Characterization and Pickering emulsifying ability of Adinandra nitida leaf polysaccharides.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-12-12 eCollection Date: 2025-01-01 DOI:10.1016/j.fochx.2024.102090

Yingxuan Zhou, Lu Bai, Sheng Geng, Benguo Liu

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Abstract

Herein, Adinandra nitida leaf polysaccharides (ANPs) were isolated, identified, and used as a particle emulsifier to stabilize Pickering emulsions. ANP was identified as a polysaccharide with a weight-average molecular weight of 383.10 ± 8.57 kDa that was mainly composed of galacturonic acid (43.94 ± 3.63 mol%), arabinose (17.44 ± 1.06 mol%), glucose (8.53 ± 0.65 mol%), and rhamnose (4.88 ± 0.32 mol%). The main glycosidic linkages included t-Ara(f)-(1→, →4)-Gal(p)-(1→, and →4)-Gal(p)-UA-(1→, with molar percentage ratios of 8.97 %, 19.68 %, and 47.05 %, respectively. ANP possessed a reducing power and ABTS radical scavenging ability. ANP could also reduce the interfacial tension between medium-chain triglycerides (MCT) and water in a concentration-dependent manner, demonstrating its emulsifying role. When the addition amount (c) ≥ 3 %, ANP could stabilize the O/W-type MCT-based Pickering emulsion gel with an oil-phase volume fraction of 70 %, and c was proportional to mechanical parameters such as gel strength, macroscopic viscosity index, and elastic index.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.