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Tytuł:
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New freeze-thaw method for improved extraction of water-soluble non-starch polysaccharide from taro (Colocasia esculenta): Optimization and comprehensive characterization of physico-chemical and structural properties.
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Autorzy:
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Anwar M; Department of Food Science, University of Otago PO Box 56, Dunedin 9054, New Zealand; Department of Food Science, Central Mindanao University, University Town, Musuan 8714, Maramag, Bukidnon, Philippines. Electronic address: .
McConnell M; Department of Microbiology and Immunology, University of Otago PO Box 56, Dunedin 9054, New Zealand.
Bekhit AE; Department of Food Science, University of Otago PO Box 56, Dunedin 9054, New Zealand. Electronic address: .
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Źródło:
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Food chemistry [Food Chem] 2021 Jul 01; Vol. 349, pp. 129210. Date of Electronic Publication: 2021 Feb 02.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
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MeSH Terms:
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Chemical Phenomena*
Freezing*
Chemical Fractionation/*methods
Colocasia/*chemistry
Polysaccharides/*chemistry
Polysaccharides/*isolation & purification
Water/*chemistry
Particle Size ; Polysaccharides/analysis ; Solubility
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Contributed Indexing:
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Keywords: Freeze-thaw; Improved conventional extraction; Response surface methodology; Taro (Colocasia esculenta); Water-soluble non-starch polysaccharide
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Substance Nomenclature:
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0 (Polysaccharides)
059QF0KO0R (Water)
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Entry Date(s):
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Date Created: 20210214 Date Completed: 20210326 Latest Revision: 20210326
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Update Code:
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20240104
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DOI:
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10.1016/j.foodchem.2021.129210
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PMID:
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33582541
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This study investigated the effects of an improved extraction method that utilized freeze-thaw, termed improved conventional extraction (ICE), on the yield and properties of the water-soluble non-starch polysaccharide of taro (Tc-WS-NSP) and compared this method to the conventional extraction (CE) method. The freeze-thaw condition was optimized using response surface methodology (RSM) based on yield. The use of the ICE method resulted in a 227.8% increase in yield of Tc-WS-NSP compared to the CE method. The Tc-WS-NSP-ICE had higher purity, lighter color, larger particle size, and higherζ-potential than Tc-WS-NSP-CE. Both of the samples contain the sugar arabinose, galactose, glucose, and mannose and exhibited comparative FTIR, 1 H, and 13 C NMR spectra. The Tc-WS-NSP-ICE had a semi-crystalline structure resulting in higher thermal stability and had a higher consistency index than Tc-WS-NSP-CE. Overall, the use of the ICE method provided a simple, efficient, and green alternative to CE for the extraction of Tc-WS-NSP.
(Copyright © 2021 Elsevier Ltd. All rights reserved.)
