Determination of Parameter Uncertainty for Quantitative Analysis of Shaddock Peel Pectin using Linear and Nonlinear Near-infrared Spectroscopic Models

Fourier transform near-infrared spectrometry has been used in combination with multivariate chemometric methods for wide applications in agriculture and food analysis. In this paper, we used linear partial least square and nonlinear least square support vector machine regression methods to establish calibration models for Fourier transform near-infrared spectrometric determination of pectin in shaddock peel samples. In particular, the tunable kernel parameters of the linear and nonlinear models were set changing in a moderate range and were optimally selected in conjunction with a Savitzky–Golay smoother. The smoothing parameters and the linear/nonlinear modeling parameters were combined for simultaneous optimization. To investigate the robustness of calibration models, parameter uncertainty were estimated in a direct way for the optimal linear and nonlinear models. Our results show that the nonlinear least square support vector machine method gives more accurate predictive results and is substantially more robust compared to the spectral noise when compared with the linear partial least square regression. Furthermore, the optimized least square support vector machine model was evaluated by the randomly selected test samples and the model test effect was much satisfactory. We anticipate that these linear and nonlinear methods and the methodology of determination of model parameter uncertainty will be applied to other analytes in the fields of near-infrared or Fourier transform near-infrared spectroscopy.     

Physicochemical,Thermal and Rheological Properties of Pectin Extracted from Sugar Beet Pulp Using Subcritical Water Extraction Process

The objective of this study was to characterize the properties of pectin extracted from sugar beet pulp using subcritical water (SWE) as compared to conventional extraction (CE). The research involved advanced modeling using response surface methodology and optimization of operational parameters. The optimal conditions for maximum yield of pectin for SWE and CE methods were determined by the central composite design. The optimum conditions of CE were the temperature of 90 °C, time of 240 min, pH of 1, and pectin recovery yield of 20.8%. The optimal SWE conditions were liquid-to-solid (L/S) ratio of 30% (v/w) at temperature of 130 °C for 20 min, which resulted in a comparable yield of 20.7%. The effect of obtained pectins on viscoamylograph pasting and DSC thermal parameters of corn starch was evaluated. The contents of galacturonic acid, degree of methylation, acetylation, and ferulic acid content were higher in the pectin extracted by SWE, while the molecular weight was lower. Similar chemical groups were characterized by FTIR in both SWE and CE pectins. Color attributes of both pectins were similar. Solutions of pectins at lower concentrations displayed nearly Newtonian behavior. The addition of both pectins to corn starch decreased pasting and DSC gelatinization parameters, but increased ΔH. The results offered a promising scalable approach to convert the beet waste to pectin as a value-added product using SWE with improved pectin properties.     

A diffusing wave spectroscopy study of the dynamics of interactions between high methoxyl pectin and sodium caseinate emulsions during acidification

A non-invasive technique, diffusing wave spectroscopy (DWS), and traditional dynamic light scattering (DLS) were used to study the interactions of high methoxyl pectin (HMP) with sodium caseinate-stabilized emulsion droplets. At pH 6.8, the droplet size measured by DLS did not change as a function of HMP concentration (up to 0.3%). However, the droplet diameter measured by DWS kept relatively constant up to 0.07% HMP after which it showed drastic increases. The turbidity parameter 1/l* decreased with HMP concentration and levelled off at 0.07% HMP, indicating that the system underwent reorganization and reached equilibrium at 0.07% HMP. During acidification at pH 5.4, right before the pH of aggregation of control emulsions, all emulsions containing 0.05–0.2% HMP showed an increase of 1/l*. This increase indicated the interaction of HMP with sodium caseinate at the interface. Emulsions containing 0.05 and 0.1% HMP also showed destabilization, and the pH of destabilization depended on the concentration of HMP. Sufficient amounts of HMP (0.2%) stabilized the caseinate-coated oil droplets, and the mean square displacement slope was close to 1 throughout, indicating free diffusion of emulsion droplets.     

Formation of concentrated biopolymer particles composed of oppositely charged WPI and pectin for food applications

The application of protein–polysaccharide complexes as potential structure modifier, fat replacer, or emulsifying agents in food dispersions has gained increasing interest amongst scientists and manufacturers. Based on associative complexation, low biopolymer concentrations are typically used to generate particulated complexes. The current study, however, presents results that focused on the formation of concentrated biopolymer dispersions. A simple heat treatment was applied to tailor the overall water content of the biopolymer dispersion. For that purpose, whey protein isolate (WPI) and citrus pectin (DE 71%) solutions were mixed at different pH and biopolymer ratios to induce complex coacervation and subsequently heat-treated (??=?90–95°C). Phase separation behavior, microstructural, rheological, and electrical properties of the complexes were investigated by surface charge, turbidity, particle size, rheometry, and light microscopy measurements. Results revealed that complexation was induced under acidic conditions, whereas high WPI:citrus pectin ratios led to positive surface charges, promoting the formation of large and dense particles. In addition, concentrated complex dispersions with water contents ≥80% could be manufactured and easily re-dispersed, whereas complexes maintained their particulate structures. Results are of importance for future studies where we intend to incorporate concentrated biopolymer particles as structuring agents in complex food matrices.     

改良的橘皮果胶抑制半乳糖凝集素-3与肿瘤相关功能的研究进展

半乳糖凝集素-3(Gal-3)是半乳糖凝集素家族中唯一一种嵌合体结构蛋白,含有一个特定的糖基识别结构域(CRD),能够特异性识别并结合半乳糖,此结构域可介导细胞与细胞之间的黏附和识别,并且能够促进部分肿瘤细胞的增殖和转移等。改良的橘皮果胶(MCP)可通过特异性结合肿瘤相关蛋白Gal-3糖基识别结构域,抑制Gal-3与其相关肿瘤受体的结合,阻断肿瘤细胞之间相关信号的传导,从而表现出较强的抗肿瘤活性。本文综述了MCP在Gal-3介导肿瘤发生发展过程中相关作用的研究进展。     

Chitosan-Pectin Composite Gel Spheres: Effect of Some Formulation Variables on Drug Release

Chitosan-pectin composite gel spheres were prepared by ionotropic gelation method. Pectin solution containing indomethacin, a model drug, was extruded into a mixture of chitosan and calcium chloride. The release behavior of indomethacin from composite gel spheres was investigated in-vitro. The influence of factors affecting release behavior, such as type of pectin, molecular weight of chitosan, cross-linking time and release medium, were discussed in this study. Adding chitosan into gelation medium could retard the release of indomethacin from gel spheres. The different type of pectin used demonstrated slightly different drug release profiles. The higher molecular weight of chitosan showed less indomethacin release than the lower one. The increased cross-linking time slowed the drug release from composite gel spheres. The release of indomethacin from composite gel spheres was also dependent on the release medium. The drug release was slower in tris buffer where no phosphate ions which can induce the precipitation of calcium phosphate. The results suggested that the composite gel spheres of pectin and chitosan could be used as a controlled release drug delivery carrier.     

Novel modified pectin for heavy metal adsorption

Modified pectin cross-linked with adipic acid, was synthesized and used for heavy metal removal from wastewater. SEM and FTIR were used to investigate its structure and morphology. The modified pectin had a rough, porous phase covered with carboxy groups, resulting a high adsorption capacity. And at the room temperature, the saturated loading capacity for Pb^2＋, Cu^2＋ and Zn^2＋ reached 1.82 retool/g, 1.794 mmol/g and 0.964 retool/g, respectively. The results proved its potential application to remove of the heavy metal.     

烟草果胶的提取分析研究进展

果胶是自然界广泛存在的一种物质,其含量对烟草的评吸质量有重要的影响。文章主要介绍了果胶的各种提取和分析方法,并对果胶提取分析的发展方向进行了展望。     

Applications of Innovative Non-Thermal Pulsed Electric Field Technology in Developing Safer and Healthier Fruit Juices

The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In commercial fruit juice production, a variety of approaches are applied to inactivate degradative enzymes. One of the most extensively utilized traditional procedures for improving the general acceptability of juice is thermal heat treatment. The utilization of a non-thermal pulsed electric field (PEF) as a promising technology for retaining the fresh-like qualities of juice by efficiently inactivating enzymes and bacteria will be discussed in this review. Induced structural alteration provides for energy savings, reduced raw material waste, and the development of new products. PEF alters the α-helix conformation and changes the active site of enzymes. Furthermore, PEF-treated juices restore enzymatic activity during storage due to either partial enzyme inactivation or the presence of PEF-resistant isozymes. The increase in activity sites caused by structural changes causes the enzymes to be hyperactivated. PEF pretreatments or their combination with other nonthermal techniques improve enzyme activation. For endogenous enzyme inactivation, a clean-label hurdle technology based on PEF and mild temperature could be utilized instead of harsh heat treatments. Furthermore, by substituting or combining conventional pasteurization with PEF technology for improved preservation of both fruit and vegetable juices, PEF technology has enormous economic potential. PEF treatment has advantages not only in terms of product quality but also in terms of manufacturing. Extending the shelf life simplifies production planning and broadens the product range significantly. Supermarkets can be served from the warehouse by increasing storage stability. As storage stability improves, set-up and cleaning durations decrease, and flexibility increases, with only minor product adjustments required throughout the manufacturing process.     

高光谱成像的多种类柑橘病虫药害叶片检测方法研究

影响柑橘生长的病虫药害种类繁多,目前的检测方法大多针对单一病症,开发基于高光谱成像和机器学习的多种类柑橘病虫药害叶片快速精准检测方法,对果园精准施药和柑橘产业健康发展具有重要意义。以果园自然发病的柑橘叶片为研究对象,包括柑橘正常叶(50片)、溃疡病叶(50片)、煤烟病叶(103片)、缺素病叶(60片)、红蜘蛛叶(56片)和除草剂危害叶(85片),采集350～1 050 nm波段内的高光谱数据。分别利用一阶求导(1^stDer)、多元散射校正(MSC)和中值滤波(MF)方法对原始(Origin)高光谱数据进行预处理,对预处理后的高光谱数据采用主成分分析(PCA)和竞争性自适应重加权(CARS)算法提取特征波长,CARS降维得到的特征波长分别为10个、 5个、 12个和10个,4组PCA提取的特征波长均为7个,两种方法所得特征波长范围都集中在700～760 nm波段内。对全波段(FS)使用极限梯度提升树(XGBoost)算法,特征波长使用支持向量机(SVM)建立柑橘病叶多分类模型。采用XGBoost建立的检测识别模型有Origin-FS-XGBoost, 1^s...