4.7 Article

From the forest to the plate - Hemicelluloses, galactoglucomannan, glucuronoxylan, and phenolic-rich extracts from unconventional sources as functional food ingredients

期刊

FOOD CHEMISTRY
卷 381, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132284

关键词

Forest byproducts; Reactive oxygen species; Cell-based models; Phenolic composition; Galactoglucomannans; Tannins

资金

  1. Natural Resources Institute Finland (Luke) [41007-00173600]
  2. Business Finland Co-creation project Antiviral fibres [40699/31/2020]
  3. SimsBioPro [Luke 41007-00155200]
  4. TanWat (EU/Interreg/Botnia-Atlantica) [20201484]

向作者/读者索取更多资源

This study investigated functional carbohydrates and phenolic compounds from nonconventional sources in terms of their antioxidant capacity, antiviral activity, toxicity, and potential antidiabetic effects. The results showed that these extracts had high antioxidant ability, antiviral properties, protective effects on human erythrocytes, and potential for diabetes prevention.
This study aimed to characterise pressurised hot water (PHW) extracts from nonconventional sources of functional carbohydrates and phenolic compounds in terms of antioxidant capacity, antiviral activity, toxicity, and human erythrocytes' protection antidiabetic potential. PHW extracts of Norway spruce bark (E1 + E2) and Birch sawdust (E3 + E4) contained mostly galactoglucomannan and glucuronoxylan. In contrast, samples E5 to E9 PHW extracted from Norway spruce, and Scots pine bark are rich sources of phenolic compounds. Overall, phenolic-rich extracts presented the highest inhibition of alpha-amylase and alpha-glucosidase and protection against stable non-enveloped enteroviruses. Additionally, all extracts protected human erythrocytes from hemolysis. Cell-based experiments using human cell lines (IMR90 and A549) showed extracts' non-toxic in vitro profile. Considering the relative toxicological safety of extracts from these unconventional sources, functional carbohydrates and polyphenol-rich extracts can be obtained and further used in food models.

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。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据