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Effects of different drying methods on the physicochemical and antioxidative characteristics of Osmunda japonica Thunb. polysaccharides.

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Title: Effects of different drying methods on the physicochemical and antioxidative characteristics of Osmunda japonica Thunb. polysaccharides.
Authors: Xiaochen Liu1, Xiuling Zhang1 zhangxiuling1968@126.com, Xueting Zhang1, Fengfeng Li1, Hengtian Zhao2 zhaohengtian@163.com
Source: Journal of Food Processing & Preservation. Oct2020, Vol. 44 Issue 10, p1-10. 10p.
Subjects: Polysaccharides, Molecular weights, Uronic acids, Monosaccharides, Statistical correlation, Freeze-drying
Abstract: To select a suitable drying pretreatment method to obtain biologically active polysaccharides with a required function, fresh Osmunda japonica Thunb. was subjected to natural drying (ND), hot air drying (HD), and vacuum freeze-drying (FD) treatments. After pretreatment, the O. japonica Thunb. polysaccharides (OPs) were extracted and denoted ND-OP, HD-OP, and FD-OP. The chemical composition, physicochemical characteristics, and antioxidant activities of the OPs were analyzed. The drying method substantially influenced the OPs. HD-OP had the highest yield (4.88%) and uronic acid content (9.17%) and the lowest molecular weight (252.54 kDa). Moreover, based on the correlation analysis, the high uronic acid content, low molecular weight, and unique monosaccharide composition may be closely related to the stronger antioxidant activity of HD-OP. The above results indicate that HD is the best method for the industrial production of high-quality OPs. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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  Data: <searchLink fieldCode="AR" term="%22Xiaochen+Liu%22">Xiaochen Liu</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Xiuling+Zhang%22">Xiuling Zhang</searchLink><relatesTo>1</relatesTo><i> zhangxiuling1968@126.com</i><br /><searchLink fieldCode="AR" term="%22Xueting+Zhang%22">Xueting Zhang</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Fengfeng+Li%22">Fengfeng Li</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Hengtian+Zhao%22">Hengtian Zhao</searchLink><relatesTo>2</relatesTo><i> zhaohengtian@163.com</i>
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  Data: <searchLink fieldCode="DE" term="%22Polysaccharides%22">Polysaccharides</searchLink><br /><searchLink fieldCode="DE" term="%22Molecular+weights%22">Molecular weights</searchLink><br /><searchLink fieldCode="DE" term="%22Uronic+acids%22">Uronic acids</searchLink><br /><searchLink fieldCode="DE" term="%22Monosaccharides%22">Monosaccharides</searchLink><br /><searchLink fieldCode="DE" term="%22Statistical+correlation%22">Statistical correlation</searchLink><br /><searchLink fieldCode="DE" term="%22Freeze-drying%22">Freeze-drying</searchLink>
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  Label: Abstract
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  Data: To select a suitable drying pretreatment method to obtain biologically active polysaccharides with a required function, fresh Osmunda japonica Thunb. was subjected to natural drying (ND), hot air drying (HD), and vacuum freeze-drying (FD) treatments. After pretreatment, the O. japonica Thunb. polysaccharides (OPs) were extracted and denoted ND-OP, HD-OP, and FD-OP. The chemical composition, physicochemical characteristics, and antioxidant activities of the OPs were analyzed. The drying method substantially influenced the OPs. HD-OP had the highest yield (4.88%) and uronic acid content (9.17%) and the lowest molecular weight (252.54 kDa). Moreover, based on the correlation analysis, the high uronic acid content, low molecular weight, and unique monosaccharide composition may be closely related to the stronger antioxidant activity of HD-OP. The above results indicate that HD is the best method for the industrial production of high-quality OPs. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1111/jfpp.14742
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      – Code: eng
        Text: English
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      – SubjectFull: Polysaccharides
        Type: general
      – SubjectFull: Molecular weights
        Type: general
      – SubjectFull: Uronic acids
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      – SubjectFull: Monosaccharides
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      – SubjectFull: Statistical correlation
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      – TitleFull: Effects of different drying methods on the physicochemical and antioxidative characteristics of Osmunda japonica Thunb. polysaccharides.
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            NameFull: Xueting Zhang
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              M: 10
              Text: Oct2020
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              Y: 2020
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