Preparation of polysaccharides from Osmunda japonica (Thunb) with the potential of food additives: Structural features and functional properties

2,5-Di(4-carboxylphenyl)nicotinic acid was explored as a novel building block for assembling nine metal(ii) coordination compounds; these were fully characterized and their structural features and functional properties were investigated.

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MATHEMATICAL MODELS FOR THE SYNTHESIS OF PLANT-BASED COMPOSITIONS WITH IMPROVED AMINO ACID COMPOSITION

10.32008/geolinks2021/b1/v3/12 ◽

2021 ◽

Author(s):

Irina Gaivoronskaya ◽

Valenitna Kolpakova

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Mathematical Models ◽

Functional Properties ◽

Amino Nitrogen ◽

Essential Amino Acids ◽

Major Allergen ◽

Structural Features ◽

Covalent Bonds ◽

Pea Protein

The aim of the work was to optimize the process of obtaining multicomponent protein compositions with high biological value and higher functional properties than the original vegetable protein products. Was realized studies to obtain biocomposites on the base of pea protein-oat protein and pea protein-rice protein. Developed composites were enriched with all limited amino acids. For each of the essential amino acids, the amino acid score was 100% and higher. Protein products used in these compositions are not in major allergen list, which allows to use these compositions in allergen-free products and specialized nutrition. To determine biosynthesis parameters for compositions from pea protein and various protein concentrates with the use of transglutaminase enzyme, was studied effect of concentration and exposition time on the amount of amino nitrogen released during the reaction. Decreasing of amino nitrogen in the medium indicated the occurrence of a protein synthesis reaction with the formation of new covalent bonds. Were determined optimal parameters of reaction: the hydromodule, the exposure time, the concentration of EP of the preparation, were obtained mathematical models. Studies on the functional properties of composites, the physicochemical properties of the proteins that make up their composition, and structural features will make it possible to determine the uses in the manufacture of food products based on their ability to bind fat, water, form foam, gels, and etc.

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Structural Characterization and Antioxidant Activity of Milled Wood Lignin from Xylose Residue and Corncob

Polymers ◽

10.3390/polym11122092 ◽

2019 ◽

Vol 11 (12) ◽

pp. 2092 ◽

Cited By ~ 2

Author(s):

Miaomiao Xu ◽

Chao Wang ◽

Gaojin Lyu ◽

Lei Zhong ◽

Liyuan Yang ◽

...

Keyword(s):

Antioxidant Activity ◽

Structural Changes ◽

Food Additives ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Gel Permeation Chromatography ◽

Structural Features ◽

2D Nmr Spectroscopy ◽

Milled Wood Lignin ◽

Xylose Residue

Xylose residue (XR), after diluted acid treatment of corncob, consists of cellulose and lignin. However, structural changes of XR lignin have not been investigated comprehensively, and this has seriously hindered the efficient utilization of lignin. In this study, corncob milled wood lignin (CC MWL), and xylose residue milled wood lignin (XR MWL) were isolated according to the modified milled wood lignin (MWL) method. The structural features of two lignin fractions were thoroughly investigated via fourier transform infrared spectroscopy (FTIR), gel permeation chromatography (GPC), thermogravimetric analysis (TGA) and two dimensional nuclear magnetic resonance (2D NMR) spectroscopy techniques. XR MWL with higher yield and lower bound carbohydrate contents presented more phenolic OH contents than CC MWL due to partial cleavage of β-O-4. Furthermore, the molecular weights of XR MWL were increased, possibly because of condensation of the lignin during the xylose production. A study on antioxidant activity showed that XR lignin had better radical scavenging ability than that of 2,6-Di-tert-butyl-4-methyl-phenol (BHT) and CC MWL. The results suggested that the lignin in xylose residue, showing great antioxidant properties, has potential applications in food additives.

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Optimization and modeling of novel multigrain beverage: Effect of food additives on physicochemical and functional properties

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14151 ◽

2019 ◽

Vol 43 (10) ◽

Cited By ~ 2

Author(s):

Cheryl G. Fernandes ◽

Sachin K. Sonawane ◽

Shalini Subhash Arya

Keyword(s):

Functional Properties ◽

Food Additives ◽

Effect Of Food ◽

Physicochemical And Functional Properties

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Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria

Microorganisms ◽

10.3390/microorganisms8121895 ◽

2020 ◽

Vol 8 (12) ◽

pp. 1895

Author(s):

Vera Fraberger ◽

Claudia Ammer ◽

Konrad J. Domig

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Functional Properties ◽

Food Additives ◽

Dual Culture ◽

Bakery Products ◽

Gaba Production ◽

Sourdough Bread ◽

Increasing Demand

Preventing food spoilage without the addition of chemical food additives, while increasing functional properties of wheat-based bakery products, is an increasing demand by the consumers and a challenge for the food industry. Within this study, lactic acid bacteria (LAB) isolated from sourdough were screened in vitro for the ability to utilize the typical wheat carbohydrates, for their antimicrobial and functional properties. The dual culture overlay assay revealed varying levels of inhibition against the examined fungi, with Lactiplantibacillus plantarum S4.2 and Lentilactobacillusparabuchneri S2.9 exhibiting the highest suppression against the indicator strains Fusarium graminearum MUCL43764, Aspergillus fumigatus, A. flavus MUCL11945, A. brasiliensis DSM1988, and Penicillium roqueforti DSM1079. Furthermore, the antifungal activity was shown to be attributed mainly to the activity of acids produced by LAB. The antibacillus activity was evaluated by the spot-on-the-lawn method revealing a high inhibition potential of the majority of LAB isolated from sourdough against Bacillus cereus DSM31, B. licheniformis DSM13, B. subtilis LMG7135, and B. subtilis S15.20. Furthermore, evaluating the presence of the glutamate decarboxylase gen in LAB isolates by means of PCR showed a strain dependency of a potential GABA production. Finally, due to improved functional activities, LAB isolated from sourdoughs exhibit promising characteristics for the application as natural preservatives in wheat-based bakery products.

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Extracts and Marine Algae Polysaccharides in Therapy and Prevention of Inflammatory Diseases of the Intestine

Marine Drugs ◽

10.3390/md18060289 ◽

2020 ◽

Vol 18 (6) ◽

pp. 289 ◽

Cited By ~ 1

Author(s):

Natalya N. Besednova ◽

Tatyana S. Zaporozhets ◽

Tatyana A. Kuznetsova ◽

Ilona D. Makarenkova ◽

Sergey P. Kryzhanovsky ◽

...

Keyword(s):

Epithelial Cells ◽

Inflammatory Diseases ◽

Food Additives ◽

Therapeutic Targets ◽

Public Health Problem ◽

Structural Features ◽

Biologically Active ◽

Molecular Weights ◽

Adverse Health Effects ◽

Treatment And Prevention

Inflammatory bowel disease (IBD) is a serious public health problem worldwide. Current therapeutic strategies that use anti-inflammatory drugs, immunosuppressants, and biological treatments are often ineffective and have adverse health effects. In this regard, the use of natural compounds aimed at key pathogenic therapeutic targets in IBD attracts universal attention. Seaweed is a valuable source of structurally diverse biologically active compounds. The materials presented in the review indicate that seaweed extracts and polysaccharides are effective candidates for the development of drugs, biological food additives, and functional nutrition products for the treatment and prevention of IBD. The structural features of algal polysaccharides provide the possibility of exposure to therapeutic targets of IBD, including proinflammatory cytokines, chemokines, adhesion molecules, nuclear factor NF-kB, intestinal epithelial cells, reactive oxygen and nitrogen. Further study of the relationship between the effect of polysaccharides from different types of algae, with different structure and molecular weights on immune and epithelial cells, intestinal microorganisms will contribute to a deeper understanding of their mechanisms and will help in the development of drugs, dietary supplements, functional foods for the treatment of patients with IBD.

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Structural Features and Functional Properties of Y 2 O 3 Reinforced Nickel Matrix Nanocomposites

ChemistrySelect ◽

10.1002/slct.202002052 ◽

2020 ◽

Vol 5 (37) ◽

pp. 11573-11582

Author(s):

Alok Kumar Chaudhari ◽

Vijai Bahadur Singh ◽

Bachcha Singh

Keyword(s):

Functional Properties ◽

Structural Features ◽

Nickel Matrix ◽

Matrix Nanocomposites

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Structural Features, Modification, and Functionalities of Beta-Glucan

Fibers ◽

10.3390/fib8010001 ◽

2019 ◽

Vol 8 (1) ◽

pp. 1 ◽

Cited By ~ 7

Author(s):

Ramandeep Kaur ◽

Minaxi Sharma ◽

Dawei Ji ◽

Min Xu ◽

Dominic Agyei

Keyword(s):

Molecular Weight ◽

Functional Properties ◽

Food Industry ◽

Food Product ◽

Structural Features ◽

Enzyme Hydrolysis ◽

Beta Glucan ◽

Chemical Agents ◽

Method Of Extraction ◽

Structure Properties

Β-glucan is a strongly hydrophilic non-starchy polysaccharide, which, when incorporated in food, is renowned for its ability to alter functional characteristics such as viscosity, rheology, texture, and sensory properties of the food product. The functional properties of β-glucans are directly linked to their origin/source, molecular weight, and structural features. The molecular weight and structural/conformational features are in turn influenced by method of extraction and modification of the β-glucan. For example, whereas physical modification techniques influence only the spatial structures, modification by chemical agents, enzyme hydrolysis, mechanical treatment, and irradiation affect both spatial conformation and primary structures of β-glucan. Consequently, β-glucan can be modified (via one or more of the aforementioned techniques) into forms that have desired morphological, rheological, and (bio)functional properties. This review describes how various modification techniques affect the structure, properties, and applications of β-glucans in the food industry.

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Water-Soluble Polysaccharides from Ephedra alata Stems: Structural Characterization, Functional Properties, and Antioxidant Activity

Molecules ◽

10.3390/molecules25092210 ◽

2020 ◽

Vol 25 (9) ◽

pp. 2210

Author(s):

Leila Soua ◽

Mohamed Koubaa ◽

Francisco J. Barba ◽

Jawhar Fakhfakh ◽

Hanen Kolsi Ghamgui ◽

...

Keyword(s):

Antioxidant Activity ◽

Functional Properties ◽

Antioxidant Activities ◽

Food Additives ◽

Physicochemical Characterization ◽

Antihypertensive Agents ◽

Water Soluble ◽

Gas Chromatography Mass Spectrometry ◽

High Porosity ◽

Sem Images

In this study, the physicochemical characterization, functional properties, and antioxidant activity of polysaccharides extracted from Ephedra alata (EAP) were investigated. EAP were extracted in water during 3 h with a liquid/solid ratio of 5 in a water bath at 90 °C. The structure of the extracted EAP was examined by Fourier transform infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), and gas chromatography-mass spectrometry (GC-MS). The functional properties and biochemical activities of EAP were determined. The chemical analysis revealed that the contents of carbohydrates, uronic acid, and proteins were 73.24% ± 1.24%, 6.82% ± 0.57%, and 6.56% ± 0.36%, respectively. The results showed that the extracted EAP essentially contain three functional groups: C=O, C-H, and O-H. SEM images showed that EAP present numerous high porosity particles. The monosaccharide composition revealed a polymer composed of glucose (43.1%), galactose (36.4%), mannose (14.9%), arabinose (3.7%), and gluconic acid (1.7%). EAP showed interesting functional properties (solubility, oil holding capacity, foaming and emulsion properties). Finally, the results revealed that EAP displayed excellent antihypertensive and antioxidant activities. Overall, EAP present a promising natural source of food additives, antioxidants, and antihypertensive agents.

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