Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya

An efficient ultra-high pressure (UP) compound enzyme extraction (UPEE) technology was used to extract and modify polysaccharides (U-RPPPs) from red Pitaya (Hylocereus polyrhizus) peels (RPPs), contributing to the increase yield and antioxidant activity as well as improvement of polysaccharides’ phy...
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Autor*in:	Chen, Ruizhan [verfasserIn] Luo, Shujun [verfasserIn] Wang, Chaoxue [verfasserIn] Bai, Helong [verfasserIn] Lu, Juan [verfasserIn] Tian, Li [verfasserIn] Gao, Ming [verfasserIn] Wu, Jing [verfasserIn] Bai, Chunlong [verfasserIn] Sun, Hui [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	Pitaya peel Pectic polysaccharide Ultra-high pressure compound enzyme extraction Characterization Antioxidant activity

Übergeordnetes Werk:	Enthalten in: Food hydrocolloids - Amsterdam : Elsevier, 1986, 121
Übergeordnetes Werk:	volume:121

DOI / URN:	10.1016/j.foodhyd.2021.107016

Katalog-ID:	ELV006485219

Internformat


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245	1	0	\|a Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya
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520			\|a An efficient ultra-high pressure (UP) compound enzyme extraction (UPEE) technology was used to extract and modify polysaccharides (U-RPPPs) from red Pitaya (Hylocereus polyrhizus) peels (RPPs), contributing to the increase yield and antioxidant activity as well as improvement of polysaccharides’ physicochemical and functional characteristics. Three polysaccharides (RPPP-1, RPPP-2 and RPPP-3) were isolated and purified from U-RPPPs by using a combination of ultra-filtration and gel permeation chromatography. Compared with heat reflux extraction polysaccharide (H-RPPPs), the extraction yield, uronic acid content (UAC), total phenols content (TPC), total flavonoids content (TFC), water solubility (WS), water holding capacity (WHC), oil holding capacity (OHC) of U-RPPPs were increased by 93.45%, 53.57%, 19.37%, 40.37%, 0.87%, 42.38%, 18.85% respectively, and molecular weight (MW), degree of esterification (DE) and protein content (PC) were decreased by 27.89%, 38.85% and 12.20% respectively, which significantly enhanced antioxidant activities including FRAP by 44.26%, DPPH· by 37.50%, ·OH by 26.59% and ·O2 − by 27.27%, respectively. Among the three fractions, RPPP-1 had the lowest MW and DE, the highest contents of TPC, TFC, galacturonic acid (GalA), galactose (Gal) and rhamnose (Rha), exhibited good WS, WHC, favorable thermal stability, and showed the best antioxidant activities in a dose-dependent manner. These findings demonstrated that UPEE was an effective method to increase the extraction yields, improve the functional properties and bioactivities of pectic polysaccharides, which has enormous potential in the food industries.
650		4	\|a Pitaya peel
650		4	\|a Pectic polysaccharide
650		4	\|a Ultra-high pressure compound enzyme extraction
650		4	\|a Characterization
650		4	\|a Antioxidant activity
700	1		\|a Luo, Shujun \|e verfasserin \|4 aut
700	1		\|a Wang, Chaoxue \|e verfasserin \|4 aut
700	1		\|a Bai, Helong \|e verfasserin \|4 aut
700	1		\|a Lu, Juan \|e verfasserin \|4 aut
700	1		\|a Tian, Li \|e verfasserin \|4 aut
700	1		\|a Gao, Ming \|e verfasserin \|4 aut
700	1		\|a Wu, Jing \|e verfasserin \|4 aut
700	1		\|a Bai, Chunlong \|e verfasserin \|4 aut
700	1		\|a Sun, Hui \|e verfasserin \|4 aut
773	0	8	\|i Enthalten in \|t Food hydrocolloids \|d Amsterdam : Elsevier, 1986 \|g 121 \|h Online-Ressource \|w (DE-627)324455631 \|w (DE-600)2026957-2 \|w (DE-576)259271993 \|x 1873-7137 \|7 nnns
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912			\|a GBV_ILN_2020
912			\|a GBV_ILN_2021
912			\|a GBV_ILN_2025
912			\|a GBV_ILN_2027
912			\|a GBV_ILN_2034
912			\|a GBV_ILN_2038
912			\|a GBV_ILN_2044
912			\|a GBV_ILN_2048
912			\|a GBV_ILN_2049
912			\|a GBV_ILN_2050
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912			\|a GBV_ILN_2059
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912			\|a GBV_ILN_2111
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912			\|a GBV_ILN_2113
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912			\|a GBV_ILN_4313
912			\|a GBV_ILN_4323
912			\|a GBV_ILN_4324
912			\|a GBV_ILN_4325
912			\|a GBV_ILN_4326
912			\|a GBV_ILN_4333
912			\|a GBV_ILN_4334
912			\|a GBV_ILN_4335
912			\|a GBV_ILN_4338
912			\|a GBV_ILN_4393
936	b	k	\|a 58.34 \|j Lebensmitteltechnologie
951			\|a AR
952			\|d 121

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allfields	10.1016/j.foodhyd.2021.107016 doi (DE-627)ELV006485219 (ELSEVIER)S0268-005X(21)00432-X DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Chen, Ruizhan verfasserin aut Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier An efficient ultra-high pressure (UP) compound enzyme extraction (UPEE) technology was used to extract and modify polysaccharides (U-RPPPs) from red Pitaya (Hylocereus polyrhizus) peels (RPPs), contributing to the increase yield and antioxidant activity as well as improvement of polysaccharides’ physicochemical and functional characteristics. Three polysaccharides (RPPP-1, RPPP-2 and RPPP-3) were isolated and purified from U-RPPPs by using a combination of ultra-filtration and gel permeation chromatography. Compared with heat reflux extraction polysaccharide (H-RPPPs), the extraction yield, uronic acid content (UAC), total phenols content (TPC), total flavonoids content (TFC), water solubility (WS), water holding capacity (WHC), oil holding capacity (OHC) of U-RPPPs were increased by 93.45%, 53.57%, 19.37%, 40.37%, 0.87%, 42.38%, 18.85% respectively, and molecular weight (MW), degree of esterification (DE) and protein content (PC) were decreased by 27.89%, 38.85% and 12.20% respectively, which significantly enhanced antioxidant activities including FRAP by 44.26%, DPPH· by 37.50%, ·OH by 26.59% and ·O2 − by 27.27%, respectively. Among the three fractions, RPPP-1 had the lowest MW and DE, the highest contents of TPC, TFC, galacturonic acid (GalA), galactose (Gal) and rhamnose (Rha), exhibited good WS, WHC, favorable thermal stability, and showed the best antioxidant activities in a dose-dependent manner. These findings demonstrated that UPEE was an effective method to increase the extraction yields, improve the functional properties and bioactivities of pectic polysaccharides, which has enormous potential in the food industries. Pitaya peel Pectic polysaccharide Ultra-high pressure compound enzyme extraction Characterization Antioxidant activity Luo, Shujun verfasserin aut Wang, Chaoxue verfasserin aut Bai, Helong verfasserin aut Lu, Juan verfasserin aut Tian, Li verfasserin aut Gao, Ming verfasserin aut Wu, Jing verfasserin aut Bai, Chunlong verfasserin aut Sun, Hui verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 121 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:121 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 121
spelling	10.1016/j.foodhyd.2021.107016 doi (DE-627)ELV006485219 (ELSEVIER)S0268-005X(21)00432-X DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Chen, Ruizhan verfasserin aut Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier An efficient ultra-high pressure (UP) compound enzyme extraction (UPEE) technology was used to extract and modify polysaccharides (U-RPPPs) from red Pitaya (Hylocereus polyrhizus) peels (RPPs), contributing to the increase yield and antioxidant activity as well as improvement of polysaccharides’ physicochemical and functional characteristics. Three polysaccharides (RPPP-1, RPPP-2 and RPPP-3) were isolated and purified from U-RPPPs by using a combination of ultra-filtration and gel permeation chromatography. Compared with heat reflux extraction polysaccharide (H-RPPPs), the extraction yield, uronic acid content (UAC), total phenols content (TPC), total flavonoids content (TFC), water solubility (WS), water holding capacity (WHC), oil holding capacity (OHC) of U-RPPPs were increased by 93.45%, 53.57%, 19.37%, 40.37%, 0.87%, 42.38%, 18.85% respectively, and molecular weight (MW), degree of esterification (DE) and protein content (PC) were decreased by 27.89%, 38.85% and 12.20% respectively, which significantly enhanced antioxidant activities including FRAP by 44.26%, DPPH· by 37.50%, ·OH by 26.59% and ·O2 − by 27.27%, respectively. Among the three fractions, RPPP-1 had the lowest MW and DE, the highest contents of TPC, TFC, galacturonic acid (GalA), galactose (Gal) and rhamnose (Rha), exhibited good WS, WHC, favorable thermal stability, and showed the best antioxidant activities in a dose-dependent manner. These findings demonstrated that UPEE was an effective method to increase the extraction yields, improve the functional properties and bioactivities of pectic polysaccharides, which has enormous potential in the food industries. Pitaya peel Pectic polysaccharide Ultra-high pressure compound enzyme extraction Characterization Antioxidant activity Luo, Shujun verfasserin aut Wang, Chaoxue verfasserin aut Bai, Helong verfasserin aut Lu, Juan verfasserin aut Tian, Li verfasserin aut Gao, Ming verfasserin aut Wu, Jing verfasserin aut Bai, Chunlong verfasserin aut Sun, Hui verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 121 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:121 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 121
allfields_unstemmed	10.1016/j.foodhyd.2021.107016 doi (DE-627)ELV006485219 (ELSEVIER)S0268-005X(21)00432-X DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Chen, Ruizhan verfasserin aut Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier An efficient ultra-high pressure (UP) compound enzyme extraction (UPEE) technology was used to extract and modify polysaccharides (U-RPPPs) from red Pitaya (Hylocereus polyrhizus) peels (RPPs), contributing to the increase yield and antioxidant activity as well as improvement of polysaccharides’ physicochemical and functional characteristics. Three polysaccharides (RPPP-1, RPPP-2 and RPPP-3) were isolated and purified from U-RPPPs by using a combination of ultra-filtration and gel permeation chromatography. Compared with heat reflux extraction polysaccharide (H-RPPPs), the extraction yield, uronic acid content (UAC), total phenols content (TPC), total flavonoids content (TFC), water solubility (WS), water holding capacity (WHC), oil holding capacity (OHC) of U-RPPPs were increased by 93.45%, 53.57%, 19.37%, 40.37%, 0.87%, 42.38%, 18.85% respectively, and molecular weight (MW), degree of esterification (DE) and protein content (PC) were decreased by 27.89%, 38.85% and 12.20% respectively, which significantly enhanced antioxidant activities including FRAP by 44.26%, DPPH· by 37.50%, ·OH by 26.59% and ·O2 − by 27.27%, respectively. Among the three fractions, RPPP-1 had the lowest MW and DE, the highest contents of TPC, TFC, galacturonic acid (GalA), galactose (Gal) and rhamnose (Rha), exhibited good WS, WHC, favorable thermal stability, and showed the best antioxidant activities in a dose-dependent manner. These findings demonstrated that UPEE was an effective method to increase the extraction yields, improve the functional properties and bioactivities of pectic polysaccharides, which has enormous potential in the food industries. Pitaya peel Pectic polysaccharide Ultra-high pressure compound enzyme extraction Characterization Antioxidant activity Luo, Shujun verfasserin aut Wang, Chaoxue verfasserin aut Bai, Helong verfasserin aut Lu, Juan verfasserin aut Tian, Li verfasserin aut Gao, Ming verfasserin aut Wu, Jing verfasserin aut Bai, Chunlong verfasserin aut Sun, Hui verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 121 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:121 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 121
allfieldsGer	10.1016/j.foodhyd.2021.107016 doi (DE-627)ELV006485219 (ELSEVIER)S0268-005X(21)00432-X DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Chen, Ruizhan verfasserin aut Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier An efficient ultra-high pressure (UP) compound enzyme extraction (UPEE) technology was used to extract and modify polysaccharides (U-RPPPs) from red Pitaya (Hylocereus polyrhizus) peels (RPPs), contributing to the increase yield and antioxidant activity as well as improvement of polysaccharides’ physicochemical and functional characteristics. Three polysaccharides (RPPP-1, RPPP-2 and RPPP-3) were isolated and purified from U-RPPPs by using a combination of ultra-filtration and gel permeation chromatography. Compared with heat reflux extraction polysaccharide (H-RPPPs), the extraction yield, uronic acid content (UAC), total phenols content (TPC), total flavonoids content (TFC), water solubility (WS), water holding capacity (WHC), oil holding capacity (OHC) of U-RPPPs were increased by 93.45%, 53.57%, 19.37%, 40.37%, 0.87%, 42.38%, 18.85% respectively, and molecular weight (MW), degree of esterification (DE) and protein content (PC) were decreased by 27.89%, 38.85% and 12.20% respectively, which significantly enhanced antioxidant activities including FRAP by 44.26%, DPPH· by 37.50%, ·OH by 26.59% and ·O2 − by 27.27%, respectively. Among the three fractions, RPPP-1 had the lowest MW and DE, the highest contents of TPC, TFC, galacturonic acid (GalA), galactose (Gal) and rhamnose (Rha), exhibited good WS, WHC, favorable thermal stability, and showed the best antioxidant activities in a dose-dependent manner. These findings demonstrated that UPEE was an effective method to increase the extraction yields, improve the functional properties and bioactivities of pectic polysaccharides, which has enormous potential in the food industries. Pitaya peel Pectic polysaccharide Ultra-high pressure compound enzyme extraction Characterization Antioxidant activity Luo, Shujun verfasserin aut Wang, Chaoxue verfasserin aut Bai, Helong verfasserin aut Lu, Juan verfasserin aut Tian, Li verfasserin aut Gao, Ming verfasserin aut Wu, Jing verfasserin aut Bai, Chunlong verfasserin aut Sun, Hui verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 121 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:121 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 121
allfieldsSound	10.1016/j.foodhyd.2021.107016 doi (DE-627)ELV006485219 (ELSEVIER)S0268-005X(21)00432-X DE-627 ger DE-627 rda eng 630 640 DE-600 58.34 bkl Chen, Ruizhan verfasserin aut Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya 2021 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier An efficient ultra-high pressure (UP) compound enzyme extraction (UPEE) technology was used to extract and modify polysaccharides (U-RPPPs) from red Pitaya (Hylocereus polyrhizus) peels (RPPs), contributing to the increase yield and antioxidant activity as well as improvement of polysaccharides’ physicochemical and functional characteristics. Three polysaccharides (RPPP-1, RPPP-2 and RPPP-3) were isolated and purified from U-RPPPs by using a combination of ultra-filtration and gel permeation chromatography. Compared with heat reflux extraction polysaccharide (H-RPPPs), the extraction yield, uronic acid content (UAC), total phenols content (TPC), total flavonoids content (TFC), water solubility (WS), water holding capacity (WHC), oil holding capacity (OHC) of U-RPPPs were increased by 93.45%, 53.57%, 19.37%, 40.37%, 0.87%, 42.38%, 18.85% respectively, and molecular weight (MW), degree of esterification (DE) and protein content (PC) were decreased by 27.89%, 38.85% and 12.20% respectively, which significantly enhanced antioxidant activities including FRAP by 44.26%, DPPH· by 37.50%, ·OH by 26.59% and ·O2 − by 27.27%, respectively. Among the three fractions, RPPP-1 had the lowest MW and DE, the highest contents of TPC, TFC, galacturonic acid (GalA), galactose (Gal) and rhamnose (Rha), exhibited good WS, WHC, favorable thermal stability, and showed the best antioxidant activities in a dose-dependent manner. These findings demonstrated that UPEE was an effective method to increase the extraction yields, improve the functional properties and bioactivities of pectic polysaccharides, which has enormous potential in the food industries. Pitaya peel Pectic polysaccharide Ultra-high pressure compound enzyme extraction Characterization Antioxidant activity Luo, Shujun verfasserin aut Wang, Chaoxue verfasserin aut Bai, Helong verfasserin aut Lu, Juan verfasserin aut Tian, Li verfasserin aut Gao, Ming verfasserin aut Wu, Jing verfasserin aut Bai, Chunlong verfasserin aut Sun, Hui verfasserin aut Enthalten in Food hydrocolloids Amsterdam : Elsevier, 1986 121 Online-Ressource (DE-627)324455631 (DE-600)2026957-2 (DE-576)259271993 1873-7137 nnns volume:121 GBV_USEFLAG_U SYSFLAG_U GBV_ELV GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2027 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2336 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4313 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.34 Lebensmitteltechnologie AR 121
language	English
source	Enthalten in Food hydrocolloids 121 volume:121
sourceStr	Enthalten in Food hydrocolloids 121 volume:121
format_phy_str_mv	Article
bklname	Lebensmitteltechnologie
institution	findex.gbv.de
topic_facet	Pitaya peel Pectic polysaccharide Ultra-high pressure compound enzyme extraction Characterization Antioxidant activity
dewey-raw	630
isfreeaccess_bool	false
container_title	Food hydrocolloids
authorswithroles_txt_mv	Chen, Ruizhan @@aut@@ Luo, Shujun @@aut@@ Wang, Chaoxue @@aut@@ Bai, Helong @@aut@@ Lu, Juan @@aut@@ Tian, Li @@aut@@ Gao, Ming @@aut@@ Wu, Jing @@aut@@ Bai, Chunlong @@aut@@ Sun, Hui @@aut@@
publishDateDaySort_date	2021-01-01T00:00:00Z
hierarchy_top_id	324455631
dewey-sort	3630
id	ELV006485219
language_de	englisch
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Three polysaccharides (RPPP-1, RPPP-2 and RPPP-3) were isolated and purified from U-RPPPs by using a combination of ultra-filtration and gel permeation chromatography. Compared with heat reflux extraction polysaccharide (H-RPPPs), the extraction yield, uronic acid content (UAC), total phenols content (TPC), total flavonoids content (TFC), water solubility (WS), water holding capacity (WHC), oil holding capacity (OHC) of U-RPPPs were increased by 93.45%, 53.57%, 19.37%, 40.37%, 0.87%, 42.38%, 18.85% respectively, and molecular weight (MW), degree of esterification (DE) and protein content (PC) were decreased by 27.89%, 38.85% and 12.20% respectively, which significantly enhanced antioxidant activities including FRAP by 44.26%, DPPH· by 37.50%, ·OH by 26.59% and ·O2 − by 27.27%, respectively. 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author	Chen, Ruizhan
spellingShingle	Chen, Ruizhan ddc 630 bkl 58.34 misc Pitaya peel misc Pectic polysaccharide misc Ultra-high pressure compound enzyme extraction misc Characterization misc Antioxidant activity Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya
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topic_title	630 640 DE-600 58.34 bkl Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya Pitaya peel Pectic polysaccharide Ultra-high pressure compound enzyme extraction Characterization Antioxidant activity
topic	ddc 630 bkl 58.34 misc Pitaya peel misc Pectic polysaccharide misc Ultra-high pressure compound enzyme extraction misc Characterization misc Antioxidant activity
topic_unstemmed	ddc 630 bkl 58.34 misc Pitaya peel misc Pectic polysaccharide misc Ultra-high pressure compound enzyme extraction misc Characterization misc Antioxidant activity
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title	Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya
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title_full	Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya
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author_browse	Chen, Ruizhan Luo, Shujun Wang, Chaoxue Bai, Helong Lu, Juan Tian, Li Gao, Ming Wu, Jing Bai, Chunlong Sun, Hui
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title_sort	effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya
title_auth	Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya
abstract	An efficient ultra-high pressure (UP) compound enzyme extraction (UPEE) technology was used to extract and modify polysaccharides (U-RPPPs) from red Pitaya (Hylocereus polyrhizus) peels (RPPs), contributing to the increase yield and antioxidant activity as well as improvement of polysaccharides’ physicochemical and functional characteristics. Three polysaccharides (RPPP-1, RPPP-2 and RPPP-3) were isolated and purified from U-RPPPs by using a combination of ultra-filtration and gel permeation chromatography. Compared with heat reflux extraction polysaccharide (H-RPPPs), the extraction yield, uronic acid content (UAC), total phenols content (TPC), total flavonoids content (TFC), water solubility (WS), water holding capacity (WHC), oil holding capacity (OHC) of U-RPPPs were increased by 93.45%, 53.57%, 19.37%, 40.37%, 0.87%, 42.38%, 18.85% respectively, and molecular weight (MW), degree of esterification (DE) and protein content (PC) were decreased by 27.89%, 38.85% and 12.20% respectively, which significantly enhanced antioxidant activities including FRAP by 44.26%, DPPH· by 37.50%, ·OH by 26.59% and ·O2 − by 27.27%, respectively. Among the three fractions, RPPP-1 had the lowest MW and DE, the highest contents of TPC, TFC, galacturonic acid (GalA), galactose (Gal) and rhamnose (Rha), exhibited good WS, WHC, favorable thermal stability, and showed the best antioxidant activities in a dose-dependent manner. These findings demonstrated that UPEE was an effective method to increase the extraction yields, improve the functional properties and bioactivities of pectic polysaccharides, which has enormous potential in the food industries.
abstractGer	An efficient ultra-high pressure (UP) compound enzyme extraction (UPEE) technology was used to extract and modify polysaccharides (U-RPPPs) from red Pitaya (Hylocereus polyrhizus) peels (RPPs), contributing to the increase yield and antioxidant activity as well as improvement of polysaccharides’ physicochemical and functional characteristics. Three polysaccharides (RPPP-1, RPPP-2 and RPPP-3) were isolated and purified from U-RPPPs by using a combination of ultra-filtration and gel permeation chromatography. Compared with heat reflux extraction polysaccharide (H-RPPPs), the extraction yield, uronic acid content (UAC), total phenols content (TPC), total flavonoids content (TFC), water solubility (WS), water holding capacity (WHC), oil holding capacity (OHC) of U-RPPPs were increased by 93.45%, 53.57%, 19.37%, 40.37%, 0.87%, 42.38%, 18.85% respectively, and molecular weight (MW), degree of esterification (DE) and protein content (PC) were decreased by 27.89%, 38.85% and 12.20% respectively, which significantly enhanced antioxidant activities including FRAP by 44.26%, DPPH· by 37.50%, ·OH by 26.59% and ·O2 − by 27.27%, respectively. Among the three fractions, RPPP-1 had the lowest MW and DE, the highest contents of TPC, TFC, galacturonic acid (GalA), galactose (Gal) and rhamnose (Rha), exhibited good WS, WHC, favorable thermal stability, and showed the best antioxidant activities in a dose-dependent manner. These findings demonstrated that UPEE was an effective method to increase the extraction yields, improve the functional properties and bioactivities of pectic polysaccharides, which has enormous potential in the food industries.
abstract_unstemmed	An efficient ultra-high pressure (UP) compound enzyme extraction (UPEE) technology was used to extract and modify polysaccharides (U-RPPPs) from red Pitaya (Hylocereus polyrhizus) peels (RPPs), contributing to the increase yield and antioxidant activity as well as improvement of polysaccharides’ physicochemical and functional characteristics. Three polysaccharides (RPPP-1, RPPP-2 and RPPP-3) were isolated and purified from U-RPPPs by using a combination of ultra-filtration and gel permeation chromatography. Compared with heat reflux extraction polysaccharide (H-RPPPs), the extraction yield, uronic acid content (UAC), total phenols content (TPC), total flavonoids content (TFC), water solubility (WS), water holding capacity (WHC), oil holding capacity (OHC) of U-RPPPs were increased by 93.45%, 53.57%, 19.37%, 40.37%, 0.87%, 42.38%, 18.85% respectively, and molecular weight (MW), degree of esterification (DE) and protein content (PC) were decreased by 27.89%, 38.85% and 12.20% respectively, which significantly enhanced antioxidant activities including FRAP by 44.26%, DPPH· by 37.50%, ·OH by 26.59% and ·O2 − by 27.27%, respectively. Among the three fractions, RPPP-1 had the lowest MW and DE, the highest contents of TPC, TFC, galacturonic acid (GalA), galactose (Gal) and rhamnose (Rha), exhibited good WS, WHC, favorable thermal stability, and showed the best antioxidant activities in a dose-dependent manner. These findings demonstrated that UPEE was an effective method to increase the extraction yields, improve the functional properties and bioactivities of pectic polysaccharides, which has enormous potential in the food industries.
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title_short	Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya
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author2	Luo, Shujun Wang, Chaoxue Bai, Helong Lu, Juan Tian, Li Gao, Ming Wu, Jing Bai, Chunlong Sun, Hui
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doi_str	10.1016/j.foodhyd.2021.107016
up_date	2024-07-06T21:32:18.842Z
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Three polysaccharides (RPPP-1, RPPP-2 and RPPP-3) were isolated and purified from U-RPPPs by using a combination of ultra-filtration and gel permeation chromatography. Compared with heat reflux extraction polysaccharide (H-RPPPs), the extraction yield, uronic acid content (UAC), total phenols content (TPC), total flavonoids content (TFC), water solubility (WS), water holding capacity (WHC), oil holding capacity (OHC) of U-RPPPs were increased by 93.45%, 53.57%, 19.37%, 40.37%, 0.87%, 42.38%, 18.85% respectively, and molecular weight (MW), degree of esterification (DE) and protein content (PC) were decreased by 27.89%, 38.85% and 12.20% respectively, which significantly enhanced antioxidant activities including FRAP by 44.26%, DPPH· by 37.50%, ·OH by 26.59% and ·O2 − by 27.27%, respectively. Among the three fractions, RPPP-1 had the lowest MW and DE, the highest contents of TPC, TFC, galacturonic acid (GalA), galactose (Gal) and rhamnose (Rha), exhibited good WS, WHC, favorable thermal stability, and showed the best antioxidant activities in a dose-dependent manner. 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Effects of ultra-high pressure enzyme extraction on characteristics and functional properties of red pitaya

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