LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Wang Yu,Haiyan Zhong,Xuezhi Fang,Menghao Du
This study aimed to assess the effects of industrial-scale oil-pressing techniques (hydraulic pressing (HP), twin-screw pressing (TP)), and organic solvent extraction (OE) on the physicochemical properties and antioxidant activities of protein isolates derived from Camellia ( Camellia oleifera Abel.) seed cakes. The predominant protein fractions in camellia seed cake were albumin (32–37 mg/g) and glutelin (19–27 mg/g), and the twin-screw pressed cake had a lower total protein content than the others. Spectral analysis showed that the α-helix content increased at the expense of random coil content in proteins from HP and TP cakes, indicating that extrusion altered the structure of the protein. The camellia seed protein particle size from HP and TP cakes was significantly reduced compared to that from the OE cake. The proteins obtained by HP and TP had stronger antioxidant activities than those obtained by OE. This research presents the potential for further applications of camellia seed cake protein to be utilized as antioxidants and emulsifiers in the food industries.
研究领域:
食品科学
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化学工程
·
营养学
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DOI
高影响因子
Foods
·
2025
·Vol. 15
·期 1
·
IF 5.1
Huanling Lan,Xueyuan Lin,Huanhuan Ma,Liuying Lu,Wenxia Liao,Yuting Wang,Yi Chen,Chang Li
Camellia oleiferaoil (CO) is an important edible oil with excellent nutritional value. Recently, there has been an increasing market demand for oils with distinct flavor profiles. However, the formation mechanisms of characteristic aromas in CO remain unclear. Therefore, this study investigated the effects of roasting (170 °C, 0–30 min) on free amino acids, soluble sugars, and volatile components in camellia seeds and the corresponding oils. To further elucidate the generation mechanisms of flavor compounds in CO, reaction systems simulating the Maillard reaction and lipid oxidation were constructed. The results show strong correlations between volatile compounds and both soluble sugars and free amino acids during roasting. The key flavor precursors identified included arginine, glutamic acid, glycine, histidine, leucine, phenylalanine, and lysine, as well as sucrose and glucose. The simulated systems indicated that the flavor compounds in CO were mainly derived from the Maillard reaction and lipid oxidation, with significant interactions enhancing its unique flavor. This study potentially provides scientific guidance for the production and flavor control of fragrant CO.
研究领域:
食品科学
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风味化学
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脂质研究
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DOI
PubMed
高影响因子
Separations
·
2021
·Vol. 8
·期 9
·144
·
IF 2.777
Li Liu,Shiling Feng,Tao Chen,Lijun Zhou,Ming Yuan,Jinqiu Liao,Yan Huang,Hongyu Yang,Ruiwu Yang,Chunbang Ding
Camellia oleiferaoil has attracted increasing attention due to its well-balanced composition. In this study, we evaluated the oil content and chemical composition ofC. oleiferaoil cultivated in southwest China. The results showed that the acid and peroxide values were in line with the optimal quality index of the national standard of China. Oleic acid was the most predominant and important fatty acid, which accounted for 80.34–86.18%. The α-tocopherol, polyphenols and squalene ranged from 112.36 to 410.46 mg/kg oil, 14.22 to 53.63 mg/kg oil and 14.80 to 52.49 mg/kg oil, respectively. Principal component analysis (PCA) results showed that the synthesis score of introduced cultivars (‘Changlin 3’, ‘Changlin 4’ and ‘Changlin 18’) was higher that the local cultivars (‘Chuanya 21’ and ‘Chuanlin 2’). This research demonstrated that the introducedC. oleiferacould adapt to the environment and climate of southwest China and large-scale plant of these introduced cultivars. In addition, theC. oleiferaoil rich in unsaturated fatty acid has enormous potential to become a kind of functional oil and possesses great prospects for pharmaceutical and industrial applications.Keywords:C. oleiferaoil;introduced cultivars;chemical composition;principal component analysis
研究领域:
植物学
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食品科学
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农业科学
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高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Huanling Lan,Wenxia Liao,Huanhuan Ma,Liuying Lu,Xueyuan Lin,Yuting Wang,Yi Chen,Chang Li
High-temperature roasting is a key process in preparing Aromatic Camellia oleifera Abel. seed oils (ACSOs). To investigate the effect of roasting temperature on its comprehensive quality, this paper analyzed the effects of five roasting temperatures (140 °C, 150 °C, 160 °C, 170 °C, 180 °C) on the quality characteristics, safety indicators and flavor characteristics of ACSOs. Results showed that with increasing roasting temperature, the p-anisidine value (p-AV) of the ACSOs was gradually raised, while the squalene content was progressively reduced. When the temperature exceeded 160 °C, the peroxide value (PV) and non-enzymatic browning index (BI) were significantly increased ( P < 0.05 ). The contents of total phenols and α-tocopherol were peaked at 160 °C and 150 °C respectively before declining. Although the 3-MCPD ester content (0.038 ± 0.003–0.069 ± 0.017 mg/kg) was higher than unroasted oil, all samples complied with European Union (EU) safety limits, and no benzo [a] pyrene [BaP] was detected. Fatty acid composition analysis revealed that oleic acid content was significantly lowered by roasting at 150 °C and 180 °C ( P < 0.05 ). A total of 44 volatile compounds were identified, among which aldehydes, ketones, and pyrazines were determined as the key aroma volatile components. The number of odor-active compounds (OAV ≥ 1) was increased from five to twenty-three. Through multidimensional study, this paper clarified the synergistic regulatory effects of roasting temperature on the flavor, nutrition, and safety of ACSOs, thereby providing a theoretical basis and processing reference for the targeted quality improvement of ACSOs. .
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2018
·
IF 3.909
Sheng Zhang,Xiangzhou Li
We isolated and purified polysaccharide from the Camellia oleifera Abel. seed cake (CCP) and studied its hypoglycemic activity in vitro . The molecular weight of CCP was 4736 Da and the monosaccharide molar composition ratio was: Xylose :Glucuronic acid:Galactosamine:Mannose = 10.9:4.4:2.6:1.8. The CCP contained conjugated proteins and belonged to acidic polysaccharide, which can promote the consumption of the glucose in the medium by HepG2 cells within the range of 0.125–0.500 mg/mL. Relative consumption rate (RCR) of the glucose was the highest at 0.5 mg/mL, exceeded that of the metformin hydrochloride, as well as that of Tea Polysaccharide under the same concentration. A meaningful structure activity relationship (SAR) of hypoglycemia polysaccharides had established. This result suggests that CCP can be used as hypoglycemic medicine or health food.
研究领域:
生物化学
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药理学
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PubMed
高影响因子
MOLECULES
·
2024
·Vol. 29
·期 12
·2752
·
IF 4.2
Zhimin Yang,Yu Wang,Xichang Wu,Wenxuan Quan,Qi Chen,Anping Wang
This study prepared sulfonatedCamellia oleiferashell biochar usingCamellia oleiferashell agricultural waste as a carbon source, and evaluated its performance as a catalyst for preparing biodiesel. The biochar obtained from carbonizingCamellia oleiferashells at 500 °C for 2 h serves as the carbon skeleton, and then the biochar is sulfonated with chlorosulfonic acid. The sulfonic acid groups are mainly grafted onto the surface ofCamellia oleiferashell biochar through covalent bonding to obtain sulfonic acid type biochar catalysts. The catalysts were characterized by Scanning Electron Microscope (SEM), X-ray diffraction (XRD), Nitrogen adsorption-desorption Brunel-Emmett-Taylor Theory (BET), and Fourier-transform infrared spectroscopy (FT-IR). The acid density of the sulfonatedCamellia oleiferafruit shell biochar catalyst is 2.86 mmol/g, and the specific surface area is 2.67 m2/g, indicating high catalytic activity. The optimal reaction conditions are 4 wt% catalyst with a 6:1 alcohol to oil ratio. After esterification at 70 °C for 2 h, the yield of biodiesel was 91.4%. Under the optimal reaction conditions, after four repeated uses of the catalyst, the yield of biodiesel still reached 90%. Therefore, sulfonatedCamellia oleiferashell biochar is a low-cost, green, non-homogeneous catalyst with great potential for biodiesel production by esterification reaction in future development.
研究领域:
生物化学
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环境科学
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化学工程
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可再生能源
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DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Chengyu Jin,Xiao Wang,Xianghe Meng,Qin Ye
The attenuation of atopic dermatitis (AD) by Camellia oil was investigated in Raw 264.7 macrophages and HaCaT keratinocytes cell lines in this paper. Results showed that phenolic-abundant Camellia oil (PACO) by the AEE method showed the lowest expression levels of pro-inflammatory cytokines, including TNF-α, IL-6 and IL-1β in LPS-induced Raw 264.7 cells, followed by the cold-pressed Camellia oil (CPCO), then the commercial refined Camellia oil (CRCO). This may be attributed to a higher content of polyphenols in PACO, particularly for typical phenolics such as caffeic acid, quercetin, kaempferol, kaempferol-3-O-[2-O-β-D-galactopyranosyl-6-O-α-L-rhamnopyranosyl]-β-D-glucopyranoside (KGRG) and kaempferol-3-O-[2-O-β-D-xylopyranosyl-6-O-α-L-rhamnopyranosyl]-β-D-glucopyranoside (KXR), which are associated with lower NO levels in model cells and higher antioxidant capacities in DPPH, ABTS, and FRAP experiments. In HaCaT keratinocytes, exposure to TNF-α/IFN-γ resulted in an 8-fold and 10-fold increase in CCL-17 and IL-33, compared with control , indicating skin inflammation occurred. Camellia oil treatment improved this inflammation, embodied by a significant restoration of skin inflammatory mediators, and this improvement is dose-dependent. High-dose PACO exhibited the best anti-skin inflammatory effects. The mRNA expression levels of MMP1 , MMP9 , MMP25 , VEGFC and TNFRSF6B were also significantly down-regulated after PACO treatment, indicating its potential for skin barrier protection. Moreover, 800 μg/mL PACO significantly alleviated the cell apoptosis rate and regulated the apoptosis-related biomarkers at gene expression and protein expression levels ( Bax , Bcl-2 and Caspase-3 ). Analysis results on the JC-1 ΔΨm and mitochondrial ROS indicated that mitochondrial damage was reversed after the Camellia oil treatment, which accounted for its alleviation effects on apoptosis related to inflammation. Overall, Camellia oil, rich in phenolics, exhibited great therapeutic potential for AD treatment.
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高影响因子
Foods
·
2025
·Vol. 14
·期 19
·3314
·
IF 5.1
Xue Wu,Yunhe Chang,Mingfa Song,Juncai Hou,Hongxia Feng
To unlock the potential value of the emulsified by-product from the aqueous enzymatic extraction (AEE) of Camellia oleifera seed oil, this study introduced an innovative approach for its food industrial application. We applied spray-drying microencapsulation technology to convert the emulsion-phase (EP) by-product into value-added microcapsules (EPM). The properties of EPM were systematically compared with those of microcapsules derived from the oil phase (OPM). The encapsulation efficiencies of EPM and OPM were 83.94% and 86.53%, respectively. Scanning electron microscopy revealed the formation of irregular spheroids with smooth surfaces and intact structures, with EPM exhibiting superior particle uniformity (D50= 1.11 μm) compared to OPM (D50= 2.30 μm). Fourier-transform infrared spectroscopy confirmed the successful encapsulation of EP. Differential scanning calorimetry indicated good thermal stability of the microcapsules, and the oxidative stability of EPM (24.75 h) was 9.2 times higher than that of the unencapsulated EP and 13.15 h longer than that of OPM. Lipidomic analysis using LC-MS/MS identified 477 lipid species across five subclasses—glycerolipids, glycerophospholipids, fatty acids, prenol lipids, and sphingolipids—revealing distinct lipid profiles between EPM and OPM. This microencapsulation strategy offers a sustainable approach to valorize aqueous enzymatic extraction by-products, with promising applications in functional foods and nutraceuticals, thereby enhancing the economic and environmental sustainability ofCamellia oleiferaseed oil processing.
研究领域:
食品科学
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脂质化学
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微胶囊技术
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功能食品
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营养学
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食品加工
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可持续利用
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产品关联
DOI
PubMed
高影响因子
INDUSTRIAL CROPS AND PRODUCTS
·
2024
·
IF 5.6
Yating Long,Jiahui Wen,Banghui Xu,Liang Zeng,Liangdi Zhu,Mengwu Xiao,Manxia Lu,Zhian Wang,Lanqing Deng
Porous biochar materials (BC) have shown excellent performance in energy storage and water treatment adsorption. Carbonization of agricultural and forestry solid waste and fixation in the form of stable biochar to form biochar materials can achieve green "waste utilization for treatment wastewater". In this study, BC samples were generated by using Camellia oleifera shell (COS) as raw material and K 2 CO 3 as green activator in-situ pyrolysis . The adsorption behavior of COS biochar in aqueous solution was evaluated using phenol as a pollutant probe. The synergistic effect of pyrolysis temperature and K 2 CO 3 activation promoted the development of the pore structure of BC. The X-ray photoelectron spectroscopy results indicated that K 2 CO 3 activation promoted the formation of C-C defects and promoted phenol adsorption. KBC-900 exhibited superior absorption capacity for phenol (300.15 mg/g). The activation of K 2 CO 3 also promoted the adsorption of oxygen. In addition, using H 2 O 2 for regenerating biochar did not show a significant decrease in the adsorption rate after five cycles (decline rate < 5 %). The strong adsorption capacity of KBC-900 for phenol might be due to the presence of π-π interactions, hydrogen bonds , and van der Waals interactions during the adsorption process .
研究领域:
环境科学
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材料科学
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高影响因子
Journal of Environmental Chemical Engineering
·
2025
·Vol. 13
·期 6
·120357
·
IF 7.2
Di Meng,Qiulu Chu,Shuiping Ouyang,Jing Wang,Shufang Wu
Camellia oleifera fruit shells (CFS), a by-product of Camellia oleifera oil production industry, are rich in hemicellulose and lignin components. In this work, efficient fractionation and valorization of CFS were investigated. Malic acid (MA) pretreatment (6 g/L MA, 5 g/L 2-naphthol (2 N), 160 ℃, 30 min) resulted in a maximum yield of XOSs of 73.3 %. Besides, alkaline hydrogen peroxide/ethanol (AHP/E) biphasic delignification at mild conditions extracted over 90 % lignin from the MA2N pretreated solid, which was fabricated as lignin nanoparticles (around 170 nm) for drug delivery. Finally, the MA2N-AHP/E combinational pretreatment provided a cellulose-enriched residue, with cellulose retention rate of 93.1 %, which was enzymatically converted to glucose with nearly 100 % hydrolysis efficiency. Results revealed that the combinational pretreatment was an ideal first step of lignocellulosic biorefinery using CFS as feedstock for co-production of XOSs, fermentable sugars and lignin nanocarriers, which potentially alleviated environmental problems caused by discarding, burning and composting of CFS.
研究领域:
生物资源技术
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生物炼制
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生物质高值化利用
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绿色化学
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可再生能源
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Pan Gao,Yubo Han,Baijun Chu,Yu Dai,Xinghe Zhang,Jiaojiao Yin,Chin Ping Tan
Temperature, time, molar ratio, and pH shaped α-dicarbonyl formation. • Sensory, E-nose, and HS-SPME/GC–MS identified key aroma-active compounds. • Heating increased benzaldehyde and phenethyl alcohol by 12.21 and 3.71 μg/kg. • A preliminary α-dicarbonyl-associated aroma pathway was proposed for FCSO. Fragrant Camellia oleifera seed oil (FCSO) acquires its characteristic aroma primarily through roasting. This study elucidates the potential role of α-dicarbonyl compounds (α-DCs), including glyoxal (GO), methylglyoxal (MGO), and 3-deoxyglucosone (3-DG), as Maillard reaction intermediates in flavor formation, particularly in oil-phase systems. Through a simplified glucose-phenylalanine model, the effects of temperature, time, substrate molar ratio, and pH on α-DC generation were systematically evaluated. The results showed 140 °C for 120 min as optimal for α-DC generation. HS-SPME/GC–MS and multivariate analysis revealed aldehydes, ketones, and alcohols as dominant volatiles. In the model system, GO was significantly correlated with benzaldehyde, whereas 3-DG was significantly correlated with phenethyl alcohol. The authentic FCSO showed an increase of 12.21 μg/kg for benzaldehyde and 3.71 μg/kg for phenethyl alcohol. These findings potentially demonstrated the α-DC-mediated flavor formation mechanism and might provide a theoretical foundation for targeted aroma enhancement in FCSO processing.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Nan Fang,Yan Zeng,Haosheng Huang,Xuemei Yang,Haiqin Leng,Xinyu Chen,Tao Chen,Lijun Zhou,Hongyu Yang,Xiaoyu Jiang,Chunbang Ding,Shiling Feng
Polysaccharides from Camellia oleifera seed cake are acknowledged as magnificent bioactivities, but their effects on gut microbiota are poorly studied. This investigation clarified the essential characteristics and bioactivities of four sorts of polysaccharides derived from C . oleifera seed cake (CCPs) and systematically investigated their digestive stability, microbial modulatory effects, and metabolic profiles under in vitro gastrointestinal and fermentation conditions. The findings provide an integrated understanding of how extraction methods influence polysaccharide functionality. The findings revealed that the fundamental traits and bioactivities of D-CCP would be impacted by the methods of extraction. Notably, D-CCP exhibited the highest antioxidant potential. Following in vitro digestion, both the physico-chemical characteristics and bioactivities of D-CCP remained largely consistent; however, significant alterations were noted after fermentation, affecting, reducing sugars, chemical composition, apparent viscosity, and FT-IR spectra. D-CCP played a beneficial role in regulating constitution of gut microorganisms by increasing the abundance of advantageous microorganisms ( Bacteroides, Parabacteroides and Bifidobacterium ) while reducing detrimental ones ( Morganella and Clostridium ), thereupon then promoting the manufacture of short-chain fatty acids. This result offers valuable insights into the characteristics of D-CCP related to both digestive processes and microbial fermentation, highlighting its promise as a prebiotic source that may enhance human intestinal health.
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高影响因子
危险品化学品经营许可证（带存储）