Barofractionation as an Innovative Method to Obtain Pectic Polysaccharides

Abstract:

An innovative method has been developed and an installation has been created for obtaining pectin polysaccharides in a dynamic mode under the influence of high pressure. The process of degradation of protopectin at various pH values pH of the hydrolyzing agent was studied using the example of sunflower baskets. It has been established that the use of the new method makes it possible to obtain high-quality target products with a high yield in gentle conditions. The possibility of combining the stages of hydrolysis-extraction and fractionation has been demonstrated, which makes it possible to control the process of obtaining pectic polysaccharides in the direction of obtaining substances with specified physicochemical parameters.

• Periodical: Key Engineering Materials (Volume 899)
• Pages: 599-605
• DOI: https://doi.org/10.4028/www.scientific.net/KEM.899.599
• Online since: September 2021
• Authors: Dara Slobodova*, Raisa Gorshkova, Stanislav Pankov
• Keywords: Barofractionation, Microgel, Pectic Substances, Protopectin, Sunflower Baskets

References

[1] R. Narain, Polymer Science and Nanotechnology Fundamentals and Applications, Elsevier, (2020).

[2] S. Mohan, O.S. Oluwafemi, N. Kalarikkal, S. Thomas, S.P. Songca, Biopolymers – Application in Nanoscience and Nanotechnology, Headquarters Intech Open Limited, London, (2016).

DOI: 10.5772/62225

[3] Y. Luo, Q. Wang, Y. Zhang Biopolymer-Based Nanotechnology Approaches to Deliver Bioactive Compounds for Food Applications: A Perspective on the Past, Present, and Future. Journal of Agricultural and Food Chemistry 68 (46) (2020) 12993-13000.

DOI: 10.1021/acs.jafc.0c00277

[4] S. J.Alund, , G.Smistad, , M. Hiorth,. A multivariate analysis investigating different factors important for the interaction between liposomes and pectin, Colloids Surf. A: Physicochem. Eng. Aspects 420(0) (2013) 1–9.

DOI: 10.1016/j.colsurfa.2012.11.079

[5] J. R.Andrade, , E.Raphael, A Pawlicka.. Plasticized pectin-based gel electrolytes, Electrochim. Acta, 54(26) (2009), 6479–6483.

DOI: 10.1016/j.electacta.2009.05.098

[6] M. M Baracat, A. M Nakagawa., R Casagrande., et al. Preparation and characterization of microcapsules based on biodegradable polymers: Pectin/casein complex for controlled drug release systems, AAPS PharmSciTech, 13(2) (2012) 364–372.

DOI: 10.1208/s12249-012-9752-0

[7] M. F Basanta., N. M. A Ponce., et al. Effect of extraction time and temperature on the characteristics of loosely bound pectins from Japanese plum, Carbohydr. Polym., 89(1) (2012) 230–235.

DOI: 10.1016/j.carbpol.2012.03.001

[8] K Bélafi-Bakó., P. Cserjési, S Beszédes, et al. Berry pectins: Microwave-assisted extraction and rheological properties, Food Bioprocess Technol., 5(3) (2012) 1100–1105.

DOI: 10.1007/s11947-011-0592-9

[9] Blaut, M. (2002). Relationship of prebiotics and food to intestinal microflora, Eur. J. Nutr., 41 Suppl 1, I11–I16.

[10] M. M Bomgardner.. Pushing pectin, Chem. Eng. News, 91(29) (2013), 20.

[11] E. Bouyer, G Mekhloufi., V Rosilio et al. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field?, Int. J. Pharm., 436(1–2) (2012) 359–378.

DOI: 10.1016/j.ijpharm.2012.06.052

[12] B Chen., D.J. Mcclements, et al. Stabilization of soybean oil bodies by enzyme (laccase) crosslinking of adsorbed beet pectin coatings, J. Agric. Food Chem., 58(16) (2010), 9259–9265.

DOI: 10.1021/jf102082u

[13] J Chen., R.-H Liang et al., Pectic-oligosaccharides prepared by dynamic highpressure microfluidization and their in vitro fermentation properties, Carbohydr. Polym., 91(1) (2013), 175–182.

DOI: 10.1016/j.carbpol.2012.08.021

[14] J Chen, R. H Liang., et al., Extraction of pectin from Premna microphylla turcz leaves and its physicochemical properties, Carbohydr. Polym., 102 (2014), 376–384.

DOI: 10.1016/j.carbpol.2013.11.069

[15] P Di Pierro, Marquez, G Rossi, et al., Effect of transglutaminase on the mechanical and barrier properties of whey protein/pectin films prepared at complexation pH, J. Agric. Food Chem., 61(19) (2013), 4593–4598.

DOI: 10.1021/jf400119q

[16] K. A.Edwards, , and A. J. Baeumner, Analysis of liposomes, Talanta, 68(5) (2006) 1432–1441.

DOI: 10.1016/j.talanta.2005.08.031

[17] J.-P Ele-Ekouna., C.P au-Roblot, et al., Chemical characterization of pectin from green tea (Camellia sinensis), Carbohydr. Polym., 83(3) (2011)., 1232–1239.

DOI: 10.1016/j.carbpol.2010.09.028

[18] R. S. Faravash, F. Z Ashtiani.. The influence of acid volume, ethanol-to-extract ratio and acid-washing time on the yield of pectic substances extraction from peach pomace, Food Hydrocolloids, 22(1) (2008), 196–202.

DOI: 10.1016/j.foodhyd.2007.04.003

[19] Fraeye, I., Doungla, E., Duvetter, T., Moldenaers, P., Van Loey, A., and Hendrickx, M. (2009). Influence of intrinsic and extrinsic factors on rheology of pectin–calcium gels, Food Hydrocolloids, 23(8), 2069–(2077).

DOI: 10.1016/j.foodhyd.2009.03.022

[20] T Fukunaga, M. Sasaki, Y Araki, et al., Effects of the soluble fibre pectin on intestinal cell proliferation, fecal short chain fatty acid production and microbial population, Digestion, 67(1–2) (2003), 42–49.

DOI: 10.1159/000069705

[21] L. Geng, W Zhou, X Qu, W. Chen, et al., Optimization of the preparation of pectin from Aloe using a Box–Behnken design, Carbohydr. Polym., 105(0) (2014) 193–199.

DOI: 10.1016/j.carbpol.2014.01.069

[22] D.A. Slobodova, R.M Gorshkova, V.Y. Elohovski, et al., Some aspects of the practical application of cryophylactic media based on oligosaccharides Vestnik SPGUTD. Series 1. Natural and technical sciences, N 3 (2020) 91-97.

[23] D.A. Slobodova, R.M Gorshkova, N.P. Novoselov, et al., Kinetics of Sequential Protopectin Degradation in a Flowing Reaction Solution. Fibre Chem 52, 291–296 (2020).

DOI: 10.1007/s10692-021-10199-w