INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Shuai Zhang,Rongqiang Chen,Chenfeng Ding,Tian Gong,Jiao Jiao Sun,Fengchen Li,Chaoqun Zhang,Xiao Yu Wang,Yurong Guo,Tuhua Zhong,Yong Hong Meng
Minimally processed fruits are increasingly demanded in modern society, but the management of perishable waste pomaces (WPs) and the products' short shelf-life are still big issues. Here, a facile approach of reconstruing apple pomace (AP) into edible bio-nanocomposite coatings of fresh-cutting apple slices was successfully developed through alkaline demethylation followed by high-pressure homogenization. The fibrillation of AP fibers is largely improved by -COO − at a concentration of 1.23 mmol g −1 , which is released through alkaline demethylation of pectin, instead of relying on intricated or costly cellulose modifications. The average width of AP nanofibers (AP-NFs) downsizes to 18 nm. By casting, AP-NFs fabricate homogeneous films with comparable transparency (56 % at 600 nm), superior mechanical strength (6.4 GPa of Young modulus and 81.7 MPa of strength) and oxygen barrier properties (79 mL μm m −2 day −1 bar −1 ), and non-toxicity. Moreover, the AP-NF coatings effectively extend shelf life of apple slices by inhibiting browning and respiration, and retain firmness. This research demonstrates a way to valorize WPs as edible coatings for fruit packaging.
研究领域:
食品科学
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材料科学
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植物资源利用
✓ 已验证
产品关联
DOI
PubMed
高影响因子
International Journal of Food Engineering
·
2020
·Vol. 16
·期 3
·
IF 1.022
Yushuang Lu,Xianrui Liang,Lishuang Cheng,Sheng Fang
The aim of this study was to develop an environmentally friendly process to extract anthocyanins from blueberry pomace using water as a solvent and directly microencapsulate anthocyanins by spray drying. The anthocyanins in water and ethanol extracts were characterized by high-performance liquid chromatography and mass spectrometry. The malvidin-3-O-galactoside and malvidin-3-O-glucoside were identified as the main anthocyanins in the blueberry pomace. The anthocyanins profiles of water extracts were similar to that by ethanol extraction. The effects of extraction parameters including solid-to-liquid ratio and temperature on the extraction efficiency and anthocyanins concentration were studied. The blueberry anthocyanins degraded at temperatures higher than 60 °C and all anthocyanins showed similar degradation tendency. The result showed that the artificial neural network (ANN) modeling could be well used to portray the effects of these parameters. Finally, the water extracts were successfully spray dried to produce microencapsulation of blueberry anthocyanins with maltodextrin (MD) as wall materials.
研究领域:
食品科学
·
植物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Xizhe Fu,Yinglin Du,Ligen Zou,Xingquan Liu,Yihan He,Yanqun Xu,Li Li,Zisheng Luo
In present work, green and efficient glycerol solvent system was coupled with pulse-probe ultrasonication for one-step extraction and preservation of anthocyanin from blueberry pomace. Under optimal conditions (40 min, 174 W, 18.6 mL/g, 20% of glycerol fraction), extraction yield was 23.07 ± 0.09 mg C3GE/g DW. The extracted anthocyanins were characterized by UPLC-Triple-TOF/MS and 10 anthocyanins compounds were tentatively identified. Stability of anthocyanins influenced by solvents were evaluated in varying temperature, pH and light exposure conditions, demonstrating higher stability of anthocyanins in glycerol solvent system than methanol one. Furthermore, mechanism of high efficiency extraction and stability of anthocyanin using glycerol were investigated by quantum chemical calculation with molecular dynamic simulation. Larger solvent accessible surface area (127.16 nm 2 ), hydrogen bonds number (228.16) and hydrogen bonds lifetime (4.35 ps), and lower intermolecular interaction energy (-1080.48 kJ/mol) between anthocyanin and glycerol were responsible for better extraction and preservation of anthocyanins using glycerol system.
研究领域:
食品科学
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植物化学
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分子动力学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2024
·Vol. 59
·期 9
·6462-6472
·
IF 2.6
Tian Siyi,Chang Guoli,Xiang Yannan,Cai Chenggang,Luo Xinyu,Zhu Ruiyu,Yang Hailong,Gao Haiyan
In order to investigate the hypoglycaemic mechanism and potential applications of four hypoglycaemic flavonoid glycosides, namely myricitrin, Cyanidin-3-O-glucoside (C3G), hyperoside and quercitrin in Myrica rubra pomace, the stability of these four flavonoid glycosides and their binding mechanisms were studied using molecular docking. The results demonstrated that pH value affects on the stability of these four components in M. rubra pomace. C3G exhibited the most significant inhibitory effect on α-glucosidase at pH 5, with myricitrin, hyperoside and quercitrin showing the highest inhibitory effect at pH 7. Moreover, an increase in temperature and storage time reduced the inhibitory effect of these four glycosidic components on α-glucosidase. Molecular docking analysis revealed that myricitrin formed hydrogen bonds with the active site residues of α-glucosidase, namely Phe550, Ile552, Asp555, Ser574 and Arg576, and also engaged in hydrophobic interactions with Lys551. Hyperoside formed hydrogen bonds with α-glucosidase, formed hydrophobic interactions with Lys50 and exhibited π-cation interaction with Lys53. Quercitrin formed hydrogen bonds with α-glucosidase, formed hydrophobic interactions with Lys500 and established salt bridges with Lys50. C3G formed hydrogen bonds and hydrophobic interactions with α-glucosidase and showed π-π interactions with Phe301. These findings will provide valuable insights for the application of these four chemicals.
研究领域:
食品科学
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药理学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2021
·Vol. 59
·期 6
·2381-2391
·
IF 2.701
Zhai Xinyu,Ao Huanping,Liu Wenhui,Zheng Jiaxin,Li Xingjie,Ren Difeng
Rosa roxburghii pomace was treated by steam explosion (SE) at 0.87 MPa for 97 s. After SE treatment, the Insoluble dietary fiber (IDF) content of Rosa roxburghii pomace decreased from 45.13 ± 0.23 to 30.01 ± 0.15%, and the soluble dietary fiber (SDF) content increased from 9.31 ± 0.07 to 15.82 ± 0.31%. The structure of IDF and SDF after SE showed that the original compact structures were destroyed, and the specific surface areas increased. Thermal analysis showed that the thermal stability of the modified SDF was improved. However, SE did not change the crystal structure and functional group composition of IDF and SDF. Physicochemical analysis indicated that IDF had better hydration capacity after SE treatment, and the oil-holding capacities of IDF and SDF were also significantly improved. SE is an effective method to improve the utilization of Rosa roxburghii pomace and a feasible method for modification of dietary fiber.
研究领域:
食品科学
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植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2019
·Vol. 24
·期 14
·2621
·
IF 3.06
Weiwei Hu,Hui Gong,Lanqi Li,Shiguo Chen,Xingqian Ye
Blueberry pomace is abundant in anthocyanins. This work characterized the anthocyanins in blueberry pomace, discussed the stability of anthocyanins under ultrasound treatment, and compared the extraction conditions for different anthocyanin compositions. Thirteen anthocyanins were identified, and malvidin-3-galactoside (18.56%), which represented the most abundant anthocyanin, was selected as the individual analyte. The general linear model univariate analysis revealed that ultrasound-assisted extraction (UAE) resulted in higher recoveries of both total anthocyanins (TA) and individual anthocyanins (IA) when compared with conventional solvent extraction. The optimized extraction conditions for TA and IA were UAE in pure methanol (12.49 mg/g dry weight) at 25 °C for 30 min and UAE in 70% ethanol (3.57 mg/g dry weight) at 40 °C for 40 min, respectively. Moreover, IA was more vulnerable to degradation compared with TA. Therefore, a specific extraction process of IA is significant for monomer preparation, and harsh conditions should be avoided in UAE.Keywords:pomace;anthocyanin;identification;ultrasound-assisted extraction;conventional solvent extraction;comparison
研究领域:
食品科学
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化学
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植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2021
·Vol. 46
·期 1
·e16119
·
IF 2.19
Yan Liu,Huan-ping Ao,Jia-Xin Zheng,Ya-xin Liang,Di-Feng Ren
Rosa roxburghii Tratt residue is rich in dietary fiber and a variety of active substances, but its dietary fiber is mainly insoluble dietary fiber, and the content of soluble dietary fiber (SDF) is low. To make full use of R. roxburghii Tratt residue, steam explosion (SE) pretreatment was used to treat the residue to determine its effect on the extraction yield of SDF and the functionality of dietary fiber (DF). Response surface methodology was used to determine the conditions of SE for optimizing the SDF extraction yield in the residue. When R. roxburghii Tratt residue was pretreated by SE at 60 mesh for 97 s, combined with 0.87 MPa, the content of SDF was increased from 9.31 ± 0.07% to 15.82 ± 0.31% in comparison with the control and DF extracted by SE showed the high cholesterol adsorption, glucose adsorption, cation exchange, nitrite adsorption, and hydroxyl radicals inhibition. Practical applications Due to the rough texture and poor taste, the high content of DF in the Rosa roxburghii Tratt residue is often discarded during the processing of freshly squeezed juice. SE can significantly improve the utilization of DF, which is a more economical modification method. This work provides a theoretical basis for the R. roxburghii Tratt by-product as a new source of high-quality dietary fiber.
研究领域:
食品科学
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植物化学
✓ 已验证
产品关联
DOI
高影响因子
STARCH-STARKE
·
2025
·
IF 2.7
Ge Yan,Qifeng Chen
In this study, polyphenols extracted from apple waste were blended with modified nanocellulose and modified microcrystalline cellulose to produce composite films based on water chestnut starch. Thermogravimetric analysis indicated that the addition of polyphenols from apple residue could enhance the heat endurance of the water chestnut starch film. The study findings suggested that the incorporation of M-NCC led to a 24.35% boost in the tensile strength of the finished films, while that with M-MCC increased by 55.17%. The hydrophobic properties were improved due to the introduction of non-polar carbon chains and hydrophobic ester groups, resulting in respective increases in the surface contact angle of 22.66% and 24.94%. The incorporation of polyphenols from apple residue led to a 16.05% increase in the water solubility of the starch film, and the incorporation of M-NCC and M-MCC resulted in a decrease in the water solubility of the composite films by 19.04% and 30.79%, respectively. Moreover, the DPPH free radical scavenging rates of the films containing apple polyphenols (P, PN, and PM) were increased by 164.7%, 163.3%, and 134.7%, demonstrating excellent antioxidant properties. These findings suggested that the combination of apple pomace polyphenols and cellulose nanocrystals offered an optional approach for preparing food packaging films.
研究领域:
食品科学
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材料科学
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食品包装
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农业废弃物利用
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高分子化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Mengmeng Zhang,Caiyun Wu,Hexin Zhang,Nana Yang,Chengxin Wang,Xiaolan Jike,Ting Zhang,Hongjie Lei
The objective of this study was to evaluate the impacts of different drying technologies including microwave drying (MD), vacuum microwave drying (VMD), sun drying (SD), vacuum drying (VD), hot air drying (HAD), and vacuum freeze drying (VFD) on the physical characteristics, nutritional properties and antioxidant capacities of kiwifruit pomace in order to realize by-product utilization and improve energy efficiency. Results showed that both MD and VMD significantly reduced drying time by >94.6%, compared to traditional thermal drying which took 14–48 h. MD exhibited the highest content of soluble dietary fiber (9.5%) and the lowest energy consumption. Furthermore, VMD resulted in the highest content of vitamin C (198.78 mg/100 g) and reducing sugar (73.78%), and the antioxidant capacities ranked only second to VFD. Given the financial advantages and product quality , VMD was suggested to be advantageous technology in actual industrial production.
研究领域:
食品科学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
Sustainable Chemistry and Pharmacy
·
2024
·
IF 5.5
Jiao Xie,Huiqun Wang,Tingyuan Ren,Qijian Zheng,Mengxue Chen
Due to the low purity of natural ellagic acid, its clinical application has been less reported. Currently, blueberry pomace is discarded as processing waste. However, it is rich in ellagic acid and a good raw material for producing high-purity ellagic acid. Therefore, this study aimed to investigate an optimal horizontal combination scheme for producing of high-purity ellagic acid by antisolvent precipitation using crude ellagic acid extracted from blueberry pomace. Solvent screening results indicated that n-methylpyrrolidone had the highest ellagic acid solubility. Single-factor analysis showed that the oscillation speed, reaction time, crystallization temperature and antisolvent-to-solvent ratio had significantly affected ellagic acid purity, but solid-liquid ratio had little effect. A Box-Behnken-Centre combined design was used to determine the optimal combined scheme. The results showed that at a solvent concentration of 20 mg/mL, the optimal parameters were crystallization temperature 21.1 °C, reaction time 11.2 min, volume ratio of 15.6:1 antisolvent to solvent and oscillation speed of 144 r/min. Under these conditions, ellagic acid purity was 96.63%, relative standard deviation (RSD) was 1.20%, and recovery rate was 69.60%. Fourier transform infrared analysis showed that the spectral peak of purified ellagic acid matched that of the standard. In summary, the antisolvent precipitation method greatly improved the purity of ellagic acid extracted from blueberry pomace, which is not only conducive to the resource recycling, but also provides a theoretical basis for the production of high-purity ellagic acid and the possibility of expanding the application scope of ellagic acid in pharmaceuticals and nutraceuticals.
研究领域:
化学工程
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药学
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食品科学
·
环境科学
✓ 已验证
产品关联
DOI
高影响因子
MOLECULES
·
2022
·Vol. 27
·期 3
·846
·
IF 4.927
Guoli Chang,Chenggang Cai,Yannan Xiang,Xiangjun Fang,Hailong Yang
Myrica rubrapomace accounts for 20% of the fruit’s weight that is not utilized when it is juiced. The pomace contains bioactive phenolic substances such as anthocyanins and flavonoids. To improve the utilization value ofMyrica rubrapomace, an optimized extraction method for the residual polyphenols was developed using response surface methodology (RSM). The resulting extract was analyzed by high performance liquid chromatography (HPLC), and the in vitro hypoglycemic activity and antioxidant activity of the polyphenolic compounds obtained were also investigated. The optimum extraction conditions (yielding 24.37 mg·g−1total polyphenols content) were: extraction temperature 60 °C, ultrasonic power 270 W, ethanol concentration 53%, extraction time 57 min, and solid to liquid ratio 1:34. Four polyphenolic compounds were identified in the pomace extract by HPLC: myricitrin, cyanidin-O-glucoside, hyperoside, and quercitrin. DPPH and hydroxyl radical scavenging tests showed that theMyrica rubrapolyphenols extract had strong antioxidant abilities. It is evident that the residual polyphenols present inMyrica rubrapomace have strong hypoglycemic activity and the juiced fruits can be further exploited for medicinal purposes.Keywords:Myrica rubraresidue;diabetes management;polyphenols;α-Glucosidase inhibition;HPLC
研究领域:
食品科学
·
医学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Yini Fu,Yunyun Zheng,Baozhu Shi,Bingge Liu,Ming Zhang,Yanyun Zhu
In this study, we used Chinese bayberry residue as the raw material to extract anthocyanins using deep eutectic solvents (DESs). We screened for an efficient ADES—betaine & citric acid (Bet-CA), and coupled it with ultrasound for the extraction of anthocyanins. We delved deeply into the relationship between the physicochemical properties of deep eutectic solvents and their extraction efficiency of anthocyanins, and studied its degradation kinetics under different temperatures and light conditions. This provides a green, efficient, and multi-stability protective strategy for the recovery of anthocyanins from plant-based by-products. The results revealed that the total anthocyanin content (TAC) extracted using HB47 was 7 times higher (7.05 mg CGE/g DW) than that extracted using the conventional acidified ethanol solvent (1.05 ± 0.05 mg CGE/g DW). Correlation analysis demonstrated a significant positive correlation ( p < 0.01) between TAC and a ⁎ . The extracts were subjected to heat treatment at different temperatures and stored different light conditions. HB47 exhibited the highest degradation rate (k = 0.1169) at 80 °C. However, it showed the greatest stability at lower temperatures, particularly at 4 °C (k = 0.0016, t ½ = 433.22 h). After 7 days of storage in darkness, the preservation rate of anthocyanins extracted by different solvent systems remained above 90 %. While the loss rate under UV light exposure reached as high as 95 %, significantly higher than that under sunlight.
研究领域:
食品化学
·
绿色提取
·
植物副产物利用
·
植物化学
✓ 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）