Food Bioscience
·
2025
·
IF 5.9
Xiaohua Nie,Miaomiao Tang,Xiaoyu Zhou,Mengqing Chen,Liyu Hua,Yuanchao Lu,Ningxiang Yu,Xianghe Meng
Idesia Polycarpa ( I. Polycarp a) is a newcomer of edible oil crops in China, with rich oil in ripe fruits. Phenolic compounds in six I.polycarpa oil (whole fruit oil from Leibo, LWFO; pulp oil from Leibo, LPO; seed oil from Leibo, LSO; whole fruit oil from Puan, PWFO; pulp oil from Puan, PPO; and seed oil from Puan, PSO) were analyzed using untargeted metabolomics, and their roles in antioxidant activity were also investigated. Thirty-one phenolic compounds were tentatively identified in I. Polycarpa oils, primarily belonging to salicinoid analogues and p -coumaroyl derivatives; and their contents varied greatly from trace to 85.84 mg/kg oil (idescarpin in LSO). Multivariate analyses clearly differentiated the oils of I.Polycarpa fruit in according to fruit parts and geographical origins, with twelve phenolics as the discrimative markers. Furthermore, phenolic extracts from the oils, especially LSO and PPO, exerted strong scavenging activity toward DPPH and ABTS radicals. Eight phenolics such as dimethyl coniferin, 2-hydroxyphenol-1-O- β -D-glucopyranosyl-(6->1)- α -L-rhamnopyranoside, 1-O-(2-hydroxyethyl)-4-O- p -coumaroyl-glucopyranose, tanegoside A, 1-O-(2-hydroxyphenyl)-4-O- p -coumaroyl- β -D-glucopyranose, mono-O-acetylated p -coumaroyl idesin, and p -coumaroyl salicortin were the crucial compounds that played important roles in antioxidant potential. Overall, the findings suggested these phenolics as chemical markers for the differentiation and functional evaluation of I. Polycarpa oils.
研究领域:
植物学
·
食品科学
·
代谢组学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Xiaohua Nie,Mengqing Chen,Chengyu Jin,Xiaoyu Zhou,Ningxiang Yu,Yuanchao Lu,Xianghe Meng
Defatted seed, pulp and whole fruit of Idesia Polycarpa Maxin. ( I. Polycarpa ) are the by-products of the oil extraction process, but have attracted little attention as natural sources of bioactive phenolics. This study aimed to clarify the profiles of phenolic compounds in the extracts from these by-products and their contribution to the anti-inflammatory activity. Twenty-one phenolic compounds were identified, belonging mainly to salicinoid analogues and p -coumaroyl derivatives. Idescarpin was the predominant phenolics in all extracts, especially in seed extract. Nearly half the p -coumaroyl derivatives presented relatively high content in the extracts of pulp and whole fruit. All extracts inhibited the production of nitric oxide (NO) and the mRNA expressions of inducible nitric oxide synthase (iNOS), tumor necrosis factor (TNF-α), and interleukin (IL)-6; and suppressed the accumulation of reactive oxygen species (ROS) along with the restoration of superoxide dismutase (SOD), catalase (CAT), and glutathione peroxidase (GSH-Px) activities. Seed extract exerted better potential than the pulp and whole fruit extracts. Furthermore, correlation analysis demonstrated that idescarpin and idesin were the crucial phenolics against inflammation, whereas some p -coumaroyl derivatives contributed to regulating oxidative stress. These findings suggested that phenolic extracts from defatted I. Polycarpa fruit and its parts, especially seed, could be utilized as inflammation inhibitors in the functional food and cosmetics industries.
研究领域:
植物化学
·
药理学
·
食品科学
✓ 已验证
产品关联
DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2022
·
IF 6.449
Dan Zhou,Xue Zhou,Qinglong Shi,Jiangbo Pan,Huashu Zhan,Fahuan Ge
High-pressure supercritical carbon dioxide extraction (HPSE) was used for extraction oil from Idesia polycarpa (I. polycarpa) at extraction pressure up to 65 MPa. A series of important process parameters were investigated by response surface methodology (RSM) to obtain high extraction yield. Under the optimum conditions, the highest extraction yield was 21.42 ± 0.31 %. The quality of oil was evaluated in terms of extraction yield, nutritional ingredients such as γ-tocopherol, DL-α-tocopherol, β-sitosterol and squalene, fatty acids profile, antioxidant activity and physicochemical indices of oil and compared to the oil obtained by lower extraction pressures at 35 MPa and 50 MPa, respectively. The results proved that HPSE could increase the I. polycarpa oil extraction recovery and improve the quality of oil with higher nutritional ingredients content, lower acid value and better antioxidant activity. Furthermore, it could not change the fatty acids composition and have no harmful ingredients under the high extraction pressure.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2018
·
IF 3.849
Kexin Hou,Xuebing Yang,Meili Bao,Fengli Chen,Hao Tian,Lei Yang
An efficient approach to isolate fruit oil from Idesia polycarpa using homogenate-circulating ultrasound-assisted aqueous enzymatic extraction (H-CUAEE) was developed. An enzyme cocktail comprising cellulase, hemicellulase, and pectinase proved to be the most effective in extracting oils. Nine potential variables that possibly affected the extraction yields – the liquid-solid ratio, incubation temperature, incubation time, amount of enzyme, homogenate time, ultrasound irradiation power, mark-space ratio of ultrasound irradiation, rate of agitation, and pH – were investigated using a Plackett–Burman design in order to screen out the significant variables. The liquid-solid ratio, incubation temperature, and incubation time were significant on a statistical basis and these three parameters were studied through a Box–Behnken design for the prediction of the best experimental conditions that maximize extraction yield of the fruit oil. A maximum fruit oil recovery of 79.36% with an error of 0.17% was achieved under the optimal extracting conditions: liquid-solid ratio of 7.13, the incubation time of 2.94 h, and the incubation temperature of 48.74 °C. The H-CUAEE process has expansive prospects for the preparation of oils from oil plants.
研究领域:
植物科学
·
食品科学
·
生物技术
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Hongxia Feng,Wenhui Ye,Wenqin Wang,Mingfa Song,Juncai Hou,Yunhe Chang
Idesia polycarpa ( I. polycarpa ) oil by-products are rich in phospholipids (PLs), yet research on their composition and functionality remains limited. This study compared six degumming methods-hydration degumming (HD), acid degumming (AD), phospholipase A 1 degumming (PLA 1 D), simple phospholipase C degumming (SPLCD), deep phospholipase C degumming (DPLCD), and compound degumming (CD) –to evaluate their effects on PL characteristics. The results showed that enzymatic degumming methods, particularly CD, achieved the highest degumming rate of 94.7 %, significantly outperforming non-enzymatic methods. Lipidomic profiling revealed that all treatments resulted in phospholipids enriched with polyunsaturated fatty acids (PUFAs), especially linoleic acid (C18:2). Enzymatic treatments produced PLs enriched in lysophosphatides, while non-enzymatic methods retained mostly intact phospholipids. These findings suggest that I. polycarpa oil by-products, particularly those treated by enzymatic degumming, can be a valuable and sustainable source of PUFA-rich phospholipids, with potential applications in the food, pharmaceutical, and cosmetic industries.
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Xuwen Xiang,Qingqing Yang,Kewei Chen,Zhirong Wang,Gang Yang,Aijun Li,Xiaofeng An,Jianquan Kan
Idesia polycarpa var. vestita Diels ( I. vestita ) has become a promising oil crop due to its easily digestible and highly nutritious fruit oil. However, the intense bitter taste of its fruit greatly limits its development and promotion in the food industry. Herein, five key bitter compounds from I. vestita fruit were isolated by sensory-guided fractionation and characterized using ultra-high performance liquid chromatography-quadrupole time of flight-mass spectrometer and nuclear magnetic resonance. The bitter taste of the identified compounds was subsequently validated by threshold tests and computational molecular docking. The bitterness threshold in water of idesin was the lowest (12.051 mg/L), and all bitter substances spontaneously bound to the bitter receptors hTAS2R16 and hTAS2R14, with a stronger affinity for the latter (approximately −6.5 – −9.0 kcal/mol). This is the first systematic study of bitter compounds in I. vestita fruit, providing a scientific basis for revealing the mechanism of bitterness formation and bitterness control.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2026
·
IF 7.1
Yuhan Liu,Juncai Hou,Zhanmei Jiang
Hydrolysis time tuned Idesia polycarpa oil body recovery & functionality. • Moderate hydrolysis improved dispersion while preserving oil-body integrity. • Increasing interfacial protein accessibility improved emulsifying performance. • Controlled hydrolysis enhanced the oxidative stability of plant oil bodies. Oil bodies (OBs) are natural lipid-based structures with unique interfacial properties; however, achieving efficient recovery while maintaining their structural and functional integrity remains challenging. This study investigated the hydrolysis-time-dependent regulation of Idesia polycarpa oil bodies (IPOBs) during Viscozyme® L-assisted aqueous enzymatic extraction (0–180 min). Cell-wall modification and changes in IPOB-associated non-lipid components were assessed by measuring IPOB-bound total sugars and total phenolics, which peaked at 120 min (135.20 ± 2.80 g/kg DW and 5.40 ± 0.15 g GAE/kg DW, respectively). IPOBs treated for 150 min exhibited the smallest particle size (2.21 μm) and the most negative zeta potential (−16.21 mV), making this condition advantageous when emulsifying activity is prioritized. In contrast, IPOBs treated for 120 min (IPOBs-120) showed the most favorable overall balance, with higher oxidative stability during storage, a lower peroxide value (∼2.9 mmol/kg oil), reduced TBARS formation (∼0.67 mmol/kg oil), and high ABTS radical scavenging activity (93.76%). Excessive hydrolysis (180 min) reduced IPOB-bound sugars to 95.50 g/kg DW and was accompanied by deterioration in colloidal and functional stability. Multivariate analysis revealed a clear transition from insufficient matrix disruption to functional optimization and, ultimately, over-hydrolysis-induced deterioration. These findings demonstrate that hydrolysis time is a critical processing parameter for producing stable IPOBs with tunable functional properties and provide a theoretical basis for their development as natural emulsifiers, plant-derived lipid ingredients, and carriers of lipophilic nutrients or bioactive compounds in complex food systems. Download: Download high-res image (400KB) Download: Download full-size image
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2026
·
IF 6.2
You Li,Qiyang Huang,Jianquan Kan,Antonio Pérez-Gálvez,Saied A. Aboushanab,Krisztina Takács,Leila Queiroz Zepka,Tian Cai,Kewei Chen
Idesia polycarpa var. vestita is a promising woody fruit resource rich in bioactive phenolic compounds and carotenoids. However, the influence of geographic origin on its phytochemical composition and antioxidant potential remains insufficiently understood. To explore the geographic variation in fruit quality, fruits collected from six regions were compared in terms of phenotypic traits, phytochemical composition, and in vitro antioxidant capacity. Metabolite profiling annotated 33 phenolic compounds and 37 carotenoids. Salicinoid-type glycosides dominated the phenolic fraction, while the carotenoid profile was characterized by abundant lutein esters, particularly lutein diesters. Their accumulation differed considerably among geographic origins, accompanied by variation in antioxidant activity. Total phenolic content ranged from 8.60 to 16.20 mg GAE/g DW and was positively correlated with DPPH, ABTS, and FRAP activities. Total carotenoid content varied from 156.0 to 577.0 μg β-carotene equivalents/g DW and showed a positive correlation with ORAC activity. Beyond these total-content indices, variation in antioxidant potential was more closely associated with the abundance of specific metabolites. Salicinoids and related phenolic glycosides, together with lutein diesters, were among the characteristic metabolites associated with regional differences in antioxidant potential. Geographic differentiation of I. polycarpa var. vestita fruits thus primarily reflected shifts in the abundance of dominant phenolic and carotenoid metabolites rather than major changes in metabolite classes. These results link geographic origin with phytochemical variation and antioxidant properties and provide a basis for further evaluation of I. polycarpa var. vestita as a carotenoid- and phenolic-rich food resource.
✓ 已验证
产品关联
DOI
高影响因子
FOOD SCIENCE AND BIOTECHNOLOGY
·
2025
·
IF 3.1
Zhang Dunhe,Peng Xiaowei,Chen Huijing,Tan Chuanbo,Wang Zhirong,Kan Jianquan
This study evaluated the effects of five extraction methods (fresh pressing, cold pressing, hot pressing, solvent extraction, and aqueous extraction) on the quality of Idesia polycarpa oil (IPO). The results revealed that the solvent–extracted oil (SEO) exhibited the highest efficiency. However, the fresh–pressed oil (FPO) exhibited outstanding quality characteristics. Specifically, the acid value and peroxide value of FPO were the lowest, and the retention rate of beneficial trace components such as α –tocopherol, squalene, β –sitosterol, stigmasterol, and carotenoids were rather prominent. It is worth noting that the five IPOs were similar in fatty acid composition and content (all rich in unsaturated fatty acids mainly composed of linoleic acid). Through analysis of volatile components and Orthogonal Partial Least Squares–Discriminant, 14 key biomarkers were identified. There were significant differences in the antioxidant capacity of five IPOs, and the aqueous–extracted oil (AEO) stands out the most, indicating that AEO is more effective at resisting radicals produced during oxidation. In conclusion, this study offers valuable data references for selecting extraction processes rationally in the oil industry. Graphical abstract
研究领域:
食品科学
·
天然产物化学
·
油脂工程
·
分析化学
·
功能食品
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Frontiers in Nutrition
·
2023
·
IF 5
Wenqing Yang,Zimu Zhang,Yaobing Chen,Kai Luo
Idesia polycarpa Maxim protein was used as a substrate to prepare a novel food packaging material with bioactive functions for encapsulating and extending the postharvest shelf life of sweet cherries. The film-forming solution was prepared from a mixture of Idesia polycarpa Maxim protein, glycerol, and gelatin, and was cast to form a film at room temperature and evaluated for mechanical, optical, structural, crystallinity, thermal properties, morphology, and antioxidant activity. Idesia polycarpa Maxim protein composite film solution was applied as an edible coating on sweet cherries and evaluated for changes in physical and biochemical parameters of sweet cherries in storage at 20°C and 50% relative humidity for 9 days. The results showed that the film tensile strength increased from 0.589 to 1.981 Mpa and the elongation at break increased from 42.555% to 58.386% with the increase of Idesia polycarpa Maxim protein concentration. And in the in vitro antioxidant assay, IPPF-4.0% was found to have the best antioxidant activity, with scavenging rates of 65.11% ± 1.19%, 70.74% ± 0.12%, and 90.96% ± 0.49% for DPPH radicals, ABTS radicals, and hydroxyl radicals, respectively. Idesia polycarpa Maxim protein coating applied to sweet cherries and after storage at 20°C and 50% relative humidity for 9 days, it was found that the Idesia polycarpa Maxim protein coating significantly reduced the weight loss (54.82% and 34.91% in the Control and Coating-2.5% groups, respectively) and the loss of ascorbic acid content (16.47% and 37.14% in the Control and Coating-2.5% groups, respectively) of the sweet cherries, which can effectively extend the aging of sweet cherry fruits and prolong their shelf life. The developed protein film of Idesia polycarpa Maxim with antioxidant activity can be used as a new food packaging material in the food industry.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Haocheng Yang,Hongxia Feng,Qi Chen,Cong Xu,Mingfa Song,Juncai Hou,Yunhe Chang
Conjugated linoleic acid (CLA) was efficiently produced from Idesia polycarpa oil by alkaline isomerization (conversion rate 99.34 ± 0.12 %) and microencapsulated with soy protein isolate (SPI) and maltodextrin (MD) by spray drying to obtain IP-CLA-ME. The microcapsules exhibited high encapsulation efficiency (82.38 ± 2.5 %), mean particle size of 781 ± 23 nm, and good electrokinetic stability (−33.9 ± 4.6 mV). SEM and CLSM revealed uniform oil distribution, while FTIR and XRD confirmed structural integrity and wall–core interactions. Encapsulation markedly improved oxidative induction time (260 ± 8 min vs. 161 ± 5 min for IP-CLA) and thermal resistance. In vitro digestion showed a biphasic release, reaching 76.33 ± 0.87 % at 360 min, best fitted by a zero-order model (R 2 = 0.9234). These results demonstrate that SPI–MD microencapsulation effectively stabilizes CLA and enables sustained release, supporting its potential for functional food and nutraceutical applications.
研究领域:
食品科学
·
营养补充剂
·
微胶囊技术
·
脂质化学
·
功能食品
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Xiaohua Nie,Xiaoyu Zhou,Liyu Hua,Yuanchao Lu,Ningxiang Yu,Xianghe Meng
Oleosomes as natural oil droplets are prone to severe emulsification in aqueous enzymatic extraction (AEE) of I. polycarpa fruit oil, limiting the recovery of free oil. This study aimed to investigate simultaneous destabilization and potential mechanism of short-chain alcohol (ethanol, EA; isopropanol, IPA) with talc on the oleosomes. EA, IPA, and their combination with talc improved the extraction of free oil, especially EA-Talc making the oil recovery rate up to that of IPA. The oleosomes were significantly destabilized, indicated by the decrease in absolute ζ-potential and rheological behaviors (apparent viscosity, G′, and G″) as well as the increase in droplet size. Furthermore, oleosome instability was positively corrected with the reduction of protein, pectin, and phenolics contents at the interface. The presence of extrinsic and intrinsic proteins were lessened in the oleosomes; and native β -sheet of oleosome-related proteins were turned into α -helix, denatured β -sheet and β -turn, along with the exposure of tryptophan residues to aqueous phase. It was noted that IPA exhibited a better disruptive effect on the oleosomes than EA, and both of the alcohols exerted a combinedly action with talc. Therefore, the results demonstrated that EA, IPA, and their combination with talc had caused oleosome instability, and it was largely ascribed to the removal and structural unfolding of oleosome-related proteins. In view of food safety and regulatory acceptance, EA with talc might be used as an effective destabilizer of the oleosomes in the AEE of I. polycarpa oil.
✓ 已验证
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）