Composition and properties of biologically active pectic polysaccharides from leek (Allium porrum)

Kratchanova, Maria; Nikolova, M; Pavlova, E.; Yanakieva, Irina; Kussovski, Vesselin

doi:10.1002/jsfa.4050

Cited by 24 publications

(24 citation statements)

References 28 publications

(58 reference statements)

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“…AIR extracted from the cutting waste of leek displays a very high DM (82%). In this context, a similar, but somewhat lower DM (75%) was determined for the alcohol-insoluble substances extracted from fresh leek by Kratchanova, Nikolova, Pavlova, Yanakieva, and Kussovski (2010). Furthermore, a DM between 60 and 70%, which is common for many (fresh) vegetable matrices (Christiaens et al, 2011;Femenia et al, 1998;Sila, Smout, Vu, Van Loey, & Hendrickx, 2005), was observed for the AIR of rejected carrots and the cutting waste of green beans.…”

Section: Degree Of Methyl-esterification Of Pectinsupporting

confidence: 65%

Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Christiaens

Uwibambe

Uyttebroek

et al. 2015

LWT - Food Science and Technology

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a b s t r a c tVegetable waste streams, which are a major disposal issue in food industry, present a promising source of compounds which may be valorised because of their favourable functional features. In this context, the potential of five vegetable waste streams (rejected carrots, carrot steam peels, green beans cutting waste, leek cutting waste and celeriac steam peels) as a source for the extraction of pectin with interesting structural, and hence functional, properties was evaluated. Specifically, cell-wall components were extracted from the waste streams as alcohol-insoluble residue and subsequently fractionated into different (pectin) fractions based on their solubility. The pectic polysaccharides were characterised in terms of GalA content, neutral sugar content, linearity/branching, degree of methyl-esterification (DM), molar-mass distribution and the presence of bound protein. Pectin characterisation revealed considerable differences between the pectic polymers present in the investigated waste streams. For example, pectin in carrot steam peels showed a low DM, whereas the cutting waste of leek contained pectin with a very high DM. Furthermore, the level of protein bound to pectin was generally highest in carrot-derived waste streams. Depending on the intended pectin functionality, a deliberate choice for one of these vegetable waste streams as a source for pectin extraction can be made.

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Section: Degree Of Methyl-esterification Of Pectinsupporting

confidence: 65%

Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Christiaens

Uwibambe

Uyttebroek

et al. 2015

LWT - Food Science and Technology

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“…Moreover, it has high antioxidant capacity [22]. Leek includes bioactive compounds such as flavonoids, polysaccharides and glucosinolates, as well as numerous organosulfur compounds [23]. Onion is characterized by quercetin and quercetin derivatives content in its composition.…”

Section: Introductionmentioning

confidence: 99%

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

Lisiecka

Wójtowicz

2020

Processes

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The aim of the study was to examine the effect of fresh vegetable addition on processing efficiency, and to ascertain the energy and water consumption during production of potato-based snack pellets. The extrusion-cooking process with a modified single screw extruder was applied at variable screw speeds and amounts of vegetable additives. A mixture of potato flakes, potato grits and starch was used as a basic recipe. The potato composition was supplemented with fresh pulp of onion, leek, kale and carrot in amounts of 2.5–30.0% as replacement of a related amount of potato starch. The water consumption, as well as processing indicators: the production efficiency, the specific mechanical energy (SME), and the total SME requirements during snack pellets processing at the laboratory scale were evaluated. As a result of this work, we found that the amount of applied vegetable additives had little impact on both processing efficiency and SME depending on the screw speeds applied. Moreover, we saw increased processing efficiency with increased screw speed during extrusion. Of particular note, maximum value of processing efficiency was observed if fresh onion was used as an additive at the highest speed screw. Furthermore, the lowest specific mechanical energy consumption was noted for extrudates supplemented with fresh onion addition processed at the lowest screw speed. The most important limiting of water consumption during processing without negative effects on processing efficiency and quality of the final snack pellets was observed if 20% to 30% of fresh vegetables were used in the recipe. We believe that application of fresh vegetable pulp limited the energy requirements by mitigating the drying process of additives.

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“…The alcohol-insoluble residue was prepared according to the methodology described by Kratchanova. 14,15 The obtained AIR was purifi ed from the chlorophyll according to the procedure reported by Sengkhamparn. 16…”

Section: Substrates and Enzymesmentioning

confidence: 99%

Enzymatic Hydrolysis of Water Extractable Polysaccharides from Leaves of Plantago major L.

Lukova¹,

Karcheva-Bahchevanska²,

Bivolarski³

et al. 2017

Folia Medica

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Composition and properties of biologically active pectic polysaccharides from leek (Allium porrum)

Abstract: Leek polysaccharides have relatively high galacturonic and glucuronic acid content and are distinguished with high biological activity.

Cited by 24 publications

References 28 publications

Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Pectin characterisation in vegetable waste streams: A starting point for waste valorisation in the food industry

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

Enzymatic Hydrolysis of Water Extractable Polysaccharides from Leaves of Plantago major L.

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