Insights into physicochemical and functional properties of polysaccharides sequentially extracted from onion (Allium cepa L.)

Zhu, Dan-Ye; Ma, Yong; Wang, Caihong; Wang, Hao; Ren, Ya-Fei; Zhang, Jianguo; Thakur, Kiran; Wei, Zhao‐Jun

doi:10.1016/j.ijbiomac.2017.07.164

Cited by 46 publications

(27 citation statements)

References 42 publications

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“…T o represent onset temperature at which viscosity of paste starts to increase, T p is F I G U R E 6 SEM images of shallot flour samples at (a) 100 X; (b) 500 X peak temperature at which viscosity reaches a maximum, and T c is conclusion temperature, which is the final temperature of viscosity increment. T p of shallot flour was similar to the range found in lentil flour (Ahmed, Taher, et al, 2016), chickpea flour (Chung et al, 2008), and onion polysaccharides extracted by various methods (Zhu et al, 2017), higher than range found in quinoa (Jan et al, 2017;Li, Wang, & Zhu, 2016), sprouted and unsprouted onion powders (Majid et al, 2018). Corn starch with higher T p requires higher energy to bring about gelatinization (Sandhu & Singh, 2007) as observed for Sample C in our results.…”

Section: Thermal Propertiessupporting

confidence: 85%

“…Since T p is a measure of the length of a double helix (crystallite quality), higher temperature stability, or higher crystalline structure, thus, higher T p value of Sample C reveals that it is resistant to gelatinization. This means higher energy/temperature is required to break the complex starch structure of Sample C. This result is similar to polysaccharides from V. bracteatum Thunb leaves (Xu et al, 2016), onion polysaccharides (ACLP) extracted using hot buffer (HBSS) (Zhu et al, 2017) and sprouted onion powder (Majid et al, 2018).…”

Section: Thermal Propertiesmentioning

confidence: 54%

“…This means higher energy/temperature is required to break the complex starch structure of Sample C. This result is similar to polysaccharides from V . bracteatum Thunb leaves (Xu et al, ), onion polysaccharides (ACLP) extracted using hot buffer (HBSS) (Zhu et al, ) and sprouted onion powder (Majid et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…As observed by Zhu et al, (2017), polysaccharides present in onion powder is responsible for its functional application in the food product. Each of the polysaccharide groups has the ability to form hydrogen bonds with one or more water molecules.…”

Section: Water Absorption Capacity (Wac)mentioning

confidence: 92%

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Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Khushbu

Sunil

Chidanand

et al. 2019

J Food Process Engineering

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Influence of three particle size (<180, 180, and 250 μm) of shallot flour on compositional, structural, rheological, and thermal properties were studied. Carbohydrate, starch, fiber, amylose, amylopectin, color, and other functional properties showed the indirect effect with an increase in particle size and were found to be higher in lowest particle size, whereas, protein, bulk, true density were lower and ash, fat, moisture, aw, was unaffected by particle size. Rheological properties at concentration (0.5, 1.0, 1.5, and 2.0% [w/w]), temperature (20, 30, 40, 60, and 80°C) and pH (4, 7, and 10) revealed Non‐Newtonian, shear thinning behavior of all samples with flow behavior index (n) <1 and coefficient of determination (R2) >0.90, using power law model. Examined pasting property showed higher viscosity values, holding strength and lower peak time and temperature for sample with lower particle size. Thermal parameters (T o, T p, and T c) and change of enthalpy ( ΔH) values increased with increase in particle size. Practical application A comprehensive study of rheological, thermal, and structural properties concludes application of shallot flour as a thickener in various food products. The particle size of shallot flour (<180 μm) was found to be most suitable for their application as a thickener, evident from proximate, physiochemical, functional, rheological, pasting, and thermal parameters. SEM results also reveal the application of shallot flour (<180 μm) as a thickener. Shallot flour can not only improve the texture of the food products as natural thickener but can also enhance the flavor profile.

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Section: Thermal Propertiessupporting

confidence: 85%

Section: Thermal Propertiesmentioning

confidence: 54%

Section: Resultsmentioning

confidence: 99%

Section: Water Absorption Capacity (Wac)mentioning

confidence: 92%

See 2 more Smart Citations

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Khushbu

Sunil

Chidanand

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Our previous reports indicated the sequential extraction of polysaccharides using four different solvents (hot buffer, chelating agent, dilute alkali, and concentrated alkali) from peony seed dreg [ 22 ], Vaccinium bracteatum Thunb. leaves [ 23 ], onion [ 24 ], and Polygonatum cyrtonema Hua [ 25 ]. Our results from these studies revealed important differences in chemical composition, monosaccharide composition, thermal characteristics, and antioxidant activities.…”

Section: Introductionmentioning

confidence: 99%

Thermal and Antioxidant Properties of Polysaccharides Sequentially Extracted from Mulberry Leaves (Morus alba L.)

et al. 2017

Self Cite

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Polysaccharides from natural plant products are gaining considerable attention due to their multi-faceted health effects, as well their functional applications in food production. We reported the sequential extraction of mulberry leaf polysaccharides (MLPs) with hot buffer (HBSS), chelating agent (CHSS), dilute alkali (DASS) and concentrated alkali (CASS), in order to obtain polysaccharide fractions. Monosaccharide analysis proved that galactose (27.07%) and arabinose (25.99%) were the major sugars in HBSS, whereas arabinose (30.55%) was the major sugar in CHSS, and glucose was the major sugar in DASS (24.96%) and CASS (27.51%). The molecular weights of the polysaccharide fractions were 7.812 × 103 (HBSS), 3.279 × 103 (CHSS), 6.912 × 103 (DASS), and 1.408 × 103 kDa (CASS). HBSS and CASS showed the largest peak temperature and the highest endothermic enthalpy, respectively. Different antioxidant assays showed that the MLPs possessed appreciable antioxidant activities in a dose-dependent manner. At 5 mg/mL, HBSS and DASS possessed the largest 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) radical scavenging activity (96.82%). HBSS exhibited the highest reducing power, and DASS rendered the strongest ABTS radical scavenging activity (99.69%). CHSS performed the best hydroxyl radical scavenging activity (64.22%) and Fe2+-chelating ability (96.36%). Our results suggested that MLPs could be a promising source of natural antioxidants for use in the food, pharmaceutical, and cosmetic industries.

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Guide for application of macroporous adsorption resins in polysaccharides purification

Zhou,

Dai,

Zhang

et al. 2024

eFood

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As a highly selective, recoverable, and low‐cost process, macroporous resins (MPRs) are of interest for the purification of bioactive components from natural products. This guide takes super‐crosslinked MPR as an example, and focuses on application of macroporous adsorption resin in polysaccharide purification, including pretreatment and regeneration of macroporous adsorption resin, various factors affecting the adsorption effect of macroporous adsorption resin, and adsorption mechanism of resin.

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Insights into physicochemical and functional properties of polysaccharides sequentially extracted from onion (Allium cepa L.)

Cited by 46 publications

References 42 publications

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Thermal and Antioxidant Properties of Polysaccharides Sequentially Extracted from Mulberry Leaves (Morus alba L.)

Guide for application of macroporous adsorption resins in polysaccharides purification

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