FOOD CHEMISTRY
·
2020
·
IF 6.306
Yaqi Tu,Yan Xu,Fazheng Ren,Hao Zhang
The characteristics and antioxidant activity of Maillard reaction products (MRPs) from 2′-fucosyllactose (2′-FL), a human milk oligosaccharide, and α-lactalbumin (α-LA) were investigated. MRPs were prepared by reacting 2′-FL with α-LA at 60 °C and 79% relative humidity for up to 72 h. The absorbance and fluorescence intensity of heated α-LA-2′-FL increased as the heating time increased, while the free amino group content decreased, confirming that 2′-FL reacted with α-LA and produced various MRPs at different incubation stages. Conjugates of 2′-FL and α-LA and aggregation of α-LA were observed by SDS-PAGE. The secondary structure of α-LA did not change significantly after reacting with 2′-FL. In terms of antioxidant activity, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity and reducing power of α-LA-2′-FL increased significantly when compared with the protein only sample ( p < 0.05). The findings provide a foundation for the characterization and functional analysis of MRPs in dairy products.
研究领域:
食品科学
·
营养学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
RSC Advances
·
2022
·Vol. 12
·期 16
·9744-9754
·
IF 4.036
Xuejing Liu,Xiaowei Chen,Hao Zhang,Shangde Sun
Caffeic acid (CA) is widely found in nature, and has a broad spectrum of biological activities. However, the low hydrophilicity and lipophilicity of CA limited its application. Dodecyl caffeate (DC) is the lipophilic ester of caffeic acid (CA), and also has high antioxidant activity. In this work, CA, used as a substrate, and three ionic liquids with different acidities and H2SO4 were used as economic catalysts for DC preparation. The effects of variables on DC yield were investigated and optimized by response surface methodology (RSM). And the kinetic and thermodynamic parameters of the esterification of CA and dodecanol were evaluated. Results showed that lipophilic DC was successfully synthesized using ionic liquid ([Hnmp]HSO4) as a catalyst. And the optimal conditions by RSM were substrate ratio of 10.2 : 1, IL dosage of 9.8% at 87 °C for 118 min. Under the optional conditions, the maximum DC yield was 94.67 ± 1.32%. The k0, Ea, ΔH, ΔS, and ΔG were 7.18 × 107 mol (L min)−1, 65.77 kJ mol−1, 63.10 kJ (mol K)−1, −103.80 J (mol K)−1, and 99.78 kJ mol−1 at 363 K, respectively. DC prepared in this work showed a good DPPH radical scavenging activity, which indicated that DC can be used as a potential antioxidant in food and cosmetics.
研究领域:
化学
·
材料科学
·
食品科学
·
药学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 13
·2364
·
IF 5.1
Haoran Wu,Feng Tang,Xi Yao
Chitosan coatings have been demonstrated to be a highly effective and safe approach to extending the shelf life of food. This study, for the first time, evaluates the effectiveness of bamboo-leaf flavonoids (BLFs) added to a chitosan coating to delay the spoilage of strawberries, blueberries, and bamboo shoots. The addition of BLFs improved the tensile strength of the coatings. Chitosan coating incorporated with 0.1% BLFs had the highest tensile strength (36.38 ± 2.69 MPa). BLFs conferred antioxidant properties to chitosan coatings as determined by DPPH radical scavenging activity. Key quality parameters were measured over the storage period of strawberries, blueberries, and bamboo shoots. The coating significantly affected the impact of storage time on some variables. Chitosan/BLF coatings were particularly effective in limiting changes over time in weight loss, spoilage percentage, and vitamin C content (strawberries and blueberries), as well as crude fiber content (bamboo shoots), although their effect on titratable acid, soluble solids, and soluble protein content was less pronounced. The chitosan/BLFs composite coating demonstrated superior efficacy over pure chitosan in delaying spoilage. In conclusion, the chitosan/BLF coating could be useful for maintaining the quality of strawberries, blueberries, and bamboo shoots.
研究领域:
食品科学
·
农业技术
·
材料科学
·
采后生理学
·
食品保鲜
·
植物生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 13
·2010
·
IF 4.7
Yan Chen,Jing Liu,Yifan Xu,Chaoqun Sun,Wenjie Qu,Hanchen Du,Menglu He,Junsheng Huo,Jing Sun,Jian Huang,Jiyong Yin
The main active component ofPolygonatum sibiricum(P. sibiricum) rhizome isPolygonatum sibiricumPolysaccharide (PsP) with antioxidant function. At present, only the mature rhizome ofP. sibiricumis used to extract PsP, while the young rhizome of by-product is discarded directly as waste, resulting in significant wastage ofP. sibiricumresources. We used ultrasound-assisted extraction-deep eutectic solvents (UAE-DESs) method to extract PsP of young and mature rhizomes, respectively. The extraction rate, structure composition and antioxidant ability of PsP between young and mature rhizomes were compared, so as to provide references for comprehensive utilization ofP. sibiricumresources. The PsP extraction rate (33.88 ± 1.95%) of young rhizome was close to that (45.08 ± 1.92%) of mature rhizomes. The main component (PsP-2) of the PsP in young rhizome contained six kinds of monosaccharides, which belonged to acidic polysaccharides. The above characteristics of the PsP of young rhizome were similar to those of mature rhizome. The PsP of young rhizome also exhibited similar biological activity to that of the mature rhizome, which indicated even more advantages in DPPH free radical scavenging ability. The results of this study support the utility of the young rhizome, consequently helping to avoid unnecessary waste and provide reference for comprehensive utilization ofP. sibiricum.
研究领域:
药用植物学
·
植物化学
·
天然产物研究
·
生物活性
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PHYTOCHEMISTRY
·
2024
·
IF 3.2
Meihong Liu,Haibo Tan,Haihui Xie
ABSTRACT Chemical investigation on the leaves of Michelia champaca L. (Magnoliaceae) led to the isolation of five previously undescribed phenylethanoid glycosides (PhGs), 4- O - β - d -glucopyranosyl-acteoside ( 1 ), 4"'- O -(6- O - E -caffeoyl)- β - d -glucopyranosyl-acteoside ( 2 ), 4"'- O -(6- O - E -caffeoyl)- β - d -glucopyranosyl-isoacteoside ( 3 ), 6""- O - E -feruloyl-echinacoside ( 4 ), and 6""- O - p - E -coumaroyl-echinacoside ( 5 ), together with eighteen known PhGs. Their structures were determined by spectroscopic and chemical methods. All the known PhGs except acteoside ( 8 ) were not previously reported in the genus. Twenty-one PhGs exhibited more potent DPPH radical scavenging activity and FRAP than l -ascorbic acid ( l -AA), and twenty-two PhGs showed better ABTS radical cation scavenging activity than l -AA. In addition, twelve PhGs displayed more potent cellular reactive oxygen species (ROS) scavenging activity than curcumin. The results revealed that the leaves of M. champaca are a rich source of phenylethanoid glycosides and antioxidants.
研究领域:
药用植物学
·
天然产物化学
·
植物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH
·
2012
·Vol. 11
·期 4
·545-551
·
IF 0.82
E Yuan,B Liu,W Li,Q Li
Purpose: To improve the aqueous solubility of phloridzin by complexing it with hydroxypropyl-β-cyclodextrin (HP-β-CD).Methods: The complex of phloridzin with HP-β-CD was prepared by freeze-drying method. The physicochemical properties of the complex were investigated by ultraviolet-visible spectrometry (UV), infrared spectrometry (IR), differential scanning calorimetry (DSC) and x-ray diffractometry (XRD). The antioxidant activity was examined by DPPH and ABTS radical-scavenging activities.Results: Phloridzin in the complex was molecularly dispersed in HP-β-CD matrix. The complex was an effective scavenger of DPPH and ABTS radicals. At a concentration of 0.8 mg/mL and 30 μg/mL, DPPH and ABTS radical scavenging activities of the complex were 83.7 and 74.9 %, respectively.Conclusion: By forming inclusion complex with HP-β-CD, the solubility of phloridzin in water was significantly enhanced. The complex showed strong DPPH and ABTS radical scavenging activities.
研究领域:
药剂学
·
药物化学
·
分子药理学
·
天然产物化学
·
药物递送系统
·
抗氧化研究
✓ 已验证
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2022
·
IF 8.025
Fenghui Wang,Cancan Xie,Rong Ye,Hongjie Tang,Longwei Jiang,Yingzhu Liu
The objective of this study was to make a film matrix containing chitosan (CS) and guar gum (GG), and to improve the physicochemical properties of the film using watermelon rind extract (WRE) as a cross-linker and active substance for the preservation of fresh-cut bananas. The results of Fourier transform infrared spectroscopy, X-ray diffraction and scanning electron microscopy showed that the WRE and CG matrix formed intermolecular hydrogen bond interactions, which made the structure of the resulting films more compact. With increasing amounts of WRE, the mechanical properties of the films were significantly increased, but the permeability of water vapor and oxygen was significantly decreased ( p < 0.05). Notably, when the amount of extract reached 4 wt%, the DPPH radical scavenging activity of the composite film significantly increased to 83.24 %, and the antibacterial activity also reached its highest value. Fresh-cut bananas were stored at room temperature with polyethylene film, CG and CG-WRE. The CG with 4 wt% WRE effectively inhibited the changes in appearance, firmness, weight, color and total soluble solids content of fresh-cut bananas during storage. Therefore, CG-WRE as a novel active food packaging material, has good physicochemical properties and great potential to extend the shelf life of foods.
研究领域:
食品科学
·
材料科学
·
包装技术
✓ 已验证
DOI
PubMed
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Shiyu Zhang,Feng Chen,Jianfei Li,Haohan Hu,Xiya Chen,Jingling Kang,Xiaodong Yu,Qiyi He
Douchi (DC) is a traditional Chinese condiment renowned for its rich umami flavor. This study aimed to comprehensively investigate the composition, characteristics, potential taste mechanisms, and antioxidant activity of umami peptides in DC. The aqueous extract of DC underwent ultrafiltration and gel column chromatography to isolate its high umami components. Three novel umami peptides (EEQEHT, FED, AEPE) were identified using liquid chromatography-tandem mass spectrometry (LC-MS/MS) coupled with bioinformatics analysis. Electronic tongue studies confirmed the high umami activity of these peptides, with scores ranging from 7.64 to 8.72 at a concentration of 0.2 mg/mL, with FED exhibiting the highest umami intensity, minimal bitterness and pronounced saltiness. Molecular docking studies revealed that all three umami peptides were embedded within the T1R1 subunit, facilitating their binding to the umami receptor via hydrogen bonding. Additionally, these peptides demonstrated significant in vitro antioxidant activities, scavenging 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. In vivo assessments on zebrafish embryos exposed to oxidative stress showed improved survival rates, normalized heart rates, and dose-dependent reductions in reactive oxygen species (ROS) levels. In conclusion, this study provides valuable insights into the umami peptides present in DC, highlighting their potential applications in the food and health supplement industries.
研究领域:
食品科学
·
生物化学
·
分子生物学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Yan Xu,Jing Zhang,Teng Pan,Fazheng Ren,Hailing Luo,Hao Zhang
Chlorogenic acid (CGA), a hydrophilic polyphenolic compound, is difficult to use in lipophilic systems. Accordingly, to improve its lipophilicity and explore the effect of alkyl chain unsaturation on antioxidant activity, CGA was acylated with fatty acids of the same chain length, but an increasing degree of unsaturation, namely, stearic acid [C18:0], oleic acid [C18:1], linoleic acid [C18:2], and linolenic acid [C18:3]. The major products were monoesters, as confirmed by ESI-MS, 1 H NMR, 13 C NMR, and Fourier transform infrared spectra (FT-IR) analysis. The lipophilicity of CGA derivatives was enhanced by acylation, and decreased with an increasing degree of fatty acid unsaturation. All CGA derivatives showed a high level of antioxidant activity. In detail, CGA-C18:0, CGA-C18:1, and CGA-C18:2 showed similar antioxidant activities, while CGA-C18:3 had the lowest antioxidant activity. The DPPH radical and ABTS radical cation scavenging activities of CGA-C18:3 were equivalent to 66.9% and 62.0% of those of CGA, respectively. The results of peroxide value (PV) indicated that the oxidative stability of CGA derivatives was enhanced. These results indicated that CGA derivatives could serve as potential sources of antioxidants for lipophilic food systems.
研究领域:
食品化学
·
药学
·
有机化学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Qingqing Sun,Wen Tan,Wenyu Liu,Changqing Wei,Jianguo Chen,Zhongkai Zhao,Jinhu Tian
(−)-Epigallocatechin gallate (EGCG) possesses potent antioxidant properties and can enhance the encapsulation efficiency and stability of oil microcapsule with sodium caseinate (NaCas). Hence, the present study aimed to investigate the effects of different concentrations of EGCG on the physicochemical properties of walnut oil microcapsules. The impact of EGCG on the morphology, structure, physical attributes, and functional traits of walnut oil microcapsules was characterized through scanning electron microscopy, X-ray diffraction, Fourier transform infrared spectroscopy, molecular docking, thermogravimetric analysis, etc. Results demonstrated that EGCG interacted with NaCas via hydrogen bonding and hydrophobic interactions to form walnut oil microcapsules, significantly enhancing the encapsulation efficiency up to 86.42%. With increasing concentration of EGCG, the NaCas-EGCG complex displayed heightened DPPH free radical scavenging capacity (up to 68.27 μg Trolox/mL). Furthermore, in vitro digestion indicated that the microcapsules could effectively regulate the release rate of free fatty acids. In conclusion, the present study successfully prepared walnut oil microcapsules with elevated oxidative stability by employing EGCG and NaCas as the wall materials, providing new insight for preparing walnut oil microcapsules with improved stability and release properties.
研究领域:
食品科学
·
化学
·
材料科学
✓ 已验证
DOI
高影响因子
Antioxidants
·
2024
·Vol. 13
·期 8
·910
·
IF 6
Lingxia Chen,Lijun Wang,Lifu Ma,Chao Wang,Xinshu Qin,Minlong Wang,Xiaohe Zhang,Ruoyan Yang,Bing Fang,Jie An
The incorporation of antioxidants in food products is essential to prevent or delay deterioration, thereby addressing food spoilage. Thiol compounds, recognized for their natural antioxidant properties, are widely used in various foods; however, their antioxidant capacity is often limited. This study investigates the potential enhancement of thiol antioxidant capacity through the addition of a soluble, low-toxic inorganic Sm-cluster. Our findings demonstrate that the Sm-cluster significantly bolsters the antioxidant efficacy of thiol compounds. We explored, for the first time, the in vitro antioxidant activities of an Sm-oxo/hydroxy cluster combined with a cysteine derivative for potential food applications. The composition exhibited a robust inhibition of aromatic aldehyde flavor compound oxidation and displayed strong, dose-dependent DPPH (2,2-diphenyl-1-picrylhydrazine) radical scavenging activity. Notably, the antioxidant activity of the Sm-cluster/cysteine derivative was further enhanced under strong visible light conditions, which typically increased the likelihood of oxidation. These results suggest that the combination of inorganic cluster and thiol compounds presents a promising natural alternative to traditional antioxidants in the food industry.
研究领域:
食品科学
·
化学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Zhenpeng Li,Quanquan Lin,David Julian McClements,Yuying Fu,Hujun Xie,Teng Li,Guowen Chen
In this study, core-shell biopolymer nanoparticles were fabricated for the encapsulation and delivery of curcumin using a pH-driven method. The influences of the coating composition on the physicochemical properties and curcumin release characteristics of the core-shell nanoparticles were studied. Fourier transform infrared spectroscopy and X-ray diffraction analyses indicated that curcumin was encapsulated in an amorphous state inside the nanoparticles. Particle size and ζ-potential measurements indicated that the biopolymer nanoparticles were relatively stable under different environmental conditions: long term storage, heating, pH changes and salt. The DPPH radical scavenging activity of the curcumin was increased after encapsulation within the nanoparticles, whereas the gastrointestinal release of curcumin was prolonged. These results were attributed to the ability of alginate and NaCas to form a thick layer around the nanoparticles, which increased the steric and electrostatic repulsion between them, as well as inhibiting the release of curcumin.
研究领域:
纳米技术
·
药学
·
生物技术
·
材料科学
✓ 已验证
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）