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Polysaccharides from pineapple core as a canning by-product: Extraction optimization, chemical structure, antioxidant and functional properties.
International Journal of Biological Macromolecules ( IF 7.7 ) Pub Date : 2020-09-16 , DOI: 10.1016/j.ijbiomac.2020.09.092
Milad Hadidi 1 , Pourya Izadi Amoli 2 , Aniseh Zarei Jelyani 3 , Zahra Hasiri 4 , Arman Rouhafza 4 , Albert Ibarz 1 , Fatemeh Baradaran Khaksar 5 , Saba Tajbakhsh Tabrizi 6
Affiliation  

Ultrasonic-assisted extraction (UAE) technique has been investigated to extract polysaccharides from pineapple core as a by-product using response surface methodology. A Box–Behnken design was employed to optimize the conditions for the maximum extraction yield of polysaccharides. The results demonstrated that the optimum extraction conditions were as follows: water/solid material ratio of 29.5 mL/g, extraction temperature of 66.3 °C and extraction time of 46.7 min. Under these conditions, the extraction yield of pineapple core polysaccharides (PCPs) was 16.7%. The structure of PCPs was analyzed by Fourier transform-infrared spectroscopy (FT-IR) analysis, X-ray diffractometry (XRD), SEM (scanning electron microscope) and gas chromatography–mass spectrometry (GC–MS). The results of thermogravimetric analysis indicated that the PCPs had a good thermal stability at temperatures below 250 °C. The extracted polysaccharides had a porous structure with rough surface. The extracted polysaccharides had strong scavenging activities on DPPH and hydroxyl radicals. Furthermore, they demonstrated interesting water-holding and fat-binding capacities (3.11 and 4.25 g/g, respectively). The results revealed that polysaccharides displayed good emulsifying and foaming properties. Overall, the findings suggest that PCPs are a promising source of antioxidants and may have potential applications in functional food industries.



中文翻译:

来自菠萝芯的多糖作为罐头副产品:提取工艺优化,化学结构,抗氧化剂和功能特性。

研究了超声辅助提取(UAE)技术,使用响应面方法从菠萝芯中提取多糖作为副产物。采用Box–Behnken设计来优化条件,以最大程度提高多糖的提取率。结果表明,最佳提取条件为:水/固料比为29.5 mL / g,提取温度为66.3°C,提取时间为46.7 min。在这些条件下,菠萝核心多糖(PCPs)的提取率为16.7%。通过傅里叶变换红外光谱(FT-IR)分析,X射线衍射(XRD),SEM(扫描电子显微镜)和气相色谱-质谱(GC-MS)分析了五氯苯酚的结构。热重分析的结果表明,五氯苯酚在低于250°C的温度下具有良好的热稳定性。提取的多糖具有表面粗糙的多孔结构。提取的多糖对DPPH和羟基具有较强的清除活性。此外,他们还表现出令人感兴趣的保水能力和结合脂肪的能力(分别为3.11和4.25 g / g)。结果表明,多糖显示出良好的乳化和发泡性能。总体而言,研究结果表明五氯苯酚是有前途的抗氧化剂来源,可能在功能性食品行业中具有潜在的应用。此外,他们还表现出令人感兴趣的保水能力和结合脂肪的能力(分别为3.11和4.25 g / g)。结果表明,多糖显示出良好的乳化和发泡性能。总体而言,研究结果表明五氯苯酚是有前途的抗氧化剂来源,可能在功能性食品行业中具有潜在的应用。此外,他们还表现出令人感兴趣的保水能力和结合脂肪的能力(分别为3.11和4.25 g / g)。结果表明,多糖显示出良好的乳化和发泡性能。总体而言,研究结果表明五氯苯酚是有前途的抗氧化剂来源,可能在功能性食品行业中具有潜在的应用。

更新日期:2020-09-17
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