Chemical modification of pectin: environmental friendly process for new potential material development

Monfregola, Luca; Leone, Marilisa; Vittoria, Vittoria; Amodeo, Pietro; Luca, Stefania De

doi:10.1039/c0py00341g

Cited by 49 publications

(21 citation statements)

References 21 publications

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“…FT-IR spectra of beet pectin (Fig. 3A) showed "fingerprint region" containing skeletal CeO and CeC vibration bands of glycosidic bonds and pyranoid ring in zone one and stretching frequency for carboxylic acid group at 1652 cm À1 in zone two (Monfregola, Leone, Vittoria, Amodeo, & De Luca, 2011). The spectra of WPI (Fig.…”

Section: Ft-ir Analysismentioning

confidence: 98%

Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

Chen

Ding

et al. 2012

LWT - Food Science and Technology

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Section: Ft-ir Analysismentioning

confidence: 98%

Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

Chen

Ding

et al. 2012

LWT - Food Science and Technology

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“…The IR spectrum of the OAP (Fig. 5a) shows important similarities with that of the native pectin communicated by Monfregola et al (2011): band OH (3500-3,200 cm −1 ), CH (~2,945 cm −1 ), double band C=O (1,700 cm −1 ), CH 3 -ester (1,452 cm −1 ) and a series of vibrational bands C-O/C-C (1,150 and 950 cm −1 ), contained in the glycosidic patterns and pyranone rings. For their part, Cardenas et al (2008) and Souza et al (2012) have revealed the C=O group, known as vibration on the purified pectin, on the nopal cactus (Opuntia ficus indica) (at 1,749 cm −1 ) and pumpkin (at 1,743 cm −1 ), respectively and that their authors attribute it to the nonionized carboxylic groups.…”

Section: Ft-ir Analysismentioning

confidence: 81%

Feasibility study of date (Phoenix dactylifera L.) fruit syrup-based natural jelly using central composite design

Benali

Salem

Bigan³

et al. 2014

J Food Sci Technol

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A feasibility study of natural fruit jelly from three Algerian raw materials, namely date (Phoenix dactylifera l.) fruit syrup and suspension of orange albedo powder (OAP) in lemon juice (LJ) was performed by response surface methodology (RSM) based on central composite design (CCD). The textural properties of the final jelly were investigated through two dependent variables: hardness and stickiness. The cooking temperature (X1), corresponding to that of thermo stated oil bath, and cooking time (X 2), taken for heating the initial fruit mixture in the oil bath (from ambient temperature without fixing however, the final temperature), were found to be the most influent factors, compared to °Brix of date syrup (X3) and temperature (X4) of the cooling stage following the cooking process. Results have also shown that the second-degree polynomial models correctly fit experimental data (R(2), adjusted R(2) (R(2) adj) and cross-validation (Q(2)) ≈ 1). Considering textural properties of commercial jellies as a reference, it was found that the cooking temperature of 155 °C for 10 min gave a jelly with suitable textural properties. On the other hand, FT-IR spectra revealed that the structure of such jelly was partially close to that of pectin molecules. Finally, the color analysis in the CIELab system of the fruit mixture over the cooking process showed that both lightness (L(*)) and a*/b* ratio were not affected by the experienced temperature range (80-155 °C).

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“…Limonene can be converted into bio-based polymers such as polycarbonates through copolymerisation with CO 2 via limonene oxide and polyesters via copolymerisation with CO 2 or with succinic anhydride, and polyurethanen by copolymerisation of limonene dicarbonate with polyfunctional amines. Regarding pectin, this natural polymer can be chemically converted into new functional materials, for example by the solvent-free acylation of alcoholic functions of the polysaccharide with fatty acid anhydrides [49]. Figure 5 shows conceptually integrated biorefinery co-producing pectin and d-limonene and their derivatives together with bioethanol as solvent for in-process recycling and as product.…”

Section: The Arena Of Biorefinery Systems Utilising Unavoidable Food mentioning

confidence: 99%

Perspectives on “Game Changer” Global Challenges for Sustainable 21st Century: Plant-Based Diet, Unavoidable Food Waste Biorefining, and Circular Economy

et al. 2020

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Planet Earth is under severe stress from several inter-linked factors mainly associated with rising global population, linear resource consumption, security of resources, unsurmountable waste generation, and social inequality, which unabated will lead to an unsustainable 21st Century. The traditional way products are designed promotes a linear economy that discards recoverable resources and creates negative environmental and social impacts. Here, we suggest multi-disciplinary approaches encompassing chemistry, process engineering and sustainability science, and sustainable solutions in “game changer” challenges in three intersecting arenas of food: Sustainable diet, valorisation of unavoidable food supply chain wastes, and circularity of food value chain systems aligning with the United Nations’ seventeen Sustainable Development Goals. In the arena of sustainable diet, comprehensive life cycle assessment using the global life cycle inventory datasets and recommended daily servings is conducted to rank food choices, covering all food groups from fresh fruits/vegetables, lentils/pulses and grains to livestock, with regard to health and the environment, to emphasise the essence of plant-based diet, especially plant-based sources of protein, for holistic systemic sustainability and stability of the earth system. In the arena of unavoidable food supply chain wastes, economically feasible and synergistically (energy and material) integrated innovative biorefinery systems are suggested to transform unavoidable food waste into functional and platform chemical productions alongside energy vectors: Fuel or combined heat and power generation. In the arena of circularity of food value chain systems, novel materials and methods for plant-based protein functionalisation for food/nutraceutical applications are investigated using regenerative bio-surfactants from unavoidable food waste. This circular economy or industrial symbiosis example thus combines the other two arenas, i.e., plant-based protein sourcing and unavoidable food waste valorisation. The multi-disciplinary analysis here will eventually impact on policies for dietary change, but also contribute knowledge needed by industry and policy makers and raise awareness amongst the population at large for making a better approach to the circular economy of food.

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Chemical modification of pectin: environmental friendly process for new potential material development

Cited by 49 publications

References 21 publications

Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

Formation and microstructural characterization of whey protein isolate/beet pectin coacervations by laccase catalyzed cross-linking

Feasibility study of date (Phoenix dactylifera L.) fruit syrup-based natural jelly using central composite design

Perspectives on “Game Changer” Global Challenges for Sustainable 21st Century: Plant-Based Diet, Unavoidable Food Waste Biorefining, and Circular Economy

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