PMID- 35095219
OWN - NLM
STAT- PubMed-not-MEDLINE
LR  - 20220201
IS  - 0959-6526 (Print)
IS  - 1879-1786 (Electronic)
IS  - 0959-6526 (Linking)
VI  - 330
DP  - 2022 Jan 1
TI  - Short-time acoustic and hydrodynamic cavitation improves dispersibility and 
      functionality of pectin-rich biopolymers from citrus waste.
PG  - 129789
LID - 10.1016/j.jclepro.2021.129789 [doi]
LID - 129789
AB  - Pectin is a valuable biopolymer used as a natural, clean label additive for 
      thickening and gelling. However, industry faces issues with dispersibility and 
      stability of pectin formulations. To address these issues, the effect of short 
      processing time (30-180 s) with hydrodynamic (HC) and acoustic cavitation (AC) on 
      the dispersibility and gelling functionality of mandarin pectin-rich 
      polysaccharide (M-PRP) was investigated. Short-time processing with HC and AC did 
      not affect polymer composition. HC, but not AC, decreased polydispersity index 
      (PDI) from 0.78 to 0.68 compared to the control. Electron and atomic force 
      microscopy showed that HC and AC decreased aggregation of fibrous and matrix 
      polymers. Both treatments increased apparent viscosity significantly from 
      0.059 Pa s to 0.30 Pa s at 10 (-s). The pectin dispersions showed good gelling 
      capacity upon addition of calcium (final conc. 35 mM). HC and AC treatments for 
      150 s led to gels that were 7 and 4 times stronger (as measured by peak force) 
      than the control with more homogeneous, less porous structures. In conclusion, 
      short-time HC and AC can improve the dispersibility and functionality of citrus 
      pectin without affecting composition, and are promising technologies to 
      facilitate the use of pectin in industry applications.
CI  - (c) 2021 The Authors.
FAU - Chu, Jin
AU  - Chu J
AD  - School of Food Science and Nutrition, University of Leeds, Leeds, UK.
FAU - Metcalfe, Philip
AU  - Metcalfe P
AD  - Biopower Technologies Limited, Wolverton Mill, UK.
FAU - Linford, Holly V
AU  - Linford HV
AD  - School of Physics and Astronomy, University of Leeds, Leeds, UK.
FAU - Zhao, Siying
AU  - Zhao S
AD  - School of Food Science and Nutrition, University of Leeds, Leeds, UK.
FAU - Goycoolea, Francisco M
AU  - Goycoolea FM
AD  - School of Food Science and Nutrition, University of Leeds, Leeds, UK.
FAU - Chen, Shiguo
AU  - Chen S
AD  - College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for 
      Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, 
      Hangzhou, China.
FAU - Ye, Xingqian
AU  - Ye X
AD  - College of Biosystems Engineering and Food Science, Zhejiang Key Laboratory for 
      Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, 
      Hangzhou, China.
FAU - Holmes, Melvin
AU  - Holmes M
AD  - School of Food Science and Nutrition, University of Leeds, Leeds, UK.
FAU - Orfila, Caroline
AU  - Orfila C
AD  - School of Food Science and Nutrition, University of Leeds, Leeds, UK.
LA  - eng
PT  - Journal Article
PL  - Netherlands
TA  - J Clean Prod
JT  - Journal of cleaner production
JID - 101538287
PMC - PMC8783060
OTO - NOTNLM
OT  - Acoustic cavitation
OT  - Citrus pectin
OT  - Dispersion
OT  - Gel
OT  - Hydrodynamic cavitation
OT  - Waste
COIS- Philip Metcalfe is founder and CEO of Biopower Ltd. The authors declare no 
      conflicts of interest.
EDAT- 2022/02/01 06:00
MHDA- 2022/02/01 06:01
PMCR- 2022/01/01
CRDT- 2022/01/31 05:54
PHST- 2021/06/24 00:00 [received]
PHST- 2021/11/19 00:00 [revised]
PHST- 2021/11/20 00:00 [accepted]
PHST- 2022/01/31 05:54 [entrez]
PHST- 2022/02/01 06:00 [pubmed]
PHST- 2022/02/01 06:01 [medline]
PHST- 2022/01/01 00:00 [pmc-release]
AID - S0959-6526(21)03964-0 [pii]
AID - 129789 [pii]
AID - 10.1016/j.jclepro.2021.129789 [doi]
PST - ppublish
SO  - J Clean Prod. 2022 Jan 1;330:129789. doi: 10.1016/j.jclepro.2021.129789.