155
resulting in an increase in the diffusion path length of acid and bile in the gastric
conditions, thereby reducing their penetration and thus enhancing cell viability.
Encapsulation with sugar beet pectin increased the viability of Lactobacillus salivarius NRRL B-30514 under simulated gastrointestinal conditions. Khorasani and
Shojaosadati (2016) designed various bionano composite formulations of bacterial
nanocellulose (Gorrasi et al. 2012) and pectin for enhancing the survivability of
probiotic Bacillus coagulans under drying and GI conditions. Out of various formulations, 50% BNC and 50% pectin were found to confer the highest survival rate,
being 98.15–99.95% and 90.26–95.18% respectively. The study also revealed that
the combination of pectin and BNC was more stable and effective in protecting the
probiotic cells rather than pectin alone. The molecular interactions between pectin
and other polysaccharides improve the resistance towards acidic and enzymatic
hydrolysis. Addition of CMC in the pectin-BNC bio-nanocomposite increased the
prebiotic count and provided resistance to drying and GI conditions whereas, bionanocomposite of starch and pectin conferred the thermal protection (Khorasani
and Shojaosadati 2017a). The problem of pectin dissolution in the GI conditions can
be checked out by using a composite of pectin and water insoluble polysaccharides.
Cellulose protects collapse of pectin in presence of GI fluids, by restricting and
reinforcing the polymeric chains to confined domains which decreases the permeability of GI fluids into the biocomposite. Owing to these properties, pectin-biocomposites could thus find an application in probiotic delivery systems (Khorasani and
Shojaosadati 2017b).
As a Source of Prebiotics
Studies have suggested that pectin can act as a prebiotic functional package to
deliver probiotics. Pectin and pectin derived products have been evaluated for their
role as potential prebiotics. Microorganisms like clostridia and bacteroides have
been found to increase using pectins, but the oligosaccharides derived from them
antagonized their growth. Pectic-oligosaccharides are obtained by enzymatic hydrolysis (Concha and Zúñiga Hansen 2012), acid hydrolysis of the feedstock (Hu et al.
2009), hydrothermal processing (Gomez et al. 2014) and various other techniques.
Pectic oligosaccharides show diverse biological activities such as anti-cancer, antiulcer, immunomodulation and also can be used as potential prebiotics (Hotchkiss
et al. 2003). Pectins obtained from different fruits presented prebiotic potential that
is examined by substrate consumption, distribution of metabolic products, and the
effects on bacterial numbers. Gullón et al. (2013) revealed an increase in the metabolic products and bacterial count in the intestine using apple pomace pecticoligosaccharides. Pectic-oligosaccharides obtained by subjecting apple pomace to
dynamic high-pressure microfluidization increased the bifidobacteria and lactobacilli count and also led to an increase in the concentration of acetic, lactic, and
propionic acid. Pectic-oligosaccharides obtained from Valencia orange albedo have
been found to inhibit the invasion of intestinal cells by Campylobacter jejuni.
Pectin
resulting in an increase in the diffusion path length of acid and bile in the gastric
conditions, thereby reducing their penetration and thus enhancing cell viability.
Encapsulation with sugar beet pectin increased the viability of Lactobacillus salivarius NRRL B-30514 under simulated gastrointestinal conditions. Khorasani and
Shojaosadati (2016) designed various bionano composite formulations of bacterial
nanocellulose (Gorrasi et al. 2012) and pectin for enhancing the survivability of
probiotic Bacillus coagulans under drying and GI conditions. Out of various formulations, 50% BNC and 50% pectin were found to confer the highest survival rate,
being 98.15–99.95% and 90.26–95.18% respectively. The study also revealed that
the combination of pectin and BNC was more stable and effective in protecting the
probiotic cells rather than pectin alone. The molecular interactions between pectin
and other polysaccharides improve the resistance towards acidic and enzymatic
hydrolysis. Addition of CMC in the pectin-BNC bio-nanocomposite increased the
prebiotic count and provided resistance to drying and GI conditions whereas, bionanocomposite of starch and pectin conferred the thermal protection (Khorasani
and Shojaosadati 2017a). The problem of pectin dissolution in the GI conditions can
be checked out by using a composite of pectin and water insoluble polysaccharides.
Cellulose protects collapse of pectin in presence of GI fluids, by restricting and
reinforcing the polymeric chains to confined domains which decreases the permeability of GI fluids into the biocomposite. Owing to these properties, pectin-biocomposites could thus find an application in probiotic delivery systems (Khorasani and
Shojaosadati 2017b).
As a Source of Prebiotics
Studies have suggested that pectin can act as a prebiotic functional package to
deliver probiotics. Pectin and pectin derived products have been evaluated for their
role as potential prebiotics. Microorganisms like clostridia and bacteroides have
been found to increase using pectins, but the oligosaccharides derived from them
antagonized their growth. Pectic-oligosaccharides are obtained by enzymatic hydrolysis (Concha and Zúñiga Hansen 2012), acid hydrolysis of the feedstock (Hu et al.
2009), hydrothermal processing (Gomez et al. 2014) and various other techniques.
Pectic oligosaccharides show diverse biological activities such as anti-cancer, antiulcer, immunomodulation and also can be used as potential prebiotics (Hotchkiss
et al. 2003). Pectins obtained from different fruits presented prebiotic potential that
is examined by substrate consumption, distribution of metabolic products, and the
effects on bacterial numbers. Gullón et al. (2013) revealed an increase in the metabolic products and bacterial count in the intestine using apple pomace pecticoligosaccharides. Pectic-oligosaccharides obtained by subjecting apple pomace to
dynamic high-pressure microfluidization increased the bifidobacteria and lactobacilli count and also led to an increase in the concentration of acetic, lactic, and
propionic acid. Pectic-oligosaccharides obtained from Valencia orange albedo have
been found to inhibit the invasion of intestinal cells by Campylobacter jejuni.
Pectin