SEPARATION AND PURIFICATION TECHNOLOGY
·
2025
·
IF 9
Changyong Cai,Yunlan Chen,Zhonghai Tang,Zhijian Tan
s Rosa roxburghii Tratt ( R. roxburghii ) polysaccharides have important application value in the fields of food and medicine due to their significant antioxidant and hypoglycemic activities. However, conventional extraction methods have low efficiency and poor environmental friendliness. In this study, a sustainable and highly efficient approach for R. roxburghii Tratt extraction was developed using thermo-responsive ionic liquids (TRILs). The choline chloride/lithium bis(trifluoromethylsulfonyl)imide system exhibited the optimal performance, enabling facile polysaccharide recovery via temperature regulation. It was found that the response temperature of TRIL was between 20 and 80 °C. The optimized extraction process achieved a maximum polysaccharide yield of 212.0 mg/g. Changing the temperature can change the hydrophilicity and hydrophobicity of TRIL, leading to the enrichment of polysaccharides in the aqueous phase and the recovery of polysaccharides. Additionally, this TRIL displayed excellent reusability, retaining an extraction capacity of 195.0 mg/g (retention rate 91.9 %) after five cycles. Subsequent purification yielded three polysaccharide fractions (RTFP-T1, RTFP-T2, and RTFP-T3). RTFP-T3 displayed superior antioxidant activity, scavenging 97.13 % of ABTS and 79.79 % of DPPH radicals. This study not only provides innovative solutions for the sustainable extraction of Rosa roxburghii Tratt polysaccharides, but also lays the technical foundation for the industrial application of natural active polysaccharides.
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高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Guilan Jiang,Binbin Li,Zhuhong Ding,Jingyi Zhu,Silin Li
Cellulase can increase the soluble dietary fiber (SDF) content in Rosa roxburghii Tratt (RRT), but the effects on polyphenol content, bioactivity, and flavor are unknown. This study analyzed the changes in SDF content, total phenolic content, antioxidant activity and flavor before and after cellulase treatment. Cellulase treatment increased the SDF and total phenolic content of RRT by 13 % (P < 0.05) and 25.68 % (P < 0.05), respectively, and increased the antioxidant activity. HS-GC-IMS identified a total of 42 volatile compounds present, and ROAV analysis revealed that the characteristic aroma compounds of RRT were mainly aldehydes, alcohols, and ethers. The electronic nose and tongue results were consistent with the HS-GC-IMS analysis, indicating the positive effect of cellulase on the quality of RRT. Cellulase treatment significantly improved the oxidative activity and flavor performance of RRT. These results of RRT, providing practical guidance for improving the flavor and product quality.
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PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2021
·Vol. 46
·期 1
·e16119
·
IF 2.19
Yan Liu,Huan-ping Ao,Jia-Xin Zheng,Ya-xin Liang,Di-Feng Ren
Rosa roxburghii Tratt residue is rich in dietary fiber and a variety of active substances, but its dietary fiber is mainly insoluble dietary fiber, and the content of soluble dietary fiber (SDF) is low. To make full use of R. roxburghii Tratt residue, steam explosion (SE) pretreatment was used to treat the residue to determine its effect on the extraction yield of SDF and the functionality of dietary fiber (DF). Response surface methodology was used to determine the conditions of SE for optimizing the SDF extraction yield in the residue. When R. roxburghii Tratt residue was pretreated by SE at 60 mesh for 97 s, combined with 0.87 MPa, the content of SDF was increased from 9.31 ± 0.07% to 15.82 ± 0.31% in comparison with the control and DF extracted by SE showed the high cholesterol adsorption, glucose adsorption, cation exchange, nitrite adsorption, and hydroxyl radicals inhibition. Practical applications Due to the rough texture and poor taste, the high content of DF in the Rosa roxburghii Tratt residue is often discarded during the processing of freshly squeezed juice. SE can significantly improve the utilization of DF, which is a more economical modification method. This work provides a theoretical basis for the R. roxburghii Tratt by-product as a new source of high-quality dietary fiber.
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FOOD CHEMISTRY
·
2018
·
IF 4.946
Lei Wang,Bin Zhang,Jie Xiao,Qiang Huang,Chao Li,Xiong Fu
Water-soluble polysaccharides (RTFP) were extracted from Rosa roxburghii Tratt fruit by hot water method. The physicochemical, functional, and hypoglycemic properties of RTFP were investigated. The results revealed that RTFP mainly contained carbohydrates (63.79 ± 0.73%, g/g), uronic acids (14.8 ± 0.06%, g/g), and proteins (4.10 ± 0.58%, g/g). RTFP was composed of arabinose, galactose, glucose, mannose, xylose, and fucose with molar percentages of 33.8, 37.3, 20.7, 1.74, 3.43, and 2.95%, respectively. Functional analyses indicated that RTFP had good oil-holding capacity, foaming properties, and emulsifying capacity. The rheological results showed that RTFP exhibited typical shear-thinning behavior and viscoelastic properties influenced by sample concentration, temperature and inorganic salt. Additionally, RTFP exhibited favorable inhibitory activities against α-glucosidase in a mixed inhibition type, and against α-amylase in an uncompetitive inhibition type. These results suggest that RTFP can be exploited as a multi-functional additive or hypoglycemic agent in foods, pharmaceuticals and cosmetics.
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PubMed
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Food Bioscience
·
2024
·
IF 4.8
Xiaoli Zhou,Yumeng Qin,Yanli Wang,Yaping Wang,Zhicheng Qin
Rosa roxburghii Tratt (RRT) is renowned for its abundance of phenolics, various methods have been used to extract free phenolics from RRT, there remains a paucity of research on the comparative distinctions between bound phenolic compounds and their free counterparts in RRT, especially in vitro and in vivo antioxidant potential of RRT-BP necessitates further exploration. This study sought to optimize the process parameters for extracting bound polyphenols through alkaline hydrolysis . Among the bound phenolic compounds, 20 phenolic acids and 34 flavonoids were identified, while the free phenolic compounds comprised 19 phenolic acids and 42 flavonoids. The IC 50 values for DPPH and ABTS radical scavenging were 44.92 μg/mL and 60.92 μg/mL for free phenols , 87.02 μg/mL and 95.02 μg/mL for bound phenols, respectively. Compared with the control group, the lifespan of Caenorhabditis elegans fed with 1 mg/mL of free and bound phenol extended from 11.63 d to 16.77 d and 13.88 d, respectively, with no adverse impact on the reproductive capability of the nematodes. The longevity of C. elegans was observed to persist even under thermal and oxidative stress , primarily attributed to elevated superoxide dismutase and catalase activity, coupled with reduced malondialdehyde content in C. elegans . These findings underscore that free polyphenols exhibit superior polyphenolic components and antioxidant properties compared to their bound counterparts. Nevertheless, the potential health effects of bound polyphenols as a supplement to free polyphenols in RRT should not be ignored.
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高影响因子
Food Bioscience
·
2023
·
IF 5.2
Hai-Li Zhou,Fei Peng,Jia-Xin Lin,Li-Ping Hu,Mingyong Xie,Tao Xiong
Rosa roxburghii Tratt (RRT) has been widely studied in recent years due to its rich nutritional composition. In this study, the effects of fermentation by Limosilactobacillus fermentum NCU001464 ( Lm. fermentum NCU001464) on the physicochemical properties and biological activity of dried RRT fruit were investigated. The pH and monosaccharide content of RRT decreased after 48 h of fermentation, the total phenolic content (TPC) increased from 15.06 to 21.74 μmol GAE/L, the antioxidant capacity increased and xanthine oxidase (XO) inhibition increased from 25.89 to 36.67%. Moreover, the half-maximal inhibitory concentration (IC 50 ) for XO, of the fermented RRT phenol extract was lower than that of the unfermented phenol extract. Fluorescence spectroscopy confirmed the stronger, inhibitory, binding interactions between XO and fermented RRT. The main binding forces between fermented RRT phenol extract and XO appeared to be hydrogen bonds and van der Waals forces.
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
·
2024
·
IF 7.7
Zheng-Hao Chen,Xiao-hui Yuan,Ting-Ting Tu,Lei Wang,Yu-Heng Mao,You Luo,Shu-Yi Qiu,Ang-Xin Song
In this study, polysaccharides (RRTPs) were extracted from Rosa roxburghii Tratt pomace by hot water or ultrasound (US)-assisted extraction. The structural properties and potential prebiotic functions of RRTPs were investigated. Structural characterization was conducted through HPAEC, HPGPC, GC–MS, FT-IR and SEM. Chemical composition analysis revealed that RRTPs extracted by hot water (RRTP-HW) or US with shorter (RRTP-US-S) or longer duration (RRTP-US-L) all consisted of galacturonic acid , galactose , glucose, arabinose , rhamnose and glucuronic acid in various molar ratio. US extraction caused notable reduction in molecular weight of RRTPs but no significant changes in primary structures. Fecal fermentation showed RRTPs could reshape microbial composition toward a healthier balance, leading to a higher production of beneficial metabolites including total short-chain fatty acids, curcumin , noopept, spermidine , 3-feruloylquinic acid and citrulline . More beneficial shifts in bacterial population were observed in RRTP-HW group, while RRTP-US-S had stronger ability to stimulate bacterial short-chain fatty acids production . Additionally, metabolic profiles with the intervention of RRTP-HW, RRTP-US-S or RRTP-US-L were significantly different from each other. The results suggested RRTPs had potential prebiotic effects which could be modified by power US via molecular weight degradation.
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PubMed
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Food Packaging and Shelf Life
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2022
·
IF 8.749
Pengquan Zhao,Jiandong Wang,Xinyu Yan,Zihui Cai,Lina Fu,Qi Gu,Lin Liu,Haojie Jin,Yujie Fu
In this study, the bioactive extract of Rosa roxburghii Tratt (RRT) leaves was incorporated into a chitosan/zein matrix to produce a food packaging film with higher antioxidant and antimicrobial activities. The natural deep eutectic solvent (NADES) was taken as the extraction solvent and green plasticizer to prepare the film matrix. The physical and structural properties of chitosan/zein films with different concentrations of RRT leaves extracts were characterized by infrared spectroscopy analysis , thermogravimetric analysis , X-ray diffraction and scanning electron microscope. The incorporation of RRT leaves extract significantly improved the mechanical properties , light barrier properties and water vapor permeability of the chitosan/zein films. Moreover, the films containing RRT leaves extract had better antioxidant activities and antibacterial activities, with the highest DPPH and ABTS radical scavenging activities of 88.17 % and 86.84 %, respectively, and also effectively inhibited the growth of microorganisms and extended the shelf life of blueberries and cherry tomatoes .
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Food Science & Nutrition
·
2021
·Vol. 9
·期 6
·2843-2852
·
IF 2.863
Yongfu Li,Yuanshan Yu,Qiqi Luo,Yangbo He,Zhuxi Tian,Yueliang Zhao
Rosa roxburghii seed oil is obtained from the seeds left following pressing of the juice from R. roxburghii fruit. The total oil content of R. roxburghii seed was around 9.30%. The fatty acid profile of the oil was determined by gas chromatography (GC). Among the 11 fatty acids identified in the oil, seven were unsaturated fatty acids (UFAs) (92.6%); four were saturated fatty acids (SFAs) (7.17%). Then, the kinetics of formation of trans -fatty acids was studied by GC. Heat treatment of R. roxburghii seed oil showed an increase in the relative percentage of linoleic acid and α-linolenic acid isomers with increasing temperature and time. The formation of linoleic acid and α-linolenic acid isomers followed a zero-order reaction. The presence of O 2 enhanced the isomerization of these UFAs. In addition, the rate constants and activation energies for the geometrical isomerization of UFAs in R. roxburghii seed oil were presented. Overall, R. roxburghii seed oil contains high UFA contents. Heating temperature and duration and the presence of O 2 should be considered to reduce the formation of trans -fatty acids during thermal treatment of R. roxburghii seed oil.
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JOURNAL OF FOOD SCIENCE
·
2023
·
IF 3.9
Huimin Bi,Jianqiu Yang,Houwei Jiang,Fangyu Fan
Rosa roxburghii Tratt seed oil (RSO) and β-carotene (βC) were chosen to prepare proliposomes by the thin-film dispersion method. The characteristics of unloaded proliposome, RSO proliposome (L-R), βC proliposome (L-β), and RSO/βC proliposome (L-R-β) were analyzed, and their antioxidant activity, storage stability, and release properties were investigated. The proliposomes had an encapsulation efficiency (RSO, βC) higher than 83.10%, nanometer size, smooth surface, and irregular structure. L-R-β showed better dispersibility, stability, and antioxidant activity than L-R and L-β. Simultaneous encapsulation of RSO and βC reduced the phospholipid oxidation of proliposomes and improved the retention rate of RSO in storage environments of 4, 25, and 40°C. Moreover, the RSO and βC release kinetics of proliposomes in the simulated saliva fluid and gastric fluid phases can be described by the first-order model, and the Korsmeyr–Peppas method was applied to describe their release mechanism in the simulated intestinal fluid phase.
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PubMed
高影响因子
Foods
·
2025
·Vol. 14
·期 14
·2423
·
IF 5.1
Qing Chen,Yue Zhang,Siyuan Zheng,Siming Zhu,Chao Li
This study aimed to optimize the enzyme-assisted extraction of polysaccharides (RTFPs) fromRosa roxburghiifruit using response surface methodology. Under the optimal extraction conditions, the yield of RTFPs reached 14.02%, which was close to the predicted value of 13.96%. The primary structural characteristics and the antioxidative and immunomodulatory activities of RTFPs were also examined. Structural characterization revealed that RTFPs comprise 36.38% neutral sugar, 48.83% uronic acid, and 7.29% protein. Their heteropolysaccharide structure features two distinct molecular weight fractions (1.87 × 105Da and 4.75 × 103Da) and a monosaccharide composition dominated by glucose (38.93%), arabinose (20.66%), galactose (20.58%), galacturonic acid (10.94%), and xylose (6.52%). Antioxidant assays demonstrated potent radical scavenging activity, with IC50values of 11 μg/mL (DPPH) and 150 μg/mL (ABTS), comparable to conventional antioxidants. Immunomodulatory studies on RAW264.7 macrophages revealed that RTFPs (100–400 μg/mL) significantly enhanced phagocytosis by 12.61–76.63% and stimulated the secretion of nitric oxide (NO) and tumor necrosis factor-α (TNF-α). These bioactivities are attributed to RTFPs’ high uronic acid content, moderate molecular weight distribution, unique monosaccharide profile, and highly branched conformation.
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FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Sha Li,Keting Li,Chao Yang,Lansha Song,Lian Shuai,Xingyi Chen,Lei Wang
This research aimed to fabricate and characterize low-methoxyl citrus pectin films crosslinked respectively with Ca 2+ , Mg 2+ and Zn 2+ in chloride or gluconate salt, and optionally incorporated with polyphenol from Rosa roxburghii Tratt (RRT) leaves (RTLP) for potential in active food packaging, through the solution casting method. Although RRT has been proven with health benefits due to the renowned abundance of polyphenols, there remains a research paucity on RRT leaf-derived polyphenol for the biological functionalities in vitro to achieve an economic added value . Specifically, it has been determined that two-step method of cellulose hydrolysis and ultrasonication, as compared to the single step and their simultaneous combination, was observed with the remarkable capability of scavenging free radicals and suppressing carbohydrate digestion as evidenced by α-glucosidase/α-amylase inhibitory activities in a dose-dependent manner, which was accordingly incorporated into pectin film. Generally, the ionic cross-linker observably increased the tensile strength especially for 18.49 MPa of P-Mg(Cl) as compared to 1.34 MPa of P-water. Interestingly, both cation and anion are responsible for ionic cross-linking performance, for example the altered anionic group of Mg 2+ from chloride to gluconate decreased the tensile strength by ∼73 %. On another hand, the RTLP incorporation could not only contribute to the packaging performance of films with excellent antioxidant capability, but also significantly alter their physico-chemical properties assessed by Fourier transform infrared spectroscopy (FTIR), scanning electron microscopy, X-ray diffraction and thermo-gravimetric analysis etc. These results showed a promising venue to prepare pectin-based film with great potential in food packaging industry.
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危险品化学品经营许可证（带存储）