Search Results (72)

The antimicrobial effect of Eucalyptus radiata essential oil nanoemulsion (EON) on Staphylococcus aureus and spoilage microorganisms was evaluated on fresh beef chunks during cold storage at days 0, 2, 4, 6, and 8. For this purpose, nanoemulsion was prepared using 2% eucalyptus oil combined with high methoxyl pectin, glycerol, and Tween 80, employing high shear force. Then the following were evaluated: (1) the essential oil’s chemical profile and in vitro antioxidant and antimicrobial capacities; (2) the nanoemulsion characteristics; and (3) the microbial counts of the beef treatments. The results showed that the essential oil’s primary components were o-cymene (45.4%), 2-bornene (26.29%), 1,8-cineole (11.31%), and α-pinene (9.25%). The EON had a particle size of 52.04 nm and a zeta potential of −9.16 mV. The in vitro studies revealed that both the essential oil and its nanoemulsion demonstrated significant antibacterial activity. Similarly, in in situ examinations, when the meat samples were spiked with S. aureus (0.1 × 10⁸ CFU/mL), the EON-treated meat samples had significantly (p ≤ 0.05) lower microbial counts than the untreated meat samples throughout the storage period; the difference between the treatments ranged between 1.62 and 2.44 log CFU/g. Additionally, the EON exhibited excellent antimicrobial efficacy against spoilage microorganisms on beef pieces during shelf life. On day 4, the maximum inhibitory activity was observed against total coliform, Pseudomonas spp., and yeast in reductions of 1.96, 2.09, and 2.18 log CFU/g in microbial counts, respectively. Moreover, application of meat samples with the EON delayed spoilage by 4 days. Therefore, the results of this study showed that coating beef chunks with the EON enhanced both product safety and shelf life. Full article

Fruit and vegetable juices are ideal probiotic carriers and pectin supplementation is promising for probiotic survival. In this study, we investigated the effects of high- and low-methoxyl pectin on Lacticaseibacillus casei 37 and Lactobacillus helveticus 76 in fermented pear juice (PJ) regarding fermentation, viability, and functionality. Our results showed that pectin protected probiotic viability at 4 °C for 28 days, with viable cell counts reaching 8.39–8.63 log colony-forming units/mL. Furthermore, it promoted phenolic compound release (e.g., gallic acid and protocatechuic acid), raising total phenolic content by 8.3–21.9% and total flavonoid content by 79.6–140.3%. It significantly enhanced DPPH, ABTS radical scavenging activity, and FRAP antioxidant capacity. In vitro digestion revealed that pectin supplementation elevated the survival rate of probiotics in simulated gastric juice by 6.2–66.4%. Additionally, correlation analysis linked specific phenolics (p-coumaric acid, epicatechin, rutin) to antioxidant activity. An addition of 0.3% low-methoxyl and 0.2% high-methoxyl pectin was considered the optimal treatment, benefiting probiotic viability, phenolic accumulation and antioxidant stability of fermented PJ under cold storage and gastrointestinal environment. Thus, pectin is an effective carrier for high-viability, high-antioxidant probiotic fermented PJ beverages. Full article

The valorization of agro-industrial byproducts is attracting attention due to its potential to support circular bioeconomy development in food systems. Dragon fruit (Selenicereus spp.) peel, representing approximately one-third of total fruit mass, is an underutilized biomass that is high in pectin content. Unlike standardized commercial citrus and apple pectins, pectin from dragon fruit peel exhibit variability in their galacturonic acid content, degree of esterification, molecular weight, and rhamnogalacturonan-I branching structure, which are dependent on how the pectin is extracted. These structural attributes influence the solubility, rheological properties, gelation mechanisms, emulsifying capacity, and water-holding properties. There is emerging evidence that rhamnogalacturonan-I-enriched fractions promote the growth of beneficial microorganisms and may also increase the in vitro production of short-chain fatty acid, thereby exhibiting potential prebiotic activity. In addition, low methoxyl pectin has been shown to provide excellent properties for the calcium-mediated encapsulation of probiotics, as well as for pH-sensitive release in the gastrointestinal tract, thus supporting the synbiotic concept. The purpose of the current paper is to provide an overview of recent findings related to extraction technologies, structural characterization, structure–function relationship, fermentation behavior, potential delivery of probiotics, and the regulatory requirements for using dragon fruit peel pectin in the development of functional foods. Full article

Metal-organic frameworks (MOFs) offer high porosity for water remediation but face challenges in handling as powders. We address these limitations by physically immobilizing Fe–BTC MOF within calcium-crosslinked low-methoxyl pectin matrices (PE–Ca–MOF). Solvent-cast films and freeze-dried foams were fabricated using water-based and polyvinylpyrrolidone (PVP)-assisted Fe–BTC dispersions, preserving MOF and pectin structures confirmed by FT–IR. PVP improved Fe–BTC dispersion and reduced particle size, enhancing distribution and plasticizing the matrix proved by DSC. Incorporation of water-dispersed Fe–BTC increased the equilibrium adsorption capacity but reduced the initial adsorption rate, while the PVP-assisted foam further enhanced uptake in comparative batch tests through its more open porous structure. At pH 7, PE–Ca–5%MOF films showed high adsorption capacities and removal efficiencies for paraquat (35.5 mg/g, 70.6%) and tetracycline (14.5 mg/g, 46.8%), while maintaining Zn²⁺ uptake compared to calcium-pectin films without MOF. Adsorption followed pseudo-first-order kinetics and Langmuir isotherms. Green regeneration with acetic acid enabled >80% capacity retention over five adsorption–desorption cycles. Foam architectures increased porosity and active-site accessibility (SEM), improving performance even at lower MOF loadings. Overall, controlling MOF dispersion and composite morphology enables efficient, reusable, and environmentally friendly bio-based adsorbents for water purification. Full article

Passiflora ligularis (granadilla), widely cultivated in Colombia, contains secondary metabolites such as flavonoids, phenols, and pectins. Owing to their strong water-retention capacity, pectins are promising candidates for moisturizing cosmetic formulations. This study optimized pectin extraction from fruit peel and mesocarp using aqueous reflux at 90 °C and acid extraction with citric or hydrochloric acid (0.25 N and 0.125 N) at 40–60 °C. The effects of solvent, method (reflux or microwave-assisted), time (15–25 min), and temperature (50–60 °C) were investigated. Extracted pectins were dried, lyophilized, and incorporated into eight gel-type cosmetic formulations subjected to seven-day preliminary stability testing (physicochemical and organoleptic evaluation). Optimal extraction was achieved with citric acid under microwave irradiation at 60 °C for 15 min, yielding 45.23%. The pectin exhibited low moisture (0.13%), acidity (0.42%), methoxyl content (9.05%), and degree of esterification (57.6%), along with high swelling capacity (12.46 mL/g) and water-retention capacity (12.26%). The resulting gel formulation was homogeneous and stable. In vitro assays confirmed significant moisturizing activity. These findings highlight P. ligularis pectins as sustainable biopolymers with potential as natural gelling and moisturizing agents in cosmetic products. Full article

The dragon fruit (Selenicereus sp.) peel is a viable plant source for the extraction of polysaccharides such as pectin, the demand for which has increased significantly in the food and pharmaceutical industries. In Nayarit, Mexico, the Queen Purple variety of dragon fruit (Selenicereus cf. guatemalensis) is commonly cultivated. The peel is typically discarded, while only the pulp is utilized for direct consumption or processed into derivative products. The objective of this study was to characterize the properties of pectin extracted from the peel of dragon fruit (Selenicereus cf. guatemalensis ‘Queen Purple’). The yield, molecular weight, anhydrouronic acid content, betalain content, antioxidant capacity, and phenolic compounds were determined using gravimetric, volumetric, spectrophotometric, and colorimetric techniques, among others. Furthermore, the functional groups and degree of esterification of the pectin were identified using Fourier-transform infrared spectroscopy. The pectin presented a yield of 12.8%, esterification degree of 49.85%, molecular weight of 645 kDa, anhydrouronic acid, phenolic acid and betalain content of 98.27%, 195.7 mg EAG/100 gDW and 4.26 mg/100 gDW respectively and an antioxidant capacity of 149.6, 192.76 and 20.5 mg EAA/100 gDW by the DPPH, ABTS and FRAP methods respectively, classified as high-purity, low-methoxyl, intermediate-molecular-weight, with an important betalain content and antioxidant capacity. Based on these findings, the extracted pectin complies with the Food and Agriculture Organization specifications and shows promise as a functional ingredient in the food industry. Full article

Achieving precise drug release in the colon remains a key objective in therapies for inflammatory bowel disease (IBD). Natural polysaccharides, including high-amylose starch (HAS) and pectin, offer relevant characteristics for localized drug delivery due to their biocompatibility, biodegradability, and adaptability. In this work, high-esterified pectin (HEP) was incorporated during the retrogradation of HAS to further form cohesive films without the need for organic solvents or high temperatures. The resulting matrices showed improved mucoadhesive performance, particularly under colonic conditions, where hydrophobic ester groups in HEP enhanced tissue adherence. This feature is critical for prolonged residence time in inflamed mucosa. Variations in HEP content directly influenced matrix density, fluid interaction, and mechanical resistance, without compromising film integrity. The high degree of esterification limited pH-dependent swelling and promoted alternative release mechanisms potentially related to enzymatic degradation. Such behavior contrasts with traditional low-esterified pectin (LEP) systems, suggesting that HEP may act as a structural modifier rather than a neutral excipient. Despite its widespread use in food systems, HEP remains underexplored in pharmaceutical matrices, especially in combination with retrograded starch (RS). The physicochemical and biointerfacial properties observed here underscore their applicability for the rational design of colonic delivery systems and provide a foundation for formulation strategies tailored to chronic intestinal disorders. Full article

Pectin is a renewable polysaccharide valued for its gelling, stabilising, and encapsulating properties, with broad applications in food, pharmaceutical, and industrial sectors. However, extraction conditions critically affect its yield, structural integrity, and functional performance. Despite citrus peel being a major source of pectin, large amounts remain underutilised as waste. This study systematically investigates how different acid types influence the extraction efficiency and structural quality of pectin derived from citrus peel. Dried citrus peel powder was extracted using four acids—sulphuric, hydrochloric, acetic, and citric—under controlled conditions at 80 °C. Extractions were performed at a fixed time of 90 min for all acids, with additional time trials for sulphuric acid. Extracted pectins were evaluated for gravimetric yield, colour, solubility, degree of esterification (DE) by titration and FTIR, and structural features using FTIR and ¹H NMR spectroscopy. Results showed that sulphuric and hydrochloric acids yielded the highest pectin recoveries (30–35% and 20–25%, respectively) but caused significant degradation, evident from dark colour, broad FTIR peaks, low DE (<10%), and poor solubility. In contrast, acetic and citric acid extractions resulted in moderate yields (8–15%) but preserved the pectin backbone and maintained higher DE (>30%) compared to the mineral acid-extracted samples and the commercial low methoxyl (LM) standard, as confirmed by clear FTIR and NMR profiles. These findings demonstrate the trade-off between extraction yield and structural integrity, underscoring the potential of mild organic acids to produce high-quality pectin suitable for value-added applications. Optimising acid type and extraction conditions can support sustainable waste valorisation and expand the industrial use of citrus-derived pectin. Full article

Pectin–tomato paste edible films with potential antioxidant activity were studied. Initially, the films were formed by drying at 40 °C in the presence and absence of glycerol. The effect of drying temperature on several physicochemical, mechanical, and optical properties of glycerol films formed after drying at 40, 50, and 60 °C was investigated. Finally, films formed at different drying conditions (namely F40, F50, and F60) sharing the same antioxidant activity (44.28–45.53%) were studied in terms of their surface pH; solubility; folding endurance; antimicrobial, dynamic mechanical, and barrier properties; contact angle; and FT-IR. Their thickness, weight, opacity, strength, stiffness, and antioxidant activity (AA) [a*] increased with increasing tomato paste content, whereas [L*] decreased. The moisture content was statistically affected by both the presence of glycerol and the drying temperature. AA decreased as drying temperature increased. Overall, the thickness varied from 45 to 182.31 μm, weight from 0.27 to 1.24 g, moisture content from 20.74 to 56.66%, stress from 189 to 959 kPa, Young’s modulus from 86 to 382 kPa, and AA from 16.9 to 53%. In the last step, F60 was less hydrophilic, had a greater density, and better barrier properties, whereas F50 was stiffer and the least strong. Our findings provide information regarding the selection of an optimum drying temperature for pectin-based films with antioxidant properties. Full article

Background: Pectic polysaccharides exhibit therapeutic potential against intestinal inflammation. However, the influence of structural variations on their efficacy remains largely unexplored. Methods: This study investigated the structural and anti-inflammatory relationships of okra pectin (OP), citrus pectin (CP), apple pectin (AP), and hawthorn pectin (HP). Based on FT-IR spectra, CP was identified as a high-methoxyl pectin, with a degree of methyl esterification (DM) of 72.07 ± 3.86%. OP, AP, and HP were low-methoxyl pectins with the following DM values: 19.34 ± 3.04%, 32.11 ± 1.71%, and 38.67 ± 2.75%, respectively. Results: Monosaccharide composition analysis revealed that OP exhibited the highest abundance of RG-I regions among all the samples. Homogalacturonan (HG) was the predominant structural region in AP and HP, while CP contained both of the aforementioned structural regions. Our findings demonstrated that OP and CP significantly ameliorated dextran sulfate sodium (DSS)-induced colitis in the wild-type Drosophila melanogaster strain w¹¹¹⁸, as evidenced by improved intestinal morphology, reinforced intestinal barrier function, and enhanced locomotor and metabolic activity. These effects were mediated by the inhibition of JAK/STAT signaling and the activation of the Nrf2/Keap1 pathway. Notably, reducing the molecular weight of CP to 18.18 kDa significantly enhanced its therapeutic efficacy, whereas a reduction in OP molecular weight to 119.12 kDa extended its median lifespan. Conclusions: These findings first suggest that abundant RG-I structures and low molecular weight endowed pectins with significant anti-inflammatory activity. Full article

To enhance Lactobacillus paracei F50 viability during spray drying and long-term storage, this study evaluates whey protein (WP) crosslinked with four polysaccharides (κ-carrageenan (KC), xanthan gum (XG), low-methoxyl pectin (LMP), sodium alginate (SA)) for the first time as protective matrices for L. paracasei F50 during spray drying. The four kinds of crosslinked wall materials were compared by various characterization methods. Among them, the WP-κ-carrageenan (WP-KC) composite exhibited optimal performance, forming a uniform microcapsule with high colloidal stability. After spray drying, WP-KC achieved the highest viable cell density (9.62 lg CFU/g) and survival rate (91.85%). Notably, WP-KC maintained viability above 8.68 lg CFU/g after 120 days of storage at 4 °C, surpassing other formulations. Structural analysis showed that the WP-KC microcapsule was completely encapsulated without breaking or leaking and confirmed the molecular interaction between WP and KC. Under the condition of high temperatures (≤142.63 °C), the wall material of the microcapsule does not undergo any endothermic or exothermic process and is in a state of thermodynamic equilibrium, with excellent stability and good dispersion. Additionally, microcapsules exhibited enhanced resistance to thermal stress (55–75 °C) and UV irradiation, higher than that of free cells. These results highlight WP-KC as an industrially viable encapsulation system for improving probiotic stability in functional foods, offering critical insights into polysaccharide–protein interactions for optimized delivery systems. Full article

Apple pomace pectins, extracted using various methods (water, cellulase, arabinase, and arabinase with mannanase), and commercial apple pectin were studied, analyzing their morphology and chemical structure. The microscopic analysis revealed morphological differences, with a log-normal particle size distribution observed in most samples, except for those extracted with water. Cellulase-extracted pectin exhibited the most spherical morphology, while enzymatically extracted pectins displayed uneven surfaces. The FT-IR analysis indicated structural changes, shifts in O-H bands, and the degree of methoxylation (DM) ranged from 30.25% to 58%, with all the pectins classified as high-methoxy pectins. The NMR (¹H and ¹³C) analysis confirmed the presence of arabinans, galactans, galacturonans, and rhamnose, and the calculated DM and acetylation (DAc) values were consistent with the results obtained using conventional methods. These results provide insight into the influence of extraction methods on pectin properties, which is relevant to the pharmaceutical and food industries, and confirm the structural similarity between enzymatically extracted pectins and commercial pectin. Full article

The effects of different mild drying conditions using various drying methods [freeze drying (FD), vacuum drying at 15 kPa pressure (VD15), vacuum drying at 1 kPa pressure (VD1), convective drying (CD), and infrared drying (IRD)] on drying kinetics, proximate composition, yield of extracted pectin, methoxyl content, sugar content, total carotenoids content, antioxidant potential, and color parameters of carrot wastes were examined experimentally. CD was the shortest drying treatment compared to the other drying processes, at 270 min, followed by IRD, VD1, FD, and VD15. The results showed a higher retention of pectin and carotenoids in CD-dried samples. Moreover, along with VD1, CD was able to maintain sucrose and antioxidant potential to a greater extent than other methods. Based on color parameters, FD and IRD had the most significant changes in relation to CIELab values, with ∆E* values close to 33 and 34 units, whereas VD15, VD1, and CD had values (without significant differences) close to 16, 18, and 21 units, respectively. Therefore, the current findings suggest that a short period of exposure of the waste to mild drying temperature conditions is essential for obtaining high-quality waste with potential for use in the food industry. Full article

Hydrogels are hydrophilic 3-dimensional networks characterized by the retention of a large amount of water. Because of their water component, hydrogels are a promising method for targeted drug delivery. The water component, or “free volume”, is a potential vehicle for protein drugs. A particularly intriguing hydrogel is pectin. In addition to a generous free volume, pectin has structural characteristics that facilitate hydrogel binding to the glycocalyceal surface of visceral organs. To test drug function and pectin integrity after loading, we compared pectin films from four distinct plant sources: lemon, potato, soybean, and sugar beet. The pectin films were tested for their micromechanical properties and intrinsic antibacterial activity. Lemon pectin films demonstrated the greatest cohesion at 30% water content. Moreover, modest growth inhibition was observed with lemon pectin (p < 0.05). No effective inhibition was observed with soybean, potato, or sugar beet films (p > 0.05). In contrast, lemon pectin films embedded with carbenicillin, chloramphenicol, or kanamycin demonstrated significant bacterial growth inhibition (p < 0.05). The antibacterial activity was similar when the antibiotics were embedded in inert filter disks or pectin disks (p > 0.05). We conclude that lemon pectin films represent a promising structural platform for antibacterial drug delivery. Full article

In this study, both apple slices and apple pomace, the by-product of apple juice processing, were subjected to vinegar fermentation. The pectins extracted from the solid residue of vinegar-fermented apple slices (FAP) and apple pomaces (FAPP) were compared to the pectin extracted from non-fermented apple pomace (AP). All samples were classified as high-methoxyl pectins, and vinegar fermentation increased pectin extraction yield. FAP, which has a lower degree of methylation, also exhibited lower thermal stability. The changes in the pectin structure were dependent on both fermentation and the state of the raw material used to produce the vinegar. Compared to AP, the proportion of homogalacturonans (HGs) increased, and the proportion of rhamnogalacturonan I (RG-I) decreased in FAP, providing higher linearity, whereas in FAPP, the RG-I region became more dominant with reduced linearity. The molecular weight distribution of samples showed that pectin from vinegar-fermented sources changed the average molecular weights and mass fraction ratios of two peaks (1255 and 340 kDa) eluted from AP. In FAP, the mass fraction of the first peak (1294 kDa) increased from 35 to 89%, whereas in FAPP, the mass fraction of the second peak (478 kDa) increased to 91%. FAPP showed greater viscosity and a more noticeable shear-thinning behavior. G′ and G″ in FAPP were also higher than those of AP and FAP at the same concentrations (5%, 7%, and 10% w/v). This study found that applying vinegar fermentation to apple slices and apple pomaces altered the structural and rheological properties of the extracted pectins. FAP and FAPP could be suitable food additives when certain properties are required. Full article