A water-soluble polysaccharide from Anethum graveolens seeds: Structural characterization, antioxidant activity and potential use as meat preservative

Targeted/untargeted metabolomics and antioxidant properties distinguish Citrus reticulata 'Chachi' from Citrus reticulata Blanco

Dried citrus peel (DCP), also called "Chen Pi", has edible and medicinal value. However, the specific differences among various sources remain unknown. Herein, we collected six DCP species, namely, one Citrus reticulata 'Chachi' (CZG) and five Citrus reticulata Blanco (CRB). Targeted high-performance liquid chromatography and untargeted ultra-high-performance liquid chromatography-tandem mass spectrometry were employed to comprehensively compare the phenolic compounds and metabolites in DCP. Interestingly, 13 different phenolic compounds were noted in DCP. The total phenolic compound content in all CRB samples (58.86-127.65 mg/g) was higher than that of CZG (39.47 mg/g). Untargeted metabolomic revealed 1495 compounds, with 115 differentially expressed metabolites for CRBs and CZG, particularly flavonoids (38), terpenoids (15), and phenolic acids and derivatives (9). Lastly, antioxidant assays revealed that all CRB samples exhibited higher antioxidant activities compared with CZG. Therefore, our study results provide a theoretical basis for the high-value utilization of citrus peels and their metabolites.

Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review

Recent research focuses on developing meat products with health-promoting properties to reduce disease risk, particularly using natural polysaccharides due to their antioxidant and antibacterial effects. These polysaccharides, sourced from various materials, act through diverse structural mechanisms, inhibiting pathogen growth, enhancing oxidative stability, and improving meat flavor. This study highlights the role of meat proteins in achieving the Sustainable Development Goals (SDGs) and their importance in enhancing processed meat quality. It also examines the application of natural antioxidants and preservatives in meat processing. While some promising results demonstrate the potential of polysaccharides in meat science, their role in improving meat protein functions requires further investigation. Additionally, current solutions for improving meat quality face limitations, necessitating further research to reach industrial-scale applications. Thermal stability of meat proteins remains a critical factor throughout all stages of meat production, from processing and sterilization to consumption and preservation.

The active kappa-carrageenan coating and oxygen absorber packaging for the preservation of chilled rainbow trout fillets

The objective of the current research was to evaluate the effects of incorporating kappa-carrageenan (KCA) coating with dill essential oil (DEO), in conjunction with oxygen absorber (OA) packaging, on the quality attributes of rainbow trout fillets throughout a 20-day period of refrigerated storage. The administered treatments included OA, KCA + OA, KCA + DEO, KCA + DEO + OA, and control. Treating the trout fillets with DEO-loaded coating and/or using OA packaging was found to be more effective in restricting the growth of total mesophilic and psychrotrophic bacteria, Enterobacteriaceae, and lactic acid bacteria. The aforementioned treatments were more efficient in slowing down the rate of increase in pH, total volatile nitrogen, conjugated dienes, thiobarbituric acid reactive substances, protein carbonyls, electric conductivity, and organoleptic deterioration in the trout fillets. Notably, the most effective treatment in this context was KCA + DEO + OA. The shelf-life of trout fillets was established through the assessment of multiple parameters. It was determined to be 4 days in both the control and KCA groups, 8 days in the OA and KCA + OA groups, 16 days in the KCA + DEO group, and a minimum of 20 days in the KCA + DEO + OA group. Consequently, our recommendation is to apply an active coating based on KCA, incorporating DEO in conjunction with OA packaging, for the preservation of fish fillets stored in refrigeration.

Physicochemical, structural, and biological properties of novel water-soluble polysaccharide derived from the Tunisian Hammada scoparia plant and its application on beef meat preservation

This work aims to characterize a novel water-soluble polysaccharide from Hammada scoparia leaves named PSP. The Infrared (FT-IR) and nuclear magnetic resonance (NMR) spectra confirmed the presence of different polysaccharide functional bands. The High-Performance Liquid Chromatography (HPLC) analysis identified a heteropolysaccharide composed of two monosaccharides. A semi-crystalline structure of PSP was proved using the X-ray diffraction (XRD) and Scanning Electron Microscopy (SEM) analysis. The evaluation of the antioxidant activity revealed an interesting potential to prevent oxidative stress. Additionally, PSP showed interesting functional propreties such as good oil and water retention abilities, higher foaming stability, and higher emulsifying capacity and stability. However, the effect of PSP on the oxidation of lipids in the ground beef meat was established during nine days at 4 °C. Obtained data revealed a significant decrease in malondialdehyde levels, inhibition of metmyoglobin (MetMb) accumulation, and significant inhibition of microbial growth compared with the control sample during storage. Moreover, incorporating PSP in minced meat proved color pH and moisture stability. Overall, the findings in the present study confirmed that PSP could be considered a natural bioactive polymer for food applications.

Fractionation and antioxidation activities of polysaccharides from Zanthoxylum bungeanum Maxim

Zanthoxylum bungeanum has a lengthy history of widespread use as a food ingredient in China. However, the composition of Zanthoxylum bungeanum polysaccharide remains ambiguous, and the antioxidant effect has received limited attention. This study aimed to extract water-soluble polysaccharide from the dried pericarp of Zanthoxylum bungeanum, referred to as WZBP, which was fractionated into a neutral component (WZBP-N) and three pectic components (WZBP-A-I, WZBP-A-II, WZBP-A-III). The findings indicated that WZBP-A-III is a pectic polysaccharide "smooth region" without many side chains. All components of WZBP exhibited a notable capacity for scavenging free radicals, with WZBP-A-III demonstrating the most potent antioxidation activity, and WZBP-A-III also observed to effectively extend the lifespan of Drosophila melanogaster and enhanced the activity of antioxidant enzymes. These results provide valuable insight and direction for future research on Zanthoxylum bungeanum polysaccharide as an antioxidant agent.

Effects of blackberry polysaccharide on the quality improvement of boiled chicken breast

Blackberry polysaccharide was isolated from blackberry powder with 70% ethanol. The crude polysaccharide was composed of 95.44% glucose, 2.01% arabinose, 1.81% galactose and 0.74% glucuronic acid. Chicken breast meat was only marinated with different concentrations of the isolated blackberry polysaccharide (1 g/kg, 3 g/kg) for 24 h at a ratio of material to liquid of 1:3, and boiled at 80℃ for 1 h. The differences in texture, water distribution and volatile flavor components among different groups （adding 0,1,3 g/kg blackberry polysaccharide) were investigated. The results showed that the addition of blackberry polysaccharide could significantly improve the hardness of chicken breast, the transformation of free water to bound water, the overall flavor characteristics of the control group and the addition of different concentrations of blackberry polysaccharide were significantly different, and the concentration of volatile flavor substances in boiled chicken breast was reduced.

Recent Advances in the Incorporation of Polysaccharides with Antioxidant and Antibacterial Functions to Preserve the Quality and Shelf Life of Meat Products

Meat and meat products are susceptible to various types of natural processes such as oxidative degradation due to their high content of protein and essential amino acids. However, finding solutions to maintain the nutritional and sensory quality of meat and meat products is unavoidable. Hence, there is a pressing need to investigate alternatives to synthetic preservatives, focusing on active biomolecules of natural provenance. Polysaccharides are natural polymers of various sources that exhibit antibacterial and antioxidant properties via a variety of mechanisms, owing to their diversity and structural variation. For this reason, these biomolecules are widely studied in order to improve texture, inhibit the growth of pathogens, and improve the oxidative stability and sensory characteristics of meat products. However, the literature has not addressed their biological activity in meat and meat products. This review summarizes the various sources of polysaccharides, their antioxidant and antibacterial activities (mainly against pathogenic food strains), and their use as natural preservatives to replace synthetic additives in meat and meat products. Special attention is given to the use of polysaccharides to improve the nutritional value of meat, resulting in more nutrient-rich meat products with higher polysaccharide content and less salt, nitrites/nitrates, and cholesterol.

Structural Characterization of Polysaccharides from Coriandrum sativum Seeds: Hepatoprotective Effect against Cadmium Toxicity In Vivo

Coriandrum sativum is one of the most widespread curative plants in the world, being vastly cultivated in arid and semi-arid regions as one of the oldest spice plants. The present study explored the extraction of polysaccharides from Coriandrum sativum seeds and the evaluation of their antioxidant potential and hepatoprotective effects in vivo. The polysaccharide from coriander seeds was extracted, and the structural characterization was performed by FT-IR, UV-vis, DSC, NMR (1D and 2D), GC-MS, and SEC analysis. The polysaccharide extracted from Coriandrum sativum (CPS) seeds was characterized to evaluate its antioxidant and hepatoprotective capacities in rats. Results showed that CPS was composed of arabinose, rhamnose, xylose, mannose, fructose, galactose, and glucose in molar percentages of 6.2%, 3.6%, 8.8%, 17.7%, 5.2%, 32.9%, and 25.6%, respectively. Further, CPS significantly hindered cadmium-induced oxidation damage and exercised a protective effect against Cd hepatocytotoxicity, with a considerable reduction in MDA production and interesting CAT and SOD enzyme levels. Results suggest that CPS might be employed as a natural antioxidant source.

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Medicinal or herbal spices are grown in tropical moist evergreen forestland, surrounding most of the tropical and subtropical regions of Eastern Himalayas in India (Sikkim, Darjeeling regions), Bhutan, Nepal, Pakistan, Iran, Afghanistan, a few Central Asian countries, Middle East, USA, Europe, South East Asia, Japan, Malaysia, and Indonesia. According to the cultivation region surrounded, economic value, and vogue, these spices can be classified into major, minor, and colored tropical spices. In total, 24 tropical spices and herbs (cardamom, black jeera, fennel, poppy, coriander, fenugreek, bay leaves, clove, chili, cassia bark, black pepper, nutmeg, black mustard, turmeric, saffron, star anise, onion, dill, asafoetida, celery, allspice, kokum, greater galangal, and sweet flag) are described in this review. These spices show many pharmacological activities like anti-inflammatory, antimicrobial, anti-diabetic, anti-obesity, cardiovascular, gastrointestinal, central nervous system, and antioxidant activities. Numerous bioactive compounds are present in these selected spices, such as 1,8-cineole, monoterpene hydrocarbons, γ-terpinene, cuminaldehyde, trans-anethole, fenchone, estragole, benzylisoquinoline alkaloids, eugenol, cinnamaldehyde, piperine, linalool, malabaricone C, safrole, myristicin, elemicin, sinigrin, curcumin, bidemethoxycurcumin, dimethoxycurcumin, crocin, picrocrocin, quercetin, quercetin 4'-O-β-glucoside, apiol, carvone, limonene, α-phellandrene, galactomannan, rosmarinic acid, limonene, capsaicinoids, eugenol, garcinol, and α-asarone. Other than that, various spices are used to synthesize different types of metal-based and polymer-based nanoparticles like zinc oxide, gold, silver, selenium, silica, and chitosan nanoparticles which provide beneficial health effects such as antioxidant, anti-carcinogenic, anti-diabetic, enzyme retardation effect, and antimicrobial activity. The nanoparticles can also be used in environmental pollution management like dye decolorization and in chemical industries to enhance the rate of reaction by the use of catalytic activity of the nanoparticles. The nutritional value, phytochemical properties, health advantages, and both traditional and modern applications of these spices, along with their functions in food fortification, have been thoroughly discussed in this review.

Polysaccharides from fungi: A review on their extraction, purification, structural features, and biological activities

Fungi, as the unique natural resource, are rich in polysaccharides, proteins, fats, vitamins, and other components. Therefore, they have good medical and nutritional values. Polysaccharides are considered one of the most important bioactive components in fungi. Increasing researches have confirmed that fungal polysaccharides have various biological activities, such as antioxidant, immunomodulatory, anti-tumor, hepatoprotective, anti-aging, anti-inflammatory, and radioprotective activities. Consequently, the research progresses and future prospects of fungal polysaccharides must be systematically reviewed to promote their better understanding. This paper reviewed the extraction, purification, structure, biological activity, and underlying molecular mechanisms of fungal polysaccharides. Moreover, the structure-activity relationships of fungal polysaccharides were emphasized and discussed. This review can provide scientific basis for the research and industrial utilization of fungal polysaccharides.

Comparison of characterization and antioxidant activity of different citrus peel pectins

Pectins obtained from citrus peel of different cultivars and growth regions were compared based on physicochemical properties and antioxidant activity in vitro. The physicochemical features were elucidated using Fourier transform infrared (FT-IR), molecular weight distribution, monosaccharide composition, thermal behaviors and flow behaviors. Results showed that the different cultivars and growing areas have significant effects on the properties of citrus peel pectins (CPPs). Citrus peel pectins extracted by acetic acid were highly heterogeneous polysaccharides with broad molecular weight distributions and had high proportions of the RG-I domain. Among the 10 kinds of citrus peel pectins, Shatangju (CPP-6) and Xuecheng (CPP-7) own superior antioxidant biological activity and Dahongpao (CPP-3) and Buzhihuo (CPP-9) had excellent functional properties (thermal stability and viscosity). According to the correlation analysis, molecular weight, galacturonic acid content and degree of methyl-esterification were beneficial to increase the thermal stability and viscosity of citrus peel pectins, while the rhamnose content, rhamnogalacturonan I region and lower molecular weight can improve citrus peel pectins antioxidant activity. Our findings suggest that CPP-6 and CPP-7 may be useful as a potential natural antioxidant in pharmaceutical and cosmetic industries. Meanwhile, CPP-3 has great application potential in high temperature food and CPP-9 can be used as a thickener or stabilizer in the food industry.

Structural Characteristics, Antioxidant, and Immunostimulatory Activities of an Acidic Polysaccharide from Raspberry Pulp

The extraction and characterization of new bioactive plant-derived polysaccharides with the potential for use as functional foods and medicine have attracted much attention. In the present study, A novel acidic polysaccharide (RPP-3a) with a weight-average molecular weight (Mw) of 88,997 Da was isolated from the raspberry pulp. RPP-3a was composed of rhamnose, arabinose, galactose, glucose, mannose, and galacturonic acid at a molar ratio of 13.1:28.6:16.8:1.4:6.2:33.9. Structural analysis suggested that the RPP-3a backbone was composed of repeating units of →4)-β-Galp-(1→3,4)-α-Rhap-(1→[4)-α-GalAp-(1→4)-α-GalAp-(1→]_n with branches at the C-4 position of rhamnose. The side chain of RPP-3a, containing two branch levels, was comprised of α-Araf-(1→, →5)-α-Araf-(1→, →3,5)-α-Araf-(1→, →3)-β-Galp-(1→, →3,6)-β-Galp-(1→, →4)-β-Glcp-(1→, and →2,6)-α-Manp-1→ residues. RPP-3a exhibited moderate reducing power and strong hydroxyl and superoxide anion radical scavenging abilities. RPP-3a significantly promoted the viability of RAW264.7 macrophages by increasing the production of nitric oxide (NO), tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), and interleukin-1β (IL-1β) at both the expression and transcriptional levels. In summary, the immunostimulatory and antioxidant activities make RPP-3a a viable candidate as a health-beneficial functional dietary supplement.

Spicy and Aromatic Plants for Meat and Meat Analogues Applications

Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioactive antioxidant and antimicrobial properties of the most commonly used herbs and spices (parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint) used in the meat and meat analogues industry, or proposed to be used for meat analogues.

Physicochemical properties, antioxidant activities and α-glucosidase inhibitory effects of polysaccharides from Evodiae fructus extracted by different solvents

In this study, polysaccharides from Evodiae fructus were extracted by water, 0.5 M HCl, 0.5 M NaOH, water + 0.5 M HCl and water + 0.5 M NaOH, which were named as ERP-W, ERP-AC, ERP-AK, ERP-W-AC and ERP-W-AK, respectively. Their physicochemical properties, antioxidant activities and α-glucosidase inhibitory effects were investigated and compared. Physico-chemical analysis showed that they were acidic heteropolysaccharides, which had α- and β-configurations. ERP-W, ERP-AK and ERP-W-AK were mainly composed of Rha, Ara, Gal, Glc and Gal-UA, while ERP-AC and ERP-W-AC were dominantly made up of Rha, Gal and Gal-UA. ERP-AK had the highest yield (24.5%) and the best thermal stability, ERP-AC and ERP-W-AC showed better homogeneity and lower molecular weight (83.6 and 41.6 kDa), and ERP-W possessed the highest neutral sugar content (50.7%) and molecular weight. Biological evaluation indicated that ERP-W, ERP-AK and ERP-W-AK had relatively stronger antioxidant activities, including ABTS, DPPH, OH and O₂^- radicals scavenging activities, Fe²⁺ chelating ability and α-glucosidase inhibitory effects. Moreover, these actions were considerably related to their physicochemical properties especially monosaccharide composition and molecular weight. Therefore, polysaccharides extracted by water and alkaline solvents from Evodiae fructus could be developed as promising natural antioxidants and α-glucosidase inhibitors in the food and medicine industries.

Structural characterization of a polysaccharide from Radix Hedysari and its protective effects against H2O2-induced injury in human gastric epithelium cells

The gastroprotective effects of polysaccharides had become a hot topic in the field of functional polysaccharides research. Three polysaccharides, namely HPS-80-1, HPS-80-2, and HPS-80-3 were purified by DEAE-52 column chromatography. The thermodynamic characteristics, scanning electron microscopy, and Congo red experimental results of the above polysaccharides were greatly distinctive. Then a mature GES-1 oxidative stress cell model induced by H₂O₂ was established to screen out subsequent research subjects. It turned out that HPS-80-1 had a desirable protective effect, which was confirmed by analyses of cell cycle & apoptosis, and oxidative stress-related factors in the cell culture media, and so on. Furthermore, Structural features demonstrated that the backbone of HPS-80-1 appeared to mainly consist of →4)-α-D-Glcp-(1→, →4,6)-β-L-Glcp-(1→, and →6)-α-D-Galp-(1→, with branches at O-1, O-4, and O-6 position consisting of →2,4)-β-D-Rhap-(1→, →1)-α-D-Galp-(4→, and →3,4)-α-D-Manp-(1→. It was speculated that the excellent gastric mucosal protective activity of HPS-80-1 may be due to the high amount of glucose in the backbone. In addition, it was also related to the anti-inflammatory activity and antioxidant bases such as (1 → 4)-Glcp and (1 → 6)-Galp in the structure of HPS-80-1. These findings provide a scientific basis for further utilization of polysaccharides from Radix Hedysari.