Free-radical scavenging and antioxidative activities of some polysaccharides in emulsions

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

“…Polysaccharides can induce continuous water phase and promote encapsulation of oil/water emulsion droplets by the protein-rich phase (Tolstoguzov, 1997). The antioxidant ability of polysaccharides in emulsions has also been reported (Chen et al, 2010;Kishk & Al-Sayed, 2007;Paraskevopoulou, Boskou, & Parakesvopoulou, 2007).…”

Optimization of pectin extraction and antioxidant activities from Jerusalem artichoke

“…A relatively low molecular weight and a high uronic acid content in polysaccharides appeared to increase the antioxidant activity (Chen et al, 2004). Polyphenolic compounds react with DPPH radicals in two ways (Kishk and Al-Sayed, 2007): (i) direct abstraction of phenol hydrogen-atom, and (ii) electron transfer from ArOH or ArO-to DPPH•. Therefore, scavenging of pectin against DPPH radicals could be due to their reduction activities, which may be related to the hydroxyl groups and electron transfer from pectin (ROH or RO-) to DPPH•, thus the radical chain reaction is terminated.…”

Mucilage chemical profile and antioxidant properties of giant swamp taro tubers

“…In fact, depending on their specific physicochemical properties, mucilages are increasingly being used in different food processes in the meat, chocolate, ice cream and salad dressing industry. According to Kishk and Al-Sayed (2007), glycoproteins contained in mucilages are equally increasingly being sought after for their emulsifying role in certain food processes. The report of their role as potential immunological regulators (Showalter 2001) as well as antioxidants (Fan et al 2007) in human health has further heightened the research interest on the different sources and characteristics of mucilage.…”