Addition Of Pectin Research Articles

Chitosan-pectin hybrid nanoparticles prepared by coating and blending techniques

The preparation of chitosan nanoparticles in combination with pectins, as additional mucoadhesive biopolymers, was investigated. Pectins from apple and from citrus fruit were considered; polygalacturonic acid was taken as a reference. Tripolyphosphate was used as an anionic cross-linker. Two different techniques were compared, namely the coating and the blending. Coated nanoparticles (NPs) in the ratio pectin:NPs from 2:1 to 5:1 evidenced that the size of NPs increased as the amount of pectin (both from apple and citrus fruit) was increased. In particular, for NPs coated with pectin from citrus fruit the size ranges from 200 to 260nm; while for NPs coated with pectin from apple the size ranges from 330 to 450nm. A minimum value of Z-potential around −35mV was obtained for the ratio pectin:NPs 4:1, while further addition of pectin did not decrease the Z-potential. Also blended NPs showed a dependence of the size on the ratio of the components: for a given ratio pectin:tripolyphosphate the size increases as the fraction of chitosan increases; for a low ratio chitosan:pectin a high amount of tripolyphosphate was needed to obtain a compact structure. The effect of the additional presence of loaded proteins in chitosan-pectin nanoparticles was also investigated, since proteins contribute to alter the electrostatic interactions among charged species. FT-IR and DSC characterization are presented to confirm the interactions between biopolymers. Finally, the biocompatibility of the used materials was assessed by the chorioallantoic membrane assay, confirming the safety of the materials.

Effect of pectin on the composition, microbiology, texture, and functionality of reduced-fat Cheddar cheese

Hydrocolloids have been extensively studied in low-fat cheeses as a way to improve defects associated with fat reduction, which are often related to texture and functionality (meltability). Pectin is a polysaccharide obtained from plant cells and is commonly used as a stabilizer for acidified dairy beverages. This work aimed to evaluate the effect of three types of commercial pectins on the characteristics of reduced-fat Cheddar cheese during a ripening period of 180 days. Five Cheddar cheeses were made: full-fat control (FF), reduced-fat control (RF), and reduced-fat cheeses with amidated (RA), high-methoxy (RH), or low-methoxy (RL) pectin added to milk prior processing at concentrations of 0.175%, 0.100%, and 0.075% (w/w), respectively; levels were chosen to avoid phase separation of the casein micelles, due to depletion flocculation. Addition of amidated pectin markedly increased the moisture content of the experimental cheese (~49%), compared to RF (~45%; P 100 N in RF at 180 days; P 85 versus <70% at 180 days; P < 0.05). These results suggest that pectin addition can be used to modify the moisture content, texture, and melting properties of reduced-fat Cheddar cheese.

The analysis of the influence of xanthan gum and apple pectins on egg white protein foams using the large amplitude oscillatory shear method

This research study analysed the rheological properties of fresh food foams based on egg white protein, and with the addition of apple pectins and xanthan gum. The rheological analysis was carried out using the large amplitude oscillatory shear (LAOS) technique. From the obtained results two types of Lissajous figures were constructed, describing the elastic and viscous properties. The obtained figures were subjected to geometrical decomposition, which resulted in the determination of the stress values characteristic of nonlinear purely elastic and purely viscous properties. The Fast Chebyshev Transform allowed for the calculation of the Chebyshev coefficients, and further detailed analysis of rheological behaviour of foams as a function of strain amplitude. The determination of the values of elastic and viscous Chebyshev coefficients allowed for the interpretation, with high resolution, of nonlinear rheological properties of the obtained foams.

Foaming behaviour of sapota pulp

Foaming of sapota pulp was carried out by foaming device at various levels of pectin, egg albumin and methyl cellulose at different levels. The influences of pectin, egg albumin and methyl cellulose concentration on the foaming characteristics in terms of foam expansion and foam stability were subsequently evaluated. Foam expansion and foam stability increased with increasing concentration of pectin and methyl cellulose. The optimum foam expansion of 60.35 per cent and foam stability of 77.13 per cent were obtained with the addition of pectin and methyl cellulose to sapota pulp at optimum concentration of 2.21 per cent and 4.41 per cent, respectively. The foam expansion was very low (25%) with egg albumin. Higher concentration of foaming agents within selected range produced uniform size of air bubbles. Response surface analysis yielded quadratic models that explained the influence of the foaming agents on foam expansion and foam stability.

Soluble Dietary Fibers Can Protect the Small Intestinal Mucosa Without Affecting the Anti-inflammatory Effect of Indomethacin in Adjuvant-Induced Arthritis Rats.

How to prevent the small intestinal damage induced by NSAIDs is an urgent issue to be resolved. In the present study, we examined the effects of soluble dietary fibers on both anti-inflammatory and ulcerogenic effects of indomethacin in arthritic rats. Male Wistar rats weighing 180-220 g were used. Arthritis was induced by injecting Freund's complete adjuvant (killed M. tuberculosis) into the plantar region of the right hindpaw. The animals were fed a regular powder diet for rats or a diet supplemented with soluble dietary fibers such as pectin or guar gum. Indomethacin was administered once a day for 3 days starting 14 days after the adjuvant injection, when marked arthritis was observed. The volumes of the hindpaw were measured before and after indomethacin treatment to evaluate the effect of indomethacin on edema. The lesions in the small intestine were examined 24 h after the final dosing of indomethacin. Hindpaw volume was increased about 3 times 14 days after injection of the adjuvant. Indomethacin (3-10 mg/kg, p.o.) decreased hindpaw volume dose-dependently, but caused severe lesions in the small intestine at doses of 6 and 10 mg/kg. The addition of pectin (1-10 %) or guar gum (10 %) to the diet markedly decreased the lesion formation without affecting the anti-edema action of indomethacin. The same effects of pectin were observed when indomethacin was administered subcutaneously. It is suggested that soluble dietary fibers can prevent intestinal damage induced by NSAIDs without affecting the anti-inflammatory effect of these agents.

Optimization of Curd Yogurt Production Using Saccharified Rice Solution by Response Surface Methodology

Abstract This study was carried out to establish the optimal conditions for curd yogurt using saccharified rice solution. A central composite design was applied to investigate the effects of pectin (2.8~8.4 g), skim milk (14~70 g) and oligosaccharide (28~84 g) ratio on the physicochemical and sensory characteristics of curd yogurt using saccharified rice solution. pH, total acidity, and color value, were analyzed and sensory evaluation was performed. The pH of curd yogurt decreased with decreasing pectin and oligosaccharide ratio . The addition of pectin had a significant effect on the viscosity while skim milk had a significant effect on the color value (a and b value). The results of sensory evaluation showed that, oligosaccharide and skim milk had significant effects on sweetness and sour taste. Oligosaccharide and skim milk masked the sour taste of curd yogurt. The optimum range of ingredients for curd yogurt using saccharified rice solution was predicted to be 4.27~4.90 g of pectin, 3 0.80~41.30 g of skim milk, an d 28.00~36.10 g of oligosaccharide. Based on the overlapped results of physicochemical and sensory evaluation, the optimal amounts of pectin, skim milk and oligosaccharide were 4.59 g, 36.50 g and 32.05 g, respectively.Key words: central composite design, saccharified rice solution, curd yogurt, optimization point

Effect of pectin on adsorption of Cu(II) by two variable-charge soils from southern China.

The influence of pectin on Cu(II) adsorption by two variable-charge soils (an Oxisol and an Ultisol) was investigated. Pectin increased the adsorption, and the extent of adsorption increased linearly with the dose of pectin, being greater in the Oxisol than that in the Ultisol because the adsorption of pectin by the Oxisol was greater. Both Langmuir and Freundlich equations fitted the adsorption isotherms of Cu(II) for both soils well. The fitting parameters of both equations indicated that pectin increased not only the adsorption capacity of the soils for Cu(II) but also the adsorption strength of Cu(II). The effect of pectin decreased with rising pH in the pH range 3.5-6.0, although the extent of electrostatic adsorption of Cu(II) by both soils was markedly greater over the pH range. Fourier-transformed infrared spectroscopy analysis and zeta potential measurement of soil colloids indicated that adsorption of pectin by the soils made the negative charge on both soils more negative, which was responsible for the increase in the electrostatic adsorption of Cu(II) induced by the addition of pectin. In conclusion, pectin-enhanced adsorption of Cu(II) especially at low pH would be beneficial to the soils as it would decrease the activity and mobility of Cu(II) in acidic variable-charge soils.

Novel use of superdisintegrants as viscosity enhancing agents in biocompatible polymer films containing griseofulvin nanoparticles

The advantages of using superdisintegrants, sodium starch glycolate (SSG), croscarmellose sodium (CCS) and crospovidone (CP) over traditional high molecular weight (MW) viscosity enhancing agents, guar gum (GG), xanthan gum (XG), pectin and high MW HPMC are examined for improving drug content uniformity without compromising dissolution of films containing nanoparticles of griseofulvin (GF), used as a model poorly water-soluble drug. Films were fabricated by preparing low MW HPMC solutions to which a fixed amount of viscosity enhancing agents was added and mixed with GF nanosuspensions produced via wet milling, followed by casting and drying. The addition of superdisintegrants and high MW HPMC led to an increase in viscosity of precursor suspensions without GF particle aggregation, and hence excellent drug content uniformity along with retention of the high surface area of the GF nanoparticles in dried films. In contrast, the addition of XG and pectin resulted in aggregation of GF particles in suspensions, leading to poor content uniformity and incomplete recovery of GF nanoparticles upon redispersion of dried films. In spite of their high precursor viscosity, the films containing superdisintegrants did not lead to increased mechanical strength and demonstrated fast drug release, suggesting faster matrix erosion. In contrast, films with high MW polymers (GG, XG, and pectin and high MW HPMC) had increased mechanical strength and their subsequent slow erosion/disintegration along with longer hydration times resulted in significant delay of drug release, which was found to be directly proportional to their MW. These results demonstrate novel use for superdisintegrants as economical and superior alternative to traditional viscosity enhancing agents in forming drug laden biocompatible polymer films.

Pectin Enhances Bio-Control Efficacy by Inducing Colonization and Secretion of Secondary Metabolites by Bacillus amyloliquefaciens SQY 162 in the Rhizosphere of Tobacco.

Bacillus amyloliquefaciens is a plant-beneficial Gram-positive bacterium involved in suppressing soil-borne pathogens through the secretion of secondary metabolites and high rhizosphere competence. Biofilm formation is regarded as a prerequisite for high rhizosphere competence. In this work, we show that plant extracts affect the chemotaxis and biofilm formation of B. amyloliquefaciens SQY 162 (SQY 162). All carbohydrates tested induced the chemotaxis and biofilm formation of the SQY 162 strain; however, the bacterial growth rate was not influenced by the addition of carbohydrates. A strong chemotactic response and biofilm formation of SQY 162 were both induced by pectin through stimulation of surfactin synthesis and transcriptional expression of biofilm formation related matrix genes. These results suggested that pectin might serve as an environmental factor in the stimulation of the biofilm formation of SQY 162. Furthermore, in pot experiments the surfactin production and the population of SQY 162 in the rhizosphere significantly increased with the addition of sucrose or pectin, whereas the abundance of the bacterial pathogen Ralstonia decreased. With increased production of secondary metabolites in the rhizosphere of tobacco by SQY 162 and improved colonization density of SQY 162 in the pectin treatment, the disease incidences of bacterial wilt were efficiently suppressed. The present study revealed that certain plant extracts might serve as energy sources or environmental cues for SQY 162 to enhance the population density on tobacco root and bio-control efficacy of tobacco bacterial wilt.

On the stabilisation of calcium-fortified acidified soy milks by pomelo pectin

Although a number of studies existed on the stabilisation of acidified milk with commercial pectin, no data is made available on the stabilising behaviour of pectin from other sources. In this work, we focused on the use of pomelo pectin to stabilise acidified soy milk (ASM) samples with and without calcium fortification. The stability of ASM with varying concentrations of pomelo pectin (0.5–1.5% w/w) was examined through their rheological properties, particle size, and microstructure analyses. It was found that the addition of 0.5% pomelo pectin in ASM sample was not adequate to prevent the aggregation of soy protein during 4 °C storage for up to 15 days. On the contrary, the presence of pectin at 1 and 1.5% stabilised the ASM effectively and no phase separation was observed. All stabilised samples were shown to behave as viscoelastic liquids with its stability enhanced by increasing pectin content. Their flow behaviour was Newtonian with low viscosity of about 0.02–0.06 Pas. Furthermore, the fortification of calcium at 300–1200 mg/l to ASM sample stabilised with 1% pectin did not significantly affect its rheological properties. Additionally, confocal laser scanning microscopy was used to assess protein mobility in the ASM samples. It was found that the microstructure of soy proteins was coarser and more heterogeneous in ASM sample without pomelo pectin addition than that with the pectin stabilisation. The microstructure was also affected by pectin and calcium concentrations. Overall, it can be concluded that pomelo pectin is a promising ingredient for stabilising calcium-fortified ASM without chelating agents.

Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings

This study describes the syneresis and its effect on microstructure in fruit fillings within a wide range of the total soluble solids content and with or without hydrocolloids upon freezing. Linear models showed the relevance of the addition of pectin and gellan gum to fillings to prevent syneresis, increasing the water-holding capacity especially after freezing. Microstructural experiments by means of NMR spin–spin relaxometry combined with fluorescence microscopy allowed to observe that the continuous hydrocolloid gel, containing the dispersed solution of native fruit parts with the addition of inulin and sugars, changed its structure/distribution according to the amount of each ingredient and due to the freezing process. Relaxometry results confirmed that hydrocolloids strength was correlated (R2>0.92) with water-holding capacity, due to a relationship between the signal given by the water chemically exchanging with biopolymers, and the changes in the degree of syneresis.

Effect of Pectin Addition on Mechanical Properties of Poly(vinyl alcohol) Membrane

Effect of Pectin Addition on Mechanical Properties of Poly(vinyl alcohol) Membrane

Corrosion inhibition of mild steel in HCL solution by pectin

This work describes the successful performance of pectin as an eco-friendly corrosion inhibitor for mild steel in HCl solution. The inhibition mechanism is discussed considering thermodynamics of adsorption and kinetics of the electrochemical reactions. Inhibition efficiency increases with temperature while the activation energy for the corrosion rate decreases with the addition of pectin. Pectin is a mixed-type inhibitor and the mode of inhibition results from the geometric blocking effect of chemisorbed inhibitive species at the metal surface. Spectroscopic analysis points to the formation of a complex between pectin and Fe2+ ions released during the corrosion reaction.

Influence of emulsifier type on gastrointestinal fate of oil-in-water emulsions containing anionic dietary fiber (pectin)

The influence of emulsifier type and dietary fiber addition on the gastrointestinal fate of emulsified lipids was investigated using a simulated gastrointestinal tract (GIT): mouth; stomach; small intestine. The emulsions tested contained lipid droplets coated with different emulsifiers (sodium caseinate, Tween 80, or lactoferrin), as well as different initial levels of low methoxy pectin (0%, 0.025% and 0.5% w/w). In the absence of pectin, the initial rate of lipid digestion depended strongly on emulsifier type: being 20.5, 18.6, and 6.4 %FFA min−1 for Tween 80, lactoferrin, and caseinate, respectively. However, complete lipid digestion occurred for all these emulsions by the end of the small intestine phase. The slower initial rate of lipid digestion in the caseinate-stabilized emulsions was attributed to extensive droplet flocculation in the gastric phase, which would restrict the access of lipase to lipid droplet surfaces. Pectin addition increased the rate of lipid digestion in caseinate-stabilized emulsions (e.g., by 100% for 0.025% pectin), which was attributed to its ability to suppress droplet flocculation. Conversely, high levels of pectin in the Tween 80- and lactoferrin-stabilized emulsions decreased the initial rate of lipid digestion (e.g., by >35% for 0.5% pectin), possibly due to calcium binding or gel forming effects. These results indicate that the rate and extent of lipid digestion can be controlled by using different emulsifiers or by adding dietary fibers, which may be useful information for the rational design of functional foods and beverages.

Physical characteristics of submicron emulsions upon partial displacement of whey protein by a small molecular weight surfactant and pectin addition

O/W emulsions (6wt.% olive oil) were prepared at pH3.3 using different WPI:Tween 20 weight ratios (1:0, 3:1, 1:1, 1:3, 0:1) at 1wt.% total concentration. The emulsion droplet size was found to decrease with an increase in Tween 20. A minimum droplet size of d3,2 300nm was found for Tween systems alone, similar to that found (360nm) for a 1:1 WPI:Tween 20 combination (p<0.05). This specific composition showed a value for the interfacial tension close to that of Tween 20 alone. However, the emulsions presented low stability regardless of the WPI:Tween 20 ratio. To increase their stability, pectin was added, in various concentrations (0.2, 0.4 and 0.6wt.%), using the Layer by Layer technique. In the presence of pectin, the ζ-potential of the oil droplets became negative; indicating that negatively charged pectin was absorbed onto the positively-charged droplet surface forming a secondary layer. The additional layer resulted in a wide range of emulsion stability. For all pectin concentrations, the 1:1 ratio of WPI:Tween 20 showed the highest stability. In most emulsions, extensive aggregation of oil droplets was observed, and their viscosity increased. Insufficient amounts of pectin to form the secondary layers led to bridging flocculation phenomena of oppositely charged pectin and proteins, leading to aggregation of the oil droplets. The higher the concentration of pectin, the greater the stability of the emulsion due to higher viscosity. All in all, the addition of a second layer consisting of pectin can be used to increase the stability of an emulsion containing emulsion droplets in the sub-micron range.

Kajian Fisiko Kimia dan Daya Terima Organoleptik Selai Nenas yang Menggunakan Pektin dari Limbah Kulit Kakao

Cacao (Theobroma cacao) is one of the product commodities in Aceh and its production continues to increase every year. Parts of cocoa that have economic value are the seed, while the skin that is a waste of processing cocoa beans is often not utilized. Cocoa skin can cause environmental pollution problems. One way of handling waste is to extract cocoa skin becomes pectin. Known in the food industry pectin compounds is very important adjuvant because it is able to increase the viscosity of the fluid and form a gel with sugar and acid. The aim of this research was to determine the effect of pectin addition from cacoa skin waste on the quality of pineapple jam. There are four levels of the pectin addition in this study; 0, 0.5, 1.0 and 1.5%. Then the resulted pineapple jam was analysed; moisture content, total of dissolved solids, acidity, a smear of jam and hedonic sensory evaluation for appearance, aroma, flavor, texture and all vallue. The addition of pectin from cocoa waste have effects on moisture content, total of dissolved solids, pH value and a smear of jam of pineapple jam. In general, panelists like pineapple jam with the addition of 1% pectin from cocoa skin waste

Pectin induces an in vitro rumen microbial population shift attributed to the pectinolytic Treponema group.

Pectin is a non-fiber carbohydrate (NFC) that exists in forages, but it is not clear how pectin exerts its effect on populations of either known microbial species or uncultured ruminal bacteria. PCR-denaturing gradient gel electrophoresis (PCR-DGGE) and real-time PCR analysis were used in the present study to investigate the effects of pectin on microbial communities in an in vitro rumen fermentation system. The fermentations were conducted using forage (corn stover or alfalfa), an NFC source (pectin or corn starch), or their combination as the substrates. Addition of pectin increased acetate (P < 0.05), whereas inclusion of starch increased butyrate production (P < 0.05). The pectate lyase activity was higher with alfalfa than with corn straw, or with pectin than with corn starch (P < 0.05), while the amylase activity was higher in corn starch-included treatments than the others (P < 0.05). The cluster analysis of the bacterial 16S rRNA gene showed that the DGGE banding patterns differed significantly between the treatments and led to the identification of three groups that were highly associated with the NFC sources. The specific bands associated with pectin-rich treatments were identified to be dominated by members of the Treponema genus. The growth of the Treponema genus was remarkably supported by the inclusion of pectin, highlighting their specific ability to degrade pectin. The results from the present study expand our knowledge of the microbial populations associated with pectin digestion, which may not only facilitate future research on utilization of pectin in feeds, but also improve our understanding of pectin digestion with respect to the rumen micro-ecosystem.

Casein Films: The Effects of Formulation, Environmental Conditions and the Addition of Citric Pectin on the Structure and Mechanical Properties

Thin casein films for food packaging applications reportedly possess good strength and low oxygen permeability, but low elasticity and high sensitivity to moisture. Modifying the films to target specific behaviors depending on environmental conditions can enable a variety of commercial applications for casein-based films. The mechanical properties of solvent-cast (15% solids) calcium-caseinate/glycerol films (CaCas:Gly ratio of 3:1) were characterized as a function of processing and environmental conditions, including film thickness, solution formulation and ambient humidity (from 22% to 70% relative humidity (RH) at ~20 °C). At constant RH, the elongation at break (EAB) had a strong positive dependence on the film thickness. When RH increased, the tensile strength (TS) and modulus (E) decreased approximately linearly, while EAB increased. From 0.05% to 1% (w/w) of citric pectin (CP) was then incorporated into CaCas/Gly films following seven different formulations (mixing sequences), to alter the protein network and to evaluate the effects of CP on the tensile properties of CaCas/Gly/CP films. At constant film thickness and ~60% RH, the addition of 0.1% or 1.0% CP to the films considerably increased or decreased EAB, TS and E in different directions and to different extents, depending on the formulation, while optical micrographs also showed vastly differing network configurations, suggesting complex formulation- and stoichiometry-dependent casein-pectin interactions within the dried films. Depending on the desired film properties and utilization conditions, pectin may be a useful addition to casein film formulations for food packaging applications.

Physicochemical Properties of Biodegradable Tilapia Skin Gelatin Film and Gelatin-Polysaccharide Based Composite Films

The present study was to investigate the film forming properties of tilapia skin gelatin as affected by the addition of 2%, 5% Arabic gum or pectin (g/g gelatin), as well as 1%, 2% glutaraldehyde (GTA) (g/g gelatin) in an attempt to improve gelatin film properties. Tensile strength (TS) and transparency of gelatin film were improved 36.6% and 30.3% by the addition of Arabic gum, respectively, while the water vapor permeability (WVP) was not affected. The addition of pectin had less effect on the film tensile strength and transparency, but led to 41.7% of increase in WVP. Tensile strength and WVP of gelatin-arabic gum composite film cross-linked with 2% GTA were better than those of 1% GTA cross-linked composite film, though the extensibility and transparency were slightly weak. The FTIR spectra of gelatin films showed that both Arabic gum and pectin formed cross-linkages with gelatin protein molecules, while GTA facilitated the formation of intermolecular bonds, resulting in more stable films.

Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels

Reducing of fat content in food requires a reformulation that may cause a different perception of aroma. Maintaining an adequate level of acceptability of these reformulated products for consumers requires a better understanding of the mechanisms that control the retention of odorant molecules in food matrices. Although pectins are commonly employed as thickeners, their effect on the retention of odorant molecules in nonhomogeneous products has been examined more frequently than their effect on the retention of odorant molecules in simple gels models.The purpose of this study was to explore and compare the respective effects of pectin in simple model systems. The release of 51 odorant molecules was evaluated using a headspace analysis at equilibrium in pure water, in pectin gels and in fat-free dairy gels with and without the addition of pectin. The set of odorant molecules was composed of four chemical families (alcohols, aldehydes, ketones and esters), and the molecules were selected from the structure of their carbon chain (linear or branched, with or without double bonds).The results of an analysis of variance (ANOVA) showed that the Family factor is more significant than the Matrix factor and the Structure factor. The best models are provided by the Molecule factor; the results of pairwise comparisons led to put the studied molecules into six subsets according their retention/release behaviour profiles. Two of these behaviours profiles are of particular interest. The first one, mainly constituted by unsaturated alcohols, is characterised by a stronger retention in aqueous media than in dairy gels, and also by significant differences of retention due to the addition of pectin. At the opposite, the molecules which constitute the second behaviour subset are retained in dairy gels to a greater extent than in aqueous media, and the pectin does not significantly impact their retention/release balance. Focusing on unsaturated and branched alcohols, we observed that the matrix composition strongly affects the retention of nerol (primary alcohol), but not that of its isomer linalool (tertiary alcohol). These results underline the need to consider an ensemble of detailed molecular features to accurately analyse the role of the structure in retention behaviour and to better understand the intricacy of the physico-chemical interactions between odorant molecules and matrices.