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Advanced Research and Development of Carbohydrate from Foods
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Advanced Research and Development of Carbohydrate from Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: 27 December 2024 | Viewed by 10851

Special Issue Editors

Dr. Xiaolong Ji

E-Mail Website
Guest Editor
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Interests: polysaccharide; starch; jujube; NMR; polymer
Special Issues, Collections and Topics in MDPI journals
Dr. Xin Wang

E-Mail Website
Guest Editor
College of Food Science and Engineering, Northwest A&F University, Xianyang, China
Interests: polysaccharide; structure; anti-inflammatory; immunologic activity
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Carbohydrate polymers with unique macromolecular properties and novel applications are essential in all aspects of life. Carbohydrates from foods have been widely recognized as important polymers and as the most abundant and diverse class of organic compounds in nature, including cellulose, pectin, mannans, starch, inulin, fructans, guaran, glycogen, and plant gums. Recently, carbohydrate polymers from foods have demonstrated tremendous progress in several different industries. Understanding the structures and networks of carbohydrate polymers with various functional properties, as well as functional foods for which polymers are used, helps with new product design.

Therefore, the aim of this Special Issue, titled Advanced Research and Development of Carbohydrate from Foods, is to cover a broad spectrum of original research and review-based contributions on carbohydrate polymers. We invite authors to contribute original research articles, as well as review articles, on advances in the study and exploitation of carbohydrate polymers, which have current or potential applications in functional foods or nutraceuticals.

Potential topics include, but are not limited to, the following:

  • Novel extracted and isolated techniques for carbohydrates;
  • Chemical and physical modifications of carbohydrates;
  • Physicochemical properties, structures, bioactivity, structure–property relationships, and structure–bioactivity relationships of carbohydrate;
  • Recent developments in the analytical methodologies of carbohydrates;
  • The functional activity mechanisms of carbohydrates;
  • Bio-based carbohydrate nanomaterials;
  • The application of carbohydrates to foods, nutraceuticals, or other products.

Dr. Xiaolong Ji
Dr. Xin Wang
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • polysaccharide
  • starch
  • natural, synthetic, and modified polymers
  • physicochemical properties
  • analytical methodologies
  • structure
  • functional properties
  • nutrition and bioactivities
  • structure–bioactivity relationship
  • preparation and processing techniques
  • applications

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Published Papers (10 papers)

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Research

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12 pages, 2943 KiB  
Communication
Structural Analysis and Antioxidant Activity of Alkaline-Extracted Glucans from Hericium erinaceus
by Zhonghui Qiao, Xiushi Jia, Yuanning Wang, Yuan Wang, Yifa Zhou, Fan Li, Yunhe Qu and Hairong Cheng
Foods 2024, 13(17), 2742; https://doi.org/10.3390/foods13172742 - 29 Aug 2024
Viewed by 370
Abstract
An alkali-soluble β-glucan (AHEP-A-b, 20 kDa) purified from Hericium erinaceus fruiting bodies, was structurally characterized and examined for antioxidant activity. Methylation analysis and NMR spectroscopy show that the backbone of AHEP-A-b is composed of (1→6)-linked-D-β-glucopyran residues, branched at O-3 of glucopyranose (Glcp [...] Read more.
An alkali-soluble β-glucan (AHEP-A-b, 20 kDa) purified from Hericium erinaceus fruiting bodies, was structurally characterized and examined for antioxidant activity. Methylation analysis and NMR spectroscopy show that the backbone of AHEP-A-b is composed of (1→6)-linked-D-β-glucopyran residues, branched at O-3 of glucopyranose (Glcp) residues with [→3)-β-D-Glcp-(1→] oligosaccharides or single unit of β-Glcp. Periodate oxidation analysis and matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF-MS) indicate that the degree of polymerization (DP) of [→3)-β-D-Glcp-(1→] side chains is 2 to 8. Functionally, AHEP-A-b is a relatively strong antioxidant as demonstrated by using 2, 2′-azino-bis-(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) free radical (ABTS·+), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, and hydroxyl radicals scavenging assays. The present study lays the foundation for further studies into structure-activity relationships of polysaccharides from H. erinaceus. Full article
(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)
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11 pages, 2145 KiB  
Article
Preparation and Performance Evaluation of Polysaccharide–Iron Complex of Eucommia ulmoides
by Mengpei Liu, Yan Wang, Rong Wang, Wei Zong, Lihua Zhang and Lu Wang
Foods 2024, 13(14), 2302; https://doi.org/10.3390/foods13142302 - 22 Jul 2024
Cited by 1 | Viewed by 801
Abstract
An innovative iron supplement crucial for treating iron-deficiency anemia was developed in this study. Polysaccharide was extracted from Eucommia ulmoides leaves using a microwave-assisted hot water method, and subsequently, the polysaccharide–iron complex was synthesized through co-thermal synthesis with FeCl3. The physicochemical [...] Read more.
An innovative iron supplement crucial for treating iron-deficiency anemia was developed in this study. Polysaccharide was extracted from Eucommia ulmoides leaves using a microwave-assisted hot water method, and subsequently, the polysaccharide–iron complex was synthesized through co-thermal synthesis with FeCl3. The physicochemical properties, structure, and thermal stability of the complex were analyzed using FE-SEM, SEC-MALLS, FT-IR, XRD, and DSC techniques. Furthermore, the antioxidant activity of the polysaccharide–iron complex was evaluated through an experiment in vitro. The results revealed that the polysaccharide–iron complex had an iron content of 6.1% and an average particle size of 860.4 nm. The microstructure analysis indicated that the polysaccharide–iron complex possessed a flaky morphology with smooth and compact surfaces. Moreover, the formation of the Fe3+ complex did not alter the structural framework of the polysaccharide; instead, it enhanced the polysaccharide’s thermal stability. Compared to traditional iron supplements, the E. ulmoides-derived polysaccharide–iron complex demonstrated significant antioxidant activity. Therefore, this novel compound exhibits significant potential as a viable iron supplement. Full article
(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)
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16 pages, 3722 KiB  
Article
Effect of Oat Beta-Glucan on Physicochemical Properties and Digestibility of Fava Bean Starch
by Miaomiao Shi, Xing Song, Jin Chen, Xiaolong Ji and Yizhe Yan
Foods 2024, 13(13), 2046; https://doi.org/10.3390/foods13132046 - 27 Jun 2024
Cited by 1 | Viewed by 664
Abstract
The current research examined the impact of different concentrations of oat beta-glucan (OG) on the in vitro digestibility of fava bean starch (FS). Our pasting analysis demonstrated that OG effectively decreased the viscosity and regrowth of FS, suppressing its in situ regrowth while [...] Read more.
The current research examined the impact of different concentrations of oat beta-glucan (OG) on the in vitro digestibility of fava bean starch (FS). Our pasting analysis demonstrated that OG effectively decreased the viscosity and regrowth of FS, suppressing its in situ regrowth while enhancing the in vitro pasting temperature. Moreover, OG markedly diminished amylose leaching and minimized the particle size of the pasted starch. Rheological and textural evaluations demonstrated that OG markedly diminished the viscoelasticity of the starch and softened the gel strength of the composite system. Structural analysis revealed that hydrogen bonding is the primary interaction in the FS-OG system, indicating that OG interacts with amylose through hydrogen bonding, thereby delaying starch pasting and enhancing the gelatinization characteristics of FS gels. Notably, the incorporation of OG resulted in a reduction in the levels of rapidly digestible starch (RDS) and slowly digestible starch (SDS) in FS, accompanied by a notable increase in resistant starch (RS) content, from 21.30% to 31.82%. This study offers crucial insights for the application of OG in starch-based functional foods. Full article
(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)
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22 pages, 6968 KiB  
Article
Resistant Starch from Purple Sweet Potatoes Alleviates Dextran Sulfate Sodium-Induced Colitis through Modulating the Homeostasis of the Gut Microbiota
by Zhihao Wang, Min Gao, Juan Kan, Qingyang Cheng, Xiaotong Chen, Chao Tang, Dan Chen, Shuai Zong and Changhai Jin
Foods 2024, 13(7), 1028; https://doi.org/10.3390/foods13071028 - 27 Mar 2024
Viewed by 1480
Abstract
Ulcerative colitis (UC) is a complicated inflammatory disease with a continually growing incidence. In this study, resistant starch was obtained from purple sweet potato (PSPRS) by the enzymatic isolation method. Then, the structural properties of PSPRS and its protective function in dextran sulfate [...] Read more.
Ulcerative colitis (UC) is a complicated inflammatory disease with a continually growing incidence. In this study, resistant starch was obtained from purple sweet potato (PSPRS) by the enzymatic isolation method. Then, the structural properties of PSPRS and its protective function in dextran sulfate sodium (DSS)-induced colitis were investigated. The structural characterization results revealed that the crystallinity of PSPRS changed from CA-type to A-type, and the lamellar structure was totally destroyed during enzymatic hydrolysis. Compared to DSS-induced colitis mice, PSPRS administration significantly improved the pathological phenotype and colon inflammation in a dose-dependent manner. ELISA results indicated that DSS-induced colitis mice administered with PSPRS showed higher IL-10 and IgA levels but lower TNF-α, IL-1β, and IL-6 levels. Meanwhile, high doses (300 mg/kg) of PSPRS significantly increased the production of acetate, propionate, and butyrate. 16S rDNA high-throughput sequencing results showed that the ratio of Firmicutes to Bacteroidetes and the potential probiotic bacteria levels were notably increased in the PSPRS treatment group, such as Lactobacillus, Alloprevotella, Lachnospiraceae_NK4A136_group, and Bifidobacterium. Simultaneously, harmful bacteria like Bacteroides, Staphylococcus, and Akkermansia were significantly inhibited by the administration of a high dose of PSPRS (p < 0.05). Therefore, PSPRS has the potential to be a functional food for promoting intestinal health and alleviating UC. Full article
(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)
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14 pages, 3581 KiB  
Article
Enzyme-Assisted Ultrasonic Extraction and Antioxidant Activities of Polysaccharides from Schizochytrium limacinum Meal
by Nuohan Zhang, Wenwei Chen, Xinyu Li, Xinmiao Chen, Yuchen Wang, Guangrong Huang, Jiaxian Wang and Zhenbao Jia
Foods 2024, 13(6), 880; https://doi.org/10.3390/foods13060880 - 14 Mar 2024
Cited by 1 | Viewed by 1312
Abstract
Enzyme-assisted ultrasonic extraction (EAUE) was utilized and optimized for extracting polysaccharides from Schizochytrium limacinum meal (SLMPs) via the response surface methodology. The optimal EAUE conditions were determined as follows: enzyme concentration at 5.18%, ultrasonic temperature at 53 °C, ultrasonic duration of 40 min, [...] Read more.
Enzyme-assisted ultrasonic extraction (EAUE) was utilized and optimized for extracting polysaccharides from Schizochytrium limacinum meal (SLMPs) via the response surface methodology. The optimal EAUE conditions were determined as follows: enzyme concentration at 5.18%, ultrasonic temperature at 53 °C, ultrasonic duration of 40 min, ultrasonic power at 60 W, and a liquid-to-material ratio of 34 mL/g, achieving a polysaccharide extraction yield of 11.86 ± 0.61%. The purified polysaccharide component, SLMP1-1, isolated using DEAE Sepharose Fast Flow and Sephadex G-100 columns, exhibited potent antioxidant activity. SLMP1-1, with a molecular weight of 25.5 kDa, comprises glucose, mannose, arabinose, and galactose in a molar ratio of 16.39:14.75:1:693.03. 1H NMR analysis revealed the α configuration of SLMP1-1. Antioxidant assessments, including DPPH, ABTS, and ferric ion reduction assays, were detected with inhibitory values at 21.82–82.98%, 38.21–98.46%, and 3.30–20.30% at 0.2–1.0 mg/mL. This confirmed the effective antioxidant capacity of SLMP1-1, which is notably enhanced post oral and gastric digestion. The findings suggest that polysaccharides extracted from Schizochytrium limacinum meal hold significant promise as natural antioxidants. Full article
(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)
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14 pages, 16090 KiB  
Article
Effect of Konjac Glucomannan on Structure, Physicochemical Properties, and In Vitro Digestibility of Yam Starch during Extrusion
by Mengshuang Hao, Xiaopei Zhu, Xiaolong Ji, Miaomiao Shi and Yizhe Yan
Foods 2024, 13(3), 463; https://doi.org/10.3390/foods13030463 - 1 Feb 2024
Viewed by 1115
Abstract
In this study, the effect of konjac glucomannan (KGM, 0–5%) on the structure, physicochemical properties, and in vitro digestibility of extruded yam starch (EYS) was investigated. The EYS became rougher on the surface and the particle size increased as observed using scanning electron [...] Read more.
In this study, the effect of konjac glucomannan (KGM, 0–5%) on the structure, physicochemical properties, and in vitro digestibility of extruded yam starch (EYS) was investigated. The EYS became rougher on the surface and the particle size increased as observed using scanning electron microscopy and particle size analysis. X-ray diffraction and Raman results revealed that the relative crystallinity (18.30% to 22.30%) of EYS increased, and the full width at half maxima at 480 cm−1 decreased with increasing KGM content, indicating the increment of long-range and short-range ordered structure. Differential scanning calorimetry and rheological results demonstrated that KGM enhanced thermal stability and the gel strength of EYS due to enhanced interaction between KGM and YS molecules. Additionally, a decrease in the swelling power and viscosity of EYS was observed with increased KGM content. The inclusion of KGM in the EYS increased the resistant starch content from 11.89% to 43.51%. This study provides a dual-modified method using extrusion and KGM for modified YS with high thermal stability, gel strength, and resistance to digestion. Full article
(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)
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Review

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18 pages, 911 KiB  
Review
Bioactive Polysaccharides from Gracilaria lemaneiformis: Preparation, Structures, and Therapeutic Insights
by Min Wang, Zhen Zhu, Xiaocheng Wu, Kitleong Cheong, Xiaohua Li, Wanli Yu, Yinlin Yao, Jiang Wu and Zhanhui Cao
Foods 2024, 13(17), 2782; https://doi.org/10.3390/foods13172782 - 31 Aug 2024
Viewed by 630
Abstract
Gracilaria lamaneiformis, a red seaweed, is an abundant source of bioactive polysaccharides with significant health-promoting properties. Nevertheless, the broad application of G. lamaneiformis in the nutraceutical and pharmaceutical sectors remains constrained due to the absence of comprehensive data. This review provides a [...] Read more.
Gracilaria lamaneiformis, a red seaweed, is an abundant source of bioactive polysaccharides with significant health-promoting properties. Nevertheless, the broad application of G. lamaneiformis in the nutraceutical and pharmaceutical sectors remains constrained due to the absence of comprehensive data. This review provides a detailed examination of the preparation methods, structural characteristics, and biological activities of G. lamaneiformis polysaccharides (GLPs). We explore both conventional and advanced extraction techniques, highlighting the efficiency and yield improvements achieved through methods such as microwave-, ultrasonic-, and enzyme-assisted extraction. The structural elucidation of GLPs using modern analytical techniques, including high-performance liquid chromatography, gas chromatography, and nuclear magnetic resonance spectroscopy, is discussed, providing comprehensive insights into their molecular composition and configuration. Furthermore, we critically evaluate the diverse biological activities of GLPs, including their antioxidant, anti-inflammatory, antitumor, and gut microbiota modulation properties. This review underscores the therapeutic potential of GLPs and suggests future research directions to fully harness their health benefits. Full article
(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)
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17 pages, 4613 KiB  
Review
Advances in the Preparation, Structure and Bioactivity of Polysaccharides from Lycium ruthenicum Murr.: A Review
by Bing Liu, Jingyu Ma, Ting Li, Pei Li, Dehui Yan, Jun Zhu and Xinguo Zhang
Foods 2024, 13(13), 1995; https://doi.org/10.3390/foods13131995 - 25 Jun 2024
Viewed by 807
Abstract
Lycium ruthenicum Murr. is rich in polysaccharides, and the polysaccharides in Lycium ruthenicum Murr. (LRPS) have various bioactivities, such as antioxidant activity, anti-tumor activity, neuroprotective activity, and immunomodulatory activity. It has broad prospects in the development of functional foods and pharmaceuticals. Researchers have [...] Read more.
Lycium ruthenicum Murr. is rich in polysaccharides, and the polysaccharides in Lycium ruthenicum Murr. (LRPS) have various bioactivities, such as antioxidant activity, anti-tumor activity, neuroprotective activity, and immunomodulatory activity. It has broad prospects in the development of functional foods and pharmaceuticals. Researchers have found that the structural characteristics of LRPS, such as molecular weight, monosaccharide composition, primary structure, etc., have a significant impact on their bioactivities. Therefore, studying the structure of LRPS is of great significance in revealing their bioactivities and mechanisms. This study, based on introducing the preparation methods of LRPS, focuses on reviewing the research progress on the main structural characteristics, various bioactivities, and mechanisms of action of LRPS. In addition, the study provides prospects for the development of LRPS in the fields of food and medicine, aiming to provide theoretical support for its deep processing and application. Full article
(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)
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27 pages, 2193 KiB  
Review
Polysaccharides as Protective Agents against Heavy Metal Toxicity
by Lukman Iddrisu, Felix Danso, Kit-Leong Cheong, Zhijia Fang and Saiyi Zhong
Foods 2024, 13(6), 853; https://doi.org/10.3390/foods13060853 - 11 Mar 2024
Cited by 1 | Viewed by 2287
Abstract
Polysaccharides are functional foods or drugs that can be used to alleviate heavy metal poisoning by cadmium, lead, mercury, and arsenic. Industries generate substantial quantities of toxic heavy metal wastes, such as wastewater discharges, paints, electronic waste, batteries, pigments, and plastics, into the [...] Read more.
Polysaccharides are functional foods or drugs that can be used to alleviate heavy metal poisoning by cadmium, lead, mercury, and arsenic. Industries generate substantial quantities of toxic heavy metal wastes, such as wastewater discharges, paints, electronic waste, batteries, pigments, and plastics, into the environment that pose a risk to human health. Therefore, it is imperative to eliminate accumulated heavy metal ions from the body and the environment. Heavy metal toxicity can lead to decreased energy levels and impair the functioning of vital organs, such as the brain, lungs, kidneys, liver, and blood. Prolonged exposure can result in progressive physical, muscular, and neurological degeneration that resembles conditions such as multiple sclerosis, Parkinson’s disease, Alzheimer’s disease, and muscular dystrophy. Polysaccharides operate through mechanisms such as chelation, antioxidant defense, immunomodulation, and tissue repair. Polysaccharides involved in heavy metal removal include methionine and cysteine, together with N-acetylcysteine, an acetylated form of cysteine, S-adenosylmethionine, a metabolite of methionine, α-lipoic acid, and the tripeptide glutathione (GSH). These compounds effectively bind with harmful heavy metals to create a stable complex and defend biological targets from metal ions, thus decreasing their harmful effects and causing them to be excreted from the body. This review also highlights the importance of polysaccharides’ ability to mitigate oxidative stress, enhance immune responses, and support tissue repair processes. Polysaccharides are ubiquitous in nature and take part in diverse processes, making them potential natural therapies for heavy metal-related diseases. This review discusses the effectiveness of natural polysaccharides and the mechanisms that allow them to bind with heavy metals to alleviate their effects from the body and the environment. Polysaccharides have inherent features that enable them to function as pharmacological agents and regulate the immune response. Full article
(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)
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Other

Jump to: Research, Review

18 pages, 1170 KiB  
Systematic Review
Valorization of Taioba Products and By-Products: Focusing on Starch
by Samanta de Paula de Almeida Duarte, Bárbara E. Teixeira-Costa, Rosely Carvalho do Rosário, Edna Regina Amante, Márlia Barbosa Pires and Orquídea Vasconcelo dos Santos
Foods 2024, 13(15), 2415; https://doi.org/10.3390/foods13152415 - 30 Jul 2024
Viewed by 564
Abstract
Unconventional food plants, popularized in Brazil as PANC, remain underutilized globally. In that sense, this study aims to explore the nutritional and functional properties of taioba (Xanthosoma sagittifolium), a plant with edible leaves and tubers, and to investigate its potential for [...] Read more.
Unconventional food plants, popularized in Brazil as PANC, remain underutilized globally. In that sense, this study aims to explore the nutritional and functional properties of taioba (Xanthosoma sagittifolium), a plant with edible leaves and tubers, and to investigate its potential for industrial-scale application as a source of starch. A systematic review was carried out and meta-analysis following the PRISMA guidelines was conducted based on a random effects synthesis of multivariable-adjusted relative risks (RRs). The searches were carried out in seven search sources, among which were Web of Science, Elsevier’s Science Direct, Wiley Online Library, Springer Nature, Taylor & Francis, Hindawi, Scielo, ACS—American Chemical Society, and Google Scholar. The systematic review was guided by a systematic review protocol based on the POT strategy (Population, Outcome, and Types of studies), adapted for use in this research. Mendeley was a resource used for organization, to manage references, and to exclude duplicates of studies selected for review. The findings revealed that taioba leaves are abundant in essential nutrients, proteins, vitamins, and minerals. Additionally, the tubers offer rich starch content along with vitamins and minerals like iron, potassium, and calcium, making them an ideal substitute for conventional sources on an industrial scale. This research highlights the significance of studying the functionalities, applicability, and integration of this PANC in our diets, while also emphasizing its capability as a substitute for traditional starch varieties. Moreover, exploiting this plant’s potential adds value to Amazonian resources, reduces import costs, and diversifies resource utilization across multiple industrial sectors. Full article
(This article belongs to the Special Issue Advanced Research and Development of Carbohydrate from Foods)
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