Preparation, Evaluation and Characterization of Rutin–Chitooligosaccharide Complex
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Rutin possesses a wide range of application prospects with various bioactivities. However, its bitter and water-insoluble properties restrict its application in the field of functional foods. A new complex of rutin and chitooligosaccharide (Rutin-COS) was prepared via spray-drying method (100 °C, 1 L/h) and freeze-drying method (−80 °C, 24 h), respectively. The water solubility, bitterness, antioxidant and antibacterial activities of Rutin-COS were evaluated, and the complexation of Rutin-COS was characterized by SEM, 1H-NMR and ROESY. Compared to freeze-drying method, spray-drying method was more effective for preparing stable Rutin-COS complex. The spray-dried Rutin-COS showed increased water solubility, weakened bitterness, enhanced antioxidant and antibacterial activity compared to rutin. The Rutin-COS complex was demonstrated to be formed through hydrogen bonds between the A, B rings of rutin and COS.
KeywordsRutin Chitooligosaccharide Complex Bacteriostasis Antioxidation Debittering
minimum inhibitory concentration
- S. aureus
This study was financially supported by the National Natural Science Foundation of China (U1501214 and 31601477), the Scientific Research Project of Tianjin Municipal Education Commission (2018KJ091) and Program of Beijing Advanced Innovation Center for Food Nutrition and Human Health (20181037).
Compliance with Ethical Standards
Conflict of Interest
No conflict of interest exits in the submission of this manuscript, and manuscript is approved by all authors for publication.
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