Physicochemical and functional properties of pectic polysaccharides extracted with four different chelators from sesame hull

Abstract

Sesame hull is a byproduct of sesame processing and is currently treated as waste, but it could be an important source of pectic polysaccharides. To increase the value of the sesame crop, pectic polysaccharides were extracted from sesame hull using four different chelators, namely trans-cyclohexane-1,2diamine tetraacetic acid (CDTA), ethylene diamine tetraacetic acid (EDTA), sodium tripolyphosphate (STLP), and sodium hexametaphosphate (SHMP), which were named CSP, ESP, STP, and SHP, respectively. Physicochemical and functional properties were assessed. SHP mainly contained homogalacturonan (HG) linear regions but the others had more branching with rhamnogalacturonan (RG-I) as the predominant region. CSP showed the highest molecular weight (155 kDa) with a smooth surface. The molecular weight of ESP, STP, and SHP ranged from 40 kDa to 90 kDa and presented cracked surfaces. Furthermore, CSP had the highest oil holding capacity (9.03 g oil g −1 dry matter). ESP showed Newtonian-fluid characteristics (n = 1.06) and weaker thermal stability than others. STP had the highest viscosity and good emulsifying stability in concentrations of 1% and 2%. SHP showed excellent water holding capacity, foaming capacity, emulsifying stability, and antioxidant activity. This study provides valuable information for selecting a suitable chelator to extract desirable pectic polysaccharides from sesame hull waste.

Progress of plant‐derived non‐starch polysaccharides and their challenges and applications in future foods

“…The endothermic peak and exothermic peak of Coriandrum sativum seed polysaccharide appeared at 90 and 240°C, respectively (Sfar et al., 2023). A similar phenomenon was also observed in the DSC results of sesame hull polysaccharides (Q. Guo et al., 2023). In summary, thermal stability is significant for future food processing.…”

“…A similar phenomenon was also observed in the DSC results of sesame hull polysaccharides (Q. Guo et al, 2023). In summary, thermal stability is significant for future food processing.…”

“…Moreover, PNPs are natural food additives to enhance the processing adaptability of food sources owing to their good water-oil capacity (Q. Guo et al, 2023), rheological properties , emulsifying properties, thermal stability (K. , and so forth. More importantly, PNPs have been reported to have multiple bioactivities including antioxidant activity (Y.…”

“…PNPs are also desirable biomaterials to fabricate biodegradable scaffolds with better modulation of inflammatory responses and promotion of bone regeneration (Suliman et al., 2022). Moreover, PNPs are natural food additives to enhance the processing adaptability of food sources owing to their good water–oil capacity (Q. Guo et al., 2023), rheological properties (Zhang et al., 2023), emulsifying properties, thermal stability (K. Chen, Zhang, et al., 2023), and so forth. More importantly, PNPs have been reported to have multiple bioactivities including antioxidant activity (Y. Wu et al., 2024), antitumor activity (Zhang et al., 2023), hypoglycemic activity (G. Xiang et al., 2023), hypolipidemic activity (Zheng et al., 2024), antibacterial activity (Wang et al., 2023), and so forth, exhibiting potentially promising applications in the regulation of human health.…”

Physicochemical characteristics and digestive properties of cell wall polysaccharides fractionated from sunflower meal

“…Based on the previously published report (Guo et al ., 2023), an anion exchange chromatography apparatus (ICS5000, Thermo Fisher Scientific, USA) equipped with a DionexTM CarboPacTMPA20 column was used to identify the sugar composition of these polysaccharide fractions. Briefly, 72% H 2 SO 4 was used to hydrolyse the polysaccharide fraction (105 °C, 2.5 h).…”