Preparation, characterization, and bioactivities of polysaccharides fractions from sugarcane leaves

Mo, Mengmiao; JIANG, Fengyu; CHEN, Weiming; Ding, Zhendong; Bi, Yutie; Kong, Fanrong

doi:10.1590/fst.103122

Cited by 3 publications

(1 citation statement)

References 70 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Traditional Chinese medicine also recognizes non‐centrifuge sugar for its reputed benefits in relieving cough, promoting bowel movements, and mitigating adverse effects of alcohol. Modern medical research has further confirmed the anticavity (Jaffé, 2012), antioxidant (Xu et al., 2005), antibacterial (Kaur et al., 2017), anti‐inflammatory (Ledon et al., 2003), hypoglycemic (Mo et al., 2023), and antitumor effects (Prakash et al., 2021) of non‐centrifuge sugar.…”

Section: Introductionmentioning

confidence: 96%

Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice

Chen,

Yu,

Jiang

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

Cold‐pressed sugarcane juice (SCJ) is a beverage rich in vitamins, carbohydrates, and antioxidants. Various sterilization methods impact fruit juice's appearance, nutrients, and flavor. Hence, this study aims to assess how different sterilization techniques affect the flavor, appearance, and nutritional value of SCJ. Freshly prepared SCJs were subjected to two sterilization methods: pasteurization (referred to as PTG) and autoclaving (referred to as HTHP). The pasteurization process was carried out at 63°C for 30 min, whereas the HTHP process was applied at 115°C for 30 min. The appearances, Brix value, colors, sugar, organic acid content, and aromatic compounds were determined. The Brix and pH values of the juice show little variation across different heat treatments. The color index of PTG was similar to that of the control group, whereas the L* value of HTHP increased about 21%, resulting in a significant color change. The glucose and fructose contents of HTHP were 7.03 and 5.41 mg/mL, which were much higher than those of PTG (3.26 and 2.33 mg/mL) and control group (3.33 and 2.48 mg/mL). A total of 77 aromatic compounds were identified in the SCJ after various heat treatments. Among them, pentanoic acid, octanal, and β‐damascenone were the most abundant substances contributing to the overall flavor in the control group, PTG, and HTHP. Pasteurization preserved the original flavor of the juice, whereas autoclaving triggered the Maillard reaction, forming pyrazine and furan‐like compounds that altered the SCJ's flavor. In conclusion, pasteurization retained SCJ's original characteristics, whereas HTHP induces changes in nutrition and imparts a distinct flavor.

show abstract

Section: Introductionmentioning

confidence: 96%

Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice

Chen,

Yu,

Jiang

et al. 2024

Journal of Food Science

View full text Add to dashboard Cite

show abstract

Optimization of Ultrasonic Assisted Extraction and Bioactivity of Ophiopogon japonicus Polysaccharides by Response Surface Methodology

Wen

2023

Starch Stärke

View full text Add to dashboard Cite

A Box–Behnken design (BBD) of response surface methodology (RSM) is employed to further optimize ultrasonic‐assisted extraction conditions for Ophiopogon japonicus polysaccharides. The results show that optimized extraction conditions are liquid–solid ratio of 22:1 mL g−1, ultrasonic time of 27 min, and ultrasonic power of 200 W. Under these conditions, the mean experimental value of extraction yield (39.49%) is achieved, which is 1.33 times that of distilled water leaching extraction (29.68%). In addition, one of the eluting fractions, SPs‐1, has high α‐glucosidase and α‐amylase inhibitory activities as well as 1,1‐Diphenyl‐2‐picrylhdrazyl radical and α‐glucosidase, 2,2’‐Azino‐bis (3‐ethylbenzthiazoline‐6‐sulfonic acid) cation scavenging activities with an IC50 value of 0.060, 0.021, 0.50, and 0.10 mg mL−1. Therefore, SPs‐1 from O. japonicus can be considered as multifunctional biological ingredients to be used in anti‐hyperglycemic pharmaceutical formulation and antioxidant in functional foods.

show abstract

Comparative Analysis of Different Natural Polymers as Coating Agents for Freeze‐Dried Microencapsulation of Cosmos caudatus Kunth Compounds

Zahara,

Ulfa,

Safitri

2024

The Scientific World Journal

View full text Add to dashboard Cite

The flavonoid compounds in C. caudatus K., known for their various benefits, are prone to quick degradation, leading to reduced biological activity. This research aimed to evaluate the types of coatings: gum Arabic (GA), maltodextrin (MD), and a combination of both (MDGA) in C. caudatus K. extract microcapsules. The extract of C. caudatus K. was encapsulated by different coating materials, GA, MD, and MDGA, and then dried using a freeze‐drying technique. The evaluation was carried out by comparing the encapsulation efficiency values, biological activity, and release tests of each type of microcapsule coating. The research results indicate that coating agents have impacts significantly at p < 0.05 on efficiency encapsulation. Flavonoids were retained up to 79.67% by the MDGA coating, compared with 72.8% and 47.66%a retained by single GA and MD coatings, respectively. The results of the encapsulation efficiency are supported by the results of characterization using a scanning electron microscope (SEM), where MDGA has rounder shapes with smoother surfaces compared with a single coating alone, like GA or MD. In addition, by particle size analysis using a particle size analyzer (PSA), the average sizes of MDGA, GA, and MD microcapsules were shown at 154.13 µm, 152 µm, and 166.81 µm, respectively. The three microcapsules showed an order of activities as MDGA > GA > MD coatings in alpha‐amylase inhibition assay. Similar results were also shown in the antioxidant assay, which demonstrated that the three microcapsules had moderate antioxidant activities, again in the order of MDGA > GA > MD. The three different coating types showed greater release at pH 7.4 compared to those at pH 2.2 in the controlled release test, which ran from 30 to 120 min. In summary, freeze‐drying microencapsulation using biodegradable polymers was identified as a viable method for harnessing the health benefits of C. caudatus K. extracts. This process produced a convenient powder form that could be used in drug delivery systems. The use of MDGA mixed coating resulted in better impact based on %EE value and biological activity, as well as improved characteristics of microcapsules compared with single coating.

show abstract

Preparation, characterization, and bioactivities of polysaccharides fractions from sugarcane leaves

Cited by 3 publications

References 70 publications

Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice

Effect of different sterilization methods on the appearance, composition, and flavor of sugarcane juice

Optimization of Ultrasonic Assisted Extraction and Bioactivity of Ophiopogon japonicus Polysaccharides by Response Surface Methodology

Comparative Analysis of Different Natural Polymers as Coating Agents for Freeze‐Dried Microencapsulation of Cosmos caudatus Kunth Compounds

Contact Info

Product

Resources

About