Nutrients,
Journal Year:
2024,
Volume and Issue:
16(21), P. 3689 - 3689
Published: Oct. 29, 2024
The
intestinal
microbiota
is
a
complex
ecosystem
where
the
microbial
community
(including
bacteria)
can
metabolize
available
substrates
via
metabolic
pathways
specific
to
each
species,
often
related
in
symbiotic
relations.
As
consequence
of
using
and
growth,
beneficial
metabolites
be
produced.
When
this
reflects
health
benefits
for
host,
these
categorized
as
prebiotics.
Given
that
most
prebiotic
candidates
must
have
low
molecular
weight
further
metabolized
by
microbiota,
role
preliminary
biological
pretreatment
crucial.
To
provide
proper
strategy
could
decrease
complexity
polysaccharides
reduce
levels
polymerization
target
molecules,
driving
better
solubilization
consequent
use
bacteria.
high
pectin
degraded
(partially
depolymerized),
its
solubility
increases,
thereby
improving
utilization
gut
microbiota.
With
regards
application,
prebiotics
well-documented
advantages
when
applied
food
additives,
they
improve
enhance
drug
effects,
all
shown
vitro,
vivo,
clinical
trials.
In
review,
we
aim
systematic
evidence
mechanisms
action
modulation
pectin-derived
oligosaccharides
produced
decreasing
overall
after
physical
and/or
chemical
treatments
compare
with
other
types
Carbohydrate Polymer Technologies and Applications,
Journal Year:
2022,
Volume and Issue:
5, P. 100263 - 100263
Published: Nov. 26, 2022
The
current
study
investigates
the
influence
of
acid-heating
extraction
conditions
on
durian
rind
pectin
yield
and
properties.
A
central
composite
rotatable
design
was
employed
to
effect
temperature
(75
–
95
°C),
duration
(30
270
minutes),
solid-to-liquid
ratio
(S:L)
(1:20
1:60
g/mL)
at
0.001M
H2SO4
yield,
esterification
degree
(DE),
purity
(AUA).
Based
results,
AUA
were
significantly
affected
by
temperature,
time,
S:L.
Among
them,
most
significant
variable
positively
affecting
purity.
DE
not
pronouncedly
influenced
Under
optimal
condition
(93.3
°C,
S:L
1:50
(g/mL),
185
experimental
(12.12%)
(77.21%)
extracted
in
close
agreement
with
predicted
values.
optimized
had
=
18.99%
molecular
weight
40.52
kDa.
FT-IR
spectrum
showed
that
DP
is
rich
polygalacturonic
acid.
powders
homogenous
slab-like
granules
smooth
surfaces
relatively
good
thermal
Thus,
a
potential
source
low
methoxyl
pectin,
which
could
be
capable
thickener
for
low-calorie
foods
beverages.
Chemical and Biological Technologies in Agriculture,
Journal Year:
2024,
Volume and Issue:
11(1)
Published: March 11, 2024
Abstract
Background
The
Citrus
reticulata
Blanco
peels
have
been
widely
adopted
as
functional
food
or
nutraceuticals
for
thousands
of
years.
In
our
study,
two
polysaccharides
from
the
C.
were
obtained
and
named
CRP-WA
CRP-02A,
respectively.
After
characterization
by
monosaccharide
composition,
methylation
NMR,
chemical
structures
CRP-02A
elucidated.
Results
As
a
result,
with
Mw
32.8
kDa
was
an
arabinogalactan
polysaccharide
composed
(β1
→
3)
3,6)-D-Gal
p
,
4)-D-Man
4)-D-Glc
units
in
backbone.
70.5
arabinogalacturonan
type
pectin
formed
(α1
4)
3,4)-D-Gal
A
Moreover,
surface
morphologies
rheological
properties
quite
different
each
other.
Both
these
possessed
good
antioxidant
activities
immunoregulatory
effects
on
RAW
264.7
cells,
which
behaved
remarkable
feature,
whereas
showed
relatively
high
activity.
Conclusion
Our
study
will
provide
fundamental
information
Blanco-based
nutritional
foods
development.
Graphical
Foods,
Journal Year:
2023,
Volume and Issue:
12(20), P. 3834 - 3834
Published: Oct. 19, 2023
Citrus
consumption
translates
into
large
amounts
of
residue,
the
disposal
which
is
associated
with
environmental
issues
and
high
costs.
Current
trends
in
citrus
waste
focus
on
extraction
highly
valued
bioactive
compounds
via
single-compound
extraction.
There
a
lack
knowledge
how
these
methodologies
can
be
introduced
schemes
compounds,
maximizing
residue
potential
reducing
its
amount.
The
present
work
aimed
to
address
this
issue
by
designing
consecutive
pectin
hesperidin
from
orange
peel
waste.
A
novel
method
for
precipitation
an
eco-friendly
approach
also
presented.
After
neutral
pretreatment,
was
conducted
under
acidic
conditions,
followed
drastic
pH
change.
Pectin
had
AUA
content
(66.20
±
1.25%),
meeting
criteria
use
food
industry.
best-tested
conditions
(30
min,
70
°C,
1:10
(w/v))
provided
yield
1%
purity
84%.
designed
scheme
shows
as
source
good
quality
interest
industry
while
following
principles
green
chemistry
circular
economy.
Carbohydrate Polymer Technologies and Applications,
Journal Year:
2023,
Volume and Issue:
5, P. 100290 - 100290
Published: Jan. 31, 2023
Pectin's
rheological
properties
are
closely
related
to
its
functionality
for
food
and
pharmaceutical
applications.
In
this
study,
the
flow
behavior
viscoelastic
of
durian
rind
pectin
(DP)
(esterification
degree
=
18.99%,
molecular
weight
42.1
kDa)
were
evaluated
at
different
concentrations
(1.0–3.0%
w/v),
pH
(2.0–6.0),
temperatures
(flow
behavior:
10–75
°C,
properties:
5–90
°C).
DP
solutions
had
pseudoplastic
behavior.
The
viscosities
improved
rising
decreasing
pH,
whereas
their
dropped
increasing
temperatures.
commercial
low
methoxyl
(CLMP)
greater
than
under
same
conditions
due
weight.
gels,
a
constant
level
50
mg
Ca2+/g
30%
sucrose
(w/v),
gel
strength
concentration
critical
value
(pH
3.0).
strongest
was
obtained
3.0%
(w/v)
3.0,
exhibiting
CLMP
condition.
gels
remained
gel-like
throughout
continuous
heating
cooling,
showing
good
thermal
stability.
Therefore,
is
potential
gelling
thickening
agent
weak-acid-low-calorie
applications
broad
temperature
range.
