Polysaccharides from sea buckthorn — Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysis
This study employed a sophisticated approach consisting of ultrasound-assisted enzyme treatment to extract polysaccharides from sea buckthorn (SBP). The SBP extraction parameters were optimized, the following optimal parameters were identified: solid–liquid ratio of 1:32 g/mL, ultrasound duration of...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-02-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525001129 |
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| author | Jing Wen Ruijie Huang Shi Li Lin Jiang Liheng Shao Qin Zhang Chunhui Shan |
| author_facet | Jing Wen Ruijie Huang Shi Li Lin Jiang Liheng Shao Qin Zhang Chunhui Shan |
| author_sort | Jing Wen |
| collection | DOAJ |
| description | This study employed a sophisticated approach consisting of ultrasound-assisted enzyme treatment to extract polysaccharides from sea buckthorn (SBP). The SBP extraction parameters were optimized, the following optimal parameters were identified: solid–liquid ratio of 1:32 g/mL, ultrasound duration of 26 min, ultrasound temperature of 52 °C, and composite enzyme concentration of 6000 U/100 mL, and the maximum extraction yield of SBP was 24.07 ± 0.15 %. The separation and purification of SBP resulted in the isolation of three fractions of polysaccharides (SBPR-1, SBPR-2, SBPR-3). The composition and structural characteristics of the SBPRs were identified. Furthermore, the SBPRs exhibited the characteristic absorption peaks of polysaccharides. Notably, the surface microstructures of the SBPRs showed significant variations. Moreover, all SBPRs demonstrated commendable thermal stability and in vitro antioxidant activity. This study serves as a reference for the development and application of natural antioxidants and provides a theoretical foundation for the environmentally friendly and effective extraction of SBP. |
| format | Article |
| id | doaj-art-efdeec37b03d4a47932e096fc8a2fc0f |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-efdeec37b03d4a47932e096fc8a2fc0f2025-02-09T05:01:09ZengElsevierFood Chemistry: X2590-15752025-02-0126102265Polysaccharides from sea buckthorn — Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysisJing Wen0Ruijie Huang1Shi Li2Lin Jiang3Liheng Shao4Qin Zhang5Chunhui Shan6Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction CorpsSchool of Food Science, Shihezi University, Shihezi, Xinjiang 832000, ChinaEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction CorpsSchool of Food Science, Shihezi University, Shihezi, Xinjiang 832000, ChinaEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction CorpsSchool of Food Science, Shihezi University, Shihezi, Xinjiang 832000, ChinaEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction CorpsSchool of Food Science, Shihezi University, Shihezi, Xinjiang 832000, ChinaEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction CorpsSchool of Food Science, Shihezi University, Shihezi, Xinjiang 832000, ChinaEngineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction CorpsSchool of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Corresponding authors at: School of Food Science, North District, Shihezi University, No. 221, North 4th Road, China.Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction CorpsSchool of Food Science, Shihezi University, Shihezi, Xinjiang 832000, China; Corresponding authors at: School of Food Science, North District, Shihezi University, No. 221, North 4th Road, China.This study employed a sophisticated approach consisting of ultrasound-assisted enzyme treatment to extract polysaccharides from sea buckthorn (SBP). The SBP extraction parameters were optimized, the following optimal parameters were identified: solid–liquid ratio of 1:32 g/mL, ultrasound duration of 26 min, ultrasound temperature of 52 °C, and composite enzyme concentration of 6000 U/100 mL, and the maximum extraction yield of SBP was 24.07 ± 0.15 %. The separation and purification of SBP resulted in the isolation of three fractions of polysaccharides (SBPR-1, SBPR-2, SBPR-3). The composition and structural characteristics of the SBPRs were identified. Furthermore, the SBPRs exhibited the characteristic absorption peaks of polysaccharides. Notably, the surface microstructures of the SBPRs showed significant variations. Moreover, all SBPRs demonstrated commendable thermal stability and in vitro antioxidant activity. This study serves as a reference for the development and application of natural antioxidants and provides a theoretical foundation for the environmentally friendly and effective extraction of SBP.http://www.sciencedirect.com/science/article/pii/S2590157525001129PolysaccharideUltrasound-assisted enzyme extractionSea buckthornAntioxidant activity |
| spellingShingle | Jing Wen Ruijie Huang Shi Li Lin Jiang Liheng Shao Qin Zhang Chunhui Shan Polysaccharides from sea buckthorn — Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysis Food Chemistry: X Polysaccharide Ultrasound-assisted enzyme extraction Sea buckthorn Antioxidant activity |
| title | Polysaccharides from sea buckthorn — Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysis |
| title_full | Polysaccharides from sea buckthorn — Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysis |
| title_fullStr | Polysaccharides from sea buckthorn — Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysis |
| title_full_unstemmed | Polysaccharides from sea buckthorn — Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysis |
| title_short | Polysaccharides from sea buckthorn — Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysis |
| title_sort | polysaccharides from sea buckthorn ultrasound assisted enzymatic extraction purification structural characterization and antioxidant activity analysis |
| topic | Polysaccharide Ultrasound-assisted enzyme extraction Sea buckthorn Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525001129 |
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