FOOD CHEMISTRY
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2023
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IF 8.8
Xiaoai Chen,Chunhe Gu,Kexue Zhu,Fei Xu,Zhen Feng,Yanjun Zhang
Different ripeness plays a key role in the final quality and flavor of Noni products, but the variations of quality and flavor during Noni ripening are still unclear. In this study, physicochemical analysis combined with electronic nose, electronic tongue and gas chromatography-mass spectrometry (GC–MS) were used to investigate the effect of different ripeness levels on Noni fruit quality and flavor chemistry. The results showed that the optimum stage of nutrient accumulation is 7–8 ripe (7M−8M), in which especially the higher contents were 144Mg/100 g vitamin C, 11.08 g/kg polyphenols, 15.32 g/kg flavonoids and 2420Mg/kg potassium. Octanoic acid and hexanoic acid with an unfriendly odor began to decrease significantly after 8 ripe (8M), the lowest contents were 256.76 and 231.26 ng/g at 9 ripe (9M). Sour, astringent and fresh tastes are the dominant tastes of Noni fruit. Therefore, the optimum harvesting time of Noni fruit is 8M.
研究领域:
食品科学
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植物学
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产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
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2023
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IF 5
Jinlin Cai,Zijian Liang,Jian Li,Muhammad Faisal Manzoor,Hongsheng Liu,Zhong Han,Xinan Zeng
Introduction Morinda citrifolia L. (Noni) as an evergreen plant is a rich source of natural polysaccharides. Objective The present work aims to investigate the maturation-related changes in polysaccharides of Morinda citrifolia L. (Noni) at five stages of maturity (stages from the lowest to highest degree – 1, 2, 3, 4, and 5). Methods The chemical composition (carbohydrate, protein, uronic acid, and sulfate radical) of Noni polysaccharides was determined by different chemical assays. Ion chromatography system was used to analyze the monosaccharide composition, and the molecular weight was measured by HPGPC. The polysaccharides were also analyzed by FT-IR and their radical scavenging effect against DPPH, hydroxyl radicals and ABTS was evaluated. The UV-vis assay and gel electrophoresis assay were performed to investigate the DNA damage protective effect. Results Results indicated the significant effect of fruit maturities on the extraction yields, molecular weights, uronic acid contents, sugar levels, monosaccharide compositions and proportions, antioxidant capacities, and DNA protective effects of Noni polysaccharides. However, no fruit maturity stage had prominent impact on the sulfuric radical contents and preliminary structure characteristics. Noni polysaccharides extracted at stage 5 (N5) had the largest extraction yield (8.26 ± 0.14%), the highest sugar content (61.94 ± 1.86%) and the most potent scavenging effect on DPPH (IC 50 : 1.06 mg/mL) and ABTS (IC 50 : 1.22 mg/mL) radicals. The stronger DPPH and ABTS radical scavenging activities of N5 might be contributed by its higher content of fucose and rhamnose and smaller molecular weight. Noni polysaccharides extracted at stage 4 (N4) showed the highest uronic acid content (4.10 ± 0.12%), and the superior performance in scavenging hydroxyl radicals and protecting DNA. The greater hydroxyl radical scavenging effect of N4 might be attributed to its higher percentage of the low molecular weight counterpart. Moreover, the DNA protective effects of N4 displayed a positive correlation with its hydroxyl radical scavenging ability. Conclusion Overall, stage 4 and stage 5 could be ideal stages of fruit maturity aiming at high-quality Noni polysaccharides extraction. This study provided valuable information for the selection of suitable Noni polysaccharides to cater for various industrial applications.
研究领域:
药用植物学
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生物化学
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食品科学
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植物科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
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2024
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IF 8.5
Chao Zhang,Chunhe Gu,Mengrui Wang,Junxia Chen,Haode Chang,Ziqing Chang,Junping Zhou,Mingzhe Yue,Wenjing Zhang,Quanmiao Zhang,Zhen Feng
Noni fruit has an unpleasant flavour but is highly bioactive. Therefore, it is necessary to clarify the effect of temperature regulation on quality of fermented noni fruit. In the present study, the formation of flavours, amino acid profiles, and iridoid glycosides during noni fruit fermentation at different temperatures were investigated. We initially found that different temperatures affected core microbial communities. The general evolutionary trends of Acetobacter and Gluconobacter were influenced by different temperatures. Furthermore, high temperature helped maintain low octanoic and hexanoic acids. Subsequently, we found that high temperature improved total amino acids and iridoid glycosides. The correlation network analysis revealed that bacterial communities impacted the quality (volatile flavours, amino acid profiles, and iridoid glycosides) of fermented noni fruit. Overall, altering the temperature induced variations in microbial communities and quality during the noni fruit fermentation process. These results are instrumental in the pursuit of quality control in natural fermentation processes.
研究领域:
食品科学
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微生物学
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生物化学
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DOI
PubMed
高影响因子
ULTRASONICS SONOCHEMISTRY
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2022
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IF 9.336
Siting Wang,Zhiqing Liu,Shuang Zhao,Lin Zhang,Congfa Li,Sixin Liu
In order to obtain noni juice with high yield and good quality, the effect of combined extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall quality of noni juice was investigated. Moreover, the extraction performance of the EZ-US combined extraction technique was compared with that of EZ-based extraction and the US-based extraction. Response surface methodology (RSM) was designed to optimize the parameters of ultrasonic treatment, by taking consideration of the extraction efficiency, quality parameters and bioactive ingredients of noni juice. The results indicated that combined ultrasonic and enzymatic treatment achieved a synergistic effect on promoting the quality of noni juice. The maximum juice yield of 67.95 % was obtained under ultrasonication for 10 min at 600 W after enzymatic treatment (EZU). In addition, EZU-treated juice exhibited the highest contents of total phenolic and flavonoid, which were 148.19 ± 2.53 mg gallic acid/100 mL and 47.19 ± 1.22 mg rutin/100 mL, respectively, thus contributing to better antioxidant activity. Moreover, the EZU treatment significantly reduced the particle size of noni juice, and improved its suspension stability and rheological properties. FTIR results indicated that the treatments did not bring major changes in the chemical structure and the functional groups of compounds in noni juice. Therefore, EZU treatment can be successfully applied to the extraction of noni juice with better nutritional properties and overall quality.
研究领域:
食品科学
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生物技术
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化学工程
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农业工程
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产品关联
DOI
PubMed
高影响因子
ACS Sustainable Chemistry & Engineering
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2024
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IF 7.1
Jian Li,Xiu-Qiong Yu,Zijian Liang,Rui Wang,Wei Zhao,Xin-An Zeng,Langhong Wang
This study aimed to develop a green and efficient approach based on pulsed electric field (PEF) in combination with deep eutectic solvents (DESs) to enhance the antiglycation ability of Noni flavonoids (NFs) by modulating their proportions of flavone glycosides and aglycones. The results showed that the proportion of quercetin was elevated with the increasing PEF treatment times at fixed treatment conditions (PEF conditions: 2 kV/cm, 30 μs, 10 Hz; DES: 100% choline chloride/oxalic acid). After 4000 PEF treatments, the molar ratio of rutin and quercetin in the NF sample changed from 0.92:0.08 to 0.09:0.91. Simultaneously, the inhibitory effects of the NF sample treated with 4000 pulses (NF4) on fructosamine, α-dicarbonyl, and advanced glycation end products (AGEs) in the bovine serum albumin (BSA)–fructose model were increased by 2.53, 2.98, and 1.23 times, respectively. This enhancement may be attributed to NF4 exhibiting a greater ability to bind protein and trap methylglyoxal (MGO) compared with untreated samples. Consequently, NF4 can more effectively prevent oxidative damage to the BSA structure, reducing protein aggregation and blocking the accumulation of AGEs. In summary, the combination of PEF with DESs presents a promising and sustainable method to effectively improve the antiglycation ability of Noni flavonoids, showing great potential for the functional food industry.
研究领域:
食品科学
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生物技术
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药理学
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化学工程
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产品关联
DOI
高影响因子
INFLAMMOPHARMACOLOGY
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2024
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IF 4.6
Li Ming-Jie,Xu Jing-Yi,Zhang Hua-Yue,Guo Min,Lan Meng-Ning,Kong Jie,Liu Shi-Wei,Zheng Hua-Jun
Alzheimer’s disease (AD) is a neurodegenerative disorder frequently accompanied by neuroinflammation and oxidative stress. The medicine and food homology (MFH) has shown potential for treating neuroinflammation and oxidative stress. This study aimed to provide a safe and efficient therapy for AD based on MFH. In this study, we develop a MFH formula consisting of egg yolk oil, perilla seed oil, raphani seed oil, cinnamon oil, and noni puree (EPRCN). To evaluate the ameliorative effects of EPRCN on AD-related symptoms, a mouse model of AD was constructed using intraperitoneal injection of scopolamine in ICR mice. Experimental results demonstrated that EPRCN supplement restored behavioral deficits and suppressed neuroinflammation and oxidative stress in the hippocampus of scopolamine-induced mice. An in vitro study was then performed using induction of Aβ (25–35) in glial (BV–2 and SW–1783) and neuron (SH–SY5Y) cell lines to examine the improvement mechanism of EPRCN on cognitive deficits. Multi-omics and in vitro studies demonstrated that these changes were driven by the anandamide (AEA)-Trpv1-Nrf2 pathway, which was inhibited by AM404 (an AEA inhibitor), AMG9810 (a Trpv1 inhibitor), and BT (an Nrf2 inhibitor). Consequently, EPRCN is an effective therapy on preventing cognitive deficits in mouse models of AD. In contrast to donepezil, EPRCN exhibits a novel modes action for ameliorating neuroinflammation. The mechanism of EPRCN on preventing cognitive deficits is mediated by improving neuroinflammation and oxidative stress via activating the AEA–Trpv1–Nrf2 pathway.
研究领域:
神经科学
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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
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