Obtención y caracterización de pectinas modificadas mediante tratamientos químicos y físicos

Trabajo de Fin de Máster: Máster en Química Agrícola y Nuevos Alimentos presentado por Nerea Muñoz Almagro y ha sido llevado a cabo en el Instituto de Investigación en Ciencias de la Alimentación (CIAL).[ES]: A pesar de que las pectinas se emplean en formulaciones farmacéuticas, es en la industria alimentaria donde pueden encontrar más aplicaciones debido a sus propiedades tecnológicas. En los últimos años, existe un creciente interés hacia las pectinas debido a su importancia como fibra dietética, así como por otras propiedades bioactivas. La composición, estructura y propiedades de las pectinas dependen de su fuente de origen y de las condiciones de obtención. Durante su proceso de obtención pueden ser transformadas en fracciones con diferentes características estructurales y funcionales. El empleo de tecnologías emergentes como los ultrasonidos de alta intensidad (US) es una forma eficaz, económica y sostenible de despolimerización de biomoléculas. Esta técnica se basa en la degradación mecánica durante el colapso de burbujas (20-100 kHz) por cavitación. El objetivo general de este trabajo ha sido la aplicación de diferentes técnicas analíticas para evaluar los cambios en la estructura y en la actividad antioxidante de pectinas tratadas con US. Por ello, soluciones acuosas y ácidas de pectina de manzana y de cítricos se trataran en un baño de ultrasonidos (45 kHz) y en un sonicador (20 kHz) provisto de dos sondas de 3 y 12,7 mm amplitudes de 30, 50 y 70% a 45°C. Los resultados de la pectina de cítricos indicaron una reducción en la masa molecular (Mw) de un 87%, mientras que en la pectina de manzana la disminución de Mw alcanzó el 51%. Asimismo, el grado de esterificación y el contenido en ácido galacturónico disminuyeron con la intensidad del tratamiento por US y la actividad antioxidante apenas se vio modificada. Los resultados obtenidos indican que los US son herramientas útiles para obtener pectinas modificadas con potencial bio actividad.[EN]: Although pectins are used in pharmaceutical formulations, it is in the food industry where they can find more applications due to their technological properties. During the last years increasing interest toward pectins is arousing due to their bioactivity derived from their role as dietary fiber, among other properties. The composition, structure and properties of pectins depend on the sources and conditions of their obtainment. Moreover, the obtained pectins can be transformed into fractions with different structural and functional characteristics. The application of emergent technologies such as high intensity ultrasound (US) is an effective, economical and environmentally friendly way for depolymerisation of biomolecules. This technique is based on the mechanical degradation during collapse of bubbles (20-100 kHz) by cavitation. The main aim of this work has been the application of different analytical techniques to evaluate the structural changes and the modifications in the antioxidant activity of the pectin subjected to power US. Aqueous and acid solutions of apple and citrus pectin were treated in an ultrasonic bath (45 kHz) and in a sonicator (20 kHz) provided by two probes of 3 and 12.7 mm at 30, 50 and 70% of amplitude, controlling the temperature to 45°C. Regarding to citrus pectin, the results indicated a Mw reduction of 87%, while in the apple pectin the Mw reduction reached 51%. Likewise, the esterification of degree and the content of galacturonic acid decreased with the intensity of ultrasound and, in the antioxidant activity, hardly any change was observed. The obtained results indicated that US are a useful tool to obtain modified pectins with potential bioactivity.Este trabajo ha sido financiado por el Ministerio de Economía y Competitividad dentro del marco del proyecto AGL2014-53445-R.Peer Reviewe

Obtención y caracterización de pectinas modificadas mediante tratamientos químicos y físicos

Trabajo de Fin de Máster: Máster en Química Agrícola y Nuevos Alimentos presentado por Nerea Muñoz Almagro y ha sido llevado a cabo en el Instituto de Investigación en Ciencias de la Alimentación (CIAL).[ES]: A pesar de que las pectinas se emplean en formulaciones farmacéuticas, es en la industria alimentaria donde pueden encontrar más aplicaciones debido a sus propiedades tecnológicas. En los últimos años, existe un creciente interés hacia las pectinas debido a su importancia como fibra dietética, así como por otras propiedades bioactivas. La composición, estructura y propiedades de las pectinas dependen de su fuente de origen y de las condiciones de obtención. Durante su proceso de obtención pueden ser transformadas en fracciones con diferentes características estructurales y funcionales. El empleo de tecnologías emergentes como los ultrasonidos de alta intensidad (US) es una forma eficaz, económica y sostenible de despolimerización de biomoléculas. Esta técnica se basa en la degradación mecánica durante el colapso de burbujas (20-100 kHz) por cavitación. El objetivo general de este trabajo ha sido la aplicación de diferentes técnicas analíticas para evaluar los cambios en la estructura y en la actividad antioxidante de pectinas tratadas con US. Por ello, soluciones acuosas y ácidas de pectina de manzana y de cítricos se trataran en un baño de ultrasonidos (45 kHz) y en un sonicador (20 kHz) provisto de dos sondas de 3 y 12,7 mm amplitudes de 30, 50 y 70% a 45°C. Los resultados de la pectina de cítricos indicaron una reducción en la masa molecular (Mw) de un 87%, mientras que en la pectina de manzana la disminución de Mw alcanzó el 51%. Asimismo, el grado de esterificación y el contenido en ácido galacturónico disminuyeron con la intensidad del tratamiento por US y la actividad antioxidante apenas se vio modificada. Los resultados obtenidos indican que los US son herramientas útiles para obtener pectinas modificadas con potencial bio actividad.[EN]: Although pectins are used in pharmaceutical formulations, it is in the food industry where they can find more applications due to their technological properties. During the last years increasing interest toward pectins is arousing due to their bioactivity derived from their role as dietary fiber, among other properties. The composition, structure and properties of pectins depend on the sources and conditions of their obtainment. Moreover, the obtained pectins can be transformed into fractions with different structural and functional characteristics. The application of emergent technologies such as high intensity ultrasound (US) is an effective, economical and environmentally friendly way for depolymerisation of biomolecules. This technique is based on the mechanical degradation during collapse of bubbles (20-100 kHz) by cavitation. The main aim of this work has been the application of different analytical techniques to evaluate the structural changes and the modifications in the antioxidant activity of the pectin subjected to power US. Aqueous and acid solutions of apple and citrus pectin were treated in an ultrasonic bath (45 kHz) and in a sonicator (20 kHz) provided by two probes of 3 and 12.7 mm at 30, 50 and 70% of amplitude, controlling the temperature to 45°C. Regarding to citrus pectin, the results indicated a Mw reduction of 87%, while in the apple pectin the Mw reduction reached 51%. Likewise, the esterification of degree and the content of galacturonic acid decreased with the intensity of ultrasound and, in the antioxidant activity, hardly any change was observed. The obtained results indicated that US are a useful tool to obtain modified pectins with potential bioactivity.Este trabajo ha sido financiado por el Ministerio de Economía y Competitividad dentro del marco del proyecto AGL2014-53445-R.Peer Reviewe

Pectin from sunflower by-products obtained by ultrasound: Chemical characterization and in vivo evaluation of properties in inflammatory bowel disease

Inflammatory bowel disease (IBD) is a public health challenge and the use of pectin for symptom amelioration is a promising option. In this work, sunflower pectin has been extracted without (CHP) and with assistance of ultrasound (USP) using sodium citrate as a food-grade extracting agent. At optimal conditions (64 ◦C, 23 min) the highest yield was obtained with ultrasound application (15.5 vs. 8.1 %). Both pectins were structurally characterized by 1H NMR, HPSEC-ELSD, FT-IR and GC-FID. Unlike CHP, USP showed a lower molecular weight, higher galacturonic acid, lower degree of methyl-esterification and, overall, higher viscosity. These characteristics could affect the anti-inflammatory activity of pectins, evaluated using DSS-induced IBD model mice. So, USP promoted the defence (ICAM-1) and repair of the gastrointestinal mucosa (TFF3, ZO-1) more effectively than CHP. These results demonstrate the potential amelioration of acute colitis in IBD mice through USP supplementation. Taking into account the biomarkers analysed, these results demonstrate, for the first time, the positive impact of sunflower pectin extracted by ultrasound under very soft conditions on inflammatory bowel disease that might open up new possibilities in the treatment of this serious pathologyMINECO of Spain, Project AGL2014- 53445-RGrant PID2021-123862OB-I00 funded by MCIN/AEI/ 10.13039/501100011033ERDF A way of making EuropePFIS (FI20/00159) from the Instituto de Salud Carlos IIIMinistry of Economy of Spai

Obtención y caracterización de pectinas modificadas mediante tratamientos químicos y físicos

Trabajo de Fin de Máster: Máster en Química Agrícola y Nuevos Alimentos presentado por Nerea Muñoz Almagro y ha sido llevado a cabo en el Instituto de Investigación en Ciencias de la Alimentación (CIAL).[ES]: A pesar de que las pectinas se emplean en formulaciones farmacéuticas, es en la industria alimentaria donde pueden encontrar más aplicaciones debido a sus propiedades tecnológicas. En los últimos años, existe un creciente interés hacia las pectinas debido a su importancia como fibra dietética, así como por otras propiedades bioactivas. La composición, estructura y propiedades de las pectinas dependen de su fuente de origen y de las condiciones de obtención. Durante su proceso de obtención pueden ser transformadas en fracciones con diferentes características estructurales y funcionales. El empleo de tecnologías emergentes como los ultrasonidos de alta intensidad (US) es una forma eficaz, económica y sostenible de despolimerización de biomoléculas. Esta técnica se basa en la degradación mecánica durante el colapso de burbujas (20-100 kHz) por cavitación. El objetivo general de este trabajo ha sido la aplicación de diferentes técnicas analíticas para evaluar los cambios en la estructura y en la actividad antioxidante de pectinas tratadas con US. Por ello, soluciones acuosas y ácidas de pectina de manzana y de cítricos se trataran en un baño de ultrasonidos (45 kHz) y en un sonicador (20 kHz) provisto de dos sondas de 3 y 12,7 mm amplitudes de 30, 50 y 70% a 45°C. Los resultados de la pectina de cítricos indicaron una reducción en la masa molecular (Mw) de un 87%, mientras que en la pectina de manzana la disminución de Mw alcanzó el 51%. Asimismo, el grado de esterificación y el contenido en ácido galacturónico disminuyeron con la intensidad del tratamiento por US y la actividad antioxidante apenas se vio modificada. Los resultados obtenidos indican que los US son herramientas útiles para obtener pectinas modificadas con potencial bio actividad.[EN]: Although pectins are used in pharmaceutical formulations, it is in the food industry where they can find more applications due to their technological properties. During the last years increasing interest toward pectins is arousing due to their bioactivity derived from their role as dietary fiber, among other properties. The composition, structure and properties of pectins depend on the sources and conditions of their obtainment. Moreover, the obtained pectins can be transformed into fractions with different structural and functional characteristics. The application of emergent technologies such as high intensity ultrasound (US) is an effective, economical and environmentally friendly way for depolymerisation of biomolecules. This technique is based on the mechanical degradation during collapse of bubbles (20-100 kHz) by cavitation. The main aim of this work has been the application of different analytical techniques to evaluate the structural changes and the modifications in the antioxidant activity of the pectin subjected to power US. Aqueous and acid solutions of apple and citrus pectin were treated in an ultrasonic bath (45 kHz) and in a sonicator (20 kHz) provided by two probes of 3 and 12.7 mm at 30, 50 and 70% of amplitude, controlling the temperature to 45°C. Regarding to citrus pectin, the results indicated a Mw reduction of 87%, while in the apple pectin the Mw reduction reached 51%. Likewise, the esterification of degree and the content of galacturonic acid decreased with the intensity of ultrasound and, in the antioxidant activity, hardly any change was observed. The obtained results indicated that US are a useful tool to obtain modified pectins with potential bioactivity.Este trabajo ha sido financiado por el Ministerio de Economía y Competitividad dentro del marco del proyecto AGL2014-53445-R.Peer Reviewe

Low glycemic pectin gel for coating Food

[ES] Gel de pectinas de bajo nivel glucémico para el recubrimiento alimenticio. La invención se refiere a un gel de recubrimiento de frutos a partir de pectina de bajo nivel glucémico y calcio, donde dicho gel mantiene los niveles microbiológicos dentro de los límites establecidos y aumenta la vida útil durante el almacenamiento de los frutos, reduciendo así su deterioro. Además, el gel comprende un porcentaje reducido de endulzante, preferiblemente sacarosa, estevia y sacarina, obteniendo un gel con un menor nivel glucémico. Por tanto, la presente invención pertenece al campo técnico alimentario, concretamente a procesos de conservación de alimentos.[EN] Low glycemic pectin gel for food coating. The invention refers to a fruit coating gel from low glycemic and calcium level pectin, where this gel maintains microbiological levels within the established limits and increases the useful life during the storage of the fruits, thus reducing its deterioration. In addition, the gel comprises a reduced percentage of sweetener, preferably sucrose, stevia and saccharin, obtaining a gel with a lower glycemic level. Therefore, the present invention belongs to the food technical field, specifically to food conservation processes.NoConsejo Superior de Investigaciones Científicas (CSIC)A1 Solicitud de patente con informe sobre el estado de la técnic

A new approach of functional pectin and pectic oligosaccharides: role as antioxidant and antiinflammatory compounds

This chapter compiles a series of articles focused on the effect of pectin and pectic oligosaccharides (POS), mostly derived from nonconventional vegetable sources, on two biological process that take place in the organism, oxidation and inflammation. Thus, in addition to their general properties and applications, we show as the main structural characteristics of pectin and POS (molecular mass, degree of methyl esterification, galacturonic acid and neutral sugar contents) can be related to their role as antioxidant and antiinflammatory compounds, being an effect dose dependent. Different in vivo and in vitro studies have pointed out that the use of pectin as antioxidant is an interesting approach since this polysaccharide can afford dual functionalities such as antioxidant and thickener/stabilizer. However, POS, although the techno-functional properties of the product where they are added cannot be improved, they can afford a better antioxidant capacity. In the case of the antiinflammatory role, interesting studies on cellular lines as well as in vivo assays have shown not only the benefits as prebiotics but also the effectiveness of pectin and POS to decrease the level of pro-inflammatory biomarkers and/or to give rise to an immunomodulatory effect.Peer reviewe

Optimización del proceso de extracción de pectina de capítulos de girasol mediante ácido nítrico

Trabajo presentado al IX Congreso CyTA - CESIA: "Ayer, hoy y mañana de la Ciencia y Tecnología de los Alimentos", celebrado en Madrid del 16 al 19 de mayo de 2017.Hasta ahora, la extracción de pectina de girasol se ha llevado a cabo con agentes acomplejantes como hexametafosfato sódico. Sin embargo, el uso de ácidos inorgánicos fuertes como el nítrico, pueden mejorar el rendimiento de extracción y la pureza de la pectina extraída.Peer Reviewe

Role of pectin in the current trends towards low-glycaemic food consumption

The intake of diets rich in carbohydrates with a high-glycaemic load provides excessive energy consumption and low nutritional quality, contributing to cardiovascular diseases, type II diabetes and obesity, among other pathologies. Natural options such as the use of low-methoxyl pectin to develop sugar free formulations is growing since they form gel without sucrose, providing stability and viscosity of numerous foodstuffs. In this paper, we have reviewed the consumer habits of sugar intake and the potential of pectin in the elaboration of low-glycaemic index foods, as well as the structure, applications and sources of pectin. Special attention has been paid on the structure–function relationship of low-methoxyl pectins considering their effects on type I and II diabetes. It has been shown that these pectins reduce the post-prandial glycaemic responses and have an important and recognised potential for the treatment and prevention of diabetes. Rheological behaviour of pectin, impact on intestinal microbiota and on different biomarkers have been postulated as the potential involved mechanisms. As future trends, it is necessary to consider new sources and structures of pectin that present improved functionalities. For this purpose, the obtainment of pectin and derivatives should be placed in a framework of sustainable food systems.This work has been funded by MICINN of Spain, Project AGL2014-399 53445-R and CDTI (Center for Industrial Technological Development), project PID 2020, New strategies for the use of the orange peel aimed at the production of premium quality pectins.Peer reviewe

Optimization of pectin extraction from sunflower heads using sodium citrate and nitric acid as extractans

Resumen del trabajo presentado al 19th International Symposium on Advances in Extraction Technologies (ExTech), celebrado en Santiago de Compostela del 28 al 30 de junio de 2017.Sunflower was the third worldwide oilseed more produced in 2015/2016 with 40.400 million tons of seeds. Among the rest of the plant the heads highlight due to its high content in low-methoxyl pectin. Pectin mainly consist of a backbone of (1-4)-linked α-D-galacturonic acid units, partly methylesterified. This linear chain may be interrupted by (1-2)-linked α-L-rhamnopyranosyl units bearing neutral sugar side chains mostly, arabinans and/or arabinogalactans. In the food industry, the pectin plays an important role as gelling agent, thickener and stabilizer (E-440). In plant cell wall, pectin is strongly associated to the cellulose and hemicellulose, what makes difficult a complete extraction. In order to improve the efficiency of the process, high temperatures (up to 90°C), long times (up to 5 h) and strong mineral acids such as HNO3, H2SO4 or HCl are applied. However, other milder and more environmental friendly extracting agents are preferred. In this work the extraction of pectin from sunflower heads has been carried out according to two experimental designs (CCD) using nitric acid and sodium citrate (safe food additive) in order to compare and maximize extraction yields (Y) and content of galacturonic acid (GalA). The optimal conditions with sodium citrate and nitric acid reaching desirabilities of 0.79 and 1.00, were obtained at 52/90°C, 184/237 min and 0.7/0.2% of extractant, respectively. Both types of extraction showed a similar content of GalA ( 90 %), however the yield was 2-fold higher with nitric acid (13.5% vs 7%). However, the extraction with citrate kept the molecular mass of pectin whereas with nitric acid a decrease of almost a 90% was observed. These results indicate that, although both treatments give rise to the extraction of pectin from sunflower heads, sodium citrate could be preferred since is a less polluting agent and could preserve the structure of pectin in higher extent than nitric acid.Peer Reviewe

Gel de pectines à faible indice glycémique pour le revêtement d'aliments

[ES] La invención se refiere a un gel de recubrimiento de frutos a partir de pecticina de bajo nivel glucémico y calcio, donde dicho gel mantiene los niveles microbiológicos dentro de los limites establecidos y aumenta la vida útil durante el almacenamiento de los frutos, reduciendo asi su deterioro. Además, el gel comprende un porcentaje reducido de endulzante, preferiblemente sacarosa, estevia y sacarina, obteniendo un gel con un menor nivel glucémico. Por tanto, la presente invención pertenece al campo técnico alimentario, concretamente a procesos de conservación de alimentos.[EN] The present invention relates to a fruit coating gel based on low-glycaemic pecticin and calcium, wherein said gel maintains microbiological levels within established limits and increases shelf life during storage of the fruit, thereby reducing spoilage. Moreover, the gel comprises a reduced percentage of sweetener, preferably sucrose, stevia and saccharin, resulting in a gel with a lower glycaemic level. Therefore, the present invention belongs to the food technology field, specifically to food preservation processes.[FR] La présente invention se rapporte à un gel de revêtement de fruits produit à partir de pecticine à faible indice glycémique et de calcium, lequel gel maintient les niveaux microbiologiques dans les limites établies et augmente la vie utile pendant le stockage des fruits, réduisant ainsi leur détérioration. De plus, le gel comprend un pourcentage réduit d'édulcorant, de préférence du saccharose, de la stévia et de la saccharine, produisant un gel ayant un niveau glycémique plus faible. Ainsi la présente invention appartient au domaine technique de l'alimentation, et se rapporte concrètement aux procédés de conservation d'aliments.NoConsejo Superior de Investigaciones Científicas (CSIC)A1 Solicitud de patente con informe sobre el estado de la técnic