Advances in the pectin production process using novel extraction techniques: A review

Adetunji, Lanrewaju Ridwan; Adekunle, Ademola; Orsat, Valérie; Raghavan, V.

doi:10.1016/j.foodhyd.2016.08.015

Cited by 337 publications

(166 citation statements)

References 77 publications

Supporting

Mentioning

142

Contrasting

Unclassified

Order By: Relevance

“…The degree of esterification on pectin molecules can affect their commercial use as gelling and thickening agents. Additionally, pectin has been shown to have properties that can be used in pharmaceuticals, including wound healing, drug delivery, lipase inhibition, apoptosis induction of human cancer cell, anti-colon cancer activities, immunostimulation, anti-ulcer, anti-metastasis, insulin, gastric inhibitory polypeptides reduction and cholesterol decreasing effects [10,11]. Soybean hulls are a source of dietary fibre and have been shown to reduce blood serum cholesterol [12].…”

Section: Introductionmentioning

confidence: 99%

Optimization of pressurised intermittent microwave assisted extraction of pectin from Thai soybean hulls

Sobmor¹,

Banjong²

2020

AJFAND

View full text Add to dashboard Cite

Soybean (Glycine max), a major crop worldwide, is used to produce oil for cooking and for industrial purposes such as production of soy milk, soy sauce and biodiesel fuel. The hulls are mainly used as animal feed but they can be used for pectin extraction for food industries; but, the methods currently used for extraction have limited efficiency. Therefore, pressurised intermittent microwave-assisted extraction (PIMAE) was tested to extract pectin from soybean hulls from either flakes (SHF) or flakes ground into powder (SHP). Pressurised intermittent microwave-assisted extraction reduced both extraction time and solvent consumption. It also uses a by-product of a processed crop and is an environmentally friendly technology. Box-Behnken response surface design was utilized to study and optimize the effects of processing variables, which included pH from 1.5 to 2.5, pulse ratios from 1.0 to 1.51 and extraction time from 5 to 15 min on pectin yield. The degree of esterification of pectin was measured since it affects pectin's commercial value as a gelling and thickening agent. The amount of pectin extracted increased with increasing extraction time and reduced as the pH and pulse ratio increased. The conditions that resulted in the highest pectin yield were pH 2 pulse ratio 1.0 and extraction time 15 min, which gave 6.42% from SHF samples and pH 1.5, pulse ratio 1.0 and extraction time 10 min, which gave 12.09% from SHP samples. The conditions that produced the highest percentage of esterification were pH 2.5, pulse ratio 1.25 and extraction time of 5 min, which gave 80.81% for SHF and 80.59% for SHP samples. The extracted pectin contained high levels of methoxy pectin. Levels of pectin yield and degree of esterification were below the predicted theoretical values from the Box-Behnken response surface design, despite the good fit of the models, which were 0.99 R 2 for SHF and 0.98 R 2 for SHP for yields of pectin and 0.97 R 2 for SHF and 0.98 R 2 for SHP for the degree of esterification of pectin. In these optimal conditions, experimental yield correlated with predicted yields.

show abstract

Section: Introductionmentioning

confidence: 99%

Optimization of pressurised intermittent microwave assisted extraction of pectin from Thai soybean hulls

Sobmor¹,

Banjong²

2020

AJFAND

View full text Add to dashboard Cite

show abstract

“…In recent years, there has been a renewed interest in pectin because it can exert beneficial effects in the gastrointestinal system, such as by acting as a potential prebiotic, and systemically as a hypocholesterolemic, detoxifying agent and drug carrier, amongst others. In addition, new applications of pectins have emerged, placing them as ingredients of choice in a range of fruit‐based food, dairy and confectionery products, beverages and spreads . Currently, the use of polysaccharides as edible coatings to preserve fruits and vegetables has increased as a result of their advantages in terms of a better control of gas exchange and an improvement of organoleptic characteristics .…”

Section: Introductionmentioning

confidence: 99%

“…Considering the DM, pectin can be classified into high methoxyl pectins (> 50% of carboxyl groups are esterified) and low methoxyl pectins (< 50% of carboxyl groups are esterified) . An understanding of the rheology of carbohydrate solutions is important in the control of food processing, with rheological properties being indicators of product quality that can be affected by processing, storage and commercialisation stages …”

Section: Introductionmentioning

confidence: 99%

“…In addition, new applications of pectins have emerged, placing them as ingredients of choice in a range of fruit-based food, dairy and confectionery products, beverages and spreads. 3 Currently, the use of polysaccharides as edible coatings to preserve fruits and vegetables has increased as a result of their advantages in terms of a better control of gas exchange and an improvement of organoleptic characteristics. 4 In the literature, different applications of pectin in combination with other compounds have been reported.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries

et al. 2018

View full text Add to dashboard Cite

show abstract

“…Low methoxy pectin (with a degree of esterification<50%) from rigid gels by the action of calcium which cross-links the galacturonic acid chains. Since pectin can react with calcium ions forms calcium pectinate as an insoluble hydrophilic material used for sustained release delivery [4].…”

Section: Introductionmentioning

confidence: 99%

Formulation and Evaluation of Pectin-Calcium Chloride Beads of Azathioprine for Colon Targeted Drug Delivery System

Atara

Soniwala²

2018

Int J Pharm Pharm Sci

View full text Add to dashboard Cite

Objective: Calcium pectinate is an insoluble hydrophilic material used for sustained release delivery. The objective of the study was formulation and evaluation pectin-calcium chloride beads of azathioprine.Methods: Calibration curves of azathioprine were prepared in 0.1N HCl solution (pH-1.2) and phosphate buffer (pH-6.8 and pH-7.4). Fourier transform infrared spectroscopy and differential scanning calorimetry was used to determine compatibility between azathioprine and excipients. Formulation and optimization of calcium-pectinate beads were performed. The coating of the optimized batch was performed with eudragit S100. Micrometric properties, scanning electron microscopy, in vitro azathioprine release, and stability study was performed. Dissolution kinetic study was assessed for various kinetics models of the optimized batch. The Wilcoxon test followed by the Dunnett's multiple comparison tests were performed between uncoated and coated beads in vitro dissolution profile of optimized batch in 0.1N HCl after 2 h. Results:Fourier transform infrared spectroscopy and differential scanning calorimetry had identical peaks with that of pure azathioprine in compatibility study. Scanning electron microscopy of an uncoated optimized batch of beads indicated the smooth and uniform surface of prepared beads. Eudragit S100 coating was decreased release of azathioprine release in 0.1N HCl after 2 h (p = 0.049, q = 3.533). Korsmeyer/Peppa's model was applied with release exponent higher than 1. In vitro percentage cumulative azathioprine release was identical before and after stability study. Conclusion:Calcium pectinate beads of azathioprine, a multi-particulate dosage form using pH-dependent approaches were prepared.

show abstract

Advances in the pectin production process using novel extraction techniques: A review

Cited by 337 publications

References 77 publications

Optimization of pressurised intermittent microwave assisted extraction of pectin from Thai soybean hulls

Optimization of pressurised intermittent microwave assisted extraction of pectin from Thai soybean hulls

Preparation of citrus pectin gels by power ultrasound and its application as an edible coating in strawberries

Formulation and Evaluation of Pectin-Calcium Chloride Beads of Azathioprine for Colon Targeted Drug Delivery System

Contact Info

Product

Resources

About