Production of pectic-oligosaccharides from pomelo peel pectin by oxidative degradation with hydrogen peroxide

Wandee, Yuree; Uttapap, Dudsadee; Mischnick, Petra; Rungsardthong, Vilai

doi:10.1016/j.foodchem.2021.129078

Cited by 28 publications

(5 citation statements)

References 45 publications

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“…24 The conditions of the oxidative degradation method are complicated, and the reaction is less stable and repetitive. 25 Enzymatic degradation conditions are mild and pollution-free, and the products are relatively uniform, and it is the most ideal degradation method. 26 In this study, POS was obtained by enzymatic hydrolysis of pectin with pectinase and analyzed by the TLC method.…”

Section: Pos Supplement Effectively Ameliorates Dss Induced Symptomsmentioning

confidence: 99%

Preventive effect of pectic oligosaccharides on acute colitis model mice: modulating epithelial barrier, gut microbiota and Treg/Th17 balance

et al. 2022

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Section: Pos Supplement Effectively Ameliorates Dss Induced Symptomsmentioning

confidence: 99%

Preventive effect of pectic oligosaccharides on acute colitis model mice: modulating epithelial barrier, gut microbiota and Treg/Th17 balance

et al. 2022

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“…A study on pectin and POS production from orange albedo from orange juice manufacturing reported that POS was a notable component of the supernatant remaining after pectin precipitation (mixture of rhamnogalacturonan and xylogalacturonan pectic oligosaccharides, 8% yield) and could successfully be recovered by nanofiltration [75]. Conversion of pectin extracted from pomelo peel into POS (DP 2-5) with hydrogen peroxide followed by microwave heating and alcohol precipitation was also feasible [77].…”

Section: Acid Hydrolysismentioning

confidence: 99%

Functional Oligosaccharides Derived from Fruit-and-Vegetable By-Products and Wastes

Chockchaisawasdee

Stathopoulos

2022

Horticulturae

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Industrial-scale food manufacturing generates high quantity of fruit-and-vegetable solid by-product and waste streams (FVSW) which have become a challenge to the environment post-production. Due to this, proposals for a better use of resources to reduce the environmental burden and to promote a circular economy have been introduced. Reintroducing discarded materials back into the production through the recovery of valuable components or through the conversion into value-added ingredients is one approach attracting strong interest in research. FVSW is rich in lignocellulosic materials which can be reused to produce bioactive ingredients. This review highlights the potential use of FVSW as low-cost raw materials and describes the valorisation of FVSW for the production of functional oligosaccharides. The focus is on the production technologies of the main functional oligosaccharides, namely pectic-oligosaccharides, inulin and fructooligosaccharides, xylooligosaccharides, and isomaltooligosaccharides.

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“…The well-known approach employing hydrogen peroxide (H 2 O 2 , a strong oxidant) has been increasingly applied to degrade various polysaccharides, due to its strong oxidation ability and environmental-friendly characteristics. − Several highly reactive free radicals, such as hydroxyl radical ( • OH), singlet oxygen ( 1 O 2 ), and superoxide radical (O 2 •– ), are capable of degrading polysaccharides and can be activated by various treatments, including metal ions, ascorbic acid, ultrasound, microwave, solution plasma, and ultraviolet (UV) radiation . Furthermore, many studies have reported that free radical-induced structural changes in degraded polysaccharides can efficiently improve their bioactivities, such as the antioxidant activities of degraded Tremella fuciformis, Porphyra yezoensis, Codium cylindricum, and Auricularia auricula polysaccharides; the anti-inflammatory activities of degraded pectin and Hylocereus undatus polysaccharides; ,, the antitumor activities of degraded pectin and glycosaminoglycan polysaccharides; , the probiotic activity of degraded pectin polysaccharide; and the hypoglycemic activity of degraded honeysuckle polysaccharide .…”

Section: Introductionmentioning

confidence: 99%

Degradation Mechanisms of Six Typical Glucosidic Bonds of Disaccharides Induced by Free Radicals

Zhu,

Ma,

You

2024

J. Agric. Food Chem.

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Increasing hydrogen peroxide (H 2 O 2 )-based systems have been developed to degrade various polysaccharides due to the presence of highly reactive free radicals, but published degradation mechanisms are still limited. Therefore, this study aimed to clarify the degradation mechanism of six typical glucosidic bonds from different disaccharides in an ultraviolet (UV)/H 2 O 2 system. The results showed that the H 2 O 2 concentration, disaccharide concentration, and radiation intensity were important factors affecting pseudo-first-order kinetic constants. Hydroxyl radical, superoxide radical, and UV alone contributed 58.37, 18.52, and 19.17% to degradation, respectively. The apparent degradation rates ranked in the order of cellobiose ≈ lactose > trehalose ≈ isomaltose > turanose > sucrose ≈ maltose. The reaction pathways were then deduced after identifying their degradation products. According to quantum chemical calculations, the cleavage of α-glycosidic bonds was more kinetically unfavorable than that of β-glycosidic bonds. Additionally, the order of apparent degradation rates depended on the energy barriers for the formation of disaccharide-based alkoxyl radicals. Moreover, energy barriers for homolytic scissions of glucosidic C 1 −O or C 7 −O sites of these alkoxyl radicals ranked in the sequence:glucosidic bonds. This study helps to explain the mechanisms of carbohydrate degradation by free radicals.

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Production of pectic-oligosaccharides from pomelo peel pectin by oxidative degradation with hydrogen peroxide

Cited by 28 publications

References 45 publications

Preventive effect of pectic oligosaccharides on acute colitis model mice: modulating epithelial barrier, gut microbiota and Treg/Th17 balance

Preventive effect of pectic oligosaccharides on acute colitis model mice: modulating epithelial barrier, gut microbiota and Treg/Th17 balance

Functional Oligosaccharides Derived from Fruit-and-Vegetable By-Products and Wastes

Degradation Mechanisms of Six Typical Glucosidic Bonds of Disaccharides Induced by Free Radicals

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