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dc.contributor.authorMao, Guizhu
dc.contributor.authorWu, Dongmei
dc.contributor.authorWei, Chaoyang
dc.contributor.authorTao, Wenyang
dc.contributor.authorYe, Xingqian
dc.contributor.authorLinhardt, Robert J.
dc.contributor.authorOrfila, Caroline
dc.contributor.authorChen, Shiguo
dc.date2019
dc.date.accessioned2022-06-23T04:46:00Z
dc.date.available2022-06-23T04:46:00Z
dc.date.issued2019-12-01
dc.identifier.citationReconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I, G. Mao, D. Wu, C. Wei, W. Tao, X. Ye, R. J. Linhardt, C. Orfila, S. Chen, Trends in Food Science & Technology, 94, 65-78, 2019.
dc.identifier.issn9242244
dc.identifier.urihttps://hdl.handle.net/20.500.13015/5403
dc.identifier.urihttps://doi.org/10.1016/j.tifs.2019.11.001
dc.descriptionTrends in Food Science & Technology, 94, 65-78
dc.descriptionNote : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
dc.description.abstractBackground: Rhamnogalacturonan I (RG-I) is composed of a backbone of repeating disaccharide units →2)-α-L-Rhap-(1 → 4)-α-D-GalpA-(1→ with neutral sugar sidechains consisting of arabinose and galactose with variable linking types and chain lengths, corresponding to the hairy regions of pectin. This polysaccharide is abundant in the primary cell walls of fruits and vegetables. Scope and approach: Biological functions of RG-I in immunomodulation and functional properties as a supplement and pharmaceutical expedient have increased commercial interest in RG-I extraction from fruit and vegetable waste. However, conventional extraction methods use harsh acid treatments that hydrolyze the side chains of RG-I. Innovative extraction technologies have been developed to preserve RG-I structure with better biological function. Therefore, the present review will focus on the influence of conventional and innovative methods exerts on the RG-I region of pectin from fruits and vegetables. Key findings and conclusions: Non-thermal processing (ultrasound, dielectric barrier discharge plasma, and enzymatic treatment) is superior to conventional and thermal processing (relying on high pressure, microwave and subcritical water extractions) in extracting branched RG-I from fruit and vegetables waste for food and pharmaceutical applications.
dc.description.sponsorshipNational Natural Science Foundation of China
dc.languageen_US
dc.language.isoENG
dc.publisherElsevier
dc.relation.ispartofThe Linhardt Research Labs Online Collection
dc.relation.ispartofRensselaer Polytechnic Institute, Troy, NY
dc.relation.ispartofTrends in Food Science and Technology
dc.relation.urihttps://harc.rpi.edu/
dc.subjectBiology
dc.subjectChemistry and chemical biology
dc.subjectChemical and biological engineering
dc.subjectBiomedical engineering
dc.titleReconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I
dc.typeArticle
dcterms.accessRightsA full text version is available in DSpace@RPI
dcterms.isPartOfJournal
dcterms.isVersionOfhttps://doi.org/10.1016/j.tifs.2019.11.001
dc.rights.holderIn Copyright : this Item is protected by copyright and/or related rights. You are free to use this Item in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s). https://rightsstatements.org/page/InC/1.0/
dc.creator.identifierhttps://orcid.org/0000-0003-2219-5833
dc.relation.departmentThe Linhardt Research Labs.
dc.relation.departmentThe Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
rpi.description.pages65-78
rpi.description.volume94


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