Extraction, characterization and biological properties of polysaccharide derived from green seaweed 'Chaetomorpha linum' and its potential application in Tunisian beef sausages
| Autor: | Marwa Hamdi, Asma Hamzaoui, Amal Feki, Ibtissem Ben Amara, Imen Jaballi, Marwa Ghariani, Moncef Nasri, Imen Sellem |
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| Rok vydání: | 2020 |
| Předmět: |
Antioxidant
DPPH medicine.medical_treatment Size-exclusion chromatography Heme 02 engineering and technology Polysaccharide Biochemistry Antioxidants 03 medical and health sciences chemistry.chemical_compound Anti-Infective Agents Lipid oxidation Polysaccharides Structural Biology Spectroscopy Fourier Transform Infrared medicine Animals Food science Molecular Biology Chromatography High Pressure Liquid 030304 developmental biology chemistry.chemical_classification Biological Products 0303 health sciences Carotene General Medicine Seaweed 021001 nanoscience & nanotechnology Thin-layer chromatography Chaetomorpha linum Red Meat chemistry Metals Cattle Food Additives 0210 nano-technology |
| Zdroj: | International Journal of Biological Macromolecules. 148:1156-1168 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2020.01.009 |
| Popis: | A novel polysaccharide extracted from green algae Chaetomorpha linum (PS) was characterized, using infrared spectroscopy, HPLC-FID, gel filtration high-pressure chromatography, thin layer chromatography and spectrum visible UV. Natural antioxidant potential of PS was evaluated based on DPPH free radical, ferrous iron–chelating, β carotene bleaching inhibition activities and DNA nicking assay. Functional properties were estimated based on Water Holding Capacity (WHC), Oil Holding Capacity (OHC), emulsifying activity and foaming ability. Overall, data showed attractive chemical, functional and biological properties with an antioxidant capacity of PS in beef sausages during storage for 12 days. Indeed, as compared to standard formulation (with addition of vitamin C), samples formulated with PS presented lower values in terms of lipid oxidation (TBARS, MetMb), while preserving color properties compared with untreated samples. Furthermore, lower changes in pH, moisture, and the highest values of heme iron were obtained. Successful inhibition of microbial proliferation was proved. Endowed with high antioxidant and antimicrobial activities, PS could thus be used as a natural conservative in functional foods. |
| Databáze: | OpenAIRE |
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