To enhance the stability of anthocyanins under conditions such as light, temperature, and pH, an apricot polysaccharide hydrogel for anthocyanins encapsulation was prepared in this study. Apricot polysaccharides with different DEs were prepared by an alkaline de-esterification method. A gel was prepared by mixing the apricot polysaccharides with CaCl2 to encapsulate the anthocyanins; the encapsulation efficiency reached 69.52 ± 0.31 %. Additionally, the gel exhibited favorable hardness (144.17 ± 2.33 g) and chewiness (64.13 ± 1.53 g). Fourier transform infrared (FTIR) and X-ray diffractometer (XRD) spectra confirmed that the formation of the hydrogel primarily relied on electrostatic interactions and hydrogen bonding. Compared with free anthocyanins, it was also found that the gel-encapsulated anthocyanins had a higher retention rate (RR) under different temperatures and light.

In this study, the complexation ability of HG-type hawthorn pectin with trivalent iron ions after de-esterification was investigated. The moderate esterification reaction could significantly increase the iron content in HG-type hawthorn pectin. Fourier transform infrared spectroscopy (FT-IR) and X-ray photoelectron spectroscopy (XPS) experiments proved that -OH and -COOH in the pectin acted as a bridge connecting Fe3+ leading to the formation of β-FeOOH structure, and the trivalent iron ions were successfully complexed into the HG-type hawthorn pectin. In addition, infrared and ultraviolet spectroscopic scans, particle size, and potentiometric measurements were carried out to demonstrate the complexation coordination mechanism of hawthorn pectin with Fe3+, and there were differences in the complexation effect of HG-type hawthorn pectin with different degrees of esterification. The gelling properties of HG-type hawthorn pectin were subsequently verified by in vitro gastrointestinal tract simulation experiments to aid the smooth passage of ferric ions through the gastric juices and reduce irritation. The success of the experiments demonstrated that HG-type hawthorn pectin is an excellent raw material for metal complexation, and the degree of esterification is one of the important factors affecting its complexation effect, which proves its potential application value as an iron supplement.

Low methoxyl pectin (LMP) with different degree of methoxylation (DM, 40-50 %, 20-30 % and 5-10 %) were prepared from commercially available citrus pectin using high hydrostatic pressure assisted enzymatic (HHP-pectin) and traditional alkaline (A-pectin) de-esterification method. The results showed that both de-esterification methods and DM exhibited LMPs with varied physicochemical, structural, and functional properties. As the DM decreased, LMP showed a decrease in molecular weight (Mw), while an increase in negative charges and rhamnogalacturonan I (RG-I) ratio, accompanied with better emulsion stability, emulsion gel strength and water-holding properties. Relative to A-pectin, HHP-pectin had higher Mw and lower RG-I side chain ratio, contributing to its better thermal stability, apparent viscosity, and emulgelling properties. HHP-pectin with lower DM (5-10 %) showed superior thickening, emulsifying and emulgelling properties, while that with higher DM (40-45 %) had superior thermal stability, which provided alternative for de-esterification and targeted structural modification of pectin.

The harmful, filamentous cyanobacteria Microseira (Lyngbya) wollei produces several toxic analogues of saxitoxin (Lyngbya wollei toxins 1-6, or LWTs 1-6), grows in shallow water, and can deposit significant biomass on nearby shorelines. Here, we show that the LWTs are stable in the biomass during subsequent drying but that the process facilitates the later release of LWTs upon return to the water column. Under basic conditions, LWTs hydrolyzed to generate products that were significantly more neurotoxic than the initial toxins. Aqueous LWTs were subjected to conditions of covarying temperature and pH, and their degradation rates and products were determined at each condition. LWTs 1, 5, and 6 degraded faster at pH ≥ 8 at all temperatures. Their degradation products, which included decarbamoyl saxitoxin and LWT 4, were consistent with a base-catalyzed hydrolysis mechanism and represented a net increase in total biomass toxicity normalized against the equivalent toxicity of saxitoxin. The corresponding pre-exponential terms and activation energies for hydrolysis were obtained for pH 6-10 over the temperature range 10-40 °C. A locally weighted scatterplot smoothing (LOWESS) regression was developed to predict the loss of parent toxins and subsequent products in the water column under conditions corresponding to those commonly encountered in cyanobacterial blooms.

In this work, purified pectins from Araçá fruits (Psidium cattleianum Sabine) were obtained and characterized after partial demethylation. On each prepared sample, the carboxylic yield was obtained by titration, the degree of methylation (DM) by 1H-NMR, and the molecular weight distribution by steric exclusion chromatography (SEC). Then, the gelation ability in the presence of calcium counterions was investigated and related to DM (59-0%); the pectin concentration (2-10 g L-1); and the CaCl2 concentration (0.1-1 mol L-1) used for dialysis. The critical pectin concentration for homogeneous gelation was above 2 g L-1 when formed against 1 mol L-1 CaCl2. The elastic modulus (G\') increased with pectin concentration following the relationship G\'~C2.8 in agreement with rigid physical gel network predictions. The purified samples APP and APP-A with DM ≥ 40% in the same conditions released heterogeneous systems formed of large aggregates. Gels formed against lower concentrations of CaCl2 down to 0.1 mol L-1 had a higher degree of swelling, indicating electrostatic repulsions between charged chains, thus, counterbalancing the Ca2+ cross-linkage. Compression/traction experiments demonstrated that an irreversible change in the gel structure occurred during small compression with an enhancement of the G\' modulus.

This research examines changes to the functional (solubility, emulsifying and foaming) properties of pea protein isolate when complexed with commercial citrus pectin of different structural attributes. Specifically, a high methoxy (P90; degree of esterification: 90.0%; degree of blockiness: 64.5%; galacturonic acid content 11.4%) and low methoxy (P29; degree of esterification: 28.6%; degree of blockiness: 31.1%; galacturonic acid: 70%) pectin at their optimum mixing ratios with pea protein isolate (4:1 pea protein isolate to P90; 10:1 pea protein isolate to P29) were assessed at the pHs associated with critical structure forming events during the complexation process (soluble complexation (pHc), pH 6.7 and 6.1; insoluble complex formation (pHϕ1), pH 4.0 and 5.0; maximum complexation (pHopt), pH 3.5 and 3.8; dissolution of complexes, pH 2.4 and 2.1; for admixtures of pea protein isolate-P90 and pea protein isolate-P29, respectively). Pea protein isolate solubility was improved from 41 to 73% by the presence of P90 at pH 6.0 and was also moderately increased at pH 4.0 and pH 5.0 by P90 and P29, respectively. The emulsion stability of both pea protein isolate-pectin complexes was higher than the homogeneous pea protein isolate at all critical pHs except pHopt as well as pHc for pea protein isolate-P29 only. P90, with the higher level blockiness and esterification, displayed better foaming properties at the maximal complexation pH when complexed with pea protein isolate than pea protein isolate-P29 or pea protein isolate alone. However at pHϕ2, pea protein isolate-P29 admixtures produced foams with 100% stability, increasing pea protein isolate foam stability by 85%. The enhanced functionality of pea protein isolate-pectin complexes based on the type of pectin used at critical pHs indicates they may be useful biopolymer ingredients in plant protein applications.

In this study, we aimed to develop a low-mexthoxyl pectin (LMP) from mango peel pectin through a de-esterification method for use as a film forming agent. The prepared de-esterified pectin (DP) was compared to commercial LMP (cLMP) which possessed a 29% degree of esterification (DE). Mango peel pectin was extracted from ripe Nam Dokmai mango peel using the microwave-assisted extraction method. Pectin derived from the mango peel was classified as a high mexthoxyl pectin (79% DE) with 75% of galacturonic acid (GalA) content. A de-esterification experiment was designed by central composite design to plot the surface response curve. Our prepared DP was classified as LMP (DE 29.40%) with 69% GalA. In addition, the Fourier-transform infrared spectrophotometer (FTIR) spectra of the DP were similar to cLMP and the pectin backbone was not changed by the de-esterification process. Strikingly, the cLMP and DP films showed non-significant differences between their physical properties (p > 0.05) with respect to the puncture strength (13.72 N/mm2 and 11.13 N/mm2 for the cLMP and DP films, respectively), percent elongation (2.75% and 2.52% for the cLMP and DP films, respectively), and Young\'s modulus (67.69 N/mm2 and 61.79 N/mm2 for the cLMP and DP films, respectively). The de-esterified pectin containing clindamycin HCl (DPC) and low-methoxyl pectin containing clindamycin HCl (cLMPC) films demonstrated 93.47% and 98.79% of drug loading content. The mechanical properties of the cLMPC and DPC films were improved possibly due to their crystal structures and a plasticizing effect of clindamycin HCl loaded into the films. The DPC film exhibited a drug release profile similar to that of the cLMPC film. Our anti-bacterial test of the films found that the cLMPC film showed 41.11 and 76.30 mm inhibitory clear zones against Staphylococcus aureus and Cutibacterium acnes, respectively. The DPC film showed 40.78 and 74.04 mm clear zones against S. aureus and C. acnes, respectively. The antibacterial activities of the cLMPC and DPC films were not significantly different from a commercial clindamycin solution. The results of this study suggest that mango peel pectin can be de-esterified and utilized as an LMP and the de-esterified pectin has the potential for use as a film forming agent, similar to cLMP. In addition, the remarkable use of de-esterified mango peel pectin to prepare films, as shown by our study, holds a great promise as an alternative material for anti-bacterial purposes.

Microbial degradation is considered to be the most acceptable method for degradation of chlorimuron-ethyl, a typical long-term residual sulfonylurea herbicide, but the underlying mechanism at the genetic and biochemical levels is unclear. In this work, the genome sequence of the chlorimuron-ethyl-degrading bacterium Rhodococcus erythropolis D310-1 was completed, and the gene clusters responsible for the degradation of chlorimuron-ethyl in D310-1 were predicted. A carboxylesterase gene, carE, suggested to be responsible for carboxylesterase de-esterification, was cloned from D310-1. CarE was expressed in Escherichia coli BL21 and purified to homogeneity. The active site of the chlorimuron-ethyl-degrading enzyme CarE and the biochemical activities of CarE were elucidated. The results demonstrated that CarE is involved in catalyzing the de-esterification of chlorimuron-ethyl. A carE deletion mutant strain, D310-1ΔcarE, was constructed, and the chlorimuron-ethyl degradation rate in the presence of 100 mg L-1 chlorimuron-ethyl within 120 h decreased from 86.5 % (wild-type strain D310-1) to 58.2 % (mutant strain D310-1ΔcarE). Introduction of the plasmid pNit-carE restored the ability of the mutant strain to utilize chlorimuron-ethyl. This study is the first to demonstrate that carboxylesterase can catalyze the de-esterification reaction of chlorimuron-ethyl and provides new insights into the mechanism underlying the degradation of sulfonylurea herbicides and a theoretical basis for the utilization of enzyme resources.

The gel behavior of low methoxyl pectin (LMP) de-esterified by high hydrostatic pressure-assisted enzymatic (HHP-pectin, 400 MPa/40 °C/12 min), atmospheric enzymatic (E-pectin, 40 °C/2 h), and alkaline method (A-pectin, pH = 12/25 °C/25 min) was comparatively investigated, with regard to gel strength, water-holding capacity (WHC), rheological properties, and microstructure of pectin gels. Results showed that the de-esterification method had a strong influence on gelling properties of LMPs. The gelation of all LMPs was significantly affected by pectin, Ca2+ concentration and pH of the solution, but enzymatically de-esterified LMPs formed gels with higher gel strength, WHC and better viscoelasticity than those from alkaline de-esterified method. HHP-pectin gels showed even higher gel strength at the same Ca2+ concentrations and better WHC at the same pH, as compared to those from E-pectin. Moreover, the de-esterification time for HHP-pectin was much shorter than that for E-pectin. These findings indicated that HHP could be a potential alternative for high efficient pectin de-esterification, preparing LMPs with better gelling property.

Native high methoxy citrus pectin (NP) was de-esterified by pectin methyl esterase to produce modified pectins [MP (42, 37, and 33)] having different degrees of esterification. Complex coacervation between a pea protein isolate (PPI) and each pectin was investigated as a function of pH (8.0-1.5) and mixing ratio (1:1-30:1, PPI-pectin). Complex formation was found to be optimal for biopolymer-mixing ratios of 8:1, 8:1, 25:1 and 25:1 for PPI complexed with NP, MP42, MP37 and MP33, respectively, at pHs 3.6, 3.5, 3.9 and 3.9. And, the critical pHs associated with complex formation (accessed by turbidity) was found to shift significantly to higher pHs as the degree of esterification of the pectin decreased, whereas the shift in the pH corresponding to their initial interactions was minimal with degree of esterification. Complexation of PPI with NP and MP42 greatly improved the protein solubility.