Food Bioscience
·
2023
·
IF 5.2
Qiao Li,Zihao Chen,Lixia Zeng,Yongguang Bi,Fansheng Kong,Zhong Wang,Shaofan Tan
A stable nano-emulsion was successfully prepared using Tween 80 (T-80) as an emulsifier, so as to overcome the defects of the Zanthoxylum bungeanum Maxim essential oil (ZMEO) and improve its bioavailability. This study investigated the physical properties and biological activities of the ZMEO-NE, including rheological characteristics, particle size, in-vitro digestion, antioxidant, anti-hyperlipidemia, and antibacterial activity. The ZMEO-NE was a non-Newtonian fluid with an average particle size less than 150 nm, and remained stable in the oral environment, but was successively digested and decomposed in the gastrointestinal environment. In addition, the ZMEO-NE had significant antioxidant, anti-hyperlipidemic, and antibacterial activities, and the antibacterial mechanism was that the disrupted cell membranes of bacteria led to bacterial death. Therefore, the ZMEO-NE can be applied as a natural antioxidant or preservative for food preservation, and also have potential value in treating hyperlipidemia.
研究领域:
食品科学
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药理学
·
纳米技术
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生物技术
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产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Qiaoli Chen,Zhirong Wang,Bing Yang,Qingqing Yang,Jianquan Kan
The pungency of Chinese pepper ( Zanthoxylum bungeanum ) is mainly attributed to the alkylamides contained therein. However, the quantitation and application of these alkylamides are hindered by the lack of commercially available standards. Herein, five alkylamides mainly responsible for the pungency of Z. bungeanum were quantified in 31 batch samples of this plant by high-performance liquid chromatography-mass spectrometry and quantitative analysis of multi-components by a single marker (QAMS) to reveal significant differences in composition distribution according to the sample source. The two methods employed for this purpose, namely an external standard method and QAMS, were shown to be consistent, as the corresponding standardized mean difference was below 5.0%. Thus, the developed QAMS method was concluded to be a promising alternative for the comprehensive and effective quality control of Z. bungeanum from different sources.
研究领域:
生药学
·
分析化学
·
食品科学
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DOI
PubMed
高影响因子
JOURNAL OF STORED PRODUCTS RESEARCH
·
2026
·
IF 2.8
Liya Zeng,Weihan Ding,Wenxiang Duan,Zhe Wang
To overcome the inherent limitations of Zanthoxylum bungeanum essential oil (ZBEO), such as high volatility and poor water solubility, a potentially green nanoemulsion was developed using tea saponin (TS) as a natural co-stabilizer with Tween 80 for the enhanced insecticidal control of Cryptolestes ferrugineus . The optimized formulation (ZBEO: Tween 80:TS = 2:1:1, w/w) exhibited a small droplet size (165.49 ± 2.98 nm), low polydispersity index (0.29 ± 0.02), and high negative zeta potential (−34.79 ± 3.02 mV). This stability originated from a synergistic mechanism between Tween 80 and TS: Tween 80 provided steric hindrance, while TS contributed electrostatic repulsion at the oil-water interface. Bioassays demonstrated that nanoencapsulation significantly enhanced the insecticidal efficacy of ZBEO, reducing the LD 50 for contact toxicity and the LC 50 for fumigation toxicity by 25 % and 41 %, respectively. Notably, after 90 days of storage, the nanoemulsion retained substantial bioactivity, with only a minifmal increase in LC 50 values, and remained significantly more effective than freshly prepared, unformulated ZBEO. The enhanced performance could be attributed to improved cuticular penetration and controlled release enabled by the TS-based stabilization system. This work confirms TS as an efficient natural co-stabilizer and presents the ZBEO nanoemulsion as a promising, high-efficacy candidate based on natural components for stored-grain pest management.
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DOI
高影响因子
MOLECULES
·
2021
·Vol. 26
·期 24
·7464
·
IF 4.412
Liya Zeng,Yongchang Liu,Zhihui Yuan,Zhe Wang
The purpose of this work was to evaluate the possibility of adding tea saponin (TS) to reduce the synthetic surfactant concentration, and maintain or improve the shelf stability of nanoemulsions. TheZanthoxylum bungeanumessential oil (2.5 wt%) loaded oil-in-water nanoemulsions were co-stabilized by Tween 40 (0.5–2.5 wt%) and TS (0.1–5 wt%). A combination of several analytical techniques, such as dynamic laser scattering, interfacial tension, zeta potential, and transmission electron microscope, were used for the characterization of nanoemulsions. Low levels of TS (0.1–0.5 wt%) with Tween 40 had significant effects on the emulsification, and a nanoemulsion with the smallest droplet diameter of 89.63 ± 0.67 nm was obtained. However, in the presence of high TS concentration (0.5–5 wt%), micelles generated by the non-adsorbed surfactants in the aqueous lead to droplets growth. In addition, the combinations of Tween 40 and TS at the high level (>3.5 wt%) exerted a synergistic effect on stabilizing the nanoemulsions and preventing both Ostwald ripening and coalescence. The negative charged TS endowed the droplets with electrostatic repulsion and steric hinderance appeared to prevent flocculation and coalescence. These results would provide a potential application of natural TS in the preparation and stabilization of nanoemulsions containing essential oil.Keywords:tea saponin;Zanthoxylum bungeanum;biosurfactants;Ostwald ripening;electrostatic repulsion
研究领域:
食品科学
·
化学工程
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2024
·
IF 5.6
Zeyu Qin,Qinbo Jiang,Meiyu Chen,Jiawen Li,Yang Li,Hui Zhang
This work aimed to investigat the properties of an antioxidant nanofiber coating incorporating zanthoxylum bungeanum essential oil and its function in the preservation of mangoes. Results showed that with the increase of zanthoxylum bungeanum essential oil-β-cyclodextrin inclusion complex (ZBEO-β-CD-IC) content in the nanofiber coating, the porosity, water vapor permeability, and oxygen permeability of the coating decreased, but the antioxidant activities increased. During storage, the increase of ZBEO-β-CD-IC content in the coating decreased weight loss and the respiration rate, and delayed the softening of tissue and yellowing of peel color. On the twelfth day, as the ZBEO-β-CD-IC content in the coating increased, the contents of flavonoids , total phenols, and ascorbic acid in mangoes increased from 2.36 × 10 −2 to 2.87 × 10 −2 g kg −1 , 23.76 × 10 −2 to 28.06 × 10 −2 g kg −1 , and 24.20 × 10 −2 to 39.38 × 10 −2 g kg −1 , respectively. Hydrogen peroxide content, superoxide anion rate, and malondialdehyde content decreased from 4.62 to 2.98 mmol kg −1 , 0.53 to 0.36 μmol min −1 kg −1 , and 8.22 to 6.24 μmol kg −1 , respectively. The activities of peroxidase , superoxide dismutase , catalase , ascorbate peroxidase were also inhibited after mangoes were coated in nanofibers containing ZBEO-β-CD-IC.
研究领域:
食品科学
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材料科学
·
农业科学
·
植物生理学
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DOI
高影响因子
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
·
2025
·
IF 6.2
Qi Zhang,Shuangshuang Bai,Mingwan Liu,Zhuhua Gong,Yun Ren,Wenlin Zhang,Qiang Li,Qinhong Liao,Zexiong Chen,Jianmin Tang
Biomass-derived magnetic biochar is a promising imidacloprid adsorbent because of its low cost, easy separation, and eco-friendly features. This study prepared a novel magnetic Fe 3 C@Fe 3 O 4 core–shell biochar nanocomposite (Fe 3 C@Fe 3 O 4 /BC) using a facile one-step method with Zanthoxylum bungeanum pruning branches as raw materials and K 3 [Fe(C 2 O 4 ) 3 ]•3 H 2 O as the pore-forming agent and Fe source. The prepared Fe 3 C@Fe 3 O 4 /BC had a well-developed porous structure, a considerable specific surface area of 1471.3 m 2 g −1 , good magnetic separation performance, and excellent adsorption performance of imidacloprid. The adsorption capacity of Fe 3 C@Fe 3 O 4 /BC toward imidacloprid reached 288.9 mg g −1 within 1 min, and its maximum adsorption capacity was 557.1 mg g −1 . The adsorption performance of Fe 3 C@Fe 3 O 4 /BC was was stable under extreme environmental conditions, and its regeneration was excellent, which was superior to typical commercial adsorbents. The adsorption mechanism of imidacloprid by Fe 3 C@Fe 3 O 4 /BC involved the comprehensive effects of pore capture, van der Waals forces, hydrogen bonding, electrostatic attraction, and complexation of oxygen-containing functional groups. This work can provide an advanced strategy for the fabrication of high-performance adsorbents from biomass resources for the effective treatment of imidacloprid wastewater.
研究领域:
环境科学
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材料科学
·
吸附技术
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纳米复合材料
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污染物去除
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产品关联
DOI
高影响因子
POLYMER BULLETIN
·
2019
·Vol. 77
·期 9
·4697-4711
·
IF 1.858
Ma Yangmin,Lei Rui,Jiang Yajuan
Abstract Waterborne alkyd resins based on Zanthoxylum bungeanum seed oil modified with epoxy resin were prepared by polyesterification reaction. The different base catalysts were examined on the alcoholysis reaction. Further, epoxy-modified waterborne alkyd resins were blended with hexamethoxy methyl melamine to improve the properties like curing time, chemical resistance and thermal stability. The properties of the prepared resins (acid value, drying time, pencil hardness, adhesion, flexibility, chemical resistance and thermal stability) were studied. The prepared polymers were characterized by FT-IR spectroscopy, particle size analysis and thermogravimetric analysis. ZSO-based alkyd resins modified epoxy resin and their blends with HMMM (EWA:HMMM = 3:1) showed enhanced chemical resistance, physical properties and thermal stability. Graphic abstract
研究领域:
材料科学
·
化学工程
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产品关联
DOI
高影响因子
JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES
·
2022
·
IF 2.506
Jun-yu Liang,Yue An,Zhi-bo Hou,Xu-dong Wang,Feng Zhou,Ji Zhang,Jun-long Wang
In order to find and develop new botanical pesticides against storage pests, components of the essential oil (EO) from Zanthoxylum bungeanum were identified by GC-MS and their insecticidal activity against the stored product pests were studied. The EO was obtained by steam distillation. Results showed that EO was rich in limonene (23.67), linalool (21.76) and linalyl anthranilate (10.87). In contact assays, linalool exhibited strongest toxicity to red flour beetle adult (LD50 = 17.06 μg/adult) and larvae (LD50 = 16.42 μg/larvae), and linalool was the most active one against the Lasioderma serricorne (LD50 = 15.36 μg/larvae). Then limonene and linalool showed different levels of fumigant activities against the two insect species. Synergism effect existed in the proportion of contact assays against Tribolium castaneum adults, and additive was observed in the proportion of 7:1 against T. castaneum larvae. This work provides important information for the development and utilization of Z. bungeanum and suggests that the EO of Z. bungeanum has the potential to serve as bio-insecticides for controlling pest damage in stored products.
研究领域:
植物学
·
昆虫学
·
农药科学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Tao Zheng,Jia-qian Sun,Xiao-jun Shi,Du-ling Liu,Bing-yin Sun,Yuanjie Deng,Ding-ling Zhang,Shu-ming Liu
Through field investigation, UPLC-MS/MS technology and MaxEnt model were performed to predict the suitable distribution area for red huajiao ( Zanthoxylum bungeanum maxim.) in China from 2021 s to 2060 s, and evaluate the effects of climate factors on the quality of red huajiao. The results demonstrated that mean temperature of the coldest quarter and min temperature of the coldest month were the most important environmental variables influencing red huajiao distribution. Suitable habitats for red huajiao were located mainly in dry and hot valley zone in the Qinba Mountains and the semi-humid and semi-arid areas of the Loess Plateau. The amides contents were higher in high suitability areas, while it was decreased in medium and low suitability areas, and temperature, wind speed and precipitation played a key role in their accumulation. This investigation was of great significance for the planting area optimization, quality control, benefit improvement and industrial development of red huajiao.
研究领域:
植物学
·
生态学
·
药用植物研究
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DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Liping Lu,Mengyu Wang,Runjie Cui,Yanli Zhu,Shanshan Liu,Ziyi Yin,Dandan Gao
Flavor compounds influence consumer acceptance of Zanthoxylum bungeanum Maxim (Chinese pepper) berries, so detailed knowledge of its sensory characteristics and flavor compound composition are vital for assessing sensory quality and conserving genetic resources. This study identified and characterized the key flavor compounds in Z. bungeanum shells (SH) and seeds (SD) from the seven growing regions of Tianshui city, Gansu province, using GC × GC-TOFMS and chemometrics. The flavor compounds identified in Z. bungeanum were in the compound classes of hydrocarbons, heterocyclic compounds, ketones, alcohols, esters, aldehydes and carboxylic acids. Multivariate statistical analysis distinctly differentiated between SH or SD samples from the seven regions. The key differential flavor compounds in SH were isophorone, limonene, 2-butanone and 5-methyl-2-hexanone, and in SD were acetylacetone, camphor, 2-propanamine, 2-butenal, formic acid and 1,2,4-trimethyl-benzene. These findings provide a foundation to promote large-scale cultivation of specific local Z. bungeanum species.
研究领域:
食品科学
·
植物化学
·
分析化学
·
感官科学
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Qin Xiang,Lijuan Yao,Jiao Zhou,Songling Li,Wei Zeng,Ping Liu
The mechanism underlying effective binding between the aroma compounds in Zanthoxylum bungeanum oil and pork, especially during heating, remains unclear, restricting accurate regulation of numbing flavor in meat dishes. Therefore, this study investigated the effects of heating on the binding between pork myofibrillar proteins (MPs) and four key aroma-active compounds in Zanthoxylum bungeanum oil and the related mechanism. Results showed that higher temperatures within 70–90 °C induced larger particle sizes and zeta potential values of MPs while reducing endogenous fluorescence. The surface hydrophobicity and secondary structure increased when heating to 80 °C and subsequently declined. Besides aroma compounds, these structural changes of MPs also affected their affinity for aromatic compounds. Higher binding percentages were observed in 2,3-butanediol (36 %–90 %) and linalyl acetate (12 %–55 %), while heating at 80 °C increased their binding amounts. Further correlation analysis and molecular docking revealed that these aroma compounds primarily bound with MPs via hydrogen bonding and various hydrophobic interactions.
研究领域:
食品科学
·
生物化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Fei Hu,Ai Zhang,Zhong-Liang Ji,Kiran Thakur,Jian-Guo Zhang,Zhao-Jun Wei
Huajiao ( Zanthoxylum bungeanum Maxim. and Zanthoxylum armatum DC.) is a traditional Chinese spice with a unique flavor and taste. In this study, the extractions from four cultivars of Huajiao were prepared using steam distillation (SD), Soxhlet extraction (SE), and ultrasound-assisted extraction (UE), and the functional compounds were determined by ultra-performance liquid chromatography (UPLC), gas chromatography–mass spectrometry (GC–MS) and E -nose. The UE extract possessed the highest concentration of both scent components and numbing agents, meanwhile, it was more stable. The SD extracts showed a marked rise in acidic chemicals and the least concentration of volatile organic compounds and numbing agents. Sixteen important biomarkers were found using Variable Importance Projection (VIP) in the Orthogonal Partial Least Squares Discriminant Analysis (OPLS-DA) model, and twelve important odorants were chosen based on their Odor Activity Value (OAV). UE was deemed to a superior extraction method in preserving numb taste and aromatic scent. This study offered a valuable foundation for future research on the aroma differences of Huajiao , and it could function as a theoretical guideline for flavor extraction and subsequent seasoner processing.
研究领域:
食品科学
·
分析化学
·
风味化学
·
植物学
·
天然产物研究
·
食品加工
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）