Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties

Malafronte, Loredana; Yilmaz-Turan, Secil; Krona, Annika; Martínez‐Sanz, Marta; Vilaplana, Francisco; López-Sánchez, Patricia

doi:10.1016/j.foodhyd.2021.106989

Cited by 21 publications

(7 citation statements)

References 37 publications

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“…The microscopic scanning electron micrographs (SEM) structure of purified SLMPs-1-1 and SLMPs-2-1 ( Figure 7 ) revealed that the single particle had irregular shapes, rough surface with different dimensions, which are typical characteristics of amorphous powders. The irregular-shaped particle also accompanied by fold structure with holes which is similar to the Macroalgae polysaccharides prepared by hot water extraction ( 39 ). It can be proved that SLMPs-1-1 and SLMPs-2-1 have a prominent amorphous structure and relatively complete structural morphology.…”

Section: Resultsmentioning

confidence: 61%

Purification, structural characterization and immunological activity of Sibiraea laexigata (L.) Maxim polysaccharide

Yang¹,

Liu

Yang

et al. 2022

Front. Nutr.

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Sibiraea laexigata (L.) Maxim (SLM) has been used as an herbal tea for treating stomach discomfort and indigestion for a long time in china. Polysaccharides have been identified as one of the major bioactive compounds in the SLM. In the present paper, ultrasonic-assisted enzymatic extraction (UAEE) method was employed in polysaccharides extraction derived from SLM using polyethylene glycol (PEG) as extraction solvent, two SLM polysaccharides (SLMPs) fractions (SLMPs-1-1 and SLMPs-2-1) were purified by DEAE Cellulose-52 and Sephadex G-100 chromatography in sequence. Then, the preliminarily structure of the two factions were characterized by chemical composition analysis, molecular weight measurement, UVS, HPLC-PMP, FT-IR, nuclear magnetic resonance (NMR) spectra analysis and SEM. The results showed that SLMPs-1-1 and SLMPs-2-1 with different molecular weights of 1.03 and 1.02 kDa, mainly composed of glucose (46.76 and 46.79%), respectively. The results of structural characterization from FT-IR, 1 H NMR, and SEM revealed that SLMPs-1-1 and SLMPs-2-1 contained the typical pyranoid polysaccharide with α-glycosidic bond and β-glycosidic bond. Furthermore, it was found that SLMPs-1-1 could increase the levels of tumor necrosis factor-α (TNF-α) and interleukin-2 (IL-2), and alleviated the immune organs tissue damage of cyclophosphamide (Cy)-treated mice. RT-qPCR and Western-Blot analysis showed that SLMPs-1-1 could significantly up-regulated the levels of NF-κB, TLR4, which revealed that SLMPs-1-1 could participate in immunosuppressive protection of Cy-treated mice. These findings suggested that the potential of SLMPs-1-1 as an alternative immunostimulator could be used in food and pharmaceutical industries.

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Section: Resultsmentioning

confidence: 61%

Purification, structural characterization and immunological activity of Sibiraea laexigata (L.) Maxim polysaccharide

Yang¹,

Liu

Yang

et al. 2022

Front. Nutr.

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“…The total sulfate content present in the extracted SP can be quantified using barium chloride gelatin assay with ammonium sulfate as standard followed as per the protocol suggested by 25 . The protein content can be determined using Bradford assay with bovine serum albumin as standard protein for reference, to check the purity of SP extraction 26,27 . The total amount of carbohydrates can be analyzed using the phenol sulfuric acid technique with glucose as a reference standard 28 .…”

Section: Methodsmentioning

confidence: 99%

“…25 The protein content can be determined using Bradford assay with bovine serum albumin as standard protein for reference, to check the purity of SP extraction. 26,27 The total amount of carbohydrates can be analyzed using the phenol sulfuric acid technique with glucose as a reference standard. 28 The total inorganic components present in the extracted SP can be analyzed using an ash content test by subjecting the sample to a muffle furnace at 550 C for 5 h. 29 pH of the extracted…”

Section: Experimental Designs For Optimization Of Cnc Synthesismentioning

confidence: 99%

Development of sulfated polysaccharide‐based film reinforced with seaweed biomass‐derived nanofillers

Muthukumar,

Chidambaram

2023

J of Applied Polymer Sci

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Cling films and single‐use plastics are difficult to recycle and cause major environmental pollution, leading to an increase in microplastics in nature. To overcome this issue, biodegradable films are being explored more extensively. Seaweed is gaining prominence in the food packaging sector since it is beneficial in all aspects. Two fractions of Indian brown seaweed Sargassum wightii, biopolymer (sulfated polysaccharide [SP]) as base material and nanofillers (cellulose nanocrystals [CNC]) as reinforced filler are employed to develop a sustainable cling film for food packaging. This cellulose filler can be isolated from solid seaweed biomass after the polysaccharide extraction and converted into nanoform using the response surfaces method (RSM) to maximize the yield of CNC. The objective of this research is to construct seaweed‐based biodegradable nanocomposite films and to examine their improved properties. It exhibited a gradual decrease in water absorption and water vapor permeability (WVP), along with better wettability, mechanical, and antioxidant properties, and thermal analysis compared with the control SP film. The degradation rates of the films were analyzed using the soil‐burial method. According to the results obtained, it is suggested that CNC can be utilized as a functional filler to improve the qualities of seaweed‐based cling films.

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“…Farinograph tests on dough with varying proportions of chickpea and wheat four reveal a rising trend in water absorption capacity as chickpea four content increases. However, dough stability and development show a downward trend [190]. Moreover, increasing the proportion of chickpea four leads to a reduction in gluten content within the dough, resulting in weaker dough.…”

Section: Applications Of Chickpeas In Food Productsmentioning

confidence: 99%

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

Patil,

Bains,

Sridhar

et al. 2024

Journal of Food Biochemistry

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Chickpea is a globally cultivated legume, rich in vitamins, protein, carbohydrates, polyphenols, fatty acids, fibers, and flavonoids. Despite its nutritional benefits, chickpeas contain antinutritional factors that can hinder nutrient absorption. Therefore, we reviewed the various pretreatment methods to enhance chickpea protein’s nutritional value and functional properties. Thermal and biochemical treatments and food applications of chickpea protein are thoroughly reviewed. The review revealed that the physical, thermal, and biochemical treatments were reported to be effective in reducing antinutritional factors and improving protein solubility, emulsifying capacity, and foaming properties. Chickpea proteins were used in cereals and bakery products to meet consumer demand. Encapsulation of chickpea protein enhances nutrient stability, and its inclusion in gluten-free products has different effects on the glycemic index, antioxidant activity, and overall acceptability. These findings highlight chickpea’s potential to improve the nutritional and functional aspects of food products while offering health benefits to consumers.

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Macroalgae suspensions prepared by physical treatments: Effect of polysaccharide composition and microstructure on the rheological properties

Cited by 21 publications

References 37 publications

Purification, structural characterization and immunological activity of Sibiraea laexigata (L.) Maxim polysaccharide

Purification, structural characterization and immunological activity of Sibiraea laexigata (L.) Maxim polysaccharide

Development of sulfated polysaccharide‐based film reinforced with seaweed biomass‐derived nanofillers

Effect of Sustainable Pretreatments on the Nutritional and Functionality of Chickpea Protein: Implication for Innovative Food Product Development

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