Background Rhamnogalacturonan I (RG-I) is composed of a backbone of repeating disaccharide units →2)-α-L-Rhap-(1 → 4)-α-D-GalpA-(1→ with neutral sugar sidechains consisting of arabinose and galactose with variable linking types and chain lengths, corresponding to the hairy regions of pectin. This polysaccharide is abundant in the primary cell walls of fruits and vegetables. Scope and approach Biological functions of RG-I in immunomodulation and functional properties as a supplement and pharmaceutical expedient have increased commercial interest in RG-I extraction from fruit and vegetable waste. However, conventional extraction methods use harsh acid treatments that hydrolyze the side chains of RG-I. Innovative extraction technologies have been developed to preserve RG-I structure with better biological function. Therefore, the present review will focus on the influence of conventional and innovative methods exerts on the RG-I region of pectin from fruits and vegetables. Key findings and conclusions Non-thermal processing (ultrasound, dielectric barrier discharge plasma, and enzymatic treatment) is superior to conventional and thermal processing (relying on high pressure, microwave and subcritical water extractions) in extracting branched RG-I from fruit and vegetables waste for food and pharmaceutical applications.

/pdf/reconsidering-conventional-and-innovative-methods-for-pectin-50eu2251yo.pdf

Reconsidering conventional and innovative methods for pectin extraction from fruit and vegetable waste: Targeting rhamnogalacturonan I

Physicochemical properties of pectin from Malus domestica ‘Fălticeni’ apple pomace as affected by non-conventional extraction techniques

Panax ginseng C. A. Meyer (P. ginseng) has a long history of medicinal use and can treat a variety of diseases. P. ginseng contains a variety of active ingredients, such as saponins, polypeptides, volatile oils, and polysaccharides. Among them, saponins have always been considered as the main components responsible for its pharmacological activities. However, more and more studies have shown that polysaccharides play an indispensable role in the medicinal value of ginseng. Modern biological and medical studies have found that ginseng polysaccharides have complex structural characteristics and diverse biological activities, such as immune regulation, anti-tumor, antioxidant, hypoglycemic, and anti-radiation functions, among others. Additionally, the structural characteristics of ginseng polysaccharides are closely related to their activity. In this review, the research background, extraction, purification, structural characteristics, and biological activities of ginseng polysaccharides from different parts of P. ginseng (roots, flowers stems and leaves, and berries) under different growth conditions (artificially cultivated ginseng, mountain ginseng, and wild ginseng) are summarized. The structural characteristics of purified polysaccharides were reviewed. Meanwhile, their biological activities were introduced, and some possible mechanisms were listed. Furthermore, the structure–activity relationship of polysaccharides was discussed. Some research perspectives for the study of ginseng polysaccharides were also provided.

Recent progress in polysaccharides from Panax ginseng C. A. Meyer.

This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterization and recovery from agricultural wastes. Important current advances such as emulsions, films, digestion, metabolism and bioactive properties are also focused on. With its combination of vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods.

Pectin: Technological and Physiological Properties

Structural and rheological characterization of pectin from passion fruit (Passiflora edulis f. flavicarpa) peel extracted by high-speed shearing

Analysis of pectin from Panax ginseng flower buds and their binding activities to galectin-3.

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Analysis of pectin from Panax ginseng flower buds and their binding activities to galectin-3.