Bachari Sahar, Ghaderi-Ghahfarokhi Maryam, Gavlighi Hassan Ahmadi, Zarei Mehdi
Department of Food Hygiene, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran.
Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
Food Chem X. 2024 Oct 14;24:101901. doi: 10.1016/j.fochx.2024.101901. eCollection 2024 Dec 30.
This study aimed to investigate the effects of ultrasonic treatment time (5-30 min) on the structural characteristics, antioxidant, α-amylase inhibitory, and prebiotic properties of pomegranate peel pectin (PPP). The extracted PPP was rich in galacturonic acid (64.27 %) and exhibited a high degree of esterification (DE, 61.7 %), with an average molecular weight () of 135.6 kDa. The , particle size, and DE of ultrasonic-treated PPPs (U-PPPs) significantly decreased compared to the PPP. FTIR analysis revealed that the intensity of the peak at ∼1730-1720 cm weakened with prolonged treatment time. The total phenol content, antioxidant activity, and α-amylase inhibition of U-PPPs were enhanced compared to PPP. Both PPP and U-PPP treated for 30 min promoted the growth of and , with U-PPP-30 showing a greater preference over PPP and inulin. In conclusion, ultrasonic treatment represents a promising approach to depolymerization aimed at enhancing the biological activities of pectin.
本研究旨在探究超声处理时间（5 - 30分钟）对石榴皮果胶（PPP）的结构特征、抗氧化、α -淀粉酶抑制及益生元特性的影响。提取的PPP富含半乳糖醛酸（64.27%），具有较高的酯化度（DE，61.7%），平均分子量为135.6 kDa。与PPP相比，超声处理的PPP（U - PPP）的平均分子量、粒径和DE显著降低。傅里叶变换红外光谱（FTIR）分析表明，随着处理时间延长，~1730 - 1720 cm处峰的强度减弱。与PPP相比，U - PPP的总酚含量、抗氧化活性和α -淀粉酶抑制作用增强。PPP和处理30分钟的U - PPP均促进了嗜酸乳杆菌和双歧杆菌的生长，其中U - PPP - 30对嗜酸乳杆菌和双歧杆菌的促进作用优于PPP和菊粉。总之，超声处理是一种有前景的解聚方法，旨在增强果胶的生物活性。
