Low methoxy feruloylated pectin from beetroot: Antioxidant and prebiotic properties
Swapna RamachandraRao Sonale
Department of Microbiology and Fermentation Technology, CSIR - Central Food Technological Research Institute, Mysuru, India
Search for more papers by this authorSaarika Pothuvan Kunnummal
Department of Microbiology and Fermentation Technology, CSIR - Central Food Technological Research Institute, Mysuru, India
Academy of Scientific and Innovative Research, CSIR, Ghaziabad, India
Search for more papers by this authorNidhi Sori
Department of Microbiology and Fermentation Technology, CSIR - Central Food Technological Research Institute, Mysuru, India
Search for more papers by this authorJeevan Prasad Reddy
Academy of Scientific and Innovative Research, CSIR, Ghaziabad, India
Department of Food Packaging Technology, CSIR - Central Food Technological Research Institute, Mysuru, India
Search for more papers by this authorCorresponding Author
Mahejibin Khan
Department of Microbiology and Fermentation Technology, CSIR - Central Food Technological Research Institute, Mysuru, India
Academy of Scientific and Innovative Research, CSIR, Ghaziabad, India
Correspondence
Mahejibin Khan, Department of Microbiology and Fermentation Technology, CSIR - Central Food Technological Research Institute, Mysuru, Karnataka 570020, India.
Email: [email protected]
Search for more papers by this authorSwapna RamachandraRao Sonale
Department of Microbiology and Fermentation Technology, CSIR - Central Food Technological Research Institute, Mysuru, India
Search for more papers by this authorSaarika Pothuvan Kunnummal
Department of Microbiology and Fermentation Technology, CSIR - Central Food Technological Research Institute, Mysuru, India
Academy of Scientific and Innovative Research, CSIR, Ghaziabad, India
Search for more papers by this authorNidhi Sori
Department of Microbiology and Fermentation Technology, CSIR - Central Food Technological Research Institute, Mysuru, India
Search for more papers by this authorJeevan Prasad Reddy
Academy of Scientific and Innovative Research, CSIR, Ghaziabad, India
Department of Food Packaging Technology, CSIR - Central Food Technological Research Institute, Mysuru, India
Search for more papers by this authorCorresponding Author
Mahejibin Khan
Department of Microbiology and Fermentation Technology, CSIR - Central Food Technological Research Institute, Mysuru, India
Academy of Scientific and Innovative Research, CSIR, Ghaziabad, India
Correspondence
Mahejibin Khan, Department of Microbiology and Fermentation Technology, CSIR - Central Food Technological Research Institute, Mysuru, Karnataka 570020, India.
Email: [email protected]
Search for more papers by this authorAbstract
Pectin was extracted from beetroot pulp by acid hydrolysis using two concentrations of acid, 0.05 M and 0.1 M HCl and designated BRP1 and BRP2, respectively. CHNS, FTIR, and DSC analyses confirmed the purity and characterized it as a low methoxyl (LM) pectin. DPPH (%) inhibition was 22 and 11 for BRP1 and BRP2 and antioxidant activity determined by FRAP assay was 51 μM TE/g and 15 μM TE/g for BRP1 and BRP2, respectively. BR pectin significantly (p ≤ .05) stimulated the growth of Limosilactobacillus fermentum compared with citrus pectin. The highest prebiotic activity score (0.75) was observed for BRP1, followed by BRP2 (0.66), BR pulp (0.26), and citrus pectin (0.09). In addition, L. fermentum produced a higher amount of SCFA with BRP1 and BRP2 compared to the control. These results confirmed the bioactive and health-promoting potential of BR pectin and hence can be used as an effective bioactive ingredient for various functional foods.
Novelty impact statement
- Extraction of low methoxy pectin was investigated using two different concentrations of acid.
- Structural and functional properties of pectin were influenced by acid extraction conditions.
- Both pectins contain feruloylated sugars that contribute to their antioxidant properties
- L. fermentum produced the highest amount of acetate with BRP1, whereas the highest amount of propionic acid and butyric acid was produced with BRP2.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Bacterial 16S rDNA sequence is submitted at NCBI under accession no. OK217198. FTIR and other raw data are available with the author and made available upon reasonable request.
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