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Published on: September 2, 2022
Pectin-type polysaccharide from galangal: An efficient emulsifier to construct the emulsion-based delivery system for
Yu Ke1, Chunyang Geng1, Lianzhu Lin2
1School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Guangdong Food Green Processing and Nutrition Regulation Technology Research Center, Guangzhou 510641, China.
Abstract:
Galangal is rich in flavonoids and polysaccharides but underutilized. In this study, galangal flavonoids and polysaccharides (GP-HN and GP-UN) were obtained by segmented extraction, used for chemical composition determination/structural characterization, and constructed for the emulsion delivery system. The results showed that galangin accounted for 71.45 % of total flavonoids. GP-HN and GP-UN were prepared by enzymatic-assisted high-temperature and ultrasonic extraction, which were low-molecular-weight pectin-type polysaccharides mainly constructed by galacturonic acid, galactose, and arabinose. GP-UN was the best emulsifier due to interfacial activities, emulsifying properties, interfacial resistance to bile salts displacement abilities, and anti-lipid digestion abilities of GPs. GP-UN emulsion could stably deliver flavonoids. This study presented a method for orderly reorganizing flavonoids and polysaccharides, guiding for utilization of whole bioactive components in galangal.
