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Raft-forming systems are designed to relieve reflux symptoms by forming a physical barrier on top of the stomach. The present study aimed to evaluate the physico-chemical properties of alginate-aloe vera raft-forming systems for the first time. To achieve this goal, aloe vera was used in the proportion of 1 and 1.5 % in raft suspensions containing 5 % alginate as the main component of gel structure. Rafts were characterized by their volume, floating behavior, thickness, swelling properties, strength, resilience, reflux resistance, and acid neutralization capacity (ANC). Results showed the effectiveness of aloe vera in forming rafts that were voluminous, buoyant with greater total floating time (TFT), and stronger than formulations with no aloe vera. Furthermore, data showed that the presence of aloe vera could improve resilience time, swelling proportions, resistance to reflux under simulant conditions of movement in the stomach, and ANC values of rafts. Rafts were further characterized by oscillatory strain sweep test, differential scanning calorimetry, and Fourier transform infrared spectroscopy. Evaluation of the mechanical properties of rafts displayed a viscoelastic behavior of gels corresponding to the internal cross-linked structure of rafts. This study demonstrated that designing of alginate-aloe vera rafts can be suitable for the treatment of gastro-esophageal reflux disorders., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier B.V.)

The present study developed a novel complex coacervate based on succinyl mung bean protein (SMBP) and gum arabic (GA) to encapsulate curcumin. The optimum pH and succinylprotein/polysaccharide ratio for complex coacervation were 3.0 and 1:1, respectively, measured by turbidity evaluation. Fluorescence spectroscopy depicted that the curcumin was loaded in the hydrophobic core of SMBP/GA. The evaluated FTIR and XRD showed that the encapsulation of curcumin in the complex coacervate hydrophobic core was successful, followed by minor changes in SMBP conformation caused by the succinylation process. The zeta potential showed that the succinylation of MBP led to a decrease in the zeta potential of SMBP and confirmed that the SMBP/GA was produced successfully at pH 3.0. The EE and LA of c-SMBP/GA were 99.79 ± 0.03 % and 24.94 ± 0.05 μg·mg -1 , respectively, which were significant. SMBP showed enhanced antioxidant activity compared with MBP, and c-MBP/GA showed significant antioxidant activity measured by ABTS and DPPH radical scavenging assays. SMBP is a biopolymer that can be used to encapsulate bioactive compounds like curcumin and shows enhanced antioxidant activity. The c-SMBP/GA is a promising tool for encapsulating curcumin in food matrices with enhanced dispersity characteristics and release behavior., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022. Published by Elsevier B.V.)

Polylactic acid (PLA) is the second-highest consumed bioplastic in the world. PVP/PLA-PEO complex nanofibers encapsulating collagen and cefazolin dressing scaffold were fabricated using a coaxial electrospinning method to target the release of the encapsulated compounds. It was observed that in collagen doses of 10 and 20%, the speed of healing showed a significant difference with the control sample, but the dose of 40% caused a decrease in wound healing rate in mice. The nanofibers' morphology and surface roughness were investigated by scanning electron microscopy (SEM) and atomic force microscopy (AFM), respectively. The mechanical properties and adhesion strength of the scaffolds were investigated. The scaffolds' antimicrobial activity was evaluated by disk diffusion method against the E. coli, S. aureus, and P. aeruginosa. The results indicated a positive effect on the antimicrobial activity of the samples. In this study, we were able to prolong the effect of scaffolds by changing the pattern of release of cefazolin from inside the nanofibers. Possible interactions between the polymers and the encapsulated compounds were investigated using Fourier-transform infrared spectroscopy (FTIR). Finally, in-vivo and histological tests were performed to evaluate the efficacy of the scaffolds in accelerating wound healing., (Copyright © 2021 Elsevier B.V. All rights reserved.)

The carbohydrate source has shown great potential for preparing edible film structures, particularly as bionanocomposite edible films. In the present study, highly effective eco-friendly UV protective bionanocomposite based on Salep-mucilage (SaM)/ZnO flower-like (ZnOF) nanostructures were developed and characterized. To investigate microstructure and structure properties of SaM/ZnO F bionanocomposite, scanning electron microscopy (SEM), and atomic force microscopy (AFM) techniques, Fourier transformed infrared (FT-IR) and X-ray diffraction (XRD) were utilized. Our results showed that the increasing ZnO F content decreased transparency (~80%) of the bionanocomposites. The hunter color values observations confirmed the films' UV-Vis spectrum and their UV-protective properties. Additionally, SaM/ZnO F bionanocomposite were examined for their efficacy to decrease photo-oxidation in kilka fish oil under fluorescent light during 12 days of storage. The outcomes of our investigation confirm that SaM/ZnO F bionanocomposite with performance as the adequate light barrier to delay photo-oxidation of kilka fish oil during extended storage., (Copyright © 2020 Elsevier B.V. All rights reserved.)

According to the numerous applications of feed processing by enzymatic conversion can be a fantastic tool to extreme its industrial usages. In this study, a novel acidic-thermostable α-amylase (PersiAmy3) was in-silico screened from the sheep rumen microbiota by computationally guided experiments instead of costly functional screening. At first, an in-silico screening approach was utilized to find primary candidate enzymes with superior properties. Among the selected candidates, PersiAmy3 was cloned, expressed, purified, and characterized. The PersiAmy3 was able to retain 65% of its maximum activity after 14 days of storage and exhibited optimal activity at pH 6-7 and 50 °C. The enzyme had excellent activity in the presence of various chemicals, it showed an excellent ability to hydrolyze different substrates, and was Ca 2+ independent. Due to the high stability and activity of the PersiAmy3 on the corn powder as substrate, its ability to degrade the corn-based poultry feed at three high temperatures (50°C, 70°C, and 85°C), followed by the structural analysis was investigated. The result of this study indicated the power of computational selected candidates to discover novel acidic thermostable α-amylases. The selection method was very accurate, effective biodegradation of the poultry feed for industry was achieved using the selected candidate PersiAmy3., Competing Interests: Declaration of competing interest The authors declare that they have no competing interests., (Copyright © 2020 Elsevier B.V. All rights reserved.)

In the current study, the impact of microbial transglutaminase (MTGase)-mediated crosslinking on the thermally denatured egg white protein (TD-EWP) made in alkaline pH in relation to their gelling properties of in gel and emulsion gel systems was investigated. Unlike native EWP that was not a good substrate for MTGase due to its compact structure, SDS-PAGE and gel solubility data showed the TD-EWP was sufficiently cross-linked by MTGase. The MTGase significantly (p < 0.05) increased the gel strength, fracture stress, fracture strain, and TPA parameters and decreased the frequency dependence of elastic modulus and stress dependence of creep compliance of TD-EWP gel and emulsion gel samples. The enhanced mechanical properties of the TE-EWP gelled samples treated with MTGase may be suitable for delivering sensitive compounds as well as in fabricating tailored scaffolds in tissue engineering and biomedical products., (Copyright © 2020 Elsevier B.V. All rights reserved.)

In this study, bio-composite films were developed by casting film-forming emulsions based on potato starch-glycerol-olive oil containing dispersed zein nanoparticles (ZNP). This paper studied the effect of the combined use of olive oil and different concentrations of zein nanoparticles on the structural and physico-mechanical properties of plasticized potato starch films. The water vapor permeability decreased with oil addition. Barrier properties were further improved with increasing ZNP content. It was discovered that the tensile strength increased as the ZNP content increased, but decreased with incorporation of the oil. Contact angle increased with ZNP and olive oil addition. Apparent color and UV transmittance of potato starch-glycerol film were impressed with the use of ZNP and olive oil. The microstructure and morphologies of films were characterized by Fourier transform infrared (FTIR), scanning electron microscopy (SEM) and atomic force microscopy (AFM). Dynamic mechanical thermal test revealed that the storage modulus decreased with incorporation of olive oil, however was improved by increasing nanoparticles content., Competing Interests: Declaration of competing interest The authors declare that there is no conflict of interest regarding the publication of this article., (Copyright © 2020. Published by Elsevier B.V.)

Salep mucilage was extracted from salep tubers and used to produce edible films containing pennyroyal extracts (PER) (0, 0.5, 1, and 1.5% v/v) as a new antibacterial/antioxidant edible film, and their physical, mechanical, permeability, thermal, microstructural and antibacterial properties were measured. Results showed that pulegone (20.8%) and menthone (34.7%) were the most representative components of PER. Water vapor permeability (WVP) was determined in the range of 2.26-2.81 × 10 -11  g -1 s -1 Pa -1 . Oxygen permeability (O 2 P) was found between 30.53 and 35.64 cm 3 μmm -2 d -1  kPa -1 . As expected, the PER concentration from 0% to 1.5% (w/w) increased the elongation at break (EAB) but decreased tensile strength (TS) and Young's modulus (YM). The 2, 2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP) and 2, 2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) methods were used to evaluate the antioxidant activity. Based on the results of the agar disc diffusion test, the antibacterial properties significantly increased with the incorporation of PER. Salep mucilage based (SBM) edible films containing PER showed a powerful antibacterial activity against Yersinia enterocolitica, Staphylococcus aureus, and Shewanella putrefaciens among bacteria tested., (Copyright © 2019 Elsevier B.V. All rights reserved.)

Polysaccharides are broadly used as plasticizing, emulsifying, stabilizing, thickening, gelling, binding and coating agents. The optimum extraction point based on highest yield and total carbohydrate content and lowest amount of protein was extraction temperature of 68.75 °C, pH = 10 and water to seed ratio of 36:1. Lallemantia ibrica seed gum (LISG) is a high molecular weight polysaccharide (5.74 × 10 6  g/mol) containing, on average, 89.60% carbohydrate, 2.98% protein, 8.95% ash, 0.2% fat and 6.52% moisture. FTIR and 1 H NMR analysis revealed the presence of galactose, mannose, rhamnose, uronic acid and O-acetyl functional groups. The intrinsic viscosity of LISG (at 25 °C) was estimated to be 1.96 dL/g. The gum solutions had a shear-thinning behavior at all tested concentrations, and the Power-law model satisfactory described their rheological behavior. It was found that deionized water (pH = 7 at 25 °C) is a good solvent for LISG macromolecules. The shear thinning behavior of LISG and its high viscosity at low concentration make it a good stabilizer and thickener in the food industry., (Copyright © 2018 Elsevier B.V. All rights reserved.)

This work addresses the fabrication and characterization of gels from emulsions stabilized by heat-denatured and nanofibrillated whey protein isolate (WPI) using citric acid and CaCl 2 as cold-gelling agents. Nano-thick fibrils and wormlike aggregates were produced by heating of WPI at pH 2.0 and 8.0, respectively. Fibrillated WPI, heat-denatured WPI, and their mixture at a concentration of 65 mg mL -1 and pH 8.0 were used to stabilize oil-in-water emulsions. Emulsions stabilized by fibrillated WPI showed a higher creaming stability than samples stabilized by heat-denatured and mixed fibrillated/heat-denatured WPI. However, they were more polydisperse and had larger droplets. Gelation of emulsions by citric acid through the generation of covalent bonds was confirmed by OPA colorimetric method and FT-IR spectroscopy. Emulsion gels prepared by citric acid-mediated cross-linking were firmer than those formed by CaCl 2 and also showed a higher ability to hold water and retain oil. Scanning electron microscopy also demonstrated a more open and porous structure for ion-induced emulsion gels compared to citric acid-induced counterparts. Generally, the results indicated that the citric acid as a new gelling agent and different forms of WPI aggregates can be used in the formulation of edible emulsion gels with modifiable functional properties., (Copyright © 2018 Elsevier B.V. All rights reserved.)

This paper aims to investigate chemical composition, rheological behavior, antioxidant activity and functional properties of Cordia myxa mucilage (CMM). Response surface methodology (RSM) demonstrated that optimum conditions for CMM extraction were as follow: ultrasound power of 99.37 W, extraction temperature of 88.05 °C and solid to water ratio of 16.25 w/w. CMM had, on average, 77.51% carbohydrate, 5.86% total ash, 8.90% protein, 6.90% moisture, and 1.00% fat. Due to a high level of nutrients, CMM can be suggested as a value added by-product in food and pharmaceutical systems. CMM is a low molecular weight polysaccharide containing three fractions with various molecular weights. FT-IR spectrum illustrated that this polymer had all typical bands and peaks characteristics of polysaccharides. Based on steady shear measurements, CMM can be introduced as a new source of hydrocolloid with high-temperature stability. CMM had the desirable antiradical capacity, water solubility and water/oil holding capacity., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Nanostructured colloidal delivery systems comprising of pectin-coated nanoliposomes (pectonanoliposomes) were developed as carriers for a bioactive polyphenolic compound (phloridzin). Phloridzin-loaded nanoliposomes were fabricated using a heating-stirring-sonication method, and coated with low methoxyl pectin using an electrostatic deposition approach. Dynamic light scattering, micro-electrophoresis, atomic force microscopy, and UV-Visible spectroscopy were used to investigate the impact of system composition on the size, charge, morphology and stability as well as immobilization, adsorption and encapsulation efficiencies of the pectonanoliposomes. Response surface methodology was used to optimize the composition of the pectonanoliposomes based on particle size and charge characteristics. Linear, quadratic and interaction effects of 1,2-dioleoyl-3-trimethyl ammonium propane/lecithin, phloridzin/lecithin and pectin/liposome ratios significantly influenced the mean hydrodynamic diameter and/or surface charge of pectonanoliposomes. Second-order polynomial regression models were generated for intensity-weighted particle size and zeta potential of the designed carriers. Topographic and phase contrast images showed that pectonanoliposomes exhibited a range of different morphologies. Coating the nanoliposomes with pectin improved their immobilization and encapsulation efficiencies as well as physical storage stability. Cationic pectonanoliposomes were superior to plain systems regarding long-term stability. Our results suggest that pectonanoliposomes may be suitable delivery systems for polyphenolic nutraceuticals, such as phloridizin, in functional food and pharmaceutical applications., (Copyright © 2018 Elsevier B.V. All rights reserved.)

This study aims at the mathematical optimization by Box-Behnken statistical design, fabrication by ionic gelation technique and in vitro characterization of insulin nanoparticles containing thiolated N- dimethyl ethyl chitosan (DMEC-Cys) conjugate. Then Optimized insulin nanoparticles were loaded into the buccal film, and in-vitro drug release from films was investigated, and diffusion coefficient was predicted. The optimized nanoparticles were shown to have mean particle size diameter of 148nm, zeta potential of 15.5mV, PdI of 0.26 and AE of 97.56%. Cell viability after incubation with optimized nanoparticles and films were assessed using an MTT biochemical assay. In vitro release study, FTIR and cytotoxicity also indicated that nanoparticles made of this thiolated polymer are suitable candidates for oral insulin delivery., (Copyright © 2018 Elsevier B.V. All rights reserved.)

This paper reports the synthesis of a novel edible film from Balangu seed mucilage (BSM) as a new carbohydrate source. Optimal formulation of the proposed edible film was found through fabricating several distinct films with different concentrations of BSM and glycerol. The effect of these formulation variables on the physical, mechanical, thermal, barrier, and microstructural properties of the manufactured films was then investigated. Optimal formulation of the BSM edible film was then determined based on the measured mechanical and barrier characteristics. These characteristics were found to deteriorate with an excessive use of glycerol which caused non-homogeneity of the films as observed through scanning electron micrographs. In-depth analysis of the optimal BSM film properties was performed through investigating its oxygen permeability, Fourier transform infrared spectroscopy, atomic force microscopy, X-ray diffraction, and water sorption isotherm. The superior mechanical and barrier characteristics of the obtained optimal BSM edible film make it a potential candidate for packaging that aim at an extended shelf-life., (Copyright © 2017 Elsevier B.V. All rights reserved.)

The main objective of this work was to investigate the effects of polysaccharide type (gum Arabic, GA and/or carboxymethyl cellulose, CMC) and concentration (0-0.2% (w/w)) on the electrostatic interactions with β-lactoglobulin (BLG). Biopolymer interaction was studied using turbidimetric analysis, dynamic light scattering (DLS), electrophoretic mobility and relative viscosity measurements. Complexes were developed at pH values below the isoelectric point (pI) of BLG. Increasing polysaccharide concentration increased the stability of nanocomplexes through increasing the negative charges carried by complexes. The differences between GA and CMC were attributed to the polysaccharide structure (linear or branched chains), charge density and flexibility. Phase contrast optical microscopy showed that complexation was of nucleation and growth type mechanism. Relative viscosity measurements confirmed that wrapping phenomenon occurred in both associative mixtures., (Copyright © 2016 Elsevier B.V. All rights reserved.)

The effect of high-shear homogenization on the rheological and particle size characteristics of three species of gum tragacanth (GT) was detected. Dispersions were subjected to 0-20 min treatment. Static light scattering techniques and rheological tests were used to study the effect of treatment. The results showed that the process caused a decrease in particle size parameters for all three species, but interestingly, the apparent viscosities increased. The highest increase of apparent viscosity was found for solutions containing Astragalus gossypinus, which possessed the highest insoluble fraction. The viscoelastic behaviors of dispersions were also significantly influenced by the process. Homogenization caused an increase in both G' and G″, in all three species. The alterations seem to be highly dependent on GT species and structure. The results could be of high importance in the industry, since the process will lead to textural modifications of food products containing GT., (Copyright © 2015 Elsevier B.V. All rights reserved.)

The effect of cellulose acetate (CA)/polyethyleneoxide (PEO) ratio (0.5-1.5 wt%) and lithium chloride (LiCl) content (0.25-0.75%, w/v) on the viscosity, surface tension and electrical conductivity (EC) of the solutions and diameter of the fabricated nanofiber membranes (NFMs) were optimized using response surface methodology-central composite rotatable design (RSM-CCRD). The NFMs were composed of non-woven fibers with maximum diameter of 121.70 ± 33.40. Second-order polynomial models with high R(2) values (0.977-0.998) were developed using multiple linear regression analysis. Results showed that the NFMs diameter and morphology were significantly affected by CA and LiCl contents (p<0.0001). The overall optimum region was found to be at the combined level of CA to PEO ratio of 1.5 wt% and LiCl content of 0.5% (w/v). At the optimum point, the viscosity, surface tension, EC and diameter were 0.425 ± 0.036 Pas, 36.21 ± 1.25 mN/m, 0.383 ± 0.014 ms/cm, and 82.19 ± 3.01 nm, respectively. The most uniform and bead-free NFMs were fabricated from the solution formulated with 1 wt% CA/PEO and 0.85% (w/v) of LiCl content., (Copyright © 2014 Elsevier B.V. All rights reserved.)

The effect of adding autochthonous starter cultures isolated from Siahmazgi cheese, on the physicochemical parameters and microbial counts of sucuk was investigated during the ripening period. SPME-GC/MS was used in volatile compound analysis and a trained group of panelists carried out sensory analysis of the final product. After preliminary screening, three strains of Lactobacillus plantarum, which possess desirable technological properties, were used to prepare three starter cultures: LBP7, LBP10 and LBP14. The addition of LBP7 and LBP14 starter cultures had a significant effect (P<0.05) on lightness, leading to higher L values compared to control sausages during the ripening period. Both LBP7 and LBP14 sausages showed higher counts of lactic acid bacteria, lower growth of Enterobacteriaceae and Gram-positive catalase-positive cocci and greatly lowered the pH value compared to control sausages throughout the ripening process. At the end of the ripening process, lactic acid bacteria counts were affected (P<0.05) by the addition of starter culture since higher counts were observed in sausages prepared with LBP7 (9.14logCFU/g) and LBP14 (8.96logCFU/g) batches. The decrease of water activity during the ripening of sausages was not affected by the various starters. The texture profiles of all sausages were similar except for LBP10, which showed lower hardness and gumminess during ripening. Under the conditions of the study, volatile compounds were mainly from spices, and no marked differences were found among inoculated sausages. However, sensory evaluation revealed that most of the sensory attributes were scored higher for inoculated sausages than for the control ones. Therefore, LBP7 and LBP14 could be promising candidates for inclusion as starter cultures for the manufacture of sucuk., (Copyright © 2014 Elsevier Ltd. All rights reserved.)

Doogh is a fermented dairy drink which is highly consumed by Iranian people. Stability of this healthy drink was investigated in terms of sedimentation rate, viscosity, density and particle size characteristics including surface-weighted mean diameter (D32), Span and particle uniformity. Eight treatments were performed as randomized complete block design (RCBD) with three replications. Three types of pectin (high methoxyl pectin (HMP), grapefruit-seed extract pectin (GSEP) and amidated pectin (Ceamsa pectin (CSP)) at a constant concentration (0.35%w/w), three levels of salt (0.50, 0.75 and 1.00%w/w) and two dry matter contents (DMCs, 4 and 5% w/w) were used to produce the Dooghs. The results showed that the maximum stability and viscosity, and the minimum D32 were obtained by application of CSP, GSEP and HMP, respectively (p<0.05). Pectin type had no significant difference on the density values of Dooghs. The lowest sedimentation rate, viscosity, density and D32 were achieved in the minimum concentrations of salt and dry matter. The ANOVA analysis also revealed that the interaction of pectin type, salt concentration and DMC had a significant effect on the Span and particle uniformity. A maximum physical stability was found for the prepared samples with 0.35%w/w CSP, 0.5%w/w salt and 4%w/w dry matter. Evaluation of sensory attributes also confirmed that this formulation had the highest overall acceptability value., (Copyright © 2013 Elsevier B.V. All rights reserved.)

Emulsification activities of three different species of gum tragacanth containing Astragalus gossypinus, A. compactus and A. rahensis were investigated. Emulsion stability indexes, particle size distributions, steady and unsteady rheological properties and some other physicochemical attributes including the surface tensions and uronic acid contents were taken into consideration. It was revealed that A. gossypinus created the most stable emulsions although having lower viscosity than A. compactus. It is believed that higher insoluble fraction and higher uronic content made this species a good steric and electrostatic emulsifier., (Copyright © 2013 Elsevier B.V. All rights reserved.)

This study investigated the influence of formulation variables (pistachio oil (PO, 7.5 and 15%, w/w), Cocoa butter (CB, 7.5 and 15%, w/w), xanthan gum (XG, 0 and 0.3%, w/w), and distillated monoglyceride (DMG, 0.5 and 1%, w/w)) on the rheological properties and emulsion stability of spreads. Power law and Herschel-Bulkley models were used for modeling shear-thinning behavior of samples. The power law model was found to describe the flow behavior of spreads better than Herschel-Bulkley model. All the rheological properties were increased by adding XG to the spreads whereas increasing PO content caused to decrease them. The DMG had positive effect on apparent viscosity and elastic behavior but had negative effect on viscose behavior. Apparent viscosity was increased by adding CB while rheological modules were not significantly (p < 0.05) affected. The XG and DMG improved stability of emulsion. The best spread formulation with optimum rheological properties was 15% PO, 7.5% CB, 0.3% XG and 1% DMG., (Copyright © 2013 Elsevier B.V. All rights reserved.)

Sodium caseinate composite films containing lipids-oleic acid (OA), stearic acid (SA), or Matricaria recutita essential oil (MEO) - were prepared through emulsification and their physical, thermal, mechanical, and barrier properties were evaluated and compared. Furthermore, their antimicrobial effectiveness against Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli was studied. Emulsified films were softer, less rigid, and more stretchable than pure films. The films' water vapor barrier properties were found to decrease upon the addition of lipid content; this effect was greatly reduced when MEO was added. The presence of OA/SA and MEO decreased tensile strength and elastic modulus but increased the elongation at break. Thermal analysis of all emulsified films showed two endothermic peaks; these results confirmed those obtained by SEM studies, where a partial separation of the two phases occurred. The films' antimicrobial activities were increased by incorporating lipids, particularly those containing MEO, which were more effective against the studied bacteria. This work showed that when taking all the studied variables into account, films formulated with MEO were found most suitable for various food applications., (Copyright © 2013 Elsevier B.V. All rights reserved.)

ABPS-1, a new water-soluble polysaccharide with molecular weight of 26 kDa and a specific optical rotation of +170° (c 1.0, H(2)O), was extracted from the roots of Acanthophyllum bracteatum by warm water and further successively purified through DEAE-cellulose A52 and Sephadex G-100 columns. Monosaccharide analysis revealed that the ABPS-1 was composed of Glc, Gal and Ara with a relative molar ratio of 1.4:5.2:1.0. Its structural features were elucidated by a combination of FT-IR, methylation and GC-MS analysis, periodate oxidation and Smith degradation, partial acid hydrolysis and (13)C and (1)H NMR spectroscopy. The data obtained indicate that ABPS-1 possessed a backbone of α-(1→6)-linked Gal with branches attached to O-2 by α-1→linked Glc and at O-3 by α-1→linked Gal and by α-(1→3)-linked Ara. The in vitro antioxidant activity showed that ABPS-1 possesses DPPH radical-scavenging activity in a concentration-dependent manner with an EC(50) value of 2.6 mg/ml., (Copyright © 2011 Elsevier B.V. All rights reserved.)