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Food waste occurs frequently worldwide, though hunger and malnutrition issues have received global attention. Short-term spoilage of perishable foods causes a significant proportion of food waste. Developing simple, green, and low-cost strategies to preserve the freshness of perishable foods is important to address this issue and improving food safety. By using strawberries as the model perishable fruit, this study reported a pectin/carboxy methyl starch sodium (PC) based coating using epigallocatechin gallate-loaded eggshell powder (ES@EGCG) as the functional fillers. In comparison to PC coating, the PC-ES@EGCG coating displayed much-enhanced performance, such as enhanced mechanical (2 folds) and barrier (water vapor & oxygen) properties. This composite coating reduced the weight loss of strawberries from over 60% to around 30% after 7-day storage. Coated strawberries exhibit better freshness retention, which achieves the purpose of preserving strawberries during storage. This study provided a cost-effective and eco-friendly coating strategy for reducing food waste., Competing Interests: Declaration of competing interest The authors report no declarations of interest., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Some of conventional wastewater disinfectants can have a harmful influence on the environment as well as human health. The aim of this investigation was synthesis and characterizes ecofriendly pectin/hydroxyethyl cellulose (HEC)/clay and pectin/HEC/clay incorporated with titanium dioxide nanoparticles (TiO 2 NPs) and use the prepared bionanocomposite as microbial disinfectants for real wastewater. Pectin/HEC/clay and pectin/HEC/clay/TiO 2 bionanocomposite were characterized by various methods including X-ray diffraction (XRD), scanning electron microscope (SEM), and Fourier-transform infrared spectroscopy (FTIR), thermal gravimetric analysis (TGA). Mechanical properties and water vapor permeability (WVP) were carried out. The results of SEM showed that, the prepared bionanocomposite had a smooth surface. Additionally, TiO 2 nanoparticles to the pectin/HEC/clay composites may lead to changes in the FTIR spectrum. The intensity of XRD peaks indicated that, TiO 2 NPs was small size crystallite. TGA illustrated that pectin has moderate thermal stability, while HEC generally exhibits good thermal stability. The TEM showed that, TiO 2 nanoparticles have diameters <25 nm. On the other hand, antimicrobial activities of pectin/HEC/clay against Escherichia coli (E. coli), Staphylococcus aureus and Candida albicans have been enhanced by adding TiO 2 NPs. The minimum inhibitory concentration (MIC) of pectin/HEC/clay/TiO 2 against E. coli was 200 mg/mL. Moreover, complete eradication of E. coli, Salmonella and Candida spp. from real wastewater was observed by using pectin/HEC/clay/TiO 2 bionanocomposite. Finally, it can be concluded that, the synthesized bionanocomposite is environmentally friendly and considered an excellent disinfectant matter for removal of the microbial pathogens from wastewater to safely reuse., Competing Interests: Declaration of competing interest The authors hereby declare that the disclosed information is correct and that no other situation of real, potential or apparent conflict of interests., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Rheological analysis of citrus pectin at pH 3 and 7 elucidates its structural dynamics, revealing distinct behaviors influenced by pH. At pH 3, pectin exhibits shear-thinning, with solvent-independent unified rheological profiles identifying three concentration regimes: 0.5%-1.5%, 2%-3%, and 3.5%-4%. These regimes, alongside Cox-Merz superpositions, outline the semi-dilute (c*) and concentrated (c**) transitions at 1.5%-2% and 3%-3.5%, respectively. Moreover, a Morris equation exponent of 0.65 indicates flexible, mobility-restricted macromolecules. Conversely, at pH 7, increased viscosities and Morris plot linearity for p = .1 suggest rigid chain behavior due to electrostatic repulsion among ionized acidic groups. This rigidity leads to concentration-dependent self-assembly structures that diverge from expected unified rheological profiles, a deviation amplified by heating-cooling cycles. This study clarifies the impact of pH on citrus pectin's rheology and emphasizes the intricate relationship between polymeric chain rigidity, self-assembly, and viscosity. By providing a refined understanding of these mechanisms, our findings contribute to the broader field of polysaccharide research, offering insights critical for developing and optimizing pectin-based applications in various industries., (© 2024 The Authors. Journal of Texture Studies published by Wiley Periodicals LLC.)

A UV blocking and potentially biodegradable composite films are fabricated from flax seed mucilage and pectin with different concentrations of titanium dioxide (TiO 2 ) and crosslinked with calcium chloride (CaCl 2 ). This study aimed to evaluate the physical, surface, and optical properties including color, potential biodegradability, and absorption kinetics of the developed film. From the observations made, addition of 5 wt% TiO 2 enhanced UV barrier property with a total color change (ΔE) of 23.441 ± 0.54 and increased its crystallinity to 54.1 % from 43.6 %. Crosslinking agent and TiO 2 resulted in a prolonged period of biodegradation of >21 days when compared to neat film. Also, swelling index of crosslinked film was reduced by 3 times of non-crosslinked films. Surface of the developed films has no cracks and agglomerates as observed from scanning electron microscope. Moisture absorption kinetic study reveals that all the films have best-fit data following a pseudo-second-order kinetic model with a correlation coefficient ≥0.99 and the rate was controlled by inter-particle diffusion. The film with 1 wt% TiO 2 and 5 wt% CaCl 2 showed the lowest rate constants (k 1 ) of 0.27 and (k 2 ) of 0.029. The results suggest that this film can be potentially used in food packaging as a UV-blocking layer with potential biodegradability and good moisture resistance as compared to pure flax seed mucilage or pectin films., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier B.V. All rights reserved.)

Pectin is widely used in food and pharmaceutical industries. However, due to its polysaccharide nature it lacks antimicrobial activity. In the current work, new pectin derivatives with interesting optical and antimicrobial properties were prepared via supramolecular chemistry utilizing Fe- or Cu-terpyridine (Tpy-Fe and Tpy-Cu) motifs. To proof derivatization of pectin, ultraviolet-visible spectroscopy (UV-Vis) and Fourier Transform infrared (FTIR) were used. In addition, the prepared pectin derivatives retained the known emulsification activity of the non-modified sugar beet pectin as seen from the particle size analysis of oil-in-water emulsions. The prepared derivatives showed antibacterial activity toward selected Gram-positive and Gram-negative bacteria. In addition, cytotoxicity test showed that the Tpy-Fe-pectin derivative was non-toxic to cells of human hepatocarcinoma, breast adenocarcinoma MCF7, and colorectal carcinoma cells at concentrations up to 100 μg/ml, while Tpy-Cu-pectin had moderate toxicity toward the aforementioned cells at the same concentration levels. The prepared derivatives could have potential applications in emulsions with antibacterial activity., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

The effects of different pectins on the conjugates formed between pectin and whey protein isolate (WPI) under the dry-heating condition (80 °C, 79% relative humidity) were investigated in this study. The different pectin samples were sugar beet pectin (SBP), high methyl-esterified citrus pectin (HMCP) and low methyl-esterified citrus pectin (LMCP). The covalent linkage between pectin and WPI was proved by SDS-PAGE. As the incubation time was prolonged, the degree of glycosylation (DG) of WPI-pectin conjugate gradually increased, but its solubility decreased gradually. The glycosylated speed between WPI and SBP was the fastest, while the DG between WPI and LMCP was the highest. Even so, the 24 h-incubated WPI-HMCP conjugate sample had the best emulsifying properties in all of the prepared conjugates. All the results revealed that the HMCP was the most suitable pectin sample for preparing the WPI-pectin conjugate with a superior emulsifying performance., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Knockdown (KD) expression of GAlactUronosylTransferase 4 ( GAUT4 ) in switchgrass improves sugar yield and ethanol production from the biomass. The reduced recalcitrance of GAUT4 -KD transgenic biomass is associated with reduced cell wall pectic homogalacturonan and rhamnogalacturonan II content and cross-linking, and the associated increases in accessibility of cellulose to enzymatic deconstruction. To further probe the molecular basis for the reduced recalcitrance of GAUT4 -KD biomass, potential recalcitrance-related factors including the physicochemical properties of lignin and hemicellulose are investigated. We show that the transgenic switchgrass have a lower abundance of ferulate and lignin-carbohydrate complex cross-linkages, reduced amounts of residual arabinan and xylan in lignin-enriched fractions after enzymatic hydrolysis, and greater coalescence and migration of lignin after hydrothermal pretreatment in comparison to the wild-type switchgrass control. The results reveal the roles of both decreased lignin-polymer and pectin cross-links in the reduction of recalcitrance in PvGAUT4 -KD switchgrass., Competing Interests: The authors declare no competing interests.

Background: In this study, soy protein isolate/sugar beet pectin (SPI/SBP) emulsion gels were prepared through an enzymatic gelation process. The effects of emulsifier (SBP, SPI or SPI/SBP complex) and emulsification process on the microstructure, texture, breakdown properties and aroma release behavior of resulting emulsion gels were investigated., Results: Oil emulsification by SBP/SPI complex resulted in a higher amount of emulsifier absorbing on the oil-water interface than by SBP and SPI alone, indicating that a more compact interfacial network was formed. Flocculation of oil droplets was observed and corresponding emulsion gels exhibited lower fracture force and strain when the oil was emulsified by SPI and SBP/SPI complex. Moreover, emulsion gels with small droplets produced a greater quantity of small fragments after mastication. However, microstructure did not have a significant effect on breakdown properties of emulsion gels. Headspace gas chromatography analysis showed that the release rate of ethyl butyrate before and after mastication was significantly lower in emulsion gel with more compact network, but the release of aroma compounds with higher hydrophobicity did not show a significant influence of the microstructure and texture of emulsion gel., Conclusion: This finding provides a useful application for designing semi-solid foods with desirable flavor perception. © 2016 Society of Chemical Industry., (© 2016 Society of Chemical Industry.)

A stepwise ethanol-precipitation (SEP) procedure was developed for the purification of sugar beet pectins (SBP) from a pectin-containing aqueous extract. Five fractions of different chemical and molecular characteristics were produced by stepwise elevating the alcohol concentration of the precipitation medium from 50% to 80% v/v. Comparison of chemical and macromolecular features between the obtained fractions indirectly suggested that the ability of pectin to solubilize in the ethanol-water binary mixture depended greatly on the polymer structure. Fractions rich in neutral sugars were precipitated at relatively high ethanol concentrations, probably due to the enhanced interactions generated between pectin side chains and solvent molecules. Furthermore, the obtained fractions displayed different surface activities. Results obtained in this work indicate that the SEP procedure is more selective with respect to pectin structural features and surface properties than the one-step ethanolic precipitation., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Effects of precipitation modes on the co-precipitation of insoluble oxalates particles during the purification of sugar beet pectins (SBP) from the extract were investigated. It was observed that soluble oxalate ions formed insoluble oxalate salts with calcium and precipitated with pectins during ethanol precipitation as pH of the medium increased and the solvent changed from water to ethanol-water mixture. Comparison among the employed precipitation methods revealed that both the dialysis-ethanol-precipitation and metal precipitation effectively prevented the calcium-oxalate contamination of SBP. Emulsifying properties of DEPP, EPP and MPP were also studied. It was observed that DEPP performed better than the remainder with respect to emulsifying ability. Based on these results, we concluded that the dialysis-ethanolic-precipitation can be a suitable method for improving the purity as well as emulsifying properties of the resulting pectins., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

This paper was aimed at characterising the insoluble substances (IS) responsible for the turbidity of the extract and impurity of the resulting pectins. Results showed that the IS caused a significant increase in the turbidity of the extract. The IS had bi-pyramidal shapes under the SEM observation. The observed XRD peaks for the IS were similar to those of calcium oxalate dihydrate (COD). Moreover, the IS consisted of mainly oxalate and calcium. Results from the present study indicate the IS is COD. The influence of the IS on the purity of pectin was also studied. The presence of the IS in the pectins indicated the IS can precipitate with pectins during the alcohol precipitation, thereby contaminating the resulting pectins., (Copyright © 2014 Elsevier Ltd. All rights reserved.)