Apple Pectin Research Articles

Development and characterization of “Greek Salad” edible films

“Greek salad” edible films, made from tomato puree, juices of cucumber, bell pepper and onion, oregano oil and apple pectin with and without olive oil and guar gum were successfully prepared and characterized for water vapor permeability, oxygen permeability, tensile properties, moisture sorption isotherm, heat sealing ability and color. It was found that the addition of olive oil to the basic film increased its water vapor permeability, while the incorporation of guar gum had no impact on it. The addition of olive oil and guar gum affected the tensile properties, the isotherms for moisture sorption and the color of the films. All films demonstrated good heat-sealing properties. The FTIR spectra of the films displayed several interesting characteristics, confirming the films’ composition. The sensory evaluation of the four edible films revealed that all samples scored close to or above 3 (on a scale of 0–5) in most sensory attributes, indicating general acceptability among panelists. Notably, films containing guar gum exhibited higher homogeneity and transparency, while films containing olive oil showed the highest odor, flavor, and taste intensities, but also more pronounced defects and undesirable aftertastes. The basic film appeared more balanced in most sensory attributes.It was concluded that overall the advantages of adding olive oil and guar gum to the basic film were not significant. Future experiments will concentrate on optimizing the production of the basic film and exploring the possibility of using it for packaging oily foods.

Innovative active bio-based food packaging material with Cannabis sativa L. seeds extract as an agent to reduce food waste

In the present study, ethanolic extracts from the extract of unshelled seeds of Cannabis sativa L. were used to produce films in order not to generate additional waste, taking into view a circular economy. Combinations of apple pectin and citrus pectin in a ratio of 80:20 were used. Film samples containing 0.5, 1.0 and 2.5 [wt%] of the extract were extruded. Antimicrobial, mechanical and barrier properties of the obtained films were tested. Samples with 0.5 [wt%] showed a WVTR of 16.98 [g/m2d]. The water vapour barrier properties of the films decreased with an increase in the amount of extract used. As the amount of extract increased, the transparency of the films decreased linearly to 12.84 [%] (0.5 [wt%]), 4.90 [%] (1.0 [wt%]) and 4.99 [%] (2.5 [wt%]). It was observed that the brightness of the samples decreased with increasing concentration, due to the presence of higher levels of phenolic compounds. Tests carried out showed that the prepared films exhibited inhibitory activity against all micrograms tested. All prepared films had antibacterial activity against the Salmonella typhimurium strain. Similarly, in the case of L. monocytogenes.

A convenient and versatile culturomics platform to expand the human gut culturome of Lachnospiraceae and Oscillospiraceae.

The human gut microbiota is increasingly being recognised to play an important role in maintaining health. The families Lachnospiraceae and Oscillospiraceae in particular, are often reduced in disease states but are relatively poorly represented in culture collections. Cultured representatives are required to investigate the physiology and host interactions of gut microbes. Establishing cultured isolate collections can be laborious and expensive owing to the fastidious growth requirements of these organisms and the costs associated with taxonomic classification. This study proposes a culturomics platform combining a single basal culture medium with matrix-assisted laser adsorption/ionisation coupled to time-of-flight mass spectrometry (MALDI-TOF MS) for fast and reliable isolation and identification of hundreds of novel isolates. In this study, basal YCFA medium supplemented with either glucose, apple pectin, or porcine mucin was used to cultivate a total of 724 different isolates derived from only 11 different faecal samples from healthy volunteers, of which 389 isolates belonged to the Lachnospiraceae and Oscillospiraceae families. Moreover, 27 isolates could not be assigned to known species based on their 16S rRNA gene, 17 of which may even represent novel genera. To aid MALDI-TOF MS identification of gut bacteria, the commercial database was complemented with the MaldiGut database presented here, containing a collection of 132 different Main Spectrum Profiles, including the profiles of 125 Firmicutes species, 3 Bacteroidetes species, 3 Actinobacteria species, and one Verrucomicrobia species. The culturomics platform and MaldiGut database presented here will enable further expansion of the gut culturome, especially within the understudied Lachnospiraceae and Oscillospiraceae families.

Enzymatic production, physicochemical characterization, and prebiotic potential of pectin oligosaccharides from pisco grape pomace

The prebiotic capacity of Pectin Oligosaccharides (POS) is influenced by structural factors such as molecular size, composition, and degree of esterification, which affect their interaction with the gut microbiota. While existing literature has predominantly examined POS derived from apple and citrus pectins, the extrapolation of these findings to other pectin sources remains complex due to variations in their composition. This study focused on obtaining POS with prebiotic potential from pisco grape pomace through controlled enzymatic hydrolysis, resulting in three molecular size fractions: <3 kDa, 3–10 kDa, and > 10 kDa. The POS fractions were analyzed using FTIR, HPSEC, HPLC, and MALDI-TOF-MS techniques to characterize their physical-chemical properties. Each fraction presented distinct compositions, with the <3 kDa fraction showing a higher concentration of galacturonic acid and glucose, while the >10 kDa fraction was also composed of rhamnose and arabinose. Notably, the <3 kDa fraction supported greater biomass growth of the probiotic strain Lactobacillus casei ATCC 393 compared to the other fractions. In contrast, the non-probiotic strain Escherichia coli ATCC 25922 achieved the lowest biomass with this fraction. Consequently, the <3 kDa POS fraction exhibited the highest prebiotic index. This fraction, composed of oligomers from the rhamnogalacturonan region and arabino-oligosaccharides with a degree of polymerization between two and five, highlights its potential for further research and applications. Therefore, investigating other sources and optimizing extraction conditions could lead to developing novel prebiotic formulations that supply specific probiotic strains for a symbiotic product.

Development of apple pectin/chitosan-based active films integrated with apple polyphenol/hydroxypropyl-β-cyclodextrin inclusion complex for pork preservation

Sustainable bio-based active films are promising alternative materials that can alleviate the growing environmental problems. Apple processing generates a large number of by-products rich in pectin and polyphenols. Herein, we extracted apple pectin (Apec) from apple pomace, developed a multifunctional bilayer film based on Apec and chitosan by incorporating inclusion complex of apple polyphenol and hydroxypropyl-β-cyclodextrin (ICAH). The results showed that the incorporation of ICAH remarkably improved the mechanical strength, barrier properties, and the thermal stability of the films. Meanwhile, the composite films loaded with ICAH exhibited potent antioxidant and antibacterial activities in vitro. Furthermore, a 7-day shelf-life analysis on fresh pork verified that the films were effective in maintaining the pH level (below 6.0), reducing the thiobarbituric acid reactive substance (from 1.18 to 0.63 mg MDA/kg) and total volatile basic nitrogen (from 23.27 to 14.03 mg/100 g), and inhibiting the microbial growth (from 6.83 to 3.74 log CFU/g), thereby obtaining a satisfactory sensory evaluation. The pork wrapped with the films can significantly extend the period of freshness from 4 days to 7 days under refrigeration at 4 °C. The results suggest that the prepared composite films hold promise as an active packaging material for application in pork preservation.

Development of technology for pita bread with increased nutritional value

The majority of the population living in large cities and some regions of the Russian Federation show signs of decreased immunity, most often manifested in colds. One of the ways to strengthen the human body’s immune system is to eliminate the deficiency of vitamins that have immunomodulatory properties. While developing the technology for the pita bakery product, dough has been prepared from a mixture of high-grade rye and wheat flour in equal quantities. As a source of vitamins that have a beneficial effect on the human immune system, a solution of pine needles has been added instead of half the amount of water. As a source of vitamin C, black currant and cranberry puree are used in the ratio of 1 : 1. An additional source of nutrients with immunomodulatory properties is dry ginger root powder added to the stuffing in an amount of 2 % by weight of the stuffing. Apple pectin has been used to stabilize the stuffing. A solution of pine needles is prepared by mixing an alcoholic infusion of pine needles and an aqueous decoction of pine needles in a ratio of 1 : 4. The pine needle solution has been used to replace half the amount of water used to prepare the dough. The developed bakery product "Pita with berry stuffing" is prepared with a ratio of pita to stuffing of 1 : 2 by weight. The developed bakery product can be recommended for stimulating and strengthening the immune system due to the additional inclusion of vitamins (C, K, A, B2, B6, B12) in the diet with beneficial effect on the human immune system, including for residents of the northern regions of Russia.

Physicochemical properties, structural characterization, and antidiabetic activity of selenylated low molecular weight apple pectin in HFD/STZ-induced type 2 diabetic mice

A novel selenylated low molecular weight apple pectin (Se-LMWAP) was prepared through enzymatic modification combined with selenylation. The physicochemical properties, the structural characterization of Se-LMWAP were evaluated by FT-IR, NMR and SEM. Moreover, the antidiabetic activity and potential mechanism of Se-LMWAP were investigated using high-fat diet (HFD)/streptozotocin (STZ)-induced type 2 diabetic mice. The results revealed that the physicochemical properties of Se-LMWAP were distinctly improved after modifications, and the primary structure was not altered significantly compared to apple pectin and low molecular weight apple pectin. Se-LMWAP had a relative molecular weight of 8.91 × 103 Da (accounted for 61.3 %) and total selenium content of 148.3 ± 2.0 μgselenium/gsample. It consisted of Rha, Ara, Gal, Glc, Xyl and GalA at a molar ratio of 0.093:0.014:0.132:0.020:0.118:0.622, with the selenium substitution occurred at the C-6 position. Se-LMWAP was able to significantly reduce weight loss, hyperglycemia, oxidative stress and liver, kidney and pancreas damage. Additionally, improved glucose tolerance, relieved lipid metabolism disorders, elevated hepatic glycogen content and ameliorated insulin resistance were observed in the Se-LMWAP group. Overall, Se-LMWAP can be used as a promising dietary selenium supplement to exert -antidiabetic effect through modulating hepatic glucose metabolism and liver insulin-signaling transduction and oxidative stress.

Fabrication of hydrogen-bonded crosslinked hydrogel vitrimer with enhanced self-healing and printability via K+ induced low methyl apple pectin

Low methyl pectin, conventionally extruded as sols and shaped through Ca2+ post-curing, face complexity and high production costs, limiting their application in 3D printing. We developed apple pectin (AP) vitrimer inks with shear-thinning behavior at elevated temperatures and self-supporting properties at low ones, via pectin methyl esterase (PME) modification and K+ induction, aiming to facilitate simpler extrusion 3D printing. PME-modified AP (PME-AP) exhibits a higher affinity for K+ compared to AP, attributed to an 8.76 % reduction in the degree of methyl esterification and a 9.72 % increase in the degree of blockiness. Consequently, 1 % PME-AP forms a robust hydrogel vitrimer characterized by a hardness of 121.33 g and a water holding capacity of 99.50 % at 150 mM K+, a 68 % reduction in K+ concentration requirement over AP gels. Through electrostatic shielding, K+ induces hydrogen-bonded crosslinked vitrimers with stress relaxation within 53 s at 80 °C and self-healing properties with minimal texture reduction (~2 g). These characteristics suggest that the hydrogen bond crosslinked vitrimer network can dynamically reorganize in response to temperature variations, making PME-AP gel ideal for 3D printing applications. This study establishes the groundwork for cost-efficient AP-based extrusion 3D printing.

Simultaneous ingestion of apple pectin enhances the absorption and antioxidant activity of quercetin in rats

Simultaneous ingestion of apple pectin enhances the absorption and antioxidant activity of quercetin in rats

Effect of different pectin sources and structures on the stability of cyanidin-3-O-glucoside (C3G)

The physicochemical properties of cyanidin-3-O-glucoside (C3G) were investigated after binding with pectin from different sources (apple and peach) and fractions (water-soluble fraction (WSF), chelator soluble fraction (CSF) and sodium carbonate soluble fraction (NSF)). Apple WSF and peach CSF were high esterification degree pectin (DE) (63.23% and 55.66%). CSF of both AP and PP was abundant in HG and exhibited a much more linear structure than WSF and NSF. The maximum binding percentage was obtained at pH 2.0 for apple pectin (AP) (46%–50%) and at pH 3.5 for peach pectin (PP) (50%–54%). Binding with both pectins increased the color stability of C3G at pH 2.0. High DE pectin increased C3G light stability by reducing the degradation rate (0.03 h−1) compared to C3G alone (0.05 h−1). All the pectins reduced the thermal degradation rate of C3G, thus exhibiting a protective effect. A negative correlation was found between the relative RG I area and the particle size of the pectin-C3G complexes. Pectin played a leading role in the ζ-potential change.

Dual-Responsive "Egg-Box" Shaped Microgel Beads Based on W1/O/W2 Double Emulsions for Colon-Targeted Delivery of Synbiotics.

In this study, for enhancing the resistance of probiotics to environmental factors, we designed a microgel beads delivery system loaded with synbiotics. Multiple droplets of W1/O/W2 emulsions stabilized with zein-apple pectin hybrid nanoparticles (ZAHPs) acted as the inner "egg," whereas a three-dimensional network of poly-L-lysine (PLL)-alginate-CaCl2 (Ca) crosslinked gel layers served as the outermost "box." ZAHPs with a mass ratio of 2:1 zein-to-apple pectin showed excellent wettability (three-phase contact angle = 89.88°). The results of the ζ-potentials and Fourier transform infrared spectroscopy demonstrate that electrostatic interaction forces and hydrogen bonding were the main forces involved in the formation of ZAHPs. On this basis, we prepared W1/O/W2 emulsions with other preparation parameters and observed their microstructures by optical microscopy and confocal laser scanning microscope. The multi-chambered structures of W1/O/W2 emulsions were successfully visualized. Finally, the W1/O/W2 emulsions were coated with PLL-alginate-Ca using the solution extrusion method. The results of the in vitro colonic digestion stage reveal that the survival rate of probiotics in the microgel beads was about 75.11%, which was significantly higher than that of the free. Moreover, probiotics encapsulated in microgel beads also showed positive storage stability. Apple pectin would serve as both an emulsifier and a prebiotic. Thus, the results indicate that the "egg-box" shaped microgel beads, designed on the basis of pH-sensitive and enzyme-triggered mechanisms, can enhance the efficiency of probiotics translocation in the digestive tract and mediate spatiotemporal controlled release.

Multifunctional pectin and lignin-containing cellulose nanofiber films with improved UV resistance and mechanical properties

This study aimed to study the real-time interaction of apple pectin and LCNF using Quartz crystal microbalance with dissipation monitoring (QCM-D) to understand the compositional factors that influence their film formation and assess the impact of varying polymer ratios (0–100%) on the UV resistance, hydrophobicity, and mechanical properties of resulting composite films. Results revealed that apple pectin forms partially irreversible interaction with LCNF, evidenced by a frequency change of 14.9 Hz after the final rinsing stage. This finding was supported by FTIR of the composite films, demonstrated by a shift of the broader –OH stretching vibration at 3325 cm−1 to 3302 cm−1 due to the formation of strong hydrogen bonding. LCNF-based films (LCNF >50%) were less soluble in water compared to pectin-based films (pectin >50%) due to less permeable structure and hydrophobic lignin which interferes in hydrogen bonding with water. Pectin-based films displayed high transparency (%Transmittance >89% at 650 nm) and lower hydrophobicity. Due to the presence of lignin chromophores, the UV shielding property was the highest for LCNF-based films as it almost completely shielded the UV spectrum (%T ∼0 at 320 nm). The reinforcement provided by LCNF significantly enhanced the mechanical properties of the films. Consequently, this study offers valuable insights into the real-time interaction dynamics between apple pectin and LCNF, facilitating the development of biocomposite films with versatile properties that hold significant promise for a wide range of applications.

Development of technology for functional pectin containing shubat and studying its detoxification properties

The article describes a method for obtaining a traditional shubat from camel milk of the Kazakh Bactrian breed using an active industrial starter culture from a mixture of lactic acid bacteria and provides a scheme for preparing pectincontaining shubat. It was found that due to the addition of liquid apple pectin, there is a significant improvement in physico-chemical, microbiological parameters, and biochemical composition; a significant decrease in the fermentation time and an increase in the shelf life of pectin-containing shubat compared with its traditional counterpart. In experiments on rats with cadmium intoxication, the introduction of 50 g/kg of pectin-containing shubat into the daily diet had a positive effect on hematological and biochemical blood parameters and contributed to improving the general condition of the studied animals, which indicates an increase in the detoxification properties of the resulting type of shubat and allows it to be used as a functional therapeutic and prophylactic product.

Development of apple pectin/soy protein isolate-based edible films containing punicalagin for strawberry preservation

In this study, we developed punicalagin-loaded antimicrobial films based on soy protein isolate (SPI) and apple pectin (AP). The AP was derived from apple pomace waste while the punicalagin was obtained from pomegranate peel. Punicalagin was identified to exist in both α- and β-isomers, with the β-type being predominant. The composite films were characterized using scanning electron microscopy, Fourier transformed infrared spectroscopy, X-ray diffraction, and thermogravimetric analysis. Our results demonstrated that the incorporation of AP significantly enhanced the mechanical strength, heat resistance, and barrier properties of the films. Moreover, the composite films integrated with punicalagin exhibited excellent antimicrobial activities against Staphylococcus aureus (with a minimum bactericidal concentration value of 0.25 %), Escherichia coli (with a minimum bactericidal concentration value of 0.50 %), and Aspergillus niger. Finally, these antimicrobial film solutions were tested as coatings on strawberries and found to have significantly better effects on reducing weight loss, improving shelf-life, and maintaining the freshness of strawberries compared to coatings without punicalagin. The results indicate that antimicrobial coatings loaded with punicalagin hold great promise as multifunctional active packaging materials for fruit preservation.

Exploring the Potential Use of Natural Products Together with Alkalization in Cancer Therapy

Cancer treatment is a significant focus in medicine, owing to the increasing global incidence of cancers. Patients with advanced cancers that do not respond to conventional therapies have limited options and an unfavorable prognosis. Consequently, researchers are investigating complementary approaches to conventional treatments. One such approach is alkalization therapy, which aims to neutralize the acidic tumor microenvironment (TME) by increasing its pH level. The acidic TME promotes inflammation, tumor progression, and drug resistance. Alkalization therapy has been demonstrated to be effective for various cancers. In addition, natural products, such as triterpenoids, parthenolides, fulvic acid, Taxus yunnanensis, and apple pectin have the potential to alleviate symptoms, maintain physical fitness, and improve treatment outcomes of cancer patients through their anti-inflammatory, antioxidant, and anticancer properties. In this review, we focus on the effects of alkalization therapy and natural products on cancer. Furthermore, we present a case series of advanced cancer patients who received alkalization therapy and natural products alongside standard treatments, resulting in long-term survival. We posit that alkalization therapy together with supplementation with natural products may confer benefits to cancer patients, by mitigating the side effects of chemotherapy and complementing standard treatments. However, further research is warranted to validate these clinical findings.

Blueberry anthocyanin based active intelligent wheat gluten protein films: Preparation, characterization, and applications for shrimp freshness monitoring

The aim of this study was to prepare active intelligent gluten protein films using wheat gluten protein (WG) and apple pectin (AP) as film-forming matrices, and blueberry anthocyanin extract (BAE) as a natural indicator. SEM and FT-IR analyses demonstrated the successful immobilization of BAE in the film matrix by hydrogen bonding interactions and its compatibility with WG and AP. The resultant WG-AP/BAE indicator films demonstrated notable antioxidant activity, color stability, barrier qualities, pH and ammonia response sensitivity, and mechanical properties. Among them, WG-AP/BAE5 exhibited the best mechanical properties (TS: 0.83 MPa and EB: 242.23%) as well as the lowest WVP (3.92 × 10−8 g.m/m2.Pa.s), and displayed high sensitivity to volatile ammonia. In addition, WG-AP/BAE5 showed a color shift from purplish red to green to yellowish green, demonstrating the monitoring of shrimp freshness in real time. Consequently, this study offers a firm scientific foundation for the development of active intelligent gluten protein films and their use in food freshness assessments.

Differential effects of pectin-based dietary fibre type and gut microbiota composition on in vitro fermentation outcomes

Interactions between human gut microbiota and dietary fibres (DF) are influenced by the complexity and diversity of both individual microbiota and sources of DF. Based on 480 in vitro fermentations, a full factorial experiment was performed with six faecal inocula representing two enterotypes and three DF sources with nanometer, micrometer, and millimeter length-scales (apple pectin, apple cell walls and apple particles) at two concentrations. Increasing DF size reduced substrate disappearance and fermentation rates but not biomass growth. Concentrated DF enhanced butyrate production and lactate cross-feeding. Enterotype differentiated final microbial compositions but not biomass or fermentation metabolite profiles. Individual donor microbiota differences did not influence DF type or concentration effects but were manifested in the promotion of different functional microbes within each population with the capacity to degrade the DF substrates. Overall, consistent effects (independent of donor microbiota variation) of DF type and concentration on kinetics of substrate degradation, microbial biomass production, gas kinetics and metabolite profiles were found, which can form the basis for informed design of DF for desired rates/sites and consequences of gut fermentation. These results add further evidence to the concept that, despite variations between individuals, the human gut microbiota represents a community with conserved emergent properties.

Ultrasound treatment improved the physicochemical properties of pea protein with pectin ink used for 3D printing

Pectin, as a gelling agent enhancer, is capable of augmenting the strength of plant protein gels; however, their direct blending often results in insignificant crosslinking efficiency. The application of ultrasonication has been found to effectively promote crosslinking interactions between pectin and plant proteins. This study primarily probes into the physicochemical impacts on the pea protein system instigated by ultrasonicated apple pectin (AP), citrus pectin (CP), and high methoxyl pectin (HM) variances. It has been revealed that the incorporation of pectin, subsequent to ultrasonication, ameliorates the textural and rheological traits of the pea protein matrix. Nevertheless, the introduction of high methoxyl pectin excessively enhances these identical properties, rendering it unsuitable for use in food development and three-dimensional (3D) printing technologies. Under an ultrasound power setting of 390 W, the citrus pectin variant outperforms other variants with its superior hardness, elasticity, and viscoelasticity, thereby significantly bolstering the self-supporting capability and malleability of the pea protein system for potential utilization in 3D printing applications. In conclusion, the ultrasonically treated pectin-pea protein amalgam optimizes the physicochemical attributes of the pea protein system, contributing to the stability enhancement of 3D printed products.

A methyl esterase from Bifidobacterium longum subsp. longum reshapes the prebiotic properties of apple pectin by triggering differential modulatory capacity in faecal cultures.

Pectin structures have received increasing attention as emergent prebiotics due to their capacity to promote beneficial intestinal bacteria. Yet the collective activity of gut bacterial communities to cooperatively metabolize structural variants of this substrate remains largely unknown. Herein, the characterization of a pectin methylesterase, BpeM, from Bifidobacterium longum subsp. longum, is reported. The purified enzyme was able to remove methyl groups from highly methoxylated apple pectin, and the mathematical modelling of its activity enabled to tightly control the reaction conditions to achieve predefined final degrees of methyl-esterification in the resultant pectin. Demethylated pectin, generated by BpeM, exhibited differential fermentation patterns by gut microbial communities in invitro mixed faecal cultures, promoting a stronger increase of bacterial genera associated with beneficial effects including Lactobacillus, Bifidobacterium and Collinsella. Our findings demonstrate that controlled pectin demethylation by the action of a B. longum esterase selectively modifies its prebiotic fermentation pattern, producing substrates that promote targeted bacterial groups more efficiently. This opens new possibilities to exploit biotechnological applications of enzymes from gut commensals to programme prebiotic properties.

Optimisation of the extraction process of pectin polymer from red dragon skin (Hylocereus polyrhizus)

Background: The variation of pectin extracted from red dragon skin (Hylocereus polyrhizus) depends on the type of acid, temperature, and length of extraction time. Objective: This research was conducted to determine the characteristics of pectin produced from red dragon skin based on using citric, oxalic, and acetic acids at pH 4, extraction temperature of 60°C and 75°C, and duration of 120 minutes. Method: A total of six conditions for pectin extraction were performed and the obtained product was dried using the freeze-dryer. Furthermore, the optimisation included yield, moisture content (MC), equivalent weight (EW), methoxyl content (MeO), galacturonic acid content (GA), degree of esterification (DE), sugar and organic acid levels (SO), and Fourier Transform Infrared Spectroscopy (FT-IR) was performed. Result: The EW value of red dragon skin and commercial apple pectin were comparable but the MeO value was slightly different from those extracted with 75°C oxalic acid. Compared to commercial apple and orange skin, the GA value of red dragon pectin extracted with 75°C oxalic acid was not different. Conclusion: FT-IR spectra contained groups -OH, -CH, and C=O and were confirmed to have a GA structure. The best product was obtained by conducting extraction under the condition of 75°C for 120 minutes using oxalic acid.