1
|
Kang J, Huang-Fu ZY, Tian X, Cheng L, Zhang J, Liu Y, Liu Y, Wang S, Hu X, Zou L, Guo Q. Arabinoxylan of varied structural features distinctively affects the functional and in vitro digestibility of wheat starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
|
2
|
Araujo-Chapa AP, Urías-Orona V, Niño-Medina G, Muy-Rangel D, de la Garza AL, Castro H. Dietary Fiber from Soybean ( Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality. Molecules 2023; 28:4997. [PMID: 37446659 DOI: 10.3390/molecules28134997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 06/13/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
The objective of the present study was to evaluate the effect of dietary fiber from soybean (glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and nutraceutical quality of Frankfurter sausage. A traditional formulation was used for the pork-based sausage and three treatments were established: control treatment (CT), sausage without SHDF; treatment 1 (T1), sausage and 1% SHDF; treatment 2 (T2), sausage and 1.5% SHDF. T2 showed the best nutritional contribution of the treatments, significantly favoring a lower content of fat and sodium, thus increasing the contribution of dietary fiber and calcium. A positive effect of SHDF on the water-holding capacity of the treatments was also observed. In addition, T2 remained stable during storage, while T1 and CT showed significantly reduced water-holding capacities of approximately 5%; this was in turn linked to hardness, as it was observed that on day 7 of storage, 27% less force was required to deform the T2 sausages. Regarding color, no significant difference was observed with the addition of SHDF to the product. The results suggest that the dietary fiber extracted from soybean husks has potential for application in food and can be used as an ingredient to improve the functional and nutritional quality of Frankfurter sausages by reducing the content of fat and phosphates.
Collapse
Affiliation(s)
- Ana P Araujo-Chapa
- Facultad de Salud Pública y Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, Monterrey C.P. 64460, Nuevo León, Mexico
| | - Vania Urías-Orona
- Facultad de Salud Pública y Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, Monterrey C.P. 64460, Nuevo León, Mexico
| | - Guillermo Niño-Medina
- Facultad de Agronomía, Universidad Autónoma de Nuevo León, Francisco Villa S/N, General Escobedo C.P. 66050, Nuevo León, Mexico
| | - Dolores Muy-Rangel
- Centro de Investigación en Alimentación y Desarrollo (CIAD) A.C., Coordinación Culiacán, Carretera Culiacán a El Dorado Km 5.5, Culiacán C.P. 80110, Sinaloa, Mexico
| | - Ana Laura de la Garza
- Facultad de Salud Pública y Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, Monterrey C.P. 64460, Nuevo León, Mexico
| | - Heriberto Castro
- Facultad de Salud Pública y Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, Monterrey C.P. 64460, Nuevo León, Mexico
| |
Collapse
|
3
|
Thinh PD, Hang CTT, Trung DT, Nguyen TD. Pectin from Three Vietnamese Seagrasses: Isolation, Characterization, and Antioxidant Activity. Processes (Basel) 2023. [DOI: 10.3390/pr11041054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
Abstract
This study focused on the isolation and structural characterization of pectin from three distinct species of Vietnamese seagrass including Enhalus acoroides, Thalassia hemprichii, and Halophila ovalis. The pectin yield obtained from Enhalus acoroides was the highest, corresponding to 24.15%, followed by those from Thalassia hemprichii (20.04%) and Halophila ovalis (19.14%). The physicochemical properties of pectin including total carbohydrate content, anhydrouronic acid (AUA) content, equivalent weight (EW), methoxyl content (MeO), and degree of esterification (DE) were determined using various analysis techniques. The pectin obtained from all three species were found to be low-methyl-esterified pectin, with the MeO content and DE for E. acoroides, T. hemprichii, and H. ovalis being 6.15% and 27.18%, 3.26% and 43.31%, and 4.65% and 33.25%, respectively. The average molecular weight (MW) of pectin was analyzed by size-exclusion chromatography. Pectin from T. hemprichii had the highest MW of 173.01 kDa, followed by pectin from E. acoroides, with a MW of 127.32 kDa, and that from H. ovalis, with a MW of 56.06 kDa. Furthermore, the pectins from all three seagrass species exhibited high antioxidant activity and might be promising as antioxidants.
Collapse
|
4
|
Bresciani A, Vanara F, Pagliarini E, Locatelli M, Proserpio C, Travaglia F, Blandino M, Marti A. Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response. Food Chem 2023; 398:133936. [PMID: 36027659 DOI: 10.1016/j.foodchem.2022.133936] [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: 03/16/2022] [Revised: 08/06/2022] [Accepted: 08/10/2022] [Indexed: 11/29/2022]
Abstract
This study investigated the impact of seed coats from peas (PC) and chickpeas (CC) (at 15 % and 30 % levels) on rice-based co-extruded snacks. Using PC and CC reduced the content of soluble (29 %) and cell-wall bound phenolic acids (21 %), but it enhanced the amount and the profile of flavonoids of rice-based snacks (up to 16 times with PC), resulting in significantly higher antioxidant activity (134 %). Snacks with 15 % CC showed a higher section area (about 335 versus 191 mm2) and a lower average pore radius (20.1 versus 23.9 mm) than PC-snacks; however, such features did not affect either texture or porosity. At 30 % level, PC resulted in a more porous structure (porosity: 73.1 versus 66.7 %) with smaller pores (17.2 versus 27.3 mm) and high firmness (55.9 versus 40.1 N). Consumers' acceptability evaluation revealed that samples containing pulse seed coat were comparable and preferred to the control (i.e., 100 % polished rice).
Collapse
Affiliation(s)
- Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Francesca Vanara
- Department of Agricultural, Forest and Food Science (DISAFA), Università degli Studi di Torino, Grugliasco, TO, Italy
| | - Ella Pagliarini
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy; Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Monica Locatelli
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, NO, Italy
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy; Sensory & Consumer Science Lab (SCS_Lab), Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Fabiano Travaglia
- Department of Pharmaceutical Sciences, Università degli Studi del Piemonte Orientale "A. Avogadro", Largo Donegani 2, 28100 Novara, NO, Italy
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Science (DISAFA), Università degli Studi di Torino, Grugliasco, TO, Italy.
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy.
| |
Collapse
|
5
|
Bai YP, Zhou HM, Zhu KR, Li Q. Impact of thermally induced wall breakage on the structural properties of water-soluble polysaccharides in chickpeas. Int J Biol Macromol 2022; 208:869-882. [PMID: 35367273 DOI: 10.1016/j.ijbiomac.2022.03.186] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 03/22/2022] [Accepted: 03/27/2022] [Indexed: 01/13/2023]
Abstract
The present work aimed to elucidate the influence of wall breakage induced by thermal processing on the molecular, structural, and antioxidant activities of water-soluble polysaccharides in chickpeas. Different extents of cell wall disruption were observed by fluorescence microscopy in chickpea cotyledons. Moreover, a decreasing fluorescence intensity of cell wall fragments was observed in the flour residues upon heat fluidization, autoclaving, and microwave heating, and the polysaccharide extraction rates were increased by 31.47%, 25.52%, and 9.79%, respectively. Furthermore, WPUCP, WPHCP, WPMCP, and WPACP (water-soluble polysaccharides from unprocessed, heat fluidized, microwaved, and autoclaved chickpeas, respectively) were RG-I (rhamnogalacturonan-I)-enriched pectic polysaccharides composed of galactose, arabinose, galacturonic acid, and rhamnose. After chickpea thermal processing, the degrees of branching decreased to 2.87, 3.79, and 2.53 in WPHCP, WPMCP, and WPACP, respectively, and the molecular weights were reduced by 46.46%, 24.83%, and 59.91%, respectively. Structural analysis showed that the semicrystalline regions of WPHCP, WPMCP, and WPACP were slightly damaged without changing the functional groups, but their thermal stability decreased. Interestingly, WPACP formed an ordered conformation (microporous network structure) through the formation of hydrogen bonds. Moreover, the antioxidant activities of WPHCP, WPMCP, and WPACP were enhanced, and the strongest radical scavenging activity was observed for WPHCP.
Collapse
Affiliation(s)
- Yi-Peng Bai
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, PR China.
| | - Ke-Rui Zhu
- Rui De Intelligent Technology (Huai'an) Co., Ltd, Huaian 223113, Jiangsu Province, PR China; Number Times Technology (Huai'an) Co., Ltd, Huaian 223113, Jiangsu Province, PR China
| | - Qin Li
- School of Pharmacy, Jiangsu Food & Pharmaceutical Science College, Huaian 223003, Jiangsu Province, PR China
| |
Collapse
|
6
|
Wang J, Tian B, Cheng J, Yang J, Liu Y. Isolation, characterization, crystal structure, antioxidant and antibacterial properties of co-lupulone. J Mol Struct 2022. [DOI: 10.1016/j.molstruc.2021.131718] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
7
|
Donadio JLS, Prado SBRD, Rogero MM, Fabi JP. Effects of pectins on colorectal cancer: targeting hallmarks as a support for future clinical trials. Food Funct 2022; 13:11438-11454. [DOI: 10.1039/d2fo01995g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The intake of dietary fibers has been associated with a reduction in the risk of colorectal cancer.
Collapse
Affiliation(s)
- Janaina L. S. Donadio
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, Brazil
| | | | - Marcelo M. Rogero
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, Brazil
- Department of Nutrition, School of Public Health University of São Paulo, Sao Paulo, Brazil
| | - João Paulo Fabi
- Department of Food Science and Experimental Nutrition, School of Pharmaceutical Sciences, University of São Paulo, São Paulo, SP, Brazil
- Food Research Center (FoRC), CEPID-FAPESP (Research, Innovation and Dissemination Centers, São Paulo Research Foundation), São Paulo, Brazil
- Food and Nutrition Research Center (NAPAN), University of São Paulo, São Paulo, Brazil
| |
Collapse
|
8
|
Wang YX, Yin JY, Zhang T, Xin Y, Huang XJ, Nie SP. Utilizing relative ordered structure theory to guide polysaccharide purification for structural characterization. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106603] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
9
|
Fermentation of Ferulated Arabinoxylan Recovered from the Maize Bioethanol Industry. Processes (Basel) 2021. [DOI: 10.3390/pr9010165] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Maize by-product from the bioethanol industry (distiller’s dried grains with solubles, DDGS) is a source of ferulated arabinoxylan (AX), which is a health-promoting polysaccharide. In the present study, AX from DDGS was fermented by a representative colonic bacterial mixture (Bifidobacterium longum, Bifidobacterium adolescentis, and Bacteroides ovatus), and the effect of the fermented AX (AX-f) on the proliferation of the cell line Caco-2 was investigated. AX was efficiently metabolized by these bacteria, as evidenced by a decrease in the polysaccharide molecular weight from 209 kDa to < 50 kDa in AX-f, the release of ferulic acid (FA) from polysaccharide chains (1.14 µg/mg AX-f), and the short-chain fatty acids (SCFA) production (277 µmol/50 mg AX). AX-f inhibited the proliferation of Caco-2 cells by 80–40% using concentrations from 125–1000 µg/mL. This dose-dependent inverse effect was attributed to the increased viscosity of the media due to the polysaccharide concentration. The results suggest that the AX-f dose range and the SCFA and free FA production are key determinants of antiproliferative activity. Using the same polysaccharide concentrations, non-fermented AX only inhibited the Caco-2 cells proliferation by 8%. These findings highlight the potential of AX recovered from the maize bioethanol industry as an antiproliferative agent once fermented by colonic bacteria.
Collapse
|
10
|
Kaur D, Singla G, Singh U, Krishania M. Efficient process engineering for extraction of hemicellulose from corn fiber and its characterization. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2020. [DOI: 10.1016/j.carpta.2020.100011] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
|
11
|
Li LY, Wang YX, Zhang T, Zhang JF, Pan M, Huang XJ, Yin JY, Nie SP. Structural characteristics and rheological properties of alkali-extracted arabinoxylan from dehulled barley kernel. Carbohydr Polym 2020; 249:116813. [PMID: 32933661 DOI: 10.1016/j.carbpol.2020.116813] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 07/19/2020] [Accepted: 07/21/2020] [Indexed: 12/31/2022]
Abstract
Arabinoxylan (BIF-60) was isolated from barley water-insoluble fiber (BIF) by ethanol precipitation at 60 % (v/v). BIF-60 was composed of xylose (48.5 %) and arabinose (30.3 %). Its average molecular weight was 1360 kDa. Methylation and 1D/2D NMR analysis showed that BIF-60 possessed β-(l→4)-xylan as backbone, comprised of un-substituted (1,4-linked β-Xylp, 56.9 %), mono-substituted (1,2,4-linked and 1,3,4-linked β-Xylp, 22.1 %) and di-substituted (1,2,3,4-lin4ked β-Xylp, 18.4 %) xylose units, as well as other residues (T-Araf-(1→, T-Xylp-(1→, →5)-Araf-(1→, →2)-Araf-(1→, →3)-Araf-(1→ and →4)-Glcp-(1→). BIF-60 exhibited shear-thinning behaviour, low gel stability and weak gelling ability at high concentrations. This work provides a theoretical and experimental basis for molecular structure and properties of the alkali-extracted arabinoxylan from barley kernel, which could guide further functional research and application of barley-derived arabinoxylan.
Collapse
Affiliation(s)
- Lin-Yan Li
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
| | - Yu-Xiao Wang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
| | - Ting Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
| | - Jian-Fang Zhang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
| | - Meng Pan
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
| | - Xiao-Jun Huang
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
| | - Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China.
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, Jiangxi Province, 330047, China
| |
Collapse
|
12
|
Effect of Ultrasound-Treated Arabinoxylans on the Oxidative Stability of Soybean Oil. Antioxidants (Basel) 2020; 9:antiox9020147. [PMID: 32050540 PMCID: PMC7070310 DOI: 10.3390/antiox9020147] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 01/22/2020] [Accepted: 01/31/2020] [Indexed: 12/11/2022] Open
Abstract
Arabinoxylans (AX) are polysaccharides with antioxidant activity and emulsifying properties, which make them an attractive alternative for its potential application as a natural antioxidant in oils. Therefore, this work aimed to investigate the effect of ultrasonic treatment of AX on their antioxidant capacity and its ability to improve the oxidative stability of soybean oil. For this purpose, AX were exposed to ultrasonic treatment at 25% (100 W, AX-1) and 50% (200 W, AX-2) power and an operating frequency of 20 KHz during 15 min, and their macromolecular properties (weight average molecular weight (Mw), polydispersity index and intrinsic viscosity) were evaluated. The antioxidant capacity of AX was determined by the DPPH assay and Rancimat test. Results showed that ultrasonic treatment did not affect the molecular identity of the polysaccharide but modified its Mw distribution. AX-1 showed the highest antioxidant activity (75% inhibition) at 533 µg/mL by the DPPH method compared to AX and AX-2. AX at 0.25% (w/v) and AX-1 at 0.01% (w/v) exerted the highest protective effects on oxidative stability of soybean oil with induction periods of 7.69 and 5.54 h, respectively. The results indicate that AX could be a good alternative for the potential application as a natural antioxidant in oils.
Collapse
|
13
|
Mendez-Encinas MA, Valencia-Rivera DE, Carvajal-Millan E, Astiazaran-Garcia H, Rascón-Chu A, Brown-Bojorquez F. Electrosprayed highly cross-linked arabinoxylan particles: effect of partly fermentation on the inhibition of Caco-2 cells proliferation. AIMS BIOENGINEERING 2020. [DOI: 10.3934/bioeng.2021006] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
|
14
|
Liu Y, Qi J, Luo J, Qin W, Luo Q, Zhang Q, Wu D, Lin D, Li S, Dong H, Chen D, Chen H. Okra in Food Field: Nutritional Value, Health Benefits and Effects of Processing Methods on Quality. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1695833] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Ying Liu
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Jingyi Qi
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Junyun Luo
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Wen Qin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Qingying Luo
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Qing Zhang
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Dingtao Wu
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Derong Lin
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Suqing Li
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| | - Hongmin Dong
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada
| | - Daiwen Chen
- Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu, Sichuan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China
| |
Collapse
|
15
|
Wathoni N, Yuan Shan C, Yi Shan W, Rostinawati T, Indradi RB, Pratiwi R, Muchtaridi M. Characterization and antioxidant activity of pectin from Indonesian mangosteen ( Garcinia mangostana L.) rind. Heliyon 2019; 5:e02299. [PMID: 31453406 PMCID: PMC6702389 DOI: 10.1016/j.heliyon.2019.e02299] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 07/22/2019] [Accepted: 08/09/2019] [Indexed: 10/29/2022] Open
Abstract
Pectin, a natural polysaccharide, has gained increasing attention due to not only its biomaterial properties but also its biomedical activities. One of the abundant sources of pectin is mangosteen (Garcinia mangostana L.) rind. In this study, we characterized the pectin from Indonesian mangosteen rind extract and evaluated its antioxidant activity. Pectin was extracted in acid condition and evaluated its physicochemical properties by fourier transform infrared (FTIR), powder X-ray diffractometer (PXRD), water content, ash content, equivalent weight, methoxyl level and of galacturonic acid content. Furthermore, the antioxidant activity of pectin was also observed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Pectin was successfully extracted from dry weight of Indonesian mangosten rind with yield about 1,16 ± 0,17%, fine powder, brownish and odorless. FTIR and PXRD results showed that pectin from mangosteen rind extract was amorphous and similar characteristic with a commercial pectin. The chemical properties of pectin such as water content, ash content, equivalent weight, methoxyl level and of galacturonic acid level were 9.85 ± 0.12%, 3.91 ± 0.17%, 6330.76 ± 220.43 g/mol, 2.86 ± 0.05% and 75.98 ± 0.88%, respectively. In addition, pectin showed an antioxidant activity with the IC50 about 161.94 ± 31.57 ppm. These results suggest that pectin from Indonesian mangosteen rind has the potential properties as biopolymers for biomedical applications with a low-methylated pectin and a moderate antioxidant activity.
Collapse
Affiliation(s)
- Nasrul Wathoni
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Chu Yuan Shan
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Wong Yi Shan
- Department of Pharmaceutics and Pharmaceutical Technology, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Tina Rostinawati
- Department of Biology Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Raden Bayu Indradi
- Department of Biology Pharmacy, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Rimadani Pratiwi
- Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Muchtaridi Muchtaridi
- Department of Pharmaceutical Analysis and Medicinal Chemistry, Faculty of Pharmacy, Universitas Padjadjaran, Sumedang 45363, Indonesia
| |
Collapse
|
16
|
Mendez-Encinas MA, Carvajal-Millan E, Rascón-Chu A, Astiazarán-García H, Valencia-Rivera DE, Brown-Bojorquez F, Alday E, Velazquez C. Arabinoxylan-Based Particles: In Vitro Antioxidant Capacity and Cytotoxicity on a Human Colon Cell Line. MEDICINA (KAUNAS, LITHUANIA) 2019; 55:E349. [PMID: 31284672 PMCID: PMC6681090 DOI: 10.3390/medicina55070349] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 06/29/2019] [Accepted: 07/04/2019] [Indexed: 01/03/2023]
Abstract
Background and objectives: Arabinoxylans (AX) can gel and exhibit antioxidant capacity. Previous studies have demonstrated the potential application of AX microspheres as colon-targeted drug carriers. However, the cytotoxicity of AX gels has not been investigated so far. Therefore, the aim of the present study was to prepare AX-based particles (AXM) by coaxial electrospraying method and to investigate their antioxidant potential and cytotoxicity on human colon cells. Materials and Methods: The gelation of AX was studied by monitoring the storage (G') and loss (G'') moduli. The morphology of AXM was evaluated using optical and scanning electron microscopy (SEM). The in vitro antioxidant activity of AX before and after gelation was measured using the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS+), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. In addition, the effect of AX and AXM on the proliferation of human colon cells (CCD 841 CoN) was evaluated using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay. Results: The final G' and G'' values for AX gels were 293 and 0.31 Pa, respectively. AXM presented spherical shape and rough surface with a three-dimensional and porous network. The swelling ratio and mesh size of AXM were 35 g water/g AX and 27 nm, respectively. Gelation decreased the antioxidant activity of AX by 61-64 %. AX and AXM did not affect proliferation or show any toxic effect on the normal human colon cell line CCD 841 CoN. Conclusion: The results indicate that AXM could be promising biocompatible materials with antioxidant activity.
Collapse
Affiliation(s)
- Mayra A Mendez-Encinas
- Biopolymers, Research Center for Food and Development (CIAD), Hermosillo, Sonora 83304, Mexico
| | | | - Agustín Rascón-Chu
- Biotechnology, Research Center for Food and Development (CIAD), Hermosillo, Sonora 83304, Mexico
| | | | - Dora E Valencia-Rivera
- Department of Chemical Biological and Agropecuary Sciences, University of Sonora, Caborca, Sonora 83621, Mexico
| | | | - Efrain Alday
- Department of Chemistry-Biology, University of Sonora, Hermosillo, Sonora 83000, Mexico
| | - Carlos Velazquez
- Department of Chemistry-Biology, University of Sonora, Hermosillo, Sonora 83000, Mexico
| |
Collapse
|
17
|
Niño-Medina G, Muy-Rangel D, de la Garza AL, Rubio-Carrasco W, Pérez-Meza B, Araujo-Chapa AP, Gutiérrez-Álvarez KA, Urías-Orona V. Dietary Fiber from Chickpea ( Cicer arietinum) and Soybean ( Glycine max) Husk Byproducts as Baking Additives: Functional and Nutritional Properties. Molecules 2019; 24:E991. [PMID: 30870973 PMCID: PMC6429506 DOI: 10.3390/molecules24050991] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Revised: 03/05/2019] [Accepted: 03/07/2019] [Indexed: 11/16/2022] Open
Abstract
Dietary fiber extracted from soybean and chickpea husks was used in the formulation of white bread. Treatments at different concentrations of dietary fiber (DF): bread + 0.15%, 0.3%, 1.5%, 2% soybean dietary fiber (SDF); bread + 0.15%, 0.3%, 1.5%, 2% chickpea dietary fiber (CDF), and a control treatment (Bread 0% DF) were used initially. However, the treatments that showed the greatest improvement effects were: bread + 2% SDF and bread + 2% CDF. The functionality and the nutritional contribution in the treatments were evaluated during four days of storage. The weight loss on the third day of storage was 30% higher in the control treatment than the products with 2% SDF and 2% CDF, while for the evaluation of firmness, the control obtained a hardness of 86 N, and treatments with 2% SDF and 2% CDF 60 N and 45 N, respectively. The presence of phenolic compounds and their antioxidant activity was evident, mainly in the 2% SDF treatment, which had a total phenolic content of 1036, while in the Bread 0% DF it was 232 mgEAC/kg. The antioxidant activity for 2% SDF by DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (3-ethyl-benzothiazoline-6-sulfonic acid), and FRAP (ferric reducing antioxidant power) was 1096, 2567, and 1800 µmolTE/kg, respectively. Dietary fiber addition favored the reduction of weight loss and firmness of white bread during storage. In addition, color was not affected and the content calcium, phenolics, as well as antioxidant capacity were slightly improved.
Collapse
Affiliation(s)
- Guillermo Niño-Medina
- Laboratorio de Química y Bioquímica, Facultad de Agronomía, Universidad Autónoma de Nuevo León, Francisco Villa S/N, C.P. 66050 General Escobedo, Nuevo León, Mexico.
| | - Dolores Muy-Rangel
- Laboratorio de Tecnología de Alimentos, Centro de Investigación en Alimentación y Desarrollo (CIAD) A.C., Coordinación Culiacán, Carretera Culiacán a El Dorado Km 5.5, C.P. 80110 Culiacán, Sinaloa, Mexico.
| | - Ana Laura de la Garza
- Laboratorio de Química de los Alimentos, Facultad de Salud Públicay Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, C.P. 64460 Monterrey, Nuevo León, Mexico.
| | - Werner Rubio-Carrasco
- Laboratorio de Tecnología de Alimentos, Centro de Investigación en Alimentación y Desarrollo (CIAD) A.C., Coordinación Culiacán, Carretera Culiacán a El Dorado Km 5.5, C.P. 80110 Culiacán, Sinaloa, Mexico.
| | - Briceida Pérez-Meza
- Laboratorio de Tecnología de Alimentos, Centro de Investigación en Alimentación y Desarrollo (CIAD) A.C., Coordinación Culiacán, Carretera Culiacán a El Dorado Km 5.5, C.P. 80110 Culiacán, Sinaloa, Mexico.
| | - Ana P Araujo-Chapa
- Laboratorio de Química de los Alimentos, Facultad de Salud Públicay Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, C.P. 64460 Monterrey, Nuevo León, Mexico.
| | - Kelsy A Gutiérrez-Álvarez
- Laboratorio de Química de los Alimentos, Facultad de Salud Públicay Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, C.P. 64460 Monterrey, Nuevo León, Mexico.
| | - Vania Urías-Orona
- Laboratorio de Química de los Alimentos, Facultad de Salud Públicay Nutrición, Universidad Autónoma de Nuevo León, Av. Dr. Eduardo Aguirre Pequeño y Yuriria, C.P. 64460 Monterrey, Nuevo León, Mexico.
| |
Collapse
|
18
|
Mendez-Encinas MA, Carvajal-Millan E, Yadav MP, López-Franco YL, Rascon-Chu A, Lizardi-Mendoza J, Brown-Bojorquez F, Silva-Campa E, Pedroza-Montero M. Partial removal of protein associated with arabinoxylans: Impact on the viscoelasticity, crosslinking content, and microstructure of the gels formed. J Appl Polym Sci 2018. [DOI: 10.1002/app.47300] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Mayra A. Mendez-Encinas
- Laboratory of Biopolymers, CTAOA, Research Center for Food and Development, CIAD; A.C. Carretera a La Victoria Km. 0.6, Hermosillo Sonora 83304 Mexico
| | - Elizabeth Carvajal-Millan
- Laboratory of Biopolymers, CTAOA, Research Center for Food and Development, CIAD; A.C. Carretera a La Victoria Km. 0.6, Hermosillo Sonora 83304 Mexico
| | - Madhav P. Yadav
- Sustainable Biofuels and Coproducts Research Unit, Eastern Regional Research Center; Agricultural Research Service, US Department of Agriculture; 600 East Mermaid Lane, Wyndmoor Pennsylvania 19038
| | - Yolanda L. López-Franco
- Laboratory of Biopolymers, CTAOA, Research Center for Food and Development, CIAD; A.C. Carretera a La Victoria Km. 0.6, Hermosillo Sonora 83304 Mexico
| | - Agustín Rascon-Chu
- Laboratory of Biotechnology, CTAOV; Research Center for Food and Development, CIAD; A.C. Carretera a La Victoria Km. 0.6, Hermosillo Sonora 83304 Mexico
| | - Jaime Lizardi-Mendoza
- Laboratory of Biopolymers, CTAOA, Research Center for Food and Development, CIAD; A.C. Carretera a La Victoria Km. 0.6, Hermosillo Sonora 83304 Mexico
| | - Francisco Brown-Bojorquez
- Department of Polymers and Materials; University of Sonora; Rosales y Blvd. Luis D. Colosio, Hermosillo Sonora 83000 Mexico
| | - Erika Silva-Campa
- Department of Physics Research; University of Sonora; Rosales y Blvd. Luis D. Colosio, Hermosillo Sonora 83000 Mexico
| | - Martín Pedroza-Montero
- Department of Physics Research; University of Sonora; Rosales y Blvd. Luis D. Colosio, Hermosillo Sonora 83000 Mexico
| |
Collapse
|
19
|
Mzoughi Z, Abdelhamid A, Rihouey C, Le Cerf D, Bouraoui A, Majdoub H. Optimized extraction of pectin-like polysaccharide from Suaeda fruticosa leaves: Characterization, antioxidant, anti-inflammatory and analgesic activities. Carbohydr Polym 2018; 185:127-137. [DOI: 10.1016/j.carbpol.2018.01.022] [Citation(s) in RCA: 113] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Revised: 01/05/2018] [Accepted: 01/05/2018] [Indexed: 02/04/2023]
|
20
|
Myint H, Kishi H, Koike S, Kobayashi Y. Effect of chickpea husk dietary supplementation on blood and cecal parameters in rats. Anim Sci J 2016; 88:372-378. [PMID: 27328875 DOI: 10.1111/asj.12651] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2016] [Revised: 03/24/2016] [Accepted: 04/07/2016] [Indexed: 12/22/2022]
Abstract
Chickpea husk was functionally evaluated for antioxidant status, blood parameters, cecal fermentation and microbial profiles in rats. Fifteen male rats (5 weeks of age) were divided into three groups; they were individually housed and fed one of the following diets for 3 weeks: purified diet containing 5% cellulose (Cellulose), an identical diet in which cellulose was replaced by corn starch (Starch) or by chickpea husk (Chick). Rats were sacrificed to obtain blood and cecal digesta samples. Chickpea husk contained high polyphenolic content and significant superoxide dismutase and 2,2-diphenyl-picrylhydrazyl scavenging activities. In a feeding experiment, Chick showed lowered cholesterol levels and improved antioxidant activity represented by reduced thiobarbituric acid reactive substances in blood. Chick showed increased cecal levels of total short chain fatty acids and butyrate, leading to a lower pH. Chick presented with lowered cecal indole and skatole concentrations, as did Cellulose. Cecal bacterial changes were notable in Chick, evidenced by differences in denaturing gradient gel electrophoresis banding patterns. However, representative bacteria quantified by real-time PCR assay did not support this bacterial change. These results indicate that chickpea husk feeding can improve the antioxidative status of rats through its polyphenolic components and modulate the hindgut environment by its fibrous components.
Collapse
Affiliation(s)
- Htun Myint
- Graduate School of Agriculture, Hokkaido University, Kita, Sapporo, Japan
| | - Hiroyuki Kishi
- Graduate School of Agriculture, Hokkaido University, Kita, Sapporo, Japan
| | - Satoshi Koike
- Graduate School of Agriculture, Hokkaido University, Kita, Sapporo, Japan
| | - Yasuo Kobayashi
- Graduate School of Agriculture, Hokkaido University, Kita, Sapporo, Japan
| |
Collapse
|
21
|
Harsha MR, Chandra Prakash SV, Dharmesh SM. Modified pectic polysaccharide from turmeric ( Curcuma longa ): A potent dietary component against gastric ulcer. Carbohydr Polym 2016; 138:143-55. [DOI: 10.1016/j.carbpol.2015.11.043] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2015] [Revised: 11/13/2015] [Accepted: 11/17/2015] [Indexed: 12/13/2022]
|
22
|
Guerreiro AC, Gago CML, Faleiro ML, Miguel MGC, Antunes MDC. Edible coatings enriched with essential oils for extending the shelf-life of ‘Bravo de Esmolfe’ fresh-cut apples. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12949] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Adriana C. Guerreiro
- Faculdade de Ciências e Tecnologia; MeditBio; Edf. 8 Campus de Gambelas 8005-139 Faro Portugal
| | - Custódia M. L. Gago
- Faculdade de Ciências e Tecnologia; MeditBio; Edf. 8 Campus de Gambelas 8005-139 Faro Portugal
| | - Maria L. Faleiro
- Faculdade de Ciências e Tecnologia; CBMR; Edf. 8 Campus de Gambelas 8005-139 Faro Portugal
| | - Maria G. C. Miguel
- Faculdade de Ciências e Tecnologia; MeditBio; Edf. 8 Campus de Gambelas 8005-139 Faro Portugal
| | - Maria D. C. Antunes
- Faculdade de Ciências e Tecnologia; MeditBio; Edf. 8 Campus de Gambelas 8005-139 Faro Portugal
| |
Collapse
|
23
|
|
24
|
Chaouch MA, Hafsa J, Rihouey C, Le Cerf D, Majdoub H. Depolymerization of polysaccharides from Opuntia ficus indica: Antioxidant and antiglycated activities. Int J Biol Macromol 2015; 79:779-86. [PMID: 26054662 DOI: 10.1016/j.ijbiomac.2015.06.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2015] [Revised: 06/01/2015] [Accepted: 06/02/2015] [Indexed: 11/28/2022]
Abstract
The extraction, purification and degradation of polysaccharides from Opuntia ficus indica cladodes, as well as the evaluation of their antioxidant and antiglycated activities in vitro were investigated. The optimization of the extraction showed that extraction by ultrasound at 40 °C presented the best carbohydrates yield. The degradation of the extracted polysaccharides was achieved by free radical depolymerization with H2O2 in the presence of copper(II) acetate for various reaction times. Sugar contents were determined by colorimetric assays. The macromolecular characteristics of the different isolated and degraded carbohydrates were carried by size exclusion chromatography (SEC/MALS/VD/DRI). These experiments showed that all samples are polysaccharides, which are probably pectins and that molecular weight (Mw) has decreased from 6,800,000 to 14,000 g/mol after 3 h of depolymerization without changing the structure. Preliminary antioxidant and antiglycated tests indicated that degraded polysaccharides for 2 and 3 h showed even better antioxidant and antiglycated activities.
Collapse
Affiliation(s)
- Mohamed Aymen Chaouch
- Laboratoire des Interfaces et des Matériaux Avancés (LIMA), Faculté des Sciences de Monastir, Université de Monastir, Bd. de l'environnement, 5019 Monastir, Tunisia
| | - Jawhar Hafsa
- Laboratoire de Biochimie, Faculté de Médecine, Université de Sousse, 4002 Sousse, Tunisia
| | - Christophe Rihouey
- Normandie Université, Laboratoire Polymères Biopolymères Surfaces (PBS), UMR 6270 & FR 3038 CNRS, Université de Rouen, 76821 Mont Saint Aignan, France
| | - Didier Le Cerf
- Normandie Université, Laboratoire Polymères Biopolymères Surfaces (PBS), UMR 6270 & FR 3038 CNRS, Université de Rouen, 76821 Mont Saint Aignan, France
| | - Hatem Majdoub
- Laboratoire des Interfaces et des Matériaux Avancés (LIMA), Faculté des Sciences de Monastir, Université de Monastir, Bd. de l'environnement, 5019 Monastir, Tunisia.
| |
Collapse
|
25
|
Mengome LE, Voxeur A, Akue JP, Lerouge P. Screening of antioxidant activities of polysaccharides extracts from endemic plants in Gabon. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.bcdf.2014.02.001] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
26
|
Morales-Ortega A, Carvajal-Millan E, López-Franco Y, Rascón-Chu A, Lizardi-Mendoza J, Torres-Chavez P, Campa-Mada A. Characterization of water extractable arabinoxylans from a spring wheat flour: rheological properties and microstructure. Molecules 2013; 18:8417-28. [PMID: 23863779 PMCID: PMC6269794 DOI: 10.3390/molecules18078417] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2013] [Revised: 07/10/2013] [Accepted: 07/10/2013] [Indexed: 11/23/2022] Open
Abstract
In the present study water extractable arabinoxylans (WEAX) from a Mexican spring wheat flour (cv. Tacupeto F2001) were isolated, characterized and gelled and the gel rheological properties and microstructure were investigated. These WEAX presented an arabinose to xylose ratio of 0.66, a ferulic acid and diferulic acid content of 0.526 and 0.036 µg/mg WEAX, respectively and a Fourier Transform Infra-Red (FT-IR) spectrum typical of arabinoxylans. The intrinsic viscosity and viscosimetric molecular weight values for WEAX were 3.5 dL/g and 504 kDa, respectively. WEAX solution at 2% (w/v) formed gels induced by a laccase as cross-linking agent. Cured WEAX gels registered storage (G') and loss (G'') modulus values of 31 and 5 Pa, respectively and a diferulic acid content of 0.12 µg/mg WEAX, only traces of triferulic acid were detected. Scanning electron microscopy analysis of the lyophilized WEAX gels showed that this material resembles that of an imperfect honeycomb.
Collapse
Affiliation(s)
- Adriana Morales-Ortega
- Laboratory of Biopolymers, CTAOA. Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico; E-Mails: (A.M.-O.); (Y.L.-F.); (J.L.-M.); (A.C.-M.)
| | - Elizabeth Carvajal-Millan
- Laboratory of Biopolymers, CTAOA. Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico; E-Mails: (A.M.-O.); (Y.L.-F.); (J.L.-M.); (A.C.-M.)
| | - Yolanda López-Franco
- Laboratory of Biopolymers, CTAOA. Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico; E-Mails: (A.M.-O.); (Y.L.-F.); (J.L.-M.); (A.C.-M.)
| | - Agustín Rascón-Chu
- Laboratory of Biotechnology, CTAOV. Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico; E-Mail:
| | - Jaime Lizardi-Mendoza
- Laboratory of Biopolymers, CTAOA. Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico; E-Mails: (A.M.-O.); (Y.L.-F.); (J.L.-M.); (A.C.-M.)
| | - Patricia Torres-Chavez
- Department of Food Research and Graduate Program (DIPA), University of Sonora, Hermosillo, Sonora 83000, Mexico; E-Mail:
| | - Alma Campa-Mada
- Laboratory of Biopolymers, CTAOA. Research Center for Food and Development, CIAD, A.C. Carretera a La Victoria Km. 0.6, Hermosillo, Sonora 83304, Mexico; E-Mails: (A.M.-O.); (Y.L.-F.); (J.L.-M.); (A.C.-M.)
| |
Collapse
|
27
|
Huang PH, Lu HT, Wang YT, Wu MC. Antioxidant activity and emulsion-stabilizing effect of pectic enzyme treated pectin in soy protein isolate-stabilized oil/water emulsion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9623-9628. [PMID: 21806056 DOI: 10.1021/jf202020t] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
The antioxidant activity of pectic enzyme treated pectin (PET-pectin) prepared from citrus pectin by enzymatic hydrolysis and its potential use as a stabilizer and an antioxidant for soy protein isolate (SPI)-stabilized oil in water (O/W) emulsion were investigated. Trolox equivalent antioxidant capacity (TEAC) was found to be positively associated with molecular weight (M(w)) of PET-pectin and negatively associated with degree of esterification (DE) of PET-pectin. PET-pectin (1 kDa and 11.6% DE) prepared from citrus pectin after 24 h of hydrolysis by commercial pectic enzyme produced by Aspergillus niger expressed higher α,α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, TEAC, and reducing power than untreated citrus pectin (353 kDa and 60% DE). The addition of PET-pectin could increase both emulsifying activity (EA) and emulsion stability (ES) of SPI-stabilized O/W emulsion. When the SPI-stabilized lipid droplet was coated with the mixture of PET-pectin and pectin, the EA and ES of the emulsion were improved more than they were when the lipid droplet was coated with either pectin or PET-pectin alone. The amount of secondary oxidation products (thiobarbituric acid reactive substances) produced in the emulsion prepared with the mixture of SPI and PET-pectin was less than the amount produced in the emulsion prepared with either SPI or SPI/pectin. These results suggest that PET-pectin has an emulsion-stabilizing effect and lipid oxidation inhibition ability on SPI-stabilized emulsion. Therefore, PET-pectin can be used as a stabilizer as well as an antioxidant in plant origin in SPI-stabilized O/W emulsion and thus prolong the shelf life of food emulsion.
Collapse
Affiliation(s)
- Ping-Hsiu Huang
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan
| | | | | | | |
Collapse
|