Food and Bioprocess Technology
·
2022
·Vol. 16
·期 1
·232-246
·
IF 5.581
Deng Yejun,Liu Yong,Zhang Caihong,Xie Pujun,Huang Lixin
The accumulation of advanced glycation end-products (AGEs) from food matrix in human body can induce health crisis. This study firstly investigated the AGEs accumulation reducing potential of soluble dietary fiber (SDF) from Rhodomyrtus tomentosa fruits in antiglycation and trapping AGEs aspects. To obtain superior functionalities, the SDF was prepared by an enzymatic modified extraction method (ESDF). The result showed the extraction yield of SDF increased by 45% with the Viscozyme L modification. The structural characterizations indicated the enzymatic treatment greatly influenced the monosaccharide composition, thermal stability, crystallinity, and apparent viscosity of Rhodomyrtus tomentosa fruits SDF (RTSDF) as compared with SDF obtained from water extraction method (WSDF). The antioxidant assay indicated that RTSDF could scavenge O 2−∙ ,OH ∙ , and H 2 O 2 radicals and chelate Fe 2+ . Additionally, RTSDF, especially ESDF, reduced the more fluorescent AGEs generation in bovine serum albumin (BSA)-fructose model, and protected the BSA from oxidation and cross-linking. Besides, the RTSDF presented the ability to trap those already formed BSA-bound AGEs. ESDF exhibited higher AGEs binding capacity, while WSDF demonstrated stronger ability in restraining the AGEs diffusion. These results suggested the potential utility of RTSDF serving as an essential ingredient in functional foods to reduce AGEs accumulation in human body, controlling AGEs-associated diseases.
研究领域:
食品科学
·
营养学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2020
·Vol. 14
·期 3
·1433-1442
·
IF 1.648
Zhao Guanghe,Hu Congying,Luo Haiyu
Rhodomyrtus tomentosa berries are rich in nutrition, but easily mildew, so it is necessary to dry them with a proper drying technique in time. The effects of the combined microwave-hot-air-drying (CD) on the physicochemical and antioxidant properties of Rhodomyrtus tomentosa berry powder were evaluated in this study, compared with those of hot air drying (HD) and microwave drying (MD). The results showed that the hydration properties and oil holding capacity of CD-berry powder were better than those of HD- and MD-ones. However, CD-berry powder showed lower fillibility and liquidity than HD-one and but similar to MD-one. There was no significant difference among the thermal stability of berry powder produced by the three drying methods. Furthermore, CD was beneficial to maintain the color, nutrition, and active ingredients of Rhodomyrtus tomentosa berry powder. CD-berry powder and MD-one had similar antioxidant properties. In general, CD is more suitable for the processing of Rhodomyrtus tomentosa berry powder.
研究领域:
食品科学
·
植物学
✓ 已验证
DOI
高影响因子
Antioxidants
·
2022
·Vol. 11
·期 7
·1390
·
IF 7.675
Xiaoping Hu,Yuting Chen,Jincheng Dai,Linling Yao,Lu Wang
Rhodomyrtus tomentosafruit (RTF) has been known as a food source with multiple health-care components. In this work, nutrition characteristics, free and bound phenolic profiles, antioxidant properties in vitro and digestive enzymes inhibitory activities of un-fully mature RTF (UM-RTF) and fully mature RTF (FM-RTF) were evaluated for the first time. Results verified that high levels of energy, ascorbic acid, organic acids and total phenolics were observed in FM-RTF. Moreover, FM-RTF had significant higher total phenolic content (TPC), but significantly lower total flavonoid content (TFC) than UM-RTF. In addition, twenty phenolic compounds in RTF were identified by high performance liquid chromatography–electrospray ionization–quadrupole time-of-flight tandem mass spectrometry (HPLC-ESI-qTOF-MS/MS) method. Quantitative analysis results indicated that gallic acid, ellagic acid and astragalin were the predominant free phenolics, while gallic acid and syringetin-3-O-glucoside were dominant in bound phenolic fractions. In contrast, higher contents of phenolics were observed in FM-RTF. The results also confirmed that FM-RTF exhibited higher antioxidant activities and digestive enzymes inhibitory activities than UM-RTF. Strong inhibitory ability on α-glucosidase was found in RTF, while bound phenolics showed a stronger α-amylase inhibitory effect than free phenolics. Moreover, the interaction between the main phenolic compounds and α-glucosidase/α-amylase was preliminary explored by molecular docking analysis. The results provided valuable data about the chemical compositions and biological potential ofR. tomentosafruits in both maturation stages studied.Keywords:Rhodomyrtus tomentosafruit;nutritional characteristics;phenolic compositions;anti-oxidant activity;digestive enzymes inhibitory activity;molecular docking analysis
研究领域:
食品科学
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植物化学
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药理学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2017
·
IF 2.329
Guanghe Zhao,Ruifen Zhang,Lei Liu,Yuanyuan Deng,Zhencheng Wei,Yan Zhang,Yongxuan Ma,Mingwei Zhang
Extended shelf life and convenient industrial application have led to increasingly wide use of drying technology in fruits and vegetables processing. However, drying process usually has a negative effect on the active ingredients in fruits and vegetables. In this study, the effects of three thermal drying methods (hot air drying (HD), microwave drying (MD) and combined microwave-hot-air-drying (CD)) on phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa berries were estimated. The total phenolics, flavonoids and anthocyanins contents of CD-berries were significantly higher than those of HD- and MD-ones. CD-berries had higher contents of individual phenolics and showed stronger antioxidant activity than HD- and MD-ones. Conversely, the bioaccessibility of phenolics in HD-berries was remarkably higher than that of MD- and CD-ones, although the latter 2 provided more bioaccessible phenolics than the former after in vitro gastrointestinal digestion. Thus, combined microwave-hot-air-drying (CD) is a more suitable drying technique for Rhodomyrtus tomentosa berries to maintain their phenolics and antioxidant activity.
研究领域:
食品科学
·
植物化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Yifan Ping,Yang Yang,Hongfei Gao,Xiuwei Liu,Jun Pan,Ke Zhang,Huiyan Gu,Hao Tian,Lei Yang
In this study, three different target analytes from the fruit of myrtle ( Rhodomyrtus tomentosa ) were extracted via an enzymatic-homogenate synergistic extraction (EHSE) process, and 10 different aqueous solutions of natural surfactants were selected as extraction solvents, thus enabling the simultaneous extraction of piceatannol, resveratrol, and myricetin from the fruit of myrtle ( Rhodomyrtus tomentosa ). Important factors affecting the yield of piceatannol, resveratrol, and myricetin, including enzyme type, enzyme concentration, pH, surfactant type and dosage, homogenization time, liquid‒solid ratio, incubation and extraction time, incubation time and extraction temperature, were optimized via single-factor experiments. Three important parameters were optimized via the Box‒Behnken design: the liquid‒solid ratio, the incubation–extraction time, and the reaction temperature. The final optimum extraction process conditions were as follows: β-glucosidase concentration, 3.0%, homogenate; time, 3 min; pH, 5; tea saponin concentration, 0.8%; liquid‒solid ratio, 45 mL/g; incubation–extraction time, 2.5 h; and temperature, 67.5 °C. With the optimized experimental parameters, the piceatannol, resveratrol, and myricetin yields were 742.12 ± 37.11 μg/g, 18.58 ± 0.94 μg/g, and 24.83 ± 1.25 μg/g, respectively. Methodological validation and comparison experiments with traditional solvents demonstrated that EHSE is a successful, green, and safe method for extracting active plant components. This approach employs an ecologically benign water-based solution of tea saponin as the extraction solvent, and it combines enzymatic and homogenate procedures to increase extraction efficiency. This study provides a reasonable basis for the application and research of synergistic extraction technology and suggests that more diverse solvent choices should be considered.
研究领域:
化学工程
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食品科学
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植物化学
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生物技术
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）