Effects of different extraction methods on the structural, antioxidant and hypoglycemic properties of red pitaya stem polysaccharide

Tang, Yayuan; He, Xuemei; Liu, Guoming; Wei, Zhen; Sheng, Jinfeng; Jian, Sun; Li, Changbao; Xin, Ming; Li, Li; Yi, Ping

doi:10.1016/j.foodchem.2022.134804

Cited by 48 publications

(25 citation statements)

References 36 publications

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“…In terms of monosaccharide composition, mannose was found in most of the EAXs. It was found that the galactose, arabinose, and xylose contents of UAX were higher than that of EAX, which may be related to the extraction method (Liu et al, 2023; Tang et al, 2023). AX had a high percentage of glucose content.…”

Section: Resultsmentioning

confidence: 98%

“…EAX with large gaps between them was more easily combined with water, increasing its surface area and improving solubility (Wang et al, 2023). Nevertheless, UAX showed a flaky disordered arrangement due to high‐temperature extraction in an alkaline environment (Tang et al, 2023). The alkaline extraction method has some depolymerization destructive effects on polysaccharide molecules by breaking hydrogen bonds and other chemical effects, resulting in finer fragments and fragments of larger molecules (Chen et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

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Molecular characterization, rheological properties, and prebiotic properties of arabinoxylans from waxy and sweet corn cobs

Pang,

Zhang,

Song

et al. 2024

Cereal Chem

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Background and ObjectivesArabinoxylan (AX) has diverse physicochemical properties and biological activities, related to the structural differences caused by various sources and extraction methods. We study the differences in molecular characterization, rheological properties, and prebiotic properties in waxy and sweet corn cobs AX, and water‐extractable and water‐unextractable arabinoxylan (EAX, UAX).FindingsThe arabinose to xylose ratios (Ara/Xyl) of waxy corn cobs AX were lower than that of sweet corn cobs AX. Also, the viscosity of all samples increased with increasing concentration and decreasing temperature. In the vitro probiotic fermentation, waxy corn cobs AX was stronger in promoting the growth of probiotics than AX from sweet corn cobs. Probiotics in the AX group were predominantly acetic acid and butyric acid producers, and the waxy corn cobs AX group produced more short‐chain fatty acids than the sweet corn cobs AX group, resulting in a lower pH in the waxy corn cobs AX group.ConclusionsEAX and UAX also showed significant variations in molecular characterization, viscosity, and prebiotic properties. Waxy corn cobs AX had stronger prebiotic activity than sweet corn cobs AX.Significance and NoveltyThis experiment provides a theoretical and experimental basis for studying the prebiotic properties of AX, which could guide the application of fresh corn cobs‐derived AX.

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Section: Resultsmentioning

confidence: 98%

Section: Resultsmentioning

confidence: 99%

Molecular characterization, rheological properties, and prebiotic properties of arabinoxylans from waxy and sweet corn cobs

Pang,

Zhang,

Song

et al. 2024

Cereal Chem

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“…As shown in Figure 6, U‐MCP is mainly distributed as irregular flakes with a smooth surface and an irregular pore structure. It was reported that the morphology of polysaccharide is closely related to the extraction method [49] . Compared with hot water extraction, ultrasound extraction could significantly accelerate the release, diffusion, and dissolution of intracellular active substances via ultrasonic cavitation and mechanical effects, finally leading the relatively higher extraction ratio and more fluffy and porous morphology of polysaccharide.…”

Section: Resultsmentioning

confidence: 99%

“…It was reported that the morphology of polysaccharide is closely related to the extraction method. [49] Compared with hot water extraction, ultrasound extraction could significantly accelerate the release, diffusion, and dissolution of intracellular active substances via ultrasonic cavitation and mechanical effects, finally leading the relatively higher extraction ratio and more fluffy and porous morphology of polysaccharide. For example, reported that the polysaccharide extracted by hot water mainly presented a rough and broken structure, while the polysaccharide extracted by ultrasound extraction mainly presented a fluffy and porous morphology structure with a relatively smooth surface.…”

Section: Morphological Analysismentioning

confidence: 99%

Response Surface Optimization of Polysaccharides from Jaboticaba (Myrciaria cauliflora [Mart.] O.Berg) Fruits: Ultrasound‐Assisted Extraction, Structure Properties, and Antioxidant/Hypoglycemic Activities

Zhang,

Wang

et al. 2024

Chemistry & Biodiversity

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Ultrasound‐assisted extraction (UAE) method proves to be more effective compared to traditional extraction methods. In the present study, response surface methodology (RSM) was used to determine the optimal process parameters for extracting polysaccharides (U‐MCP) from jaboticaba fruit using UAE. The optimum extraction conditions were ultrasonic time 70 min, extraction temperature 60°C, and power 350 W. Under these conditions, the sugar content of U‐MCP was 52.8%. The molecular weights of the ultrasound‐assisted extracted U‐MCP ranged from 9.52×102 to 3.275×103 Da, and consisted of five monosaccharides including mannose, galacturonic acid, glucose, galactose, and arabinose. Moreover, in vitro antioxidant and hypoglycaemic assay revealed that U‐MCP has prominent anti‐oxidant activities (1,1‐diphenyl‐2‐picryl‐hydrazyl (DPPH) radicals, hydroxyl radicals and 2,2′‐Azinobis (3‐ethylbenzothiazoline‐6‐sulfonic Acid Ammonium Salt) (ABTS) radicals scavenging activities) and hypoglycemic activities (α‐amylase and α‐glucosidase inhibition activities).

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“…The initial weight loss of CPPs occurred at the temperature ranges of 30–226.21 °C, and the loss rates were 8.59% and 13.41%, which were mainly related to their loss, which free water and bound water. [ 47 ] Obviously, the free and bound water of M‐CPPs (13.41%) was higher than that of H‐CPPs (8.59%), indicating that the water retention capacity of M‐CPPs was significantly higher than that of H‐CPPs. The second stage degradation showed rapid weight loss rates of 55% and 47%, for H‐CPPs and M‐CPPs, respectively, which may be due to the cleavage of chemical bonds, functional groups, carbon chains, and hydrogen bonds.…”

Section: Resultsmentioning

confidence: 99%

Extraction, Characterization, Antioxidant and Hypoglycemic of Pectic Polysaccharides from Cantaloupe (Cucumis melo L.) Peels

Sun,

Chen,

Meng

et al. 2023

Starch Stärke

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In this study, microwave extraction (ME) of pectic polysaccharides (M‐CPPs) from cantaloupe peels (CPs) is optimized using response surface methodology (RSM) with a Box–Behnken design (BBD). The optimum ME parameters are liquid–solid ratio 26.04 mL g−1, microwave power 543.04 W, irradiation time 6.38 min, and pH 1.5. Compared heat reflux extraction polysaccharides (H‐CPPs), the yield, the contents of neutral sugars (TSC), uronic acids (UAC), total flavonoids (TFC), total phenolics (TPC), sulfate groups (SGC) of M‐CPPs increased by 156.06%, 15.33%, 7.27%, 1019.05%, 1.75%, and 57.89%, but the molecular weight (Mw) and degree of esterification (DE) reduced by 29.08% and 24.81%, respectively. M‐CPPs exhibit superior antioxidant and hypoglycemic activities than H‐CPPs, which may be attributed to its higher UAC, TFC and SGC, lower Mw, and DE. There is almost no change in the monosaccharide types of isolated polysaccharides, only a change in molar ratio. Results proved that ME is an efficient technique for the extraction and modification of pectic polysaccharides (CPPs) from CPs with high yield, strong antioxidant, and hypoglycemic activities for applications in medical and food industries.

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Effects of different extraction methods on the structural, antioxidant and hypoglycemic properties of red pitaya stem polysaccharide

Cited by 48 publications

References 36 publications

Molecular characterization, rheological properties, and prebiotic properties of arabinoxylans from waxy and sweet corn cobs

Molecular characterization, rheological properties, and prebiotic properties of arabinoxylans from waxy and sweet corn cobs

Response Surface Optimization of Polysaccharides from Jaboticaba (Myrciaria cauliflora [Mart.] O.Berg) Fruits: Ultrasound‐Assisted Extraction, Structure Properties, and Antioxidant/Hypoglycemic Activities

Extraction, Characterization, Antioxidant and Hypoglycemic of Pectic Polysaccharides from Cantaloupe (Cucumis melo L.) Peels

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