Ultrasonic depolymerization of pomegranate peel pectin: Effect of sonication time on antioxidant, α-amylase inhibitory, and prebiotic properties
Year: 2024
Type: article
Abstract: This study aimed to investigate the effects of ultrasonic treatment time (5–30 min) on the structural characteristics, antioxidant, α-amylase inhibitory, and prebiotic properties of pomegranate peel pectin (PPP). The extracted PPP was rich in galacturonic acid (64.27 %) and exhibited a high degree of esterification (DE, 61.7 %), with an average molecular weight ( Mw ) of 135.6 kDa. The Mw , particle size, and DE of ultrasonic-treated PPPs (U-PPPs) significantly decreased compared to the PPP. FTIR analysis revealed that the intensity of the peak at ∼1730–1720 cm −1 weakened with prolonged treatment time. The total phenol content, antioxidant activity, and α-amylase inhibition of U-PPPs were enhanced compared to PPP. Both PPP and U-PPP treated for 30 min promoted the growth of Bifidobacterium longum and Lactobacillus casei , with U-PPP-30 showing a greater preference over PPP and inulin. In conclusion, ultrasonic treatment represents a promising approach to depolymerization aimed at enhancing the biological activities of pectin. • Pomegranate peel pectin (PPP) was degraded using ultrasonic treatment. • Degree of esterification and molecular weight were reduced in sonicated samples. • FTIR analysis confirmed the ultrasonic did not change the primary structures of PPP. • Ultrasonic treatment improves α-amylase inhibitory and antioxidant activity of PPP. • The prebiotic potential of PPP was enhanced upon ultrasonic treatment for 30 min.
Source: Food Chemistry X
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,350
OpenAlex ID: W4403378393