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Ren Y, Zhang S, Zhao B, Qian Y, Cheng X, Chen C, Liu H, Zhang C. Enhancing anthocyanin extraction efficiency in vegetables and fruits: a high-speed shear homogenization technology. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38989589 DOI: 10.1002/jsfa.13725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 06/02/2024] [Accepted: 06/13/2024] [Indexed: 07/12/2024]
Abstract
BACKGROUND To extract anthocyanins with high efficiency, a hypothesis for high-speed shear homogenization extraction (HSHE) method was established through a combination of solvent and ultrasonic-assisted extractions. The efficacy of this hypothesis was demonstrated by performing qualitative and quantitative analyses of 16 anthocyanins extracted from five northern vegetables, and five berry fruits using ultra-high-performance Q-Exactive Orbitrap tandem mass spectrometry. Single-factor experiments were conducted by varying ethanol concentration, temperature, pH and extraction cycles to determine the optimal conditions for this method. RESULTS Optimal extraction conditions (ethanol 70-80%, 40-50 °C, pH 3-4, performed twice) were determined using an HSHE (5 min, 10 000 rpm, 25 °C) assisted shaker (60 min) and ultrasonication (40 kHz, 160 W cm-2, 30 min, 25 °C) procedure. Compared to the traditional non-HSHE method, the total anthocyanin content obtained through HSHE extraction showed a significant increase, ranging from 1.0 to 3.9 times higher, with purple cabbage exhibiting the most pronounced enhancement in content. More types of anthocyanins were detected in blueberry (9), black bean (7) and raspberry (5), of which malvidin was the major anthocyanin (0.426 g kg-1) in blueberry, having an amount five times than previously obtained. CONCLUSION The established HSHE method has been proven to be a superior technique for anthocyanin extraction, with higher extraction efficiency and concentrations. This technique also provides a new avenue for extracting bioactive compounds from diverse food sources, with potential applications in improving the functional properties of food products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Yuhang Ren
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Shuangling Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Bingnan Zhao
- Department of Biomolecular Chemistry, University of Wisconsin-Madison, Madison, WI, USA
| | - Yaru Qian
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Xiaofang Cheng
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Chengwang Chen
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Heping Liu
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
| | - Cheng Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, China
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Akhmetova S, Zharmagambetova A, Talgatov E, Auyezkhanova A, Malgazhdarova M, Zhurinov M, Abilmagzhanov A, Jumekeyeva A, Kenzheyeva A. How the Chemical Properties of Polysaccharides Make It Possible to Design Various Types of Organic-Inorganic Composites for Catalytic Applications. Molecules 2024; 29:3214. [PMID: 38999166 PMCID: PMC11243343 DOI: 10.3390/molecules29133214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2024] [Revised: 06/21/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Recently, the use of plant-origin materials has become especially important due to the aggravation of environmental problems and the shortage and high cost of synthetic materials. One of the potential candidates among natural organic compounds is polysaccharides, characterized by a number of advantages over synthetic polymers. In recent years, natural polysaccharides have been used to design composite catalysts for various organic syntheses. This review is devoted to the current state of application of polysaccharides (chitosan, starch, pectin, cellulose, and hydroxyethylcellulose) and composites based on their catalysis. The article is divided into four main sections based on the type of polysaccharide: (1) chitosan-based nanocomposites; (2) pectin-based nanocomposites; (3) cellulose (hydroxyethylcellulose)-based nanocomposites; and (4) starch-based nanocomposites. Each section describes and summarizes recent studies on the preparation and application of polysaccharide-containing composites in various chemical transformations. It is shown that by modifying polysaccharides, polymers with special properties can be obtained, thus expanding the range of biocomposites for catalytic applications.
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Affiliation(s)
| | | | | | - Assemgul Auyezkhanova
- Laboratory of Organic Catalysis, D.V. Sokolsky Institute of Fuel, Catalysis, and Electrochemistry, Kunaev Str. 142, Almaty 050010, Kazakhstan; (S.A.); (A.Z.); (E.T.); (M.M.); (M.Z.); (A.A.); (A.J.); (A.K.)
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Zhu Y, Luan Y, Zhao Y, Liu J, Duan Z, Ruan R. Current Technologies and Uses for Fruit and Vegetable Wastes in a Sustainable System: A Review. Foods 2023; 12:foods12101949. [PMID: 37238767 DOI: 10.3390/foods12101949] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Revised: 04/21/2023] [Accepted: 04/22/2023] [Indexed: 05/28/2023] Open
Abstract
The fruit and vegetable industry produces millions of tons of residues, which can cause large economic losses. Fruit and vegetable wastes and by-products contain a large number of bioactive substances with functional ingredients that have antioxidant, antibacterial, and other properties. Current technologies can utilize fruit and vegetable waste and by-products as ingredients, food bioactive compounds, and biofuels. Traditional and commercial utilization in the food industry includes such technologies as microwave-assisted extraction (MAE), supercritical fluid extraction (SFE), ultrasonic-assisted extraction (UAE), and high hydrostatic pressure technique (HHP). Biorefinery methods for converting fruit and vegetable wastes into biofuels, such as anaerobic digestion (AD), fermentation, incineration, pyrolysis and gasification, and hydrothermal carbonization, are described. This study provides strategies for the processing of fruit and vegetable wastes using eco-friendly technologies and lays a foundation for the utilization of fruit and vegetable loss/waste and by-products in a sustainable system.
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Affiliation(s)
- Yingdan Zhu
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Yueting Luan
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Yingnan Zhao
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Jiali Liu
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Zhangqun Duan
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 100037, China
| | - Roger Ruan
- Center for Biorefining and Department of Bioproducts and Biosystems Engineering, University of Minnesota, 1390 Eckles Ave., St. Paul, MN 55108, USA
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4
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Antifungal activity against plant pathogens of purely microwave-assisted copper nanoparticles using Citrus grandis peel. APPLIED NANOSCIENCE 2023. [DOI: 10.1007/s13204-023-02800-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/24/2023]
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5
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Su B, Tian J, Wang K, Yang W, Ning J, Liang Y, Liu Y, Li Y, Zheng G. Qualitative and Quantitative Analyses of the Chemical Components of Peels from Different Pomelo Cultivars ( Citrus grandis [L.] Osbeck) Based on Gas Chromatography-Mass Spectrometry, Ultraperformance Liquid Chromatography-Q-Exactive Orbitrap-MS, and High-Performance Liquid Chromatography-Photodiode Array Detection. ACS OMEGA 2023; 8:6253-6267. [PMID: 36844509 PMCID: PMC9948162 DOI: 10.1021/acsomega.2c05514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Accepted: 01/05/2023] [Indexed: 06/18/2023]
Abstract
The volatile and nonvolatile phytochemicals in peels of 5 major pomelo cultivars (including Citrus grandis cv. Yuhuanyou, C. grandis cv. Liangpingyou, C. grandis cv. Guanximiyou, C. grandis cv. Duweiwendanyou, and C. grandis cv. Shatianyou) from 11 places in China were characterized. First, 194 volatile compounds in pomelo peels were identified by gas chromatography-mass spectrometry (GC-MS). Of these, 20 major volatile compounds were subjected to cluster analysis. The heatmap indicated that the volatile compounds in peels of C. grandis cv. Shatianyou and C. grandis cv. Liangpingyou were different from those in other varieties, while there was no difference among C. grandis cv. Guanximiyou, C. grandis cv. Yuhuanyou, and C. grandis cv. Duweiwendanyou from different origins. Second, 53 nonvolatile compounds were identified in pomelo peels by ultraperformance liquid chromatography-Q-exactive orbitrap tandem MS (UPLC-Q-exactive orbitrap-MS), of which 11 components were detected for the first time. Third, six major nonvolatile compounds were quantitatively analyzed with high-performance LC-photodiode array detection (HPLC-PDA). Combining the results of HPLC-PDA and the heatmap, 6 nonvolatile compounds in 12 batches of pomelo peel were well separated among varieties. Comprehensive analysis and identification of chemical components in pomelo peels are of great significance for their further development and utilization.
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6
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Ling B, Ramaswamy HS, Lyng JG, Gao J, Wang S. Roles of physical fields in the extraction of pectin from plant food wastes and byproducts: A systematic review. Food Res Int 2023; 164:112343. [PMID: 36737935 DOI: 10.1016/j.foodres.2022.112343] [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: 07/09/2022] [Revised: 11/18/2022] [Accepted: 12/23/2022] [Indexed: 12/27/2022]
Abstract
Pectin is a naturally occurring hydrocolloid found in the cell wall and middle lamella of many plants and has numerous functional applications in food and other related industries. The type of extraction methods used in production has a strong influence on the structural or physicochemical properties of the resultant pectin and the potential application or market value of the produced pectin. Many conventional extraction methods are well-established and commercially well adopted. However, the increased demand for pectin due to limitations of the existing methods in terms of efficiency and influence on end product quality has been renewed in developing novel techniques or procedures that help to alleviate these problems. In this review paper, a series of strategies involving the application of physical fields, such as acoustic, electromagnetic, electric and mechanical one, are reviewed for potential opportunities to improve the yield and quality attributes of pectin extracted from plant food wastes and byproducts. The extraction mechanism, processing equipment, key operating parameters as well as advantages and disadvantages of each method are systematically reviewed, and findings and conclusions on the potential applications of each method are described. Moreover, the challenges and future directions of physical field assisted extraction (PFAE) of pectin are also discussed to facilitate a better understanding of the complex mechanism in PFAE and optimizing operational parameters. This review may also provide specific theoretical information and practical applications to improve the design and scale up PFAE of pectin.
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Affiliation(s)
- Bo Ling
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Hosahalli S Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X 3V9, Canada.
| | - James G Lyng
- Institute of Food and Health, University College Dublin, Belfield, Dublin 4, Ireland
| | - Jilong Gao
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China
| | - Shaojin Wang
- Northwest A&F University, College of Mechanical and Electronic Engineering, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA.
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Paulo F, Tavares L, Santos L. Response Surface Modeling and Optimization of the Extraction of Phenolic Antioxidants from Olive Mill Pomace. Molecules 2022; 27:8620. [PMID: 36500712 PMCID: PMC9741320 DOI: 10.3390/molecules27238620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2022] [Revised: 12/01/2022] [Accepted: 12/03/2022] [Indexed: 12/13/2022] Open
Abstract
Bioactive compounds from olive mill pomace (OMP) were extracted through a two-step solid-liquid extraction procedure considering four factors at five levels of a central composite rotatable response surface design. The influence of the process variables time of the primary extraction (2.0-4.0 h), solvent-to-sample ratio during the primary extraction (5.0-10.0 mL/g), time of the secondary extraction (1.0-2.0 h), and the solvent-to-sample ratio during the secondary extraction (3.0-5.0 mL/g) were examined. The content of bioactive compounds was determined spectrophotometrically, and the individual phenolic compounds were evaluated by reserved-phase high-performance liquid chromatography (RP-HPLC). The Derringer's function was used to optimize the extraction process, and the best conditions were found to be 3.2 h for the primary extraction, 10.0 mL/g for the solvent-to-sample ratio and 1.3 h for the secondary extraction associated with a solvent-to-sample ratio of 3.0 mL/g, obtaining a total phenolic content of 50.0 (expressed as mg gallic acid equivalents (GAE)/g dry weight (dw). The response surface methodology proved to be a great alternative for reducing the number of tests, allowing the optimization of the extraction of phenolic antioxidants from OMP with a reduced number of experiments, promoting reductions in cost and analysis time.
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Affiliation(s)
- Filipa Paulo
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
| | - Loleny Tavares
- ESAN—School of Design, Management and Production Technologies Northern Aveiro, University of Aveiro, Estrada do Cercal 449, Oliveira de Azeméis, 3720-509 Santiago de Riba-Ul, Portugal
| | - Lúcia Santos
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal
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The Enhancement of the Antibacterial Activity for Silver Nanoparticles Synthesized from the Extract of Citrus grandis Peel Under LED Irradiation. BIONANOSCIENCE 2022. [DOI: 10.1007/s12668-022-01041-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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9
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Jong SH, Abdullah N, Muhammad N. Optimization of low-methoxyl pectin extraction from durian rinds and its physicochemical characterization. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2022. [DOI: 10.1016/j.carpta.2022.100263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
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10
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Extraction of Pectin from Satsuma Mandarin Peel: A Comparison of High Hydrostatic Pressure and Conventional Extractions in Different Acids. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123747. [PMID: 35744870 PMCID: PMC9227400 DOI: 10.3390/molecules27123747] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/07/2022] [Accepted: 06/07/2022] [Indexed: 11/23/2022]
Abstract
Satsuma mandarin peel pectin was extracted by high hydrostatic pressure-assisted citric acid (HHPCP) or hydrochloric acid (HHPHP), and the physiochemical, structural, rheological and emulsifying characteristics were compared to those from conventional citric acid (CCP) and hydrochloric acid (CHP). Results showed that HHP and citric acid could both increase the pectin yield, and HHPCP had the highest yield (18.99%). Structural characterization, including NMR and FTIR, demonstrated that HHPHP showed higher Mw than the other pectins. The viscosity of the pectin treated with HHP was higher than that obtained with the conventional method, with HHPHP exhibiting significantly higher viscosity. Interestingly, all the pectin emulsions showed small particle mean diameters (D4,3 being 0.2–1.3 μm) and extremely good emulsifying stability with centrifugation and 30-day storage assays, all being 100%. Satsuma mandarin peel could become a highly promising pectin source with good emulsifying properties, and HHP-assisted acid could be a more efficient method for pectin extraction.
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11
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Duan H, Yan X, Azarakhsh N, Huang X, Wang C. Effects of high‐pressure pretreatment on acid extraction of pectin from pomelo peel. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15840] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Hanying Duan
- Department of Food Science and Technology Jinan University Guangzhou 510632 China
| | - Xu Yan
- Department of Food Science and Technology Jinan University Guangzhou 510632 China
| | - Nima Azarakhsh
- International School Jinan University Guangzhou 510632 China
| | - Xuesong Huang
- Department of Food Science and Technology Jinan University Guangzhou 510632 China
| | - Chao Wang
- Department of Food Science and Technology Jinan University Guangzhou 510632 China
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12
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Su B, Tian J, Liu M, Wang K, Yang W, Ning J, Li Y, Zheng G. Analysis of the chemical components of pomelo peels (Citrus grandis [L.] Osbeck) from different cultivars by using supercritical CO 2 fluid extraction and UHPLC-MS/MS. J Sep Sci 2022; 45:3031-3042. [PMID: 35608564 DOI: 10.1002/jssc.202200242] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 05/20/2022] [Accepted: 05/22/2022] [Indexed: 11/12/2022]
Abstract
Five pomelo cultivars (i.e., Citrus grandis cv. Shatianyou, Citrus grandis cv. Guanximiyou, Citrus grandis cv. Yuhuanyou, Citrus grandis cv. Duweiwendanyou and Citrus grandis cv. Liangpingyou) from different origins in China were selected to analyse their components by using supercritical CO2 fluid extraction coupled with ultra-high-performance liquid chromatography tandem mass spectrometry. A total of 45 compounds were identified in the supercritical CO2 fluid extracts of the pomelo peels from the five cultivars. These compounds included 8 flavonoids, 18 coumarins, 4 organic acids, 3 aldehydes and 12 other compounds, which were identified using the obtained MS data and by comparison with commercial standards, Orbitrap Chinese Traditional Medicine Library and previous literature. Twenty-five of the identified compounds were detected for the first time in the pomelo peel extracts. Results suggested that the pomelo peels of C. grandis cv. Shatianyou contained the most natural chemical compositions. The pooled result may offer a scientific evidence for further development and utilisation of pomelo peels and a route for screening appropriate varieties for various demands. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Boqing Su
- The Fifth Affiliated Hospital, Guangzhou Municipal and Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the NMPA and State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, 511436, China
| | - Jingyuan Tian
- The Fifth Affiliated Hospital, Guangzhou Municipal and Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the NMPA and State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, 511436, China
| | - Mengshi Liu
- The Fifth Affiliated Hospital, Guangzhou Municipal and Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the NMPA and State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, 511436, China
| | - Kanghui Wang
- The Fifth Affiliated Hospital, Guangzhou Municipal and Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the NMPA and State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, 511436, China
| | - Wanling Yang
- The Fifth Affiliated Hospital, Guangzhou Municipal and Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the NMPA and State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, 511436, China
| | - Jinrong Ning
- The Fifth Affiliated Hospital, Guangzhou Municipal and Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the NMPA and State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, 511436, China
| | - Yongmei Li
- The Fifth Affiliated Hospital, Guangzhou Municipal and Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the NMPA and State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, 511436, China
| | - Guodong Zheng
- The Fifth Affiliated Hospital, Guangzhou Municipal and Guangdong Provincial Key Laboratory of Molecular Target & Clinical Pharmacology, the NMPA and State Key Laboratory of Respiratory Disease, School of Pharmaceutical Sciences, Guangzhou Medical University, Guangzhou, 511436, China
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Li C, Peng Y, Tang W, Li T, Gatasheh MK, Ahmed Rasheed R, Fu J, He J, Wang WD, Shen Y, Yang Y, Chen Y, Mehmood Abbasi A. Antioxidant, Anti-lipidemic, Hypoglycemic and Antiproliferative Effects of phenolics from Cortex Mori Radicis. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.103824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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Feng KL, Huang L, Wu DT, Li F, Gan RY, Qin W, Zou L. Physicochemical properties and in vitro bioactivities of polysaccharides from lotus leaves extracted by different techniques and solvents. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01256-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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15
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Insights into the Relations between Particle Size and Physicochemical Properties of Starch Nanoparticles Prepared by Combining High‐Speed Shearing with Precipitation. STARCH-STARKE 2022. [DOI: 10.1002/star.202100122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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16
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WANG C, LI N, WU L, XIA L, HU Z, LI X, QU Z, YANG J. Optimization of ultrasound-homogenization combined extraction of phenolics in peony roots and leaves. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.108621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | - Nana LI
- North University of China, China
| | | | | | | | - Xiaojun LI
- North University of China, China; Nanolattix Biotech Corporation, China
| | - Zhican QU
- Nanolattix Biotech Corporation, China
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17
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Duan X, Yang Z, Yang J, Liu F, Xu X, Pan S. Structural and Emulsifying Properties of Citric Acid Extracted Satsuma Mandarin Peel Pectin. Foods 2021; 10:foods10102459. [PMID: 34681508 PMCID: PMC8536158 DOI: 10.3390/foods10102459] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 10/11/2021] [Accepted: 10/13/2021] [Indexed: 12/16/2022] Open
Abstract
Satsuma mandarin peel pectin (MPP) was extracted by citric acid and its structure and emulsifying ability were evaluated. Structural characterization, including NMR, FTIR, monosaccharide compositions demonstrated that MMP showed lower DM value and higher Mw than commercial citrus pectin (CCP). In addition, MPP exhibited significantly better emulsification performance than CCP. When MPP concentration was increased to 1%, 1.5% (10 g/L, 15 g/L) and the pH was 3 (acidic condition), a stable emulsion containing 10% oil fraction could be obtained. The particle size of the obtained emulsion was ranging from 1.0–2.3 μm, its emulsifying activity ranged from 93–100% and emulsifying stability was 94–100%. Besides, MPP can better ensure the storage stability of higher oil ratio emulsions. The results demonstrated that the stable emulsifying properties of MPP may largely depend on the lower DM value and higher Mw. MPP could be used as a novel polysaccharide emulsifier, especially under acidic conditions, providing a promising alternative for natural emulsifiers that could be used in the food industry.
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Affiliation(s)
- Xingke Duan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Zhixuan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Jinyan Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Fengxia Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
- Correspondence:
| | - Xiaoyun Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Siyi Pan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (X.D.); (Z.Y.); (J.Y.); (X.X.); (S.P.)
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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You C, Yu J, Qin G, Yang J, Yang C, Hu G. Homogenate Extraction of Dihydroartemisinin from Artemisia Hedinii and Its Antifungal Activity. J AOAC Int 2021; 104:1206-1212. [PMID: 33484255 DOI: 10.1093/jaoacint/qsab010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 11/18/2020] [Accepted: 01/06/2021] [Indexed: 11/13/2022]
Abstract
BACKGROUND Artemisia hedinii is a well-known traditional Chinese medicine. It can be used to extract dihydroartemisinin (DHA). OBJECTIVE The purpose of this study was to explore the optimal conditions for the homogenate extraction of DHA from A. hedinii and the antifungal activity of DHA. METHODS In this study, single-factor experiments and the response surface method were used to determine the optimal extraction conditions of crude extract and DHA. The method of spore germination was used to study the antifungal activity of DHA on Alternaria alternata. RESULTS The optimal conditions were found as follows: ratio of liquid to material 22 mL/g; extraction time 60 s; and soaking time 34 min. Under these conditions, extraction yield of DHA was (1.76 ± 0.04%). When the concentrations of crude extract were 0.5 and 8 mg/mL, the spore germination inhibition rates of A. alternata were (17.00 ± 2.05%) and (92.56 ± 2.01%), which were 3.34 and 1.15 times that of the DHA standard, respectively. CONCLUSIONS Homogenate extraction technology is a fast and efficient method for extracting DHA from A. hedinii. The crude extract has significant antifungal activity against A. alternata and is inexpensive, providing possible DHA usage in the prevention and treatment of plant pathogenic fungi. HIGHLIGHTS The optimum conditions of the extraction of DHA from A. hedinii by homogenate extraction were obtained. DHA has antifungal activity against A. alternata. Compared with pure DHA, the crude extract has stronger antifungal activity against A. alternata.
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Affiliation(s)
- Cong You
- Wuhan Institute of Technology, School of Environmental Ecology and Biological Engineering, Wuhan, Hubei, China
| | - Jun Yu
- Hubei Institute of Tobacco Science, Wuhan, Hubei, China
| | | | - JinPeng Yang
- Hubei Institute of Tobacco Science, Wuhan, Hubei, China
| | - Chunlei Yang
- Hubei Institute of Tobacco Science, Wuhan, Hubei, China
| | - Guoyuan Hu
- Wuhan Institute of Technology, School of Environmental Ecology and Biological Engineering, Wuhan, Hubei, China
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Guo H, Fu MX, Zhao YX, Li H, Li HB, Wu DT, Gan RY. The Chemical, Structural, and Biological Properties of Crude Polysaccharides from Sweet Tea ( Lithocarpus litseifolius (Hance) Chun) Based on Different Extraction Technologies. Foods 2021; 10:1779. [PMID: 34441556 PMCID: PMC8391304 DOI: 10.3390/foods10081779] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2021] [Revised: 07/22/2021] [Accepted: 07/28/2021] [Indexed: 02/08/2023] Open
Abstract
Eight extraction technologies were used to extract sweet tea (Lithocarpus litseifolius (Hance) Chun) crude polysaccharides (STPs), and their chemical, structural, and biological properties were studied and compared. Results revealed that the compositions, structures, and biological properties of STPs varied dependent on different extraction technologies. Protein-bound polysaccharides and some hemicellulose could be extracted from sweet tea with diluted alkali solution. STPs extracted by deep-eutectic solvents and diluted alkali solution exhibited the most favorable biological properties. Moreover, according to the heat map, total phenolic content was most strongly correlated with biological properties, indicating that the presence of phenolic compounds in STPs might be the main contributor to their biological properties. To the best of our knowledge, this study reports the chemical, structural, and biological properties of STPs, and the results contribute to understanding the relationship between the chemical composition and biological properties of STPs.
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Affiliation(s)
- Huan Guo
- National Agricultural Science & Technology Center, Chengdu 610213, China; (H.G.); (H.L.)
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China;
| | - Meng-Xi Fu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China;
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya’an 625014, China;
| | - Yun-Xuan Zhao
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya’an 625014, China;
| | - Hang Li
- National Agricultural Science & Technology Center, Chengdu 610213, China; (H.G.); (H.L.)
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China;
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China;
| | - Ding-Tao Wu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya’an 625014, China;
- Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Ren-You Gan
- National Agricultural Science & Technology Center, Chengdu 610213, China; (H.G.); (H.L.)
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China;
- Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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20
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Dutta S, Kundu A, Dutta A, Saha S, Banerjee K. A comprehensive chemical profiling of phytochemicals from Trachyspermum ammi and encapsulation for sustained release. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111577] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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21
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Li M, Li T, Hu X, Ren G, Zhang H, Wang Z, Teng Z, Wu R, Wu J. Structural, rheological properties and antioxidant activities of polysaccharides from mulberry fruits (Murus alba L.) based on different extraction techniques with superfine grinding pretreatment. Int J Biol Macromol 2021; 183:1774-1783. [PMID: 34022314 DOI: 10.1016/j.ijbiomac.2021.05.108] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 05/12/2021] [Accepted: 05/16/2021] [Indexed: 11/17/2022]
Abstract
The structural characteristics and biological activity of polysaccharides were influenced by different extraction methods. In this study, polysaccharides from mulberry fruits (Murus alba L., which were pre-treated with superfine grinding process) (MFP) were exacted using hot-water extraction (HWE), enzyme-assisted hot water extraction (EAHE), ultrasonic-assisted hot water extraction (UAHE), and high-speed shear homogenization-assisted hot water extraction (HSEHE). The extraction yield, structure, rheological properties and antioxidant activities of MFPs were investigated. MFP extracted using the HSEHE method have the highest extraction yields than other extraction methods. The smaller particle size of mulberry powder was found to improve the extraction yields. The MFPs were obtained by the combination between different extraction methods and superfine grinding pretreatment (through 100 mesh sieve) (MFP-HWE100, MFP-EAHE100, MFP-UAHE100, MFP-HSEHE100) showed the same levels of monosaccharide compositions and glycosyl linkages, However, these methods can produce MFP with different monosaccharide proportions, branching degree, different molecular weight, particle size and microstructure. MFP-HSEHE100 achieved the lowest molecular weight and particle size, which exhibited better thixotropy and antioxidant activities than other MFPs. This study identified that HSEHE was the most suitable extraction method for MFP.
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Affiliation(s)
- Mo Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Tong Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Xinyu Hu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Guangyu Ren
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Henan Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Zijian Wang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Zhengrong Teng
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China
| | - Rina Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China..
| | - Junrui Wu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China..
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22
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Cui J, Zhao C, Feng L, Han Y, Du H, Xiao H, Zheng J. Pectins from fruits: Relationships between extraction methods, structural characteristics, and functional properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.077] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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23
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Chanioti S, Katsouli M, Tzia C. Novel Processes for the Extraction of Phenolic Compounds from Olive Pomace and Their Protection by Encapsulation. Molecules 2021; 26:molecules26061781. [PMID: 33810031 PMCID: PMC8005142 DOI: 10.3390/molecules26061781] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 03/12/2021] [Accepted: 03/16/2021] [Indexed: 11/16/2022] Open
Abstract
Olive pomace, the solid by-product derived from olive oil production consists of a high concentration of bioactive compounds with antioxidant activity, such as phenolic compounds, and their recovery by applying innovative techniques is a great opportunity and challenge for the olive oil industry. This study aimed to point out a new approach for the integrated valorization of olive pomace by extracting the phenolic compounds and protecting them by encapsulation or incorporation in nanoemulsions. Innovative assisted extraction methods were evaluated such as microwave (MAE), homogenization (HAE), ultrasound (UAE), and high hydrostatic pressure (HHPAE) using various solvent systems including ethanol, methanol, and natural deep eutectic solvents (NADESs). The best extraction efficiency of phenolic compounds was achieved by using NADES as extraction solvent and in particular the mixture choline chloride-caffeic acid (CCA) and choline chloride-lactic acid (CLA); by HAE at 60 °C/12,000 rpm and UAE at 60 °C, the total phenolic content (TPC) of extracts was 34.08 mg gallic acid (GA)/g dw and 20.14 mg GA/g dw for CCA, and by MAE at 60 °C and HHPAE at 600 MPa/10 min, the TPC was 29.57 mg GA/g dw and 25.96 mg GA/g dw for CLA. HAE proved to be the best method for the extraction of phenolic compounds from olive pomace. Microencapsulation and nanoemulsion formulations were also reviewed for the protection of the phenolic compounds extracted from olive pomace. Both encapsulation techniques exhibited satisfactory results in terms of encapsulation stability. Thus, they can be proposed as an excellent technique to incorporate phenolic compounds into food products in order to enhance both their antioxidative stability and nutritional value.
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24
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Xiao L, Ye F, Zhou Y, Zhao G. Utilization of pomelo peels to manufacture value-added products: A review. Food Chem 2021; 351:129247. [PMID: 33640768 DOI: 10.1016/j.foodchem.2021.129247] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 01/24/2021] [Accepted: 01/28/2021] [Indexed: 12/13/2022]
Abstract
Pomelo peel as a by-product from pomelo consumption is rich in various nutrients and functional compounds, while most of the by-product is disposed as wastes. The utilization of pomelo peels could not only result in valued-added products/ingredients, but also reduce the environmental threats. By mainly reviewing the recent articles, pomelo peels could be directly used to produce candied pomelo peel, tea, jams, etc. Additionally, functional components (essential oils, pectin, polyphenols, etc.) could be extracted from pomelo peels and applied in food, pharmaceutical and chemical fields. The extraction methods exerted important influences on the composition, physicochemical properties, bioactivities and structures of the resultant fractions. Furthermore, pomelo peel was exploited to make adsorbents, bioethanol, etc. For the future investigations, the functionality- or bioactivity-oriented regimes to recovery valuable components from pomelo peel should be developed in an economic, effective and eco-friendly way and their applicability in large-scale production should be addressed.
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Affiliation(s)
- Li Xiao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Fayin Ye
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Yun Zhou
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
| | - Guohua Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China; Chongqing Engineering Research Centre for Regional Foods, Chongqing 400715, People's Republic of China.
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25
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Santos MB, de Carvalho CWP, Garcia-Rojas EE. Microencapsulation of vitamin D 3 by complex coacervation using carboxymethyl tara gum (Caesalpinia spinosa) and gelatin A. Food Chem 2020; 343:128529. [PMID: 33191011 DOI: 10.1016/j.foodchem.2020.128529] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2020] [Revised: 10/03/2020] [Accepted: 10/29/2020] [Indexed: 12/11/2022]
Abstract
Vitamin D3 plays a fundamental role in human health; however, it is highly susceptible to environmental conditions and the gastrointestinal tract. In this study, complex coacervates obtained from gelatin A and carboxymethyl tara gum (CMTG) were used as wall materials for the encapsulation of vitamin D3 (VD3). Zeta potential and turbidity measurements were employed to optimize the pH and ratio (gelatin A:CMTG), and the results showed that the ideal conditions for the complex coacervation were pH 4.0 and a 6:1 ratio. The encapsulation efficiency (EE) was determined as a function of the total concentration of biopolymers (TC%) and the core-to-wall ratio, and the greatest EE (80%) was achieved at a TC of 1% and a ratio of 1:2; spherical particles with an average size of 0.25 µm were obtained. The microencapsulation increased the thermal stability of VD3, and FTIR confirmed the presence of the biopolymers and VD3 in the capsules. An in vitro simulation showed a more pronounced release in the small intestine with a vitamin bioaccessibility of 56%. The encapsulation of bioactive lipophilic compounds by complex coacervates of gelatin A and CMTG resulted in improved stability and prolonged release during digestion.
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Affiliation(s)
- Monique Barreto Santos
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ 23890-000, Brazil
| | - Carlos Wanderlei Piler de Carvalho
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ 23890-000, Brazil; Embrapa Agroindústria de Alimentos, Avenida das Américas 29501 Guaratiba, 23020-470 Rio de Janeiro, RJ, Brazil
| | - Edwin Elard Garcia-Rojas
- Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (PPGCTA), Universidade Federal Rural de Rio de Janeiro (UFRRJ), Rodovia BR 465, Km 7, Seropédica, RJ 23890-000, Brazil; Laboratório de Engenharia e Tecnologia Agroindustrial (LETA), Universidade Federal Fluminense (UFF), Av. dos Trabalhadores, 420, 27255-125 Volta Redonda, RJ, Brazil.
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26
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Yu H, Gu L, Chen L, Wen H, Zhang D, Tao H. Activation of grapefruit derived biochar by its peel extracts and its performance for tetracycline removal. BIORESOURCE TECHNOLOGY 2020; 316:123971. [PMID: 32777718 DOI: 10.1016/j.biortech.2020.123971] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 07/29/2020] [Accepted: 08/02/2020] [Indexed: 06/11/2023]
Abstract
A novel adsorbent derived from grapefruit peel (GP) based biochar (GPBC) was synthesized by combined carbonization of GP and subsequent activation by GP extracts. Compared to biochar without extracts activation, the technique granted GPBC-20 (with 1:20 of solid-solution ratio) more abundant surface functional groups, which exerts the adsorbent superior performance for tetracycline (TC) adsorption (37.92 mg/g v.s. 16.64 mg/g). The adsorption kinetics, isotherms and thermodynamics models were further used to evaluate the adsorption behavior of GPBC. The enhanced adsorption was analyzed by characterization of fresh and used GPBC, revealing that the adsorption mechanism was comprised of pore filling, charge interaction and chemical bonding. The comprehensive investigation of using agricultural waste extracts as activator to prepare its raw materials-based adsorbents may be of great significance for enhanced resource utilization.
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Affiliation(s)
- Haixiang Yu
- School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Lin Gu
- School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai 200093, PR China.
| | - Lu Chen
- School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Haifeng Wen
- School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai 200093, PR China
| | - Daofang Zhang
- School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai 200093, PR China; Shanghai University of International Business and Economics, Shanghai 201620, PR China
| | - Hong Tao
- School of Environment and Architecture, University of Shanghai for Science and Technology, Shanghai 200093, PR China
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27
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Heckert Bastos LP, Vicente J, Corrêa dos Santos CH, Geraldo de Carvalho M, Garcia-Rojas EE. Encapsulation of black pepper (Piper nigrum L.) essential oil with gelatin and sodium alginate by complex coacervation. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105605] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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28
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Wu H, Xiao D, Lu J, Jiao C, Li S, Lei Y, Liu D, Wang J, Zhang Z, Liu Y, Shen G, Li S. Effect of high-pressure homogenization on microstructure and properties of pomelo peel flour film-forming dispersions and their resultant films. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105628] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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29
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Polyphenolic-Protein-Polysaccharide Complexes from Hovenia dulcis: Insights into Extraction Methods on Their Physicochemical Properties and In Vitro Bioactivities. Foods 2020; 9:foods9040456. [PMID: 32276355 PMCID: PMC7230293 DOI: 10.3390/foods9040456] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 03/30/2020] [Accepted: 04/01/2020] [Indexed: 02/06/2023] Open
Abstract
Seven extraction methods, including hot water extraction (HWE), pressurized water extraction (PWE), ultrasound-assisted extraction, microwave-assisted extraction, ultrasound-assisted enzymatic extraction, high-speed shearing homogenization extraction, and ultrasound-microwave-assisted extraction, were utilized to extract polyphenolic-protein-polysaccharide complexes (PPPs) from Hovenia dulcis. Next, their physicochemical properties and in vitro antioxidant activities, antiglycation effects, and inhibition activities on α-glucosidase and α-amylase were studied and compared. The findings from this study indicate that various extraction processes exhibit notable influences on the physicochemical properties and in vitro bioactivities of PPPs. Extraction yields, contents of polyphenolics and flavonoids, apparent viscosities, molecular weights, molar ratios of monosaccharide compositions, and ratios of amino acid compositions in PPPs varied in different extraction methods. Furthermore, 13 phenolic compounds in PPPs, including rutin, myricitrin, myricetin, quercetin, kaempferol, protocatechuic acid, gallocatechin, p-hydroxybenzoic acid, ampelopsin, quercetin-7,4'-diglucoside, dihydroquercetin, 5-methylmyricetin, and naringenin, were identified. The relatively strong in vitro antioxidant activities, antiglycation effects, and inhibition activities on α-glucosidase and α-amylase were determined in both PPP-W and PPP-P obtained by HWE and PWE, respectively. The high content of total polyphenolics may be one of the main contributors to their in vitro bioactivities. The findings have shown that the PWE method can be an appropriate method to prepare PPPs with strong bioactivities for application in the functional food industry.
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30
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Electrostatic hydrogels formed by gelatin and carrageenan induced by acidification: Rheological and structural characterization. FOOD STRUCTURE-NETHERLANDS 2020. [DOI: 10.1016/j.foostr.2020.100137] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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31
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Picot-Allain MCN, Ramasawmy B, Emmambux MN. Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1733008] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Marie Carene Nancy Picot-Allain
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, Pretoria, South Africa
- Department of Agricultural Production and Systems, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
| | - Brinda Ramasawmy
- Department of Agricultural Production and Systems, Faculty of Agriculture, University of Mauritius, Reduit, Mauritius
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32
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Fu Y, Li F, Ding Y, Li HY, Xiang XR, Ye Q, Zhang J, Zhao L, Qin W, Gan RY, Wu DT. Polysaccharides from loquat (Eriobotrya japonica) leaves: Impacts of extraction methods on their physicochemical characteristics and biological activities. Int J Biol Macromol 2020; 146:508-517. [PMID: 31923490 DOI: 10.1016/j.ijbiomac.2019.12.273] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 12/27/2019] [Accepted: 12/31/2019] [Indexed: 01/19/2023]
Abstract
Impacts of hot water extraction (HWE), pressurized water extraction (PWE), high-speed shearing homogenization extraction, microwave assisted extraction (MAE), ultrasound assisted extraction (UAE), ultrasound assisted enzymatic extraction, and ultrasound-microwave assisted extraction (UMAE) on physicochemical characteristics and bioactivities of polysaccharides from loquat (Eriobotrya japonica) leaves (LLPs) were investigated. Results showed that the degrees of esterification, contents of phenolics and uronic acids, constituent monosaccharides, apparent viscosities, and molecular weights of LLPs varied by different extraction methods. Bioactivities of LLPs were also significantly affected by different extraction methods. The high molecular weight and high degree of esterification of LLP-W and LLP-P extracted by HWE and PWE, respectively, might contribute to their strong binding capacities. The strong antioxidant activities and inhibitory effects on α-amylase and α-glucosidase were found in LLP-M and LLP-U extracted by MAE and UAE, respectively, which might be attributed to their contents of uronic acids, contents of total phenolics, and molecular weights. The low molecular weights and viscosities of LLP-U and LLP-UM extracted by UMAE might contribute to their strong prebiotic effects. These findings could provide scientific foundations for selecting appropriate extraction methods to obtain LLPs with desired bioactivities for applications in the pharmaceutical and functional food industries.
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Affiliation(s)
- Yuan Fu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Fen Li
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Ye Ding
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Hua-Yu Li
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Xian-Rong Xiang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Qiong Ye
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Jian Zhang
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Li Zhao
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Wen Qin
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China
| | - Ren-You Gan
- Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China.
| | - Ding-Tao Wu
- Institute of Food Processing and Safety, College of Food Science, Sichuan Agricultural University, Ya'an 625014, Sichuan, China.
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33
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Zhou L, Feng X, Yang Y, Chen Y, Tang X, Wei S, Li S. Effects of high-speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low-fat conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6500-6508. [PMID: 31321768 DOI: 10.1002/jsfa.9929] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 06/12/2019] [Accepted: 07/09/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Emulsification is important for food quality and processing functionality. Most emulsification occurs under high-fat conditions that eventually cause health concerns. Protein emulsifiers also have drawbacks such as lower dispersity. This study considered the effects of different high-speed shear homogenization (HSH) speeds on the emulsifying and structural properties of myofibrillar proteins (MPs) under low-fat conditions. RESULTS High-speed shear homogenization significantly increased the emulsifying activity and emulsifying stability of MPs at lower speeds (8000 to 14 500 rpm). The primary structure of MP was not altered significantly by HSH, whereas its secondary, tertiary, and quaternary structures were changed. Particle size decreased first and then increased significantly, and reached a minimum when the HSH speed was 14 500 rpm. The absolute zeta potential values increased significantly and the dendritic fibrous structure of sample was destroyed when the speed exceeded 14 500 rpm. High-speed shear homogenization (14 500 rpm) decreased the particle size and unfolded the protein, which improved the emulsifying properties of MPs. Excessive HSH speeds (20 500 rpm or higher) caused an aggregation of MP molecules, which was not conducive to improving their emulsifying properties. CONCLUSION Optimal HSH speed was achieved at 14 500 rpm to modify MPs' emulsifying and structural properties under low-fatconditions. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Lei Zhou
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Yuling Yang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Yinji Chen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Sumeng Wei
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Shanshan Li
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
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Xu S, Wang G, Guo R, Wei Z, Zhang J. Extraction of steviol glycosides from
Stevia rebaudiana
(Bertoni) leaves by high‐speed shear homogenization extraction. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14250] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shaohe Xu
- School of Chemistry and Chemical Engineering Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan Shihezi University Xinjiang China
| | - Guanyu Wang
- School of Chemistry and Chemical Engineering Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan Shihezi University Xinjiang China
| | - Ruili Guo
- School of Chemistry and Chemical Engineering Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan Shihezi University Xinjiang China
| | - Zhong Wei
- School of Chemistry and Chemical Engineering Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan Shihezi University Xinjiang China
| | - Jinli Zhang
- School of Chemistry and Chemical Engineering Key Laboratory for Green Process of Chemical Engineering of Xinjiang Bingtuan Shihezi University Xinjiang China
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35
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Guo N, Ping-Kou, Jiang YW, Wang LT, Niu LJ, Liu ZM, Fu YJ. Natural deep eutectic solvents couple with integrative extraction technique as an effective approach for mulberry anthocyanin extraction. Food Chem 2019; 296:78-85. [DOI: 10.1016/j.foodchem.2019.05.196] [Citation(s) in RCA: 66] [Impact Index Per Article: 13.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2019] [Revised: 04/24/2019] [Accepted: 05/29/2019] [Indexed: 01/22/2023]
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36
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Zhou L, Feng X, Yang Y, Chen Y, Wang J, Wei S, Li S. Effects of high-speed shear homogenization on properties and structure of the chicken myofibrillar protein and low-fat mixed gel. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.061] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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37
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Asaithambi N, Singha P, Dwivedi M, Singh SK. Hydrodynamic cavitation and its application in food and beverage industry: A review. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13144] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
| | - Poonam Singha
- Department of Food ScienceCornell University Ithaca New York
| | - Madhuresh Dwivedi
- Department of Food Process EngineeringNIT Rourkela Rourkela Odisha India
| | - Sushil K. Singh
- Department of Food Process EngineeringNIT Rourkela Rourkela Odisha India
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38
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Influence of mechanical and thermal treatment on particle structure, leaching of alcohol insoluble substances and water binding properties of pectin-rich orange fibre. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03249-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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39
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Fan Z, Li L, Bai X, Zhang H, Liu Q, Zhang H, Fu Y, Moyo R. Extraction optimization, antioxidant activity, and tyrosinase inhibitory capacity of polyphenols from Lonicera japonica. Food Sci Nutr 2019; 7:1786-1794. [PMID: 31139392 PMCID: PMC6526639 DOI: 10.1002/fsn3.1021] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 03/03/2019] [Accepted: 03/07/2019] [Indexed: 02/06/2023] Open
Abstract
The objective of this research was twofold: first, to optimize the extraction process of Lonicera japonica polyphenols using a response surface methodology, and second, to study the antioxidant activity and tyrosinase inhibitory capacity of the polyphenols of different purities. High-speed shearing homogenization extraction was used to extract the polyphenols from L. japonica. The antioxidant activity and the effect of polyphenols on tyrosinase activity were studied using free radical scavenging assay and the tyrosinase method, respectively. The optimal extraction conditions with an extraction yield of 6.96% for polyphenols were determined as follows: ethanol volume fraction 57%, shearing time 3.30 min, and solid-liquid ratio 1:58. Lonicera japonica polyphenols exhibited potent scavenging activity on 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and inhibitory capacity on tyrosinase. The results suggested that L. japonica polyphenols could be explored as a natural antioxidant and tyrosinase inhibitor.
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Affiliation(s)
- ZiLuan Fan
- School of ForestryNortheast Forestry UniversityXiangFang, HarbinChina
| | - Lu Li
- School of ForestryNortheast Forestry UniversityXiangFang, HarbinChina
| | - XiaoLin Bai
- School of ForestryNortheast Forestry UniversityXiangFang, HarbinChina
| | - Hua Zhang
- Department of Food Science and Engineering, School of Chemistry and Chemical EngineeringHarbin Institute of TechnologyNangang, HarbinChina
| | - QiRui Liu
- School of ForestryNortheast Forestry UniversityXiangFang, HarbinChina
| | - He Zhang
- School of ForestryNortheast Forestry UniversityXiangFang, HarbinChina
| | - YuJie Fu
- Key Laboratory of Forest Plant Ecology, Ministry of EducationNortheast Forestry UniversityHarbinChina
| | - Rumbani Moyo
- Department of Food Science and Engineering, School of Chemistry and Chemical EngineeringHarbin Institute of TechnologyNangang, HarbinChina
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40
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Wandee Y, Uttapap D, Mischnick P. Yield and structural composition of pomelo peel pectins extracted under acidic and alkaline conditions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.017] [Citation(s) in RCA: 86] [Impact Index Per Article: 17.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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41
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Anti-Oxidant and Anti-Melanogenic Properties of Essential Oil from Peel of Pomelo cv. Guan Xi. Molecules 2019; 24:molecules24020242. [PMID: 30634693 PMCID: PMC6359654 DOI: 10.3390/molecules24020242] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2018] [Revised: 01/04/2019] [Accepted: 01/07/2019] [Indexed: 11/17/2022] Open
Abstract
Here, we investigated the anti-oxidant and anti-melanogenic effects of pomelo peel essential oil (PPEO) from pomelo cv. Guan Xi. The volatile chemical composition of PPEO was analyzed with gas chromatography–mass spectrometry (GC/MS). The most abundant component of PPEO was limonene (55.92%), followed by β-myrcene (31.17%), and β-pinene (3.16%). PPEO showed strong anti-oxidant activities against 2,2-diphenyl-2-picryhydrazyl (DPPH), 2,2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate (ABTS) and superoxide anion free radicals. Based on the B16 melanoma cell system, the effects of PPEO on the viability and morphology of B16 cells and the production of melanin were evaluated. The results revealed that PPEO at concentrations below 50 μg/mL could decrease the melanin content without affecting cell viability and morphology. Intracellular tyrosinase (TYR) activity and Western blot analysis showed that PPEO could down-regulate the expression level of TYR in B16 cells and dose-dependently inhibit TYR activity (by a maximum of 64.54%). In conclusion, PPEO has good anti-oxidant and anti-melanogenic activity, and thus can be widely used as a natural antioxidant in the food, pharmaceutical, and cosmetic industries.
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42
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Liu CM, Liang L, Shuai XX, Liang RH, Chen J. Dynamic High-Pressure Microfluidization-Treated Pectin under Different Ethanol Concentrations. Polymers (Basel) 2018; 10:E1410. [PMID: 30961334 PMCID: PMC6401947 DOI: 10.3390/polym10121410] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2018] [Revised: 12/15/2018] [Accepted: 12/16/2018] [Indexed: 02/02/2023] Open
Abstract
We previously reported that dynamic high-pressure microfluidization (DHPM) can degrade pectin in aqueous solution. In this study, we further investigated the effect of DHPM on pectin in water-ethanol systems. In the absence of DHPM treatment, it was found that pectin exhibited increased average particle size and unchanged average molecular weight, but a decline in reducing-sugar-ends content with the increase of ethanol concentrations (0⁻10% v/v). These results indicated that the addition of ethanol induced aggregation of pectin. During DHPM treatment, pectin underwent disaggregation and degradation under all measured ethanol concentrations. Disaggregation was enhanced but degradation was weakened with the increase of ethanol concentration. FT-IR and UV spectra indicated that demethylation but no β-elimination occurred in the water-ethanol system during DHPM. Finally, the mechanism of DHPM-induced disaggregation and degradation of pectin under a water-ethanol system was updated. This work may help us to find a suitable condition for reducing the degradation of pectin during the process of homogenization.
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Affiliation(s)
- Cheng-Mei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Lu Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Xi-Xiang Shuai
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Rui-Hong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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43
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Vicente J, Pereira LJB, Bastos LPH, de Carvalho MG, Garcia-Rojas EE. Effect of xanthan gum or pectin addition on Sacha Inchi oil-in-water emulsions stabilized by ovalbumin or tween 80: Droplet size distribution, rheological behavior and stability. Int J Biol Macromol 2018; 120:339-345. [DOI: 10.1016/j.ijbiomac.2018.08.041] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2018] [Revised: 08/02/2018] [Accepted: 08/08/2018] [Indexed: 01/27/2023]
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44
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Bastos LPH, de Carvalho CWP, Garcia-Rojas EE. Formation and characterization of the complex coacervates obtained between lactoferrin and sodium alginate. Int J Biol Macromol 2018; 120:332-338. [DOI: 10.1016/j.ijbiomac.2018.08.050] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 08/08/2018] [Accepted: 08/09/2018] [Indexed: 02/08/2023]
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45
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Chanioti S, Tzia C. Extraction of phenolic compounds from olive pomace by using natural deep eutectic solvents and innovative extraction techniques. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.07.001] [Citation(s) in RCA: 72] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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46
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Isolation and characterization of microcrystalline cellulose from pomelo peel. Int J Biol Macromol 2018; 111:717-721. [DOI: 10.1016/j.ijbiomac.2018.01.098] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2017] [Revised: 01/02/2018] [Accepted: 01/14/2018] [Indexed: 11/20/2022]
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47
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Yu J, Ji H, Liu A. Preliminary Structural Characteristics of Polysaccharides from Pomelo Peels and Their Antitumor Mechanism on S180 Tumor-Bearing Mice. Polymers (Basel) 2018; 10:polym10040419. [PMID: 30966454 PMCID: PMC6415451 DOI: 10.3390/polym10040419] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 04/05/2018] [Accepted: 04/07/2018] [Indexed: 12/14/2022] Open
Abstract
In this study, the polysaccharides (PPs) from pomelo peels were investigated for their structural characteristics and antitumor mechanism on sarcoma S180-bearing mice. Components, FT-IR, and GC analysis showed that PPs, mainly composed of glucose, were typical acid polysaccharides with α-d-pyranoid glucose containing 74.52% carbohydrate and 16.33% uronic acid. The in vivo antitumor tests revealed that PPs could effectively suppress the transplanted S180 tumors growth, as well as protect the immune organs, improve proliferation ability of splenic lymphocytes and killing activity of NK cells in tumor-bearing mice. Furthermore, the levels of serum cytokines (IL-2, IFN-γ and TNF-α) and the proportion of CD4⁺ T cells in peripheral blood of mice bearing S180 tumors were also significantly increased after treatment with PPs. Meanwhile, the transplanted S180 tumor cells exhibited obvious apoptotic phenotype after PPs treatment by arresting the cell cycle in S phase, down-regulating the Bcl-2 expressions and up-regulating the Bax levels. These data showed that PPs were mainly composed of glucose with α-d-pyranoid ring and could induce apoptosis of solid tumor cells by enhancing the antitumor immunity of tumor-bearing mice, which would provide a theoretical basis for the practical application in food and medical industries.
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Affiliation(s)
- Juan Yu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Haiyu Ji
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Anjun Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China.
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