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Huo J, Zhu B, Ma C, You L, Cheung PCK, Pedisić S, Hileuskaya K. Effects of chemically reactive species generated in plasma treatment on the physico-chemical properties and biological activities of polysaccharides: An overview. Carbohydr Polym 2024; 342:122361. [PMID: 39048220 DOI: 10.1016/j.carbpol.2024.122361] [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: 05/01/2024] [Accepted: 06/01/2024] [Indexed: 07/27/2024]
Abstract
Plasma technology as an advanced oxidation technology, has gained increasing interest to generate numerous chemically reactive species during the plasma discharge process. Such chemically reactive species can trigger a chain of chemical reactions leading to the degradation of macromolecules including polysaccharides. This review primarily summarizes the generation of various chemically reactive species during plasma treatment and their effects on the physico-chemical properties and biological activities of polysaccharides. During plasma treatment, the type of chemically reactive species that play a major role is related to equipment, working gases and types of polysaccharides. The primary chain structure of polysaccharides did not changed much during the plasma treatment, other physico-chemical properties might be changed, such as molecular weight, solubility, hydrophilicity, rheological properties, gel properties, crystallinity, elemental composition, glycosidic bonding, and surface morphology. Additionally, the biological activities of plasma-treated polysaccharides including antibacterial, antioxidant, immunological, antidiabetic activities, and seed germination promotion activities in agriculture could be improved. Therefore, plasma treatment has the potential application in preparing polysaccharides with enhanced biological activities.
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Affiliation(s)
- Junhui Huo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong 510640, China
| | - Biyang Zhu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong 510640, China.
| | - Cong Ma
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong 510640, China.
| | - Lijun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou, Guangdong 510640, China.
| | - Peter Chi-Keung Cheung
- Food & Nutritional Sciences Program, School of Life Sciences, Chinese University of Hong Kong, Hong Kong 999077, China.
| | - Sandra Pedisić
- Faculty of Food Technology & Biotechnology, University of Zagreb, Prolaz Kasandrića 6, 23000 Zadar, Croatia.
| | - Kseniya Hileuskaya
- Laboratory of Micro- and Nanostructured Systems, Institute of Chemistry of New Materials National Academy of Sciences of Belarus, 36 F. Skaryna str, Minsk 220141, Belarus
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Ni C, Lu W, Yuan X, Younis HGR, Ni J. Ambient plasma treatment of pectin in aqueous solution to produce a polymer used in packaging. Int J Biol Macromol 2024; 256:128511. [PMID: 38043658 DOI: 10.1016/j.ijbiomac.2023.128511] [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: 07/30/2023] [Revised: 11/14/2023] [Accepted: 11/28/2023] [Indexed: 12/05/2023]
Abstract
Water resistance, mechanical behavior and coloration of pectin needs to be tuned for packing utilization. Plasma was used for the treatment of natural products, but there is no research on its effect on the biomass in the presence of ammonia. Though the reaction of pectin (PE) and ammonia was known to impart the ammonolysis and de-esterification, the plasma treatment on PE solution containing ammonia was explored to exemplify the amination and polymerization of the carbohydrate at the ambient condition. The plasma treatment increased the coloration of the solution due to the deprotonation of PE for the production of more sp2 carbon. The film from the amination of PE showed higher hydrophobicity and water stability than the bare PE. The plasma treatment alone decreased the Young's modulus (4.3 MPa versus 22 MPa), while the nitrogen addition enhanced the Young's modulus to 160 MPa and increased the tensile strength (28.7 MPa versus 25.8 MPa of PE). The hydrogen bonds from the amine group induced a glass-to-rubber transition at 77.9 °C by the increasing the crosslinking. This work provided a facile way of aminating and conjugating the biomass in solution to produce polymer with improved mechanical properties using plasma and ammonia incorporation.
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Affiliation(s)
- Chengsheng Ni
- College of Resources and Environment, Southwest University, Chongqing 400715, China.
| | - Wenxuan Lu
- College of Resources and Environment, Southwest University, Chongqing 400715, China
| | - Xuemei Yuan
- College of Resources and Environment, Southwest University, Chongqing 400715, China
| | - Heba G R Younis
- Agricultural Engineering Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| | - Jiupai Ni
- College of Resources and Environment, Southwest University, Chongqing 400715, China.
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Sahraeian S, Rashidinejad A, Niakousari M. Enhanced properties of non-starch polysaccharide and protein hydrocolloids through plasma treatment: A review. Int J Biol Macromol 2023; 249:126098. [PMID: 37543265 DOI: 10.1016/j.ijbiomac.2023.126098] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 07/10/2023] [Accepted: 07/24/2023] [Indexed: 08/07/2023]
Abstract
Hydrocolloids are important ingredients in food formulations and their modification can lead to novel ingredients with unique functionalities beyond their nutritional value. Cold plasma is a promising technology for the modification of food biopolymers due to its non-toxic and eco-friendly nature. This review discusses the recent published studies on the effects of cold plasma treatment on non-starch hydrocolloids and their derivatives. It covers the common phenomena that occur during plasma treatment, including ionization, etching effect, surface modification, and ashing effect, and how they contribute to various changes in food biopolymers. The effects of plasma treatment on important properties such as color, crystallinity, chemical structure, rheological behavior, and thermal properties of non-starch hydrocolloids and their derivatives are also discussed. In addition, this review highlights the potential of cold plasma treatment to enhance the functionality of food biopolymers and improve the quality of food products. The mechanisms underlying the effects of plasma treatment on food biopolymers, which can be useful for future research in this area, are also discussed. Overall, this review paper presents a comprehensive overview of the current knowledge in the field of cold plasma treatment of non-starch hydrocolloids and their derivatives and highlights the areas that require further investigation.
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Affiliation(s)
- Shahriyar Sahraeian
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
| | - Ali Rashidinejad
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.
| | - Mehrdad Niakousari
- Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran
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4
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Yang X, Cao D, Ji H, Xu H, Feng Y, Liu A. Physicochemical characterization, rheological properties, and hypolipidemic and antioxidant activities of compound polysaccharides in Chinese herbal medicines by fractional precipitation. Int J Biol Macromol 2023; 242:124838. [PMID: 37172701 DOI: 10.1016/j.ijbiomac.2023.124838] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 04/30/2023] [Accepted: 05/08/2023] [Indexed: 05/15/2023]
Abstract
This study aimed to investigate the effects of different compound polysaccharides (CPs) extracted from Folium nelumbinis, Fructus crataegi, Fagopyrum tataricum, Lycium barbarum, Semen cassiae, and Poria cocos (w/w, 2:4:2:1:1.5:1) by gradient ethanol precipitation on the physicochemical properties and biological activities. Three CPs (CP50, CP70, and CP80) were obtained and comprised rhamnose, arabinose, xylose, mannose, glucose, and galactose in different proportions. The CPs contained different amounts of total sugar, uronic acid, and proteins. These also exhibited different physical properties, including particle size, molecular weight, microstructure, and apparent viscosity. Scavenging abilities of 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS), 1,1'-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl, and superoxide radicals of CP80 were more potent compared to those of the other two CPs. Furthermore, CP80 significantly increased serum levels of high-density lipoprotein cholesterol (HDL-C) and lipoprotein lipase (LPL), and hepatic lipase (HL) activity in the liver, while decreasing the serum levels of total cholesterol (TC), triglyceride (TG), and low-density lipoprotein cholesterol (LDL-C), along with LPS activity. Therefore, CP80 may serve as a natural novel lipid regulator in the field of medicinal and functional food.
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Affiliation(s)
- Xu Yang
- National Center of Inspection and Testing for Processed Food Quality, Tianjin Institute for Food Safety Inspection Technology, Tianjin 300308, China.
| | - Dongli Cao
- National Center of Inspection and Testing for Processed Food Quality, Tianjin Institute for Food Safety Inspection Technology, Tianjin 300308, China
| | - Haiyu Ji
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Huijing Xu
- National Center of Inspection and Testing for Processed Food Quality, Tianjin Institute for Food Safety Inspection Technology, Tianjin 300308, China
| | - Yingying Feng
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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Jiao X, Li F, Zhao J, Wei Y, Zhang L, Yu W, Li Q. The Preparation and Potential Bioactivities of Modified Pectins: A Review. Foods 2023; 12:foods12051016. [PMID: 36900531 PMCID: PMC10001417 DOI: 10.3390/foods12051016] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/12/2023] [Accepted: 02/20/2023] [Indexed: 03/08/2023] Open
Abstract
Pectins are complex polysaccharides that are widely found in plant cells and have a variety of bioactivities. However, the high molecular weights (Mw) and complex structures of natural pectins mean that they are difficult for organisms to absorb and utilize, limiting their beneficial effects. The modification of pectins is considered to be an effective method for improving the structural characteristics and promoting the bioactivities of pectins, and even adding new bioactivities to natural pectins. This article reviews the modification methods, including chemical, physical, and enzymatic methods, for natural pectins from the perspective of their basic information, influencing factors, and product identification. Furthermore, the changes caused by modifications to the bioactivities of pectins are elucidated, including their anti-coagulant, anti-oxidant, anti-tumor, immunomodulatory, anti-inflammatory, hypoglycemic, and anti-bacterial activities and the ability to regulate the intestinal environment. Finally, suggestions and perspectives regarding the development of pectin modification are provided.
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Affiliation(s)
- Xu Jiao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Fei Li
- College of Life Science, Qingdao University, Qingdao 266071, China
| | - Jing Zhao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Yunlu Wei
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, China
| | - Luyao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Wenjun Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
| | - Quanhong Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruits and Vegetables Processing, Beijing 100083, China
- Correspondence:
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Influence of Citric Acid and Hydrochloric Acid with High-Pressure Processing on Characteristics of Pectic Polysaccharide from Choerospondias axillaris Fruit Peel. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02996-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Zhang B, Tan C, Zou F, Sun Y, Shang N, Wu W. Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review. Foods 2022; 11:foods11182818. [PMID: 36140945 PMCID: PMC9497965 DOI: 10.3390/foods11182818] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 09/01/2022] [Accepted: 09/07/2022] [Indexed: 11/16/2022] Open
Abstract
As an emerging non-thermal food processing technology, cold plasma (CP) technology has been widely applied in food preservation due to its high efficiency, greenness and lack of chemical residues. Recent studies have indicated that CP technology also has an impressing effect on improving food quality. This review summarized the impact of CP on the functional composition and quality characteristics of various food products. CP technology can prevent the growth of spoilage microorganisms while maintaining the physical and chemical properties of the food. It can maintain the color, flavor and texture of food. CP can cause changes in protein structure and function, lipid oxidation, vitamin and monosaccharide degradation, starch modification and the retention of phenolic substances. Additionally, it also degrades allergens and toxins in food. In this review, the effects of CP on organoleptic properties, nutrient content, safety performance for food and the factors that cause these changes were concluded. This review also highlights the current application limitations and future development directions of CP technology in the food industry. This review enables us to more comprehensively understand the impacts of CP technology on food quality and promotes the healthy application of CP technology in the food industry.
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Affiliation(s)
- Bo Zhang
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Chunming Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
| | - Fanglei Zou
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Yu Sun
- College of Engineering, China Agricultural University, Beijing 100083, China
| | - Nan Shang
- College of Engineering, China Agricultural University, Beijing 100083, China
- Key Laboratory of Precision Nutrition and Food Quality, Department of Nutrition and Health, China Agricultural University, Beijing 100083, China
- Correspondence: (N.S.); (W.W.)
| | - Wei Wu
- College of Engineering, China Agricultural University, Beijing 100083, China
- Correspondence: (N.S.); (W.W.)
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