INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2020
·
IF 5.162
Shunli Chen,Min Wu,Peng Lu,Lin Gao,Shun Yan,Shuangfei Wang
A pH indicator and antimicrobial cellulose nanofibre packaging film was developed based on cellulose nanofibres as film matrix, anthocyanins from purple sweet potato as a natural dye and oregano essential oil as an antimicrobial agent. The colour of the anthocyanin solution was noticeably different from pH 2 to pH 12. The developed film sensitively responded to a change of pH and showed an obvious colour change from red to yellow, with pH ranging from 2 to 12, which indicated that the film had a superior colorimetric performance to pH change. Moreover, the film showed excellent antimicrobial activity and the inhibition rate against Escherichia coli and Listeria monocytogenes reached 99.99%. Bio-compatibility between anthocyanins and cellulose nanofibre matrix was confirmed by the analysis of cross-section morphology of the film. The XRD pattern revealed that the crystallinity index of the film decreased with the addition of anthocyanins and oregano essential oil. The film had a good barrier performance to ultraviolet and visible light; its tensile strength, elongation at break, and elastic modulus was 9.28 MPa, 9.87%, and 0.15 GPa, respectively. The developed pH indicator and antimicrobial film could intuitively indicate the change of food quality during storage and effectively prolong food shelf life.
研究领域:
食品科学
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材料科学
✓ 已验证
DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 24
·4094
·
IF 4.7
Yingjia Tong,Zeqing Wang,Qunyi Tong,Yutong Liu
The effects of lactic acid bacteria fermentation and in vitro simulated digestion on phenolic bioavailability, phenolic bioavailability, and antioxidant activity of purple sweet potato juice (PSPJ) were investigated. The PSPJ was fermented byLactobacillus rhamnosusandStreptococcus thermophilus. The viable bacterial count, phenolic components, antioxidant activity, phenolic bioaccessibility, and phenolic bioavailability of PSPJ were analyzed during the simulated digestion process in vitro. The data displayed that lactic acid bacteria fermentation increased total α-glucosidase inhibition, total flavonoid content, and ratephenolic content. The antioxidant activities were improved after in vitro simulated digestion due to the biotransformation of phenolic substances by lactic acid bacteria fermentation. The bioaccessibility and bioavailability of phenols in PSPJ were improved with fermentation of lactic acid bacteria. Furthermore, the viable bacteria count of the two strains was significantly improved (>7 log CFU/mL) after simulated digestion in vitro.
研究领域:
食品科学
·
微生物学
·
营养学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2024
·Vol. 61
·期 9
·1800-1810
·
IF 2.6
Wang Zeqing,Tong Yingjia,Tong Qunyi,Liu Yutong,Xu Wentian
The effects of three strains of lactic acid bacteria ( Lactobacillus plantarum , Lactobacillus rhamnosus , and Streptococcus thermophilus ) on viable counts, physicochemical indicators, phenolic profiles, antioxidant capacities, and volatile compounds in purple sweet potato juice were investigated during fermentation. The results showed the viable count of three bacteria increased and exceeded 11 log CFU/mL after fermentation. At the end of fermentation, the purple sweet potato juice exhibited an increase in total phenolic and flavonoid content. In addition, lactic acid bacteria fermentation changed the phenolic profiles and enhanced antioxidant capacities. Moreover, Pearson's correlation analysis showed that DPPH, ABTS, and hydroxyl radical scavenging capacities were positively correlated with caffeic acid and vanillic acid content ( p < 0.05). Furthermore, lactic acid bacteria fermentation improved the aroma complexity and sensory quality of purple sweet potato juice. In conclusion, this study provided useful information for the development of purple sweet potato juice fermented by lactic acid bacteria.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2022
·Vol. 46
·期 7
·e16732
·
IF 2.609
Jianqing Liao,Bo Peng,Xinhong Chu,Guicai Yu
To obtain a better insight into comprehending the unusual role of ultrasound frequency and enhance the extraction yield of total anthocyanins (TA) from purple sweet potatoes (PSPs), an approach of wide frequency-based ultrasound-assisted extraction (WF-UAE) was applied to evaluate the influence on the extraction of TA under process parameters at different levels, ultrasound frequency (20–84 kHz), ethanol concentration (20–65%), solvent to solid ratio (10–70 ml/g), ultrasound power (50–280 W), temperature (30–70°C), particle size (0.147–0.908 mm), and treatment time. The results showed that ultrasound frequency has more influence on the extraction yield, followed by temperature, treatment time, and other extraction parameters. The maximum yield of 0.567 ± 0.005 mg/g of TA was obtained at optimized parameters, which was significantly higher than Soxhlet extraction where only 0.324 ± 0.002 mg/g was achieved at 98°C for 720 min, as well as higher than ultrasound-assisted extraction where only 0.465 ± 0.006 mg/g was obtained at 300 W and 20 kHz for 45 min. The extraction kinetics were performed at different levels of process parameters by Peleg's model. Model constants and equilibrium concentration for different process parameters were predicted. Model validation was done by depicting predicted and experimental values from extracted TA. The obtained values of regression coefficient (R 2 > 0.972) and root mean square deviation (RMSD < 0.218) indicated that this model has a good agreement with the experimental results. Novelty impact statement This work is the first to evaluate the effects of ultrasound frequency span a wide range from 20 to 84 kHz and other process parameters on the extraction of TA from PSPs by using an approach of WF-UAE that was based on a frequency search device with eight extraction tanks controlled by a computer. The application of WF-UAE technology could not only efficiently extract TA from PSPs, but also be promising for extracting active components from different natural materials in the industry.
研究领域:
食品科学
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生物工程
✓ 已验证
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2016
·
IF 2.857
Xin Zhang,Yang Yang,Zufang Wu,Peifang Weng
In order to investigate the modulatory effect of purple sweet potato anthocyanins (PSPAs) on human intestinal microbiota, PSPAs were prepared by column chromatography and their influence on intestinal microbiota was analyzed by monitoring the bacterial populations and analyzing short-chain fatty acid (SCFA) concentrations at different time points. The numbers (log10 cell/mL) of Bifidobacterium and Lactobacillus/Enterococcus spp., Bacteroides-Prevotella, Clostridium histolyticum, and total bacteria after 24 h of culture in anaerobic fermentation broth containing PSPAs were 8.44 ± 0.02, 8.30 ± 0.01, 7.80 ± 0.03, 7.60 ± 0.03, and 9.00 ± 0.02, respectively, compared with 8.21 ± 0.03, 8.12 ± 0.02, 7.95 ± 0.02, 7.77 ± 0.02, and 9.01 ± 0.03, respectively, in the controls. The results showed that PSPAs induced the proliferation of Bifidobacterium and Lactobacillus/Enterococcus spp., inhibited the growth of Bacteroides-Prevotella and Clostridium histolyticum, and did not affect the total bacteria number. Total SCFA concentrations in the cultures with PSPAs were significantly higher than in the controls (P < 0.05). Moreover, during the fermentation, the PSPAs were partially fragmented to phenolic acids, which may exert a better effect on intestinal microecology, suggesting that PSPAs may have prebiotic-like activity by generating SCFAs and modulating the intestinal microbiota, contributing to improvements in human health.
研究领域:
食品科学
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微生物学
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营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Fermentation-Basel
·
2024
·Vol. 10
·期 12
·618
·
IF 3.3
Yingxian Guan,Tong Zhao,Anrong Zhang,Di Zhang,Xiaoxiao Huang,Xiao Fang,Jiajun Geng,Jie Gang
Dietary intervention is the basis for the treatment of diabetes mellitus. This study employedGanoderma lucidum(GL) mycelium to ferment a compound medium of oat and purple potato (OPP), optimized fermentation conditions to increase the triterpene content in the resulting product (F-OPPF), and systematically investigated the impact of fermentation on the nutritional quality, structural characteristics, and functional properties of OPP. The results indicated that the triterpene content in F-OPPF significantly increased from 8.53 mg/g to 17.23 mg/g under optimal conditions (temperature: 28 °C, inoculum size: 10%, material quantity: 36 g/250 mL, and fermentation time: day 13). Fermentation resulted in enhanced nutritional quality, with increased contents of protein, soluble protein, crude fiber, ash, mineral elements, essential amino acids, polysaccharides, flavonoids, and total phenols. Mycelium not only enveloped the OPP surface but also penetrated its interior, forming a porous honeycomb-like structure. The types of reactive groups and crystals (C + V-type) were not changed after fermentation, while the crystallinity increased. F-OPPF exhibited positive changes in thermogravimetric properties, antioxidant and hypoglycemic activities, and adsorption capacity of insoluble dietary fiber. Additionally, incorporating F-OPPF into the diet markedly reduced fasting blood glucose levels and promoted weight gain in T2DM rats induced by a high-fat diet and streptozotocin. The fermented groups exhibited improvements in glyco- and lipo-metabolism, oxidative stress, and the function and pathological morphology of the pancreas, liver, and kidneys compared to the unfermented group. Collectively, these findings suggested that GL mycelium fermentation enhanced the nutritional and functional values of OPP, and F-OPPF holds potential as a raw material for developing diabetic-friendly foods.
研究领域:
食品科学
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营养学
·
医学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2019
·
IF 4.784
Yuan Li,Yubin Ying,Yaqi Zhou,Yujun Ge,Chunhong Yuan,Chunhua Wu,Yaqin Hu
The goal of the study is to develop a novel pH-indicating intelligent packaging by using purple potato extractions (PPE), chitosan and surface-deacetylated chitin nanofibers (CN). Since the major pH-sensitive pigment of PPE was anthocyanin (24.3 mg/g), whether anthocyanins could be loaded on a solid phase to prevent its color fading was further tested. The results of Fourier transform infrared spectrophotometry (FT-IR) and differential scanning calorimetry (DSC) indicated that PPE was efficiently attached into the chitosan film. Meanwhile, adding CN (0.450%, w/v) into chitosan film could significantly enhance the tensile strength (TS), the water-resistant ability and the roughness of chitosan film. Whereas higher content of CN (0.600%, w/v) did not further improve mechanical properties and CN would distribute unevenly due to aggregation in the films. In addition to pH-indicating ability, CS-CN-PPE exhibited the extraordinary antioxidant activities and this provides another advantage of packaging readily oxidizable substances. Taken together, the current study provided a novel and biocompatible packaging with strengthened mechanical property and intelligent pH indicator.
研究领域:
食品科学
·
材料科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2022
·Vol. 11
·期 23
·3779
·
IF 5.561
David Mahoudjro Bodjrenou,Xin Li,Wei Chen,Yi Zhang,Baodong Zheng,Hongliang Zeng
The effects of pullulanase debranching combined with autoclaving (PDA) at various debranching times (0 h, 5 h, 10 h, 15 h, 20 h, and 25 h) and 121 °C/20 min of autoclave treatment on the structural and physicochemical characteristics of purple sweet potato (Jinshu No.17) starch were investigated. The results indicated that the native starch (NS) was polygonal, round, and bell-shaped with smooth surfaces. After debranching treatment, the surface of the starch samples became rough and irregular. The molecular weight became smaller after treatments. X-ray diffraction C-type pattern was transformed into a B-type structure in treated samples with increased relative crystallinity.13C NMR indicated an increased propensity for double helix formation and new shift at C1, 3, 5 region compared to NS. The apparent amylose content was 21.53% in the NS. As the swelling power decreased, the percentage of soluble solids increased and different thermal properties were observed. A higher yield of the resistant starch (RS) was observed in all treated starch except PDA 25 h. The findings of our study reveal that a combination of pullulanase debranching time (15 h) and autoclaving (121 °C for 20 min) is a great technique that can be used to produce a higher amount of resistant starch in the Jinshu No.17 starch.Keywords:purple sweet potato resistant starch;pullulanase debranching;autoclave treatment;structural characteristics;physicochemical properties
研究领域:
食品科学
·
淀粉化学
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生物技术
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Huaiting Pang,Yimin Wu,Qianlan Tao,Yewen Xiao,Wei Ji,Linlin Li,Hualin Wang
As a natural pH-sensing colorant, purple sweet potato anthocyanins (PSPAs) have demonstrated great potential in colorimetric film for freshness monitoring. However, the photothermal instability of PSPAs is still a challengeable issue. Herein, γ-cyclodextrin metal-organic framework (CD-MOF) loaded with PSPAs (PSPAs@CD-MOF, i.e., PM) and eugenol (EUG) were incorporated in cellulose acetate (CA) matrix for developing a smart active colorimetric film of CA/PM/EUG, where PM and EUG were hydrogen-bonded with CA. Attentions were focused on the photothermal colorimetric stability, colorimetric response, and antibacterial activity of the films. The presence of PM and EUG endowed the film outstanding UV-blocking performance and enhanced the barrier against water vapor and oxygen. Target film of CA/PM15/EUG10 had good photothermal colorimetric stability due to the protection of CD-MOF on PSPAs and the color changes with pH-stimuli were sensitive and reversible. In addition to antioxidant activity, CA/PM15/EUG10 had antibacterial activity against Escherichia coli and Staphylococcus aureus . The application trial results indicated that the CA/PM15/EUG10 was valid to indicate pork freshness and extended the shelf-life by 100 % at 25 °C, which has demonstrated a good perspective on smart active packaging for freshness monitoring and shelf-life extension.
研究领域:
食品科学
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
CHEMICAL ENGINEERING JOURNAL
·
2025
·
IF 13.2
Yuxiao Hu,Jiayan Zhang,Jiaxin Tong,Zhijian Tan
In this study, a facile “one stone, four birds” strategy was implemented to fabricate a flexible smart food packaging tag by incorporating purple potato extract obtained using deep eutectic solvents (DESs) into a polyvinyl alcohol (PVA)/gelatin (Gel) substrate. The favorable properties of DESs enabled them to serve four different important functions in tag development: anthocyanin extraction; mitigation of anthocyanin oxidation; as a plasticizer to increase the mechanical properties of the tag; and to enhance NH 3 sensitivity. The physicochemical, microstructural, and functional properties of the tag were characterized using various methods. Moreover, density-functional theory (DFT) was used to calculate the adsorption energies for NH 3 at multiple sites on the DES. The tag was employed to monitor the freshness of shrimp and fish, whereby it underwent conspicuous color changes during 10 h of storage, which enabled classification of the products as fresh, sub-fresh, or spoiled. Overall, the developed flexible smart tag shows significant potential for application in monitoring the freshness of high-protein food.
研究领域:
食品科学
·
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
Coatings
·
2025
·Vol. 15
·期 1
·79
·
IF 2.8
Chenyu Wang,Aixia Huang,Jiaxuan Fang,Shuangdie Li,Siyu Wu,Di Sun,Qingbao Ma,Zhongjie Yu,Yu Liu,Wei Jiang
In the present study, an electrospinning freshness monitoring film prepared by gelatin/zein loading with purple sweet potato anthocyanins (PSPA) was produced to track the freshness state ofPenaeus vannamei. The electrospun nanofiber films with the gelatin and zein weight ratio of 1:0, 3:1, 2:1, and 1:1 were named GA, GZA 3:1, GZA 2:1, and GZA 1:1, respectively. The impacts of zein concentration on the electrospun nanofiber film properties were investigated. SEM results showed that a smooth surface was observed for the electrospun nanofiber films. As the zein content increased, the average diameter decreased. No new characteristic peaks were shown by FTIR and XRD, indicating the good compatibility between gelatin, zein, and PSPA. The incorporation of zein decreased the swelling ratio (from completely dissolved to 100.7%) and water solubility (from 100% to 30%) and increased the water contact angle (from 0° to 113.3°). The GA, GZA 3:1, GZA 2:1, and GZA 1:1 had apparent color changes to NH3and demonstrated good stability and reversibility. Furthermore, the freshness states (fresh, sub-fresh, and spoiled) ofPenaeus vannameistorage at 4 °C could be effectively distinguished by GZA 3:1 by showing different colors (from pink to grayish purple to blue). Consequently, GZA3:1 exhibited improved hydrophobicity and pH sensitivity and has great potential in real-time monitoring of aquatic product quality.
研究领域:
食品科学
·
材料科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
CHEMISTRY & BIODIVERSITY
·
2022
·Vol. 19
·期 9
·e202200447
·
IF 2.745
Ling Guo,Yanling Jin,You Yang,Jing Liu,Chunyan Liu,Yan Zeng,Qulian Guo,Wenjun Liu
Purple sweet potato is considered an abundant, inexpensive, and ideal source of anthocyanins. Purple sweet potato anthocyanins (PSPAs) have been shown to possess high antimutagenicity and antitumor effects due to the abundance of acylated anthocyanins. However, the effect and underlying mechanism of PSPA effects in acute lymphoblastic leukemia (ALL), especially T-cell acute lymphoblastic leukemia (T-ALL), remain unclear. In this study, the antileukemic effects of PSPAs and the underlying molecular mechanisms were evaluated by in vitro and in silico assays. PSPAs extracted from ten cultivars were analyzed and quantified. Anthocyanins from Nanzi 018, which showed the best antileukemic effect, were selected to analyze the underlying mechanism. First, the PSPAs potently reduced cell viability and induced apoptosis. Additionally, the PSPAs sharply increased intracellular Ca 2+ levels, which resulted in calcium overload in T-ALL cells. Furthermore, on the basis of bioinformatics analyses, we focused on an osmotically regulated transcription factor, NFAT5. Molecular docking preliminarily indicated that PSPA molecules bound and interacted with the NFAT5 protein. Western blot analyses confirmed that PSPAs elicited calcium overload by nonosmotic regulation of NFAT5/S100A4-S100A9 pathway activation. Moreover, pretreatment with a NFAT5 inducer confirmed that PSPAs targeted NFAT5 and affected p38/NF-κB/Bcl-2/Caspase-3 axis activation. This study demonstrates that PSPAs exert their antileukemic effects through calcicoptosis induction by targeting NFAT5.
研究领域:
肿瘤学
·
药理学
·
分子生物学
·
生物化学
✓ 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）