Ultrasonication of Polysaccharides from Tunisian Zizyphus lotus Fruit: Emulsifying Capacities, Rheological Properties an
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ORIGINAL ARTICLE
Ultrasonication of Polysaccharides from Tunisian Zizyphus lotus Fruit: Emulsifying Capacities, Rheological Properties and Antioxidant activities Khaoula Mkadmini Hammi1,3 · Majdi Hammami1 · Christophe Rihouey2 · Didier Le Cerf2 · Riadh Ksouri1 · Hatem Majdoub3 Received: 24 October 2019 / Accepted: 2 January 2020 © The Tunisian Chemical Society and Springer Nature Switzerland AG 2020
Abstract This study investigates the effect of ultrasonic treatment of polysaccharides isolated from Zizyphus lotus fruits (ZLP) with high molecular weight on the chemical composition, emulsifying properties, rheological behavior and antioxidant activities of polysaccharides. Results showed that molecular weight (Mw) was decreased from 2.72 × 106 to 1.69 × 106 g mol−1 for 120 min without structure modification. After ultrasonic treatment, the obtained polysaccharides demonstrated their abilities to form smaller droplets in oil/water emulsions with better emulsifying properties. Rheological analysis showed that ZLPs solutions exhibited a pseudoplastic flow behavior. In addition, the apparent viscosities of ZLPs solutions decreased with the acidic pH (2.0) or alkaline pH (8.0) which was further raised with the temperature increment. The addition of monovalent and divalent salts modified significantly the apparent viscosities of ZLPs. Antioxidant activity assays in vitro indicated that the ultrasound treated fraction with low molecular weight had a stronger 2,2-diphenyl-1-picrylhydrazyl scavenging ability, reducing power and anti-lipid peroxidation. Keywords Zizyphus lotus · Polysaccharides · Ultrasonication · Emulsifying capacities · Rheological properties · Antioxidant activities
1 Introduction In recent years, fruit of Zizyphus species, belonging to the family Rhamnaceae, has received a great attention due to its richness in natural components that could be used as functional ingredients [1, 2]. Within this context, Zizyphus fruit may be considered as a potential source of polysaccharides with excellent hepatoprotective [3], anticancer [4] and immunobiological properties [5]. Moreover, as a valuable * Hatem Majdoub [email protected] 1
Laboratoire des Plantes Aromatiques et Médicinales (LPAM), Centre de Biotechnologie de Borj-Cédria, BP 901, 2050 Hammam‑lif, Tunisia
2
Normandie Université, Laboratoire Polymères Biopolymères Surfaces (PBS), UMR 6270 and FR3038CNRS, Université de Rouen Normandie, 76821 Mon Saint Aignan, France
3
Laboratoire des Interfaces et des Matériaux Avancés (LIMA), Faculté des Sciences de Monastir, Université de Monastir, Bd. de l’environnement, 5019 Monastir, Tunisia
antioxidant, several studies demonstrated that water-soluble polysaccharides isolated from Zyziphus fruiting body could be explored as natural functional or healthy foods to prevent oxidative damage of human body from reactive oxygen species (ROS) [6, 7]. According to Melo et al. and Chen et al. [8, 9] the antioxidative and biological activities of polysaccharides are related to their physicochemical propert
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