优化富含阿拉伯半乳糖的无淀粉芋头纳米结构：绿色实验设计、结构解析、氨基酸分析和生物学特性

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-05 DOI:10.1016/j.foodchem.2025.143731

Mansuri M. Tosif , Aarti Bains , Prince Chawla , Surinder Paul , Poonam Kumari , Sanju Bala Dhull , Nemat Ali , Gulden Goksen

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引用次数: 0

摘要

本研究主要采用冷水提取（CWE）、热水提取（HWE）和微波辅助水提取（MWE）三种不同的绿色提取方法提取土芋泥（CEM）。杰姆在湿的基础上计算的产量和兆瓦表现出更高的收益率(18.47 ±0.19  %)相比HWE(14.08 ±0.31  %)和CWE(4.22 ±0.25  %)。基于提取胶浆中淀粉的不存在，采用CWE法优化喷雾干燥条件。CEM具有牛顿力学性质，含有阿拉伯糖、半乳糖、葡萄糖和不同的氨基酸。FTIR数据证实了各种官能团的存在，并表现出良好的技术功能特征。CEM显示出预期的热稳定性，平均粒径在纳米级以下（218.9 ± 5.19 nm）。结果表明，中药提取物具有潜在的抗微生物活性和抗炎作用。总的来说，CEM富含阿拉伯半乳聚糖，具有多种生物活性和固有的功能特性。

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Optimizing starch-free arabinogalactan-rich taro nanomucilage: Green experimental design, structural elucidation, amino acid profiling, and biological properties

This study primarily emphasized on extracting the Colocasia esculenta rhizome mucilage (CEM) using different green extraction methods including cold-water extraction (CWE), hot water extraction (HWE), and microwave-assisted water extraction (MWE). The yield of CEM was calculated on a wet basis and MWE exhibited a higher yield (18.47 ± 0.19 %) compared to HWE (14.08 ± 0.31 %) and CWE (4.22 ± 0.25 %). Based on the absence of starch in extracted mucilage the CWE method was used to optimize spray-drying conditions. CEM showed Newtonian behavior and contained arabinose, galactose, glucose, and different amino acids. FTIR data confirmed the presence of various functional groups and exhibited excellent techno-functional characteristics. CEM revealed expectational thermal stability and the average particle size was under the nano scale (218.9 ± 5.19 nm). It was determined that CEM showed potential anti-microbial activity and anti-inflammatory efficiency. Overall, CEM is rich in arabinogalactan and possesses diverse biological activities with inherent functional properties.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.