Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part I—macroscopic and molecular analyses

Christiaens, Stefanie; Buggenhout, Sandy Van; Houben, Ken; Fraeye, Ilse; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodres.2011.04.029

Cited by 45 publications

(23 citation statements)

References 39 publications

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“…In this context, a similar, but somewhat lower DM (75%) was determined for the alcohol-insoluble substances extracted from fresh leek by Kratchanova, Nikolova, Pavlova, Yanakieva, and Kussovski (2010). Furthermore, a DM between 60 and 70%, which is common for many (fresh) vegetable matrices (Christiaens et al, 2011;Femenia et al, 1998;Sila, Smout, Vu, Van Loey, & Hendrickx, 2005), was observed for the AIR of rejected carrots and the cutting waste of green beans. Finally, AIR extracted from carrot steam peels and celeriac steam peels shows a rather low DM.…”

Section: Degree Of Methyl-esterification Of Pectinsupporting

confidence: 65%

“…The cell wall material of the different waste streams was isolated as alcohol-insoluble residue (AIR) using ethanol and aceton as described by Christiaens et al (2011). The GalA content of AIR was determined as described in Section 2.4, while an estimation of the total pectin content of AIR was made based on the amounts of GalA and neutral sugars present in the pectin fractions (see Sections 2.4 and 2.5) divided by the fractionation yield (i.e.…”

Section: Isolation Of Cell-wall Components As Alcohol Insoluble Residmentioning

confidence: 99%

“…The GalA content in AIR as well as in the different polysaccharide fractions was determined spectrophotometrically as described by Christiaens et al (2011). Specifically, samples were hydrolysed with concentrated sulfuric acid in a first step after which the concentration of GalA was determined with the mhydroxydiphenyl method.…”

Section: Determination Of Gala Content In Air and All Polysaccharide mentioning

confidence: 99%

“…The amount of methyl-esters was analysed according to Christiaens et al (2011) while the GalA content was measured as described in Section 2.4. To quantify the amount of methyl-esters, the ester bonds in pectin were saponified with NaOH after which the amount of methanol released was measured with the pentanedione method.…”

Section: Determination Of Neutral Sugar Content In All Polysaccharidementioning

confidence: 99%

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Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Christiaens

Uwibambe

Uyttebroek

et al. 2015

LWT - Food Science and Technology

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a b s t r a c tVegetable waste streams, which are a major disposal issue in food industry, present a promising source of compounds which may be valorised because of their favourable functional features. In this context, the potential of five vegetable waste streams (rejected carrots, carrot steam peels, green beans cutting waste, leek cutting waste and celeriac steam peels) as a source for the extraction of pectin with interesting structural, and hence functional, properties was evaluated. Specifically, cell-wall components were extracted from the waste streams as alcohol-insoluble residue and subsequently fractionated into different (pectin) fractions based on their solubility. The pectic polysaccharides were characterised in terms of GalA content, neutral sugar content, linearity/branching, degree of methyl-esterification (DM), molar-mass distribution and the presence of bound protein. Pectin characterisation revealed considerable differences between the pectic polymers present in the investigated waste streams. For example, pectin in carrot steam peels showed a low DM, whereas the cutting waste of leek contained pectin with a very high DM. Furthermore, the level of protein bound to pectin was generally highest in carrot-derived waste streams. Depending on the intended pectin functionality, a deliberate choice for one of these vegetable waste streams as a source for pectin extraction can be made.

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Section: Degree Of Methyl-esterification Of Pectinsupporting

confidence: 65%

Section: Isolation Of Cell-wall Components As Alcohol Insoluble Residmentioning

confidence: 99%

Section: Determination Of Gala Content In Air and All Polysaccharide mentioning

confidence: 99%

Section: Determination Of Neutral Sugar Content In All Polysaccharidementioning

confidence: 99%

See 2 more Smart Citations

Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Christiaens

Uwibambe

Uyttebroek

et al. 2015

LWT - Food Science and Technology

Self Cite

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“…Neutral sugars analysis of all pectin fractions (WSP, CSP, NSP and HF) was performed using the method described by Sila, Smout, Elliot, Van Loey and Hendrickx (2006) and Christiaens et al (2011).…”

Section: Galacturonic Acid and Neutral Sugars Analysismentioning

confidence: 99%

Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect

Njoroge¹,

Kinyanjui

Christiaens³

et al. 2015

Food Research International

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The importance of common beans (Phaseolus vulgaris) in addressing food insecurity cannot be underestimated. However, their utilization is hampered by development of the hard-to-cook (HTC) defect, i.e., the inability of cotyledons to soften sufficiently within a reasonable time during cooking, the presence of flatulence causing oligosaccharides, the antinutrients and the low digestibility of macronutrients. The objective of this study was to determine the effect of storage conditions (time, temperature and relative humidity) on pectic polysaccharides of selected common bean varieties during the evolution of the hard cook problem. First, alcohol insoluble residue (AIR) was extracted from the bean flour. The AIR was fractionated into water, chelator and Na 2 CO 3 -soluble pectin fractions and a hemicellulose fraction. The galacturonic acid content, neutral sugars, degree of methylesterfication (DM), degree of acetylation (DAc) and molar mass distribution for pectin fractions were determined. In addition, filterable residual protein in various fractions was estimated. Results on the acidic and neutral sugars revealed that common beans contained highly branched, arabinose-rich pectic polysaccharides. Storage of common beans for more than 4 months at high relative humidity (83%) and high temperature (45°C) resulting in HTC development showed a decrease in pectin extractability in water paralleled by an increase in the alkaline-soluble fraction. Other pectin characteristics such as DM and DAc showed minor variations upon storage of beans. The hydrolysis of both starch and proteins before AIR extraction decreased with increasing storage time, temperature and relative humidity. The increase in residual starch and protein might be linked to the protein-starch hypothesis where predominance of protein denaturation leads to restricted starch gelatinization. The results reveal that the contribution of pectic polysaccharides to development of HTC defect during the storage of Canadian wonder and Red haricot common beans at elevated temperature and relative humidity is due to reduced pectin solubility. However, the influence of starch and proteins seems evident.

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The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink

Nguyen

Shpigelman

Buggenhout

et al. 2015

Eur Food Res Technol

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Towards a better understanding of the pectin structure–function relationship in broccoli during processing: Part I—macroscopic and molecular analyses

Cited by 45 publications

References 39 publications

Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Effect of storage conditions on pectic polysaccharides in common beans (Phaseolus vulgaris) in relation to the hard-to-cook defect

The evolution of quality characteristics of mango piece after pasteurization and during shelf life in a mango juice drink

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