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Characterization, functional and biological properties of degraded polysaccharides from Hylocereus undatus flowers

Zhao, Chuhua, Li, Chao, Huang, Qiang, Fu, Xiong
Journal of food processing and preservation 2019 v.43 no.7 pp. e13973
Hylocereus undatus, additives, antioxidants, bioactive properties, chemical composition, chemical degradation, cosmetics, emulsifying properties, flowers, food industry, foods, immunostimulants, molecular weight, polysaccharides, water solubility
The present study aimed at investigating the chemical degradation of the polysaccharide (designated as FHRP) isolated from the flowers of Hylocereus undatus (Haw.) Britton et Rose. Two degraded polysaccharides, designated as DFHRP‐1 and DFHRR‐2, were obtained from FHRP by using the Fe²⁺‐H₂O₂ degradation method. Physicochemical characterization showed that Fe²⁺‐H₂O₂ degradation could effectively decrease the molecular weight of FHRP, but did not significantly change chemical composition and monosaccharide composition. The functional assays indicated that DFHRP‐1 and DFHRR‐2 showed better oil‐holding, but weaker water‐holding and emulsifying capacities than FHRP. The results of bioactivity assays indicated that DFHRP‐1 and DFHRR‐2 exhibited better antioxidant, hypoglycemic, and immunostimulatory activities than FHRP. The functional and biological properties of the degraded polysaccharides from H. undatus flowers were greatly determined by its molecular weight. Overall, DFHRP‐1 and DFHRP‐2 might have potential applications as multi‐functional additives in foods, pharmaceuticals, and cosmetics. PRACTICAL APPLICATIONS: It has been reported that degraded polysaccharides exhibited better water solubility, functional, and biological properties than native polysaccharide. In the present study, the degraded polysaccharides were obtained from the flowers of H. undatus by using the Fe²⁺‐H₂O₂ degradation method to modify its functional and biological properties. The results will provide valuable information for application of the degraded polysaccharides in the food industry.