期刊
JOURNAL OF FOOD SCIENCE
卷 86, 期 6, 页码 2445-2456出版社
WILEY
DOI: 10.1111/1750-3841.15743
关键词
antioxidant activity; high methoxyl pectin; interaction; phenolics; simulative food model
资金
- Key-Area Research and Development Program of Guangdong Province [2018B020239001]
- National Key R&D Program of China [2016YFD0400200]
- Shanghai Food Safety and Engineering Technology Research Center [19DZ2284200]
The interactions between high methoxyl pectin and catechin/procyanidin in a simulative juice model were found to affect the antioxidant activity of phenolics.
The interactions between polysaccharides and phenolics in foods affect their physicochemical properties and bioactivity. Pectin and catechin/procyanidin present in plants ubiquitously and attracting more attentions for the potential health benefits. This work investigates the interactions between high methoxyl pectin and catechin/procyanidin in a simulative juice model using multiple microscopic and spectroscopic approaches and their influences on the antioxidant activity of phenolics were evaluated in the Caco-2 cells model. The results showed that pectin with either of phenolic compunds exhibited lower transmittance, zeta potential, viscosity, and larger particle size than it alone. The morphology of pectin complexes with either of phenolics under experimental conditions (pH = 3.5) was observed. The Delta H degrees (-6.821 kJ mol(-1)) and Delta S degrees (6.357x10(-2) kJ mol(-1)) indicated that pectin interacts with procyanidin via electrostatic interaction, whereas hydrophobic interaction was the dominant drive force between pectin and catechin (Delta H degrees = 1.422 kJ mol(-1); Delta S degrees = 13.048 x 10(-2) kJ mol(-1)). The antioxidant activities of catechin/procyanidin decreased while binding with pectin based on indexes of glutathione peroxidase, total superoxide dismutase, total antioxidant capacity, and malondialdehyde. Practical Application The findings of this work indicated that the physicochemical property of pectin and the antioxidant activity of catechin/procyanidin were influenced by the interactions between pectin and catechin/procyanidin in a simulative food system. This study provides insights into the molecular interactions between pectin and phenolics in a simulative food system.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据