Journal of Food Measurement and Characterization
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2023
·Vol. 17
·期 6
·5594-5605
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IF 3.4
Yu Yuyuan,Shi Yongqing
The interaction between quinoa glycopeptides (QGs) and three polyphenols [(−)-epigallocatechin-3-gallate (EGCG), gallic acid (GA) and tannic acid (TA)] was investigated by particle size, potential, fluorescence spectrum, and Fourier infrared spectrum, and the changes of antioxidant activity after compound were investigated by in vitro antioxidant experiments. The results showed that the average particle size of quinoa glycopeptide decreased and its distribution became more uniform after it was combined with three polyphenols. The intrinsic fluorescence was quenched and decreased with the increase of polyphenol content, and the maximum emission wavelength of the intrinsic fluorescence spectrum was redshifted. When combined with EGCG, GA and TA, the surface hydrophobicity of quinoa glycopeptides decreased significantly. The quenching type of EGCG, GA, and TA on quinoa glycopeptides was static quenching. The addition of polyphenols changed the hydrophobic amino acid groups in quinoa glycopeptides, and the hydrophobic interaction was the main force. Additionally, the secondary structure of QG was slightly changed after the binding of polyphenols to QG. Moreover, DPPH and ABTS radical scavenging abilities and ferric reducing antioxidant power analysis showed that EGCG, GA, and TA enhanced significantly the antioxidant capacity of QG. Therefore, this study can guide the preparation of quinoa functional food.
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LWT-FOOD SCIENCE AND TECHNOLOGY
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2023
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IF 6
Shenwan Wang,Lili Zheng,Yuxue Ji,Yang Yang,Xiaoyan Zheng,Dao Xiao,Mingfu Wang,Binling Ai,Zhanwu Sheng
Numerous studies have demonstrated the potential of banana blossom polyphenols as antioxidants and antifungal agents. However, their application in the food field is extremely limited due to their vulnerability to environmental conditions. This study aims to increase the stability of banana blossom polyphenols and explore their potential in food preservation, particularly against fungal infections. To achieve this, β-lactoglobulin@ferulic acid-quercetin-vanillic acid nanoparticles ( N -β-LG@FA-QT-VA) with a particle size of 74.5–80.7 nm were successfully obtained using β-lactoglobulin (β-LG) as the encapsulating material, combined with protein heating modification and emulsification-evaporation techniques. The encapsulation process resulted in a significant increase in antioxidant activity, with an improvement of 42.3% over the free polyphenols. Furthermore, N -β-LG@FA-QT-VA nanoparticles displayed significantly higher antifungal activity and fruit preservation abilities compared to β-LG and FA-QT-VA mixtures. They effectively inhibited the germination and expansion of Penicillium digitatum , a common fruit pathogen. Applying this knowledge, these nanoparticles were tested on orange fruits inoculated with P. digitatum . A successful delay in green mold infection and decay was observed, demonstrating the potential of N -β-LG@FA-QT-VA nanoparticles as a natural alternative to synthetic fungicides, all while maintaining fruit quality.
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FOOD CHEMISTRY
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2023
·
IF 8.8
Mengxia Duan,Cailing Tong,Chen Huang,Zhisheng Tong,Jingting Xu,Danjie Li,Jie Pang,Zijian Zhi,Chunhua Wu
The objective of this study was to develop novel functional stabilizers for Pickering emulsions using phenolic acids-grafted chitin nanofibers (phenolic acids-g-ChNF), which were fabricated by grafting ferulic acid (FA), sinapic acid (SA) and caffeic acid (CA) onto ChNF via free radical-mediated method. The Fourier transform infrared spectrum and Proton nuclear magnetic resonance showed that graft copolymerization occurred between the amino groups of ChNF and the carbonyl of the phenolic acids. Further, it was revealed that CA-g-ChNF and SA-g-ChNF possessed stronger antioxidant and antibacterial properties than the original ChNF and FA-g-ChNF. Additionally, we applied phenolic acids-g-ChNF to develop Pickering emulsions and found that SA-g-ChNF- and CA-g-ChNF-stabilized emulsions displayed reduced droplet sizes compared to FA, the main reason for which was that SA and CA had a rather close bonding relationship with ChNF. Taken together, SA-g-ChNF and CA-g-ChNF as novel multi-functional particles can be employed for facilitating the stability of Pickering emulsions.
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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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ACS Applied Materials & Interfaces
·
2023
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IF 9.5
Qiqi Hong,Lan Zhao,Fengcai Lin,Ningning Tan,Xinda You,Beili Lu,Biao Huang,Jianhua Lv,Yandan Chen,Lirong Tang
Two-dimensional (2D) nanostructures have the advantages of high specific surface area, easy surface functionalization, abundant active sites, and good compatibility with device integration and can be assembled into three-dimensional structures, which are key to the development of high-performance gas sensors. In this study, 2D vermiculite (VMT) nanosheets and guanine (G), two renewable resources with unique chemical structures, were organically combined to fully use the specificity of their molecular structures and functional activities. Driven by the regulation of 2D VMT nanosheets, guanine/vermiculite (G/VMT)-based 2D nanocomposites with controllable pore structure, multiple binding sites, and unobstructed mass transfer were designed and synthesized. The G/VMT nanocomposite material was used as a quartz crystal microbalance (QCM) electrode-sensitive film material to build a QCM-based humidity sensor. G/VMT-based QCM humidity sensor had good logarithmic linear relation (0.9971), high sensitivity (24.49 Hz/% relative humidity), low hysteresis (1.75% RH), fast response/recovery time (39/6 s), and good stability. Furthermore, with a QCM sensor and a specially designed wireless circuit, a wireless humidity detection system transmitting via Wi-Fi allows real-time monitoring of nut storage. This study presents an environmentally friendly, high-performance, miniature 2D nanocomposite sensor strategy for real-time monitoring.
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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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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2023
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IF 8.2
Chuanhui Gao,Picheng Chen,Ying Ma,Luyang Sun,Yuling Yan,Yu Ding,Lishui Sun
Antibacterial packaging used to control the growth of microorganisms in food is of great value for prolonging the shelf life of food. In this study, a bio-based antibacterial agent PDI based on zwitterionic and stereochemical synergistic antibacterial was designed and synthesized, and it was simultaneously introduced into polylactic acid (PLA) matrix with antioxidant o-vanillin (oVL) and plasticizer glycerol (GL). A series of PLA/oVL/PDI composite membranes with antibacterial, antioxidant and anti-ultraviolet properties were prepared by solution casting method. The results showed that the mechanical properties of the composite film were significantly improved compared with pure PLA (tensile strength increased by 37 %, elongation at break increased by 209 %), which was mainly attributed to the microphase separation structure induced by synthetic bio-based antibacterial agent, which improved the mechanical strength of PLA matrix, and the hydrogen bond formed by glycerol, o-vanillin and carbonyl group in PLA molecules plasticized PLA matrix. At the same time, the antibacterial rate of PLA/oVL/PDI composite membrane against Escherichia coli and Staphylococcus aureus can reach >95 %. Packaging experiments showed that PLA/oVL/PDI series composite films could effectively extend the shelf life of fresh bananas and apples for 5 days, and had great application prospects in preservative food packaging.
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LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Jiaojiao Zhou,Lingfeng Wei,Zhenyu Wang,Zia-ud Din,Xuqin Lv,Yue Gui,Fang Xie,Jie Cai
Selenium-enriched peptide (SP) is a new type of selenium supplement with unique bioactivities; however, its instability jeopardizes its industrial applications. Hence, a system stabilizing and delivering SP is a prerequisite to overcome this defect. This study developed a microcapsule, dextran–whey protein isolate–selenium-enriched peptide (DX–WPI–SP), encapsulating SP within the WPI–DX glycation product via electrospraying technology, and its properties were characterized. Results showed that DX–WPI–SP considerably surpassed the physical mixture of WPI, DX, and SP, with respect to antioxidant capacity, thermal stability, and cell cytotoxicity. The in vitro gastrointestinal digestion results showed that over 42% of the SP in DX–WPI–SP survived the gastric fluids and was then released in the intestinal phase. The stability of SP in long-term storage was also observed after its encapsulation in DX–WPI–SP, signifying its stability in this delivery system. This study demonstrated that the DX–WPI–SP microcapsule is a valid strategy to stabilize SP in intestinal delivery.
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MOLECULES
·
2023
·Vol. 28
·期 17
·6254
·
IF 4.6
Feng Liu,Yuanrong Zheng,Huijie Hong,Lianliang Liu,Xiaojia Chen,Qiang Xia
Monitoring the quality consistency of traditional Chinese medicines, or herbal medicines (HMs), is the basis of assuring the efficacy and safety of HMs during clinical applications. The purpose of this work was to characterize the difference in hydrophilic antioxidants and related bioactivities betweenFlos Chrysanthemum(JH) and its wild relatives (Chrysanthemum indicumL.; YJH) based on the establishment of fingerprint–efficacy relationship modeling. The concentrations of the total phenolics and flavonoids of JH samples were shown to be generally higher than those of YJH, but the concentration distribution ranges of YJH were significantly greater compared to JH samples, possibly related to environmental stress factors leading to the concentration fluctuations of phytochemicals during the growth and flowering ofChrysanthemumcultivars. Correspondingly, the total antioxidant capabilities of JH were greatly higher than those of YJH samples, as revealed by chemical assays, including DPPH and ABTS radical scavenging activities and FRAP assays. In addition, cellular-based antioxidant activities confirmed the results of chemical assays, suggesting that the differences in antioxidant activities among the different types ofChrysanthemumswere obvious. The extracts from YJH and JH samples showed significant α-glucosidase inhibitory activity and lipase-inhibitory activity, implying the modulatory effects on lipid and glucose metabolisms, which were also confirmed by an untargeted cell-based metabolomics approach. The selected common peaks by similarity analysis contributed to the discrimination of YJH and JH samples, and the modeling of the fingerprint–bioactivity relationship identified neochlorogenic acid, isochlorogenic acid A, and linarin as efficacy-associated chemical markers. These results have demonstrated that integrating HPLC fingerprints and the analysis of similarity indexes coupled with antioxidant activities and enzyme-inhibitory activities provides a rapid and effective approach to monitoring the quality consistency of YJH/JH samples.Keywords:Chrysanthemum;antioxidant;cellular antioxidant activity;α-glucosidase inhibitory activity;lipase-inhibitory activity;fingerprint–activity relationship
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JOURNAL OF ELECTROANALYTICAL CHEMISTRY
·
2023
·
IF 4.5
Fangjie Han,Shulin Luo,Zhifang Wu,Zhishan Liang,Wenxin Yang,Dongxue Han,Zhonghui Sun,Zhenbang Liu,Li Niu
Antioxidant can protect body from free radical and dietary intake is a major source of antioxidants for human body. Therefore, it is particularly important to evaluate the antioxidant capacity of food and drink in daily diet. Herein, a label-free photoelectrochemical (PEC) sensor based on BiVO 4 @graphene oxide (GO) hybrid has been developed for antioxidants analysis and applied it to antioxidant capacity detection of real samples. Five representative antioxidants including ascorbic acid (AA), caffeic acid (CA), chlorogenic acid (CHA), fisetin (FT) and quercetin (QT) were determined by this PEC sensor to acquire photocurrent response at different concentrations. This PEC sensor exhibited excellent sensitivity and anti-interference. Furthermore, antioxidant capacity of food samples was assessed utilizing this PEC sensor, indicating the practicability and accuracy of this PEC sensor. This study suggests that BiVO 4 @GO composites constructed PEC sensor can provide a practical and fast method for detecting antioxidant capacity in the field of food.
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CARBOHYDRATE POLYMERS
·
2023
·
IF 11.2
Chaomei Zhou,Jinrong Bai,Fantao Zhang,Rongya Zhang,Xiaolei Zhang,Kai Zhong,Bin Yan
Fruit rotting at the postharvest stage severely limits their marketing supply chains and shelf-life. Thus, developing a green and cost-effective approach to extend the shelf-life of perishable foods is highly desired. In this study, inspired by the mussel-adhesion strategy, a multifunctional fruit coating material has been developed using a quaternized catechol-functionalized chitosan (CQ-CS) grafted with 2, 3-epoxypropyl trimethyl ammonium chloride and 3, 4-dihydroxy benzaldehyde . The as-prepared CQ-CS coating exhibited excellent mechanical properties, universal surface adhesion abilities, antimicrobial and antioxidant capacities without any potential toxicity effects. Using strawberry and banana as model fruits, we showed that the CQ-CS coating could effectively maintain the fruit's firmness and color, decrease the weight loss rate, and prevent microbial growth , thus finally extending their shelf- life when compared to uncoated samples, indicating the universal application of the as-prepared CQ-CS coating. These findings demonstrated that this novel conformal coating of CQ-CS has great potential for fruit preservation in the food industry.
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BIORESOURCE TECHNOLOGY
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2023
·
IF 11.4
Ying Xu,Cheng-Ye Ma,Shao-Chao Sun,Chen Zhang,Jia-Long Wen,Tong-Qi Yuan
In this study, light-colored lignin was extracted from bamboo shoot shells (BSS) using a hydrated deep eutectic solvent (DES) pretreatment. The hydrated DES used in pretreatment consist of formic acid, benzyl triethylammonium chloride (BTEAC) and water. The pretreatment using a hydrated DES containing 30% water (H30) demonstrate efficient delignification (82.9%). Additionally, the hydrated DES protected the β- O -4 linkage from excessive cleavage and recondensation as well as keep the light-colored of lignin. Moreover, the hydrated DES extracted lignin exhibits superior antioxidant performance and tyrosinase inhibitory capacity compared to the control. Notably, incorporating 5% lignin of H30-extracted lignin into a commercial suncream led to a remarkable enhancement of the SPF value, elevating from 14.8 to 32.6. In summary, the proposed hydrated DES pretreatment method offers significant benefits for extracting light-colored lignin, thereby promoting the multifunctional application of lignin in cosmetics.
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