Sunflower Pectin Research Articles

Effect of ultrasonic modification on the binding ability of pectin to anthocyanin.

Pectin was considered as a potential candidate to improve the thermal stability of anthocyanins, and the binding ability of pectin to anthocyanins was influenced by its structure. In this study, sunflower pectins, modified by ultrasound (40 kHz) for different periods of time, were prepared and used to bind with anthocyanins, extracted from purple sweet potato. Characterization and thermal stability of pectin-anthocyanin complexes were investigated. The ultrasonic modification of pectin resulted in many changes in pectin chemical structure, including degradation of neutral sugar side chains, breakage of methoxyl groups, and increased molecular flexibility. Extension of ultrasonic modification time led to greater changes in pectin chemical structure. Analysis of the binding ability, as determined by Fourier transform infrared spectroscopy and molecular dynamics simulations, revealed that the interaction between pectin and anthocyanins was driven by hydrogen bonding, electrostatic interaction, and hydrophobic interaction. Pectins with different ultrasonic modification times bound with anthocyanins to different extents, mainly resulting from an increase in the number of hydrogen bonds. According to high-performance liquid chromatographic analysis, during heating at 90 °C the stronger the binding ability of pectin and anthocyanin complex, the better was its thermal stability. Ultrasonic modification of pectin could effectively enhance its binding ability to anthocyanin. © 2023 Society of Chemical Industry.

Effects of sunflower pectin on thermal stability of purple sweet potato anthocyanins at different pH

The present study aimed to examine the impact of sunflower pectin (SFP) on the thermal stability and antioxidant activity of purple sweet potato anthocyanins (PSPA) at varying pH levels. It was observed that the pH value significantly influenced the ability of pectin to protect anthocyanins from thermal degradation, which was found to be associated with the rate of binding between PSPA and SFP. The binding rate of PSPA-SFP was observed to be highest at pH 4.0, primarily due to the influence of electrostatic interaction and hydrogen bonding. Monoacylated anthocyanins exhibited a binding rate approximately 2–4 % higher than that of diacylated anthocyanins. The PSPA-SFP demonstrated its highest thermal stability at pH 4.0, with a corresponding half-life of 14.80 h at 100 °C. Molecular dynamics simulations indicated that pectin had a greater affinity for the flavylium cation and hemiketal form of anthocyanins. The antioxidant activity of anthocyanins in PSPA and PSPA-SFP increased with increasing pH, suggesting that anthocyanins at high pH had higher antioxidant activity than anthocyanins at low pH.

Pectin from sunflower by-products obtained by ultrasound: Chemical characterization and in vivo evaluation of properties in inflammatory bowel disease

Inflammatory bowel disease (IBD) is a public health challenge and the use of pectin for symptom amelioration is a promising option. In this work, sunflower pectin has been extracted without (CHP) and with assistance of ultrasound (USP) using sodium citrate as a food-grade extracting agent. At optimal conditions (64 °C, 23 min) the highest yield was obtained with ultrasound application (15.5 vs. 8.1 %). Both pectins were structurally characterized by 1H NMR, HPSEC-ELSD, FT-IR and GC-FID. Unlike CHP, USP showed a lower molecular weight, higher galacturonic acid, lower degree of methyl-esterification and, overall, higher viscosity. These characteristics could affect the anti-inflammatory activity of pectins, evaluated using DSS-induced IBD model mice. So, USP promoted the defence (ICAM-1) and repair of the gastrointestinal mucosa (TFF3, ZO-1) more effectively than CHP. These results demonstrate the potential amelioration of acute colitis in IBD mice through USP supplementation. Taking into account the biomarkers analysed, these results demonstrate, for the first time, the positive impact of sunflower pectin extracted by ultrasound under very soft conditions on inflammatory bowel disease that might open up new possibilities in the treatment of this serious pathology.

Use of natural low-methoxyl pectin from sunflower by-products for the formulation of low-sucrose strawberry jams.

BACKGROUNDDue to the increasing incidence of obesity and cardiovascular diseases, consumers are demanding products with lower sugar content. In this sense, the reformulation of traditional foods with improved, safe and tasty ingredients is arousing a huge interest. Jams are conventionally produced with elevated amounts of sucrose, which increase the glycaemic index and must be avoided in certain kinds of consumers.RESULTSThis paper describes for the first time the elaboration of strawberry jams using low‐methoxyl pectins from sunflower by‐products, which allowed the addition of low amounts of sucrose (10–30%). These jams were compared with best‐selling commercial samples. An in‐depth physicochemical, compositional, sensorial and rheological characterization was carried out. The obtained jams were safe considering a w and pH values; samples presented enough acidity to avoid microorganism development and syneresis. The stabilizing role of sunflower pectin is noteworthy in terms of colour and other physicochemical characteristics. The organoleptic analysis showed that the taste and sweetness of laboratory samples were highly valued, although the presence of pieces of fruits was disliked some panellists. After knowing the content of added sugar used in each jam, the tasters preferred samples with 20% and 30% of sucrose over commercial samples.CONCLUSIONSThe results show the usefulness of sunflower pectin for the elaboration of jams of low glycaemic index. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Effect of sucrose substitution with stevia and saccharin on rheological properties of gels from sunflower pectins

The effects of Ca2+ (0–75 mg/g pectin) and sucrose (0–40%, w/w) or sweeteners (0.1, 0.05% of stevia or saccharin) and pH (3.0, 4.5, 6.8) on the rheological properties of gels formed with sunflower pectins purified by conventional method (Conv-pectin), microfiltration (MF-pectin) and ultrafiltration (UF-pectin) were investigated. The main objective was to develop alternative low-calorie pectin gels without altered gelation behaviour. Thus, the impact of stevia and saccharin on gel formation was studied maintaining the sweetness. All pectins formed gel only with Ca2+ at the maximum concentration (75 mg/g) being MF-pectin gel the firmest. Regardless type and concentration of sweeteners sucrose concentration, the strongest gels were obtained at pH 3.0 with UF-pectin. However, with the sweeteners, the strongest gels were made at pH 4.6 with Conv-pectin and MF-pectin without significant differences. These findings show, for the first time, the potential of stevia and saccharin in the elaboration of gels from sunflower pectin, suggesting the application of these low-calories and low-glycemic index gels in a wide range of foods.

Optimization of sunflower head pectin extraction by ammonium oxalate and the effect of drying conditions on properties

Pectin is a kind of natural and complex carbohydrates which is extensively used in food, chemical, cosmetic, and pharmaceutical industries. Fresh sunflower (Helianthus annuus L.) heads were utilized as a novel source of pectin extracted by ammonium oxalate. The conditions of the extraction process were optimized implementing the response surface methodology. Under optimal extraction parameters (extraction time 1.34 h, liquid–solid ratio 15:1 mL/g, ammonium oxalate concentration 0.76% (w/v)), the maximum experimental yield was 7.36%. The effect of spray-drying and freeze-drying on the physiochemical properties, structural characteristics, and antioxidant activities was investigated by FT-IR spectroscopy, high performance size exclusion chromatography, and X-ray diffraction. The results showed freeze-drying lead to decrease in galacturonic acid (GalA) content (76.2%), molecular weight (Mw 316 kDa), and crystallinity. The antioxidant activities of pectin were investigated utilizing the in-vitro DPPH and ABTS radical-scavenging systems. This study provided a novel and efficient extraction method of sunflower pectin, and confirmed that different drying processes had an effect on the structure and properties of pectin.

Study of 90Sr and 137 Cs long-living radionuclides sorption using apple and sunflower pectins in vitro

Study of 90Sr and 137 Cs long-living radionuclides sorption using apple and sunflower pectins in vitro

Obtainment and characterisation of pectin from sunflower heads purified by membrane separation techniques

A pilot-scale extraction of sunflower pectin with 0.74% (w/v) sodium citrate (72 °C, 194 min) and different procedures of purification including alcohol precipitation, ultrafiltration (UFDF) and microfiltration (MFDF) with diafiltration were carried out. Considering the alcohol treatment, the yields were similar at laboratory and pilot-scale (~8.9%), demonstrating the efficiency of the scale-up. With respect to membrane processes, the best results were obtained with UFDF, showing the highest yield (13.3%) and pectin concentration higher than 90%. In all cases, pectins presented very low amount (~1%) of glucose and mannose, monosaccharides not included in the pectin structure. Detailed NMR analysis and functional properties (emulsifying and viscosity) that were also assessed corroborated the good quality of UFDF obtained pectin. These results point out that the obtainment of sunflower pectin of good quality can be achieved at pilot-scale by the extraction with sodium citrate and purification with membrane separation, eco-friendly alternatives to conventional procedures.

Structural and technological characterization of pectin extracted with sodium citrate and nitric acid from sunflower heads.

An optimization of temperature, time, and extracting agent concentration of pectin extraction from sunflower heads using sodium citrate and nitric acid (SP-SC and SP-NA) was carried out. At optimal conditions, the yield of extraction with nitric acid (SPO-NA) was twofold greater than the corresponding with sodium citrate (SPO-SC) (14.3 versus 7.7%, respectively). Regarding pectin structure, the galacturonic acid (GalA) content in both, SPO-SC and SPO-NA, was similar (∼85%). However, SPO-NA showed lower molecular weight (Mw) (88.9 kDa) and neutral sugar content (4%) than SPO-SC (464 kDa, 9%), indicating that nitric acid deeply degraded pectin structure. These differences derived into dissimilar behavior in their technological functionality. SPO-SC showed higher viscosity and better emulsifying capacity than SPO-NA, although any of them were able to stabilize the oil/water emulsion. Both sunflower pectins formed gels with Ca2+ (75 mg/g of pectin) at pH 3.0. However, when sucrose was added, the gels formed by SP-SC and 20% sucrose presented the same hardness as those of SP-NA with 40% sucrose. These results suggest that the pectin extracted with sodium citrate, an eco-friendly agent, could be a promising ingredient, with good thickening and gelling properties.

Features of ultrafiltration process engineering calculation in concentration and purification of pectin polysaccharides

In this paper, we propose a mathematical model of the process of changing the productivity of a membrane, both through the formation of a continuous gel layer, and by blocking individual pores. Also, the results of modeling the process of dia- ultrafiltration (DUF) purification of pectin solutions and their concentration by ultrafiltration (UF) using hollow fiber membranes are presented. The effect of periodic washing of the membrane and the process of gelation along the membrane on the productivity of the plant was studied. Thus, the process is characterized by two parameters, and A is the main parameter of the problem, which is the same for all stages, and the second parameter, the ratio (k =F0/F'), characterizes the degree of pore purification with a general cleaning of the membrane surface and is thus one from the characteristics of a single cycle. The valuesof a number of parameters are determined experimentally. It is shown that when the system of differential equations, represented in the normal Cauchy form describing the given technological process, is jointly solved, the productivity of the DUF system can be increased by the frequency of flushing. The conducted experiments demonstrated the advantage of the use of the DUF process in the production of pectin and the features of purification and concentration of apple and sunflower pectins in this process. It is established that the use of DUF causes the introduction of an energy-saving technological process in the production of pectin to produce the target product that meets the required quality and environmental safety of production. The introduction of the proposed methods of DUF and UF into the production of pectin leads to an improvement in the quality and cost of the product.

Development of double layered emulsion droplets with pectin/β-lactoglobulin complex for bioactive delivery purposes

The objective of the present study was to load piroxicam (PX) into multi-layered oil in water emulsions stabilized by β-lactoglobulin (β-Lg)/pectin complexes. A primary emulsion was produced by homogenizing the sunflower oil contains PX in β-Lg solution (at pH=3.5). Then, the emulsion droplets were stabilized further by coating with pectin as a secondary layer. Four different pectin types including low-methoxyl sunflower pectin (LMSP), high-methoxyl apple pectin (HMAP), high-methoxyl citrus pectin (HMCP), and low-methoxyl citrus pectin (LMCP) were applied for production of double layered emulsion droplets. The entrapping efficiency of PX (%), creaming stability, and mean droplet size (D43) of emulsions were measured. Also, the release trends of PX were determined and fitted with experimental models of zero order, Higuchi, and Pepass. Our results revealed that the emulsions stabilized by β-Lg/high-methoxyl apple and citrus pectins with NaCl had a higher creaming stability and more loading capacity of PX compared to stabilized emulsions by β-Lg/pectin without NaCl. The mean droplet size (D43) of double layered emulsions was increased at higher pectin fraction and were decreased by lower β-lg fraction.

Rheological properties of natural low-methoxyl pectin extracted from sunflower head

Rheological properties of natural low-methoxyl sunflower pectin have been investigated. Sugar composition and molecular parameters of SFHP were characterized. The Mw and Mn of SFHP is 605.6 kDa, 111.0 kDa, respectively, thereby giving a moderate polydispersion index of 5.50. Huggins plot indicated a stiff rod-like conformation of SFHP in dilute solution. Dilute SFHP solution (<1.0%, w/w) had low viscosity due to lack of interactions. Increasing of pectin concentration resulted in rapid increase of solution viscosity since SFHP has large hydrodynamic size. The aggregation of pectin became obvious by lowering pH to below 3.0. In pH range from 4.0 to 7.0, there is no difference in rheological behaviors of 1.0% SFHP solution. When heated, viscosity of SFHP solutions gradually decreased and attained equilibrium state at over 60 °C. In the case of 3.0% (w/w) SFHP solution, the network structure has been formed and the solution presented good resistance to environmental change.

Effect of temperature on the intrinsic viscosity and conformation of different pectins

The effects of temperature on the intrinsic viscosity and on the conformation of pectin obtained from Citrus, Apple and Sunflower in a 0.17M NaCl solution were studied. Mark-Houwink plots for Orange, Apple and Sunflower pectin were obtained using HPSEC with online light scattering and viscosity detection. The intrinsic viscosity and flow activation energy Ea of pectin from the sources studied were measured over the temperature range 20–60°C. Ea values were 0.67, 0.69, 1.34, and 1.44 × 107 J/(kmol) for commercial Citrus, Orange, Sunflower and Apple pectin, respectively. Intrinsic viscosity decreased linearly with increasing temperature, for all pectins except Apple one. These results clearly indicated that Apple pectin underwent structural changes that were more drastic than those that occurred for pectin from the other sources. Ea increased with decreasing weight average molar mass Mw indicating that pectin with low Mw were more asymmetric than pectin with higher values of Mw. Changes in the Huggins coefficients Kh with temperature for pectin from the various sources were attributed to the ability of pectin to aggregate, disaggregate and re-aggregate according to the temperature at which it was stored.

Extraction and characterization of sunflower pectin

Chemical composition and rheological properties of sunflower pectin, including gel-point temperature ( T g) were determined. Pectin from sunflower head residues was characterized and compared with low methoxyl commercial pectins. Pectin was isolated using sodium hexametaphosphate extraction followed by either acidified alcohol (KIM) or HCl solution (LIN) precipitation. LIN pectin resulted with a higher ash content (≈30%).The low methoxyl pectin extracted from sunflower heads had 11% degree of esterification, high anhydrogalacturonic acid content (77–85%) and low acetyl content (2.3–2.6%) on an ash-free basis. Viscosity average molecular weight ranged from 39,500 to 52,000. Sunflower pectin formed gels at high temperatures almost instantly in the presence of calcium ions.

Viscosity and Gelling Characteristics of Sunflower Pectin As Affected by Chemical and Physical Factors

The effect of pH, buffer solution, buffer concentration, pectin concentration, and heating on the viscosity of sunflower pectin was studied. The sunflower pectin in all buffers and at all buffer concentrations had the highest viscosities at pH 3. Generally, the viscosity increased with the increase of pectin concentration. The effect of buffer concentration on viscosity was dependent upon the pH, pectin concentration, and heating. Sunflower pectin in sodium citrate buffer had a higher viscosity than pectin in other buffers. The effect of heating on viscosity was dependent upon the pH of the buffer. Gelling heat reversibility of the isolated sunflower pectin was determined and compared with that of two commercial citrus pectins. Jellies of sunflower pectin had good heat reversibility over a wide range of pH values (2.5−5.4). These results indicated that sunflower pectin has a high potential for producing low-calorie jellies. Keywords: Sunflower pectin; viscosity; gelling

Optimizing Water Washing Process for Sunflower Heads before Pectin Extraction

ABSTRACTMost pigment in sunflower heads is water soluble, but is strongly associated with extractable pectin. Washing sunflower heads before pectin extraction is necessary to remove pigment and improve pectin quality. An undesirable side effect is loss of water‐soluble pectin. Response Surface Methodology (RSM) was applied to determine effects of variables and to optimize washing conditions for minimum pectin loss with maximum pigment removal. Benchscale washing experiments were carried out at 70‐80°C for 10‐30 min at water/solid ratios (v/w) of 20:1 to 40: 1, respectively. Both removal of water‐soluble pigments and loss of pectin from sunflower tissue increased with increasing temperature, washing time, and water/solid ratio. Optimum conditions were 74.8°C for 25 min at a 25:1 water/solid ratio. This resulted in removal of 56.47% of the pigment, but loss of 2.90% of the pectin, which is practicable for the sunflower pectin industry.

Acid Removal from Sunflower Pectin Gel through Ethanol Washing

ABSTRACTSunflower heads remaining after seed removal is a potential source of low‐methoxyl pectin. After extraction and acid precipitation of pectin gel, aqueous ethanol solution was used to purify the pectin. Ethanol washing of nitric acid‐precipitated gel in a countercurrent process at 207°C removed acid. Concentration of nitric acid in the ethanol solvent varied depending on washing time, acid concentration in the gel, ethanol in washing solution, and ratio of gel to washing solution. Gel/solvent ratios of 1:2, 1:1.8, and 1:1.5 increased gel pH at the rate of 0.024, 0.022, and 0.018 pH units per min, respectively. Diffusion rate constants of nitric acid from the gel to washing solution were 5.281 × 10−2, 4.855 × 10−2, and 4.282 3 10−2 min−1, respectively. A cubic regression equation was developed to express the relationship between nitric acid concentrations and pH.

Effect of countercurrent ethanol washing on sunflower pectin quality

Development of efficient ethanol washing technology to remove acid and ash in precipitated sunflower pectin gels is highly desirable in industrial production. A seven-stage, countercurrent washing process was developed in which the ethanol was neutralized between each stage. Ethanol from the final stage could be recovered by standard distillation methods and used again. This process significantly reduced the quantity of ethanol used, compared to a batch washing process using fresh ethanol for each washing step. The composition, color, and gelling characteristics of pectin washed by this countercurrent process were determined and compared with those of a pectin obtained by a batch washing process using fresh ethanol for each washing step and with commercial citrus pectin. The pectin gels were of good quality.

Sunflower Head Residue Pectin Extraction as Affected by Physical Conditions

ABSTRACTEffects of extraction pH, temperature, and time on yield and quality of pectin from sunflower heads (Interstate cultivar) were investigated. The low‐methoxyl pectin was extracted, using 0.75% sodium hexametaphosphate at pH 3, 4, and 5 and at 75, 85, and 95°for 20, 40, and 60 min, respectively. Yield, molecular mass, and firmness of jellies of the pectins were determined. Three‐way statistical analysis on yield, molecular mass and gel firmness showed strong interactions among pH, temperature and time. Highest yields were obtained at pH 5, 95°for 20 min and pH 4, 85°for 40 min. Pectin extracted for 40 min at pH 3 and 4 and at 85°and 75°C, respectively, had the highest molecular mass. Gel firmness of sunflower pectin prepared at pH 5.4 was higher than that of a commercial citrus pectin.

Cultivar/Location and Processing Methods Affect Yield and Quality of Sunflower Pectin

ABSTRACTThe influence of cultivar/location of sunflower and grinding, blanching, water washing, and re‐extraction of sunflower head residues were studied for yield and quality of pectin. Sunflower head residues from seven varieties/locations were used. The Interstate cultivar from Ardock (North Dakota) and Agri‐Pro from Canington (North Dakota) had highest yields (9.14–9.47%). Galacturonic acid content of the pectin did not differ significantly among cultivars. Grinding sunflower heads to particle size &lt;60 mesh did not increase yield or quality of pectin. Peroxidase in head residues was completely inactivated after heat treatment at 75°C for 15 min. Higher shear blending did not increase yield, but decreased molecular mass and firmness of pectin gels. Extracting pectin twice yielded a total 13–14% pectin without lowering pectin quality.