Physicochemical properties and antioxidant activity of pectin from hawthorn wine pomace: A comparison of different extraction methods

Sun, Dengyue; Chen, Xiaowen; Zhu, Cheng

doi:10.1016/j.ijbiomac.2020.05.052

Cited by 58 publications

(31 citation statements)

References 60 publications

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“…Due to the fact that the diverse biomass extractives of raw material, e.g., star anise and black pepper, possessed potent therapeutic efficacy, antioxidant, and antimicrobial activities, a number of approaches were introduced previously, such as hot water extraction (Hu et al, 2020), hydro-distillation (Ibrahim et al, 2017), steam-distillation (Nasrollahi et al, 2019), solvent extraction (Chaves et al, 2020), supercritical fluid CO 2 extraction (Patra et al, 2020), and microwave-assisted extraction (Sun et al, 2020), to isolate and extract the bioactive components from these natural resources.…”

Section: Introductionmentioning

confidence: 99%

Multistage Extraction of Star Anise and Black Pepper Derivatives for Antibacterial, Antioxidant, and Anticancer Activity

et al. 2021

Front. Chem.

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Recently, natural resources have attracted considerable interest for their applications in food security and human health problems. Traditional natural spices, such as star anise and black pepper, played important roles in the pharmaceutical and food industries due to their strong pharmacological activity, antioxidant potential and rare complications. In order to achieve biomasses from the natural product with multiple bioactivities, we developed the multistage extraction method to extract and separate various bioactive compounds from these natural plants. Our work demonstrated that various bioactive-rich extractives were achieved using steam distilled- or oxidative-extraction methods with high extraction yields and purity. Furthermore, the extractives in each step can be used not only as bioactive compounds, but also as a resource to further prepare different derivatives during the next extractive step, providing biomass-saving to a great extent. The extractives obtained with high yields and purities (>82%) were identified by 1H NMR, 13C NMR, FTIR, UV-vis, fluorescence spectroscopy, and high-performance liquid chromatography (HPLC). Moreover, these biomasses display potent antibacterial activities against some types of microorganisms such as S.aureus, S.pyogenes, E.coli, and S.typhi with a lowest MIC of 400 μg/ml for the development of antibacterial agents, significant antioxidant activity as the natural antioxidant for enhancing food shelf-life, and excellent anticancer activity that induces significant cancer cell apoptosis. This work showed the different multistage extracts from natural products, which enable them to be applied in the fields of the pharmaceutical industry and the food industry.

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Section: Introductionmentioning

confidence: 99%

Multistage Extraction of Star Anise and Black Pepper Derivatives for Antibacterial, Antioxidant, and Anticancer Activity

et al. 2021

Front. Chem.

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“…are still preferred for a large-scale industrial production. Four types of pectin have been obtained from hawthorn wine pomace by hydrochloric acid method (HA-HP), citric acid method (CA-HP), cellulase method (E-HP) and microwave-assisted chelating agent method (MH-HP) ( Sun et al. 2020 ).…”

Section: Extraction Methodsmentioning

confidence: 99%

“…As a natural food additive, pectin is widely used in the food industry (e.g. jam, jelly, and yogurt processing) because of its excellent gelation, thickening and emulsifying properties ( Sun et al. 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Hawthorn pectin: Extraction, function and utilization

Gao

Liu³

et al. 2021

Current Research in Food Science

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: Pectin has been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and thickeners in food products. Hawthorn pectin has a higher viscosity than other foods-derived pectin such as lemon and apple pectin. It is also reported as a multifunctional fruit substance, which reduces the risk of hyperlipidemia and dyslipidemia. Therefore, hawthorn pectin is a potential resource for the development of new drugs, functional foods, and health-care products. This review symmetrically summarized the extraction methods, physiological characteristics, functional properties, and processing technologies of hawthorn pectin. It laid a foundation for the further research of hawthorn pectin and promoted the diversified utilization of hawthorn.

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“…A relative weak acid extraction is also supported by the near to zero free acidity value (0.27  0.00 mEq carboxyl free/g) found in the pectin, which is associated with the residual acid [11] and is usually inversely proportional to the equivalent weight, furthermore, the obtained value is lower than the reported for commercial pectin of 0.733 mEq carboxyl free/g [33]. According to the specific characteristics, that is, high DE (81.81%) and %MeO (13.35%), galacturonic acid content in the range of acceptance for industrial applications (71.57%) and high equivalent weight (3657.55 mg), Haden mango peel pectin could be used for different purposes, like food, environmental or pharmaceutical applications where its gelling, emulsifier and biodegradable characteristics could be appreciated [44,55] for example as a gelling agents [43], delivery systems [5] or as emulsifier [20]. In addition, higher DE can be associated to a better microcapsule formation ability in the meaning of thermal degradation stability and encapsulated retention [56].…”

Section: Chemical and Physicochemical Parametersmentioning

confidence: 99%

“…Citric acid extraction has become more common in recent years for pectin obtention, due to the advantages reported. Pectin has been extracted from hawthorn wine pomace waste [20], apple pomace [21], or even from mango varieties like Tainong [17] and Keitt [22] using citric acid; some studies have even reported optimization of the citric acid extraction process coupled to ultrasound-assisted extraction to recovery pectin from fruits like passion fruit [18]. However, few studies have reported kinetic and thermodynamic characterization of pectin extraction in acid medium [13,23] even less using citric acid [24],which are relevant for evaluation, optimization and scale-up of the process [25].…”

Section: Introductionmentioning

confidence: 99%

Pectin from Mangifera indica L. cv. Haden residues: Kinetic, thermodynamic, physicochemical, and economical characterization

Valdivia-Rivera¹,

Herrrera-Pool²,

Ayora-Talavera³

et al. 2021

Preprint

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The effect of temperature (60, 70, 80 and 90 ºC) and time (30, 45, 60, 75 and 90 min) on citric acid extraction of Haden mango ( Mangifera indica L . cv. Haden) peel pectin was evaluated in the present study. In order to obtain a better understanding of both the extraction process and the characteristics of the pectin (obtained from an agro-industrial waste) for a future scaling process, the following characterizations were performed: 1) Kinetic, with the maximum extraction times and yields at all evaluated temperatures; 2) thermodynamic, obtaining activation energies, enthalpies, entropies and Gibbs free energies for each stage of the process; 3) physicochemical (chemical analysis, monosaccharide composition, degree of esterification, galacturonic acid content, free acidity, Fourier-transform infrared spectroscopy, thermogravimetric and derivative thermogravimetric analyses) and; 4) economical, of the pectin with the highest yield. The mango Haden peel pectin was found to be characterized by a high-esterified degree (81.81 ± 0.00 %), regular galacturonic acid content (71.57 ± 1.26 %), low protein (0.83 ± 0.05 %) and high ash (3.53 ± 0.02 %) content, low mean viscometric molecular weight (55.91 kDa) and high equivalent weight (3657.55 ± 8.41), which makes it potentially useful for food, pharmaceutical and environmental applications such as delivery system, gelling agent or as an emulsifier.Statement of NoveltyThe novelty of this work lies in the valorization of an agro-industrial waste (Haden mango peel) through the kinetic, thermodynamic, physicochemical, and economic characterization of a product obtained (pectin). This work contributes to laying the groundwork for an industrial scale-up for pectin production in a mango processing industry.

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Physicochemical properties and antioxidant activity of pectin from hawthorn wine pomace: A comparison of different extraction methods

Cited by 58 publications

References 60 publications

Multistage Extraction of Star Anise and Black Pepper Derivatives for Antibacterial, Antioxidant, and Anticancer Activity

Multistage Extraction of Star Anise and Black Pepper Derivatives for Antibacterial, Antioxidant, and Anticancer Activity

Hawthorn pectin: Extraction, function and utilization

Pectin from Mangifera indica L. cv. Haden residues: Kinetic, thermodynamic, physicochemical, and economical characterization

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