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Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment

Ultrasound has been applied in food processing for various purpose, showing potential to advance the physical and chemical modification of natural compounds. In order to explore the effect of ultrasonic pretreatment on the complexation of inulin and tea polyphenols (TPP), different frequencies (25,...

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Autores principales: Li, Shuyi, Lei, Dan, Zhu, Zhenzhou, Cai, Jie, Manzoli, Maela, Jicsinszky, Laszlo, Grillo, Giorgio, Cravotto, Giancarlo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8093945/
https://www.ncbi.nlm.nih.gov/pubmed/33915483
http://dx.doi.org/10.1016/j.ultsonch.2021.105568
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author Li, Shuyi
Lei, Dan
Zhu, Zhenzhou
Cai, Jie
Manzoli, Maela
Jicsinszky, Laszlo
Grillo, Giorgio
Cravotto, Giancarlo
author_facet Li, Shuyi
Lei, Dan
Zhu, Zhenzhou
Cai, Jie
Manzoli, Maela
Jicsinszky, Laszlo
Grillo, Giorgio
Cravotto, Giancarlo
author_sort Li, Shuyi
collection PubMed
description Ultrasound has been applied in food processing for various purpose, showing potential to advance the physical and chemical modification of natural compounds. In order to explore the effect of ultrasonic pretreatment on the complexation of inulin and tea polyphenols (TPP), different frequencies (25, 40, 80 kHz) and output power (40, 80, 120 W) were carried out. According to the comparison in particle size distribution and phenolic content of different inulin-TPP complexes, it was indicated that high-intensity ultrasonic (HIU) treatment (25 kHz, 40 W, 10 min) could accelerate the interaction of polysaccharides and polyphenols. Moreover, a series of spectral analysis including UV–Vis, FT-IR and NMR jointly evidenced the formation of hydrogen bond between saccharides and phenols. However, the primary structure of inulin and the polysaccharide skeleton were not altered by the combination. Referring to field emission scanning electron microscopy (FESEM), the morphology of ultrasound treated-complex presented a slight agglomeration in the form of bent sheets, compared to non-treated sample. The inulin-TPP complex also revealed better stability based on thermogravimetric analysis (TGA). Thus, it can be speculated from the identifications that proper ultrasonic treatment is promising to promote the complexation of some food components during processing.
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spelling pubmed-80939452021-05-13 Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment Li, Shuyi Lei, Dan Zhu, Zhenzhou Cai, Jie Manzoli, Maela Jicsinszky, Laszlo Grillo, Giorgio Cravotto, Giancarlo Ultrason Sonochem Original Research Article Ultrasound has been applied in food processing for various purpose, showing potential to advance the physical and chemical modification of natural compounds. In order to explore the effect of ultrasonic pretreatment on the complexation of inulin and tea polyphenols (TPP), different frequencies (25, 40, 80 kHz) and output power (40, 80, 120 W) were carried out. According to the comparison in particle size distribution and phenolic content of different inulin-TPP complexes, it was indicated that high-intensity ultrasonic (HIU) treatment (25 kHz, 40 W, 10 min) could accelerate the interaction of polysaccharides and polyphenols. Moreover, a series of spectral analysis including UV–Vis, FT-IR and NMR jointly evidenced the formation of hydrogen bond between saccharides and phenols. However, the primary structure of inulin and the polysaccharide skeleton were not altered by the combination. Referring to field emission scanning electron microscopy (FESEM), the morphology of ultrasound treated-complex presented a slight agglomeration in the form of bent sheets, compared to non-treated sample. The inulin-TPP complex also revealed better stability based on thermogravimetric analysis (TGA). Thus, it can be speculated from the identifications that proper ultrasonic treatment is promising to promote the complexation of some food components during processing. Elsevier 2021-04-18 /pmc/articles/PMC8093945/ /pubmed/33915483 http://dx.doi.org/10.1016/j.ultsonch.2021.105568 Text en © 2021 Published by Elsevier B.V. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Original Research Article
Li, Shuyi
Lei, Dan
Zhu, Zhenzhou
Cai, Jie
Manzoli, Maela
Jicsinszky, Laszlo
Grillo, Giorgio
Cravotto, Giancarlo
Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment
title Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment
title_full Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment
title_fullStr Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment
title_full_unstemmed Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment
title_short Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment
title_sort complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment
topic Original Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8093945/
https://www.ncbi.nlm.nih.gov/pubmed/33915483
http://dx.doi.org/10.1016/j.ultsonch.2021.105568
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