MICROCHEMICAL JOURNAL
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2022
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IF 5.304
Wen Liu,Yanjing Chen,Xurong Yin,Fei Liu,Wenshan Li,Jianna Yu,Guoxing Jing,Wenjie Liu
A on-site and sensitive pesticide residue detection approach has been developed by electrospray ionization-ion mobility spectrometry (ESI-IMS) combined with a surface swab method. Different instrumental parameters, including ESI bias voltage, solution flow rate, and drift tube temperature, were individually optimized for the strong signal response. This analytical method showed a wide linear range, high sensitivity, acceptable repeatability, and a quick response time. Furthermore, the surface swab method was utilized for pretreatment; and hence, several factors were investigated to improve the sample collection technique’s performance. The calibrated recovery results for carbendazim, thiophanate-methyl, thiabendazole, pirimicarb, and thiacloprid in apple, pear, and tomato ranged from 71.4 to 121.2%, with RSDs of 0.4–12.7%, indicating good accuracy and applicability. Therefore, this study confirmed that ESI-IMS coupled with surface swab possesses a broad application prospect in the rapid, simple, and on-site detection of pesticide residues or other detrimental substances in foodstuffs.
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Food Chemistry-X
·
2022
·
IF 6.443
LI Junxing,Miao Aiqing,ZHAO Gangjun,Liu Xiaoxi,Wu Haibin,Luo Jianning,Gong Hao,Zheng Xiaoming,Deng Liting,Ma Chengying
‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, and key contributors, respectively. By E-nose and GC–MS, we found significant differences in the aroma profiles and volatile compounds between fruits from five samples with/without ‘taro-like’ aroma. According to the analysis of differential volatile compounds obtained from GC–MS and the GC-O analysis of the sample with ‘taro-like’ aroma, we found that 2-acetyl-1-pyrroline representing the ‘taro’ odor was only identified in the sample with ‘taro-like’ aroma. Therefore, we conclude that 2-acetyl-1-pyrroline is the key contributor to the 'taro-like' aroma. Moreover, the relationship between 2-acetyl-1-pyrroline and ‘taro-like’ aroma was further verified via other pumpkin samples. Our results provide a theoretical basis for understanding the aroma characteristics of pumpkin fruit.
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JOURNAL OF COLLOID AND INTERFACE SCIENCE
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2022
·
IF 9.965
Konghu Tian,Yanan Huang,Chao Zhang,Ruiwen Shu,Jinbo Zhu,Yin Liu,Zhihong Chen,Chang Li,Xiaowei Liu
The increasingly electromagnetic wave (EMW) pollution has rendered the study and development of new, high - efficiency EMW absorbers a sought-after topic. In this study, graphite carbon nitride nanotubes/cobalt@carbon (GCNNs/Co@C) composites were fabricated using an in-situ synthesis method, which included facile grinding and carbonization pyrolysis. The synthesized GCNNs/Co@C composites exhibited a unique castor-fruit-like structure, that is, GCNNs formed an entwined three-dimensional (3D) network structure on the surface of cobalt@carbon (Co@C), which improved the EMW absorption properties of composites. The obtained GCNNs/Co@C composites exhibited excellent EMW absorption performance. For the fabricated GCNNs/Co@C composites, the minimum reflection loss ( RL min ) value reached −63.90 dB at a thickness of 1.96 mm, and the effective absorption bandwidth (EAB, RL ≤ −10 dB) achieved 4.44 GHz at an ultra-thin thickness of 1.51 mm. The EAB covered the entire X and Ku bands (6.96–18.00 GHz) through thickness adjustment from 1.51 to 2.50 mm. Underlying EMW absorption mechanisms were briefly discussed. This study presents a novel design method to prepare light-weight and highly - efficient EMW absorbing absorbers.
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FOOD CHEMISTRY
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2022
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IF 9.231
Ruimin Wang,Lu Wang,Lin Zhang,Sitong Wan,Congfa Li,Sixin Liu
This study focused on the relationship between content levels of phytochemicals and the biological activities of noni ( Morinda Citrifolia L.) fruit extracts (NFEs) prepared with traditional solvents and deep eutectic solvents (DESs). The results indicated the total phenolic content in Bet-Gly (Betaine: Glycerol) extracts (11.89 mg GAE/g DW) and total iridoid content in 70% ethanol extracts (26.38 mg CE/g DW) were the highest. A total of 17 compounds were identified and quantified in NFEs. Traditional solvent extracts, except ethyl acetate, exhibited higher antioxidant activities than DESs. Three DES extracts showed higher activities against pancreatic lipase than traditional solvent extracts. Multivariate analysis revealed that the type of extraction solvent exerts a significant influence on the phytochemical compositions and biological activities of NFEs. This study provided valuable information on the efficient extraction of phytochemicals from noni fruits and DESs are promising green solvent for the extraction of bioactive compounds from noni fruits.
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Frontiers in Plant Science
·
2021
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IF 5.754
Hua Huang,Ling Wang,Diyang Qiu,Nan Zhang,Fangcheng Bi
The plant cuticle covers almost all the outermost surface of aerial plant organs, which play a primary function in limiting water loss and responding to the environmental interactions. Banana fruit is susceptible to thermal changes with chilling injury below 13°C and green ripening over 25°C. Herein, the changes of surface morphology, chemical compositions of cuticle, and the relative expression of cuticle biosynthesis genes in banana fruit under low-temperature storage were investigated. Banana fruit exhibited chilling injury rapidly with browned peel appearance stored at 4°C for 6 days. The surface altered apparently from the clear plateau with micro-crystals to smooth appearance. As compared to normal ones, the overall coverage of the main cuticle pattern of waxes and cutin monomers increased about 22% and 35%, respectively, in browned banana stored under low temperature at 6 days. Fatty acids (C 16 –C 18 ) and ω-OH, mid-chain-epoxy fatty acids (C 18 ) dominated cutin monomers. The monomers of fatty acids, the low abundant ω, mid-chain-diOH fatty acids, and 2-hydroxy fatty acids increased remarkably under low temperature. The cuticular waxes were dominated by fatty acids (> C 19 ), n -alkanes, and triterpenoids; and the fatty acids and aldehydes were shifted to increase accompanied by the chilling injury. Furthermore, RNA-seq highlighted 111 cuticle-related genes involved in fatty acid elongation, biosynthesis of very-long-chain (VLC) aliphatics, triterpenoids, and cutin monomers, and lipid-transfer proteins were significantly differentially regulated by low temperature in banana. Results obtained indicate that the cuticle covering on the fruit surface was also involved to respond to the chilling injury of banana fruit after harvest. These findings provide useful insights to link the cuticle on the basis of morphology, chemical composition changes, and their biosynthesis regulations in response to the thermal stress of fruit during storage.
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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2023
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IF 6.1
Kuiyou Wang,Shasha Huang,Shanghua Xing,Shida Wu,Hongliang Li,Xu Zhong,Xin Na,Mingqian Tan,Wentao Su
The increasing demand for probiotic-fortified fruit juices stems from the dietary requirements of individuals with dairy allergies, lactose intolerance, and vegetarian diets. However, a notable obstacle arises from the degradation of probiotics in fruit juices due to their low pH levels and harsh gastrointestinal conditions. In response, this study proposes an innovative approach utilizing a microfluidic chip to create core–shell microcapsules that contain Lactobacillus plantarum Lp90. This method, based on internal–external gelation, forms highly uniform microcapsules that fully enclose the core, which consists of oil-in-water Pickering emulsions stabilized by salmon byproduct protein and sodium alginate. These emulsions remain stable for up to 72 h at a 1% sodium alginate concentration. The shell layer incorporates kelp nanocellulose and sodium alginate, thus improving the thermal properties. Furthermore, compared to free probiotics, the multilayer structure of the core–shell microcapsules provides a robust barrier, resulting in significantly enhanced probiotic stability. These findings introduce a novel strategy for augmenting probiotic delivery in functional fruit juice beverages, promising solutions to the challenges encountered during their development.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2021
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IF 4.952
Balarabe B. Ismail,Mingming Guo,Yunfeng Pu,Osman Çavuş,Khadijah Abdulkadir Ayub,Ritesh Balaso Watharkar,Tian Ding,Jianchu Chen,Donghong Liu
Baobab ( Adansonia digitata ) fruit had received growing attention for its myriad nutritional and medicinal benefits, including those from its polyphenol-rich profile and powerful antioxidant activity . The current study evaluated the bioaccessibility of phenolic constituents and antioxidant capacity of baobab fruit pulp (BFP) and its byproduct, the baobab fruit shell (BFS), upon in vitro digestion. In general, the in vitro digestion reduced phenolic contents and antioxidant capacity; however, several flavonoids , particularly quercetin, proanthocyanidin, proanthocyanidins B 1 and B 2 were highly bioaccessible. Specifically, a significant increase in the bioaccessibility of proanthocyanidins (173%) in BFS was observed following gastric digestion, possibly due to hydrolysis of proanthocyanidin isomers. Moreover, a significantly higher bioaccessibility of proanthocyanidin B 2 (170%) and quercetin (304%) in BFP, and proanthocyanidin (363%) in BFS was also observed following intestinal digestion probably due to pancreatin effect on the complex food matrix or the depolymerisation of insoluble proanthocyanidin and quercetin conjugates induced by the increase in pH. A considerable α-amylase and α-glucosidase inhibition in all samples (>50% inhibition) were observed following the in vitro digestion. Hence, both BFP and BFS are good sources of bioaccessible polyphenolics that could be utilised as ingredients in functional foods.
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Arabian Journal of Chemistry
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2021
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IF 5.165
Weizhuo Tang,Shuang Li,Miaomiao Wang,Bin Wang
In this study, simultaneous optimization of ultrasound-assistant extraction (UAE) of four representative groups of Osmanthus fragrans (OF) fruit was firstly performed using the response surface methodology (RSM). Subsequently, qualitative and quantitative analysis of irioid glycosides from the optimized OF fruit extract was performed using UPLC-ESI-Orbitrap-MS/MS. A total of 13 irioid glycosides were tentatively identified, of which six compounds were identified for the first time. Finally, the anti-inflammatory activity of the optimized OF var. aurantiacus Makino (OFA) fruit extract was evaluated based on a CuSO 4 -induced zebra fish model. The biological results demonstrated that OFA fruit extract at a concentration of 5 μg/mL could significantly reduce the number of macrophages, but no significant activities were observed at high concentrations (10 and 50 μg/mL). These results suggest that OF fruit has the promise as a functional additive in food for health promotion.
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Biology-Basel
·
2021
·Vol. 10
·期 8
·815
·
IF 5.079
Guo Liu,Tao Hou,Shenglan Guo,Hongyu Lin,Meng Chen,Jianyin Miao,Xiaojuan Liu,Yahui Huang,Yong Cao,Yaqi Lan,Mingyue Song
Simple SummaryFor the first time, this study investigated the extraction of bioactive substances with different polarities from immature honey pomelo fruit (IPF), a by-product of pomelo planting processing that causes resource waste and environmental pollution, using novel continuous phase transition extraction technology (CPTE). The results showed that CPTE was suitable for extracting essential oil, naringin, and pectin in sequence according to their polarities. The naringin extraction process was optimized by the response surface methodology, resulting in an extract ratio up to 99.47%. Moreover, the pectin extracted from IPF by CPTE showed better quality compared to commercial counterparts, as evidenced by lower protein and ash contents and higher white value. Together, these results suggested that CPTE could be a promising technology to improve the application value of IPF. For instance, the extracted bioactive components can be utilized as nutraceutical food ingredients. The scientific insights from this study will contribute to the development of functional food ingredients and comprehensive utilization of farming by-products.AbstractThe immature honey pomelo fruit (IPF) is a huge agro-industrial by-product generated during pomelo planting. Although IPF is rich in nutrients, more than 95% of IPF is discarded annually, which causes resource waste and a serious environmental problem. Here, we report a novel continuous phase transition extraction technology (CPTE) to improve the comprehensive utilization of IPF by sequentially generating high value products and solve pollution problems related to their disposal. First, essential oil was successively extracted by CPTE at a yield of 1.12 ± 0.36%, in which 43 species were identified. Second, naringin extraction parameters were optimized using the response surface methodology (RSM), resulting in a maximum extraction rate of 99.47 ± 0.15%. Finally, pectin was extracted at a yield of 20.23 ± 0.66%, which is similar to the contents of commercial pectin. In conclusion, this study suggested that IPF was an excellent potential substrate for the production of value-added components by CPTE.Keywords:immature pomelo fruit;sequential extraction;value-added compounds;continuous phase transition extraction under low temperature
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FOOD AND BIOPRODUCTS PROCESSING
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2020
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IF 3.726
Yupeng Lin,Hong He,Qun Huang,Fengping An,Hongbo Song
Low-temperature soluble and soft gelation (LT-SG) pectin belonging to special gum is an important food additive. Flash extraction optimization of pectin from passion fruit ( Passiflora edulis f. flavicarpa ) peel at low temperature (50 °C) by response surface methodology and LT-SG properties was investigated in the present study. Under the optimized conditions of a rotation speed of 5000 r/min, extraction time of 9 min, and the liquid–solid ratio of 42:1 mL/g, the pectin yield was 7.52%. The DE value of 57.02% indicated it was high methoxyl pectin, which easily dissolved at a low temperature (70 °C). Gel texture analysis revealed that the soft gelation properties were depended on the sucrose concentration and pH in the pectin solution. Both adding sucrose and decreasing pH refined gel network structure, as results, the gel texture was strengthened.
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MICROCHEMICAL JOURNAL
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2020
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IF 3.594
Yongna Zhao,Dandan Du,Qiannan Li,Wenjie Chen,Qingchen Li,Qingzhu Zhang,Ning Liang
A highly binding dummy template molecularly imprinted polymers (Fe 3 O 4 -NH 2 @GO@MIPs) was synthesized used Fe 3 O 4 -NH 2 @GO as carrier by dummy surface molecular imprinting technique (DSMIT) for the first time. Fe 3 O 4 -NH 2 @GO@MIPs were characterized by fourier transform infrared (FT-IR), scanning electron microscope (SEM), transmission electron microscope (TEM), thermogravimetric analysis (TGA), brunauer emmett teller (BET) and vibrating specimen magnetometer (VSM). Adsorption and selectivity experiments of Fe 3 O 4 -NH 2 @GO@MIPs and non-imprinted polymers (Fe 3 O 4 -NH 2 @GO@NIPs) verified that the Fe 3 O 4 -NH 2 @GO@MIPs had a better selectivity and adsorption properties for five pyrethroids pesticides. Adsorption test results revealed that the adsorption behaviors of pyrethroids onto Fe 3 O 4 -NH 2 @GO@MIPs followed Langmuir equation adsorption isotherm and pseudo-second-order kinetic models. Fe 3 O 4 -NH 2 @GO@MIPs were used as sorbent in magnetic solid phase extraction (MSPE) to extract five pyrethroids from fruit juice samples, following desorption with acidified ethyl acetate, the pyrethroids were quantified by gas chromatography with electron capture detection (GC-ECD). The developed method MSPE coupled with GC-ECD achieved satisfactory recovery (72.1–106.8%) with RSD less than 10.8%, and the detection limits (LOD) for fenpropathrin (FENP), lambda-cyhalothrin (LC), cyfluthrin (CYF), fenvalerate (FEN) and deltamethrin (DEL) ranged from 0.007 to 0.015 μg/L. Compared to other methods, the procedure MSPE-GC-ECD based on Fe 3 O 4 -NH 2 @GO@MIPs in this work demonstrated to be a more convenient and practical method for the separation, enrichment, and detection of pyrethroids pesticides from fruit juice samples.
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JOURNAL OF FOOD BIOCHEMISTRY
·
2019
·Vol. 43
·期 11
·e13028
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IF 1.358
Meiling Han,Ai Li,Ting Shen,Jiaxin Meng,Yongqin Lei,Xian Zhang,Pengyuan Liu,Linxin Gan,Lei Ao,Houhua Li
The study aims to analyze the phenolic compounds in Malus spp. and evaluate their antioxidant and pro-apoptotic effects in BGC-803 gastric cancer cells. The results showed that cyanidin-3-galactoside was the main polyphenol in Malus “Royalty” (MR), while catechin, epicatechin, and proanthocyanidin B1 and B2 contents were higher in Malus “Cinnabar” (MC) and Malus micromalus (MM) than in MR fruits. The total polyphenol content, total flavonoid content, and antioxidative properties of Malus spp. fruits followed an order of MR > MC > MM. Fruit extracts could inhibit BGC-803 cells growth and induce apoptosis, with IC 50 values of 0.47, 0.36, and 0.31 mg/ml for MR, MC, and MM, respectively. Furthermore, fruit extracts induced cell apoptosis through increasing Bcl-2 and Bcl-xl (pro-apoptosis) expression and inhibiting Bax and Bak (anti-apoptosis) expression, thereby accelerating cell apoptosis. Taken together, these results demonstrate that red fruits (i.e., MR and MC) were more effective against cancer cells than green fruits (i.e., MM). Practical applications Fruits of Malus spp. are ≤5 cm in size, considerably smaller than apples. They are rich in various natural bioactive compounds that are often consumed as a dietary supplement or used as natural raw materials for function food. In the current study, it is comprehensively characterized profile and bioactivity of phenolic metabolites in Malus spp. fruits of different colors, and found that red fruits are more effective in reducing the free radicals and inducing cancer cells apoptosis than green fruits. These findings are valuable for food technologists and food manufacturers, especially those who produce crabapple supplement. The study investigated the molecular mechanism of how Malus spp. fruits exert anti-cancer functions. This lays a theoretical foundation for future research on developing anti-cancer function food and provides helpful guidance for fruit market management and fruit processing industry.
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