1
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Zhao S, Zhao Y, Liu H, Chen Q, Sun H, Kong B. Combined effects of high-intensity ultrasound treatment and hydrogen peroxide addition on the thermal stabilities of myofibrillar protein emulsions at low ionic strengths. ULTRASONICS SONOCHEMISTRY 2024; 104:106841. [PMID: 38442572 PMCID: PMC10924124 DOI: 10.1016/j.ultsonch.2024.106841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 02/21/2024] [Accepted: 03/01/2024] [Indexed: 03/07/2024]
Abstract
In this study, the effects of high-intensity ultrasound (HIU) treatment combined with hydrogen peroxide (H2O2) addition on the thermal stability of myofibrillar protein (MP)-stabilized emulsions in low-salt conditions were investigated. Results showed that compared to using either HIU or H2O2 treatment alone, HIU treatment combined with H2O2 was most effective in enhancing the physical stability of emulsions. Moreover, the emulsion stabilized by MPs co-treated with HIU and H2O2 exhibited the most uniform distribution, highest absolute zeta potential, and optimal rheological properties upon heating. This combination effect during heating was caused by the inhibition of disulfide bond cross-linking of myosin heads by H2O2 and the dissociation of filamentous myosin structures using the HIU treatment. In addition, the results of oxidative stability analysis indicated that the addition of H2O2 increased the content of oxidation products; however, the overall influence on the oxidative stability of emulsions was not significant. In conclusion, the combination of HIU and H2O2 treatment is a promising approach to suppress heat-induced MP aggregation and improve the thermal stability of corresponding emulsions.
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Affiliation(s)
- Siqi Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yubo Zhao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongbo Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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2
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Chen C, Zhang W, Zhang Y, Li Y, Zhang F, Wang J, Wang X, Zhang X, Ren F, Wang P. Emulsion stability of hydroxybutyl chitosan as emulsifier at low pH: Effects of the degree of substitutions of hydroxybutyl groups. Int J Biol Macromol 2024; 258:128868. [PMID: 38114008 DOI: 10.1016/j.ijbiomac.2023.128868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 12/06/2023] [Accepted: 12/15/2023] [Indexed: 12/21/2023]
Abstract
Keeping the stability of emulsions at low pH is necessary for their successful applications in food and delivery systems. To achieve this goal, hydroxybutyl chitosan (HBC) with three degrees of substitution (DSs) was used as an emulsifier to investigate the effect of HBC structure on the emulsion stability. The DSs of HBC-5, HBC-10, and HBC-20 were 0.66, 1.51, and 2.19, respectively. The stability of oil-in-water emulsions against creaming/coalescence was positively correlated with the DS. As pH decreased to 2, HBC-20-stabilized emulsions were most stable without creaming or coalescence. After 30 days of storage, no changes in the droplet sizes of HBC-20-stabilized emulsions were observed, whereas the droplet sizes of HBC-5/10- stabilized emulsions significantly increased at low pH. The stability of HBC-20- stabilized emulsions at low pH was attributed to the higher surface activity and electrostatic repulsion. Our research revealed that the emulsion stability of HBC under low pH conditions can be controlled by the density of the hydroxybutyl groups in HBC. In vitro digestion further revealed the excellent stability of HBC-20-stabilized emulsions in simulated gastric fluid, which highlighted the enormous potential of HBC-20 to protect liposoluble drugs and nutrients from the extreme pH environment.
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Affiliation(s)
- Chong Chen
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Weibo Zhang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Yan Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China..
| | - Yixuan Li
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Feng Zhang
- Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Jing Wang
- Chongqing Tianyou Dairy Co., Ltd., Chongqing 401120, China
| | - Xifan Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China
| | - Xiaoxu Zhang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, Department of Nutrition and Health, China Agricultural University, Beijing 100091, China..
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3
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Jovanović AA, Balanč B, Volić M, Pećinar I, Živković J, Šavikin KP. Rosehip Extract-Loaded Liposomes for Potential Skin Application: Physicochemical Properties of Non- and UV-Irradiated Liposomes. PLANTS (BASEL, SWITZERLAND) 2023; 12:3063. [PMID: 37687310 PMCID: PMC10489640 DOI: 10.3390/plants12173063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023]
Abstract
In the present study, rosehip (Rosa canina L.) extract was successfully encapsulated in phospholipid liposomes using a single-step procedure named the proliposome method. Part of the obtained liposomes was subjected to UV irradiation and non-treated (native) and UV-irradiated liposomes were further characterized in terms of encapsulation efficiency, chemical composition (HPLC analysis), antioxidant capacity, particle size, PDI, zeta potential, conductivity, mobility, and antioxidant capacity. Raman spectroscopy as well as DSC analysis were applied to evaluate the influence of UV irradiation on the physicochemical properties of liposomes. The encapsulation efficiency of extract-loaded liposomes was higher than 90%; the average size was 251.5 nm; the zeta potential was -22.4 mV; and the conductivity was found to be 0.007 mS/cm. UV irradiation did not cause a change in the mentioned parameters. In addition, irradiation did not affect the antioxidant potential of the liposome-extract system. Raman spectroscopy indicated that the extract was completely covered by the lipid membrane during liposome entrapment, and the peroxidation process was minimized by the presence of rosehip extract in liposomes. These results may guide the potential application of rosehip extract-loaded liposomes in the food, pharmaceutical, or cosmetic industries, particularly when liposomal sterilization is needed.
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Affiliation(s)
- Aleksandra A. Jovanović
- Institute for the Application of Nuclear Energy INEP, University of Belgrade, Banatska 31b, 11080 Belgrade, Serbia
| | - Bojana Balanč
- Innovation Centre of the Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (B.B.); (M.V.)
| | - Mina Volić
- Innovation Centre of the Faculty of Technology and Metallurgy, University of Belgrade, Karnegijeva 4, 11000 Belgrade, Serbia; (B.B.); (M.V.)
| | - Ilinka Pećinar
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Jelena Živković
- Institute for Medicinal Plants Research “Dr Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia; (J.Ž.); (K.P.Š.)
| | - Katarina P. Šavikin
- Institute for Medicinal Plants Research “Dr Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia; (J.Ž.); (K.P.Š.)
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4
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Li P, Sun H, Li W, Wu Q, Ye S, Zhu J, Ding Y. Isolation and purification of 12 flavonoid glycosides from Ginkgo biloba extract using sephadex LH-20 and preparative high-performance liquid chromatography. Z NATURFORSCH C 2023; 78:73-81. [PMID: 36351234 DOI: 10.1515/znc-2022-0124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Accepted: 10/14/2022] [Indexed: 11/10/2022]
Abstract
An efficient and rapid preparative method for the separation and purification of flavonoid glycosides from the Ginkgo biloba extract (GBE) was developed by sephadex LH-20 and preparative high-performance liquid chromatography (HPLC). 40 g GBE of 24% flavonoids were loaded onto the sephadex LH-20 column and five fractions (1.15, 2.57, 1.32, 4.45, and 3.31 g) at flavonoid content of 72.3, 54.2, 63.5, 51.2, and 59.2% were produced. Ultimately, 12 flavonoid glycosides that are at least purities of 97.7% were obtained from 100 mg of each fraction by preparative HPLC. The fraction A, B, and D each contained two flavonoids, yielded 35, 30, 23, 20, 25, and 25 mg, respectively. The fraction C and E each contained three flavonoids, produced 20, 13, 15, 18, 15, and 20 mg, respectively. The chemical structures of the purified compounds were identified by nuclear magnetic resonance (NMR) and electrospray ionization mass spectrometry (ESI/MS).
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Affiliation(s)
- Ping Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
| | - Hao Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China.,Department of Chemistry, Inha University, 100 Inharo, Incheon, 22212, Korea
| | - Wei Li
- Korean Medicine (KM) Application Center, Korea Institute of Oriental Medicine, Daegu, 41062, South Korea
| | - Qi Wu
- China National Institute of Standardization, Beijing, 100088, China
| | - Shuhong Ye
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
| | - Jingbo Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China.,Institute of Chemistry and Applications of Plant Resources, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
| | - Yan Ding
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning, 116034, China
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5
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Zhao J, Dai Y, Gao J, Deng Q, Wan C, Li B, Zhou B. Desalted duck egg white nanogels combined with κ‐carrageenan as stabilisers for food‐grade Pickering emulsion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15400] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Jingyun Zhao
- Key Laboratory of Fermentation Engineering Ministry of Education National “111” Center for Cellular Regulation and Molecular Pharmaceutics Hubei Key Laboratory of Industrial Microbiology School of Biological Engineering and Food Hubei University of Technology Wuhan 430068 China
| | - Yalei Dai
- Key Laboratory of Fermentation Engineering Ministry of Education National “111” Center for Cellular Regulation and Molecular Pharmaceutics Hubei Key Laboratory of Industrial Microbiology School of Biological Engineering and Food Hubei University of Technology Wuhan 430068 China
| | - Jin Gao
- Key Laboratory of Fermentation Engineering Ministry of Education National “111” Center for Cellular Regulation and Molecular Pharmaceutics Hubei Key Laboratory of Industrial Microbiology School of Biological Engineering and Food Hubei University of Technology Wuhan 430068 China
| | - Qianchun Deng
- Key Laboratory of Oilseeds Processing Ministry of Agriculture and Rural Affairs Wuhan 430062 China
| | - Chuyun Wan
- Key Laboratory of Oilseeds Processing Ministry of Agriculture and Rural Affairs Wuhan 430062 China
| | - Bin Li
- Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University) Ministry of Education College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 China
| | - Bin Zhou
- Key Laboratory of Fermentation Engineering Ministry of Education National “111” Center for Cellular Regulation and Molecular Pharmaceutics Hubei Key Laboratory of Industrial Microbiology School of Biological Engineering and Food Hubei University of Technology Wuhan 430068 China
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6
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Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion. Foods 2021; 10:foods10061400. [PMID: 34204278 PMCID: PMC8234661 DOI: 10.3390/foods10061400] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/30/2021] [Accepted: 06/08/2021] [Indexed: 11/17/2022] Open
Abstract
This study investigates the antioxidant behaviors of a hazelnut tetrapeptide, FSEY (Phe-Ser-Glu-Tyr), in an oil-in-water emulsion. The emulsion was prepared with stripped hazelnut oil at a ratio of 10%. O/W emulsions, both with and without antioxidants (FSEY and TBHQ), were incubated at 37 °C. The chemical stabilities, including those of free radicals and primary and secondary oxidation productions, along with the physical stabilities, which include particle size, zeta-potential, color, pH, and ΔBS, were analyzed. Consequently, FSEY displayed excellent antioxidant behaviors in the test system by scavenging free lipid radicals. Both primary and secondary oxidation products were significantly lower in the FSEY groups. Furthermore, FSEY assisted in stabilizing the physical structure of the emulsion. This antioxidant could inhibit the increase in particle size, prevent the formation of creaming, and stabilize the original color and pH of the emulsion. Consequently, FSEY may be an effective antioxidant additive to use in emulsion systems.
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7
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Kobus-Cisowska J, Dziedziński M, Szczepaniak O, Kusek W, Kmiecik D, Ligaj M, Telichowska A, Byczkiewicz S, Szulc P, Szwajgier D. Phytocomponents and evaluation of acetylcholinesterase inhibition by Ginkgo biloba L. leaves extract depending on vegetation period. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1804462] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Joanna Kobus-Cisowska
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poznan, Poland
| | - Marcin Dziedziński
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poznan, Poland
| | - Oskar Szczepaniak
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poznan, Poland
| | - Weronika Kusek
- Earth, Environmental and Geographical Sciences Department, Northern Michigan University, Marquette, MI, USA
| | - Dominik Kmiecik
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poznan, Poland
| | - Marta Ligaj
- Department of Industrial Product Quality and Ecology, Poznan University of Economics and Business, Poznan, Poland
| | - Aleksandra Telichowska
- Foundation for the Education of Innovation and Implementation of Modern Technologies, Dabrowka, Poland
| | - Szymon Byczkiewicz
- Department of Gastronomy Sciences and Functional Foods, Poznan University of Life Sciences, Poznan, Poland
| | - Piotr Szulc
- Department of Agronomy, Poznan University of Life Sciences, Poznan, Poland
| | - Dominik Szwajgier
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Lublin, Poland
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8
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Liu W, Liu J, Salt LJ, Ridout MJ, Han J, Wilde PJ. Structural stability of liposome-stabilized oil-in-water pickering emulsions and their fate during in vitro digestion. Food Funct 2019; 10:7262-7274. [DOI: 10.1039/c9fo00967a] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
An interesting liposome-stabilized oil-in-water Pickering emulsion shows pH-controllable and surfactant-dependent deformability whilst displaying dual delivery routes under external environment and oral-gastrointestinal conditions.
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Affiliation(s)
- Weilin Liu
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou 310018
- PR China
- Quadram Institute Bioscience
| | - Jianhua Liu
- Quadram Institute Bioscience
- Norwich Research Park
- Norwich
- UK
- Department of Food Science and Engineering
| | - Louise J. Salt
- Quadram Institute Bioscience
- Norwich Research Park
- Norwich
- UK
| | - Mike J. Ridout
- Quadram Institute Bioscience
- Norwich Research Park
- Norwich
- UK
| | - Jianzhong Han
- School of Food Science and Biotechnology
- Zhejiang Gongshang University
- Hangzhou 310018
- PR China
| | - Peter J. Wilde
- Quadram Institute Bioscience
- Norwich Research Park
- Norwich
- UK
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9
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Enhancement of physicochemical properties of whey protein-stabilized nanoemulsions by interfacial cross-linking using cinnamaldehyde. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.047] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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10
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Wang P, Chen C, Guo H, Zhang H, Yang Z, Ren F. Casein gel particles as novel soft Pickering stabilizers: The emulsifying property and packing behaviour at the oil-water interface. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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11
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Yun L, Wu T, Liu R, Li K, Zhang M. Structural Variation and Microrheological Properties of a Homogeneous Polysaccharide from Wheat Germ. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2977-2987. [PMID: 29350530 DOI: 10.1021/acs.jafc.7b04730] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A novel polysaccharide (WGP) was purified from crude wheat germ polysaccharide by Sephacryl S-500HRgel filtration. The molecular weight of WGP was determined as 4.89 × 106 Da and consisted of arabinose, xylose, glucose, and galactose. Methylation analysis and 1D/2D nuclear magnetic resonance was used to analyze the structural characterization of WGP. WGP was mainly a backbone composed of (1 → 4)-linked-β-d-Xylp (19.01%) and (1 → 3, 4)-linked-β-d-Xylp (26.27%) residues, which was branched of (1 → 5)-linked α-l-Araf (28.09%) and (1 → 3,6)-linked β-d-Galp (12.11%) with β-d-Glcp (14.52%) as terminal unit. The calculated values of Turbiscan stability indexes suggested that WGP (0.1-0.5 mg/mL) is a stable system. Microrheology results showed that WGP can form gel behavior when the concentration of WGP ranges from 0.1 to 3 mg/mL. Results of in vitro assays showed that WGP could cause the proliferation of RAW264.7 macrophages, upregulating the release of TNF-α and IL-8 in the lymphocytes.
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Affiliation(s)
- Liyuan Yun
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin 300457 , China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin 300457 , China
| | - Rui Liu
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin 300457 , China
| | - Kun Li
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin 300457 , China
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science and Technology) , Key Laboratory of Food Nutrition and Safety, Ministry of Education , Tianjin 300457 , China
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12
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Won JS, Lee SJ, Park HH, Song KB, Min SC. Edible Coating Using a Chitosan-Based Colloid Incorporating Grapefruit Seed Extract for Cherry Tomato Safety and Preservation. J Food Sci 2017; 83:138-146. [PMID: 29227543 DOI: 10.1111/1750-3841.14002] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Accepted: 11/08/2017] [Indexed: 11/29/2022]
Abstract
Grapefruit seed extract (GSE)-containing chitosan-based coating was developed and applied to cherry tomatoes to protect them from Salmonella invasion and improve their storability. The coating colloids were produced by mixing a chitosan colloid (1% [w/w] chitosan) with GSE at various concentrations (0.5%, 0.7%, 1.0%, and 1.2% [w/w]) using high-shear mixing (10000 rpm, 2 min). Coatings with chitosan colloids containing GSE at 0.0%, 0.5%, 0.7%, and 1.0% (w/w) inactivated Salmonella on cherry tomatoes by 1.0 ± 0.3, 1.2 ± 0.3, 1.6 ± 0.1, and 2.0 ± 0.3 log CFU/cherry tomato, respectively. Coatings both with and without GSE (1.0%) effectively inhibited the growth of Salmonella and total mesophilic aerobes, reduced CO2 generation, and retarded titratable acidity decrease during storage at 10 and 25 °C. The advantage of incorporating GSE in the formulation was demonstrated by delayed microorganism growth and reduced weight loss at 25 °C. The chitosan-GSE coating did not affect lycopene concentration, color, and sensory properties (P > 0.05). Chitosan-GSE coating shows potential for improving the microbiological safety and storability of cherry tomatoes, with stronger efficacy at 25 °C than that of chitosan coating without GSE. PRACTICAL APPLICATION A novel chitosan coating containing grape fruit seed extract (GSE) improved the microbiological safety against Salmonella and storability of cherry tomatoes without altering their flavor, demonstrating its strong potential as an effective postharvest technology. Chitosan coating containing GSE might be preferable over chitosan coating without GSE for application to tomatoes that are stored at room temperature in that it more effectively inhibits microbial growth and weight loss than the coating without GSE at 25 °C.
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Affiliation(s)
- Jin Sung Won
- Dept. of Food Science and Technology, Seoul Women's Univ., Seoul 01797, Republic of Korea
| | - Seung Jo Lee
- Dept. of Food Science and Technology, Seoul Women's Univ., Seoul 01797, Republic of Korea
| | - Hyeon Hwa Park
- Dept. of Food Science and Technology, Seoul Women's Univ., Seoul 01797, Republic of Korea
| | - Kyung Bin Song
- Dept. of Food Science and Technology, Chungnam National Univ., Daejeon 34134, Republic of Korea
| | - Sea C Min
- Dept. of Food Science and Technology, Seoul Women's Univ., Seoul 01797, Republic of Korea
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13
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Hou BJ, Wei YQ, Ma F, Wang XN, Yang SZ. Chelatometric salting-out extraction and characteristics of flavonoids from Folium nelumbinis based on an ethanol/K2HPO4 system. SEP SCI TECHNOL 2017. [DOI: 10.1080/01496395.2017.1397023] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Bao-Juan Hou
- School of Chemical and Pharmaciutical Engineering, Qilu University of Technology, Jinan, China
| | - Ying-Qin Wei
- School of Chemical and Pharmaciutical Engineering, Qilu University of Technology, Jinan, China
| | - Feng Ma
- School of Chemical and Pharmaciutical Engineering, Qilu University of Technology, Jinan, China
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14
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Li Y, Liu H, Han Q, Kong B, Liu Q. Cooperative antioxidative effects of zein hydrolysates with sage (Salvia officinalis) extract in a liposome system. Food Chem 2017; 222:74-83. [DOI: 10.1016/j.foodchem.2016.12.012] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2016] [Revised: 11/05/2016] [Accepted: 12/07/2016] [Indexed: 11/27/2022]
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15
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Qiu J, Chen X, Netrusov AI, Zhou Q, Guo D, Liu X, He H, Xin X, Wang Y, Chen L. Screening and Identifying Antioxidative Components in Ginkgo biloba Pollen by DPPH-HPLC-PAD Coupled with HPLC-ESI-MS2. PLoS One 2017; 12:e0170141. [PMID: 28095510 PMCID: PMC5241148 DOI: 10.1371/journal.pone.0170141] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2016] [Accepted: 12/28/2016] [Indexed: 12/28/2022] Open
Abstract
The Ginkgo biloba is one of ancient trees that exists from billions of years ago, its leaf and nut are used as herbs and foods in China, while so far its pollen does not have any application except pollination. In order to evaluate the antioxidant activity of Ginkgo biloba pollen, and rapidly screen its antioxidative components, the 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging ability, total flavonoid, total phenol, and proanthocyanidin of Ginkgo biloba pollen were determined and compared with those of Ginkgo biloba leaf and nut, and the off-line DPPH-HPLC-PAD and HPLC-ESI-MS2 were applied for screening and identifying the antioxidant flavonoids in Ginkgo biloba pollen. The results showed that the DPPH scavenging ability of Ginkgo biloba pollen was much higher than Ginkgo biloba nut, but lower than Ginkgo biloba leaf, while the total content of flavonoid in Ginkgo biloba pollen was approximately 4.37 times higher than in Ginkgo biloba leaf. Further studies found that the major flavonol aglycone in Ginkgo biloba pollen was kaempferol, which accounted for 96.71% of the total aglycones (includes quercetin, kaempferol and isorhamnetin), and the main flavonoid components in Ginkgo biloba pollen were flavonoid glycosides. Finally, ten antioxidant peaks were screened and identified to be flavonoids (including kaempferol and nine flavonoid glycosides), so flavonoids were likely to be the main antioxidant components in GP, and among them, three novel kaempferol glycosides (peaks 1, 2, and 3) were found in Ginkgo biloba pollen for the first time, which had never been found in Ginkgo biloba.
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Affiliation(s)
- Jiying Qiu
- Institute of Agro-Food Science and Technology & Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Xiangyan Chen
- Institute of Agro-Food Science and Technology & Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - A. I. Netrusov
- Biological Faculty, M.V. Lomonosov Moscow State University, 1/12 Lenin’s Hills, Moscow, Russia
| | - Qingxin Zhou
- Institute of Agro-Food Science and Technology & Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Danyang Guo
- Biological Faculty, M.V. Lomonosov Moscow State University, 1/12 Lenin’s Hills, Moscow, Russia
| | - Xiaoyong Liu
- Institute of Agro-Food Science and Technology & Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Hailun He
- School of Life Science, State Key Laboratory of Medical Genetics, Central South University, Changsha, China
| | - Xue Xin
- Institute of Agro-Food Science and Technology & Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Yifen Wang
- Institute of Agro-Food Science and Technology & Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Leilei Chen
- Institute of Agro-Food Science and Technology & Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Shandong Academy of Agricultural Sciences, Jinan, China
- * E-mail:
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17
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Peng K, Wang X, Lu L, Liu J, Guan X, Huang X. Insights into the Evolution of an Emulsion with Demulsifying Bacteria Based on Turbiscan. Ind Eng Chem Res 2016. [DOI: 10.1021/acs.iecr.6b01347] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Kaiming Peng
- Post-doctoral
research station, Tongji University, Shanghai 200092, China
| | - Xuhui Wang
- College
of Environmental Science and Engineering, State Key Laboratory of
Pollution Control and Resource Reuse, Tongji University, Shanghai 200092, China
| | - Lijun Lu
- College
of Environmental Science and Engineering, State Key Laboratory of
Pollution Control and Resource Reuse, Tongji University, Shanghai 200092, China
| | - Jia Liu
- College
of Environmental Science and Engineering, State Key Laboratory of
Pollution Control and Resource Reuse, Tongji University, Shanghai 200092, China
| | - Xiupeng Guan
- Beijing LDS Technology Co., Ltd., Beijing 100101, China
| | - Xiangfeng Huang
- College
of Environmental Science and Engineering, State Key Laboratory of
Pollution Control and Resource Reuse, Tongji University, Shanghai 200092, China
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18
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Wang L, Zhao X, Zu Y, Wu W, Li Y, Zu C, Zhang Y. Enhanced dissolution rate and oral bioavailability of ginkgo biloba extract by preparing nanoparticles via emulsion solvent evaporation combined with freeze drying (ESE-FR). RSC Adv 2016. [DOI: 10.1039/c6ra14771b] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Dissolution rate and oral bioavailability of GBE nanoparticles were significantly improved by emulsion solvent evaporation combined with freeze drying (ESE-FR), implying that ESE-FR has great potential value in the preparation of oral GBE drugs.
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Affiliation(s)
- Lingling Wang
- Key Laboratory of Forest Plant Ecology
- Northeast Forestry University
- Ministry of Education
- Harbin
- China
| | - Xiuhua Zhao
- Key Laboratory of Forest Plant Ecology
- Northeast Forestry University
- Ministry of Education
- Harbin
- China
| | - Yuangang Zu
- Key Laboratory of Forest Plant Ecology
- Northeast Forestry University
- Ministry of Education
- Harbin
- China
| | - Weiwei Wu
- Key Laboratory of Forest Plant Ecology
- Northeast Forestry University
- Ministry of Education
- Harbin
- China
| | - Yuanyuan Li
- Key Laboratory of Forest Plant Ecology
- Northeast Forestry University
- Ministry of Education
- Harbin
- China
| | - Chang Zu
- Key Laboratory of Forest Plant Ecology
- Northeast Forestry University
- Ministry of Education
- Harbin
- China
| | - Yin Zhang
- Key Laboratory of Forest Plant Ecology
- Northeast Forestry University
- Ministry of Education
- Harbin
- China
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