Flash extraction optimization of low-temperature soluble pectin from passion fruit peel (Passiflora edulis f. flavicarpa) and its soft gelation properties

Lin, Yupeng; He, Hong; Huang, Qun; An, Fengping; Song, Hongbo

doi:10.1016/j.fbp.2020.07.015

Cited by 24 publications

(9 citation statements)

References 48 publications

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“…The outer edge is fixed, and the inner edge rotates at a high speed driven by the electromotor, crushing raw materials at a speed of 15,000–30,000 r/min (Fan et al., 2014). In the process of cutting between the inner edge and the outer edge, a strong vortex is formed in the center of the inner edge, which drives the crushed material to react inside and outside, thus forming a violent stirring effect and making the whole system in a rapid concentration change (Lin et al., 2020). With the process of crushing, the distribution of chemical composition between the extraction solvent and the material particles is in a dynamic change system of equilibrium and nonequilibrium, and eddy current negative pressure is generated between the inner and outer edges.…”

Section: Methods Of Extraction and Purification Of Citrus Flavonoidsmentioning

confidence: 99%

Advances in extraction and purification of citrus flavonoids

et al. 2023

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Flavonoids are the representative active substances of citrus with various biological activities and high nutritional value. In order to evaluate and utilize citrus flavonoids, isolation and purification are necessary steps. This manuscript reviewed the research advances in the extraction and purification of citrus flavonoids. The structure classification, the plant and nutritional functions, and the biosynthesis of citrus flavonoids were summarized. The characteristics of citrus flavonoids and the selection of separation strategies were explained. The technical system of extraction and purification of citrus flavonoids was systematically described. Finally, outlook and research directions were proposed.

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Section: Methods Of Extraction and Purification Of Citrus Flavonoidsmentioning

confidence: 99%

Advances in extraction and purification of citrus flavonoids

et al. 2023

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“…23 Of this fruit, only the pulp is used, generating a large amount of waste because about 50% of the total weight of the fruit is a yellow peel, which generates an environmental concern in relation to the amount of waste produced. 23 In this context, passion fruit peel has been studied for several applications, such as an alternative biosorbent for the removal of methylene blue cationic dye, 24,25 food additives, 26 cellulose nanocrystal extraction, 27 pectin extraction, 28,29 among other applications. However, even though they have some applications, passion fruit peels are abundant residues requiring other applications.…”

Section: Introductionmentioning

confidence: 99%

Eco‐friendly biodiesel production using passion fruit peels and cupuaçu seeds: Catalyst development and process optimization

Barros,

Nobre,

Lobo

et al. 2023

Biofuels Bioprod Bioref

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Yellow passion fruit peel and cupuaçu seeds are common wastes. Usually, they have few or no applications and are discarded, causing environmental pollution. To use them in a new way and reduce ecological pollution, we obtained the ash of yellow passion fruit peels by calcination. We characterized it using Fourier‐transform infrared spectroscopy with attenuated total reflectance (FTIR‐ATR), X‐ray fluorescence (XRF), X‐ray diffractometry (XRD), adsorption‐desorption of N2, scanning electron microscopy (SEM), basicity, and soluble alkalinity. It was observed that the ash was mainly composed of potassium (69%) in the form of carbonate, chloride, and sulfate, with a good surface area (11.23 m2 g−1). The cupuaçu butter was also extracted from the cupuaçu seeds and characterized, showing low acidity, peroxide, saponification, and iodine indexes, in addition to presenting a lipid profile with 57% saturated fatty acid and 43% unsaturated fatty acid. Oleic and stearic acids were present in higher proportions. These results demonstrate that this butter can be a sustainable input in biodiesel production. Thus, the ash was used as a heterogeneous catalyst in the butter transesterification. The biodiesel synthesis was optimized, resulting in 97.8% butter conversion into biodiesel under the following conditions: reaction time of 2 h, 5 wt% of catalyst, 80 °C, and a methanol‐to‐oil molar ratio of 30. This work, therefore, shows that it is possible to obtain and utilize bioinputs, such as cupuaçu butter and passion fruit peel ash, to produce biodiesel through transesterification, and the use of waste materials (precisely passion fruit peels and cupuaçu seeds) makes this method a cost‐effective and environmentally friendly approach to biofuel production.

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“…The disruption of texture is closely related to the depolymerisation and solubility of cell wall polysaccharides including pectin, cellulose and hemicellulose, especially for pectin. Pectin is presented in the primary cell wall and middle lamella of plant and supports the cellular structure (Lin et al ., 2020). The cell wall polysaccharides comprised in the alcohol‐insoluble residue extracted from the vegetables can be fractionated into water‐soluble pectin (WSP), chelator‐soluble pectin (CSP) and sodium carbonate‐soluble pectin (SSP) (Selvendran & O’Neill, 1980).…”

Section: Introductionmentioning

confidence: 99%

Texture improvement of fermented minced pepper under vacuum impregnation with pectin methylesterase and CaCl₂during fermentation

Wang

Qin

Chen

et al. 2022

Int J of Food Sci Tech

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Summary Fermented minced pepper (FMP) usually suffers from the deterioration of texture quality during fermentation, which can affect sensory and consumer acceptance. In this study, vacuum impregnation (VI) with CaCl2, pectin methylesterase (PME) and CaCl2 and PME (PME + CaCl2 + VI) were compared to improve the texture quality of FMP. FMP treated with PME + CaCl2 + VI showed the relatively intact cells structure after fermentation. In that case, its firmness maintained high level, while water‐soluble pectin (WSP) content was minimum after fermentation. Meanwhile, the molar ratio of most monosaccharides of WSP in PME + CaCl2 + VI treated FMP decreased, while rhamnose (Rha) molar ratio significantly (p < 0.05) increased after fermentation. The high Rha content represents the stability of rhamnogalacturonan‐I linear skeleton of WSP. The negative effect on molecular weight of WSP was delayed by PME + CaCl2 + VI treatment, and its peak area and value increased after fermentation. Atomic force microscope images indicated that PME + CaCl2 + VI treatment could retain the long chain and branch structures, and inhibit the degradation of WSP net‐like structure at some extent. Hence, PME + CaCl2 + VI treatment was effective to improve the texture of FMP and inhibit the solubilisation of WSP via the formation of cross‐linked pectin chains between Ca2+ and demethylesterified pectin.

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Flash extraction optimization of low-temperature soluble pectin from passion fruit peel (Passiflora edulis f. flavicarpa) and its soft gelation properties

Cited by 24 publications

References 48 publications

Advances in extraction and purification of citrus flavonoids

Advances in extraction and purification of citrus flavonoids

Eco‐friendly biodiesel production using passion fruit peels and cupuaçu seeds: Catalyst development and process optimization

Texture improvement of fermented minced pepper under vacuum impregnation with pectin methylesterase and CaCl₂during fermentation

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Flash extraction optimization of low-temperature soluble pectin from passion fruit peel (Passiflora edulis f. flavicarpa) and its soft gelation properties

Cited by 24 publications

References 48 publications

Advances in extraction and purification of citrus flavonoids

Advances in extraction and purification of citrus flavonoids

Eco‐friendly biodiesel production using passion fruit peels and cupuaçu seeds: Catalyst development and process optimization

Texture improvement of fermented minced pepper under vacuum impregnation with pectin methylesterase and CaCl2during fermentation

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Product

Resources

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Texture improvement of fermented minced pepper under vacuum impregnation with pectin methylesterase and CaCl₂during fermentation