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- Title
Evaluation of a Novel Phosphorylated Red Dragon Fruit Peel Pectin for Enhancement of Thermal Stability and Functional Activity.
- Authors
Qian, Shiquan; Sheng, Zhangrui; Meng, Qi; Chen, Lei; Wu, Dandan; Tang, Jiwu; Liu, Ying; Han, Zhenlian; Hu, Weicheng
- Abstract
Red dragon fruit peel, as a fruit waste, is rich in plant-based nutritional pectins that can be applied as food additives. The present study aims to characterize a novel phosphorylated red dragon fruit peel pectin (PRDFP-P) and to explore its functional activities. The thermal analysis, morphology analysis, antibacterial, antioxidant and antitumor activities of PRDFP-P were evaluated. The results showed that the phosphorylated derivative PRDFP-P had typical phosphate groups. Compared with the native red dragon fruit peel pectin (PRDFP), PRDFP-P possessed superior thermal stability and exhibited significant inhibition effects on Escherichia coli and Staphylococcus aureus. Moreover, the phosphate groups on the derivative PRDFP-P chains remarkably enhanced the scavenging ability of hydroxyl radicals and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. In addition, PRDFP-P showed a significant inhibition effect on growth of human hepatic carcinoma cells (HepG2) and the IC50 value was determined to be 248.69 μg/mL (P < 0.05). Our results suggested that the phosphorylated derivative PRDFP-P might be potentially applied as stabilizing, thickening and gelling agents with functional activities in the food industry.
- Subjects
PITAHAYAS; PECTINS; THERMAL stability; THICKENING agents; FRUIT skins; FOOD additives
- Publication
Plant Foods for Human Nutrition, 2022, Vol 77, Issue 1, p150
- ISSN
0921-9668
- Publication type
Article
- DOI
10.1007/s11130-022-00958-3