Exploring the impact of heat treatments on the structural and functional characteristics of oak polysaccharides

Oak polysaccharides have garnered significant attention in the food industry due to their remarkable nutritional and practical properties, particularly their antioxidant and prebiotic benefits. However, industrial processes, especially thermal treatments, can affect the qualities of these compounds. So, the principle aim of this research is to analyze the effect of heat treatment (100 and 180 °C) on functional and nutritional characteristics of oak polysaccharides. The results showed that in the samples heated at 180 °C, due to non-enzymatic browning and the production of insoluble pigments with high molecular weight, the crystallinity index increased and solubility, emulsion properties, and stability of the sample decreased. Also, the results of thermal analysis showed that with rising temperature, the internal energy content and thus the enthalpy of the sample increased. Additionally, FTIR analysis confirmed the presence of sulfate and carbonyl groups in all three samples, indicating their antioxidant activity. Notably, the samples heated at 180 °C exhibited enhanced water absorption capacity and superior antioxidant properties compared to others, highlighting the resilience and beneficial impacts of thermal treatment on the functional and nutritional attributes of oak polysaccharides. In conclusion, this research underscores the remarkable ability of oak polysaccharides to withstand thermal degradation while preserving their nutritious components, making them a valuable asset in the food industry.