Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I

Authors
Mao, Guizhu
Wu, Dongmei
Wei, Chaoyang
Tao, Wenyang
Ye, Xingqian
Linhardt, Robert J.
Orfila, Caroline
Chen, Shiguo
ORCID
https://orcid.org/0000-0003-2219-5833
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Issue Date
2019-12-01
Keywords
Biology , Chemistry and chemical biology , Chemical and biological engineering , Biomedical engineering
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Full Citation
Reconsidering 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.
Abstract
Background: 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.
Description
Trends in Food Science & Technology, 94, 65-78
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Department
The Linhardt Research Labs.
The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS)
Publisher
Elsevier
Relationships
The Linhardt Research Labs Online Collection
Rensselaer Polytechnic Institute, Troy, NY
Trends in Food Science and Technology
https://harc.rpi.edu/
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