Ultrasonic high‐yield extraction of non‐toxic fucose‐containing Abroma augusta polysaccharide bearing emulsifying properties

Author:

Sarkhel Shubhajit1ORCID,Mondal Mrinmoy2,Datta Deepanwita1,Sahoo Bijendra1,Kumari Ankanksha1,Saha Sreyajit1,Bera Sandipan1,Jana Malabendu3,Tiwari Amit1,Roy Anupam1ORCID

Affiliation:

1. Laboratory of Applied Food Chemistry, Microbiology, and Process Engineering, Centre for Food Engineering and Technology, Department of Chemical Engineering Birla Institute of Technology Mesra Ranchi India

2. Membrane Science and Separation Technology Division GB Marg, CSIR – Central Salt and Marine Chemicals Research Institute Bhavnagar India

3. Department of Neurological Sciences Rush University Medical Center Chicago IL USA

Abstract

AbstractBACKGROUNDThe stem of Abroma augusta contains mucilaginous polysaccharides having numerous ethnomedicinal properties. The present work aimed to develop a scalable ultrasonic‐assisted aqueous Abroma augusta mucilage (AAM) extraction (UAE) method and further explores its emulsifying property and toxicity concern.RESULTSThe combination of ultrasonic power (750 W), solid‐to‐liquid ratio (1:15) and temperature (348 K) gave the highest extraction yield of 2.28% with a diffusivity value of 3.85 × 10−9 m2 s−1, which was higher than aqueous extraction method using a kinetic model based on Fick's second law of diffusion. The extracted polysaccharide showed no toxicity as measured through 3‐(4,5‐dimethylthiazol‐2‐yl)‐2,5‐diphenyltetrazolium bromide (MTT) and lactate dehydrogenase (LDH) assay on RAW cell line. Additionally, the polysaccharide over its critical micelle concentration (400, 500, 600 and 700 μg mL−1) offered emulsifying properties with 0.5%, 1% and 5% oil (v/v). The emulsion with a polysaccharide concentration of 600 μg mL−1 with 5% oil (v/v) provides stability against coalescence for 3 days.CONCLUSIONThe overall findings indicated that UAE of AAM polysaccharide can be used for an efficient extraction method, and the obtained polysaccharide is nontoxic in nature and bears emulsifying properties. © 2024 Society of Chemical Industry.

Publisher

Wiley

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