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Carbohydrate-Based Agro-Industrial Waste
Published in Anil Kumar Anal, Parmjit S. Panesar, Valorization of Agro-Industrial Byproducts, 2023
Pectin is one of the major dietary carbohydrates present in fruits such as apples, grapes, and plums. It is found in the middle lamella of the plant cell wall and makes up about one-third of dry plant matter (Salma et al., 2012). Pectin is structurally composed of 1,4-linked α-D-galactosyluronic residues and is usually associated with cellulose, lignins, or other polyphenols (Mellinas et al., 2020). Pectin is used in food applications owing to its various properties like gelling, fruit juice preparation, and confectionery and possesses a range of health benefits such as yogurt, acid dairy drinks, bakery fillings, antioxidant, antimicrobial, and anticancer properties, respectively. Pectin extraction involves either precipitation with alcohol or with salt (Ruano et al., 2019). Pectin is commercially produced from raw plant material, agricultural byproducts or agro-waste and purified. Production and purification of pectin from agro-waste are shown in Figure 10.3.
Upcycling and Valorisation of Food Waste
Published in Christian Reynolds, Tammara Soma, Charlotte Spring, Jordon Lazell, Routledge Handbook of Food Waste, 2020
Mohamed A. Gedi, Vincenzo di Bari, Roger Ibbett, Randa Darwish, Ogueri Nwaiwu, Zainudin Umar, Deepa Agarwal, Richard Worrall, David Gray, Tim Foster
Citrus juice is produced on a large scale for the drinks industry. Consequently, large quantities of pith and peel are generated as by-products, which must be further processed to convert into other useful products, rather than simply treated as waste. Their utilisation offers broad applications in a wide range of food products due to the number of unique functionalities such as adding viscosity, freeze/thaw stability, moisture retention and nutritional value by fat replacement, among others (Dhingra et al., 2012; Zhu et al., 2018). Technologies have been developed to score or rasp the outer skin layer, the flavedo, to rupture pockets containing essential oils such as limonene. This oily layer can be physically separated from the wash water by centrifugation, giving rise to a valuable flavour and aroma product, useful in foods and also in household products such as surface cleaners, and in cosmetics (Ciriminna et al., 2014). The remaining pith is typically dewatered by pressing and dried as pellets for animal feed, or alternatively it can be further processed, possibly within a different business, for extraction of valuable pectin. Pectin has many uses, depending on the fruit or vegetable source, as a gelling or thickening agent or stabiliser in the food and drinks industry.
Application of Nanotechnology in the Safe Delivery of Bioactive Compounds
Published in V Ravishankar Rai, Jamuna A. Bai, Nanotechnology Applications in the Food Industry, 2018
Behrouz Ghorani, Sara Naji-Tabasi, Aram Bostan, Bahareh Emadzadeh
Pectin is the most complex class of plant cell wall polysaccharides and is particularly found in fruits and vegetables such as apple pulp, citrus peels, and sugar beet pulp (Cui 2000). It is high-molar mass heteropolysaccharides (about 50,000 to 150,000 Da) of variable composition depending on the source and the conditions applied during its isolation. In terms of structure, pectin has a random structure with linear blocks, and it mainly consists of d-galacturonic acid (GalA) units (65 wt%), joined in chains by means of α-(1→4) glycosidic linkage (Wandrey, Bartkowiak, and Harding 2010; Srivastava and Malviya 2011). These units may be present as free acid, salt (sodium, potassium calcium, ammonium), naturally esterified with methanol, or as acid amid in amidated pectins (Abd El-Salam and El-Shibiny 2016).
Potential of Catharanthus roseus applied to remediation of disparate industrial soils owing to accumulation and translocation of metals into plant parts
Published in International Journal of Phytoremediation, 2023
V. Soumya, Basira H, P. Kiranmayi
Pectin is a structurally complex polysaccharide that constitutes the major component of primary cell walls in plants and is vital for cellular adhesion and cell wall plasticity (Mohnen 2008). Due to its acidic nature, it can effectively bind heavy metals for their easier uptake. The middle lamella which is a pectinaceous interface depends on the formation of intermolecular links between pectin molecules and is important for the adhesion of neighboring cells (Jarvis et al. 2003). Among the diverse functional properties of Pectin, the one clearly known and common to various sources since the earliest studies (Ricardo et al. 2019) is the formation of gel under specified conditions. The characterization and the gelling properties of pectin depend upon the source, methods of extraction and the purification steps involved prior to analysis (Pinheiro et al. 2008). It has been recently shown that the type of acid strongly influences the macromolecular state and gelling properties of pectin (Yapo 2009). Citric acid is the least pectin degrading, depolymerizing and de-esterifying extracting agent which leads to pectin isolates with the best gelling properties. Extraction of pectin in this study was therefore carried out using citric acid.
Recent advances in microbeads-based drug delivery system for achieving controlled drug release
Published in Journal of Biomaterials Science, Polymer Edition, 2023
Zafar Khan, Mohammed A.S. Abourehab, Neha Parveen, Kanchan Kohli, Prashant Kesharwani
Pectin’s are intriguing since they are widely utilized across a wide range of sectors. Pectins, for instance, are used in food as a gelling and thickening agent. Pectins are used in drug delivery applications in the pharmaceutical sector because of their excellent biocompatibility and tailored pH sensitivity, which enables targeted delivery, such as colon-specific. Humans can receive pectins without any daily intake restrictions. Pectins are also thought to have anticancer action, divalent metals with urine, enable the elimination of hazardous, slow down the glucose absorption, and lower level of blood cholesterol. The potential for pectin gel microbeads to function as drug delivery vesicles exists. By controlling the rate of gel degradation, the temporal profile of substance release from the beads can be altered [58].
One-pot preparation of nano-scaled magnetic-pectin particles (Fe3O4@pectin NPs): cytotoxicity, antioxidant, and anti-liver cancer properties
Published in Journal of Experimental Nanoscience, 2022
Qiao Zhang, Wenyu Cui, Honglin Guo, Baoqing Wang, He Wang, Jimei Zhang, Wenlan Li
Pectin is a natural biopolymer, which is usually obtained from fruit. Therefore, this polymer, polygalacturonic acid, is a polysaccharide that contains carboxylate groups in each monomer. This fact can cause pectin to have some additional advantages rather to other analogues. Carboxylate groups can act as a covalently chelating agent to Fe3O4 nanoparticles and surrounds it as shell. A general and schematic pathway for one-pot preparation of Fe3O4@Pectin NPs that presented in Scheme 1. In the current research, the properties of Fe3O4@Pectin NPs against common liver cancer cell lines i.e. pleomorphic hepatocellular carcinoma (SNU-387), hepatic ductal carcinoma (LMH/2A), morris hepatoma (McA-RH7777), and novikoff hepatoma (N1-S1 Fudr) were evaluated.