Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

Sila, Daniel N.; Buggenhout, Sandy Van; Duvetter, Thomas; Fraeye, Ilse; Roeck, Ans De; Loey, Ann Van; Hendrickx, Marc

doi:10.1111/j.1541-4337.2009.00071.x

Cited by 357 publications

(176 citation statements)

References 260 publications

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“…This may be due to structure of plant tissue was opened and loosen through β-sheet destruction during blanching process [20] as explained in Figure 2. Ando et al [21] reported that the pectins in the middle lamella were leached away thereafter, adhesion of the cell walls was weakened, and the tissue was markedly softened [20]. Furthermore, the blanching process can denature the proteins in cell walls and make the porosity of membranes.…”

Section: Results and Discussion Proximate Compositionmentioning

confidence: 99%

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Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Saetan

Usawakesmanee²,

Siripongvutikorn³

2016

FFHD

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Background: Cinnamomum porrectum leaves, one kind of Cinnamomum family, has recently been used to produce a locally herbal tea. Although C. porrectum essential oil and aqueous extract have been reported to have some biological activities, including antioxidant, antimicrobial, and anti-inflammatory activities, there is no scientific data using the blanching process for the production of herbal tea. Therefore, this experiment aimed to study the effect of hot water blanching before drying process on microstructure, nutrition content of the tea powder, TPC, TFC, antioxidant activities of infusion, as well as the phenolic profile of the extract.Objective: To determine effect of hot water blanching process on nutritional value, microstructure, phenolic profile, and antioxidant activity of the C. porrectum herbal tea.Methods: The C. porrectum leaves were divided into 2 groups; control (un-treated) and blanched before dried for herbal tea processing. The fresh leaves and the powders of control and blanched leaves were checked for proximate composition and chlorophyll contents, in addition to color value. The powders were determined microstructure by SEM. The infusions were determined to have color value and total extractable phenolic and flavonoid contents, as well as antioxidant activities. The hydrolyzed extracts of freeze dried infusion were subjected to identify phenolic profile by HPLC. Results: The blanched tea powder yielded a percentage of fat and protein contents higher than untreated due to easier extraction because of the bigger pore size found in microstructure. Chlorophyll content of blanched was decreased compared with the control sample. However, it was found that blanching could greater maintain green color of both powder and infusion.Additionally, blanching helped increased TPC, TFC extractability, and antioxidant activities in all assays except metal chelating property. Based on retention time and peak profile determined by using HPLC, it was found that both control and treated extracts consisted of similar main phenolic and flavonoid compounds however, only kaempferol was found in un-treated. Moreover, hydrolyzed blanched extract showed a higher intensity of 2 unknown compounds than un-treated. Though un-treated provided a higher intensity of pyrogallol, gallic acid, and cinnamic acid, the blanched exhibited a higher intensity of caffeic acid, protocatechuic acid, p-coumaric acid, and rutin. Conclusion:Blanching before drying expanded pore size of dried leaves, increased yield extractability, maintained color value, chlorophylls and increased TPC and TFC which related to antioxidant activities. Blanched extract provided higher intensity of some phenolic compounds than un-treated.

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Section: Results and Discussion Proximate Compositionmentioning

confidence: 99%

“…The surface morphology of the C. porrectum non-pretreated and pre-treated powder were investigated using a scanning electron microscope, Quanta 400 (FEI, Czech Republic) at high voltage 20.00 kV at 500x magnification. …”

Section: Structure Of Powder Determination By Scanning Electron Micromentioning

confidence: 99%

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Saetan

Usawakesmanee²,

Siripongvutikorn³

2016

FFHD

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“…High-methoxyl pectin has 450% DE and form viscous gels in the stomach at pH 2.2-3.5 (Ralet et al, 1994;Sila et al, 2009). Low-methoxyl pectin has o50% DE.…”

Section: Pectin Types and Processingmentioning

confidence: 99%

Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women

et al. 2011

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Background/Objectives: Viscous fibers typically reduce total cholesterol (TC) by 3-7% in humans. The cholesterol-lowering properties of the viscous fiber pectin may depend on its physico-chemical properties (viscosity, molecular weight (MW) and degree of esterification (DE)), but these are not typically described in publications, nor required by European Food Safety Authority (EFSA) with respect to its generic pectin cholesterol-lowering claim. Subjects/Methods: Here, different sources and types of well-characterized pectin were evaluated in humans. Cross-over studies were completed in mildly hyper-cholesterolemic persons receiving either 15 g/day pectin or cellulose with food for 4 weeks. Results: Relative low-density lipoprotein (LDL) cholesterol (LDL-C) lowering was as follows: citrus pectin DE-70 ¼ apple pectin DE-70 (7-10% reduction versus control)4apple pectin DE-35 ¼ citrus pectin DE-354OPF (orange pulp fiber) DE-70 and low-MW pectin DE-704citrus DE-0. In a subsequent 3-week trial with 6 g/day pectin, citrus DE-70 and high MW pectin DE-70 reduced LDL-C 6-7% versus control (without changes in TC). In both studies, high DE and high MW were important for cholesterol lowering. Source may also be important as citrus and apple DE-70 pectin were more effective than OPF DE-70 pectin. Pectin did not affect inflammatory markers high-sensitivity C-reactive protein (hsCRP) nor plasma homocysteine. Conclusions: Pectin source and type (DE and MW) affect cholesterol lowering. The EFSA pectin cholesterol-lowering claim should require a minimum level of characterization, including DE and MW.

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“…In particular, in contrast to the composite prepared in Tris-buffered saline (TBS) at pH 7.6, ∼1.4-to 1.5-fold lower shear strengths were reached by the cases prepared at pH 4 or 9 after 7 d. Given that the cross-linking extent of the ivy-mimetic adhesive constructs is determined by the calcium-modulated electrostatic interaction that is susceptible to pH variations, it is reasonable to expect this pH-responsive event here. Because the pK a of pectin is ∼3.5 (60,61), and the isoelectric point of the AGP-rich ivy nanoparticles should be located in the acidic range given their negative charge displayed under neutral condition (Fig. 1E), the deprotonation of the carboxyl groups of the uronic acid residues within both components is suppressed at pH 4 in contrast to that in a neutral environment, resulting in less surface charge and thus weaker electrostatic interactions with calcium ions.…”

Section: Resultsmentioning

confidence: 99%

Nanospherical arabinogalactan proteins are a key component of the high-strength adhesive secreted by English ivy

Huang

Wang

et al. 2016

Proc. Natl. Acad. Sci. U.S.A.

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Over 130 y have passed since Charles Darwin first discovered that the adventitious roots of English ivy (Hedera helix) exude a yellowish mucilage that promotes the capacity of this plant to climb vertical surfaces. Unfortunately, little progress has been made in elucidating the adhesion mechanisms underlying this high-strength adhesive. In the previous studies, spherical nanoparticles were observed in the viscous exudate. Here we show that these nanoparticles are predominantly composed of arabinogalactan proteins (AGPs), a superfamily of hydroxyproline-rich glycoproteins present in the extracellular spaces of plant cells. The spheroidal shape of the AGP-rich ivy nanoparticles results in a low viscosity of the ivy adhesive, and thus a favorable wetting behavior on the surface of substrates. Meanwhile, calciumdriven electrostatic interactions among carboxyl groups of the AGPs and the pectic acids give rise to the cross-linking of the exuded adhesive substances, favor subsequent curing (hardening) via formation of an adhesive film, and eventually promote the generation of mechanical interlocking between the adventitious roots of English ivy and the surface of substrates. Inspired by these molecular events, a reconstructed ivy-mimetic adhesive composite was developed by integrating purified AGP-rich ivy nanoparticles with pectic polysaccharides and calcium ions. Information gained from the subsequent tensile tests, in turn, substantiated the proposed adhesion mechanisms underlying the ivy-derived adhesive. Given that AGPs and pectic polysaccharides are also observed in bioadhesives exuded by other climbing plants, the adhesion mechanisms revealed by English ivy may forward the progress toward understanding the general principles underlying diverse botanic adhesives.ivy nanoparticle | ivy adhesive | arabinogalactan protein | adhesion mechanism | reconstructed adhesive A lthough there is a growing interest in exploring mechanisms regulating a variety of adhesive behaviors in the animal kingdom (1-6), the molecular basis allowing creeping plants, such as English ivy (Hedera helix), to generate sufficient adhesive force, aiding in clinging to vertical surfaces, is rarely discussed (Fig. 1A). Previous studies have emphasized mechanical strategies exploited by multiple climbing organs that evolve in plants (7-11). Nevertheless, the role of the glue-like viscous exudates that are observed on the majority of these organs and that cement the plants to the substrates has been less explored (10,12,13). Diverse polysaccharides and glycoproteins, comprising mucilaginous pectins, arabinogalactans, arabinogalactan proteins (AGPs), and many others, have been identified to be the predominant components in these adhesive substances (14-17); however, the molecular mechanisms underlying the high-strength adhesion remain elusive.By means of atomic force microscopy (AFM), bulk spherical organic nanoparticles have been observed in the exudates derived from the root hairs of English ivy (18-20). These proteinaceous nanoparticles are presum...

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Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships

Cited by 357 publications

References 260 publications

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Influence of hot water blanching process on phenolic profile and antioxidant activity of Cinnamomum porrectum herbal tea

Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women

Nanospherical arabinogalactan proteins are a key component of the high-strength adhesive secreted by English ivy

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