{"type": "FeatureCollection", "features": [{"id": "10.1007/s00253-012-4173-2", "type": "Feature", "geometry": null, "properties": {"updated": "2026-09-22T16:14:40Z", "type": "Journal Article", "created": "2012-06-20", "title": "Pectin-Rich Biomass As Feedstock For Fuel Ethanol Production", "description": "The USA has proposed that 30\u00a0% of liquid transportation fuel be produced from renewable resources by 2030 (Perlack and Stokes 2011). It will be impossible to reach this goal using corn kernel-based ethanol alone. Pectin-rich biomass, an under-utilized waste product of the sugar and juice industry, can augment US ethanol supplies by capitalizing on this already established feedstock. Currently, pectin-rich biomass is sold (at low value) as animal feed. This review focuses on the three most studied types of pectin-rich biomass: sugar beet pulp, citrus waste and apple pomace. Fermentations of these materials have been conducted with a variety of ethanologens, including yeasts and bacteria. Escherichia coli can ferment a wide range of sugars including galacturonic acid, the primary component of pectin. However, the mixed acid metabolism of E. coli can produce unwanted side products. Saccharomyces cerevisiae cannot naturally ferment galacturonic acid nor pentose sugars but has a homoethanol pathway. Erwinia chrysanthemi is capable of degrading many of the cell wall components of pectin-rich materials, including pectin. Klebsiella oxytoca can metabolize a diverse array of sugars including cellobiose, one degradation product of cellulose. However, both E. chrysanthemi and K. oxytoca produce side products during fermentation, similar to E. coli. Using pectin-rich residues from industrial processes is beneficial because the material is already collected and partially pretreated to facilitate enzymatic deconstruction of the plant cell walls. Using biomass already produced for other purposes is an attractive practice because fewer greenhouse gases (GHG) will be anticipated from land-use changes.", "keywords": ["0301 basic medicine", "2. Zero hunger", "0303 health sciences", "Bacteria", "Ethanol", "Fungi", "Industrial Waste", "Mini-Review", "15. Life on land", "Applied Microbiology and Biotechnology", "7. Clean energy", "12. Responsible consumption", "03 medical and health sciences", "13. Climate action", "Fermentation", "Food Industry", "Pectins", "Biomass", "Biotechnology"], "contacts": [{"organization": "Joy Doran-Peterson, Meredith C. Edwards,", "roles": ["creator"]}]}, "links": [{"href": "https://doi.org/10.1007/s00253-012-4173-2"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Applied%20Microbiology%20and%20Biotechnology", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1007/s00253-012-4173-2", "name": "item", "description": "10.1007/s00253-012-4173-2", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1007/s00253-012-4173-2"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2012-06-14T00:00:00Z"}}, {"id": "10.1016/j.carbpol.2021.117980", "type": "Feature", "geometry": null, "properties": {"updated": "2026-09-22T16:15:35Z", "type": "Journal Article", "created": "2021-03-24", "title": "Apple pomaces derived from mono-varietal Asturian ciders production are potential source of pectins with appealing functional properties", "description": "Comprehensive chemical characterization of nine mono-varietal apple pomaces obtained from the production of ciders with PDO is described. They were rich in essential minerals, fibers (35-52.9 %), and polyphenols. High levels in GalA (11.8-21.6 %), revealed the suitability of these apple pomaces as efficient sources of pectins. Extracted pectins showed high variability in monomer composition, with degrees of methylesterification, strongly associated with pectins functional properties, ranging from 58 to 88 %. For a subset of apple pomace varieties, pectin extraction was accomplished by conventional acid heat treatment or ultrasound. Despite ultrasound-assisted extraction did not improve pectin yield, it minimized levels of 'non-pectin' components as revealed by the low content of Glc/Man, leading to the obtainment of high-purity pectin. Our work highlights the key role played by the selection of the apple variety to streamline the potential food applications (gelling/thickening agents or prebiotics) of the extracted pectins that largely depend on their structural features.", "keywords": ["2. Zero hunger", "0404 agricultural biotechnology", "Cider processing", "Carbohydrates", "Ultrasound assisted-extraction", "04 agricultural and veterinary sciences", "Phenolic content", "Apple pomace", "0405 other agricultural sciences", "Pectin", "Dietary fiber"]}, "links": [{"href": "https://doi.org/10.1016/j.carbpol.2021.117980"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Carbohydrate%20Polymers", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1016/j.carbpol.2021.117980", "name": "item", "description": "10.1016/j.carbpol.2021.117980", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1016/j.carbpol.2021.117980"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2021-07-01T00:00:00Z"}}, {"id": "10.1016/j.chemosphere.2020.128102", "type": "Feature", "geometry": null, "properties": {"updated": "2026-09-22T16:15:38Z", "type": "Journal Article", "created": "2020-09-12", "title": "Effect of high hydrostatic pressure-assisted pectinase modification on the Pb2+ adsorption capacity of pectin isolated from sweet potato residue", "description": "Novel pectin derived from sweet potato residue was modified by high hydrostatic pressure (HHP)-assisted pectinase and then used for Pb2+ removal from aqueous solutions. The removal characteristics and mechanisms were also investigated. Results showed that modified sweet potato pectin exhibited greater adsorption performances for Pb2+ than that of natural ones, and showed excellent eco-friendly properties and good potential for adsorption of some other heavy metals (such as Cu2+). The adsorption curves were much more conformed to Langmuir model, and the highest capacity for Pb2+ adsorption was 263.15\u00a0mg/g with 1.00% pectin at pH 7. Chemical adsorption process of pectin for Pb2+ absorption involved O-containing functional groups (O-H, COO-), cation exchange, and along with electrostatic interactions. Overall, the results in this study indicated that sweet potato pectin modified with HHP-assisted pectinase had the potential to become an environmentally friendly coagulant-flocculant agent for the heavy metal adsorption, especially for Pb2+.", "keywords": ["02 engineering and technology", "Hydrogen-Ion Concentration", "Wastewater", "01 natural sciences", "Water Purification", "Kinetics", "Polygalacturonase", "Lead", "Hydrostatic Pressure", "Pectins", "Adsorption", "Ipomoea batatas", "0210 nano-technology", "Water Pollutants", " Chemical", "0105 earth and related environmental sciences"], "contacts": [{"organization": "Mudugamuwa Arachchige, Melani Purnika, Mu, Taihua, Ma, Mengmei,", "roles": ["creator"]}]}, "links": [{"href": "https://doi.org/10.1016/j.chemosphere.2020.128102"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Chemosphere", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1016/j.chemosphere.2020.128102", "name": "item", "description": "10.1016/j.chemosphere.2020.128102", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1016/j.chemosphere.2020.128102"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2021-01-01T00:00:00Z"}}, {"id": "10.1016/j.foodhyd.2022.107958", "type": "Feature", "geometry": null, "properties": {"license": "Open Access", "updated": "2026-09-22T16:15:53Z", "type": "Journal Article", "created": "2022-07-09", "title": "Prebiotic potential of apple pomace and pectins from different apple varieties: Modulatory effects on key target commensal microbial populations.", "description": "Open AccessPeer reviewed", "keywords": ["2. Zero hunger", "0301 basic medicine", "0303 health sciences", "03 medical and health sciences", "Prebiotics", "Microbiota", "Apple pomace", "Pectin", "12. Responsible consumption", "3. Good health"]}, "links": [{"href": "https://doi.org/10.1016/j.foodhyd.2022.107958"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Food%20Hydrocolloids", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1016/j.foodhyd.2022.107958", "name": "item", "description": "10.1016/j.foodhyd.2022.107958", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1016/j.foodhyd.2022.107958"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2022-12-01T00:00:00Z"}}, {"id": "10.1016/j.foodchem.2019.03.027", "type": "Feature", "geometry": null, "properties": {"updated": "2026-09-22T16:15:53Z", "type": "Journal Article", "created": "2019-03-12", "title": "Optimization of ultrasound-microwave assisted acid extraction of pectin from potato pulp by response surface methodology and its characterization", "description": "The ultrasound-microwave assisted HCl extraction of pectin from potato pulp was optimized using the response surface methodology. Effects of extraction temperature, pH, and time on the yield were evaluated, and structural characteristics of pectin extracted under optimal conditions were determined. The yield was 22.86\u202f\u00b1\u202f1.29% under optimal conditions of temperature 93\u202f\u00b0C, pH 2.0, and time 50\u202fmin. The obtained pectin was rich in branched rhamnogalacturonan I (61.54\u202fmol%). Furthermore, the pectin was a low-methoxyl (degree of methylation, 32.58%) but highly acetylated (degree of acetylation, 17.84%) pectin and the molecular weight was 1.537\u202f\u00d7\u202f105\u202fg/mol. Fourier transform infrared spectroscopy and 1H nuclear magnetic resonance indicated that pectin had a linear region of \u03b1-1, 4-linked galacturonic acids which could be methyl and acetyl-esterified, and rhamnose linked with galacturonic acid to form rhamnogalacturonan which was branched with side chains. Scanning electron microscopy showed most of pectin had a lamellae structure.", "keywords": ["Plant Extracts", "Hexuronic Acids", "Temperature", "Acetylation", "04 agricultural and veterinary sciences", "Methylation", "Plant Tubers", "0404 agricultural biotechnology", "Spectroscopy", " Fourier Transform Infrared", "Microscopy", " Electron", " Scanning", "Pectins", "Ultrasonics", "Microwaves", "0405 other agricultural sciences", "Solanum tuberosum"], "contacts": [{"organization": "Yang, Jin-Shu, Mu, Tai-Hua, Ma, Meng-Mei,", "roles": ["creator"]}]}, "links": [{"href": "https://doi.org/10.1016/j.foodchem.2019.03.027"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Food%20Chemistry", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1016/j.foodchem.2019.03.027", "name": "item", "description": "10.1016/j.foodchem.2019.03.027", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1016/j.foodchem.2019.03.027"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2019-08-01T00:00:00Z"}}, {"id": "10.1242/dev.200363", "type": "Feature", "geometry": null, "properties": {"updated": "2026-09-22T16:18:17Z", "type": "Journal Article", "created": "2022-05-16", "title": "Arabidopsis root responses to salinity depend on pectin modification and cell wall sensing", "description": "ABSTRACT

Owing to its detrimental effect on plant growth, salinity is an increasing worldwide problem for agriculture. To understand the molecular mechanisms activated in response to salt in Arabidopsis thaliana, we investigated the Catharanthus roseus receptor-like kinase 1-like family, which contains sensors that were previously shown to be involved in sensing the structural integrity of the cell walls. We found that herk1 the1-4 double mutants, lacking the function of HERKULES1 (HERK1) and combined with a gain-of-function allele of THESEUS1 (THE1), strongly respond to salt application, resulting in an intense activation of stress responses, similarly to plants lacking FERONIA (FER) function. We report that salt triggers pectin methyl esterase (PME) activation and show its requirement for the activation of several salt-dependent responses. Because chemical inhibition of PMEs alleviates these salt-induced responses, we hypothesize a model in which salt directly leads to cell wall modifications through the activation of PMEs. Responses to salt partly require the functionality of FER alone or HERK1/THE1 to attenuate salt effects, highlighting the complexity of the salt-sensing mechanisms that rely on cell wall integrity.Owing to its detrimental effect on plant growth, salinity is an increasing worldwide problem for agriculture. To understand the molecular mechanisms activated in response to salt in Arabidopsis thaliana, we investigated the Catharanthus roseus receptor-like kinase 1-like family, which contains sensors that were previously shown to be involved in sensing the structural integrity of the cell walls. We found that herk1 the1-4 double mutants, lacking the function of HERKULES1 (HERK1) and combined with a gain-of-function allele of THESEUS1 (THE1), strongly respond to salt application, resulting in an intense activation of stress responses, similarly to plants lacking FERONIA (FER) function. We report that salt triggers pectin methyl esterase (PME) activation and show its requirement for the activation of several salt-dependent responses. Because chemical inhibition of PMEs alleviates these salt-induced responses, we hypothesize a model in which salt directly leads to cell wall modifications through the activation of PMEs. Responses to salt partly require the functionality of FER alone or HERK1/THE1 to attenuate salt effects, highlighting the complexity of the salt-sensing mechanisms that rely on cell wall integrity.Owing to its detrimental effect on plant growth, salinity is an increasing worldwide problem for agriculture. To understand the molecular mechanisms activated in response to salt in Arabidopsis thaliana, we investigated the Catharanthus roseus receptor-like kinase 1-like family, which contains sensors that were previously shown to be involved in sensing the structural integrity of the cell walls. We found that herk1 the1-4 double mutants, lacking the function of HERKULES1 (HERK1) and combined with a gain-of-function allele of THESEUS1 (THE1), strongly respond to salt application, resulting in an intense activation of stress responses, similarly to plants lacking FERONIA (FER) function. We report that salt triggers pectin methyl esterase (PME) activation and show its requirement for the activation of several salt-dependent responses. Because chemical inhibition of PMEs alleviates these salt-induced responses, we hypothesize a model in which salt directly leads to cell wall modifications through the activation of PMEs. Responses to salt partly require the functionality of FER alone or HERK1/THE1 to attenuate salt effects, highlighting the complexity of the salt-sensing mechanisms that rely on cell wall integrity.