Pectin Ratio Research Articles

Fabrication of an Immobilized Polyelectrolite Complex (PEC) Membrane from Pectin-Chitosan and Chromoionophore ETH 5294 for pH-Based Fish Freshness Monitoring

Considering the significance of its demand around the world, the accurate determination of fish freshness with a simple and rapid procedure has become an interesting issue for the fishing industry. Hence, we aimed to fabricate a new optical pH sensor based on a polyelectrolyte (PEC) membrane of pectin–chitosan and the active material chromoionophore ETH 5294. A trial-and-error investigation of the polymer compositions revealed that the optimum ratio of pectin to chitosan was 3:7. With an optimum wavelength region (λ) at 610 nm, the constructed sensor was capable of stable responses after 5 min exposure to phosphate-buffered solution. Furthermore, the obtained sensor achieved optimum sensitivity when the PBS concentration was 0.1 M, while the relative standard deviation values ranged from 2.07 to 2.34%, suggesting good reproducibility. Further investigation revealed that the sensor experienced decreased absorbance of 16.67–18.68% after 25 days of storage. Employing the optimum conditions stated previously, the sensor was tested to monitor fish freshness in samples that were stored at 4 °C and ambient temperature. The results suggested that the newly fabricated optical sensor could measure pH changes on fish skin after 25 h storage at room temperature (pH 6.37, 8.91 and 11.02, respectively) and 4 °C (pH 6.8, 7.31 and 7.92, respectively).

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.

Effect of pectin on epsilon-polylysine purification: Study on preparation, physicochemical property, and bioactivity of pectin-epsilon-polylysine complex

Epsilon-polylysine (ε-PL) is a typical antibacterial peptide with a wide spectrum and high safety. Pectin could form electrostatic complex with ε-PL and affects the antibacterial performance. However, the potential application of pectin on ε-PL purification has not been discussed. In this study, a novel process for preparation antibacterial complex pectin-ε-PL was carried out by adding pectin to the ε-PL fermentation broth and further processing. The results showed that ε-PL could be completely collected when the mass ratio of pectin to ε-PL was 8. After further removing pectin by ethanol precipitation, pectin-ε-PL complex was obtained. The content of ε-PL in pectin-ε-PL complex was 30.59% ± 1.21%, and the recovery rate of ε-PL was 62.63% ± 0.63%. In addition, the physicochemical properties of pectin-ε-PL complex were discussed. The Zeta-potential analysis suggested that the intrinsic pK of pectin-ε-PL complex was 7.74. Furthermore, the cytotoxicity test showed that for Raw264.7 cells pectin-ε-PL was a more compatible and safer product than ε-PL alone. At last, the minimal inhibitory concentration (MIC) of pectin-ε-PL for B. subtilis, and E. coli were 0.25 mg/mL and 0.1 mg/mL respectively, which presented the same activity as high purity ε-PL. Therefore, the separation of ε-PL from fermentation broth by pectin is a novel promising technological process, and the obtained pectin-ε-PL complex is an outstanding product with high stability and antibacterial performance.

Protection and Controlled Gastrointestinal Release of Bromelain by Encapsulating in Pectin-Resistant Starch Based Hydrogel Beads.

Hybrid pectin and resistant starch–based hydrogel beads loaded with bromelain using the extrusion gelation method were prepared and evaluated to enhance the activity of bromelain during gastrointestinal passage and thermal processing. The solutions of pectin–resistant starch with bromelain were dropped into the gelation bath containing calcium chloride (0.2 M) solution to develop various types of hydrogel beads. The physicochemical characteristics of the synthesized hydrogel beads were evaluated. The ratio (4.5:1.5 w/w) of pectin and resistant starch concentration significantly (p < 0.05) enhanced the encapsulation efficiency (80.53%). The presence of resistant starch resulted in increased entrapment of bromelain, improved swelling properties with sustained release behavior, and improved gastric stability than pectin hydrogels alone. The swelling of hydrogel beads was higher at pH 7.4 than pH 1.2. Optimized batch of hybrid pectin/resistant starch exhibited a spherical shape. Optical and scanning electron microscopy showed a more packed and spherical shape from the pectin/resistant starch hydrogel bead network. Fourier transformation infrared spectroscopy was also used to confirm the presence of bromelain in the hydrogel beads. The encapsulated bromelain in the pectin/hi-maize starch beads produced at a pectin/hi-maize ratio of 4.5:1.5 (percent w/w; formulation P4) obtained the highest relative bromelain activity in all heat treatments including at 95°C, whereas the highest activity of free bromelain was found only at 30°C. Bromelain encapsulated in hydrogels released at a faster rate at simulated intestinal fluid (SIF, pH 7.4) than at simulated gastrointestinal fluid (SGF, pH 1.2).

Effect of Pectin/Nanochitosan-Based Coatings and Storage Temperature on Shelf-Life Extension of "Elephant" Mango (Mangifera indica L.) Fruit.

The aim of extending shelf-life and maintaining quality is one of the major issues regarding mango fruit preservation. The quality of mango fruits is greatly affected by postharvest factors, especially temperature and fruit treatment. In this study, the effect of coating and storage temperature on the characteristics of mango fruits was investigated. The mango fruits were immersed in different concentrations (1.5%, 2.0%, and 2.5%) of pectin/nanochitosan dispersion (with ratios of pectin:nanochitosan 50:50), and (0.75%, 1% and 1.25%) of nanochitosan dispersion and stored at 17, 25, and 32 °C for 24 days. Changes in fruit, including weight loss, firmness, color, chemical composition (such as the total soluble solids concentration (TSS)), total sugar, reducing sugar, titratable acidity (TA), and vitamin C were periodically recorded. The results indicated that the pectin/nanochitosan coating significantly prevented reductions in the fruit weight, firmness, TSS, TA, and vitamin C content. Additionally, pectin/nanochitosan at a low temperature (17 °C) had a greater positive effect on fruit shelf-life and weight maintenance than 25 and 32 °C. The coated mango fruits maintained good quality for 24 days at 17 °C, while coated fruits stored at 25 °C and 32 °C, as well as uncoated ones stored at 17 °C, were destroyed after two weeks. At the maximum storage time evaluated, the coating formulations containing pectin and nanochitosan exhibited microbial counts below the storage life limit of 106 CFU/g of fruit. In general, the results showed that the pectin/nanochitosan coating (2%) with a storage temperature of 17 °C is the most effective strategy for improving quality and extending the shelf-life of mango fruits.

Controllable Release of Povidone-Iodine from Networked Pectin@Carboxymethyl Pullulan Hydrogel.

Povidone-iodine (PI) is a common antiseptic reagent which is used for skin infections and wound healing. The control release of PI is quite important to heal the deep and intense wounds. Herein, the preparation of biodegradable pectin@carboxymethyl pullulan (Pe@CMP) hydrogel was carried out and applied for controllable release of PI. CMP was synthesized by interaction of monochloroacetic acid with pullulan at different ratios. The Pe@CMP hydrogel was then prepared by crosslinking of pectin with CMP in presence of glutaraldehyde as cross linker. After carboxymethylation, COOH contents were enlarged to be 24.2–51.2 mmol/kg and degree of substitution was 0.44–0.93. The rheological properties of Pe@CMP hydrogel were enlarged by increment of pectin ratio. Swelling ratio in water (16.0–18.0%) was higher than that of artificial sweat (11.7–13.2%). Pe@CMP hydrogel containing 20% pectin, exhibited the lowest release and 57.7% from PI was released within 360 min. The biological activity of the released PI was monitored to be highly efficient. The kinetic of release was fitted well to the first ordered reaction and Higuchi models. The mechanism of release was explained by the swelling of hydrogel. The networked structure of hydrogel was opened by swelling and PI was released from the outer pores followed by inner pores, achieving the controllable release.

Boosting the performance of electric double layer capacitor via engaging pectin macromolecular electrolyte with elevated ionic conductivity and potential window stability

Biopolymer solid electrolytes (BSEs) are emerged recently as a core part of research towards the numerous electrical appliances at the same time pushes forward to the implementation of greener solid state electrochemistry devices as well as practical promotions. Development of Li+ conducting pectin electrolytes is considered for the solid state electric double layer capacitor (EDLC) application for the first time and synthesized via solution casting approach. The performance of pectin electrolytes have been characterized by XRD, FTIR, FESEM, AC impedance, LSV, EIS and CV analysis. The obtained pectin electrolytes shows the significant conductivity of 3.44 × 10−3 Scm−1 for the additive and pectin ratio of 30 (m.wt%) pectin: 70 (m.wt%) LiBr. The same complex demonstrates the window stability of 3.78 V. Evidently, this optimal pectin: LiBr is recommended for fabrication of solid state EDLC and manifests the electrochemical capacitance of 19.04 F/g with excellent reversible performance. Based on these promising results, research on bio-macromolecular electrolytes is an advanced platform for designing robust energy storage devices especially wearable and flexible kinds.

Preparation and antimicrobial activity of pectin-chitosan embedding nisin microcapsules

Nisin is food preservative with good food safety and is widely used around the world. However, nisin degrades during food processing and storage, seriously affecting its antibacterial function. In order to improve the stability of nisin, nisin microcapsules were prepared by complex embedding nisin with pectin and chitosan. By selecting the mass ratio of pectin to nisin and chitosan, the microcapsules of nisin loading 200 mg with 81.15% encapsulation efficiency were prepared in aqueous solution of pH 4.0. The results of zeta potential of pectin, chitosan, nisin and microcapsules, infrared spectra and X-Ray diffraction spectra confirmed the embedding of nisin by pectin-chitosan. The adsorption isotherm of pectin and chitosan showed that chitosan and pectin mainly adsorbed by monolayer to form microcapsules. Compared with the same amount of free nisin, bactericidal efficiency decreased within 24 h, which showed there is a release process in microcapsules. However, after treated with 121 °C for 10 min, the sterilization activity loss of nisin was significantly lower than that of free nisin, which showed the thermal stability of nisin pectin microcapsules was greatly increased. The nisin microcapsules with good thermal stability and sustained-release effect can be better applied in future.

Complexing hemp seed protein with pectin for improved emulsion stability.

Hemp seed protein has the potential to be used in food systems as an emulsifying agent; however, there are still some shortcomings associated with hemp seed protein, such as poor solubility and tendency to aggregate. This study aims to improve the dispersibility of hemp seed protein as an emulsifier by complexing with pectin, driven by electrostatic force. Three protein to pectin ratios were used for complexation, from 1:1, 2:1 to 4:1. The complexation improved the polydispersity of hemp seed protein when dispersed in the aqueous phase. The hemp seed protein displayed multimodal size distribution in water at pH=3.0 due to aggregation, while the incorporation of pectin helped to diminish those aggregated proteins. When the hemp seed protein was used to stabilize the oil-in-water emulsion, its stabilized emulsion showed promising homogenous droplet size distribution after emulsification. However, during the accelerated storage conditions (55°C), the emulsion stabilized solely by hemp seed protein was subjected to extensive coalescence. From day 0 to 9, the droplet size (d4,3 ) increased by 50 folds from 3.215 to 161.6µm. In contrast, the hemp seed protein-pectin complex exhibited extraordinary stability during the storage test, where size evolution in all three samples was negligible compared to the emulsion stabilized by hemp seed protein. Rheological characterization suggests that pectin provided physical strength, which may help the emulsion droplets to maintain structural integrity under environmental stress. The underlying mechanism could be associated with the formation of a three-dimensional structure by pectin through bridging adjacent emulsion droplets. PRACTICAL APPLICATION: Hemp seed protein is gaining more and more attention as an emerging plant protein. Recently, hemp seed protein has been explored as an emulsifier, but its stabilized emulsion encounters instability issues during storage. Our study suggests pectin could be used as a co-stabilizer for hemp seed protein emulsions.

Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials

The objective of this work was to microencapsulate sacha inchi oil (SIO) by the complex coacervation technique using ovalbumin (OVA), tannic acid (TA) and pectin (PEC) as wall materials. The interaction between the biopolymers, the encapsulation efficiency (EE%) and the structural and thermal characteristics of the formed microcapsules were confirmed. In addition, the presence of phenolic compounds (TA) in the wall material increased the nutritional value of the microcapsules. In the process of microcapsule formation by complex coacervation, a pH value of 3.5 and an OVA:PEC ratio of 4:1 led to a high turbidity and a strong interaction between the biopolymers. The interaction between OVA-TA was confirmed and added value to the OVA and PEC complex. The EE% found was between 70 and 80%, with an ideal proportion and total concentration of biopolymers of 2: 1 (OVA-TA: PEC) and 2.0%, respectively. As demonstrated using the complex coacervation technique, the microcapsules showed high thermal stability and excellent encapsulating capacity without changing the chemical composition of SIO.

Pectin modified with phenolic acids: Evaluation of their emulsification properties, antioxidation activities, and antibacterial activities

Three phenolic acids including p-hydroxybenzoic acid (PHBA), 3,4-dihydroxybenzoic acid, (DHBA), and gallic acid (GA) were grafted onto native pectin (Na-Pe) through enzymatic method. Ultraviolet–visible spectrometry, Fourier transform infrared spectroscopy, and 1H NMR analyses were used to explore the reaction mechanism. Results indicated that the p-hydroxyl of the phenolic acids reacted with the methoxycarbonyl of pectin through transesterification, and a covalent connection was formed. The phenolic acid contents of PHBA modified pectin (Ph-Pe), DHBA modified pectin (Dh-Pe), and GA modified pectin (Ga-Pe) were 20.18%, 18.87%, and 20.32%, respectively. After acylation with phenolic acids, the 1,1-diphenyl-2-picryl hydrazine clearance of pectin changed from 7.68% (Na-Pe) to 6.88% (Ph-Pe), 40.80% (Dh-Pe), and 90.30% (Ga-Pe), whereas its inhibition ratio of pectin increased from 3.11% (Na-Pe) to 35.02% (Ph-Pe), 66.36% (Dh-Pe), and 77.89% (Ga-Pe). Moreover, compared with Na-Pe, modified pectins exhibited better emulsification properties and stronger antibacterial activities against both Escherichia coli and Staphylococcus aureus.

Pectin/pullulan blend films for food packaging: Effect of blending ratio

Edible films were prepared using various pectin and pullulan mixing ratios and evaluated for their properties in food packaging applications. FTIR characterization showed that an intermolecular H-bond was formed between the hydroxyl group of pullulan and the carboxyl group of pectin. As observed by FE-SEM, as the pullulan content increased, the film's surface became smoother and formed a film with a denser structure, leading to an increased water vapor barrier. The blend film with a 50:50 ratio of pullulan and pectin exhibited the highest thermal stability and surface hydrophobicity. Blending also increased strength while maintaining flexibility and stiffness compared to the individual films. Besides, the films with ratios above 50:50 displayed the least water and oil absorption values.

Effects of Molybdenum on Cell Wall Component of Wheat Leaf Under Different Growth Stages

This study was conducted to investigate the potential effects of molybdenum (Mo) on cell wall components in both cultivars of winter wheat (Triticum aestivum L.) by using a pot experiment with two Mo levels (0 and 0.15 mg kg−1) at different growth stages. The leaves were sampled at the stages of tillering, jointing, heading, and milky in winter wheat. The results indicated that the contents of cell wall components changed with the stages of wheat growth to adapt to environmental changes, particularly before the stages of heading, the contents of lignin, cellulose, hemicellulose, and protopectin increased with the stages of wheat growth. Mo application markedly increased cellulose contents by 7.60% at the milky stage in a cultivar of 97014. Mo supply dramatically enhanced hemicelluloses contents by 26.93% and 55.41% at tillering and heading stages in a cultivar of 97003 and by 29.16% and 21.43% at jointing and heading stages in a cultivar of 97014, respectively. Mo supply significantly increased protopectin contents by 78.04%, 108.71%, and 40.62% in a cultivar of 97003 and by 89.70%, 97.03%, and 31.53% in a cultivar of 97014 at tillering, jointing, and heading stages. The increased contents of cell wall components will contribute to improving mechanical strength of leaves. However, the decreased contents of hemicelluloses, soluble pectin by Mo supply were observed at milky stages in wheat. The ratios of soluble pectin to protopectin were decreased by Mo application, confirmed by the decreased activities of pectin methylesterase (PME) in both cultivars of wheat at jointing and milky stages, suggesting that Mo inhibited the conversion of protopectin to soluble pectin by inhibiting PME activity. Overall, the components of the cell wall were affected by Mo, mainly affected the contents of hemicellulose, soluble pectin, and protopectin.

Investigation of a Lipase-Catalyzed Reaction between Pectin and Salicylic Acid and Its Isomers and Evaluation of the Emulsifying Properties, Antioxidant Activities, and Antibacterial Activities of the Corresponding Products.

This study presents a method for modifying pectin with phenolic acids catalyzed by lipase in a two-phase system of water/tetrahydrofuran. Salicylic acid (SA) and its isomers, including m-hydroxybenzoic acid (MHBA) and p-hydroxybenzoic acid (PHBA), were grafted onto pectin, and the products were characterized via UV-vis, Fourier transform infrared spectroscopy (FTIR), and 1H NMR analyses to explore the reaction process and mechanism between pectin and the three phenolic acids. Results indicated that lipase played a dual role in the reaction, namely, catalyzing the hydrolysis of the methyl group in the aqueous phase and esterifying the carboxyl group of pectin with the phenolic hydroxyl group of the phenolic acids in tetrahydrofuran. The grafting ratio of SA-modified pectin, MHBA-modified pectin, and PHBA-modified pectin was 1.89, 10.58, and 20.32%, respectively, and it was affected by the position of phenolic hydroxyl. Moreover, the effects of phenolic acids on the emulsifying properties, antioxidant activities, and antibacterial activities of the native and modified pectins were evaluated. In several aspects, the emulsifying properties of the modified pectins were better than those of native pectin. Moreover, the grafting of phenolic acids only slightly affected the 1,1-diphenyl-2-picryl hydrazine (DPPH) clearance of the modified pectins but substantially improved their inhibition ratio in a β-carotene bleaching assay. Furthermore, the modified pectins exhibited better bacteriostatic activity against both Escherichia coli and Staphylococcus aureus than native pectin.

Tailoring of release properties of folic acid encapsulated nanoparticles via changing alginate and pectin composition in the matrix

Nanoparticles facilitating sustained or controlled release of bioactive agents have been ubiquitously researched in many fields. The aim of this study was to tailor the release properties of folic acid encapsulated nanoparticles of alginate and pectin in gastrointestinal pHs, varying the matrix composition. The pectin content was increased up to 70%. The encapsulation efficiencies and loading capacities of the nanoparticles of size 200–400 nm varied from 44% to 92% and from 0.4% to 0.9%, respectively. The nanoparticles showed controlled release behavior with no/negligible release at pH 2. 100%-alginate nanoparticles exhibiting excellent release at pHs 6 and 7.4 showed first-order release behavior. A change in the release mechanism from non-Fickian anomalous release to non-Fickian case II release occurred with increasing pectin content. Briefly, tailoring the release kinetics and mechanisms of folic acid encapsulated nanoparticles by varying the alginate to pectin ratio may be exploited in designing nutraceuticals or functional foods.

Effect of low-methoxy pectin on interfacial and emulsion stabilizing properties of heated whey protein isolate (WPI) aggregates

• QCM-D study of heated WPI and heated biopolymer complexes on hydrophobic surface. • A higher ratio of pectin to WPI increased the adsorbed mass on the surface. • A higher ratio of pectin to WPI decreased the protein load from 15.11 to 9.19 mg/m 2 . • Interfacial properties of the heated WPI-LMP affected the emulsion stability. In this study, we have investigated the interfacial and emulsion stabilizing properties of heat-induced whey protein isolate (WPI) aggregates prepared in the presence or absence of low-methoxy pectin (LMP). Sub-micron complex particles were formed by heating of oppositely charged WPI and LMP at different WPI:LMP mass ratios. The Quartz Crystal Microbalance with Dissipation (QCM-D) technique was used to better understand the adsorption properties of these biopolymeric particles at a model hydrophobic surface. Clear correlations were observed between the interfacial properties of WPI and WPI:LMP aggregates and the resulting emulsion characteristics. Compared to WPI aggregates (which led to emulsions containing larger flocculated droplets), the heated complexes (formed at a higher ratio of LMP to WPI) were highly efficient as Pickering stabilizers leading to emulsions with smaller droplets (5.5–6.8 μm). Cryo-SEM analysis clearly revealed the manipulation of the emulsions’ interfacial microstructure due to the adsorption of a WPI:LMP inter-polymeric film onto the surface of the droplets. The effectiveness of the colloidal particles in stabilizing emulsions depended largely on the formation of a sufficiently ‘dense layer’ of particles at the oil-water interface where these properties were controlled by the composition of WPI and LMP at the oil droplet surface. Moreover, the emulsion physical stability was greatly influenced by the formation of an inter-connected film at the oil droplet interface, whereby these viscoelastic films increased the steric hindrance against coalescence of emulsion droplets. This work provides the mechanism of emulsion stabilization by WPI particles formed by heating in the absence or presence of pectin.

Cell wall composition and thickness affect mesophyll conductance to CO2 diffusion in Helianthus annuus under water deprivation.

Water deprivation affects photosynthesis, leaf anatomy, and cell wall composition. Although the former effects have been widely studied, little is known regarding those changes in cell wall major (cellulose, hemicelluloses, pectin, and lignin) and minor (cell wall-bound phenolics) compounds in plants acclimated to short- and long-term water deprivation and during recovery. In particular, how these cell wall changes impact anatomy and/or photosynthesis, specifically mesophyll conductance to CO2 diffusion (gm), has been scarcely studied. To induce changes in photosynthesis, cell wall composition and anatomy, Helianthus annuus plants were studied under five conditions: (i) control (i.e. without stress) (CL); (ii) long-term water deficit stress (LT); (iii) long-term water deficit stress with recovery (LT-Rec); (iv) short-term water deficit stress (ST); and (v) short-term water deficit stress with recovery (ST-Rec), resulting in a wide photosynthetic range (from 3.80 ± 1.05 μmol CO2 m-2 s-1 to 24.53 ± 0.42 μmol CO2 m-2 s-1). Short- and long-term water deprivation and recovery induced distinctive responses of the examined traits, evidencing a cell wall dynamic turnover during plants acclimation to each condition. In particular, we demonstrated for the first time how gm correlated negatively with lignin and cell wall-bound phenolics and how the (cellulose+hemicelloses)/pectin ratio was linked to cell wall thickness (Tcw) variations.

Buriti Oil Emulsions as Affected by Soy Protein Isolate/High-Methoxyl Pectin Ratio, Oil Content and Homogenization Pressure.

SUMMARYResearch backgroundEmulsion technology is a suitable way of encapsulating, protecting and releasing hydrophobic bioactive compounds for application in food industries, but they are thermodynamically unstable systems. Good results have been achieved for emulsions stabilized by protein-polysaccharide complexes subjected to high-pressure homogenization. Improved stabilization of oil-in-water emulsions results from electrostatic complexes formed between proteins and polysaccharides at pH lower than the protein isoelectric point, which adsorb at the oil-water interface. In addition, polysaccharides contribute to emulsion stability by increasing viscosity of the continuous phase. The aim of this work is to investigate the production of carotenoid-rich buriti oil emulsions using soy protein isolate and high-methoxyl pectin as stabilizers.Experimental approachUsing a rotatable central composite experimental design, we assessed the effects of oil content, soy protein isolate/high-methoxyl pectin ratio and homogenization pressure on the stability, droplet size, electrical conductivity, electrical charge, microstructure and rheological behaviour of the emulsions.Results and conclusionsAn optimized emulsion was produced with 28% buriti oil, 55% soy protein isolate, and homogenization pressure of 380·105 Pa. This emulsion was stable for at least seven days, presenting reduced average droplet size, low electrical conductivity and high modulus of negative charges. The mechanical spectra showed that the emulsion behaved as a viscoelastic gel under oscillatory, non-destructive shearing, whereas shear-thinning behaviour took place under steady shear conditions.Novelty and scientific contributionThe optimized buriti oil emulsions stabilized by soy protein isolate and high-methoxyl pectin could be suitable for fat substitution, energy reduction and carotenoid enrichment in food products, such as dairy and bakery products, ice cream, salad sauces and vegetable-based cream.

Development of alginate-pectin microcapsules by the extrusion for encapsulation and controlled release of polyphenols from papaya (Carica papaya L.).

The papaya fruit (Carica papaya L.) contains a wide variety of bioactive compounds with potential applications in the food and nutraceutical industries. The entrapment and release of such bioactive compounds remain a critical step for the development of functional, stable, and cost-effective storage and delivery systems, since the interaction of polymers on capsules and the payload molecules can influence the performance of the capsule system under operational conditions. The present study describes the encapsulation of rutin and trans-ferulic acid-rich extracts from papaya exocarp in a pectin-alginate composite, evaluating the performance of gallic acid encapsulation obtained through in situ and two-step entrapment methods. The best alginate:pectin ratio for gallic acid encapsulation was 55:45 and 61:39, achieving 6.1mg and 28.1mg GAE/g capsules when the papaya exocarp extract was encapsulated by in situ and two-step, respectively. We also evaluated the payload release performance of the obtained capsules under in vitro conditions simulating gastrointestinal conditions. Our results indicate an increased protective effect at gastric pH and targeted release of polyphenols when in situ encapsulation is used to encapsulate the extracts. PRACTICAL APPLICATIONS: Currently, adding value to agroindustry processing waste is an important focus to achieve a more economically and environmentally sustainable food industry. The recovery of bioactive molecules such as polyphenols, for food supplements or formulation additives in the form of by-product extracts is gaining importance as novel sustainable processes in the agricultural industry. Thus, the encapsulation of such bioactive extracts for storage and consumption is an active research field, aiming to overcome the low storage stability and lability to gastric conditions, currently hindering their applications in food or pharmaceutical formulations. In this sense, capsule design and the development of efficient encapsulation methods are very important to obtain a suitable carrier and protector system for the capsulated bioactive extracts or molecules. This research aims to add value to papaya waste and potentially to other agroindustry wastes such as pectin and alginate, resulting in a polyphenol carrier with excellent encapsulation and targeted release properties under gastrointestinal conditions. In conclusion, this kind of works could allow to the application of the agroindustry byproducts to obtain high added-value products, in the form of polyphenol-loaded capsules.

Hybrid Pectin-Based Sorbents for Cesium Ion Removal.

In this paper, beads-shaped hybrid sorbents composed of pectin and Prussian blue were prepared. Various ratios of pectin and Prussian blue in hybrid sorbents were tested. Obtained sorbents had high and roughly constant sorption capacity in a broad pH range (4–10), in which also the swelling index and stability of sorbents were satisfactory. The preliminary sorption studies proved that almost 100% of cesium removal efficiency may be achieved by using the proper sorbent dose. The sorption capacity of the hybrid sorbent with a 1:1 ratio of pectin to Prussian blue equaled q = 36.5 ± 0.8 mg/g (dose 3 g/L, pH = 6, temp. = 22 ± 1 °C, t = 24 h). The obtained results showed that the prepared hybrid pectin-based sorbents are promising for cesium ions removal.