RSC Advances
·
2019
·Vol. 9
·期 16
·9126-9135
·
IF 3.049
Huiya Wang,Yanlin Zhang,Qiuyue Wang,Chaowei Jia,Pan Cai,Gang Chen,Chengjun Dong,Hongtao Guan
Electromagnetic absorption materials have gained increasing attention. In this study, we report NiO decorated biomass porous carbon derived from pine nut shells as a promising microwave absorbing material by a facile strategy. The NiO/biomass porous carbon (BPC) is thermally converted from Ni(OH)2/BPC with BPC as the base for precipitation. All products were characterized by XRD, Raman, and SEM techniques, which reveals that the NiO nanoflakes were uniformly self-assembled on the surface of the activated carbon. Compared with counterparts of pure Ni(OH)2 and Ni(OH)2/BPC, a large reflection loss peak of −33.8 dB at 16.4 GHz is achieved for the NiO/BPC composites, and the absorption bandwidth less than −10 dB can reach up to about 6.7 GHz (from 11.3 to 18.0 GHz) with a thickness of 8 mm. The enhanced microwave absorption properties originate from the electric/dielectric polarization and the unique NiO decorated BPC structures. The expanded interfaces, such as NiO–NiO, Ni–BPC and NiO–paraffin interfaces in the complicated porous composites, could boost the interfacial polarization as well as related relaxation which results in enhanced dielectric loss and electromagnetic absorbing properties. In addition, NiO/BPC nanocomposites exhibit comparatively better matching of permittivity and permeability. It is expected that our present investigation could provide a new possibility for biomass based fabrication of potential microwave absorbing materials.
研究领域:
材料科学
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电磁学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2022
·Vol. 103
·期 8
·4034-4046
·
IF 4.125
Xinlei Zhao,Xue Yang,Yihong Bao,Yang Guo,Jiayuan Luo,Shilong Jiang,Wei Zhang
BACKGROUND The food industry has begun to develop foods fortified with unsaturated fatty acids; however, the susceptibility of pine nut oil to oxidation and other properties limits its use in food production. Researchers often inhibit the oxidation of oil by adding antioxidants. After the combination of polyphenols and proteins, the complex formed can improve or enhance the performance of the emulsion when it stabilizes the emulsion. Encapsulating, protecting, and controlling the release behavior of vitamin D (V D ) during digestion through an emulsion delivery system can effectively overcome limitations such as easy degradation during processing and storage. This research uses tannic acid, gallic acid, tea polyphenol, and vanillic acid to prepare Pickering emulsions, and the type of phenolic compound is explored by multi-dimensional characterization and the amount of emulsion. RESULTS The influence of traits, microstructure, stability, V D load application, and effect on the emulsion matrix's encapsulation rate and bioaccessibility is studied. A method was investigated to enhance the oxidative stability of whey protein isolate-stabilized emulsions by introducing phenol. Pickering emulsions could be obtained in the presence of phenol, while the type of phenol played a relatively important role, probably because the mechanism involved interactions between particles. Viscosity and creaming stability of emulsions increased with crosslinking of phenol in emulsions. In addition, the presence of phenol in emulsions significantly increased the bioaccessibility of encapsulated V D after in vitro digestion. CONCLUSION The method presented in this study was important for improving the oxidative stability of pine nut oil emulsions, expanding the application of pine nut oil in the food industry, and providing the theoretical and application basis of application and active substance emulsion delivery systems. © 2022 Society of Chemical Industry.
研究领域:
食品科学
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营养学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Yang Guo,Xue Yang,Yi-hong Bao,Xin-lei Zhao,Li Huang,Zhong-xiang Chen,Ying Ma,Wei-hong Lu
Pine nut oil (PNO) was gelled by solvent exchange and absorption methods through soy protein-tannic acid covalent hydrogel. The current study aimed to compare the in vitro digestion of oleogels prepared by different methods: solvent exchange (network oleogel [SNO] and particulate oleogel [SPO]) and absorption methods (AO), and probe the effect of oleogelation on oxidation. Results showed that the preparation affected the physicochemical properties of oleogels; during in vitro digestion, lipolysis was delayed for the oleogels as compared to that for PNO, and the extent of lipolysis followed the order of AO > SNO > SPO > PNO. The fatty acid profile in the micelle fraction demonstrated enhanced solubilization of unsaturated fatty acids (UFAs), especially pinolenic acid. During storage, oleogels had lower peroxide, thiobarbituric acid, and conjugated diene values than PNO, indicating superior oxidation stability. Thus, this work provides valuable directions for designing a delivery system to facilitate UFAs digestion and improve the oxidation stability of PNO.
研究领域:
食品科学
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营养学
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化学工程
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生物技术
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产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Chunhao Qian,Yiren Zhang,Hui Li,Jun Jin,Hui Zhang,Qingzhe Jin,Xingguo Wang
Pinolenic acid (PLA) from pine nut oil was purified through a three-step process involving urea complexation (UC), lipase-catalyzed selective esterification, and rapid preparative reversed-phase liquid chromatography (RP-RPLC). UC was optimized with response surface methodology (RSM) under optimized conditions: fatty acid/urea (w/w) of 1:3.114, 95 % ethanol/urea (B, v/w) of 3.892:1, complexation time (h) of 12.303, and complexation temperature of −9.84 °C, achieving the optimal concentration of 62.19 ± 0.33 % and the yield of 46.55 ± 0.43 %. The one-step purified PLA was further purified through lipase-catalyzed selective esterification, resulting in purity and yield at 81.50 ± 0.32 % and 45.83 ± 0.2 % for the two-step purified PLA. The two-step purified PLA was then eluted from a C18 column to achieve the product with purity of 99.52 ± 0.08 % and yield of 71.93 ± 0.03 %. This study introduces an innovative PLA purification strategy for high-purity products suitable for nutritional and pharmaceutical uses.
研究领域:
食品科学
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生物化学
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制药工程
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2022
·Vol. 102
·期 13
·5814-5825
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IF 4.125
Xin-lei Zhao,Yi-hong Bao,Yang Guo,Jia-yuan Luo,Shi-long Jiang,Xue Yang
BACKGROUND For decades, pine nut oil Pickering emulsions have been stabilized using a covalent composite of two phenolic chemicals (tannic acid, TA; and gallic acid, GA) and whey protein isolate (WPI) following alkali treatment. Based on covalent composite particles being excellent sources of high-quality stabilizers, this research explored the influence of phenolic addition and hydroxyl content on stability, rheological parameters and characterization of Pickering emulsions. RESULTS Tannic acid was more effective in reducing the average particle size of the emulsion, which decreased from 479.4 ± 2.1 nm without addition to between 187.6 ± 5.9 and 368.2 ± 16.8 nm ( P < 0.05). The potential values of all the emulsions were between −30 and −50 mV (except for the gallic acid addition of 2.5 g kg −1 ). When the phenolic addition was 7.5 g kg −1 , emulsions demonstrated the best emulsification ability. Pickering emulsion stabilized by WPI-TA and WPI-GA particles were successfully generated, according to confocal laser scanning microscopy. Rheological results showed that the increase of phenolic addition contributed to larger elastic modulus ( G ′), viscosity modulus ( G ″) and viscosity of emulsions, which was beneficial to the stability of emulsions. CONCLUSION Both phenolic compounds significantly improved the physicochemical stability of the emulsions ( P < 0.05) and their oxidative stability. Covalently crosslinking phenolic compounds to proteins is a better method to prepare stable emulsions. It is more prominent that TA shows a more significant improvement in emulsion stability due to the number of hydroxyl groups it can provide. This research might serve as a theoretical foundation for enhancing the quality of pine nut oil-related products. © 2022 Society of Chemical Industry.
研究领域:
食品科学
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化学工程
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF FLUORESCENCE
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2024
·
IF 2.6
Wang Xiaoyu,Hou Xingyu,Sun Na,Wang Yongqiang,Zhang Yiying,Lv Yuguang,Ding Lixin,Sun Xue
In this work, Waste pine nut shells were used as organic carbon source of biomass to synthesize carbon quantum dots. A highly responsive and selective fluorescent nanosensor (Si-doped biomass-derived carbon dots with molecular imprinted polymers, Si-CDs@MIPs) was designed for determination of Rutin (RT) in Chinese herbal substances like Sophora japonica L. . Not only was the synthesis method simple, environmentally friendly but also can selectively capture and specifically recognize the target compound RT, which was accomplished by a single-step hydrothermal process. The RT content in the real sample is 21%, with a recovery rate ranging from 89.7 to 106.3%, demonstrating excellent reproducibility. The nanosensor can selectively detect RT at a detection limit of 12.5 nmol/L. Therefore, it is showed that Si-CDs@MIPs will be feasible as a sensor for the rapid measurement of RT.
研究领域:
生物化学
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环境科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
POLYMERS FOR ADVANCED TECHNOLOGIES
·
2023
·Vol. 35
·期 1
·e6245
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IF 3.4
Athar Ali Khan Gorar,Guo Zhiyi,Zhicheng Wang,Abbas Daham,Jun Wang,Wen-Bin Liu,Jun-yi Wang,Mehdi Derradji
In the current study, an isothermal compression molding process was used to develop enhanced green composites made from alkali-treated pine nut shell particles (TPS) reinforced in fully bio-driven benzoxazine (VB) and epoxy (EP) copolymer. Reinforcement with varying weight percent (wt%) of bio-filler enhanced the properties of composites. Composites showed a rise of 75.9 MPa, 5.8 GPa, and 5.1 kJ/m 2 in flexural strength, modulus, and impact strength, respectively. Thermal stability shows that composites can endure higher temperatures and hence be classified as flame-retardant materials. The dynamic mechanical analysis (DMA) confirms that composites exhibit higher storage modulus, which was elevated to 77.6% compared to the unfilled copolymer. FTIR spectroscopy analyzed the structure of copolymerized composites. Further, finite element analysis (FEA) was observed for the prepared composites. A transversely isotropic composite material model was created with the properties of composites, and stress analysis was observed. FEA outcomes are in good agreement with experimental findings.
研究领域:
材料科学
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化学工程
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产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2021
·Vol. 46
·期 1
·e16145
·
IF 2.19
Jiayi An,Nadya Mara Adelina,Ligang Zhang,Yuhong Zhao
In this study, pine nut kernels from two grafted species: Pinus koraiensis (PK) and Pinus sylvestris var . (PKS) were roasted (130, 150, 180℃ for 10, 20, 30 min) to investigate the effect of roasting pre-treatment on chemical components, antioxidant activity, and oxidative stability of oils prepared from kernels. Increased temperature or time was found to cause a significant increase in oil yield, color, total phenolic content (TPC), carotenoid, and browning index (BI) of oils compared to unroasted samples. Roasting could also elevate the antioxidant activity and oxidative stability of pine nut oil. The levels of tocopherol decreased significantly at high temperatures (150℃, 180℃), while the fatty acid compositions were almost independent of roasting conditions. The FTIR spectra of oils from different roasted pine nuts showed minor variation in peak intensities. Therefore, roasting is a great option and critical step to improve the quality of pine nut oil. Novelty impact statement The oil yield, color, total phenolic content (TPC), carotenoid, and browning index (BI) of pine nut oil from two grafted species were influenced by different roasting conditions. Roasting could improve the antioxidant activity and oxidative stability of pine nut oil. Roasting (180℃ for 10 min) is a great option to improve the quality of pine nut oil.
研究领域:
食品科学
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化学
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农业
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产品关联
DOI
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2018
·Vol. 99
·期 6
·2793-2801
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IF 2.379
Yang Guo,Yi-Hong Bao,Yang-Yang Chai
BACKGROUND Maillard reaction products contribute to the amelioration of the biological functions or physical properties of foods and can be used to make dependable antioxidant wall materials for microcapsules of pine nut oil. The present study aimed to analyze the effects of temperature on the Maillard reaction of dry heat processes using gelatin/gum arabic (GE/GA) or gelatin/gum arabic/maltodextrin (GE/GA/MD) models and the products of the Maillard reaction as encapsulants to protect pine nut oil, as well as to evaluate the characteristics of the microcapsules. RESULTS The grafting degree of the product increased with the temperature increments during the Maillard reaction. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the polysaccharide covalently linked to the protein. The antioxidant capability of the Maillard products at 80 °C was the highest. The 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, lipid peroxidation-inhibiting activity and reducing power of the GE/GA/MD model were higher than those of the GE/GA model. With in vitro digestion of Maillard products, GE/GA/MD pine nut oil microcapsules exhibited greater oil release in artificial gastric and enteric juices. Microencapsulated pine nut oil had more stable oxygen, which protected the oil, compared to unencapsulated pine nut oil. CONCLUSION Temperature affects the degree of the Maillard reaction on GE/GA and GE/GA/MD models. © 2018 Society of Chemical Industry
研究领域:
食品科学
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化学工程
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营养学
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产品关联
DOI
PubMed
高影响因子
TALANTA
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2025
·
IF 6.1
Zhanjun Li,Yunwei Liu,Mingru Kong,Yibin Xu,Kunlun Wang,Ke Ma,Qingfen Zhang
This study focused on the valorization of Pinus koraiensis seed scale residues for furfural production from regenerated hemicellulose via solid acid catalysis. The optimized process included solid acid catalysis, ultrasonic pretreatment, and microwave-assisted processing, and the optimal conditions were 50% ethanol (30:1 mL/g), 80 W of ultrasonic power (10 min, 40°C), 3% solid acid, and 385 W of microwave power (20 min), resulting in a theoretical furfural yield of 10.50 mg/g and an actual yield of 10.36 mg/g (conversion rate of 31.49%). The recovered solid acid exhibited similar catalytic performance to the fresh solid acid (yield of 10.23 mg/g and conversion rate of 31.11%). Kinetic analysis revealed that reaction equilibrium was reached within 10 min, with activation energies of 11.96 kJ/mol at 30–40°C and 25.24 kJ/mol at 40–50°C, indicating inhibition at higher temperatures. Characterization confirmed the acidity, high thermal stability and excellent reusability of the acid despite slight deactivation after recovery. Future research will focus on optimizing the efficiency and reusability of solid acid catalysts and exploring the use of regenerated hemicellulose derivatives in biobased chemical and sustainable material applications. As renewable and biodegradable resources with tunable structures, hemicellulose derivatives offer great potential for producing biobased chemicals, ecofriendly materials, and catalysts, advancing the biobased economy while reducing fossil fuel dependence and environmental impacts.
研究领域:
生物化学
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可再生资源工程
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绿色化学
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产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Hang Qu,Xin Gao,Cuilin Cheng,Haitian Zhao,Zhenyu Wang,Juanjuan Yi
Previous studies have shown that Pinus koraiensis pine nut polysaccharide PNP80b-2 exerts widely protective effects against liver injury induced by chemical pollutants, alcohol and drugs. By comparison, PNP80b-2 exhibits the strongest hepatoprotection against alcohol-induced liver injury (AILI). Thus, the purpose of this study is to investigate the hepatoprotection mechanisms of PNP80b-2 against AILI in vivo . The results indicated that PNP80b-2 alleviated oxidative stress induced by alcohol through enhancing antioxidant capacity of hepatocytes via NRF2/HO-1 pathway. PNP80b-2 also effectively suppressed the secretion of pro-inflammatory cytokines including TNF-α, IL-1β and IL-6, exhibiting anti-inflammatory effects via NF-κB signaling pathway in AILI. In addition, PNP80b-2 protected mice from severe DNA damage induced by alcohol through regulating the expression of Hipk2 , P53 , Hp1γ and Wip1 . Taken together all the results, PNP80b-2 exerts hepatoprotective activity against AILI in vivo through enhancing antioxidant capacity, suppressing inflammation response and promoting DNA damage repair in livers. Furthermore, the structural features of PNP80b-2 were also characterized. PNP80b-2, with molecular weight of 23.0 kDa, was found to be composed of 1,2-linked Gal f , 1,2-linked Rha p , 1,4-linked Xyl p , 1,6-linked Glc p , 1,4-linked Glc p A, 1,2,6-linked Gal p , 1,4,6-linked Glc p , 1,2,3,4-linked Ara p , 1-linked Gal p and Leu- and Ile-linked O-glycopeptide bonds, based on the GC–MS and NMR results.
研究领域:
药理学
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生物化学
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分子生物学
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毒理学
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DOI
PubMed
高影响因子
CHEMISTRY & BIODIVERSITY
·
2020
·Vol. 18
·期 1
·e2000710
·
IF 2.039
Zitian Liu,Yuming Shi,Huiping Liu,Qi Jia,Qingrun Liu,Jianqiu Tu
In this study, the pine nut ( Pinus yunnanensis Franch.) protein was hydrolyzed by alkaline protease and trypsin to prepare pine nut protein hydrolysate (PNPH). The chemical, intracellular and in vivo antioxidant capacity of PNPH were evaluated. PNPH owned the ability of scavenging free radicals, and it could protect the HepG2 cells from oxidative damage by preserving cell viability. Moreover, PNPH could reduce the malondialdehyde (MDA) content and improved the superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities in serum, heart and liver of aging mice induced by D-galactose. Further, the PNPH was stepwise purified and identified, and 15 peptides were identified from purified fraction in PNPH. The three-dimension structures of identified peptides were predicted. Among all identified peptides, peptide 3, 7, 8 and 11 were presumed to possess good antioxidant activity. Overall, PNPH and purified peptides isolated from PNPH have potential application prospects in the field of natural antioxidants and anti-aging functional foods.
研究领域:
食品科学
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营养学
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生物化学
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药理学
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分子生物学
✓ 已验证
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）