Thermomechanically micronized sugar beet pulp: Dissociation mechanism, physicochemical characteristics, and emulsifying properties

Lin, Jiawei; Tang, Zhong‐Sheng; Brennan, Charles S.; Zeng, Xin‐An

doi:10.1016/j.foodres.2022.111675

Cited by 42 publications

(14 citation statements)

References 51 publications

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“…The sulfate content in the polysaccharide was determined with the barium sulfate turbidimetry method ( 31 ). The uronic acid content was determined from the sulfuric acid-carbazole colorimetry ( 32 ) and the molecular weight of KEP was evaluated by gelpermeation chromatography ( 33 ), while the monosaccharide composition was analyzed by high performance anion exchange chromatography (ICS-5000, Dionex Inc., USA) ( 34 ). The KEP sample solution was scanned with a UV spectrophotometer in the range of 190–400 nm with a scan interval of 0.5 nm.…”

Section: Methodsmentioning

confidence: 99%

The antihyperglycemic effect of pulsed electric field-extracted polysaccharide of Kaempferia elegans officinale on streptozotocin induced diabetic mice

Lei

Woo

et al. 2022

Front. Nutr.

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Kaempferia elegans polysaccharide (KEP) was extracted using a high-voltage pulsed electric field-assisted hot water method. Its physicochemical properties, in vitro activity and hypoglycemic effect was investigated. Experiments were undertaken with diabetic mice models and the potential mechanism of KEP to improve blood glucose levels was unveiled through measurements of relevant indicators in the serum and liver of the mice. Results showed that KEP is mainly composed of glucose, rhamnose, arabinose, and galactose. It has certain DPPH and ABTS free radical scavenging ability and good α-glucosidase inhibitory ability, indicating that KEP has the potential to improve blood glucose levels in diabetes patients. The experimental results of KEP treatment on mice showed that KEP could control the continuous increase of fasting blood glucose levels. The potential mechanisms behind this blood glucose level control composes of (1) increasing the glucokinase and C peptide levels and decreasing Glucose-6-phosphatase content for improving key enzyme activity in the glucose metabolism pathway. This promotes the consumption of blood glucose during glycolysis, thereby inhibiting the production of endogenous glucose in gluconeogenesis pathway; (2) reducing triglyceride, total cholesterol, low density lipoprotein cholesterol, and increasing high density lipoprotein cholesterol content, for regulating blood lipid indicators to normal levels; and (3) by improving the activities of catalase, glutathione peroxidase, and antioxidant enzymes superoxide dismutase for further improving the antioxidant defense system in the body to reduce blood glucose.

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Section: Methodsmentioning

confidence: 99%

The antihyperglycemic effect of pulsed electric field-extracted polysaccharide of Kaempferia elegans officinale on streptozotocin induced diabetic mice

Lei

Woo

et al. 2022

Front. Nutr.

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“…The UV-Vis spectra ( Figure 2 ) depicted that all the control pectin without genipin crosslinking showed absorbance at both 280 and 325 nm, suggesting the presence of protein and phenolic compounds in pectin. The absorbance at 325 nm of three control SBP was ascribed to the FA covalently bound to polysaccharides [ 33 ], consisting of the FA content in Table 1 . The absorbance at 280 nm was substantially increased after genipin crosslinking, whilst a new absorbance peak appeared at 590 nm.…”

Section: Resultsmentioning

confidence: 99%

Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique

Lin

Meng

Guo

et al. 2022

Foods

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Pectin is a potential polysaccharide-based emulsifier, but the stabilized emulsions suffer from insufficient emulsion stability. Therefore, modification is needed to enhance its emulsification performance to cater to practical applications. The genipin-crosslinking strategy was used in this work to modify pectin with different sources and extraction conditions. Chemical composition analysis, molecular weight (Mw), and radius of gyration (Rg) measurement revealed that sugar beet pectin (SBP) has a more compact and flexible conformation than commercial citrus pectin (CP) and apple pectin (AP), indicated by the significantly (p < 0.05) larger Mw/Rg of SBP (18.1–11.3 kg/mol/nm) than CP (8.3 kg/mol/nm) and AP (8.0 kg/mol/nm). Crosslinking modification significantly increased the Mw, radius of gyration, and viscosity. This significantly (p < 0.05) improved the emulsifying stability (a smaller increase in droplets size) by the contribution of both thicker adsorbed hydrated layers at the oil-water interface with a stronger steric-hindrance effect and larger viscosity effect to slow down droplet collision. The formation of a blue-black substance from crosslinking reaction was able to block the UV radiation, which significantly improved the photostability of β-carotene-loaded emulsions. Altogether, genipin-crosslinking is feasible to modify pectin of different sources to enhance the emulsion stability and for use as a vehicle for delivering bioactive compounds.

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“…1a and 1b ). Lower particle size and span values are favourable for specific applications ( 12 ) of dietary fibre such as bioactive compound excipients or emulsion stabilisers ( 21 ), aiming to enhance the possibility of homogenization with other ingredients and dispersibility within the food matrix ( 11 ).…”

Section: Resultsmentioning

confidence: 99%

“…However, fewer studies investigated milling time in the range of 5‒90 min, regarded as short-time milling (short-time micronization) and the corresponding impact on dietary fibre was different depending on the nature of the starting by-product rich in dietary fibre ( 14 , 20 ). Recently, Lin et al ( 21 ) subjected sugar beet pulp to short-time micronization by using harsh thermal pre-treatment and ultrasonication, which resulted in softer particle structure and reduction in particle size. Previously, Huang et al ( 6 ) reported the long-time micronization effect (5 h) on the sugar beet pulp by assessing the particle size distribution, colour difference, physical (bulk and tap density, angle of repose and slide) and hydration properties (water- and oil-binding capacity), thermal characteristics and crystallographic structure.…”

Section: Introductionmentioning

confidence: 99%

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin

Djordjević

Ambrus

Maravić

et al. 2022

Food Technol. Biotechnol. (Online)

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Research background. By tailoring dietary fibre structural and physicochemical properties, their functionality and applicability can be remarkably increased. One of the approaches used in this respect is fibre particle size reduction. Accordingly, the present study explores the impact of short-time micronization in a planetary ball mill on structural and thermal changes of modified and commercial sugar beet fibres, inulin, and sucrose in terms of their potential application as food excipients. Experimental approach. Short-time micronization in a planetary ball mill (30 and 60 min) was applied for particle size reduction of modified and commercial sugar beet fibres, inulin, and sucrose as less energy consumptive and less destructive approach compared to long-time micronization. Dietary fibre and sucrose samples were characterised in terms of particle size, morphology, bounds and functional groups presence, crystallinity and thermal properties, prior to as well as upon conducted short-time micronization. Results and conclusions. Successful particle size reduction to micron-scale was obtained already after 30 min of micronization in most of the samples without significant changes in thermal properties and crystallinity as well as present functional groups. An enhanced particle size decrease with prolonged micronization time (60 min) was noticed for modified sugar beet fibres with slightly wider particle size distribution compared to other examined samples. Furthermore, morphology and exposure of the present functional groups in samples were altered by the micronization which is favourable in terms of their further application as excipients in the food matrix. Novelty and scientific contribution. The corresponding research reports the short-time micronization impact on sugar beet fibres and modified sugar beet fibres, inulin and sucrose for the first time hence contributing to the widening of their application as excipients in diverse products.

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Thermomechanically micronized sugar beet pulp: Dissociation mechanism, physicochemical characteristics, and emulsifying properties

Cited by 42 publications

References 51 publications

The antihyperglycemic effect of pulsed electric field-extracted polysaccharide of Kaempferia elegans officinale on streptozotocin induced diabetic mice

The antihyperglycemic effect of pulsed electric field-extracted polysaccharide of Kaempferia elegans officinale on streptozotocin induced diabetic mice

Enhancing the Emulsification and Photostability Properties of Pectin from Different Sources Using Genipin Crosslinking Technique

Impact of Short-Time Micronization on Structural and Thermal Properties of Sugar Beet Fibre and Inulin

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