Gel properties of Nicandra physalodes (Linn.) gaertn. seeds polysaccharides with tea polyphenols and its application

Qiu-Yue Ma; Qian-Da Xu; Nan Chen; Wei-Cai Zeng

Food Chemistry: X (Oct 2024)

Gel properties of Nicandra physalodes (Linn.) gaertn. seeds polysaccharides with tea polyphenols and its application

Qiu-Yue Ma,
Qian-Da Xu,
Nan Chen,
Wei-Cai Zeng

Affiliations

Qiu-Yue Ma: Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China
Qian-Da Xu: Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China
Nan Chen: Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China
Wei-Cai Zeng: Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China; Corresponding author at: Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China.

Journal volume & issue: Vol. 23
p. 101707

Abstract

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The novel gelling polysaccharides (NPGP) were extracted and characterized from Nicandra physalodes (Linn.) Gaertn. seeds, while properties and potential application of NPGP gels with tea polyphenols were further explored. NPGP was composed of GalA, Glc, Rha, Gal, Xyl, Ara, and Man at a molar ratio of 71.87:17.13:3.10:2.55:2.19:1.64:1.52, with molecular weight of 6.32 × 104 Da and low methoxylation degree of 45.21%. The gelling properties of NPGP gel induced by tea polyphenols showed that tea polyphenols significantly improved the structural and rheological properties of NPGP gel, due to the formation of dense network by hydrogen bonds and the increase of crystalline degree of NPGP. NPGP gels with tea polyphenols could significantly ameliorated the texture, water-holding capacity, aggregation, leading force, and moisture distribution of surimi during freeze-thaw cycles. All results suggest that NPGP gels with tea polyphenols has fine properties and show potential to be applied as natural additives in food industry.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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