Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications

Cui, Rongbin; Zhu, Fan

doi:10.1016/j.tifs.2020.11.018

Cited by 172 publications

(88 citation statements)

References 106 publications

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“…UAE is based on a phenomenon called acoustic cavitation, which involves the generation and formation of gas vapor-filled bubbles in a liquid that expand and finally collapse. Cavitation generates circulating liquid currents and turbulence as well as an increase in temperature and pressure [ 90 ]. This leads to an increase in the overall extraction yield [ 91 ].…”

Section: Extraction Of Polysaccharides: Methods and Influence On The Bioactive Functionmentioning

confidence: 99%

“…This leads to an increase in the overall extraction yield [ 91 ]. Among the advantages of UAE are that it is considered one of the most cost-effective techniques for the extraction of polysaccharides [ 90 ], apart from being efficient, fast and environmentally friendly.…”

Section: Extraction Of Polysaccharides: Methods and Influence On The Bioactive Functionmentioning

confidence: 99%

“…Ultrasound degradation is a physical method that allows operation at high or low frequency depending on the intended purpose [ 90 ]. Degradation by ultrasound modifies the molecular weight and solubility and improves the properties and bioactivity of polysaccharides [ 141 , 142 ].…”

Section: Strategies To Increase the Biological Activitymentioning

confidence: 99%

See 2 more Smart Citations

Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

Rivas

Casquete

Martı́n

et al. 2021

IJERPH

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Nowadays, there is a growing interest in the extraction and identification of new high added-value compounds from the agro-food industry that will valorize the great amount of by-products generated. Many of these bioactive compounds have shown beneficial effects for humans in terms of disease prevention, but they are also of great interest in the food industry due to their effect of extending the shelf life of foods by their well-known antioxidant and antimicrobial activity. For this reason, an additional research objective is to establish the best conditions for obtaining these compounds from complex by-product structures without altering their activity or even increasing it. This review highlights recent work on the identification and characterization of bioactive compounds from vegetable by-products, their functional activity, new methodologies for the extraction of bioactive compounds from vegetables, possibly increasing their biological activity, and the future of the global functional food and nutraceuticals market.

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Section: Extraction Of Polysaccharides: Methods and Influence On The Bioactive Functionmentioning

confidence: 99%

Section: Extraction Of Polysaccharides: Methods and Influence On The Bioactive Functionmentioning

confidence: 99%

See 1 more Smart Citation

Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

Rivas

Casquete

Martı́n

et al. 2021

IJERPH

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show abstract

“…Recent studies have shown that protein‐polysaccharides complex had promising applications than single component, which attributed to protein‐polysaccharides interaction (Wijaya et al., 2017). Polysaccharides possessed economical, nontoxic, degradable, and unique physicochemical properties, and have been widely used in the food industries as important materials and additives, such as food packaging materials, thickeners, and functional foods (Cui & Zhu, 2020). Many studies have shown that polysaccharides significantly improved functional properties of EWP and proteins‐polysaccharides interaction played a dominant role, indicating that polysaccharides had a superior effect to improve food quality and stability (Shao et al., 2020; Yang et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Effect of polysaccharides on the functional properties of egg white protein: A review

Wen

Xiao

Zhao

et al. 2021

Journal of Food Science

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Egg white protein (EWP) was one of the high‐quality protein sources and widely used in the food industries because of excellent emulsifying, gelling, and foaming properties. Polysaccharides as a natural biological macromolecule have been used to improve the functional properties of EWP. The electrostatic interaction was the main driving force between EWP and polysaccharides. However, protein‐polysaccharides complexes were susceptible to environmental factors including pH, ionic strength, polymer ratio, and temperature. In this paper, the functional properties of EWP were summarized. More importantly, the effects of polysaccharides on the functional properties of EWP were highlighted and reviewed referring to emulsifying, foaming, and gelling properties. The impact of environmental factors on the protein‐polysaccharides interaction were also discussed. This paper leaded to enrich research systems of protein‐polysaccharides interaction and provided information for the development of new egg white‐derived foods.

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“…Ultrasonic treatment is a practical method for the degradation of κ-carrageenan, leading to low-molecular-weight oligosaccharides with new functionalities and bioactivities different from those of the starting material [ 6 , 22 , 23 , 24 ]. This is an environmentally friendly scalable method that does not require the use of chemicals, saving energy and time compared with depolymerization with chemical or enzymatic methods [ 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Ultrasound-Assisted Water Extraction of Mastocarpus stellatus Carrageenan with Adequate Mechanical and Antiproliferative Properties

2021

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Ultrasound-assisted water extraction was optimized to recover gelling biopolymers and antioxidant compounds from Mastocarpus stellatus. A set of experiments following a Box–Behnken design was proposed to study the influence of extraction time, solid liquid ratio, and ultrasound amplitude on the yield, sulfate content, and thermo-rheological properties (viscoelasticity and gelling temperature) of the carrageenan fraction, as well as the composition (protein and phenolic content) and antiradical capacity of the soluble extracts. Operating at 80 °C and 80 kHz, the models predicted a compromise optimum extraction conditions at ~35 min, solid liquid ratio of ~2 g/100 g, and ultrasound amplitude of ~79%. Under these conditions, 40.3% carrageenan yield was attained and this product presented 46% sulfate and good mechanical properties, a viscoelastic modulus of 741.4 Pa, with the lowest gelling temperatures of 39.4 °C. The carrageenans also exhibited promising antiproliferative properties on selected human cancer cellular lines, A-549, A-2780, HeLa 229, and HT-29 with EC50 under 51.9 μg/mL. The dried soluble extract contained 20.4 mg protein/g, 11.3 mg gallic acid eq/g, and the antiradical potency was equivalent to 59 mg Trolox/g.

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Ultrasound modified polysaccharides: A review of structure, physicochemical properties, biological activities and food applications

Cited by 172 publications

References 106 publications

Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

Effect of polysaccharides on the functional properties of egg white protein: A review

Ultrasound-Assisted Water Extraction of Mastocarpus stellatus Carrageenan with Adequate Mechanical and Antiproliferative Properties

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