Characterizations of food-derived ellagic acid-Undaria pinnatifida polysaccharides solid dispersion and its benefits on solubility, dispersity and biotransformation of ellagic acid

Zhao-Rong Li; Rui-Bo Jia; Xueyuan Cai; Donghui Luo; Chong Chen; Mouming Zhao

doi:10.1016/j.foodchem.2023.135530

Characterizations of food-derived ellagic acid-Undaria pinnatifida polysaccharides solid dispersion and its benefits on solubility, dispersity and biotransformation of ellagic acid

Food Chem. 2023 Jul 1:413:135530. doi: 10.1016/j.foodchem.2023.135530. Epub 2023 Jan 23.

Authors

Zhao-Rong Li¹, Rui-Bo Jia², Xueyuan Cai³, Donghui Luo⁴, Chong Chen⁵, Mouming Zhao⁶

Affiliations

¹ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China. Electronic address: Jiaruibo@hotmail.com.
³ Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China.
⁴ College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China.
⁵ College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China.
⁶ School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China. Electronic address: femmzhao@scut.edu.cn.

PMID: 36758386
DOI: 10.1016/j.foodchem.2023.135530

Abstract

The current study was aimed to enhance the solubility, dispersibility and biotransformation efficacy of ellagic acid (EA) by preparing food-derived ellagic acid-Undaria pinnatifida polysaccharides solid dispersion (EA/UPP SD). The results demonstrated that the solubility of EA/UPP SD was improved from 0.014 mg/mL to 0.383 mg/mL, and the enhancement was related to converting to a more amorphous state and restraining its self-aggregation during the mechanochemical process. The structure of EA/UPP SDs was mostly maintained by hydrogen bonds and hydrophobic interactions between EA and UPP. Moreover, the result of in vitro anaerobic incubations showed the biotransformation process was improved with EA/UPP SD addition to substrate due to the advance of microbial accessibility in EA dispersion. Altogether, these results indicated that the EA/UPP SDs expanded the application of EA by increasing the solubility and dispersity, and provided a theoretical basis for bioconversion efficiency enhancement.

Keywords: Biotransformation; Dispersity; Ellagic acid; Solid dispersion; Solubility; Undaria pinnatifida polysaccharides.

MeSH terms

Ellagic Acid* / chemistry
Polysaccharides / chemistry
Solubility
Undaria* / chemistry

Substances

Ellagic Acid
Polysaccharides