Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water
Persimmon peel pectin (PPP) was extracted by subcritical water via the response surface methodology. The optimal crude PPP extraction yield of 7.62 ± 0.7 % was found at 138 °C, 2.84 min, and liquid–solid ratio of 1:10.02. After treatment of deproteinization and decolorization with papain and hydroge...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2022-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752200284X |
| _version_ | 1817978379615338496 |
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| author | Yanlong Cui Shuang Wang Shuxuan Wang Siyue Cao Xin Wang Xin Lü |
| author_facet | Yanlong Cui Shuang Wang Shuxuan Wang Siyue Cao Xin Wang Xin Lü |
| author_sort | Yanlong Cui |
| collection | DOAJ |
| description | Persimmon peel pectin (PPP) was extracted by subcritical water via the response surface methodology. The optimal crude PPP extraction yield of 7.62 ± 0.7 % was found at 138 °C, 2.84 min, and liquid–solid ratio of 1:10.02. After treatment of deproteinization and decolorization with papain and hydrogen peroxide, 83.19 % of protein and 78.56 % of the colour in crude PPP were removed, respectively. PPP owned the Mw of 21.79 kDa and its uronic acids content was 64.03 %. PPP was further affirmed by fourier transform infrared, X-ray diffractometer and 1H NMR analysis. Moreover, the degradation temperature (228.05 ℃) of PPP was verified via differential scanning calorimetry. Then, the IC50 of PPP to ABTS·+ was 9.8 times that of commercial citrus pectin. Moreover, PPP could change microbial communities and selectively enrich Bacteroides, Cetobacterium, Erysipelatoclostridium, Parabacteroides and Phocaeicola sartorii. This study demonstrated that subcritical water was practicable for extraction of persimmon peel pectin. |
| first_indexed | 2024-04-13T22:29:22Z |
| format | Article |
| id | doaj.art-1915795de266423483664037e5c88d0c |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-13T22:29:22Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
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| series | Food Chemistry: X |
| spelling | doaj.art-1915795de266423483664037e5c88d0c2022-12-22T02:26:59ZengElsevierFood Chemistry: X2590-15752022-12-0116100486Extraction optimization and characterization of persimmon peel pectin extracted by subcritical waterYanlong Cui0Shuang Wang1Shuxuan Wang2Siyue Cao3Xin Wang4Xin Lü5Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, ChinaLab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, ChinaLab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, ChinaLab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, ChinaLab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, ChinaCorresponding author.; Lab of Bioresources, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi Province, ChinaPersimmon peel pectin (PPP) was extracted by subcritical water via the response surface methodology. The optimal crude PPP extraction yield of 7.62 ± 0.7 % was found at 138 °C, 2.84 min, and liquid–solid ratio of 1:10.02. After treatment of deproteinization and decolorization with papain and hydrogen peroxide, 83.19 % of protein and 78.56 % of the colour in crude PPP were removed, respectively. PPP owned the Mw of 21.79 kDa and its uronic acids content was 64.03 %. PPP was further affirmed by fourier transform infrared, X-ray diffractometer and 1H NMR analysis. Moreover, the degradation temperature (228.05 ℃) of PPP was verified via differential scanning calorimetry. Then, the IC50 of PPP to ABTS·+ was 9.8 times that of commercial citrus pectin. Moreover, PPP could change microbial communities and selectively enrich Bacteroides, Cetobacterium, Erysipelatoclostridium, Parabacteroides and Phocaeicola sartorii. This study demonstrated that subcritical water was practicable for extraction of persimmon peel pectin.http://www.sciencedirect.com/science/article/pii/S259015752200284XPersimmon peelPectinSubcritical waterGut microbiota |
| spellingShingle | Yanlong Cui Shuang Wang Shuxuan Wang Siyue Cao Xin Wang Xin Lü Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water Food Chemistry: X Persimmon peel Pectin Subcritical water Gut microbiota |
| title | Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water |
| title_full | Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water |
| title_fullStr | Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water |
| title_full_unstemmed | Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water |
| title_short | Extraction optimization and characterization of persimmon peel pectin extracted by subcritical water |
| title_sort | extraction optimization and characterization of persimmon peel pectin extracted by subcritical water |
| topic | Persimmon peel Pectin Subcritical water Gut microbiota |
| url | http://www.sciencedirect.com/science/article/pii/S259015752200284X |
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