Displaying publications 1 - 20 of 84 in total

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  1. Sequential ultrasound-microwave assisted acid extraction (UMAE) of pectin from pomelo peels
    Liew SQ, Ngoh GC, Yusoff R, Teoh WH
    Int J Biol Macromol, 2016 Dec;93(Pt A):426-435.
    PMID: 27565298 DOI: 10.1016/j.ijbiomac.2016.08.065
    This study aims to optimize sequential ultrasound-microwave assisted extraction (UMAE) on pomelo peel using citric acid. The effects of pH, sonication time, microwave power and irradiation time on the yield and the degree of esterification (DE) of pectin were investigated. Under optimized conditions of pH 1.80, 27.52min sonication followed by 6.40min microwave irradiation at 643.44W, the yield and the DE value of pectin obtained was respectively at 38.00% and 56.88%. Based upon optimized UMAE condition, the pectin from microwave-ultrasound assisted extraction (MUAE), ultrasound assisted extraction (UAE) and microwave assisted extraction (MAE) were studied. The yield of pectin adopting the UMAE was higher than all other techniques in the order of UMAE>MUAE>MAE>UAE. The pectin's galacturonic acid content obtained from combined extraction technique is higher than that obtained from sole extraction technique and the pectin gel produced from various techniques exhibited a pseudoplastic behaviour. The morphological structures of pectin extracted from MUAE and MAE closely resemble each other. The extracted pectin from UMAE with smaller and more regular surface differs greatly from that of UAE. This has substantiated the highest pectin yield of 36.33% from UMAE and further signified their compatibility and potentiality in pectin extraction.
    Matched MeSH terms: Pectins/isolation & purification*; Pectins/chemistry*
  2. Pectin as a rheology modifier: Origin, structure, commercial production and rheology
    Chan SY, Choo WS, Young DJ, Loh XJ
    Carbohydr Polym, 2017 Apr 01;161:118-139.
    PMID: 28189220 DOI: 10.1016/j.carbpol.2016.12.033
    Pectins are a diverse family of biopolymers with an anionic polysaccharide backbone of α-1,4-linked d-galacturonic acids in common. They have been widely used as emulsifiers, gelling agents, glazing agents, stabilizers, and/or thickeners in food, pharmaceutical, personal care and polymer products. Commercial pectin is classified as high methoxy pectin (HMP) with a degree of methylation (DM) >50% and low methoxy pectin (LMP) with a DM <50%. Amidated low methoxy pectins (ALMP) can be obtained through aminolysis of HMP. Gelation of HMP occurs by cross-linking through hydrogen bonds and hydrophobic forces between the methyl groups, assisted by a high co-solute concentration and low pH. In contrast, gelation of LMP occurs by the formation of ionic linkages via calcium bridges between two carboxyl groups from two different chains in close proximity, known as the 'egg-box' model. Pectin gels exhibit Newtonian behaviour at low shear rates and shear-thinning behaviour when the shear rate is increased. An overview of pectin from its origin to its physicochemical properties is presented in this review.
    Matched MeSH terms: Pectins/chemical synthesis; Pectins/chemistry*
  3. Optimization of pectin extraction from durian rind (Durio zibethinus) using response surface methodology
    Wai WW, Alkarkhi AF, Easa AM
    J Food Sci, 2009 Oct;74(8):C637-41.
    PMID: 19799660 DOI: 10.1111/j.1750-3841.2009.01331.x
    Response surface methodology (RSM) was carried out to study the effect of temperature, pH, and heating time as input variables on the yield and degree of esterification (DE) as the output (responses). The results showed that yield and DE of extracted pectin ranged from 2.27% to 9.35% (w/w, based on dry weight of durian rind) and 47.66% to 68.6%, respectively. The results also showed that a 2nd-order model adequately fitted the experimental data for the yield and DE. Optimum condition for maximum yield and DE was achieved at 85 degrees C, a time of either 4 or 1 h, and a pH of 2 or 2.5.
    Matched MeSH terms: Pectins/analysis; Pectins/isolation & purification*
  4. High methoxyl pectin extracts from Hylocereus polyrhizus's peels: Extraction kinetics and thermodynamic studies
    Zaid RM, Mishra P, Tabassum S, Wahid ZA, Sakinah AMM
    Int J Biol Macromol, 2019 Dec 01;141:1147-1157.
    PMID: 31494156 DOI: 10.1016/j.ijbiomac.2019.09.017
    The effect of physicochemical treatment on pectin yield, degree of esterification, along with the kinetics and thermodynamics characteristics was investigated in the present study. Several extraction parameters were observed to have impacted the yield and degree of esterification significantly, and the best extraction condition was as follows: agitation rate of 250 rpm, temperature of 70 °C, extraction time of 120 min, pH 2, and liquid to solid ratio of 10 v/w which has resulted in 28.20% of pectin yield, with DE (degree of esterification) of 57.00%. A theoretical model which describes the extractability, dissolution and degradation rate of pectin to predict the maximal yield at the maximal time was established to study the extraction kinetics of pectin from HPP. The kinetic analysis from Panchev's model shows the extraction rate was found highest at LSR 10 with ymax 30.85%. The calculated activation energy for pectin dissolution and degradation was found to be 4.532 kJ/mol and 28.054 kJ/mol, respectively. The thermodynamic study has suggested that the process was endothermic, spontaneous and reversible. These results suggest that the physical and chemical treatment applied could be an efficient technique for the extraction of pectin from Hylocereus polyrhizus peels.
    Matched MeSH terms: Pectins/isolation & purification*; Pectins/chemistry*
  5. Cross flow ultrafiltration studies on solutions of pectin with pulsatile flow in-situ cleaning
    Shamel MM, Sulaiman NM, Sulaiman MZ
    Artif Cells Blood Substit Immobil Biotechnol, 1999 Sep-Nov;27(5-6):447-53.
    PMID: 10595447
    A study was conducted to evaluate the cross flow tubular ultrafiltration behavior of aqueous solutions of pectin. The effectiveness of pulsatile flow as a cleaning-in-place (CIP) technique to improve permeate flux was undertaken on the above mentioned solution. This investigation is part of a study to apply membrane filtration in the clarification of tropical fruit juice. The main variables, which were investigated, include the concentration of pectin, pulse frequency and amplitude. It was found that the amount of pectin in the solution significantly affects its ultrafiltration behavior. From the observed profiles, it is evident that the formation of gel layer on the membrane surface is responsible for the leveling of flux at high pressures. The presence of pectin was found to affect the properties of the solution such as viscosity, pH and the size of pectin colloid. Improvements in the permeate flux for pectin solution were obtained by employing pulsatile flow cleaning-in-place technique. Both pulse frequency and amplitude are important parameters that can improve the improvement of in-situ cleaning method. Similar to several findings reported in the literature, pulsatile flow showed significant effectiveness of about 60% higher flux when the ultrafiltration process is operated under laminar condition.
    Matched MeSH terms: Pectins*
  6. Subcritical water extraction of low methoxyl pectin from pomelo (Citrus grandis (L.) Osbeck) peels
    Liew SQ, Teoh WH, Tan CK, Yusoff R, Ngoh GC
    Int J Biol Macromol, 2018 Sep;116:128-135.
    PMID: 29738869 DOI: 10.1016/j.ijbiomac.2018.05.013
    Low methoxyl (LM) pectin was extracted from pomelo peels using subcritical water in a dynamic mode. The effects of pressure and temperature were analyzed through a face-centred central composite design. Extraction yield and the rate of extraction were found to be predominantly influenced by temperature. Optimization of the subcritical water extraction (SWE) yielded an optimized operating condition of 120°C and 30bar with a predicted pectin yield of 18.8%. The corresponding experimental yield was 19.6%, which is in close agreement with the predicted data. The pectin obtained from the optimized condition was further analyzed for its physicochemical properties. The kinetics of the SWE was also evaluated whereby the one-site kinetic desorption model was found to be in good agreement with experimental data (R2>0.94).
    Matched MeSH terms: Pectins/chemistry*
  7. Pectin-interactions and the digestive stability of anthocyanins in thermal and non-thermal processed strawberry pulp
    Xing Y, Wang K, Zhang M, Law CL, Lei H, Wang J, et al.
    Food Chem, 2023 Oct 30;424:136456.
    PMID: 37267648 DOI: 10.1016/j.foodchem.2023.136456
    This study investigated the digestive stability of anthocyanins (ACNs) and their interaction with three pectin fractions-water-soluble pectin (WSP), cyclohexanetrans-1,2-diamine tetra-acetic acid-soluble pectin (CSP), and sodium carbonate-soluble pectin (NSP)-in strawberry pulp processed by pasteurization (PS), ultrasound (US), electron beam (EB) irradiation, and high pressure (HP). Compared with the control group, the ACNs content increased to the highest level (312.89 mg/mL), but the retention rate of ACNs in the simulated intestine decreased significantly after US treatment. The monosaccharide compositions indicated that the WSP and CSP possessed more homogalacturonan (HG) domains than the NSP, which contains more rhamngalacturonan-I (RG-I) domains. The microstructure of US-treated pectin was damaged and fragmented. Comprehensive analysis showed that the retention rate of ACNs was closely related to the pectin structure, primarily reflected by the degree of linearity and the integrity of structure. These results revealed the structure-activity relationship between ACNs and pectin during pulp processing.
    Matched MeSH terms: Pectins/chemistry
  8. Development of sodium alginate-pectin biodegradable active food packaging film containing cinnamic acid
    Tong WY, Ahmad Rafiee AR, Leong CR, Tan WN, Dailin DJ, Almarhoon ZM, et al.
    Chemosphere, 2023 Sep;336:139212.
    PMID: 37315854 DOI: 10.1016/j.chemosphere.2023.139212
    Plastics are still the most popular food packaging material and many of them end up in the environment for a long period. Due to packaging material's inability to inhibit microbial growth, beef often contains microorganisms that affect its aroma, colour and texture. Cinnamic acid is categorized as generally recognised as safe and is permitted for use in food. The development of biodegradable food packaging film with cinnamic acid has never been conducted before. This present study was aimed to develop a biodegradable active packaging material for fresh beef using sodium alginate and pectin. The film was successfully developed with solution casting method. The films' thickness, colour, moisture level, dissolution, water vapour permeability, bending strength and elongation at break were comparable to those of polyethylene plastic film in terms of these attributes. The developed film also showed the degradability in soil of 43.26% in a duration of 15 days. Fourier Transform Infrared (FTIR) spectra showed that cinnamic acid was successfully incorporated with the film. The developed film showed significant inhibitory activity on all test foodborne bacteria. On Hohenstein challenge test, a 51.28-70.45% reduction on bacterial growth was also observed. The antibacterial efficacy of the established film by using fresh beef as food model. The meats wrapped with the film showed significant reduction in bacterial load throughout the experimental period by 84.09%. The colour of the beef also showed significant different between control film and edible film during 5 days test. Beef with control film turned into dark brownish and beef with cinnamic acid turn into light brownish. Sodium alginate and pectin film with cinnamic acid showed good biodegradability and antibacterial activity. Further studies can be conducted to investigate the scalability and commercial viability of this environmental-friendly food packaging materials.
    Matched MeSH terms: Pectins*
  9. Fractionation and physicochemical characterization of dietary fiber of kenaf (Hibiscus cannabinus L.) seed
    Nevara GA, Muhammad SKS, Zawawi N, Mustapha NA, Karim R
    J Sci Food Agric, 2024 Apr;104(6):3216-3227.
    PMID: 38072678 DOI: 10.1002/jsfa.13208
    BACKGROUND: Kenaf seeds are underutilized kenaf plant by-products, containing essential nutrients including dietary fiber (DF), which can be potentially utilized as food ingredients. The present study aimed to evaluate the physicochemical characteristics of kenaf seed fiber fractions extracted from kenaf seed.

    RESULTS: Defatted kenaf seed powder yielded four DF fractions: alkali-soluble hemicellulose (146.4 g kg-1 ), calcium-bound pectin (10.3 g kg-1 ) and acid-soluble pectin (25.4 g kg-1 ) made up the soluble fibre fraction, whereas cellulose (202.2 g kg-1 ) comprised the insoluble fraction. All fractions were evaluated for their physicochemical properties. The DF fractions contained glucose, mannose, xylose and arabinose, and a small amount of uronic acid (1.2-2.7 g kg-1 ). The isolated pectin fractions had a low degree of esterification (14-30%). All the isolated DF fractions had high average molecular weights ranging from 0.3 to 4.3 × 106 g mol-1 . X-ray diffractogram analysis revealed that the fractions consisted mainly of an amorphous structure with a relative crystallinity ranging from 31.6% to 44.1%. The Fourier-transform infrared spectroscopy spectrum of kenaf seed and its DF fractions showed typical absorption of polysaccharides, with the presence of hydroxyl, carboxyl, acetyl and methyl groups. Scanning electron microscopy analysis demonstrated that the raw material with the rigid structure resulted in soluble and insoluble DF fractions with more fragile and fibrous appearances, respectively. The soluble DF demonstrated greater flowability and compressibility than the insoluble fractions.

    CONCLUSION: These findings provide novel information on the DF fractions of kenaf seeds, which could be used as a potential new DF for the food industry. © 2023 Society of Chemical Industry.

    Matched MeSH terms: Pectins/analysis
  10. Colon-specific delivery of 5-fluorouracil from zinc pectinate pellets through in situ intracapsular ethylcellulose-pectin plug formation
    Elyagoby A, Layas N, Wong TW
    J Pharm Sci, 2013 Feb;102(2):604-16.
    PMID: 23225084 DOI: 10.1002/jps.23388
    Conventional fluid-bed and immersion film coating of hydrophilic zinc pectinate pellets by hydrophobic ethylcellulose is met with fast drug release. This study explored in situ intracapsular pellet coating for colon-specific delivery of 5-fluorouracil (5-FU). The solid coating powder constituted ethylcellulose and pectin in weight ratios of 11:0 to 2:9. Its weight ratio to pellets varied between 2:3 and 3:2. Pectin was used as excipient of core pellets and coating powder in view of its potential use in colon cancer treatment. Delayed 5-FU release and core pectin dissolution were attainable when the weight ratio of solid coating powder to pellets was kept at 3:2, and weight ratio of ethylcellulose and pectin in coating powder was kept at 8:3 with particle size of ethylcellulose reduced to 22 μm. In situ intracapsular wetting of pectin coat by dissolution medium resulted in the formation of ethylcellulose plug interconnecting with pellets through the binding action of pectin. Less than 25% of drug was released at the upper gastrointestinal tract. The majority of drug was released upon prolonged dissolution and in response to colonic enzyme pectinase, which digested core pellets.
    Matched MeSH terms: Pectins/administration & dosage; Pectins/metabolism; Pectins/chemistry*
  11. A facile water-induced complexation of lycopene and pectin from pink guava byproduct: Extraction, characterization and kinetic studies
    Nagarajan J, Krishnamurthy NP, Nagasundara Ramanan R, Raghunandan ME, Galanakis CM, Ooi CW
    Food Chem, 2019 Oct 30;296:47-55.
    PMID: 31202305 DOI: 10.1016/j.foodchem.2019.05.135
    The redfleshed pulp discarded from pink guava puree industry is a rich source of lycopene and pectin. In this study, we developed a facile extraction process employing water as the primary extraction medium to isolate the lycopene and pectin from pink guava decanter. When the decanter was suspended in water, the complexation of lycopene and pectin formed the cloudy solution, where the colloidal complexes were recovered through centrifugation. The presence of lycopene and pectin in the complex was confirmed by the spectroscopic, microscopic and chromatographic analyses. The lycopene fractionated from the complexes had a purity level of 99% and was in all-trans configuration. The colloidal complexes yielding the highest concentration of lycopene was obtained at pH 7, 1% (w/v) solid loading and 25 °C. The experimental data of time-course extraction of lycopene-pectin complex were best fitted with two-site kinetic model, hinting the fast- and slow-release phases in the extraction process.
    Matched MeSH terms: Pectins/analysis; Pectins/isolation & purification; Pectins/chemistry*
  12. Fulltext Cell wall composition of alginate coated and pulsed light treated fresh-cut cantaloupes (Cucumis melo L. Var. Reticulatus Cv. Glamour) during chilled storage
    Koh PC, Noranizan MA, Karim R, Nur Hanani ZA, Yusof NL
    J Food Sci Technol, 2020 Jun;57(6):2206-2221.
    PMID: 32431347 DOI: 10.1007/s13197-020-04257-0
    This study was to investigate the effects of optimised alginate coating combined with repetitive pulsed light (RPL) on cell wall composition of fresh-cut cantaloupes during chilled storage. Fresh-cut cantaloupes were coated with alginate (1.86%, w/v) followed by RPL treatment (0.9 J cm-2 at every 48 h up to 26 days) during storage of 36 days. Cell wall composition of fresh-cut cantaloupes was determined at every 12 days while microscopic analysis was conducted on day 2 and day 36. Alginate was effective in maintaining high pectin fractions of fresh-cut cantaloupes while RPL showed greater contribution in maintaining hemicellulose fraction. However, the combination of alginate and RPL was the most effective treatment to maintain the overall cell wall fractions that contributed to the cell wall integrity of fresh-cut cantaloupes during storage. The alginate + RPL samples also had the greatest cell turgidity and shape with well-defined cell walls at the end of storage.
    Matched MeSH terms: Pectins
  13. Modification of durian rind pectin for improved biosorbent ability
    Wong, W.W., Abbas, F.M.A., Liong, M.T., Azhar, M.E.
    International Food Research Journal, 2008;15(3):363-365.
    MyJurnal
    Pectin and modified pectin differ in the structure of the chains in which the modified version of pectin is shorter in length, non-branched, and galactose-rich. These differences in structure may be exploited for the removal of heavy metals. Durian (Durio zibethinus) rind, that is regarded as agri-food waste was processed into durian rind pectin (DRP) and modified durian rind pectin (mDRP). DRP and mDRP were evaluated as biosorbent for removal of toxic heavy metals (Pb(II), Cd(II), Cu(II), Zn(II) and Ni(II)) and were compared with two commercial products; citrus pectin (CP) and modified citrus pectin (MCP). In general, the order of removal of heavy metals by all biosorbents was Cu(II) > Pb(II) > Ni(II) > Zn > Cd(II). Except for the removal of Pb(II), the order of effectiveness of heavy metal removal of the biosorbents was MCP > mDRP > CP > DRP. MCP, a commercial biosorbent showed the best biosorbent ability, and mDRP a waste product from durian was also a favorable sorber that should be considered for sorption and removal of heavy metals.
    Matched MeSH terms: Pectins
  14. Fulltext Effect of microwave-assisted extraction on the yield and quality of apple pomace and lemon peel pectins
    Zarei, M., Ahmadi Zenouz, A., Saari, N., Ghanbari, R., Nikkhah, M., Vaziri, M.
    International Food Research Journal, 2017;24(6):2402-2407.
    MyJurnal
    Microwave assisted extraction treatments showed the higher pectin yields of 10.07% and 8.83% in pretreated samples by microwave and 9.4% and 8% in the extraction of dried after microwave treatment in lemon peel and apple pomace samples, respectively. Lemon peel pectin in pretreated samples by microwave and extraction of dried after microwave treatment showed the higher degree of esterification 71.8% and 70%, respectively, while apple pomace revealed 68% and 65.4% in same treatments. Furthermore, lemon peel pectin exhibited the highest galacturonic content of 74.5% in extraction of pretreated samples by microwave, while apple pomace pectin indicated the higher galacturonic acid content of 70.5% and 70% in both extraction of dried after microwave treatment and extraction of dried samples. Texture analysis of jellies prepared by various extracted pectin indicated the highest fracturability in the microwave-assisted drying treatment of 33 N and 32.5 N for apple pomace and lemon peel pectin, respectively.
    Matched MeSH terms: Pectins
  15. Effect of Morphology and Size of Halloysite Nanotubes on Functional Pectin Bionanocomposites for Food Packaging Applications
    Makaremi M, Pasbakhsh P, Cavallaro G, Lazzara G, Aw YK, Lee SM, et al.
    ACS Appl Mater Interfaces, 2017 May 24;9(20):17476-17488.
    PMID: 28481104 DOI: 10.1021/acsami.7b04297
    Pectin bionanocomposite films filled with various concentrations of two different types of halloysite nanotubes were prepared and characterized in this study as potential films for food packaging applications. The two types of halloysite nanotubes were long and thin (patch) (200-30 000 nm length) and short and stubby (Matauri Bay) (50-3000 nm length) with different morphological, physical, and dispersibility properties. Both matrix (pectin) and reinforcer (halloysite nanotubes) used in this study are considered as biocompatible, natural, and low-cost materials. Various characterization tests including Fourier transform infrared spectroscopy, field emission scanning electron microscopy, release kinetics, contact angle, and dynamic mechanical analysis were performed to evaluate the performance of the pectin films. Exceptional thermal, tensile, and contact angle properties have been achieved for films reinforced by patch halloysite nanotubes due to the patchy and lengthy nature of these tubes, which form a bird nest structure in the pectin matrix. Matauri Bay halloysite nanotubes were dispersed uniformly and individually in the matrix in low and even high halloysite nanotube concentrations. Furthermore, salicylic acid as a biocidal agent was encapsulated in the halloysite nanotubes lumen to control its release kinetics. On this basis, halloysite nanotubes/salicylic acid hybrids were dispersed into the pectin matrix to develop functional biofilms with antimicrobial properties that can be extended over time. Results revealed that shorter nanotubes (Matauri Bay) had better ability for the encapsulation of salicylic acid into their lumen, while patchy structure and longer tubes of patch halloysite nanotubes made the encapsulation process more difficult, as they might need more time and energy to be fully loaded by salicylic acid. Moreover, antimicrobial activity of the films against four different strains of Gram-positive and Gram-negative bacteria indicated the effective antimicrobial properties of pectin/halloysite functionalized films and their potential to be used for food packaging applications.
    Matched MeSH terms: Pectins
  16. Papaya beta-galactosidase/galactanase isoforms in differential cell wall hydrolysis and fruit softening during ripening
    Lazan H, Ng SY, Goh LY, Ali ZM
    Plant Physiol Biochem, 2004 Dec;42(11):847-53.
    PMID: 15694277
    The potential significance of the previously reported papaya (Carica papaya L.) beta-galactosidase/galactanase (beta-d-galactoside galactohydrolase; EC 3.2.1.23) isoforms, beta-gal I, II and III, as softening enzymes during ripening was evaluated for hydrolysis of pectins while still structurally attached to unripe fruit cell wall, and hemicelluloses that were already solubilized in 4 M alkali. The enzymes were capable of differentially hydrolyzing the cell wall as evidenced by increased pectin solubility, pectin depolymerization, and degradation of the alkali-soluble hemicelluloses (ASH). This enzyme catalyzed in vitro changes to the cell walls reflecting in part the changes that occur in situ during ripening. beta-Galactosidase II was most effective in hydrolyzing pectin, followed by beta-gal III and I. The reverse appeared to be true with respect to the hemicelluloses. Hemicellulose, which was already released from any architectural constraints, seemed to be hydrolyzed more extensively than the pectins. The ability of the beta-galactanases to markedly hydrolyze pectin and hemicellulose suggests that galactans provide a structural cross-linkage between the cell wall components. Collectively, the results support the case for a functional relevance of the papaya enzymes in softening related changes during ripening.
    Matched MeSH terms: Pectins/metabolism*
  17. Complete genome sequence of Planococcus donghaensis JH1T, a pectin-degrading bacterium
    See-Too WS, Chua KO, Lim YL, Chen JW, Convey P, Mohd Mohidin TB, et al.
    J Biotechnol, 2017 Jun 20;252:11-14.
    PMID: 28483443 DOI: 10.1016/j.jbiotec.2017.05.005
    The type strain Planococcus donghaensis JH1Tis a psychrotolerant and halotolerant bacterium with starch-degrading ability. Here, we determine the carbon utilization profile of P. donghaensis JH1Tand report the first complete genome of the strain. This study revealed the strain's ability to utilize pectin and d-galacturonic acid, and identified genes responsible for degradation of the polysaccharides. The genomic information provided may serve as a fundamental resource for full exploration of the biotechnological potential of P. donghaensis JH1T.
    Matched MeSH terms: Pectins/metabolism
  18. Diethanolamine-modified pectin based core-shell composites as dual working gastroretentive drug-cargo
    Bera H, Kumar S
    Int J Biol Macromol, 2018 Mar;108:1053-1062.
    PMID: 29122714 DOI: 10.1016/j.ijbiomac.2017.11.019
    The current study aimed at developing diethonolamine-modified high-methoxyl pectin (DMP)-alginate (ALG) based core-shell composites for controlled intragastric delivery of metformin HCl (MFM) by combined approach of floating and bioadhesion. DMP with degree of amidation of 48.72% was initially accomplished and characterized by FTIR, DSC and XRD analyses. MFM-loaded core matrices were then fabricated by ionotropic gelation technique employing zinc acetate as cross-linker. The core matrices were further coated by fenugreek gum (FG)-ALG gel membrane via diffusion-controlled interfacial complexation method. Various formulations demonstrated excellent drug encapsulation efficiency (DEE, 51-70%) and sustained drug eluting behavior (Q8h, 72-96%), which were extremely influenced by polymer-blend (ALG:DMP) ratios, low density additives (olive oil/magnesium stearate) and FG-ALG coating inclusion. The drug release profile of the core-shell matrices (F-7) was best fitted in zero-order kinetic model with case-II transport driven mechanism. It also portrayed outstanding gastroretentive characteristics. Moreover, the composites were analyzed for surface morphology, drug-excipients compatibility, thermal behavior and drug crystallinity. Thus, the developed composites are appropriate for controlled stomach-specific delivery of MFM for type 2 diabetes management.
    Matched MeSH terms: Pectins/chemistry*
  19. Fulltext EFFECT OF PEA PROTEIN ISOLATE, CARBOXYMETHYL CELLULOSE, PECTIN AND THEIR INTERACTION ON PHYSICOCHEMICAL AND OXIDATIVE STABILITY OF OIL-IN-WATER EMULSIONS
    NG PEI QI, NOR HAYATI IBRAHIM, AZLIN SHAFRINA HASIM
    UMT Journal of Undergraduate Research, 2019;1(2):8-18.
    MyJurnal
    Biopolymer interaction in oil-in-water (o/w) emulsions has been demonstrated to positively modify the emulsion physicochemical properties which lead to desirable stability. The present work focused on the effect of pea protein isolate (PPI), pectin, carboxymethyl cellulose (CMC) and their interaction on physicochemical properties and oxidative stability of o/w emulsions using a mixture design approach. The emulsions were prepared with 40 % sunflower oil stabilized with 1 % of PPI, pectin and CMC, respectively, as well as their mixtures according to a simplex-centroid design (10 points). ThepH values for all emulsions were within acidic condition (3.22 to 4.66) and increased significantly (p
    Matched MeSH terms: Pectins
  20. Fulltext Comparative chemical characteristics of hydrochloric acid- and ammonium oxalate-extracted pectin from roselle (Hibiscus sabdariffa L.) calyces
    Nazaruddin, R., Noor Baiti, A.A., Foo, S.C., Tan, Y.N., Ayob, M.K.
    International Food Research Journal, 2013;20(1):281-284.
    MyJurnal
    Recent research suggesting the existence of potential source of pectin from roselle calyces. Pectin was successfully extracted from seven different varieties of roselle calyces. Pectin extraction was conducted using hydrochloric acid (HCl, 0.03 N, pH 1.5) or ammonium oxalate (0.25% w/v, pH 4.6) at 85⁰C for 1 h. Chemical characteristics of the HCl- and ammonium oxalate extracted pectin were compared. Results indicated that ammonium oxalate exhibited greater efficiency in pectin extraction than HCl. Highest pectin yield at 18.7% was obtained by ammonium oxalate extraction of roselle calyx variety Acc.6 compared to only 9.77% by HCl extraction. The lowest pectin yield at 11.3% and 5.78% were observed respectively in ammonium oxalate and HCl extractions of roselle calyx variety UKMR-3. Some important characteristics of ammonium oxalate extracted pectin of roselle Acc.6 were 5.98% moisture, 3.81% ash, 4.64% methoxyl content, 42.24% anhydrouronic acid (AUA) and degree of esterification (DE) 60%. This study suggested that the high DE% roselle pectin is an alternative source of pectin for food industry.
    Matched MeSH terms: Pectins
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