Food Chemistry, Год журнала: 2024, Номер 470, С. 142653 - 142653
Опубликована: Дек. 30, 2024
Язык: Английский
Food and Humanity, Год журнала: 2025, Номер unknown, С. 100529 - 100529
Опубликована: Фев. 1, 2025
Язык: Английский
Процитировано
0
Separations, Год журнала: 2025, Номер 12(3), С. 65 - 65
Опубликована: Март 9, 2025
Pectin is a complex and versatile polysaccharide crucial for various industries. It functions as thickener, gelling agent, emulsifier, low-calorie food. Its anti-inflammatory immunomodulatory properties have attracted biomedical interest, while its biodegradability biocompatibility make it valuable biomaterial applications. The effectiveness of these applications depends on the quality pectin extraction procedures. While traditional methods exist, green methodologies alternative techniques improved pectin’s physicochemical properties—a significant advantage industrial can be extracted from sources, with molecular structure functional groups analyzed through different characterization techniques. Modern include ultrasound-assisted extraction, pulsed electric field, moderate field mediated microwave-assisted subcritical water enzyme-assisted ohmic heating-assisted microwave heating hydrothermal processing, high-pressure processing dielectric barrier discharge extraction. This review examines methods’ advantages disadvantages, along their future possibilities; serves comprehensive guide researchers exploring new pectin-rich sources technologies commercial
Язык: Английский
Процитировано
0
Journal of Food Science, Год журнала: 2025, Номер 90(4)
Опубликована: Апрель 1, 2025
ABSTRACT The aim of this study was to extract watermelon rind (WR) pectin (WRP) and polyphenols (WRE) evaluate the effect pectin/sodium alginate composite films (WRPSA) with or without WRE on strawberry preservation. WRP extracted using citric acid, whereas obtained through ethyl acetate extraction. characterized for composition structural properties, multi‐angle laser light scattering (MALLS), Fourier Transform Infrared Spectroscopy (FTIR), differential scanning calorimetry (DSC), x‐ray diffraction (XRD), ζ‐potential analysis, rheological measurements. pectin/SA film containing (WRPESA) were prepared. Both analyzed physical properties structurally characterized. Strawberries wrapped either WRPSA, WRPESA, no treatment (exposed) stored under lightproof conditions at 4°C 12 days. results showed that a low‐ester (degree methylation [DM] = 38.7%) molecular weight 683 kDa. had typical polysaccharide characteristic peaks good thermal stability could be used as film‐forming substrate. WRPESA better mechanical strength antioxidant capacity than indicating synergistic effects improvement films. Additionally, effectively reduced softening, color deterioration, loss, in addition delay dynamic changes sugar content pH accumulation malondialdehyde (MDA). also helped maintain total phenolic strawberries. These findings suggest byproducts valorized sustainable food packaging, reducing both agricultural waste reliance synthetic materials. Practical Application : This article confirmed feasibility sequential extraction process polyphenols, which can later applied industrial production lines increase utilization rate rind. practical application value research lies development biodegradable packaging By extracting from rind, resulting extend shelf life strawberries reduce waste. Furthermore, promotes waste, enhances nutritional food, provides new opportunities local economic development. it offers scientific basis advancing technology preservation innovations, is significant environmental protection healthy consumption.
Язык: Английский
Процитировано
0
Innovative Food Science & Emerging Technologies, Год журнала: 2025, Номер unknown, С. 104030 - 104030
Опубликована: Апрель 1, 2025
Язык: Английский
Процитировано
0
Food Chemistry, Год журнала: 2024, Номер 470, С. 142653 - 142653
Опубликована: Дек. 30, 2024
Язык: Английский
Процитировано
1