Pectic oligosaccharides: Manufacture and functional properties

Gullón, Beatriz; Gómez, Belén; Martínez-Sabajanes, M.; Yáñez, Remedios; Parajó, Juan Carlos; Alonso, José Luís

doi:10.1016/j.tifs.2013.01.006

Cited by 205 publications

(117 citation statements)

References 66 publications

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“…On the other hand, recently, oligosaccharides derived from pectins have been identified as a new class of prebiotics [53]. Interest in the identification, evaluation, and commercialization of new A c c e p t e d M a n u s c r i p t 11 products with functional properties and new sources of soluble dietary fiber has grown.…”

Section: Design Of Prebiotic Productsmentioning

confidence: 99%

Agro-industrial potential of the mango peel based on its nutritional and functional properties

Serna-Cock

García-Gonzales

Torres-León

2015

Food Reviews International

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The mango peel represents from 15 to 20% of the total weight of the fruit. The aim of this review is to discuss the nutritional, functional and nutraceutical properties of mango peel. It also shows several ways to add value to the mango peels, and their uses. Mango peel contains considerable content of antioxidants and dietary fiber. The mango peel offers a range of possibilities to develop value-added products. Byproducts from the agro-industrial processing of mangos can potentially make a significant contribution to the design of natural products rich in dietary fiber for widespread consumption. Additionally, food rich in soluble dietary fiber from mango peels could be designed for diabetic persons, since the mango peel reduces the speed with which glucose reaches the blood. Optimal extraction methods and drying technologies that do not impair the functional properties need to be further investigated. Economic, nutritional, and environmental benefits could be obtained with the proper use of this processing byproduct.

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Section: Design Of Prebiotic Productsmentioning

confidence: 99%

Agro-industrial potential of the mango peel based on its nutritional and functional properties

Serna-Cock

García-Gonzales

Torres-León

2015

Food Reviews International

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“…The antimicrobial activity exhibited by the FC films would be attributed mainly to its pectin content, directly associated to the uronic acid content within the polymer (Jindal et al, 2013), as well as the degree of esterification of carboxyl group of galacturonic acid in pectin molecules (Krivorotova et al, 2017). Gullón et al (2013) also have attributed valuable antimicrobial effects to the pectic oligosaccharides.…”

Section: Antimicrobial Activity Of the Filmsmentioning

confidence: 99%

Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties

et al. 2019

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Films were prepared with 0.2% (w/v) gellan gum, 1% (w/v) citric pectin, 0.5% (w/v) glycerol, 5 mM CaCl 2 , 0.05 M Ethylenediaminetetraacetic acid (EDTA), and different concentrations of an antimicrobial activity-concentrated supernatant (AMC) obtained from fermentations of Streptococcus infantarius, which produces bacteriocin-like inhibitory substances (i.e., treatments F1, F2 and F3 with 75, 90 and 120 arbitrary units (AU)/mL, respectively). The treatments were based on a minimum-inhibitory-concentration (i.e., AMC, 90 AU/mL, plus EDTA, 0.05 M) for Escherichia coli, Staphylococcus aureus and Listeria monocytogenes growing in brain-heart-infusion medium at 35 °C. The films hindered the bacterium growth in selective media: E. coli-MacConkey, S. aureus-Baird Parker and L. monocytogenes-Dxford, during 30 days at 25 °C. Moreover, the F2 films entirely inhibited the growth of the tested bacteria in a Mexican cheese medium, in 7-day cultures at 35 °C; contrariwise, controls with no film exhibited bacterial growths in the range 10 ), 1.9/1.2.Keywords: lactic acid bacterium; bacteriocins; biopreservation; mechanical properties; gas permeability.

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“…Citrus peels and apple pulp contain the most pectin contents, sugar beet pulp, peels of mango or peach and pumpkin pulp also have high pectin contents. 8 Human milk contains very high concentrations of a structurally diverse group of more than two hundred different complex sugars called human milk oligosaccharides (HMOs), which are unconjugated complex glycans. HMOs are made up of five monosaccharide building blocks: galactose, glucose, N-acetylglucosamine, fucose and N-acetyl-neuraminic acid.…”

Section: Definition and Sources Of Functional Oligosaccharidesmentioning

confidence: 99%

Biological Activities and Potential Therapeutic Applications of Functional Oligosaccharides

Lai

Yang

Han

et al. 2017

MOJFPT

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There is an increased interest on researching the functions of oligosaccharides due to their biological activities offer positive effects on our health. The functional oligosaccharides have been widely applied in various branches, such as pharmacological supplements and food ingredients. They are widely found in plants, algae, bacteria, and higher fungi. Pectic oligosaccharides have been regarded as a new kind of prebiotics capable of exerting a number of health-promoting effects, it can protect colonic cells against Shiga toxins, prevent the adhesion of uropathogenic microorganisms, etc. Milk oligosaccharides can promote the growth of the beneficial bacterial flora in the intestines and develop resistance to bacterial and viral infections. Keeping in this view, this article summarized here to discuss the sources, benefit effects, and synthesis of the functional oligosaccharides.

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Pectic oligosaccharides: Manufacture and functional properties

Cited by 205 publications

References 66 publications

Agro-industrial potential of the mango peel based on its nutritional and functional properties

Agro-industrial potential of the mango peel based on its nutritional and functional properties

Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties

Biological Activities and Potential Therapeutic Applications of Functional Oligosaccharides

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