Antioxidant and emulsifying properties of a galactose-rich heteropolysaccharide from

Antioxidants / chemistry Emulsions / chemistry Galactose Polysaccharides / chemistry Food Emulsifying Agents / chemistry
Color measurement FTIR PDI bioactivity emulsion stability zeta potential

Journal

Food science and technology international = Ciencia y tecnologia de los alimentos internacional
ISSN: 1532-1738
Titre abrégé: Food Sci Technol Int
Pays: United States
ID NLM: 9889534

Informations de publication

Date de publication:
Sep 2023
Historique:
medline: 8 8 2023
pubmed: 12 5 2022
entrez: 11 5 2022
Statut: ppublish

Résumé

In this study functional properties of a galactose-rich heteropolysaccharide (GH) were accessed. The bands of a galactose-rich polysaccharide were found in FTIR spectra, including those from the fingerprint region. GH was characterized as a dark-red material (L* 25.86 ± 0.75, a* 9.46 ± 1.01, b* 0.65 ± 0.14, Chroma 9.48 ± 1.02) with antioxidant activity of 21.5 ± 0.08, 12.1 ± 0.06 and 0.46 ± 0.04 mmol Trolox Eq/mg GH in FRAP, DPPH and ABTS, respectively. GH presented 44.9% of esterification degree and 10.73 ± 0. 01 mg of GAE/g. The production parameters of GH emulsions (GH concentration, time and ultrasound power) were optimized using a 2

Identifiants

DOI: 10.1177/10820132221100684 PMID: 35538875
pubmed: 35538875
doi: 10.1177/10820132221100684
doi:

Substances chimiques

Antioxidants 0
Emulsions 0
Galactose X2RN3Q8DNE
Polysaccharides 0
Emulsifying Agents 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

586-597

Auteurs

Bruna M Miranda (BM)

Setor de Engenharia de Alimentos, Escola de Agronomia, Universidade Federal de Goiás, Goiânia, GO, Brazil.
Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, Universidade Federal de Goiás, Goiânia, GO, Brazil.

Viviane O Almeida (VO)

Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, Universidade Federal de Goiás, Goiânia, GO, Brazil.
Centro Universitário Araguaia, Unidade Bueno, Goiânia, GO, Brazil.

Karla A Batista (KA)

Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, Universidade Federal de Goiás, Goiânia, GO, Brazil.
Departamento de Áreas Acadêmicas, Instituto Federal de Educação, Ciência e Tecnologia de Goiás, Campus Goiânia Oeste, Goiânia, GO, Brazil.

Kátia F Fernandes (KF)

Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, Universidade Federal de Goiás, Goiânia, GO, Brazil.
ORCID: 0000-0002-6558-5447

Flávio A Silva (FA)

Setor de Engenharia de Alimentos, Escola de Agronomia, Universidade Federal de Goiás, Goiânia, GO, Brazil.

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Classifications MeSH

questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › Antioxidant and emulsifying properties of a...
questionsmedicales.fr › Préparations pharmaceutiques › Colloïdes › Émulsions › Antioxidant and emulsifying properties of a...
questionsmedicales.fr › Glucides › Sucres › Oses › Hexose › Galactose › Antioxidant and emulsifying properties of a...
questionsmedicales.fr › Glucides › Polyosides › Antioxidant and emulsifying properties of a...
questionsmedicales.fr › Aliments et boissons › Aliments › Antioxidant and emulsifying properties of a...
questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Tensioactifs › Émulsifiants › Antioxidant and emulsifying properties of a...