Production, Properties and Swelling of Composite Agar-Pectic Gel Particles in an Artificial Gastroenteric Environment

The purpose of the present work was to obtain and study the properties of composite calcium-agar-pectic gel particles (CaAPGPs) obtained from aqueous solutions of agar (AA) and apple pectin (AP), from aqueous solutions of agar (AA) and pectin heracleuman (HS) in the presence of Ca2+ ions (0.34 M). The swelling of the obtained composite CaAPGPs in an artificial gastroenteric environment was also investigated. Methods and Results: We used commercial AP AU701 (AP, Herbstreith & Fox KG, Germany), HS isolated from the aerial part of the Sosnovskyi hogweed Heracleum sosnowskyi Manden, and food agar (AA). Spherical composite CaAPGPs were obtained from low-methyl esterified AP with a molecular weight of 406 kDa, pectin HS with a molecular weight >300 kDa, and food agar (AA) in the presence of Ca2+ ions (0.34 M) as a cross-linking agent by the method of ionotropic gelation. It was found that dry CaAPGPs based on AP (Ca-AA-AP) have a diameter of 1.16±0.14-1.23±0.05 mm, which was greater than the diameter of dry CaAPGPs based on HS (Ca-AA-HS) (0.95±0.12-1.16±0.05 mm). The density of dry CaAPGPs based on AP (Ca-AA-AP) with an increase in the concentration of AP in their composition from 1% to 2% increased by 1.7 times – from 0.37±0.07 mg/mm3 to 0.63±0.05 mg/mm3. Dry composite CaAPGPs based on HS (Ca-AA-HS) were denser. With an increase in the HS concentration in their composition from 1% to 2%, the degree of particle density increases by 2.2 – from 0.45±0.03 mg/mm3 to 0.97±0.19 mg/mm3. The swelling and degradation of the obtained dry composite CaAPGPs in an artificial gastroenteric environment were studied. It was found that CaAPGPs formed from 1% AP and 2% AA degraded almost immediately in SIF. Whereas, CaAPGPs formed from 2% AP and 1% or 2% AA completely degraded in SCF after 1 hour of incubation in it. CaAPGPs formed from 1% HS and 2% AA, and particles obtained from 2% HS and 1% AA, remained stable in SIF, and then completely degraded immediately upon entering in SCF. CaAPGPs, consisting of 2% HS and 2% AA, dissolve in SCF after 1 hour of incubation in it.

Isolation, Chemical Characterization and Antioxidant Activity of Pectic Polysaccharides of Fireweed (Epilobium angustifolium L.)

The aim of this study was to isolate pectins with antioxidant activity from the leaves of Epilobium angustifolium L. Two pectins, EA-4.0 and EA-0.8, with galacturonic acid contents of 88 and 91% were isolated from the leaves of E. angustifolium L. by the treatment of plant raw materials with aqueous hydrochloric acid at pH 4.0 and 0.8, respectively. EA-4.0 and EA-0.8 were found to scavenge the DPPH radical in a concentration-dependent manner at 17–133 μg/mL, whereas commercial apple pectin scavenged at 0.5–2 mg/mL. The antioxidant activity of EA-4.0 was the highest and exceeded the activity of EA-0.8 and a commercial apple pectin by 2 and 39 times (IC50—0.050, 0.109 and 1.961 mg/mL), respectively. Pectins EA-4.0 and EA-0.8 were found to possess superoxide radical scavenging activity, with IC50s equal to 0.27 and 0.97 mg/mL, respectively. Correlation analysis of the composition and activity of 32 polysaccharide fractions obtained by enzyme hydrolysis and anionic exchange chromatography revealed that the antioxidant capacity of fireweed pectins is mainly due to phenolics and is partially associated with xylogalacturonan chains. The data obtained demonstrate that pectic polysaccharides appeared to be bioactive components of fireweed leaves with high antioxidant activity, which depend on pH at their extraction.

EFFECTIVENESS OF THE MEMBRANE USE TECHNOLOGIES FOR PURIFICATION AND CONCENTRATION OF PECTIN EXTRACTS

Для оценки эффективности применения мембранных технологий очистки и концентрирования пектиновых экстрактов исследован процесс микро-, ультра- и нанофильтрации пектиновых экстрактов различной природы. Исследования проводили на стендовой установке для одинарных фильтрующих элементов с использованием керамических мембранных элементов ПС-100М для микрофильтрации, полисульфонамидной мембраны УПМ-20 для ультрафильтрации и полиамидной мембраны ОПМН-П для нанофильтрации. Объектами исследований были пектиновые экстракты, полученные из яблочного и свекловичного сырья методом гидролиза-экстрагирования в кислой среде. Установлено, что одноэтапное концентрирование на керамических трубчатых или половолоконных мембранах не позволяет достичь желаемой степени концентрирования. Поскольку пектиновые вещества представляют собой высокомолекулярные кислые полисахариды с молекулярной массой более 20 кДа и при концентрировании кинематическая вязкость их растворов резко возрастает, экранируя поры мембран, исследована возможность двухэтапной очистки и концентрирования пектиновых экстрактов методом микро- и ультрафильтрации. Установлена высокая производительность процесса микрофильтрации для яблочного и свекловичного пектиновых экстрактов в первые 30 мин. Отмечено, что производительность керамических мембран при микрофильтрации яблочного экстракта в 2,5 раза выше, чем свекловичного, при ультрафильтрационном концентрировании с отсечкой по молекулярной массе 50 кДа – в 2,9 раз. Установлено, что для яблочных пектиновых экстрактов применение на стадии ультрафильтрации полисульфонамидной мембраны УПМ-20 неэффективно вследствие более высокой молекулярной массы яблочного пектина по сравнению со свекловичным. Требуется дополнительная третья стадия – нанофильтрация, обеспечивающая концентрирование пектинового экстракта из яблочных выжимок до содержания сухих веществ 4%. For evaluate the efficiency of membrane technologies for purification and concentration of pectin extracts, the process of micro-, ultra- and nanofiltration of pectin extracts of various nature has been studied. The research were carried out on a stand instrument for single filter elements with use of ceramic membrane elements PS-100M for microfiltration, polysulfonamide membrane UPM-20 for ultrafiltration and polyamide membrane OPMN-P for nanofiltration. The objects of research were pectin extracts obtained from apple and sugar beet raw materials by hydrolysis-extraction in an acid medium. It has been found that one-step concentration on ceramic tubular or hollow fiber membranes does not allow to achieve of the desired degree of concentration. Due to the fact that pectin substances are the high molecular acidic polysaccharides with a molecular mass of more than 20 kDa, and when concentrating, the kinematic viscosity of their solutions increases sharply, screening the membrane pores, the possibility of two-stage purification and concentration of pectin extracts by the micro and ultrafiltration method is studied. The high productivity of the microfiltration process for apple and sugar beet pectin extracts was established in the first 30 min. It was noted that the productivity of ceramic membranes in the process of microfiltration of apple extract is 2,5 times higher than that of sugar beet, and with ultrafiltration concentrating mass molecular weight cutoff of 50 kDa – by 2,9 times. It has been found that for apple pectin extracts the use of the UPM-20 polysulfonamide membrane in the ultrafiltration stage is not effective due to higher molecular mass of apple pectin compared to beet pectin. An additional third stage – nanofiltration is required, which provides the concentration of the pectin extract from the apple material to a solids content of 4%.

Preparation of Pectin Films from Coffee Cherry and Its Antibacterial Activity

This study aimed to utilize the waste from the coffee bean production process as high value-added material. Pectin extracted from the coffee pulp was classified as low methoxyl pectin (LMP) with the Degree of Esterification (DE) at 33.33 % For further application or upscaling production, the coffee pulp was boiled to retrieve the highest yield at 15.68 g/100 g DW. The antimicrobial assays of crude pectin via minimum inhibition concentration (MIC) showed that coffee pectin could inhibit the growth of Staphylococcus aureus TISTR 1466 in the range of 2.5 - 0.62 mg, while the commercial apple pectin exhibited the inhibition only slightly. The pectin film from the coffee pectin blended with the commercial apple pectin also exhibited antimicrobial activity against S. aureus TISTR 1466. This study shows that coffee pectin could be an alternative material for antibacterial film and other applications. HIGHLIGHTS Pectin extracted from the coffee pulp by this extraction method is classified as low methoxyl pectin with the degree of esterification (DE) at 33.33 % which retrieve the highest yield at 15.68 g/100 g DW of coffee pulp The minimum inhibition concentration (MIC) of the coffee pectin against Staphylococcus aureus TISTR 1466 in the range of 2.5 - 0.62 mg, while the commercial apple pectin did not exhibit antimicrobial activity The pectin film from the coffee pectin 5 % blended with the commercial apple pectin also exhibited antimicrobial activity against aureus TISTR 1466 Given its antibacterial activities, as well as the ability to form film, coffee pectin could be potentially used for application in biomedical or pharmaceutical fields. Importantly, pectin from the coffee pulp could add more value to coffee by-products GRAPHICAL ABSTRACT

Determination of commodity characteristics of emulsion based on low-methoxylated pectin for dishes of the «Eat Healthy» system in the restaurant service

The object of research is emulsions based on low-methoxylated apple pectin for dishes of the «Eat Healthy» system in the restaurant industry. The subject of the research is the commodity characteristics of emulsions for dishes of the «Eat Healthy» system. In the course of the study, methods were used to determine commodity characteristics based on sensory and physicochemical analysis. The proposed ingredient composition of emulsions based on low-methoxylated apple pectin makes it possible to form not only high consumer qualities, but also to provide the target product with functional health properties. The sorption activity of pectin makes it possible to bind and remove heavy metals, radionuclides from the body; removal of strontium isotopes has a high activity. As a highly hydrophilic, biocompatible biopolymer of plant origin, it provides a high viscosity of the structure at low concentrations, has a pronounced neutral, pleasant sour taste. Low-methoxylated apple pectin is one of the most common hydrocolloids, which is used in the technology of products with therapeutic, prophylactic, sorption, bactericidal properties. In addition, low-methoxylated pectin substances are a harmless and economical material, and can be considered as an alternative to antibiotics and synthetic preservatives to prevent bacterial spoilage and extend the shelf life of health food for public catering with high consumer properties. The influence of the technological properties of low-methoxylated pectin in the formation of commodity characteristics for food products based on emulsions in healthy food products of restaurant establishments of different styles and concepts has been determined. Samples of food emulsions were studied using different amounts of low-methoxylated pectin as a stabilizer to obtain a sedimentation-stable emulsion system. The use of low-methoxylated apple pectin in the composition of food emulsions increases the aggregate stability of the product, functional and merchandising characteristics. On the basis of a complex quality indicator, the optimal parameters of the emulsion formulation were determined. High-quality consumer characteristics are ensured due to the size of uronic particles up to 0.78–0.81 μm in size.

Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries

The object of research in this work is a baked product enriched with a mixture of sprouted grains, ground cinnamon, apple pectin, dry wheat gluten, ascorbic acid. Pastries occupy an important place in the production and sale of food products and have a high calorie content. To reduce the energy value of pastry products, it is proposed to replace wheat flour in the recipe with a mixture of germinated grains of wheat, oats, barley and corn. In this work, the properties of such mixtures were studied using the example of a mixture of the «CHOICE» company (Ukraine). The mixture of germinated grains of cereals of wheat, oats, barley and corn of this company is rich in dietary fiber, nonessential and irreplaceable amino acids, microelements and macroelements, vitamins. It has been established that a rational substitution of premium wheat flour for a mixture of germinated grains in the recipe for pastry products is 50 %. Due to the germination process, a large amount of amylolytic and proteolytic enzymes accumulates in cereals, which impair the structural and mechanical properties of the crumb of pastry products, as a result of which the crumb of the product becomes sticky and wrinkled. The work was aimed at developing a multicomponent mixture to improve the quality of pastry products, the formulation of which includes a mixture of germinated grains. A «Solodok» multicomponent mixture has been developed, which has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The mixture contains safe food additives and ingredients: ground cinnamon, dry wheat gluten, apple pectin, ascorbic acid. It has been established that the introduction of the «Solodok» multicomponent mixture into the dough leads to the replacement of the fermentation process with the stage of sedimentation. The use of a multicomponent mixture leads to an improvement in the organoleptic characteristics of rich products, an increase in the specific volume of products, and an improvement in the development of the porosity of products. Adding a mixture of sprouted grains and a «Solodok» multicomponent mixture leads to a change in the traditional taste, the products acquire a pleasant aftertaste of sprouted cereals and cinnamon. The use of a mixture of germinated grains and a «Solodok» multicomponent mixture in the recipe for pastry products leads to a decrease in the energy value of pastry products in comparison with the control.

High Response of Ethanol Gas Sensor Based on NiO-Doped Apple Pectin by the Solution Process

Novel gas sensor devices, based on biomaterial apple pectin film (APN) doped with NiO, were fabricated for the first time using a solution processing technique. The device was then annealed in a microwave chamber. The structural, elemental, and surface morphology of the device was investigated, using TEM, XPS, and AFM, respectively. The as-fabricated film sensor possessed a superior sensing performance regarding ethanol gas, compared to the pure apple pectin film sensor. The response of the device was recorded at a maximum efficiency of 161. For a 10 ppm concentration of ethanol gas at an operational temperature of 250 °C, the response time was 1.379 s. Nevertheless, the sensing mechanism for the sensor device is also described thoroughly.