Investigation of technological capabilities and bioactive properties of Typha stem polysaccharide

Document Type : Research Article

Authors

1 Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran

2 Department of Food Science and Technology, North Tehran Branch, Islamic Azad University, Tehran, Iran.

3 Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.

4 Department of Food Science and Technology, Agricultural Sciences and Natural Resources University of Khuzestan, Ahvaz, Iran

Abstract

< p >The aim of this study was to isolate polysaccharides from the Typha stem to evaluate its technological specifications and antibacterial and antioxidant activities. To isolate this polysaccharide, we used the alkaline- ultrasonic extraction method in this state; water to raw material ratio is 25 mL/g, sodium hydroxide concentration 1.5 M for 40 min. The dynamic light scattering results illustrated that the average particle size and zeta potential were 282 nm and -21.52 mV, respectively. Based on the results, the Hausner''s ratio and Carr’s Index were 1.16±0.02 and %13.99±0.01, respectively. This polysaccharide showed a high capacity for water holding (9.28±0.15), oil holding (4.37±0.14), Emulsifying (100%) and emulsion stability (96%). Also, the results of this study showed that the extracted polysaccharide has a high ability to scavenge free radicals ABTS (IC50=0.47 mg/mL). Examination of antibacterial activity by disk agar diffusion method showed that this compound did not have a significant effect, on inhibiting the growth of selected bacteria in this study. Therefore, this polysaccharide can be introduced as a natural source of antioxidant and an appropriate composition for technological uses.

Graphical Abstract

Investigation of technological capabilities and bioactive properties of Typha stem polysaccharide

Highlights

  • A polysaccharide was isolated by ultrasound-assisted alkali extraction from Typha domingensis.
  • The technological capabilities of the extracted polysaccharide were investigated.
  • The physical properties of the extracted polysaccharide including the Flowability and compressibility indices were studied.
  • Despite the notable antioxidant activity of the extracted polysaccharide, it did not show antibacterial activity against selected bacteria.

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 7, Issue 4
August 2020
Pages 567-580

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History

  • Receive Date: 12 August 2020
  • Revise Date: 08 October 2020
  • Accept Date: 10 November 2020

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