Current Research in Food Science
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2025
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IF 7
Zhiheng Yuan,Qicheng Sun,Yaoyao Zhang,Sichang Ti,Meimei Shan,Yang Xiao,Shangde Sun
Caffeic acid (CA), known as a natural phenolic compound, is widely recognized for its antioxidant properties and potential applications in food preservation. However, its practical antioxidant efficacy and potential applications have been limited due to its poor lipophilicity. To overcome this issue, based on the hydrophobic residue structure and antioxidant activity of amino acids, three amino acids (methionine, tyrosine, and tryptophan) were screened for amidation with CA to both improve the lipophilicity of CA and enhance its antioxidant performance. The antioxidant efficacy of CA amides was evaluated by experimental and theoretical approach. The experimental results showed that CA amides with tryptophan exhibited the excellent antioxidant efficacy, which increased by 49% and 47% compared to CA in DPPH and FRAP assays, respectively. The induction period of lard with CA amides in the Rancimat test was increased by 45-55% compared to CA. Density Functional Theory (DFT) analysis demonstrated that tryptophan conjugation improved the electron-donating ability (E HOMO from -7.306 to -6.863 eV) and reduced the O-H bond dissociation energy (from 79 to78 kcal/mol) of CA amide. Moreover, the 4-OH site was identified as the primary active site for radical scavenging. These results clarified how specific amino acid residues modulate the antioxidant behavior at the molecular level and indicated that CA amides with tryptophan were more effective in scavenging free radicals. These findings offer valuable insights into the structure-antioxidant activity relationship of CA amides, highlighting their potential as antioxidants and application in inhibiting lipid oxidation.
研究领域:
食品化学
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抗氧化研究
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理论化学
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脂质科学
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天然产物
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DOI
PubMed
高影响因子
Food Bioscience
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2025
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IF 5.9
Kangkang Zhi,Yi Shi,Weibing Lin,Huilan Yang,Yawen Zhu,Jiajia Cui,Wen Zhang,Junlong Wang,Ji Zhang
The present study developed a natural nano-assembled delivery system with curcumin (Cur)-synergistic bioactivity using natural oleanolic acid (OA). The OA self-assembled nanoparticles (OA NPs) were systematically prepared via region-limited self-assembly, with their size (20–600 nm) regulated by varying key preparation parameters. The XPS, FTIR, CAT, and MD revealed that the 3-hydroxy oxygen and 17-carboxyl oxygen of OA act as hydrogen bond donor and acceptor, respectively, to form hydrogen bonds. Together with van der Waals forces, these interactions drive the formation of hydrophilic surface-exposed nanoparticles. The OA NPs exhibited good biocompatibility, demonstrated by favorable blood safety (hemolysis rate <5 %) and low cytotoxicity (cell viability >90 %). The Cur was efficiently encapsulated into OA NPs, achieving a LC of 22.81 % and EE of 68.43 %. The encapsulated Cur showed significantly improved physicochemical properties, with a 29.02-fold increase in water solubility, a 3.64-fold enhancement in photostability, and a 2.77-fold improvement in thermal stability compared to free Cur. In vivo , OA NPs exhibited intestinal retention time three times longer than gastric retention, and release studies confirmed their intestinal-selective and sustained-release behavior, which followed the Korsmeyer–Peppas model. The Cur-OA NPs demonstrated optimal antioxidant activity, showing 2.45-fold higher potency (based on EC 50 values) than free Cur, attributable to the synergistic effect between Cur and OA NPs. This study highlights the potential of Cur-OA NPs as an oral antioxidant formulation and offers a promising strategy for developing natural nanocarriers with curcumin-synergistic bioactivity.
研究领域:
纳米技术
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药剂学
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天然产物化学
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抗氧化研究
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药物递送
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DOI
高影响因子
Food Chemistry-X
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2025
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IF 8.2
Shufan Xie,Rong Wang,Xiaoli Xiao,Wen Zhang,Zhiming Pan,Chang Shu,Jiaqi Chen,Xiao Yang,Yunlu Wei
This study addressed kiwifruit's postharvest perishability and nutrient loss during juicing by co-fermenting Xuxiang kiwifruit juice with Lacticaseibacillus paracasei and five other LAB strains. We evaluated fermentation performance, nutrition, volatiles, sensory attributes, and antioxidant changes during digestion to develop a high-nutrition functional beverage. Co-fermentation significantly increased total phenolics, flavonoids, amino acids, and organic acids while boosting antioxidant activities (DPPH/ABTS, SOD). Volatile profiles strongly correlated with sensory attributes, and specific co-fermentation combinations produced complex aromas and a smooth mouthfeel preferred by consumers. Strain-specific metabolic activities created distinct flavors, such as creamy, or apple-citrus notes. L. paracasei : L. fermentum produced 3-methyl-1-butanol (13.70 ± 0.11 %), enhancing fruity notes. Fermented samples maintained high SOD activity and ABTS scavenging after in vitro digestion, the L. paracasei : L. acidophilus combination showed the highest ABTS radical scavenging activity (51.88 ± 0.06 %) and SOD activity (135,300 U/mL). LAB co-fermentation is a sustainable strategy to simultaneously improve kiwifruit juice's nutritional and sensory quality.
研究领域:
食品科学与技术
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发酵生物技术
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功能食品
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营养生物化学
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微生物代谢
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DOI
PubMed
高影响因子
BIOMACROMOLECULES
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2025
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IF 5.4
Zhan Li,Jianhua Zhang,Hengjie Zhang,Tianyou Wang,Yuxian Song,Pengyu Liu,Yiwen Li,Hong Liu,Wancai Guo,Zhipeng Gu
Multifunctional hydrogels with integrated antioxidant and antibacterial activities are vital for modulating the wound microenvironment, mitigating oxidative stress, and preventing infection. However, efficient construction of such hydrogels with programmable responsiveness and structural integrity that can be tailored to therapeutic demands remains challenging. Herein, we developed a modular, functionally programmable hydrogel platform constructed via an in situ Schiff base reaction between aldehyde-functionalized polyphenolic nanoparticles and aminoglycoside antibiotics. The resulting nanocomposite hydrogels exhibited excellent mechanical properties, pH-responsiveness, biodegradability, and biocompatibility, attributed to the synergistic interactions between the functional nanoscale building blocks and cross-linkers. In vitro and in vivo evaluations confirmed the hydrogel’s potent antibacterial and antioxidant capabilities, enabling effective infection control and attenuation of oxidative stress in wound environments. This strategy offers a versatile route for engineering adaptive, multifunctional hydrogels for advanced wound management.
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DOI
PubMed
高影响因子
ACS Applied Bio Materials
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2025
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IF 4.7
Sihui Yang,Pengfei Li,Ting Wang,Yanjiao Lan,Xiaoyu Peng
A biodegradable, antioxidant smart film was prepared using a solution casting method. Anthocyanins in purple sweet potato extract (PSPE) were added to guar gum (GG), chitosan, and polyvinylpyrrolidone matrices as antioxidants and smart pH indicators to determine the freshness of meat products. The resulting GCPP films were characterized, and the mechanical, antibacterial, and antioxidant properties of the films were measured. Cytotoxicity assays confirmed the nontoxic nature of the material, complying with food contact material standards. Furthermore, shrimp freshness monitoring tests validated its practical application potential. As the basic skeleton of the smart film, GG endowed toughness and ductility. Minimal amounts of PSPE were evenly distributed in the film, forming hydrogen bonds with the matrix molecules, and the cross-section of the smart film was smooth and continuous. PSPE improved matrix compatibility and minimally affected the hydrophilicity of the film. As the PSPE content increased, the opacity of the GCPP film increased from 3.91 ± 0.01 to 4.30 ± 0.05, and the UV-blocking rate increased from 61.10% to 99.99%. The elongation at break increased from 24.44% to 38.26%, while the tensile strength decreased from 41.71 ± 3.22 MPa to 35.42 ± 1.84 MPa. Moreover, the GCPP film was highly sensitive to pH changes. For example, in the shrimp freshness test, the GCPP film changed from meat-pink to brownish-yellow when the volatile base nitrogen was 18.24 mg/100 g. Therefore, this study provides an effective method to prepare smart films that are environmentally friendly indicators of food freshness.
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PubMed
高影响因子
BIOMACROMOLECULES
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2025
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IF 5.4
Ying Xu,Shu-Yang Jiang,Shaochao Sun,Xin-Yue Xu,Jialong Wen,Tong-Qi Yuan
Lignin, with its aromatic and phenolic-rich structure, exhibits antioxidant, tyrosinase-inhibitory, and UV-protective properties, but the heterogeneity and dark color of kraft lignin hinder cosmetic use. Herein, a sequential ethanol–acetone organosolv fractionation was developed to improve homogeneity, purity, and appearance. Structural features of the fractions were analyzed by FTIR, XPS, and 2D-HSQC NMR techniques. The acetone-soluble lignin from hardwood kraft lignin (H-AS) showed a higher syringyl-to-guaiacyl (S/G) ratio, enriched methoxyl groups, and abundant C–O bonds, leading to superior antioxidant activity, tyrosinase inhibition, and broad-spectrum UV absorption. Incorporation of 5% H-AS into a commercial SPF 15 sunscreen increased its SPF to 33.7, while antioxidant and tyrosinase-inhibitory activities improved by 19 and 46% (IC50-based), respectively. These findings highlight the structure–function relationship of fractionated kraft lignin and demonstrate its potential as a multifunctional active ingredient for sunscreen formulations, providing a new route for high-value utilization in cosmetics.
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PubMed
高影响因子
POLYMER ENGINEERING AND SCIENCE
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2025
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IF 3.2
Defan Zeng,Wenfeng Peng,Yupan Li,Fuquan Zhang,Xiaoxue Liao,Lusheng Liao
Constant-viscosity natural rubber (CV-NR) has increased slowly in Mooney viscosity, initial plasticity, and macrogel during long-term storage. To keep the constant viscosity property stabilizing for a long time, the CV-NR was prepared by adding high-efficiency water-soluble antioxidants. The non-rubber components and macroscopic structure were analyzed. The antioxidant performance of the sample was evaluated through the DPPH radical scavenging rate experiment. The change in microstructure and mesostructure was researched during accelerated storage. The results indicate that adding antioxidants does not affect the non-rubber components or macroscopic structure of CV-NR. D-isoascorbic acid exhibits the strongest antioxidant performance in the DPPH radical scavenging rate experiment. Moreover, no significant change occurs in the microstructure and mesostructure after accelerated storage, which demonstrated excellent constant-viscosity performance. CV-NR containing tea polyphenol and D-isoascorbic acid is expected to exhibit superior long-term storage stability. This study proposed a novel approach for enhancing the storage stability of CV-NR.
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高影响因子
Journal of Functional Foods
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2025
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IF 4
Xiang Liu,Zhongwei Zhang,Sujin Deng,Limin Zhu,Shuiqing Chen,Chunlin Chen,Changjiu Ji,Zhihong Feng,Lingguang Yang,Yongchao Xie,Peipei Yin
This study investigated the effects of four drying methods (freeze-drying (FD), vacuum-drying (VD), hot air-drying (HD), and sun-drying (SD)) on the phytochemical profile and bioactivities of different parts (leaves, pulps, peels, seeds) of Citrus aurantium . Quantitative analysis revealed that FD significantly ( P < 0.05) enhanced the retention of total phenolics (e.g., 25.30 ± 0.65 mg GAE/g), flavanols (0.85 ± 0.02 mg CE/g), flavonols (23.91 ± 0.78 mg RE/g) and condensed tannins (3.39 ± 0.04 mg CE/g) in leaves, concurrently yielding the strongest antioxidant (DPPH IC₅₀: 3.26 ± 0.16 mg/mL; ABTS IC₅₀: 0.81 ± 0.01 mg/mL) activity. Conversely, thermal drying methods (VD, HD) and SD were more suitable for pulps, peels, and seeds. For instance, peels and seeds treated with thermal drying methods exhibited higher anti-α-glucosidase activity significantly ( P < 0.05) than FD. UPLC-QTOF-MS/MS identified 14 phenolic and alkaloid compounds, with correlation analyses confirming that phenolic compounds were the primary contributors to the observed bioactivities. This study provides a quantitative basis for selecting optimal drying methods to maximize the bioactivity and utilization of different C. aurantium parts for functional food and pharmaceutical applications
研究领域:
食品科学与技术
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植物化学
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天然产物
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功能食品
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生药学
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DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2025
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IF 6.6
Dankui Liao,Lei Wang,Qian Zhou,Lixia Sun,Jianhua Sun,Zhangfa Tong,Guangzhi Zhou
Food-derived angiotensin-converting enzyme (ACE)-inhibitory peptides (ACEIPs) with antioxidant and antibacterial properties can function as food additives to alleviate hypertension-induced oxidative stress and bacterial infections. This study used bioinformatics to analyze Gly-Xaa-Pro ACEIPs, identifying Gly-Pro-Pro (GPP) from buckwheat. GPP exhibited potent free-radical-scavenging capacity and at 4 mg/mL eradicated both E. coli and S. aureus (0 % survival vs 14.1 %/4.6 % with GRP; p < 0.001), demonstrating superior antioxidant and bactericidal potency. Multispectral techniques, thermodynamic analysis, and molecular docking simulations were used for a detailed molecular-level investigation to better understand the binding mechanism between GPP and ACE. The results indicated that GPP's binding to ACE is non-competitive and acts as an inhibitor. The inhibitory effect of GPP on ACE from its moderate binding ( K a = 1.525 × 10 4 M −1 ), which alters the microenvironment and conformation of ACE. The binding process is primarily driven by entropic forces arising from hydrophobic interactions and proceeds spontaneously due to ΔG<0. Through multi-molecular synergy (Hill coefficient n = 513), GPP forms hydrogen bonds with the Asp 121, Glu 123, Tyr 135, and Trp 220 residue sites outside ACE's active center, thereby inhibiting ACE activity. In conclusion, the research of GPP provides a theoretical basis for developing multifunctional blood-pressure-lowering dietary supplements.
研究领域:
食品科学
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生物信息学
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分子营养学
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肽类生物化学
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功能食品
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DOI
高影响因子
Future Foods
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2025
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IF 8.2
Jiaojiao Liang,Xinyu Shen,Ziyou Liu,Yixin Hu,Hui Xu,Zimeng Yang,Fei Xie,Jinping Cao,Yue Wang,Chongde Sun
In this study, air nanobubbles (NBs) generated with a new device were stabilised by a complex of arabic gum (AG) and stevioside (STE). Some basic metrics of NBs produced by biosurfactants at different concentrations were characterized to determine the stability of NBs. The mixture solution rich in NBs was assisted by ultrasonic disruption (UD) to extract total phenols (TP) and total flavonoids (TF) from 7 citrus pericarp. We evaluated four key factors affecting the TF extraction of ‘ Citrus reticulata 'Chachiensis '’ (‘Chazhigan’) pericarp by one-way test. The optimal extraction conditions were further predicted and validated by Box-Behnken response surface experiments. Under the conditions of 135 w capacity, 4.1 C mixture solution concentration, 30.5°C water bath temperature, and 31min ultrasonic time, the TF content of ‘Chazhigan’ pericarp (20.82±0.85 mg/g DW) was significantly better than that extracted by 80% ethanol (12.22±0.90 mg/g DW). Finally, fourier transform infrared (FT-IR) spectroscopy, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) were utilised to provide a preliminary exploration of the potential mechanisms involved in the extraction process. The flavonoid extracts from the pericarp of ‘Chazhigan’ were qualitatively analysed. And the differences in the chemical antioxidant activity of their extracts were investigated before and after the application of traditional alcoholic extraction and novel green extraction. In conclusion, this study established a novel approach that is eco-friendly, which could effectively extract flavonoids from citrus peels.
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高影响因子
ACS Applied Polymer Materials
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2025
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IF 4.7
Jianjun Guo,Liang Yao,Hang Li,Xianqing Wang,Mingzhi Yu,Guohua Wu
Free radicals, generated in the living system through diverse biochemical pathways, can damage biomolecules, thereby causing oxidative stress, impairing tissue function, and delaying wound healing. This has stimulated increasing interest in antioxidant-based strategies to neutralize free radicals and protect biological structures. Gallic acid (GA), a plant-derived polyphenol, is well-known for its potent free-radical scavenging activity. However, its poor solubility and instability under physiological conditions limit its practical applications. In this work, GA was coordinated with ferric ions to form ultrasmall Fe-GA nanoscale coordination polymers (Fe-GA NCPs), designed to enhance its stability and maintain antioxidant activity. To provide a biocompatible and mechanically stable carrier, silk fibroin (SF) from silkworm cocoons, an FDA-approved biomaterial widely used in medical applications, was selected as the carrier. The resulting RSF/Fe-GA NCPs exhibited strong hydroxyl and DPPH radical scavenging abilities, improved mechanical strength and flexibility, and excellent biocompatibility. In vivo studies confirmed accelerated wound closure, enhanced tissue regeneration, and reduced inflammatory marker expression, demonstrating the potential of these antioxidant fibers as multifunctional materials for wound healing and other bio-based applications.
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高影响因子
Food Bioscience
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2025
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IF 5.9
Dan Wang,Xiao-Tong Zhai,Na-Na Wu,Jun Li,Ming Zhao,Na Zhang,Bin Tan
The impact of solid-state fermentation by Lactiplantibacillus plantarum CICC 21793 and Lacticaseibacillus rhamnosus CICC 21773 on the structural and functional properties of rice bran dietary fiber (DF) was investigated. Optimal extraction conditions for soluble dietary fiber (SDF) were determined through single-factor and orthogonal tests, achieving a maximum yield of 12.05% for fermented SDF (SSDF). After fermentation, SSDF exhibited a rough, porous surface, whereas fermented insoluble dietary fiber (SIDF) displayed increased folds and concave contours. Although the spectral characteristics of DF remained largely unchanged, the monosaccharide composition was altered. The particle size of DF decreased, the crystal structure exhibited increased disorder, and thermal stability decreased as a result of fermentation. Furthermore, the physical and chemical properties of SIDF were improved as follows: water swelling capacity (2.48 mL/g), oil holding capacity (7.44 g/g), and water holding capacity (7.47 g/g). The adsorption properties of SSDF were improved as follows: cation exchange capacity (1237.74 mmol/g), cholesterol adsorption capacity was determined to be 3.61 mg/g under gastric conditions and 4.68 mg/g under intestinal conditions, nitrite ion adsorption capacity (3.38 mg/g). Both fermented SDF and IDF displayed enhanced antioxidant activity, adsorption properties, and effective hypolipidemic and hypoglycemic effects. Solid-state fermentation with Lactiplantibacillus plantarum CICC 21793 and Lacticaseibacillus rhamnosus CICC 21773 effectively modifies DF.
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高影响因子
危险品化学品经营许可证（带存储）