Food Bioscience
·
2023
·
IF 5.2
Nan Deng,Xiaofang Bian,Shunjing Luo,Chengmei Liu,Xiuting Hu
Debranched rice starch and different polyphenols, including genistein , quercetin , naringin, gallic acid , ferulic acid and caffeic acid, formed the V-type inclusion complex, which was confirmed by diffraction peaks at 7.5°, 13.0° and 20.0° and the presence of the endothermic peak during DSC analysis. Moreover, the inhibitory effect of polyphenols on α-amylase was in the order of quercetin > genistein > gallic acid = ferulic acid > naringin = caffeic acid, and their inhibitory effect on amyloglucosidase was in the order of quercetin = naringin > gallic acid > caffeic acid = genistein > ferulic acid. The starch-genistein and starch-naringin complexes had the highest polyphenol content, followed by the starch-ferulic acid complex, the starch-caffeic acid complex, the starch-quercetin complex and the starch-gallic acid complex. The resistant starch content of starch-genistein, starch-quercetin, starch-naringin, starch-gallic acid, starch-ferulic acid and starch-caffeic acid complexes was 72.49%, 79.86%, 68.82%, 60.96%, 71.06% and 71.24%, respectively. These results suggested that these starch-polyphenol inclusion complexes were highly resistant to digestion. Particularly, the starch-quercetin complex was the most resistant, which might be due to that its highest crystallinity and the strongest inhibitory effect of quercetin on amylases .
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ChemSusChem
·
2023
·Vol. 16
·期 12
·e202300208
·
IF 8.4
Daihong Gao,Denghao Ouyang,Yuchen Bai,Xuebing Zhao
Graphical New antioxidants were prepared by oxidative depolymerization of lignin followed by aldol condensation to form conjugated structure with benzene ring. Kinetics of aldol condensation between lignin-derived aromatic aldehydes and methyl ethyl ketone was investigated. The increase in the antioxidation ability was confirmed by experimentation and interpreted by density functional theoretical calculation. Novel antioxidants are synthesized by CuSO 4 -catalyzed oxidative depolymerization of lignin to form aromatic aldehydes followed by aldol condensation with methyl ethyl ketone (MEK). Aldol condensation greatly improves the antioxidation ability of lignin depolymerized products. Three lignin monomeric aromatic aldehydes, – p -hydroxybenzaldehyde, vanillin, and syringaldehyde – are further employed for aldol condensation with MEK, resulting in successful synthesis of new antioxidants 1-(4-hydroxyphenyl)pent-1-en-3-one (HPPEO), 1-(4-hydroxy-3-methoxyphenyl)pent-1-en-3-one (HMPPEO), and 1-(4-hydroxy-3,5-dimethoxyphenyl)pent-1-en-3-one (HDMPPEO), respectively. Kinetic modeling illustrates that p -hydroxybenzaldehyde has the highest rate of reaction with MEK, followed by vanillin and then syringaldehyde, which is probably affected by the presence of methoxy groups. The syringaldehyde-derived product (HDMPPEO) displays the best antioxidation ability. As revealed by density functional theory calculations, electron-donating groups, such as methoxy, and conjugated side chains effectively improve the antioxidation ability. A hydrogen atom transfer (HAT) mechanism tends to occur in nonpolar solvents, whereas a sequential proton-loss electron transfer (SPLET) mechanism is favored in polar solvents. This work thus can inspire new pathways for valorization of lignin to produce high value-added products.
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JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2023
·
IF 2.5
Wenwen Guan,Duqin Zhang,Bin Tan
Layered debranning processing (LDP) of whole grain wheat (WGW) could not only retain more bioactive compounds but also contributes to grain saving policy as compared with the refined wheat flour (WF). In this study, effect of different debranning rates from 0 to 13.37% on the proximate composition, polyphenol content, and the antioxidant activity were analyzed. As debranning rates increased from 0 to 13.37%, the insoluble dietary fiber content decreased from 9.94% to 6.47%, whereas the soluble dietary fiber contents increased from 3.06% to 3.98%. The free phenolic content decreased by 62.72%, while the free flavonoid content increased by 4.68% with debranning rates increasing. For the phenolic acids, protocatechuic acid and ferulic acid dominated the free and bound phenolic acid in WGW, which showed the highest contents at 6.95% and 4.45% debranning rates, respectively. As for flavonoids, naringenin (the free-state phenolic) and rutin (the bound state phenolic) in WGW had the greatest level at 4.45% debranning rate. As compared to WGW and WF, LDP significantly improved the DPPH, ABTS·+ radical scavenging activities and total antioxidant activities. In conclusion, 4.45% and 6.95% were the best debranning rates to retain polyphenol contents and antioxidant activities.
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INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2023
·Vol. 58
·期 7
·3538-3551
·
IF 3.3
Minghui Ge,Ruifeng Ying,Meigui Huang
Summary Post-harvest apricot fruits are susceptible to moisture loss and disease leading to quality deterioration. Herein, we identified that the cell wall of the wheat grain regulated the hydration properties of grains. Arabinoxylan/β-glucan/ferulic acid/cellulose (ABF-C) composite films simulating the cell wall of the wheat aleurone layer were prepared and showed excellent thermodynamic properties and hydration properties. Meanwhile, the decay percentage, weight loss percentage and respiration intensity of apricot fruits at 35 days of storage were greatly decreased by 23.5%, 23.93% and 39.95%, respectively, and the shelf life of apricot fruits was extended by 7 days after the coating ABF-8%C composite film treatment. The ABF-C composite films effectively prevented the dissipation of moisture of high mobility in apricot fruits during storage. We provide new insight into moisture regulation mechanism of edible films simulating cell wall structure on post-harvest fruits.
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Foods
·
2023
·Vol. 12
·期 7
·1369
·
IF 5.2
Fenghong Deng,Xiuting Hu,Yueru Wang,Shunjing Luo,Chengmei Liu
Rice bran, rich in feruloyl arabinoxylan, is a good source of feruloyl oligosaccharides (FOs). To prepare FOs, bran was often hydrolyzed by amylase and protease to remove starch and protein and then hydrolyzed by xylanase, which was time-consuming and had a low yield. To solve the above problems, enzymatic extrusion was used to treat rice bran, and the effects of traditional hydrolysis, a combination of traditional extrusion and hydrolysis (extrusion-hydrolysis) and enzymatic extrusion on the yield of FOs were investigated and compared in this study. It was found that traditional extrusion and enzymatic extrusion significantly increased the yield of FOs. Particularly, the yield of FOs resulting from enzymatic extrusion was increased to 5.78%, while the yield from traditional hydrolysis was 4.23%. Microscopy analysis showed that extrusion damaged the cell wall of bran, which might increase the accessibility of xylanase to arabinoxylan and the yield of FOs. Spectroscopy analysis suggested that FOs obtained by different pretreatments had similar structures. It was obvious that enzymatic extrusion saved the time for removal of starch and protein and increased the yield of FOs. In addition, the highest yield of FOs was found at the moisture content of 30% and the screw speed of 50 rpm. This study provided an efficient method for the preparation of FOs that is suitable for industrial production.Keywords:rice bran;feruloyl oligosaccharides;enzymatic extrusion;yield
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ANALYTICA CHIMICA ACTA
·
2023
·
IF 6.2
Ya-Qian Wang,Li Li,Jin Yin,Xu Yu,Xiaowei Wu,Li Xu
In this study, silane reagents were for the first time explored as the fluorescence sensitizer. They were demonstrated to have fluorescence sensitization effect on curcumin and 3-glycidoxypropyltrimethoxysilane (GPTMS) possessed the strongest effect. Thus, GPTMS was adopted as the novel fluorescence sensitizer to turn on the fluorescence of curcumin by more than two orders of magnitude for detection. In this way, curcumin could be determined with a linear range of 0.2–2000 ng/mL and an LOD of 0.067 ng/mL. The method was applicable to determine curcumin in several actual food samples, which had the good consistency with the high performance liquid chromatographic method, demonstrating the high accuracy of the proposed method. In addition, the curcumins sensitized by GPTMS could be cured under certain conditions and held the potential for solid fluorescence application. This study expanded the scope of fluorescence sensitizer to silane reagents, and provided the novel approach for fluorescence detection of curcumin and further to generate new solid fluorescence system.
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ACS Catalysis
·
2023
·
IF 12.9
Yuting Zhu,Yuhe Liao,Luying Lu,Wei Lv,Jing Liu,Xiangbo Song,Jingcheng Wu,Lei Li,Chenguang Wang,Longlong Ma,Bert F. Sels
Facile oxidation is a promising technology to valorize lignocellulosic biomass toward high-value chemicals and cellulose. However, the carbon efficiency is restricted by inevitable dissolution and conversion of carbohydrates and the condensation and degradation of lignin and monophenolics. Herein, we report the use of CuO nanoparticles (NPs) to oxidatively fractionate lignocellulose with O2 in aqueous NaOH under mild conditions, achieving over 80% carbon efficiency. Lignin was converted to aromatic aldehyde monomers (up to 48.6 wt %, mainly vanillin and syringaldehyde), and the yield can surpass the theoretical value (on the basis of the β-O-4 bond content) due to cleavage of other bonds. This was proven by several model compounds with different interlinkages. All hemicelluloses were transformed toward water-soluble small acids (mainly oxalic acid). As it was protected by the complexation of Cu cations, up to 80% cellulose was obtained as a white crystalline residue with high purity (>95%), which has potential applications in the production of materials and chemicals.
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PHYTOCHEMICAL ANALYSIS
·
2023
·Vol. 34
·期 5
·540-547
·
IF 3.3
Ningning Zhao,Junpeng Xing,Zhong Zheng,Fengrui Song,Zhiqiang Liu,Shu Liu
Introduction Relieving toxicity and enhancing a calming effect after processing Polygalae Radix (PR) are widely known. Aromatic carboxylic acids (ACAs) may be crucial processed products. However, due to the limited detection methods for ACAs, the whole metabolic profiles via intestinal bacteria are still not very clear. Objective Designing a novel strategy for the detection of ACAs and tracking the whole metabolic profiles before and after processing PR. Materials and Methods The stable-isotope labelling derivatisation (SILD) method based on multidimensional ultra-high performance liquid chromatography coupled with a mass spectrometer (UHPLC-MS) technology and UNIFI-pathway mode was firstly designed to systematically study the metabolisms of all the drug-derived ingredients ranging from m/z 100 to 2000 in processing PR via intestinal bacteria. Firstly, the SILD with UHPLC coupled with a triple-quadrupole MS technology was designed to trace eight ACA metabolites of the processed PR with intestinal bacteria. Additionally, the UHPLC coupled with a quadrupole time-of-flight MS with UNIFI-pathway mode was adopted to monitor relatively big metabolites. Results The metabolism mechanism of ACAs (eight kinds) and the relatively big molecular metabolites (98 kinds) were deeply traced in PR, PR with refined honey (HP), and PR with licorice (LP) via the intestinal bacteria. Totally 106 intact metabolic profiles of drug-derived ingredients were presented. Importantly, the influence of LP on the metabolism of compounds after incubation of intestinal bacteria was greater than that of HP. Conclusion This research provides a comprehensive and systematic guidance for further study on in vivo metabolisms of the processed PR.
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JOURNAL OF FOOD SCIENCE
·
2022
·Vol. 88
·期 2
·625-637
·
IF 3.693
Lixia Yang,Zhendong Lu,Jian Lu,Dianhui Wu
The addition of green tea as antioxidants to beer can improve the beer's flavor stability by protecting against staling during storage. To analyze the effect of different green teas on the flavor stability of beer, we developed an approach to rapidly evaluate their antioxidant activity. Ten types of craft beer were produced by adding different kinds of green tea during brewing, and their antioxidant activity and phenolic profiles were evaluated. The results showed remarkable variations in antioxidant activity and antioxidative compound contents, which were considerably higher in green tea beers than in non-tea beer ( p < 0.05). A comprehensive evaluation function was developed to evaluate the total antioxidant activity of beers using principal component analysis. The highest total antioxidant activity was observed in Taiping Houkui beer, with a comprehensive evaluation score of 2.53. Pearson correlation analysis suggested that (−)-epigallocatechin gallate, (−)-epicatechin gallate, and (−)-epigallocatechin were strongly correlated with the total antioxidant activity of green tea beers ( p < 0.01). The summation of their contents represented more than 60% of the total phenolic content of the teas, which can be used to predict the total antioxidant activity of green tea beers. Practical Application Flavor stability is of prime concern for brewers, and flavor aging is increasingly becoming the limiting factor in beer shelf life. The application of green tea as antioxidants in beer can improve the flavor stability by protecting against beer staling during storage. The analytical method developed in this study will contribute to the rapid comparison of the effect of different green teas on the flavor stability of beer. Furthermore, the research findings demonstrate the potential benefits of green teas to beer flavor stability, which is of considerable importance in promoting the development and consumption of green teas.
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FOOD CHEMISTRY
·
2022
·
IF 9.231
Han Wang,Lu Chen,Shuang Wu,Weiping Jin,Wangyang Shen,Zhongze Hu,Wenjing Huang,Gang Liu
Rice bran oil bodies (RBOBs) are one of the most exploited functional components from rice bran by-products and are predominantly based on oleosin stabilization. In this study, we explored the effects of different concentrations of added (-)-epicatechin, ferulic acid, and phytic acid on the RBOBs stability. The results revealed that the incorporation of all three natural phytoconstituents could reduce the RBOBs particle size and increase emulsifying properties, demonstrating increasing surface hydrophobicity (p < 0.05), and a good antioxidant effect, which was especially obvious with (-)-epicatechin incorporation. Fourier transform infrared (FT-IR) spectroscopy data demonstrated that these three small molecule substance classes can modify with oleosin on RBOBs surface by covalent and noncovalent effects. Raman spectroscopic analysis illustrated that the vibrational modes of disulphide bonds in oleosin were modified by these three plant natural ingredients. The interactions between the three phytoconstituents and the model protein were investigated by molecular docking experiments.
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ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
·
2023
·Vol. 30
·期 15
·45388-45397
·
IF 5.8
Li Min,Wang Yayao,Xiao Jianxing,Yan Xingfu,Liu Bingru
Allelochemicals are essential agents for the biological control of harmful blooms. It is crucial to identify efficient algal suppressors and understand their mechanisms. This study reports the inhibition of Microcystis aeruginosa growth by 6 phenolic acids derived from plants’ secondary metabolites. The inhibitory effect of phenolic acids was significantly influenced by exposure dose and phenolic acid species. Caffeic acid has the most efficient algal inhibition ability (96 h-EC 50 of 5.8 mg/L). In contrast, the other 5 analogs (cinnamic acid, p -coumaric acid, 3-hydroxycinnamic acid, ferulic acid, and isoferulic acid) showed a weak inhibition effect or promotion effect with the exposure dose of 5–100 mg/L. ROS and chlorophyll a content tests combined with metabolomics analysis revealed that caffeic acid could induce the ROS accumulation of M. aeruginosa . They mainly disturbed nucleotide, amino acid, and fatty acid metabolism, leading to the downregulation of most metabolites, including toxins of microcystin LR and cyanopeptolin A, and the precursors of some unpleasant terpenoids. It has been suggested that caffeic acid is an effective agent for controlling M. aeruginosa blooms.
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Frontiers in Microbiology
·
2023
·
IF 5.2
Song Wei,Xin Jiaying,Yu Chong,Xia Chungu,Pan Yu
Ferulic acid (FA) is a natural antibacterial agent rich in plants, FA has excellent antioxidant and antibacterial properties. However, because of its short alkane chain and large polarity, FA is difficult to penetrate the soluble lipid bilayer in the biofilm to enter the cell to play an inhibitory role, limiting its biological activity. To improve the antibacterial activity of FA, with the catalytic condition of Novozym 435, four alkyl ferulic acid esters (FCs) with different alkyl chain lengths were obtained by fatty alcohols (including 1-propanol (C3), 1-hexanol (C6), nonanol (C9), and lauryl alcohol (C12)) modification. The effect of FCs on P. aeruginosa was determined by Minimum inhibitory concentrations (MIC), minimum bactericidal concentrations (MBC), Growth curves, alkaline phosphatase (AKP) activity, crystal violet method, scanning electron microscopy (SEM), membrane potential, PI, cell contents leakage. Results showed that the antibacterial activity of FCs increased after esterification, and the antibacterial activity significantly increased and then decreased with the extension of the alkyl chain of the FCs. Hexyl ferulate (FC6) showed the best antibacterial activities against E. coli and P. aeruginosa (MIC for E. coli was 0.5 mg/ml, MIC for P. aeruginosa was 0.4 mg/ml). And Propyl ferulate (FC3) and FC6 showed the best antibacterial activities S. aureus and B. subtilis (MIC for S. aureus was 0.4 mg/ml, The MIC of B. subtilis was 1.1 mg/ml). In addition, the growth, AKP activity, bacterial biofilm, bacterial cell morphology, membrane potential and cell contents leakage of P. aeruginosa after different FCs were investigated, which found that FCs could damage the cell wall of P. aeruginosa and showed different effects on the P. aeruginosa cell biofilm. FC6 showed the best inhibition on the biofilm formation of P. aeruginosa cells, which caused the surface of P. aeruginosa cells to be rough and wrinkled. Some P. aeruginosa cells showed aggregation and adhesion, even rupture. The membrane hyperpolarization was obvious, which appeared as holes, leading to cell contents leakage (protein and nucleic acid). All these results concluded that the antibacterial activities FCs against foodborne pathogens depended on different fatty alcohol esterification of FA. FC6 showed the best inhibition on P. aeruginosa due to its effect on P. aeruginosa cell walls and biofilms and the leak of the cell contents. This study provides more practical methods and a theoretical basis for giving full play to the bacteriostatic effect of plant FA.
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