Scholarlink

<p><i>Cyperus esculentus</i> meal is an oil-extraction by-product whose polysaccharide (CEP) is a key active component. Although CEP exhibits bioactive and emulsifying properties, its structure-function relationship as a stand-alone emulsifier, especially in protein-free systems, remains unclear, limiting its applications in clean-label foods. To address this, this study explored the chemical structure and functional properties of CEP. Emulsions were prepared by high-speed homogenization of mixtures containing CEP solutions and sunflower oil (50% w/w). Structural analysis showed that CEP has a molecular weight of 85.5&#xa0;kDa and contained hydroxyl, carboxyl, and glycosidic groups, which contribute to its high water-holding (4.5 ± 0.1&#xa0;g/g) and oil-holding capacities (6.1 ± 0.4&#xa0;g/g). Furthermore, in vitro experiments confirmed CEP’s significant antioxidant activity and concentration-dependent inhibition of α-amylase and pancreatic lipase. Emulsion studies revealed that 2.0% (w/v, based on the final emulsion volume) CEP yielded the smallest droplet size (5.65&#xa0;μm) and the highest zeta potential (-36.67 mV). The negative surface charge, originating from carboxyl and aldehyde groups in CEP, promotes electrostatic repulsion and thereby enhances emulsion stability. Moreover, CEP concentration positively correlated with storage stability. These findings elucidate the concentration-dependent emulsifying behavior of CEP and indicate a potential relationship between its identified molecular characteristics and the observed stabilization effects. The study provides a theoretical foundation for developing CEP-based natural emulsifiers and supports the high-value utilization of <i>Cyperus esculentus</i> by-products in clean-label and functional food formulations.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Characterization and emulsifying properties of Cyperus esculentus polysaccharides

  • 期刊论文

  • 发表日期：

    2026年3月18日

查看全文
  • Qing Zhang,
  • Xue Gong,
  • Xiaojia Zhang,
  • Bingqian Zhang,
  • Xiuli Wu

摘要

Cyperus esculentus meal is an oil-extraction by-product whose polysaccharide (CEP) is a key active component. Although CEP exhibits bioactive and emulsifying properties, its structure-function relationship as a stand-alone emulsifier, especially in protein-free systems, remains unclear, limiting its applications in clean-label foods. To address this, this study explored the chemical structure and functional properties of CEP. Emulsions were prepared by high-speed homogenization of mixtures containing CEP solutions and sunflower oil (50% w/w). Structural analysis showed that CEP has a molecular weight of 85.5 kDa and contained hydroxyl, carboxyl, and glycosidic groups, which contribute to its high water-holding (4.5 ± 0.1 g/g) and oil-holding capacities (6.1 ± 0.4 g/g). Furthermore, in vitro experiments confirmed CEP’s significant antioxidant activity and concentration-dependent inhibition of α-amylase and pancreatic lipase. Emulsion studies revealed that 2.0% (w/v, based on the final emulsion volume) CEP yielded the smallest droplet size (5.65 μm) and the highest zeta potential (-36.67 mV). The negative surface charge, originating from carboxyl and aldehyde groups in CEP, promotes electrostatic repulsion and thereby enhances emulsion stability. Moreover, CEP concentration positively correlated with storage stability. These findings elucidate the concentration-dependent emulsifying behavior of CEP and indicate a potential relationship between its identified molecular characteristics and the observed stabilization effects. The study provides a theoretical foundation for developing CEP-based natural emulsifiers and supports the high-value utilization of Cyperus esculentus by-products in clean-label and functional food formulations.