Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle
This study aimed to isolate and characterize Seselopsis Tianschanica Schischk Polysaccharide (STSP), a natural functional ingredient, and to develop a compound fermented beverage of nutritional and health combining STSP with highland barley. Firstly, the STSP was isolated and characterized with ultr...
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| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524008769 |
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| author | Tiantian Liu Mujia Nan Suyi Zhang Hui Qin Zesu Zhao Shuangping Liu Jian Mao |
| author_facet | Tiantian Liu Mujia Nan Suyi Zhang Hui Qin Zesu Zhao Shuangping Liu Jian Mao |
| author_sort | Tiantian Liu |
| collection | DOAJ |
| description | This study aimed to isolate and characterize Seselopsis Tianschanica Schischk Polysaccharide (STSP), a natural functional ingredient, and to develop a compound fermented beverage of nutritional and health combining STSP with highland barley. Firstly, the STSP was isolated and characterized with ultrasound-assisted enzymatic method and chromatography, and analyzed the structural features of polysaccharide STSP-1. Then, a compounded fermented beverage integrating Tibet STSP and highland barley was created, with technology and flavor substances studied. Five kinds of organic acids, 18 kinds of amino acids, and 57 kinds of volatile flavor compounds were determined by GC–MS and HPLC, and quantified significantly enhancing the overall flavor profile of the compound drink-fermented. Moreover, it exhibited higher hydroxyl radical scavenging capacity (IC50 value was 42.68 μL) compared to conventional highland barley drink. This research is expected to provide a theoretical foundation for the utilization of STSP in the functional food industry and other industries. |
| format | Article |
| id | doaj-art-dbcdba722aa844d49274b9e776e34090 |
| institution | DOAJ |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-dbcdba722aa844d49274b9e776e340902025-08-20T02:49:56ZengElsevierFood Chemistry: X2590-15752024-12-012410198810.1016/j.fochx.2024.101988Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barleTiantian Liu0Mujia Nan1Suyi Zhang2Hui Qin3Zesu Zhao4Shuangping Liu5Jian Mao6National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Research Center of Huangjiu, Zhejiang Guyuelongshan Shaoxing Wine Co., Ltd., Shaoxing, Zhejiang 31200, ChinaBasic Department, University of Tibetan Medicine, Lhasa 850000, China; Correspondence to: Basic Department, University of Tibetan Medicine, Lhasa 850000, China.Luzhou Laojiao Group Co. Ltd, Luzhou 646000, ChinaLuzhou Laojiao Group Co. Ltd, Luzhou 646000, ChinaNational Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaNational Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaNational Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Correspondence to: National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, Jiangsu 214122, China.This study aimed to isolate and characterize Seselopsis Tianschanica Schischk Polysaccharide (STSP), a natural functional ingredient, and to develop a compound fermented beverage of nutritional and health combining STSP with highland barley. Firstly, the STSP was isolated and characterized with ultrasound-assisted enzymatic method and chromatography, and analyzed the structural features of polysaccharide STSP-1. Then, a compounded fermented beverage integrating Tibet STSP and highland barley was created, with technology and flavor substances studied. Five kinds of organic acids, 18 kinds of amino acids, and 57 kinds of volatile flavor compounds were determined by GC–MS and HPLC, and quantified significantly enhancing the overall flavor profile of the compound drink-fermented. Moreover, it exhibited higher hydroxyl radical scavenging capacity (IC50 value was 42.68 μL) compared to conventional highland barley drink. This research is expected to provide a theoretical foundation for the utilization of STSP in the functional food industry and other industries.http://www.sciencedirect.com/science/article/pii/S2590157524008769Seselopsis tianschanica schischk polysaccharideSeparationStructural charactezationAntioxygenFermented beverage |
| spellingShingle | Tiantian Liu Mujia Nan Suyi Zhang Hui Qin Zesu Zhao Shuangping Liu Jian Mao Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle Food Chemistry: X Seselopsis tianschanica schischk polysaccharide Separation Structural charactezation Antioxygen Fermented beverage |
| title | Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle |
| title_full | Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle |
| title_fullStr | Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle |
| title_full_unstemmed | Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle |
| title_short | Characterization of seselopsis tianschanica schischk polysaccharide (STSP) and its application in developing a functional fermented beverage with highland barle |
| title_sort | characterization of seselopsis tianschanica schischk polysaccharide stsp and its application in developing a functional fermented beverage with highland barle |
| topic | Seselopsis tianschanica schischk polysaccharide Separation Structural charactezation Antioxygen Fermented beverage |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524008769 |
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