Article
Chemistry, Applied
B. Bindereif, H. Eichhoefer, M. Bunzel, H. P. Karbstein, D. Wefers, U. S. van Der Schaaf
Summary: This study evaluated the relationship between molecular structure and emulsifying properties of acid-extracted sugar beet pectins. The neutral sugar side chain proportion showed a linear correlation with droplet sizes, while galactose content had negligible influence and branched arabinan content positively affected emulsification.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Jiawei Lin, Zhong-Sheng Tang, Jayani Chandrapala, Charles Stephen Brennan, Zhong Han, Xin-An Zeng
Summary: This work investigates the interaction between cellulose nanocrystal (CNC) and sugar beet pectin (SBP) and their performance in emulsion stabilization. It was found that SBP irreversibly adsorbs onto the CNC surface, mainly driven by hydrophobic interactions. A synergistic emulsification performance was observed with a mixture of SBP-coated CNC and free SBP, leading to smaller emulsion droplets. These findings provide a convenient way to modulate the emulsifying properties of CNC by changing the compositional formulation.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Arland T. Hotchkiss, Hoa K. Chau, Gary D. Strahan, Alberto Nunez, Stefanie Simon, Andre K. White, Senghane Dieng, Eugene R. Heuberger, Madhav P. Yadav, Julie Hirsch
Summary: The composition, structure, and functional relationships of various red beet fiber fractions were determined. Red beet pomace contained mainly insoluble dietary fiber, with pectin as the major polysaccharide. The structural properties of these fractions suggest that they can thicken and stabilize food systems, and the pectin fractions show potential as a prebiotic food ingredient.
FOOD HYDROCOLLOIDS
(2022)
Review
Chemistry, Applied
Adrianna Kaczmarska, Piotr M. Pieczywek, Justyna Cybulska, Artur Zdunek
Summary: This paper provides a comprehensive overview of the factors related to the source and extraction techniques that determine the yield and chemical composition of pectin belonging to RG-I.
Article
Chemistry, Applied
Samuel J. Stubley, Olivier J. Cayre, Brent S. Murray, Isabel Celigueta Torres
Summary: Particle stabilized oil-in-water emulsions were fabricated using sugar beet pectin microgel particles with different crosslinking densities. The microgel particles showed improved physical stability compared to native sugar beet pectin, reducing droplet coarsening and creaming. The higher viscoelasticity of the microgel-stabilized emulsions was attributed to weak flocculation of droplets or the influence of the microgel on the aqueous phase.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Arland T. Hotchkiss Jr, Hoa K. Chau, Gary D. Strahan, Alberto Nunez, Andrew Harron, Stefanie Simon, Andre K. White, Madhav P. Yadav, Hye Won Yeom
Summary: Detailed analysis of carrot pomace fiber remaining after commercial juice extraction revealed that enzyme-treated pomace contained branched, unsaturated, partially acetylated and methylated rhamnogalacturonan I (RG-I) with arabinogalacto-oligosaccharide side chains, as well as other oligosaccharides. Enzymatic treatment decreased molecular weight and increased water solubility of the fiber. Insoluble and total dietary fiber increased during the year, while soluble dietary fiber remained relatively constant. The structure of carrot pomace fiber changed between harvests and its susceptibility to enzymatic degradation increased. The diversity of RG-I structures was greatest in the enzyme-treated pomace harvested in September. These findings suggest that carrot pomace fiber has potential as a low viscosity food ingredient and may possess various health benefits.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Medicinal
Yijing Wang, Xinyi Li, Jingjing Wei, Xue Zhang, Yongjun Liu
Summary: In this study, the detailed formation mechanism of UDP-apiose and UDP-xylose catalyzed by UAXS was investigated using an enzyme-substrate reactant model and QM/MM calculations. The reaction was found to start from C4-OH oxidation with conformational transformation of the sugar ring. Sugar ring-opening precedes decarboxylation, and keto-enol tautomerization is necessary for ring closure/contraction. Titratable residues steer the reaction by proton transfer, and Thr139 and Tyr105 promote catalysis through hydrogen-bonding interactions. These findings provide valuable insights into the catalysis of the SDR family.
JOURNAL OF CHEMICAL INFORMATION AND MODELING
(2022)
Review
Chemistry, Applied
Adrianna Kaczmarska, Piotr M. Pieczywek, Justyna Cybulska, Artur Zdunek
Summary: Rhamnogalacturonan I (RG-I), a complex component of the pectin family, plays a significant role in cell wall and plant biomechanics and exhibits gelling ability in solution.
CARBOHYDRATE POLYMERS
(2022)
Article
Agriculture, Multidisciplinary
Hualei Chen, Zhiming Wang, Xiaoming Guo, Shujuan Yu, Tao Zhang, Xiangyi Tang, Zhanwei Yang, Hecheng Meng
Summary: This study reports the fabrication of tannic acid polyelectrolyte nanoparticles (TA/SBP-NH2 NPs) and their potential applications in stabilizing Pickering emulsions and protecting beta carotene from degradation. The TA/SBP-NH2 NPs showed favorable surface wettability and increased viscoelastic properties with increasing concentration, resulting in improved photostability of beta-carotene.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Plant Sciences
Susana Saez-Aguayo, Asier Largo-Gosens
Summary: In this study, Zhang et al. (2022) used various techniques to investigate the role of KNAT3 and KNAT7 transcription factors in the synthesis of mucilage pectin in Arabidopsis. They identified a group of genes regulated by these factors that coordinate the formation of specific pectic domains.
JOURNAL OF EXPERIMENTAL BOTANY
(2022)
Article
Food Science & Technology
Yingjie Xu, Jian Zhang, Jinmeng He, Ting Liu, Xiaobing Guo
Summary: The objective of this study was to investigate the changes in structure and oxidation resistance of ultrasonic degradation products of sugar beet pectin (SBP). The study compared the structural changes and antioxidant activity between SBP and its degradation products. Results showed that the content of alpha-D-1,4-galacturonic acid (GalA) increased to 68.28% as the ultrasonic treatment time increased. The modified SBP showed improved antioxidant capacity and thermal stability after ultrasonic treatment.
Article
Agriculture, Multidisciplinary
Nikola Maravic, Zita Seres, Veljko Krstonosic, Petar Dokic, Nemanja Teslic, Ljubica Dokic
Summary: This study provides a detailed characterization of sugar beet fiber aqueous solutions compared to sugar beet pectin and OSA maltodextrin. The results showed that sugar beet fibers have strong surface-active properties but have a smaller impact on viscosity compared to sugar beet pectin. Conductometric measurements revealed intermolecular bonding and possible embedding of OSA maltodextrin in the sugar beet fiber complex structure. These findings contribute to a better understanding of the fundamental characteristics of sugar beet fiber aqueous solutions and their potential application in food emulsion stabilization.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Wildan Mubarok, Kelum Chamara Manoj Lakmal Elvitigala, Takashi Kotani, Shinji Sakai
Summary: In this study, the hydrogelation of sugar beet pectin (SBP) was achieved via visible light-mediated photocrosslinking, and its application in extrusion-based 3D bioprinting was demonstrated. By applying 405 nm visible light to an SBP solution in the presence of [Ru(bpy)3]2+ and SPS, rapid hydrogelation (<15 s) was achieved. The mechanical properties of the hydrogel could be controlled by adjusting the visible light irradiation time and concentrations of SBP, [Ru(bpy)3]2+, and SPS. High-fidelity 3D hydrogel constructs were successfully fabricated using SBP-based inks, and encapsulated cells remained viable and metabolically active after 14 days of culture.
CARBOHYDRATE POLYMERS
(2023)
Article
Food Science & Technology
Jia-Wei Lin, Gui-Li Jiang, Cui-Xin Liang, Ye-Meng Li, Xing-Yi Chen, Xiao-Tong Zhang, Zhong-Sheng Tang
Summary: Research on using polysaccharides as hydrophobic bioactive carriers instead of proteins is limited. Sugar beet pectin (SBP), containing a small amount of protein, is a potential carrier for loading curcumin. In this study, SBP encapsulation, genipin crosslinking, and laccase-induced gelation were used to develop novel jelly food and improve the stability of curcumin without the incorporation of oil.
Article
Agriculture, Multidisciplinary
Liang Wu, Jing Hu, Peng Nie, Qi Yin, Dongliang Shao, Chuyan Wang, Shuizhong Luo, Yanyan Zhao, Xiyang Zhong, Zhi Zheng
Summary: Soy glycinin/sugar beet pectin complex network gels with good water-holding, rheological, and textural properties were prepared at pH 5.0 by laccase cross-linking and heat treatment. The complex gels had a beta-fold content of 46.77%, hardness of 290.86 g, adhesiveness of 26.87, and springiness of 96.70 mm. SEM and CLSM showed that the complex network structure was uniform with thicker pore walls containing filamentous structures.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)