Preparation and physicochemical properties characterization of hesperetin-grafted pectin conjugate

Yanming Ren; Dandan Yu; Jiaxiong Wu; Shuifang Mao; Pin Chen; Shiguo Chen; Qiang Gao; Xingqian Ye; Jinhu Tian

doi:10.1016/j.ijbiomac.2023.124887

Preparation and physicochemical properties characterization of hesperetin-grafted pectin conjugate

Int J Biol Macromol. 2023 Jul 15:243:124887. doi: 10.1016/j.ijbiomac.2023.124887. Epub 2023 May 16.

Authors

Yanming Ren¹, Dandan Yu¹, Jiaxiong Wu¹, Shuifang Mao¹, Pin Chen¹, Shiguo Chen², Qiang Gao³, Xingqian Ye⁴, Jinhu Tian⁵

Affiliations

¹ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China.
² College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China.
³ Shandong Huihuang Food Co., Ltd., Linyi 276000, Shandong, China.
⁴ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China; Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China; Shandong (Linyi) Institute of Modern Agriculture, Zhejiang University, Linyi 276000, China. Electronic address: psu@zju.edu.cn.
⁵ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou 310058, China. Electronic address: Jinhutian@126.com.

PMID: 37196711
DOI: 10.1016/j.ijbiomac.2023.124887

Abstract

Different ratios of hesperetin (HT) were successfully grafted onto pectin from basic water (PB) molecules via free radical-induced reaction. The structure of PB-HT conjugates was characterized by ultraviolet spectroscopy, infrared spectroscopy, X-ray diffraction and scanning electron microscopy. Results indicated that HT was successfully grafted onto pectin molecules, and PB-HT-0.5 showed the highest HT content (103.18 ± 2.76 mg/g). Thermogravimetric analysis indicated that HT crystals showed good thermal resistance and could improve the thermal stability of PB-HT conjugates. Additionally, PB-HT conjugates showed good cytocompatibility and blood compatibility. This study provides a novel and efficient method to synthesize hesperetin-grafted pectin conjugate, which showed potential application in the fields of functional foods in the future.

Keywords: Hesperetin; Pectin; Physicochemical characterization; Preparation.

MeSH terms

Hesperidin*
Pectins* / chemistry
X-Ray Diffraction

Substances

Pectins
hesperetin
Hesperidin