Physicochemical and in vitro digestive characteristics of water-soluble chickpea polysaccharides extracted using ultrasound and freeze-thaw methods
A combination of ultrasound and freeze-thaw treatments was used to extract water-soluble polysaccharides (CWP) from chickpea (Cicer arietinum L.), a nutrient-dense legume rich in dietary fiber and bioactive compounds. The result was an enhanced extraction yield of up to 13.76 % and improved antioxid...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525004079 |
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| Summary: | A combination of ultrasound and freeze-thaw treatments was used to extract water-soluble polysaccharides (CWP) from chickpea (Cicer arietinum L.), a nutrient-dense legume rich in dietary fiber and bioactive compounds. The result was an enhanced extraction yield of up to 13.76 % and improved antioxidant properties, as indicated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical-scavenging rates of 59.66 % and 70.49 %, respectively. Assessment of the physicochemical and digestive characteristics of CWP using in vitro simulated digestion and fermentation models confirmed that CWP underwent partial degradation during simulated saliva–gastrointestinal digestion and was further utilized by gut microbiota during fecal fermentation. CWP promoted 1.6-fold and 1.1-fold increases in short-chain fatty acid production compared to blank and positive (inulin) controls, respectively. CWP also supported the growth of probiotic bacteria, including Bifidobacterium spp. and butyrate-producing species (i.e., Blautia spp.). These findings highlight the potential of CWP as a functional food ingredient with gut health benefits. |
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| ISSN: | 2590-1575 |