Fabrication and Characterization of Gel Beads of Whey Isolate Protein–Pectin Complex for Loading Quercetin and Their Digestion Release

In this study, emulsion gel beads for loading quercetin were prepared through an emulsification/gelation process using whey protein isolate (WPI) and pectin. Emulsion gel beads’ properties were investigated by different pectin content. Additionally, the physicochemical properties, morphology and quercetin release properties from beads were explored. Firstly, electrical characteristics and the rheology of bead-forming solutions were measured, revealing that all systems had strong negative charge and exhibited shear-thinning behavior. The textural results demonstrated that the properties of emulsion gel beads were improved with increasing the content of pectin. It was also confirmed that crosslinking was formed between WPI emulsion and pectin by Fourier Transform Infrared (FTIR) analysis and thermogravimetric analysis (TGA). In addition, the shape of the beads was spherical or ellipses with smooth surfaces and they had a tight gel network of internal structures, which was visualized by using electron microscopy (SEM). Finally, the amount of quercetin released in vitro was gradually decreased with increasing pectin content; it was as low as 0.59%. These results revealed that WPI emulsion–pectin gel beads might be an effective delivery system for quercetin as a colon target and are worth exploring further.

Product diversification from pomelo peel. Essential oil, Pectin and semi-dried pomelo peel

Currently, agriculture has shifted to green production, in which the recycling of post-production by-products is a key issue. In the present work, by-products such as pomelos were studied to promote consumption and enhance the value of pomelo. From pomelo material, essential oils extracted from pomelo peels, pectin, and drying pomelo products have been diversified. In the extraction process of essential oils, the hydrodistillation method was applied in conjunction with the response surface method to obtain the optimal conditions of influence factors. These essential oils were quantified as well as determined for components by GC-MS. The pectin recognition process was done by immersion method in HCl acid (pH 2) and the drying process was made with a heat pump dryer under the effects of drying temperature, drying time and wind rate. The results of the essential oil products reached the highest (0.88 ±0.006 g) at the material size of 3 mm, the distillation time of 27 min, and the ratio of raw materials/solvents of 1/12 g/mL. The main components found in pomelo peeling essential oils included limonene (71.768%), γ-terponene (12,847%), α-Phellandrene (2.979%), β-myrcene (2.668%), 1R-α-pinene (2,656%), and β-pinene (1,191%). The pectin content was the highest under the temperature of 90 °C, extraction time of 60 min and ratio/solvent ratio of 1:32 g/mL. Under these extraction conditions, 48% of concentrated pectin content was obtained. Surveying conditions for drying white pomelo peels are capable of reversing: refunded drying pomelos are drying heat pumps in the following conditions: 50 °C drying temperature, the drying time of 90 min, and wind rate of 12 m/s. Product with hardness 309.862 N.

Changes in physiological and biochemical parameters during the growth and development of guava fruit (Psidium guajava) grown in Vietnam

This research examined the ripening time of guava fruit to provide a scientific basis for better harvesting and preservation of these fruits. Biochemical research methods were used to analyse changes in physiological and biochemical parameters according to the growth and development of guava fruit. The fruit took 14 weeks after anthesis to reach its maximum size in terms of length and diameter. The chlorophyll content in guava peel peaked after 10 weeks, decreasing until week 15. The content of carotenoids, which was low at fruit formation, rose rapidly until fruit ripening, while the vitamin C and reducing sugar contents increased continuously and peaked at week 14. A gradual increase was seen in the starch and total organic acid contents from the beginning of fruit formation, with peaks at 10 weeks, followed by a moderate downward trend. The pectin content showed the same trend, as it declined gradually after peaking at 12 weeks. The first 4 weeks showed an increase in the tannin content, which decreased afterward. The study results show that guava fruit should be harvested after physiological maturity and before ripening completely (14 weeks) to ensure that the nutritional value of the fruit is maintained during storage. Highlights• Xa Li guava at 14 week after anthesis to reach its maximum size in terms of length and diameter. • The chlorophyll content in guava peel peaked after 10 weeks, decreasing until week 15. The content of carotenoids, which was low at fruit formation, rose rapidly until fruit ripening.• The vitamin C and reducing sugar contents peaked at week 14. A gradual increase was seen in the starch and total organic acid contents and peaks at 10 weeks, followed by a moderate downward trend. • The pectin content showed the same trend, as it declined gradually after peaking at 12 weeks. The first 4 weeks showed an increase in the tannin content, which decreased afterward.

Study of toxicity and peculiarities of biological effects of nanocomposite pectin-Ag: results of a subchronic experiment

Introduction. Nanocomposites synthesized by the “green chemistry” method do not contain toxic chemicals (reducing agents and organic solvents) as carriers and/or stabilizing shells. One of the representatives of this group of materials are nanocomposites based on silver, which are increasingly used in medical practice, veterinary medicine, and in some other fields. Material and methods. The nanocomposite is Ag0 nanoparticles coated with a highly methoxylated pectin shell. The concentration of Ag0 nanoparticles in the hydrosol of the pectin-Ag nanocomposite is 1.65 mmol/l, and the pectin content is 7.5 mg/ml. The size of the synthesized pectin-Ag nanocomposite is ~20-30 nm, more than 90% of the particles have a diameter of less than 20 nm, the value of the ξ-potential is 45.3 ± 0.7 mV. Toxicological studies were carried out on outbred rats. The main goal of the research was to study the toxic effects of the pectin-Ag nanocomposite in a subchronic experiment (90 days). At the end of the experiment, a complex of behavioral and clinical and laboratory parameters was determined, which made it possible to assess the biological effect of the nanocomposite on animals. The research results were statistically processed. Results. With subchronic intragastric administration of the pectin-Ag nanocomposite to laboratory animals (rats) for 3 months at doses of 50, 500, and 5000 mg/kg, it was found that the nanocomposite exhibits a dose-dependent general toxic effect with critical target organs - the liver and spleen and the main biochemical markers of toxicity effect - aminotransferase, alkaline phosphatase and lactate dehydrogenase. Conclusion. Experimental studies have made it possible to substantiate the threshold doses of the hydrosol of the pectin-Ag nanocomposite for the intragastric route of intake.

Effects of Breaking Methods on the Viscosity, Rheological Properties and Nutritional Value of Tomato Paste

Ultrasound-assisted processing has potential application advantages as an emerging technology for preparing tomato paste. This work explored the influence of ultrasound break at 22 °C (US-Break-22) and 65 °C (US-Break-65) on the viscosity, rheological properties and nutritional values of newly prepared tomato paste, compared with traditional thermal break at 65 °C (Break-65) and 90 °C (Break-90). Results showed that the US-Break-65 paste had the largest apparent viscosity, yield stress, consistency coefficient, solid-like nature, and large amplitude oscillatory shear behavior, followed by the US-Break-22 paste, Break-90 paste, and Break-65 paste. Based on the results of the pectin-related enzymes, particle size, and serum pectin of the pastes, it was revealed that the above-mentioned properties were mainly determined by the particle size and pectin content in their serum. The level of ascorbic acid followed the order of US-Break-22 paste > US-Break-65 paste > Break-65 paste > Break-90 paste. The level of total carotenoids followed the order of US-Break-22 paste ≈ US-Break-65 paste > Break-90 paste ≈ Break-65 paste. The level of total cis-carotenoids followed the order of US-Break-65 paste > US-Break-22 paste > Break-90 paste > Break-65 paste. The level of phenolics and antioxidant activities followed the same order of US-Break-22 paste > US-Break-65 paste > Break-90 paste > Break-65 paste. Overall, the viscosity, rheological properties and nutritional values of the tomato pastes prepared by US-Break-65 and US-Break-22 were significantly higher than those prepared by Break-65 and Break-90. Therefore, ultrasound assisted processing can prepare high quality tomato paste and can be widely implemented in the tomato paste processing industry.

A New Method for Determination of Pectin Content Using Spectrophotometry

The study aimed at developing a new spectrophotometric method for determining the pectin content. Take commercial pectin as an example, and the method is based on the reaction of copper ions with pectin to produce copper pectate. The spectrophotometer was used to measure the remaining content of copper ions so as to calculate the pectin content. This method eliminated the weight step and avoided the error associated with it. Effects of reaction time, temperature, and pH on absorbance were also studied. Additionally, the accuracy of this method was verified. It indicated excellent repeatability and accuracy with the relative standard deviation of 2.09%. In addition, three different plant types were used to demonstrate the reliability of the method. To summarize, this method can be widely used for the determination of pectin content in many materials.

Biochemical changes in pear fruits during storage at ambient conditions

‘Patharnakh’ (PN) (Pyrus pyrifolia Burm. Nakai) and ‘Punjab Beauty’ (PB) [Pyrus communis L. × Pyrus pyrifolia Burm. (Nakai)] are leading low-chill pear cultivars of subtropics of India. Diurnal temperature and relative humidity during fruit harvest period is high which considerably affect the shelf life of fruits. Fruits of ‘PN’ and ‘PB’ pear harvested at physiological maturity were stored for 12 days at ambient temperature and effects of storage temperature on physical and qualitative parameters were studied. Both cultivars showed reduction in fruit weight and firmness, reducing sugars, sucrose, starch and pectin content. However, total soluble solids and juice acid content increased during storage. Sucrose synthase activity and sucrose content showed significant positive correlation in ‘PN’ cultivar. Activities of fruit softening enzymes such as polygalacturonase (PG) and cellulase was enhanced; whereas, pectinmethylesterase (PME) was reduced during storage. Fruit firmness was negatively correlated with PG in both the cultivars. In ‘PN’ cultivar, fruit firmness was positively correlated with cellulase and negatively with PME enzyme but reverse trend was observed in ‘PB’ cultivar. Fruit minerals content didn’t show any substantial disparities in both the cultivars during storage. ‘Patharnakh’ and ‘Punjab Beauty’ fruits maintain desirable quality parameters up to 6-9 days and 3-6 days, respectively, during storage at ambient conditions.

Analysis of the pectin extraction process at recycling of secondary material resources

The object of research is the secondary material resources of processing plant and animal raw materials, namely fruit pomace and milk whey. One of the most problematic areas is that the waste of these industries has high rates of biological and chemical oxygen consumption of wastewater, which significantly impairs the operation of local and city treatment facilities. In addition, the parameters of extraction and determination of the quality indicators of the obtained product are not well defined. The processing of whey and pomace of fruit crops can reduce the environmental burden on the environment and increase the efficiency of technological processes through resource conservation and obtaining a surplus product. The problem is solved, in particular, by using the process of extracting plant waste using milk whey and the process of energy-saving membrane concentration. In the course of the study, let’s use pectin-containing plant waste from juice production, namely watermelon, pumpkin, quince, beetroot, apple and a mixture of orange and tangerine pomace. The results obtained indicate that the process of extracting apple pomace with milk whey is promising, since the highest pectin content in the extract is established for apple pomace. The main amount of pectin substances passes into the extract starting from 75 minutes to 90 minutes. Extraction-hydrolysis for 2 hours at a temperature of 85 °C, pH=2–2.5 units determines the best results. Ultrafiltration of the obtained extract makes it possible to increase the pectin content up to 3.0 % with a protein content of more than 6.0 %. The membranes used in the experiment are characterized by high selectivity for protein and pectin. The fact is established that diafiltration makes it possible to effectively purify whey-pectin concentrates from ballast impurities with simultaneous enrichment of the concentrate with high-molecular components of whey. A technological scheme for the production of pectin-whey concentrate with high organoleptic and detoxification characteristics is proposed. The proposed technological process has a number of positive features, in particular, a high content of pectin substances, high value indicators, a significant reduction in the burden on the environment, economic benefits through energy conservation and obtaining a surplus product.

Production and Optimization of Pectinase from Pectinolytic Fungi Cultivated on Mango peels and Pectin Subjected to Submerged Fermentation

Pectinases are the group of enzymes that degrade pectin. This study was conducted with the aim of isolation of efficient pectinase producing pectinolytic fungi from the decomposing mango peels using extracted mango peels pectin as a growth substrate under submerged fermentation, determining optimum pectinase production conditions with regards to some physicochemical parameters. The organisms were screened for the production of pectinase using Pectin agar media, and the two active pectinolytic fungi (P1 and P2) were isolated. pectinase production media was later used for the Lab scale production of pectinase by inoculating p1 and p2 and incubating for 7 days. The enzyme was extracted after seven days of fermentation and every day tested for their pectinolytic activity. P2 showed relatively higher pectinolytic activity and was therefore used for further studies. P2 was inoculated into a broth containing mango pectin under submerged fermentation. Results indicate that a pectin yield of mango peel 17.75%. Different parameters optimization processes were investigated on submerged fermentation namely pH, incubation period, temperature and substrate concentration optima were found 6, 4 days, 35oC and 1.5% respectively. The result suggests that mango peels have high pectin content and can be used for the value-added synthesis of pectinase.

Pengaruh Perbandingan Puree Belimbing Manis (Averrhoa carambola L.) Dan Dami Nangka (Artocarpus heterophyllus L.) Terhadap Karakteristik Fruit Leather

This study aims to determine the effect of the comparison of sweet star fruit puree and jackfruit straw on the characteristics of fruit leather and find the comparison of sweet star fruit puree and jackfruit straw to produce fruit leather with the best characteristics. This research used Completely Randomized Design (CRD) with a comparison treatment of sweet star fruit puree and jackfruit straw as treatments consisting of 5 levels, namely comparison of 95% sweet star fruit puree : 5% jackfruit straw (P1), 90% sweet star fruit puree : 10% jackfruit straw (P2), 85% sweet star fruit puree : 15% jackfruit straw (P3), 80% sweet star fruit puree : 20% jackfruit straw (P4), 75% sweet star fruit puree : 25% jackfruit straw (P5). Each treatment was repeated 3 times resulting in 15 experimental units. The parameters observed included water content, ash content, crude fiber content, pectin content, vitamin C content, total sugar, and sensory properties including color, texture, flavor, taste and overall acceptance. The data generated is then analyzed with Analysis of Variance method and if the treatment affects the observed parameters, followed by the Duncan Multiple Range Test (DMRT). The results showed that the comparison of sweet star fruit puree and jackfruit straw affected the water content, ash content, crude fiber content, pectin content, vitamin C content, color, texture and flavor test. Comparison of 75% sweet star fruit puree : 25% jackfruit straw produce the best characteristic fruit leather with water content characteristics of 10,85%, ash content of 0,86%, crude fiber content of 3,42%, pectin content of 3,03%, vitamin C content 3,68 mg AAE / g, total sugar 82,37%, brownish yellow color and preferred, slightly clay and neutral texture, taste, flavor and overall acceptance are preferred.