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Journal of Food Science and Technology

, Volume 56, Issue 4, pp 1766–1774 | Cite as

Effect of γ-irradiation on physico-chemical and antioxidant properties of galactan exopolysaccharide from Weissella confusa KR780676

  • Digambar Kavitake
  • Mana Techi
  • U. K. Abid
  • Sujatha Kandasamy
  • Palanisamy Bruntha Devi
  • Prathapkumar Halady ShettyEmail author
Original Article
  • 46 Downloads

Abstract

Exopolysaccharide (EPS) produced by Weissella confusa KR780676 from an Indian fermented food (Idli) has been characterized as galactan in earlier report. In this study, the galactan EPS was irradiated at different doses (0, 4, 8, and 16 kGy) using 60Co as γ-source and effect of γ-irradiation on physico-chemical and antioxidant potential of galactan EPS was studied. Color and flow properties showed moderate change after the γ-irradiation treatment. Particle size analysis and scanning electron microscopy exhibited significant breakdown of the EPS particles into smaller average hydrodynamic diameter size from 495.54 to 198.44 nm with increasing irradiation doses. Overall, pH showed decrease, while the water activity showed an increasing trend with the increasing irradiation dose. No significant effect was observed in the functional groups of EPS as revealed in the FT-IR spectroscopic analysis. After the treatment, semi-crystalline nature of the EPS changed to amorphous as shown in XRD analysis due to the breakdown. Antioxidant activities of galactan EPS increased marginally after the treatment. However, hydroxyl radical scavenging activity increased significantly from 48 to 67%. Changes in physico-chemical and antioxidant properties of galactan EPS with γ-irradiation treatment altered the functional properties of EPS positively, making it more suitable for wider application in the food industry.

Keywords

Galactan EPS Weissella confusa KR780676 γ-Irradiation Physico-chemical Antioxidant properties 

Notes

Acknowledgements

Authors Digambar Kavitake, Sujatha Kandasamy and Palanisamy Bruntha Devi are grateful to University Grants Commission, New Delhi, India for providing financial assistance in the form of Junior Research Fellowship and Post-Doctoral Fellowship. Pondicherry University, Central Instrumental Facility is acknowledged for availing the required facilities.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

13197_2019_3608_MOESM1_ESM.docx (78 kb)
Supplementary material 1 (DOCX 77 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  • Digambar Kavitake
    • 1
  • Mana Techi
    • 1
  • U. K. Abid
    • 1
  • Sujatha Kandasamy
    • 1
  • Palanisamy Bruntha Devi
    • 1
  • Prathapkumar Halady Shetty
    • 1
    Email author
  1. 1.Department of Food Science and TechnologyPondicherry UniversityPondicherryIndia

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