FOOD CHEMISTRY
·
2024
·
IF 8.5
Wen Tan,Qinjun Zhang,Pin Chen,Qingqing Sun,Changqing Wei,Xinwen Xu,Natthawuddhi Donlao,Jinhu Tian
To investigate the impact of safflower seed oil on the structural and digestive properties of complexes formed by fatty acids of varying chain lengths with maize starch, the starch-fatty acid ternary complexes were prepared by a hydrothermal method. The results indicated that safflower seed oil inhibited the complexation of relatively short-chain fatty acids (C10:0, C12:0, and C16:0) with starch, and promoted the complexation of long-chain fatty acids (C18:0). Intriguingly, safflower seed oil showed no significant impact on the formation of linoleic acid (C18:2) complexes, suggesting selective interactions within the starch-fatty acid complexes. In addition, the addition of safflower seed oil did not affect the thermal stability of the complexes, but significantly improved the anti-digestibility properties of the starch-complexes in each group, with the RS content reaching 59.08 % in the C16:0 group. In conclusion, this study provides insights for the development of high-quality resist starch-lipid ternary complexes.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Haofang Wan,Saiya Zhou,Chang Li,Huifen Zhou,Haitong Wan,Jiehong Yang,Li Yu
Safflower seed extract has antioxidant, anti-inflammatory and other effects. The difference in antioxidant activity of safflower seed extracts obtained by different prediction models remains to be studied. In the present study, single factor screening of safflower seed was used to determine the level of optimization, and a four-factor and three-level optimization system was developed. The optimal extraction conditions were obtained by response surface methodology (RSM) and Ant colony algorithm-enabled back propagation neural network (ACO-BPNN) optimization, respectively. The two optimal conditions were verified and in vitro antioxidant studies were performed. Based on the single factor results, the optimization range was determined to be the ultrasonic frequency of 160–320 W, the ethanol concentration of 70–90 %, the liquid-to-material ratio of 15–25 mL/g, and the extraction temperature of 60–80 °C. Validation of both models and in vitro antioxidant results showed that ACO-BPNN results were superior to RSM. The prediction (actual) conditions of ACO-BONN were ultrasonic frequency of 303.4576 (320) W, ethanol concentration of 79.6549 (80)%, liquid-to-material ratio of 15.0027 (15) mL/g and extraction temperature of 82.2419 (80) °C. The predicted value of ACO-BPNN was 0.2042, the actual value was 0.1871 ± 0.0110, and the results of DPPH and FRAP were 2.28 ± 0.42 and 1.64 ± 0.12 mmol Trolox/g. In vivo antioxidant results showed that safflower seed extract could significantly increase the level of SOD in blood ( P < 0.01), reduce the level of MDA ( P < 0.05). Simultaneously, it significantly increased the expression of HO-1 ( P < 0.01), and inhibited the expression of NOX2 ( P < 0.05) in brain tissue. It provids experimental basis for clinical development of safflower seed. It provides reference for the large-scale extraction of safflower seed.
研究领域:
化学工程
·
药学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Nai-Chang Hou,Hui-Hui Gao,Zhao-Jie Qiu,Yan-Hong Deng,Ya-Ting Zhang,Zi-Cheng Yang,Ling-Biao Gu,Hua-Min Liu,Xin-Liang Zhu,Zhao Qin,Xue-De Wang
Safflower seed oil (SSO) is suitable for nutritional and pharmacological applications due to its high content of linoleic acid and polyphenols. The study aims to investigate the quality of SSO extracted using different extraction methods. In this study, solvent extraction (SE), cold pressing (CP), hot pressing (HP), and subcritical fluid extraction (SFE) by dimethyl ether (SDE), n- propane (SPE), and n -butane (SBE) were used to extract oil from SSO. The physicochemical indexes, bioactive compounds, and oxidative stability of SSO were analyzed and compared. In all samples, the main fatty acid found was linoleic acid, ranging from 76.1% to 79.49% of total fatty acids. SE dramatically improved phytosterol content (up to 311.8 mg/100 g) and yield (up to 23.1%) in SSO. The SFE oils had a higher oxidation induction time (4.28–4.38 h) and α-tocopherol content (580.1–643.7 mg/kg) than other oils (0.76–3.22 h and 451.5–511.7 mg/kg, respectively). In SSO samples, phenolics were particularly abundant in SDE oils. Trachelogenin was the most abundant in all samples. Compared to all the other oils, SFE oils had better oxidative stability, with almost the highest yield, and had higher linoleic acid content, phytosterols, and tocopherols. SFE is a promising processing technology in nutrient-rich SSO.
研究领域:
食品科学
·
药学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）