Optimization of polysaccharides extraction from a wild species of Ornithogalum combining ultrasound and maceration and their anti-oxidant properties

Medlej, Mohammad Kazem; Batoul, Cherri; Nasser, Ghassan; Zaviska, François; Hijazi, Akram; Li, Suming; Pochat-Bohatier, C.

doi:10.1016/j.ijbiomac.2020.06.021

Cited by 35 publications

(27 citation statements)

References 31 publications

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“…After antioxidants are introduced to the system, they compete with iron and zinc for ferrous ions, reducing the absorbance of the solution. The polysaccharide has some metal ion scavenging activity (Medlej et al., 2020). As shown in Figure 6c, the different concentrations of CPP1 (1, 2, 4, 6, 8, and 10 mg/ml) showed certain metal chelating ability (12.03%‐44%).…”

Section: Resultsmentioning

confidence: 99%

Extraction of polysaccharides from Codonopsis pilosula by fermentation with response surface methodology

Yuan

Xia

et al. 2020

Food Science & Nutrition

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As a traditional Chinese medicine, C. pilosula has been widely recorded in many ancient books. It has been mainly used for strengthening the spleen, moistening the lung, nourishing blood, engendering fluid, enhancing immune function, and modulating antitumor effect (Bai et al., 2018; Zou et al., 2014). At present, the commonly used polysaccharide extraction methods include hot water extraction, acid-base extraction, and ultrasonic-assisted extraction (Dou et al., 2019; Yilmaz & Sebnem, 2017). These methods have their advantages and disadvantages. We use yeast to grow and use the characteristics of oligosaccharides such as glucose and fructose. After fermenting C. pilosula, the yeast consumes monosaccharides and disaccharides in C.pilosula to improve the extraction efficiency and purity of polysaccharides and explore a new type of polysaccharide extraction method. In this study, RSM was employed to estimate the influence of different extraction parameters (fermentation temperature, time, and yeast addition) on the yields of polysaccharides from C. pilosula. Column chromatography was used to purify water-extracted polysaccharides and fermentation polysaccharides. Then, NMR, FTIR,

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Section: Resultsmentioning

confidence: 99%

Extraction of polysaccharides from Codonopsis pilosula by fermentation with response surface methodology

Yuan

Xia

et al. 2020

Food Science & Nutrition

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“…M. Wang, Majzoobi, et al, 2020). Moreover, cavitation effect could generate free radicals due to the dissociation of water molecules, which destroy the cell structure and enhance the extraction rate (Medlej et al, 2020). Therefore, the extraction of polysaccharides derived from food materials or processing by-products could be controlled effectively by US technology.…”

Section: Ultrasoundmentioning

confidence: 99%

“…The authors further revealed the presumable mechanisms, which is, probably because US disintegrates the polysaccharides into degraded or dispersed in the lower aqueous phase, permitting the increase in mass transfer during TPP separation and resulting in the enhanced or synergized effects of US on TPP separation. Medlej et al (2020) reported that the extraction yield of Ornithogalum could reach 81.7 ± 0.1% and 82.5 ± 0.1%, and the yields of polysaccharides were 74.7 ± 0.1% and 75.7 ± 0.1% under the optimal conditions of maceration and US-assisted extraction, respectively. This finding indicated that US extraction (30 min, volume-to-mass ratio of 30:1, and 39.6 • C) remarkably increased the yield and purity of polysaccharides compared with maceration (47.5 min, volume-to-mass ratio of 40:1, and 47.8 • C).…”

Section: Us-assisted Extraction Of Polysaccharidesmentioning

confidence: 99%

Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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Polysaccharides are natural polymer compounds widely distributed in plants, animals, and microorganisms, most of which have a broad spectrum of biological activities to promote human health. They could also be used as texture modifiers in food industry due to their excellent rheological and mechanical properties. Many researchers have shown that nonthermal processing technologies have numerous advantages, such as high extraction efficiency, short extraction time, and environmental friendliness, in the extraction of polysaccharides compared with the traditional extraction methods. Moreover, nonthermal technologies could effectively change the physicochemical properties and structural characteristics of polysaccharides to improve their biological activities or processing properties. Therefore, a comprehensive summary about the extraction and modification of polysaccharides by nonthermal technologies, including ultrasound, high hydrostatic pressure, pulsed electric fields, and cold plasma, was provided in this review. In particular, the underlying mechanisms, processing operations, and current application status of these technologies were discussed. In addition, the applications of combining nonthermal techniques with other technological methods in polysaccharide extraction and modification were briefly introduced.

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“…Studies demonstrated that the US significantly improves the extraction yields of mucilaginous substances (Morales‐Tovar, Ramos‐Ramírez, & Salazar‐Montoya, 2020) and polysaccharides (Medlej et al, 2020) compared to traditional extraction methods. In special, considering mucilage as a difficult seed separation material, the US, by improving the extraction process, enable the use of this material in additional applications in food and pharmaceutical formulations.…”

Section: Ultrasound In the Food Industrymentioning

confidence: 99%

What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications

Arruda

Vieira

Silva

et al. 2021

J Food Process Engineering

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Ultrasound is a promising technology that emerges as a sustainable and low‐cost alternative to conventional food processing. Various advantages are related to this technology, including the improvement of food quality, maintenance of food preservation, reduced processing time, and monitoring of food processes. Despite the extensive knowledge about ultrasonic technologies, it is continually updated, and new applications are constantly discovered. Reported results show that ultrasound can be applied, alone or in assisted conditions, to several food matrices, such as meats, fresh products, juices, cereals, and fermented products. However, its use still presents some challenges that include the difficulty of large‐scale applications. Recent studies evidenced current prospects for ultrasound technology, especially by improving novel food processes, such as depolymerization, extraction, emulsion production, and even assisting the removal of pesticides in fresh foods. This review summarizes the main applications and strategies of ultrasound technology in food processing. In addition, the challenges and future perspectives of this technology are also updated. Practical applications Ultrasound is a widespread technology in food processing, and a great number of applications have been attributed to ultrasound in last decades. This low‐cost alternative offers several advantages, such as reduction in time processing (e.g., elimination of process steps), enhanced efficiency, better attributes to different food products, also, its nondestructive nature allows the retention of product characteristics (textural, nutritional, and sensorial aspects). All these properties made ultrasound an interesting tool for improving food shelf life. Recently, new ultrasound utilities had been discovered, especially in association other processing techniques. An update on ultrasound applications is currently required, providing further essential scope for industrial implementation of ultrasound (i.e., processing operations, food matrix, benefits, limitations).

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Optimization of polysaccharides extraction from a wild species of Ornithogalum combining ultrasound and maceration and their anti-oxidant properties

Cited by 35 publications

References 31 publications

Extraction of polysaccharides from Codonopsis pilosula by fermentation with response surface methodology

Extraction of polysaccharides from Codonopsis pilosula by fermentation with response surface methodology

Application of nonthermal processing technologies in extracting and modifying polysaccharides: A critical review

What are the prospects for ultrasound technology in food processing? An update on the main effects on different food matrices, drawbacks, and applications

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