Xiaowei Chen, Limin Chen, Junxing Li, Yujuan Xu, Jijun Wu, Jian Peng, Lina Cheng, Manqin Fu, Yuanshan Yu, Lu Li
{"title":"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","authors":"Xiaowei Chen, Limin Chen, Junxing Li, Yujuan Xu, Jijun Wu, Jian Peng, Lina Cheng, Manqin Fu, Yuanshan Yu, Lu Li","doi":"10.1007/s00217-024-04506-y","DOIUrl":null,"url":null,"abstract":"<div><p>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 × 10<sup>5</sup> 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 <i>Lactobacillus acidophilus</i> and <i>Bifidobacterium breve</i>. Hence, it could be concluded that extraction pectin from pumpkin peel is a potential method for the utilization of pumpkin peel.</p></div>","PeriodicalId":549,"journal":{"name":"European Food Research and Technology","volume":"250 6","pages":"1803 - 1814"},"PeriodicalIF":3.0000,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels\",\"authors\":\"Xiaowei Chen, Limin Chen, Junxing Li, Yujuan Xu, Jijun Wu, Jian Peng, Lina Cheng, Manqin Fu, Yuanshan Yu, Lu Li\",\"doi\":\"10.1007/s00217-024-04506-y\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 × 10<sup>5</sup> 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 <i>Lactobacillus acidophilus</i> and <i>Bifidobacterium breve</i>. Hence, it could be concluded that extraction pectin from pumpkin peel is a potential method for the utilization of pumpkin peel.</p></div>\",\"PeriodicalId\":549,\"journal\":{\"name\":\"European Food Research and Technology\",\"volume\":\"250 6\",\"pages\":\"1803 - 1814\"},\"PeriodicalIF\":3.0000,\"publicationDate\":\"2024-04-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"European Food Research and Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s00217-024-04506-y\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"European Food Research and Technology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s00217-024-04506-y","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Pectins from food waste: characterization and functional properties of pectic polysaccharide extracted from pumpkin (Cucurbita moschata Duch.) peels
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.
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.