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<p>The problems of high molecular weight and poor thermal stability of polysaccharides are challenges during processing. In order to solve this problem, various pressures (100–250&#xa0;MPa) of dynamic high pressure microfluidization (DHPM) treatments were employed for the modification of jujube polysaccharides. The findings revealed that at a pressure of around 150&#xa0;MPa, the jujube polysaccharides exhibited a reduction in thickness, with a concurrent decrease in molecular weight by 56% and 45% reduction in particle size of the polysaccharides. Through DHPM treatment, the crystalline structure of jujube polysaccharides was increased, and their thermal stability was improved. Moreover, the antioxidant activity of jujube polysaccharides was also enhanced. This research not only offers a new perspective for the physical modification of polysaccharides, but also lays a theoretical foundation for the development of functional food ingredients based on jujube polysaccharides.</p> Graphical Abstract <p></p>

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Improving the jujube polysaccharide characteristics with dynamic high pressure microfluidization (DHPM)

  • 期刊论文

  • 发表日期：

    2025年8月30日

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  • Mengpei Liu,
  • Chenyang Wu,
  • Libing Zhang,
  • Wanrui Li,
  • Lihua Zhang,
  • Zhenzhen Ge,
  • Haifei Lu

摘要

The problems of high molecular weight and poor thermal stability of polysaccharides are challenges during processing. In order to solve this problem, various pressures (100–250 MPa) of dynamic high pressure microfluidization (DHPM) treatments were employed for the modification of jujube polysaccharides. The findings revealed that at a pressure of around 150 MPa, the jujube polysaccharides exhibited a reduction in thickness, with a concurrent decrease in molecular weight by 56% and 45% reduction in particle size of the polysaccharides. Through DHPM treatment, the crystalline structure of jujube polysaccharides was increased, and their thermal stability was improved. Moreover, the antioxidant activity of jujube polysaccharides was also enhanced. This research not only offers a new perspective for the physical modification of polysaccharides, but also lays a theoretical foundation for the development of functional food ingredients based on jujube polysaccharides.

Graphical Abstract