Foods
·
2025
·Vol. 14
·期 17
·3055
·
IF 5.1
Xianxian Luo,Hao Chen,Jiayi Mi,Xinyan Li,Ziheng Wu,Yan Jiang,Xiufang Dong
Macroalgae are often used to produce sodium alginate, but their by-products have not been fully utilized. This study aimed to optimize the extraction of bound polyphenols (BPs) from Macrocystis pyrifera (L.) residues, analyze the composition of free polyphenols (FPs) and BPs, and evaluate their antioxidant activities and ability to inhibit glycosidase activity. The optimal conditions for extracting BPs achieved by the response surface method were as follows: 50 °C, a solid–liquid ratio of 1:50, an alkaline hydrolysis time of 2.38 h, and a NaOH concentration of 8 mol/L. Polyphenol content determination results indicated that FPs had significantly higher total polyphenols (13.02 ± 0.05 μg GAE/mg) and phlorotannin (3.44 ± 0.04 μg PE/mg) than BPs (6.57 ± 0.07 μg GAE/mg and 1.32 ± 0.20 μg PE/mg). HPLC/ESI-QTOF-MS showed distinct profiles: FPs had one polyhydroxy phenol, nine flavonoids, and four additional compounds, whereas BPs had five flavonoids and four other compounds. Antioxidant activity was found to be higher in FPs than in BPs (DPPH: 3.03 vs. 1.79 μg TE/mg; FRAP: 19.40 vs. 7.43 μg TE/mg). Furthermore, FPs exhibited 4.59- and 11-fold higher inhibition capacity toward α-amylase and α-glucosidase, respectively, compared to BPs. The results provide valuable basic data for the application of macroalgae residues in the marine biological industry and reveal their potential hypoglycemic ability.
研究领域:
海洋生物技术
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食品化学
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天然产物研究
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工艺优化
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生物活性物质
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产品关联
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
·
IF 10.7
Hedi Wen,Deju Zhang,Zhenzhen Ning,Zihao Li,Yan Zhang,Jingbo Liu,Ting Zhang
In order to explore the effect of polyphenol structure on the foaming properties of protein, the ovalbumin-polyphenol (OVA-polyphenol) complexes were developed by combining OVA with gallic acid (GA), 3,4-dihydroxybenzoic acid (DA), P-hydroxybenzoic acid (PA), 4-coumaric acid (CA), trans -3-hydroxycinnamic acid (T3A) and trans -2-hydroxycinnamic acid (T2A), respectively, and then the foaming properties, binding interactions, physicochemical properties and protein structure of complexes were determined. Results showed that the foaming ability (FA) and surface hydrophobicity were in the order of OVA-PA > OVA-T2A > OVA-DA > OVA-CA > OVA-T3A > OVA-GA > OVA, whereas the α-helix, fluorescence quenching ability and ζ-potential of OVA-polyphenol complexes followed an opposite trend, suggesting that fewer hydroxyl groups and ortho-aromatic structures were positively associated with higher foaming properties of the complexes. Physicochemical properties revealed that OVA-polyphenol complexes obtained higher ζ-potential and surface hydrophobicity, revealing that the addition of polyphenol promoted the adsorption and rearrangement of OVA in liquid-gas interface and increased its foaming properties. Molecular interactions demonstrated that PA, due to their fewer hydroxyl binding sites, and T2A, due to the existence of competitive binding, led to the instability of OVA-polyphenol complexes, promoting the movement of OVA and the exposure of its hydrophobic groups, thus contributing to the conversion of α-helix to the random coil conformations and ultimately promoting the FA of the complexes. In conclusion, polyphenols could increase the foaming properties of OVA, and PA retained the highest priority due to its excellent overall performance. These findings will be of interest for developing foods with improved functional properties.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Na Li,Junren Xu,Yiqiao Zhao,Mengmeng Zhao,Zhonghua Liu,Kunbo Wang,Jianan Huang,Mingzhi Zhu
Tea polyphenols transform under processing methods, but a systematic study on their changes in the same large-leaf tea cultivar is lacking. Here, Camellia sinensis var. assamica cv. Yunkang-10 leaves underwent six processing methods and were assessed using optimized nontargeted (UHPLC-Q-Exactive Orbitrap-MS) and targeted (UHPLC-QqQ-MS) polyphenomics, along with molecular networking analysis. 903 and 52 polyphenolic compounds (catechins, flavones and flavonols, and phenolic acids) were respectively relatively and absolutely quantified for the first time. Dark and black teas, with the lowest polyphenol content, differed from the other four tea types, although variations existed among these four teas. However, some flavonol and flavone aglycones (e.g. kaempferol, apigenin), as well as some phenolic acids (e.g. ellagic acid, gallic acid), exhibited higher levels in dark and black teas. Correlations between polyphenolic composition and electronic sensory characteristics were observed using E-tongue and E-eye. This study enriches understanding of polyphenol profiles in Chinese teas post diverse processing.
研究领域:
食品科学
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植物化学
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分析化学
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2014
·
IF 3.107
Rong Shi,Qiuyue Zhang,Frank Vriesekoop,Qipeng Yuan,Hao Liang
Food-grade organogels are semisolid systems with immobilized liquid edible oil in a three-dimensional network of self-assembled gelators, and they are supposed to have a broad range of potential applications in food industries. In this work, an edible organogel with tea polyphenols was developed, which possesses a highly effective antioxidative function. To enhance the dispersibility of the tea polyphenols in the oil phase, a solid lipid–surfactant–tea polyphenols complex (organogel complex) was first prepared according to a novel method. Then, a food-grade organogel was prepared by mixing this organogel complex with fresh peanut oil. Compared with adding free tea polyphenols, the organogel complex could be more homogeneously distributed in the prepared organogel system, especially under heating condition. Furthermore, the organogel loading of tea polyphenols performed a 2.5-fold higher antioxidation compared with other chemically synthesized antioxidants (butylated hydroxytoluene and propyl gallate) by evaluating the peroxide value of the fresh peanut oil based organogel in accelerated oxidation conditions.
研究领域:
食品科学
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材料科学
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化学工程
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Wenzhi Lei,Jingjing Liang,Pei Tan,Siqi Yang,Lingjia Fan,Mengzhen Han,Hongcai Li,Zhenpeng Gao
Apple polyphenols are abundantly present in apple pomace, and their applications are limited by the low efficiency of traditional extraction methods and the tendency to pollute the environment. Starch nanoparticles (SNPs) have received much attention due to their renewable, low cost and biocompatibility. The aim of this study was to prepare SNPs of different sizes from corn starch using ultrasonic-assisted chemical precipitation with adsorption of apple polyphenols, investigate the relationship between particle size and adsorption, while experiments were performed to assess antioxidant activity, simulate in vivo digestion and polyphenol release. The results showed that the smaller the particle size of SNPs the higher the adsorption of polyphenols, and the combination of characterization and adsorption kinetics showed that this adsorption was a physicochemical binding process. DPPH radical scavenging activity showed that polyphenols bound to SNPs were more stable than free polyphenols. In vitro simulation of digestion and release processes, SNPs loaded with polyphenols showed better anti-digestive properties, polyphenols are released in small amounts in gastric juices and continuously in intestinal juices. Our results provide a theoretical basis for the direct separation of polyphenols from fruit pomace polyphenol extracts using nanomaterials and the industrial utilization of polyphenol products.
研究领域:
食品科学
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纳米技术
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药学
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环境科学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2025
·
IF 4.6
Jian Zhao,Jiahuan Xu,Lingxi Li,Baoshan Sun
Polymeric polyphenols in different parts (fruits, leaves and calyces) of persimmon ( Diospyros kaki L. cv. Mopan) were characterized via four different degradation methods, followed by HPLC/UPLC-UV/vis, HPLC/UPLC-Q-Exactive-Orbitrap/MS and UPLC-QqQ/MS to obtain comprehensive structural constituent unit information of polymeric polyphenols. The results indicated that persimmon polymeric polyphenols not only consisted of proanthocyanidins as terminal and extension units, but also contained anthocyanidins, flavonols and phenolic acids as terminal units. Among these different fragments detected, (−)-gallocatechin, (−)-gallocatechin-3- O -gallate, (+)-catechin and (+)-catechin-3 -O- gallate as extension units and (−)-epicatechin, (−)-gallocatechin, (−)-epigallocatechin, eight phenolic acids and four flavonols as terminal units were found for the first time in persimmon polymeric polyphenols. The molar percentages of constitutive units of persimmon polymeric polyphenols varied considerably. Compared to polymeric polyphenols in persimmon fruits and calyces, anthocyanidins, flavonols and phenolic acid units with the highest molar percentages were found in polymeric polyphenols in persimmon leaves. In contrast, the mean polymerization degrees of polymeric polyphenols in persimmon fruits, leaves and calyces were 26.45 ± 0.43, 6.23 ± 0.08 and 11.60 ± 0.07, respectively. These findings provide, for the first time, comprehensive structural information on persimmon polymeric polyphenols, and offer valuable insights into their composition and characteristics.
研究领域:
食品科学
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植物化学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2023
·
IF 4.3
Dong Wu,Huihui Ming,Wei Wu,Wenjie Yu,Gaowei Zhang,Jinzhu Gu,Meng Cui,Xueyong Huang,Fangjian Ning,Liping Luo
Light quality affects plant leaf growth and its metabolism of amino acids and polyphenols. Anoectochilus roxburghii has been used for food , medicine, and ornamental purposes. To obtain the optimal light quality for improved accumulation of metabolites in A. roxburghii in vitro . The seedings were cultured under the white light (W), blue light (B), red light (R), red: blue light = 1:2 (R1B2), red: blue light = 1:1 (R1B1), red: blue light = 2:1 (R2B1). Twenty compounds in raw leaves were in situ rapidly identified within 20 s by neutral desorption-extractive electrospray ionization mass spectrometry (ND-EESI-MS) without any sample pretreatment, including eight amino acids , eleven polyphenols, and kinsenoside. Meanwhile, leaf area and the activities of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT) were evaluated. Our results showed that leaf area and antioxidant enzyme activities of the R2B1 were significantly higher than B or R group. The red-blue light increased the content of isoleucine , histidine , serine , arginine, and promoted the accumulation of caffeic acid , ferulic acid , quercetin , myricetin , kaempferol , and rutin in phenylpropane metabolism, especially in the R2B1, which could be used as the optimal light quality. ND-EESI-MS could enhance our understanding of the effect of light quality on the accumulation of amino acids and polyphenols in A. roxburghii .
研究领域:
植物学
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代谢组学
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药用植物研究
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产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2023
·
IF 2.5
Thi Ngoc Nhon Hoang,Thi Thuan Phan,Thi Kim Lien Phan,Ngoc Hoang Van Nguyen,Thi Anh Dao Dong,Thi Hong Anh Le
Many parts of Musa balbisiana have been used widely in traditional medicine, food, or cosmetic purposes. The present study is aimed at obtaining the extract-enriching bioactive compounds from M. balbisiana and determining the bioactive activities of the extract. Total polyphenols and saponins in the extracts were quantified. The response surface method (RSM) was used to optimize the extraction with methanol support. The optimal extraction conditions were at 120 min in 65°C at the material/solvent ratio of 1/36 (). The obtained extract containing 51.72 mg/gGAE of total polyphenols (TPC) and 41.66 mg/g of saponins (TSC) was evaluated for antioxidant, antibacterial, antifungal, and antidiabetic abilities. The extract of M. balbinasia fruit exhibited strong antioxidant activity. The IC50 112.57 μg/mL (DPPH) and 14.49 μg/mL (ABTS). The absorbance of the extract was at 250 ppm (RP assay). The antibacterial and antifungal inhibition exhibited a correlation with TPC and TSC. The extract inhibited Gram (+) S. aureus better than Gram (-) E. coli, while the inhibition percentage (I%) against A. flavus reached over 70% at 800 ppm. The IC50 value of the extract for anti-inflammatory activity was 187.91 μg/mL. The antidiabetic assessment revealed that methanolic extract showed quite strong inhibition with α-amylase (IC50 68.26 μg/mL) and α-glucosidase (IC50 72.61 μg/mL). The results of the study showed that M. balbinasia fruit is a potential source of bioactive phytochemicals, which can be used as a plant-based antioxidant, antibacterial, antifungal, anti-flammatorial, and antidiabetic agent. This is valuable information to support further studies to exploit and apply it in functional food, pharmaceutical, and cosmetic industries.
研究领域:
植物化学
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药理学
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食品科学
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DOI
高影响因子
MOLECULES
·
2020
·Vol. 25
·期 14
·3302
·
IF 3.267
Zhuoyan Fan,Kai Chen,Lingyin Ban,Yu Mao,Caiyun Hou,Jingming Li
An economic and effective method for storage is necessary to make full use of the nature of active components in artichoke by-products and ease environmental pressure. In this paper, the potential of silage fermentation for the preservation and recycling of polyphenols and terpenes in artichoke by-products is evaluated. The silage of artichoke by-products is characterized by lactic acid bacteria fermentation. Silage distinctly increases the abundance of lactic acid bacteria in artichoke by-products, such asLactobacillus,Lactococcus,Serratia, andWeissella, and greatly increases the abundance ofFirmicutes. The improvement of the microorgan structure and composition is of great significance for the quality of artichoke by-products. Polyphenols in the stems and leaves of artichokes are preserved well in silage. Among the 18 polyphenol compounds detected by high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (HPLC-QqQ-MS/MS), the contents of 11 phenolic acids and four flavonoids increased significantly. For terpenes detected by gas chromatography-mass spectrometry (GC-MS), the contents of four pentacyclic triterpenoids increased significantly, while two sterols were kept stable in the silage process. Silage is a potential biotechnology for the long-term preservation of bioactive components, such as polyphenols and terpenes in artichoke by-products, and the results provide a scientific basis for the efficient utilization of by-products.Keywords:globe artichoke by-product;silage;polyphenol;terpene;lactic acid bacteria
研究领域:
植物学
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食品科学
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微生物学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Yang Chen,Mengying Yao,Su Peng,Yajing Fang,Liting Wan,Wenting Shang,Dong Xiang,Weimin Zhang
Protein-polyphenol colloidal particles are promising stabilizers for high internal phase Pickering emulsions (HIPPEs). However, the relationship between the structure of the polyphenols and its ability to stabilize HIPPEs has not been studied thus far. In this study, bovine serum albumin (BSA)-polyphenols (B-P) complexes were prepared, and their ability to stabilize HIPPEs was investigated. The polyphenols were bound to BSA via non-covalent interactions. Optically isomeric polyphenols formed similar bonds with BSA, whereas a greater number of trihydroxybenzoyl groups or hydroxyl groups in the dihydroxyphenyl moieties of polyphenols increased the B-P interactions. Polyphenols also reduced the interfacial tension and enhanced the wettability at the oil–water interface. The HIPPE stabilized by BSA-tannic acid complex exhibited the highest stability among the B-P complexes and resisted demixing and aggregation during centrifugation. This study promotes the potential applications of polyphenol-protein colloidal particles-stabilized HIPPEs in the food industry.
研究领域:
食品科学
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胶体科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2023
·
IF 2.9
Chen Xiaoqiang,Chen Tingting,Liu Jiayan,Wei Yan’an,Zhou Weilong
Tea polyphenols were used as substrates and oxidized successively by polyphenol oxidase and peroxidase to prepare theabrownins (TBs-dE). The conversion rate of catechins to TBs-dE was 90.91%. The ultraviolet and infrared spectroscopic properties and zeta potential of TBs-dE were characterized. TBs-dE is more stable at pH 5.0–7.0, about 25 °C or in dark environment. Ultraviolet light and sunlight can deepen its color due to the further oxidative polymerization. Mg 2+ , Cu 2+ , and Al 3+ had a significant effect on the stability of TBs-dE. The inhibitory rates of TBs-dE (1 mg/mL) against Staphylococcus aureus and Escherichia coli DH5α were 51.45% and 45.05%, respectively. After TBs-dE treatment, the cell morphology of both bacteria changed, some cell walls were blurred, and the cytoplasmic content leaked. The research results can provide theoretical support for the industrialization of theabrownins.
研究领域:
食品科学
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微生物学
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化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Yun Li,Liya Niu,Leiyan Wu,Dongming Li,Chao Sun,Jianhui Xiao
To investigate the digestive behavior of extruded starch-polyphenols system, extruded sweet potato starch vermicelli (ESPSV) was used as a model. The multi-scale structure, starch digestibility, polyphenol release, digestive enzyme activity during digestion and their correlation of ESPSV supplemented with matcha (MT), green tea extract (GTE), tea polyphenols (TP) and epigallocatechin gallate (EGCG) (at 1% polyphenol level) were discussed. Results showed that tea products in whatever form could retard starch digestion, with EGCG working best. The predicted glycemic index (pGI) of ESPSV was decreased from 82.50 to 65.46 after adding EGCG. Starch formed larger molecular aggregates with tea products under extrusion, showing a “B + V” type pattern. The order of V-type crystals content was EGCG + ESPSV (1.41) > TP + ESPSV (1.50) > GTE + ESPSV (1.88) > MT + ESPSV (2.62) > ESPSV (3.20). Under external pressure, EGCG, as tea monomer, was more likely to enter the spiral cavity of amylose and form V-type inclusion complex. Notably, polyphenols released during digestion could still reduce digestive enzyme activity , with a 15.53% decrease in EGCG + ESPSV compared to ESPSV. This was verified by correlation analysis, where RDS content (0.961, p < 0.01 ) and pGI (0.966, p < 0.01 ) were highly significantly correlated with the enzyme activity. Furthermore, tea products did not break or even enhance the quality of ESPSV as the final product.
研究领域:
食品科学
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营养学
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化学
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生物技术
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）