Search results for "PECTIN"
showing 10 items of 162 documents
Use of lichens in detecting environmental risk and in geochemical prospecting
1995
This paper provides data on variations in the contents of As, Sb, Ni, V, Pb, Cu, Cr, Au, Zn, Sc, and Al, measured in the thalli of a saxicolous lichen species,Xanthoria calcicola Ochsner s.l., collected in northeastern Sicily, near an industrial zone and along a belt crossing areas of known ores containing sulfides of heavy metals. A total of 91 lichen samples were collected on roof tiles (39) and on rocks (52). In the industrial zone, analysis of lichen thalli revealed high contents of nickel and vanadium, decreasing at increasing distances from the source of contamination. The results have also revealed the versatility ofXanthoria calcicola in geochemical prospecting for heavy metals such…
Cross-linked natural IntegroPectin films from citrus biowaste with intrinsic antimicrobial activity
2022
AbstractPectin recovered via hydrodynamic cavitation (IntegroPectin) from lemon and grapefruit agri-food waste intrinsically containing antimicrobial bioactive substances (flavonoids, phenolic acids, terpenes, and terpenoids) was used to generate innovative and eco-compatible films that efficiently inhibit the growth of Gram-negative pathogens. Extensive characterization of films confirmed the presence of these substances, which differently interact with the polysaccharide polymer (pectin), plasticizer (glycerol), surfactant (Tween 60), and cross-linker (Ca2+), conferring to these films a unique structure. Besides, IntegroPectin-based films constitute versatile systems for the sustained, co…
Pectin: A Long-Neglected Broad-Spectrum Antibacterial.
2020
First reported in the late 1930s and first partly explained in 1970, the antibacterial activity of pectin remained almost ignored until the late 1990s. The concomitant emergence of research on natural antibacterials and on new usages of pectin polysaccharides, including those in medicine widely researched in Russia, has led to a renaissance of research in the physiological properties of this uniquely versatile polysaccharide ubiquitous in plants and fruits. Collecting scattered information, this study provides an updated overview on the subtle factors affecting the behaviour of pectin as antimicrobial. Less degraded pectin extracted via acid-free routes, we argue in the conclusions, will so…
Thermal and high-pressure stability of purified polygalacturonase and pectinmethylesterase from four different tomato processing varieties
2006
Abstract Polygalacturonase (PG) and pectinmethylesterase (PME) were extracted and purified from four tomato varieties (Galeon, Malpica, Perfectpeel and Soto) used in the processing industry. The processing stability (thermal and high pressure) of PG and PME from the four varieties was analyzed, and they all showed the same behavior. PG was present in two isoforms, PG1 (inactivated at 90 °C, 5 min) and PG2 (inactivated at 65 °C, 5 min). In contrast, PG1s and PG2s showed the same pressure stability, both can be inactivated at room temperature in the pressure range of 300–500 MPa. On the other hand, purified PMEs could be thermally inactivated (5 min, 70 °C) but 50% of its activity remained af…
Non-Saccharomyces Yeasts: An Enzymatic Unexplored World to be Exploited
2019
Abstract Fermentation, to obtain alcoholic beverages, is a process which implies the interaction of various microorganisms. This metabolic process is due to the action of yeasts, which can be divided into two groups, the Saccharomyces yeasts, particularly S. cerevisiae, and the non-Saccharomyces yeasts. Although they are considered spoilage microorganisms of the fruits, non-Saccharomyces yeasts possess some interesting applied characteristics and can be used in food industry. Some of the compounds produced by these microorganisms may be beneficial and improve the characteristics of the fermented beverages. In this chapter, recent advances in glycosidase, xylanase, lipase, esterase, protease…
Study of relationships between the structure of aroma compounds and their retention-release between vapour phase and dairy gels
2010
An integrated approach physicochemistry and structures activity relationships has been carried out to study the aroma compounds retention-release phenomenon in a fat free dairy gel added with pectin. This study aimed to identify the molecular properties that govern this phenomenon assuming that modifying the structure leads automatically to a change in the retention-release of aroma compounds. For this purpose, we have determined the partition coefficients of 28 aroma compounds in water, in pectin gels and in dairy gels supplemented or not supplemented with pectin, at equilibrium conditions using the PRV method (Phase Ratio Variation). Then, we have performed a structure-retention relations…
Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evalu…
2013
Abstract In this study, aqueous enzymatic process (AEP) assisted by microwave extraction (ME) of oil from yellow horn ( Xanthoceras sorbifolia Bunge.) seed kernel was investigated. Central composite design (CCD) and response surface methodology (RSM) were used to optimise an enzyme cocktail (cellulase, hemicellulase, pectinase) for AEP. The main factors of ME were also studied. A maximal oil extraction yield of 55.8% was achieved under optimal conditions. Moreover, scanning electron microscope (SEM) was applied to characterise the extraction process. Analysing chemical composition of the extracted oil by GC–MS showed that the content of unsaturated fatty acids by this emerging method (91.18…
Protective, antioxidant and antiproliferative activity of grapefruit integropectin on sh-sy5y cells
2021
Tested in vitro on SH-SY5Y neuroblastoma cells, grapefruit IntegroPectin is a powerful protective, antioxidant and antiproliferative agent. The strong antioxidant properties of this new citrus pectin, and its ability to preserve mitochondrial membrane potential and morphology, severely impaired in neurodegenerative disorders, make it an attractive therapeutic and preventive agent for the treatment of oxidative stress-associated brain disorders. Similarly, the ability of this pectic polymer rich in RG-I regions, as well as in naringin, linalool, linalool oxide and limonene adsorbed at the outer surface, to inhibit cell proliferation or even kill, at high doses, neoplastic cells may have open…
Potential application of yeasts from Ecuadorian chichas in controlled beer and chicha production
2021
The potential of yeasts isolated from traditional chichas as starter cultures, either for controlled production of the native beverage or for industrial beer production, has been investigated. Three S. cerevisiae strains and one T. delbrueckii strain isolated from four different Ecuadorian chichas were compared to ale and lager beer strains with respect to fermentation performance, sugar utilisation, phenolic off-flavour production, flocculation and growth at low temperature. Fermentations were performed in 15 °P all-malt wort and in a model chicha substrate at 12 °C and 20 °C. Tall-tube fermentations (1.5 L) were also performed with both substrates to assess yeast performance and beer qual…
Prevalence and antibiotic-resistance of Salmonella isolated from beef sampled from the slaughterhouse and from retailers in Dakar (Senegal)
2005
A study was made of Salmonella contamination in beef sampled from a slaughterhouse and from retailers in Dakar, Senegal. The serotypes as well as antibiotic-resistance patterns of the Salmonella isolates were determined. A total of 435 meat samples (236 from the slaughterhouse, 199 from retailers) were tested. Among them, 275 (63%) were positive for Salmonella, 43% (101/236) from the slaughterhouse and 87% (174/199) from the retailers. Furthermore, 97% of the investigated retailers had at least one beef sample contaminated by Salmonella. The 286 Salmonella isolates were divided into 51 serotypes. The most prevalent serotypes were Salmonella bredeney (25%), S. muenster (8%), S. waycross (7%)…