Regulation mechanism of lotus root juice quality: From the perspective of interaction between cell wall polysaccharides and polyphenols

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-09-12 DOI:10.1016/j.fochx.2025.103025

Peng-peng Sun , Chong-yang Yu , Cheng Liu , Xu Zhang , Yuan-yuan Ren

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Abstract

Lotus root juice contains a large amount of colloidal substances including polysaccharides, which leads to low juice yield and difficulty in clarifying during the juice extraction process. This paper was aimed to explore regulation mechanism of lotus root juice quality from the perspective of interaction between cell wall polysaccharides and poly-phenols by a series of spectroscopic methods. Results indicated that the uniformity of chelating agent soluble polysaccharide (CSP) was high, with the minimum molecular weight of 7.17 × 10⁴ Da. UV, fluorescence spectrum and infrared spectrum showed that there was non-covalent interaction between cell wall polysaccharide and polyphenol through hydrogen bond and hydrophobic interaction. And the specific type of cell wall polysaccharide and metal ions as well as pH values could all influence these interactions. Meanwhile, the interaction could significantly improve antioxidant activity of cell wall polysaccharide (p < 0.05). Finally, the color and stability of simulated lotus root juice were optimal at pH 7 and a ratio of 1:3 for polysaccharides and polyphenols. Our results could provide theoretical basis for deep processing of lotus root products.

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莲藕汁品质的调控机制：从细胞壁多糖与多酚相互作用的角度

藕汁中含有大量的多糖等胶体物质，导致藕汁在提取过程中出汁率低、不易澄清。本文从细胞壁多糖与多酚相互作用的角度，通过一系列光谱方法探讨藕汁品质的调控机制。结果表明，螯合剂可溶性多糖（CSP）均匀性高，最小分子量为7.17 × 104 Da。紫外光谱、荧光光谱和红外光谱显示，细胞壁多糖与多酚之间通过氢键和疏水相互作用存在非共价相互作用。而细胞壁的特定类型、多糖和金属离子以及pH值都可以影响这些相互作用。同时，互作能显著提高细胞壁多糖的抗氧化活性（p < 0.05）。最后，在pH为7、多糖与多酚配比为1:3时，模拟藕汁的颜色和稳定性最佳。研究结果可为莲藕产品的深加工提供理论依据。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.