多糖
抗氧化剂
化学改性
化学
功能性食品
食品科学
生物技术
生物化学
生物
标识
DOI:10.1016/j.carpta.2021.100045
摘要
• Plants-based polysaccharides were easily and successfully modified with the help of sulfation, phosphorylation, carboxymethylation and selenization. • Modification methods of plants-based polysaccharides were well differentiated according to their reported protocols. • Antioxidant activities of plants-based polysaccharides were improved significantly ( p < 0.05) after chemical modification. The increasing consumption of plants-based polysaccharides in various industries is demanding to boost their structural and functional attributes. Functional attributes including the antioxidant behavior of plants-based polysaccharides are much important due to their meaningful transfer of value-added properties in different practical commodities. This review is aimed to attract the attention of researchers to boost the antioxidant activities of plants-based polysaccharides by using different chemical modification methods. In this review, different modification methods of plants-based polysaccharides were particularized to make ease to select the competent modification protocols and to analyze the resulted antioxidant potential of native and modified polysaccharides. The antioxidant activities of plants-based polysaccharides were increased significantly after chemical modification. These significant improvements in antioxidant activities of plants-based polysaccharides suggested to employ them in food, pharmaceutical and cosmetic products to improve their healthy life.
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