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Review

Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis

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Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, 460114 Imo, Nigeria
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School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
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Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
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Department of Food Technology, Nutrition and Consumer Sciences, Sokoine University of Agriculture, 3006 Morogoro, Tanzania
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Department of Food Technology, University of Ibadan, 200284 Ibadan, Nigeria
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Institute for Biological Resources and Marine Biotechnologies—IRBIM, National Research Council (CNR), Via Vaccara, 61, 91026 Mazara del Vallo, Italy
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Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wroclaw, Poland
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Authors to whom correspondence should be addressed.
Academic Editor: Oliver Chen
Foods 2021, 10(4), 699; https://doi.org/10.3390/foods10040699
Received: 18 February 2021 / Revised: 20 March 2021 / Accepted: 22 March 2021 / Published: 25 March 2021
Numerous reactive oxygen species (ROS) entities exist, and hydrogen peroxide (H2O2) is very key among them as it is well known to possess a stable but poor reactivity capable of generating free radicals. Considered among reactive atoms, molecules, and compounds with electron-rich sites, free radicals emerging from metabolic reactions during cellular respirations can induce oxidative stress and cause cellular structure damage, resulting in diverse life-threatening diseases when produced in excess. Therefore, an antioxidant is needed to curb the overproduction of free radicals especially in biological systems (in vivo and in vitro). Despite the inherent properties limiting its bioactivities, polysaccharides from natural sources increasingly gain research attention given their position as a functional ingredient. Improving the functionality and bioactivity of polysaccharides have been established through degradation of their molecular integrity. In this critical synopsis; we articulate the effects of H2O2 on the degradation of polysaccharides from natural sources. Specifically, the synopsis focused on free radical formation/production, polysaccharide degradation processes with H2O2, the effects of polysaccharide degradation on the structural characteristics; physicochemical properties; and bioactivities; in addition to the antioxidant capability. The degradation mechanisms involving polysaccharide’s antioxidative property; with some examples and their respective sources are briefly summarised. View Full-Text
Keywords: antioxidant capacity; biological/food systems; catalysed degradation; free radical; hydrogen peroxide; molecular modification; polysaccharide antioxidant capacity; biological/food systems; catalysed degradation; free radical; hydrogen peroxide; molecular modification; polysaccharide
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MDPI and ACS Style

Ofoedu, C.E.; You, L.; Osuji, C.M.; Iwouno, J.O.; Kabuo, N.O.; Ojukwu, M.; Agunwah, I.M.; Chacha, J.S.; Muobike, O.P.; Agunbiade, A.O.; Sardo, G.; Bono, G.; Okpala, C.O.R.; Korzeniowska, M. Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis. Foods 2021, 10, 699. https://doi.org/10.3390/foods10040699

AMA Style

Ofoedu CE, You L, Osuji CM, Iwouno JO, Kabuo NO, Ojukwu M, Agunwah IM, Chacha JS, Muobike OP, Agunbiade AO, Sardo G, Bono G, Okpala COR, Korzeniowska M. Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis. Foods. 2021; 10(4):699. https://doi.org/10.3390/foods10040699

Chicago/Turabian Style

Ofoedu, Chigozie E., Lijun You, Chijioke M. Osuji, Jude O. Iwouno, Ngozi O. Kabuo, Moses Ojukwu, Ijeoma M. Agunwah, James S. Chacha, Onyinye P. Muobike, Adedoyin O. Agunbiade, Giacomo Sardo, Gioacchino Bono, Charles O.R. Okpala, and Małgorzata Korzeniowska. 2021. "Hydrogen Peroxide Effects on Natural-Sourced Polysacchrides: Free Radical Formation/Production, Degradation Process, and Reaction Mechanism—A Critical Synopsis" Foods 10, no. 4: 699. https://doi.org/10.3390/foods10040699

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