Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis
Chigozie E. Ofoedu,
Lijun You,
Chijioke M. Osuji,
Jude O. Iwouno,
Ngozi O. Kabuo,
Moses Ojukwu,
Ijeoma M. Agunwah,
James S. Chacha,
Onyinye P. Muobike,
Adedoyin O. Agunbiade,
Giacomo Sardo,
Gioacchino Bono,
Charles Odilichukwu R. Okpala,
Małgorzata Korzeniowska
Affiliations
Chigozie E. Ofoedu
Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria
Lijun You
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Chijioke M. Osuji
Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria
Jude O. Iwouno
Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria
Ngozi O. Kabuo
Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria
Moses Ojukwu
Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria
Ijeoma M. Agunwah
Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria
James S. Chacha
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Onyinye P. Muobike
Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria
Adedoyin O. Agunbiade
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Giacomo Sardo
Institute for Biological Resources and Marine Biotechnologies—IRBIM, National Research Council (CNR), Via Vaccara, 61, 91026 Mazara del Vallo, Italy
Gioacchino Bono
Institute for Biological Resources and Marine Biotechnologies—IRBIM, National Research Council (CNR), Via Vaccara, 61, 91026 Mazara del Vallo, Italy
Charles Odilichukwu R. Okpala
Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
Małgorzata Korzeniowska
Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
Numerous reactive oxygen species (ROS) entities exist, and hydrogen peroxide (H2O2) is very key among them as it is well known to possess a stable but poor reactivity capable of generating free radicals. Considered among reactive atoms, molecules, and compounds with electron-rich sites, free radicals emerging from metabolic reactions during cellular respirations can induce oxidative stress and cause cellular structure damage, resulting in diverse life-threatening diseases when produced in excess. Therefore, an antioxidant is needed to curb the overproduction of free radicals especially in biological systems (in vivo and in vitro). Despite the inherent properties limiting its bioactivities, polysaccharides from natural sources increasingly gain research attention given their position as a functional ingredient. Improving the functionality and bioactivity of polysaccharides have been established through degradation of their molecular integrity. In this critical synopsis; we articulate the effects of H2O2 on the degradation of polysaccharides from natural sources. Specifically, the synopsis focused on free radical formation/production, polysaccharide degradation processes with H2O2, the effects of polysaccharide degradation on the structural characteristics; physicochemical properties; and bioactivities; in addition to the antioxidant capability. The degradation mechanisms involving polysaccharide’s antioxidative property; with some examples and their respective sources are briefly summarised.