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Polysaccharides and Other Carbohydrates: Production, Quality and Chemistry
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Polysaccharides and Other Carbohydrates: Production, Quality and Chemistry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (10 October 2020) | Viewed by 13543

Special Issue Editor

Prof. Dr. Philippe Michaud

E-Mail Website
Guest Editor
Institut Pascal, Université Clermont Auvergne, F-63000 Clermont-Ferrand, France
Interests: biochemistry; carbohydrate-acting enzymes; proteins; polysaccharides; bioprocesses; biosourced materials; biorefinery; biotechnology
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In the context of a circular economy, the disposal of plant biomass, agrofood by-products and waste with high levels of polysaccharides and other carbohydrates has become an area of research interest for academic institutions and industries. These macromolecules have a great potential for food applications such as active and intelligent packaging, texturing agents or nutraceutical compounds including dietary fibre or bioactive carbohydrates. The further recovery of polysaccharides requires complementary expertise in areas including the extraction, dissolution and physicochemical characterization of carbohydrates; advanced biochemical analysis skills and polysaccharide modification strategies; and materials engineering and assessment of sustainable life cycles.

Considering your significant contribution to this current research topic, we cordially invite you to submit a research article or a comprehensive review to this Special Issue of Foods.

Prof. Philippe Michaud
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • polysaccharide
  • oligosaccharide
  • carbohydrate acting enzymes
  • bioprocesses
  • nutraceutical
  • dietary fibre
  • material

Published Papers (3 papers)

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Research

12 pages, 1457 KiB  
Article
The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia
by Ng C. F. Grace and Christiani Jeyakumar Henry
Foods 2020, 9(2), 182; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9020182 - 12 Feb 2020
Cited by 18 | Viewed by 4706
Abstract
Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was [...] Read more.
Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties. Full article
(This article belongs to the Special Issue Polysaccharides and Other Carbohydrates: Production, Quality and Chemistry)
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17 pages, 2318 KiB  
Article
Novel Antioxidant, Anti-α-Amylase, Anti-Inflammatory and Antinociceptive Water-Soluble Polysaccharides from the Aerial Part of Nitraria retusa
by Ilhem Rjeibi, Faiez Hentati, Anouar Feriani, Najla Hfaiedh, Cédric Delattre, Philippe Michaud and Guillaume Pierre
Foods 2020, 9(1), 28; https://0-doi-org.brum.beds.ac.uk/10.3390/foods9010028 - 26 Dec 2019
Cited by 14 | Viewed by 3826
Abstract
In this paper, water-soluble polysaccharides (named as NRLP) were extracted from Nitraria retusa leaves. The main structural features of NRLP were determined by High-pressure size exclusion chromatography, Fourier transform infrared and Gas Chromatography/Mass Spectrometry-Electronic Impact analysis. The in vitro and in vivo biological [...] Read more.
In this paper, water-soluble polysaccharides (named as NRLP) were extracted from Nitraria retusa leaves. The main structural features of NRLP were determined by High-pressure size exclusion chromatography, Fourier transform infrared and Gas Chromatography/Mass Spectrometry-Electronic Impact analysis. The in vitro and in vivo biological potential of NRLP were evaluated by measuring its antioxidant (•OH and DPPH• scavenging, total antioxidant capacity), anti-α-amylase as well as anti-inflammatory and antinociceptive activities in a mice model. NRLP was composed of Rha (33.7%), Gal (18.1%), GalA (15.0%), Glc (13.3%), Ara (13.3%), Xyl (3.8%), and GlcA (2.8%) and showed a Molecular Weight (Mw) of 23.0 kDa and a polydispersity index (PDI) of 1.66. The investigations highlighted a significant antioxidant activity (IC50 = 2.4–2.6 mg/mL) and an inhibition activity against α-amylase (IC50 = 4.55 mg/mL) in a dose-dependent manner. Further, NRLP revealed interesting anti-edematous effects and antinociceptive activities (both > 70%). These results open up new pharmacological prospects for the water-soluble polysaccharides extracted from Nitraria retusa leaves. Full article
(This article belongs to the Special Issue Polysaccharides and Other Carbohydrates: Production, Quality and Chemistry)
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11 pages, 3101 KiB  
Article
Physicochemical Composition and Apparent Degree of Polymerization of Fructans in Five Wild Agave Varieties: Potential Industrial Use
by Pamela I. Aldrete-Herrera, Mercedes G. López, Luis Medina-Torres, Juan A. Ragazzo-Sánchez, Montserrat Calderón-Santoyo, Marisela González-Ávila and Rosa I. Ortiz-Basurto
Foods 2019, 8(9), 404; https://0-doi-org.brum.beds.ac.uk/10.3390/foods8090404 - 12 Sep 2019
Cited by 32 | Viewed by 4319
Abstract
In this study, we characterize fructan extracts from five wild agave varieties at three ages to identify their potential use in the food industry. Physicochemical parameters (solids soluble total and pH), sugar content and fructan distribution profiles by high-performance anion-exchange chromatography (HPAEC) were [...] Read more.
In this study, we characterize fructan extracts from five wild agave varieties at three ages to identify their potential use in the food industry. Physicochemical parameters (solids soluble total and pH), sugar content and fructan distribution profiles by high-performance anion-exchange chromatography (HPAEC) were evaluated. We found that the ages and variety influenced the carbohydrate content and also fructan dispersion. Two- to four-year-old plants exhibited the highest concentrations of free sugars and fructans, with a low apparent degree of polymerization (DPa) of ≤9 monomers, which highlights their potential use as prebiotics. Conversely, 10- to 12-year-old plants presented a low concentration of free sugars and fructans with a maximum DPa of 70 monomers, which can be used to obtain fractions with high, intermediate and low DPa. These fractions have a potential use in the food industry as prebiotic, soluble fibers, stabilizers and sweeteners, among others. The agave varieties Agave spp., Agave salmiana, and Agave atrovirens showed mainly fructooligosaccharides (FOSs). Due to the presence of these low molecular carbohydrates, prebiotics, fermented products and/or syrups could be obtained. A. salmiana spp. crassipina and Agave tequilana variety cenizo presented DPa ≤50 and DPa ≤70, respectively, which could be useful in the production of fructan fractions of different DPa. These fractions might be used as functional ingredients in the manufacture of a wide range of food products. Full article
(This article belongs to the Special Issue Polysaccharides and Other Carbohydrates: Production, Quality and Chemistry)
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