We have developed a &ldquo / green&rdquo / method for fabricating gold nanoparticles (AuNPs) through biogenic approaches. The proposed method has the advantages of facile preparation under ecofriendly conditions. AuNPs encapsulated in carbon nanosheets, and exhibiting high thermal stability, were fabricated by autoclaving pectin-capped AuNPs, which...
Currently, there is a clear tendency to incorporate natural ingredients into food and pharmaceutical formulations. Besides being well-accepted by consumers, these ingredients have less adverse side effects than their artificial counterparts. The pomegranate processing industry produces large quantities of by-products that are discarded as bio-resid...
This study was aimed at creating new films and determine some functional packaging properties of pectin:nanochitosan films with ratios of pectin:nanochitosan (P:NSC) of 100:0 / 75:25 / 50:50 / 25:75 and 0:100 (%w/w). The effects of the proportions of pectin:nanochitosan incorporation on the thickness, mechanical properties, water vapor permeability...
Polygalacturonase (PG) is an essential hydrolytic enzyme responsible for pectin degradation and thus plays an important role in fruit softening and other cell separation processes. PG protein is encoded by a multigene family, however, the members of PG gene family in kiwifruit (Actinidia chinensis) have not been extensively identified. In this stud...
Material properties, gelation and storage stability of demethoxylated pectin samples strongly varied in dependence on the applied modification method. It was assumed that the content of sodium ions and their resulting electrostatic interactions with free carboxyl groups were crucial for these differences. Sodium ions were widely removed by acidic m...
Abstract This study evaluated the role of dry fruits as a source of fungal contaminants or functional compounds. Dry apple, apricot, candied fruits, prune, and white and black raisin were evaluated regarding patulin and ergosterol content, centesimal composition, pH, acidity, pectin, and phenolic profile. The ergosterol was detected in 38% of the s...
Published in Journal of the science of food and agriculture
Pectin is an intriguing polymer, which is usually regarded as a byproduct from agricultural and biological processes. In previous studies, ultrasound treatment has been explored to improve the functionality of pectin but most of that work focused on aspects of molecular structure and the chemical properties of pectin. In this study, we utilized ult...
Pectin is a major polysaccharide component that promotes plant growth and fiber elongation in cotton. In previous studies, the galacturonosyltransferase-like (GATL) gene family has been shown to be involved in pectin synthesis. However, few studies have been performed on cotton GATL genes. Here, a total of 33, 17, and 16 GATL genes were respectivel...
Abstract Pectin is a very important ingredient in food processing. The present study was designed to find out the changes taken place in pectin content during development and ripening phases of banana fruit. The expression of gene (pectin esterase) was also observed during development and ripening. Five exotic cultivars namely William, Brazilian, G...
Citrus peel pectin was used to prepare films (cast with or without glycerol) containing mesoporous silica nanoparticles. Nanoparticles reduced significantly the particle size, and had no effect on the Zeta potential of pectin solutions. Mechanical characterization demonstrates that pectin+nanoparticles containing films slightly increased tensile st...
