Pectin extracted from apple pomace and citrus peel by subcritical water

Characterization of pectin from grapefruit peel: A comparison of ultrasound-assisted and conventional heating extractions

Converting citrus wastes into value-added products: Economic and environmently friendly approaches

Ultrasound treatment is an alternative affordable, effective and reproducible method for the improved recovery of bioactive compounds from various processing streams. The objective of this review is to discuss the impact of ultrasound-assisted extraction on the recovery of polyphenols, carotenoids and chlorophylls from vegetal and algae matters. Optimization strategies will need to focus on appropriate equipment design and configuration of ultrasonic components, and extrinsic and intrinsic control parameters including ultrasonic power, temperature and extraction time to maximize the yield and biological activity of the extract. Modeling strategies to characterize and optimize ultrasound processes are also be highlighted in the manuscript.

Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

Recently, food packages produced with nanoparticles, "nano-food packaging," have become more available in the current market However, although the use of nanomaterials is increasing in food packaging applications, concern over toxicity affects consumer perceptions and acceptance Quite a number of commercialized forms of nano-food packaging are coated or composited product with inorganic materials, for example, nanosilver and nanoclay as representative examples Several studies have shown the possibility of nanomaterial migration from packaging or containers to foodstuff The debate is still ongoing among researchers about the extent of migration and whether it is negligible and safe Government agencies and stakeholders must hurry to determine use limitations and release conclusive legislation and regulations as soon as possible since nano-food packaging may have great impacts on human health This paper aims to review the availability of nano-food packaging in the current market, report case studies on nanomaterial migration, and present the current status of safety regulations and management of nano-food packaging in leading countries across regions This review should enable governments and researchers to develop further nanomaterial risk assessment studies

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.12861

Nano‐Food Packaging: An Overview of Market, Migration Research, and Safety Regulations

Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin.

To investigate the fundamental of firmness changes of crisp peaches, firmness and pectin contents of two peach (Prunus persica L. Batsch) cultivars (‘Cangfangzaosheng’ and ‘Songsenzaosheng’) stored at 2 °C, 8 °C and 15 °C were investigated. Sodium carbonate-soluble pectin (SSP) extracted showed the highest correlation (positive) with firmness among the three kinds of pectins (water-soluble pectin, chelate-soluble pectin and SSP). The qualitative and quantitative information about SSP nanostructures were determined by atomic force microscopy (AFM). The widths of the peach SSPs were very consistent. The SSP chain widths of both peach cultivars were similar and were composed of several basic units. Schematic models of the changes of the chain widths were proposed. The results indicate that the firmness of peach was closely related with the contents and nanostructural characteristics of SSP, which might be hydrolyzed by enzymes in fruit flesh.

Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage

Firmness and physicochemical properties of 2 Chinese cherry (Prunus pseudocerasus L.) cultivars (soft cultivar “Caode” and crisp cultivar “Bende”) at unripe and ripe stages were investigated, and the qualitative and quantitative information about sodium carbonate-soluble pectin (SSP) nanostructures was determined by atomic force microscopy (AFM). The lengths and widths of the cherry SSPs are very regular: almost all of the widths and lengths of SSP single molecules are composed of several basic units. The widths of the SSP chains are 37, 47, 55, and 61 nm, and the lengths are 123, 202, and 380 nm in both cultivars. The results show that the firmer cherry groups (crisp fruit) contain more percentages of wide and short SSP chains than soft fruit, and the unripe groups contain more percentages of wide and long SSP chains than corresponding ripe groups. They indicate that those nanostructural characteristics of SSP are closely related with firmness of the Chinese cherries in each cultivar.

Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages.

The crystallization behavior of palm oil (PO) without and with the application of high-intensity ultrasound (HIU) was investigated as the function of irradiation time (20, 60, 120, and 240 s), ultrasonic intensity (47.5, 95, 270, and 475 W) and temperature (20, 25, 30, and 36 °C). The effects on the crystallization behavior of PO were evaluated by ultraviolet/visible spectrophotometry, pulsed nuclear magnetic resonance and polarized light microscopy. Results indicated that all these parameters affected crystallization behavior. HIU significantly reduced the induction time and accelerated the crystallization rate at operating temperatures above 25 °C, but there was no significant difference at 20 °C due to high supercooling. The effects of HIU were more significant at higher power level and longer irradiation time, however, the thermal effect of ultrasound also increased with longer sonication time. The optimal sonication time was approximately 120 s which accelerated the crystallization rate of PO the most. The morphology studies suggested that HIU changed the growth mechanisms of crystals and generated smaller and uniformly crystals. At 36 °C, with extremely low supercooling condition, a combined effect was observed that prevented the separation of solid phase and liquid phase of the crystallized sample, and then led to a uniform distribution of crystals.

Effects of Ultrasonic Parameters on the Crystallization Behavior of Palm Oil

The present study aimed to investigate the particle size, molecular weight distribution, secondary structure, and nanostructures of arachin and conarachin of peanut protein isolates produced using ultrasound-assisted extraction, as well as the characteristics of their emulsions. The results indicated that ultrasound-assisted extraction could improve the emulsifying properties of arachin and conarachin. Arachin obtained via ultrasound-assisted extraction had smaller particle size, lower content of high molecular weight material, a higher percentage of α-helix structure, and a higher number of exposed hydrophobic groups compared with those obtained using the regular alkali soluble and acid precipitation method. However, no obvious changes in the secondary structure of conarachin after ultrasound-assisted extraction were observed. The least amount of droplet flocculation and smallest values of the averaged particle size of emulsions stabilized by arachin and conarachin were obtained using an ultrasound time of 30 min, which also produced the highest absolute values of zeta potential. Ultrasound-assisted extraction changed the composition and structure of arachin, which led to a marked improvement in the emulsifying properties. Ultrasound-assisted extraction has a great application potential in the plant protein industry.

Xiaoyang Sun

Papers

Ultrasound effects on the degradation kinetics, structure and rheological properties of apple pectin.

Changes in firmness, pectin content and nanostructure of two crisp peach cultivars after storage

Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages.

Effects of Ultrasonic Parameters on the Crystallization Behavior of Palm Oil

Molecular and emulsifying properties of arachin and conarachin of peanut protein isolate from ultrasound-assisted extraction