Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-04-01 DOI:10.1007/s00217-024-04506-y

Xiaowei Chen, Limin Chen, Junxing Li, Yujuan Xu, Jijun Wu, Jian Peng, Lina Cheng, Manqin Fu, Yuanshan Yu, Lu Li

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Abstract

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 × 10⁵ 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.

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从食物垃圾中提取果胶：从南瓜（Cucurbita moschata Duch.）果皮中提取的果胶多糖的特征和功能特性

南瓜皮是南瓜消费和加工过程中产生的一种主要副产品，通常作为厨余垃圾处理。因此，有必要开发利用南瓜皮的方法。本研究从南瓜皮中提取了果胶多糖，并对其特性进行了评估。结果表明，东升南瓜皮果胶多糖的提取率最高。同时，在南瓜皮果胶多糖（PPs）中，东胜南瓜皮果胶多糖的甲基化程度（22.38%）、乙酰化程度（15.92%）、分子量（6.26 × 105 Da）和初始表观粘度均最高。品种对聚丙烯的微观结构和官能团影响不大。与其他聚丙烯样品相比，北碚聚丙烯（BBP）的分子量最低，蛋白质含量最高，因此其乳化活性、乳液稳定性和抗氧化活性最高。此外，所有聚丙烯都具有促进益生菌生长的能力，其中 BBP 和板栗聚丙烯（BLP）具有更好的促进嗜酸乳杆菌和双歧杆菌生长的能力。因此，可以得出结论，从南瓜皮中提取果胶是一种利用南瓜皮的潜在方法。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.