Enhancing pectin's antioxidant properties through ferulic acid grafting: Application in olive oil‐in‐water emulsion DOI
Simin Feng, Ming Bi, Jiahao Yu

et al.

Journal of the American Oil Chemists Society, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 3, 2024

Abstract In order to improve pectin antioxidant properties and enlarge the field of its potential applications, ferulic acid grafted conjugates (PE‐g‐FA) were prepared using laccase as catalyst at 30°C in an aqueous medium. The structures PE‐g‐FA characterized UV–vis, FTIR, NMR (1H 13C). addition, activity was evaluated according DPPH ABTS free radical scavenging ability. Olive oil water emulsions, containing emulsifiers WPI PE‐g‐FA, assessed for their physical oxidative stability through particle size, zeta‐potential, peroxide value (POV), 2‐thiobarbituric reactive substance (TBARS) formation. results indicated that formation covalent bonds between carboxymethyl groups FA hydroxyl group. determination total phenolic content showed contained seven times more polyphenols than native PE. rate 0.5HMP‐g‐FA increased by 56.83% 18.90% compared with HMP, respectively. emulsion stabilized smallest uniform average size (855.9 ± 51.13 nm) on 1st day. Although POV slightly higher it much lower control groups. Overall, these have important implications enzymatic modification obtain high products application pectin‐based emulsions.

Language: Английский

Comparative study of Idesia polycarpa Maxim cake meal polysaccharides: Conventional versus innovative extraction methods and their impact on structural features, emulsifying, antiglycation, and hypoglycemic properties DOI

Xin Shi,

Xuemei Zhang, Lisha Wang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 471, P. 142745 - 142745

Published: Jan. 2, 2025

Language: Английский

Citations

3
Structural characterization, antioxidant activity, and fermentation characteristics of Flammulina velutipes residue polysaccharide degraded by ultrasonic assisted H2O2-Vc technique DOI Creative Commons

Yunxiang Que,

Y.L. Zhang,

Fengxiang Liang

et al.

Ultrasonics Sonochemistry, Journal Year: 2024, Volume and Issue: 111, P. 107085 - 107085

Published: Sept. 27, 2024

Language: Английский

Citations

8
Modification of Potato Pectin with Divergent Ultrasonic Treatment: Physicochemical, Microstructural, and Emulsifying Properties DOI

Le Feng,

Hongnan Sun, Mengmei Ma

et al.

ACS Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 28, 2025

Language: Английский

Citations

0
Insights into the changes in cell wall polysaccharides and ROS metabolism of fresh-cut chili pepper (Capsicum annuum L.) infected by Enterobacter cloacae DOI

Zudi Li,

Xiaoyan Zhao, Dan Wang

et al.

Postharvest Biology and Technology, Journal Year: 2025, Volume and Issue: 225, P. 113499 - 113499

Published: March 13, 2025

Language: Английский

Citations

0
Effect of Ultrasound Assisted H2o2 Degradation on Longan Polysaccharide: Degradation Kinetics, Physicochemical Properties and Prebiotic Activity DOI

Jidongtian Wang,

Xiang Xu,

Xiaoqin Zou

et al.

Published: Jan. 1, 2024

Language: Английский

Citations

1
Effect of ultrasound assisted H2O2 degradation on longan polysaccharide: Degradation kinetics, physicochemical properties and prebiotic activity DOI

Jidongtian Wang,

Xiang Xu,

Xiaoqin Zou

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: unknown, P. 136902 - 136902

Published: Oct. 1, 2024

Language: Английский

Citations

1
Changes in Pectin Composition and Structure During Thermomechanical Treatment and Their Intrinsic Relationship with the Quality of Purple Sweet Potato Puree DOI

Xingyao Cao,

Hongnan Sun, Taihua Mu

et al.

ACS Food Science & Technology, Journal Year: 2024, Volume and Issue: 4(5), P. 1236 - 1247

Published: April 16, 2024

In order to design texture-modified foods suitable for the elderly people with dysphagia, effect of thermomechanical treatment on texture purple sweet potato puree (PSPP) requires further investigation. This research conducted a systematic combination heat time and mechanical (stirring rate stirring time) properties PSPP. The results showed that hardness cohesiveness PSPP met requirements "Foods People dysphagia" when was 55 min, 1000 rpm, 25 min. After treatment, pectin degraded via β-elimination structure changed. PCA Pearson correlation analysis proved ideal textural rheological were related side chain (Gal/Ara). study provides great significance designing targeted developing special food dysphagia.

Language: Английский

Citations

0
Pectin and Pectic Oligosaccharides (POS): Recent advances for extraction, production, and its prebiotic potential DOI
Joseane Cardoso Gomes de Alencar,

Gama Pinto,

Klycia Fidélis Cerqueira e Silva

et al.

Trends in Food Science & Technology, Journal Year: 2024, Volume and Issue: unknown, P. 104808 - 104808

Published: Nov. 1, 2024

Language: Английский

Citations

0
Enhancing pectin's antioxidant properties through ferulic acid grafting: Application in olive oil‐in‐water emulsion DOI
Simin Feng, Ming Bi, Jiahao Yu

et al.

Journal of the American Oil Chemists Society, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 3, 2024

Abstract In order to improve pectin antioxidant properties and enlarge the field of its potential applications, ferulic acid grafted conjugates (PE‐g‐FA) were prepared using laccase as catalyst at 30°C in an aqueous medium. The structures PE‐g‐FA characterized UV–vis, FTIR, NMR (1H 13C). addition, activity was evaluated according DPPH ABTS free radical scavenging ability. Olive oil water emulsions, containing emulsifiers WPI PE‐g‐FA, assessed for their physical oxidative stability through particle size, zeta‐potential, peroxide value (POV), 2‐thiobarbituric reactive substance (TBARS) formation. results indicated that formation covalent bonds between carboxymethyl groups FA hydroxyl group. determination total phenolic content showed contained seven times more polyphenols than native PE. rate 0.5HMP‐g‐FA increased by 56.83% 18.90% compared with HMP, respectively. emulsion stabilized smallest uniform average size (855.9 ± 51.13 nm) on 1st day. Although POV slightly higher it much lower control groups. Overall, these have important implications enzymatic modification obtain high products application pectin‐based emulsions.

Language: Английский

Citations

0