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Abstract Background This study tested the ability of a characterized extract of Polygonum cuspidatum (PCE) to inhibit mouse ear inflammation in response to topical application of 12-O-tetradecanoylphorbol-13-acetate (TPA). Methods A 50% (wt:vol) ethanolic solution of commercial 200:1 PCE was applied to both ears of female Swiss mice (n = 8) at 0.075, 0.15, 0.3, 1.25 and 2.5 mg/ear 30 min after TPA administration (2 μg/ear). For comparison, 3 other groups were treated with TPA and either 1) the vehicle (50% ethanol) alone, 2) indomethacin (0.5 mg/ear), or 3) trans-resveratrol (0.62 mg/ear). Ear thickness was measured before TPA and at 4 and 24 h post-TPA administration to assess ear edema. Ear punch biopsies were collected at 24 h and weighed as a second index of edema. Myeloperoxidase activity was measured in each ear punch biopsy to assess neutrophil infiltration. Results PCE treatment at all doses significantly reduced ear edema compared to the TPA control. The PCE response was dose-dependent and 2.5 mg PCE significantly inhibited all markers of inflammation to a greater extent than indomethacin (0.5 mg). MPO activity was inhibited at PCE doses ≥ 1.25 mg/ear. Trans-resveratrol inhibited inflammation at comparable doses. Conclusion PCE inhibits development of edema and neutrophil infiltration in the TPA-treated mouse ear model of topical inflammation.

Pectins from highbush blueberry powder were sequentially solubilized in water, chelator, and sodium carbonate solvents and precipitated (ADF.WSF, ADF.CSF, and ADF.NSF) or not precipitated in ethanol (DF.WSF, DF.CSF, and DF.NSF) before dialysis and freeze‐drying. Alcohol precipitation more effectively removed bound anthocyanins and low molar mass pectins from water‐ and chelator soluble fractions than dialysis alone. Blueberry water soluble fractions were high methoxyl pectins, rich in neutral sugars (36 to 38 mol%), and had high molar mass (7.01 × 105 to 2.71 × 106 g/mol). Blueberry chelator soluble fractions were low methoxyl pectins and rich in uronic acids (90 to 92 mol%) which were more linear and less branched structure than other fractions or commercial citrus pectin. The molar mass ranged from 1.59 × 106 to 2.06 × 106 g/mol. Water‐ and chelator soluble fractions exhibited pseudoplastic behavior (n < 1) at 1% dispersion. Blueberry sodium carbonate soluble fractions were rich in protein (18%) and neutral sugars (42 to 28 mol%), and had low molar mass (1.08 × 105 to 1.27 × 105 g/mol). Blueberry pectins have desirable physico‐chemical properties for use as functional ingredients in food or beverages. Practical Application: Alcohol precipitation effectively removed anthocyanins from the pectin. The characterization data provided the benefits of blueberry pectin as a functional ingredient. This study can be used by food or product developers who are interested in pectin from blueberries or other berry products. [ABSTRACT FROM AUTHOR]

BACKGROUND The effect of the addition of hydroxypropyl methylcellulose ( HPMC) on the textural properties of low-fat tofu was investigated. Three fat levels (240, 100 and 30 g kg−1) were used to make tofu, which were identified as C (full-fat tofu), L1 and L2. HPMC (5 g kg−1) was added to soymilk to prepare control and low-fat tofu, designated as CH, L1H and L2H. RESULTS Soymilk with a lower fat level had a lower viscosity: 143 (C), 100 ( L1) and 42 ( L2) cP. The addition of HPMC increased the viscosity of all types of soymilk, particularly in L2H (107 cP). With fat reduction, tofu syneresis increased from 19% (C) to 29% ( L2), although syneresis of L2H recovered to 19%, which is similar to high-fat control tofu. Decreased fat resulted in a lower firmness in L2 (0.67 N) compared to control (0.78 N). Firmness increased to 1.08 N in L2H tofu, whereas the firmness of CH tofu was 0.63 N. All types of tofu showed a denser, well-connected and cross-linking structure when HPMC was added, especially in L2H tofu. CONCLUSION HPMC improved the texture of the low-fat tofu by creating a harder texture and reducing syneresis. HPMC is an effective fat replacer for lower fat soymilk. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Husk tomato ( Physalis ixocarpa Brot. var. Rendidora) waste was evaluated as a source of specialized pectin, and pectin extracted from this waste was characterized physicochemically. Fruit was blanched for 10 or 15 min and extracted in 0.1 N HCl for 15 to 25 min. Extracted pectin was subjected to physicochemical analysis. For all extraction conditions, the percentage of anhydrogalacturonic acid exceeded 60%, indicating that husk tomato was a good source of pectin. The degree of esterification of pectin molecules was 63% to 91%. The amount of extracted pectin decreased with increasing extraction time. The apparent viscosity of husk tomato pectin showed the characteristic behavior of pseudoplastic fluids. Neutral sugars were identified, and the amounts of 6 sugars (fucose, rhamnose, arabinose, galactose, glucose, and xylose) were quantified. Sugars identified in husk tomato pectin and present in the Rhamnogalacturonan I region, arabinose, galactose, and rhamnose suggest a highly branched structure, which will influence its future applications. Molecular weight values were 542 to 699 kDa, exceeding molecular weight values reported for commercial citrus pectins from 134 to 480 kDa. The extraction process significantly ( P < 0.05) influenced the physicochemical properties of pectin. Up to 19.8% from the total amount of pectin in the husk tomato was extracted by 10 min of blanching and 20 min of a more heat treatment. Our findings indicate that husk tomato can be a good alternative source of pectin having highly distinctive physicochemical characteristics. [ABSTRACT FROM AUTHOR]

BACKGROUND Preventing post-harvest waste of Palmyra palm ( Borassus aethiopum Mart.) fruits is possible by recovery of pectin as a value-added ingredient. Extraction conditions on yield and functionality of Palmyra palm pectin was determined at different temperatures and pH values with 30 min extraction time. RESULTS Palmyra palm fruits contain more than 650 g kg−1 galacturonic acid and produce soft gels with sucrose in acidic media despite a high degree of acetylation (∼5%). Mechanical deformation of pectin gel was similar when extracted at pH 2.5 and 70 °C or under natural pH at room temperature or 70 °C. Pectins isolated at pH 7 exhibited comparable gel softness ( G′/ G″) with commercial pectin. Palm pectins also showed emulsifying activity greater than 50%, attributed to high protein content of 8 g 100 g−1. For pectins extracted at pH near 5.2-5.5, molar mass ranged from 3.00 to 3.38 × 105 g mol−1; intrinsic viscosity ranged from 218 to 297 mL g−1; arabinose was the main neutral sugar; ζ-potential ranged from −23 to −25 mV. CONCLUSION Palm fruit offers an inexpensive raw material to extract pectin in environmentally friendly and economical way and yield a pectin with unique gelling, viscosifying and emulsifying properties. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

The physical stability of oil-in-water emulsions containing β-carotene was investigated to assess the emulsification of three hydroxypropyl methylcellulose (HPMC) of varying substitution and viscosity and gum acacia (GA) control dispersions. Initially, emulsions stabilized with GA had particle sizes of 0.79 μm, whereas the HPMC stabilized emulsions possessed particle sizes of about 1.38–1.96 μm. Following storage at 25 °C or 37 °C for up to 12 days, no significant differences between the initial and final particle sizes for two of the three HPMC stabilized emulsions (P < 0.05) were observed and remained <2.0 μm. However, the particle size distributions changed with time of storage at 25 °C or 37 °C in all emulsions, but were minimal in the emulsion containing the highest initial viscosity HPMC (0.401 Pa s). Images from light microscopy demonstrated that variability in droplet sizes was more prominent in low viscosity, low M:HP HPMC stabilized emulsions. Small amplitude oscillatory shear measurements revealed that the HPMC that possessed a viscosity of 0.401 Pa s and high M:HP (4.45) displayed characteristics of a weak gel network, which likely provided additional resistance against particle size increase. The analysis of the data demonstrates that HPMC with high viscosity, high M:HP produce emulsions with greater physical stability. [ABSTRACT FROM AUTHOR]

BACKGROUND Tofu made from low-fat soy flour is a nutritional food for consumers and economically benefits the food processor. However, low-fat tofu has poor textural quality, especially insufficient firmness. Stepwise heating (heating at 75 °C, followed by holding at 95 °C) of full-fat soymilk increases gel properties. Therefore we evaluated the two-step heating of low-fat soymilk to improve tofu texture. RESULTS The denaturation enthalpy and temperature of β-conglycinin and glycinin were higher in low-fat tofu compared to high-fat tofu. The viscosity of low-fat soymilk and texture of tofu by one-step heating were weaker than full-fat soymilk and tofu. However, the two-step heating increased free sulfhydryl groups and viscosity of low-fat soymilk to a value higher or similar to conventional soymilk. The syneresis of low-fat tofu was reduced about 30% and hardness was higher (131.0 N) by the two-step process compared to one-step heating of full-fat tofu (101.4 N) by the one-step process. The microstructure of low-fat tofu became finer, denser and more homogeneous by the two-step heat process. CONCLUSION Low-fat tofu produced by denaturing the two major soy proteins separately had improved textural qualities similar to full-fat tofu as a result of increased hydrophobic interactions between denatured protein molecules. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Sugar beet pectin (SBP) and β-lactoglobulin (BLG) contain ferulic acid and tyrosine, respectively, potential substrates for laccase. Dispersions of BLG were treated with laccase and/or heat and SBP to assess potential for ferulic acid in SBP to influence laccase conjugation of BLG. Changes were investigated by size exclusion chromatography combined with multi angle laser light scattering (HPSEC-MALLS), refractive index (RI) and UV detector, particle size and ζ-potential analysis. Molecular weight (MW) of BLG decreased from 3.7 × 104 to 2.9 × 104 and root mean square (RMS) decreased from 41 to 36 after laccase treatment. The slope of a conformation plot increased from 0.35 to 0.72, indicating a change in shape in laccase treated BLG to more random coil. While laccase did not affect MW of BLG, MW of BLG increased after sequential heat and laccase treatment to 2.9 × 106 and 4.4 × 106, respectively. Free thiol (SH) increased by heat and laccase treatment of BLG; tyrosine in BLG increased only by heat. An increased MW and decreased ferulic acid in SBP was observed in the presence of BLG and laccase. The increase in MW was attributed to entrapment of BLG in SBP cross-linked matrix catalyzed by laccase. [ABSTRACT FROM AUTHOR]

The function of a putative galacturonosyltransferase from Arabidopsis (Arabidopsis thaliana; Atlg02720; GALACTURONOSYLTRANSFERASE-LIKE5 [AtGATL5]) was studied using a combination of molecular genetic, chemical, and immunological approaches. AtGATLS is expressed in all plant tissues, with highest expression levels in siliques 7 DPA. Furthermore, its expression is positively regulated by several transcription factors that are known to regulate seed coat mucilage production. AtGATLS is localized in both endoplasmic reticulum and Golgi, in comparison with marker proteins resident to these subcellular compartments. A transfer DNA insertion in the AtGATLS gene generates seed coat epidermal cell defects both in mucilage synthesis and cell adhesion. Transformation of atgat15-1 mutants with the wild-type AtGATLS gene results in the complementation of all morphological phenotypes. Compositional analyses of the mucilage isolated from the atgat15-1 mutant demonstrated that galacturonic acid and rhamnose contents are decreased significantly in atgat15-1 compared with wild-type mucilage. No changes in structure were observed between soluble mucilage isolated from wild-type and mutant seeds, except that the molecular weight of the mutant mucilage increased 63% compared with that of the wild type. These data provide evidence that AtGATLS might function in the regulation of the final size of the mucilage rhamnogalacturonan I. [ABSTRACT FROM AUTHOR]

Abstract: The interaction of non-fat dry milk, caseinate and casein (CSN) fractions with charge modified pectins (B-Pec and U-Pec) and unmodified pectin (O-Pec) in acidified dispersion systems was investigated. U-Pec led to more precipitation of proteins than O-Pec or B-Pec. Casein dispersions with pectin had larger particle size, especially U-Pec and B-Pec, than dispersions without pectin. Dispersions with charge modified pectins showed more negative ζ-potential than dispersions with unmodified pectin or dispersions without pectin. U-Pec enhanced negative ζ-potential of β-CSN more than B-Pec. There was no significant difference in flow behavior among non-fat milk samples regardless of pectins added. In contrast, non-Newtonian behavior, shear thinning behavior was observed in modified pectin added κ-CSN. Analysis by light microscopy of non-fat milk and κ-CSN showed that sizes and shapes were changed by addition of O-Pec and U-Pec. The results suggest a specific affinity between pectin and κ-CSN, which is related to the charge distribution of pectin. [ABSTRACT FROM AUTHOR]

Abstract: Pectin was de-esterified by U-PME or B-PME, pectinesterases that differed in cationic character and peptide composition. Pectin fractions of unmodified (O-Pec) and Valencia PME modified pectins (B-Pec and U-Pec) were separated by ion exchange (IEX) chromatography and characterized for calcium sensitivity by ζ-potential, texture profile analysis (TPA), and viscoelastic properties. U- and B-Pec had more negative ζ-potential than O-Pec, and became increasingly negative at higher pH values. Without CaCl2, viscosity of O-Pec was higher than B- and U-Pec. With 35mM CaCl2, B- and U-Pec gelled, but O-Pec did not gel. TPA values were not significantly different between B-Pec and U-Pec. The G'' values of O-Pec was 20–50-fold lower than G'' for B-Pec or U-Pec. After separation with ion exchange chromatography, later eluting fractions formed stronger gels than earlier eluting fractions. However, pectin fractions had lower viscosity and G'' values than unfractionated pectin, which is likely related to molecular weight differences. Results show that U-Pec forms stronger gels than B-Pec that is related to length of charge block and numbers of de-esterified pectin molecules. [Copyright &y& Elsevier]

Background: This study tested the ability of a characterized extract of Polygonum cuspidatum (PCE) to inhibit mouse ear inflammation in response to topical application of 12-O-tetradecanoylphorbol -13-acetate (TPA). Methods: A 50% (wt:vol) ethanolic solution of commercial 200:1 PCE was applied to both ears of female Swiss mice (n = 8) at 0.075, 0.15, 0.3, 1.25 and 2.5 mg/ear 30 min after TPA administration (2 µg/ear). For comparison, 3 other groups were treated with TPA and either 1) the vehicle (50% ethanol) alone, 2) indomethacin (0.5 mg/ear), or 3) trans-resveratrol (0.62 mg/ear). Ear thickness was measured before TPA and at 4 and 24 h post-TPA administration to assess ear edema. Ear punch biopsies were collected at 24 h and weighed as a second index of edema. Myeloperoxidase activity was measured in each ear punch biopsy to assess neutrophil infiltration. Results: PCE treatment at all doses significantly reduced ear edema compared to the TPA control. The PCE response was dose-dependent and 2.5 mg PCE significantly inhibited all markers of inflammation to a greater extent than indomethacin (0.5 mg). MPO activity was inhibited at PCE doses ≥ 1.25 mg/ear. Trans-resveratrol inhibited inflammation at comparable doses. Conclusion: PCE inhibits development of edema and neutrophil infiltration in the TPA-treated mouse ear model of topical inflammation. [ABSTRACT FROM AUTHOR]

The composition and characteristics of insoluble fruit matter (IFM) and alcohol insoluble solids (AIS) from banana, mango and orange were evaluated. The galacturonic acid content was significantly higher for mango and orange pectin (6.0%) compared to banana (5%). The degrees of esterification of pectin in AIS were 78 ± 5, 85 ± 6 and 85 ± 2 for mango, orange and banana, respectively. Proteins in the fruit pulps were of low molecular weight (< 100,000 Da). The relative proportions of the amino acids in the AIS and IFM were similar, with predominant aspartic acid and low methionine and tyrosine contents. Phenolic compounds were highest in banana pulp (138 ± 2 mg gallic acid equivalent/L = mg GA/L) compared to 102 ± 8 mg GA/L for orange. Phenolic compounds were about 10-fold less (15 ± 2 mg GA/L) in mango. PRACTICAL APPLICATIONS This work has applications to the development of natural clouding agents for juices, juice-added beverages and protein-fortified beverages. The chemical analysis provides fundamental information on the potential for stable protein interactions from banana and mango, tropical fruits that are desirable in beverages. Further, the research enhances the potential for value-added processing of these fruits. [ABSTRACT FROM AUTHOR]

Selected characteristics of whey-fortified banana beverages stored at 4, 20, 30 and 40C were monitored at specific time intervals over a 60-day storage period. The particle volume mean diameter (D43) remained unchanged for the entire study and the particle surface area mean diameter (D32) changed only in the first week. The products remained light-colored (L *∼71) for 60 days; redness (a *), yellowness (b *) and saturation (C *) increased with time at elevated storage temperatures. The Hue (H *) was smaller at elevated temperatures. A sensory descriptive analysis panel generated terms to describe and quantify the sensory characteristics of the whey-banana beverage stored at 4C. The product was a sour, sweet, smooth beverage, with distinctive banana flavor and minimum off-flavor. A consumer panel indicated that sourness and acidity were critical quality factors. The main differences detected were for sedimentation (greater at 40C) and serum separation (minimum at 4C). [ABSTRACT FROM AUTHOR]

Lactobacillus casei (L. casei W8) was encapsulated in pectin methylesterase (PME) charge modified pectin hydrogels; stability and in vitro release were evaluated under simulated gastrointestinal (GI) conditions. PME, 355 U/mL, de-esterified citrus pectin to 35% from 72% degree of esterification (DE). Pectin ζ-potential decreased to about −37 mV and molecular weight decreased from 177 kDa to 143 kDa during charge modification. More than 99% L. casei W8 were encapsulated in block charged, low methoxy pectin (35 mLMP) hydrogels by calcium ionotropic gelation. The integrity of the hydrogels was maintained under simulated GI conditions, and no release of L. casei W8 was observed. Microbial counts of encapsulated L. casei ranged from 6.94 log CFU/g to 10.89 log CFU/g and were 1.23 log CFU/g higher than for unencapsulated L. casei W8. The viability of encapsulated L. casei W8 in wet hydrogels remained the same for 2 weeks, but nearly all flora died after 4 weeks storage at 4 °C. However, freeze dried hydrogels of L. casei W8 were viable for 42 days at 4 °C and 14 days at room temperature. Charge modified pectin hydrogels are potentially good vehicles for colon-targeted delivery carrier for probiotics and longer stability of L. casei W8. [ABSTRACT FROM AUTHOR]

Food engineering, food chemistry, and consumer segmentation were used to evaluate ready-to-eat rice. The aromatic Louisiana Clearfield Jazzman (CJ) and Thai Jasmine (TJ), and a non-aromatic parboiled (PB) rice were hydrated during the first 10 min of processing with reciprocal agitation followed by static retort processing. The aroma compound, 2-Acetyl-1-pyrroline (2-AP) was more heat-stable in CJ than TJ rice but decreased 15-fold compared to the rice cooker method. Pareto analysis indicated that rice type and agitation had the main effect on amylose and total starch and chroma and hue. Color differences of rice agitated during hydration and between rice cooker or static retort processed rice, indicated only slight differences for each rice variety. Hydration of dry rice during retort cooking and similar starch, color, and aroma quality were achieved with reciprocal compared to static or rice cooker methods. Survey responses categorized consumers into three, mindsets driven by rice consumption, convenience, or packaging. [ABSTRACT FROM AUTHOR]