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Zhai H, Ling M, Li S, Chen B, Zhao X, Tong W, Cheng C, Li J, Shi Y, Duan C, Lan Y. The characteristics of polysaccharide composition of red wines in China: Effects of grape varieties, origins and winemaking techniques. Food Chem X 2024; 22:101283. [PMID: 38524777 PMCID: PMC10957457 DOI: 10.1016/j.fochx.2024.101283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2023] [Revised: 03/11/2024] [Accepted: 03/11/2024] [Indexed: 03/26/2024] Open
Abstract
In this work, the polysaccharide profile of different grapes and red wines in China was studied and the influences of two common winemaking techniques on the components of wine were analyzed. The soluble polysaccharide content in the skins of native grape species in China (non-Vitis vinifera grapes) was significantly higher than that of Vitis vinifera species, while the terroir effect on V. vinifera varieties was limited. The combination of the enzyme preparation and the addition of mannoproteins (MPs) at the beginning of alcoholic fermentation (MP1 + E) could increase the contents of MPs and acid polysaccharides (APS) compared to the control wines. Meanwhile, better color characteristics and higher level of anthocyanin derivatives were observed. However, MP1 + E treatment reduced the content of polysaccharides rich in arabinose and galactose (PRAGs) due to enzymatic hydrolysis. The study will provide useful information for winemakers to regulate the wine polysaccharide profile.
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Affiliation(s)
- Hongyue Zhai
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Mengqi Ling
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Siyu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China
| | - Bainian Chen
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xu Zhao
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Wenzhe Tong
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Chifang Cheng
- Xinjiang CITIC Guoan Wine Co. Ltd., Manasi, Changji 832200, China
| | - Jin Li
- Shandong Technology Innovation Center of Wine Grape and Wine, Yantai 264000, China
| | - Ying Shi
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Changqing Duan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
| | - Yibin Lan
- Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China
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Yang L, Zi C, Li Y, Huang J, Gu Z, Wang C, Hu JM, Jiang Z, Zhang W. An in-depth investigation of molecular interaction in zeaxanthin/corn silk glycan complexes and its positive role in hypoglycemic activity. Food Chem 2024; 438:137986. [PMID: 38000158 DOI: 10.1016/j.foodchem.2023.137986] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 10/08/2023] [Accepted: 11/11/2023] [Indexed: 11/26/2023]
Abstract
Glycans in corn silk could interact with co-existing small molecules during its absorption, digestion, and biological process. In order to understand the exact mechanism of action of zeaxanthin, it is critical to investigate the biomolecular interactions, which were necessary to form a glycan-small molecule complex and yet produce the bioactive effect. So far, the in-depth study of these natural interactions has not been fully elucidated. Here, we probed that the molecular interaction between zeaxanthin (ZEA) and glycans from corn silk (CSGs) was driven by enthalpy. More importantly, it was the first time found that CSGs can bind to lipid-soluble ZEA could be binded with CSGs. It was the first report on the thermostability of insulin structure and natural glycans. This study should facilitate our understanding of the interaction between lipid soluble molecules and glycans, and provide a more comprehensive understanding of the nutrient base in food.
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Affiliation(s)
- Liu Yang
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Taipa 999078, Macau; State Key Laboratory of Phytochemistry and Plant Resources in West China, and Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan 650201, China
| | - Chengting Zi
- College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China
| | - Yanlang Li
- State Key Laboratory of Phytochemistry and Plant Resources in West China, and Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan 650201, China
| | - Jia Huang
- State Key Laboratory of Phytochemistry and Plant Resources in West China, and Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan 650201, China
| | - Zhijia Gu
- Key Laboratory for Plant Biodiversity and Biogeography of East Asia, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan 650201, China
| | - Caiyun Wang
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Taipa 999078, Macau
| | - Jiang-Miao Hu
- State Key Laboratory of Phytochemistry and Plant Resources in West China, and Yunnan Key Laboratory of Natural Medicinal Chemistry, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, Yunnan 650201, China.
| | - Zhihong Jiang
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Taipa 999078, Macau.
| | - Wei Zhang
- State Key Laboratory of Quality Research in Chinese Medicine, Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Taipa 999078, Macau.
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Wei X, Xie H, Hu Z, Zeng X, Dong H, Liu X, Bai W. Multiscale structure changes and mechanism of polyphenol-amylose complexes modulated by polyphenolic structures. Int J Biol Macromol 2024; 262:130086. [PMID: 38360224 DOI: 10.1016/j.ijbiomac.2024.130086] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2023] [Revised: 01/26/2024] [Accepted: 02/08/2024] [Indexed: 02/17/2024]
Abstract
This study was designed to investigate the effect of polyphenolic structure on the interaction strength and process between polyphenols (gallic acid (GA), epigallocatechin gallate (EGCG) and tannic acid (TA)) and amylose (AM). The results of Fourier transform infrared spectroscopy, isothermal titration calorimetry, X-ray photoelectron spectroscopy and molecular dynamic simulation (MD) suggested that the interactions between the three polyphenols and AM were noncovalent, spontaneous, low-energy and driven by enthalpy, which would be enhanced with increasing amounts of pyrogallol groups in the polyphenols. The results of turbidity, particle size and appearance of the complex solution showed that the interaction process between polyphenols and AM could be divided into three steps and would be advanced by increasing the number of pyrogallol groups in the polyphenols. At the same time, MD was intuitively employed to exhibit the interaction process between amylose and polyphenols, and it revealed that the interaction induced the aggregation of amylose and that the agglomeration degree of amylose increased with increasing number of pyrogallol groups at polyphenols. Last, the SEM and TGA results showed that TA/AM complexes had the tightest structure and the highest thermal stability (TA/AM˃EGCG/AM˃GA/AM), which could be attributed to TA having five pyrogallol groups.
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Affiliation(s)
- Xianling Wei
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Huan Xie
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; School of Food and Pharmacy, Shanghai Zhongqiao Vocational and Technology University, Shanghai 201514, China
| | - Ziqing Hu
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China
| | - Xiaofang Zeng
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Hao Dong
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China
| | - Xiaoyan Liu
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China.
| | - Weidong Bai
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China; Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, Guangzhou, Guangdong 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture, Guangzhou, Guangdong 510225, China; Academy of Contemporary Agricultural Engineering Innovations, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong 510225, China.
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Curiel-Fernández M, Cano-Mozo E, Ayestarán B, Guadalupe Z, Pérez-Magariño S. Influence of Grape Polysaccharide Extracts on the Phenolic Compounds and Color Characteristics of Different Red Wines. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:1985-1994. [PMID: 37587088 DOI: 10.1021/acs.jafc.3c02894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/18/2023]
Abstract
Polysaccharides have an important role in the technological and sensory characteristics of wines. The aim of this work was to study the effects of the addition of four polysaccharide extracts obtained from grape products and byproducts to red wines during storage for 2 months on their phenolic composition and color. The four extracts rich in polysaccharides were obtained from grape must, white grape pomace, red grape marc, and red wine, and they were compared with a commercial inactivated yeast. These products were studied in three wines selected for their highest astringency and acidity characteristics. The highest differences were found in the red wines with high initial phenolic concentrations, which reduced their values. The addition of polysaccharide extracts from grape pomace or marc, must, or yeast can mainly be interesting in wines with high phenolic content since they may be useful to modulate the astringency of red wines. This is the first work that studies the effect of polysaccharide extracts obtained from grape byproducts in red wines, showing great possibilities of these products.
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Affiliation(s)
- María Curiel-Fernández
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
| | - Estela Cano-Mozo
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
| | - Belén Ayestarán
- Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, Gobierno de La Rioja, CSIC, Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain
| | - Zenaida Guadalupe
- Instituto de Ciencias de la Vid y el Vino, Universidad de La Rioja, Gobierno de La Rioja, CSIC, Finca de La Grajera, Ctra. Burgos 6, 26007 Logroño, Spain
| | - Silvia Pérez-Magariño
- Grupo de Enología, Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain
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Chen SK, Wang X, Guo YQ, Song XX, Yin JY, Nie SP. Exploring the partial degradation of polysaccharides: Structure, mechanism, bioactivities, and perspectives. Compr Rev Food Sci Food Saf 2023; 22:4831-4870. [PMID: 37755239 DOI: 10.1111/1541-4337.13244] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 08/22/2023] [Accepted: 09/04/2023] [Indexed: 09/28/2023]
Abstract
Polysaccharides are promising biomolecules with lowtoxicity and diverse bioactivities in food processing and clinical drug development. However, an essential prerequisite for their applications is the fine structure characterization. Due to the complexity of polysaccharide structure, partial degradation is a powerful tool for fine structure analysis, which can effectively provide valid information on the structure of backbone and branching glycosidic fragments of complex polysaccharides. This review aims to conclude current methods of partial degradation employed for polysaccharide structural characterization, discuss the molecular mechanisms, and describe the molecular structure and solution properties of degraded polysaccharides. In addition, the effects of polysaccharide degradation on the conformational relationships between the molecular structure and bioactivities, such as antioxidant, antitumor, and immunomodulatory activities, are also discussed. Finally, we summarize the prospects and current challenges for the partial degradation of polysaccharides. This review will be of great value for the scientific elucidation of polysaccharide fine structures and potential applications.
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Affiliation(s)
- Shi-Kang Chen
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Xin Wang
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Yu-Qing Guo
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Xiao-Xiao Song
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, China
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Canalejo D, Martínez-Lapuente L, Ayestarán B, Pérez-Magariño S, Doco T, Guadalupe Z. Grape-Derived Polysaccharide Extracts Rich in Rhamnogalacturonans-II as Potential Modulators of White Wine Flavor Compounds. Molecules 2023; 28:6477. [PMID: 37764251 PMCID: PMC10536722 DOI: 10.3390/molecules28186477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/24/2023] [Accepted: 09/01/2023] [Indexed: 09/29/2023] Open
Abstract
Many authors have investigated the role of mannoproteins on wine quality, but very few have analyzed the use of grape-derived polysaccharides as they are not commercially available. In this study, purified grape-derived polysaccharides from red wine (WPP) and winemaking by-products (DWRP: Distilled Washing Residues Polysaccharides) were used as potential fining agents to modulate white wine flavor. Phenolics and volatile compounds were analyzed in the control and wines treated with WPP, DWRP, and commercial mannoproteins (CMs) after one and twelve months of bottling, and a sensory analysis was conducted. WPP and DWRP, rich in rhamnogalacturonans-II, showed themselves to be good modulators of wine aroma and astringency. Improvement in wine aroma was related to an increase in all volatile families expect higher alcohols and volatile acids. The modulation of astringency and bitterness was related to a reduction in the proanthocyanidin content and its mean degree of polymerization. Extracts with polysaccharides with higher protein contents presented a higher retention of volatile compounds, and DWRP extract had more positive effects on the overall aroma. Our novel results present the possibility of obtaining valuable polysaccharides from distilled washing residues of wine pomaces, which could promote its valorization as a by-product. This is the first time the potential use of this by-product has been described.
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Affiliation(s)
- Diego Canalejo
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Ctra. De Burgos Km 6, 26007 Logroño, Spain; (D.C.); (L.M.-L.); (B.A.)
| | - Leticia Martínez-Lapuente
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Ctra. De Burgos Km 6, 26007 Logroño, Spain; (D.C.); (L.M.-L.); (B.A.)
| | - Belén Ayestarán
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Ctra. De Burgos Km 6, 26007 Logroño, Spain; (D.C.); (L.M.-L.); (B.A.)
| | - Silvia Pérez-Magariño
- Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Ctra. Burgos Km 119, 47071 Valladolid, Spain;
| | - Thierry Doco
- SPO, INRAE, Institut Agro, Univ Montpellier, 2 Place Pierre Viala, F-34060 Montpellier, France;
| | - Zenaida Guadalupe
- Instituto de Ciencias de la Vid y del Vino (Universidad de la Rioja, Gobierno de La Rioja y CSIC), Ctra. De Burgos Km 6, 26007 Logroño, Spain; (D.C.); (L.M.-L.); (B.A.)
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Wang X, Feng T, Fan C, Wang X, Xia S, Yu J, John Swing C. Effect of tannic acid-OSA starch complexation on the binding capacity and release of aldehydes off-flavor in aqueous matrix. Food Chem 2023; 426:136560. [PMID: 37321118 DOI: 10.1016/j.foodchem.2023.136560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 06/03/2023] [Accepted: 06/04/2023] [Indexed: 06/17/2023]
Abstract
In order to further clarify the regulation of tannic acid on the off-flavor in starch-based algal oil emulsions, the effect of different starch matrix (OSA starch and OSA starch-tannic acid complex) on the release capacities of aldehydes (pentanal, hexanal, heptanal, nonanal) were investigated. The adsorption and retention ability, thermodynamic parameters, and hydrophobicity of aldehydes in the starch matrix were analyzed. Nonanal exhibited the strongest adsorption ability (65.01%-85.69%) with the starch matrix, followed by heptanal, hexanal, and pentanal, which accounted for the structures of aldehydes. Furthermore, aldehydes had a higher affinity with complex (16.33%-83.67%) than OSA starch (9.70%-66.71%) because the tannic acid altered the structure of OSA starch. Isothermal titration calorimetry suggested that the interaction between the starch matrix and aldehydes was an entropy-driven spontaneous endothermic reaction, and hydrophobic interactions were the predominant driving forces. Altogether, these results lay a theoretical foundation for facilitating the regulation of flavor in starch foods.
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Affiliation(s)
- Xinshuo Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Tingting Feng
- Department of Food Science and Engineering, College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, Jiangsu 210037, People's Republic of China
| | - Chunli Fan
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xingwei Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Shuqin Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Jingyang Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People's Republic of China
| | - Caleb John Swing
- Department of Animal Sciences, Colorado State University, 350 W. Pitkin St., Fort Collins, CO 80523-1171, the United States of America
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Huang Y, Guo Z, Chen Z, Lei D, Li S, Zhu Z, Barba FJ, Cheng S. Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin. Food Chem X 2023; 18:100635. [PMID: 36968317 PMCID: PMC10031345 DOI: 10.1016/j.fochx.2023.100635] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 02/24/2023] [Accepted: 03/07/2023] [Indexed: 03/12/2023] Open
Abstract
A novel alternative to prepare the inulin-procyanidin complex assisted by pulsed electric field (PEF) treatment was explored in this study. Results showed that the optimal condition of PEF treatment enhanced the adsorption rate of procyanidins to inulin from 78.56 to 103.46 μg/mg. Based on well fitted by Redlich-Peterson model and spectral analysis including UV and FT-IR, the interaction between inulin and procyanidin was evidenced to be dominated by hydrogen bonds. The DSC curve and the SEM spectrum displayed better stability of the PEF-treated inulin-procyanidin complex than the untreated complex. The PEF-treated complex had lower solubility but higher water-holding capacity than inulin, which exhibited stronger shear-thinning property and more stable flow behavior referring to rheological analysis. Furthermore, the gel formed from the PEF-treated complex possessed greater hardness, chewiness and viscosity, with no significant effects noted in terms of springiness, cohesiveness and resilience.
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Zhai HY, Li SY, Zhao X, Lan YB, Zhang XK, Shi Y, Duan CQ. The compositional characteristics, influencing factors, effects on wine quality and relevant analytical methods of wine polysaccharides: a review. Food Chem 2022; 403:134467. [DOI: 10.1016/j.foodchem.2022.134467] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 09/18/2022] [Accepted: 09/27/2022] [Indexed: 11/29/2022]
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