The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction
In literature, different pectin extraction methods exist. In this study, two approaches starting from the alcohol-insoluble residue (AIR) of processing tomato are performed in a parallel way to facilitate the comparison of pectin yield and the compositional and structural properties of the extracted...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-05-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/5/1064 |
| _version_ | 1827692810312089600 |
|---|---|
| author | Jelle Van Audenhove Tom Bernaerts Victor De Smet Sophie Delbaere Ann M. Van Loey Marc E. Hendrickx |
| author_facet | Jelle Van Audenhove Tom Bernaerts Victor De Smet Sophie Delbaere Ann M. Van Loey Marc E. Hendrickx |
| author_sort | Jelle Van Audenhove |
| collection | DOAJ |
| description | In literature, different pectin extraction methods exist. In this study, two approaches starting from the alcohol-insoluble residue (AIR) of processing tomato are performed in a parallel way to facilitate the comparison of pectin yield and the compositional and structural properties of the extracted pectin and residual cell wall material obtained. On the one hand, pectin is extracted stepwise using hot water, chelating agents and low-alkaline conditions targeting fractionation of the pectin population. On the other hand, an industrially relevant single-step nitric acid pectin extraction (pH 1.6) is performed. In addition to these conventional solvent pectin extractions, the role of high-pressure homogenization (HPH) as a physically disruptive treatment to facilitate further pectin extraction from the partially pectin-depleted fraction obtained after acid extraction is addressed. The impact of HPH on the pectin cell wall polysaccharide interactions was shown as almost two thirds of the residual pectin were extractable during the subsequent extractions. For both extraction approaches, pectin obtained further in the sequence was characterized by a higher molecular mass and a higher amount of rhamnogalacturonan I domains. The estimated hemicellulose and cellulose content increased from 56 mol% for the AIR to almost 90 mol% for the final unextractable fractions of both methods. |
| first_indexed | 2024-03-10T11:30:11Z |
| format | Article |
| id | doaj.art-e1f6fdbe44364179b7897b171e6c66b5 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T11:30:11Z |
| publishDate | 2021-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-e1f6fdbe44364179b7897b171e6c66b52023-11-21T19:19:23ZengMDPI AGFoods2304-81582021-05-01105106410.3390/foods10051064The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid ExtractionJelle Van Audenhove0Tom Bernaerts1Victor De Smet2Sophie Delbaere3Ann M. Van Loey4Marc E. Hendrickx5Laboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, BelgiumLaboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, BelgiumLaboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, BelgiumLaboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, BelgiumLaboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, BelgiumLaboratory of Food Technology and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems (M2S), KU Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Leuven, BelgiumIn literature, different pectin extraction methods exist. In this study, two approaches starting from the alcohol-insoluble residue (AIR) of processing tomato are performed in a parallel way to facilitate the comparison of pectin yield and the compositional and structural properties of the extracted pectin and residual cell wall material obtained. On the one hand, pectin is extracted stepwise using hot water, chelating agents and low-alkaline conditions targeting fractionation of the pectin population. On the other hand, an industrially relevant single-step nitric acid pectin extraction (pH 1.6) is performed. In addition to these conventional solvent pectin extractions, the role of high-pressure homogenization (HPH) as a physically disruptive treatment to facilitate further pectin extraction from the partially pectin-depleted fraction obtained after acid extraction is addressed. The impact of HPH on the pectin cell wall polysaccharide interactions was shown as almost two thirds of the residual pectin were extractable during the subsequent extractions. For both extraction approaches, pectin obtained further in the sequence was characterized by a higher molecular mass and a higher amount of rhamnogalacturonan I domains. The estimated hemicellulose and cellulose content increased from 56 mol% for the AIR to almost 90 mol% for the final unextractable fractions of both methods.https://www.mdpi.com/2304-8158/10/5/1064processing tomatocell wall polysaccharidespectin extraction methodscell wall interactionshigh-pressure homogenizationstructural characterization |
| spellingShingle | Jelle Van Audenhove Tom Bernaerts Victor De Smet Sophie Delbaere Ann M. Van Loey Marc E. Hendrickx The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction Foods processing tomato cell wall polysaccharides pectin extraction methods cell wall interactions high-pressure homogenization structural characterization |
| title | The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction |
| title_full | The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction |
| title_fullStr | The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction |
| title_full_unstemmed | The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction |
| title_short | The Structure and Composition of Extracted Pectin and Residual Cell Wall Material from Processing Tomato: The Role of a Stepwise Approach versus High-Pressure Homogenization-Facilitated Acid Extraction |
| title_sort | structure and composition of extracted pectin and residual cell wall material from processing tomato the role of a stepwise approach versus high pressure homogenization facilitated acid extraction |
| topic | processing tomato cell wall polysaccharides pectin extraction methods cell wall interactions high-pressure homogenization structural characterization |
| url | https://www.mdpi.com/2304-8158/10/5/1064 |
| work_keys_str_mv | AT jellevanaudenhove thestructureandcompositionofextractedpectinandresidualcellwallmaterialfromprocessingtomatotheroleofastepwiseapproachversushighpressurehomogenizationfacilitatedacidextraction AT tombernaerts thestructureandcompositionofextractedpectinandresidualcellwallmaterialfromprocessingtomatotheroleofastepwiseapproachversushighpressurehomogenizationfacilitatedacidextraction AT victordesmet thestructureandcompositionofextractedpectinandresidualcellwallmaterialfromprocessingtomatotheroleofastepwiseapproachversushighpressurehomogenizationfacilitatedacidextraction AT sophiedelbaere thestructureandcompositionofextractedpectinandresidualcellwallmaterialfromprocessingtomatotheroleofastepwiseapproachversushighpressurehomogenizationfacilitatedacidextraction AT annmvanloey thestructureandcompositionofextractedpectinandresidualcellwallmaterialfromprocessingtomatotheroleofastepwiseapproachversushighpressurehomogenizationfacilitatedacidextraction AT marcehendrickx thestructureandcompositionofextractedpectinandresidualcellwallmaterialfromprocessingtomatotheroleofastepwiseapproachversushighpressurehomogenizationfacilitatedacidextraction AT jellevanaudenhove structureandcompositionofextractedpectinandresidualcellwallmaterialfromprocessingtomatotheroleofastepwiseapproachversushighpressurehomogenizationfacilitatedacidextraction AT tombernaerts structureandcompositionofextractedpectinandresidualcellwallmaterialfromprocessingtomatotheroleofastepwiseapproachversushighpressurehomogenizationfacilitatedacidextraction AT victordesmet structureandcompositionofextractedpectinandresidualcellwallmaterialfromprocessingtomatotheroleofastepwiseapproachversushighpressurehomogenizationfacilitatedacidextraction AT sophiedelbaere structureandcompositionofextractedpectinandresidualcellwallmaterialfromprocessingtomatotheroleofastepwiseapproachversushighpressurehomogenizationfacilitatedacidextraction AT annmvanloey structureandcompositionofextractedpectinandresidualcellwallmaterialfromprocessingtomatotheroleofastepwiseapproachversushighpressurehomogenizationfacilitatedacidextraction AT marcehendrickx structureandcompositionofextractedpectinandresidualcellwallmaterialfromprocessingtomatotheroleofastepwiseapproachversushighpressurehomogenizationfacilitatedacidextraction |