Preparation and in Vitro Digestibility of Pumpkin Peel Polysaccharide Chromium (III) Complex

Wen ZHANG; Xiqing ZHANG; Shujun DONG; Dan WANG; Yue MA; Zhenjia ZHENG

doi:10.13386/j.issn1002-0306.2021110329

Shipin gongye ke-ji (Sep 2022)

Preparation and in Vitro Digestibility of Pumpkin Peel Polysaccharide Chromium (III) Complex

Wen ZHANG,
Xiqing ZHANG,
Shujun DONG,
Dan WANG,
Yue MA,
Zhenjia ZHENG

Affiliations

Wen ZHANG: Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
Xiqing ZHANG: Shandong Jienuo Inspection Service Co., Ltd., Yantai 265200, China
Shujun DONG: School of Food Science and Engineering, Shandong Agricultural University, Shandong Key Laboratory of Food Processing Technology and Quality Control, Taian 271018, China
Dan WANG: Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
Yue MA: Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing 100097, China
Zhenjia ZHENG: School of Food Science and Engineering, Shandong Agricultural University, Shandong Key Laboratory of Food Processing Technology and Quality Control, Taian 271018, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2021110329
Journal volume & issue: Vol. 43, no. 17
pp. 223 – 229

Abstract

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In the study, pumpkin peel polysaccharide was extracted by hot water extraction, and a novel pumpkin peel polysaccharide chromium (III) [PPP-Cr(III)] complex was synthesized combined with trivalent chromium ions. Using the chelation rate as the evaluation index, the effects of the mass fraction between chromium and polysaccharide, reaction pH, reaction temperature and reaction time on the synthesis of PPP-Cr(III) complex were studied, the extraction conditions of PPP-Cr(III) complex was optimized by the response surface methodology, and the bioaccessibility of trivalent chromium ions in the PPP-Cr(III) complex was determined by in vitro simulated gastrointestinal digestion. The response surface analysis results showed that the optimum preparation conditions were as follows: The mass fraction between chromium and polysaccharide was 0.08:1, the reaction temperature was 60 ℃ and the reaction pH was 6.8, respectively, with the experimental chelation rate was 99.23%±0.12%. In addition, in vitro simulated gastrointestinal digestion studies showed that the solubility of PPP-Cr(III) complex in synthetic stomach conditions were stable and the dialysis rate of PPP-Cr(III) complex were higher than those of chromium chloride. Therefore, PPP-Cr(III) complex was a new potential type of chelate due to its high bioaccessibility of trivalent chromium ions.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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