查找使用阿拉丁产品的科研文献

Antioxidant and hypolipidemic activities of pectin isolated from citrus canning processing water

Miao-Miao Wang,Fan Wang,Gen Li,Meng-Ting Tang,Chong Wang,Qing-Qing Zhou,Tao Zhou,Qing Gu

In order to make full use of the citrus resource, antioxidant and hypolipidemic activities of pectin isolated from citrus fruit canning processing water were investigated. The crude citrus pectin (CLCP) and its three separated fractions (LCP0, LCP1 and LCP3) possessed considerable DPPH, hydroxyl and ABTS radical scavenging ability. These were also found to effectively decrease ROS level and improve SOD activity in the H 2 O 2 -induced oxidative stress HepG2 cell model. In an in vitro simulated gastrointestinal environment, all the four pectins showed remarkable bile acid-binding ability. CLCP, LCP1 and LCP3 exhibited appreciable activity in reducing total cholesterol (TC) and triglyceride (TG) levels in an oleic acid-induced high-fat HepG2 cell model. RT-qPCR assays revealed that pectins effectively down-regulated the mRNA expression level of fatty acid synthetase (FAS) and sterol regulatory element-binding protein (SREBP)-1c. Thus, down-regulation of mRNA expression FAS and SREBP-1c could be important mechanism of the pectins to lower blood lipids. The citrus pectins investigated in this work have potential as ingredients of functional foods due to the antioxidant and hypolipidemic activities.

Separation and identification of neutral oligosaccharides with prebiotic activities from apple pectin

Huipeng Liu,Xiaoyu Wei,Shuyu Zu,Xihuang Lin,Jinchuang Zhang,Aimin Shi,Qiang Wang,Ning He

Plant-derived neutral oligosaccharides and pectic-oligosaccharides (POS) have been suggested as prebiotics based on their degree of polymerization (DP) and structural complexity. In the present study, neutral oligosaccharides without galacturonic acid were produced from commercial apple pectin using an optimized concentration of pectinase and degradation time. The crude oligosaccharide solution was refined by membrane separation using a DEAE-Sepharose CL-6B column, a graphite carbon column and an Xbridge C18 column, which resulted in the neutral oligosaccharides with DP 3–13. The monosaccharide composition of oligosaccharides primarily included glucose, arabinose, galactose and xylose without galacturonic acid. The structure of the oligosaccharides was analyzed using mass spectrometry with an electrospray ionization source by UPLC on an HILIC column and 1 H NMR. The MS/MS spectra in positive ion mode and 1 H NMR showed a main oligosaccharide structure corresponding to the connection of arabinogalactan with Galβ1→4Galβ1→4Galβ1→4Galβ1→α3Ara f . The growth of the selected Lactobacillus . strains was improved by adding refined neutral oligosaccharides with DP = 3–13 compared with commercial inulin , and growth of Escherichia coli had not basically grown. Therefore, neutral oligosaccharides (DP = 3–13) can be considered effective prebiotics for potential application in functional food.

Pectin/graphene oxide aerogel with bamboo-like structure for enhanced dyes adsorption

Zhongjie He,Menglan Qin,Chaoyue Han,Xue Bai,Yida Wu,Dongdong Yao,Yaping Zheng

Graphene aerogel (GA) with a porous structure has great potential in water treatments. However, due to the disordered structure and intrinsic hydrophobicity , the application of GA for dyes adsorption is limited. In this work, pectin/graphene oxide aerogels (PTGAs) with a bamboo-like structure were prepared by the Dual-template method. The ordered structure and abundant oxygen-containing groups brought by pectin endow PTGAs with efficient adsorption for dyes, reaching the max adsorption capacities (719 mg/g for rhodamine B (RhB) and 419 mg/g for MO) in 80 min. Moreover, the adsorption kinetics , adsorption thermodynamics and adsorption isotherms were systematically studied. The results revealed the spontaneous and exothermic behavior of the adsorption process . In addition, the PTGAs exhibited convenient recovery and stable cyclic adsorption performance. PTGAs will open a new field for efficient water treatment due to the excellent performances of high adsorption capacity, convenient recovery, and reusable adsorption.

Release kinetics of pectin/eugenol composite film and application in pork preservation

Wei Wang,Qing Wang,Xiaoju Chen,Yaqiong Kong,Mengqing Wu,Shuangshuang Zhu,Minmin Chen,Linlin Li

Biodegradable active packaging materials have received growing attention for extending the shelf life of foodstuffs. A Pectin/eugenol (Pe/Eu) composite film is prepared by casting from pectin and eugenol. The morphology and wettability of the composite film are characterized. The antioxidant activity of the composite film is determined with DPPH method. Special attention is given to the release kinetics of Eu from Pe/Eu composite film and its application in pork preservation. The results display that Eu increased the surface roughness, hydrophobicity, and antioxidant activity of the composite film. In addition, the release mechanism of Eu from Pe/Eu composite film is controlled by diffusion. The release behavior of Eu in Pe/Eu composite film can prolong the shelf life of pork. Therefore, our results suggest that Pe/Eu composite films can provide new ways for active packaging materials to extend the shelf life of animal-based protein foods.

Environmental stress stability of pectin-stabilized resveratrol liposomes with different degree of esterification

Ping Shao,Pei Wang,Ben Niu,Ji Kang

Based on the hydrogen bonding ability of polysaccharides and phospholipids and steric hindrance, nanoliposomes (LPs), pectin-coated resveratrol liposomes (LMP-LPs and HMP-LPs) with different esterification degrees (DE = 30%, 70%) were prepared. The entrapment efficiency was 78 ± 5%. The addition of pectin with different degree of esterification (DE = 0%, 30%, 70%) increased the particle size of liposomes from 102 nm to 122 nm and 140 nm and negative charge change from −13.63 mV to −20.96 mV and −30.11 mV respectively. This is mainly due to the adsorption of pectin on the liposome surface. Some environmental factors such as pH, ionic strength and temperature have a significant effect on the appearance, particle size and leakage rate of liposomes. Experiments have shown that the leakage rate of low-methoxy pectin-coated liposomes resveratrol is lower, and this work provides useful information on the use of low-methoxy pectin for controlling food release.

Study on textural changes and pectin degradation of tarocco blood Orange during storage

Kwame Eduam Baiden Frempong,Yan Chen,Zhenxing Wang,Jianxiong Xu,Xinrui Xu,Wenting Cui,Hongying Gong,Dongsheng Peng,Lili Liang,Yushan Meng,Xiaoyan Lin

Modulating hawthorn pectin properties: Effects of fruit storage and post-extraction enzymatic treatment

Xueyan Wei,Mengxin Chen,Zhengtao Zhao,Kang Xu,Li Zhao,Xueping Liu,Dongxiao Sun-Waterhouse,Mengmeng Guo

This study investigated the effects of fruits storage time and an enzymatic treatment with amylase and amyloglucosidase post pectin extraction on the structural, physicochemical, emulsifying, gelling, antioxidant, α-amylase/pancreatic lipase inhibitory, and prebiotic properties of hawthorn pectin (HP). Increasing fruit storage duration decreased molecular weight (Mw), degree of methylesterification (DM), antioxidant, α-amylase inhibitory or pancreatic lipase inhibitory activities of HP, but increased its prebiotic potential on two Lactobacillus casei strains. Enzymatic treatment post extraction decreased Mw, DM (from 68 to 74% to 39–48%) and average size of rhamnogalacturonan-I (RG-I) side chains, increased galacturonic acid (GalA), homogalacturonan and RG-I contents, antioxidant, α-amylase/pancreatic lipase inhibitory and prebiotic potential. Strong correlations exist among HP's Mw, DM, GalA content, and key functional properties. These results show the multifunctional potential of HP, importance of postharvest storage according to fruit's biochemical and physiological changes, and feasibility of modifying HP via an enzymatic approach.

Nisin Z-Loaded Chitosan-Pectin Coated Liposomes for Controlled Release and Antibiofilm Activity

Minh Quan Ho,Nam-Son Dinh-Ngoc,Quynh-Anh Vu-Yen,Dang Nguyen Nha Khanh,Tan Anh Nguyen,Ngoc Thuy Trang Le

Abstract Pathogenic biofilms and complex biological environments significantly limit the therapeutic efficacy of antimicrobial peptides such as Nisin Z due to rapid degradation and poor penetration. In this study, we developed a Nisin Z-loaded chitosan-pectin coated liposome (LCPN) as a lipid-polymer hybrid nanosystem to overcome these limitations. The optimized LCP formulation exhibited an average particle size of 278.4 ± 3.1 nm, a polydispersity index of 0.229 ± 0.326, and a surface charge of −28.7 ± 0.8 mV. Furthermore, the nanosystem achieved a high encapsulation efficiency of 63.84% and demonstrated a sustained release profile, delivering 63.64% of Nisin Z over 72 h. In addition, LCPN exhibited a sustained release profile, contributing to prolonged antimicrobial activity. Functionally, the LCPN system demonstrated strong antibiofilm efficacy (88.13% at 350 μg/mL), effectively enhancing disruption of pre-formed biofilms and significantly reducing bacterial biomass compared to free Nisin Z. Notably, in vivo evaluation in a shrimp infection model showed enhanced antibacterial performance in hemolymph, resulting in improved survival rates (83.3% at 14 days post-infection) and growth performance following Vibrio challenge. These findings suggest that the chitosan-pectin coated liposomal platform is a highly stable and controlled-release delivery system for antimicrobial peptides, offering a promising and targeted strategy for disease management in aquaculture.

Extraction and Structural Analysis of Sweet Potato Pectin and Characterization of Its Gel

Chunmeng Han,Xiangying Zhao,Liping Yang,Mingjing Yao,Jiaxiang Zhang,Qiangzhi He,Jianjun Liu,Liping Liu

Pectin is widely used in the food and pharmaceutical industries. However, data on sweet potato pectin extraction and structural property analyses are lacking. Here, for the high-value utilization of agricultural processing waste, sweet potato residue, a byproduct of sweet potato starch processing, was used as raw material. Ammonium oxalate, trisodium citrate, disodium hydrogen phosphate, hydrochloric acid and citric acid were used as extractants for the pectin constituents, among which ammonium oxalate had a high extraction rate of sweet potato pectin, low ash content and high molecular weight. Structural and gelation analyses were conducted on ammonium oxalate-extracted purified sweet potato pectin (AMOP). Analyses showed that AMOP is a rhamnogalacturonan-I-type pectin, with a molecular weight of 192.5 kg/mol. Chemical titration and infrared spectroscopy analysis confirmed that AMOP is a low-ester pectin, and scanning electron and atomic force microscopy demonstrated its linear molecular structure. Gelation studies have revealed that Ca 2+ is the key factor for gel formation, and that sucrose significantly enhanced gel hardness. The highest AMOP gel hardness was observed at pH 4, with a Ca 2+ concentration of 30 mg/g, pectin concentration of 2%, and sucrose concentration of 40%, reaching 128.87 g. These results provide a foundation for sweet potato pectin production and applications.

Preparation of liquid yogurt in the presence of pectin and its formation mechanism

Hongkai Zhang,H. Douglas Goff,Chengmei Liu,Shunjing Luo,Xiuting Hu

We had previously observed that adding pectin into milk before fermentation inhibited gelation of yogurt but did not affect the pH. Thus, this work aimed to prepare such liquid yogurt and clarify its formation mechanism. It was found that liquid yogurt was obtained in the presence of 0.10%–0.20% pectin. However, at lower or higher pectin concentrations, yogurt was gelled. Confocal laser scanning microscopy analysis demonstrated that 0.10%–0.20% pectin induced milk protein aggregating into separated particles rather than a continuous network, which explained why liquid yogurt was formed. Moreover, adding 0.10%–0.20% pectin into the casein micelle suspension induced aggregation of casein micelles at pH 6.8. After pH decreased to 4.3, casein micelles showed more aggregation but they were still separated particles, which was the same in the corresponding yogurt samples. These results suggested that pectin changed the aggregation mode of casein micelles and induced formation of liquid yogurt.

The preparation, physicochemical characterization and antibacterial activity of Pectin/Zinc Alginate composite film

Chang Liu,Ning Li,Li Niu,Xu Li,Jacko Feng,Zhiming Liu

Pectin and sodium alginate (SA) were mixed to form composite films using the casting method. Antibacterial packaging films (pectin/ZA) were obtained by a simple ion exchange method with a pectin/SA blend film. The effect of Zn 2 ⁺ on the pectin/SA blend in terms of structural, morphological, thermal, physical, and mechanical properties, as well as antibacterial activity, was investigated in detail. The FT-IR, XRD, and XPS results indicated that Zn 2 ⁺ was successfully introduced into the pectin/SA blend film. Additionally, SEM images exhibited the uniform incorporation of Zn 2 ⁺ into the pectin/SA blend film. Moreover, the blend film of pectin and alginate improved its thermal properties, mechanical properties, and water resistance compared to the pure pectin film. Furthermore, the pectin/ZA blend film had significant antimicrobial activity against S. aureus and E. coli , revealing its potential application in food packaging.

Modification of Potato Pectin with Divergent Ultrasonic Treatment: Physicochemical, Microstructural, and Emulsifying Properties

Le Feng,Hongnan Sun,Mengmei Ma,Taihua Mu,Qianru Chen

In this study, the effects of different ultrasonic power densities (30, 40, and 50 W/L) and time (10, 20, and 30 min) on the physicochemical, microstructural, and emulsifying properties of potato pectin were investigated. The divergent ultrasonic treatment efficiently disrupted the side chain structure of potato pectin into smaller fragments, as well as the reduction of D50, D4,3, degree of methyl esterification (DM), degree of acetylation (DA), ζ-potential, and molecular weight (MW). The galacturonic acid (GalA, 38.87–70.14%) content was also increased. Subsequently, the emulsifying stability and uniformity of the droplet distributions for emulsions prepared with modified potato pectin were dramatically enhanced. Specifically, the turbiscan stability index (TSI) and physical stability of the emulsion prepared with potato pectin modified at 40 W/L for 20 min reached 6.96 and 44.66%, respectively, which were notably higher than those of unmodified potato pectin (22.39 and 39.00%).