Pectic oligosaccharides from agricultural by-products: production, characterization and health benefits

Abstract

Pectin containing agricultural by-products are potential sources of a new class of prebiotics known as pectic oligosaccharides (POS). In general, pectin is made up of homogalacturonan (HG, α-1,4-linked galacturonic acid monomers) and rhamnogalacturonan (RG, alternate galacturonic acid and rhamnose backbone with neutral side chains). Controlled hydrolysis of pectin containing agricultural by-products like sugar beet, apple, olive and citrus by chemical, enzymatic and hydrothermal can be used to produce oligo-galacturonides (GalpOS), galacto-oligosaccharides (GalOS), rhamnogalacturonan-oligosaccharides (RGOS), etc. However, extensive research is needed to establish the role of POS, both as a prebiotic as well as therapeutic agent. This review comprehensively covers different facets of POS, including the nature and chemistry of pectin and POS, potential agricultural residual sources of pectin, pre-treatment methods for facilitating selective extraction of pectin, identification and characterization of POS, health benefits and important applications of POS in food and feed. This review has been compiled to establish a platform for future research in the purification and characterization of POS and for in vivo and in vitro studies of important POS, so that they could be commercially exploited.

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

“…With respect to glucose, sample 4710 had a very high content, probably as a result of the addition of other sugars (maltodextrin). Taking into account the ratio Gal/Rha obtained in the case of the enzymatic method, both samples had HG as the main structure of pectin, which is in good agreement with the data previously reviewed by Babbar et al . for pectins derived from citrus peels.…”

A Novel Non-Cumbersome Approach Towards Biosynthesis of Pectic-Oligosaccharides by Non-Aflatoxigenic Aspergillus sp. Section Flavi Strain EGY1 DSM 101520 through Citrus Pectin Fermentation

“…In view of human health, they exhibit great therapeutic potentials as anti-cancer, anti-oxidant, anti-obesity, anti-bacterial and anti-ulcer as well as their confirmed robust functionalities as prebiotics [2–6]. The review of literature has displayed a set of technologies encountered in POS' preparation through de-polymerization of pectin-containing materials via pre-treatments methods viz.…”

“…The review of literature has displayed a set of technologies encountered in POS' preparation through de-polymerization of pectin-containing materials via pre-treatments methods viz. enzymatic, acidic and hydrothermal methods[6–9]. In enzymatic method, pectinases and non-pectinases enzymes are employed to act synergistically for better extraction of POS [6,10].…”

“…enzymatic, acidic and hydrothermal methods[6–9]. In enzymatic method, pectinases and non-pectinases enzymes are employed to act synergistically for better extraction of POS [6,10]. In spite enzymatic method is considered the most proper, safe and advantageous over acidic and hydrothermal ones for POS' preparation [11, 12], it is hampered by the relative high expense encountered in production and purification of such enzymes.…”

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

“…Enzymatic hydrolysis of pectins is often applied to obtain oligosaccharides with potential prebiotic properties (Babbar, Dejonghe, Gatti, Sforza, & Elst, ). Thus, oligosacharides were obtained after enzymatic hydrolysis of pectins, which acted as a prebiotic compound for the growth, fermentation, acid tolerance, and survival of Bifidobacterium bifidum and Lactobacillus acidophilus (Ho, Lin, & Wu, ).…”