从菜西瓜中提取果胶的最佳工艺研究

为确定从菜西瓜中提取果胶的最佳工艺条件,以山西省临汾市菜西瓜为材料,采用酸法进行了提取果胶的试验研究。正交试验结果表明:在萃取时间为45min的前提下,从瓜瓤中提取果胶的最佳工艺条件是加水量为原料重量的4倍,85℃下,添加原料重量0.3％的多聚磷酸钠,果胶得率可达2.03％;从外果皮中提取果胶,加水量为原料重量的4倍,75℃下,添加原料重量0.7％的多聚磷酸钠,果胶得率可达2.98％。     

Coating of a lignocellulosic aggregate with pectin/polyethylenimin mixtures: Effects on flax shive and cement-shive composite properties

Lignocellulosic lightweight concretes are a potential contributor to sustainable development. However, lignocellulosic aggregates are not always fully compatible with cement matrices leading to setting delays, significant dimensional variations and low mechanical strengths. An aggregate treatment, reducing water absorption and water-soluble molecule release, can avoid or reduce these drawbacks. In this study a coating treatment, using a pectin/polyethylenimin (PP) mixture, was applied to flax shives, which is a lignocellulosic by-product. Before shive coating, a dilution with distilled water or a micro-wave heating were conducted to decrease PP mixture viscosity.The PP treatment involved a decrease in shive water absorption. Compared to standard shive concrete, treated shive concrete exhibited a decrease in setting delay with an increase in cement hydration enthalpy, an increase in mechanical strengths and a significant reduction in dimensional variations. Although a slight increase in thermal conductivity and bulk density was measured, the cement-shive composite obtained still belongs to the insulating concrete category.     

Microcapsule production by an hybrid colloidosome-layer-by-layer technique

Although many different methods for microencapsulation are known only some of them had been applied at industrial scale, due to complexity, lack of mechanical strength of the resulting capsules, and the costs related to their production. One of such methods is the electrostatic layer-by-layer (LbL) adsorption, which produce shells from oppositely charged polymers. The thickness of those shells can be tuned with nanometric precision, but to build enough strength for practical applications requires the adsorption of an impractical number of layers. We present here a method to produce strong microcapsules combining the assembly of a protein/pectin shell via electrostatic LbL adsorption with the adsorption of bigger charged colloidal particles. Those colloidal particles do not need any pretreatment to modify their wettability, as would be the case for a standard colloidosome route. In this way strong encapsulates with porous walls are obtained, which can be used as easy to load scaffolds. The pores in the walls can be closed through subsequent adsorption of more layers of protein and pectin. Since the assembly scheme occurs at pH 3.5 we expect the produced microcapsules to act as an effective delivery system in food products, protecting their contents from the acidity of the stomach and dissolving later at the small intestine. The proteins and pectins used as basic building blocks are food-grade and inexpensive.     

Extraction and characterization of pectin from Yuza (Citrus junos) pomace: A comparison of conventional-chemical and combined physical–enzymatic extractions

Pectin from Yuza (Citrus junos) pomace was extracted by using combined physical and enzymatic (CPE) treatment, and their characteristics were compared with those of chemically-extracted pectin. Their physico-chemical and thermo-mechanical properties were also investigated in a wheat flour–water system. The CPE extraction produced pectin with 55% of galaturonic acid and the extraction yield was 7.3%. Also, the pectin obtained by CPE extraction exhibited a higher degree of esterification (46%) than chemically-extracted pectin (41%), which was confirmed by FT-IR analysis. When the pectin solutions were subjected to steady-shear conditions, both samples had shear-thinning properties while high apparent viscosity was observed in the chemically-extracted pectin. Even though the use of both pectins raised the pasting parameters of wheat flour as well as its gelatinization temperature, less change in the pasting properties was found in the wheat flour–water system containing the pectin prepared by CPE treatment. The Mixolab results demonstrated that during mechanical shearing and thermal treatments, the dough samples containing chemically-extracted pectin exhibited enhanced mixing stability, strong protein network structure, and increased peak viscosity.     

Binding of polyphenols to plant cell wall analogues – Part 2: Phenolic acids

Bacterial cellulose and cellulose–pectin composites were used as well-defined model plant cell wall (PCW) systems to study the interaction between phenolic acids (PA) derived from purple carrot juice concentrate (PCJC) and PCW components. Significant PA depletion from solution occurred, with pure cellulose initially (30 s–1 h) absorbing more than cellulose–pectin composites in the first hour (ca 20% cf 10–15%), but with all composites absorbing similar levels (ca 30%) after several days. Individual PAs bound to different relative extents with caffeic acid > chlorogenic acid > ferulic acid. Extrapolation of data for these model systems to carrot puree suggests that nutritionally-significant amounts of PAs could bind to cell walls, potentially restricting bioavailability in the small intestine and, as a consequence, delivering PAs to the large intestine for fermentation and metabolism by gut bacteria.     

Rheological performance of pectin-enriched products isolated from red beet (Beta vulgaris L. var. conditiva) through alkaline and enzymatic treatments

The rheological performance of pectin-enriched products extracted from red beet (Beta vulgaris L. var. conditiva) root by-products was evaluated in the present work. They were extracted through an alkaline pre-treatment with or without a subsequent enzymatic (hemicellulase or cellulase) hydrolysis at pH 5.2. Flow assays performed with 2.00% w/v-pectin aqueous systems showed pseudoplastic (flow index, n ≈ 0.4 or 0.8) or Newtonian (n = 1.0) behaviour after fitting of experimental data to Ostwald’s law, also showing poor thickening effect. When Ca²⁺ was added to water with the same pectin concentration, true gels developed as confirmed by the mechanical spectra obtained through dynamic assays. Junction zones of homogalacturonan (HG) side chains mediated by Ca²⁺ were able to build up rigid networks in water.Isolated pectins (2.00% w/v) were also used to constitute milk model systems. Whole and skimmed milk were used at two different concentrations. Milk systems showed more transient and weaker gel networks when compared to Ca²⁺-aqueous systems, and were associated to the formation of a [κ-casein?calcium cross linked low methoxyl pectin] complex dampened by the included milk fat globules. Relaxation spectra of pectin-milk systems were in general extended to large relaxation times (10⁴ s) for all isolated fractions studied, which is typical of structured systems. Since all pectin fractions showed very similar chemical composition and molecular weight (average value and distribution), it was suggested that some differences in the rheological performance of each pectin product came from the different length of arabinans and distribution of rhamnose kinks (RG-I, random coil) as well as from the length of demethylated HG chains (semi-flexible coils).The results of this research show that the pectin-enriched fractions isolated from red beet root wastes are useful as additives in food formulation.     

Rheological characterization of okra pectins

Polysaccharides from okra pods (Abelmoschus esculentus) were extracted using a sequential extraction protocol and compared with a simple extraction at pH 6. Rheological properties of three okra extracts were then investigated by means of molecular weight determination, dilute solution rheology, steady shear and oscillatory rheological measurements. The extraction protocols resulted in extracts of relatively high purity and multimodal molecular weight distribution. Furthermore, molecular parameters of the isolated biopolymers such as intrinsic viscosity, Huggins constant, critical concentration and coil overlap parameter were calculated from dilute solution viscometry. Investigation of the generalized flow behaviour using a modified Cross equation and Cox–Merz plots showed evidence that as concentration increases specific interactions start taking place among the polymeric chains that modify the rheological behaviour of the extracts. The change in the rheological behaviour could not only be explained by differences in the molecular weight of the samples but also should be attributed to the fine structure of the chains that are obtained under the different extraction protocols. Present investigation shows that further optimization of such protocols may result in polysaccharide fractions with specific rheological properties.     

Deep‐fat frying under moderate vacuum of potato cylinders

This study evaluates parameters relating to the mass transfer during the frying of potato cylinders at different temperatures (100, 120 and 140 °C) and moderate vacuum (around 25 kPa). In all cases, there is a linear relation between water loss and fat uptake. The parameters relating to the textural and structural modifications show less marked changes in vacuum fried products compared to those fried under atmospheric pressure. The maximum penetration force reaches 30%–40% of the initial hardness in vacuum frying and 10% for atmospheric pressure frying; starch gelatinization and pectin methylesterase enzyme activity reduce more quickly under atmospheric pressure, although after 240 s both values are negligible. The scanning electron microscopy images verify that the surface of potato cylinders fried under vacuum or atmospheric pressure are completely different as a result of the steam being released at different temperatures.     

Multilayer emulsions as delivery systems for controlled release of volatile compounds using pH and salt triggers

Multilayer oil-in-water (M-O/W) emulsions were compared to primary oil-in-water (P-O/W) emulsions as carriers for volatile organic compounds (VOCs) under various environmental conditions (pH and salt). The M-O/W emulsion consisted of soy oil coated with β-lactoglobulin (βLG) and pectin layers. The release of VOCs with different physiochemical properties from aqueous solutions and emulsion systems was measured using static and dynamic headspace methods. The partition coefficients (K) calculated by the phase ratio variation (PRV) method, showed different volatile release profiles between the emulsion types. An increase in VOC release was found for the unstable P-O/W emulsion at pH 5, whereas M-O/W emulsions were stable at the same pH and retained the hydrophobic VOCs. Hydrophobic interactions and hydrogen bonds with the secondary dense layer of pectin may be responsible for the improved retention. Increasing pH and ionic strength acts as a VOC release trigger to detach the pectin from the interface. The release rates from initial dynamic curves support the results under equilibrium conditions. The results of this study demonstrate the capability of using M-O/W emulsions for controlled release of VOCs, as well as an alternative system to create stable emulsions with similar VOC release profiles.     

Mercury Removal by Adsorption on Pectin Extracted from Sugar Beet Pulp: Optimization by Response Surface Methodology

Considering the rich sugar beet resource in Xinjiang, China, the possibilities for Hg(II) removal by pectin extracted from sugar beet pulp and optimization of the extraction process using response surface methodology (RSM) were studied. The experiments were proposed by Box‐Behnken design (BBD) and a second‐order regression model was developed for regression analysis and analysis of variance. Optimized conditions in terms of temperature, concentration, and solid‐liquid ratio were determined. The effects of different parameters like pH, time, temperature, and initial Hg(II) concentration on adsorption capacity were investigated. The isotherm adsorption experiments were fitted with the Langmuir model which indicated monolayer adsorption.