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Cortés-Avendaño P, Quispe-Roque J, Macavilca EA, Condezo-Hoyos L. High methoxyl pectin grafted onto gallic acid by one- and two-pot redox-pair procedures. Food Chem 2024; 455:139865. [PMID: 38823133 DOI: 10.1016/j.foodchem.2024.139865] [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: 02/27/2024] [Revised: 05/11/2024] [Accepted: 05/26/2024] [Indexed: 06/03/2024]
Abstract
The aim of this research was to graft gallic acid (GA) onto high methoxyl pectin (HMP) through the redox-pair of ascorbic acid (Aa) and hydrogen peroxide (H2O2) with one- and two-pot procedures. The effectiveness of the both procedures and the chemical, physical and antioxidant properties of the obtained HMP-GA were evaluated. HMP-GAone-pot (23.3 ± 0.21 mg GA Equivalent (GAE)/g) and HMP-GAtwo-pot (32.3 ± 0.52 mg GAE/g) were best obtained at H2O2/Aa molar ratio-HMP/GA weight ratio of 9.0-0.5 and 16.0-0.5, respectively. The UV-Vis and FT-IR spectra and along with their derivative and thermal gravimetric analyses, revealed differences between HMP-GAone-pot and HMP-GAtwo-pot. The latter exhibited a greater antioxidant capacity than the former in single electron transfer (ET), hydrogen atom transfer (HAT), and ET-HAT mixed assays. The chemical differences can be attributed to side reactions that may have interfered with the grafting reaction. Consequently, HMP-GA, possessing unique antioxidant and prebiotic properties, can be synthesized through redox-pair procedures.
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Affiliation(s)
- Paola Cortés-Avendaño
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru
| | - Jacqueline Quispe-Roque
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru
| | - Edwin A Macavilca
- Universidad Nacional José Faustino Sánchez Carrión, Departamento Académico de Ingeniería en Industrias Alimentarias, Huacho, Peru
| | - Luis Condezo-Hoyos
- Innovative Technology, Food and Health Research Group, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru; Instituto de Investigación de Bioquímica y Biología Molecular, Universidad Nacional Agraria La Molina, Av. La Molina s/n, Lima, Peru.
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2
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Jha A, Mishra S. Exploring the potential of waste biomass-derived pectin and its functionalized derivatives for water treatment. Int J Biol Macromol 2024; 275:133613. [PMID: 38960223 DOI: 10.1016/j.ijbiomac.2024.133613] [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: 04/30/2023] [Revised: 02/02/2024] [Accepted: 06/30/2024] [Indexed: 07/05/2024]
Abstract
Environmental pollution remains a constant challenge due to the indiscriminate use of fossil fuels, mining activities, chemicals, drugs, aromatic compounds, pesticides, etc. Many emerging pollutants with no fixed standards for monitoring and control are being reported. These have adverse impacts on human life and the environment around us. This alarms the wastewater management towards developing materials that can be used for bulk water treatment and are easily available, low cost, non-toxic and biodegradable. Waste biomass like pectin is extracted from fruit peels which are a discarded material. It is used in pharmaceutical and nutraceutical applications but its application as a material for water treatment is very limited in literature. The scientific gap in literature review reports are evident with discussion only on pectin based hydrogels or specific pectin derivatives for some applications. This review focuses on the chemistry, extraction, functionalization and production of pectin derivatives and their applications in water treatment processes. Pectin functionalized derivatives can be used as a flocculant, adsorbent, nano biopolymer, biochar, hybrid material, metal-organic frameworks, and scaffold for the removal of heavy metals, ions, toxic dyes, and other contaminants. The huge quantum of pectin biomass may be explored further to strengthen environmental sustainability and circular economy practices.
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Affiliation(s)
- Adya Jha
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi 835215, India
| | - Sumit Mishra
- Department of Chemistry, Birla Institute of Technology, Mesra, Ranchi 835215, India.
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3
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Luan Y, Wang Q, Li S, Gu C, Liu R, Ge Q, Yu H, Wu M. Arabic gum grafted with phenolic acid as a novel functional stabilizer for improving the oxidation stability of oil-in-water emulsion. Food Chem X 2023; 20:100974. [PMID: 38144791 PMCID: PMC10740058 DOI: 10.1016/j.fochx.2023.100974] [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: 08/16/2023] [Revised: 10/22/2023] [Accepted: 10/29/2023] [Indexed: 12/26/2023] Open
Abstract
Three kinds of phenolic acids: ferulic acid (FA), caffeic acid (CA), and gallic acid (GA) with different chemical structures were individually grafted onto Arabic gum (AG) via a laccase mediated method, and their roles in stabilizing o/w emulsions were evaluated. The total phenolic content in modified AG increased from 2.7 ± 0.2 to 18.7 ± 0.2, 19.8 ± 0.6, 22.4 ± 0.8 mg/g after 4 h of laccase catalysis, respectively. FTIR spectra of modified AGs exhibited additional phenolic characteristics, revealing the successful grafting of phenolic acids to AG structure. Compared with natural AG, modified AGs showed remarkably enhanced thermal stability, as well as antioxidant capacity in an order of gallic acid > caffeic acid > ferulic acid. The incorporation of phenolic acids into AG dramatically improved its emulsification performance. Herein, gallic acid-modified AG evinced up to 17.6 % and 12.6 % increments in emulsifying activity and emulsion stability relative to natural AG, respectively. Moreover, the oxidative stability of AG emulsions was pronouncedly meliorated by the introduced phenolic acids, especially gallic acid, as manifested by the suppressed production of primary and secondary oxidation products.
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Affiliation(s)
- Yi Luan
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Qingling Wang
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Songnan Li
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, Institutes of Agricultural Science and Technology Development, Yangzhou University, Yangzhou, Jiangsu, 225009, China
| | - Chen Gu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
| | - Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
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4
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Zheng C, Cai N, Huang C, Huang Y, Zou J, Zhang G, Fei P. Evaluation of amidated pectin as fat substitutes for minced chicken breast: Physicochemical properties and edible quality. Food Res Int 2023; 173:113371. [PMID: 37803709 DOI: 10.1016/j.foodres.2023.113371] [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: 05/26/2023] [Revised: 08/07/2023] [Accepted: 08/10/2023] [Indexed: 10/08/2023]
Abstract
An investigation was conducted to assess the gelation characteristics of amino acid amidated pectin and its subsequent influence on the quality of minced chicken breast (MCB) when employed as a lipid substitute. Through experimentation, it was evidenced that amidated pectin, such as glycine amidated pectin (AP@Gly), glutamic amidated pectin (AP@Glu), and lysine amidated pectin (AP@Lys), demonstrated superior viscosity and gelation capacity in comparison to their native pectin (PE) counterpart. In contrast to PE, amidated pectin samples exhibited the potential to form high-strength hydrogels under conditions of minimal restriction. Additionally, evaluations conducted on all samples established that MCB samples enriched with pectin and amidated pectin demonstrated superior water retention capability. Before thermal processing, MCB samples fortified with amidated pectin showcased higher hardness and L* values in comparison to PE and the control group. However, upon thermal processing, no significant divergence was found in the chroma and texture profile analysis (TPA) attributes across all MCB samples, and the electronic tongue sensory evaluation was closely aligned with the control group. This evidence substantiates the effectiveness of amidated pectin samples as viable lipid substitutes in MCB products.
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Affiliation(s)
- Chenmin Zheng
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Na Cai
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Chunchun Huang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Yufan Huang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Jinmei Zou
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China
| | - Guoguang Zhang
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
| | - Peng Fei
- The Engineering Technological Center of Mushroom Industry, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, PR China.
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Zhang W, Sun J, Li Q, Liu C, Niu F, Yue R, Zhang Y, Zhu H, Ma C, Deng S. Free Radical-Mediated Grafting of Natural Polysaccharides Such as Chitosan, Starch, Inulin, and Pectin with Some Polyphenols: Synthesis, Structural Characterization, Bioactivities, and Applications-A Review. Foods 2023; 12:3688. [PMID: 37835341 PMCID: PMC10572827 DOI: 10.3390/foods12193688] [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: 08/30/2023] [Revised: 09/21/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
Polyphenols and polysaccharides are very important natural products with special physicochemical properties and extensive biological activities. Recently, polyphenol-polysaccharide conjugates have been synthesized to overcome the limitations of polysaccharides and broaden their application range. Grafted copolymers are produced through chemical coupling, enzyme-mediated, and free radical-mediated methods, among which the free radical-induced grafting reaction is the most cost-effective, ecofriendly, safe, and plausible approach. Here, we review the grafting reactions of polysaccharides mediated by free radicals with various bioactive polyphenols, such as gallic acid (GA), ferulic acid (FA), and catechins. A detailed introduction of the methods and their mechanisms for free radical-mediated grafting is given. Structural characterization methods of the graft products, including thin-layer chromatography (TLC), ultraviolet-visible (UV-vis) spectroscopy, Fourier transform infrared (FT-IR) spectroscopy, nuclear magnetic resonance (NMR) analysis, and X-ray diffraction (XRD) are introduced. Furthermore, the biological properties of polyphenol-polysaccharide conjugates are also presented, including antioxidant, antibacterial, antidiabetic, and neuroprotection activities, etc. Moreover, the potential applications of polyphenol-polysaccharide conjugates are described. Finally, the challenges and research prospects of graft products are summarized.
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Affiliation(s)
- Wenting Zhang
- Xuzhou Institute of Agricultural Sciences, Jiangsu Xuhuai District, Xuzhou 221131, China; (W.Z.); (F.N.); (R.Y.); (Y.Z.); (H.Z.); (C.M.); (S.D.)
- School of Life Sciences, Jiangsu Normal University, Xuzhou 221116, China;
| | - Jian Sun
- Xuzhou Institute of Agricultural Sciences, Jiangsu Xuhuai District, Xuzhou 221131, China; (W.Z.); (F.N.); (R.Y.); (Y.Z.); (H.Z.); (C.M.); (S.D.)
| | - Qiang Li
- Xuzhou Institute of Agricultural Sciences, Jiangsu Xuhuai District, Xuzhou 221131, China; (W.Z.); (F.N.); (R.Y.); (Y.Z.); (H.Z.); (C.M.); (S.D.)
| | - Chanmin Liu
- School of Life Sciences, Jiangsu Normal University, Xuzhou 221116, China;
| | - Fuxiang Niu
- Xuzhou Institute of Agricultural Sciences, Jiangsu Xuhuai District, Xuzhou 221131, China; (W.Z.); (F.N.); (R.Y.); (Y.Z.); (H.Z.); (C.M.); (S.D.)
| | - Ruixue Yue
- Xuzhou Institute of Agricultural Sciences, Jiangsu Xuhuai District, Xuzhou 221131, China; (W.Z.); (F.N.); (R.Y.); (Y.Z.); (H.Z.); (C.M.); (S.D.)
| | - Yi Zhang
- Xuzhou Institute of Agricultural Sciences, Jiangsu Xuhuai District, Xuzhou 221131, China; (W.Z.); (F.N.); (R.Y.); (Y.Z.); (H.Z.); (C.M.); (S.D.)
| | - Hong Zhu
- Xuzhou Institute of Agricultural Sciences, Jiangsu Xuhuai District, Xuzhou 221131, China; (W.Z.); (F.N.); (R.Y.); (Y.Z.); (H.Z.); (C.M.); (S.D.)
| | - Chen Ma
- Xuzhou Institute of Agricultural Sciences, Jiangsu Xuhuai District, Xuzhou 221131, China; (W.Z.); (F.N.); (R.Y.); (Y.Z.); (H.Z.); (C.M.); (S.D.)
| | - Shaoying Deng
- Xuzhou Institute of Agricultural Sciences, Jiangsu Xuhuai District, Xuzhou 221131, China; (W.Z.); (F.N.); (R.Y.); (Y.Z.); (H.Z.); (C.M.); (S.D.)
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6
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Ren Y, Yu D, Wu J, Mao S, Chen P, Chen S, Gao Q, Ye X, Tian J. Preparation and physicochemical properties characterization of hesperetin-grafted pectin conjugate. Int J Biol Macromol 2023:124887. [PMID: 37196711 DOI: 10.1016/j.ijbiomac.2023.124887] [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: 10/03/2022] [Revised: 04/19/2023] [Accepted: 05/12/2023] [Indexed: 05/19/2023]
Abstract
Different ratios of hesperetin (HT) were successfully grafted onto pectin from basic water (PB) molecules via free radical-induced reaction. The structure of PB-HT conjugates was characterized by ultraviolet spectroscopy, infrared spectroscopy, X-ray diffraction and scanning electron microscopy. Results indicated that HT was successfully grafted onto pectin molecules, and PB-HT-0.5 showed the highest HT content (103.18 ± 2.76 mg/g). Thermogravimetric analysis indicated that HT crystals showed good thermal resistance and could improve the thermal stability of PB-HT conjugates. Additionally, PB-HT conjugates showed good cytocompatibility and blood compatibility. This study provides a novel and efficient method to synthesize hesperetin-grafted pectin conjugate, which showed potential application in the fields of functional foods in the future.
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Affiliation(s)
- Yanming Ren
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Dandan Yu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Jiaxiong Wu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Shuifang Mao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Pin Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China
| | - Shiguo Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China
| | - Qiang Gao
- Shandong Huihuang Food Co., Ltd., Linyi 276000, Shandong, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China.
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.
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7
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Versatile functionalization of pectic conjugate: From design to biomedical applications. Carbohydr Polym 2023; 306:120605. [PMID: 36746571 DOI: 10.1016/j.carbpol.2023.120605] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2022] [Revised: 12/26/2022] [Accepted: 01/16/2023] [Indexed: 01/22/2023]
Abstract
Pectin exists extensively in nature and has attracted much attention in biological applications for its unique chemical and physical characteristics. Functionalized pectin, especially pectic conjugates, has given many possibilities for pectin to improve its properties and bioactivity as well as to deliver active molecules. To better exploit this strategy of pectic functionalization, this review presents in detail the structural modifications of pectin, different synthetic methods, and design strategies of pectic conjugates involving both traditional chemical and "green" approaches. Here, the research ideas and applications of pectic prodrugs as well as the development of preparation based on pectic conjugates are reviewed, with emphasis on crosslinking systems of functionalized pectin and nanosystems based on self-assembly techniques. We hope this review will provide comprehensive and valuable information for the functionalization and systematization of the pectic conjugate from synthesis to application.
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Fernandes A, Mateus N, de Freitas V. Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective. Foods 2023; 12:foods12051052. [PMID: 36900569 PMCID: PMC10000549 DOI: 10.3390/foods12051052] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/16/2023] [Accepted: 02/23/2023] [Indexed: 03/06/2023] Open
Abstract
In the past few years, numerous studies have investigated the correlation between polyphenol intake and the prevention of several chronic diseases. Research regarding the global biological fate and bioactivity has been directed to extractable polyphenols that can be found in aqueous-organic extracts, obtained from plant-derived foods. Nevertheless, significant amounts of non-extractable polyphenols, closely associated with the plant cell wall matrix (namely with dietary fibers), are also delivered during digestion, although they are ignored in biological, nutritional, and epidemiological studies. These conjugates have gained the spotlight because they may exert their bioactivities for much longer than extractable polyphenols. Additionally, from a technological food perspective, polyphenols combined with dietary fibers have become increasingly interesting as they could be useful for the food industry to enhance technological functionalities. Non-extractable polyphenols include low molecular weight compounds such as phenolic acids and high molecular weight polymeric compounds such as proanthocyanidins and hydrolysable tannins. Studies concerning these conjugates are scarce, and usually refer to the compositional analysis of individual components rather than to the whole fraction. In this context, the knowledge and exploitation of non-extractable polyphenol-dietary fiber conjugates will be the focus of this review, aiming to access their potential nutritional and biological effect, together with their functional properties.
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Chen H, Duan X, Xu J, Wang B, Xiang S, Wang X. Thermal-assisted synthesis of ferulic acid-chitosan complex in water and its application as safe antioxidant. Int J Biol Macromol 2023; 227:384-390. [PMID: 36543292 DOI: 10.1016/j.ijbiomac.2022.12.184] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 12/06/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022]
Abstract
Safe antioxidants are highly demanded in food preservation, yet existing preparation methods of typical bio-based antioxidants all suffer from either toxic catalysts or poor water solubility of the products. Herein, a water-soluble safe antioxidant, ferulic acid-chitosan complex, was facilely prepared in water with the assistance of mild-temperature heating. The chemical structure of ferulic acid-chitosan complex was determined by spectroscopy, and its thermal stability and rheological properties were studied in detail. Different from its precursors, the ferulic acid-chitosan complex exhibits much improved water solubility, thanks to its ionic structure. The as-prepared chitosan-ferulic acid complex displays higher antioxidative property than free ferulic acid, which was illustrated by the good preservation of freshly prepared apple juice. Such thermal-assisted synthesis strategy is demonstrated as an effective approach to prepare hydrophilic chitosan complex bearing hydrophobic organic acid, which enables great feasibility to the development of chitosan-based functional biomaterials.
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Affiliation(s)
- Heng Chen
- Research Institute of Interdisciplinary Science & School of Materials Science and Engineering, Dongguan University of Technology, Dongguan 523808, China; Songshan Lake Materials Laboratory, Dongguan 523808, China
| | - Xiao Duan
- Department of Pharmacy, Changzhi Medical College, Changzhi 046000, China
| | - Jianbin Xu
- Department of Orthopedic Surgery, The Second Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou 310000, China
| | - Biao Wang
- Research Institute of Interdisciplinary Science & School of Materials Science and Engineering, Dongguan University of Technology, Dongguan 523808, China.
| | - Sihan Xiang
- Songshan Lake Materials Laboratory, Dongguan 523808, China
| | - Xin Wang
- Songshan Lake Materials Laboratory, Dongguan 523808, China.
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10
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Wen H, Zhang D, Liu J, Shang X, Liu X, Du Z, Zhang T. Application of γ-cyclodextrin-lysozyme as host materials for encapsulation of curcumin: characterization, stability, and controlled release properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5925-5934. [PMID: 35437803 DOI: 10.1002/jsfa.11943] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 04/13/2022] [Accepted: 04/19/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND In this study, a safe and relatively stable γ-cyclodextrin-lysozyme (γ-CD-Lys) was synthesized using epichlorohydrin as the cross-linking agent, and curcumin was successfully encapsulated in γ-CD-Lys. RESULTS The successful Lys grafting onto γ-CD can be demonstrated by a high grafting ratio (79.02%) and was further confirmed by Fourier transform infrared (FTIR) band shifts and the new signal obtained at δ 2.75 in proton nuclear magnetic resonance. The encapsulation efficiency value of γ-CD-Lys was 76.74%, and the successful encapsulation of curcumin into γ-CD-Lys was confirmed by crystal structure change, increased melting point, and FTIR band shifts. The intermolecular bonds results suggested that associative forces between curcumin and γ-CD-Lys were electrostatic interaction, hydrogen bonds interaction, and hydrophobic interaction. The designed nanoparticles had excellent stability at low pH and low salt concentration. The release rate of these nanoparticles was inhibited in simulated gastric conditions, whereas it increased significantly in intestinal media. Simulated gastrointestinal digestion experiments further confirmed that nanoparticles showed higher bioaccessibility (86.05%) compared with curcumin (58.82%). CONCLUSION Overall, our study showed that the nanoparticles were highly promising for delivering curcumin because of their enhanced functional attributes and stabilization in acid or low salt environments. Also, it was an excellent wall material for targeting hydrophobic bioactive compounds in the intestinal tract via oral administration. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Hedi Wen
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering, Jilin University, Changchun, China
| | - Deju Zhang
- Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong
| | - Jingbo Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering, Jilin University, Changchun, China
| | - Xiaomin Shang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering, Jilin University, Changchun, China
| | - Xuanting Liu
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering, Jilin University, Changchun, China
| | - Zhiyang Du
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering, Jilin University, Changchun, China
| | - Ting Zhang
- Jilin Provincial Key Laboratory of Nutrition and Functional Food & College of Food Science and Engineering, Jilin University, Changchun, China
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11
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Peng J, Bu Z, Ren H, He Q, Yu Y, Xu Y, Wu J, Cheng L, Li L. Physicochemical, structural, and functional properties of wampee (Clausena lansium (Lour.) Skeels) fruit peel pectin extracted with different organic acids. Food Chem 2022; 386:132834. [PMID: 35509166 DOI: 10.1016/j.foodchem.2022.132834] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 02/27/2022] [Accepted: 03/26/2022] [Indexed: 11/17/2022]
Abstract
Effects of different extraction acids on physicochemical, structural, and functional properties of wampee fruit peel pectin (WFPP) were comparatively investigated. The hydrochloric acid extracted WFPP (HEP) exhibited the highest degrees of methylation (67.79%) and acetylation (86.29%) coupling with abundant monosaccharides and rhamnogalacturonan branches, but lowest molecular weight (5.58 × 105 Da). The results of SEM, X-ray diffraction, and Fourier transform infrared spectroscopy analyses showed that acid types had little effect on the surface morphology of WFPP. However, compared to commercial citrus pectin (CCP), several specific absorbance peaks (1539, 1019, 920 cm-1) were found in WFPPs, which corresponds to aromatic skeletal stretching, pyranose, and d-glucopyranosyl, respectively. Moreover, the rheological behavior revealed that WFPP solution was pseudoplastic fluid and affected by acid types. And the WFPPs exhibited higher emulsifying activity and emulsion stability than CCP. All these WFPPs presented well antioxidant activity and promoting probiotics ability, especially for HEP.
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Affiliation(s)
- Jian Peng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Zhibin Bu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Huiyan Ren
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Qi He
- School of Public Health, Southern Medical University, Guangzhou 510610, China
| | - Yuanshan Yu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Yujuan Xu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Jijun Wu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Lina Cheng
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China
| | - Lu Li
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, No. 133 Yiheng Street, Dongguanzhuang Road, Tianhe District, Guangzhou 510610, China.
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12
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Grafted ferulic acid dose-dependently enhanced the apparent viscosity and antioxidant activities of arabinoxylan. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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13
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Guo Q, Xiao X, Lu L, Ai L, Xu M, Liu Y, Goff HD. Polyphenol-Polysaccharide Complex: Preparation, Characterization and Potential Utilization in Food and Health. Annu Rev Food Sci Technol 2022; 13:59-87. [PMID: 35041793 DOI: 10.1146/annurev-food-052720-010354] [Citation(s) in RCA: 32] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Polysaccharides and polyphenols coexist in many plant-based food products. Polyphenol-polysaccharide interactions may affect the physicochemical, functional, and physiological properties, such as digestibility, bioavailability, and stability, of plant-based foods. In this review, the interactions (physically or covalently linked) between the selected polysaccharides and polyphenols are summarized. The preparation and structural characterization of the polyphenol-polysaccharide conjugates, their structural-interaction relationships, and the effects of the interactions on functional and physiological properties of the polyphenol and polysaccharide molecules are reviewed. Moreover, potential applications of polyphenol-polysaccharide conjugates are discussed. This review aids in a comprehensive understanding of the synthetic strategy, beneficial bioactivity, and potential application of polyphenol-polysaccharide complexes. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - Xingyue Xiao
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - Laifeng Lu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China;
| | - Meigui Xu
- College of Life Sciences, Fujian Normal University, Fuzhou, China
| | - Yan Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Ministry of Education, Tianjin, China
| | - H Douglas Goff
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
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14
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Evaluation of In Vitro Wound-Healing Potential, Antioxidant Capacity, and Antimicrobial Activity of Stellaria media (L.) Vill. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311526] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
The healing of skin wounds remains an important concern in medicine, especially in chronic wounds caused by various diseases such as diabetes. Using herbs or herbal products to heal skin wounds is a therapeutic challenge for traditional medicine. In this context, the main aim of our work was to highlight the in vitro healing potential of Stellaria media (L.) Vill. (SM) extract using the scratch assay on normal human dermal fibroblasts (NHDF). The ability to stimulate cell migration and proliferation under the influence of different concentrations of SM extract (range between 12.5 and 200 µg/mL) was determined compared to the control (untreated in vitro-simulated wound) and positive control (allantoin 50 µg/mL). Our results showed that the concentration of 100 µg/mL SM extract applied on the simulated wound recorded the strongest and fastest (24 h) migration (with wound closure) and proliferation of NHDF compared with the control. In addition, the SM extract was characterized in terms of bioactive compounds (total phenols and flavonoids content), antioxidant capacity (FRAP (The Ferric-Reducing Antioxidant Power) assay and electrochemical method), and antimicrobial activity. The results show that the SM extract contains a considerable amount of polyphenols (17.19 ± 1.32 mg GAE/g dw and 7.28 ± 1.18 mg QE/g dw for total phenol and flavonoid content, respectively) with antioxidant capacity. Antimicrobial activity against Gram-positive bacteria (S. aureus) is higher than E. coli at a dose of 15 µg/mL. This study showed that Stellaria media is a source of polyphenols compounds with antioxidant capacity, and for the first time, its wound healing potential was emphasized.
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15
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Heath RS, Ruscoe RE, Turner NJ. The beauty of biocatalysis: sustainable synthesis of ingredients in cosmetics. Nat Prod Rep 2021; 39:335-388. [PMID: 34879125 DOI: 10.1039/d1np00027f] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Covering: 2015 up to July 2021The market for cosmetics is consumer driven and the desire for green, sustainable and natural ingredients is increasing. The use of isolated enzymes and whole-cell organisms to synthesise these products is congruent with these values, especially when combined with the use of renewable, recyclable or waste feedstocks. The literature of biocatalysis for the synthesis of ingredients in cosmetics in the past five years is herein reviewed.
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Affiliation(s)
- Rachel S Heath
- Manchester Institute of Biotechnology, Department of Chemistry, University of Manchester, 131 Princess Street, Manchester, M1 7DN, UK.
| | - Rebecca E Ruscoe
- Manchester Institute of Biotechnology, Department of Chemistry, University of Manchester, 131 Princess Street, Manchester, M1 7DN, UK.
| | - Nicholas J Turner
- Manchester Institute of Biotechnology, Department of Chemistry, University of Manchester, 131 Princess Street, Manchester, M1 7DN, UK.
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16
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Construction and characterization of antioxidative ferulic acid-grafted carboxylic curdlan conjugates and their contributions on β-carotene storage stability. Food Chem 2021; 349:129166. [PMID: 33550019 DOI: 10.1016/j.foodchem.2021.129166] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2020] [Revised: 01/18/2021] [Accepted: 01/19/2021] [Indexed: 11/22/2022]
Abstract
Grafting copolymerization of phenolic acids onto polysaccharides is an important strategy to improve their biological activities. In this study, ferulic acid (FA)-grafted carboxylic curdlan conjugates, namely, Cur-8-g-FA, Cur-24-g-FA, and Cur-48-g-FA, were synthesized by free radical-induced grafting. Results showed that FA was covalently grafted onto carboxylic curdlans via ester bonds. The grafting ratios of Cur-8-g-FA, Cur-24-g-FA, and Cur-48-g-FA were 223.03 ± 12.63, 115.63 ± 5.96, and 152.30 ± 4.57 mg FA/g, respectively, which were related with the carboxylate contents, molecular weights, and chain conformations of carboxylic curdlans. Compared with carboxylic curdlans, the FA-grafted carboxylic curdlan conjugates had lower thermal stability, molecular weight, and rheological property and looser surface morphology but had more prominent antioxidant benefits in vitro, which were proportional to their grafting ratios. Moreover, good storage stability against chemical degradation was exhibited by the β-carotene in Pickering emulsions stabilized by Cur-8-g-FA with a high grafting ratio and molecular weight.
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