Conjugation of ferulic acid onto pectin affected the physicochemical, functional and antioxidant properties

• Published in: Journal of the science of food and agriculture 2020-12, Vol.100 (15), p.5352-5362
• Main Authors: Wang, Chun, Cai, Wu‐Dan, Yao, Jing, Wu, Li‐Xia, Li, Lin, Zhu, Jie, Yan, Jing‐Kun
• Format: Article
• Language: English
• Subjects: antioxidant activity; Antioxidants; Antioxidants - chemical synthesis; Antioxidants - chemistry; characterization; Chemical synthesis; Conjugates; Conjugation; Coumaric Acids - chemistry; Fat substitutes; Ferulic acid; Food processing; Free radicals; Free Radicals - chemistry; free‐radical‐mediated grafting; Gelation; Graft copolymers; Grafting; Iron sulfates; Morphology; Pectin; Pectins - chemistry; Scavenging; Stabilizers (agents); Structure-function relationships; Thickening agents; Ultrasonic imaging; Ultrasound; Vitamin E
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.10583

BACKGROUND Pectin, as a functional ingredient, is best known as a gelling and thickening agent, stabilizer, and fat substitute in processed foods. The synthesis of pectin graft copolymers is considered one of the most fascinating ways to improve its physicochemical and functional properties. In this study, therefore, water‐soluble pectin or ultrasound‐treated pectins (UP30 and UP60) grafted with ferulic acid (FA) conjugates, pectin‐g‐FA, UP30‐g‐FA and UP60‐g‐FA, were synthesized via a free radical‐mediated grafting procedure, and their physicochemical, structural, and functional characteristics were investigated. Moreover, 2,2‐diphenyl‐1‐picryl‐hydrazyl (DPPH)‐radical scavenging activity, Trolox equivalent antioxidant capacity (TEAC) assay and ferric‐reducing ability of plasma (FRAP) assay were used to evaluate their antioxidant activities in vitro. RESULTS Results showed that FA was covalently grafted onto pectin or ultrasound‐treated pectins, and the grafting ratios of pectin‐g‐FA, UP30‐g‐FA and UP60‐g‐FA were 65.43 ± 1.30, 82.55 ± 1.71 and 75.82 ± 0.89 mg FA/g, respectively. Although the molecular weights, apparent viscosities, and thermal stabilities of the three FA‐grafted pectin conjugates decreased and their surface morphologies were different from those of native pectin and ultrasound‐treated pectins, they possessed prominent DPPH‐radical scavenging ability [half maximal inhibitory concentration (IC50) of 0.32 to 0.89 mg mL−1) and antioxidant capacity (TEAC of 100.02 to 153.42 μmol Trolox/g sample; FRAP: 166.41 to 270.27 μmol FeSO4/g sample). Their antioxidant potentials were positively correlated with the grafting ratio. CONCLUSION This study provided a promising strategy for the functionalization of pectin, and the prepared FA‐grafted pectin conjugates could be explored as functional ingredients that showed potential for applications in food and agriculture systems. © 2020 Society of Chemical Industry