The effect of ultrasonic power on the physicochemical properties and antioxidant activities of frosted figs pectin.

Autor: Deng RX; Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China., Zheng YY; Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China., Liu DJ; Ansteel Beijing Research Institute CO., LTD., Changping, Beijing 102209, China., Liu JY; Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China., Zhang MN; Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China., Xi GY; Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China., Song LL; Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China., Liu P; Luoyang Key Laboratory of Natural Products Functional Factor Research and Development, Chemical Engineering & Pharmaceutical College, Henan University of Science and Technology, Luoyang, Henan 471023, China. Electronic address: liuputju@163.com.
Jazyk: angličtina
Zdroj: Ultrasonics sonochemistry [Ultrason Sonochem] 2024 Jun; Vol. 106, pp. 106883. Date of Electronic Publication: 2024 Apr 26.
DOI: 10.1016/j.ultsonch.2024.106883
Abstrakt: Ultrasound has been widely used in industry due to its high energy and efficiency. This study optimized the ultrasonic-assisted extraction (UAE) process of frosted figs pectin (FFP) using response surface methodology (RSM), and further investigated the effect of ultrasonic power on the structural characteristics and antioxidant activities of FFPs. The UAE method of FFP through RSM was optimized, and the optimal extraction process conditions, particle size of 100 mesh, pH value of 1.95, liquid-solid ratio of 47:1 (mL/g), extraction temperature of 50 °C and extraction time of 65 min, were obtained. The extraction rate of FFP under this condition was 37.97 ± 2.56 %. Then, the four FFPs modified by ultrasound were obtained by changing the ultrasonic power. Research had found that ultrasonic power had little effect on the monosaccharide composition, Zeta potential, as well as the thermal stability and appearance structure of the four FFPs. However, ultrasonic power had a significant impact on other properties of FFP: as the ultrasonic power increased, the DM% and particle size decreased continuously, while the total carbohydrate content increased. Meanwhile, ultrasonic power also had a significant impact on antioxidant activities of FFPs. From the research results, it could be seen that different ultrasonic power had certain changes in its spatial structure and properties, and the structural changes also affected the biological activity of FFP. The study of the effects of ultrasonic power on the physicochemical properties and biological activity of FFP lays the foundation for the development and application of FFP in food additives and natural drug carriers.
Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Pu liu reports financial support was provided by the National Natural Science Foundation of China. If there are other authors, they declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Author(s). Published by Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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