Microwave-assisted extraction of mucilage from juá: Characterization and antioxidant activity Flávio Gomes Fernandes, Ricácia de Sousa Silva, Priscila Mayara de Lima Oliveira, Carmen Lucia de Oliveira Petkowicz, Graciele da Silva Campelo Borges Journal of Food Science, 2024 Microwave‐assisted extraction of mucilage from juá was investigated using response surface methodology. The optimal conditions for extraction were a power of 300 W, an extraction time of 240 s, a pH of 8.0, and a water/sample ratio of 1/6, which achieved a 26.43% yield. The monosaccharide composition and antioxidant activity of the mucilage from juá fruits from different regions of Caatinga were investigated. The fruits from Agreste Paraibano showed the highest mucilage extraction yield (18.64%) compared to that of fruits from Mata Paraibana (MP) (12.37%), Borborema (BB) (11.47%), and Sertão Paraibano (8.31%) (p < 0.05). Glucose (32.8%–50.8%) and arabinose (19.3%–32.9%) were the main monosaccharides found in juá mucilage. The mucilage from fruits in the MP presented the highest antioxidant activity in the 2,2‐diphenyl‐1‐picrylhydrazyl and oxygen radical absorbance capacity assays. Our results demonstrated the potential for the future exploration and application of juá mucilage in the food industry.Practical ApplicationJuá (Ziziphus joazeiro Mart.) mucilage contains phenolic compounds and antioxidant activity, and its extraction by MAE is efficient, as it contributed to a higher yield.
Valorization of pectins from coffee wastes for the development of pectin-chitosan films Luis Henrique Reichembach, Pedro Guerrero, Carmen Lúcia de Oliveira Petkowicz, Koro de la Caba Carbohydrate Polymers, 2024 Coffee wastes are underused materials, largely available in coffee producing regions, which can be used to obtain pectins for the development of films for packaging. Coffee residual water (CRW) provided a phenolic and protein rich-pectic fraction (CRWP), which has 49 % uronic acid. This pectic fraction was used for the development of films with chitosan (Chit). Additionally, pectins extracted from coffee pulp with acid, Coffea arabica pectin (CAP), hot water-soluble pectic fraction (HWSP), and chelating agent-soluble pectic fraction (CSP), were used to develop pectin-chitosan films. Flow and viscoelastic properties of film forming solutions were assessed, showing better characteristics for the pectins from the pulp over those from the residual water. The different composition of the pectin fractions allowed to relate film properties with their structural features and Fourier transform infrared (FTIR) spectroscopy showed interactions between pectin and chitosan in the films. Results showed that CAP-Chit and CSP-Chit films were transparent, hydrophobic, and had the best mechanical properties. These results demonstrate that coffee residual wastes have the potential to provide pectins that can be used for the development of films.
Pectin and pectin/chitosan hydrogel beads as coffee essential oils carrier systems Luis Henrique Reichembach, Carmen Lúcia de Oliveira Petkowicz, Pedro Guerrero, Koro de la Caba Food Hydrocolloids, 2024 Two pectin fractions extracted from coffee pulp, one high-methoxylated (Coffea arabica pectin, CAP) and other low-methoxylated (chelating agent-soluble pectic fraction, CSP), were used for the development of hydrogel beads loaded with coffee roasted and green essential oils (EOs). The aim of the study was to compare the two types of pectin, with or without chitosan, on their encapsulation performance for the delivery of EOs. Systems were analyzed regarding their rheological, morphological, physicochemical and mechanical properties. Association with chitosan reinforced the beads, which showed better mechanical properties and resisted to acidic and basic treatments, influenced by EO type. ATR-FTIRspectroscopy and X-ray diffraction were performed to assess structural characteristics and interactions of the different samples. The analyses showed that alkaline treatment caused more structural modifications than the acidic treatment in the polysaccharide matrix. Swelling ability of CAP was higher than that of CSP, and green coffee oil prevented bead degradation by acids. Controlled release was carried out in fatty food simulant, and the formulations containing CAP and chitosan had the highest release values. DPPH radical scavenging activity showed that coffee essential oils can act as antioxidants, with the roasted coffee oil presenting superior antioxidant activity.
Evaluation of the biosynthesis, structural and rheological characterization of succinoglycan obtained from a formulation composed of whole and deproteinized whey Tieles Carina de Oliveira DELANI, Juliana Harumi MIYOSHI, Marilia Gimenez NASCIMENTO, Anderson Reginaldo SAMPAIO, Raquel da Silva PALÁCIOS, Francielle SATO, Luis Henrique REICHEMBACH, Carmen Lúcia de Oliveira PETKOWICZ, Suelen Pereira RUIZ, Graciette MATIOLI Food Science and Technology Brazil, 2023 In this study, succinoglycan was produced from whey and its rheological and structural characteristics were elucidated. Eight culture media were prepared with different ions for bioconversion of whey into succinoglycan. The formulation composed of deproteinized whey, monobasic potassium phosphate and magnesium sulfate allowed the production of 13.7 ± 0.43 g/L of succinoglycan. The apparent molar mass of succinoglycan was estimated to be 9.033 × 105 g/mol and the polydispersity index was 1.044, representing the homogeneity of the sample. Monosaccharide composition of glucose and galactose for the succinoglycan produced was 6.6:1.0. The 1H RMN analysis revealed the non-saccharide substituent content of 1.2%, 3.0% and 8.1% for acetyl, succinate and pyruvate, respectively. The rheological results showed that the apparent viscosity of the succinoglycan solutions was directly proportional to the concentration, and the solution showed pseudoplastic behavior. Dynamic frequency sweep tests identified that a concentration of 2.0% of succinoglycan is required for formation of the gel system. Temperature influenced the viscoelastic behavior of succinoglycan and revealed the melting point and reversibility of the gel. Whey was shown to be a promising carbon source for the production of succinoglycan with thickening potential and viscosity modifier.
Advances in Studies Using Vegetable Wastes to Obtain Pectic Substances: A Review Flávia Roberta Buss Marenda, Fernanda Mattioda, Ivo Mottin Demiate, Alicia de Francisco, Carmen Lúcia de Oliveira Petkowicz, Maria Helene Giovanetti Canteri, Renata Dias de Mello Castanho Amboni Journal of Polymers and the Environment, 2019
Leishmanicidal activity of polysaccharides and their oxovanadium(IV/V) complexes Alex Evangelista do Amaral, Carmen Lúcia Oliveira Petkowicz, Ana Lucia Ramalho Mercê, Marcelo Iacomini, Glaucia Regina Martinez, Maria Eliane Merlin Rocha, Silvia Maria Suter Correia Cadena, Guilhermina Rodrigues Noleto European Journal of Medicinal Chemistry, 2015
Characterization of xanthan gum produced from sugar cane broth Sandra Faria, Carmen Lúcia de Oliveira Petkowicz, Sérgio Antônio Lemos de Morais, Manuel Gonzalo Hernandez Terrones, Miriam Maria de Resende, Francisca Pessoa de França, Vicelma Luiz Cardoso Carbohydrate Polymers, 2011
Physicochemical composition of the yellow passion fruit pericarp fractions and respective pectic substances Journal of Food and Nutrition Research, 2010
Acidic polysaccharides from Psidium cattleianum (Araçá) Lúcia Cristina Vriesmann, Carmen Lúcia de Oliveira Petkowicz, Paulo Irajara Borba Carneiro, Maria Eugênia Costa, Eliana Beleski-Carneiro Brazilian Archives of Biology and Technology, 2009
