One-Step Ultrasound-Assisted Synchronous Extraction of Polysaccharides and Polyphenols from Blue Honeysuckle Berries:...

Area of Science:

• Food Science
• Biochemistry
• Natural Product Chemistry

Background:

• Blue honeysuckle (Lonicera caerulea L.) berries contain valuable bioactive compounds.
• Conventional extraction methods often target single components, limiting efficient utilization.
• There is a need for improved extraction techniques to maximize recovery and bioactivity.

Purpose of the Study:

• To develop a one-step ultrasound-assisted synchronous extraction (OUE) method for simultaneous recovery of polysaccharides and polyphenols from blue honeysuckle berries.
• To evaluate the physicochemical properties and bioactivities of the extracted compounds.
• To compare OUE with conventional extraction methods.

Main Methods:

• One-step ultrasound-assisted synchronous extraction (OUE) was employed.
• Physicochemical properties were analyzed using FTIR, SEM, and rheological measurements.
• Antioxidant activity was assessed via DPPH and ABTS radical scavenging assays.
• In vitro inhibitory activity against α-amylase and α-glucosidase was determined.

Main Results:

• OUE efficiently recovered both polysaccharides and polyphenols simultaneously.
• OUE-extracted polyphenols (OUEP) and polysaccharides (OUES) exhibited superior antioxidant activity compared to conventional methods.
• OUES showed a more porous microstructure and higher apparent viscosity than HPS.
• OUEP demonstrated significant α-amylase and α-glucosidase inhibitory effects, indicating potential for glycemic control.

Conclusions:

• The OUE method offers an efficient approach for simultaneous extraction of bioactive compounds from blue honeysuckle berries.
• OUE enhances the structural and functional properties of extracted polysaccharides and polyphenols.
• This method supports the development of health-promoting food products and improves resource utilization.