Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams

Persimmon fruit (Diospyros kaki Thunb.) production suffers great losses (15–20%) due to the inefficient overripening process. In order to valorise this waste, a compositional characterization of different fruit stages of the residues was done, and immature fruit was selected due to its high pectin a...

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Autores: Méndez, D. A., Fabra, M. J., Odriozola Serrano, Isabel, Martín Belloso, Olga, Salvia Trujillo, Laura, López-Rubio, Amparo, Martinez Abad, A.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/72519
Acceso en línea:https://doi.org/10.1016/j.foodhyd.2021.107066
http://hdl.handle.net/10459.1/72519
Access Level:acceso abierto
Palabra clave:Pectin extracts
Diospyros kaki
Polyphenols
Carbohydrate analysis
Surface response
Waste valorization
Antioxidants
Fruita
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spelling Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streamsMéndez, D. A.Fabra, M. J.Odriozola Serrano, IsabelMartín Belloso, OlgaSalvia Trujillo, LauraLópez-Rubio, AmparoMartinez Abad, A.Pectin extractsDiospyros kakiPolyphenolsCarbohydrate analysisSurface responseWaste valorizationAntioxidantsFruitaPersimmon fruit (Diospyros kaki Thunb.) production suffers great losses (15–20%) due to the inefficient overripening process. In order to valorise this waste, a compositional characterization of different fruit stages of the residues was done, and immature fruit was selected due to its high pectin and very high polyphenol content. A 3-level full factorial design was carried out to study the effect of temperature (70–95 °C) and low pH (0.5–1.5), on yield, degree of esterification, carbohydrate constituents, phenolic content and antioxidant capacity of the extracted pectin, and a complete polyphenol profile (UPLC-MS/MS) was performed on selected extracts. All responses could be accurately adjusted to the models (R2 > 80; lack of fit). Pectin yield, phenolic compounds and antioxidant activity ranged from 1.4 to 4.5%, 53.3 ± 2.27 to 111.7 ± 9.74 mg GAE/g pectin and 0.29 ± 0.01 to 2.77 ± 0.04 TEAC (Trolox μmol/mg pectin), respectively. A strong pectin-polyphenol interaction was found, which significantly enhanced acid resistance of both the pectin and polyphenol constituents, with optimum yield and polyphenol content at pH 1 and 95 °C. These new pectin-based ingredients might have a great potential as functional foods or natural food ingredients enhancing the quality and shelf-life.This work was funded by grant RTI-2018-094268-B-C21 and RTI2018-094268-B-C22 (MCIU, AEI; FEDER, UE) . Mendez D. A. is supported by the Ministry of Science Technology and Innovation of the Colombian Government (783-2017) . A. Martinez-Abad is recipient of JdC (IJDC-2017-31255) contract from the Spanish Ministry of Economy, Industry and Competitiveness.ElsevierUniversitat de Lleida. Escola Tècnica Superior d'Enginyeria Agrària202120212022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttps://doi.org/10.1016/j.foodhyd.2021.107066http://hdl.handle.net/10459.1/72519http://hdl.handle.net/10459.1/72519reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)Inglésinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C22Reproducció del document publicat a https://doi.org/10.1016/j.foodhyd.2021.107066Food hydrocolloids, 2022, vol. 123, núm. 107066, p. 1-12cc-by-nc-nd (c) Méndez et al., 2022info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/oai:recercat.cat:10459.1/725192026-05-29T05:05:01Z
dc.title.none.fl_str_mv Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams
title Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams
spellingShingle Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams
Méndez, D. A.
Pectin extracts
Diospyros kaki
Polyphenols
Carbohydrate analysis
Surface response
Waste valorization
Antioxidants
Fruita
title_short Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams
title_full Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams
title_fullStr Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams
title_full_unstemmed Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams
title_sort Influence of the extraction conditions on the carbohydrate and phenolic composition of functional pectin from persimmon waste streams
dc.creator.none.fl_str_mv Méndez, D. A.
Fabra, M. J.
Odriozola Serrano, Isabel
Martín Belloso, Olga
Salvia Trujillo, Laura
López-Rubio, Amparo
Martinez Abad, A.
author Méndez, D. A.
author_facet Méndez, D. A.
Fabra, M. J.
Odriozola Serrano, Isabel
Martín Belloso, Olga
Salvia Trujillo, Laura
López-Rubio, Amparo
Martinez Abad, A.
author_role author
author2 Fabra, M. J.
Odriozola Serrano, Isabel
Martín Belloso, Olga
Salvia Trujillo, Laura
López-Rubio, Amparo
Martinez Abad, A.
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universitat de Lleida. Escola Tècnica Superior d'Enginyeria Agrària
dc.subject.none.fl_str_mv Pectin extracts
Diospyros kaki
Polyphenols
Carbohydrate analysis
Surface response
Waste valorization
Antioxidants
Fruita
topic Pectin extracts
Diospyros kaki
Polyphenols
Carbohydrate analysis
Surface response
Waste valorization
Antioxidants
Fruita
description Persimmon fruit (Diospyros kaki Thunb.) production suffers great losses (15–20%) due to the inefficient overripening process. In order to valorise this waste, a compositional characterization of different fruit stages of the residues was done, and immature fruit was selected due to its high pectin and very high polyphenol content. A 3-level full factorial design was carried out to study the effect of temperature (70–95 °C) and low pH (0.5–1.5), on yield, degree of esterification, carbohydrate constituents, phenolic content and antioxidant capacity of the extracted pectin, and a complete polyphenol profile (UPLC-MS/MS) was performed on selected extracts. All responses could be accurately adjusted to the models (R2 > 80; lack of fit). Pectin yield, phenolic compounds and antioxidant activity ranged from 1.4 to 4.5%, 53.3 ± 2.27 to 111.7 ± 9.74 mg GAE/g pectin and 0.29 ± 0.01 to 2.77 ± 0.04 TEAC (Trolox μmol/mg pectin), respectively. A strong pectin-polyphenol interaction was found, which significantly enhanced acid resistance of both the pectin and polyphenol constituents, with optimum yield and polyphenol content at pH 1 and 95 °C. These new pectin-based ingredients might have a great potential as functional foods or natural food ingredients enhancing the quality and shelf-life.
publishDate 2021
dc.date.none.fl_str_mv 2021
2021
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.foodhyd.2021.107066
http://hdl.handle.net/10459.1/72519
http://hdl.handle.net/10459.1/72519
url https://doi.org/10.1016/j.foodhyd.2021.107066
http://hdl.handle.net/10459.1/72519
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C21
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/RTI2018-094268-B-C22
Reproducció del document publicat a https://doi.org/10.1016/j.foodhyd.2021.107066
Food hydrocolloids, 2022, vol. 123, núm. 107066, p. 1-12
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Méndez et al., 2022
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
rights_invalid_str_mv cc-by-nc-nd (c) Méndez et al., 2022
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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