A review on polysaccharides from Artemisia sphaerocephala Krasch seeds, their extraction, modification, structure, and applications
| Autor: | Muhammad Zubair Mehboob, Shah Zada, Shahid Faraz Syed, Rongji Dai, Ihsan Ullah Kakar, Yulin Deng, Muhammad Umer, Muhammad Umair, Shabnam Shaheen, Imran Iqbal, Hidyatullah Soomro, Mohib Ullah Kakar |
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| Rok vydání: | 2020 |
| Předmět: |
food.ingredient
Polymers and Plastics Antineoplastic Agents 02 engineering and technology Water insoluble 010402 general chemistry Polysaccharide 01 natural sciences Antioxidants food Polysaccharides Materials Chemistry Artemisia sphaerocephala Hypoglycemic Agents Immunologic Factors Food science chemistry.chemical_classification biology Molecular Structure Plant Extracts Food additive Organic Chemistry Extraction (chemistry) Food Packaging Asteraceae 021001 nanoscience & nanotechnology biology.organism_classification 0104 chemical sciences Food packaging Water soluble chemistry Artemisia Seeds Food Additives 0210 nano-technology |
| Zdroj: | Carbohydrate polymers. 252 |
| ISSN: | 1879-1344 |
| Popis: | Artemisia sphaerocephala Krasch (ASK) is an important member of Compositae (Asteraceae) family. Its seeds have been widely used as traditional medicine and to improve the quality of food. Water soluble and water insoluble polysaccharides are found in the seeds of this plant. Research has been conducted on the extraction of polysaccharides, their modification and determination of their structure. To date different techniques for extraction purposes have been applied which are reviewed here. Antioxidant, antidiabetic, anti-obesogenic, antitumor, and immunomodulatory activities have been explored using in vivo and in vitro methods. Moreover, these polysaccharides have been used as packaging material and as a sensing component for monitoring the freshness of packaged food. Some experimental results have shown that the quality of foods is also improved by using them as a food additive. We have also indicated some of the potential areas that are needed to be explored. |
| Databáze: | OpenAIRE |
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