Physicochemical, structural and functional properties of water-soluble polysaccharides extracted from Egyptian agricultural by-products

IF 3.5 2区 农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY
Mohamed G. Shehata , Amira M.G. Darwish , Sobhy A. El-Sohaimy
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引用次数: 16

Abstract

One of the successful strategies for the improvement of the sustainable food chain is to achieve economic success while improving environmental performance. For this point of view, water-soluble polysaccharides (WSP) were extracted from some agricultural by-products (potato peel (PoP), pea peel (PeP) and taro peel (TP) as Egyptian agro-waste products). Furthermore; Physicochemical parameters, structural, antioxidant and functional properties of the extracted polysaccharides were investigated via High-Performance Liquid Chromatography (HPLC), Scanning Electron Microscope (SEM), Fourier Transform Infrared (FTIR) spectroscopy, Thermo Gravimetric Analysis (TGA) as well as DPPH radical and ABTS radical assays. The most predominant sugar(s) content in PoP were glucose and stachyose (50.12 and 20.68 g/100 g), in PeP was sucrose (34.34 g/100 g) and in TP were stachyose and glucose (47.4, 35.73 g/100 g). FTIR analysis confirmed the presence of different polysaccharides functional groups (OH, CH, CH2 and CH3). On the other hand, the extracted (water-soluble) polysaccharides exhibited high thermal stability (up to 220 °C) that makes them applicable in high-temperature food processing. PoP and PeP showed good water holding capacities (4 g water/g sample each) and PeP showed higher emulsifying capacity and stability (41.88%, 37.23%). Furthermore, PoP, PeP and TP polysaccharides exhibited noticeable antioxidant potentials as indicated by IC50 values (1.91, 3.96 and 8.41 mg/mL). Overall, the findings in the present study indicated that PoP, PeP and TP from waste products might be considered as promising sources for natural functional additives for different types of foods.

埃及农副产品水溶性多糖的理化、结构和功能特性
改善可持续食物链的成功策略之一是在改善环境绩效的同时取得经济上的成功。为此,从埃及农业废弃物马铃薯皮(PoP)、豌豆皮(PeP)和芋头皮(TP)中提取水溶性多糖(WSP)。此外;采用高效液相色谱(HPLC)、扫描电镜(SEM)、傅里叶红外光谱(FTIR)、热重分析(TGA)以及DPPH自由基和ABTS自由基测定等方法对提取多糖的理化参数、结构、抗氧化和功能特性进行了研究。PoP中糖含量最高的是葡萄糖和水苏糖(分别为50.12和20.68 g/100 g), PeP中糖含量最高的是蔗糖(34.34 g/100 g), TP中水苏糖和葡萄糖(47.4、35.73 g/100 g), FTIR分析证实其多糖官能团(OH、CH、CH2和CH3)的存在。另一方面,提取的(水溶性)多糖表现出高热稳定性(高达220°C),使其适用于高温食品加工。PoP和PeP具有良好的持水能力(4 g水/g样品),PeP具有较高的乳化能力和稳定性(41.88%、37.23%)。此外,PoP、PeP和TP多糖的IC50值分别为1.91、3.96和8.41 mg/mL,显示出明显的抗氧化能力。综上所述,本研究结果表明,废弃物中的PoP、PeP和TP可能被认为是不同类型食品中天然功能添加剂的有前景的来源。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Annals of Agricultural Science
Annals of Agricultural Science AGRICULTURE, MULTIDISCIPLINARY-
CiteScore
12.60
自引率
0.00%
发文量
18
审稿时长
33 days
期刊介绍: Annals of Agricultural Sciences (AOAS) is the official journal of Faculty of Agriculture, Ain Shams University. AOAS is an open access peer-reviewed journal publishing original research articles and review articles on experimental and modelling research at laboratory, field, farm, landscape, and industrial levels. AOAS aims to maximize the quality of the agricultural sector across the globe with emphasis on the Arabian countries by focusing on publishing the high-quality applicable researches, in addition to the new methods and frontiers leading to maximizing the quality and quantity of both plant and animal yield and final products.
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