Journal
ULTRASONICS SONOCHEMISTRY
Volume 74, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.ultsonch.2021.105568
Keywords
Inulin; Tea polyphenols; Complexation; Ultrasonic treatment; Identification
Categories
Funding
- One Hundred Talent Program of Hubei Province, China
- Outstanding young and middleaged science and technology innovation team in Hubei Province [T2020012]
- University of Turin
- Chutian Scholar Plan of Hubei Province, China
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The study showed that high-intensity ultrasound treatment could accelerate the interaction between inulin and tea polyphenols, leading to the formation of complexes. Spectral analysis confirmed the formation of hydrogen bonds between saccharides and phenols.
Ultrasound has been applied in food processing for various purpose, showing potential to advance the physical and chemical modification of natural compounds. In order to explore the effect of ultrasonic pretreatment on the complexation of inulin and tea polyphenols (TPP), different frequencies (25, 40, 80 kHz) and output power (40, 80, 120 W) were carried out. According to the comparison in particle size distribution and phenolic content of different inulin-TPP complexes, it was indicated that high-intensity ultrasonic (HIU) treatment (25 kHz, 40 W, 10 min) could accelerate the interaction of polysaccharides and polyphenols. Moreover, a series of spectral analysis including UV-Vis, FT-IR and NMR jointly evidenced the formation of hydrogen bond between saccharides and phenols. However, the primary structure of inulin and the polysaccharide skeleton were not altered by the combination. Referring to field emission scanning electron microscopy (FESEM), the morphology of ultrasound treated-complex presented a slight agglomeration in the form of bent sheets, compared to non-treated sample. The inulin-TPP complex also revealed better stability based on thermogravimetric analysis (TGA). Thus, it can be speculated from the identifications that proper ultrasonic treatment is promising to promote the complexation of some food components during processing.
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