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Antioxidant and Antibacterial Activities of a Purified Polysaccharide Extracted from Ceratonia siliqua L. and Its Involvement in the Enhancement Performance of Whipped Cream

2022-05-10Artigo científico Acesso aberto
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dc.contributor.authorDammak, Ameni
dc.contributor.authorSlima, Sirine Ben
dc.contributor.authorSilva, Marco Diogo Richter Gomes da
dc.contributor.authorSalah , Riadh Ben
dc.contributor.authorAljuaid, Awad M.
dc.contributor.authorHachicha, Wafik
dc.contributor.authorBouaziz , Mohamed
dc.contributor.institutionDQ - Departamento de Química
dc.contributor.pblMDPI - Multidisciplinary Digital Publishing Institute
dc.date.accessioned2022-08-02T22:25:05Z
dc.date.available2022-08-02T22:25:05Z
dc.date.issued2022-05-10
dc.descriptionThis research was supported by (1) the Tunisian Ministry of Higher Education and Scientific Research, Contract program number LR14ES08 and by (2) Taif University Researchers Supporting Project number (TURSP-2020/229), Taif University, Taif, Saudi Arabia. First, the authors are grateful for this financial support. Second, the authors would like to thank the editors and the anonymous referees for their valuable and constructive comments on the first draft of this manuscript.
dc.description.abstractThe main objective discussed in this research was to determine the structural characteristics of carob kibble water-soluble polysaccharide (KWSP), extracted from Ceratonia siliqua L., and to assess its in vitro antioxidant activities, as well as its effect on whipped cream. The results obtained through 13C, 1H, and the hetero-nuclear single quantum coherence (HSQC) nuclear magnetic resonance (NMR) and Fourier transform infrared spectroscopy (FT-IR) analysis indicated that KWSP had the characteristic bands of polysaccharides. Thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) suggested that KWSP is a hetero-polysaccharide composed of glucose and fructose, with an average molecular weight (Mw) amounting to 65 KDa. In addition, KWSP showed a good water holding capacity (WHC), a good oil holding capacity (OHC), and an emulsification stability, rated as 3.14 ± 0.05 g/g, 0.87 ± 0.02 g/g, and 71 ± 0.01%, respectively. The antioxidant activity of KWSP was investigated in vitro, demonstrating important DPPH and ABTS⋅+ radical scavenging activities and a good total antioxidant capacity. KWSP exhibited antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, and Salmonella enterica. On the other hand, the incorporation of KWSP in whipped cream was investigated, to enhance its antioxidant capacity and consequently to extend its expiration date. Moreover, KWSP reduces the formation of conjugated dienes and trienes in cream fat.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent19
dc.format.extent4412841
dc.identifier.doi10.3390/separations9050117
dc.identifier.issn2297-8739
dc.identifier.otherPURE: 43961495
dc.identifier.otherPURE UUID: ae1a837a-4a6f-4e5b-a02c-325e6f03f522
dc.identifier.otherORCID: /0000-0003-1761-7376/work/112894856
dc.identifier.otherScopus: 85130542079
dc.identifier.otherWOS: 000802369200001
dc.identifier.urihttp://hdl.handle.net/10362/142796
dc.identifier.urlhttps://www.scopus.com/pages/publications/85130542079
dc.language.isoeng
dc.peerreviewedyes
dc.subjectantibacterial activity
dc.subjectantioxidant activity
dc.subjectCeratonia siliqua L
dc.subjectpolysaccharides
dc.subjectwhipped cream
dc.subjectAnalytical Chemistry
dc.subjectFiltration and Separation
dc.titleAntioxidant and Antibacterial Activities of a Purified Polysaccharide Extracted from Ceratonia siliqua L. and Its Involvement in the Enhancement Performance of Whipped Creamen
dc.typejournal article
degois.publication.issue5
degois.publication.titleSeparations
degois.publication.volume9
dspace.entity.typePublication
rcaap.rightsopenAccess

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