MICROCHEMICAL JOURNAL
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2023
·
IF 4.8
Yang Li,Xiaohuan Zang,Yahuan Li,Shuaihua Zhang,Chun Wang,Zhi Wang
A defective UiO-66 with rich defect sites was synthesized by a modulator-induced defect formation approach and used as the solid-phase microextraction (SPME) fiber coating material. The extraction experimental results showed that the defective UiO-66 coating can selectively extract the fungicides chlorothalonil, vinclozolin, dimethachlon, procymidone and iprodione with a high adsorption capability. The superior adsorption capability can be attributed to hydrophobic, Lewis acid-base and hydrogen bonding interactions. After optimization, a SPME with the defective UiO-66 as the fiber coating combined with GC–MS detection was established for the sensitive and selective determination of the five fungicides in fruit samples. Under the optimized experimental conditions, the quantitative linear response was in the range of 0.83–300 ng g −1 , with the coefficients of determination in the range from 0.9970 to 0.9986 and the limits of detection between 0.25 and 9.0 ng g −1 for the analytes. The method was successfully applied for the determination of the fungicides in different fruit samples. Satisfactory method recoveries (82.7%-117.7%) and good precisions with the relative standard deviations being from 3.2% to 12% were achieved.
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Food Bioscience
·
2023
·
IF 5.2
Zhiying Ouyang,Juncheng Zhu,Yang Cheng,Liangzhe Chen,Yuxin Yang,Liang Ma,Hankun Zhu,Yong Yu,Yuhao Zhang,Hongxia Wang
Gardenia fruit extract like gardenia blue is untable under light exposure and its application need expansion. Gardenia blue was proposed to be stabilized in triple-induced microgels from cooperative effects of gelatin, β-cyclodextrin and chitooligosaccharide, and its emulsifying ability and 3D printing potential were subesequently explored. The synergetic effects on gardenia blue due to the intermolecular interactions including hydrogen bonding and electrostatic interaction, contributed to the high UV irradiation stability of complexes. The complex microgels could absorb onto oil-water interface with emulsifying property, and the obtained high internal phase emulsions (HIPEs) illustrated outstanding centrifugal stability and great storage stability with low and uniform optical microscopic droplet diameters. The obtained HIPEs possessed excellent shearing thinning properties, excellent structure reversibility, high-degree reticulation, outstanding thixotropy , great elasticity, high cohesive energy and mechanical strength. 3D printing of HIPEs onto food also demonstrated high shape fidelity with low deviation. The findings illustrate the way of stabilizing gardenia blue in microgels by triple synergies, demonstrate the potential as stabilizer for developing HIPEs, and offered reference for highly-added-value utilization in the personalized 3D food products.
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FOOD CHEMISTRY
·
2019
·
IF 5.399
Tarun Belwal,Hao Huang,Li Li,Zhenhua Duan,Xuebing Zhang,Halah Aalim,Zisheng Luo
Ultrasonic effect on extraction of cyanidin-3-galactoside (Cy3-gal) from pear fruit peel was investigated and compared with conventional extraction (CE) method. Different process factors were tested to determine the optimum conditions for ultrasonic-assisted extraction (UAE). Results revealed that under optimized UAE conditions (ultrasonic power = 162 W, temperature = 71 °C, trifluoroacetic acid = 3%, ethanol = 57%, ultrasonication time = 11 min, and sample to solvent ratio = 1:30 g/ml), Cy3-gal yield was significantly higher (0.34 3± 0.005 mg/g) than from CE (0.266 ± 0.004 mg/g), whereas the extract viscosity during UAE showed a negative impact. UPLC-Triple-TOF/MS analysis detected a total number of 13 anthocyanin compounds, out of which 8 were identified and that mainly consisted of cyanidin, delphinidin and petunidin compounds. Higher yield of Cy3-gal under UAE compared to CE was also justified by higher deformations in the cell structure. The possible mechanism of ultrasonication effect during the extraction process is also proposed in the present study. During scale-up UAE process, the extraction yield of Cy3-gal was recorded higher under batch scale-up compared to continuous operation. The present study is an attempt to optimize UAE of valuable anthocyanins from Pyrus communis ‘Starkrimson’ fruit peel and further scaled-up for higher volume extraction which can be utilized for industrial applications.
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FOOD CHEMISTRY
·
2018
·
IF 4.946
Taotao Li,Dingding Shi,Qixian Wu,Zhengke Zhang,Hongxia Qu,Yueming Jiang
The effect of sodium para -aminosalicylate (PAS-Na) on litchi pericarp browning and the potential regulating mechanism was investigated in this study. Results showed that 0.3 g L −1 PAS-Na significantly inhibited the development of pericarp browning and reduced respiration rate of litchi fruit. PAS-Na inhibited the production of reactive oxygen species (ROS) and decreased the expression level of senescence-related genes. Additionally, PAS-Na treatment enhanced the activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX), which might contribute to the scavenging of ROS. Meanwhile, PAS-Na treatment maintained membrane integrity as indicated by reduced relative membrane leakage rate and malondialdehyde (MDA) content, as well as lower activities of membrane lipids-degrading enzymes: lipase and lipoxygenase (LOX). Amino acids, especially GABA, Glu, Met contents were also significantly affected by PAS-Na treatment. Taken together, we postulated that PAS-Na treatment might be a promising method for controlling postharvest browning and prolonging shelf-life of harvested litchi fruit.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2019
·
IF 3.571
Laifeng Lu,Lifeng Ji,Qingqing Ma,Mingguan Yang,Shuhua Li,Qiong Tang,Liping Qiao,Fengjuan Li,Qingbin Guo,Changlu Wang
The acquisition of susceptibility to necrotrophy over the course of ripening is one of the critical factors limiting shelf life. In this study, phytopathology and molecular biology were employed to explore the roles of pectinase in fruit susceptibility and ripening. Solanum lycopersicum fruit softened dramatically from entirely green to 50% red, which was accompanied by a continuously high expressed SlPG2 gene. The necrotrophic fungus Botrytis cinerea further activated the expression of SlPGs and SlPMEs to accelerate cell wall disassembly, while most of the polygalacturonase inhibitor proteins encoding genes expression were postponed in ripe fruit following the pathogen attack. Pectin induced the antagonistic yeast to secrete pectinolytic enzymes to increase fruit resistance against gray mold. The activities of pathogenic pectinase of B. cinerea were correspondingly depressed in the pectin-inducible yeast enzyme elicited ripe fruit. These data suggest that pectinase is a molecular target for regulation of disease resistance during fruit ripening.
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SEPARATION AND PURIFICATION TECHNOLOGY
·
2019
·
IF 5.107
Ting Wang,Pengfei Li,Yao Sun,Xiaomei Song,Hao Li,Liting Qin,Juying Zhou,Qin Huang,Fuhou Lei
In this work, camptothecin (CPT) molecularly imprinted polymer (MIP) microspheres were prepared via membrane emulsification-suspension polymerization using ethylene glycol maleic rosinate acrylate as a crosslinker, acrylic acid as a functional monomer, and CPT as a template molecule. The MIPs were characterized by scanning electron microscopy, laser granulometry, nitrogen sorption porosimetry, and thermogravimetric analysis. The results indicated that the MIPs had a regular spherical shape with porous surfaces and particle sizes mainly ranging from 3 to 5 μm. The surface areas of the MIPs and non-molecularly imprinted polymer (NIP) microspheres were 89.44 and 86.91 m 2 g −1 , respectively, and their respective average pore sizes were 11.42 and 10.84 nm. Furthermore, the MIPs and NIPs exhibited excellent thermal stabilities. The HPLC columns prepared with the MIPs and NIPs as the chromatographic stationary phase showed good fluidity. The effect of the MIP column on CPT was evaluated with HPLC, and the selectivity and separation performance of the MIP and NIP columns for CPT and 10-hydroxycamptothecin were evaluated. The chromatographic thermodynamics and separation mechanism were also studied. Finally, the MIP column was successfully applied to the separation and purification of CPT from an extract of Camptotheca acuminata fruit, and the reusability of the MIP column was also investigated.
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Coatings
·
2018
·Vol. 8
·期 10
·372
·
IF 2.35
Yang Gao,Chaonan Kan,Ming Chen,Chuying Chen,Yuhuan Chen,Yongqi Fu,Chunpeng Wan,Jinyin Chen
The current work aimed to evaluate the efficacy of four coating formulations—chitosan coating (CH), 0.5% cinnamaldehyde + chitosan (0.5% CI–CH), 1.0% cinnamaldehyde + chitosan (1.0% CI–CH), and 1.5% cinnamaldehyde + chitosan (1.5% CI–CH)—on fresh mandarin fruit cv. Ponkan quality maintenance (weight loss, decay rate, total soluble solids, titratable acidity, vitamin C, color index, malondialdehyde, and antioxidant activity) over 100 days of storage at 20 °C. Compared to the control, chitosan treatment effectively reduced the decay and weight loss rates of mandarin fruit cv. Ponkan during storage at room temperature, delayed the decline of nutritional quality in fruits, increased the antioxidant capacity, and inhibited the accumulation of malondialdehyde (MDA). In comparison to chitosan coating, 1.5% CI–CH did not improve the fruit storage effect, but inhibited the normal color change of fruits and increased the accumulation of MDA. Both 0.5% CI–CH and 1.0% CI–CH effectively reduced the rate of fruit decay, improved the quality of fruits after harvest, and delayed fruit aging. Our study suggests that 0.5% CI–CH and 1.0% CI–CH might be good formulations for maintaining the quality of mandarin fruit cv. Ponkan during room-temperature storage.Keywords:chitosan;coating;cinnamaldehyde;fruit;room temperature
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PLANT PHYSIOLOGY AND BIOCHEMISTRY
·
2018
·
IF 2.718
Qiong Wu,Xiaoya Tao,Xinzi Ai,Zisheng Luo,Linchun Mao,Tiejin Ying,Li Li
Fruit aroma development depends on ripening. Abscisic acid (ABA) has been reported to be involved in the regulation of tomato fruit ripening . In the present study, the effects of exogenous ABA on aromatic volatiles in tomato fruit during postharvest ripening were studied. The results showed that exogenous ABA accelerated color development and ethylene production as well as the accumulation of carotenoids , total phenolics and linoleic acid in tomato fruit during ripening. Moreover, exogenous ABA increased the accumulation of volatile compounds such as 1-peten-3-one (2.06-fold), β-damascenone (1.64-fold), benzaldehyde (3.29-fold) and benzyl cyanide (4.15-fold); induced the expression of key genes implicated in the biosynthesis pathways of aromatic volatiles, including TomloxC , HPL , ADH2 , LeCCD1B and SlBCAT1 (the values of the log 2 fold changes ranged from −3.02 to 2.97); and promoted the activities of lipoxygenase (LOX), hydroperoxide lyase (HPL) and alcohol dehydrogenase (ADH). In addition, the results of promoter analyses revealed that cis -acting elements involved in ABA responsiveness (ABREs) exist in 8 of the 12 key genes involved in volatile biosynthesis, suggesting that ABA potentially affects aromatic volatile emissions via the regulation of gene expression profiles.
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CHEMICAL ENGINEERING JOURNAL
·
2019
·
IF 8.355
Rong Dai,Ziliang Zheng,Wenjun Yan,Chenshuai Lian,Xu Wu,Xia An,Xianmei Xie
The critical problem facing catalysts for the LT-ESR is deactivation owing to sintering of the active metal and carbon deposition. To solve this problem, a dragon fruit-like Pt-Cu@mSiO 2 catalyst for LT-ESR reaction has been successfully fabricated by a facile encapsulation strategy. Structural and morphological analysis shows that the Pt-Cu@mSiO 2 nanocomposite (approximately 400 nm) has a uniform dragon fruit-like structure, with well crystallized Pt-Cu alloy nanoparticles (about 50 nm) embedded in the mSiO 2 . Benefiting from the unique components and architectural features, the dragon fruit-like Pt-Cu@mSiO 2 nanocomposite with optimal Pt/Cu ratio present superior performance than that of Pt@mSiO 2 , Cu@mSiO 2 and supported Pt-Cu/mSiO 2 catalysts in terms of activity, H 2 selectivity, and stability in the LT-ESR reaction. Moreover, the synergistic effect of platinum and copper can substantially decrease the CO concentration. It is crucial that the mesoporous SiO 2 shell not only make the embedded Pt-Cu alloy nanoparticles easily accessible but also effectively prevent leaching and aggregation of active sites as well as spatially suppress the carbon deposition on the active surface, thus maintain a good catalytic activity during the 150 h stability test at 400 °C.
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JOURNAL OF FOOD SCIENCE
·
2017
·Vol. 82
·期 10
·2260-2268
·
IF 1.815
Mankun Wei,Wei-Ming Chai,Qin Yang,Rui Wang,Yiyuan Peng
Proanthocyanidins were extracted from Pyracantha fortuneana fruit (PFF), and their structures were investigated through 13 C nuclear magnetic resonance ( 13 C NMR), high performance liquid chromatography (HPLC) and high resolution mass spectrometry (HRMS). The results showed that these compounds were predominantly constituted of procyanidin with A-type and B-type linkage and coexistence of procyanidins glucoside. Spectroscopy methods were used to analyze the inhibitory activity of proanthocyanidins on α-glucosidase. The results demonstrated that these compounds exhibited excellent inhibitory effect on α-glucosidase with the IC 50 value of 0.15 ± 0.01 μg/mL, and they reversibly inhibited α-glucosidase in a non-competitive type. The fluorescence quenching analysis revealed that proanthocyanidins statically quenched the fluorescence spectra by forming an inhibitor-α-glucosidase complex. Molecular docking results further indicated that the driving powers of the interaction between proanthocyanidins and α-glucosidase were hydrogen bonds and hydrophobic force. The main inhibitory mechanism of proanthocyanidins on α-glucosidase may be due to the insertion of proanthocyanidins into the pocket of the enzyme altering the catalytic configuration of the active site in a manner, thus reducing substrate binding affinity. The findings of this work provided a new perspective that proanthocyanidins from PFF with a possibility to be used as novel natural anti-diabetic agents in functional food industries. Practical Application In this study, Pyracantha fortuneana fruit proanthocyanidins with a yield of 3.05% were identified for the first time as predominantly constituted of procyanidin with A-type and B-type linkage and coexistence of procyanidins glucoside. Proanthocyanidins from P. fortuneana fruit had higher anti-α-glucosidase activity value compared with positive control acarbose, which indicated that P. fortuneana fruit proanthocyanidins with a possibility to be used as novel natural antidiabetic agents in functional food industries.
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FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Xiaoying Li,Chunsheng Liu,Junkai Wu,Kai Su,Xiao Xiao,Libin Zhang,B. Loye Eberhart,Caixia Chen,Fuhang Song
To deepen the understanding of peach aroma, we investigated the changes of volatile organic compound (VOC) profiles during fruit development in three fresh peach cultivars: ‘Jiucui (JC)’, ‘Zhongyoupan No. 9 (ZYP9)’ and ‘Zhongyou No. 8 (ZY8)’. The classes and contents of VOCs changed significantly during fruit ripening. The representative VOC changes were categorized into three developmental stages, with the lowest volatile content observed during the middle stage. At maturity, ester-related volatiles increased significantly, dominating the VOC profiles and accounting for 78 %, 82 % and 88 % in JC, ZYP9 and ZY8, respectively, while alcohols decreased dramatically. Multivariate analysis identified 23, 21 and 20 potential volatile markers in JC, ZYP9 and ZY8, respectively, with 9 shared markers distinguishing the different developmental stages. Odor activity values (OAVs) and olfactometry analysis highlighted 36, 29, and 26 aroma-active compounds (OAV > 1) across the cultivars, with key contributors to the mature peach aroma including hexyl acetate (OAV 860–2896), ( E )-2-hexenyl acetate, ( Z )-3-hexenyl acetate, ( E )-3-hexenyl acetate, linalool, and γ -decalactone. The fruity aroma intensified as ripening progressed, with ZY8, a cultivar with a longer maturation cycle, exhibiting the highest odor intensity. This study offers insights into the dynamic changes in VOC profiles during peach development, highlighting key aroma-active compounds and their stage-specific variations.
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Food & Function
·
2015
·Vol. 7
·期 1
·530-539
·
IF 2.791
Chun Chen,Li-Jun You,Arshad Mehmood Abbasi,Xiong Fu,Rui Hai Liu,Chao Li
The present study aimed to characterize and investigate the polysaccharide fractions of mulberry fruit, and their antioxidant and hypoglycemic activities. Mulberry fruit polysaccharides (MFP) were extracted by using hot water as the solvent and fractioned by using a DEAE-Sepharose fast-flow column. In total four eluents of water (MFP-1), 0.1 M NaCl (MFP-2), 0.2 M NaCl (MFP-3) and 0.3 M NaCl (MFP-4) were fractionated. Arabinose, galactose, glucose, xylose and mannose were the main components present in MFP-1, while MFP-2 and MFP-3 were composed of arabinose and galactose, and MFP-4 of arabinose, galactose and glucose. High-performance gel permeation chromatography (HP-GPC) analysis indicated a narrower molecular weight distribution in the MFP-1 fraction. Scanning electron microscopy (SEM) exhibited a smooth surface for MFP-1 and MFP-3 fractions, whereas MFP-2 and MFP-4 have pore openings and flocculent fibers on a smooth surface. Tertiary structure analyses indicated that none of the fractions had a triple-helical conformation. On the whole, MFP-3 and MFP-4 showed better antioxidant activity and inhibitory effects on α-amylase and α-glucosidase compared to MFP-1 and MFP-2. These results show significant potential for the antioxidant and hypoglycemic activities of MFP-3 and MFP-4 indicating the need for their further exploration as potential antidiabetic agents.
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