Abstract:In this present study, pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE). These experiments were conducted using two types of peel: fresh peel puree and dried peel powder. According to the Fourier-Transform Infrared spectroscopy (FTIR) spectra, red dragon fruit peel pectin (RDFP) exhibits the typical pectin polysaccharide absorption bands. Based on the results, the subcritical water extraction method on fresh peel puree showed an ~18.88% increase in pectin yield compared to AE. In the case of dried peel powder, the use of a subcritical water extraction method led to a reduction in the degree of esterification (DE) of pectin by more than 35%. The molecular weight (Mw) of the pectin was tested using a High Performance Liquid Chromatography (HPLC) equipped with the refractive index detector, while the sugar composition of RDFP was analyzed using High-Performance Anion Exchange Chromatography (HPAEC) - Pulsed amperometric detector (PAD). Both types of dragon fruit peel exhibited a similar monosaccharide composition, with Galacturonic acid (Gal-A) as a predominant monosaccharide in RDFP. AE pectin showed a higher molecular weight (345.83 to 577.84 kDa) than SCWE pectin, which had molecular weights ranging from 115.23 kDa to 154.81 kDa, resulting in a higher viscosity. RDFP exhibited shear-thinning behavior (n<1), with n values ranging from 0.48 to 0.68. Concerning the thermal stability of RDFP, it was observed that the maximum decomposition temperature (Tdmax) was between 232.27 C and 256.50 C, indicating that dragon fruit peel pectin exhibits relatively good thermal stability. Therefore, red dragon fruit peel can be a potential source of pectin.

Alert Name:
Alerting to:
Authentication email will be sent to your email address in 24 hours
Frequency:
Email Message Format:	Plain text Graphical(HTML)

Complete the form below and we will recommend the selected titles to your friends on your behalf. * Indicates a required field.
Your name*:
Your email address*:
Recipient's name*:
Recipient's email address*:
(multiple recipient's names and email addresses should be separated with semicolons)
Your comments:	I thought you would find the page(s) useful.

Your name:
Your email address:
Recipient's name:
Recipient's email address:
(multiple recipient's names and email addresses should be separated with semicolons)
Your comments:	I thought you would find this page useful.

Disclaimer: This message was sent to your friend using the "Send it to a friend" facility on the Sciencepaper Online’ WWW site, http://www.paper.edu.cn/en. The Sciencepaper Online is not responsible for the content of this email, and anything said in this email does not necessarily reflect the Sciencepaper Online's views.


	1. Characterization of Pectin Extracted from Red Dragon Fruit (Hylocereus polyrhizus) Peel using Subcritical Water vs. Conventional Acid Extraction Method
	TRISTANTO Nerissa Arviana,CAO Weichao,HUA Xiao
	Food Science and Technology 30 October 2023
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:In this present study, pectin was extracted from red dragon fruit (Hylocereus polyrhizus) peel using two different extraction methods: subcritical water extraction (SCWE) and conventional acid extraction (AE). These experiments were conducted using two types of peel: fresh peel puree and dried peel powder. According to the Fourier-Transform Infrared spectroscopy (FTIR) spectra, red dragon fruit peel pectin (RDFP) exhibits the typical pectin polysaccharide absorption bands. Based on the results, the subcritical water extraction method on fresh peel puree showed an ~18.88% increase in pectin yield compared to AE. In the case of dried peel powder, the use of a subcritical water extraction method led to a reduction in the degree of esterification (DE) of pectin by more than 35%. The molecular weight (Mw) of the pectin was tested using a High Performance Liquid Chromatography (HPLC) equipped with the refractive index detector, while the sugar composition of RDFP was analyzed using High-Performance Anion Exchange Chromatography (HPAEC) - Pulsed amperometric detector (PAD). Both types of dragon fruit peel exhibited a similar monosaccharide composition, with Galacturonic acid (Gal-A) as a predominant monosaccharide in RDFP. AE pectin showed a higher molecular weight (345.83 to 577.84 kDa) than SCWE pectin, which had molecular weights ranging from 115.23 kDa to 154.81 kDa, resulting in a higher viscosity. RDFP exhibited shear-thinning behavior (n<1), with n values ranging from 0.48 to 0.68. Concerning the thermal stability of RDFP, it was observed that the maximum decomposition temperature (Tdmax) was between 232.27 C and 256.50 C, indicating that dragon fruit peel pectin exhibits relatively good thermal stability. Therefore, red dragon fruit peel can be a potential source of pectin.
	TO cite this article:TRISTANTO Nerissa Arviana,CAO Weichao,HUA Xiao. Characterization of Pectin Extracted from Red Dragon Fruit (Hylocereus polyrhizus) Peel using Subcritical Water vs. Conventional Acid Extraction Method[OL].[30 October 2023] http://en.paper.edu.cn/en_releasepaper/content/4761469


	2. Optimization of Supercritical extraction process for Perilla essential Oil
	Zhang Meiping,Shan Yongjie,Shen Zhenguo,Li Jiancheng,Zhang Zetao
	Food Science and Technology 28 June 2019
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:The essential oil of perilla was extracted by supercritical carbon dioxide extraction with perilla as raw material. On the basis of single factor experiment, the optimum conditions for extracting perilla essential oil were obtained.The optimum process parameters are as follows:The perilla seeds were crushed to 50m 100 mesh; supercritical extraction temperature: 45~55℃;extraction pressure: 305Mpa.Extractive time: 4h;refined separation pressureI: 89Mpa.separation pressureII: 5~6.5Mpa. First-order molecular distillation dehydration,deodorization: distilled I temperature: 60~90C, distillation I vacuum: 500～5000Pa, Flow rate: 200～400g/h,scraper speed: 250～350r/min;second order molecular distillation deacidification: distillation II temperature: 150～170℃, distillation II vacuum degree: 5～20 Pa, built-in condensation temperature: 30～60℃, flow rate: 200～400 g/h, scraper speed: 250～350 r/min; freezing dewaxing: freezing temperature: -5～0℃, freezing time: 16～12h. Extraction rate > 39%.
	TO cite this article:Zhang Meiping,Shan Yongjie,Shen Zhenguo, et al. Optimization of Supercritical extraction process for Perilla essential Oil[OL].[28 June 2019] http://en.paper.edu.cn/en_releasepaper/content/4749295

Saved Papers

Saved Papers


	3. Starch-protein separation of pea slurry at pH of 9 using a Hydrocyclone
	ZHU Jianwei,HUA Yufei,KONG Xiangzhen,LI Xingfei,ZHANG Caimeng,CHENG Yeming
	Food Science and Technology 02 March 2019
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:A 10mm hydrocyclone as a separation method replaced the static settling method to separate the slurry mainly containing 8% water-insoluble substance (starch was the main ingredient) and 3% water-soluble substance (protein was the main ingredient) obtained soaking and grinding dried peas at pH 9. The single-stage hydrocyclone device was capable of enrich protein and starch in different outlet. The overflow separation efficiency of soluble substance can reach 78.31-73.92% and the underflow separation efficiency of insoluble substance can reach 58.71-68.72% at the spilt ratio 0.25-0.32 and above 0.4MPa inletflow pressure. The separation efficiency is improved by increasing the series of cyclone. The overflow and underflow separated again and reflux setting Improved product recovery. Using the three-stage hydrocyclone device, the purity of the final overflow protein product was up to 85% obtained by acid precipitation at pH 4.5 and centrifugation at 7000×g 10min. The protein recovery rate can reach 93%. The starch purity could reach more than 95%.
	TO cite this article:ZHU Jianwei,HUA Yufei,KONG Xiangzhen, et al. Starch-protein separation of pea slurry at pH of 9 using a Hydrocyclone[OL].[ 2 March 2019] http://en.paper.edu.cn/en_releasepaper/content/4747525


	4. Enhanced production of natural yellow pigments from Monascus by liquid culture: A study of the fermentation conditions and mycelial morphology
	Lv Jun,Zhang Bobo,Xu Gangrong,Cheung ChiKeung Peter
	Food Science and Technology 22 February 2017
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:Natural yellow pigments produced by submerged fermentation of Monascus purpureus have potential economic value and application in the food industry. In the present study, the relationships among fermentation conditions (in terms of pH and shaking/agitation speed), mycelial morphology and the production of Monascus yellow pigments were investigated in both shake-flask and scale-up bioreactor experiments. In the shake-flask fermentation, the highest yield of the Monascus yellow pigments was obtained at pH 5.0 and a shaking speed of 180 rpm. Microscopic images revealed that these results were associated with the formation of freely dispersed small mycelial pellets with shorter, thicker and multi-branched hyphae. Further investigation indicated that the hyphal diameter was highly correlated with the biosynthesis of the Monascus yellow pigments. In a scaled-up fermentation experiment, the yield of the yellow pigments (401 U/mL) was obtained in a 200-L bioreactor, which is the highest yield to the best of our knowledge. The present findings can advance our knowledge on the conditions used for enhancing the production of Monascus yellow pigments in submerged fermentation and facilitate large-scale production of these natural pigments.
	TO cite this article:Lv Jun,Zhang Bobo,Xu Gangrong, et al. Enhanced production of natural yellow pigments from Monascus by liquid culture: A study of the fermentation conditions and mycelial morphology[OL].[22 February 2017] http://en.paper.edu.cn/en_releasepaper/content/4719755


	5. Identification and characterization of diacylglycerol acyltransferase in oleaginous yeast Rhodosporidium toruloides
	Zhen Wang,Huaiyuan Zhang,Yuanda Song
	Food Science and Technology 18 March 2016
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:Diacylglycerol acyltransferase (DGAT), which catalyzes TAG formation from DAG and acyl-CoA, has been considered to play a vital role in TAG accumulation in oleaginous microorganisms. The genome of oleaginous yeast Rhodosporidium toruloides contains two putative DGAT genes, RtDGATa and RtDGATb, which shared little conserved amino acid coding sequence with each other. Phylogeny tree analysis showed that RtDGATa belonged to DGAT1 family and RtDGATb belonged to DGAT2 family. For functional identification of the DGATs, RtDGATa and RtDGATb were individually expressed in Saccharomyces cerevisiae TAG-deficient quadruple mutant (H1246). RtDGATa had obvious preference for monounsaturated fatty acids, however the expression of RtDGATa did not alter the TAG content in S. cerevisiae H1246, and it had non-involvement in TAG accumulation according to its mRNA expression level in R. toruloides. The expression of RtDGATb could completely resume TAG biosynthesis in S. cerevisiae H1246. Substrate preference experiments revealed that RtDGATb preferred unsaturated fatty acids over saturated fatty acids, but not C18:3. Only the expression pattern of RtDGATb was related to the process of fatty acid biosynthesis, suggesting that RtDGATb plays an important role in lipid accumulation in R. toruloides.
	TO cite this article:Zhen Wang,Huaiyuan Zhang,Yuanda Song. Identification and characterization of diacylglycerol acyltransferase in oleaginous yeast Rhodosporidium toruloides[OL].[18 March 2016] http://en.paper.edu.cn/en_releasepaper/content/4681339


	6. Lipase-catalyzed synthesis and the lipid metabolic effect of phytosterol esters
	Pang Min,Zheng Haijie,Jiang Shaotong
	Food Science and Technology 17 November 2015
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:In this paper, the esterifications of phytosterol with oleic acid catalyzed by Candida rugosa lipase in organic solvent were studied. The esterification conditions (temperature, substrate molar ratio, reaction time and catalyst amount) were optimized by response surface methodology (RSM). The phytoserol linoleic acid ester was also prepared via lipase-catalyzed. The lipid metabolic effect of equivalent intakes of phytoserol oleic/linoleic acid esters and that of different intakes of the same ester were compared. The results demonstrated that the highest phytoserol oleic acid ester esterification degree of 77.43% was obtained under the optimized conditions: temperature of 41℃, reaction time of 19h, substrate molar ratio (oleic acid: phytosterol) of 2.4:1 and catalyst amount of 7%. The chemical structure of phytoserol oleic acid ester was confirmed by FT-IR and GC-MS. The prepared phytosterol esters decreased significantly TC, LDL-C, LDL-C/HDL-C, ApoAⅠ, ApoAⅠ/ApoB in serum and liver weight, HI, hepatic TC, hepatic TG, while they also increased significantly HDL-C and ApoB in serum. No significant changes were found in the concentrations of TG. In contrast, linoleic acid ester could have a advantage effect on cholesterol-lowering and antioxidant capacity over oleic acid ester.
	TO cite this article:Pang Min,Zheng Haijie,Jiang Shaotong. Lipase-catalyzed synthesis and the lipid metabolic effect of phytosterol esters[OL].[17 November 2015] http://en.paper.edu.cn/en_releasepaper/content/4662571


	7. Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage
	YU Yong,LIN Yi,HE Jingsong,ZHU Songming
	Food Science and Technology 07 October 2012
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:The stability of anthocyanin (Cy3Gl) and ascorbic acid (AA) of high pressure processed Chinese bayberry juice during storage at temperature of 4°C and 25°C was investigated. Chinese bayberry juice was processed at pressure levels of 400, 500, 600 MPa at room temperature for a constant treatment time of 10min. During processing more than 98% and 96% retention of Cy3Gl and AA content was observed for all pressure treated samples. The degradation kinetics of processed samples followed first order kinetics during storage. The Cy3Gl and AA content of juice processed by high pressure were more stable during storage compared to those of the untreated control juice. There is a significant correlation between Cy3Gl and AA content (p<0.01).
	TO cite this article:YU Yong,LIN Yi,HE Jingsong, et al. Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage[OL].[ 7 October 2012] http://en.paper.edu.cn/en_releasepaper/content/4489902


	8. Study of Disodium Stannous Citrate as an Inhibition Agent of Canned Agaricus Bisporus Enzymatic Browning
	ZHANG Tingting,XIA Wenshui,JIANG Qixing,XU Yanshun
	Food Science and Technology 19 May 2012
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:A preliminary exploration on the browning inhibition mechanism of disodium stannous citrate (DSC) in canned agaricus bisporus was studied. The inhibition is characterized by the inhibitory effect of both polyphenol oxidase (PPO) and residual oxygen. The absorption peak of enzymatic browning products of PPO and catechol with DSC was significantly weakened at 410 nm in UV-visible spectral wavelength scanning, which indicates that DSC can effectively inhibit the enzymatic browning reactions to reduce the formation of precipitation recognized as the browning products. In the other hand, the PPO activity remains 25.30% residual after reduced by DSC. But the two identical non-reductive electrophoretic band illustrate that DSC can't cut off the disulfide linkages that connect PPO enzyme protein peptide chain, which may result in negative effects on the higherorder structure of the protein and great decrease of PPO activity. Reduced by DSC, α-helix in the secondary structure of PPO decreased as opposed to the increase of β-sheet, β-turn and P2 conformation. The result of circular dichroism shows that DSC may reduce PPO activity by changing its molecular conformation. What's the most important is that the electrochemical theory inferred that in the acidic canned agaricus bisporus system, Sn2+ of DSC, acting as a stronger reducing agent, is about to spontaneously go through a reversible redox reaction with the residual oxygen in the bottle as a stronger oxidant and transformed to a weaker oxidant Sn4+ as well as a weaker reducing agent H2O in the end.
	TO cite this article:ZHANG Tingting,XIA Wenshui,JIANG Qixing, et al. Study of Disodium Stannous Citrate as an Inhibition Agent of Canned Agaricus Bisporus Enzymatic Browning[OL].[19 May 2012] http://en.paper.edu.cn/en_releasepaper/content/4479110


	9. Synergistic effect of surfactants on the stability, viscosity and smoke point of W/O emulsions as mould release oil
	mohammed abdalla,HE Zhiyong,QIN Fang,CHEN Jie
	Food Science and Technology 16 April 2012
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (0 B)

	Abstract:The objective of this study was to develop a W/O emulsion to be used as a mould release agent in bakery products with high stability, low apparent viscosity and high smoke point using minimal concentrations of surfactants. Increase the HLB number (3 to 4.48) had significantly increased the stability of W/O emulsion. Meanwhile, further increase in the HLB (4.85-5.59) had significantly decreased the stability of W/O emulsion. Emulsion stability was enhanced when ethanol concentration increased up to 10 wt%. Low ratios of ethanol (5-15 wt%) had no significant effect on the smoke point of emulsion meanwhile, high ratios of ethanol had slightly increased the smoke point of W/O emulsion. In general ethanol had decrease the apparent viscosity of W/O emulsion. Addition of sodium stearate (0.05-0.2 wt%) had increased the stability, apparent viscosity and the smoke point of W/O emulsion.
	TO cite this article:mohammed abdalla,HE Zhiyong,QIN Fang, et al. Synergistic effect of surfactants on the stability, viscosity and smoke point of W/O emulsions as mould release oil[OL].[16 April 2012] http://en.paper.edu.cn/en_releasepaper/content/4474827

	Check out RSS, or use RSS reader to subscribe this item