Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.

Structure and properties of pectin substances of wild sea buckthorn (Hippophae rhamnoides L.) growing in Azerbaijan

The use of sea buckthorn fruits in medicine, cosmetology and as a source of ingredients that improve the quality of food has already been studied and continues to be studied. One of these ingredients can serve as pectin substances of sea buckthorn, isolated from it in its pure form. Considering the relevance of this direction, the main task of this work was the study and identification of pectin substances isolated from the fruits of wild sea buckthorn growing in Azerbaijan. Using cavitation-membrane technology, samples of pectin substances from sea buckthorn pomace were obtained under optimal technological conditions, after which the physicochemical characteristics were studied and their identification was carried out using physicochemical methods - elementary analysis, IR and NMR spectroscopy. Data have been obtained indicating that sea buckthorn pectin is a low-esterified pectin, which consists of a mixture of linear and highly branched polymers of α-D-galacturonane and other polysaccharides, whose macromolecules include galacturonic acid residues and neutral sugars. The high complexing ability of the obtained pectin in relation to lead ions has been established, which makes it possible to recommend it as an active ingredient for therapeutic and prophylactic products. The data obtained allow us to get a more complete picture of the biotechnological potential of local sea buckthorn as a source of pectin substances.

Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.

A COMPARISON OF METABOLITES IN WOOD-FORMING TISSUES FROM EIGHT COMMERCIAL TIMBER TREE SPECIES OF HEILONGJIANG PROVINCE IN CHINA

Four coniferous and four deciduous commercial tree species from Northeastern ofChina were selected to investigate the differences ofmetabolites in wood-forming tissues bygas chromatography-mass spectrometry. The results showed that the identified metabolites mainly consisted of neutral sugars, lipids, and organic acids. The mean contents of both arabinofuranose and 1-cyclohexene-1-carboxylic acid were higher in coniferous trees thanin deciduous ones. Similarly, the D-fructose and D-glucose content was significantly higherin coniferous trees than deciduous trees, but the total contents of these two sugars was roughly equal among most tree species. The mean content of lactic acid, glycerol and malic acid was lowerin coniferous trees than deciduous trees. The malic acid content decreased in later-stages of wood formation than in early-stagefor all tree species. The content of L-proline and myo-inositol was greater in later-stage of wood formation than early-stage.The contentof octadecanoic acid, D-fructose and D-glucose decreased in later-stage of wood formationfor most tree species. All of thissuggested that the metabolites in wood-forming tissues showed the significance of species-specific and seasonal dynamic differences among the eight tree species.

Ferulated Pectins from Sugar Beet Bioethanol Solids: Extraction, Macromolecular Characteristics, and Enzymatic Gelling Properties

Pectin from sugar beet (Beta vulgaris L.) (SBP) was extracted from a sugar beet waste (SBW) registering a 4.4% (w/w) yield. SBP presented a weight-average molar mass of 459 kDa, galacturonic acid content of 52.2%, and a low esterification degree (30%). The macromolecular characteristics of SBP revealed a flexible and extended coil chain conformation. The main neutral sugars in SBP were galactose (20.7%), mannose (5.0%), and arabinose (3.60%) while ferulic acid (FA) content was 2.1 µg·mg−1 sample. FA remained in the SBP chain mainly in RG I region even after suffering both, industrial processing and harsh weathering conditions. Consequently, SBP formed covalent gels induced by laccase. Covalent cross-linking content (dimers and trimer of FA) was 0.97 mg·g−1 SBP. The 8-5′, 5-5′, and 8-O-4′ dimers of FA isomers proportions were 75, 17, and 8%, respectively. SBP gels at 4% (w/v ) registered storage (G′) and loss (G″) moduli final values of 44 and 0.66 Pa, respectively. SBP gels were soft and adhesive according to texture profile analysis. Scanning electron microscopy analysis of SBP lyophilized gels revealed an imperfect honeycomb-like structure with 4.5 ± 1.4 µm average cavities diameter.

Pectins and Olive Pectins: From Biotechnology to Human Health

Pectins are a component of the complex heteropolysaccharide mixture present in the cell wall of higher plants. Structurally, the pectin backbone includes galacturonic acid to which neutral sugars are attached, resulting in functional regions in which the esterification of residues is crucial. Pectins influence many physiological processes in plants and are used industrially for both food and non-food applications. Pectin-based compounds are also a promising natural source of health-beneficial bioactive molecules. The properties of pectins have generated interest in the extraction of these polysaccharides from natural sources using environmentally friendly protocols that maintain the native pectin structure. Many fruit by-products are sources of pectins; however, owing to the wide range of applications in various fields, novel plants are now being explored as potential sources. Olives, the fruit of the olive tree, are consumed as part of the healthy Mediterranean diet or processed into olive oil. Pectins from olives have recently emerged as promising compounds with health-beneficial effects. This review details the current knowledge on the structure of pectins and describes the conventional and novel techniques of pectin extraction. The versatile properties of pectins, which make them promising bioactive compounds for industry and health promotion, are also considered.

Utilization of Bitter orange seeds as a novel source for recovery of pectin: Compositional and rheological characterization

The seeds from bitter orange, a by-product from the juice making step, hold the potential to facilitate novel, easy yet high quality pectin extraction. To test this hypothesis, the pectin from orange seeds (OSP) were extracted by distilled water and its compositional parameters and rheological behavior then evaluated. Results showed that galacturonic acid was the major component of OSP (~ 425 mg/g) confirming the purity of extracted pectin, followed by glucose and some minor neutral sugars. Mw, Rn and, Rz for the OSP were 4511.8 (kDa), 61 (nm), and 61.1 (nm), respectively. Rheological measurements showed shear-thinning behavior for OSP that by increasing temperature from 5 to 45 oC, the viscosity of the gum decreased. Power law fitted as the best rheological model describing the flow behavior of OSP. Strain sweep dynamic rheological measurements confirmed an entangled network structure for OSP and the addition of NaCl to the gum dispersion, decreased the consistency coefficient from 35.6 to 23.18 Pa.sn, while the flow behavior index remained unchanged. These results demonstrate for the first time that the OSP can be used as a new source of pectin, with likely a wide range of applications in food industry.

Static Magnetic Fields Effects on Polysaccharides Production by Different Microalgae Strains

Microalgae are able to produce many valuable biomolecules, such as polysaccharides, that presents a large diversity of biochemical structures and functions as antioxidant, antifungal, anticancer, among others. Static magnetic fields (SMF) influence the metabolism of microorganisms and has been shown as an alternative to increase microalgae biomass, yield and compounds production. Especially, some studies have highlighted that SMF application could enhance carbohydrate content. This study aimed to evaluate different conditions of SMF on Spirulina and Chlorella in indoor and outdoor conditions, in order to confirm the influence of SMF on polysaccharides production, evaluating which polysaccharidic fraction could be enhanced by SMF and highlighting a possible modification in EPS composition. Starch from Chlorella and exopolysaccharides (EPS) from Spirulina were quantified and characterized. SMF increased the starch content in Chorella fusca biomass. EPS productions from A. platensis and Spirulina sp. were not significantly increased, and global composition appeared similar to the controls (constituted basically of 80%–86% neutral sugars and 13%–19% uronic acids). However, the monosaccharide composition analysis revealed a significant modification of composition, i.e., the amount of fucose, arabinose, rhamnose, galactose and glucuronic acid was increased, while the glucose content was decreased. SMF application led to significant modification of polysaccharides production and this study demonstrate that combining the outdoor conditions with SMF, the starch content and EPS composition was positively affected.

Fully Ripe “Ataulfo” Mango (Mangifera indica L) Peel, Pulp and Isolated Fiber: Sources of Bioactive Components Against Metabolic Syndrome

Objectives To evaluate the proximal composition of pulp, peel and isolated fiber of fully ripe “Ataulfo” mango, as a potential sources of bioactive components against factors associated with the metabolic syndrome. Methods Fully ripe Ataulfo mangos were harvest from Sinaloa, Mexico. Pulp and peels were separated, lyophilized and grounded. Lyophilized peels were whashed using a 80% ethanol and acetone solution to obtain isolated fiber. Proximal analysis was performed using the official AOAC methodologies for protein, fat, ash and soluble and insoluble dietary fiber. Glucose, fructose and saccharose were analyzed using enzymatic method. Folin-Ciocaltieu assay was used to evaluate total phenolics, total flavonoids were measured by spectrophotometry. Vitamin C and b-carotene were determinated by UV-Vis chromatography. Neutral sugars were measured by alditol acetates method. Data analysis was done using SAS statistic software. Results Great differences in the bioactive composition between pulp, peel and isolated fiber were observed. Mango pulp had 71% and 10.1%, while isolated fiber 0.9 and 81% of free sugars and dietary fiber respectively. Mango peel exhibed a balanced free sugar (38%) and fiber quantities (41%), and also the highest amounts of phenolics and total flavonoids, b-carotene and vitamin C. Soluble and insoluble fiber ratio was around 1 in pulp, peel and isolated fiber, which is considered as good quality dietary fiber. Glucose, arabinose and galactose were major neutral sugars, and revealed probable structure type arabinogalactan, b-glucan or arabinan. Mango peel had the most abundant content of dietary fiber, total phenolic and flavonoids, vitamin C and β-carotene, and the lowest amount of free sugars compared to mango pulp. According to the reported literature, our products could have bioactive components against the metabolic syndrome related factors, and even better, mango peel had less free sugars than mango pulp. Conclusions Mango peel seems to have the major presence of bioactive compounds compared to mango pulp, After this proximal analysis, mango peel can not longer be considered as a waste product. More studies need be done in order to probe the effectiveness of the bioactive components found in mango peel associated with the control of the most important risk factors related to the metabolic syndrome. Funding Sources University of Sinaloa, CIAD.

Arabinogalactan in the side chain of pectin from persimmon is involved in the interaction with small intestinal epithelial cells

Pectin in Diospyros kaki (persimmon) is a complex polysaccharide and is classified as a dietary fiber. Pectin is characterized by the presence of side chains of neutral sugars, such as galactose residues; however, the structure and properties of these sugars vary greatly depending on the plant species from which it is derived. Here, we report the structural features of pectin extracted from persimmon. The polysaccharide was low-methoxy pectin with a degree of methyl esterification < 50% and ratio of side chain galactan to arabinan in the rhamnogalacturonan-I region of pectin of 3–20. To investigate the physiological function of pectin from persimmon, we performed a co-culture assay using Caco-2 cells. As a result, it was shown that the proliferation of undifferentiated Caco-2 cells was promoted, and further, the importance of arabinogalactan among the pectin structures was shown.