Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom (Volvariella volvacea)
An examination of the process of extracting crude polysaccharides from Volvariella volvacea solely through hot water treatment (HWE) at 60, 80, and 100 °C and through an approach involving high pressure processing (HPP) at 200, 400, and 600 MPa followed by HWE. The physiological properties of the po...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523003073 |
| _version_ | 1797676545946419200 |
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| author | Benjarat Tepsongkroh Chuttida Thaihuttakij Supattra Supawong Kamolwan Jangchud |
| author_facet | Benjarat Tepsongkroh Chuttida Thaihuttakij Supattra Supawong Kamolwan Jangchud |
| author_sort | Benjarat Tepsongkroh |
| collection | DOAJ |
| description | An examination of the process of extracting crude polysaccharides from Volvariella volvacea solely through hot water treatment (HWE) at 60, 80, and 100 °C and through an approach involving high pressure processing (HPP) at 200, 400, and 600 MPa followed by HWE. The physiological properties of the polysaccharides could be explained by the structural analysis performed via FT-IR spectroscopy and NMR spectroscopy, which revealed the extract composition of the protein-bound polysaccharides connected by β-glycosidic bonds. Under the extraction conditions investigated in this current study, the recommended extraction condition was a combination of HPP (600 MPa, 10 min) and HWE (60 °C, 2 h). This condition gave high crude polysaccharide yields (with a 2–12% increase), and β-glucan content (with a 15–20% increase) without disrupting the β-glycosidic bond, as compared to using HWE alone. High pressure extraction could be an alternative technique for reduced extraction temperatures of active compounds from mushrooms. |
| first_indexed | 2024-03-11T22:30:46Z |
| format | Article |
| id | doaj.art-44669bfb8d634422b215448329e54ecf |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-11T22:30:46Z |
| publishDate | 2023-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-44669bfb8d634422b215448329e54ecf2023-09-23T05:12:34ZengElsevierFood Chemistry: X2590-15752023-10-0119100864Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom (Volvariella volvacea)Benjarat Tepsongkroh0Chuttida Thaihuttakij1Supattra Supawong2Kamolwan Jangchud3Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 12121 Pathumthani, Thailand; Thammasat University, Center of Excellence in Food Science and Innovation, Thammasat University, 12121 Pathumthani, Thailand; Corresponding author at: Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 12121 Pathumthani, Thailand.Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 12121 Pathumthani, ThailandDepartment of Food Science and Technology, Faculty of Science and Technology, Thammasat University, 12121 Pathumthani, Thailand; Thammasat University, Center of Excellence in Food Science and Innovation, Thammasat University, 12121 Pathumthani, ThailandDepartment of Product Development, Faculty of Agro-Industry, Kasetsart University, 10900 Bangkok, ThailandAn examination of the process of extracting crude polysaccharides from Volvariella volvacea solely through hot water treatment (HWE) at 60, 80, and 100 °C and through an approach involving high pressure processing (HPP) at 200, 400, and 600 MPa followed by HWE. The physiological properties of the polysaccharides could be explained by the structural analysis performed via FT-IR spectroscopy and NMR spectroscopy, which revealed the extract composition of the protein-bound polysaccharides connected by β-glycosidic bonds. Under the extraction conditions investigated in this current study, the recommended extraction condition was a combination of HPP (600 MPa, 10 min) and HWE (60 °C, 2 h). This condition gave high crude polysaccharide yields (with a 2–12% increase), and β-glucan content (with a 15–20% increase) without disrupting the β-glycosidic bond, as compared to using HWE alone. High pressure extraction could be an alternative technique for reduced extraction temperatures of active compounds from mushrooms.http://www.sciencedirect.com/science/article/pii/S2590157523003073Volvariella volvaceaPolysaccharideHot water extractionHigh pressure processingAntioxidant activity |
| spellingShingle | Benjarat Tepsongkroh Chuttida Thaihuttakij Supattra Supawong Kamolwan Jangchud Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom (Volvariella volvacea) Food Chemistry: X Volvariella volvacea Polysaccharide Hot water extraction High pressure processing Antioxidant activity |
| title | Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom (Volvariella volvacea) |
| title_full | Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom (Volvariella volvacea) |
| title_fullStr | Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom (Volvariella volvacea) |
| title_full_unstemmed | Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom (Volvariella volvacea) |
| title_short | Impact of high pressure pre-treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom (Volvariella volvacea) |
| title_sort | impact of high pressure pre treatment and hot water extraction on chemical properties of crude polysaccharide extract obtained from mushroom volvariella volvacea |
| topic | Volvariella volvacea Polysaccharide Hot water extraction High pressure processing Antioxidant activity |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523003073 |
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