Search Results (603)

This study aimed to evaluate how hydration temperature, rotational speed, and screw restriction influence the extraction efficiency, physicochemical characteristics, and monosaccharide composition of chia seed mucilage (CSM). Optimal extraction conditions (43.7 Hz, 100% screw restriction and 50 °C) yielded an extraction efficiency of 65.69% and a mucilage yield of 7.66%, producing a material with an average particle size of 15.28 μm, a ζ-potential of 9.7 mV, and weak-gel rheological behavior. Structural analyses confirmed the absence of insoluble fiber and revealed crystalline phases including MgO, Ca₅P₈, K₂S, K₄P₆, and CaCO₃, along with typical polysaccharide functional groups (–OH, –CH, C=O, COO⁻, C–O). Moderate hydration temperature combined with controlled mechanical conditions favored the release of mucilage enriched in xylose, glucose, and arabinose, which are characteristic of seed coat polysaccharides. In contrast, minimal mechanical action or excessive seed disruption shifted the monosaccharide profile toward cell wall structural carbohydrates, indicating reduced mucilage purity. Elevated hydration temperature (75 °C) enhanced the solubilization of uronic acids and arabinose, suggesting increased extraction of acidic polysaccharide fractions associated with the seed coat matrix. These findings demonstrate that extraction parameters strongly determine CSM composition, structural integrity, and functional attributes. The results provide a basis for tailoring chia-derived polysaccharides for applications in hydrocolloid systems, bio-based materials, and functional polymer formulations. Full article

Konjac glucomannan (KGM) is a naturally derived polysaccharide known for its biocompatibility and gel-forming ability and has gained increasing attention in biomaterial and drug delivery research. However, the rheological behavior of KGM gels at clinically relevant concentrations for periodontal use has not been thoroughly investigated. In this study, KGM gels at 0.8%, 1.0%, and 1.2% (w/v) were prepared and evaluated using oscillatory and steady shear rheology. Rheological analysis revealed increased viscoelastic strength with increasing polymer content, with the 1.2% formulation showing the highest storage modulus, viscosity, and shear stress values across strain, frequency, and temperature ranges. All formulations demonstrated pronounced shear-thinning behavior and dominant elastic characteristics (G′ > G″), indicating stable gel network formation and favorable injectability. The viscoelastic profile remained stable near physiological temperature (37 °C), implying that the gel network can preserve mechanical integrity under intraoral conditions. Gamma irradiation at 15 kGy effectively achieved sterility without visible macroscopic instability, although a qualitative reduction in viscosity was observed. Collectively, these findings indicate that increasing KGM concentration improves mechanical robustness and viscoelastic stability, with the 1.2% gel demonstrating the most favorable rheological profile for potential localized periodontal application. Full article

Global demand for sustainable food packaging materials has intensified research on bio-based biopolymer systems capable of delivering functional compounds. Among these, protein–polysaccharide gels have emerged as versatile matrices for the incorporation and controlled release of antioxidant and antimicrobial agents. This review examines recent advances in the design and functionality of protein–polysaccharide gel systems for active food packaging applications. Particular attention is given to representative hybrid matrices such as casein/chitosan, gelatin/alginate, and whey protein/pectin systems, highlighting their gelation mechanisms, molecular interactions, and physicochemical properties. Furthermore, the review explores the potential of agro-industrial and marine by-products as renewable sources of proteins, polysaccharides, and bioactive compounds within circular bioeconomy strategies. Current limitations related to stability, scalability, and regulatory compliance are also addressed. By integrating structural, functional, and sustainability perspectives, this work provides a comprehensive framework for the development of next-generation protein–polysaccharide gel carriers for active food packaging. Full article

Frozen surimi, a commonly used raw material in processed aquatic products, is vulnerable to repeated freeze–thaw fluctuations that accelerate protein denaturation and quality loss. In this study, root-derived Flammulina velutipes polysaccharides (FVPs) were extracted from the root-like portion of enoki mushroom, and surimi supplemented with 2% FVP and a blank control (CK) were stored at −18 °C and subjected to a total of five freeze–thaw cycles. The effects of FVP on myofibrillar protein (MP) characteristics and the storage quality of catfish surimi during the freeze–thaw cycles were analyzed. Compared with CK, FVP markedly alleviated the deterioration of water-holding capacity, gel strength, and MP solubility throughout freeze–thaw cycling. It also effectively inhibited the increase in thiobarbituric acid reactive substance (TBARS) values and MP aggregation and delayed the rate of decrease in the storage modulus (G′) and loss modulus (G″) of surimi. Additionally, low-field nuclear magnetic resonance (LF-NMR) further showed that FVP limited the conversion of immobilized water to free water, indicating enhanced water retention under repeated freeze–thaw stress. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) analyses revealed that FVP stabilized the secondary structure of MPs, making the microstructure of surimi more uniform and compact. The results of this study indicate that FVP exhibited significant cryoprotective effects during freeze–thaw cycles of surimi relative to the untreated control group, providing a theoretical basis for its potential application in aquatic product storage. Full article

Background: Polygonatum sibiricum (PS), a perennial herbaceous plant belonging to the Liliaceae family, is widely distributed in China and other East Asian countries. PS has been used as food and medicine for thousands of years, and its rhizomes are rich in Polygonatum sibiricum polysaccharides (PSP), which exhibit various bioactivities, yet their structural features and therapeutic mechanisms against ulcerative colitis (UC) remain unclear. Methods: A homogeneous polysaccharide, PSP-1b (57.45 kDa), was isolated from the rhizomes of PS via ion-exchange and gel filtration chromatography and structurally characterized using chromatographic and spectroscopic methods. In vivo, its effects were evaluated in a dextran sulfate sodium (DSS)-induced mouse model of UC, while in vitro mechanisms were explored using macrophages stimulated with lipopolysaccharide (LPS) and neutrophil extracellular traps (NETs). Results: PSP-1b was identified as a neutral polysaccharide with minimal branching. Its primary structural backbone was largely composed of →4)-β-D-Galp-(1→ residues. A portion of these backbone residues was substituted at the O-6 position by side chains primarily composed of β-D-Galp-(1→ units. In vivo, PSP-1b significantly alleviated DSS-induced colitis by reducing inflammatory cytokine secretion, suppressing colonic macrophage infiltration, and reversing neutrophil extracellular traps (NETs) deposition. In vitro, PSP-1b directly interacted with TLR4, inhibited the MAPK/NF-κB signaling pathway, and attenuated LPS- and NET-induced macrophage polarization and inflammation. Conclusions: PSP-1b as a promising candidate for functional foods or therapeutic agents targeting inflammatory bowel disease. Full article

The physicochemical and bioactive properties of polysaccharides from blue honeysuckle (Lonicera caerulea L.) berries were comprehensively investigated. Fourier transform infrared spectroscopy confirmed that both samples were acid heteropolysaccharides. High-performance liquid chromatography detailed a monosaccharide profile of arabinose, galacturonic acid, rhamnose, galactose, and glucose in specific molar ratios. High-performance gel permeation chromatography further revealed variations in molecular weight and distribution among the samples. Functionally, the polysaccharides exhibited significant in vitro antioxidant capacity. For the first time, the polysaccharides are shown to inhibit pancreatic lipase, in addition to α-amylase and α-glucosidase, demonstrating potent inhibitory activity with low IC₅₀ values (2.80 ± 0.12 mg/mL). This bioactivity, particularly toward lipase, was correlated with structural properties such as monosaccharide profile and molecular weight. These results highlight the potential of these polysaccharides as functional food ingredients for managing hyperglycemia and obesity and provide novel insights into their structure–activity relationships. Full article

Hydrogels constructed from natural biomacromolecules with multifunctional properties, such as improved mechanical strength, ionic stability, biocompatibility, and ionic conductivity, are highly desirable for advanced food and biomedical applications, yet remain challenging to design. Although alginate is one of the most widely used hydrogel-forming polysaccharides due to its biocompatibility and gelation ability, its intrinsic limitations often hinder the development of hydrogels with fully optimized performance. This review provides a systematic comparison of alginate-based composite hydrogels formed with complementary biopolymers, including whey proteins, gelatin, pectin, starch, and chitosan, focusing on their synergistic effects on structural, mechanical, and functional properties. Recent studies are critically analyzed to elucidate how polymer–polymer interactions influence gel network formation, environmental ionic stability, and encapsulation performance. Particular attention is given to fabrication strategies and formulation parameters that enhance the immobilization and controlled release of probiotics, vitamins, polyphenols, and other bioactive compounds. By integrating current knowledge on structure–function relationships and processing approaches, this review offers practical design guidelines for the development of multifunctional alginate-based hydrogel systems for applications in functional foods and nutraceutical delivery. Full article

In this study, an apple polysaccharide (AP) that exhibited a gelatin-like gelation behavior has been reported, with the gelation mechanism being further revealed. It was found that a suitable amount of Ca²⁺ addition (4.5 mmol·L⁻¹) induced the formation of AP gels at 0.5% (w/v) polymer concentration in a wide pH range (3.0–8.0) by holding the polysaccharide solution at 4 °C. However, no gel was formed in the absence of Ca²⁺. Meanwhile, all gels melted around 33 °C upon reheating, and the change in pH did not significantly affect the formation and melting processes of the AP gels. Furthermore, ITC and EPR measurements indicated no detectable binding of Ca²⁺ to AP chains. Thus, the gelation mechanism was explained as Ca²⁺-mediated electrostatic screening, whose presence facilitated AP chain–chain association and ultimately triggered network formation. Our results suggested that AP may exhibit high potential as a possible gelatin substitute in food production. Full article

The effects of red seaweed polysaccharides, e.g., carrageenan, agar gum, Porphyra haitanensis polysaccharide (PHP), and Bangia fusco-purpurea polysaccharide (BFP), on the physicochemical properties and in vitro antioxidants of silver carp surimi gels were studied. Adding appropriate concentrations of carrageenan and agar gum increased hydrophobic interactions, resulting in a denser and more uniform gel network as observed by SEM, and shortened the relaxation time of the fish balls, thus improving the gel strength and hardness of the products. When adding 0.75% carrageenan and 0.50% agar gum, the gel strength of the fish balls reached its maximum value, increasing by approximately 28.84% and 12.08%, respectively, compared to the control group (p < 0.05). However, with the over-addition of PHP and BFP, the cross-linking of surimi proteins was inhibited, resulting in a decrease in gel strength and hardness. In addition, red seaweed polysaccharide improved the free radical scavenging activity of fish balls, especially fish balls with 0.50% and 1.00% PHP and BFP exhibited better free radical scavenging activity after digestion. These findings offer insights and actionable strategies for enhancing the gel properties and function of surimi products with seaweed polysaccharides. Full article

This study explored the enhancement of exopolysaccharide (EPS) production by Ganoderma lucidum through bidirectional liquid fermentation, employing Clinacanthus nutans (Burm. f.) Lindau leaves as a medicinal substrate. The optimal concentration of C. nutans leaf powder was determined to be 6 g/L, resulting in a significant increase in both mycelial biomass (61.78%) and EPS yield (116.6%). Structural analyses indicated that the EPS supplemented with C. nutans underwent notable modifications. Fourier-transform infrared spectroscopy suggested the introduction of potential carbonyl groups and a shift in glycosidic linkage configuration. Monosaccharide composition analysis revealed a significant transition from a glucose-dominated profile in the control to a galactose-rich, more diverse profile, including uronic acids and amino sugars, in the experimental group. High-performance gel permeation chromatography demonstrated a transformation from a low, homogeneous molecular weight (4.7 kDa) to a heterogeneous, bimodal distribution featuring a prominent high-molecular-weight fraction (38.5 kDa). Consequently, the modified EPS exhibited significantly enhanced antioxidant activities, with scavenging rates for DPPH, hydroxyl, and ABTS radicals increasing to 55.5%, 35.1%, and 88.0%, respectively, at a concentration of 2 mg/mL. These findings demonstrate that C. nutans is an effective supplement for modulating the fermentation process of G. lucidum, not only boosting EPS production but also tailoring its structural characteristics to obtain polysaccharides with superior bioactivities, highlighting its potential in functional food and nutraceutical applications. Full article

Polysaccharides extracted from Japanese pumpkin (Cucurbita maxima Duchesne) possess antioxidant activity and moisturizing effects. To meet the demand for natural skincare, this study aims to develop ultra-micro liquid crystal (ULC) emulsions containing pumpkin seed oil (PO) and Japanese pumpkin polysaccharide (PP). The novelty lies in the synergistic triple-action mechanism of the lipid lamellar structure, emollients and humectants, which together achieve superior moisturization. The formulation is varied by different emulsifiers (Emulgade^® PL 68/50 and Olivem^® 1000), thickening agents (0.3–0.5% w/w of hydroxyethyl cellulose, xanthan gum, or guar gum), and active concentrations of 2.0–4.0% w/w PO and 0.1% w/w PP. Physicochemical characterization was conducted via polarized light microscopy, particle size analysis, and wide-angle X-ray diffraction (WAXD). Stability was assessed through centrifugation and six heating–cooling cycles, while clinical safety and moisturizing efficacy were evaluated in human volunteers using the Corneometer^® and Tewameter^®. Polarized light microscopy revealed distinct Maltese cross structures, while WAXD confirmed the presence of α-gel and lamellar (Lα) phases. The ULC emulsion containing PO and PP (F9), comprising 4.5% Emulgade^® PL 68/50, 0.3% xanthan gum, 2.0% PO, and 0.1% PP, demonstrated excellent physical stability and a particle size of 4.02 ± 0.02 µm. Clinical results demonstrated that F9 was non-irritating and significantly enhanced skin hydration, while reducing transepidermal water loss compared to the baseline (p < 0.05). Although F9 showed the greatest numerical improvement in barrier function, its efficacy was comparable to placebo cream and ULC emulsion containing PO (F6) (p > 0.05). In conclusion, the successful integration of pumpkin-derived actives into a stable ULC system provides a safe and effective approach for advanced moisturizing skincare applications. Full article

To address the challenge of purifying bioactive polyphenols from the complex matrix of Ziziphus jujuba Mill. var. spinosa pulp, this study established an integrated purification protocol combining Deep Eutectic Solvent (DES) extraction with macroporous adsorption resin (MAR) enrichment. Among five screened resins, AB-8 exhibited superior selectivity, achieving a maximum adsorption capacity of 62.48 mg polyphenols/g dry resin and a desorption ratio of 83.40%. Kinetic analysis revealed that the adsorption process strictly followed a pseudo-second-order model (R² = 0.999), indicating a mechanism dominated by chemisorption. Through dynamic optimization, optimal column parameters were determined as a loading concentration of 2.4 mg/mL, a flow rate of 1.0 mL/min, and elution with 70% (v/v) ethanol. Structural characterization via UV-Vis and FT-IR confirmed the effective removal of polysaccharide and protein impurities, while High-Performance Gel Permeation Chromatography (HPGPC) indicated a low-molecular-weight distribution (M_w approx. 1073 Da). Furthermore, HPLC-MS profiling definitively identified eight key constituents, including chlorogenic acid, catechin, rutin, and quercetin. Collectively, this work elucidates the adsorption mechanism and provides a scalable, efficient technical foundation for the high-purity preparation of jujube polyphenols. Full article

Protein–polyelectrolyte entities (complex, coacervates, flocs, gels, etc.) are of great interest due to their potential applications in biological and medical fields. This study focuses on investigating the interactions between a model protein, human serum albumin (HSA) and a newly synthesized hybrid thermoresponsive copolymer based on chitosan polysaccharide grafted with poly(N-isopropylacrylamide) synthetic polymer chains (Chit-g-PNIPAM), in aqueous media, by mixing the individual component aqueous solutions. Depending on the mixing molar ratio and the order of addition of the two components (protein and copolymer), either stable nanostructured suspension or macrostructures’ phase separation have been observed. Dynamic light scattering (DLS) results reveal that the Chit-g-PNIPAM/HSA_x (molar ratio 5:x, where x = 1, 2, 3, 5, 10 and 15) nanostructures’ and HSA/Chit-g-PNIPAM_x (molar ratio 100:x, where x = 1, 2, 3, 10, 20, 30, 40 and 50) structures’ formation depend on the molar ratio of the two components as well as on the order of addition, with first component amount being kept constant in aqueous solution and second component solution added drop-by-drop in the solution of the first component. Additional information regarding the thermoresponsiveness and stability vs time of the formed (nano)structures were acquired using turbidimetry and DLS measurements. Full article

The application of natural polysaccharides and their sulfated derivatives have already been successfully implemented in the pharmaceutical and food industries, in particular. The present study is concerned with modifying a predominant polysaccharide in the composition of spruce wood, galactoglucomannan (GGM), by sulfation via a urea-sulfamic acid complex in a 1,4-dioxane medium. By varying the sulfation process duration from 30 to 180 min, six novel GGM sulfate samples with different degrees of substitution (DS) of 0.4–1.2 were obtained and studied with a combination of modern physicochemical methods: elemental analysis, Fourier transform infrared (FTIR) spectroscopy, and gel permeation chromatography (GPC). It has been revealed that the sulfation of GGM proceeds without degradation of the main polymer chain, as evidenced by the shift in the main peak toward the high-molecular-weight region in the GPC curves. Moreover, modification of the polysaccharide leads to a significant transformation of the molecular conformation from a dense sphere to a random coil (α from 0.30 to 0.76). Furthermore, it has been determined that sulfate-substituted groups of the GGM tended to decrease the scavenging capacity of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radicals. However, the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) assay showed an increase in the free radical inhibitory capacity of sulfated polysaccharides. This is attributed to the structural and conformational properties of the polysaccharide sulfate derivatives. The maximum anticoagulant activity (ACA) of sulfated GGM (SGGM) is 21.19 ± 2.89 IU/mg and increases with increasing sulfation duration. Full article

The application of bioactive polysaccharides from medicine–food homology sources in the food industry still poses a significant challenge. This study investigated the effects of ultrasonically modified polysaccharides from Dendrobium officinale on the physicochemical properties of plant-based yogurt. The Dendrobium officinale polysaccharides were treated with ultrasound at varying power levels (200–600 W) and durations (20–40 min). The modified polysaccharides (0.5%) were then incorporated into soy-protein-isolate-based (5%) yogurt, and the resulting composites were characterized in terms of their structural and functional properties. Results showed that optimal treatment (400 W, 20 min) reduced the particle size of the polysaccharides while enhancing their hydrophilicity and hydroxyl group exposure. The incorporation of these modified polysaccharides into SPI gels promoted probiotic growth, lowered the gel pH, and facilitated the formation of protein gel. Consequently, the resulting gels exhibited a denser microstructure, along with superior gel strength, water-holding capacity, apparent viscosity, storage modulus, deformation resistance, and antioxidant activity (scavenging DPPH and ABTS radicals). These findings suggest that ultrasonic treatment not only modifies polysaccharides from Dendrobium officinale to enhance their bioactivity but also augments their capacity to facilitate protein gel formation. This work provides the evidence that ultrasound-modified polysaccharides from Dendrobium officinale can simultaneously act as prebiotic stimulators and structural reinforcements, offering a novel strategy for designing high-quality plant-based yogurts. Full article