Natural Pectin Research Articles

Inactivation mechanisms on pectin methylesterase by high pressure processing combined with its recombinant inhibitor

High pressure processing (HPP) juice often experiences cloud loss during storage, caused by the activity of pectin methylesterase (PME). The combination of HPP with natural pectin methylesterase inhibitor (PMEI) could improve juice stability. However, extracting natural PMEI is challenging. Gene recombination technology offers a solution by efficiently expressing recombinant PMEI from Escherichia coli and Pichia pastoris. Experimental and molecular dynamics simulation were conducted to investigate changes in activity, structure, and interaction of PME and recombinant PMEI during HPP. The results showed PME retained high residual activity, while PMEI demonstrated superior pressure resistance. Under HPP, PMEI's structure remained stable, while the N-terminus of PME's α-helix became unstable. Additionally, the helix at the junction with the PME/PMEI complex changed, thereby affecting its binding. Furthermore, PMEI competed with pectin for active sites on PME, elucidating. The potential mechanism of PME inactivation through the synergistic effects of HPP and PMEI.

An experimental design approach for lead (II) ion removal in an aqueous environment using a composite biofilm from microalgal biomass and pectin

The biosorption of Pb(II) from an aqueous environment was studied using a mixed biofilm of microalgal biomass (Chlorella vulgaris) and natural pectin. A gas sorption analyzer, Fourier transform infrared spectrometer, field emission scanning electron microscope, point of zero charge determination, and texture analyzer were used for the adsorbent’s characterization. Various sorption parameters such as contact time, initial pH, initial metal concentration and temperature were studied. The results were also used to conduct isotherm and kinetic studies. Subsequently, the second-order polynomial model following the response surface methodology was obtained with an R 2 of 0.9941 indicating acceptable accuracy. Under the following condition: an initial pH of 4.27, an initial metal concentration of 300 mg/L, and a temperature of 55.2 °C, a maximum Pb(II) uptake of 121.89 mg/g was observed. The results show that the developed composite biofilm can effectively remove Pb(II) ions from contaminated water.

Preparation of composite film-based montmorillonite clay for removal of lead from aqueous solution

ABSTRACT This study aimed to prepare a composite film made of montmorillonite clay and natural pectin from passion fruit peels to remove lead from an aqueous solution. A gas adsorption analyzer, a field emission scanning electron microscope, a Fourier transform infrared spectrometer, and a texture analyzer are the devices for the adsorbent’s characterization. Adding montmorillonite to the pectin film produced the composite film, which has more strength. Batch tests were carried out to study the effects of contact time, the initial pH solution, the initial metal concentration, and temperature on adsorption. Under an optimal condition, a contact time of 150 min with an initial pH solution of 5.0, an initial metal concentration of 100 mg/L, and a temperature of 313 K results in the optimum amount of lead taken up at 110.03 mg/g. The experimental data follows the Langmuir isotherm and the pseudo-second-order equations. 0.1 M HCl used as the eluent can remove about 90.54% of the lead ions from the used adsorbent. The outcomes show that the composite film can remove lead ions from contaminated water and allow reuse.

Thiolation modification of pectin effectively alleviates the weakening of wheat gluten network caused by natural pectin

The addition of natural pectin (NP) usually damages the gluten network structure. In order to improve the damage to gluten network caused by the addition of NP, the effects of different concentrations of NP and thiolated pectin (TP) (1%–9%) on gluten properties (rheological, tensile and thermal properties) and gluten structure (microstructure, free thiol content, secondary structure and surface hydrophobicity) were investigated. The results indicated that the free thiol content of gluten treated with 9% TP increased 5.29-fold compared with the control gluten. Rheological results showed that TP reduced the negative effect of NP on the viscoelasticity of gluten protein at the same concentration of TP and NP (1%–9%). The tensile test indicated that the addition of NP hindered the formation of gluten network whereas the addition of TP (5% and 9%) maintained the tensile properties of gluten at a relatively stable level. Similarly, analysis of the secondary structure and surface hydrophobicity (H0) revealed that the gluten proteins treated with 5% and 9% TP exhibited approximate stability and unfolding degree. Moreover, when the concentration of TP was 5%, the peak temperature (TP, 115.51 °C) and enthalpy (ΔH, 163.31 J/g) of gluten were consistent with the control gluten. This result was also confirmed by very similar SEM images of these two gluten samples. Based on these results, it was believed that the thiolation modification of pectin effectively alleviated the weakening of gluten network caused by NP.

Development of Technology for the Extraction of Natural Pectin from Juice Production Waste

Development of Technology for the Extraction of Natural Pectin from Juice Production Waste

The Preparation and Potential Bioactivities of Modified Pectins: A Review.

Pectins are complex polysaccharides that are widely found in plant cells and have a variety of bioactivities. However, the high molecular weights (Mw) and complex structures of natural pectins mean that they are difficult for organisms to absorb and utilize, limiting their beneficial effects. The modification of pectins is considered to be an effective method for improving the structural characteristics and promoting the bioactivities of pectins, and even adding new bioactivities to natural pectins. This article reviews the modification methods, including chemical, physical, and enzymatic methods, for natural pectins from the perspective of their basic information, influencing factors, and product identification. Furthermore, the changes caused by modifications to the bioactivities of pectins are elucidated, including their anti-coagulant, anti-oxidant, anti-tumor, immunomodulatory, anti-inflammatory, hypoglycemic, and anti-bacterial activities and the ability to regulate the intestinal environment. Finally, suggestions and perspectives regarding the development of pectin modification are provided.

A Novel Strategy to Improve Cloud Stability of Orange-Based Juice: Combination of Natural Pectin Methylesterase Inhibitor and High-Pressure Processing.

This study investigated the prospect of producing cloud-stable orange-based juice by combining high-pressure processing (HPP) with a natural kiwifruit pectin methylesterase inhibitor (PMEI) during chilled storage. Kiwifruit is rich in a PMEI, which greatly improves the cloud loss caused by the pectin methylesterase (PME) demethylation of pectin. The results show that the cloud loss of orange juice occurred after 3 days, while the orange-kiwifruit mixed juice and kiwifruit puree were cloud stable during 28 days' storage. Although, the kiwifruit puree contained larger particles compared to the orange juice, its higher viscosity and solid-like behavior were dominant, improving the cloud stability of the juice systems. In addition, the particle size distribution and rheological properties were highly related to PME activity, PMEI activity, and pectin characterization. The kiwifruit PMEI showed higher resistance to HPP and storage time than PME. More water-solubilized pectin fractions with a high molecular mass were found in the kiwifruit puree, leading to its high viscosity and large particle size, but a more chelator-solubilized pectin fraction with a low esterification degree was observed in the orange juice, resulting in its cloud loss. In general, the outcome of this work provides a novel strategy to improve the cloud stability of orange-based juices using natural PMEIs and nonthermal processing technologies.

Quantitative determination of galacturonic acid in pectin and pectin products by combined pectinase hydrolysis and HPLC determination

Pectin is a complex heteropolysaccharide with a predominantly galacturonic acid (GalA) main chain and various branching sugars, leading to some analytical and quantitative determination challenges. By comparison with various acid hydrolysis methods, an effective and precise hydrolysis method for GalA determination from pectin was investigated using a combination of pectinase hydrolysis (PH) and HPLC determination, which was named the PH-HPLC method. With a pectinase loading of 2250 U/g pectin, 4.0 g/L commercial pectin was almost completely hydrolysed to the intact and detectable GalA at 50 °C after 24 h, for quantitative determination by HPLC. Acid-catalysis methods showed obvious disadvantages in terms of GalA degradation or incomplete hydrolysis of pectin, resulting in imprecise determination results. Moreover, the PH-HPLC method was employed for the quantitative determination of GalA in three common natural pectin feedstocks and indicated 45.5–233.1% higher content of GalA than the acid hydrolysis method. Thus, the PH-HPLC method is demonstrated to be a precise approach for analysing and quantifying the GalA of pectin and respective feedstock.

A novel all-natural (collagen+pectin)/chitosan aqueous two-phase microcapsule with improved anthocyanin loading capacity

Microcapsules based on an aqueous two-phase system (ATPS) have attracted increasing interest due to their all-aqueous biocompatible microenvironment, but the undesirable use of high concentrations of synthetic poly(ethylene glycol) and dextran (Dex) in conventional ATPSs has severely hindered their application in the food industry. In this study, a new type of ATPS microcapsule was developed by taking advantage of the spontaneous phase separation and simultaneous interfacial self-assembly of natural pectin, chitosan, and collagen. Chitosan (1 wt%) and collagen (4 wt%)+pectin (0.5 wt%) were used to form ATPS to replace poly(ethylene glycol) (15∼30 wt%) and Dex (15∼20 wt%) in conventional ATPSs. The (collagen + pectin)/chitosan microcapsules exhibited the plumpest morphology and highest stability at pH 6, and the smoothest interfacial membrane texture was achieved through interfacial self-assembly of pectin, chitosan, and collagen via electrostatic interactions and hydrogen bonds. Notably, anthocyanin could be stabilized by pectin in the inner phase, and the (collagen + pectin)/chitosan microcapsules had an improved anthocyanin encapsulation efficiency and loading capacity of 92.58% and 12.34 g/100 g, respectively, which was attributed to the electrostatic attractions between the flavylium cation form of anthocyanin and anionic pectin. This study yielded a strategy for constructing a new type of food-grade ATPS microcapsule using all-natural polysaccharides and proteins, and provided a novel all-aqueous template for loading hydrophilic bioactive components. • Natural chitosan and collagen + pectin generate a spontaneous aqueous two-phase system. • The novel (collagen + pectin)/chitosan microcapsules developed were stable at pH 6. • Chitosan, pectin, and collagen could be self-assembled at the microcapsule interface. • Anthocyanin could be stabilized by pectin in the inner phase via electrostatic attraction. • (Collagen + pectin)/chitosan microcapsules had excellent anthocyanin loading capacity.

Imparting the mosquito-repellent and fragrance properties to linen fabric using different natural plants oils without or via silica encapsulation technique

The objective of this study was to obtain cellulosic fabric with mosquito-repellent properties and/or fragrance finish by using essential oils from natural plants (cinnamon oil, peppermint oil. Lavender oil, and fragrance oil combination of a variety of plants from woods, flowers, etc.). Oil was encapsulated in silica mesoporous microcapsules, by using the solvent evaporation method. Different solutions were prepared to treat the fabric by them as follows: Natural pecten polymer with each kind of oil in different concentrations (10, 15, 20%) with or without a crosslinker. Natural pectin polymer with encapsulated oil in silica mesoporous for each kind, different concentration was used (10, 15, 20%) with or without crosslinker. Natural chitosan polymer with each kind of oil with or without crosslinker. Natural chitosan polymer with encapsulated oil in silica mesoporous for each kind. The fabric was treated by the pad-dry-cure method. The formed silica mesoporous micro capsuled and the treated fabric were investigated by using different techniques.

Pectin Based Hydrogels for Drug Delivery Applications: A Mini Review.

Over the past few decades, hydrogel systems using natural polymers have been expansively employed in drug delivery applications. Among the various reported biopolymer-based hydrogel drug delivery systems, pectin (Pec) is an exceptional natural polymer due to its unique functionalities and excellent properties such as biocompatibility, biodegradability, low-cost, and simple gelling capability, which has received considerable interest in the drug delivery fields. Since there is an increasing need for biomaterials with unique properties for drug delivery applications, in this review, hydrogels fabricated from natural pectin polymers were thoroughly investigated. Additionally, the present mini review aims to bring collectively more concise ways such as sources, extraction, properties, and various forms of Pec based hydrogel drug delivery systems and their toxicity concerns are summarized. Finally, the potential objectives and challenges based on pectin-based hydrogel drug delivery systems are also discussed.

Natural Pectin and Commercial Luvicap-Bio as Green Kinetic Hydrate Inhibitors: A Comparative Evaluation by Crystal Growth Inhibition Methods

Natural Pectin and Commercial Luvicap-Bio as Green Kinetic Hydrate Inhibitors: A Comparative Evaluation by Crystal Growth Inhibition Methods

Natural melanin nanoparticle-based photothermal film for edible antibacterial food packaging

Although nanocomposite films had shown excellent potential in antibacterial food packaging, their potential harmful impact limits their further application in reality. Therefore, exploring a Generally Recognized As Safe (GRAS) nanomaterial that has antibacterial ability is the pioneer for the fabrication of a real edible nanocomposite-based antibacterial packaging film. Herein, for the first time by using the natural nanostructure extracted from cuttlefish ink, an edible antibacterial food packaging with high safety were constructed. The natural melanin nanoparticles (NMPs) in cuttlefish ink have good photothermal conversion ability. As such, by incorporating with natural pectin (PC) film and with near infrared (NIR) irradiation triggering, the results show that PC/NMPs films perform high-efficiency and short-term bactericidal activity against foodborne pathogenic bacteria, including thermotolerant Listeria monocytogenes. The sterilization rate could reach more than 90 % within only 5 min. Also, this nanocomposite film showed better mechanical properties, thermal stability and barrier properties than the neat pectin film. Antibacterial test on food sample also proved the good antibacterial ability of the PC/NMPs films. Therefore, exploring GRAS natural functional nanocomposite film is expected to be the effective way to promote edible nano-antibacterial packaging.

Production of pectinases towards the extraction of natural pectin from orange peels using fungal sources

Pectin is a polysaccharide, which is present in middle lamella of cell wall of higher plants. Almost all fruits have a part of pectin in their cell walls. Pectinases are used in the degradation of the plant material and promptly extract juices from different fruits. For this purpose, identified fungi were screened qualitatively and quantitatively for the production of pectinase at 30 ºC for 92 hours of incubation time. In liquid state fermentation, identified strains of Trichoderma asperellum, Aspergillus niger and Thermomyces were treated in which Trichoderma asperellum produced maximum pectinase activities (9.2 U/ml) after 24 hours of incubation by using orange peels as a sole carbon source. Furthermore, pectinases produced from fungal strains were used to produce natural pectin from fruit waste like orange peels. During fermentation process, pectinase produced from fungal strains were inoculated to dried orange peels for 24 hours of incubation time at 30 ºC. The filtered extract was treated with 3 volumes of 80% ethanol for washing to extract pectin. Trichoderma asperellum gave maximum pectin yield [(11.7%)], Aspergillus niger and Thermomyces gave minimum pectin yield [(9.7%, 7.5%)] from orange peels respectively and the amount of pectin yield extracted from orange peels control was [(3.5%)]. Pectinases and pectin has found huge industrial applications in soft drinks, dairy products, pharmaceuticals and food industries, therefore, the present work has focused on the cost effective production of pectinase enzyme and extraction of natural pectin by using potential indigenous fungal strains.

Extraction of Pectin from Orange Peel and Study of Its Protective Effect Against Loperamide-Induced Impaired Gastrointestinal Motor Functions and Oxidative Stress in Rats.

Pectin is a polysaccharide attached to carbohydrates. These are substances exclusively of plant origin. The aim of the present study is to evaluate the laxative effects of orange peel pectin extract (OPPE) against constipation induced by loperamide (LOP) in rats. Rats were equally divided into six groups and treated daily 1 week as follows: Control, LOP (3 mg/kg, body weight [b.w.], Per Os [p.o.]), LOP+yohimbine (2 mg/kg, b.w., i.p.), and LOP+OPPE (6.25, 12.5, and 25 mg/kg, b.w., p.o.). At the end of the experiment, the effects of OPPE were assessed by fecal parameters (numbers, weight, and water content), gastrointestinal transit, gastric emptying, serum metabolic parameter changes, intestinal and colon mucosa oxidative stress, and the histological examination. The defecation test showed that administration of LOP (3 mg/kg, b.w., p.o.) leads to the production of remarkable constipation. Indeed, the number and water content of stools decreased (25.50 [n/24 h] and 29.86%) significantly (P < .05). Acute pretreatment with OPPE significantly and dose dependently accelerated the stool moistening and allowed an increase of stool weight (2.85, 3.61, 3.93 [g/24 h/rat]) as well as the frequency of defecation (47.36, 54.54, and 56.26 [n/24 h]). OPPE also significantly (P < .05) and dose dependently increased the intestinal motility (70.78%, 73.33%, and 75.01%) and gastric emptying. LOP-induced reduction (P < .05) of intestinal secretion was accompanied by a colonic and small bowel oxidative stress status and histological changes, which was attenuated by OPPE treatment. The findings of this study indicate that OPPE possesses an important role in the gastrointestinal motility regulation, and thus lend pharmacological credence to the suggested use of the natural pectin for the treatment, management, and/or control of constipation.

Overview on Pectin and its Pharmaceutical uses

Pectin, a spontaneously occurring carbohydrate, has grown in importance in previous decades. Because of its biodegradability, scientists and consumers are increasingly appreciating the advantages of natural pectin. The dimethyl ester of polygalacturonic acids is pectin. Dried fruits and apple pomace are commercially extracted under moderately acidic circumstances. On the grounds of the degree of esterification, pectins are classified into two main categories. The development of three-dimensional networks, or gels, is caused by the connection of pectin chains. Pectin was used in the pharmaceutical business, as well as health promotion and treatment, because of its gelling characteristics. Tablets, gel beads, and film-coated dosage forms have all been explored as possible carriers for drug administration to the gastrointestinal system. The essential chemistry and general characteristics of pectin, as well as its gel formation process and properties, will be discussed in this study. Pectin will be used as an example in the pharmaceutical industry.

Вплив основних положень Міжнародного керівництва з інтенсивної терапії тяжкого сепсису та септичного шоку — 2012 із додатковою ентеропротекцією на перебіг септичного процесу і вираженість енцефалопатії в структурі поліорганної недостатності

У статті проведено аналіз результатів впливу ключових положень Міжнародного керівництва з інтенсивної терапії тяжкого сепсису та септичного шоку — 2012, доповнених ентеропротекцією, на перебіг септичного процесу і вираженість енцефалопатії в структурі поліорганної недостатності. Заключення аналізу базувалося на підставі динаміки кількісних характеристик фізіологічного патерну CI-DO2-VO2; рН інтрамукозного, шкал GCS, APACHE II, SOFA; показників синдрому системної запальної відповіді; концентрації цитокінів (TNF-α, IL-1, IL-4, IFN-α); імуноглобулінів (IgA, IgM, IgG). Незважаючи на відновлення загальної оксигенації в умовах супранормальних значень DO2-VO2, на 3-тю — 5-ту добу відмічали чотири критерії SIRS, що розцінювалося як імовірність ризику уповільненої регресії синдрому запальної відповіді в подальшому. Сказане вище знайшло своє підтвердження в клінічному показнику лейкоцитів на 7-му добу — 15,18 • 109/л і незрілих форм — 11,88 %. Бали за шкалами APACHE II і SOFA, знизившись порівняно з такими на 5-ту добу, «застигли» на цьому рівні на 7-му добу. Неврологічна симптоматика на 7-му добу оцінювалася як сопор — 10,88 бала. Максимально високі концентрації прозапальних цитокінів на 5-ту — 7-му добу можна пояснити їх реперфузійним походженням після відновлення спланхнічного кровообігу. При цьому позитивним було перевищення IL-4 на 7-му добу свого рівня на 5-ту добу на 77,42 %. Використання сорбентів виявилося неефективним за наявності гострих ерозій і виразок шлунково-кишкового тракту для регенерації ентероцитів і запобігання шлунково-кишковим кровотечам навіть у поєднанні з інгібіторами протонної помпи. Початково передбачувана летальність за сумою балів шкали APACHE II становила 51 %, справжня летальність — 35,5 %, тобто застосування ентеросорбенту призвело до зниження летальності на 15,5 %.

Physicochemical Properties of Jelly Candy Made with Pectin from Red Dragon Fruit Peel in Combination with Carrageenan

Jelly candy is a product with a soft and chewy texture due to a gelling agent such as pectin and carrageenan. Red dragon fruit peel widely uses as natural pectin in various products, one of which is jelly candy. However, the resulting product has a less chewy texture. Thus, combining the natural pectin and carrageenan is expected to improve jelly candy’s physicochemical characteristics. Moreover, in jelly candy products, the combination of carrageenan with red dragon fruit peel pectin have not been applied. The methods in this research consisted of extraction of red dragon fruit peel and jelly candy making. This study uses completely randomized design with two factors: the concentration (3.5%, 4%, 4.5%) and ratio (2:1, 1:1 and 1:2) of red dragon fruit pectin and carrageenan. The jelly candy obtained were observed for its texture, color and moisture content. Hardness, cohesiveness, gumminess and chewiness were analyzed to determine the texture of jelly candy. The result showed a combination of red dragon fruit peel pectin and carrageenan within a ratio of 2:1 at 4.5%, selected as the best ratio and concentration in making jelly candy. The jelly candy had a hardness value of 421.59±7.94 g, cohesiveness 0.39±0.01, gumminess 122.22±2.77, chewiness 117.54±2.61, lightness 32.39±0.16 and moisture content 45.83±2.68%. This study provides new insight into gelling agents used to produce jelly candy and the effect on the physicochemical characteristics of jelly candy product.

Study on the influencing factors of natural pectin's flocculation: Their sources, modification, and optimization.

Natural pectin, derived from fruit residue, presented a certain flocculation performance in previous studies. However, the process of extraction and treatment affected the flocculation performance considering the uncontrollable chemical composition and the molecule structure. In this study, degree of esterification (DE), degree of amidation (DA) were used as the internal factors affecting flocculation performance. The DE/DA values of pectin were obtained through FTIR, elemental analyses, H-NMR, and titration measurements. The kaolin suspension was employed for the coagulation jar tests, and the removal of NTU (Nephelometric Turbidity Unit) was used as the index of the flocculation performance. Results showed that the flocculation performance of pectin arising from different fruits was different, which was associated with the various preparation processes. By introducing polar groups into pectin, the flocculation was found to be related to bridging, adsorption, and charge neutralization. Based on the trends of three-dimensional response surfaces, the flocculation effect was improved with the decreased DE and the increased DA. The optimized amidated pectin was obtained by the amidation experiment, the turbidity reduction in wastewater was 99.63%. PRACTITIONER POINTS: The internal influencing factors of pectin as a flocculant were investigated. Different sources of pectin show different flocculation ability. Amidation modification can improve the flocculation performance of pectin. Response surface method to study the interaction of different influencing factors. Pectin may replace synthetic flocculants in water treatment.

Design and Optimization of Edible Coating and Osmotic Dehydration Processes for the Development of High-value Fruits and Vegetables with Extended Shelf-life

Berries and mushrooms are some of the most important traditional Mediterranean products that are characterized by high nutritional value and beneficial properties for the human body. Mushrooms are popular for their texture and taste but also for their chemical and medicinal properties. Although they have beneficial properties for human health, the shelf-life of fresh produce is very limited. In addition, sea buckthorn (Hippophae rhamnoides) berry is valued for its high nutrient density, providing high amounts of vitamin C, vitamin E, carotenoids, oils rich in unsaturated fats, etc. However, these berries are fragile and delicate and have a short shelf-life. The aim of the present study was the design and development of new berry and mushroom products, which are characterized by prolonged shelf-life without the addition of chemical preservatives, high nutritional value with low salt and sugar levels, and increased seasonal availability. The design and development of these products was based on the optimization of osmotic dehydration process and the application of edible coatings, using alternative agents. Various osmotic agents, such as glycerol, natural pectins or fruit juices were examined as alternatives to the conventional ones, with the aim to reduce salt and sugar levels in final products. Osmotic dehydration process was further optimized in terms of several parameters (immersion time, temperature, osmotic agent concentration, product to solution ratio). Dehydrated products were then coated using alternative agents, such as chitosan and aloe vera. The dehydrated and coated products were evaluated for their quality and sensory properties, during storage in controlled conditions. The examined alternative osmotic agents had significant effect to the water loss and water activity of the selected products and led to products with advanced characteristics. The use of alternative agents during edible coating application also led to the increase of products’ shelf-life and the enhancement of their nutritional value.