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From structure to function: Stellariae Radix polysaccharides as innovative edible coatings with antioxidant and
Donglin Fu1, Xiaohong Zhou1, Jing Sun2
1National Engineering Laboratory for Tree Breeding, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.
Abstract:
Stellariae Radix Polysaccharides (SRP, extracted from roots of Stellaria dichotoma var. lanceolata Bge.) was structurally characterized and its potential as both a fruit preservation agent and a hypoglycemic bioactive compound was explored. SRP, containing 73.23 ± 1.02 % total sugar, was separated into two main fractions, SRP-1 (neutral) and SRP-2 (acidic), using DEAE-52 cellulose chromatography, with respective yields of 74.07 ± 0.90 % and 2.93 ± 0.12 %. SRP and its fractions were then analyzed in detail by GPC, HPLC, FT-IR, and NMR, which revealed their key structural features and bioactive potential. In vitro assays indicated SRP has high antioxidant capacity, with DPPH• and ABTS•+ scavenging activities of 70.43 ± 0.09 % and 96.82 ± 0.05 % at 8 mg/mL, respectively. SRP inhibited α-glucosidase (88.60 ± 1.84 %) and α-amylase (75.76 ± 1.74 %) in a dose-dependent manner, underscoring its hypoglycemic properties. Applied as an edible coating for fresh-cut apple, SRP enhanced preservation, reduced weight loss, maintained firmness, and conserved ascorbic acid over 96 h. It also limited malondialdehyde production, reduced electrolyte leakage, protected cell membrane integrity, and mitigated oxidative damage. These findings position SRP as a novel, multifunctional component in food preservation technologies that align with both environmental sustainability and diabetic dietary needs.
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