Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels
文献类型： 外文期刊
作者： Chen, Xiaowei 1 ; Chen, Limin 1 ; Li, Junxing 2 ; Xu, Yujuan 1 ; Wu, Jijun 1 ; Peng, Jian 1 ; Cheng, Lina 1 ; Fu, Manqin 1 ; Yu, Yuanshan 1 ; Li, Lu 1 ;
作者机构： 1.Minist Agr & Rural Affairs, Sericultural & Argi Food Res Inst, Guangdong Key Lab Agr Prod Proc, Key Lab Funct Foods,Guangdong Acad Agr Sci, 133 Yiheng St,Dongguan Zhuang Rd, Guangzhou 510610, Peoples R China
2.Guangdong Acad Agr Sci, Inst Vegetable Res, Guangzhou, Peoples R China
关键词： Pumpkin peel; Pectic polysaccharide; Structure; Properties
期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.4 ）
ISSN： 1438-2377
年卷期： 2024 年 250 卷 6 期
页码：
收录情况： SCI
摘要： Pumpkin peel is a main by-product produced during pumpkin consumption and processing, which is often disposed of as food waste. Therefore, it is necessary to develop ways to utilize pumpkin peel. In this study, the pectic polysaccharides were extracted from pumpkin peel, and their properties were evaluated. Results indicated that the extraction yield of pectin polysaccharides from Dongsheng pumpkin peel was the highest. Meanwhile, among the pumpkin peel pectic polysaccharides (PPs), Dongsheng PP exhibited the highest methylation degree (22.38%), acetylation degree (15.92%), molecular weight (6.26 x 10(5) Da) and initial apparent viscosity. Variety had little effect on the microstructure and functional groups of PPs. Compared with the other PP samples, Beibei PP (BBP) had the lowest molecular weight coupled with highest protein content, resulting in the highest emulsifying activity, emulsion stability and antioxidant activity. In addition, all the PPs had the ability to promote the growth of probiotics, and BBP and Banli PP (BLP) shown better capacities to promote the growth of Lactobacillus acidophilus and Bifidobacterium breve. Hence, it could be concluded that extraction pectin from pumpkin peel is a potential method for the utilization of pumpkin peel.
- 相关文献
作者其他论文 更多>>
-
The effect of structural changes on the activity of peroxidase with different initial state under high-pressure freezing
作者：Liang, Zhanhong;Yu, Yuanshan;Zou, Bo;Fu, Manqin;Hu, Tenggen;Xu, Yujuan;Cheng, Lina;Liang, Zhanhong;Yin, Xiaomeng;Wang, Jin
关键词：High-pressure freezing; Peroxidase; Physical state; Structure; Activity; Molecular docking
-
Degree of methyl esterification: A key factor for the encapsulation of icaritin with pectin
作者：Chen, Yipeng;Yang, Bao;Wen, Lingrong;Zhao, Tiantian;Cheng, Lina;Yang, Bao;Chen, Yipeng;Yang, Bao;Wen, Lingrong
关键词：Characterization; Loading capacity; NMR
-
Effects of the Species and Growth Stage on the Antioxidant and Antifungal Capacities, Polyphenol Contents, and Volatile Profiles of Bamboo Leaves
作者：Shen, Hui;Wang, Yan;Shi, Pingping;Li, Hong;Yang, Fang;Yu, Lijuan;Li, Hong;Chen, Yanan;Luo, Haibo;Hu, Tenggen;Yu, Yuanshan;Wang, Jinxiang
关键词：antifungal capacity; antioxidant capacity; bamboo leaf; genotype; volatile profile
-
Identification and structural characterization of key prebiotic fraction of soluble dietary fiber from grapefruit peel sponge layer and its regulation effect on gut microbiota
作者：Du, Xiaoyi;Chen, Jiajia;Hu, Tenggen;Xu, Yujuan;Wu, Jijun;Peng, Jian;Cheng, Lina;Yu, Yuanshan;Li, Lu
关键词：Grapefruit peel sponge layer; Key prebiotic fraction; Structure
-
Effect of liquid nitrogen spray quick-freezing technology on the quality of bamboo shoots, Dendrocalamus brandisii from Yunnan Province, China
作者：Fan, Zhenmei;Hu, Tenggen;Xu, Yujuan;Wu, Jijun;Yu, Yuanshan;Shen, Hui;Yu, Lijuan;Shi, Pingping;Fan, Zhenmei;Song, Xianliang
关键词：Freezing; Amino acid; Water state; Microstructure
-
Insight into the multi-scale structure and retrogradation of corn starch by partial gelatinization synergizing with epicatechin/epigallocatechin gallate
作者：Luo, Yunmei;Zhou, Yuhao;Liu, Xuwei;Xie, Xinan;Li, Lu;Liu, Haocheng
关键词：Corn starch; Partial gelatinization treatment; Polyphenol
-
Pomelo (Citrus grandis (L.) Osbeck) sponge layers as a potential source of soluble dietary fiiber: Evaluation of its physicochemical, structural and functional properties
作者：Chen, Xiaowei;Chen, Jiajia;Peng, Jian;Yu, Yuanshan;Wu, Jijun;Wen, Jing;Xu, Yujuan;Li, Lu;Kang, Zhiying;Wang, Yanhui
关键词：Functional property; Physicochemical characteristics; Pomelo sponge layers; Soluble dietary fiber; Structure
