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Evaluation of a Novel Phosphorylated Red Dragon Fruit Peel Pectin for Enhancement of Thermal Stability and Functional Activity

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Abstract

Red dragon fruit peel, as a fruit waste, is rich in plant-based nutritional pectins that can be applied as food additives. The present study aims to characterize a novel phosphorylated red dragon fruit peel pectin (PRDFP-P) and to explore its functional activities. The thermal analysis, morphology analysis, antibacterial, antioxidant and antitumor activities of PRDFP-P were evaluated. The results showed that the phosphorylated derivative PRDFP-P had typical phosphate groups. Compared with the native red dragon fruit peel pectin (PRDFP), PRDFP-P possessed superior thermal stability and exhibited significant inhibition effects on Escherichia coli and Staphylococcus aureus. Moreover, the phosphate groups on the derivative PRDFP-P chains remarkably enhanced the scavenging ability of hydroxyl radicals and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. In addition, PRDFP-P showed a significant inhibition effect on growth of human hepatic carcinoma cells (HepG2) and the IC50 value was determined to be 248.69 μg/mL (P < 0.05). Our results suggested that the phosphorylated derivative PRDFP-P might be potentially applied as stabilizing, thickening and gelling agents with functional activities in the food industry.

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Data Availability

The data from the current study are available from the corresponding author on reasonable request.

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Acknowledgements

This work was financially supported by the National Natural Science Foundation of China (No. 31902127) and the Xiangyu Talents Project for Huaiyin Normal University (31QSQ00).

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Authors and Affiliations

  1. Jiangsu Key Laboratory for Eco-Agricultural Biotechnology around Hongze Lake, Jiangsu Key Laboratory for Food Safety and Nutrition Function Evaluation, Jiangsu Collaborative Innovation Center of Regional Modern Agriculture & Environmental Protection, Huaian, 223300, China

    Shiquan Qian, Ying Liu, Zhenlian Han & Weicheng Hu

  2. School of Life Science, Huaiyin Normal University, Huaian, 223300, China

    Shiquan Qian, Zhangrui Sheng, Qi Meng, Lei Chen, Dandan Wu, Jiwu Tang, Ying Liu, Zhenlian Han & Weicheng Hu

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  1. Shiquan Qian
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Correspondence to Shiquan Qian.

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Qian, S., Sheng, Z., Meng, Q. et al. Evaluation of a Novel Phosphorylated Red Dragon Fruit Peel Pectin for Enhancement of Thermal Stability and Functional Activity. Plant Foods Hum Nutr 77, 150–154 (2022). https://doi.org/10.1007/s11130-022-00958-3

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