Rheological characterization of a pectin extracted from ponkan (Citrus reticulata blanco cv. ponkan) peel

Colodel, Cristiane; Vriesmann, Lúcia Cristina; Petkowicz, Carmen Lúcia de Oliveira

doi:10.1016/j.foodhyd.2019.03.025

Cited by 47 publications

(15 citation statements)

References 39 publications

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“…Pectin, a kind of acidic polysaccharides, mainly exists in plant cell walls [12] and linings as supporting materials. It has been widely applied as the thicker [13], stabilizer [14], emulsifier [15], suspending agent [16] and gelling agent [17], and received special attentions from food [18], cosmetics and medicine industries [19]. The main molecular structure of pectin was composed of homogalacturonan (HG), rhamnogalacturonan I (RG-I), rhamnogalacturonan II (RG-II) and xylogalacturonan (XGA) [20].…”

Section: Introductionmentioning

confidence: 99%

The Film-Forming Characterization and Structural Analysis of Pectin from Sunflower Heads

Peng

Yang

et al. 2021

International Journal of Polymer Science

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A natural low-methoxyl pectin (termed AHP, DM = 25.9 % ) was extracted from dried heads of sunflower and showed better film-forming performance blended with hydroxypropyl methylcellulose (HPMC). The solutions and films of different HPMC/AHP blends were characterized by viscosity, transparency, mechanical properties, loss on drying, water drop penetration time (WDPT), disintegration and SEM. In order to analyze the structure-property relationship of film forming, AHP was separated by ion-exchange chromatography and characterized. The results showed that the blends were immiscible, but the formation of AHP gel would give the blended film better mechanical properties. AHP was fractionated into one neutral fraction and two acidic fractions (AHPA-1 and AHPA-2). The analytical results showed that AHPA-1 and AHPA-2 were identified to be homogalacturonan- (HG-) rich pectins with low DM, and the molecular weights of them were estimated to be 106 kDa and 226 kDa, respectively. Due to the high content of the HG domain, low DM and high molecular weights, AHP had excellent gelling properties induced by Ca2+ and was added to improve the film-forming properties of HPMC and to develop plant hollow capsules.

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Section: Introductionmentioning

confidence: 99%

The Film-Forming Characterization and Structural Analysis of Pectin from Sunflower Heads

Peng

Yang

et al. 2021

International Journal of Polymer Science

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“…When the same TOCNFs concentration is considered, increased viscosity characterized hydrogels prepared with higher concentration of pectin, due to the higher number of hydrogen bonds formed thanks to the increased density of hydroxyl groups forcing the mutual interpenetration between pectin polymer chains. Interpenetrated pectin molecules limit hydrogel flowing and viscosity solution increases ( Methacanon et al, 2014 ; Colodel et al, 2019 ). This phenomenon can be particularly observed when low TOCNFs concentrations are considered (0, 0.5% w/v).…”

Section: Resultsmentioning

confidence: 99%

3D Bioprinting of Pectin-Cellulose Nanofibers Multicomponent Bioinks

Pitton

Fiorati

Buscemi

et al. 2021

Front. Bioeng. Biotechnol.

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Pectin has found extensive interest in biomedical applications, including wound dressing, drug delivery, and cancer targeting. However, the low viscosity of pectin solutions hinders their applications in 3D bioprinting. Here, we developed multicomponent bioinks prepared by combining pectin with TEMPO-oxidized cellulose nanofibers (TOCNFs) to optimize the inks’ printability while ensuring stability of the printed hydrogels and simultaneously print viable cell-laden inks. First, we screened several combinations of pectin (1%, 1.5%, 2%, and 2.5% w/v) and TOCNFs (0%, 0.5%, 1%, and 1.5% w/v) by testing their rheological properties and printability. Addition of TOCNFs allowed increasing the inks’ viscosity while maintaining shear thinning rheological response, and it allowed us to identify the optimal pectin concentration (2.5% w/v). We then selected the optimal TOCNFs concentration (1% w/v) by evaluating the viability of cells embedded in the ink and eventually optimized the writing speed to be used to print accurate 3D grid structures. Bioinks were prepared by embedding L929 fibroblast cells in the ink printed by optimized printing parameters. The printed scaffolds were stable in a physiological-like environment and characterized by an elastic modulus of E = 1.8 ± 0.2 kPa. Cells loaded in the ink and printed were viable (cell viability >80%) and their metabolic activity increased in time during the in vitro culture, showing the potential use of the developed bioinks for biofabrication and tissue engineering applications.

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“…This could be explained by the presence of glucose, the main component of potato starch, which is full of C‐O bonds. The peaks around 1,540 cm −1 representing the specific peak of −CH 3 were the strongest in the presence of pectin (Figure 4e), which contain many methoxy groups (Colodel, Vriesmann, & Petkowicz, 2019).…”

Section: Resultsmentioning

confidence: 99%

Effects of thickener on the structure and properties of fibrous kimchi paper

Yang

Shi

et al. 2020

J Food Process Preserv

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In this work, the effects of different thickener (CMC‐Na, soy protein, potato starch, and pectin) on the physicochemical properties of the kimchi paper were evaluated. The results showed that as the amount of the added thickener increased from 0.3 to 1.2 wt%, the tightness and transparency of all the samples first increased, and then, decreased companying with an increased thickness. The solubility and permeability decreased and the mechanical properties enhanced. In addition, according to the results of SEM and Fourier transform‐infrared analysis (FT‐IR), it found that all four thickeners could alleviate the wire drawing of the cross‐section of the paper and no formation of new chemical bonds was observed in the paper as the amount of thickener increased. The study also detected a change in thermal stability by the thermogravimetry analysis, and found that all the thickener could enhance the thermal stability of the paper. These findings provide important insights into the ideal choice of thickener to be used during the preparation of kimchi paper. Practical applications Kimchi paper is a novel, green, and recyclable packaging material. It not only retains the original flavor, color, and nutrients of fresh kimchi, but also exhibits characteristics of low sugar, low sodium, low fat, low heat energy, and high dietary fiber. Moreover, it also provides a new direction for the development of the kimchi industry. Because the thickener has a great influence on the preparation and the character of the kimchi paper, choosing the right thickener is crucial for kimchi paper. The purpose of this study was to prepare an edible green vegetable paper from pickled kimchi with the addition of four different thickeners including soybean protein, pectin, sodium carboxymethyl cellulose, and potato starch. These findings provide important insights into the ideal choice of thickener to be used during the preparation of kimchi paper.

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Rheological characterization of a pectin extracted from ponkan (Citrus reticulata blanco cv. ponkan) peel

Cited by 47 publications

References 39 publications

The Film-Forming Characterization and Structural Analysis of Pectin from Sunflower Heads

The Film-Forming Characterization and Structural Analysis of Pectin from Sunflower Heads

3D Bioprinting of Pectin-Cellulose Nanofibers Multicomponent Bioinks

Effects of thickener on the structure and properties of fibrous kimchi paper

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