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Preparation, Evaluation and Characterization of Rutin–Chitooligosaccharide Complex

  • Ruge Cao
  • Qiuchen Ma
  • Yu Fu
  • Zhongkai ZhouEmail author
  • Xiaoyu Zhao
Original Paper
  • 55 Downloads

Abstract

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.

Keywords

Rutin Chitooligosaccharide Complex Bacteriostasis Antioxidation Debittering 

Abbreviations

β-CD

β-cyclodextrin

ABTS

2,2-azino-bis(3-ethylbenzthiazoline)-6-sulfonic acid

COS

chitooligosacch-aride

D2O

Deuterium oxide

DPPH

2,2-diphenyl-1-picrylhydrazyl

HP-β-CD

hydroxypropyl-β-cyclodextrin

LB

Luria-Bertani

MIC

minimum inhibitory concentration

S. aureus

Staphylococcus aureus

TE

Trolox equivalents

Trolox

6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid.

Notes

Acknowledgements

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.

Supplementary material

11130_2019_740_MOESM1_ESM.docx (5.5 mb)
ESM 1 (DOCX 5681 kb)

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Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Ruge Cao
    • 1
  • Qiuchen Ma
    • 1
  • Yu Fu
    • 1
  • Zhongkai Zhou
    • 1
    • 2
    Email author
  • Xiaoyu Zhao
    • 3
  1. 1.State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and BiotechnologyTianjin University of Science and TechnologyTianjinChina
  2. 2.ARC Industrial Transformation Training Centre for Functional GrainsCharles Sturt UniversityWagga WaggaAustralia
  3. 3.College of Chemical Engineering and Materials ScienceTianjin University of Science and TechnologyTianjinChina

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