LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Dan Wang,Baiqian Wang,Xuejiao Jin,Yuanyuan Peng,Jinyan Zhao,Meng Zhang,Yunlu Wei,Zhijian Long,Qiyang Chen
This study aimed to optimize the extraction of feijoa pulp pectin and discuss the impact of different extraction methods on the physicochemical and functional properties of pectin. Under the optimum conditions, the pectin yields of microwave-enzyme-assisted extraction (PMEAE, 13.31%) and enzyme-assisted extraction (PEAE, 9.26%) were significantly higher than that of conventional heating extraction (PCHE, 7.64%). Compared to PCHE, PMEAE and PEAE exhibited higher degree of esterification of 68.43% and 67.89%, respectively, coupled with more highly branched side chains, which was confirmed by Fourier-transform infrared (FTIR) analysis. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) analysis showed that PMEAE and PEAE exhibited superior thermal stability. PEAE and PMEAE owned higher viscosity and superior antioxidant biological activity than PCHE. This study suggested that feijoa pectin by microwave enzyme-assisted or enzyme-assisted extraction contained more branched side chains and had better physicochemical and functional properties.
研究领域:
食品科学
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化学工程
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生物技术
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DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2023
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IF 5.9
Feixu Mo,Xianfeng Hu,Yi Ding,Rongyu Li,Youhua Long,Ming Li
This study aimed to realize controlled release of pesticides . Inspired by the characteristics of plant pathogenic fungi that release cell wall-degrading enzymes (CWDEs) to destroy plant cell walls, enzyme-responsive carboxymethyl cellulose , pectin, sodium alginate , and glycerol (CPSG) films were constructed to encapsulate carboxymethyl chitosan (CMCS) particles loaded with magnolol (Mag) to form a [email protected] @CPSG film. The results showed that the amount of Mag released by the [email protected] @CPSG film under cellulase and pectinase stimulation was 43.18% at 7 h, which was 103.87% higher than that in water. After the [email protected] @CPSG film treatment, the diameter of the disease spots on tobacco caused by Rhizoctonia solani decreased by 93.17%. The contact angle of the film on the rice leaf surface was less than 30° and the half-life of magnolol increased to 15.2 d. In conclusion, the CPSG film can realize the controlled release of pesticides and improve their utilization rate.
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高影响因子
COMBUSTION SCIENCE AND TECHNOLOGY
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2022
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IF 2.133
Shibin Nie,Haoran Zhang,Chao Han,Jiayi Li,Jinian Yang,Hong Zhang,Guanglong Dai,Hailin Su
The traditional gel foam materials have achieved certain effects in preventing coal fire. However, the traditional gel foam materials commonly use chemical compounds which cause harm to the environment. Therefore, based on biomass materials such as low methoxyl pectin (LMP), calcium L-lactate (Ca-L), and biomass compound foaming agent (BF), a new eco-friendly gel foam (LMP-Ca) was prepared. The foaming performance, gelling time, stability, coal oxidation inhibition and fire extinguishing performances of LMP-Ca were systematically studied. The study shows that the gelling time of LMP-Ca with 1.2 wt% LMP, 0.075 wt% Ca-L and 0.03 wt% BF is 10 min and the half-life is up to 216 h. Moreover, the LMP-Ca has excellent film-forming performance, and the isolation film with thickness up to 2.5 mm can be formed on the surface. The coal oxidation inhibition experiment shows that LMP-Ca can effectively delay the oxidation rate of coal with the temperature rising, and the inhibition rate of CO is 72.1% at 180°C. The fire extinguishing experiment shows that the temperature of the coal treated by LMP-Ca decreases rapidly from 960 to 60°C in 20 min and to 30°C in the following 110 min without the reignition phenomenon. The result indicates that LMP-Ca has excellent fire extinguishing performance. This study is helpful to develop eco-friendly coal fire prevention and control technology, and overcome the shortcomings of traditional gel foam on environmental pollutions.
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高影响因子
FOOD HYDROCOLLOIDS
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2022
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IF 11.504
Xin Huang,Min Hong,Li Wang,Qingran Meng,Qinfei Ke,Xingran Kou
Many hydrophilic edible coating materials with antioxidant and antibacterial activities usually have weak adhesion on waxy hydrophobic surfaces of fruits and vegetables, seriously restricting the application of edible coating in food preservation. In this work, Epigallocatechin gallate (EGCG) was grafted with pectin by free radical mediated reaction to attempt to enhance the adhesion of pectin on the hydrophobic surface of fruits and vegetables through the unique pyrogallol structure of EGCG. The effects of covalent grafting of EGCG with different types of pectin on its physicochemical properties, antioxidant activity , and antibacterial activity were investigated. The results found that low methoxy pectin (LMP) grafted with EGCG (LMP-EGCG) coating could significantly reduce the weight loss, decrease phenol content and the activity of polyphenol oxidase of grapes (p < 0.01), and inhibit the lipid oxidation and inhibit the growth of microorganisms of grapes during post ripening (p < 0.01). Finally, the contact angle and solubility in water were used to evaluate the adhesion properties of LMP-EGCG on the surface of grapes, and the results showed that the covalent grafting of EGCG significantly enhanced the wetting and adhesion properties of pectin coatings on the surface of grape skin. Collectively, these results suggested that the covalent grafting of EGCG endowed the adhesion ability of edible coating of pectin on the hydrophobic surface of fruits and vegetables, which had broad application potential in the field of fruit and vegetable fresh-keeping.
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高影响因子
FOOD HYDROCOLLOIDS
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2022
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IF 11.504
Xuejie Li,Xiangquan Zeng,Yu Xi,He Li,Yang Yuan,Jian Li
Breaking methods have been shown to affect the sensory attributes of tomato paste , including volatile compounds and pectin content. This study aimed to explore the roles of interactions between pectin and aroma active compounds in the flavor release of tomato paste. Based on our results, phenethyl alcohol (PA) was one of the representative aroma active compounds and showed highly negative correlation with pectin content in tomato paste. According to ultraviolet–visible, fluorescence emission spectra and DLS analysis, PA could interact with pectin through hydrophobic and electrostatic interactions. The IGM analysis showed that van der Waals forces played a dominant role in the formation of PA-pectin complexes, which was further confirmed by 1 H NMR spectra and MD simulation. Overall, the non-covalent interaction of volatile compounds with pectin remarkably affected their release in tomato paste. These findings provide some insights into methods for improving the sensory quality of tomato paste.
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高影响因子
CARBOHYDRATE POLYMERS
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2022
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IF 10.723
Hui Niu,Xianwei Chen,Tian Luo,Haiming Chen,Xiong Fu
Gum arabic (GA) is the most widely used natural emulsifier in food industry. However, due to its high price and unstable market supply, the search for substitutes of gum arabic has attracted the attention of researchers. Recent studies have shown that sugar beet pectin (SBP) has great potential as a natural emulsifier. However, the mechanisms and differences of GA- and SBP-stabilized emulsions are still unclear. In this study, the interfacial behavior of GA and SBP on the oil-water interface was studied and compared through dissipative quartz crystal microbalance and interfacial dilatational rheology . Then, droplet size, zeta-potential and viscosity of the emulsion stabilized by GA and SBP were measured. Meanwhile, the long-term stability of GA- and SBP-stabilized emulsions was evaluated and compared through a LUMiSizer stability analyzer. The study showed that at the same concentration, SBP-stabilized emulsion had significant advantages of a smaller droplet size, a larger viscosity, a thicker and more elastic interfacial layer, and better long-term stability. A comparison of the long-term stability of SBP2.0%- and GA15.0%-stabilized emulsions, evidenced that the elasticity of the interfacial layer plays a crucial role in the long-term stability of emulsions . This research may provide useful information for finding alternatives to GA.
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2021
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IF 7.514
Wei Tang,Dan Liu,Jun-Qiao Wang,Xiao-Jun Huang,Jun-Yi Yin,Fang Geng,Shao-Ping Nie
A low methyl-esterified pectin (33.2% methyl-esterification degree) was isolated from the tuber of Dioscorea opposita Thunb., which was an edible and medicinal material in China. This pectin ( M w of 1.3 × 10 4 g/mol) contained the ~59.1% homogalacturonan (HG) and ~38.1% highly branched rhamnogalacturonan I (RG-I) region with possible side chains embracing arabinogalactan II, arabinan or arabinogalactan I. The fragments including HG backbone consisting of → 4)-α-Gal p A-(1 → and → 4)-α-Gal p A-6- O -methyl-(1 → with molar ratio of ~2:1, and repeating unit of arabinogalactan II side chain composed of α-Ara f -(1 → and → 3,6)-β-Gal p -(1→, were speculated through methylation analysis and NMR spectra. However, the linkage pattern for RG-I backbone and side chains were indiscernible due to limited resolution of NMR spectra. Besides, the pectin adopted a flexible chain conformation in 0.1 M NaNO 3 solution. These results provided a structural basis for study on polysaccharide from D. opposite , which was benefit for development of functional food of yam.
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PubMed
高影响因子
Frontiers in Nutrition
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2021
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IF 6.576
Yu Wantong,Cui Jiefen,Zhao Shaojie,Feng Liping,Wang Yanqi,Liu Junmei,Zheng Jinkai
Not-from-concentrate (NFC) juice is popular with consumers due to its similarity to fresh fruit juice in taste, flavor, and beneficial nutrients. As a commonly used technology in fruit juice production, high-pressure homogenization (HPH) can enhance the commercial value of juice by improving the color, flavor, taste, and nutrient contents. In this study, the effects of HPH on the pectin structural properties and stability of NFC orange juice were investigated. The correlations between HPH-induced changes in the structure of pectin and the stability of orange juice were revealed. Compared with non-homogenized orange juice, HPH increased the galacturonic acid (GalA) content and the linearity of pectin, while decreasing the molecular weight (Mw), pectin branching, and rhamnogalacturonan (RG) contribution, and cracks and pores of different sizes formed on the surface of pectin, implying depolymerization. Meanwhile, with increasing pressure and number homogenization of passes, HPH effectively improved the stability of NFC orange juice. HPH can effectively prevent the stratification of orange juice, thereby promoting consumer acceptance and endowing a higher commercial value. The improvement of the stability of NFC orange juice by HPH was related to the structural properties of pectin. Turbidity was significantly (P < 0.01) positively correlated with GalA and pectin linearity, but was significantly (P < 0.01) negatively correlated with Mw, RG contribution, and pectin branching. Modification of pectin structure can improve the stability of NFC orange juice. In this work, the relationship between the pectin structure and stability of NFC orange juice is elucidated, providing a path toward improving consumer acceptance and enhancing the palatability and nutritional and functional qualities of orange juice. Manufacturers can use this relationship to modify pectin directionally and produce high-quality NFC orange juice beverages.
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PubMed
高影响因子
Scientific Reports
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2021
·Vol. 11
·期 1
·1-13
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IF 4.38
Ma Xuemei,Yu Jiayi,Jing Jing,Zhao Qian,Ren Liyong,Hu Zhiyong
Pectin is a kind of natural and complex carbohydrates which is extensively used in food, chemical, cosmetic, and pharmaceutical industries. Fresh sunflower ( Helianthus annuus L.) heads were utilized as a novel source of pectin extracted by ammonium oxalate. The conditions of the extraction process were optimized implementing the response surface methodology. Under optimal extraction parameters (extraction time 1.34 h, liquid–solid ratio 15:1 mL/g, ammonium oxalate concentration 0.76% (w/v)), the maximum experimental yield was 7.36%. The effect of spray-drying and freeze-drying on the physiochemical properties, structural characteristics, and antioxidant activities was investigated by FT-IR spectroscopy, high performance size exclusion chromatography, and X-ray diffraction. The results showed freeze-drying lead to decrease in galacturonic acid (GalA) content (76.2%), molecular weight ( M w 316 kDa), and crystallinity. The antioxidant activities of pectin were investigated utilizing the in-vitro DPPH and ABTS radical-scavenging systems. This study provided a novel and efficient extraction method of sunflower pectin, and confirmed that different drying processes had an effect on the structure and properties of pectin.
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PubMed
高影响因子
FOOD HYDROCOLLOIDS
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2021
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IF 9.147
Qihong Zhang,Hui Wang,Zongmiao Feng,Zhaohui Lu,Chen Su,Yunchun Zhao,Jingbo Yu,Alexandr V. Dushkin,Weike Su
As a functional polyphenolic compound, curcumin (CUR) has limited application due to its low solubility and bioavailability. In this work, curcumin loaded micelles self-assembled from disodium glycyrrhizin (Na 2 GA) was coated with pectin and tannic acid to construct a core-shell solid dispersion (SD-CUR). The assembly mechanism of the core-shell nanoparticle was clarified by molecular dynamics simulation. Improved solubility and in vitro release characteristics of SD-CUR in simulated gastric and intestinal juice were achieved. The parallel artificial membrane permeability (PAMPA) test confirmed that the permeability of curcumin in SD-CUR was significantly improved compared with the pure curcumin. Pharmacokinetic studies showed that the bioavailability was increased by 10 times. Intestinal in situ absorption study proved SD-CUR could enhance drug to transport across intestinal epithelial cells. Further hypolipidemic study demonstrated that the SD-CUR medication group could considerably reduce the levels of total cholesterol (TC), triglyceride (TG), and low density lipoprotein (LDL) in hyperlipidemia rats. These findings confirmed that SD-CUR had broad application prospects in the prevention and treatment of hyperlipidemia.
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高影响因子
CARBOHYDRATE POLYMERS
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2020
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IF 7.182
Jhaleh Amirian,Yue Zeng,Mehdihasan I. Shekh,Gaurav Sharma,Florian J. Stadler,Jun Song,Bing Du,Yanxia Zhu
Hydrogel can provide a favorable moisture environment for skin wound healing. In this study, a novel in-situ crosslinked injectable hydrogel was prepared using the water-soluble amidated pectin (AP) and oxidized chitosan (OC) through Schiff-base reaction without any chemical crosslinker. The influence of AP content on the properties of the hydrogel was systemically investigated. It showed that gelation time, pore structure, swelling capability and degradability of the hydrogel can be tuned by varying the content of amine and aldehyde groups from AP and OC. All the porous hydrogels with various AP contents (65%, 70%, and 80%) presented desirable gelation time, swelling property, high hemocompatibility and biocompatibility. Particularly, AP-OC-65 hydrogel presented superior swelling capability and better hemo- and bio-compatibility, owing to more residual amine sites in the hydrogel. Therefore, the injectable AP-OC-65 hydrogel has a greater potential for application to wound dressing or skin substitute.
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DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2020
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IF 5.162
Dengyue Sun,Xiaowen Chen,Chuanhe Zhu
In the paper, to enhance the value and utilization rate of hawthorn wine pomace waste, four kinds of pectin were gained from hawthorn wine pomace by hydrochloric acid method (HA-HP), citric acid method (CA-HP), cellulase method (E-HP) and microwave-assisted chelating agent method (MH-HP). The physical and chemical properties of extracted hawthorn pectin were analyzed, however, different extraction methods lead to different characteristics of extracted pectin samples. We found that the extracted hawthorn pectin was all low-methoxy pectin, and the highest extraction yield of 72.89% with high ash (9.20%) was obtained by the MH-HP method, while the galacturonic acid (Gal A) content was up to 72.24% after dealing with the CA-HP method which was the highest among the four samples, besides, the quality of gel formed by E-HP method was the best. What's more, the four extracted samples all reveled degrees of antioxidant activity with dose-dependent in vitro antioxidant, and it was CA-HP method had the best antioxidant activity, making this the first comprehensive research describing the extracting pectin from hawthorn wine pomace. This research also provides a base for industrial production of high-value products from low-cost raw materials.
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高影响因子
危险品化学品经营许可证（带存储）