The effect of chemical modification of fractions of native agave fructans (NAF), high performance (HPAF), and a high degree of polymerization (HDPAF) by lauroylation, acetylation, and succinylation reactions on their prebiotic activity, antibacterial...
The objective of this work was to evaluate the effect of operating conditions and fructans size distribution on the tight Ultrafiltration process for agave fructans fractionation. A mathematical model of limiting mass flux transfer was used to repres...
Ceramic and polymeric membrane systems were compared at the pilot scale for separating agave fructans into different molecular weight fractions that help to diversify them into more specific industrial applications. The effect of the transmembrane pr...
Inulin-type fructans are the most studied prebiotic compounds because of their broad range of health benefits. In particular, plants of the Agave genus are rich in fructans. Agave-derived fructans have a branched structure with both β-(2→1) and β-(2→...
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 profil...
Asparagus roots are by-products from asparagus cultivation and they could be considered one of the best sources of fructans. These polymers are interesting food ingredients for their prebiotic and immuno-stimulating characteristics. The aim of this w...
During raw sugarcane processing, a significant portion of lost sucrose is attributable to microbial degradation. Sucrose consumption by many bacteria is also linked to the production of exopolysaccharides (EPS) such as dextrans and fructans. These re...
Cucurbits are plants that have been used frequently as functional foods. This study includes the extraction, isolation, and characterisation of the mesocarp polysaccharide of Cucurbita moschata. The polysaccharide component was purified by gel filtra...
Aerogels derived from microbial exopolysaccharides are useful in the food, pharmaceutical, and environmental sectors, but their application in anticancer therapy is constrained by inadequate characterization, especially regarding effects on normal ce...
A water-soluble, low-molecular-weight polysaccharide fraction, designated OJP-2, was extracted from the roots of Ophiopogon japonicus; its structural characteristics and immunomodulatory activity in macrophages were subsequently investigated. OJP-2 e...
The exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) and released into fermented milk play a protective role from stress factors as well as improve emulsifying and thickening properties of the product, reduce syneresis, and increase el...
Cyathula officinalis Kuan, a medicinal plant used in traditional medicine, remains underexplored as a source of structurally defined wound-repair polysaccharides. In this study, a water-soluble polysaccharide fraction, CoPS, was isolated from C. offi...
5 September 2022
Cereals whole grains contain vitamins, phytochemicals, antioxidants, resistant starch, and minerals with potential benefits to human health. The consumption of whole grains is correlated with a lowered risk of the most important chronic diseases, inc...
Although Codonopsis pilosula (common name: Dangshen) is a widely used medicinal edible herb, but the structural divergence and functional specificity of polysaccharides from its intraspecific varieties remain understudied. Therefore, this study explo...
Inulin is a carbohydrate that belongs to fructans; due to its health benefits, it is widely used in the food and pharmaceutical industries. In this research, cabuya (Agave americana) was employed to obtain inulin by pulsed electric field-assisted ext...
This study focuses on polysaccharides from Cistanche deserticola and Cistanche tubulosa, medicinal plants renowned for their health benefits. The “water extraction and alcohol precipitation” method was used to obtain the crude polysacchar...
High-fibre wheat breadsticks were developed using an artichoke (Cynara cardunculus L.) by-product extract standardized to 5% chlorogenic acid, incorporated at 1.5%, 2.5%, and 3.5% (w/w, flour basis), together with 5% purified artichoke-derived inulin...