A mini-review on the plant sources and methods for extraction of rhamnogalacturonan I. (1st March 2023)

• Record Type: Journal Article
• Authors: Kaczmarska, Adrianna; Pieczywek, Piotr M.; Cybulska, Justyna; Zdunek, Artur
• Is Part Of: Food chemistry. Volume 403(2023)
• Publication Date: 2023-03-01
• Subjects: AIS alcohol insoluble solids -- Ara arabinose -- CSP chelator soluble pectin fraction -- DASP diluted alkali soluble pectin fraction -- GalA galacturonic acid -- Gal galactose -- HG homogalacturonan -- HM high methyl esterified -- RG-I rhamnogalacturonan I -- RG-II rhamnogalacturonan II -- Rha rhamnose -- WSP water soluble pectin fraction; Rhamnogalacturonan I -- Pectin -- Extraction; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134378
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: RG-I is pectin polysaccharide characterized by gelling properties in solution. RG-I amount extracted from plants varies depending on source and technique. Microwaves, ultrasounds, pressure and enzymes are supportive extraction techniques. Traditional methods for RG-I extraction commonly involve solid–liquid extraction. Combination of traditional and supportive methods increase yield of extraction. Abstract: Rhamnogalacturonan type I (RG-I) is one of the pectin family member abundant in plant cell walls. Process of RG-I extraction from cell walls, either as a one-step or several-stage process, conditions the structure and properties of obtained polysaccharides. In this paper, we provide comprehensive overview of the factors related to the source and extraction techniques that determine the yield and chemical composition of pectin belonging to RG-I. The role of the source material, solvent, pH, temperature, time and additional factors related to applied techniques, such as microwaves, ultrasounds, high and low pressure or enzymatic treatments are discussed.