Search Results (208)

Achieving precise drug release in the colon remains a key objective in therapies for inflammatory bowel disease (IBD). Natural polysaccharides, including high-amylose starch (HAS) and pectin, offer relevant characteristics for localized drug delivery due to their biocompatibility, biodegradability, and adaptability. In this work, high-esterified pectin (HEP) was incorporated during the retrogradation of HAS to further form cohesive films without the need for organic solvents or high temperatures. The resulting matrices showed improved mucoadhesive performance, particularly under colonic conditions, where hydrophobic ester groups in HEP enhanced tissue adherence. This feature is critical for prolonged residence time in inflamed mucosa. Variations in HEP content directly influenced matrix density, fluid interaction, and mechanical resistance, without compromising film integrity. The high degree of esterification limited pH-dependent swelling and promoted alternative release mechanisms potentially related to enzymatic degradation. Such behavior contrasts with traditional low-esterified pectin (LEP) systems, suggesting that HEP may act as a structural modifier rather than a neutral excipient. Despite its widespread use in food systems, HEP remains underexplored in pharmaceutical matrices, especially in combination with retrograded starch (RS). The physicochemical and biointerfacial properties observed here underscore their applicability for the rational design of colonic delivery systems and provide a foundation for formulation strategies tailored to chronic intestinal disorders. Full article

Background: Medicago ruthenica, a perennial legume forage valuable for ecological restoration and improved breeding, suffers significant harvest losses due to pod shattering. Pod shattering is a trait not only linked to not only pod ventral suture, but also pericarp properties. In this study, we aimed to (1) elucidate the role of pericarp in explosive pod shattering by comparing shattering-susceptible (SPD) and shattering-resistant (RPD) M. ruthenica genotypes, and (2) identify key regulatory genes and pathways underlying this mechanism. Methods: We conducted comparative analyses of pericarp anatomy and physiological traits (pericarp components such as water content, cellulose, hemicellulose, pectin, and lignin; and the activities of enzymes such as cellulose synthase A (CesA), phenylalanine ammonia-lyase (PAL), 4-coumarate: CoA ligase (4CL), cinnamyl alcohol dehydrogenase (CAD), and peroxidase (POD) in SPD and RPD pods). Transcriptome of pod pericarps identified differentially expressed genes (DEGs) for the selection of candidates functional genes. Promoter analysis was performed on candidate functional genes to identify specific regulated factors. The functional role of auxin signaling was validated through exogenous auxin application and the assessment of pod shattering rates and gene expression. Results: SPD pod pericarps exhibited significantly higher lignification of endocarp, lignin, cellulose, hemicellulose and pectin content, but lower water content than RPD. Principal component analysis identified that lignin contributes the highest loading value (0.727) contributor to pod shattering. The activities of five cell wall biosynthesis enzymes were higher in SPD pod pericarps than RPD. Transcriptome analysis identified more than 3419 DEGs in SPD pericarps. KEGG enrichment highlighted “phenylpropanoid biosynthesis” as the most significant pathway. A total of 57 lignin-biosynthesis-related DEGs were upregulated in SPD, including 15 PODs. Promoters of 11 POD genes contained MYB-binding motifs and 8 contained auxin-responsive elements, a total of 76 MYB transcription factors (mostly upregulated) and 9 auxin biosynthesis genes (mostly downregulated) were differentially expressed in SPD. Exogenous auxin application significantly reduced SPD pod shattering to 23.6% and concurrently downregulated PODs expression. Conclusions: This study establishes that enhanced lignification within the pericarp endocarp by the upregulation of lignin biosynthetic genes (particularly PODs), coupled with upregulation by MYB transcription factors and downregulation by auxin, is a core mechanism of explosive pod shattering in M. ruthenica. The identified DEGs, especially MYBs, PODs, and auxin pathway genes, provide gene information for breeding shattering-resistant M. ruthenica varieties through molecular design or marker-assisted selection. Full article

In the present study, pectin films with antioxidant activity were obtained in response to the increasing demand for active packaging systems related to the need for safe finished products with a long shelf life. To obtain the films, Cannabis sativa L. herb extract was used as the active agent. The samples with the highest extract contents of 20:80 2.0F and 80:20 2.0F (PA:PC ratio + wt.% extract) were characterized by a polyphenols content of 0.9067 ± 0.0184 [%]. They also showed the highest antioxidant activity, at ABTS = 1.79 ± 0.04 [mg/mL] and DPPH = 4.44 ± 0.10 [mg/mL]. Mechanical tests conducted showed that samples without extract addition, regardless of the pectin apple to citrus ratio, were characterized by similar values of mechanical parameters (p > 0.05). Spearman’s rank correlation coefficients were used to demonstrate the strength and direction of the relationship between pairs of variables. Statistical analysis showed strong correlations between antioxidant indices and polyphenol content. Full article

Naringin and pectin were innovatively and sequentially extracted from naturally dropped fruit of pomelo (NDFP), optimizing yields via response surface methodology (RSM). Under optimized conditions, naringin was extracted first with 70% ethanol (70 °C, 110 min, SSR 15:1 v/w), followed by pectin extraction from the residue using pH 1.50 acetic acid (80 °C, 160 min, ratio 40:1 v/w) naringin yield reached 42.77% with 97.6% ± 0.31% HPLC purity, while pectin yield was 14.32%. Critically, the recovered pectin was identified as low-ester and exhibited significantly superior antioxidant activity compared to commercial pectin. This work establishes an efficient sequential extraction process valorizing waste pomelo drop, yielding high-purity naringin and antioxidant-rich, low-ester pectin. Full article

Pectin is a renewable polysaccharide valued for its gelling, stabilising, and encapsulating properties, with broad applications in food, pharmaceutical, and industrial sectors. However, extraction conditions critically affect its yield, structural integrity, and functional performance. Despite citrus peel being a major source of pectin, large amounts remain underutilised as waste. This study systematically investigates how different acid types influence the extraction efficiency and structural quality of pectin derived from citrus peel. Dried citrus peel powder was extracted using four acids—sulphuric, hydrochloric, acetic, and citric—under controlled conditions at 80 °C. Extractions were performed at a fixed time of 90 min for all acids, with additional time trials for sulphuric acid. Extracted pectins were evaluated for gravimetric yield, colour, solubility, degree of esterification (DE) by titration and FTIR, and structural features using FTIR and ¹H NMR spectroscopy. Results showed that sulphuric and hydrochloric acids yielded the highest pectin recoveries (30–35% and 20–25%, respectively) but caused significant degradation, evident from dark colour, broad FTIR peaks, low DE (<10%), and poor solubility. In contrast, acetic and citric acid extractions resulted in moderate yields (8–15%) but preserved the pectin backbone and maintained higher DE (>30%) compared to the mineral acid-extracted samples and the commercial low methoxyl (LM) standard, as confirmed by clear FTIR and NMR profiles. These findings demonstrate the trade-off between extraction yield and structural integrity, underscoring the potential of mild organic acids to produce high-quality pectin suitable for value-added applications. Optimising acid type and extraction conditions can support sustainable waste valorisation and expand the industrial use of citrus-derived pectin. Full article

Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (polygalacturonase, pectin transeliminase, pectin esterase) commonly used in juice processing for clarification of juices. The inactivation of these enzymes after processing is mandatory by European law. Clear apple juice was treated with both non-thermal processing methods, as well as with thermal pasteurization as the standard method. For HPP, 3 pressures (250, 450, and 600 MPa) and different holding times (from 2 to 12 min) were tested. For PEF, 3 electric field intensities (10, 13, and 15 kV/cm) and different specific energy values (from 121 to 417 kJ/kg). Standard thermal pasteurization resulted in a complete inactivation of all tested pectinases. HPP treatment only showed marginal effects on polygalacturonase and pectin transeliminase at the highest pressure and holding times, which are beyond levels used in industrial settings. For PEF, dependence upon high electric field strength and specific energy values was evident; however, here too, the effect was only moderate at the levels attainable within the scope of this study. Assuming a continued linear relationship, usable results could be achieved in an industrial setting, albeit under more extreme conditions. Full article

The demand for plant-based fermented beverages is being driven by dietary restrictions, health concerns, and environmental concerns. However, the use of plant substrates, such as oats, presents challenges in terms of fermentation and texture formation. The effects of enzymatic hydrolysis, homogenization and the addition of 1% pectin on oat-based beverages fermented with Lactobacillus delbrueckii subsp. bulgaricus were evaluated in this study. The samples were evaluated for a number of characteristics, including physicochemical, rheological, antioxidant and sensory properties. After 6 h fermentation, pectin-containing samples showed a statistically significant decrease in pH (to 3.91) and an increase in titratable acidity (to 92 °T). Homogenization and the addition of pectin were found to significantly increase viscosity (by 1.5–2 times) and water-holding capacity (by 2 times) while reducing syneresis by 96%. The antioxidant activity of L. bulgaricus-fermented samples increased significantly: the radical scavenging activity (RSA) and OH-radical inhibition increased by 40–60%, depending on the treatment. Extractable polysaccharides (PSs) inhibited lipase and glucosidase by 90% and 85%, respectively; significantly higher inhibition was observed in the fermented and pectin-containing groups. Sensory evaluation showed that the homogenized, pectin-enriched samples (Homog+) scored highest for consistency (4.5 ± 0.2), texture (4.9 ± 0.2), and overall acceptability (4.8 ± 0.2); these scores were all statistically higher than those for the untreated samples. These results suggest that combining enzymatic hydrolysis, homogenization and fermentation with L. bulgaricus significantly improves the structural, functional and sensory properties of oat-based beverages, providing a promising approach to producing high-quality, functional non-dairy products. Full article

The development of bakeable foods supplemented with probiotics requires novel strategies to preserve the functionality of probiotic cells during thermal and gastrointestinal stress conditions. The objective of the present study was to evaluate the protective effect of multilayer double emulsions (W₁/O/W₂) stabilized with pectin-protein complexes on the viability of Limosilactobacillus reuteri (Lr) under thermal treatment (95 °C, 30 min), storage (4 °C, 28 d), and simulated gastrointestinal conditions. Emulsions were prepared with whey protein isolate (WPI) or sodium caseinate (Cas) as outer aqueous phase emulsifiers, followed by pectin coating and ionic gelation with calcium. All emulsions were stable and exhibited high encapsulation efficiency (>92%) with initial viable counts of 9 log CFU/mL. Double emulsions coated with ionically gelled pectin showed the highest protection against heat stress and gastrointestinal conditions due to the formation of a denser layer with lower permeability, regardless of the type of protein used as an emulsifier. At the end of storage, Lr viability exceeded 7 log CFU/mL in cross-linked pectin-coated microcapsules. These microcapsules maintained >6 log CFU/mL after thermal treatment, while viability remained >6.5 log CFU/mL during digestion and >5.0 log CFU/mL after consecutive heat treatment and simulated digestion. According to these results, the combination of double emulsion, multilayer formation and ionic crosslinking emerges as a promising microencapsulation technique. This approach offers enhanced protection for probiotics against extreme thermal and digestive conditions compared to previous studies that only use double emulsions. These findings support the potential application of this encapsulation method for the formulation of functional bakeable products. Full article

Apple, tomato, and grape pomaces, as well as an apple–grape (1:1) mixed pomace, were employed in the formulation of fruit-based spreads to valorize these underutilized by-products. The influence of pectin addition on the physicochemical and sensory properties of the spreads was also examined. All spread preparations carried the ‘high fiber’ nutrition claim. The apple pomace spread demonstrated the highest total and soluble dietary fiber contents (14.13 and 4.28%, respectively). Colorimetry showed higher L* and a* values for the tomato pomace spreads. Rheometry of the spreads revealed pseudoplastic flow and weak gel-like behavior (G′ > G″); the tomato and grape pomace spreads with pectin exhibited the highest η*, G′, and G″ values. A texture analysis (spreadability test) indicated that pectin addition affected only the mixed pomace spread, resulting in the least spreadable product. Regarding bioactive compounds, the apple pomace had the highest total phenolic content, and the grape pomace exhibited the highest antioxidant activity, both of which were also reflected in their corresponding spreads. A principal component analysis indicated a strong correlation among flavor, mouthfeel, and moisture content, which were negatively correlated with color intensity and spreadability. The apple pomace spread with added pectin was the most widely preferred by consumers due to its appealing mouthfeel, spreadability and flavor. Full article

This study investigated the impact of enzyme treatment on the physicochemical parameters and volatile and bioactive composition of Arabica coffee beans during self-induced anaerobic fermentation (SIAF). The physicochemical parameters of the beans treated with the enzyme solution were monitored over a 120 h fermentation period. The results showed that increasing enzyme concentration reduced the levels of reducing sugars and phenolic compounds, leading to decrease in antioxidant activity. Pectin lyase activity was highest in beans treated with 10 U.·mL⁻¹, while polygalacturonase activity fluctuated throughout fermentation. The highest caffeine content (722.09 ± 3.7 mg·100g⁻¹) was found in beans treated with 5 U.mL⁻¹ after 72 h of fermentation. In contrast, trigonelline (1028.75 ± 31.4 mg·100g⁻¹) and 5-O-caffeoylquinic acid (5CQA) (423.46 ± 40.3 mg·100g⁻¹) were more prominent in unfermented beans. Volatile formation showed a positive correlation with enzyme concentration, with beans treated with 10 U·mL⁻¹ exhibiting a more diverse volatile profile in the first 24 h. These findings suggest that enzymatic treatment modulates coffee’s volatile and bioactive composition, enhancing levels of aromatic compounds that are directly linked to the sensory quality of the coffee beverage. Full article

New types of functional peanut butter containing the probiotic strain Bacillus coagulans TBC-169 and Bacillus coagulans microcapsules with different wall materials were developed. After 24 h of in vitro simulated digestion, the peanut butter with high-ester pectin (group A) and inulin (group B) microcapsules still retained 5.94 ± 0.58 × 10⁸ and 1.79 ± 0.73 × 10⁹ CFU/g of Bacillus coagulans, respectively. Both the high-ester pectin and inulin microcapsules could be well preserved in the peanut butter substrate and stored at 4 °C and 25 °C for 120 days. The biological activities of B. coagulans in the two groups were 2.64 ± 0.58 × 10¹⁰ and 2.31 ± 0.4 × 10¹¹ CFU/g, and 5.20 ± 0.10 × 10⁸ and 2.24 ± 0.11 × 10⁹ CFU/g, respectively. The addition of microcapsules improved the texture, stability, and rheological properties of the peanut butter. Differential scanning calorimetry revealed that the microcapsules showed certain binding interactions with the oil and proteins in the peanut butter. The rheological and texture tests demonstrated an improved ductility and reduced hardness and viscosity after the microcapsule addition. Targeted metabolomics identified inulin as a synergistic substrate for Bacillus coagulans in the probiotic peanut butter, which enhanced the functionality and stability of the microencapsulated probiotics. This study delivered essential information and parameters for the preparation of probiotic microcapsule peanut butter and laid the foundation for future research efforts geared toward the formulation, preparation, and characterization of functional peanut butter. Full article

The generally very low bioaccessibility of polyphenols can be enhanced through several different strategies, especially when these metabolites are components of extracts used as food ingredients. This work explores the efficacy of pectin-zein beads as carriers for delivering p-coumaric acid), the main component of rice husk extract. Ten formulations were prepared using the ionic gelation technique, employing a Taghuci Design of Experiments to optimize zein, pectin, and CaCl₂ concentrations. Zein content was found as the main parameter affecting the encapsulation efficiency. The highest value (51.77 ± 1.13%) was achieved using 10% zein, 3% pectin, and 4% CaCl₂. p-coumaric acid bioaccessibility in the raw and encapsulated extracts was evaluated by adopting the Infogest digestion protocol and simulating a colon phase with Pectinex^® Ultra SPL enzymes, evidencing that pectin-zein beads effectively improved p-coumaric acid stability in the extract. The encapsulation highly preserves p-coumaric acid during the gastric phase (bioaccessibility index 34%); conversely, an increased release was registered at the intestinal level, reaching approximately 80% and 100% during the duodenal and colon steps, respectively. Therefore, pectin-zein beads were demonstrated to be a promising tool for the development of active ingredients suitable for functional foods/food supplements aimed at enhancing health benefits through controlled intestinal delivery of bioactives. Full article

Background: Pectic polysaccharides exhibit therapeutic potential against intestinal inflammation. However, the influence of structural variations on their efficacy remains largely unexplored. Methods: This study investigated the structural and anti-inflammatory relationships of okra pectin (OP), citrus pectin (CP), apple pectin (AP), and hawthorn pectin (HP). Based on FT-IR spectra, CP was identified as a high-methoxyl pectin, with a degree of methyl esterification (DM) of 72.07 ± 3.86%. OP, AP, and HP were low-methoxyl pectins with the following DM values: 19.34 ± 3.04%, 32.11 ± 1.71%, and 38.67 ± 2.75%, respectively. Results: Monosaccharide composition analysis revealed that OP exhibited the highest abundance of RG-I regions among all the samples. Homogalacturonan (HG) was the predominant structural region in AP and HP, while CP contained both of the aforementioned structural regions. Our findings demonstrated that OP and CP significantly ameliorated dextran sulfate sodium (DSS)-induced colitis in the wild-type Drosophila melanogaster strain w¹¹¹⁸, as evidenced by improved intestinal morphology, reinforced intestinal barrier function, and enhanced locomotor and metabolic activity. These effects were mediated by the inhibition of JAK/STAT signaling and the activation of the Nrf2/Keap1 pathway. Notably, reducing the molecular weight of CP to 18.18 kDa significantly enhanced its therapeutic efficacy, whereas a reduction in OP molecular weight to 119.12 kDa extended its median lifespan. Conclusions: These findings first suggest that abundant RG-I structures and low molecular weight endowed pectins with significant anti-inflammatory activity. Full article

This study evaluated the impact of the food matrix on the bioaccessibility and hypoglycemic potential and antioxidant potential of betalains from red prickly pear juice (Opuntia spp.) after in vitro gastrointestinal digestion. Six aqueous model systems (AMSs) were formulated using a betalain extract combined with glucose, citric acid, mucilage, pectin, or all components, alongside three complex matrices, the fresh juice (FJ), a formulated beverage (BF), and a pasteurized formulated beverage (BP). In vitro digestion simulated the gastric and intestinal phases. The results showed that complex matrices (FJ, BF, and BP) enhanced betalain bioaccessibility, with FJ exhibiting the highest bioaccessibility (59%). Mucilage and pectin provided the strongest protection, reducing betalain degradation by 30% and 25%, respectively, while citric acid had a destabilizing effect. Pasteurization (BP) reduced betalain stability compared to FJ and BF. Antioxidant activity decreased post-digestion but remained higher in BF. Notably, FJ showed the highest inhibition of α-amylase (72%) and α-glucosidase (68%), surpassing acarbose (50–60% inhibition). These findings highlight the critical role of the food matrix, particularly mucilage and pectin, in stabilizing betalains through non-covalent interactions and enhancing their hypoglycemic potential. Red prickly pear juice emerges as a promising functional food for managing postprandial glucose levels, offering valuable insights for developing betalain-rich foods to address type 2 diabetes. Full article

Previous studies in the Salado River Basin (Argentina) demonstrated that the introduced forage species, Lotus tenuis Waldst. & Kit. ex Wild. (Fabaceae), possesses high tolerance to abiotic stresses—including flooding, alkalinity, salinity, and drought. The efficient biological fixation of nitrogen in a region with a scarce presence of native legumes is one of its advantages. Despite these qualities, a year-long characterization of cell wall (CW) polysaccharides in Lotus tenuis and their relationship with the high nutritional quality is missing. In this study, seasonal parametric investigations of L. tenuis, regarding its photosynthetic and ionic status, modifications in CW composition, and concomitant nutritional quality, were performed. Our results demonstrate the high plant digestibility and protein content of this legume, even in summer, when most accompanying species reduce their forage quality. Regarding gas production kinetics (in vitro production is a proxy for the animal rumen’s output), spring biomass had the highest values. The CW material yields are similar throughout the year, but with differences in polysaccharide composition. In summer and winter, pectins predominate, while in the regrowth periods (spring and autumn), pectins and β-glucans are found in similar amounts. This work confirms that Lotus tenuis can help optimize grassland productivity in challenging mesophytic terrains to increase livestock productivity through environmentally friendly services. Full article