Supramolecular structure of banana peel pectin and its transformations during extraction by acidic methods

Лепилова, О. В.; Алеева, С. В.; Кокшаров, С. А.; Lepilova, Ekaterina

doi:10.1016/j.ijbiomac.2023.124616

Cited by 7 publications

(1 citation statement)

References 55 publications

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“…Hydrochloric acid extraction is accompanied by the destruction of the crosslinking blocks and depolymerization of pectin. Citric acid partially demineralizes the crosslinking blocks, contributing to the release of macromolecular chains that do not have calcium pectate units [49]. However, a previous study reported that when green okra extract was treated with citric acid, the content of pectin increased, while the purity of pectin decreased [48].…”

Section: Discussionmentioning

confidence: 98%

Verifying the Optimal Extraction Method and Content of Red Okra Extracts and Crude Pectin Using Response Surface Methodology (RSM)

Son,

Kim,

Kim

et al. 2023

Processes

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Recently, many studies have reported the properties and functionality of okra pectin. However, these studies are about green okra pods, and pectin in red okra pods, stems, and roots has not been reported. Therefore, this study aimed to optimize the red okra extraction method using response surface methodology (RSM) analysis and evaluate the effects of extraction time, temperature, solvent ratio, and pH on the extract yield and crude pectin content. Based on RSM analysis, 4.35 h, 98.04 °C, 23.34 solvent ratio, and pH 3.36 are the optimal parameters for extracting crude pectin from red okra, and the crude pectin content was predicted to be 40.83%. When red okra was extracted under these extraction conditions (4 h, 100 °C, 23 solvent ratio, and pH 3), the extraction yield was 45.26%, and the crude pectin content was 38.42%, which was similar to the yield obtained under the conditions derived from the RSM analysis. In addition, the pH control using hydrochloric acid was replaced with citric acid, and the changes in extract yield and crude pectin content were compared. When citric acid was used, the extract yield was 49.15% (8.6% increase), and the crude pectin content was 42.76 ± 2.56% (11.3% increase); compared to when hydrochloric acid was used, the yield increased. Finally, the standardization of red okra raw materials was determined by analyzing the extraction yield and crude pectin content by part, harvest time, and size of red okra using the established extraction method using citric acid. As a result, it was confirmed that the extraction yield obtained from the established extraction method was reached from the extraction of red okra fruits up to 12 cm in size that were harvested between July and November. Additionally, compared to the non-pectin fraction, the crude pectin fraction isolated from red okra pod extract showed significantly higher total phenolic content (TPC) and total flavonoid content (TFC). These findings, reported for the first time, may contribute to the development of processes to purify red okra pectin, functional evaluation studies of pectin, and potential applications of red okra extract in various industries and research.

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Section: Discussionmentioning

confidence: 98%

Verifying the Optimal Extraction Method and Content of Red Okra Extracts and Crude Pectin Using Response Surface Methodology (RSM)

Son,

Kim,

Kim

et al. 2023

Processes

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Extraction of cellulose from halophytic plants for the synthesis of a novel biocomposite

Ejaz,

Shafquat,

Sohail

et al. 2024

Biopolymers

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Cellulose nanofibers, a sustainable and promising material with widespread applications, exhibit appreciable strength and excellent mechanical and physicochemical properties. The preparation of cellulosic nanofibers from food or agricultural residue is not sustainable. Therefore, this study was designed to use three halophytic plants (Cressa cretica, Phragmites karka, and Suaeda fruticosa) to extract cellulose for the subsequent conversion to cellulosic nanofibers composites. The other extracted biomass components including lignin, hemicellulose, and pectin were also utilized to obtain industrially valuable enzymes. The maximum pectinase (31.56 IU mL−1), xylanase (35.21 IU mL−1), and laccase (15.89 IU mL−1) were produced after the fermentation of extracted pectin, hemicellulose, and lignin from S. fruticosa, P. karka, and C. cretica, respectively. Cellulose was methylated (with a degree of substitution of 2.4) and subsequently converted into a composite using polyvinyl alcohol. Scanning electron microscopy and Fourier‐transform infrared spectroscopy confirmed the successful synthesis of the composites. The composites made up of cellulose from C. cretica and S. fruticosa had a high tensile strength (21.5 and 15.2 MPa) and low biodegradability (47.58% and 44.56%, respectively) after dumping for 3 months in soil, as compared with the composite from P. karka (98.79% biodegradability and 4.9 MPa tensile strength). Moreover, all the composites exhibited antibacterial activity against gram‐negative bacteria (Escherichia coli and Klebsiella pneumoniae) and gram‐positive bacteria (Staphylococcus aureus). Hence, this study emphasizes the possibility for various industrial applications of biomass from halophytic plants.

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Investigation into pectin extraction and technological implementations in the food industry

Cherian,

TS,

et al. 2024

J Sci Food Agric

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Pectin, a complex polysaccharide found abundantly in the cell walls of fruits and vegetables, plays a pivotal role in various food applications owing to its unique gelling, thickening and stabilizing properties. As consumer preferences lean towards natural and sustainable ingredients, the demand for pectin as a food additive has surged. This burgeoning interest has prompted a comprehensive exploration into both the extraction methods of pectin from its natural sources and its diverse technological applications in the food industry. The extraction process involves breaking down the plant cell wall to release the pectin. Traditional methods such as hot acid extraction have been widely used, but advances in technology have spurred the development of novel techniques like enzyme‐assisted extraction and microwave‐assisted extraction. These methods aim not only to enhance the yield and purity of extracted pectin but also to minimize environmental impact and energy consumption. Pectin's versatility has positioned it as a valuable ingredient in the food industry. Its ability to form gels under specific conditions makes it a key component in the production of jams, jellies and fruit preserves. Additionally, pectin acts as a stabilizer in dairy products, prevents syneresis in baked goods and improves the texture of confectionery items. The application of pectin goes beyond its role as a gelling agent; it is also employed in the encapsulation of bioactive compounds, enhancing the functional properties of various food products. © 2024 Society of Chemical Industry.

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Supramolecular structure of banana peel pectin and its transformations during extraction by acidic methods

Cited by 7 publications

References 55 publications

Verifying the Optimal Extraction Method and Content of Red Okra Extracts and Crude Pectin Using Response Surface Methodology (RSM)

Verifying the Optimal Extraction Method and Content of Red Okra Extracts and Crude Pectin Using Response Surface Methodology (RSM)

Extraction of cellulose from halophytic plants for the synthesis of a novel biocomposite

Investigation into pectin extraction and technological implementations in the food industry

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