Apple Pectin Research Articles

Intermolecular Interactions between Iodine and Low-Methoxylated Apple Pectin Modified with Pharmacophores

Intermolecular Interactions between Iodine and Low-Methoxylated Apple Pectin Modified with Pharmacophores

Development of the culinary product recipe based on secondary food raw materials

The data about prospects of processing fish secondary food raw materials were given and main directions for processing non-quota fishery objects were noted in the study. One of the variants of secondary food raw materials usage - stellate cartilage and chicken paws in the technology of gelled culinary products manufacturing was presented. Stingray cartilage in the broth recipe was used as a means of diseases of the musculoskeletal system prevention due to the chondroitin sulfate presence in its composition, which is a chondroprotector, and chicken paws were used as an ingredient to enhance gelling properties and improve flavor characteristics of the broth. The formulation of fish-meat broth, which is the basis of the jelly, was developed and optimized with mathematical modeling and a fuzzy logic inference system. The peak value of the organoleptic assessment indicator was observed when the proportion of stingray cartilage in the dense part of the broth was 50% and the hydromodulus was equal to 2. The influence of gelling additives of plant and animal origin on the organoleptic characteristics and gel strength of fish jelly was described. The inexpediency of plant-derived structure formers (apple and citrus pectins, locust bean gum, NH-pectin, agar-agar of various dosages) usage were established. The most effective gelling additive was found to be a beef gelatin (220 bloom) at a dose of 5%, which provided the best organoleptic and physical properties of the gelled culinary product. Recipes were developed and samples of a gelled culinary product were made with the usage of valuable stingray meat, as well as secondary food raw materials and pickled vegetables. The optimal formulation, chemical composition and nutritional value of the new type of fish-meat gelled culinary product were determined.

Solidification of concentrated pea protein-pectin mixtures as potential binder.

Binders in plant-based meat analogues allow different components, such as extrudate and fat particles, to stick together. Typically, binders then are solidified to transform the mass into a non-sticky, solid product. As an option for a clean-label binder possessing such properties, the solidification behavior of pea protein-pectin mixtures (250 g kg-1 , r=2:1, pH6) was investigated upon heating, and upon addition of calcium, transglutaminase, and laccase, or by combinations thereof. Mixtures of (homogenized) pea protein and apple pectin had higher elastic moduli and consistency coefficients and lower frequency dependencies upon calcium addition. This indicated that calcium physically cross-linked pectin chains that formed the continuous phase in the biopolymer matrix. The highest degree of solidification was obtained with a mixture of pea protein and sugar beet pectin upon addition of laccase that covalently cross-linked both biopolymers involved. All solidified mixtures lost their stickiness. A mixture of soluble pea protein and apple pectin solidified only slightly through calcium and transglutaminase, probably due to differences in the microstructural arrangement of the biopolymers. The chemical makeup of the biopolymers and their spatial distribution determines solidification behavior in concentrated biopolymer mixtures. In general, pea protein-pectin mixtures can solidify and therefore have the potential to act as binders in meat analogues. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Serosal Adhesion Ex Vivo of Hydrogels Prepared from Apple Pectin Cross-Linked with Fe3+ Ions.

The study aims to investigate the adhesion of a hydrogel made of cross-linked low-methyl esterified pectin to rat intestinal serosa ex vivo. The adhesivity of the FeP hydrogel, which was cross-linked by Fe3+ cations, exceeded that of hydrogels cross-linked by Ca2+, Zn2+, and Al3+ cations. The concentration of the cross-linking cation failed to influence the adhesion of the pectin hydrogel to the serosa. The mechanical properties and surface microrelief of the pectin hydrogel were influenced by the type and concentration of the cross-linking cations. Fe3+ cations form a harder and more elastic gel than Ca2+ cations. Scanning electron microscopy analysis revealed the characteristic surface pattern of FeP hydrogel and its denser internal structure compared to Ca2+ cross-linked hydrogel. The effect of the salt composition of the adhesion medium was shown since the FeP hydrogel's adhesion to the serosa was lower in physiological solutions than in water, and adhesion in Hanks' solution was higher than in phosphate buffered saline. Serum proteins and peritoneal leukocytes did not interfere with the serosal adhesion of the FeP hydrogel. Pre-incubation in Hanks' solution for 24 h significantly reduced the adhesion of the FeP hydrogel to the serosa, regardless of the pH of the incubation. Thus, serosal adhesion combined with excellent stability and mechanical properties in physiological environments appeared to be advantages of the FeP hydrogel, demonstrating it to be a promising bioadhesive for tissue engineering.

Physicochemical and functional properties of pectin extracted from the edible portions of jackfruit at different stages of maturity.

The physicochemical and functional properties of pectin (JFP) extracted from edible portions (including pericarp and seed) of raw jackfruit (an underutilized tropical fruit) at four different maturity stages (referred to as stages I, II, III, and IV) were characterized in terms of extraction yields, chemical composition, molecular weight, and antioxidant properties to evaluate its potential use in foods. The JFP yield increased from 9.7% to 21.5% with fruit maturity, accompanied by an increase in the galacturonic acid content (50.1%, 57.1%, 63.6%, and 65.2%) for stages I-IV respectively. The molecular weight increased from 147 kDa in stage I to 169 kDa in stage III, but decreased to 114 kDa in stage IV, probably due to cell-wall degradation during maturation. The JFP was of the high methoxyl type and the degree of esterification increased from 65% to 87% with fruit maturity. The functional properties of JFP were similar to or better than those reported for commercial apple pectin, thus highlighting its potential as a food additive. Although the phenolics and flavonoids content of JFP decreased with fruit maturity, their antioxidant capacity increased, which may be correlated with the increased content of galacturonic acid upon fruit development. Gels prepared from JFP showed viscoelastic behavior. Depending on the maturity stage in which they were obtained, different gelation behavior was seen. The study confirmed the potential of pectin extracted from edible parts of jackfruit as a promising source of high-quality gelling pectin with antioxidant properties, for food applications. © 2022 Society of Chemical Industry.

Разработка творожного полуфабриката с функциональными свойствами

Cottage cheese and its products have high biological value due to the full-fledged protein included in it, represented by all essential amino acids. However, the fiber content of such articles is extremely low. In accordance with TR TS 022/2011, the quantitative value of dietary fiber is included in the calculation of the nutritional and energy value of products. Dietary fibers positively affect the work of the gastrointestinal tract, normalize cholesterol metabolism, participate in the elimination of heavy metal salts from the body, therefore, pectin is used in the diets of therapeutic and preventive nutrition. The article is devoted to the development of a curd semifinished product with a high content of dietary fiber. The food fibre source is represented by the use of natural apple pectin introduced in various dosages into curd cheesecakes instead of prime grade wheat flour. Organoleptic quality parameters were carried out and the best experimental sample was selected, which was subsequently frozen under shock freezing conditions and after storage in a refrigeration chamber, was examined for compliance with organoleptic, physicochemical and microbiological safety parameters. Analytical calculations were carried out on the content of dietary fiber and integral scrap in the developed curd semi-finished product. A 6-fold increase in dietary fiber content compared to the control has been proven. The iron content was increased by 4.8%, which is associated with the peculiarities of the mineral composition of the introduced natural apple pectin. The regulated quality and safety indicators when storing curd semi-finished products using apple pectin for 30 days did not change and corresponded to the data of regulatory documents. Thanks to the research done, a curd product with functional properties and high quality and safety indicators was obtained, which can be recommended for feeding various groups of the adult population and in the diets of therapeutic and preventive nutrition.

PREVENTION OF REPRODUCTIVE LOSSES ASSOCIATED WITH INTRAPLANTAR ACCUMULATION OF RADIONUCLIDES.

to determine the effectiveness of radioprotective therapy in preventing reproductive losses and perinatal consequences associated with the incorporation of radionuclides in the placenta. According to the research design, the first group consisted of 153 women with reproductive losses in anamnesis and signs of termination of the current pregnancy. The control consisted of 30 women with a physiological pregnancy and an uncomplicated history. Based on the fact that one of the causes of premature termination of pregnancy is the vulnerable effect of 137Cs incorporated in the placenta, «Apple Pectin Antioxidant» (the «APA») with a high sorption potential was included in preventive measures regarding reproductive losses and perinatal consequences. The effectiveness of therapy with the inclusion of «Apple Pectin Antioxidant» was evaluated based on indicators of the fetoplacental complex and pregnancy scenarios. The results were compared with the effectiveness of standard treatment for habitual miscarriage of pregnancy. It was established that the destructive effect of incorporated 137Cs leads to placental dysfunction and fetal distress. Therapy with the inclusion of «APA» more significantly than standard treatment increases the progesterone-synthesizing function of the placenta, microcirculation, adaptation potential, and antioxidant protection of cells with the efficiency of 7.5 %, 10.7 %, 17.7 %, and 43.4 %, respectively. «APA» has a positive effect on the scenarios of pregnancy. «APA» in the composition of therapy to preserve pregnancy contributed to a decrease in the frequency of premature births by 11.4 % and an extension of their term to 34 weeks of gestation. Extending the gestational age of preterm birth reduced the frequency of severe asphyxia by 18.7 %, hypoxic-ischemic central nervous system injury by 13.5 %, respiratory distress by 17.3 %, and intraventricular hemorrhage 2nd and 3rd degrees by 12.7 %.All children were born alive due to the preservation of the compensatory ability of the placenta. Termination of pregnancy is a universal reaction of the mother and the fetus to negative exogenous and endogenous influences. Placental dysfunction is the most frequent cause of reproductive losses. Incorporated 137Cs is one of the factors that disturb the architecture of the placenta. Extreme effects depend on the number of incorporated 137Cs and the compensatory capacity of the placenta. Today, the possibility of internal exposure to 137Cs is associated due to consumption of agricultural products. Unfortunately, the level of food contamination with radionuclides remains higher than permissible. Living in an area with a standard radiation background does not guarantee a person the radiation safety of agricultural products. The confirmation is the accumulation of 137Cs in the placentas of women from different regions of Ukraine. The high efficiency of therapy with «APA» is associated with the removal of radionuclides and the minimization of the effect of internal irradiation, which made it possible to reduce the frequency of termination of pregnancy by 28.0 % due to the reduction of cases of premature births (-11.4 %), spontaneous abortions (-11.0 %), termination of pregnancy (-5.5 %). The «APA» is advisable to prescribe from pregravid and during pregnancy to all women, regardless of the region of residence.

Sustainable Prebiotic Dessert with Sericin Produced by Bombyx mori Worms

(1) Background: The processing of silk threads secreted by the silkworm Bombyx mori leads to large amounts of sericin as textile waste. Its biochemical and medical properties open a new perspective for its use in the food industry and its authorization as a new food ingredient in the European Union, by the European Commission and the European Food Safety Authority. (2) Methods: Experimental and physico–chemical analyzes were carried out to obtain a sustainable prebiotic dessert with low energy value, containing Sericin produced by Bombyx Mori, which does not contain sugar and can be consumed both by people who want a healthy diet and people who need food for special nutritional conditions, such as diabetes, dysphagia or inflammatory diseases. (3) Results: The sustainable jelly was made from depectinized apple juice, pectin, sericin, lactoferrin, stevia and pectin. This dessert is natural and can be certified organic and HALAL. (4) Conclusions: Sericin can be used in the manufacture of a very wide range of foods. Being a glycoprotein, it can also be used to obtain jelling foods with low energy value, including foods for patients with dysphagia. This represents an important sustainable resource of essential amino acids for the normal homeostasis of the human body.

Rheological performance of film-forming solutions and barrier properties of films fabricated from cold plasma-treated high methoxyl apple pectin and crosslinked by Ca2+: Impact of plasma treatment voltage

Sustainable and “green” technologies, such as cold plasma are gaining attention in recent times for improving the functional properties of hydrocolloids. Chemical modifications of hydrocolloids require several chemicals and solvents, which are not environment-friendly. The major objective of the study was to understand the impact of plasma treatment (170–230 V|15 min) on the rheology of film-forming solutions (FFS) and the barrier properties of pectin films. The film-forming properties of plasma-treated pectin were investigated in the presence of two plasticizers, namely, glycerol and polyethylene glycol (PEG) 400. The effects of cross-linking by CaCl2 on the rheology of FFS and barrier properties of the films were discussed. A voltage-dependent decrease in the apparent viscosity of FFS was observed. The viscoelastic properties of the FFS were enhanced due to cross-linking. Glycerol exhibited a better plasticizing effect than PEG. Cross-linking and increasing voltage synergistically contributed towards lower oxygen and carbon dioxide transmission rates. The moisture sorption rate and capacity of the films increased with the voltage of the treatment. The resistance to extension of the films made from glycerol and PEG decreased with voltage, with no significant change in extensibility. On the other hand, the cross-linking by Ca2+ and plasma treatment enhanced the resistance to extension for the films made from both the plasticizers. While the increasing hydrophilicity and opacity of the films were a major drawback of plasma modification, the increase in UV barrier property of the films was an advantage of the modification.

Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.

Recently, the use and commercial availability of non-Saccharomyces yeasts (NSY) in winemaking to reduce alcohol content have increased. However, research exploring the influence on sensory quality of the wine, particularly during storage, is limited. Therefore, the objective of this study was to characterize the sensory profiles of Merlot and Chardonnay wines made with pectinase-producing NSY, with added substrate, that is, pectin. Apple pectin (0 or 0.5g/L) was added to Merlot and Chardonnay grape musts after inoculation with (a) only Saccharomyces cerevisiae or (b) a three species mixture of NSY; after 3days, S. cerevisiae was added. Addition of NSY with added pectin resulted in higher concentrations of d-galacturonic acid and glycerol concentration in the wines after 6months of aging. However, mouthfeel (viscosity or weight) of wines with or without added pectin as determined by a sensory evaluation panel was not altered by the presence of these yeasts. Significant interactions among the yeast utilized, pectin addition, and 6-month aging affected some flavors (solvent) of Merlot, while addition of NSY increased other attributes (cherry) during aging. No sensory differences were perceived among Chardonnay samples due to NSY; however, aging from 6 to 18 months increased the intensity of 40 sensory attributes. Though mouthfeel was not specifically affected, the utilization of NSY may be a useful tool to alter wine quality in Merlot by increasing specific aromas during storage. PRACTICAL APPLICATION: We found that must fermented with pectinase-producing non-Saccharomyces yeasts (NSY) modified the chemical composition of the final young wine. After one additional year of aging, an increase in cherry flavor was observed in Merlot wines made with NSY, which may increase perceived quality. Thus, the use of these pectinase-producing NSY may be a useful tool for winemakers.

Ameliorating effect of gold nanoparticles decorated on biodegradable apple pectin modified magnetic nanoparticles on epididymo-orchitis inducing alterations in sperm quality and spermatogenic cells apoptosis

• Fe 3 O 4 @AP-Au NPs reduced spermatogenic cells apoptotic indexes and prostate weight gain. • Fe 3 O 4 @AP-Au NPs improved the sperm percentage with total motility, normal morphology, and progressive motility and Johnsen’s and Miller’s criteria. • The particles are almost homo-morphic and are sized between 30-50 nm. In the current years, conjugated bio-nanomaterials involving magnetic core are interested as promising platform in modern generation biological composites for the treatment of several types of inflammations such as epididymo-orchitis. In this regard, we described a novel Au NPs supported apple pectin (AP) modified magnetic Fe 3 O 4 nanoparticles as a novel nano-biocomposite (Fe 3 O 4 @AP-Au NPs). The post-synthetically modified biogenic material was analyzed in details over a number of physicochemical methods like, Fourier transformed infrared spectroscopy (FT-IR), field emission scanning electron microscopy (FESEM), transmission electron microscopy (TEM), energy-dispersive X-ray spectroscopy (EDS), elemental mapping, X-ray diffraction (XRD) and inductively coupled plasma-optical emission spectroscopy (ICP-OES). In the in vivo part, we divided 80 Wistar rats into five following groups (n=16 per group): a. Control-intact group, b. Vehicle group, c. Fe 3 O 4 @AP-Au NPs group, d. epididymo-orchitis group, and e. epididymo-orchitis/ Fe 3 O 4 @AP-Au NPs group. We assessed relative sex organs weight, body weight, germ cell apoptosis, Johnson’s criteria, sperm parameters, and germ cell layers number. Acute epididymo-orchitis raised the prostate relative weight and seminal vesicles and apoptotic indexes of spermatogenic cells, also decreased the quality of sperm such as sperm concentration, normal sperm percentage, and total motility and Johnsen’s and Miller’s scores. Fe 3 O 4 @AP-Au NPs group reduced spermatogenic cells apoptotic indexes and prostate weight gain and improved the sperm percentage with total motility, normal morphology, and progressive motility and Johnsen’s and Miller’s criteria.

Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populations

Pectin is a group of structurally diverse dietary fibers, very abundant in agri-food waste and by-products such as those generated during apple cider manufacturing. In recent years, pectin and pectinoligosaccharides have demonstrated good fermentation properties and prominent health promoting traits, particularly ameliorating certain inflammatory conditions. In previous investigations apple pomace derived from production of monovarietal Asturian ciders was demonstrated to represent a source of pectin with varied structural characteristics. In this work we investigated in vitro the modulatory effect of pectin and pomace fractions derived from the production of selected monovarietal ciders on human microbiota from healthy subjects and inflammatory bowel disease (IBD) patients through fecal batch fermentations and 16S rRNA gene sequencing. Overall, these fractions promoted the growth of Akkermansia, Lachnospiraceae UCG-010, Prevotella, Sucinivibrio and Turicibacter on samples from healthy donors, while Blautia, Lachnospiraceae CAG-56, Dialister, Eubacterium eligens and Intestinimonas were stimulated in fermentations from IBD patients. The growth of Akkermansia, Blautia, E. eligens group, Intestinimonas and Succinivibrio only occurred with pomace and pectin derived from the tested by-products, and not with other non-pectic prebiotics/substrates. Galactose content and (Arabinose + Galactose)/Rhamnose ratio in apple pomace, and galactose and rhamnose content in pectin, were positively associated to the promotion of most of these genera. This work comprehensively characterize the gut microbiota modulation of apple pectin and pomace fractions derived from cider by-products, demonstrating diverse modulatory capacity of structurally distinct pectin and apple pomace fractions. This diversifies the opportunities to achieve cider by-products valorization through formulation of novel prebiotics for particular population groups.

Pengaruh Konsentrasi Pemlastis Pada Aplikasi Edible Coating Dari Tepung Pektin Apel Pada Buah Tomat

The edible coating is a protective layer that can regulate the rate of respiration. The purpose of the study is to see the effect of adding a plasticizer to the edible coating application of apple pectin flour on tomatoes. Edible coating was made with 2% apple pectin flour and plasticizers glycerol and sorbitol in concentrations of 0.5 percent, 0.6 percent, 0.7 percent, 0.8 percent, 0.9 percent, and 1 percent (v/v). Plasticizer concentrations of 1 percent glycerol and 0.7 percent sorbitol were found to be optimal. The addition of 1% glycerol resulted in 3.673 percent tomato fruit weight loss with a shelf life of more than 20 days, and the addition of 0.7 percent sorbitol resulted in 5.718 percent tomato fruit weight loss with a shelf life of more than 7 days. The percentage of elongation (2.47 percent and 1.125 percent), tensile strength (17.10 and 6.61 Mpa), water vapor transmission rate (5.955 and 7.070 g/m2/day), and thickness (0.06 mm) of edible coating with 1 percent glycerol and 0.7 percent sorbitol were obtained. The thickness, tensile strength, and water vapor transmission rate all met Japanese Industrial Standards, according to these results.

Effect of Cross-Linking Cations on In Vitro Biocompatibility of Apple Pectin Gel Beads.

The study aimed to compare the in vitro biocompatibility of pectin gels formed by different cross-linking cations. Hydrogel beads named CaPG, ZnPG, FePG, and AlPG were prepared from 4% solutions of apple pectin using ionotropic gelling with CaCl2, ZnCl2, FeCl3, and AlCl3, respectively. Cations influenced the gel strength of the wet gel beads in the following order (least strong) Ca2+ < Zn2+ < Fe3+~Al3+ (most strong). The swelling degree of the CaPG beads after 24 h of incubation in the RPMI-1640 medium was 104%, whereas the ZnPG, FePG, and AlPG beads swelled by 76, 108, and 134%, respectively. The strength of the pectin gel decreased significantly after incubation in the RPMI-1640 medium for 24 h, regardless of the cross-linking cation, although the FePG beads remained the strongest. All the pectin beads adsorbed serum proteins to a low degree, however the serum protein adsorption by the ZnPG and FePG beads (1.46 ± 0.87 and 1.35 ± 0.19 µg/mm2) was more than the CaPG and AlPG beads (0.31 ± 0.36 and 0.44 ± 0.25 µg/mm2). All the pectin beads reduced the production of TNF-α and IL-10 by hPBMCs in response to LPS stimulation. The IL-1β response of cells to LPS was significantly reduced by the CaPG, ZnPG, and FePG beads, whereas the AlPG beads enhanced it twofold. The CaPG, FePG, and AlPG beads had no cytotoxicity. The viability of hPBMCs and human fibroblasts incubated with ZnPG beads was 5.3 and 7.2%, respectively. Thus, the use of different cross-linking cations changed the properties of the pectin gel, which is important for biocompatibility.

Improving the chemical and sensory characteristics of red and white wines with pectinase-producing non-Saccharomyces yeasts.

This study examined the influence of pectinase-producing non-Saccharomyces yeasts on the chemical and sensory attributes of red and white wines with added pectin. Merlot and Chardonnay wines were produced with or without a mixture of pectinase-producing non-Saccharomyces yeasts (Cryptococcus adeliensis, Issatchenkia orientalis, and Pichia kluyveri) added to the must prior to alcoholic fermentation conducted by a commercial strain of Saccharomyces cerevisiae. To ensure sufficient substrate was present, varying concentrations of apple pectin (up to 1.25 g/L for red wines and 1.00 g/L for white wine) were added at the start of fermentation. After bottling, trained panelists (n = 10) analyzed these wines for aroma, flavor, taste, and mouthfeel attributes. For both wines, significant interactions were noted between the presence of non-Saccharomyces yeasts and pectin addition which affected pH, titratable acidity, and concentrations of D-galacturonic acid. While no significant sensory differences were observed among the red wines, limited changes were noted for white wines. However, a strong positive correlation was found between the D-galacturonic acid and buttery aroma for Chardonnay and with flavor for Merlot. Increasing D-galacturonic acid concentrations, through utilization of non-Saccharomyces yeasts, may improve the wine quality as a buttery aroma is often associated with high-quality Chardonnay. For both red and white wines, the utilization of these particular non-Saccharomyces yeasts significantly influenced chemical properties but yielded minor sensory changes without any faults. PRACTICAL APPLICATION: With the recent trend to reduce alcohol content in commercial wines, the interest in non-Saccharomyces yeasts has grown. This study showed that the addition of non-Saccharomyces yeasts, perhaps due to their pectinase activity, influenced the chemical characteristics of red and white wines with limited sensory differences, making these yeasts a useful tool for winemakers to modify wine properties.

Rheological Properties of Film-Forming Dispersions of Selected Biopolymers Used for Packaging Films or Food Coating

Film-forming solutions based on four types of biopolymers were prepared and their rheological properties were determined. High methylated apple pectin and sodium alginate were used at the concentrations 1%, 1.5%, and 2%, whereas soy protein isolate and pork gelatin were obtained at 4%, 8%, and 12%. The parameters determining the production of the appropriate type of packaging film or edible coating are the setting time on the substrate, regardless of its type, and the gelation temperature, which were analyzed in the study by determination of flow curves and rheological parameters of prepared dispersions. The Newtonian model was used to describe the flow curves of the gelatin and sodium alginate solutions, while the Ostwald–de Waele model was used to describe the flow curves of the soy protein isolate and high methylated apple pectin solutions. The apparent viscosity of all solutions increased with increasing biopolymer concentrations, from 0.0042 to 0.0061 Pa·s and from 0.0187 to 0.0884 Pa·s for high-methylated apple pectin and sodium alginate, respectively; whereas, for a protein-based solution the viscosity increase was from 0.024 to 0.100 Pa·s and from 0.0018 to 0.0056 Pa·s for soy and gelatin, respectively. Modulus of elasticity curves appeared only at the highest concentrations, which means that the formation of the continuous structure of film or coating occurs by different mechanisms depending on the biopolymer type and its amount dispersed in aqueous solutions.

Properties of plant-derived soluble dietary fibers for fiber-enriched foods: A comparative evaluation

Plant-derived soluble dietary fibers (SDF) have many important physiological functions and the applications of SDF vary based on their properties, which are worth further investigating for fiber-enriched food production. In this study, SDF derived from konjac, apple, chicory, flaxseed, orange, psyllium seed, soybean and oat were purified, and their structural, physicochemical and functional properties were systematically evaluated. Monosaccharide composition analysis showed that these SDF belonged to heteropolysaccharides, of which konjac, psyllium seed, apple, soybean and oat SDF were glucomannan, arabinoxylan, pectin, arabinogalactan and glucan, respectively. The molecular weight of konjac glucomannan (KGM, 5.22 × 106 Da) was the highest, and inulin, soybean arabinogalactan (SA) and oat glucan (OG) had higher water solubility. Moreover, KGM, apple pectin (AP), flaxseed SDF (FS) and psyllium seed arabinoxylan (PA) exhibited better water-holding capacity, swelling capacity, emulsifying activity and stability. Rheological studies and texture profile analysis suggested that KGM had the best viscosity and gelation ability. In addition, AP and orange SDF (OS) showed better α-amylase inhibitory activity, while OS and KGM had higher pancreatic lipase inhibitory activity. Also, KGM and FS displayed fine cholesterol absorption capacity. To summary, these functional properties illustrated the feasibility of SDF to regulate blood sugar and blood lipid levels.

Manganese(II) Complex Compounds with Apple Pectin Modified with Amino Acids (L-Phenylalanine, L-Histidine, and L-Tryptophan)

Manganese(II) Complex Compounds with Apple Pectin Modified with Amino Acids (L-Phenylalanine, L-Histidine, and L-Tryptophan)

The Use of Pectins As Part of a Cryoprotective Solution For Long-term Storage of Human Platelet Concentrates

BACKGROUND: Pectins have unique properties and great potential to become an indispensable component of cryoprotective environment for platelet freezing. OBJECTIVE: To investigate the possibility of including pectins (apple pectin AU-701, tanacetan) into the composition of a cryoprotective solution for platelets during low-temperature storage. MATERIALS AND METHODS: Samples of platelet concentrates (PC) were frozen under the protection of complex solutions and stored in an electric freezer at -80 °C for 1 and 6 months. RESULT: The study showed that of the basic cryoprotectants, the best effect in the preservation of PC was with dimethylacetamide (DMAC). The use of pectins as an additive to the base solution of DMAC statistically improves the preservation of PC after exposure to low temperatures (-80 ° C) for 30 and 180 days. CONCLUSIONS: We conclude that DMAC is more promising as a basis for the development of a new combined cryoprotectant for PC freezing. Moreover, the chemical structure of pectin determines the level of its cryoprotective action in relation to the preservation of PC.

Application of Edible Coating Based on Liquid Acid Whey Protein Concentrate with Indigenous Lactobacillus helveticus for Acid-Curd Cheese Quality Improvement.

Edible coatings as carriers for protective lactic acid bacteria (LAB) can enhance hygienic quality to dairy products. Thus, the aim of this study was to improve the quality of artisanal acid-curd cheese by applying liquid acid whey protein concentrate based edible coating with entrapped indigenous antimicrobial Lactobacillus helveticus MI-LH13. The edible fresh acid-curd cheese coating was composed of 100% (w/w) liquid acid whey protein concentrate (LAWPC), apple pectin, sunflower oil, and glycerol containing 6 log10 CFU/mL of strain biomass applied on cheese by dipping. The cheese samples were examined over 21 days of storage for changes of microbiological criteria (LAB, yeast and mould, coliform, enterobacteria, and lipolytic microorganism), physicochemical (pH, lactic acid, protein, fat, moisture content, and colour), rheological, and sensory properties. The coating significantly improved appearance and slowed down discolouration of cheese by preserving moisture during prolonged storage. The immobilisation of L. helveticus cells into the coating had no negative effect on their viability throughout 14 days of storage at 4 °C and 23 °C. The application of coating with immobilised cells on cheeses significantly decreased the counts of yeast up to 1 log10 CFU/g during 14 days (p &lt; 0.05) of storage and suppressed growth of mould for 21 days resulting in improved flavour of curd cheese at the end of storage. These findings indicate that LAWPC-pectin formulation provided an excellent matrix to support L. helveticus cell viability. Acting as protective antimicrobial barrier in fresh cheeses, this bioactive coating can reduce microbial contamination after processing enabling the producers to extend the shelf life of this perishable product.