Ultrasonic Modification of Selected Polysaccharides-Review

Ogutu, Fredrick Onyango; Mu, Taihua; Elahi, Rizwan; Zhang, Miao; Sun, Hongnan

doi:10.4172/2157-7110.1000446

Cited by 51 publications

(27 citation statements)

References 87 publications

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“…The polymer at a high molecular weight or with a longer chain is degraded more rapidly by US. A linear polymer chain was found more easily degraded with US than branched ones [22]. The degradation kinetics can be fitted to either a midpoint chain scission model or a random chain scission model [23].…”

Section: Introductionmentioning

confidence: 99%

Effects of Ultrasonication on the Conformational, Microstructural, and Antioxidant Properties of Konjac Glucomannan

Yin

Siu

et al. 2019

Applied Sciences

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This study aims to evaluate the effects of ultrasonication (US) on the conformational, microstructural, and antioxidant properties of konjac glucomannan (KGM). US treatment with a 20-kHz and 750-W ultrasonic processor at 60% amplitude was applied for partial degradation of KGM with an average molecular weight (MW) of 823.4 kDa. Results indicated that the US treatment caused dramatic reduction in the MW, apparent viscosity, hydrodynamic radius, and z-average mean radius of gyration. The flexibility of chain conformation of native KGM was slightly increased during the US treatment. According to electronic microscopic imaging, the compact, smooth, and orderly fibrous strings formed by KGM were changed to amorphous, porous flakes and globular particles after US treatment. KGM and its US-treated fractions showed moderate radical-scavenging and ferric-reducing antioxidant activity. US degradation of KGM affected these activities either positively or negatively, depending on the US treatment period. In summary, ultrasonic degradation of KGM caused changes in its conformation characteristics, microstructure, and antioxidant activities.

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Section: Introductionmentioning

confidence: 99%

Effects of Ultrasonication on the Conformational, Microstructural, and Antioxidant Properties of Konjac Glucomannan

Yin

Siu

et al. 2019

Applied Sciences

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“…The main reason why we still obtained lower amount of sugars and cyclitols using UAE should actually be the ultrasounds effect. In addition, the multiple UAE parameters such as ultrasonic power, extraction time, and temperature could substantially cause the degradation of polysaccharides with different structural properties; this assumption was still a matter of debate between other researchers . Moreover, it was experimentally proved that polysaccharides extracted from herbal medicines by involving UAE were quantitatively and qualitatively different from those obtained by boiling water extraction ; these differences appeared because of both powerful extraction ability and polysaccharide degradation caused by ultrasounds.…”

Section: Resultsmentioning

confidence: 99%

Complex investigation of extraction techniques applied for cyclitols and sugars isolation from different species of Solidago genus

et al. 2018

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Cyclitols are phytochemicals naturally occurring in plant material, which attracted an increasing interest due to multiple medicinal attributes, among which the most important are the antidiabetic, antioxidant, and anticancer properties. Due to their valuable properties, sugars are used in the food industry as sweeteners, preservatives, texture modifiers, fermentation substrates, and flavoring and coloring agents. In this study, we report for the first time the quantitative analysis of sugars and cyclitols isolated from Solidago virgaurea L., which was used for the selection of the optimal solvent and extraction technique that can provide the best possible yield. Moreover, the quantities of sugars and cyclitols extracted from two other species, Solidago canadensis and Solidago gigantea, were investigated using the best extraction method and the most appropriate solvent. Comparative analysis of natural plant extracts obtained using five different techniques-maceration, Soxhlet extraction, pressurized liquid extraction, ultrasound-assisted extraction, and supercritical fluid extraction-was performed in order to decide the most suitable, efficient, and economically convenient extraction method. Three different solvents were used. Analysis of samples has been performed by solid-phase extraction for purification and pre-concentration, followed by derivation and GC-MS analysis. Highest efficiency for the total amount of obtained compounds has been reached by PLE, when water was used as a solvent. d-pinitol amount was almost similar for every solvent and for all the extraction techniques involved.

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“…Ultrasound is a technology that uses sound waves in the frequency higher than 20 kHz, which means higher than the human ear can detect (Ogutu, ; Zhu, ). Based on its frequency and power range, ultrasound can be classified into three types: Low‐frequency high‐power ultrasound, 20–10 kHz Medium‐frequency medium‐power, 100–1 MHz High‐frequency low‐power ultrasound,> 1 MHz (Ogutu, ). …”

Section: The Effect Of Ultrasound On Starch Propertiesmentioning

confidence: 99%

“…Ultrasound is a technology that uses sound waves in the frequency higher than 20 kHz, which means higher than the human ear can detect (Ogutu, 2015;Zhu, 2015). Based on its frequency and power range, ultrasound can be classified into three types:…”

Section: The Effec T Of Ultr a Sound On S Tarch Propertie Smentioning

confidence: 99%

See 1 more Smart Citation

Nonthermal methods for starch modification—A review

Grgić

Ačkar

Barišić

et al. 2019

J Food Process Preserv

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Starch is a very common carbohydrate. Along with its use in the pharmaceutical, textile, and paper industries, starch is widely used in the food industry as well, but native starch has limited use due to its certain properties such as retrogradation, problems related to gelatinization, instability at high temperatures, and acidic conditions. Various modification procedures are used to improve the properties of native starch. Along with consumer demands for healthy, minimally processed, and sensibly priced food products, more attention is being paid to nonthermal food friendly technologies that are environmentally friendly and do not severely affect the product. Cold plasma, ultrasound, high pressure, and pulsed electric field as nonthermal methods have little influence on the most important properties of food and thus have significant potential in this regard, as the food produced by nonthermal methods might be more acceptable to consumers. This paper gives an overview of previously mentioned methods in starch modification. Practical applications The food industry, at a recent time, has shown a great interest in the development of procedures which enable minimal food processing and getting products with better organoleptic and nutritive properties with little energy loss and shorter technological procedure duration. This paper presents some of the current research and results of nonthermal methods application in the food industry, mainly its application in starch modification and influence on certain starch properties.

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Ultrasonic Modification of Selected Polysaccharides-Review

Cited by 51 publications

References 87 publications

Effects of Ultrasonication on the Conformational, Microstructural, and Antioxidant Properties of Konjac Glucomannan

Effects of Ultrasonication on the Conformational, Microstructural, and Antioxidant Properties of Konjac Glucomannan

Complex investigation of extraction techniques applied for cyclitols and sugars isolation from different species of Solidago genus

Nonthermal methods for starch modification—A review

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