Enzymatic production of pectic oligosaccharides from onion skins

Babbar, Neha; Baldassarre, Stefania; Maesen, Miranda; Prandi, Barbara; Dejonghe, Winnie; Sforza, Stefano; Elst, Kathy

doi:10.1016/j.carbpol.2016.03.011

Cited by 50 publications

(18 citation statements)

References 19 publications

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“…Our finding is consistent with Choi et al [ 14 ], who also found that cellulose is one of the main structural carbohydrates present in onion peel. However, it is well-known that onion peel contains high amounts (up to 28%) of pectin [ 16 , 32 ], predominantly composed of galacturonic acid, galactose, rhamnose, and arabinose, which are considered as a part of the soluble fraction of fiber [ 33 ]. Pectin should then be included in the remaining part of dry matter (nitrogen-free extract) after excluding crude protein, ether extract, and ash.…”

Section: Resultsmentioning

confidence: 99%

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

et al. 2020

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Mechanically separated fish meat (MSFM) can be used for the manufacturing of ready-to-eat products, such as sausages; however, it is highly perishable. Several plant by-products, including onion peel, which is rich in polyphenol antioxidants, can be added to food to extend shelf life. This study investigated the effects of the addition of onion peel powder (OPP) to sausage made from MSFM. Sausages were divided into four groups with different amounts of added OPP: 0% (control), 1%, 2%, and 3%. Cooked sausages were stored for 28 days at 5 °C. Samples were analyzed for thiobarbituric acid reactive substances, antioxidant activity, total polyphenol content, pH, and organoleptic properties. The addition of OPP significantly increased antioxidant activity and total polyphenol content and decreased pH, indicating acidic nature of OPP. Polyphenols from OPP effectively suppressed lipid oxidation. A 1–2% addition of OPP enhanced sensory properties. After the 28-day storage, the control samples received the lowest sensory score, due to the presence of a strong fishy odor, which was not present in samples with OPP. HPLC–MS/MS analysis revealed that quercetin is the most dominant compound in OPP. Overall, the results indicate that the addition of OPP in amounts of 1–2% can extend shelf life, without the deterioration of sensory properties.

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Section: Resultsmentioning

confidence: 99%

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

et al. 2020

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“…Pectin Hydrolysis : Enzymatic Hydrolysis : Hydrolysis of pectin obtained from micronized SBP was done with three different enzymes . Three different enzymes, i.e., Viscozyme L, endo PG‐M2, and Pectinase from Aspergillus niger (15 mg mL −1 in sodium acetate buffer 100 m m , pH 5) were used.…”

Section: Methodsmentioning

confidence: 99%

Sustainable Galactarate‐Based Polymers: Multi‐Enzymatic Production of Pectin‐Derived Polyesters

Vastano

Pellis

Machado

et al. 2019

Macromol. Rapid Commun.

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Large amounts of agricultural wastes are rich in pectins that, in many cases, disrupt the processing of food residues due to gelation. Despite pectins being a promising sustainable feedstock for bio‐based chemical production, the current pathways to produce platform molecules from this polysaccharide are hazardous and entail the use of strong acids. The present work describes a sequence of biocatalyzed reactions that involves 1) the extraction of pectin from sugar beet pulp and enzymatic recovery of galacturonic acid (GalA), followed by 2) the enzymatic oxidation of the GalA aldehyde and the recovery of galactaric acid (GA), and 3) the biocatalyzed polycondensation of GA to obtain fully bio‐based polyesters carrying lateral hydroxy functionalities. The acid‐free pectin extraction is optimized using enzymes and microwave technology. The conditions for enzymatic oxidation of GalA allow the separation of the GA produced by a simple centrifugation step that leads to the enzyme‐catalyzed polycondensation reactions.

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“…Gadre et al (2003) used 0.24% (w/v) polygalacturonic acid prepared in 60 mM sodium acetate buffer, pH 5.4 as substrate. Pectin and polygalacturonic acid both can be used as substrate for pectinase activity in Nelson-Somogyi method (Nakkeeran et al 2011;Esawy et al 2013;Babbar et al 2016).…”

Section: Arsenomolybdate-copper Reagent Methods (Nelson and Somogyi Mementioning

confidence: 99%

“…The density of colour generated by reaction of arsenomolybdate and copper sulphate reagents is proportional to the amount of reducing sugar. One unit of pectinase activity is defined as the amount of enzyme that releases one micromole of reducing sugar per minute under standard assay conditions (Babbar et al 2016). Enzyme activity can be calculated using the same formula mentioned for DNS method.…”

Section: Arsenomolybdate-copper Reagent Methods (Nelson and Somogyi Mementioning

confidence: 99%

Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review

Patidar

Nighojkar²,

Kumar

et al. 2018

3 Biotech

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A plethora of solid substrates, cultivation conditions and enzyme assay methods have been used for efficient production and estimation of polygalacturonase and pectin methylesterase enzymes. Recent developments in industrial biotechnology offer several opportunities for the utilization of low cost agro-industrial waste in Solid State Fermentation (SSF) for the pectinolytic enzyme production using fungi. Fruit waste mainly citrus fruit waste alone and along with other agro-industrial waste has been explored in SSF for enzyme production. Agro-industrial waste, due to the economic advantage of low procuring cost has been employed in SSF bioreactors for pectinolytic enzyme production. Acidic pectinases produced by fungi are utilized especially in food industries for clarification of fruit juices. This review focuses on the recent developments in SSF processes utilizing agro-industrial residues for polygalacturonase and pectin methylesterase production, their various assay methods and applications in fruit juice industries.

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Enzymatic production of pectic oligosaccharides from onion skins

Cited by 50 publications

References 19 publications

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat

Sustainable Galactarate‐Based Polymers: Multi‐Enzymatic Production of Pectin‐Derived Polyesters

Pectinolytic enzymes-solid state fermentation, assay methods and applications in fruit juice industries: a review

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