•Pectin is emerging as a multifaceted hydrocolloid with diverse applications.•Structure and its modifications affect pectin properties.•It acts as anti-metastatic, cholesterol inhibiting, prebiotic ...and probiotic encapsulant.•Pectin is being widely used as a component of bio-nano-packaging.
Pectin is a structural heteropolysaccharide found ubiquitously in terrestrial plants. It finds diverse food applications such as that of a gelling agent, stabilizer, and fat replacer. In the pharmaceutical arena, pectin exhibits a number of functions, from decreasing blood fat to combating various types of cancers. This review shows the shift of pectin from its conventional roles to its progressive applications. Insights into the advances in the production of pectin, the role it plays as a nutraceutical, possible prebiotic potential and a delivery vehicle for probiotics, and food applications are highlighted. Bioactive and functional properties of pectin are discussed and how the structural built up defines them, is emphasized. As a biopolymer, the applications of pectin in active packaging are also mentioned.
•Pectin/curcumin/sulfur nanoparticles films were prepared by solution casting method.•The prepared films had improved UV–vis light barrier properties and thermal stability.•The prepared films had ...high antibacterial and antioxidant activity.•The color of the film was responded to pH change and ammonia vapor.
pH-responsive pectin-based functional films have been prepared by incorporating curcumin and sulfur nanoparticles (SNP). FTIR and SEM results indicated that curcumin and SNP were uniformly dispersed in the pectin to form a well-developed composite film. Addition of curcumin and SNP significantly influenced the surface color and UV-blocking properties of the composite films. The composite films showed a higher water contact angle and thermal stability compared with the neat pectin film, however, the mechanical and water vapor barrier properties did not change significantly. The composite film exhibited antibacterial activity against E. coli and L. monocytogenes, and strong antioxidant activity. When applied to shrimp packaging, the film showed a pH-responsive highly distinctive color change from yellow to orange as the quality of the shrimp changed.
A soybean protein isolate (SPI)-chitosan edible coating was used to prolong the shelf life of apricots stored at 2 °C. Apricots were coated with two different coating formulations (SPI and SPI ...combined with chitosan). The changes to several parameters including weight loss, firmness, titratable acidity, soluble solids content, pectin contents, and the nanostructural properties of pectin were investigated to evaluate the effectiveness of the coatings. The coatings, especially the SPI-chitosan coating, significantly decreased the weight loss of apricots. Meanwhile, this treatment prevented the decrease in firmness and benefited the textural properties of the tissue. The atomic force microscopy (AFM) results showed a greater Fq (the percent of pectin chains of particular width or length among all the chains observed by AFM) for the width and length of pectin molecules in the SPI-chitosan coated samples (width ≥ 61 nm; length ≥ 3 μm), which indicated that the SPI-chitosan coating could inhibit pectin degradation. The results showed that the SPI-chitosan coating is an effective method to preserve the quality of apricots.
•SPI-chitosan coating significantly decreased the weight loss of the apricots.•SPI-chitosan coating prevented the decrease in firmness of the apricots.•SPI-chitosan coated apricots had wider and longer pectin molecules.•SPI-chitosan coating inhibited the degradation of pectin molecules.
The effect of power intensity of ultrasound and temperature on the pectin extraction from passion fruit peel was evaluated by response surface methodology. The extraction was performed using a dried ...peel/extractant ratio fixed at 1:30 for 10 min of sonication. The dependent variables were the yield, the galacturonic acid content and the esterification degree of the extracted pectin. The highest yield of pectin was obtained by power intensity of 644 W/cm2 and temperature of 85 °C. Under these conditions, the yield, the galacturonic acid content and the esterification degree were 12.67%, 66.65% and 60.36%, respectively. The conventional extraction (dried peel/extractant ratio 1:30, 10 min and 85 °C) was performed to compare the results to the ultrasound-assisted extraction. The results showed that the use of ultrasound promoted a better extraction yield of pectin when compared to the conventional method.
•Ultrasound-assisted extraction is an alternative, efficient and time saving technology for pectin extraction.•The pectin extraction by ultrasound present a GalA content higher than 65% and a DE higher than 50%.•The optimum ultrasound extraction conditions were 85 °C and 664 W cm−2.
Display omitted
•Total valorization of citrus processing waste via green chemistry was presented.•The opportunities and challenges for the valorization were discussed.•Integrated biorefinery of CPW ...helps the economy of the processes.•The valorization perspectives of CPW would be via green chemistry.
The recent advances and future perspectives in the complete valorization of citrus processing waste (CPW), a by-product of citrus processing industries, are presented in this review paper. First, the importance of valorization of CPW to develop a bio-economy and to reduce its negative environmental impacts is assessed. A brief survey of applications of native/modified CPW for nanoparticle, bio-sorbent, and biofertilizer production is presented. As the core part of the valorization scheme and regarding the environmental aspects, the perspectives for the application of CPW are via green extraction techniques, e.g., microwave- and ultrasound-assisted extractions, and biochemical processes. Furthermore, green extraction and biochemical techniques result in processes’ intensification toward integrated biorefinery models. The superiority of green extraction techniques over traditional techniques, challenges for implementation, and the valuable extracts obtained by these methods as well as a summary of their analytical techniques are discussed. The challenges of bioconversion of CPW to biofuels and fermentative products and strategies to overcome them are later presented. Finally, a literature review on using the concept of green chemistry for the integrated biorefinery of CPW and its engineering challenges is presented and a biorefinery scheme is proposed accordingly.
•Extraction of pectin from Citrus medica peel was optimized.•Optimum extraction conditions were at 90°C for 180min with LSR of 40v/w.•Maximum extraction yield of pectin was 21.85±0.35% at optimal ...conditions.•Citrus medica peel pectin is classified as high methoxyl pectin.•Pectin solutions had different flow behavior at different concentrations.
In this study, the effect of aqueous extraction conditions (temperature of 70–90°C, time of 60–180min, and liquid/solid ratio (LSR) of 20–40v/w) on the yield and degree of esterification (DE) of Citrus medica peel pectin was studied using a Box-Behnken design. The highest production yield of pectin (21.85±0.35%) was obtained at temperature of 90°C, extraction time of 180min and LSR of 40v/w as optimum extraction conditions which was close to the predicted value (24.13%). In these extraction conditions, the DE and the emulsifying activity were 77.2 and 46.5%, respectively. Also, the emulsions were 90.30 and 90% stable at 4°C, and 83.87 and 83.50% at 25°C after 1 and 30days, respectively. The determination of flow behavior showed that the pectin solutions had a Newtonian behavior at low concentrations (0.1, 0.5 and 1.0%w/v), while in higher concentration (2.0%w/v), the pseudoplastic flow behavior became dominant.
•The structure – property relationships of pectin polysaccharides are reviewed.•The mechanism of gelling varies with the degree of methylation and other parameters.•The viscoelastic behavior of a ...pectin gel depends on the gelling mechanism.
Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,4-linked d-galacturonic acids in common. They have been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and/or thickeners in food, pharmaceutical, personal care and polymer products. Commercial pectin is classified as high methoxy pectin (HMP) with a degree of methylation (DM) >50% and low methoxy pectin (LMP) with a DM <50%. Amidated low methoxy pectins (ALMP) can be obtained through aminolysis of HMP. Gelation of HMP occurs by cross-linking through hydrogen bonds and hydrophobic forces between the methyl groups, assisted by a high co-solute concentration and low pH. In contrast, gelation of LMP occurs by the formation of ionic linkages via calcium bridges between two carboxyl groups from two different chains in close proximity, known as the ‘egg-box’ model. Pectin gels exhibit Newtonian behaviour at low shear rates and shear-thinning behaviour when the shear rate is increased. An overview of pectin from its origin to its physicochemical properties is presented in this review.
Display omitted
•Arabinans interact with low and high molecular weight polyphenols.•Higher branching degree limits arabinan interaction with polyphenols.•Covalently linked polyphenols to arabinan ...backbone limit further interactions.•Arabinans contribute to pectic polysaccharide interactions with polyphenols.•Pectin structure as a whole influenced the interactions with polyphenols.
Given the high prevalence of arabinan side chains in pectic polysaccharides, this work aims to unveil the impact of their structural diversity on pectic polysaccharides-polyphenol interactions. To assess the effect of arabinan branching degree, sugar beet arabinans (branched and debranched) were used and compared to the well-known structure of apple arabinan and other pectic polysaccharides. Furthermore, arabinans contribution to pectic polysaccharides/polyphenol interactions was assessed. The interactions were evaluated using chlorogenic acid, phloridzin and procyanidins (degree of polymerization of 9). Linear arabinans had 8-fold and 2-fold higher retention for chlorogenic acid and phloridzin, respectively, than branched arabinans. This trend was also observed for the interaction of arabinans with procyanidins. However, arabinans with covalently linked polyphenols showed lower interactions. The interactions involved between arabinans and polyphenols explained 1–28 % of the interactions of pectic polysaccharides, allowing us to conclude that the whole polysaccharide structure is more relevant for polyphenol interactions than each part.
PDF
