Pectic Substances Research Articles

Intensification of pectin obtaining from apple pomace

This study is devoted to the problem of improving the methods of pectin obtaining from apple pomace. The relevance of the study is dictated by the fact of formation of a large amount of waste when receiving apple juice. The output of apple juice at the enterprises of the processing industry is from 50 to 75%, therefore, 25-50% is waste. In our studies we used 42 KHz frequency of ultrasonic vibrations. The powers of ultrasound waves were 30 and 50W. The output of pectin depends on the sample exposure time, and with time passing this growth decreases and eventually stops, which may indicate that a certain amount of destruction has been reached at a given power. The maximum increase in the output of pectic substances is observed when the ultrasonic treatment time is 15 minutes and it is 26%. Capacity also affects pectin output. With power increasing from 30 to 50 W, the amount of pectin released increases by an average of 10%. It is shown that the use of separation at the stage of solution partitioning from pectin allows one to increase the speed of the process by a factor of two.

Fruits of new selection forms and varieties of snowball tree for manufacture of products of therapeutic and prophylactic purpose

The paper presents the results of the comparative assessment of varieties and selected breeding forms of the snowball tree (Viburnum opulus L., Adoxaceae). The article presents the biochemical composition, marketable and taste qualities of fruits of varieties and elite forms of the snowball tree of regular selection of the Institute of Horticulture of the NAAS and its network, grown under conditions of the Central part of the Forest-Steppe of Ukraine. We selected the sources of specific economic and valuable features: large-fruits (weight of the fruit of 1.24–1.80 g, weight of bunch of 109–126 g – Velykoplidna, Ania, Uliana, ЕF-3-10-2010), high taste qualities – degustation evaluation of 8.8–9.0 points and chemical composition of fruits (EF-5-12-2012, EF-3-10-2010, Bagriana, Koralova). The study revealed that the fruits of some selection samples are promising raw materials for production of food products and ingredients of functional purpose, including syrups, mors, juices (varieties Kоrаlоvа, Bаhrianа, Аnia, Uliana, ЕF-3-10-2010, ЕF-5-12-2012, ЕF-7-31-12 with sugar-acid index of 4.86–7.63 and juiciness of the fruit of 4.86–7.63%); jelly, marmalade (Bаhrianа, Аnia, Kоrаlоvа, ЕF-3-10-2010, which have increased content of pectic substances – 9.1–13.0 mg/kg and Р-active compounds – 740–950 mg%); powdered food additives (Kоrаlоvа, ЕF-3-10-2010, ЕF-5-12-2012, ЕF-7-31-12); manufacturing pharmaceuticals (ЕF-2-56-13). Consumption of these products reduces the risk of diet-related diseases, preventing deficiency and replenishing nutrients in the human body, thus preserving and improving health due to the presence of physiologically functional ingredients in their composition. The modern food industry is paying more attention to healthy food with a balanced composition of nutrients, including functional products. Today the snowball tree is a nichе plant both in Ukraine and in the world. According to national scientists and market analysts, today some important factors of the cultivation expediency of snowball tree fruits can be distinguished. The weather and climate and soil conditions in Ukraine are quite favourable for cultivation of this plant. The creation of raw material zones would allow the population to be provided with functional products in sufficient quantity, and, if necessary, allow this plant to be cultivated for export.

ВПЛИВ ЕСФОНУ НА БІОХІМІЧНІ ЗМІНИ В ПЕРІОД ДОЗРІВАННЯ ЯГІД, УРОЖАЙНІСТЬ ТА ЯКІСТЬ ПЛОДІВ АҐРУСУ

The effect of pre-harvest treatment of gooseberry bushes (GROSSULARIA RECLINAT (L.) MILL) of cv. Mashenka with a 0.3% aqueous solution of ethylene product on the yield and quality characteristics of berries, quantitative changes in the content of structural polysaccharides during ripening were studied. The experiments were carried out in the field from 2015 to 2017. The experimental sites were randomly chosen, there were five bushes in a row, the repetition of the field experiment was fivefold. The plants were treated with 0.3% aqueous esphone two weeks prior to berry harvesting using an OP-2 backpack. The berries under analysis were selected every four days after treatment with the preparation. The polysaccharide content was determined on a fixed material. The berries were fixed in the field with liquid nitrogen, dried in a drying oven at 70º C to air - dry state. The determination of cellulose and pectin content was carried out by weight method, hemicellulose and non-structural carbohydrates (sugars and starch) in gooseberry fruits were carried out by iodometric method. To evaluate the quality of the berries, their analysis for total acidity was performed by potentiometric titration, ascorbic acid was determined using potassium hexacyanoferrate. The analytical replicability of the studies is fivefold. Statistical processing of the results was performed using the computer program ‘Statistica-6’. The significance of the difference between the control and experiment indicators was determined by Student's t-test. It is found out that on the fourth, eighth and twelfth days, the content of reducing sugars, sucrose and their amounts in the berries treated with ethyleneproducer plants was higher than in the control sample. A more intense decrease in the total acidity of the berries of the experimental sample was observed, while the ascorbic acid content did not change significantly. A higher amylase activity in berries due to ethylene products during ripening was also established, resulting in a faster decrease in the starch content in the berries and an increase in the sugar content. Pre-harvesting of gooseberry with ethylene product esphone leads to increased accumulation of pectic substances in the products, a more intensive hydrolysis of structural polysaccharides in comparison with the control sample, which serves as an indicator of more intense maceration of fetal tissues. The use of pre-harvest processing of gooseberry with ethylene product esphone has led to increased yields and higher quality of gooseberry crop production and has many prospects for the development of mechanized harvesting technologies.

Structure of arabinogalactan and pectin from the Silybum marianum

From the leaves of Silybum marianum L. were isolated arabinogalactan with molecular weight 38 kDa and pectic substances. The monosaccharide composition of arabinogalactan was represented by β-galactose and α-arabinose in a ratio of 2.6:1.0 and β-galacturonic acid as a minor component. By chemical methods and GC, GC-MS, 1D and 2D NMR spectroscopy was established that the arabinogalactan consists of d-galactopyranose residues linked by β-1,6-glycosidic bonds as a main chain, and the side chain was represented by α-arabinose, β-galactose and 4-O-methylglucuronic acid. Pectic substance was found in small amounts. According to NMR data it contains also a branched rhamnogalacturonan.

Physical factors relevant for efficient Hawthorn fruit extraction

Today, the healthy nutrition market is one of the most promising market niches; modern consumers increasingly claim fortified products for their diets. One of the ways to increase the biological and physiological value of products is their enrichment with extracts of plant origin. The aim of the work was to study the influence of various factors on the process of hawthorn fruit extraction and determine the optimal parameters of the technological process. The study objects were hawthorn fruit extracts produced by the statistical method of maceration (with stirring). In the extracts obtained, there were determined the quantitative content of tannins and pectin substances, dietary fiber and vitamins. Currently, the global health and wellness food market is steadily growing due to changes in consumer behaviour patterns and developing of healthy self-consciousness. The studies conducted by the authors have shown that extracting of plant materials and the efficiency of biologically active substances extraction are influenced by the following factors: the extractant pH, grinding type and size of raw materials and process parameters. The optimal technological regimes have been established. They are the extraction temperature of 60 °C and extraction time of 30 minutes. The appropriate grinding size of dry hawthorn fruit has been determined to be up to 2.8 mm of a particle. In case of milk being an extractant, a high extraction dynamic of pectic substances and dietary fibers was observed. So, the hawthorn milk extract has been revealed to have higher organoleptic characteristics.

THE CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES AND HEAVY METALS IN THE APPLES OF A RETAIL CHAIN IN THE LIPETSK REGION DEPENDING ON THE APPLE TREES VARIETIES

The relevance is based on the need to study the amount of biologically active substances and trace nutrients in apple varieties sold in the retail chain of the Lipetsk region. The purpose is to analyze the content of biologically active substances and trace nutrients of all apple varieties sold in the retail chain of the Lipetsk region. The article is the first to establish a close relationship between the term of apples ripening and the content of flavonols, pectic substances, anthocyanins, Fe, Zn, Cu, Ni, Pb, and Co in them. At the same time, the authors established a close correlation between the content of Fe and Zn in fruits (r = 0.8). Arbitration, titrimetric, photometric, iodometric, weight calcium-pectate, atomic-adsorption, ionometric, and correlation analysis methods were used to solve the tasks. In the Lipetsk region retail chain, the authors identified varieties of apples with the most significant mass of fruit and content of ascorbic acid, organic acids, dry substances, anthocyanins, flavonols, catechins, pectins, tanning and coloring substances, including tannin, carotenoids, including β- carotene, as well as mineral elements: Fe, Mn, Zn, Cu, Ni, Pb, Cd, and Co. The authors also determined the content of heavy metals in apples relative to the maximum allowable concentration (MAC). Autumn varieties contain the highest amount of ascorbic acid, carotenoids, carotene, tanning substances and coloring substances, and tannin. Winter varieties contain the least catechins, tanning, and coloring substances. The content of pectic substances, anthocyanins, and flavonols, reaches its maximum in winter varieties fruits. The content of flavonols most strongly varies, and the least - pH and content of organic acids of all the biologically active substances in apple fruits. Iron content increases with the increase in zinc content. The content of mineral elements in the summer varieties is the lowest. The content of mineral elements and flavonols in apple fruits increases with the transition from summer varieties to autumn, and then to winter. The content of iron varies the most, and least of all - cadmium of the mineral elements in fruits. The content of all mineral elements varies most strongly in winter apple varieties.

Microbial industrial enzymes: An annotated selection of World Wide Web sites relevant to the topics in microbial biotechnology.

https://link.springer.com/chapter/10.1007/978-3-319-52287-6_28 This review article in an e-book provides an excellent overview to the field of industrial enzymes. In addition to the current commonly used enzymes, it contains information of emerging enzymes of interest. http://www.novozymes.com/-/media/Project/Novozymes/.../Enzymes_at_work.pdf This web brochure produced by Novozymes provides many examples of industrial enzymes, their origins and applications. http://www1.lsbu.ac.uk/water/enztech/detergent.html This web article is a little dated but it nevertheless provides a good overview of how enzymes are used on washing formulations. https://www.aasv.org/shap/issues/v18n2/v18n2p90.html Phytase is an enzyme that releases phosphate from phytate, a hexaphosphate ester of inositol. Because much phosphate in grain and seeds is stored in phytate, phytase enzyme is added to animal feed to help release phosphate from the feed. https://www.ocl-journal.org/articles/ocl/pdf/2017/04/ocl170015.pdf Lipases, mostly obtained from fungi, is used extensively in industry. Major uses are in detergents and in food oil processing. https://www.heraproject.com/files/22-F-07_PROTEASE_HERA_Final%20Edition%20(unsecured%20-%20PDFA-1b).pdf Subtilisin is a protease, originally obtained from strains of Bacillus. It is used in laundry, dishwashing and contact lens cleaning applications. The current document contains much information relevant to the industrial use of subtilisin. https://www.chemistryworld.com/podcasts/chymosin/3007682.article Chymosin is an important enzyme used in the conversion of milk to cheese. It was originally obtained from the digestive tracts of young ruminant animals. More recently, it is produced in recombinant form by microbial fermentation processes. https://microbialcellfactories.biomedcentral.com/articles/10.1186/s12934-016-0507-6 Cellulases are important industrial enzymes in biomass conversion. A major organism long studied for it enzymes for degrading cellulose is the fungus Trichoderma reesei. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3769773/ This review article discusses the uses of amylases, mostly in converting various food products such as starches in corn, wheat, rice, and tapioca. A very large process currently is the conversion of corn starch to glucose by amylase coupled to the isomerization of glucose to fructose. https://www.researchgate.net/publication/315803185_Xylanases_and_their_industrial_applications_A_review This Research Gate website contains an abstract on xylanases and a link to the full review article on the topic. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3347563/ This review article covers enzymes used in the production of semi-synthetic beta-lactam antibiotics. The major focus is on protein expression and engineering. https://www.creative-enzymes.com/similar/glucose-isomerase_319.html Glucose isomerase, also known as xylose isomerase, is widely used in the production of high-fructose corn syrup. https://www.sciencedirect.com/topics/biochemistry-genetics-and-molecular-biology/pectinase Pectinases are widely used in producing clarified fruit juices. The pectinases hydrolyze linkages in the pectic substance found in the cell walls of plants. https://www.novozymes.com/en Novozymes is a major enzyme producing company, headquartered in Denmark. http://biosciences.dupont.com DuPont is a very large producer of enzymes with currently 900 commercial products on the market. https://www.dupont.com/products-and-services/industrial-biotechnology/industrial-enzymes-bioactives/primagreen.html Many enzymes are used in textile processing and clothing finishing. This website addresses are group of enzymes used in those applications. http://animalnutrition.dupont.com/productsservices/feed-enzymes/ Animal nutrition enzymes are largely derived from bacteria and aid in the animal digestion of their foods. The enzymes are principally phytase, proteases, and carbohydrate hydrolyzing enzymes. https://www.basf.com/global/en/products/cross-industry-solutions/enzymes.html The German chemical company BASF made a large entry into industrial enzymes with the the purchase of the Verenium Corporation. https://www.amano-enzyme.com/uk/about-company/ Amano produces microbial enzymes for use in food, supplement, and medical diagnostic industries.

Biochemical composition of fruits of new apple varieties of Belarusian breeding

The object of the research was new Belarusian apple varieties Zorka, Krasavіta, Navavіta and Sakavіta, selected from the hybrid fund, obtained as result of many-stage crossing of apple varieties (MalusdomesticaBorkh.) of various geographical origin (local, American, Western European) with the fourth and fifth generations of profusely blossoming wild apple (M. × floribundaSieb.), which is carrier of scab resistance Rvi6 gene. The aim of these studies was to study the chemical and technological composition of fruits of new Belarusian apple varieties that are resistant to scab, released during agro biological research. The biochemical composition of the fruit depends mainly on the complex genetic origin of new varieties. New apple varieties differ by a higher content of soluble solids (12.6-13.7 %), titrated acidity (0.70-0.94 %), they exceed the standard variety Vesyalina (0.56 %), as well as the amount of sugars (9.85-11.40 %). The content of pectic substances in the fruits of the studied varieties ranged from 0.76 (Zorka) to 1.31 % (Navavіta). The highest content of pectin substances are the varieties Sakavіta and Navavіta — 1.30 and 1.31 %, respectively. The varieties Krasavіta (7.1 mg / 100 g) and Vesyalina (15.17 mg/ 100 g) are characterized by highest content of ascorbic acid, and the variety Navavita (211.1 mg / 100 g) is characterized by highest content of phenolic compounds. It established that the fruits of the new apple varieties Zorka, Krasavіta, Navavіta and Sakavіta are suitable for producing juice of natural direct extraction, nectar without pulp, nectar with pulp, sterilized fruits rubbed with sugar, frozen.

Immobilized enzyme on pulp fiber through layer-by-layer technique using cationic polyacrylamide for whitewater treatment from papermaking.

Anionic pectic substances in whitewater from papermaking are detrimental to machine operation and product quality. Pectinase was immobilized on pulp fiber using cationic polyacrylamide with layer-by-layer method to obtain bound enzyme with tunable activity and good performance for wastewater treatment. It was revealed that high charge density and low molecular weight for cationic polyacrylamide were advantageous for enzymatic activity. During the layer-by-layer adsorption process, the enzymatic activity of the immobilized enzyme increased nearly linearly with the layer number from 983 to 3074U/g until the fourth layer. The stability of the four-layer immobilized enzyme was improved. The multilayer immobilized enzyme exhibited good reusability and storage stability compared with monolayer enzyme. At dosage of 10U/mL, the cationic demand of the whitewater samples was reduced by 15% using four-layer immobilized enzyme. The results indicated a potential route to prepare immobilized enzyme with good performance for wastewater treatment in papermaking industry.

Efficiency of calcium chloride (CaCl2) treatment on post-harvest performance of pear (Pyrus communis L.)

Calcium is present in the primary cell wall and middle lamella in the form of pectic substances of all plant tissues. The gradual penetration of calcium to cell wall results in increasing level of this ion in the cell wall and thus stabilization increases which may protects the fruit from fungal and other microbial attack or contamination. Keeping in view its importance, a post- harvest study was assessed at ARI Tarnab Farm, Peshawar, Khyber Pakhtunkhwa to evaluate the effect of Calcium chloride (CaCI2) treatment on physio-chemical quality of pear (Pyrus communis L.) during storage. Fresh and disease free pear fruits were dipped in CaCl2 solution for (3, 6 and 9 minutes) and evaluated at 5 days interval for different physio-chemical attributes. The analysis of data showed that pear fruits dipped in CaCl2 solution for 9 minutes significantly affected the fruit juice pH, ascorbic acid, percent titratable acidity, total soluble solid, reducing sugar, and non-reducing sugar. Similarly, prolonged storage duration resulted a significant increasing trend in fruit juice pH, total soluble solids and non-reducing sugar, while ascorbic acid content, percent titratable acidity and reducing sugar decreased with extension in storage duration from zero to twenty-five days. It was concluded from the results that pear fruits dipped for 9 minutes in CaCl2 solution was effective in retaining quality attributes during storage at ambient temperature (20°C with 65-70% RH). Keywords: CaCl2, Dipping time, Le-Conte, Physiological disorder, Post-harvest loses, Shelf life http://dx.doi.org/10.19045/bspab.2019.80053

Development of nanotechnologies for curd dessеrts and fruit and vegetable cryo-additives for their preparation as bas enrichers, structure-forming agents, and colorants

The paper reports the newly devised method and nanotechnology for production of curd desserts for healthy nutrition. They include the mechanical processing of curd grains accompanied by processes of mechanical activation and non-enzymatic catalysis of the casein-calcium-phosphate complex into a nanoscale form, as an innovation. The nanotechnology of cryo-additives made from fruits and vegetables has been devised. We used them as fortifiers with biologically active substances (BAS), natural structure formers and colorants in curd desserts. New curd desserts have the nanoscale form and possess a high content of natural BAS of fruits and vegetables (β-carotene, phenolic compounds, tannins, chlorophylls, L-ascorbic acid and soluble pectin substances). The latter serve as natural fortifiers and structure formers in curd desserts. The above makes it possible to eliminate a need to use food additives and synthetic additives. The low-fat curds were used as a base for production of curd desserts for healthy nutrition. We selected the following raw materials for production of fruit and vegetable cryo-additives: carotene-containing fruits (pumpkin, apricots, and sea buckthorn), citruses (lemons with rind), Jerusalem artichokes, spinach, and apples. We considered homogenization of a product as a technological approach, which leads not only to obtaining of a homogeneous structure of a product, but also to processes of mechanical activation, mechanical destruction and mechanolysis, which is destruction of a protein to its individual components. An increase in the mass fraction of free α-amino acids and simple peptides occurs during the mentioned processes. The study showed that 40...45 % of the bound α-amino acids of protein transform into a free, easily digestible form. The size of α-amino acid molecules is from 0.3 to 1.5 nm. We revealed the mechanism of the process associated with the mechanocracking of protein and its components with mineral substances in the study. The fillers in the form of cryopaste made of fruits and vegetables for curd desserts have been prepared. They are the source of a unique complex of natural biologically active substances, namely, phytocomponents, such as phenolic compounds (1...2.1 %), carotenoids (32.6...45.6 mg per 100 g), L-ascorbic acid (102...260 mg per 100 g), and chlorophylls (800...1,680 mg per 100 g). We showed that fruit and vegetable cryopastes exceed raw materials by 2.5...3.5 times in the content of biologically active substances, due to extraction of hidden forms of BAS from raw materials. In addition, they have a high content of soluble pectic substances due to extraction of hidden inactive forms into a free form from fresh raw materials when preparing paste-like cryofillers. We developed formulations and technology for curd desserts and studied the content of BAS. Curd desserts exceed the known analogues by chemical composition.

Discovery of latent reserves of fruit and vegetable raw materials during the production of healthful food products for the world culinary specialists

Latent forms of pectic substances and biologically active substances (BAS) in nanocomplexes with biopolymers and minerals in fruits and vegetables are discovered. It is shown that in the latent form they are found in fruits and vegetables 2.5 ... 5 times more than determined by traditional chemical research methods. As an innovation, the complex effect of steam thermal treatment, cryoprocessing and mechanolysis during fine grinding on biopolymers and BAS is used. It is established that under the influence of these processes, a more complete extraction of pectic substances and BAS from the raw material (4.5 ... 7.3 times) from the latent form and transformation into a soluble form occurs

Physicochemical Properties and Intestinal Health Promoting Water-Insoluble Fiber Enriched Fraction Prepared from Blanched Vegetable Soybean Pod Hulls.

Different methods can be used to change the fiber compositions of food, and they consequently affect the physicochemical properties and physiological activities. The present study compared the effects of a blanching treatment on the physicochemical properties of water-insoluble fiber enriched fraction (WIFF) from three varieties of vegetable soybean pod hulls (tea vegetable soybean pod hull, TVSPH; black vegetable soybean pod hull, BVSPH; 305 vegetable soybean pod hulls, 305VSPH) and evaluated their effects on intestinal health in hamsters. Blanching may increase the soluble dietary fiber (SDF) content of WIFF in the 305VSPH variety by solubilizing cell wall components and releasing water-soluble sugars. Thus, the WIFF in the 305VSPH variety after blanching may be composed of cellulose and pectic substances. The WIFF of the blanched 305VSPH (B-305VSPH) variety exhibited the highest physicochemical properties, such as a water-retention capacity (11.7 g/g), oil-holding capacity (9.34 g/g), swelling property (10.8 mL/g), solubility (12.2%), and cation-exchange capacity (221 meq/kg), of the three varieties examined. The supplementation of B-305VSPH WIFF in the diet resulted in significantly (p < 0.05) lower cecal and fecal ammonia; activities of fecal β-d-glucosidase, β-d-glucuronidase, mucinase, and urease; as well as higher cecal total short-chain fatty acids relative to other diets. In addition, microbial analysis suggested that fecal bifidobacteria growth was enhanced by the consumption of B-305VSPH WIFF. Therefore, B-305VSPH WIFF may be applicable as a potential functional ingredient in the food industry for the improvement of intestinal health.

Functions and mechanisms: polygalacturonases from plant pathogenic fungi as pathogenicity and virulence factors

Polygalacturonases (PGs) are widely distributed pectic enzymes in microorganisms that are plant pathogens, and those that are not plant pathogens, and in plants themselves. PGs degrade the adhesive pectic substances of the middle lamella and cell wall, contributing to fungal penetration, plant tissue collapse and nutrient acquisition. Not all PGs that are produced by plant pathogens are required for pathogenicity or virulence, and PGs are present in nonpathogens. This review provides an overview of the functions and mechanisms of PGs in the pathogenicity and virulence of fungi and interpretations of the keys to PG involvement in pathogenesis.

Rosa damascena waste mediated synthesis of silver nanoparticles: Characteristics and application for an electrochemical sensing of hydrogen peroxide and vanillin

Silver nanoparticles (AgNPs) were synthesized by reduction of Ag+ with four extracts of Rosa damascena waste: post-distillation water (PW), water extract (WE), 30% (30 EE) and 70% (70 EE) ethanol extracts. The ethanolic extracts were rich in polyphenols and particularly catechin and epicatechin (1388.01 ± 2.27 and 677.47 ± 2.03 μgmL−1, respectively) while the water extracts were rich in reducing sugars, proteins and pectic substances (for WE 254.21 ± 1.26, 296.89 ± 2.01 and 242.14 ± 1.38 μgmL−1, and for PW 185.72 ± 1.47, 298.30 ± 1.57 and 181.78 ± 1.39 μgmL−1, respectively). The morphology of AgNPs was characterized by transmission electron microscopy and the calculated average size of the AgNPs synthesized using WE and PW was 25.8 ± 11.5 nm and 11.5 ± 8.4 nm, respectively. The X-ray diffraction analysis suggested presence of silver phase which crystallized in a face centered cubic space group Fm-3m with unit cell parameter 4.085 (2) Å and mean coherent domain size 10.9 (3)nm. Biosynthesized AgNPs were deposited onto a spectroscopic graphite electrode (GE), applying two different procedures, and stabilized using chitosan to build modified electrodes-catalysts. The electrochemical performances of the modified electrodes AgNPs/GE and AgNPs/CS/GE were studied by means of cyclic voltammetry (CV), differential pulse voltammetry (DPV) and chronoamperometry at pH 7.0 and their applicability for amperometric detection of H2O2 and vanillin was investigated. The developed electrodes exhibited a sensitive and reproducible response for quantitative determination of H2O2 at applied potentials of −0.2, −0.25 and −0.3 V (vs. Ag/AgCl, 3 M KCl). Constant potential amperometry studies with AgNPs/CS/GE showed sensitive response to H2O2 (115.2 μA mM−1 cm−2) up to 6.6 mM at −0.3 V, and to vanillin (56.8 μA μM−1 cm−2) up to 0.5 mM with detection limit of 8.4 μM at 0.58 V. The results obtained from the quantitative electrochemical measurements of H2O2 and vanillin offer potential applications of the graphite electrodes modified with the biosynthesized AgNPs in electrochemical sensor devices for monitoring of these analytes.

Research of influence of parameters of process of drying of an apple residue on an exit of pectinaceous substances

One of the most common methods of preserving apple pomace in order to further obtain products with a high content of biologically active substances is drying. For the experiment, a method of drying with superheated steam of reduced pressure in a pulsed vibro boiling layer was chosen, since it allows improving the quality of the finished product by lowering the temperature of the drying agent, thereby retaining a significant amount of nutrients in the original product. To study the kinetic and hydrodynamic dependences of the drying process, an experimental setup has been developed and created, which allows to obtain the most accurate and reproducible results. According to the results of the experiments done, the drying curves, the drying rate curves and the heating curves were constructed. The technological modes of operation of the drying unit are determined, ensuring a minimum of the specific energy consumption of the drying process and the maximum moisture stress of the drying chamber. In addition to the experiment on drying apple pomace, a study was also conducted on the content of pectic substances in dried pomace. To determine the amount of pectin and protopectin, the calcium-pectate method was used. During the experiment, it was found that with the proposed method of drying, the yield of pectin substances is increased compared with traditional methods. Histograms of the content of pectin and protopectin were constructed depending on the method of drying. A comparative analysis of the content of pectin and protopectin was carried out depending on the drying mode for apple pomace and sugar beet pulp. The conclusion is made about the increased thermolability of protopectin in apple pomace compared to sugar beet pulp.

Effect of Pre-Harvest Treatments of Peach Trees on Fruits Quality Characters during Cold Storage

This research was carried out during two successive seasons of 2016 and 2017 to study the effect of pre-harvest treatments on peach trees on fruits quality at harvest time and during cold storage at 5±1°C and 80-85% RH. The selected trees for this study were chosen from locally Mit-Ghamer peach trees(cv. Medium Sultani), grown in a private orchard at Fesha-Bana village, Aga Center, Dakahllia governorate, Egypt. The selected trees of peach (cv. Medium Sultani) were sprayed Pre-harvest (1.5 month after full bloom) with one of the followings: tap water (control), 1.5% potassium sulphate (K2SO4), 2% calcium chloride (CaCl2) and the combination of them. The harvested mature fruits were cold stored at 5 ± 1°C and 80-85% relative humidity (RH) for a storage period of 24 days. Some physical and chemical quality characteristics were measured on the intact treated fruits at harvest date and at 6-day-intervals during cold storage up to 24 days. The obtained results showed that the peach fruits sprayed with 1.5% K2SO4 recorded the highest values of firmness, Vitamin C content and TSS% after 6, 12 and 18 days during The cold storage in both seasons. While, peach trees sprayed with 2% CaCl2 gave the highest values of fruit firmness at harvest time and after 24 days of cold storage, and the lowest value of fruits decay incidence%, TSS% and anthocyanin content in fruit skin in all storage periods of both seasons. Applying the combination treatment of 1.5 % K2SO4 and 2% CaCl2 showed the highest values of vitamin C, acidity and total sugars%, anthocyanin and pectic substances contents as well as the lowest value of TSS/acid ratio and weight loss% of fruit at 18 and 24 days of cold storage in both seasons. However, the opposite trends were true for the control treatment. Finally, it can be recommended applying the combination spray of 1.5 % K2SO4 and 2 % CaCl2 on peach trees at pre-harvest (1.5 month after full bloom) to improve maintaining physical and chemical qualities of peach fruits during cold storage up to 24 days.

Anatomical and histochemical studies of maturation and the accumulation of polysaccharides or volatile organic compounds in Japanese wild cherry fruit following ethephon application

The leaf of the Japanese wild cherry, Prunus Sato-zakura Group, especially ‘Oshima-zakura’, releases volatile organic compounds (VOCs) such as polysaccharides or coumarin from the leaves or fruits. These substances have a pleasant smell and exert a bactericidal effect. However, little information is available on the maturation and development of fragrant ingredients in ‘Oshima-zakura’ fruit. In this study, we used histochemistry to observe polysaccharide or VOC release from the fruit tissue. Ethephon (500 ppm) was sprayed on immature green fruit. Fruit samples were obtained at the immature (green), turning (red), and matured (black) stages. Fruit ripening proceeded about 3 to 5 days after ethephon application. The surface cells of the fruit epicarp were composed of a thick cuticle with wax, and two to three layers of cells were found underneath the cuticle, which contained chloroplast during the immature stage. As the fruit matured, these cells developed vacuoles in the epicarp tissue and anthocyanin accumulated significantly following ethephon application. When stained with toluidine blue-O, cells of the fruit mesocarp tissue exhibited a red-purplish colour following treatment with ethephon. This indicated that cells of the mesocarp contained polysaccharide, such as pectic substances or VOCs, especially coumarin. Accordingly, the substances that stained red-purplish may be antifungal and may exhibit antifeedant properties against pests. We conclude that polysaccharides or VOCs, especially coumarin, may increase the functional potential of wild cherry in addition to its fragrant properties, following treatment with ethephon.

SECONDARY PLANT RESOURCES AS PROSPECTIVE UNCONVENTIONAL SOURCES OF PECTIС SUBSTANCES

The secondary raw materials have been studied as sources of pectic substances necessary for the endo-ecological protection of the organism in the globally deteriorating living conditions of modern humans. The article reveals the significance and long-term benefits of such sources of pectic substances as fruit and seed coats, which are obtained in considerable quantities as a secondary raw material during the implementation of the technological process, and often do not find rational use. Research has been carried out on new prospective sources of pectin substances – secondary resources of processing soybean Glycine max (L.) Merrill, sainfoin Onobrýchis arenária, rapeseed Brassica napus L. oleifera, Sarepta mustard Brassica juncea (L.) Czern, and black mustard Brassica nigra (L.) W.D.J. Koch, castor bean Ricinus communis L., sunflower Helianthus annuus L. Fruit and seed coats of these plant species have been studied. The prospects of their secondary resources for pectin production have been shown. The assessment of the quantitative and qualitative characteristics of the pectic substances of the objects under study, as well as their fractional composition and analytical indicators, make it possible to characterize the potential functional, technological and therapeutic properties of pectin preparations. It has been indicated that in the polyuronid component (fraction of galacturonic acid), all the studied samples of surface tissues of soybean, mustard, sainfoin, sunflower, one rape variety meet international requirements for food pectin (52.87–73.22%), and one of them, the pectin from seed coat of the Valenta variety, meets the requirements for pectins for medical purposes (75.83%). Pectic substances of soybean, mustard, castor bean varieties are characterized by a high degree of esterification (62.37–76.88%) in contrast to the varieties of sainfoin and sunflower (45.29–55.15%). According to the degree of esterification, rape varieties are close to low-esterified pectiс substances – 59.34–61.48%. The prospects of using seed and fruit membranes as an unconventional secondary plant raw material to improve the environmental performance of production and to obtain a valuable therapeutic-and-prophylactic food ingredient have been substantiated.

Advances in Studies Using Vegetable Wastes to Obtain Pectic Substances: A Review

Vegetable waste represents a serious environmental problem for industries; however, it is also a valuable source of pectic substances. This paper aims to highlight the advances that have been made through studies regarding pectic substances from vegetable wastes, as well as providing an overview of the chemical structure of pectin, extraction and characterisation techniques, and potential applications for pectin in relation to the areas of food and health. Pectin is mainly composed of galacturonic acid and it is one of the most complex polysaccharides in nature. A wide range of vegetable wastes contain a high pectin yield that can be industrially utilised. However, factors such as the type of raw material, the maturation stage of that raw material, and the extraction techniques that are used, affect the structural and functional properties of the pectin, as well as influencing its potential application. This study outlines the different environmentally-friendly techniques that are used to extract pectin, such as microwave, ultrasound, enzymatic and other methods, highlighting their advantages and disadvantages compared with the conventional extraction method. Some techniques are advantageous for industrial use; however, it is necessary to optimise the extraction conditions and to make a financial investment in order to obtain a high yield of pectin in a short amount of time. Characteristics such as galacturonic acid content, the degree of methyl esterification, the degree of acetylation, molar mass and the chemical structure are essential parameters required to define possible applications of pectic substances. In vitro and in vivo studies regarding the properties of pectic substances have shown that these substances can be beneficial to health, with antimicrobial, antitumoral, anti-inflammatory and analgesic effects. Nevertheless, further studies are required to examine the mechanisms of action for these effects to be applied in humans. Consequently, greater understanding about the chemical structure of pectin and its extraction techniques are crucial for the development of new foods and drug formulations.