Comparison of acid and enzymatic hydrolysis of pectin, as inexpensive source to cell growth of Cupriavidus necator

Locatelli, Gabriel Olivo; Finkler, Leandro; Finkler, Christine Lamenha Lu

doi:10.1590/0001-3765201920180333

Cited by 10 publications

(5 citation statements)

References 36 publications

(14 reference statements)

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“…The content of D-galacturonic acid was determined by the carbazol-sulfuric acid method to indicate the content of pectin ( 26 ). With galacturonic acid as the standard, a standard curve was drawn using the mass concentration of galacturonic acid as the x-axis and absorbance as the y-axis ( 27 ). Dilute the pectin extract to a certain mass concentration, follow the standard curve steps, and calculate the pectin yield according to the formula (1) .…”

Section: Methodsmentioning

confidence: 99%

Physicochemical and antioxidant properties of pectin from Actinidia arguta Sieb.et Zucc (A. arguta) extracted by ultrasonic

Liu,

Sui,

Wang

et al. 2024

Front. Nutr.

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Pectin was extracted from Actinidia arguta Sieb. et Zucc (A.arguta) using the ultrasound-assisted acid method and the single acid method. The physicochemical properties, structure, and antioxidant properties of two different pectins were investigated. The results showed that the extraction yield of the ultrasound-assisted acid method is higher than that of the single acid method. The molecular structure of A. arguta pectin extracted by the ultrasound-assisted acid method belongs to a mixed structure of RG-I and HG-type domains. Through structural feature analysis, the ultrasound-assisted extraction pectin (UAP) has a more branched structure than the single acid-extracted pectin (SAP). The SAP has a higher degree of esterification than the UAP. The physical property results show that the viscosity, solubility, and water-holding capacity of the UAP are better than those of the SAP. The antioxidant test results show that the hydroxyl radical scavenging and reducing powers of the UAP are superior to those of the SAP. This study shows the composition, physicochemical properties, and antioxidant activity of A. arguta pectin extracted by the ultrasonic-assisted extraction method to provide a theoretical basis for its application as an antioxidant and other food additives in the food industry.

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Section: Methodsmentioning

confidence: 99%

Physicochemical and antioxidant properties of pectin from Actinidia arguta Sieb.et Zucc (A. arguta) extracted by ultrasonic

Liu,

Sui,

Wang

et al. 2024

Front. Nutr.

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“…Most studies suggest that enzymatic hydrolysis is more effective in saccharifying agro‐industrial waste pectin than acid hydrolysis, resulting in greater microbial growth and PHA production 103 . Polygalacturonases (C.3.2.1.15) are enzymes commonly used in the juice industry for extraction and clarification, as they degrade pectin and lower the viscosity of the solution for easy handling 103,104 and therefore could also be used for pre‐treating the biomass. Exploring more from the economic and environmental sustainability perspective, the preferred method should not be costly, consume too much energy or use harmful chemicals that produce hazardous contaminants 105 .…”

Section: Research On the Use Of Citrus Residues In The Production Of Phamentioning

confidence: 99%

Cross‐sectoral citrus sugarcane biorefinery: polyhydroxyalkanoates production in Brazil

Kanbe,

da Silva,

Gomez

2023

Biofuels Bioprod Bioref

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Polyhydroxyalkanoates (PHA) are naturally occurring polyesters accumulated by bacteria under conditions of inorganic nutrient limitations and excess carbon. They offer renewable and biodegradable alternatives to petroleum‐based polymers, especially those used in transient single‐use applications. However, PHA still faces high production costs, primarily linked to the carbon source, lower productivity in processes and an early stage of technical development in comparison with well‐established fossil‐based polymers, which challenge its transition to a true commodity market. Recent research has highlighted the potential of renewable, inexpensive, abundant and non‐edible carbon‐rich residues from agriculture, municipal solid waste and industrial byproducts as alternative carbon sources in developing the production process. Recognizing Brazil's position as the leading producer of both citrus and sugarcane, this review introduces a novel citrus–sugarcane biorefinery model for PHA production, capitalizing on the geographical and operational synergies of both sectors. The proposed model integrates wet citrus pulp as a second‐generation carbon source, sugarcane industry fermenters, waste management, solvents and renewable energy from both sectors. Primary challenges involve the need for efficient, low‐cost biomass pre‐treatment to remove limonene and partially extract citric pectin, coupled with the partial hydrolysis of pectin to enhance solubility and reduce viscosity. Additional considerations include determining citrus biomass composition and sugar consumption, screening bacterial diversity for optimal PHA production, and deepening our understanding of the metabolic pathways underpinning the catabolism of citrus residues. Future research should focus on enhancing PHA concentrations and diversity and finally conducting life cycle assessment studies to evaluate the sustainability and feasibility of this proposed model.

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“…Homogalacturonan represents the backbone chain of the pectin, containing α-1, 4-linked Dgalacturonic acid units, which cannot be depolymerized by human body's enzyme (Chen et al, 2015). Pectin can be depolymerized by either acid, enzymatic hydrolysis, β-elimination or mechanical degradation into smaller molecules which can act as sugar replacement in the food product (Chen et al, 2015), while acid hydrolysis is the simplest and cheapest way to produce depolymerized pectin (oligogalacturonides) (Locatelli et al, 2019). Thus, in this study, different hydrolyzed pectins are studied for their potential as sugar replacement in pineapple spreads.…”

Section: Lo Et Al (2023)mentioning

confidence: 99%

The Effect of Hydrolyzed Pectin as a Sugar Substitute on The Physicochemical Properties of Pineapple Spread

Lo,

Michellina,

Tedjakusuma

et al. 2023

J. appl. agricultural sci. technol.

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Pineapple is a fruit that is widely produced in Indonesia. Pineapple can be processed into jam or fruit spread to extend its shelf life. However, jam contains high amount of sugar. High consumption of sugar in the diet can contribute to a high kilojoules diet or known as 'energy dense' and thus contribute to the development of health problems like obesity or diabetes. Sugar has important role in the jam. It binds water molecules to build spreadable product. Pectin can also bind water molecules and cannot be digested by human body but addition of pectin as sugar replacement cannot build spreadable product because pectin molecules is much longer than sucrose. Thus, depolymerization through hydrolysis is needed on pectin molecule. Therefore, the purpose of this research was to determine the effect of different hydrolyzed pectins as substitute for sucrose in a pineapple spread. The physicochemical properties of hydrolyzed pectin (viscosity and color value) and pineapple spreads made from the hydrolyzed pectin (color value, degree of brix, water activity, syneresis and spreadability) were investigated. The results showed that pectin treated with 0.05 M of HCl for 96 h produced the best pineapple spreads based on water activity and percentage of syneresis results. Moreover, pineapple spreads made from pectin treated with 0.05 M of HCl for 96 h has the most similar color and spreadability to the one with sucrose.

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Comparison of acid and enzymatic hydrolysis of pectin, as inexpensive source to cell growth of Cupriavidus necator

Abstract: How to cite: lOCATellI gO, FINKleR l AND FINKleR Cll. 2019. Comparison of acid and enzymatic hydrolysis of pectin, as inexpensive source to cell growth of Cupriavidus necator. An Acad Bras Cienc 91: e20180333.

Cited by 10 publications

References 36 publications

Physicochemical and antioxidant properties of pectin from Actinidia arguta Sieb.et Zucc (A. arguta) extracted by ultrasonic

Physicochemical and antioxidant properties of pectin from Actinidia arguta Sieb.et Zucc (A. arguta) extracted by ultrasonic

Cross‐sectoral citrus sugarcane biorefinery: polyhydroxyalkanoates production in Brazil

The Effect of Hydrolyzed Pectin as a Sugar Substitute on The Physicochemical Properties of Pineapple Spread

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