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Sandra Górska, Anna Maksymiuk and Jadwiga Turlo
Selenosugars are a group of sugar derivatives of great structural diversity (e.g., molar masses, selenium oxidation state, and selenium binding), obtained as a result of biosynthesis, chemical modification of natural compounds, or chemical synthesis. Sel...
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Isabel Cardoso, João Cotas, Ana Rodrigues, Daniel Ferreira, Nádia Osório and Leonel Pereira
Nowadays, the development of new drugs only relies on a small number of molecules and 50% of all existent drugs are extracted or synthetically obtained. This work intends to evaluate the antibacterial potential of the ethanolic and polysaccharide extract...
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Alvaro Peña Neira, Mariona Gil Cortiella
Pág. 83 - 93
Obtaining polysaccharides from grape cell walls is an interesting topic for the wine industry given its implications with regards to wine treatments and potential sensory attributes. In the present work, several conditions (i.e., a chelating agent, pH, t...
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Elsa M. Gonçalves, Mafalda Silva, Luiza Andrade and Joaquina Pinheiro
In the wake of escalating global concerns over the environmental impact of plastic pollution, there has been an unprecedented call for sustainable alternatives. The food-packaging industry, responsible for a staggering 40% of global plastic consumption, ...
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Dongqi Guo, Xiuxiu Yin, Huan Cheng, Xingqian Ye and Jianle Chen
Glycyrrhiza is a well-known plant resource used for the production of extractum-glycyrrhizae; however, large amounts of Glycyrrhiza residues containing polysaccharides are produced, and these have not been well utilized until now. The aim of this study w...
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Tudor Bibire, Onur Yilmaz, Cristina Mihaela Ghiciuc, Nela Bibire and Radu Danila
Biopolymers have gained significant attention as a class of polymer materials with a wide range of applications, especially in the medical and pharmaceutical field. Due to particular characteristics, such as biocompatibility, biodegradability, non-toxici...
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Magdalena Krystyjan, Dorota Gumul and Greta Adamczyk
In the present study, an attempt was made to enrich cookies with ground seeds of milk thistle (Silybum marianum L.) and to determine the effect of this addition on the quality of cookies. The content of nutrients, fibre, and calorific value, as well as, ...
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Karen Khachatryan, Gohar Khachatryan and Wojciech Ciesielski
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Meriem Aitouguinane, Zainab El Alaoui-Talibi, Halima Rchid, Imen Fendri, Slim Abdelkafi, Mohamed Didi Ould El-Hadj, Zakaria Boual, Pascal Dubessay, Philippe Michaud, Mounir Traïkia, Guillaume Pierre, Cherkaoui El Modafar and Cédric Delattre
This study aims to assess for the first time the ability of marine polysaccharides and their derivatives to stimulate natural defenses in olive tree leaves. Alginates, ALSM, and ALCM were isolated from the brown algae Sargassum muticum and Cystoseira myr...
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Gabriel Ramírez-Balboa, Rosendo Balois-Morales, Juan Esteban Bello-Lara, Pedro Ulises Bautista-Rosales, Andrés Eloy León-Fernández, Graciela Guadalupe López-Guzmán, Yolotzin Apatzingan Palomino-Hermosillo, Yilmar Arisai López-Flores (Author)
Pág. e49052
Starch is one of the most used polysaccharides in the food industry because is an excellent raw material to modify the texture and consistency of food. Also, is the main source for energy storage in horticultural products. The starch from soursop fruits ...
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Kricelle M. Deamici, Michele G. de Morais, Lucielen O. Santos, Koenraad Muylaert, Christine Gardarin, Jorge Alberto V. Costa and Céline Laroche
Microalgae are able to produce many valuable biomolecules, such as polysaccharides, that presents a large diversity of biochemical structures and functions as antioxidant, antifungal, anticancer, among others. Static magnetic fields (SMF) influence the m...
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Antony Sarraf, Emeline Verton, Noura Addoun, Zakaria Boual, Mohamed Didi Ould El Hadj, Zainab El Alaoui-Talibi, Cherkaoui El Modafar, Slim Abdelkafi, Imen Fendri, Cédric Delattre, Pascal Dubessay, Philippe Michaud and Guillaume Pierre
Polysaccharides are highly variable and complex biomolecules whose inventory of structures is still very incomplete, as nature still preserves unexplored biotopes. Plants, macroalgae and microalgae are an integral part of the daily life of human being re...
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Noura Addoun, Zakaria Boual, Cédric Delattre, Toufik Chouana, Christine Gardarin, Pascal Dubessay, Fatima Benaoun, Seddik Addaoud, Mohamed Didi Ould El Hadj, Philippe Michaud and Guillaume Pierre
This study substantially contributes to raising the understanding, safety, and efficiency of ethnobotanical remedies from Plantago ciliata employed by traditional healers in various Algerian health disorders.
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Zafarullah Muhammad, Rabia Ramzan, Ruifen Zhang and Mingwei Zhang
Polysaccharides have excellent potential as food-grade coating materials for microencapsulation in pro- and prebiotics-based functional food industry. In this study, potato, maize, and rice resistant starches composite coatings with D-mannose, maltodextr...
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Tatyana A. Kuznetsova, Boris G. Andryukov, Natalia N. Besednova, Tatyana S. Zaporozhets and Andrey V. Kalinin
The present review considers the physicochemical and biological properties of polysaccharides (PS) from brown, red, and green algae (alginates, fucoidans, carrageenans, and ulvans) used in the latest technologies of regenerative medicine (tissue engineer...
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Jinggui Nie, Danting Chen and Yanbin Lu
In this work, a method for ultrasonic extraction of polysaccharides from Sargassum horneri using deep eutectic solvents was proposed. The studied deep eutectic solvents were composed of choline chloride, 1,2-propanediol and water. Based on the single-fac...
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Valerii Mykhaylov,Olga Samokhvalova,Zinoviya Kucheruk,Kateryna Kasabova,Olga Simakova,Iuliia Goriainova,Alla Rogovaya,Inna Choni
Pág. 23 - 32
The formation of a structure of certain dietary bakery products and flour confectionery products made without wheat flour is difficult due to the absence of gluten. There is a constant search for effective structure-forming agents to replace gluten prote...
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Kubra Betul Solmaz, Yusuf Ozcan, Nazime Mercan Dogan, Omer Bozkaya and Semra Ide
We aimed to determine the effect of Luria-Bertani (LB) medium, nutrient broth (NB) and tryptic soy broth (TSB), pH, temperature, and incubation time on the production of extracellular polysaccharides (EPS). The effect of glucose, whey and glycerol on bac...
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Djamila Al-Halbouni, Wolfgang Dott, Juliane Hollender
Pág. 97 - 106
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Arantzazu Valdés, Nuria Burgos, Alfonso Jiménez and María Carmen Garrigós
The most fashionable trends in food packaging research are targeted towards improvements in food quality and safety by increasing the use of environmentally-friendly materials, ideally those able to be obtained from bio-based resources and presenting bio...
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