scholarly journals Modelling the Extraction of Pectin towards the Valorisation of Watermelon Rind Waste

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 738
Author(s):  
Daniel Alexander Méndez ◽  
María José Fabra ◽  
Laura Gómez-Mascaraque ◽  
Amparo López-Rubio ◽  
Antonio Martinez-Abad
Keyword(s):  
Galacturonic Acid ◽  
Molar Mass ◽  
Monosaccharide Composition ◽  
Lack Of Fit ◽  
Watermelon Rind ◽  
Extraction Parameters ◽  
Esterification Degree ◽  
Yield Conditions ◽  
Application Scope ◽  
Branching Degree

Watermelon is the second largest fruit crop worldwide, with great potential to valorise its rind waste. An experimental design was used to model how extraction parameters (temperature, pH, and time) impact on the efficiency of the process, purity, esterification degree, monosaccharide composition and molar mass of watermelon rind pectin (WRP), with an insight on changes in their structural properties (linearity, branching degree and extraction severity). The models for all responses were accurately fitted (R2 > 90%, lack of fit p ≥ 0.05) and experimentally validated. At optimum yield conditions, WRP yield (13.4%), purity (540 µg/g galacturonic acid) and molar mass (106.1 kDa) were comparable to traditional pectin sources but showed a higher branching degree with longer galactan side chains and a higher protein interaction. Harsher conditions (pH 1) generated purer homogalacturonan fractions with average molar masses (80 kDa) at the expense of yield, while mild extraction conditions (pH ≥ 2) produced highly branched entangled pectin structures. This study underlines novel compositional features in WRP and the possibility of producing novel customized pectin ingredients with a wider potential application scope depending on the targeted structure.

scholarly journals Volarization of valuable compound from watermelon by-product using ultrasound-assisted extraction

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1995-2002
Author(s):  
W.Y.C. Lim ◽  
N.L. Yusof ◽  
Ismail-Fitry M.R. ◽  
N. Suleiman
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Galacturonic Acid ◽  
Value Added ◽  
Extraction Process ◽  
Ultrasound Assisted Extraction ◽  
Pectin Content ◽  
Watermelon Rind ◽  
Assisted Extraction ◽  
Confectionery Products

The aim of this study was to develop an efficient, reliable, and sustainable technology for the recovery of value-added compounds from by-product, in this case, is watermelon rinds. The properties of the watermelon rinds obtained from innovative ultrasoundassisted extraction (UAE) were evaluated. In regard to this, the pectin content, degree of esterification, and galacturonic acid content of the watermelon rind extracts were determined in order to verify the efficiency of the UAE. Initially, the UAE were conducted using two types of acid: citric and hydrochloric. The highest pectin content was obtained using citric acid. Additional UAE was then performed with citric acid at 50, 60, or 70°C for 10, 20, or 30 mins. Both UAE temperature and time significantly influenced the pectin extracts and galacturonic acid. The best findings for a high galacturonic acid content (47.41%) when the watermelon rinds were extracts at 70°C for 20 mins. According to the findings, the extraction process lasted 10 or 20 mins at all temperatures was mainly high-methoxyl pectin, which can form gels under acidic conditions. This suggests that pectins derived from watermelon rinds using UAE may be especially useful as an additive in some confectionery products.

scholarly journals Kinetic, Thermodynamic, Physicochemical, and Economical Characterization of Pectin from Mangifera indica L. cv. Haden Residues

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2093
Author(s):  
Sergio Valdivia-Rivera ◽  
Iván Emanuel Herrera-Pool ◽  
Teresa Ayora-Talavera ◽  
Manuel Alejandro Lizardi-Jiménez ◽  
Ulises García-Cruz ◽  
...  
Keyword(s):  
Acid Content ◽  
Galacturonic Acid ◽  
Mangifera Indica ◽  
Monosaccharide Composition ◽  
Extraction Process ◽  
Effect Of Temperature ◽  
Acid Extraction ◽  
Low Protein ◽  
Food Applications ◽  
Mango Peel

The effect of temperature (60, 70, 80, and 90 °C) and time (30, 45, 60, 75, and 90 min) on citric acid extraction of Haden mango (Mangifera indica L. cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: (1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; (2) thermodynamic, obtaining activation energies, enthalpies, entropies, and Gibbs free energies for each stage of the process; (3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses); and (4) economical, of the pectin with the highest yield. The Haden mango peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00%), regular galacturonic acid content (71.57 ± 1.26%), low protein (0.83 ± 0.05%) and high ash (3.53 ± 0.02%) content, low mean viscometric molecular weight (55.91 kDa), and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food applications.

scholarly journals Glycoproteins from the cell wall of Phaseolus coccineus

1980 ◽  
Vol 187 (1) ◽  
pp. 53-63 ◽  
Author(s):  
M A O'Neill ◽  
R R Selvendran
Keyword(s):  
Ion Exchange ◽  
Galacturonic Acid ◽  
Monosaccharide Composition ◽  
Exchange Chromatography ◽  
Phaseolus Coccineus ◽  
Sodium Chlorite ◽  
Major Fraction ◽  
Partial Acid Hydrolysis ◽  
Alpha Galactosidase ◽  
Pectic Material

1. The use of a modified sodium chlorite/acetic acid delignification procedure for the solubilization of a hydroxyproline-rich glycoprotein fraction from the depectinated cell walls of Phaseolus coccineus is described. 2. The crude glycoprotein was associated with some pectic material; hydroxyproline and serine were the most abundant amino acids, and arabinose, galactose and galacturonic acid the predominant monosaccharides. 3. The bulk of the hydroxyproline is O-glycosidically substituted with tetra- and tri-arabinofuranosides. From methylation analysis the linkages in these arabinosides could be inferred. 4. Ion-exchange chromatography of the crude glycoprotein gave one major and two minor hydroxyproline-rich fractions, with similar amino acid but different monosaccharide composition. 5. In the major fraction, serine appears to be O-glycosidically substituted with a single galactopyranoside residue that can be removed by the action of alpha-galactosidase but not beta-galactosidase. Removal of arabinofuranoside residues by partial acid hydrolysis greatly enhanced the action of alpha-galactosidase. 6. Methylation followed by carboxy reduction with LiAl2H4 has shown the presence of (1 leads to 4)-linked galacturonic acid in the crude glycoprotein fraction but not in the major fraction from the ion-exchange column. Hence the bulk of the pectic material is not associated with the major glycoprotein component. It is suggested that the glycoprotein is held in the wall by phenolic cross-links. 7. Similarities with the glycopeptide moiety of potato lectin provides further evidence for a class of hydroxyproline-rich glycoproteins with common features.

scholarly journals Isolation and Biophysical Characterisation of Bioactive Polysaccharides from Cucurbita Moschata (Butternut Squash)

Polymers ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 1650
Author(s):  
Shahwar Imran Jiwani ◽  
Richard B. Gillis ◽  
David Besong ◽  
Fahad Almutairi ◽  
Tayyibe Erten ◽  
...  
Keyword(s):  
Galacturonic Acid ◽  
Gel Filtration ◽  
Monosaccharide Composition ◽  
Sedimentation Equilibrium ◽  
Gas Chromatography Mass Spectrometry ◽  
Cucurbita Moschata ◽  
Molecular Weights ◽  
Flexible Coil ◽  
Neutral Sugars ◽  
Pectin Polysaccharide

Cucurbits are plants that have been used frequently as functional foods. This study includes the extraction, isolation, and characterisation of the mesocarp polysaccharide of Cucurbita moschata. The polysaccharide component was purified by gel filtration into three fractions (NJBTF1, NJBTF2, and NJBTF3) of different molecular weights. Characterisation includes the hydrodynamic properties, identification of monosaccharide composition, and bioactivity. Sedimentation velocity also indicated the presence of small amounts of additional discrete higher molecular weight components even after fractionation. Sedimentation equilibrium revealed respective weight average molecular weights of 90, 31, and 19 kDa, with the higher fractions (NJBTF1 and NJBTF2) indicating a tendency to self-associate. Based on the limited amount of data (combinations of 3 sets of viscosity and sedimentation data corresponding to the 3 fractions), HYDFIT indicates an extended, semi-flexible coil conformation. Of all the fractions obtained, NJBTF1 showed the highest bioactivity. All fractions contained galacturonic acid and variable amounts of neutral sugars. To probe further, the extent of glycosidic linkages in NJBTF1 was estimated using gas chromatography–mass spectrometry (GCMS), yielding a high galacturonic acid content (for pectin polysaccharide) and the presence of fructans—the first evidence of fructans (levan) in the mesocarp. Our understanding of the size and structural flexibility together with the high bioactivity suggests that the polysaccharide obtained from C. moschata has the potential to be developed into a therapeutic agent.

scholarly journals Gums—Characteristics and Applications in the Food Industry

2020 ◽  
Author(s):  
Diego Aires da Silva ◽  
Giselle Cristine Melo Aires ◽  
Rosinelson da Silva Pena
Keyword(s):  
Galacturonic Acid ◽  
Food Industry ◽  
Molar Mass ◽  
Thermodynamic Characteristics ◽  
Food Products ◽  
Moisture Retention ◽  
High Molar Mass ◽  
Chemical Structures ◽  
Complex Carbohydrates

Gums, or polysaccharides, are complex carbohydrates, soluble in water, which can form gels and mucilages. They have high molar mass and can be formed by galactose, arabinose, rhamnose, xylose, galacturonic acid, among others. They have gelling characteristics, thickening, moisture retention, emulsification and stabilization. Polysaccharides are widely used in the formulation of food products, due to their wide versatility. Its diversity of applications is closely linked to its chemical structures. The characterization of structural molecules allows the knowledge of the properties of polysaccharides or glycoconjugates. In this sense, this chapter addresses knowledge about chemical, molecular, rheological, thermodynamic characteristics that are extremely important to identify the use and applications of polysaccharides in the context of elaboration and innovation in the food industry.

scholarly journals POLYSACCHARIDES IN TISSUES AMARANTHUS RETROFLEXUS, AGASTACHE RUGOSA AND THLASPI ARVENSE IN THE CONDITIONS OF CENTRAL YAKUTIA

2018 ◽  
pp. 73-79 ◽  
Author(s):  
Игорь (Igor) Витальевич (Vital'yevich) Слепцов (Sleptsov) ◽  
Алла (Alla) Николаевна (Nikolayevna) Журавская (Zhuravskay)
Keyword(s):  
Ir Spectra ◽  
Galacturonic Acid ◽  
Monosaccharide Composition ◽  
Amaranthus Retroflexus ◽  
The Body ◽  
Water Soluble ◽  
Individual Plant ◽  
Agastache Rugosa ◽  
Central Yakutia ◽  
Thlaspi Arvense

Isolated fraction of polysaccharides, such as water-soluble polysaccharides, pectins, hemicelluloses A and B from the vegetative mass of plants Amaranthus retroflexus, Agastache rugosa and Thlaspi arvense, grown in the conditions of Central Yakutia. According to the obtained IR spectra it was established that the isolated fractions of polysaccharides from Amaranthus retroflexus, Agastache rugosa and Thlaspi arvense belong to water-soluble polysaccharides, pectins and hemicelluloses. Shows the monosaccharide composition of isolated fractions of polysaccharides from plants grown under conditions of Central Yakutia. The main monomers of the isolated polysaccharides are arabinose (Ara), galactose (Gal), rhamnose (Rha), mannose (Man), xylose (Xyl), glucose (Glc), galacturonic acid (GalA). Revealed the degree of ethrerification of the galacturonic acid in water-soluble polysaccharides and pectins by IR spectra. Shows the differences in the quantitative content and monosaccharide composition of the isolated fractions of polysaccharides, which can be associated with both adaptive rearrangements in the body and with individual plant characteristics.

scholarly journals Pectin from Mangifera indica L. cv. Haden residues: Kinetic, thermodynamic, physicochemical, and economical characterization

2021 ◽  
Author(s):  
Sergio Valdivia-Rivera ◽  
Emanuel Herrrera-Pool ◽  
Teresa Del Rosario Ayora-Talavera ◽  
Manuel Alejandro Lizardi-Jiménez ◽  
Ulises García-Cruz ◽  
...  
Keyword(s):  
Acid Content ◽  
Industrial Waste ◽  
Galacturonic Acid ◽  
Mangifera Indica ◽  
Scale Up ◽  
Monosaccharide Composition ◽  
Extraction Process ◽  
Gelling Agent ◽  
Effect Of Temperature ◽  
Acid Extraction

Abstract The effect of temperature (60, 70, 80 and 90 ºC) and time (30, 45, 60, 75 and 90 min) on citric acid extraction of Haden mango ( Mangifera indica L . cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: 1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; 2) thermodynamic, obtaining activation energies, enthalpies, entropies and Gibbs free energies for each stage of the process; 3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses) and; 4) economical, of the pectin with the highest yield. The mango Haden peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00 %), regular galacturonic acid content (71.57 ± 1.26 %), low protein (0.83 ± 0.05 %) and high ash (3.53 ± 0.02 %) content, low mean viscometric molecular weight (55.91 kDa) and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food, pharmaceutical and environmental applications such as delivery system, gelling agent or as an emulsifier.Statement of NoveltyThe novelty of this work lies in the valorization of an agro-industrial waste (Haden mango peel) through the kinetic, thermodynamic, physicochemical, and economic characterization of a product obtained (pectin). This work contributes to laying the groundwork for an industrial scale-up for pectin production in a mango processing industry.

scholarly journals Rapid Determination of the Monosaccharide Composition and Contents in Tea Polysaccharides from Yingshuang Green Tea by Pre-Column Derivatization HPLC

2016 ◽  
Vol 2016 ◽  
pp. 1-5 ◽  
Author(s):  
Yujie Ai ◽  
Zhi Yu ◽  
Yuqiong Chen ◽  
Xiaojing Zhu ◽  
Zeyi Ai ◽  
...  
Keyword(s):  
Green Tea ◽  
Galacturonic Acid ◽  
High Performance ◽  
Glucuronic Acid ◽  
Rapid Determination ◽  
Monosaccharide Composition ◽  
Hplc Method ◽  
Tea Polysaccharides ◽  
The Relationship

A pre-column derivatization high-performance liquid chromatography (HPLC) method was developed and optimized to characterize and quantify the monosaccharides present in tea polysaccharides (TPS) isolated from Yingshuang green tea. TPS sample was hydrolyzed with trifluoroacetic acid, subjected to pre-column derivatization using 1-phenyl-3-methyl-5-pyrazolone (PMP), and separated on an Agilent TC-C18column (4.6 mm × 250 mm, 5 μm) with UV detection at 250 nm. A mixture of ten PMP derivatives of standard monosaccharides (mannose, ribose, rhamnose, glucuronic acid, galacturonic acid, glucose, xylose, galactose, arabinose, and fucose) could be baseline separated within 20 min. Moreover, quantitative analysis of the component monosaccharides in Yingshuang green tea TPS was achieved, indicating the TPS consisted of mannose, ribose, rhamnose, glucuronic acid, galacturonic acid, glucose, xylose, galactose, and arabinose in the molar contents of 0.72, 0.78, 0.89, 0.13, 0.15, 0.36, 0.39, 0.36, 0.36, and 0.38 μM, respectively. Recovery efficiency for component monosaccharides from TPS ranged from 93.6 to 102.4% with RSD values lower than 2.5%. In conclusion, pre-column derivatization HPLC provides a rapid, reproducible, accurate, and quantitative method for analysis of the monosaccharide composition and contents in TPS, which may help to further explore the relationship between TPS monosaccharides isolated from different tea varieties and their biological activity.

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