In the current study, sunflower by-product pectin (SFBP) was obtained using ultrasound-assisted extraction (UAE) technique. The UAE variables were successfully optimized, and the optimal condition ...(irradiation time 30 min, temperature 33 °C and ultrasound power 400 W) yielded 11.15%. Under this condition, SFBP was rich in low-esterified galacturonic acid content (72.94%), and had long side branches of galactan, arabinogalactan, and arabinan, with an average molecular weight of 175.353 kDa. The structural properties were characterized using FTIR, NMR, XRD spectroscopies. The thermal analysis by DSC and TGA suggested suitable thermal stability for SFBP. The solubility, water and oil holding capacities, emulsifying capacity, emulsifying stability (vs various conditions), foam capacity, foam stability, DPPH and ABTS inhibitions, and reducing power assay were measured to evaluate the potential of SFBP to be considered as a food ingredient.
•The extraction of sunflower by-product pectin (SFBP) using UAE was optimized.•The variables effects were evaluated and optimal condition yielded 11.15% pectin.•Physicochemical analysis showed low esterified galacturonic acid (72%) for SFBP.•SFBP was rich in long side chains such as galactan, arabinogalactan and arabinan.•Structural, thermal, and functional analyses also showed high-quality for SFBP.
This study investigated the effectiveness of a pectin-nano zero-valent iron-based nanocomposite in adsorbing heavy metals in bimetallic form (chromium‑lead mixture), along with assessing its ...antibacterial properties. The nanocomposite was synthesized using a straightforward dispersion method, employing eco-friendly components like biocompatible pectin sourced from banana peels and nano-scale zero-valent iron. Analytical characterization confirmed the formation of stable, nano-crystalline particles with active interactions between the functional groups of pectin and nano iron. Batch adsorption experiments optimized various parameters such as pH, adsorbent dosage, contact time, metal ion concentration, and temperature to enhance bimetal removal from water. The optimal conditions were determined as pH 8.0, a temperature of 40 °C, 1.0 g/L adsorbent dosage, 75 mg/l initial bimetal concentration, and a contact time of 30 min. Further assessments revealed that the nanocomposite did not induce phytotoxic or ecotoxic effects, confirming its non-toxicity and environmental safety. Biocompatibility studies conducted using zebrafish models showed no adverse effects on hatching, survival, or heart rate. These findings underscore the potential of the nanocomposite as a sustainable and efficient solution for heavy metal remediation in water treatment process.
•A highly stable NZV-banana peel waste-derived pectin nanocomposite was prepared using a sustainable green route.•The nanocomposite demonstrated high effectiveness in adsorbing bimetal ions from aqueous solutions.•It also showed antibacterial properties effective against waterborne pathogens.•No changes in the plant and soil parameters were observed, revealing non-target toxic effects.•There was no impact on zebrafish embryonic development, confirming biocompatibility.
Polysaccharides are extensively used in drug delivery systems due to their ability to undergo a broad range of chemical and enzymatic reactions, forming new molecules. Among these, chitosan (CS) and ...pectin (PEC) are widely used for designing new conjugates and biopolymers.
In this study, we synthesized pectin-chitosan conjugate (PEC-CS) by using carbodiimide crosslinking chemistry. Pectin-N-hydroxysuccinimide ester, formed in the presence of dicyclohexylcarbodiimide under anhydrous conditions, was conjugated with chitosan by linking the free carboxyl group of PEC with the primary amino group of chitosan.
Fourier-transform infrared spectroscopy confirmed the formation of the PEC-CS conjugate. X-ray diffraction, differential scanning calorimetry, thermogravimetric analysis, and scanning electron microscopy analyses showed that the PEC-CS conjugate is amorphous in nature, has high thermostability than those of native polymers, and has no cytotoxicity.
Our results indicated that PEC-CS conjugate can be further developed for use in drug delivery systems.
•Extraction of pectin from grapefruit peel by ultrasound-assisted heating method.•Power intensity, temperature and sonication time were investigated.•Using response surface methodology to optimize ...factors and study combined effects.•The innovative method is efficient and economic for pectin extraction.•Structure and properties of pectin were affected by different extraction methods.
The extraction of pectin from grapefruit peel by ultrasound-assisted heating extraction (UAHE) was investigated using response surface methodology and compared with the conventional heating extraction (CHE). The optimized conditions were power intensity of 12.56W/cm2, extraction temperature of 66.71°C, and sonication time of 27.95min. The experimental optimized yield was 27.34%, which was well matched with the predicted value (27.46%). Compared with CHE, UAHE provided higher yield increased by 16.34% at the temperature lowered by 13.3°C and the time shortened by 37.78%. Image studies showed that pectin extracted by UAHE showed better color and more loosen microstructure compared to that extracted by CHE, although Fourier Transform Infrared Analysis indicated insignificant difference in their chemical structures. Furthermore, UAHE pectin possessed lower viscosity, molecular weight and degree of esterification, but higher degree of branching and purity than CHE pectin, indicating that the former was preliminarily modified during the extraction process.
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•Chemical structure affected the gelation of alginate and pectin in a different way•pH, temperature and co-solute can significantly influence the gelation process•Pectin showed a ...different gelation mechanism from alginate•Oligosaccharides potentially can control the gelation of alginate and pectin
Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties. The gelation mechanisms of alginate and pectin, known as egg-box model, were believed to be basically the same, because their Ca-binding sites show a mirror symmetric conformation. However, studies have found that the formation and the structure of egg-box dimmers between alginate and pectin were different. Very few studies have reviewed those differences. Therefore, this study was proposed to first summarize the intrinsic and extrinsic factors that can influence the gelation of alginate and pectin. The differences in the effect of these factors on the gelation of alginate and pectin were then discussed. Meanwhile, the similarity and difference in their gelation mechanism was also summarized. The knowledge gained in this review would provide useful information for the practical applications of alginate and pectin.
•Rhamnogalacturonan-I containing pectic polysaccharde was isolated from pumpkin.•2D NMR was used to determine the structure of pumpkin pectic polysaccharde.•Pumpkin pectic polysaccharde binds Ricinus ...communis agglutinin lectin and Galectin-3.•Pumpkin pectic polysaccharde as a micromolar inhibitor of Gal-3 in functional food.
A rhamnogalacturonan-I (RG-I) containing pectic polysaccharide (PPc) was isolated from pumpkin following a low-temperature alkali treatment and a combination of gradual alcohol precipitation and ion-exchange. Monosaccharide compositional analysis of PPc revealed the presence of rhamnose, galacturonic acid, galactose, and arabinose in a molar ratio of 7.4: 25: 28: 2.6. Structural and linkage analysis by 1D NMR (1H NMR and 13C NMR), and 2D NMR (COSY, TOCSY, HSQC, and elevated temperature HMBC) suggested that PPc was a RG-I-like pectic polysaccharide, branched at the C-4 of some of the (about 29% of) rhamnosyl units, with relatively long β-1,4-d-galactan side chains to which were attached, through the C-3 of β-d-Gal, terminal non reducing α-Araf units. The results of surface plasmon resonance (SPR) show that PPc binds to two types of lectin, Ricinus communis agglutinin 120 (RCA120) and Galectin-3 (Gal-3). These binding studies show quick association and slow dissociation with a moderate binding affinity between PPc and Gal-3 of 1.26μM. The interaction between PPc and Gal-3 suggest the potential use of pumpkin pectic polysaccharide as a Gal-3 inhibitor in functional food or drug development applications.
•Modified citrus pectin size-fractionated has different structures.•Lower DM HG enrichment and branched chains depletions enhanced anti-cancer effects.•Increased amounts of AG and loss of RG enhanced ...anti-cancer effects.•Fractions differentially interact with ECM proteins and galectin-3.•Fractionation can be useful to the development of functional food supplements.
While chemically and thermally modified citrus pectin (MCP) has already been studied for health benefits, it is unknown how size-fractionated oligo- and polysaccharides differentially affect cancer cell behavior. We produced thermally MCP and fractionated it by molecular size to evaluate the effect these polymers have on cancer cells. MCP30/10 (between 30 and 10 kDa) had more esterified homogalacturonans (HG) and fewer rhamnogalacturonans (RG-I) than MCP and MCP30 (higher than 30 kDa), while MCP10/3 (between 10 and 3 kDa) showed higher amounts of type I arabinogalactans (AGI) and lower amounts of RG-I. MCP3 (smaller than 3 kDa) presented less esterified HG and the lowest amount of AGI and RG-I. Our data indicate that the enrichment of de-esterified HG oligomers and the AGI and RG-I depletions in MCP3, or the increase of AGI and loss of RGI in MCP30/10, enhance the anticancer behaviors by inhibiting migration, aggregation, and proliferation of cancer cells.
Pectin hydrogel is a soft hydrocolloid with multifaceted utilities in the food sector. Substantial knowledge acquired on the gelation mechanisms and structure-function relationship of pectin has led ...to interesting functions of pectin hydrogel. Food applications of pectin hydrogels can be categorized under four headings: food ingredients/additives, food packaging, bioactive delivery and health management. The cross-linked and tangly three-dimensional structure of pectin gel renders it an ideal choice of wall material for the encapsulation of biomolecules and living cells; as a fat replacer and texturizer. Likewise, pectin hydrogel is an effective satiety inducer due to its ability to swell under the simulated gastric and intestinal conditions without losing its gel structure. Coating or composites of pectin hydrogel with proteins and other polysaccharides augment its functionality as an encapsulant, satiety-inducer and food packaging material. Low-methoxyl pectin gel is an appropriate food ink for 3D printing applications due to its viscoelastic properties, adaptable microstructure and texture properties. This review aims at explaining all the applications of pectin hydrogels, as mentioned above. A comprehensive discussion is presented on the approaches by which pectin hydrogel can be transformed as a resourceful material by controlling its dimensions, state, and rheology. The final sections of this article emphasize the recent research trends in this discipline, such as the development of smart hydrogels, injectable gels, aerogels, xerogels and oleogels from pectin.
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This study aims to optimize sequential ultrasound-microwave assisted extraction (UMAE) on pomelo peel using citric acid. The effects of pH, sonication time, microwave power and ...irradiation time on the yield and the degree of esterification (DE) of pectin were investigated. Under optimized conditions of pH 1.80, 27.52min sonication followed by 6.40min microwave irradiation at 643.44W, the yield and the DE value of pectin obtained was respectively at 38.00% and 56.88%. Based upon optimized UMAE condition, the pectin from microwave-ultrasound assisted extraction (MUAE), ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE) were studied. The yield of pectin adopting the UMAE was higher than all other techniques in the order of UMAE>MUAE>MAE>UAE. The pectin’s galacturonic acid content obtained from combined extraction technique is higher than that obtained from sole extraction technique and the pectin gel produced from various techniques exhibited a pseudoplastic behaviour. The morphological structures of pectin extracted from MUAE and MAE closely resemble each other. The extracted pectin from UMAE with smaller and more regular surface differs greatly from that of UAE. This has substantiated the highest pectin yield of 36.33% from UMAE and further signified their compatibility and potentiality in pectin extraction.
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