Structural studies of the pectic polysaccharide from fruits of Punica granatum

Shakhmatov, Evgeny G.; Toukach, Filip V.; Makarova, Elena N.

doi:10.1016/j.carbpol.2020.115978

Cited by 72 publications

(25 citation statements)

References 43 publications

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“…The consumption of any fruit or vegetable, fresh or processed, produces waste and can raise environmental concerns. Increasing efforts are currently being made to develop sustainable solutions for food waste management and some have been recently investigated as alternative sources of pectin, such as those from okra (Kpodo et al, 2017), artichoke (Sabater, Corzo, Olano, & Montilla, 2018), ponkan (Colodel, Vriesmann, Teófilo, & Petkowicz, 2018), eggplant (Kazemi, Khodaiyan, & Hosseini, 2019), black carrot (Sucheta, Misra, & Yadav, 2020), pea (Gutöhrlein, Drusch, & Schalow, 2020) and pomegranate (Shakhmatova, Toukach, & Makarova, 2020).…”

Section: Introductionmentioning

confidence: 99%

Pectins from food waste: Characterization and functional properties of a pectin extracted from broccoli stalk

Petkowicz

Williams

2020

Food Hydrocolloids

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This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

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Section: Introductionmentioning

confidence: 99%

Pectins from food waste: Characterization and functional properties of a pectin extracted from broccoli stalk

Petkowicz

Williams

2020

Food Hydrocolloids

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“…The wastes from tomato, carrot, and pumpkin have been used for pectin extraction. Sugar beet pulps [ 38 ], potatoes, sunflower seed heads, cocoa husks, mulberry branch barks, bean hulls, sisal wastes, watermelon rinds, pomegranate, pineapple, mango, papaya, passion fruit [ 39 ], or banana peels [ 40 ], and kiwifruit pomace, are novel sources of plant pectins [ 1 , 14 , 22 , 25 , 41 , 42 , 43 ] ( Table 2 ).…”

Section: Extractionmentioning

confidence: 99%

“…Consequently, high-methylesterified (HM, 60–80%) and low-methylesterified (LM, 30–40%) pectins are suitable gelling agents for various products. Vegetable jellies include LM pectins, whereas other jellies, marmalade, mayonnaise, juices, or canned fish include HM pectins, which are more suitable for gelation [ 22 , 43 ].…”

Section: Industrial Applicationsmentioning

confidence: 99%

Pectins and Olive Pectins: From Biotechnology to Human Health

Millán-Linares

Paz

Martín

2021

Biology

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Pectins are a component of the complex heteropolysaccharide mixture present in the cell wall of higher plants. Structurally, the pectin backbone includes galacturonic acid to which neutral sugars are attached, resulting in functional regions in which the esterification of residues is crucial. Pectins influence many physiological processes in plants and are used industrially for both food and non-food applications. Pectin-based compounds are also a promising natural source of health-beneficial bioactive molecules. The properties of pectins have generated interest in the extraction of these polysaccharides from natural sources using environmentally friendly protocols that maintain the native pectin structure. Many fruit by-products are sources of pectins; however, owing to the wide range of applications in various fields, novel plants are now being explored as potential sources. Olives, the fruit of the olive tree, are consumed as part of the healthy Mediterranean diet or processed into olive oil. Pectins from olives have recently emerged as promising compounds with health-beneficial effects. This review details the current knowledge on the structure of pectins and describes the conventional and novel techniques of pectin extraction. The versatile properties of pectins, which make them promising bioactive compounds for industry and health promotion, are also considered.

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“…In order to make rational use of plant materials, various plant wastes such as apple pomace, citrus peel, beet pulp, sunflower seed baskets, etc . are used for commercial pectin production (Shakhmatov, Toukach & Makarova, 2020). Pectin is essentially a water‐soluble dietary fibre.…”

Section: Introductionmentioning

confidence: 99%

Digestion of pectic polysaccharide from Brassica rapa L. in vitro and its effect on the intestinal microbiota in cyclophosphamide‐treated mice

Wang

Fan

et al. 2021

Int J of Food Sci Tech

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In this study, the digestion of pectic polysaccharide from Brassica rapa L. (BRP) in vitro and its effect on the intestinal microbiota in cyclophosphamide (Cy)-treated mice were investigated. As a result, the molecular weight (M w ) of BRP was significantly decreased after simulated gastrointestinal digestion, and content of reducing sugars (C R ) was significantly increased (P < 0.05), implying that BRP was gradually degraded under gastrointestinal digestion conditions in vitro. In vivo, both 50 or 200 mg kg À1 ÁBW/d of BRP significantly improved SCFAs concentrations that decreased by Cy treatment (P < 0.05). Meanwhile, BRP enriched the alpha-diversity of intestinal microbiota and altered the microbial composition with an increase of Lactobacillus and a decrease of Clostridium, Ruminococcus, Oscillospira (P < 0.05). Besides, BRP intervention was conducive to the recovery of mouse body weight, thymus and spleen indices, and contributed to improve the intestinal barrier.

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Structural studies of the pectic polysaccharide from fruits of Punica granatum

Cited by 72 publications

References 43 publications

Pectins from food waste: Characterization and functional properties of a pectin extracted from broccoli stalk

Pectins from food waste: Characterization and functional properties of a pectin extracted from broccoli stalk

Pectins and Olive Pectins: From Biotechnology to Human Health

Digestion of pectic polysaccharide from Brassica rapa L. in vitro and its effect on the intestinal microbiota in cyclophosphamide‐treated mice

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