Microwave puffing assisted extraction of polysaccharides from Dendrobium devonianum

Abstract

In this study, microwave assisted puffing technology was developed to increase the extraction efficiency of polysaccharides from D. devonianum. Fresh stems of Dendrobium devonianum were processed using microwave puffing technology and the processing conditions were explored and optimized to increase the extraction yield of polysaccharides. The effects of sample length (SL), initial moisture content (IMC), microwave power (MP), and processing time (PT) on quality attributes of the products, in terms of expansion ratio and sensory evaluation, were analyzed using response surface methodology. The optimal SL, IMC, MP, and PT were 3.5 cm, 22%, 702 W, and 31 s, respectively, which resulted in optimal expansion ratio and sensory score of 326.1% and 8.63, respectively. Furthermore, the extraction yield of polysaccharides from the microwave‐puffed products was increased by 18.9% compared with that from nonpuffed samples. Antioxidant and anti‐hyperglycemic activities of polysaccharides from puffed and nonpuffed D. devonianum were also evaluated and compared. Practical applications We developed a novel microwave assisted puffing technology to increase the extraction efficiency of polysaccharides from D. devonianum. Polysaccharides, the major active components of Dendrobium species, exhibit the potential as an inhibitor, including immunomodulator, antioxidant, anti‐tumor and anti‐hyperglycemic agent.

Changes in the component sugar and immunostimulating activity of polysaccharides isolated from Dendrobium officinale in the pretreatments

“…It is well known that ethanol precipitation of water extracts allows the separation of high‐molecular‐weight substances, such as polysaccharides and proteoglycans; 23 thus, our results suggest that the puffing process can increase the extraction efficiency of polysaccharides from DO. This is consistent with a previous study by Li et al ., 24 who demonstrated that the extraction yield of polysaccharides from the microwave‐puffed products was increased by 18.9% compared with that from non‐puffed samples.…”

“…The yield of DOOS-HW was slightly lower (42.5%) than that of DO-HW because DOOS-HW was extracted after removing the low-molecular-weight substances by organic solvent pretreatment. When the hot-water extracts were fractionated into crude polysaccharide fractions by the ethanol precipitation method, 7.5DO-CP and 9DO-CP showed higher yields (30.4% and 29.3%, respectively) compared with those of 24 who demonstrated that the extraction yield of polysaccharides from the microwave-puffed products was increased by 18.9% compared with that from non-puffed samples.…”

Homogenate-Ultrasound-Assisted Ionic Liquid Extraction of Total Flavonoids from Selaginella involven: Process Optimization, Composition Identification, and Antioxidant Activity

“…The inhibition activity of TFE on lipid peroxidation was detected according to the method of Li with some modifications. 1 mL of TFE solution (20, 40, 60, 80, 100, and 120 μg/mL) was mixed with 0.2 mL of the yolk homogenate (4%, v/v) and 0.2 mL of FeCl 2 solution (25 mmol/L).…”