Food Science and Technology
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2022
·
IF 2.602
ZOU Shuai,TAO Heng,CHANG Ya-Ning
Ten linden honey samples from China and Russia were analyzed in this study. Based on the determination of total polyphenol content (TPC) and total flavonoid content (TFC), the antioxidant activities of ten linden honey samples were analyzed. The results showed that the TPC and TFC in linden honey were ranged from 17.57 to 31.95 mg GAE 100 g-1 and 0.81 to 1.77 mg RE 100 g-1. The TPC and TFC of linden honey were strongly correlated with the antioxidant capacity, and the pearson’s correlation values (p≤0.01) were 0.828 and 0.770 respectively. In this work, the phenolic acids and flavonoids of linden honey were analyzed by high performance liquid chromatography (HPLC). It was found that there were a lot of lindenin and abscisic acid in linden honey. Principal component analysis (PCA) and differential characteristic analysis were used to analyze the composition differences among linden honey samples. The results obtained for TPC, TFC and antioxidant capacities of linden honeys indicate linden honey had good quality as a healthy food.
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RESOURCES CONSERVATION AND RECYCLING
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2022
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IF 13.716
Dan Yu,Fei Liu,Changdong Zou,Xiao Yang
Shortage of soluble Fe in seawater is a limiting condition for benthic seaweeds growth. Utilizing steelmaking slag as the Fe source for seaweeds growth has been proposed. Aiming to find a cost-effective method to promote Fe release, we investigate the effect of adding municipal green wastes. By conducting leaching experiments in freshwater, a sharp improvement in Fe release was observed with the addition of tangerine peel together with steelmaking slag. The flavonoids supplied from the tangerine peel, vicenin-2, apigenin, hesperidin, vitexin, hesperetin and diosmin were observed to have a promotion effect on Fe release. Formation of stable flavonoid-Fe(II) chelates changes the thermodynamic property of Fe(II) in water and disturbs the equilibrium between Fe(II) in slag and Fe(II) in water, which promotes Fe release from slag. These results demonstrate the feasibility to develop a technology for Fe supply in seawater by utilizing the mixture of steelmaking slag and municipal green wastes.
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2022
·Vol. 103
·期 2
·770-778
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IF 4.125
Yuteng Fu,David Julian McClements,Shunjing Luo,Jiangping Ye,Chengmei Liu
BACKGROUND Rutin is a natural bioactive flavonoid that is poor in water solubility and chemical stability. Encapsulation can be used to protect bioactive molecules from chemical or physical decomposition during food processing and storage. Thus, the effect of initial particle size on the ability of oil-in-water emulsions to retain rutin during storage was investigated. RESULTS Rutin was encapsulated in oil-in-water emulsions with different mean surface-weighted diameters: d 3,2 = 0.56 μm (small), 0.73 μm (medium), and 2.32 μm (large). As expected, the resistance of the emulsions to coalescence and creaming during storage increased as the particle size decreased due to weakening of the colloidal and gravitational forces acting on the droplets. The concentration of rutin in the emulsions decreased during storage (28 days), which was mainly attributed to photodegradation of the flavonoid. The loss of rutin from the emulsions during storage was fitted using a second-order equation. The rutin degradation rate constant k decreased and the half-life t 1/2 increased with decreasing droplet size, which was attributed to the stronger encapsulation and light scattering by smaller oil droplets reducing the amount of light that can penetrate into the emulsions. CONCLUSION This study has important implications for the design of more efficacious emulsion-based delivery systems for incorporating health-promoting nutraceuticals into foods. © 2022 Society of Chemical Industry.
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MICROCHEMICAL JOURNAL
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2022
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IF 5.304
Shao-Bin He,Hui-Jing Yang,Liu Yang,Hamada A. A. Noreldeen,Hua-Ping Peng,Hao-Hua Deng,Wei Chen,Guo-Lin Hong
Coenzyme can work with a natural enzyme to achieve the enzymatic catalytic process. Inspired by nature, herein rutin was found to regulate the peroxidase-like activity of Fe-doped silicon nanodots (Fe-OSiNDs) acting as a coenzyme. To be specific, the peroxidase-like activity of Fe-OSiNDs can be activated by rutin at a low concentration (<200 µM), which accelerated the oxidation process between 3, 3′, 5, 5′-tetramethylbenzidine (TMB) and H 2 O 2 . Possibly as a reason, rutin at a low concentration could be easily attracted and oxidized by Fe 3+ in Fe-OSiNDs and then the produced Fe 2+ reacted with H 2 O 2 to form the hydroxyl radicals around the surface of Fe-OSiNDs thereby contributing to an enhancement. More interestingly, the addition of β-glucuronidase can hydrolysis rutin into quercetin and suppress the peroxidase-like activity of rutin-treated Fe-OSiNDs because quercetin is a sugar-free flavonoid with higher anti-oxidant activity than rutin. Thus, a colorimetric sensor for β-glucuronidase could be established. This sensor realizes a linear ranging from 2 to 40 nM (0.58 to 11.6 μg/mL) towards β-glucuronidase with a detection limit of 0.6 nM (0.174 μg/mL). The feasibility of this sensor for β-GUS detection in Escherichia coli has been realized. This work not only provides an interesting concept for coenzyme-dependent nanozyme and expands the promising use of silicon nanomaterials.
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Frontiers in Nutrition
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2022
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IF 6.59
Wang Zhenxing,Jin Ximeng,Zhang Xuechun,Xie Xing,Tu Zongcai,He Xiahong
This study aimed to investigate the impact of probiotic fermentation on the active components and functions of Perilla frutescens leaves (PFL). PFL was fermented for 7 days using six probiotics (Lactobacillus Plantarum SWFU D16, Lactobacillus Plantarum ATCC 8014, Lactobacillus Rhamnosus ATCC 53013, Streptococcus Thermophilus CICC 6038, Lactobacillus Casei ATCC 334, and Lactobacillus Bulgaricus CICC 6045). The total phenol and flavonoid contents, antioxidant abilities, as well as α-glucosidase and acetylcholinesterase inhibition abilities of PFL during the fermentation process were evaluated, and its bioactive compounds were further quantified by high-performance liquid chromatography (HPLC). Finally, non-targeted ultra-HPLC–tandem mass spectroscopy was used to identify the metabolites affected by fermentation and explore the possible mechanisms of the action of fermentation. The results showed that most of the active component contents and functional activities of PFL exhibited that it first increased and then decreased, and different probiotics had clearly distinguishable effects from each other, of which fermentation with ATCC 53013 for 1 day showed the highest enhancement effect. The same trend was also confirmed by the result of the changes in the contents of 12 phenolic acids and flavonoids by HPLC analysis. Further metabolomic analysis revealed significant metabolite changes under the best fermentation condition, which involved primarily the generation of fatty acids and their conjugates, flavonoids. A total of 574 and 387 metabolites were identified in positive ion and negative ion modes, respectively. Results of Spearman’s analysis indicated that some primary metabolites and secondary metabolites such as flavonoids, phenols, and fatty acids might play an important role in the functional activity of PFL. Differential metabolites were subjected to the KEGG database and 97 metabolites pathways were obtained, of which biosyntheses of unsaturated fatty acids, flavonoid, and isoflavonoid were the most enriched pathways. The above results revealed the potential reason for the differences in metabolic and functional levels of PFL after fermentation. This study could provide a scientific basis for the further study of PFL, as well as novel insights into the action mechanism of probiotic fermentation on the chemical composition and biological activity of food/drug.
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Journal of Cleaner Production
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2022
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IF 11.072
Jian Li,Wen Chen,Debao Niu,Rui Wang,Fei-Yue Xu,Bo-Ru Chen,Jia-Wei Lin,Zhong-Sheng Tang,Xin-An Zeng
The recovery of flavonoids and preparation of flavone aglycones from pomace waste are accompanied by the use of acidic organic solvents and high energy consumption, which lead to environmental pollution . This study aimed to develop an efficient and eco-friendly method based on pulsed electric field-assisted extraction (PEF-AE) combined with deep eutectic solvents (DESs) to recover flavonoids from noni pomace. The feasibility of using pulsed electric fields (PEF) combined with DESs as an alternative to conventional enzymatic, acidic, and pyrolytic methods, for the conversion of flavone glycosides to flavone aglycones was also evaluated. The results showed that, by using PEF-AE combined with DESs, the recovery efficiencies of the two main flavonoids (rutin and quercetin) in noni pomace were significantly superior to those of conventional organic extraction. Choline chloride/ethylene glycol (Ch/Eth) and choline chloride/oxalic acid (Ch/Oxa) were found to be optimal extractants for the recovery of rutin and quercetin. After response surface methodology optimisation, the highest extraction amounts of rutin and quercetin were 16.21 mg/g and 19.85 mg/g, respectively. During the extraction process, it was found that almost 100% of degraded rutin can be converted to quercetin in Ch/Oxa. Under identical treatment time and temperature, the rutin conversion efficiency of PEF was 25.4–206.4 folds higher than that of hot-water treatment (HWT). An excellent rutin conversion efficiency (8.72%/min) for PEF was achieved by adjusting the key reaction conditions. Overall, PEF-AE combined with DESs is an efficient, selective, and sustainable method for recovering flavonoids from noni pomace waste. This study also demonstrated that PEF coupled with DESs is a promising method for the efficient and eco-friendly preparation of flavone aglycones.
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Frontiers in Plant Science
·
2022
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IF 6.627
Su Xuexia,Bai Cuihua,Wang Xianghe,Liu Huilin,Zhu Yongcong,Wei Leping,Cui Zixiao,Yao Lixian
Fruit color is a decisive factor in consumers’ preference. The bright red color of litchi fruit is associated with its high anthocyanin; however, poor fruit coloration is a major obstacle in litchi plantation. The role of spraying mineral nutrient salts such as KH2PO4, KCl, K2SO4, and MgSO4 on litchi pericarp pigmentation was examined by a field trial, and the relation between human visual color preference versus pericarp pigments and hue-saturation-brightness (HSB) color parameters was investigated. K2SO4-sprayed litchi fruit gained the maximum popularity for its attractive red color. Spray of K and Mg salts decreased the buildup of yellowish pigments, but increased the accumulation of red ones, with the exception of slightly reduced anthocyanins in KH2PO4-sprayed fruit, by regulating the activities of enzymes involved in anthocyanidin metabolism and decreasing pericarp pH, leading to varied pericarp pigment composition. K2SO4 spray generated the highest percentage of cyanidin-3-glucoside over all pigments in pericarp. Correlation analysis shows the percent of cyanidin-3-glucoside, superior to anthocyanin concentration and HSB color parameters, was a reliable indicator to fruit color preference. This work demonstrates that spray of suitable mineral salt can regulate pericarp pigment profile, and is an effective approach to improve fruit pigmentation and promote its popularity.
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PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY
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2022
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IF 3.141
Zhen Zhang,Shancai Guo,Chuanding Chen,Jianyuan Lin,Leyuan Chen,Danni Wang,Jinjing Hu,Xinrui Chen,Jingyi Yang,Yingying Li,Xinxuan Wang
In the present study, ultrasound-assisted extraction was employed to extract the general flavone from celery leaves using response surface methodology and BP neural network model with a genetic algorithm (GA). The effects of temperature, time, solid-liquid ratio, and ethanol concentration on the extraction results were assessed by Box-Behnken design. Further optimization of the process was performed by GA-BP. Our results showed that the optimal conditions were an ethanol concentration of 70.31%, a temperature of 67.2 °C and an extraction time of 26.6 min. In addition, significant antioxidant activity and in vitro bacteriostasis were observed. We found that the total flavonoids of the celery leaves exerted a strong inhibitory effect on Escherichia coli, Staphylococcus aureus, and Bacillus subtilis. Additionally, considerable DPPH· and ·OH scavenging effects were exerted by flavonoids. Therefore, flavonoids from celery leaves can be considered natural antioxidants and bacterial inhibitors.
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FOOD RESEARCH INTERNATIONAL
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2022
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IF 7.425
Yao Fan,Siying Che,Lei Zhang,Chunsong Zhou,Haiyan Fu,Yuanbin She
A novel dual-channel sensor array based on the “off” and “off–on” phenomenon of ZnCdSe quantum dots (QDs) - KMnO 4 system was established for the effective distinguish of 30 green teas with various species, grades and origins. Starting from optimization of QDs for the construction of the sensing system, their sensitivity and selectivity performances towards 10 representative green teas were tested first and the sensor systems based on ZnCdSe QDs were finally established. An obvious “off” response brought by the interactions between amino acids , quercetin, et al. and ZnCdSe QDs was obtained while an “off–on” phenomenon brought by the interactions between catechins and the ZnCdSe-KMnO 4 system had also been verified. Furthermore, based on the differential fluorescence “off–on” response of seven catechins, the qualitative and quantitative analyses of these catechins were successfully carried out with the linear range from 0.5 to 10 µg/mL. Most importantly, through adopting the dual-channel sensor, 30 green teas with different species, origins and grades can be accurately identified with the LDA model according to the spectral signals and the recognition accuracy could achieve 100 %.
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FOOD CHEMISTRY
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2022
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IF 9.231
Lang Zhang,Yingying Hu,Qian Liu,Qian Chen,Xiufang Xia,Baohua Kong
This study aims to evaluate the heterocyclic aromatic amine (HAA) formation inhibited by cyanidin and rutin in chemical modeling systems and smoked chicken drumsticks. In the PhIP and β-carboline chemical modeling systems, cyanidin inhibited the PhIP, Harman, and Norharman formation while rutin inhibited the PhIP formation but promoted the Harman and Norharman formation compared with control sample ( P < 0.05). A mechanistic investigation confirmed that inhibiting the PhIP formation by cyanidin was mainly through trapping phenylalanine, creatine, creatinine, glucose, phenylacetaldehyde, and an aldol condensation product. In the smoked chicken drumsticks, cyanidin inhibited the PhIP, Harman, and Norharman formation dose-dependently compared to the control sample ( P < 0.05), with 2.0 % (w/v) cyanidin having the highest inhibitory effect. Moreover, cyanidin inhibited the formation of PhIP precursors and intermediates in the smoked chicken drumsticks. These results provide evidence for using phenolic compounds to reduce HAA formation in smoked meat products.
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TALANTA
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2022
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IF 6.556
Yi Xiao,Haomin Yi,Guofang Wang,Suhua Chen,Xiang Li,Qinyu Wu,Siyi Zhang,Kexin Deng,Yisheng He,Xiaoping Yang
Pyrrolizidine alkaloids (PAs) and PA N -oxides are hepatotoxic natural products , produced by over 6000 plant species worldwide. However, an unmet need remains for confirmative measurement of PAs in routine clinical tests. Here, we develop a visual, easy-to-use, and economic mesoporous silica-electrochemiluminescence (MPS-ECL) sensor for point-of-care (POC) testing of PAs, utilizing MPS's amplification effect on positive ions . The relationship between PAs' different structures and corresponding Ru(bpy) 3 2+ ECL activity shows that reaction mechanism, stability of intermediate, molecular geometry and alternative anodic reactivity significantly affect the ECL activity. The ECL intensity varies among different PAs: monocrotaline ˃ senecionine N -oxide ˃ retrorsine ˃ senkirkine. The POC sensors possess excellent linearity (0.9993 > R 2 > 0.9944), low detection limits (0.02 μM–0.07 μM), and good recoveries (90.12%–105.93%), indicating good accuracy and practicability. The portable and low-cost sensor is user-friendly, which holds promise to be applied to POC testing of PAs in drugs, food products, and clinical samples, which is promising for initial assessments of PA-induced health risk.
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Food & Function
·
2022
·Vol. 13
·期 9
·5061-5074
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IF 6.317
Jie Zhao,Lin Huang,Renjie Li,Zhuangwei Zhang,Jin Chen,Hongjin Tang
Gliadin, as a main component of wheat storage protein, is used as a drug encapsulation and delivery system owing to its specific characteristics. Flavonoids are regarded as active natural products with a variety of pharmacological effects. In this study, an integrated method including UV-vis, fluorescence, and FT-IR spectroscopy and molecular modelling was applied to explore the structure–affinity relationship and the interaction nature between a library of flavonoids and gliadin. The characteristic UV-vis spectral changes of gliadin mediated by flavonoids with absorption bands at 218 and 278 nm demonstrated the existence of an interaction depending on generating the ground-state complexes. Fluorescence quenching results showed that the intrinsic fluorescence of gliadin could be effectively quenched by flavonoids coupled with the formation of flavonoid–gliadin complexes through the static quenching mechanism. The structure–affinity relationship revealed the critical structural elements associated with the binding affinity on gliadin and underlined the favorable substituents at the specific positions of flavonoid skeletons leading to a stronger binding potency. From the analysis of synchronous fluorescence spectra, flavonoids could cause the conformation change of gliadin and impact the microenvironment around TYR and TRP residues. Moreover, the ANS fluorescent probe assay suggested that these flavonoids also influenced the surface hydrophobicity of glaidin based on the further exposure or blocking of hydrophobic domains. Molecular modelling was subsequently performed and illustrated the proposed binding conformation of flavonoids on gliadin. Combined with the FT-IR spectra, these results further confirmed the important role of hydrophobic interactions and hydrogen bonds in their binding process.
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