ArticleUltrasonics sonochemistry2021
Complexation of maltodextrin-based inulin and green tea polyphenols via different ultrasonic pretreatment.
Article in Ultrasonics sonochemistry, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 49 citations in OpenAlex.
- Preparation, Structural Characterization, and Synergistic Hypoglycemic Effect of Jujube Polysaccharide-Polyphenol Complex.Foods (Basel, Switzerland) · 2026Article
- Effect of Microparticle Crystallinity and Food Matrix on the Release Profile and Antioxidant Activity of Encapsulated Gallic and Ellagic Acids During Simulated In Vitro Intestinal Digestion.Antioxidants (Basel, Switzerland) · 2025Article
- Citrus wastes as sustainable materials for active and intelligent food packaging: Current advances.Comprehensive reviews in food science and food safety · 2025Review
- Improving complexation of puerarin with kudzu starch by various ultrasonic pretreatment: Interaction mechanism analysis.Ultrasonics sonochemistry · 2024Article
- Combination with litchi procyanidins under PEF treatment alters the physicochemical and processing properties of inulin.Food chemistry: X · 2023Article
- Salt stress affects the biomass of industrial crop Jerusalem artichoke by affecting sugar transport and metabolism.Heliyon · 2023Article
- Complexation of soybean protein isolate with β-glucan and myricetin: Different affinity on 7S and 11S globulin by QCM-D and molecular simulation analysis.Food chemistry: X · 2022Article
- Polysaccharides in Selenium-Enriched Tea: Extraction Performance under Innovative Technologies and Antioxidant Activities.Foods (Basel, Switzerland) · 2022Article
- Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications.Frontiers in nutrition · 2022Review
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Authors and funding
8 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ultrasound has been applied in food processing for various purpose, showing potential to advance the physical and chemical modification of natural compounds. In order to explore the effect of ultrasonic pretreatment on the complexation of inulin and tea polyphenols (TPP), different frequencies (25, 40, 80 kHz) and output power (40, 80, 120 W) were carried out. According to the comparison in particle size distribution and phenolic content of different inulin-TPP complexes, it was indicated that high-intensity ultrasonic (HIU) treatment (25 kHz, 40 W, 10 min) could accelerate the interaction of polysaccharides and polyphenols. Moreover, a series of spectral analysis including UV-Vis, FT-IR and NMR jointly evidenced the formation of hydrogen bond between saccharides and phenols. However, the primary structure of inulin and the polysaccharide skeleton were not altered by the combination. Referring to field emission scanning electron microscopy (FESEM), the morphology of ultrasound treated-complex presented a slight agglomeration in the form of bent sheets, compared to non-treated sample. The inulin-TPP complex also revealed better stability based on thermogravimetric analysis (TGA). Thus, it can be speculated from the identifications that proper ultrasonic treatment is promising to promote the complexation of some food components during processing.
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