EUROPEAN FOOD RESEARCH AND TECHNOLOGY
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2022
·Vol. 248
·期 12
·3003-3013
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IF 3.498
Che Tong,Yang Minghong,Li Zhengxiang,Hu Xujia
Low-calorie sweeteners are widely used to replace or reduce sugar in foods and beverages, and the taste and texture of existing sweeteners are far from that of real sugar. The use of sweetness positive aliasing modifiers is an ideal alternative that can reduce the amount of sugar used while maintaining the original sugar taste. However, the currently available sweetness aliasing agents are synthetic compounds, while natural sweetness aliasing agents have not been reported. Studies have shown that there are potential sweetness modifiers in plants with a “Sweetback effect”. The sensory activity fractionation of the extract of the fruit of Phyllanthus emblica was performed to locate the key chemical compounds in P. emblica for sweetness and sweetness aftertaste. The chemical structures of the isolated compounds were analyzed by spectroscopic methods such as ESI-MS and NMR ( 1 H NMR, 13 C NMR). Fifteen compounds were identified, namely, 2-Furoic acid (1), quercetin (2), p-hydroxybenzaldehyde (3), methyl gallate (4), ethyl 3,4,5-trimethoxybenzoate (5), syringic acid, (6), gallic acid (7), vanillin (8), protocatechuic acid (9), myricetin (10), kaempferol (11), trans-cinnamic acid (12), naringenin (13), oleanolic acid (14), and rutin (15). Sensory analysis of these chemical components showed that 11 of them (1, 2, 3, 4, 5, 6, 8, 12, 13, 14, 15) were compounds with a sweet taste and the other four (7, 9, 10, 11) were compounds with a sweet aftertaste. Experiments on the sweetness regulating properties of sucrose revealed that the sweet aftertaste component in P. emblica has sweetness inverse variant regulator properties and naringenin has sweetness forward variant regulator properties.
研究领域:
植物化学
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食品科学
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感官分析
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高影响因子
Frontiers in Nutrition
·
2025
·
IF 5.1
Haotian Huang,Xiaobo Zhou,Mengge Sun,Jiajie Chen,Tao Tan,Dongsheng Yang
Introduction: Polysaccharides extracted from the fruits of Phyllanthus emblica L. (PEP) have demonstrated various bioactivities, including antioxidant and prebiotic effects. This study aimed to optimize the extraction of PEP using ultrasonic microwave synergistic extraction (UMSE) and evaluate its bioactivities.Methods: The UMSE process was optimized using response surface methodology (RSM) to identify the most efficient extraction conditions. Antioxidant capacity was evaluated through DPPH, ABTS, and hydroxyl radical scavenging assays, alongside total reducing capacity measurements. For prebiotic activity, the ability of PEP to promote the growth of Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus plantarum was compared with that of standard prebiotics. Changes in pH and lactic acid production in the culture medium were also monitored.Results: Optimal UMSE parameters included microwave power (370 W), ultrasonic power (340 W), extraction time (25 minutes), and a solid-liquid ratio of 1:6.5 g/mL. These conditions achieved an extraction yield of 8.09%, aligning with the predicted value. The UMSE method showed higher extraction efficiency and sugar content compared to traditional water extraction, with a reduction in impurities. The extracted PEPs exhibited significant scavenging activity against DPPH, ABTS, and hydroxyl radicals, as well as robust total reducing capacity. Additionally, the PEPs demonstrated resistance to hydrolysis by artificial saliva and gastric juice, suggesting their ability to reach the gastrointestinal tract intact. In prebiotic assays, PEP (UMSE-derived, PEP-U) stimulated the proliferation of Lactobacillus spp. more effectively than water-extracted PEP (PEP-W), correlating with increased lactic acid production and reduced pH in the culture medium.Discussion: These results highlight the dual bioactivity of PEP as both an antioxidant and prebiotic, suggesting its potential as a functional food ingredient for promoting gut health and oxidative balance.
研究领域:
食品科学
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生物化学
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药理学
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生物技术
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DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Qianwei Qu,Huiwen Wang,Xiaohan Chang,Yue Zhang,Kang An,Yanru Wei,Jingyou Hao,Xueying Chen,Na Dong,Zhiyun Zhang,Yanhua Li
Phyllanthus emblica L . ( P. emblica L.) is a medicine and food homologous plant, whose fruit is acknowledged by the International Health Organization for its high nutritional value. However, eco-friendly and highly efficient methods for extracting the active components from P. emblica L. fruits are currently lacking. In this study, we explored the potential of an eco-friendly enzyme-assisted extraction method for enhancing the extraction of phenolic compounds from P. emblica L., then optimized the extraction process using response surface methodology. After optimization, the contents of gallic acid and total polyphenols reached 33.98 ± 0.15 mg/g and 147.92 ± 1.21 mg GAE/g, respectively. The optimized P. emblica L. extract showed promising anti-inflammatory, antioxidant, and hypoglycemic properties. These findings suggest a viable alternative for obtaining multifunctional extracts from P. emblica L., which have important applications in the functional food and pharmaceutical sectors.
研究领域:
食品科学
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药学
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植物生物化学
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生物技术
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营养学
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天然产物研究
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DOI
PubMed
高影响因子
PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY
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2025
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IF 4
Duo Lai,Delin Wang,Jian Qin,Qingli Zhuang,Xuehua Shao,Weiqiang Xiao
Emblica blue mold, a fungal disease caused by Penicillium choerospondiatis , poses a major threat to the industry of Phyllanthus emblica . Currently, resistance to chemical fungicides has been a challenge to its effectiveness on this disease. To explore an effective botanical fungicide as alternatives for chemical fungicides to inhibit P. choerospondiatis , 10 botanical fungicides were selected for antifungal activity test against P. choerospondiatis mycelial growth. Results showed that physcion was the most effective one with a 50 % effective concentration (EC 50 ) of 3.30 mg/L. Furthermore, physcion had a strong inhibition activity to spore germination and pathogenicity of P. choerospondiatis , both in vitro and in vivo . Its antifungal mechanisms investigations indicated that physcion could alter the mycelium morphology, disrupt cell membrane integrity, increase cell membrane permeability, reduce ergosterol content, and induce excessive reactive oxygen species (ROS). Moreover, transcriptome analysis revealed that physcion might interfere with ergosterol biosynthesis and oxidoreductase activity, leading to significant cell membrane dysfunction and oxidative stress in P. choerospondiatis . This study lays the groundwork for elucidating how physcion harms the pathogen and provides promising insights into eco-friendly alternatives for controlling this postharvest disease in P. choerospondiatis .
研究领域:
植物病理学
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真菌学
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采后病害防治
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天然产物化学
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真菌生理学
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转录组学
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DOI
PubMed
高影响因子
ULTRASONICS SONOCHEMISTRY
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2025
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IF 9.7
Shuhui Liang,Xinyi Luo,Zexin Chen,Yushi Gong,Yong Hu,Fenglin Song,Yongguang Bi,Dongmei Li,Juan Guo
Ultrasound coupling subcritical water extraction (USWE) was developed to extract polyphenols from Phyllanthus emblica pomace (PPEPs), and extraction parameters affecting the yield of PPEPs were systematically optimized. USWE was comprehensively evaluated in terms of extraction parameters, yield, antioxidant capacity, major bioactive components, and infrared characteristics of PPEPs, and compared with four other extraction methods. Microstructural changes in the pomace were examined using scanning electron microscopy (SEM) to elucidate the interactions between the extraction process and the plant matrix. Finally, to address the issues of the instability of PPEPs and their low bioavailability, liposomal encapsulation was performed and the physicochemical properties were evaluated. Results demonstrated that the yield of PPEPs from USWE was 1.8-fold and 1.35-fold higher than those from solvent extraction (SE) and subcritical water extraction (SWE), respectively. Furthermore, PPEPs from USWE exhibited the strongest antioxidant activity and higher levels of six major bioactive compounds. SEM analysis revealed a significant increase in porosity and enlarged pores in USWE-treated pomace. Additionally, Phyllanthus emblica polyphenol liposomes (PPEPL) were prepared by thin-film dispersion technique. PPEPL showed a high encapsulation efficiency of 83.07 ± 0.09 % and retained structural integrity after 4 weeks of storage at 4 °C. PPEPL exhibited enhanced antioxidant activity compared to free PPEPs. The IC 50 values for scavenging DPPH·, ABTS· + , and hydroxyl radicals were 3.2-, 3.3-, and 1.6-fold lower, respectively. In summary, integrating USWE with liposome technology provides an efficient strategy for obtaining stable, high-quality bioactive PPEPs.
研究领域:
食品科学与技术
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天然产物化学
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提取分离技术
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纳米药物递送技术
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抗氧化研究
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PubMed
高影响因子
RSC Advances
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2025
·Vol. 15
·期 57
·49432-49440
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IF 4.6
Lili Feng,Anyuan Ye,xuemei Yu,Zhihua Chen
Natural dyes commonly exhibit low dye uptake and inferior color fastness in textile applications, making the utilization of mordants necessary for enhancing dyeing performance. However, ecological toxicity and low biocompatibility are the drawbacks of traditional metal mordants. This study proposed an eco-friendly alternative by employing Phyllanthus emblica (PE) as natural mordant, and systematically explored its enhancement mechanism and mordanting effects on silk dyed with Artemisia argyi dye. The results demonstrated that the addition of PE extract under the dyeing conditions (pH 4, 90 °C, 30 min) significantly enhanced the color depth of silk fabric, as indicated by an increase in the K/S value from 2.82 to 5.05. The color fastness was also improved, with both washing and rubbing fastness increasing by approximately 0.5 grades. Furthermore, the dyed fabric exhibited excellent antibacterial activity, achieving a 93.03% bacteriostatic rate against Staphylococcus aureus. This study provides new insights for developing eco-functional textiles through sustainable dyeing processs.
研究领域:
纺织化学
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天然染料
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可持续材料
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环保染色
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功能纺织品
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DOI
PubMed
高影响因子
Food Chemistry-X
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2025
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IF 8.2
Haibin Yuan,Yanlin Li,Jianhang Tu,Tianyang Wang,Kaixian Zhu,Hongfeng Jia,Huachang Wu,Ping Dong
Since the key aroma compounds and bioactive profiles of Phyllanthus emblica fruit wine (PFW) driven by different yeast strains remain unclear, this study aimed to systematically evaluate the effects of five Saccharomyces cerevisiae strains on physicochemical properties, bioactive components, and volatile organic compound (VOC) profiles in PFW. Using an integrated flavoromics approach with chemometric analysis, we identified 110 VOCs. FR and D254 enhanced ester concentrations and antioxidant activity respectively, whereas strain L2323 significantly altered aroma complexity by promoting specific esters and alcohols. Multivariate analyses identified methyl nitrate and n-propyl acetate as discriminant markers among strains. Aroma-activity analyses further highlighted ethyl hexanoate, isoamyl acetate, and n-propyl acetate as major aroma contributors with distinctive strain-dependent distributions. These findings provide critical guidance for yeast strain selection and fermentation optimization to improve PFW quality, offering new insights for the development of functional fruit wines.
研究领域:
食品科学
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发酵工程
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代谢组学
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食品化学
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应用微生物学
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DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
·
2025
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IF 3.5
Yining Hao,Shishuai Yu,Bo Peng,Liping Qu
BACKGROUND Phyllanthus emblica L. is a medicinal and edible plant renowned for its potent antioxidant and anti-inflammatory activity. However, the digestive stability, bioaccessibility, and intestinal protective effects of its polyphenolic components remain unclear. This study aimed to evaluate systematically the in vitro digestion behavior, antioxidant capacity, and anti-colitis potential of P. emblica extract (PE). RESULTS The bioaccessibility of total phenolics in PE was 92.03%, indicating high digestive stability, whereas the bioaccessibility of flavonoids was 42.69%, indicating partial degradation during digestion. Liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS) identified 3- O -galloylmucic acid and gallic acid as the dominant and stable phenolics throughout all digestive phases. Phyllanthus emblica L. retained strong antioxidant capacity across the oral, gastric, and intestinal stages. In a zebrafish model of trinitrobenzenesulfonic acid (TNBS)-induced inflammatory bowel disease, PE significantly ameliorated intestinal injury, reduced gut lumen expansion, inhibited neutrophil recruitment, and restored goblet cell numbers. Gene expression analysis showed a dose-dependent downregulation of pro-inflammatory cytokines ( tnf-α, il-1β, il-6) ( P < 0.05). CONCLUSION Phyllanthus emblica L. extract exhibited high digestive stability and polyphenol bioaccessibility while maintaining antioxidant activity. Its pronounced anti-inflammatory and mucosal-protective effects in vivo provided evidence supporting the potential application of P. emblica as a functional food ingredient for intestinal health and inflammatory bowel disease prevention. © 2025 Society of Chemical Industry.
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PubMed
高影响因子
Evidence-based Complementary and Alternative Medicine
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2021
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IF 2.63
Kehuan Yin,Xuedong Li,Xiaomin Luo,Yuru Sha,Puyang Gong,Jian Gu,Rui Tan
Liver fibrosis is a pathological variation caused by almost all chronic liver injuries. As an edible and medicinal natural resource, Phyllanthus emblica (PE) has been reported to possess hepatoprotective, antioxidant, and anti-inflammatory activities and may have an ameliorating effect on hepatic fibrosis. To investigate the protective effect of the aqueous extract of PE (AEPE) against liver fibrosis and to uncover its related mechanisms, the chemical profile of AEPE was characterized by high performance liquid chromatography (HPLC) and sulfuric acid-phenol method. Ameliorative effects of different doses of AEPE were investigated in carbon-tetrachloride- (CCl4-) induced liver fibrosis rats by analyzing biochemical markers, morphologic pathology, and related proteins expression in liver tissue. The results indicated that AEPE (1.8, 3.6 g/kg) could significantly reduce levels of alanine aminotransferase (ALT), aspartate aminotransferase (AST), collagen IV (Col IV), type III precollagen (PCIII), hyaluronic acid (HA), laminin (LN), malondialdehyde (MDA), nitric oxide (NO), protein carbonyl (PC), tumor necrosis factor-α(TNF-α), interleukin-1β (IL-1β), interleukin-6 (IL-6), and hydroxyproline (Hyp) and increase the levels of superoxide dismutase (SOD), glutathione (GSH), and catalase (CAT). Hematoxylin-eosin (H&E), Sirius red, and Masson staining showed AEPE-treated improved fibrotic lesions and inflammatory cell infiltration. Meanwhile, AEPE treatment also significantly downregulates the expression of α-smooth muscle actin (α-SMA) and transforming growth factor-β1 (TGF-β1) in the liver tissue and serum, respectively. In conclusion, AEPE possesses curative efficacy against liver fibrosis through its antioxidant, anti-inflammatory, and antifibrotic effects.
研究领域:
药理学
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毒理学
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肝病学
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天然产物
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PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2026
·
IF 6.7
Yehua Yang,Jiaqi Li,Xuejin Li,Qichang Huang,Weiwei Jiang,Wei Zhang,Yuqian Jiang,Yao Tang
Phyllanthus emblica L. is a fruit with high medicinal and edible value. Its main bioactive component, gallic acid (GA), is significantly increased by hot air drying, yet the underlying chemical mechanism remains unclear. This study investigated the temperature-dependent transformation of phenolics during drying (80–130 °C) using UHPLC-MS/MS and Global Natural Products Social Molecular Networking (GNPS). High-temperature drying (110 to 130 °C) increases the GA content by 13.4–26.9 fold. Integrated metabolomic analysis suggests this accumulation results primarily from two nonenzymatic pathways: the thermal hydrolysis of glucose galloyl derivatives (e.g., glucogallin, digalloylglucose, and trigalloylglucose), and the degradation of glucuronic acid galloyl derivatives (e.g., 2-O-galloylgalactaric acid and monogalloylgalactonolactone). While temperatures >110 °C maximize gallic acid yield, the Maillard reaction products (e.g., 5-HMF) were also promoted. These findings elucidate the chemical mechanism of GA accumulation via ester bond cleavage, providing a scientific basis for optimizing drying protocols to balance medicinal quality and safety.
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PubMed
高影响因子
Food Innovation and Advances
·
2026
·Vol. 5
·期 3
·419-431
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IF 5.4
Xueyan Zhang,Zi Li,Lixiang Zhu,Junjie Yi,Linyan Zhou
This study investigated the combined effects of high-pressure processing and Phyllanthus emblica (PE) juice supplementation on enzymatic browning and nutritional quality of apple juice. All PE-treated groups delayed enzymatic browning. After 35 d, the 10% PE group showed a 0.17-fold higher L* value, and 1.27- and 0.29-fold lower a* and b* values, respectively. The HPP-PE treatment suppressed polyphenol oxidase (PPO) and peroxidase (POD), with 10% PE reducing initial PPO and POD activities by 28% and 24%, respectively, and remaining 23.81% and 26.25% lower by day 35. PE supplementation enhanced biofunctional activities. In the 10% PE group, total phenol and flavonoid contents increased by 13.5- and 3.78-fold on day 0, and by 28.75- and 6.4-fold on day 35, respectively. Correspondingly, ABTS and DPPH radical scavenging activities increased by 18.23- and 15.35-fold on day 0, and by 20.56- and 33.81-fold on day 35. Twenty phenols were identified in PE juice, predominantly ellagic acid, trigalloyl-hexoside, ellagic acid 4-O-β-D-glucoside, and geraniin. Molecular docking indicated that hydrogen bonding and ionic interactions were the key forces inhibiting PPO activity. By integrating high-resolution metabolite profiling with molecular docking, this study elucidated the structure–function relationships underlying PE-derived browning inhibition, offering a mechanistically grounded, clean-label strategy for NFC juice preservation.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2026
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IF 7.1
Feifei Ma,Huayan Wang,Daiqin He,Rui Zhang,Chaofan Guo,Huosheng Su,Junjie Yi
Higher freeze-dried Phyllanthus emblica L. powder improved beef quality. • Freeze-dried Phyllanthus emblica L. powder preserved beef microstructure. • Freeze-dried Phyllanthus emblica L. powder slowed beef lipid oxidation. • Freeze-dried Phyllanthus emblica L. powder reduced beef protein degradation. • Freeze-dried Phyllanthus emblica L. powder enhanced beef grassy and fruity flavor. This study investigated the effects of adding varying proportions of freeze-dried Phyllanthus emblica L. powder (FPEP) to raw beef prior to cooking, vacuum packaging, and pasteurization on the final product's quality and flavor during room-temperature storage. Results showed that beef pH significantly decreased with increasing FPEP content, reaching 5.8 in the high-dose group (HP group, 30 g/kg FPEP). The HP group stabilized water-holding capacity, improved color stability, and delayed texture deterioration. On day 28, the total viable count, TBARS, and TVB-N in the HP group were 1.81 log(CFU/g), 0.24 mg/kg, and 7.42 mg/kg, respectively, representing a 3.92 log reduction and reductions of 72.73% and 67.28% compared with the control group. SEM observations revealed that muscle fibers in the HP group were denser and more orderly arranged. GC-MS analysis indicated that spoilage markers closely associated with lipid oxidation, such as 2-pentylfuran and 2-butanone, were significantly reduced in FPEP-treated groups, while the relative abundance of aromatic compounds including 1-octen-3-ol, hexanal, and pentanal increased significantly. These findings demonstrate that FPEP effectively delays lipid oxidation and microbial spoilage in beef during storage, thereby improving overall flavor quality. This provides a theoretical basis for the application of Phyllanthus emblica L. in food processing and preservation.
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高影响因子
危险品化学品经营许可证（带存储）