Article
Biotechnology & Applied Microbiology
Andreea Perpelea, Andy Wiranata Wijaya, Luis C. Martins, Dorthe Rippert, Mathias Klein, Angel Angelov, Kaisa Peltonen, Attila Teleki, Wolfgang Liebl, Peter Richard, Johan M. Thevelein, Ralf Takors, Isabel Sa-Correia, Elke Nevoigt
Summary: This study successfully demonstrated the co-fermentation of D-GalUA and glycerol by introducing the fungal D-GalUA pathway into yeast strain S. cerevisiae, resulting in the production of ethanol at a high rate in synthetic minimal medium. The fast and complete consumption of D-GalUA in crude sugar beet pulp hydrolysate was also confirmed, indicating potential for industrial application.
METABOLIC ENGINEERING
(2022)
Article
Biotechnology & Applied Microbiology
Carol N. Flores-Fernandez, Max Cardenas-Fernandez, Gary J. Lye, John M. Ward
Summary: This study investigates the application of thermophilic pectinases in the bioconversion of pectin-rich biomass into bio-based chemical building blocks. The results show that these pectinases exhibit optimum activity and stability at high temperatures, and the synergistic action between pectin methylesterases and exo-polygalacturonases increases the efficiency of pectin monomerization. This study provides new insights into the application of thermophilic pectinases.
ENZYME AND MICROBIAL TECHNOLOGY
(2022)
Article
Chemistry, Applied
Pengkai Wang, Yifan Gao, Daqing Wang, Zhili Huang, Peng Fei
Summary: This study improved the gelatability of pectin by grafting glutamic acid, glycine, and lysine onto the pectin molecules. The amidated pectin showed improved viscosity and gel strength, and Glu-Pe and Gly-Pe demonstrated good sustained release ability in drug delivery.
FOOD HYDROCOLLOIDS
(2022)
Article
Agriculture, Multidisciplinary
Alexandra Fatouros, Ulrike Einhorn-Stoll, Hanna Kastner, Stephan Drusch, Lothar W. Kroh
Summary: The study aims to clarify the reasons for high browning potential in sugar acids by measuring mutarotation velocity and CO2 elimination during heat treatment. Results show that the difference in mutarotation velocity between D-galacturonic acid and D-galactose, as well as the release of CO2, may play a role in the chemical mechanisms underlying the high browning potential.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Polymer Science
Khodidash Baraiya, Virendra Kumar Yadav, Nisha Choudhary, Daoud Ali, Daya Raiyani, Vibhakar A. Chowdhary, Sheena Alooparampil, Rohan V. Pandya, Dipak Kumar Sahoo, Ashish Patel, Jigna G. Tank
Summary: This research compares the physicochemical parameters of pectin isolated from the peels of seven citrus fruits and explores its potential use as a thickening agent, gelling agent, and food ingredient in food industries. The hydrophobic nature of pectin purified from Citrus limon, Citrus limetta, Citrus sudachi, and Citrus sinensis, and the hydrophilic nature of pectin purified from Citrus maxima, Citrus jambhiri, and Citrus hystrix, suggest their different applications in the preparation of hydrogels, nanofibers, food packaging material, polysoaps, drug delivery agents, and microparticulate materials, and gelling and thickening agents respectively.
Review
Agricultural Engineering
Deokyeol Jeong, Heeyoung Park, Byeong-Kwan Jang, YeBin Ju, Min Hye Shin, Eun Joong Oh, Eun Jung Lee, Soo Rin Kim
Summary: Citrus peel waste (CPW) emerges as a promising and sustainable option for biorefinery due to its industrial potential of biological valorization into fuels and chemicals, despite the specific technical difficulties in fermenting CPW, such as high pectin content. Recent advances in the metabolic engineering of yeast and other microbial strains for fermenting CPW-derived sugars to produce value-added products, like ethanol and mucic acid, offer potential for industrially viable CPW-based biorefinery with improved fermentation efficiency and diversified product profiles.
BIORESOURCE TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
J. Wagner, D. Schafer, N. von den Eichen, C. Haimerl, S. Harth, M. Oreb, J. P. Benz, D. Weuster-Botz
Summary: This study successfully demonstrated the conversion of pectin in sugar beet press pulp to L-galactonate using engineered Saccharomyces cerevisiae. Through simple batch processes, the potential for sustainable production of high-value chemicals was shown.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Chemistry, Applied
Jirong Wang, Chengying Zhao, Shaojie Zhao, Xingmiao Lu, Mengyu Ma, Jinkai Zheng
Summary: The study examined the effects of pH on the gelling properties of lysine-amidated pectin during amidation and gelation. The amidated pectin obtained at pH 10 showed the highest degree of amidation and exhibited the best gelling properties. During gelation, the gel strength of CP (Lys 10) at pH 3-10 first increased and then decreased, with the highest gel strength at pH 8.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Chenmin Zheng, Zhigang Zhang, Nengshui Ding, Bingqing Huang, Guoguang Zhang, Peng Fei
Summary: This study investigated the grafting of amino acids onto pectin at the ultralow temperature solid-liquid two-phase interface under papain catalysis, and analyzed the effects of amino acid amidation on the viscosity and gel properties of pectin. Fat-mimic characteristics were also evaluated. Results showed that the amidated pectin had better viscosity and gel properties than low-esterified pectin, and met the requirements for fat mimics.
FOOD HYDROCOLLOIDS
(2022)
Article
Engineering, Environmental
Josiel Martins Costa, Tania Forster-Carneiro
Summary: This study compared conventional extraction (CE) and pressurized liquid extraction (PLE) in terms of pectin yield, total phenolic compounds, and Ferric ion Reducing Antioxidant Power (FRAP) in apple pomace. The results showed that although CE achieved higher pectin yield, PLE had higher total phenolic compounds content and FRAP.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2023)
Article
Chemistry, Applied
Danfeng Li, Xia Hua, Jing Luo, Yong Xu
Summary: A precise method for determining the main component of pectin, galacturonic acid (GalA), was investigated using a combination of pectinase hydrolysis (PH) and high-performance liquid chromatography (HPLC). This PH-HPLC method showed clear advantages over acid-catalysis methods in terms of accurate GalA determination and was successfully used to quantify GalA content in common natural pectin feedstocks.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT
(2023)
Article
Agriculture, Multidisciplinary
K. Nidhina, Billu Abraham, Cynthia Fontes-Candia, Antonio Martinez-Abad, Marta Martinez-Sanz, P. Nisha, Amparo Lopez-Rubio
Summary: This study characterized the physicochemical and functional properties of pectin extracted from different maturity stages of raw jackfruit. The results showed that the extraction yield and galacturonic acid content of pectin increased with fruit maturity, while the molecular weight and degree of esterification also increased. The functional properties of the pectin were comparable to or better than commercial apple pectin, and it exhibited increased antioxidant capacity with fruit development. The pectin could be used as a high-quality gelling pectin with antioxidant properties in food applications.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Nerea Munoz-Almagro, Jose Alberto Molina-Tijeras, Antonia Montilla, Teresa Vezza, Maria Sanchez-Milla, Fabian Rico-Rodriguez, Mar Villamiel
Summary: This study extracted sunflower pectin using ultrasound with sodium citrate as a food-grade extracting agent. Ultrasound-assisted extraction showed higher yield and better anti-inflammatory activity compared to conventional extraction method, indicating its potential for improving inflammatory bowel disease treatment.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Yuyi Du, Shikai Zhang, Geoffrey I. N. Waterhouse, Tao Zhou, Fangzhou Xu, Ranran Wang, Dongxiao Sun-Waterhouse, Peng Wu
Summary: Sustainable innovation aims to find more energy-efficient processes for producing highly demanded products from industrial by-products. This study compares two processes for extracting pectins from citrus peel and finds that using high-intensity pulsed electric field (HIPEF) pretreatment can increase pectin yield and production efficiency while reducing energy consumption.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
K. C. Amaro, C. C. Tadini
Summary: The study demonstrated that microwave treatment was an effective method for PME inactivation in orange juice, while maximizing AA retention. The optimal isothermal conditions for orange juice were determined based on the kinetics parameters.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)