 46 ].…”

Section: Discussionmentioning

confidence: 99%

Does the Food Ingredient Pectin Provide a Risk for Patients Allergic to Non-Specific Lipid-Transfer Proteins?

Steigerwald

Blanco-Pérez

Albrecht

et al. 2021

Foods

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Pectin, a dietary fiber, is a polysaccharide that is widely used in food industry as a gelling agent. In addition, prebiotic and beneficial immunomodulatory effects of pectin have been demonstrated, leading to increased importance as food supplement. However, as cases of anaphylactic reactions after consumption of pectin-supplemented foods have been reported, the present study aims to evaluate the allergy risk of pectin. This is of particular importance since most of the pectin used in the food industry is extracted from citrus or apple pomace. Both contain several allergens such as non-specific lipid transfer proteins (nsLTPs), known to induce severe allergic reactions, which could impair the use of pectins in nsLTP allergic patients. Therefore, the present study for the first time was performed to analyze residual nsLTP content in two commercial pectins using different detection methods. Results showed the analytical sensitivity was diminished by the pectin structure. Finally, spiking of pectin with allergenic peach nsLTP Pru p 3 led to the conclusion that the potential residual allergen content in both pectins is below the threshold to induce anaphylactic reactions in nsLTP-allergic patients. This data suggests that consumption of the investigated commercial pectin products provides no risk for inducing severe reactions in nsLTP-allergic patients.

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Section: Discussionmentioning

confidence: 99%

Does the Food Ingredient Pectin Provide a Risk for Patients Allergic to Non-Specific Lipid-Transfer Proteins?

Steigerwald

Blanco-Pérez

Albrecht

et al. 2021

Foods

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“…The specific application to which pectin will be put is a function of its gelling behavior, which is dependent on its DE, the monosaccharide content (HG), and the spatial disposition of the cross-linking blocks (RG) [69]. While HM pectins have been used in tablet formulations as a binder, controlled-release matrix and taste masker through complexation with bitter molecules, the LM pectins have been used as sustainedrelease matrices in microspheres produced by ionotropic gelation [19,53,69].…”

Section: Degree Of Esterificationmentioning

confidence: 99%

“…It has been shown too that a decrease in the esterified carboxylic group reduced the solubility of extracted pectin; this insolubility of the extracted pectin is probably due to the presence of electrolytes in de-methylated pectic acid [47]. Thus, pectins with lower DE are less hydrophilic [69].…”

Section: Solubilitymentioning

confidence: 99%

Pharmaceutical Applications of Pectin

Akin-Ajani¹,

Okunlola²

2022

Pectins - The New-Old Polysaccharides

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Pectin, a natural ionic polysaccharide found in the cell wall of terrestrial plants undergoes chain–chain association to form hydrogels upon addition of divalent cations. Based on its degree of esterification, pectin has been classified into two main types. The high methoxyl pectin with a degree of esterification greater than 50%, which is mainly used for its thickening and gelling properties and the low methoxyl pectin, which is widely used for its low sugar-content in jams, both applications being in the food industry. Pectin is mostly derived from citrus fruit peels, but can also be found in other plants such as waterleaf leaves, cocoa husk, and potato pulps. Pectin has been used as an excipient in pharmaceutical formulations for various functions. This chapter will focus on the various applications to which pectin has been used in the pharmaceutical industry.

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“…Each measurement was performed in triplicate in transmittance mode. The degree of esterification (ED) of the PEC was estimated at 38.2%, using the ratio of the absorbance area that corresponded to the ester-carbonyl bands 32 .…”

Section: Attenuated Total Reflection-fourier Transform Infrared Spect...mentioning

confidence: 99%

Optimization of Carvacrol Nanoemulsion for the Incorporation in Pectin Membranes: Influence on Their Load Capacity, Microstructure and Antibacterial Properties

et al. 2022

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Interest in developing novel wound dressings with antibacterial properties elaborated from natural sources continues to grow. In this study, a Tween-80 (T80)-stabilized carvacrol (CAR) emulsion was incorporated into pectin (PEC) membranes at 0 (control), 0.25, 0.50, and 1.00% (v/v). Membranes were obtained by the dry-casting method, characterized by scanning electron microscopy, infrared spectroscopy, and CAR retention (HPLC), and tested for antibacterial activity. The retention percentage of CAR in the membranes ranged from 9.1-13.9%. Infrared spectra analysis indicated changes in the hydrogen bonds of the membranes that suggest an interaction between the polymer matrix and the CAR:T80 emulsion. Microstructural analysis of the membranes showed the presence of hole-like features on the surface (≈ 4-6 µm diameter) that indicate entrapment of the micelles in the matrix (microcapsules). The PEC-CAR membranes exhibited antibacterial activity against Escherichia coli and Staphylococcus aureus, two pathogens commonly associated with wounds and intra-hospital infections.

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The Impact of Esterification Degree and Source of Pectins on Complex Coacervation as a Tool to Mask the Bitterness of Potato Protein Isolates

Cited by 19 publications

References 64 publications

Does the Food Ingredient Pectin Provide a Risk for Patients Allergic to Non-Specific Lipid-Transfer Proteins?

Does the Food Ingredient Pectin Provide a Risk for Patients Allergic to Non-Specific Lipid-Transfer Proteins?

Pharmaceutical Applications of Pectin

Optimization of Carvacrol Nanoemulsion for the Incorporation in Pectin Membranes: Influence on Their Load Capacity, Microstructure and Antibacterial Properties

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