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. 2021 Jun:74:105568.
doi: 10.1016/j.ultsonch.2021.105568. Epub 2021 Apr 18.

Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment

Shuyi Li  1 , Dan Lei  2 , Zhenzhou Zhu  3 , Jie Cai  1 , Maela Manzoli  4 , Laszlo Jicsinszky  4 , Giorgio Grillo  4 , Giancarlo Cravotto  5
Affiliations

Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment

Shuyi Li et al. Ultrason Sonochem. 2021 Jun.

Abstract

Ultrasound has been applied in food processing for various purpose, showing potential to advance the physical and chemical modification of natural compounds. In order to explore the effect of ultrasonic pretreatment on the complexation of inulin and tea polyphenols (TPP), different frequencies (25, 40, 80 kHz) and output power (40, 80, 120 W) were carried out. According to the comparison in particle size distribution and phenolic content of different inulin-TPP complexes, it was indicated that high-intensity ultrasonic (HIU) treatment (25 kHz, 40 W, 10 min) could accelerate the interaction of polysaccharides and polyphenols. Moreover, a series of spectral analysis including UV-Vis, FT-IR and NMR jointly evidenced the formation of hydrogen bond between saccharides and phenols. However, the primary structure of inulin and the polysaccharide skeleton were not altered by the combination. Referring to field emission scanning electron microscopy (FESEM), the morphology of ultrasound treated-complex presented a slight agglomeration in the form of bent sheets, compared to non-treated sample. The inulin-TPP complex also revealed better stability based on thermogravimetric analysis (TGA). Thus, it can be speculated from the identifications that proper ultrasonic treatment is promising to promote the complexation of some food components during processing.

Keywords: Complexation; Identification; Inulin; Tea polyphenols; Ultrasonic treatment.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Fig. 1
Fig. 1
Particle size distribution and mean diameter (nm) of ultrasound-treated inulin and TPP mixtures under different conditions.
Fig. 2
Fig. 2
Average particle size (nm) and phenolic content of inulin-TPP complex treated by 25 kHz, 40 W (A) and 80 W (B) of ultrasound (1, 2, 3 represented different processing times at 0, 10 and 30 min, respectively).
Fig. 3
Fig. 3
UV–Vis (A) and FT-IR (B) spectroscopic profiles of different inulin-TPP complexes.
Fig. 4
Fig. 4
1H NMR (A) and DQF-COSY (1H–1H, B) spectra of different inulin-TPP complexes.
Fig. 4
Fig. 4
1H NMR (A) and DQF-COSY (1H–1H, B) spectra of different inulin-TPP complexes.
Fig. 5
Fig. 5
Molecular weight distribution of different inulin-TPP complexes by GPC analysis.
Fig. 6
Fig. 6
Morphological characteristics of different inulin-TPP complexes by FESEM analysis at two magnifications.
Fig. 7
Fig. 7
TGA curves of different inulin-TPP complexes.
See this image and copyright information in PMC

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