Extraction methods, composition and biological activity of polysaccharides from Arctium lappa L. – Short review
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/24283 |
Resumo: | Since the end of the 20th century, the population exhibits health-related concerns, resulting in a trend towards the search for healthier foods with a focus on functional foods. Research has highlighted ingredients that when incorporated into the food make it functional, together with the benefits of this application in the characteristics of the final product. Polysaccharides are examples of functional ingredients that can collaborate with the texture of food products, as they demonstrate good emulsifying and thickening effects. Burdock polysaccharides (ALPS), a perennial plant that has a high medicinal value, have been evaluated in some studies for their potential as a beneficial ingredient for health, but few studies have evaluated their functionality for future applications as a thickener. Thus, this review aimed to present the different extraction methods, the composition of monosaccharides, the structural characteristics and biological activities of ALPS in order to provide information in a condensed way for future studies. |
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Extraction methods, composition and biological activity of polysaccharides from Arctium lappa L. – Short reviewMétodos de extracción, composición y actividad biológica de los polisacáridos de Arctium lappa L. - Short reviewMétodos de extração, composição e atividade biológica dos polissacarídeos de Arctium lappa L. – Short reviewPolysaccharidesStructural characterizationArctium lappa L.Biological activity.PolisacáridosCaracterística estructuralArctium lappa L.Actividad biológica.PolissacarídeosCaracterística estruturalArctium lappa L.Atividade biológica.Since the end of the 20th century, the population exhibits health-related concerns, resulting in a trend towards the search for healthier foods with a focus on functional foods. Research has highlighted ingredients that when incorporated into the food make it functional, together with the benefits of this application in the characteristics of the final product. Polysaccharides are examples of functional ingredients that can collaborate with the texture of food products, as they demonstrate good emulsifying and thickening effects. Burdock polysaccharides (ALPS), a perennial plant that has a high medicinal value, have been evaluated in some studies for their potential as a beneficial ingredient for health, but few studies have evaluated their functionality for future applications as a thickener. Thus, this review aimed to present the different extraction methods, the composition of monosaccharides, the structural characteristics and biological activities of ALPS in order to provide information in a condensed way for future studies.Desde finales del siglo XX, la población presenta preocupaciones relacionadas con la salud, lo que se traduce en una tendencia hacia la búsqueda de alimentos más saludables con un enfoque en alimentos funcionales. Las investigaciones han destacado ingredientes que al ser incorporados al alimento lo hacen funcional, junto con los beneficios de esta aplicación en las características del producto final. Los polisacáridos son ejemplos de ingredientes funcionales que pueden colaborar con la textura de los productos alimenticios, ya que demuestran buenos efectos emulsionantes y espesantes. Los polisacáridos de bardana (ALPS), una planta perenne que tiene un alto valor medicinal, han sido evaluados en algunos estudios por su potencial como ingrediente beneficioso para la salud, pero pocos estudios han evaluado su funcionalidad para futuras aplicaciones como espesante. Así, esta revisión tuvo como objetivo presentar los diferentes métodos de extracción, la composición de los monosacáridos, las características estructurales y actividades biológicas de ALPS con el fin de proporcionar información de forma condensada para futuros estudios.Desde o final do século XX a população exibe preocupações relacionadas com a saúde, surgindo então uma tendência pela busca de alimentos mais saudáveis com foco nos alimentos funcionais. Pesquisas tem destacado ingredientes que quando incorporados ao alimento o tornam funcional, aliado aos benefícios dessa aplicação nas características do produto final. Os polissacarídeos são exemplos de ingredientes funcionais e que podem colaborar com a textura dos produtos alimentícios, uma vez que demonstram bons efeitos emulsificantes e espessantes. Os polissacarídeos da bardana (ALPS), uma planta perene que possui um alto valor medicinal, foram avaliados em alguns estudos quanto ao seu potencial como ingrediente benéfico para a saúde, porém poucos estudos avaliam sua funcionalidade para futuras aplicações como espessante. Assim essa revisão teve como objetivo apresentar os diferentes métodos de extração, a composição dos monossacarídeos, as características estruturais e atividades biológicas de ALPS com o intuito de fornecer informações de forma condensada para definição de estudos futuros.Research, Society and Development2021-12-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2428310.33448/rsd-v10i17.24283Research, Society and Development; Vol. 10 No. 17; e90101724283Research, Society and Development; Vol. 10 Núm. 17; e90101724283Research, Society and Development; v. 10 n. 17; e901017242832525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/24283/21383Copyright (c) 2021 Annecler Rech de Marins; Talita Aparecida Ferreira de Campos; Raquel Guttierres Gomes; Andresa Carla Feihrmann; Ivanor Nunes do Pradohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMarins, Annecler Rech de Campos, Talita Aparecida Ferreira de Gomes, Raquel Guttierres Feihrmann, Andresa Carla Prado, Ivanor Nunes do 2022-01-01T11:11:08Zoai:ojs.pkp.sfu.ca:article/24283Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:42:53.749790Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Extraction methods, composition and biological activity of polysaccharides from Arctium lappa L. – Short review Métodos de extracción, composición y actividad biológica de los polisacáridos de Arctium lappa L. - Short review Métodos de extração, composição e atividade biológica dos polissacarídeos de Arctium lappa L. – Short review |
title |
Extraction methods, composition and biological activity of polysaccharides from Arctium lappa L. – Short review |
spellingShingle |
Extraction methods, composition and biological activity of polysaccharides from Arctium lappa L. – Short review Marins, Annecler Rech de Polysaccharides Structural characterization Arctium lappa L. Biological activity. Polisacáridos Característica estructural Arctium lappa L. Actividad biológica. Polissacarídeos Característica estrutural Arctium lappa L. Atividade biológica. |
title_short |
Extraction methods, composition and biological activity of polysaccharides from Arctium lappa L. – Short review |
title_full |
Extraction methods, composition and biological activity of polysaccharides from Arctium lappa L. – Short review |
title_fullStr |
Extraction methods, composition and biological activity of polysaccharides from Arctium lappa L. – Short review |
title_full_unstemmed |
Extraction methods, composition and biological activity of polysaccharides from Arctium lappa L. – Short review |
title_sort |
Extraction methods, composition and biological activity of polysaccharides from Arctium lappa L. – Short review |
author |
Marins, Annecler Rech de |
author_facet |
Marins, Annecler Rech de Campos, Talita Aparecida Ferreira de Gomes, Raquel Guttierres Feihrmann, Andresa Carla Prado, Ivanor Nunes do |
author_role |
author |
author2 |
Campos, Talita Aparecida Ferreira de Gomes, Raquel Guttierres Feihrmann, Andresa Carla Prado, Ivanor Nunes do |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Marins, Annecler Rech de Campos, Talita Aparecida Ferreira de Gomes, Raquel Guttierres Feihrmann, Andresa Carla Prado, Ivanor Nunes do |
dc.subject.por.fl_str_mv |
Polysaccharides Structural characterization Arctium lappa L. Biological activity. Polisacáridos Característica estructural Arctium lappa L. Actividad biológica. Polissacarídeos Característica estrutural Arctium lappa L. Atividade biológica. |
topic |
Polysaccharides Structural characterization Arctium lappa L. Biological activity. Polisacáridos Característica estructural Arctium lappa L. Actividad biológica. Polissacarídeos Característica estrutural Arctium lappa L. Atividade biológica. |
description |
Since the end of the 20th century, the population exhibits health-related concerns, resulting in a trend towards the search for healthier foods with a focus on functional foods. Research has highlighted ingredients that when incorporated into the food make it functional, together with the benefits of this application in the characteristics of the final product. Polysaccharides are examples of functional ingredients that can collaborate with the texture of food products, as they demonstrate good emulsifying and thickening effects. Burdock polysaccharides (ALPS), a perennial plant that has a high medicinal value, have been evaluated in some studies for their potential as a beneficial ingredient for health, but few studies have evaluated their functionality for future applications as a thickener. Thus, this review aimed to present the different extraction methods, the composition of monosaccharides, the structural characteristics and biological activities of ALPS in order to provide information in a condensed way for future studies. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-12-21 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/24283 10.33448/rsd-v10i17.24283 |
url |
https://rsdjournal.org/index.php/rsd/article/view/24283 |
identifier_str_mv |
10.33448/rsd-v10i17.24283 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/24283/21383 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 17; e90101724283 Research, Society and Development; Vol. 10 Núm. 17; e90101724283 Research, Society and Development; v. 10 n. 17; e90101724283 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052699650293760 |