Search Results (1,436)

Nanocomposite coatings functionalized with antimicrobial nanoparticles could be a promising alternative for the postharvest preservation of fruits. This study aimed to develop nanocomposite coatings based on pectin incorporated with zinc oxide (NPZ) nanoparticles to preserve the postharvest quality of papaya fruits. The coatings were prepared using pectin (3%) and NPZ (0%–0.4%). The materials were characterized for water-related properties (water solubility and water vapor permeability) as well as physical, mechanical, morphological, rheological, and structural properties. The coatings were applied to papaya fruits, which were analyzed for weight loss, firmness, titratable acidity, and soluble solids over nine days of storage. Incorporating NPZ (0%–0.4%) did not affect the films’ water solubility and vapor permeability. However, films with NPZ exhibited lower mechanical properties than pure pectin films. Rheological behavior testing indicated that the pectin solution was a Newtonian fluid, whereas pectin solutions with zinc nanoparticles were non-Newtonian fluids. The pectin coating with 0.2% NPZ was the most effective in preserving the postharvest quality of papaya by reducing fruit weight loss and acidity content. Therefore, the developed coatings incorporated with NPZ showed promise for the postharvest preservation of papaya fruits. Full article

The skin is the largest organ in the human body and serves multiple functions such as barrier protection and thermoregulation. The maintenance of its integrity and healthy structure is of paramount importance. Accordingly, technological advances in cosmetic sciences have been directed towards optimizing these factors. Plant-derived ingredients have been explored for their bioactivity profiles and sustainable sources. Grape by-products contain a group of bioactive molecules that display important biological activities. Nonetheless, many of these molecules (e.g., phenolic compounds) are unstable and susceptible to degradation. So, their encapsulation using nano/microsystems (i.e., microdispersions) has been explored as a promising solution. In this work, two grape seed extracts were obtained, one from a single grape variety (GSE-Ov) and another from a mix of five grape varieties (GSE-Sv). These extracts were analysed for their antioxidant and antimicrobial activities, as well as their chemical composition and molecular structure. The extract that showed the most promising properties was GSE-Ov with a DPPH IC₅₀ of 0.079 mg mL⁻¹. This extract was encapsulated in soy lecithin microdispersions coated with pectin, with an encapsulation efficiency of 88.8%. They showed an in vitro release of polyphenols of 59.4% during 24 h. The particles displayed a zeta potential of −20.3 mV and an average diameter of 13.6 µm. Microdispersions proved to be safe under 5 and 2.5 mg mL⁻¹ in HaCaT and HDF cell models, respectively. Additionally, they demonstrated anti-inflammatory activity against IL-1α when tested at 2 mg mL⁻¹. This work enabled the valorisation of a by-product from the wine industry by using natural extracts in skincare products. Full article

Phelipanche ramosa is a root parasitic plant fully dependent on host plants for nutrition and development. Upon germination, the parasitic seedling develops inside the infected roots a specific organ, the haustorium, thanks to the cell wall-degrading enzymes of haustorial intrusive cells, and induces modifications in the host’s cell walls. The model plant Arabidopsis thaliana is susceptible to P. ramosa; thus, mutants in cell wall metabolism, particularly those involved in pectin remodeling, like Atpme3-1, are of interest in studying the involvement of cell wall-degrading enzymes in the establishment of plant–plant interactions. Host–parasite co-cultures in mini-rhizotron systems revealed that parasite attachments are twice as numerous and tubercle growth is quicker on Atpme3-1 roots than on WT roots. Compared to WT, the increased susceptibility in AtPME3-1 is associated with reduced PME activity in the roots and a lower degree of pectin methylesterification at the host–parasite interface, as detected immunohistochemically in infected roots. In addition, both WT and Atpme3-1 roots responded to infestation by modulating the expression of PAE- and PME-encoding genes, as well as related global enzyme activities in the roots before and after parasite attachment. However, these modulations differed between WT and Atpme3-1, which may contribute to different pectin remodeling in the roots and contrasting susceptibility to P. ramosa. With this integrative study, we aim to define a model of cell wall response to this specific biotic stress and indicate, for the first time, the role of PME3 in this parasitic plant–plant interaction. Full article

Apple pomace is a by-product of the apple processing industry and can be used for various uses such as animal feed, for composting, or to extract valuable compounds such as pectin or antioxidants. In recent years, it has also gained attention as a potential food ingredient due to its fibre content and antioxidant properties. The aim of this study was to examine the effect of three parameters: the percentage of wheat flour replaced by extrudate (5%, 10%, and 15%), the percentage of apple pomace in the extrudate (15%, 30%, and 45% based on the mass of corn grits), and the particle size of the extrudate (<250 µm; 250–1000 µm; 1000–2000 µm) on the properties of cookies, using the Box–Behnken experimental design. The addition of extrudates enriched with apple pomace significantly increased the total fibre and ash content of the cookies. The hydroxymethylfurfural content also increased, but not above the permitted limits (25 mg/kg). The sensory quality was strongly influenced by the particle size, especially the hardness, graininess, and appearance of the cookies. The addition of extrudate led to a darker colour of the cookies and a significant increase in the proportion of red tones, but generally had no negative influence on the acceptability of the cookies and their microbiological stability during the 6-month storage period. Full article

Various natural polymers have been explored for their specific and desirable functional properties. Biopolymers have been found to hold the potential to satisfy many current environmental and health needs from a natural food packaging perspective. With a drive towards a more sustainable and plastic-free future, polymers like pectin and alginate have been considered key to reducing traditional plastic packaging usage in the food industry. These well-established, commercially available biopolymers display unique functional properties that can be manipulated in the development of biofilms that possess specific physical–mechanical properties. Pectin and alginate have also proven successful in the biomedical applications of encapsulation, drug delivery, wound healing and tissue engineering, greatly due to their ability to form biofilms and coatings. The structural and consequent functional properties of pectin and alginate have been investigated, although rarely concurrently with one another, focusing on biofilm development. Research has specifically identified and highlighted the importance of pectin and alginate in developing biofilms due to their versatile and charged structural nature. This review article discusses and highlights factors responsible for the specific properties displayed by pectin and alginate biofilms from a chemical and film development perspective. Full article

The new genus, Cerogamasus gen. nov., with the type species Cerogamasus tibetensis sp. nov., is established. The new genus is easily distinguished from other genera of Parasitidae because the dorsal idiosoma in both sexes bears more than 40 pairs of setae, of which fewer than 7 pairs of podonotal setae are smooth; the seta z5 of the dorsal hexagon is similar to j5 and j6 in form (pilose or distally pilose) while different in length (z5 longer); the seta al of the palpfemur is pectinate, and al1 and al2 of the palpgenu are entire; the gnathotectum is trispinate; peritrematal shields in females are posteriorly free; and the palptrochanter in males has a pointed ventral protuberance. C. anhuiensis sp. nov., C. guizhouensis sp. nov. and C. multidentatus sp. nov. are described based on adult samples; C. tibetensis sp. nov. is described based on deutonymph and adult samples. Cycetogamasus coreanus Athias-Henriot, 1980, is transferred to Cerogamasus gen. nov. as a new combination. Full article

Persimmon fruit processing-derived waste and by-products, such as peels and pomace, are important sources of dietary fiber and phytochemicals. Revalorizing these by-products could help promote circular nutrition and agricultural sustainability while tackling dietary deficiencies and chronic diseases. In this study, fiber-rich fractions were prepared from the by-products of Sharoni and Brilliant Red persimmon varieties. These fractions were quantified for their phenolic composition and assessed for their ability to promote the growth of beneficial human colonic Firmicutes species and for their in vitro anti-inflammatory potential. Gallic and protocatechuic acids, delphinidin, and cyanidin were the main phenolics identified. Faecalibacterium prausnitzii strains showed significantly higher growth rates in the presence of the Brilliant Red fraction, generating more than double butyrate as a proportion of the total short-chain fatty acids (39.5% vs. 17.8%) when compared to glucose. The fiber-rich fractions significantly decreased the inflammatory effect of interleukin-1β in Caco-2 cells, and the fermented fractions (both from Sharoni and Brilliant Red) significantly decreased the inflammatory effect of interleukin-6 and tumor necrosis factor-α in the RAW 264.7 cells. Therefore, fiber-rich fractions from persimmon by-products could be part of nutritional therapies as they reduce systemic inflammation, promote the growth of beneficial human gut bacteria, and increase the production of beneficial microbial metabolites such as butyrate. Full article

Typically, citrus waste is composted on land by producers or used as livestock feed. However, the biorefinery approach offers a sustainable and economically viable solution for managing and valorizing these agricultural residues. This review examines research from the period 2014 to 2024. Citrus waste can be utilized initially by extracting the present phytochemicals and subsequently by producing value-added products using it as a raw material. The phytochemicals reported as extracted include essential oils (primarily limonene), pectin, polyphenolic components, micro- and nano-cellulose, proteins, and enzymes, among others. The components produced from the waste include bioethanol, biogas, volatile acids, biodiesel, microbial enzymes, and levulinic acid, among others. The review indicates that citrus waste has technical, economic, and environmental potential for utilization at the laboratory scale and, in some cases, at the pilot scale. However, research on refining pathways, optimization, and scalability must continue to be an active field of investigation. Full article

Facility-forcing cultivation could effectively improve the quality of ‘Beni Madonna’ citrus (Citrus nankao × C. amakusa) and advance the ripening period. However, segment drying (KS) before harvest caused fruit quality deterioration and commodity value loss. In this research, we investigated the physiological and molecular characteristics involved in citrus segment drying under facility-forcing cultivation. The juice yield, sugar, acid, vitamin C, and lignin contents in KS fruits were significantly decreased, and the contents of pectin and cellulose were significantly increased. The relative contents of abscisic acid and abscisic acid glucosyl ester in KS fruits were significantly decreased. A total of 1215 differentially expressed genes (DEGs) were screened by transcriptome sequencing. DEGs were significantly enriched in water metabolism, sugar metabolism, transportation, cell wall and phenylpropanoid biosynthesis, and plant hormone signal transduction. The decrease in water absorption and sugar synthesis, the increase of pectin and cellulose synthesis, and the decrease in ABA accumulation may be the main reasons that cause citrus fruit segments to dry under facility-forcing cultivation. Full article

Globally, type 2 diabetes mellitus (T2DM) is a major threat to the public’s health, particularly in low- and middle-income countries (LMICs). The production of short-chain fatty acids (SCFAs) by the gut microbiota has been reported to have the potential to reduce the prevalence of T2DM, particularly in LMICs where the disease is becoming more common. Dietary fibers are the primary source of SCFAs; they can be categorized as soluble (such as pectin and inulin) or insoluble (such as resistant starches). Increased consumption of processed carbohydrates, in conjunction with insufficient consumption of dietary fiber, has been identified as a significant risk factor for type 2 diabetes (T2DM). However, there are still controversies over the therapeutic advantages of SCFAs on human glucose homeostasis, due to a lack of studies in this area. Hence, a few questions need to be addressed to gain a better understanding of the beneficial link between SCFAs and glucose metabolism. These include the following: What are the biochemistry and biosynthesis of SCFAs? What role do SCFAs play in the pathology of T2DM? What is the most cost-effective strategy that can be employed by LMICs with limited laboratory resources to enhance their understanding of the beneficial function of SCFAs in patients with T2DM? To address the aforementioned questions, this paper aims to review the existing literature on the protective roles that SCFAs have in patients with T2DM. This paper further discusses possible cost-effective and accurate strategies to quantify SCFAs, which may be recommended for implementation by LMICs as preventive measures to lower the risk of T2DM. Full article

This review aims to streamline the approach to assessing the most used valorization methods for fruit and vegetable waste (FVW) that are eco-friendly, cost-effective, and sustainable within a circular economy framework. Green processing technologies for the extraction of bioactive compounds from FVW, their applications, and the technico-economical assessment of FVW’ biorefinery to support circular economy are highlighted. Important value-added products generated by FVW include bioactive compounds, pectin, protein isolates, such as soy, natural pigments such as anthocyanins, quinones, carotenoids, betalains, and chlorophyll. At this time, the prospects of using FVW have increased in the food supplements, bioactive and edible food packaging, agriculture, energy, and water purification fields. The findings report that proper management of FVW not only minimizes their addition to landfills in the absence of composting, but also promotes the efficient utilization of resources for the development of innovative materials with a wide range of beneficial applications. Implementing the possible solutions described in this paper would not only reduce environmental impact, but also open up new economic opportunities through the valorization of FVW. Full article

A fiber-rich diet is considered beneficial for gut health. An inflamed gut with a dysbiotic bacterial community can result in altered fiber metabolism depending on the fiber’s physicochemical properties. This study examined the effect of fiber’s physicochemical properties on fiber fermentation in the presence of healthy and colitis-associated bacteria. Sixteen fibers with different levels of solubility, complexity, and fermentation rate were used in in vitro fermentation with healthy human gut bacteria. Resistant maltodextrins (RMD), pectin (HMP), inulin (ChIn), and wheat bran (WB) were selected for fermentation using ulcerative colitis (UC)-associated bacteria to assess bacterial dysbiosis effect. UC-associated gut microbiota showed a significant reduction in α-and β-diversity indices compared to healthy-associated microbiota. The differences in the gut microbiota composition and diversity between the donors resulted in decreased fermentation rates with UC-associated bacteria. Fiber fermentation metabolites, short-chain fatty acids (SCFA) and gas production were significantly lower in the presence of UC-associated bacteria for all four fibers tested. Overall, we conclude that dietary fiber properties and microbial dysbiosis are influential in fiber fermentation and metabolite production in the gut. Full article

Enhancing stalk strength is a crucial strategy to reduce lodging. We identified a maize inbred line, QY1, with superior stalk mechanical strength. Comprehensive analyses of the microstructure, cell wall composition, and transcriptome of QY1 were performed to elucidate the underlying factors contributing to its increased strength. Notably, both the vascular bundle area and the thickness of the sclerenchyma cell walls in QY1 were significantly increased. Furthermore, analyses of cell wall components revealed a significant increase in cellulose content and a notable reduction in lignin content. RNA sequencing (RNA-seq) revealed changes in the expression of numerous genes involved in cell wall synthesis and modification, especially those encoding pectin methylesterase (PME). Variations in PME activity and the degree of methylesterification were noted. Additionally, glycolytic efficiency in QY1 was significantly enhanced. These findings indicate that QY1 could be a valuable resource for the development of maize varieties with enhanced stalk mechanical strength and for biofuel production. Full article

RG-I pectin has excellent health benefits, but its raw materials are relatively scarce, and its complex structure often breaks down its side-chain structure during the extraction process. In this study, the physicochemical and antioxidant properties of a branched-chain-rich pectin gained from watermelon peel were demonstrated, and the structure–function relationships of RG-I-enriched pectin and emulsification properties were investigated. Fourier transform infrared spectroscopy, high-performance anion exchange chromatography, high-performance gel permeation chromatography, nuclear magnetic resonance spectroscopy, and methylation analyses reveal it as acetylated, low-methoxylated pectin, rich in RG-I side chains (MW: 1991 kDa, RG-I = 66.17%, methylation degree: 41.45%, (Ara + Gal)/Rha: 20.59%). RPWP outperforms commercial citrus pectin in emulsification and stability, significantly preventing lipid oxidation in emulsions. It also exhibits free radical scavenging abilities, contributing to its effectiveness in preventing lipid oxidation. Emulsions made with RPWP show higher viscosity and form a weak gel network (G′ > G″), enhancing stability by preventing phase separation. These findings position watermelon peel as a good source of RG-I pectin and deepen our understanding of RPWP behavior in emulsion systems, which may be useful in the food and pharmaceutical fields. Full article

Interactions between proteins and polysaccharides could improve protein functional properties. Most studies focus on the formation of complex coacervates at pHs < pI. Much less attention has been given to the interactions at pHs > pI, especially when the mixtures are heated. The objective of this study was to investigate the emulsification properties of heated whey protein isolate (WPI) and pectin complexes formed at near neutral pHs. Heated soluble complexes (Cpxs) were formed by heating mixed WPI (3 wt% protein) and pectin (0 to 0.60 wt%) at pH 6.0, 6.5, or 7.0 at 85 °C for 30 min. Emulsions (5 wt% oil, 0.5 wt% protein, and pH 5.5) were characterized by measuring droplet size, zeta potential, rheological properties, and creaming stability. The results showed that, regardless of heating pH, Cpxs formed more stable emulsions with significantly smaller droplet sizes, higher negative charges, and less shear-thinning behavior in comparison to emulsions stabilized by heated WPI (p < 0.05). At fixed pectin concentrations, the emulsions stabilized by Cpx formed at pH 7.0 were the most stable. Increasing pectin concentrations led to a decrease in mean droplet sizes and an increase in negative charge. Maximum stability was achieved with the emulsion stabilized by Cpx formed with 0.60 wt% pectin at pH 7.0. The formation of Cpxs under proper conditions will allow for the utilization of WPI in a wider range of applications and fulfill the consumer need for clean label food products. Full article