Effects of different drying treatments on the structure and activity of polysaccharides from Biqi bayberry pomace

doi:10.16178/j.issn.0528-9017.20240834

Abstract

Abstract:

As a by-product of juice and wine processing, bayberry pomace is rich in various nutrients and bioactive substances. In this study, polysaccharide was extracted from Biqi bayberry pomace by hot air drying and vacuum freeze drying treatments. The components, structural characterization and antioxidant activity of extracted polysaccharide were systematically analyzed. The analysis results of the content of total sugars, sulfate radicals, polyphenols, uronic acids, proteins and other components in polysaccharides showed that different drying treatments had significant differences in the components of extracted polysaccharides, especially in the content of polyphenols and proteins(P<0.05). The analysis results of Fourier transform infrared spectrometer, zetapotential analyzer and laser particle size analyzer indicate that the drying treatments had a certain influence on the structural characterization of polysaccharide. The results of DPPH free radical scavenging ability, ABTS free radical scavenging ability and ferric reducing ability of plasma showed that the polysaccharides extracted by vacuum freeze drying treatment had stronger antioxidant activity (P<0.05). Vacuum freeze drying is more suitable for the drying treatment of bayberry pomace. The results of this research could provide essential reference for the high-quality utilization of bayberry pomace.

Key words: Biqi bayberry, pomace powder, polysaccharide, component analysis, structural characterization, antioxidant activity

CLC Number:

S667.6

LIU Chenxing, CAO Yan, XIA Qile. Effects of different drying treatments on the structure and activity of polysaccharides from Biqi bayberry pomace[J]. Journal of Zhejiang Agricultural Sciences, 2025, 66(2): 467-470.

Figures/Tables 4

Table 1 Effect of various drying treatments on the yield and main component of polysaccharide from bayberry pomace 单位:%

组别	得率	总糖含量	糖醛酸含量	硫酸根含量	蛋白质含量	多酚含量
真空冷冻干燥	1.45±0.02 a	39.75±0.61 b	10.62±0.46 a	9.78±0.72 a	3.87±0.01 a	4.35±0.08 a
热风干燥	1.26±0.08 b	45.12±0.39 a	10.49±0.31 a	9.93±0.45 a	2.12±0.11 b	3.41±0.01 b

Fig.1 The infrared spectroscopy of polysaccharide from bayberry pomace processed by vacuum freeze drying and hot air drying treatments

Fig.2 The Zeta potential and particle size of polysaccharide from bayberry pomace processed by vacuum freeze drying and hot air drying treatments

Table 2 The antioxidant activity of polysaccharides from bayberry pomace processed by various drying treatments 单位:%

组别(多糖浓度 1 mg·mL^-1)	DPPH自由基清除率	ABTS自由基清除率	FRAP值
热风干燥	30.61±0.18 b	29.04±0.11 b	0.11±0.05 b
真空冷冻干燥	42.99±0.42 a	31.73±0.61 a	0.20±0.09 a

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