In this study functional properties of a galactose-rich heteropolysaccharide (GH) were accessed. The bands of a galactose-rich polysaccharide were found in FTIR spectra, including those from the fingerprint region. GH was characterized as a dark-red material (L* 25.86 ± 0.75, a* 9.46 ± 1.01, b* 0.65 ± 0.14, Chroma 9.48 ± 1.02) with antioxidant activity of 21.5 ± 0.08, 12.1 ± 0.06 and 0.46 ± 0.04 mmol Trolox Eq mg−1 GH in FRAP, DPPH and ABTS, respectively. GH presented 44.9% of esterification degree and 10.73 ± 0. 01 mg of GAE g−1. The production parameters of GH emulsions (GH concentration, time and ultrasound power) were optimized using a 23 Central Composite Rotatable Design (CCRD). Emulsion droplets presented particle size (d µm) varying from 0.823 ± 0.065 to 1.926 ± 0.151, polydispersity index (PDI) from 0.10 ± 0.05 to 0.40 ± 0.01 and zeta potential from −29.25 ± 3.98 to −33.75 ± 1.77. Finally, the high emulsifying activity (EA) (96.67%) and emulsion stability (ES) (97.44%) allow suggesting that GH is a promising polysaccharide for food applications.
AlbuquerqueBRPereiraCCalhelhaRC, et al., (2020) Jabuticaba residues (Myrciaria jaboticaba (Vell.) Berg) are rich sources of valuable compounds with bioactive properties. Food Chemistry309: 125735.
2.
Association of Official Analytical Chemists (AOAC) (2010) Official Methods of Analysis. 18th ed.Washington: The Association of Official Analytical Chemists.
3.
BenzieIFFStrainJJ. (1996) The ferric reduncing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry239: 70–76.
4.
Brand-WilliamsWCuvelierMEBersetC. (1995) Use of a free radical method to evaluate antioxidant activity. LWT—Food Science and Technology28(1): 25–30.
5.
CarochoMFerreiraIC. (2013) A review on antioxidants, prooxidants and related controversy: Natural and synthetic compounds, screening and analysis methodologies and future perspectives. Food and Chemical Toxicology51: 15–25.
6.
ClydesdaleFM. (1993) Color as a factor in food choice. Critical Reviews in Food Science and Nutrition33(1): 83–101.
7.
DickinsonEGalazkaVB. (1991) Bridging flocculation induced by competitive adsorption: Implications for emulsion stability. Journal of the Chemical Society, Faraday Transactions87(7): 963–969.
8.
DownhamACollinsP. (2000) Colouring our foods in the last and next millennium. International Journal of Food Science & Technology35(1): 5–22.
9.
DrozłowskaEBartkowiakAŁopusiewiczŁ. (2020) Characterization of flaxseed oil bimodal emulsions prepared with flaxseed oil cake extract applied as a natural emulsifying agent. Polymers12(10): 2207.
10.
EncaladaAMIPérezCDRossettiL, et al., (2020) Carrot pectin enriched fraction as a functional additive: Antioxidant and gelling effects in a model spreadable chia oil-in-water emulsion. Food Hydrocolloids108: 106037.
11.
FellahAAnjukandiPWaterlandMR, et al. (2009) Determining the degree of methylesterification of pectin by ATR/FT-IR: Methodology optimisation and comparison with theoretical calculations. Carbohydrate Polymers78(4): 847–853.
12.
FiruziOLacannaAPetrucciR, et al., (2005) Evaluation of the antioxidant activity of flavonoids by “ferric reducing antioxidant power” assay and cyclic voltammetry. Biochimica et Biophysica Acta (BBA)-General Subjects1721(1–3): 174–184.
13.
HammamiNGaraABBargouguiK, et al., (2018) Improved in vitro antioxidant and antimicrobial capacities of polysaccharides isolated from Salicornia arabica. International Journal of Biological Macromolecules120: 2123–2130.
14.
HongIKKimSILeeSB. (2018) Effects of HLB value on oil-in-water emulsions: Droplet size, rheological behavior, zeta-potential, and creaming index. Journal of Industrial and Engineering Chemistry67: 123–131.
15.
HosseiniSSKhodaiyanFYarmandMS. (2016) Aqueous extraction of pectin from sour orange peel and its preliminary physicochemical properties. International Journal of Biological Macromolecules82: 920–926.
16.
IagherFReicherFGanterJLMS. (2002) Structural and rheological properties of polysaccharides from mango (Mangifera indica L.) pulp. International Journal of Biological Macromolecules31(1–3): 9–17.
17.
Instituto Adolfo Lutz (IAL) (2008) Normas analíticas do Instituto Adolfo Lutz: métodos químicos e físicos para análise de alimentos. 4th ed.São Paulo: Instituto Adolfo Lutz.
18.
JafariFKhodaiyanFKianiH, et al. (2017) Pectin from carrot pomace: Optimization of extraction and physicochemical properties. Carbohydrate Polymers157: 1315–1322.
19.
KientekaSSCorrêaFMLOliveiraPCL. (2018) Characterization of cell wall polysaccharides from Sicana odorifera fruit and structural analysis of a galactan-rich fraction pectins as side chains. Carbohydrate Polymers197: 395–402.
20.
KpodoFMAgbenorheviJKAlbaK, et al., (2018) Structure-function relationships in pectin emulsification. Food Biophysics13(1): 71–79.
21.
LiDZhaoYWangX, et al., (2020) Effects of (+)-catechin on a rice bran protein oil-in-water emulsion: Droplet size, zeta-potential, emulsifying properties, and rheological behavior. Food Hydrocolloids98: 105306.
22.
LiuXRenardCMBureauS, et al. (2021) Revisiting the contribution of ATR-FTIR spectroscopy to characterize plant cell wall polysaccharides. Carbohydrate Polymers262: 117935.
23.
MartinsSMussattoSIMartínez-AvilaG, et al., (2011) Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review. Biotechnology Advances29(3): 365–373.
24.
McClementsDJ. (2005) Theoretical analysis of factors affecting the formation and stability of multilayered colloidal dispersions. Langmuir21(21): 9777–9785.
25.
MirandaBMDi-MedeirosMCBatistaKA, et al., (2020) A galactose-rich heteropolysaccharide extracted from “jaboticaba” (Plinia cauliflora) peels. Carbohydrate Polymers249: 116821.
26.
MirhosseiniHTanCPHamidNS, et al., (2009) Characterization of the influence of main emulsion components on the physicochemical properties of orange beverage emulsion using response surface methodology. Food Hydrocolloids23(2): 271–280.
27.
NenadisNWangLFTsimidouM, et al. (2004) Estimation of scavenging activity of phenolic compounds using the ABTS•+ assay. Journal of Agricultural and Food Chemistry52(15): 4669–4674.
28.
PaviaDLLampmanGMKrizGS, et al. (2014). Introduction to Spectroscopy, 5th ed.Bellingham, Washington: Cengage Learning.
29.
SantosEEAmaroRCBustamanteCCC, et al., (2020) Extraction of pectin from agroindustrial residue with an ecofriendly solvent: Use of FTIR and chemometrics to differentiate pectins according to degree of methyl esterification. Food Hydrocolloids107: 105921.
30.
SilvaMCde SouzaVBThomaziniM, et al., (2014) Use of the jabuticaba (Myrciaria cauliflora) depulping residue to produce a natural pigment powder with functional properties. LWT-Food Science and Technology55(1): 203–209.
31.
SinghBSharmaV. (2013) Influence of gamma radiation on the physicochemical and rheological properties of sterculia gum polysaccharides. Radiation Physics and Chemistry92: 112–120.
32.
TadrosT. (2013) Ostwald ripening. In: TadrosT (ed) Encyclopedia of Colloid and Interface Science. Berlin, Heidelberg: Springer. DOI: 10.1007/978-3-642-20665-8_124.
33.
TanCXieJZhangX, et al., (2016) Polysaccharide-based nanoparticles by chitosan and gum arabic polyelectrolyte complexation as carriers for curcumin. Food Hydrocolloids57: 236–245.
34.
TinelloFLanteA. (2020) Accelerated storage conditions effect on ginger-and turmeric-enriched soybean oils with comparing a synthetic antioxidant BHT. LWT131: 109797.
35.
WaterhouseAL. (2002) Determination of total phenolics. Current Protocols in Food Analytical Chemistry6(1): I1–I1.
36.
WillatsWGKnoxJPMikkelsenJD. (2006) Pectin: New insights into an old polymer are starting to gel. Trends in Food Science & Technology17(3): 97–104.
37.
YuGZhaoJWeiY, et al., (2021) Physicochemical properties and antioxidant activity of pumpkin polysaccharide (Cucurbita moschata Duchesne ex Poiret) modified by subcritical water. Foods (Basel, Switzerland)10(1): 97.
38.
ZhuYPFanJFChengYQ, et al. (2008) Improvement of the antioxidant activity of Chinese traditional fermented okara (Meitauza) using Bacillus subtilis B2. Food Control19(7): 654–661.
