ArticleFood chemistry: X2025
Polysaccharides from sea buckthorn - Ultrasound-assisted enzymatic extraction, purification, structural characterization, and antioxidant activity analysis.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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13 citing papers in PubMed.
- Plasma-Assisted Extraction of Polysaccharides fromPolymers · 2026Article
- Ultrasound and enzyme extraction of Pleioblastus amarus shoot polysaccharide: A comparative study on chemical characterization, antioxidant, and anti-aging activities.Ultrasonics sonochemistry · 2026Article
- Valorization of the cauliflower mushroom (Food chemistry: X · 2026Article
- Frost-induced structural modification of mulberry leaf polysaccharides enhances hypoglycemic activity and Maillard reaction inhibition in biscuits.Food chemistry: X · 2026Article
- Sustainable biosynthesis of exopolysaccharides derived from agricultural byproducts with effective antioxidant properties.Bioprocess and biosystems engineering · 2026Article
- Recent Progressions in Applications of Bioactive Polysaccharides in Food and Health Sciences: A Comprehensive Review.Food science & nutrition · 2026Review
- Structural characterisation and antioxidant and prebiotic activities ofFrontiers in microbiology · 2026Article
- Optimization of compound enzyme-ultrasound extraction of chicory polysaccharides and their effects on the quality of fermented Milk.Food chemistry: X · 2025Article
- Synergistic impact of multi-frequency ultrasound on sea buckthorn juice fermentation: A holistic study on bioactive compounds, micromorphology, sensory quality, and computational evidence.Ultrasonics sonochemistry · 2025Article
- Comparison of the Conventional, Chemical, and Ultrasound Extraction of Crude Polysaccharides and Their Properties fromFoods (Basel, Switzerland) · 2025Article
- Comparison ofFoods (Basel, Switzerland) · 2025Article
- Optimization of Ultrasonic-Enzymatic-Assisted Extraction of Flavonoids from Sea Buckthorn (Foods (Basel, Switzerland) · 2025Article
- A Novel Polysaccharide Purified fromFoods (Basel, Switzerland) · 2025Article
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7 authors.
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Abstract
This study employed a sophisticated approach consisting of ultrasound-assisted enzyme treatment to extract polysaccharides from sea buckthorn (SBP). The SBP extraction parameters were optimized, the following optimal parameters were identified: solid-liquid ratio of 1:32 g/mL, ultrasound duration of 26 min, ultrasound temperature of 52 °C, and composite enzyme concentration of 6000 U/100 mL, and the maximum extraction yield of SBP was 24.07 ± 0.15 %. The separation and purification of SBP resulted in the isolation of three fractions of polysaccharides (SBPR-1, SBPR-2, SBPR-3). The composition and structural characteristics of the SBPRs were identified. Furthermore, the SBPRs exhibited the characteristic absorption peaks of polysaccharides. Notably, the surface microstructures of the SBPRs showed significant variations. Moreover, all SBPRs demonstrated commendable thermal stability and in vitro antioxidant activity. This study serves as a reference for the development and application of natural antioxidants and provides a theoretical foundation for the environmentally friendly and effective extraction of SBP.
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