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Fate of Citrus flavonoids during pectin extraction: Distribution between Pectins and biomass residues.

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Title: Fate of Citrus flavonoids during pectin extraction: Distribution between Pectins and biomass residues.
Authors: Costa de Castro, Symone1 (AUTHOR), Sozza Teixeira, Bruno1 (AUTHOR), Jeronimo Barbosa, Júlio César2 (AUTHOR), da Silva das Neves, Uedson1 (AUTHOR), de Moraes Pontes, João Guilherme1 (AUTHOR), Tasic, Ljubica1 (AUTHOR) ljubica@unicamp.br
Source: Food Chemistry. Apr2026, Vol. 507, pN.PAG-N.PAG. 1p.
Subjects: Pectins, Flavonoids, Extraction techniques, Orange peel, Biopolymers, Mass analysis (Spectrometry), Functional foods
Abstract: Pectin is the main biopolymer in orange peels, consisting of a complex, branched structure with D-galacturonic acid as its primary monomer. Orange peels also contain flavonoids, which can interact with pectin and influence its functional properties. We hypothesized that pectin interacts differently with flavonoids depending on the extraction conditions, which in turn affect their distribution between pectin and the residual biomass. Industrial pectin extraction typically involves inorganic acids followed by alcohol precipitation, and extraction parameters can significantly influence both pectin structure and flavonoid content. While previous studies have focused on pectin characteristics, none have systematically evaluated the impact of extraction conditions on flavonoid profiles in pectin and the corresponding residual biomass. In this study, we investigated five pectin extraction conditions, annotated 33 flavonoids using high-resolution mass spectrometry, and assessed both the pectin and the residual biomass. This is the first study to reveal how pectin extraction conditions influence flavonoid distribution and to evaluate the residual biomass in this context. Our findings provide novel insights for producing pectin enriched with flavonoids, with potential applications in functional foods and human health. [Display omitted] • Citrus flavonoids, after pectin extraction, were investigated. • Five planned extraction conditions were applied with pH, temperature, and time variations. • Pectin and residues after pectin extractions showed differences in flavonid contents. • The best extraction conditions for the fabrication of flavonoid-enriched pectin were proposed. • Fabrication of flavonoid-enriched pectin aggregates for citrus biomass industrial uses. [ABSTRACT FROM AUTHOR]
Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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Header DbId: egs
DbLabel: Engineering Source
An: 191947274
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Fate of Citrus flavonoids during pectin extraction: Distribution between Pectins and biomass residues.
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  Data: <searchLink fieldCode="AR" term="%22Costa+de+Castro%2C+Symone%22">Costa de Castro, Symone</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Sozza+Teixeira%2C+Bruno%22">Sozza Teixeira, Bruno</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Jeronimo+Barbosa%2C+Júlio+César%22">Jeronimo Barbosa, Júlio César</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22da+Silva+das+Neves%2C+Uedson%22">da Silva das Neves, Uedson</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22de+Moraes+Pontes%2C+João+Guilherme%22">de Moraes Pontes, João Guilherme</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Tasic%2C+Ljubica%22">Tasic, Ljubica</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> ljubica@unicamp.br</i>
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. Apr2026, Vol. 507, pN.PAG-N.PAG. 1p.
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  Data: <searchLink fieldCode="DE" term="%22Pectins%22">Pectins</searchLink><br /><searchLink fieldCode="DE" term="%22Flavonoids%22">Flavonoids</searchLink><br /><searchLink fieldCode="DE" term="%22Extraction+techniques%22">Extraction techniques</searchLink><br /><searchLink fieldCode="DE" term="%22Orange+peel%22">Orange peel</searchLink><br /><searchLink fieldCode="DE" term="%22Biopolymers%22">Biopolymers</searchLink><br /><searchLink fieldCode="DE" term="%22Mass+analysis+%28Spectrometry%29%22">Mass analysis (Spectrometry)</searchLink><br /><searchLink fieldCode="DE" term="%22Functional+foods%22">Functional foods</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: Pectin is the main biopolymer in orange peels, consisting of a complex, branched structure with D-galacturonic acid as its primary monomer. Orange peels also contain flavonoids, which can interact with pectin and influence its functional properties. We hypothesized that pectin interacts differently with flavonoids depending on the extraction conditions, which in turn affect their distribution between pectin and the residual biomass. Industrial pectin extraction typically involves inorganic acids followed by alcohol precipitation, and extraction parameters can significantly influence both pectin structure and flavonoid content. While previous studies have focused on pectin characteristics, none have systematically evaluated the impact of extraction conditions on flavonoid profiles in pectin and the corresponding residual biomass. In this study, we investigated five pectin extraction conditions, annotated 33 flavonoids using high-resolution mass spectrometry, and assessed both the pectin and the residual biomass. This is the first study to reveal how pectin extraction conditions influence flavonoid distribution and to evaluate the residual biomass in this context. Our findings provide novel insights for producing pectin enriched with flavonoids, with potential applications in functional foods and human health. [Display omitted] • Citrus flavonoids, after pectin extraction, were investigated. • Five planned extraction conditions were applied with pH, temperature, and time variations. • Pectin and residues after pectin extractions showed differences in flavonid contents. • The best extraction conditions for the fabrication of flavonoid-enriched pectin were proposed. • Fabrication of flavonoid-enriched pectin aggregates for citrus biomass industrial uses. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Food Chemistry is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.foodchem.2026.148050
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      – Code: eng
        Text: English
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        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Pectins
        Type: general
      – SubjectFull: Flavonoids
        Type: general
      – SubjectFull: Extraction techniques
        Type: general
      – SubjectFull: Orange peel
        Type: general
      – SubjectFull: Biopolymers
        Type: general
      – SubjectFull: Mass analysis (Spectrometry)
        Type: general
      – SubjectFull: Functional foods
        Type: general
    Titles:
      – TitleFull: Fate of Citrus flavonoids during pectin extraction: Distribution between Pectins and biomass residues.
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            NameFull: Costa de Castro, Symone
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            NameFull: Sozza Teixeira, Bruno
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            NameFull: Jeronimo Barbosa, Júlio César
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            NameFull: da Silva das Neves, Uedson
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            NameFull: de Moraes Pontes, João Guilherme
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          Dates:
            – D: 01
              M: 04
              Text: Apr2026
              Type: published
              Y: 2026
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              Value: 03088146
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              Value: 507
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            – TitleFull: Food Chemistry
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