Skip to main content

Advertisement

SpringerLink
Log in

Influence of ethanol precipitation and ultrafiltration on the viscosity and gelling properties of alkaline-extracted pectin from tea residue

  • Original Article
  • Published:
Biomass Conversion and Biorefinery Aims and scope Submit manuscript

Abstract

For an economic and environmentally friendly approach, ultrafiltration has been used to replace ethanol precipitation for pectin purification in the biorefinery process of tea residue from beverage factories. However, the resulting pectin product exhibits poor viscosity and gelling properties. To address this, the composition, molecular weight distribution, and particle size distribution were determined to assess the influence of ethanol precipitation and ultrafiltration on the viscosity and gelling properties of the purified alkaline pectin extract (APE). The results suggested that ethanol precipitation could remove protein, polyphenols, and salts, while protein was not removed by ultrafiltration. The ethanol-purified APE had a high viscosity (350 mPa∙s) and good gelling properties (Gʹ = 4170 Pa, G″ = 870 Pa), which might have been caused by the generation of large molecules with similarly sized particles. Removal of free protein led to the production of self-assembling molecules in the APE, and the varied concentrations of Ca2+ and Na+ influenced the particle size distribution. As ultrafiltration removed both Ca2+ and Na+ but retained protein, the APE purified by double ultrafiltration processes had poor viscosity and gelling properties. Combined single ultrafiltration and single ethanol precipitation purification is a better solution for pectin purification, as it reduced 80% of the ethanol consumption to obtain a pectin extract with a purity of 64%, a recovery rate of about 80%, and good viscosity and gelling properties similar to those of ethanol precipitation.

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
Fig. 4

Similar content being viewed by others

Data availability

The datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.

References

  1. Tsubaki S, Azuma JI (2013) Total fractionation of green tea residue by microwave-assisted alkaline pretreatment and enzymatic hydrolysis. Bioresour Technol 131:485–491. https://doi.org/10.1016/j.biortech.2013.01.001

    Article  Google Scholar 

  2. Lai X, Pan S, Zhang W, Sun L, Li Q, Chen R, Sun S (2020) Properties of ACE inhibitory peptide prepared from protein in green tea residue and evaluation of its anti-hypertensive activity. Process Biochem 92:277–287. https://doi.org/10.1016/j.procbio.2020.01.021

    Article  Google Scholar 

  3. Zhang C, Van Krimpen MM, Sanders JPM, Bruins ME (2016) Improving yield and composition of protein concentrates from green tea residue in an agri-food supply chain: effect of pre-treatment. Food Bioprod Proc 100:92–101. https://doi.org/10.1016/j.fbp.2016.06.001

    Article  Google Scholar 

  4. Zhang C, Sanders JP, Xiao TT, Bruins ME (2015) How does alkali aid protein extraction in green tea leaf residue: a basis for integrated biorefinery of leaves. PLoS ONE 10(7):e0133046. https://doi.org/10.1371/journal.pone.0133046

    Article  Google Scholar 

  5. Mualikrishna G, Tharanathan RN (1994) Characterization of pectic polysaccharides from pulse husks. Food Chem 50(1):87–89. https://doi.org/10.1016/0308-8146(94)90098-1

    Article  Google Scholar 

  6. Methacanon P, Krongsin J, Gamonpilas C (2014) Pomelo (Citrus maxima) pectin: effects of extraction parameters and its properties. Food Hydrocoll 35:383–391. https://doi.org/10.1016/j.foodhyd.2013.06.018

    Article  Google Scholar 

  7. Chan SY, Choo WS, Young DJ, Loh XJ (2017) Pectin as a rheology modifier: origin, structure, commercial production and rheology. Carbohydr Polym 161:118–139. https://doi.org/10.1016/j.carbpol.2016.12.033

    Article  Google Scholar 

  8. Panwar D, Panesar P, Chopra H (2022) Green extraction of pectin from Citrus limetta peels using organic acid and its characterization. Biomass Conv Bioref. https://doi.org/10.1007/s13399-021-02127-z

  9. Singh AV (2013) A DSC study of some biomaterials relevant to pharmaceutical industry. J Therm Anal Calorim 112(2):791–793. https://doi.org/10.1007/s10973-012-2638-2

    Article  Google Scholar 

  10. Hosseini S, Khodaiyan F, Yarmand M (2016) Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties. Int J Biol Macromol 82:920–926. https://doi.org/10.1016/j.ijbiomac.2015.11.007

    Article  Google Scholar 

  11. Oloye M, Jabar J, Adetuyi A, Lajide L (2021) Extraction and characterization of pectin from fruit peels of Irvingia gabonensis and pulp of Cola milleni and Theobroma cacao as precursor for industrial applications. Biomass Conv Bioref 11:1–9. https://doi.org/10.1007/s13399-021-01366-4

  12. Zhang C, Zhu X, Zhang F, Yang X, Ni L, Zhang W, Liu Z, Zhang Y (2020) Improving viscosity and gelling properties of leaf pectin by comparing five pectin extraction methods using green tea leaf as a model material. Food Hydrocoll 98:105246. https://doi.org/10.1016/j.foodhyd.2019.105246

    Article  Google Scholar 

  13. Zoghi A, Vedadi S, Esfahani Z, Gavlighi H, Khosravi-Darani K (2021) A review on pectin extraction methods using lignocellulosic wastes. Biomass Conv Bioref 11:9–13. https://doi.org/10.1007/s13399-021-02062-z

  14. Zhang C, Bozileva E, van der Klis F, Dong Y, Sanders JPM, Bruins ME (2016) Integration of galacturonic acid extraction with alkaline protein extraction from green tea leaf residue. Ind Crops Prod 89:95–102. https://doi.org/10.1016/j.indcrop.2016.04.074

    Article  Google Scholar 

  15. Yapo B, Wathelet B, Paquot M (2007) Comparison of alcohol precipitation and membrane filtration effects on sugar beet pulp pectin chemical features and surface properties. Food Hydrocoll 21(2):245–255. https://doi.org/10.1016/j.foodhyd.2006.03.016

    Article  Google Scholar 

  16. Muhidinov ZK, Ikromi KI, Jonmurodov AS, Nasriddinov AS, Usmanova SR, Bobokalonov JT, Strahan GD, Liu L (2021) Structural characterization of pectin obtained by different purification methods. Int J Biol Macromol 183:2227–2237. https://doi.org/10.1016/j.ijbiomac.2021.05.094

    Article  Google Scholar 

  17. da Silva VR, Hamerski F, Scheer AP (2012) Pretreatment of aqueous pectin solution by cross-flow microfiltration: analysis of operational parameters, degree of concentration and pectin losses. Int J of Food Sci Tech 47(6):1246–1252. https://doi.org/10.1111/j.1365-2621.2012.02965.x

    Article  Google Scholar 

  18. Wang L, He Y, Chen L, Ma X (2022) Optimization of preparation of Candida utilis polypeptide by ultrasonic pretreatment and double enzyme method. Biomass Conv Bioref 12:1–17. https://doi.org/10.1007/s13399-022-02652-5

  19. Oliveira A, Ferreira C, Pereira J, Pintado M, Carvalho A (2022) Valorisation of protein-rich extracts from spent brewer’s yeast (Saccharomyces cerevisiae): an overview. Biomass Conv Bioref 12:18–23. https://doi.org/10.1007/s13399-022-02636-5

  20. Rai P, Majumdar G, Dasgupta S, De S (2005) Modeling the performance of batch ultrafiltration of synthetic fruit juice and mosambi juice using artificial neural network. J Food Eng 71(3):273–281. https://doi.org/10.1016/j.jfoodeng.2005.02.003

    Article  Google Scholar 

  21. Conidi C, Cassano A, Caiazzo F, Drioli E (2017) Separation and purification of phenolic compounds from pomegranate juice by ultrafiltration and nanofiltration membranes. J Food Eng 195:1–13. https://doi.org/10.1016/j.jfoodeng.2016.09.017

    Article  Google Scholar 

  22. Munoz-Almagro N, Prodanov M, Wilde PJ, Villamiel M, Montilla A (2020) Obtainment and characterisation of pectin from sunflower heads purified by membrane separation techniques. Food Chem 318:126476. https://doi.org/10.1016/j.foodchem.2020.126476

    Article  Google Scholar 

  23. Wang C, Qiu WY, Chen TT, Yan JK (2021) Effects of structural and conformational characteristics of citrus pectin on its functional properties. Food Chem 339:128064. https://doi.org/10.1016/j.foodchem.2020.128064

    Article  Google Scholar 

  24. Chen J, Liang RH, Liu W, Luo SJ, Liu CM, Wu SS, Wang ZJ (2014) Extraction of pectin from Premna microphylla turcz leaves and its physicochemical properties. Carbohydr Polym 102:376–384. https://doi.org/10.1016/j.carbpol.2013.11.069

    Article  Google Scholar 

  25. Cui J, Zhao C, Feng L, Han Y, Du H, Xiao H, Zheng J (2021) Pectins from fruits: relationships between extraction methods, structural characteristics, and functional properties. Trends Food Sci Technol 110:39–54. https://doi.org/10.1016/j.tifs.2021.01.077

    Article  Google Scholar 

  26. Wagoner T, Foegeding E (2017) Whey protein–pectin soluble complexes for beverage applications. Food Hydrocoll 63:130–138. https://doi.org/10.1016/j.foodhyd.2016.08.027

    Article  Google Scholar 

  27. Lan Y, Chen B, Rao J (2018) Pea protein isolate–high methoxyl pectin soluble complexes for improving pea protein functionality: effect of pH, biopolymer ratio and concentrations. Food Hydrocoll 80:245–253. https://doi.org/10.1016/j.foodhyd.2018.02.021

    Article  Google Scholar 

  28. Taylor KA, Buchanan-Smith JG (1992) A colorimetric method for the quantitation of uronic acids and a specific assay for galacturonic acid. Anal Biochem 201(1):190–196. https://doi.org/10.1016/0003-2697(92)90194-C

    Article  Google Scholar 

  29. Chen L, Long R, Huang G, Huang H (2020) Extraction and antioxidant activities in vivo of pumpkin polysaccharide. Ind Crops Prod 146:112199. https://doi.org/10.1016/j.indcrop.2020.112199

    Article  Google Scholar 

  30. Huang G, Chen F, Yang W, Huang H (2021) Preparation, deproteinization and comparison of bioactive polysaccharides. Trends Food Sci Technol 109(7):564–568. https://doi.org/10.1016/j.tifs.2021.01.038

    Article  Google Scholar 

  31. Ha YW, Thomas RL (2010) Simultaneous determination of neutral sugars and uronic acids in hydrocolloids. J Food Sci 53(2):574–577. https://doi.org/10.1111/j.1365-2621.1988.tb07760.x

    Article  Google Scholar 

  32. Ridley BL, O’Neill MA, Mohnen D (2001) Pectins: structure, biosynthesis, and oligogalacturonide-related signaling. Phytochemistry 57(6):929–967. https://doi.org/10.1016/S0031-9422(01)00113-3

    Article  Google Scholar 

  33. Yapo BM (2011) Rhamnogalacturonan-I: a structurally puzzling and functionally versatile polysaccharide from plant cell walls and mucilages. Polym Rev 51(4):391–413. https://doi.org/10.1080/15583724.2011.615962

    Article  Google Scholar 

  34. Dranca F, Oroian M (2018) Extraction, purification and characterization of pectin from alternative sources with potential technological applications. Food Res Int 113:327–350. https://doi.org/10.1016/j.foodres.2018.06.065

    Article  Google Scholar 

  35. Nurmi K, Ossipov V, Haukioja E, Pihlaja K (1996) Variation of total phenolic content and individual low-molecular-weight phenolics in foliage of mountain birch trees (Betula pubescens ssp. tortuosa). J Chem Ecol 22(11):2023–2040. https://doi.org/10.1007/BF02040093

    Article  Google Scholar 

  36. Fishman ML, Chau HK, Kolpak F, Brady J (2001) Solvent effects on the molecular properties of pectins. J Agric Food Chem 49(9):4494. https://doi.org/10.1021/jf001317l

    Article  Google Scholar 

  37. Nipaporn S, Leonard M, Renko D, Henk AS, Tanaboon S, Alphons GJ (2010) Physicochemical properties of pectins from okra (Abelmoschus esculentus (L.) Moench). Food Hydrocoll 24:35–41. https://doi.org/10.1007/s10973-012-2638-2

    Article  Google Scholar 

  38. Fan C, Chen X, He J (2020) Effect of calcium chloride on emulsion stability of methyl-esterified citrus pectin. Food Chem 332:127366. https://doi.org/10.1016/j.foodchem.2020.127366

    Article  Google Scholar 

  39. Celus M, Kyomugasho C, Salvia-Trujillo L, Van Audenhove J, Van Loey A, Grauwet T, Hendrickx M (2018) Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness. Food Hydrocoll 79:319–330. https://doi.org/10.1016/j.foodhyd.2018.01.003

    Article  Google Scholar 

  40. Gigli J, Garnier C, Piazza L (2009) Rheological behaviour of low-methoxyl pectin gels over an extended frequency window. Food Hydrocoll 23(5):1406–1412. https://doi.org/10.1016/j.foodhyd.2008.09.015

    Article  Google Scholar 

  41. Wang H, Fei S, Wang Y, Zan L, Zhu J (2020) Comparative study on the self-assembly of pectin and alginate molecules regulated by calcium ions investigated by atomic force microscopy. Carbohydr Polym 231:115673. https://doi.org/10.1016/j.carbpol.2019.115673

    Article  Google Scholar 

  42. Ai C, Meng HC, L JW, ZTG XM (2020) Combined membrane filtration and alcohol-precipitation of alkaline soluble polysaccharides from sugar beet pulp: comparision of compositional, macromolecular, and emulsifying properties. Food Hydrocoll 109:106049. https://doi.org/10.1016/j.foodhyd.2020.106049

    Article  Google Scholar 

  43. Bi CH, Li D, Wang LJ, Wang Y, Adhikari B (2013) Characterization of non-linear rheological behavior of SPI-FG dispersions using LAOS tests and FT rheology. Carbohydr Polym 92(2):1151–1158. https://doi.org/10.1016/j.carbpol.2012.10.067

    Article  Google Scholar 

  44. Chaux-Gutiérrez A, Pérez-Monterroza E, Mauro M (2019) Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures. Food Hydrocoll 92:60–68. https://doi.org/10.1016/j.foodhyd.2019.01.025

    Article  Google Scholar 

Download references

Acknowledgements

The authors are grateful to Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, China, for providing the laboratory facilities. We also thank letpub for revising the manuscript.

Funding

This work was supported by the Fujian Science and Technology Project (No. 2018N0013) and the Youth Scientists Fund Project of National Natural Science Foundation of China (No. 31701649).

Author information

Authors and Affiliations

  1. Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, South No. 501 Guojia Keji Yuan, No. 2 Xueyuan Road, Shangjie Town, Fuzhou, 350108, China

    Chen Zhang, Yingwen Lan & Xin Yang

  2. Fujian Center of Excellence for Food Biotechnology, Fuzhou, 350108, China

    Chen Zhang, Yingwen Lan & Xin Yang

  3. Food Nutrition and Health Research Center, School of Advanced Manufacturing, Fuzhou University, Jinjiang, Fujian, 362200, China

    Chen Zhang

  4. Institute of Food Science and Biotechnology, Department of Flavor Chemistry, University of Hohenheim, Fruwirthstr. 12, 70599, Stuttgart, Germany

    Yanyan Zhang

Authors
  1. Chen Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Yingwen Lan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xin Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yanyan Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

Contributions

Chen Zhang: conceptualization, formal analysis, original draft, review and editing, funding acquisition. Yingwen Lan: investigation, writing original draft, review and editing. Xin Yang: investigation, methodology, validation, formal analysis. Yanyan Zhang: review and editing.

Corresponding author

Correspondence to Chen Zhang.

Ethics declarations

Ethics approval

This article does not contain any studies with human participants or animals performed by any authors.

Conflict of interest

The authors declare no competing interests.

Additional information

Publisher's note

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

Supplementary Information

Below is the link to the electronic supplementary material.

Supplementary file1 (DOCX 2027 KB)

Rights and permissions

Springer Nature or its licensor holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Zhang, C., Lan, Y., Yang, X. et al. Influence of ethanol precipitation and ultrafiltration on the viscosity and gelling properties of alkaline-extracted pectin from tea residue. Biomass Conv. Bioref. (2022). https://doi.org/10.1007/s13399-022-03362-8

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1007/s13399-022-03362-8

Keywords

Search

Navigation