CHEMICAL PAPERS
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2022
·Vol. 76
·期 8
·4691-4704
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IF 2.146
Hao Ruilin,Zhang Huimin,Feng Yan,Yang Dandan,Zhao Zhigang,Zhao Sanhu
By-products (silk, cob, and husk) from purple corn processing are rich in anthocyanins, which can be used as natural antioxidants. In this work, the polyphenol and anthocyanin content and the chemical composition of solvent extracts from silk, cob, and husk were examined separately. The total anthocyanin (TAC) and polyphenols (TPC) content of purple corn silk is higher than the cob and husk. Ethanol can significantly improve the TAC in various purple corn extracts. Anthocyanins were identified using high-performance liquid chromatography coupled with an electrospray ionization mass spectrometer (HPLC-ESI-MS), and their composition was quantified using a diode matrix detector (DAD) coupled HPLC. The results of the quantitative analysis demonstrated that cyanidin derivatives were the main components of purple corn extracts, regardless of the solvent used. The selection of solvent and acidifier had a significant effect on the composition of anthocyanins. Ethanol and water can promote the dissolution of cyanidin derivatives, while methanol provides a solid incentive to extract peonidin derivatives. Formic acid may favor the production of malonyl anthocyanin, whereas hydrochloric acid may favor the production of succinyl anthocyanin. The results of the correlation analysis showed that the TAC primarily determined the antioxidant capacity of the purple maize extract in different extracts. The predictive evaluation of the VIP analysis shows that the higher relative concentration of C3dM, C3M, Pg3dM, and Pg3M in the water extract may contribute to its higher antioxidant power.
研究领域:
食品科学
·
植物化学
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Qiankun Wang,Yuan Xu,Wenxin Zhu,Wenhan Xu,Cuicui Ma,Xuebo Liu,Fuguo Liu
Food packaging not only conveys information about the food but also protects it from environmental pollution during processing and storage. Traditional photothermal materials, often reliant on costly precious metals and inorganic nanoparticles, face limitations in costs and safety. This study develops a cost-effective, sustainable photothermal packaging solution using agricultural waste-derived purple corn cob extract (PCCE), naturally occurring iron ions, and biodegradable chitosan (CS). A simple one-pot method was employed to create PCCE/Fe-chitosan composite films that exhibit high photothermal efficiency and antibacterial properties. The PCCE/Fe composite was prepared by mixing PCCE containing anthocyanins with iron ions, and then the PCCE/Fe composite was mixed with chitosan to prepare the PCCE/Fe-CS composite membrane. Microstructural analysis revealed that the PCCE/Fe complexes were uniformly dispersed in the CS matrix, enhancing the films’ tensile strength, water vapor barrier properties, and thermal stability. In vitro tests showed potent antibacterial activity against Escherichia coli and Staphylococcus aureus . A 24-day storage trial demonstrated that cherry tomatoes wrapped in the PCCE/Fe-CS photothermal film had significantly less weight loss, pH change, and hardness reduction compared to those wrapped in polyethylene (PE) and CS films, indicating superior quality preservation. These results suggest that the PCCE/Fe-CS composite film offers a promising, environmentally friendly solution for food packaging with enhanced thermal sterilization and improved shelf-life extension.
研究领域:
食品科学
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材料科学
·
环境科学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Xiaojuan Guo,Taotao Dai,Mingshun Chen,Lizhen Deng,Jun Chen,Chengmei Liu
The performance of purple corn flour (PCF) with various size pulverized by low temperature impact mill (LTIM) in making steamed bread was investigated. Results indicated that decreased diameter of PCF showed richer red with increased a * (4.43–7.34), stronger adhesiveness (0.04–2.25 N s), more appropriate hardness (15.20–48.30 N), lower water fluidity (T 2 , ranged from 19.05 to 14.12 ms), and more cross-linking structure to purple corn dough (PCD). PCD texture characteristics were significantly affected by starch network and filler-like effect of dietary fiber based on the additional adding dietary fiber to starch. Steamed bread made by finer size PCF (56 μm) exhibited favorable quality supported by smooth skin, regular shape, porous structure, appropriate texture properties and low starch digestibility, which was mainly due to the higher α-amylase inhibitory activity of dietary fiber. These results confirmed that using PCF prepared by LTIM could be a suitable option to get good-quality whole grain food.
研究领域:
食品科学
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营养学
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烘焙技术
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DOI
高影响因子
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
·
2022
·
IF 5.518
Haiyun Tang,Shujuan Yang,Jie Chang,Xinyu Zhao,Junhao Huang,Gaobo Yu,Yuhong Feng,Xueqing Zhou,Jiacheng Li
Incorporating antioxidants into the soft colloidal emulsifiers has been necessarily required to prepare antioxidant Pickering emulsions . Establishing interfacial properties-physical and chemical properties relationships has not been deeply explored by a comprehensive multiscale approach. Herein, the polysaccharide composite nanoparticles acted as antioxidants interface-anchored reservoirs were designed via non-covalent interaction between hydroxypropyl chitosan (HPCS), sodium alginate (Alg) and purple corn bracts anthocyanins (PCBA) at the molecular level. The orderly packing HPCS-Alg/PCBA composite nanoparticles formed the more highly-dense adsorption layers at oil/water interfaces at the microscopic level. With increasing the PCBA concentration, the bridged network particle aggregates between neighboring droplets resulted in a smaller size at the mesoscopic level and higher bulk stability at the macroscopic level. Interestingly, the bridged structures formed stronger antioxidant shells around dispersed droplets, further improving oxidative stability. These results highlighted the characteristics of the interfacial layers (thickness, strength , and viscoelasticity) that could be engineered to regulate the oxidation stability of Pickering emulsions at different scales. Therefore, this work proposed a novel strategy to protect lipid droplets of emulsions via manipulating the antioxidative soft colloidal particle's interfacial properties in the Pickering emulsions system, further extending the applications of antioxidant Pickering emulsions in food colloidal fields.
研究领域:
胶体科学
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食品化学
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材料科学
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物理化学
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产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）