Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments

[EN] In this work, pectin extracts from watermelon rind (WRP) were enzymatically treated to evaluate their potential for preparing hydrogels with the addition of CaCl2. Based on a previous work, two different conditions were selected to obtain WRP extracts according to the 1) highest yield (OP) or 2...

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Autores: Méndez-Reyes, Daniel Alexander|||0000-0001-6414-305X, Martínez-Abad, Antonio, Martínez-Sanz, Marta, López-Rubio, A., Fabra Rovira, Maria José
Tipo de recurso: artículo
Fecha de publicación:2022
País:España
Institución:Universitat Politècnica de València (UPV)
Repositorio:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Idioma:inglés
OAI Identifier:oai:riunet.upv.es:10251/202840
Acceso en línea:https://riunet.upv.es/handle/10251/202840
Access Level:acceso abierto
Palabra clave:Esterification
Catalysis
Solid acid
Fatty acid
Ethyl hexyl alcohol
In-flow reactions
Pilot plant scale
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repository_id_str
dc.title.none.fl_str_mv Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments
title Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments
spellingShingle Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments
Méndez-Reyes, Daniel Alexander|||0000-0001-6414-305X
Esterification
Catalysis
Solid acid
Fatty acid
Ethyl hexyl alcohol
In-flow reactions
Pilot plant scale
title_short Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments
title_full Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments
title_fullStr Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments
title_full_unstemmed Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments
title_sort Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatments
dc.creator.none.fl_str_mv Méndez-Reyes, Daniel Alexander|||0000-0001-6414-305X
Martínez-Abad, Antonio
Martínez-Sanz, Marta
López-Rubio, A.
Fabra Rovira, Maria José
author Méndez-Reyes, Daniel Alexander|||0000-0001-6414-305X
author_facet Méndez-Reyes, Daniel Alexander|||0000-0001-6414-305X
Martínez-Abad, Antonio
Martínez-Sanz, Marta
López-Rubio, A.
Fabra Rovira, Maria José
author_role author
author2 Martínez-Abad, Antonio
Martínez-Sanz, Marta
López-Rubio, A.
Fabra Rovira, Maria José
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Instituto Universitario de Ciencia y Tecnología Animal
European Commission
Agencia Estatal de Investigación
European Regional Development Fund
Agència Valenciana de la Innovació
Consejo Superior de Investigaciones Científicas
Departamento Administrativo de Ciencia, Tecnología e Innovación, Colombia
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Esterification
Catalysis
Solid acid
Fatty acid
Ethyl hexyl alcohol
In-flow reactions
Pilot plant scale
topic Esterification
Catalysis
Solid acid
Fatty acid
Ethyl hexyl alcohol
In-flow reactions
Pilot plant scale
description [EN] In this work, pectin extracts from watermelon rind (WRP) were enzymatically treated to evaluate their potential for preparing hydrogels with the addition of CaCl2. Based on a previous work, two different conditions were selected to obtain WRP extracts according to the 1) highest yield (OP) or 2) highest yield without negatively affecting the branching and native structure of pectin (OPA). Firstly, both WRP extracts were enzymatically modified using different treatments (de-esterification and/or de-branching of galacturonic and arabinose side chains, and deproteinization), and their impact on the esterification degree, monosaccharide composition and changes on their structural properties (linearity and branching degree) were analysed. Then, the effect of the structural properties of the resulting pectin on the rheological behaviour and nanostructure of the hydrogels was investigated. The presence of long branched side chains and high methyl-esterified galacturonic acid chains promoted the formation of weaker hydrogels whereas de-esterification of the original pectin enabled intermolecular association giving rise to stronger hydrogels with the formation of ordered and densely packed structures (as deduced from SAXS results). However, the presence of small arabinogalactans side chains in the de-branched and de-esterified pectin extracts acted as reinforcement agents, inducing the formation of more densely packed networks and stronger hydrogels than their less-branched counterpart. These results demonstrated the impact of the pectin structure on the hydrogel-forming capacity.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-08-01
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/202840
url https://riunet.upv.es/handle/10251/202840
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Agencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 RTI2018-098537-B-C22 EXPLORANDO MECANISMOS FERROELECTRICOS IMPROPIOS PARA OXIDOS FUNCIONALES BASADOS EN PEROVSKITA
European Commission https://doi.org/10.13039/501100000780 2020%2F2094 Recovery and Resilience Facility (RRF)
Departamento Administrativo de Ciencia, Tecnología e Innovación, Colombia https://doi.org/10.13039/100007637 783-2017
Agència Valenciana de la Innovació https://doi.org/10.13039/501100016028 INNVAL10%2F19%2F009 Valorización de Posidonia oceánica para el desarrollo de materiales de envase biodegradables
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
repository.name.fl_str_mv
repository.mail.fl_str_mv
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spelling Tailoring structural, rheological and gelling properties of watermelon rind pectin by enzymatic treatmentsMéndez-Reyes, Daniel Alexander|||0000-0001-6414-305XMartínez-Abad, AntonioMartínez-Sanz, MartaLópez-Rubio, A.Fabra Rovira, Maria JoséEsterificationCatalysisSolid acidFatty acidEthyl hexyl alcoholIn-flow reactionsPilot plant scale[EN] In this work, pectin extracts from watermelon rind (WRP) were enzymatically treated to evaluate their potential for preparing hydrogels with the addition of CaCl2. Based on a previous work, two different conditions were selected to obtain WRP extracts according to the 1) highest yield (OP) or 2) highest yield without negatively affecting the branching and native structure of pectin (OPA). Firstly, both WRP extracts were enzymatically modified using different treatments (de-esterification and/or de-branching of galacturonic and arabinose side chains, and deproteinization), and their impact on the esterification degree, monosaccharide composition and changes on their structural properties (linearity and branching degree) were analysed. Then, the effect of the structural properties of the resulting pectin on the rheological behaviour and nanostructure of the hydrogels was investigated. The presence of long branched side chains and high methyl-esterified galacturonic acid chains promoted the formation of weaker hydrogels whereas de-esterification of the original pectin enabled intermolecular association giving rise to stronger hydrogels with the formation of ordered and densely packed structures (as deduced from SAXS results). However, the presence of small arabinogalactans side chains in the de-branched and de-esterified pectin extracts acted as reinforcement agents, inducing the formation of more densely packed networks and stronger hydrogels than their less-branched counterpart. These results demonstrated the impact of the pectin structure on the hydrogel-forming capacity.Grant RTI-2018-094268-B-C22 funded by MCIN/AEI/10.13039/501100011033 and by "ERDF A way of making Europe". This work was also funded by the grant INNVAL10-19-009 -CA8250 from Agencia Valenciana d'Innovacio (AVI). D.A. M ' endez. is supported by the Administrative Department of Science, Technology and Innovation (Colciencias) of the Colombian Government (783-2017). This research is part of the CSIC program for the Spanish Recovery, Transformation and Resilience Plan funded by the Recovery and Resilience Facility of the European Union, established by the Regulation (EU) 2020/2094. Interdisciplinary Platform for Sustainable Plastics towards a Circular Economy+. (PTI-SusPlast+) is also acknowledged for financial support.ElsevierInstituto Universitario de Ciencia y Tecnología AnimalEuropean CommissionAgencia Estatal de InvestigaciónEuropean Regional Development FundAgència Valenciana de la InnovacióConsejo Superior de Investigaciones CientíficasDepartamento Administrativo de Ciencia, Tecnología e Innovación, ColombiaRepositorio Institucional de la Universitat Politècnica de València Riunet20222022-08-01journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/202840reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengAgencia Estatal de Investigación http://dx.doi.org/10.13039/501100011033 Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020 RTI2018-098537-B-C22 EXPLORANDO MECANISMOS FERROELECTRICOS IMPROPIOS PARA OXIDOS FUNCIONALES BASADOS EN PEROVSKITAEuropean Commission https://doi.org/10.13039/501100000780 2020%2F2094 Recovery and Resilience Facility (RRF)Departamento Administrativo de Ciencia, Tecnología e Innovación, Colombia https://doi.org/10.13039/100007637 783-2017Agència Valenciana de la Innovació https://doi.org/10.13039/501100016028 INNVAL10%2F19%2F009 Valorización de Posidonia oceánica para el desarrollo de materiales de envase biodegradablesopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/2028402026-06-13T07:49:27Z
score 15,300719

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