Skip to main content
SpringerLink
Log in

Integration of enzymatic modification and ultrafiltration for the production of pectin fractions with highly potent antioxidant capacity as green valorization of sugar beet pulp

  • Rapid Communication
  • Published:
Bioprocess and Biosystems Engineering Aims and scope Submit manuscript

Abstract

Enzymatic hydrolysis of pectin followed by ultrafiltration of hydrolysate was applied with the aim to produce fractions with potent antioxidant capacity. Pectin was isolated from waste sugar beet pulp by acidic extraction, washed by diafiltration and concentrated by ultrafiltration. Enzymatic hydrolysis was performed with endo-polygalacturonase, and hydrolysate was processed by ultrafiltration into four fractions using membranes in series of decreasing cut-offs from 10 to 1 kDa. Hydrolysis with endo-polygalacturonase increased total antioxidant capacity by twofold in comparison to un-hydrolyzed pectin. Antioxidant capacity of all fractions was considerably higher than that of pectin—from 14.7 to 25-fold, for fraction containing fragments 10 kDa > Mw > 5 kDa and Mw < 1 kDa, respectively. Considerable increase of total antioxidant capacity of pectin through the integration of enzymatic modification and ultrafiltration fractionation indicated great potential of applied green protocol for the production of high-value hydrolysates of pectin from waste sugar beet pulp.

Graphical Abstract

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Availability of data and materials

We understand that the Corresponding Author is the sole contact for the Editorial process (including Editorial Manager and direct communications with the office). He/she is responsible for communicating with the other authors about progress, submissions of revisions and final approval of proofs. We confirm that we have provided a current, correct email address which is accessible by the Corresponding Author and which has been configured to accept email from (mantov@uns.ac.rs).

References

  1. Voragen AGJ, Coenen GJ, Verhoef RP, Schols HA (2009) Pectin, a versatile polysaccharide present in plant cell walls. Struct Chem 20:263–275. https://doi.org/10.1007/s11224-009-9442-z

    Article  CAS  Google Scholar 

  2. Fry SC (1983) Feruloylated pectins from the primary cell wall: their structure and possible functions. Planta 157:111–123. https://doi.org/10.1007/BF00393644

    Article  CAS  Google Scholar 

  3. Ralet MC, Thibault JF (2009). In: Schols HA, Visser RGF, Voragen AGJ (eds) Pectins and Pectinases. Wageningen, Wageningen Academic Publishers

    Google Scholar 

  4. You S, Ma Y, Yan B, Pei W, Wu Q, Ding C, Huang C (2022) The promotion mechanism of prebiotics for probiotics: a review. Front Nutr. https://doi.org/10.3389/fnut.2022.1000517

    Article  Google Scholar 

  5. Chen ZS, Yan M, Pei W, Yan B, Huang C, Chan HYE (2022) Lignin-carbohydrate complexes suppress SCA3 neurodegeneration via upregulating proteasomal activities. Int J Biol Macromol 218:690–705. https://doi.org/10.1016/j.ijbiomac.2022.07.133

    Article  CAS  Google Scholar 

  6. Venzon SS, Canteri MHG, Granato D, Demczuk B, Maciel GM, Stafussa AP, Haminiuk CWI (2015) Physicochemical properties of modified citrus pectins extracted from orange pomace. J Food Sci Technol 52:4102–4112. https://doi.org/10.1007/s13197-014-1419-2

    Article  CAS  Google Scholar 

  7. Wang X, Lü X (2014) Characterization of pectic polysaccharides extracted from apple pomace by hot-compressed water. Carbohyd Polym 102:174–184. https://doi.org/10.1016/j.carbpol.2013.11.012

    Article  CAS  Google Scholar 

  8. Smirnov VV, Golovchenko VV, Vityazev FV, Patova OA, Selivanov NY, Selivanova OG, Popov SV (2017) The antioxidant properties of pectin fractions isolated from vegetables using a simulated gastric fluid. J Chem. https://doi.org/10.1155/2017/5898594

    Article  Google Scholar 

  9. Wikiera A, Mika M, Starzyńska-Janiszewska A, Stodolak B (2015) Application of celluclast 1.5L in apple pectin extraction. Carbohyd Polym 134:251–257. https://doi.org/10.1016/j.carbpol.2015.07.051

    Article  CAS  Google Scholar 

  10. BogdanovićPristov J, Spasojević MAI (2011) A comparative study of antioxidative activities of cell-wall polysaccharides. Carbohyd Res 346:2255–2259. https://doi.org/10.1016/j.carres.2011.07.015

    Article  CAS  Google Scholar 

  11. Funami T, Nakauma M, Ishihara S, Tanaka R, Inoue T, Phillips GO (2011) Structural modifications of sugar beet pectin and the relationship of structure to functionality. Food Hydrocolloid 25:221–229. https://doi.org/10.1016/j.foodhyd.2009.11.017

    Article  CAS  Google Scholar 

  12. Ralet MC, Thibault JF, Faulds CB, Williamson G (1994) Isolation and purification of feruloylated oligosaccharides from cell walls of sugar-beet pulp. Carbohyd Res 263:227–241. https://doi.org/10.1016/0008-6215(94)00175-8

    Article  CAS  Google Scholar 

  13. Bonnin E, Dolo E, Le Goff A, Thibault JF (2002) Characterisation of pectin subunits released by an optimised combination of enzymes. Carbohyd Res 337:1687–1696. https://doi.org/10.1016/S0008-6215(02)00262-8

    Article  CAS  Google Scholar 

  14. Martínez M, Gullón B, Yáñez R, Alonso JL, Parajó JC (2009) Direct enzymatic production of oligosaccharide mixtures from sugar beet pulp: experimental evaluation and mathematical modeling. J Agr Food Chem 57:5510–5517. https://doi.org/10.1021/jf900654g

    Article  CAS  Google Scholar 

  15. Foti P, Ballistreri G, Timpanaro N, Rapisarda P, Romeo FV (2022) Prebiotic effects of citrus pectic oligosaccharides. Nat Prod Res 36:3173–3176. https://doi.org/10.1080/14786419.2021.1948845

    Article  CAS  Google Scholar 

  16. Mill PJ, Tutobello R (1961) The pectic enzymes of Aspergillus niger. 2. Endopolygalacturonase. Biochem J 79:57–64. https://doi.org/10.1042/bj0790057

    Article  CAS  Google Scholar 

  17. Melton L, Smith B (2005). In: Wrolstad R (ed) Handbook of Food Analytical Chemistry. John Wiley & Sons Inc, New Jersey

    Google Scholar 

  18. Concha Olmos J, Zúñiga Hansen ME (2012) Enzymatic depolymerization of sugar beet pulp: production and characterization of pectin and pectic-oligosaccharides as a potential source for functional carbohydrates. Chem Eng J 192:29–36. https://doi.org/10.1016/j.cej.2012.03.085

    Article  CAS  Google Scholar 

  19. Kim KH, Tsao R, Yang R, Cui SW (2006) Phenolic acid profiles and antioxidant activities of wheat bran extracts and the effect of hydrolysis conditions. Food Chem 95:466–473. https://doi.org/10.1016/j.foodchem.2005.01.032

    Article  CAS  Google Scholar 

  20. Miller GL (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31:426–428. https://doi.org/10.1021/ac60147a030

    Article  CAS  Google Scholar 

  21. Prieto P, Pineda M, Aguilar M (1999) Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E. Anal Biochem 269:337–341. https://doi.org/10.1006/abio.1999.4019

    Article  CAS  Google Scholar 

  22. Guillon F, Thibault JF (1990) Oxidative cross-linking of chemically and enzymatically modified sugar-beet pectin. Carbohyd Polym 12:353–374. https://doi.org/10.1016/0144-8617(90)90087-9

    Article  CAS  Google Scholar 

  23. Phatak L, Chang KC, Brown G (1988) Isolation and characterization of pectin in sugar-beet pulp. J Food Sci 53:830–833. https://doi.org/10.1111/j.1365-2621.1988.tb08964.x

    Article  CAS  Google Scholar 

  24. Buchholt HC, Christensen TMIE, Fallesen B, Ralet MC, Thibault JF (2004) Preparation and properties of enzymatically and chemically modified sugar beet pectins. Carbohyd Polym 58:149–161. https://doi.org/10.1016/j.carbpol.2004.06.043

    Article  CAS  Google Scholar 

  25. Oosterveld A, Beldman G, Searle-Van Leeuwen MJF, Voragen AGJ (2000) Effect of enzymatic deacetylation on gelation of sugar beet pectin in the presence of calcium. Carbohyd Polym 43:249–256. https://doi.org/10.1016/S0144-8617(00)00174-0

    Article  CAS  Google Scholar 

  26. Pacheco TM, Villamiel M, Moreno R, Moreno FJ (2019) Structural and rheological properties of pectins extracted from industrial sugar beet by-products. Molecules 24:392. https://doi.org/10.3390/molecules24030392

    Article  CAS  Google Scholar 

  27. Yapo BM (2009) Pectin quantity, composition and physicochemical behaviour as influenced by the purification process. Food Res Int 42:1197–1202. https://doi.org/10.1016/j.foodres.2009.06.002

    Article  CAS  Google Scholar 

  28. Wikiera A, Mika M, Starzyńska-Janiszewska A, Stodolak B (2016) Endo-xylanase and endo-cellulase-assisted extraction of pectin from apple pomace. Carbohyd Polym 142:199–205. https://doi.org/10.1016/j.carbpol.2016.01.063

    Article  CAS  Google Scholar 

  29. Ogutu FO, Mu TH (2017) Ultrasonic degradation of sweet potato pectin and its antioxidant activity. Ultrason Sonochem 38:726–734. https://doi.org/10.1016/j.ultsonch.2016.08.014

    Article  CAS  Google Scholar 

  30. Wang W, Ma X, Jiang P, Hu L, Zhi Z, Chen J, Ding T, Ye X, Liu D (2016) Characterization of pectin from grapefruit peel: a comparison of ultrasound-assisted and conventional heating extractions. Food Hydrocolloid 61:730–739. https://doi.org/10.1016/j.foodhyd.2016.06.019

    Article  CAS  Google Scholar 

  31. Gómez B, Yáñez R, Parajó JC, Alonso JL (2016) Production of pectin-derived oligosaccharides from lemon peels by extraction, enzymatic hydrolysis and membrane filtration. J Chem Technol Biotechnol 91:234–247. https://doi.org/10.1002/jctb.4569

    Article  CAS  Google Scholar 

Download references

Acknowledgements

Financial support of the Ministry of Education, Science and Technological Development, Republic of Serbia (Project no: 451-03-68/2022-14/200134) was gratefully acknowledged.

Funding

Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja, 451-03-68/2022-14/200134.

Author information

Authors and Affiliations

  1. Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000, Novi Sad, Serbia

    Mirjana G. Antov, Milica N. Perović & Maja M. Milošević

Authors
  1. Mirjana G. Antov
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Milica N. Perović
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Maja M. Milošević
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

All persons who meet authorship criteria are listed as authors, and all authors certify that they have participated sufficiently in the work to take public responsibility for the content, including participation in the concept, design, analysis, writing or revision of the manuscript. Furthermore, each author certifies that this material or similar material has not been and will not be submitted to or published in any other publication before its appearance in the Bioprocess and Biosystems Engineering.The specific contributions made by each author: MGA: Conceptualization, Supervision, Validation, Writing—Original Draft; MNP: Formal analysis, Writing—Reviewing and Editing; MMM: Formal analysis, Writing—Reviewing and Editing. We confirm that the manuscript has been read and approved by all named authors and that there are no other persons who satisfied the criteria for authorship but are not listed. We further confirm that the order of authors listed in the manuscript has been approved by all of us.

Corresponding author

Correspondence to Mirjana G. Antov.

Ethics declarations

Conflict of interest

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.We wish to confirm that there are no known conflicts of interest associated with this publication and there has been no significant financial support for this work that could have influenced its outcome.

Consent for publication

We confirm that we have given due consideration to the protection of intellectual property associated with this work and that there are no impediments to publication, including the timing of publication, with respect to intellectual property. In so doing we confirm that we have followed the regulations of our institutions concerning intellectual property.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Antov, M.G., Perović, M.N. & Milošević, M.M. Integration of enzymatic modification and ultrafiltration for the production of pectin fractions with highly potent antioxidant capacity as green valorization of sugar beet pulp. Bioprocess Biosyst Eng 46, 157–164 (2023). https://doi.org/10.1007/s00449-022-02830-9

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00449-022-02830-9

Keywords

Search

Navigation