Increasing Pectin Concentration Research Articles

The Influence of pH on the Emulsification Properties of Heated Whey Protein-Pectin Complexes.

Interactions between proteins and polysaccharides could improve protein functional properties. Most studies focus on the formation of complex coacervates at pHs < pI. Much less attention has been given to the interactions at pHs > pI, especially when the mixtures are heated. The objective of this study was to investigate the emulsification properties of heated whey protein isolate (WPI) and pectin complexes formed at near neutral pHs. Heated soluble complexes (Cpxs) were formed by heating mixed WPI (3 wt% protein) and pectin (0 to 0.60 wt%) at pH 6.0, 6.5, or 7.0 at 85 °C for 30 min. Emulsions (5 wt% oil, 0.5 wt% protein, and pH 5.5) were characterized by measuring droplet size, zeta potential, rheological properties, and creaming stability. The results showed that, regardless of heating pH, Cpxs formed more stable emulsions with significantly smaller droplet sizes, higher negative charges, and less shear-thinning behavior in comparison to emulsions stabilized by heated WPI (p < 0.05). At fixed pectin concentrations, the emulsions stabilized by Cpx formed at pH 7.0 were the most stable. Increasing pectin concentrations led to a decrease in mean droplet sizes and an increase in negative charge. Maximum stability was achieved with the emulsion stabilized by Cpx formed with 0.60 wt% pectin at pH 7.0. The formation of Cpxs under proper conditions will allow for the utilization of WPI in a wider range of applications and fulfill the consumer need for clean label food products.

Optimization of pectin extraction from crab apple peel and usage in a model meat emulsion system

The aim of this study was to optimize conditions of microwave-assisted pectin extraction from crab apple peels using the Box–Behnken experimental design. For this purpose, microwave-assisted pectin extraction was performed at different extraction time (3, 6, and 9 min), liquid/solid ratio (75, 100, and 125), and pH (1.5, 2.0, 2.5). The optimum conditions were selected as extraction time (7.77 min), liquid/solid ratio (77.53 mL/g), and pH/1.79). The response, obtained under optimum conditions was determined as 0.1128 ± 0.0137 g pectin/g crab apple peel. In addition, it was determined that the obtained pectin sample had an esterification degree of 79.14% and oil and water binding capacities of 8.5 ± 0.7 g oil/g pectin and 8.1 ± 1.5 g water/g pectin, respectively. It was determined that pectin emulsions showed higher stability at 1% pectin level. The possibilities of using pectin obtained under optimized conditions as a fat replacer in a model sausage system were investigated. Pectin was evaluated in the model sausage system at two different concentrations. With the increasing pectin concentration, the cooking loss value increased from 14 to 18%, while leakage decreased from 0.31% to 0.18%, showing a negative effect on cooking loss and a positive impact on the amount of leakage into the packaging. Pectin obtained from crab apple peel has the potential to be used for reducing fat content in sausage environment.

Development and characterization of novel ultra-stable high internal phase Pickering emulsions gel: Interface structure, stabilization mechanism, and applications

While both protein-polysaccharide complexes and continuous phase gelation showed great potential for stabilizing high internal phase Pickering emulsions (HIPPEs), it is not known which strategies are more effective and adaptive. In this work, HIPPEs gel was prepared by Ca2+-induced continuous phase gelation of ovalbumin (OVA)-low methoxyl pectin (LMP) electrostatic complexes particles (OLECP)-stabilized HIPPEs. The microstructure, rheological properties, stability, and application of HIPPEs and HIPPEs gel were systematically investigated and compared at different LMP concentrations. The results showed that, compared to HIPPEs, continuous phase gelation effectively improved the viscoelasticity, water binding capacity, and hardness of HIPPEs gel due to its robust and developed interface architecture. CLSM and cryo-SEM observations revealed that OLECP interconnected with each other in the continuous phase to form an advanced network architecture in HIPPEs. Whereas, a firm gel network structure and a thick interfacial layer were found in HIPPEs gel. More importantly, with increasing pectin concentration, the cross-linking phenomenon of OLECP mainly at the interface, transformed into the gelation behavior of excess pectin molecules dominating in the continuous phase. LMP contributed to the formation of a finer 3D gel network structure and a firmer interfacial layer, providing a smaller oil droplet size and superior stability for HIPPEs gel. The photochemical stability of curcumin was increased from 16.1 ± 1.5 % to 93.7 ± 2.2 % after encapsulation in HIPPEs gel. In vitro digestion results testified that HIPPEs gel (10:15, w/w) can promote fat hydrolysis (from 32.35 ± 3.06 % to 45.52 ± 2.75 %) and enhance the bioaccessibility of curcumin (from 20.1 ± 1.5 % to 32.8 ± 2.6 %) compared to bulk oil. Besides, compared with HIPPEs, HIPPEs gel showed poor printability because of improper printing adaptability and liquidity. In a nutshell, our work provides valuable information for developing novel HIPPEs gels for various food applications.

Interactions of Native Maize Starch Components with Pectin Using Extrusion

AbstractNative starch exhibits undesirable properties in the final product when used as an additive. Recently, the effects of the interaction between starch and hydrocolloids on the techno‐functional properties of starch have been studied. However, this interaction has not yet been applied to a real food system. Therefore, in this work, the techno‐functional properties of starch–pectin complexes formed by extrusion are investigated. Mixtures of isolated native Pozolero maize starch “HPZ1” and pectin of low degree of methyl‐esterification at four concentrations (0%, 2%, 5%, and 7%) are used. The starch–pectin blends are processed in a single screw extruder with constant variables: temperature, screw speed, and moisture. Morphology, X‐ray diffraction, thermal properties, and techno‐properties are studied. A protective effect of pectin on the starch granules is observed, as evidenced by a matrix involving starch granules. Extrusion results in a partial gelatinization of the starch granules and alters their thermal and pasting properties with the peak temperature increasing with increasing pectin concentration. Extrusion allows both carbohydrates to interact with each other. Finally, the results show that the starch–pectin complexes are ingredients with desirable techno‐functional properties that can be integrated into a food system and add value to Mexican criollo maize.

Improving the colloidal stability of pectin-phycocyanin complexes by increasing the mixing ratio.

In the food industry, the phycobiliprotein phycocyanin acts as a color pigment or the functional part of the superfood "Spirulina." It is industrially extracted from Arthrospira platensis. Current scientific research is focusing on finding complex partners with the potential to stabilize phycocyanin against its sensitivity toward heating and pH changes. Less attention is paid to the factors that influence complexation. This study focuses on the mixing ratio of phycocyanin with pectin. Phycocyanin concentration was fixed, and the mixing ratios ranged from 0.67 to 2.50 (pectin:phycocyanin). All samples were analyzed for their color, size, microscopic structure, zeta potential, and sedimentation stability before and after heating at 85°C. It was found that increasing the pectin content fostered the initial interactions with the protein and chromophore, resulting in a color shift from blue to turquoise. The size of the complexes decreased from several micrometers to nanometers with increasing pectin concentration. Those smaller complexes that were formed at a mixing ratio of 2.5 showed a higher colloidal stability over a period of ∼2days. It is suggested that at a low mixing ratio (0.67), phycocyanin cannot be completely entrapped within the complexes and attaches to the complex surface as well. This results in aggregation and precipitation of the complexes upon heating. With increasing aggregation and consequently size as well as density of the complexes, sedimentation was accelerated. PRACTICAL APPLICATION: Under acidic conditions, as found in many foods and beverages (e.g.,soft drinks, hard candy), phycocyanin tends to agglomerate and lose its color. Specifically heating, triggers denaturation, causing phycocyanin to aggregate and lose vitalprotein-chromophore interactions necessary to maintain a blue color. To prevent precipitation of the phycocyanin-pectin complexes, increasing the amount of pectin to a ratio of at least 2.0 is effective. This illustrates how adjusting the mixing ratio improves stability. Conversely, lower mixing ratios induce color precipitation, valuable in purification processes. Thus, practical use of biopolymer-complexes, requires determination of the optimal mixing ratio for the desired effect.

Rheological characterization of low methoxyl pectin extracted from durian rind

Pectin's rheological properties are closely related to its functionality for food and pharmaceutical applications. In this study, the flow behavior and viscoelastic properties of durian rind pectin (DP) (esterification degree = 18.99%, molecular weight = 42.1 kDa) were evaluated at different concentrations (1.0–3.0% w/v), pH (2.0–6.0), and temperatures (flow behavior: 10–75 °C, viscoelastic properties: 5–90 °C). DP solutions had pseudoplastic behavior. The viscosities of DP solutions improved at rising concentrations and decreasing pH, whereas their viscosities dropped at increasing temperatures. The viscosities of commercial low methoxyl pectin (CLMP) solutions were greater than DP under the same conditions due to their greater molecular weight. DP gels, at a constant level of 50 mg Ca2+/g pectin and 30% sucrose (w/v), had greater gel strength at increasing pectin concentration and at a critical pH value (pH 3.0). The strongest gel was obtained at 3.0% (w/v) pectin concentration and pH 3.0, exhibiting greater gel strength than CLMP under the same condition. DP and CLMP gels remained gel-like throughout continuous heating and cooling, showing good thermal stability. Therefore, DP is a potential gelling and thickening agent for weak-acid-low-calorie food and pharmaceutical applications under a broad temperature range.

The interaction of pectin with wheat starch and its influence on gelatinization and rheology

Adsorption isotherms have been determined for pectin obtained from citrus peel, apple pomace and creeping fig seeds onto wheat starch granules at room temperature. The results show that the amount adsorbed was significantly higher than can be accommodated solely on the surface of the granules and is, therefore, evidence that the pectin molecules must penetrate into the interior of the granules through the surface pores. The amount of pectin adsorbing/absorbing into the granules was found to decrease with increasing pectin molar mass. The adsorption/interpenetration of the pectin molecules reduced the amount of starch molecules leaching from the starch granules at room temperature. The transition temperatures and enthalpy of the gelatinization process were determined by differential scanning calorimetry and found to slightly increase in the presence of the pectin samples and with the degree of pectin interpenetration. The viscosity of starch – pectin dispersions on heating and cooling under constant shear increased with increasing pectin concentration. The final viscosity values of the starch pastes decreased with increasing pectin molar mass. The study provides a clearer understanding of the nature of starch–pectin interactions which will be of significant importance in food formulation.

Ionically Cross-linked Pectin-alginate Hydrogel Beads for Prolonged Release of Glibenclamide

Background: Glibenclamide is a second-generation sulfonylurea extensively associated with the therapy of diabetes mellitus. A sustained release of the drug in the gastrointestinal tract may aid in maintaining therapeutic range for an extended period of time. Alginate and pectin are two commonly used biopolymers in the field of drug delivery with favourable biodegradation and biocompatibility. Materials and Methods: In the present study, pectin-alginate hydrogel beads were developed for intestinal delivery of glibenclamide. A barium ion (Ba+2) induced ionic gelation technique was employed for synthesising pH sensitive beads by varying the ratio of sodium alginate and pectin. The FTIR study confirmed the compatibility between drugs and polymers. The developed beads were evaluated for scanning electron microscopic study, drug entrapment efficiency (DEE), bead size, swelling ratio, and in-vitro dissolution study. Results: The microscopic images exhibited hemispherical shaped beads with cracked and rough surfaces. The DEE study reported to vary between 78.38 ± 1.17 % and 92.08 ± 0.64 %. The mean size of the bead was found to be 668.81 ± 2.10 μm to 984.62 ± 2.84 μm. A pH dependent swelling was observed, which indicated a restricted water uptake in an acidic medium and an increased water uptake in alkaline pH. The in-vitro dissolution study demonstrated a sustained release of drug with increasing pectin concentration up to 12 h. Conclusion: The study findings reported the successful development of Ba+2 ions cross-linked pectin-alginate hydrogel beads for sustained delivery of glibenclamide.

Propiedades estructurales, fisicoquímicas y emulsionantes de la pectina obtenida por extracción acuosa de la cascara de la pitaya roja (Hylocereus polyrhizus)

This work aimed to carry out a straightforward aqueous extraction of pectin from red pitaya peels (RPP), in a drive to promote the circular economy of the settlements where the fruit of this endemic species grows. The average pectin yield was 11.59 g/100 g dry basis, the degree of esterification was 60.35±1.35%, the galacturonic acid content was 54.36±1.03%, and the protein content of 5.86 ± 0.25%. The RPP pectin was analyzed in terms of physicochemical, functional, and structural features. The FTIR spectrum confirmed that the unveiled pectin structure was consistent with that reported for commercial pectins from different botanical sources. Pectin aqueous dispersions exhibited power-law shear thinning behaviour. Corn oil (10 mL) in 150 mL aqueous pectin solutions (0.12, 0.15, 0.30, 0.60 and 0.90%, w/v) emulsions exhibited increasing emulsifying activity and emulsifying stability with increased pectin concentration. The small It was concluded that the RPP pectin is an alternative potential new source of pectin for use in the formation and stabilization of oil-in-water food emulsions.

Influence of physical properties on the taste and flavor of strawberry jam.

This study investigated the influence of the type and concentration of pectin on the sensory attributes and physical properties of a model strawberry jam. The methods used for the sensory evaluation and determination of physical characteristics that affect human taste and flavor perception are outlined. Increasing pectin concentration altered the solid (elastic) properties of the model strawberry jam. Each sensory attribute showed high correlation with various physical properties as determined by viscosity measurements. These results allowed us to predict the human oral cavity conditions during taste and flavor perception. From this study, it is clear that humans assess the physical properties of foods by the tongue movements and adjustments in the oral cavity conditions according to the taste and flavor characteristics.

Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing

In this study, the structural and rheological properties of pectin extracted by high-speed shearing (HSS–P) at 50 °C ultrapure water and conventional heating methods (CE50-P and CE90-P) from passion fruit (Passiflora edulis f. flavicarpa) peel were evaluated and compared. The HSS-P has loose, honeycomb-like surface morphology, lower molecular weight and higher polydispersity index compared to CE50-P and CE90-P. Monosaccharide composition indicated that HSS-P had more side chains, which were caused by its highly branched molecular structure, short main chains and a high molar ratio of RG-I in the molecular configuration. FTIR spectra showed that high-speed shearing led to a decrease in the linearity of the main chain of the pectin molecule. NMR spectra indicated that the molecular structure of HSS-P was a linear chain of homogalacturonan (HG) inserted into rhamnogalacturonan I (RG-I) possibly with arabinans and galactans as the principal side chains. Furthermore, the effects of pectin concentration, sucrose, CaCl2 and pH on the rheological properties of different pectins were investigated. All pectin exhibited pseudoplastic fluid behavior at different environmental conditions. The HSS-P samples showed the greatest increase in the apparent viscosity and viscoelasticity in the presence of sucrose (60%–100%) and CaCl2 (0.1–0.2 g/100 mL), pH changes and increased pectin concentration. The HSS-P was easily combined with the co-solutes and its viscoelasticity showed stronger stability under temperature changes. In conclusion, the high-speed shearing results in a unique molecular structure that contributed to the excellent rheological properties of pectin. Thus providing theoretical guidance for further application of high-speed shearing in extracting pectin.

Formation of heated whey protein isolate-pectin complexes at pH greater than the isoelectric point with improved emulsification properties

In this study, heated whey protein isolate and pectin complexes (HCPX) formed at pH > isoelectric point (pI) were used to stabilize oil-in-water emulsions containing 5% oil and 1.5% (wt%) protein at pH 5.5. The effects of pectin concentration and heating temperature on emulsification and emulsion stabilization properties were determined. The HCPX were produced by heating mixed 3% (wt) whey protein isolate and pectin (0.1 or 0.3 wt%) at pH 6.2 and 75 or 85°C for 15 min. Aggregate sizes significantly increased with increasing heating temperature but decreased with the addition of pectin. The HCPX became more negatively charged with increasing pectin concentration; however, the effect of heating temperature was significant only at 0.1% pectin. Unheated complexes and HCPX successfully adsorbed at the oil-in-water interface and improved the emulsification properties as shown by higher negative charge and smaller droplet sizes. Despite the presence of pectin, rheological properties of the emulsions were not significantly different. All complexes showed increased emulsion stability; however, HCPX made at 85°C formed emulsions that were the most stable against creaming and heating.

Effect of Okra Pectin on the Sensory, Physicochemical and Microbial Quality of Yoghurt

The objective of this work was to investigate the effect of okra pectin from two genotypes (asha and agbagoma) on the physicochemical, sensory and microbial quality of yoghurt. Okra pectin concentrations (w/w pectin to milk powder ratios) of 0.2%, 0.4% and 0.6% were used in the yoghurt preparation and its water holding capacity, titratable acidity and pH were analyzed against a control (0.0% pectin) weekly for a month. Consumer acceptability tests for the yoghurt samples were carried out using 50 untrained panellists on a 7-point hedonic scale. Total aerobic microorganisms present in the most preferred samples were enumerated over a four-week period. Results indicated that samples containing 0.2% asha pectin were most preferred by panelists. Water holding capacity varied significantly with those containing asha pectin higher than agbagoma counterparts and the control. There was a decline in pH with increasing pectin concentration and over the storage period. Samples containing agbagoma pectin had lower pH (3.60 - 4.32) compared to samples containing asha pectin (4.22 - 4.45). Titratable acidity increased during the storage period and with increasing pectin concentration. After four weeks of storage at 4°C sample containing 0.2% agbagoma pectin had the least microbial count (7.6 × 105 ± 4.51 cfu/g), followed by the sample containing 0.2% asha pectin (2.4 × 107 ± 11.14 cfu/g) and the control (8.6 × 107 ± 5.57 cfu/g). The study revealed that addition of okra pectin at 0.2% improved the consumer acceptability of yoghurt and 0.2% agbagoma pectin inhibits the proliferation of aerobic microbes. Addition of okra pectin also improved the water holding capacity and reduced whey exudation.

Starch and Pectin Affect Hardness of Cooked Bananas

Texture is an important quality attribute of fresh and processed foods. In plant foods, texture is closely related with the structural integrity of the primary cell walls and middle lamella that is mainly composed of pectic substances. Bananas mainly contain water, starch, pectin and fibre which influence texture. Cooking bananas soften on cooking but harden on cooling. Despite many studies on retrogradation of starch and its effects on texture, little is known about the effect of added starch and/or breakdown of pectin on hardness of bananas upon cooking and cooling. In this study, the effects of added pectin and starch and structural elimination of pectin on hardness of bananas during cooking and cooling were investigated.&#x0D; &#x0D; Hydrolysis of pectin resulted in significantly harder bananas during cooking and upon cooling (P&amp;lt;0.05). Hardness of starch-treated bananas increased significantly with increasing starch concentration upon cooking and cooling relative to the control (P&amp;lt;0.05). However, treatment of bananas with added pectin alone resulted in an insignificant increase in hardness relative to the control. Upon cooling, hardness of pectin-treated bananas decreased significantly with increasing pectin concentration (P&amp;lt;0.05). Hardness of cooked bananas treated with a combination of starch and pectin increased but was not significantly different from the control. Upon cooling, hardness of the starch-pectin treated bananas decreased with increasing concentration similar to the effect of pectin when added alone. &#x0D; &#x0D; Current results showed that starch addition increases hardness of bananas upon cooking and cooling. However, pectin addition decreases hardness of cooked bananas upon cooling while structural elimination of pectin increases hardness upon cooking and cooling. These results imply that pectin contributes to a softer texture of bananas during cooking and cooling whereas starch increases hardness in cooked bananas. Pectin can therefore be added up to 5% to decrease hardness of cooked bananas.

Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

In this paper, the effects of pectin (PE) with different concentrations on the pasting, rheological and digestibility properties of corn starch (CS) were evaluated. The Rapid Visco-Analyzer results showed that the peak viscosity was decreased with the concentrations of PE (0.5% and 1.0%) and then increased when the concentration of PE exceeded 2.0%. PE resulted in lower breakdown and setback values of CS. Rheological results revealed that the CS and CS-PE mixtures exhibited a pseudoplastic and shear-thinning behavior. The storage modulus (G′) and loss modulus (G″) of CS were increased with increasing PE concentrations from 2.0% to 10.0%. PE resulted in a decrease in the starch susceptibility to α-amylase and promoted a remarkable reduction (P < 0.05) in the fraction of rapidly digested starch. The hydrolysis kinetic analysis suggested a decelerating effect of pectin on the hydrolysis rate of CS with lower values of equilibrium hydrolysis percentage (C∞) and kinetic constant (k).

Development of Whey Protein Concentrate-Pectin-Alginate Based Delivery System to Improve Survival of B. longum BL-05 in Simulated Gastrointestinal Conditions.

Bifidobacterium longum BL-05 encapsulated beads were developed by using whey protein concentrate (WPC) and pectin (PE) as encapsulating material through extrusion/ionic gelation technique with the objective to improve survival of probiotics in harsh gastrointestinal conditions. B. longum BL-05 was grown in MRS (de man rogosa and sharpe) broth, centrifuged and mixed with polymeric gel solution. Bead formulations E4 (2.5% WPC + 1.5% PE) and E5 (2% PE) showed the highest value for encapsulation efficiency, size, and textural properties (hardness, cohesiveness, springiness) due to increasing PE concentration. The survivability and viability of free and encapsulated B. longum BL-05 was assessed through their resistance to simulated gastric juice (SGJ), tolerance to bile salt, release profile in simulated intestinal fluid (SIF), and storage stability during 28days at 4°C. The microencapsulation provided protection to B. longum BL-05 and encapsulated cells were exhibited significant (p < 0.05) resistance to SGJ and SIF as compared to free cells. Bead formulations E3 (5.0% WPC + 1.0% PE) and E4 (2.5% WPC + 1.5% PE) exhibited more resistance to SGJ (at pH 2 for 2h) and at 2% bile salt solution but comparatively slow release as compared to other bead formulations. Free cells lost their viability when stored at 4°C after 28days but microencapsulated cells demonstrated promising results during storage and viable cell count was > 107CFU/g. This study revealed that extrusion using WPC and PE as encapsulating material could be considered as one of the novel technologies for protection and effective delivery of probiotics.

Influence of essential oils and pectin on nanoemulsion formulation: A ternary phase experimental approach

A pseudo-ternary phase experimental approach was used to model the influence of the mixture components concentration on the nanoemulsions properties as ternary systems. For this, several types of essential oils (EO) were used as lipid phase, being oregano (OR-EO), thyme (TH-EO), lemongrass (LG-EO) and mandarin (MN-EO), while pectin and Tween 80 were studied as emulsifiers. All formulations were processed by microfluidization at 150 MPa and 5 cycles. Polynomial models were fitted to experimental data and their adjusted R2 and p-values were obtained. Remarkably, a pectin concentration of 1% (w/w) allowed the formation of submicron emulsions between 350 and 850 nm in the absence of Tween 80 for all the studied EOs, thus confirming its emulsification capacity. In general, increasing the pectin concentration up to 2% (w/w) enlarged the particle size of emulsions and their viscosity thus suggesting decreased emulsification efficiency during microfluidization. Nonetheless, nanoemulsions with particle sizes below 500 nm were obtained when a minimum Tween 80 concentration of 1.8% (w/w) was used, regardless the pectin or EO concentrations. The modest decrease in the ζ-potential that was observed depending on the type of EO at increasing pectin concentrations indicated that pectin is not or weakly adsorbed at the oil-water interface. All nanoemulsions were transparent at high surfactant and low EO concentrations due to a weak light scattering of the nano-sized oil droplets. Thus, this work contributes in elucidating the role of pectin and small molecule non-ionic surfactants on the formation of submicron emulsions and nanoemulsions containing essential oils.

Production and characterization of pectinase enzyme from rhizopus oryzae

The research was conducted with the production of pectinase enzyme by fungal fermentation using Rhizopus oryzae and characterization of produced enzyme with respect to pH, temperature, incubation time, and substrate specificity. Carbon source was optimized replacing sugar with different concentration of pectin (0.5, 0.75, and 1.0%) during submerged fermentation. The outcomes of the fermentation process showed that media containing carbon source of 1% pectin replaced dextrose at pH 6.0 incubating for 72 hours at 35 °C were the best condition for pectinase production. The maximal activity for pectinase enzyme produced from Rhizopus oryzae by fermentation was 3.16 U.mL-1 and it was found at 40 °C and pH 6.5. The produced pectinase enzyme was found thermo stable up to 60 °C for 50 min. The activity of the enzyme was increased with the increasing pectin concentration in the media and maximum activity was found at the pectin concentration of 5 mg.mL-1. The km and Vmax values were found 0.84 mg.mL-1 and 5.294 mg.mL-1 respectively at optimized condition. The outcomes of the research may be useful for further research in low cost production of pectinases from R.oryzae for domestic consumption in many industries.

Green synthesis of pectin mediated hydroxyapatite nanoparticles from culinary banana bract and its characterization

Green synthesis of hydroxyapatite (HA) nanoparticles was followed using various concentrations of pectin extracted from the culinary banana bract. The effect of pectin concentrations on purity, crystallinity, particle size, and morphology of synthesized HA nanoparticles were studied. The extracted pectin was characterized by proton-1 nuclear magnetic resonance spectroscopy (1H NMR) and Fourier transform infrared (FT-IR) spectroscopy. FT-IR results revealed that increased concentration (0–0.075 % w/w) of pectin substantially improved the purity level of synthesized HA nanoparticles. In addition, higher concentration of pectin also reduced the crystallinity and size of the synthesized HA nanoparticles, which was confirmed by X-ray diffraction (XRD) and SEM results, respectively. The synthesized HA nanoparticles at increased pectin concentration (HA0.075) evinced high purity, less crystallinity, and discrete uniform shape. Results of TEM images have the credence to reveal the presence of nanosized discrete particles (20–50 nm) with lattice structure of hydroxyapatite.

Correction to "Analysis of the Interactions of a Cationic Surfactant (Lauric Arginate) with an Anionic Biopolymer (Pectin): Isothermal Titration Calorimetry, Light Scattering, and Microelectrophoresis".

Lauric arginate (LAE), a cationic surfactant, is a highly potent food-grade antimicrobial that is active against a wide range of food pathogens and spoilage organisms. In compositionally complex environments, the antimicrobial activity of cationic LAE is likely to be impacted by its interactions with anionic components. The purpose of this study was to characterize the interactions between cationic LAE and an anionic biopolymer (high methoxyl pectin, HMP) using isothermal titration calorimetry (ITC), microelectrophoresis (ME), and turbidity measurements. ITC and ME measurements indicated that LAE bound to pectin, while turbidity measurements indicated that the complexes formed could be either soluble or insoluble depending on solution composition. In the absence of pectin, the critical micelle concentration (CMC) of LAE determined by ITC at 25 degrees C was 0.21% (w/v). The amount of LAE bound per unit amount of pectin decreased with increasing pectin concentration (from 1.5 to 0.5 g/g for 0.05 to 0.5 wt % pectin) and with increasing temperature (from 1.7 to 1.3 g/g for 15 to 40 degrees C). The binding contribution to the LAE-pectin interaction was exothermic and was attributed to electrostatic attraction between the cationic surfactant and anionic biopolymer. This study demonstrates that lauric arginate can form either soluble or insoluble complexes with anionic biopolymers depending on the composition of the system.