PROCESS BIOCHEMISTRY
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2023
·
IF 4.4
Si-Lu Wang,Jie Yu,Jian-Xi Song,Qing-Fan Meng,Zhuo-Rui Zhang,Gui-Quan Jiang
Amelanchier alnifolia polysaccharides (AAP) were isolated and purified and gave three sequential fractions, AAP1, AAP2 and AAP3. AAP3 was further separated and purified by cellulose chromatography to give three polysaccharide fractions, AAP3-I, AAP3-II and AAP3-III. A polysaccharide (AAP3-Ⅰ) with a molecular weight of 1.64 × 10 6 Da was mainly composed of rhamnose , glucose, galactose , xylose and arabinose . The Fourier transform infrared spectroscopy (FT-IR) analysis and DEAE-Cellulose-52 column elution results indicated that AAP3-Ⅰ is a neutral polysaccharide. The transmission electron microscopy (TEM) indicated that purified polysaccharide molecules are of higher purity and are in reticulated aggregates. AAP3-I exists in an entangled triple helix conformation. In vitro antioxidant assays showed that all three fractions had good, concentration-dependent, antioxidant properties. The antioxidant capacity was in the order AAP1 < AAP2 < AAP3. Therefore, AAP3 could serve as a potential natural antioxidant to prevent aging.
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Food Bioscience
·
2023
·
IF 5.2
Peng-Wei Xu,Xiao-Fan Yuan,Bing Zhao
In this comprehensive study, hemp seed protein isolate (HPI), albumin (ALB), and globulin (GLB) were prepared from hemp seed kernels. ALB was identified as a potential glycoprotein , distinguishing itself with a higher count of free sulfhydryl groups, fewer disulfide bonds , and a smaller molecular weight distribution. Conversely, GLB demonstrated fewer free sulfhydryl groups, a larger number of disulfide bonds, and a larger molecular weight distribution. HPI predominantly consisted of globulin with minor albumin. Varying pH from 3.0 to 9.0 considerably changed the structure and conformation of GLB and HPI but had minimal impact on ALB, according to surface hydrophobic, circular dichroism , and fluorescence spectrum assays. The pH-induced structural difference and variations in ζ-potential and solubility had synergistic effects on the emulsifying properties of GLB and HPI, while ALB's emulsifying properties were primarily associated with changes in ζ-potential and solubility. GLB and HPI demonstrated superior solubility and emulsification ability at pH 3. In contrast, ALB exhibited better functionality at pH 9. Understanding the pH-dependent properties of hemp seed proteins is crucial for optimizing their application in diverse fields.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Ziwei Zou,Bingjian Guo,Yue Guo,Xiaolong Ma,Sanshan Luo,Linlin Feng,Ziping Pan,Lijun Deng,Shihan Pan,Jinbin Wei,Zhiheng Su
Spices have long been popular worldwide. Besides serving as aromatic and flavorful food and cooking ingredients, many spices exhibit notable bioactivity. Quality evaluation methods are essential for ensuring the quality and flavor of spices. However, existing methods typically focus on the content of particular components or certain aspects of bioactivity. For a systematic evaluation of spice quality, we herein propose a comprehensive “quality-quantity-activity” approach based on portable near-infrared spectrometer and membership function analysis. Cinnamomum cassia was used as a representative example to illustrate this approach. Near-infrared spectroscopy and chemometric methods were combined to predict the geographical origin, cinnamaldehyde content, ash content, antioxidant activity, and integrated membership function value. All the optimal prediction models displayed good predictive ability (correlation coefficient of prediction > 0.9, residual predictive deviation > 2.1). The proposed approach can provide a valuable reference for the rapid and comprehensive quality evaluation of spices.
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2023
·
IF 8.2
Xingjie Wang,Kaidi Hu,Yuan Chen,Jinghui Lai,Mengmei Zhang,Jianlong Li,Qin Li,Ning Zhao,Shuliang Liu
Okra polysaccharides exhibits a range of biological activities. To date, its processing using microbial fermentation has not been explored. This study investigated the fermentation of okra juice with various lactic acid bacteria , followed by the extraction and characterization of crude polysaccharides (termed OPS-F), in contrast to their non-fermented counterpart (OPS). Changes in physicochemical properties, antioxidant activity and immunomodulatory ability were noted. The results demonstrated that OPS-F had a 7.42–12.53 % increase in total polysaccharides content compared to OPS. However, high-performance size-exclusion chromatography indicated a reduction in the molecular weight of OPS-F (7.9–9.5 × 10 5 Da) relative to OPS (1.66 × 10 6 Da). Compared to OPS, OPS-F had reduced levels of mannose , glucose, glucuronic acid and arabinose , but increased rhamnose , galacturonic acid and galactose , exhibiting enhanced solubility and lower apparent viscosity. Fourier transform infrared spectroscopy and nuclear magnetic resonance analysis showed minimal changes in polysaccharide structure post-fermentation. Moreover, despite a decrease in antioxidant activity post-fermentation, OPS-F exhibited superior immunomodulatory potential. In conclusion, fermenting okra juice with lactic acid bacteria alters the physicochemical properties of crude polysaccharides and enhances their immunomodulatory activity, offering a promising approach for developing new functional food resources.
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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.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
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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.
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REACTIVE & FUNCTIONAL POLYMERS
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2023
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IF 5.1
Jie Wang,Shanshan Huang,Kangle Yan,Jihua Shi,Shuo Shi,Yu Jin,Liang Yuan
A series of linear macromolecular antioxidants (MAOs) with main-chain phenol or catechol groups were successfully prepared using eugenol as a renewable resource via thiol-ene polymerization. 1 H NMR, Fourier Transform Infrared Spectrometry (FT-IR) and Gel Permeation Chromatography (GPC) were utilized to confirm their molecular structures and molecular weights . The DPPH assay was utilized to study their antioxidation capability and room temperature storage stability. Coexisting of 1,2-diol moieties was found to contribute to the long-term storage stability of the catechol type MAOs. Moreover, composite films of poly(vinyl alcohol) (PVA) with a methanol soluble MAOs were prepared through solution cast, and exhibited enhanced mechanical strength and toughness. The composite films were also endowed with antioxidation properties, potentially applicable as active packaging materials.
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Foods
·
2023
·Vol. 12
·期 14
·2705
·
IF 5.2
Mianli Sun,Yuan Xu,Yangyue Ding,Ying Gu,Yongliang Zhuang,Xuejing Fan
The effect of different ultrasound pretreatment powers (0–500 W) before hot air drying on the moisture migration and quality ofCantharellus cibarius(C. cibarius) was investigated in this study. The results showed that the ultrasound pretreatment accelerated the drying rate. When the ultrasound power was 400 W, the drying time ofC. cibariuswas reduced by 18.90% compared with the control group. The low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) results showed that the ultrasound pretreatment increased the water mobility inC. cibarius. The scanning electron microscopy (SEM) results revealed that the ultrasound pretreatment promoted the expansion of intercellular pores. In addition, the rehydration capacity and quality characteristics of the ultrasound-pretreated driedC. cibariuswere better than those of the control group. Overall, this study concluded that ultrasound pretreatment is a promising pretreatment method for the hot air drying ofC. cibariusproducts to reduce the total drying time significantly and improve the retention rate of the total phenolics and flavonoids of driedC. cibarius.
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Foods
·
2023
·Vol. 12
·期 14
·2718
·
IF 5.2
Qinzhang Jiang,Shengwei Wang,Yuzhe Yang,Jinxin Luo,Ruili Yang,Wu Li
Rice bean (Vigna umbellata) is a medicinal and dietary legume rich in polyphenols. In this study, the free and bound phenolics in rice bean were extracted by water, 80% methanol, and acid, base, and composite enzymatic hydrolysis, respectively. The polyphenol profiles of the extracted fractions were analyzed. The outcome demonstrated that base hydrolysis was the most effective way to liberate bound phenolics from rice bean (14.18 mg GAE/g DW), which was 16.68 and 56.72 folds higher than those extracted by acid and enzymatic hydrolysis, respectively. The bound polyphenols released by base hydrolysis contributed to 71.15% of the total phenolic content. A total of 35 individual phenolics was identified, of which isoquercitrin, procyanidin B1, rutin, taxifolin, and catechin were the main monomeric phenolics in the free fraction, while gallic acid, protocatechuic acid,p-hydroxybenzoic acid, catechin, and phloroglucinol were the main monomeric phenolics in the bound fraction. In comparison to the free phenolics extracted by water and 80% methanol and the bound phenolics extracted using acid and composite enzymatic hydrolysis, the bound phenolics from base hydrolysis had a superior antioxidant capacity. The antioxidant activity of rice bean is primarily attributed to individual phenolics such as catechin, abundant both in free and bound fractions, and alsop-hydroxybenzoic acid, gallic acid, and protocatechuic acid in bound fractions. The bound phenolics of rice bean were first reported and showed large differences with the composition of free phenolics. This work suggests that the bound fraction of rice bean must be taken into account in assessing its potential benefits to health.Keywords:rice bean;free phenolics;bound phenolics;antioxidant
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Food Science and Human Wellness
·
2023
·
IF 7
Qiaoyun Li,Zuman Dou,Qingfei Duan,Chun Chen,Ruihai Liu,Yueming Jiang,Bao Yang,Xiong Fu
In this study, the structural characters, antioxidant activities and bile acid-binding ability of sea buckthorn polysaccharides (HRPs) obtained by the commonly used hot water (HRP-W), pressurized hot water (HRP-H), ultrasonic (HRP-U), acid (HRP-C) and alkali (HRP-A) assisted extraction methods were investigated. The results demonstrated that extraction methods had significant effects on extraction yield, monosaccharide composition, molecular weight, particle size, triple-helical structure, and surface morphology of HRPs except for the major linkage bands. Thermogravimetric analysis showed that HRP-U with filamentous reticular microstructure exhibited better thermal stability. The HRP-A with the lowest molecular weight and highest arabinose content possessed the best antioxidant activities. Moreover, the rheological analysis indicated that HRPs with higher galacturonic acid content and molecular weight showed higher viscosity and stronger crosslinking network (HRP-C, HRP-W and HRP-U), which exhibited stronger bile acid binding capacity. The present findings provide scientific evidence in the preparation technology of sea buckthorn polysaccharides with good antioxidant and bile acid binding capacity which are related to the structure affected by the extraction methods.
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FOOD RESEARCH INTERNATIONAL
·
2023
·
IF 8.1
Hua Chen,Yousheng Shi,Lu Wang,Xiaoping Hu,Xue Lin
To investigate the changes in phenolics, flavonoids, and their bio-activities of wampee ( Clausena lansium (Lour.) Skeels) during digestion, the peel and pulp were subjected to simulated in vitro digestion, encompassing oral, gastric, small intestine, and large intestine digestion stages. The peel exhibited a total release of 91.93 mg GAE/g DW of phenolics and 61.86 mg RE/g DW of flavonoids, whereas the pulp displayed a release of 27.83 mg GAE/g DW of phenolics and 8.94 mg RE/g DW of flavonoids. Notably, the phenolics and flavonoids were mostly released during the oral digestion stage for peel, while they were mostly released during the small intestine digestion stage for pulp. The results of the targeted flavonoids analysis indicated that rutin and l-epicatechin were the two most widely released compounds in each digestion step. Moreover, myricetin has been identified as the best inhibitor against α -glucosidase, probably because it formed the most H-bonds, 8, with 6 catalytic residues, which was the highest number. Furthermore, the soluble substances released from the peel exhibited significantly higher antioxidant activities and inhibitory activity against α -glucosidase ( p < 0.05) compared to those from the pulp. Positive correlations were observed between the total phenolic content or total flavonoid content and the antioxidant activities (r > 0.73 (peel), > 0.61 (pulp)), as well as α -glucosidase inhibitory activity (r < − 0.48 (peel), < −0.64 (pulp)) of peel and pulp. In conclusion, these findings provide valuable insights into the digestive characteristics and health benefits of both wampee peel and pulp.
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FOOD CHEMISTRY
·
2023
·
IF 8.8
Fei Shen,Tingyu Wang,Renjie Zhang,Bin Zhong,Zhenqiang Wu
A co-fermentation strategy was explored to rapidly improve the characteristic components and quality of Pericarpium Citri Reticulatae (PCR) using Monascus anka and Saccharomyces cerevisiae , and the enzymatic mechanism was investigated. The results showed that the free flavonoid content of fermented PCR was 48.12% higher than that of unfermented PCR after 12 days of co-fermentation, resulting in stronger antioxidant activity. d -Limonene, γ-terpinene, proline (Pro), arginine (Arg), and serine (Ser) contributed the most to the flavors of citrus, herb, and sweet citrus based on odor and taste activity value analysis. Metabolomics and multivariate statistics showed that 55 components were differentially metabolized during co-fermentation, and ten metabolic pathways were closely related to metabolism. Furthermore, five hydrolases participated in the release and conversion of the active ingredients. This study provides an effective processing method for PCR and is conducive to the development of new PCR functional health foods.
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