New freeze-thaw method for improved extraction of water-soluble non-starch polysaccharide from taro (Colocasia esculenta): Optimization and comprehensive characterization of physico-chemical and structural properties
•The use of the ICE method utilizing freeze-thaw to extract Tc-WS-NSP is reported for the first time.•The use of the ICE method resulted in increased yield (227.76 %) and extract purity than the CE method.•The Tc-WS-NSP-ICE was more thermally stable and had higher viscosity than Tc-WS-NSP-CE. This s...
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Veröffentlicht in: | Food chemistry 2021-07, Vol.349, p.129210-129210, Article 129210 |
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Sprache: | eng |
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Zusammenfassung: | •The use of the ICE method utilizing freeze-thaw to extract Tc-WS-NSP is reported for the first time.•The use of the ICE method resulted in increased yield (227.76 %) and extract purity than the CE method.•The Tc-WS-NSP-ICE was more thermally stable and had higher viscosity than Tc-WS-NSP-CE.
This study investigated the effects of an improved extraction method that utilized freeze-thaw, termed improved conventional extraction (ICE), on the yield and properties of the water-soluble non-starch polysaccharide of taro (Tc-WS-NSP) and compared this method to the conventional extraction (CE) method. The freeze-thaw condition was optimized using response surface methodology (RSM) based on yield. The use of the ICE method resulted in a 227.8% increase in yield of Tc-WS-NSP compared to the CE method. The Tc-WS-NSP-ICE had higher purity, lighter color, larger particle size, and higherζ-potential than Tc-WS-NSP-CE. Both of the samples contain the sugar arabinose, galactose, glucose, and mannose and exhibited comparative FTIR, 1H, and 13C NMR spectra. The Tc-WS-NSP-ICE had a semi-crystalline structure resulting in higher thermal stability and had a higher consistency index than Tc-WS-NSP-CE. Overall, the use of the ICE method provided a simple, efficient, and green alternative to CE for the extraction of Tc-WS-NSP. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2021.129210 |