Full physicochemical characterization of malic acid: Emphasis in the potential as food ingredient and application in pectin gels

Malic acid, a carboxylic acid most found in fruits, is a smooth taste substance used as flavoring and preservative agent in foods, although not as used as citric acid. There are no studies focusing in quantitative results or investigations on its physicochemical properties, useful to the food industry, or even the confirmation of its calcium chelating, buffer texturizer and antioxidant alleged properties. Thus, the aim of this work was the assessment of most physicochemical properties of malic acid, solid and in solution, that could be useful to the food industry understand its real potential. The following analyses were carried out: melting point; structure (NMR, XRD, FTIR and SEM/EDS); TGA/DTG; solubility, hygroscopicity; antioxidant activity, iron chelating and antibacterial activities and stability of pectin gels. The melting temperature found was 129.71 °C. TGA/DTG exhibited first loss of mass around 140 °C. In the temperature range of 10 to 55 °C, it exhibited a high solubility in water, from 48.12 to 61.49 (100w), respectively. The tested bacteria, related to food spoilage, were inhibited by DL-malic acid 10% or higher. Chelating and antioxidant activities showed expressive results even in 1% solution. Pectin gels with malic acid had stronger structure and less syneresis than citric acid gels. In addition, calcium chelating, buffer texturizer and antioxidant properties were confirmed. Thus, malic acid has potential to be applied in a wide variety of food products as fortified beverages, frozen and refrigerated items, oils, pectin gels, hard and soft candies, and biofilms, due to all the characteristics quantified.     

Study on the emulsification and oxidative stability of ovalbumin-pectin-pumpkin seed oil emulsions using ovalbumin solution prepared by ultrasound

Pumpkin seed oil (PSO), which is a valuable compound with high nutritional value used for the prevention of various chronic diseases, is prone to oxidation. In this work, small and uniform (su) ovalbumin (OVA) and pectin (PEC) were used to stabilize PSO in the form of an emulsion. The results showed that suOVA-PEC-PSO emulsion with a droplet size of 9.82 ± 0.05 μm was successfully self-assembled from PSO, PEC, and suOVA solution (with a droplet size of 230.13 ± 14.10 nm) treated with 300 W ultrasound, owing to the formation of a more stable interfacial film on the surface of droplets. The interfacial, rheological, emulsifying, and antioxidant properties of the suOVA-PES-PSO emulsions were excellent, owing to the synergistic effects between PEC and suOVA solution. Moreover, the physical stability of the suOVA-PEC-PSO emulsions to salt stress, a freeze-thaw cycle, and heat treatment was also increased and the oxidation of linolenic acid was notably delayed. These results have extended the food-related applications of OVA and PSO, and provide a promising foundation for further exploration of the self-assembly of composite emulsions by small and uniform proteins.     

Removal of multi-metals from water using reusable pectin/cellulose microfibers composite beads

Pectin (Pec) and cellulose microfibers (CF) extracted from orange waste were combined to form composite beads with enhanced adsorption capacity. Such beads were extensively tested in the removal of multi-metal ions from water. A factorial design approach was conducted to establish the optimum conditions for adsorption of Cd(II), Cu(II), and Fe(II) on Pec-CF beads. Batch adsorption experiments revealed that removal efficiency of such metal ions falls in the range of 94–58% and it followed the order Fe(II) > Cu(II) > Cd(II). The maximum Cd(II), Cu(II) and Fe(II) adsorption capacities calculated from the Langmuir isotherm were 192.3, 88.5 and 98.0 mg/g, respectively. FTIR analysis suggests that the functional groups on Pec-CF beads (binding sites) favor the adsorption of such metal ions. Desorption and reuse experiments demonstrated the beads could be used for at least five consecutive adsorption/desorption cycles. Our finds suggest the Pec-CF beads can serve as an efficient adsorbent for the removal of multi-metal ions from wastewater.     

Novel hybrid nanostructured materials of magnetite nanoparticles and pectin

A novel hybrid nanostructured material comprising superparamagnetic magnetite nanoparticles (MNPs) and pectin was synthesized by crosslinking with Ca²⁺ ions to form spherical calcium pectinate nanostructures, referred as MCPs, which were typically found to be 100-150 nm in size in dried condition, confirmed from transmission electron microscopy and scanning electron microscopy. The uniform size distribution was revealed from dynamic light scattering measurement. In aqueous medium the MCPs showed swelling behavior with an average size of 400 nm. A mechanism of formation of spherical MCPs is outlined constituting a MNP-pectin interface encapsulated by calcium pectinate at the periphery, by using an array of characterization techniques like zeta potential, thermogravimetry, Fourier transformed infrared and X-ray photoelectron spectroscopy. The MCPs were stable in simulated gastrointestinal fluid and ensured minimal loss of magnetic material. They exhibited superparamagnetic behavior, confirmed from zero field cooled and field cooled profiles and showed high saturation magnetization (M_s) of 46.21 emu/g at 2.5 T and 300 K. M_s decreased with increasing precursor pectin concentrations, attributed to quenching of magnetic moments by formation of a magnetic dead layer on the MNPs.     

The effect of different storage temperatures on the physical properties of pectin solutions and gels

The stability (in terms of viscosity and gel strength) of pectin solutions and gels potentially plays an important role in their behaviour and functional properties in a wide range of applications and therefore any changes over time must be understood. The gel strength of pectin gels and intrinsic viscosity of pectin solutions at different temperatures (4 °C, 25 °C and 40 °C) have been investigated using a “rolling ball” viscometer and a texture analyser respectively. Both the intrinsic viscosity ([η]) and gel strength decrease with increased storage time, although this more pronounced at elevated temperatures. The changes in intrinsic viscosity with storage time and temperature were used to determine the depolymerisation constant (k). Pectin storage conditions and particularly temperature have an influence on depolymerisation, particularly elevated storage temperatures, but whether or not this will be detrimental to its intended application will depend on the functional significance of the changes that occur. In this case based on the previous diffusion studies on a model drug (paracetamol) we conclude that the decreases in viscosity and gel strength within the range observed have no detrimental effect on the drug release properties.     

Composite microparticle drug delivery systems based on chitosan, alginate and pectin with improved pH-sensitive drug release property

Composite microparticle drug delivery systems based on chitosan, alginate and pectin with improved pH sensitivity were developed for oral delivery of protein drugs, using bovine serum albumin (BSA) as a model drug. The composite drug-loaded microparticles with a mean particle size less than 200 μm were prepared by a convenient shredding method. Since the microparticles were formed by tripolyphosphate cross-linking, electrostatic complexation by alginate and/or pectin, as well as ionotropic gelation with calcium ions, the microparticles exhibited an improved pH-sensitive drug release property. The in vitro drug release behaviors of the microparticles were studied in simulated gastric (pH 1.2 and pH 5.0), intestinal (pH 7.4) and colonic (pH 6.0 and pH 6.8 with enzyme) media. For the composite microparticles with suitable compositions, the releases of BSA at pH 1.2 and pH 5.0 could be effectively sustained, while the releases at pH 7.4, pH 6.8 and pH 6.0 increased significantly, especially in the presence of pectinase. These results clearly suggested that the microparticles had potential for site-specific protein drug delivery through oral administration.     

On the electrophoretic mobilities of partially charged oligosaccharides as a function of charge patterning and degree of polymerization

Fully or partially charged oligosaccharide molecules play a key role in many areas of biology, where their fine structures are crucial in determining their functionality. However, the separation of specific charged oligosaccharides from similar moieties that typically coexist in extracted samples, even for those that are unbranched, and in cases where each saccharide moiety can only carry a single charge or not, is far from trivial. Typically such molecules are characterized by a degree of polymerization n and a number m (and distribution) of charged residues, and must be separated from a plethora of similar species possessing different combinations of n and m. Furthermore, the separation of the possible isomers of each species of fixed n and m is a formidable challenge to analytical chemists. Herein, we report the results of molecular dynamics simulations that have been performed in order to calculate the free solution electrophoretic mobilities of galacturonides and charged oligosaccharides derived from digests of the important plant cell‐wall polysaccharide pectin. The simulations are compared with an experiment and are found to correctly predict the loss of resolution of fully charged species above a critical degree of polymerization n and the ionic strength dependence of the electrophoretic mobilities of different partially charged oligosaccharides. It is expected that having a predictive tool for the calculation of the electrophoretic mobilities of differently charged oligosaccharide species in hand will allow experimental conditions that optimize the resolution of particular species to be ascertained and understood.     

果胶负载钯催化剂的制备及Suzuki反应催化性能

以柑橘皮果胶为载体,采用吸附法制备了果胶负载钯催化剂,并将其应用于四苯硼钠与溴代芳烃的交叉偶联反应中.该反应体系以聚乙二醇400(PEG 400)/H2O为反应溶剂,三乙胺为碱,在空气中于110℃反应15~60 min,四苯硼钠中4个苯基均可顺利参与反应,高产率地获得相应的目标化合物.该方法具有条件温和、反应时间短、收率高且催化剂可循环利用等优点.     

柑橘果肉果胶的流变和结构特性

以柑橘果肉为原料,采用稀酸提醇沉法提取果胶粗品,研究了果胶溶液的浓度及热处理温度对果胶溶液流变学性质的影响.采用DEAE Cellulose-52柱对柑橘果肉粗品进行洗脱得到3个多糖组分(P-0,P-1和P-2),对其分子量、半乳糖醛酸、单糖组成及酯化度等进行分析,并利用红外光谱及核磁共振氢谱等对各组分进行结构特性分析.结果表明,柑橘果肉果胶为典型的剪切稀化型非牛顿流体;P-0,P-1和P-2组分分子量存在显著差异;柑橘果肉果胶为富含糖醛酸的酸性多糖,且是发生部分乙酰化的低酯果胶,其单糖组成以半乳糖醛酸、半乳糖、阿拉伯糖、鼠李糖和岩藻糖居多,且均以Ⅰ型聚鼠李半乳糖醛酸(RG-Ⅰ型)结构为主;3种组分糖环类型均是吡喃糖,糖苷键既有α型,又有β型.