The rheological properties of differentially extracted polysaccharides from potatoes peels

Xu, Guan-Yi; Liao, Ai‐Mei; Huang, Jihong; Zhang, Jianguo; Thakur, Kiran; Wei, Zhao‐Jun

doi:10.1016/j.ijbiomac.2019.06.175

Cited by 43 publications

(20 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Fat and carbohydrate are good sources of energy for livestock and humans. Crude fibre content in diets have been reported to aid digestive processes; promoting health in livestock and humans (Abubakar et al, 2016) and these findings are in line with previous reports indicating the bioactivity and application of peels of various plants (Abbas et al, 2018;Abdel Aziz et al, 2018;Ahad et al, 2018;Derakhshan et al, 2018;Garrafa-Galvez et al, 2019;Gurumallesh et al, 2019;Hu et al, 2019;Jridi et al, 2019;Kharchoufi et al, 2018;Kokila et al, 2016;Lakkab et al, 2019;Liu et al, 2017;Rodsamran and Sothornvit, 2019;Xu et al, 2019).…”

Section: Resultssupporting

confidence: 88%

Nutraceutical potential of ripe and unripe plantain peels: A comparative study

Int¹

2019

Preprint

View full text Add to dashboard Cite

This study investigated the nutraceutical potential of ripe and unripe plantain fruit peels which are commonly discarded as food wastes. Proximate and mineral analyses of the samples were performed as per the standard methods of the Association of Official Analytical Chemists. Preliminary phytochemical screening of aqueous, acetone and methanol extracts of the peels was also carried out in accordance to standard methods. From the results of the study, acetone extract of the unripe peel showed the presence of eight phytochemicals while its ripe peel showed the presence of four. Aqueous and ethanol extracts of both peels showed the presence of same phytochemicals i.e., terpenoids, cardiac glycosides, phenols, flavonoids, alkaloids, reducing sugars and saponins. Meanwhile, tannins was absent in all three solvent extracts of both peels. Fat, ash, crude fibre and carbohydrate contents of the unripe peel were higher than those of the ripe. However, moisture and protein contents of the ripe peel were significantly higher (P < 0.05) than those of the unripe. Of all the nine essential minerals assayed (K, Na, Mg, Ca, P, Fe, Zn, Mn, Cu), concentrations of all except calcium were significantly higher (P < 0.05) in the unripe peel than those of the ripe peel. Notably, none of the heavy metals (Co, Cr, Cd, Pb, Ni) assayed was detected in both samples. This study concludes that ripe and unripe plantain fruit peels could serve as promising sources of nutrients and bioactive compounds essential for the health of both livestock and humans.

show abstract

Section: Resultssupporting

confidence: 88%

Nutraceutical potential of ripe and unripe plantain peels: A comparative study

Int¹

2019

Preprint

View full text Add to dashboard Cite

show abstract

“…3a. Various studies demonstrated that the rise in temperature increases the energy dissipation movements of the molecules, resulting in a decrease of intermolecular interactions and consequently a reduction of the viscosity [63,[65][66][67]. Whereas, in our present case, results showed that the apparent viscosities of Zizyphus lotus polysaccharides solutions (2.5 mg mL −1 ) were slightly increased with the temperature increment (Fig.…”

Section: Effect Of Temperature On Viscositycontrasting

confidence: 61%

“…The same behavior was shown for ultrasound treated polysaccharides solutions which indicated the pseudoplastic behavior (shear-thinning) of different samples. This kind of behavior was usually observed on hydro-soluble polysaccharides like apple pectin [26], butternut pectin [62], okra pectin [61], potatoes peel polysaccharides (PP) extracted with three different treatments (water, alkaline and acid) [63] and other random coil polysaccharides as reported by Lee et al [64]. Moreover, for each applied shear rate, the viscosity decreases gradually with time for each sample.…”

Section: Steady Shear Flow Behaviormentioning

confidence: 55%

“…The changes rates of apparent viscosities for ZLP, ZLP30, ZLP60, ZLP90, ZLP120 were 39.7%, 53.31%, 47.73%, 51.56% and 77.42%, respectively. As claimed by Xu et al [63], the smaller the change rate of apparent viscosity of the polysaccharides, the better thermal stability of the sample. Therefore, native ZLP could be considered as the more stable polysaccharides at high temperature and could be used as additives in food processing.…”

Section: Effect Of Temperature On Viscositymentioning

confidence: 70%

“…This data is due to the presence of uronic acids (41.17-41.89% w/w ) in the polysaccharide structure. As demonstrated previously by Xu et al [63], the inorganic salt ions could affect the polyelectrolyte by blocking electrostatic repulsion between charged groups on the polymer chain leading to two phenomena: intermolecular expansion causes a decrease of apparent viscosity or intermolecular linkages causes an increase of apparent viscosity. All these results depending on the size change of the hydrodynamics between macromolecules.…”

Section: Effect Of Salt On Viscositymentioning

confidence: 72%

See 2 more Smart Citations

Ultrasonication of Polysaccharides from Tunisian Zizyphus lotus Fruit: Emulsifying Capacities, Rheological Properties and Antioxidant activities

Hammi¹,

Hammami²,

Rihouey³

et al. 2020

Chemistry Africa

View full text Add to dashboard Cite

This study investigates the effect of ultrasonic treatment of polysaccharides isolated from Zizyphus lotus fruits (ZLP) with high molecular weight on the chemical composition, emulsifying properties, rheological behavior and antioxidant activities of polysaccharides. Results showed that molecular weight (Mw) was decreased from 2.72 × 10 6 to 1.69 × 10 6 g mol −1 for 120 min without structure modification. After ultrasonic treatment, the obtained polysaccharides demonstrated their abilities to form smaller droplets in oil/water emulsions with better emulsifying properties. Rheological analysis showed that ZLPs solutions exhibited a pseudoplastic flow behavior. In addition, the apparent viscosities of ZLPs solutions decreased with the acidic pH (2.0) or alkaline pH (8.0) which was further raised with the temperature increment. The addition of monovalent and divalent salts modified significantly the apparent viscosities of ZLPs. Antioxidant activity assays in vitro indicated that the ultrasound treated fraction with low molecular weight had a stronger 2,2-diphenyl-1-picrylhydrazyl scavenging ability, reducing power and anti-lipid peroxidation.

show abstract

Smart Functional Ingredients

Pojić

2021

Food Formulation

View full text Add to dashboard Cite

The rheological properties of differentially extracted polysaccharides from potatoes peels

Cited by 43 publications

References 34 publications

Nutraceutical potential of ripe and unripe plantain peels: A comparative study

Nutraceutical potential of ripe and unripe plantain peels: A comparative study

Ultrasonication of Polysaccharides from Tunisian Zizyphus lotus Fruit: Emulsifying Capacities, Rheological Properties and Antioxidant activities

Smart Functional Ingredients

Contact Info

Product

Resources

About