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Li C, Huang X, Xi J. Steam explosion pretreatment to enhance extraction of active ingredients: current progress and future prospects. Crit Rev Food Sci Nutr 2023; 64:7172-7180. [PMID: 36803016 DOI: 10.1080/10408398.2023.2181760] [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] [Indexed: 02/22/2023]
Abstract
The active ingredients extracted from plant materials play an important role in human life and health, and the extraction is a critical step in the preparation of them. It is necessary to develop a sustainable and green extraction. Steam explosion pretreatment enhanced extraction is a higher efficiency, lower equipment investment, less hazardous chemicals and environment-friendly technique, which has been widely used to extract active ingredients from various plant materials. In this paper, current progress and future prospects of steam explosion pretreatment enhanced extraction are overviewed. The equipment, operating steps, strengthening mechanism, critical process factors are comprehensively introduced. Furthermore, recent applications and comparisons with other techniques are discussed in depth. Finally, the future development trends are prospected. The current results show that steam explosion pretreatment enhanced extraction has the advantage of high efficiency. Moreover, steam explosion is simple in equipment, and easy to operate. In conclusion, steam explosion pretreatment can be effectively used to enhance the extraction of active ingredients from plant materials.
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Affiliation(s)
- Chenyue Li
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Xinyi Huang
- School of Chemical Engineering, Sichuan University, Chengdu, China
| | - Jun Xi
- School of Chemical Engineering, Sichuan University, Chengdu, China
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2
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Li W, He X, Chen Y, Lei L, Li F, Zhao J, Zeng K, Ming J. Improving antioxidant activity and modifying Tartary buckwheat bran by steam explosion treatment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114106] [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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3
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Wang J, Yuan H, Wu Y, Yu J, Ali B, Zhang J, Tang Z, Xie J, Lyu J, Liao W. Application of 5-aminolevulinic acid promotes ripening and accumulation of primary and secondary metabolites in postharvest tomato fruit. Front Nutr 2022; 9:1036843. [PMID: 36438749 PMCID: PMC9686309 DOI: 10.3389/fnut.2022.1036843] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Accepted: 10/19/2022] [Indexed: 08/27/2023] Open
Abstract
5-Aminolevulinic acid (ALA) plays a vital role in promoting plant growth, enhancing stress resistance, and improving fruit yield and quality. In the present study, tomato fruits were harvested at mature green stage and sprayed with 200 mg L-1 ALA on fruit surface. During ripening, the estimation of primary and secondary metabolites, carotenoids, and chlorophyll contents, and the expression levels of key genes involved in their metabolism were carried out. The results showed that ALA significantly promoted carotenoids accumulation by upregulating the gene expression levels of geranylgeranyl diphosphate synthase (GGPPS, encoding geranylgeranyl diphosphate synthase), phytoene synthase 1 (PSY1, encoding phytoene synthase), phytoene desaturase (PDS, encoding phytoene desaturase), and lycopeneβ-cyclase (LCYB, encoding lycopene β-cyclase), whereas chlorophyll content decreased by downregulating the expression levels of Mg-chelatase (CHLH, encoding Mg-chelatase) and protochlorophyllide oxidoreductase (POR, encoding protochlorophyllide oxidoreductase). Besides, the contents of soluble solids, vitamin C, soluble protein, free amino acids, total soluble sugar, organic acid, total phenol, and flavonoid were increased in ALA-treated tomato fruit, but the fruit firmness was decreased. These results indicated that the exogenous ALA could not only promote postharvest tomato fruit ripening but also improve the internal nutritional and flavor quality of tomato fruit.
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Affiliation(s)
- Junwen Wang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Hong Yuan
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Yue Wu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jihua Yu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
- State Key Laboratory of Aridland Crop Science, Gansu Agricultural University, Lanzhou, China
| | - Basharat Ali
- Department of Agricultural Engineering, Khwaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan
| | - Jing Zhang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Zhongqi Tang
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jianming Xie
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Jian Lyu
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
| | - Weibiao Liao
- College of Horticulture, Gansu Agricultural University, Lanzhou, China
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Constantino LV, de Araujo SR, Suzuki Fukuji AS, Nogueira AF, de Lima Filho RB, Zeffa DM, Nicio TT, Oliveira C, Azeredo Gonçalves LS. Post-harvest characterization and sensory analysis of Roma tomato cultivars under organic cultivation: A strategy using consumers and chefs. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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Wan F, Feng C, Luo K, Cui W, Xia Z, Cheng A. Effect of steam explosion on phenolics and antioxidant activity in plants: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Wan F, Hou C, Luo K, Cheng A. Steam explosion enhances phenolic profiles and antioxidant activity in mung beans. Food Sci Nutr 2022; 10:1039-1050. [PMID: 35432969 PMCID: PMC9007312 DOI: 10.1002/fsn3.2711] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/10/2021] [Accepted: 12/08/2021] [Indexed: 11/13/2022] Open
Abstract
Steam explosion (SE), as a physicochemical pretreatment process, has the dual effect of high temperature and high pressure. In this study, SE was applied to pretreat mung beans to increase phenolic extraction and their antioxidant activity. It can make the material loose and porous, which is beneficial to the release of phenolic compounds from mung beans. Insoluble‐bound phenolics (IBPs) were the dominating fraction, followed by glycosidic phenolics (GPs) and esterified phenolics (EPs), and free phenolics (FPs) were the lowest in mung beans. After SE, the maximum contents of FPs, EPs, GPs, IBPs, and total phenolics were detected at 0.75 MPa for 30 s, which were 1.47‐, 1.87‐, 1.73‐, 1.48‐, and 1.58‐fold compared with the untreated samples, respectively. On the whole, the effect of SE on phenolics in mung beans first increased and then decreased. SE increased the contents of protocatechuic acid, p‐coumaric acid, ferulic acid, catechin, and epicatechin; but there was a decrease in caffeic acid. Compared with the untreated samples, the antioxidant activity of FPs, GPAs, EPs, and IBPs was also improved by SE. The relationship between the phenolic content and antioxidant activity was very high with coefficients of 2,2′‐azinobis (3‐ethylbenzothiazoline‐6‐ sulfonic acid) > 2,2′‐diphenyl‐1‐picrylhydrazyl > ferric reducing antioxidant power. In conclusion, an appropriate SE can lead to a more efficient extraction of phenolics and improvement of antioxidant activity in mung beans.
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Affiliation(s)
- Fachun Wan
- College of Animal Science and Technology Hunan Agricultural University Changsha China
| | - Chunyu Hou
- Institute of Agro-food Science and Technology Shandong Academy of Agricultural Sciences Jinan China
| | - Kaiyun Luo
- College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and In-depth Development in Hunan Province Hunan Agricultural University Changsha China
| | - Anwei Cheng
- Institute of Agro-food Science and Technology Shandong Academy of Agricultural Sciences Jinan China.,College of Food Science and Technology/Engineering Center of Rapeseed Oil Nutrition Health and In-depth Development in Hunan Province Hunan Agricultural University Changsha China
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Sharma P, Goudar G, Longvah T, Gour VS, Kothari S, Wani IA. Fate of Polyphenols and Antioxidant Activity of Barley during Processing. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2020.1725036] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Paras Sharma
- ICMR-National Institute of Nutrition, Hyderabad, India
| | | | - T. Longvah
- ICMR-National Institute of Nutrition, Hyderabad, India
| | - Vinod. S. Gour
- Department of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - S.L. Kothari
- Department of Biotechnology, Amity University Rajasthan, Jaipur, India
| | - Idrees A. Wani
- Department of Food Science & Technology, University of Kashmir, Hazratbal, Srinagar, India
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Ziegler-Devin I, Chrusciel L, Brosse N. Steam Explosion Pretreatment of Lignocellulosic Biomass: A Mini-Review of Theorical and Experimental Approaches. Front Chem 2021; 9:705358. [PMID: 34858940 PMCID: PMC8632215 DOI: 10.3389/fchem.2021.705358] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Accepted: 09/27/2021] [Indexed: 11/24/2022] Open
Abstract
Steam Explosion (SE) is one of the most efficient and environmentally friendly processes for the pretreatment of lignocellulosic biomass. It is an important tool for the development of the biorefinery concept to mitigate the recalcitrance of biomass. However, the two distinct steps of SE, steam cracking and explosive decompression, leading to the breakdown of the lignocellulosic matrix have generally been studied in empiric ways and clarification are needed. This mini-review provides new insights and recommendations regarding the properties of subcritical water, process modeling and the importance of the depressurization rate.
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10
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Antifungal, Antimycotoxigenic, and Antioxidant Activity of Essential Oils and Medicinal Plant Extracts. ENVIRONMENTAL AND MICROBIAL BIOTECHNOLOGY 2021. [DOI: 10.1007/978-981-15-7098-8_9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Cheng A, Hou C, Sun J, Wan F. Effect of steam explosion on phenolic compounds and antioxidant capacity in adzuki beans. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4495-4503. [PMID: 32399976 DOI: 10.1002/jsfa.10490] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 04/23/2020] [Accepted: 05/13/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Steam explosion is increasingly being used in the food processing industry as an efficient pretreatment technology. It is currently being used to pretreat adzuki beans at a pressure of 0.25-1.0 Mpa for 30 s and 90 s. In this study, the total polyphenol (TP) content in adzuki beans, including free polyphenols (FP) and bound polyphenols (BP), and their antioxidant activity, were determined after steam explosion treatment. RESULTS The results showed that steam explosion can form large cavities and intercellular spaces, which aid the release of polyphenols. After steam explosion, the FP, BP, and TP content increased. The antioxidant capacity of FP and BP also increased, which demonstrated that there was a positive correlation between the polyphenol content and antioxidant capacity. Compounds of FP and BP were further identified by high-performance liquid chromatography (HPLC). Protocatechin was the main ingredient in FP and BP, and protocatechin was higher in FP. Isoquercetin only exists in FP, and caffeic acid only in BP. After steam explosion, an increase in the protocatechin, catechin, and epicatechin content was detected in FP and BP. The phenolic compound and antioxidant capacity yield was increased at a pressure of 0.25-0.75 Mpa, however it decreased at 1.0 Mpa. A pressure of 0.75 Mpa for 90 s is the optimal condition for polyphenol separation in adzuki beans. CONCLUSION A proper and reasonable steam explosion can effectively increase the release of phenolics and enhance the antioxidant capacity in adzuki beans. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Anwei Cheng
- College of Food Science and Technology, Hunan Agricultural University, Changsha, China
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Chunyu Hou
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Jinyue Sun
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, China
| | - Fachun Wan
- College of Animal Science and Technology, Hunan Agricultural University, Changsha, China
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Hartiningsih S, Pranoto Y, Supriyanto. Structural and rheological properties of modified sago starch (Metroxylon sagu) using treatment of steam explosion followed by acid-hydrolyzed as an alternative to produce maltodextrin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1792923] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Subekti Hartiningsih
- Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Yudi Pranoto
- Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
| | - Supriyanto
- Department of Food and Agricultural Products Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia
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Li W, Zhang X, He X, Li F, Zhao J, Yin R, Ming J. Effects of steam explosion pretreatment on the composition and biological activities of tartary buckwheat bran phenolics. Food Funct 2020; 11:4648-4658. [PMID: 32401260 DOI: 10.1039/d0fo00493f] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Steam explosion (SE) is an efficient technology to disrupt materials for improving their quality. In this study, SE was applied to release phenolics and improve the roughening of tartary buckwheat bran. The results showed that SE promoted the dissolution of phenolics, particularly, the content of the bound fraction was nearly increased by two times (0.36 vs. 0.99 mg GAE per g DW). The analysis of the phenolic composition showed that SE improved the liberation of bound pyrogallic acid, protocatechuic acid and caffeic acid. The biological activity tests indicated that SE effectively enhanced the oxygen radical absorbance capacity (ORAC) in vitro of the extract of bound phenolics by 270%. It also improved the cellular antioxidant activity (CAA) in vitro of the extract of free phenolics by 215%. Furthermore, SE showed potential in improving the antiproliferative activity of the total phenolic extract against Caco-2 cells as well as the bound phenolic extract against HepG2 cells in vitro.
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Affiliation(s)
- Weizhou Li
- College of Food Science, Southwest University, Chongqing, 400715, People's Republic of China.
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Production of cellulose nanofibers from Aspen and Bode chopsticks using a high temperature and high pressure steam treatment combined with milling. Carbohydr Polym 2018; 194:303-310. [DOI: 10.1016/j.carbpol.2018.04.047] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2017] [Revised: 04/10/2018] [Accepted: 04/10/2018] [Indexed: 11/22/2022]
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15
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Effect of media components and morphology of Bacillus natto on menaquinone-7 synthesis in submerged fermentation. BIOTECHNOL BIOPROC E 2017. [DOI: 10.1007/s12257-016-0202-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Liu L, Zhao M, Liu X, Zhong K, Tong L, Zhou X, Zhou S. Effect of steam explosion-assisted extraction on phenolic acid profiles and antioxidant properties of wheat bran. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3484-3491. [PMID: 26572692 DOI: 10.1002/jsfa.7532] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/14/2015] [Revised: 11/02/2015] [Accepted: 11/06/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND The majority of phenolic acids in wheat bran are bound to the cell walls. Hence, a high proportion of phenolic acids cannot be extracted with conventional extraction methods. This study aimed to investigate the efficiency of steam explosion pre-treatment in increasing the extractability of phenolic compounds from wheat bran. RESULTS Bound phenolic acids (BPA) can be released by steam explosion-assisted extraction. Within the experimental range, soluble free phenolic acids (FPA) and soluble conjugated phenolic acids (CPA) increased gradually with residence time and temperature. After steam explosion at 215 °C for 120 s, the total FPA and CPA reached 6671.8 and 2578.6 µg GAE g(-1) bran, respectively, which was about 39-fold and seven-fold higher than that of the untreated sample. Ferulic acid, the major individual phenolic acids in bran, increased from 55.7 to 586.3 µg g(-1) for FPA, and from 44.9 to 1108.4 µg g(-1) for CPA. The antioxidant properties of FPA and CPA extracts were significantly improved after treated. Correlation analysis indicated that the antioxidant capacity was in close relationship with phenolic content in FPA and CPA. CONCLUSION Steam explosion pre-treatment could be effectively used to release of BPA and enhance the antioxidant capacity of wheat bran. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Mengli Zhao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Xingxun Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Kui Zhong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Litao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Xianrong Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
| | - Sumei Zhou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing, 100193, China
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Chen Y, Zhang R, Liu C, Zheng X, Liu B. Enhancing antioxidant activity and antiproliferation of wheat bran through steam flash explosion. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3028-3034. [PMID: 27765973 PMCID: PMC5052171 DOI: 10.1007/s13197-016-2274-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/26/2016] [Accepted: 06/02/2016] [Indexed: 12/23/2022]
Abstract
The effect of steam flash explosion (SFE), a green processing technology, on the phenolic composition, antioxidant activity and antiproliferation to HepG2 of wheat bran was investigated. Moderate SFE treatment significantly enhanced the total soluble phenolic content of wheat bran. After SFE pretreatment, the free and conjugated ferulic acid content in the wheat bran were significantly increased. Antioxidant activities of SFE treated wheat bran were higher than those untreated wheat bran. The cellular antioxidant and antiproliferative activities of SFE treated wheat bran were also significantly ameliorated. It was suggested that SFE pretreatment could be applied to release the bound phenolic compounds and enhance the antioxidant activities and antiproliferative activities of wheat bran.
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Affiliation(s)
- Yongsheng Chen
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China
- College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640 China
| | - Ruiting Zhang
- College of Grain and Food, Henan University of Technology, Zhengzhou, 450001 China
| | - Chong Liu
- College of Grain and Food, Henan University of Technology, Zhengzhou, 450001 China
| | - Xueling Zheng
- College of Grain and Food, Henan University of Technology, Zhengzhou, 450001 China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China
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Gong L, Zhang Y, Wang J, Sun B. Change in Health Ingredients of Whole Tibetan Hull-Less Barley after Steam Explosion and Simulated DigestionIn vitro. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12601] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lingxiao Gong
- Beijing Engineering and Technology Research Center of Food Additives; Beijing Technology and Business University (BTBU); 11 Fucheng Road Beijing 100048 China
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou Zhejiang Province 310058 China
| | - Ying Zhang
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science; Zhejiang University; Hangzhou Zhejiang Province 310058 China
| | - Jing Wang
- Beijing Engineering and Technology Research Center of Food Additives; Beijing Technology and Business University (BTBU); 11 Fucheng Road Beijing 100048 China
| | - Baoguo Sun
- Beijing Engineering and Technology Research Center of Food Additives; Beijing Technology and Business University (BTBU); 11 Fucheng Road Beijing 100048 China
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Fu X, Chen H. Air–steam explosion enhancing the extraction efficiency of chlorogenic acid from leaves of Eucommia ulmoides Oliver. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.03.054] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Zulkafli ZD, Wang H, Miyashita F, Utsumi N, Tamura K. Cosolvent-modified supercritical carbon dioxide extraction of phenolic compounds from bamboo leaves (Sasa palmata). J Supercrit Fluids 2014. [DOI: 10.1016/j.supflu.2014.07.008] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Effect of antioxidant extraction on the enzymatic hydrolysis and bioethanol production of the extracted steam-exploded sugarcane bagasse. Biochem Eng J 2014. [DOI: 10.1016/j.bej.2013.11.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Du LJ, Gao QH, Ji XL, Ma YJ, Xu FY, Wang M. Comparison of flavonoids, phenolic acids, and antioxidant activity of explosion-puffed and sun-dried jujubes (Ziziphus jujuba Mill.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:11840-11847. [PMID: 24040891 DOI: 10.1021/jf401744c] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The goal of the present study was to investigate the effect of explosion puffing and sun-drying on individual phenolic acids in four forms (free, esters, glycosides, and insoluble-bound), flavonoids, total phenolic content (TPC), and their antioxidant activity on jujube samples. Phenolic compounds were identified and quantified using high-performance liquid chromatography. Antioxidant capacity of jujube samples was evaluated by 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activity and total reducing power. The results showed that all samples significantly differed in their phenolic contents, phenolic acid and flavonoid composition, and antioxidant activities. The explosion-puffed jujubes had the highest total gallic, p-hydroxybenzoic, vanillic, p-coumaric, ferulic acids, and rutin contents. Also, explosion-puffed jujubes contained a higher level of total phenolics and antioxidant activity than their counterparts. Among phenolic acid fractions in four forms, each form of phenolic acids in explosion-puffed jujubes had the most abundant content, followed by fresh and sun-dried jujubes. The glycosided and insoluble-bound phenolic acid fractions for each sample represented the highest TPC and the strongest antioxidant activity. The results indicated explosion puffing was a good choice for jujube processing.
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Affiliation(s)
- Li-Juan Du
- College of Food Science and Engineering, Northwest A&F University , Yangling, Shaanxi 712100, People's Republic of China
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Liu HK, Cao Y, Huang WN, Guo YD, Kang YF. Effect of ethylene on total phenolics, antioxidant activity, and the activity of metabolic enzymes in mung bean sprouts. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2048-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Noda Y, Asada C, Sasaki C, Hashimoto S, Nakamura Y. Extraction method for increasing antioxidant activity of raw garlic using steam explosion. Biochem Eng J 2013. [DOI: 10.1016/j.bej.2013.01.013] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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García A, González Alriols M, Spigno G, Labidi J. Lignin as natural radical scavenger. Effect of the obtaining and purification processes on the antioxidant behaviour of lignin. Biochem Eng J 2012. [DOI: 10.1016/j.bej.2012.06.013] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Gong L, Huang L, Zhang Y. Effect of steam explosion treatment on barley bran phenolic compounds and antioxidant capacity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7177-84. [PMID: 22708804 DOI: 10.1021/jf301599a] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
A steam explosion pretreatment process followed by methanol extraction has been applied for releasing and extracting phenolic compounds, as well as other effective components, from barley bran. The steam explosion treatment was performed at different temperatures ranging from 210 to 250 °C, with a residence time of 30 s. The effect of residence time was also studied in the range 10 s to 120 s at 220 °C. The extracts were evaluated for their total soluble phenolic content (TSPC) including total free phenolic acids (TFPC) and total soluble conjugates (TSC), identified phenolic acids, total antioxidant capacity (TAC), water-soluble carbohydrates (WSC) and total methanol extracts (TME). High-performance liquid chromatography (HPLC) coupled with a photodiode array detector (PDA) was used in this study for the analysis of p-coumaric acid and ferulic acid in barley bran before and after steam explosion. Our results indicate that TSPC and TAC increased with residence time. They also increased dramatically with temperature up to 220 °C. After steam explosion at 220 °C for 120 s, the TSPC reached 1686.4 gallic acid equivalents mg/100 g dry weight, which was about 9-fold higher than that of the untreated sample. The TSPC and TAC obtained were highly positively correlated (r = 0.918-0.993), which meant that the increase of TAC for the steam explosion pretreated barley bran extracts was due, at least in part, to the increase of TSPC in the methanol soluble fraction. Also, under optimum conditions, the WSC in aqueous solution was 5 times as much as that of the untreated sample, which demonstrated that steam explosion also hydrolyzes carbohydrates into water-soluble sugars. It can be concluded that a proper and reasonable steam explosion pretreatment could be applied to release the bound phenolic compounds and enhance the antioxidant capacity of barley bran extracts.
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Affiliation(s)
- Lingxiao Gong
- Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang Province, China
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Haminiuk CWI, Maciel GM, Plata-Oviedo MSV, Peralta RM. Phenolic compounds in fruits - an overview. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03067.x] [Citation(s) in RCA: 286] [Impact Index Per Article: 23.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Asada C, Asakawa A, Sasaki C, Nakamura Y. Characterization of the steam-exploded spent Shiitake mushroom medium and its efficient conversion to ethanol. BIORESOURCE TECHNOLOGY 2011; 102:10052-10056. [PMID: 21890352 DOI: 10.1016/j.biortech.2011.08.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2011] [Revised: 07/30/2011] [Accepted: 08/03/2011] [Indexed: 05/31/2023]
Abstract
Spent Shiitake mushroom medium was subjected to steam explosion followed by simultaneous saccharification and fermentation (SSF) using Meicelase and Saccahromyces cerevisiae AM12. Water extraction of the medium exposed to steam at 20 atm for 5 min enhanced the saccharification rate by about 20% compared to steam-exploded medium before water extraction and resulted in the production of 23.8 g/l ethanol from a substrate concentration of 100g/l. This corresponded to 87.6% of the theoretical ethanol yield, i.e., 15.9 g ethanol was obtained from 100g of spent Shiitake mushroom medium. Spent Shiitake mushroom medium subjected to steam explosion and then water extraction appears to be a candidate for efficient bioconversion to ethanol.
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Affiliation(s)
- Chikako Asada
- Department of Life System, Institute of Technology and Science, The University of Tokushima, 2-1 Minamijosanjima-cho, Tokushima 770-8506, Japan
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Chen G, Chen H. Extraction and deglycosylation of flavonoids from sumac fruits using steam explosion. Food Chem 2011; 126:1934-8. [DOI: 10.1016/j.foodchem.2010.12.025] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2010] [Revised: 09/01/2010] [Accepted: 12/06/2010] [Indexed: 11/26/2022]
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Asada C, Kita A, Sasaki C, Nakamura Y. Ethanol production from disposable aspen chopsticks using delignification pretreatments. Carbohydr Polym 2011. [DOI: 10.1016/j.carbpol.2011.02.020] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Chen G, Chen H. Enhancement of Oil Extraction from Sumac Fruit using Steam-Explosion Pretreatment. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1650-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Heo SJ, Jeon YJ. Evaluation of diphlorethohydroxycarmalol isolated from Ishige okamurae for radical scavenging activity and its protective effect against H2O2-induced cell damage. Process Biochem 2009. [DOI: 10.1016/j.procbio.2008.12.005] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Cherian BM, Pothan LA, Nguyen-Chung T, Mennig G, Kottaisamy M, Thomas S. A novel method for the synthesis of cellulose nanofibril whiskers from banana fibers and characterization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:5617-5627. [PMID: 18570426 DOI: 10.1021/jf8003674] [Citation(s) in RCA: 118] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Alkali treatment coupled with high pressure defibrillation and acid treatment have been tried on banana fibers obtained from the pseudo stem of the banana plant Musa sapientum. The structure and morphology of the fibers have been found to be affected on the basis of the concentration of the alkali and acid and also on the pressure applied. Steam explosion in alkaline medium followed by acidic medium is found to be effective in the depolymerization and defibrillation of the fiber to produce banana nanowhiskers. The chemical constituents of raw and steam exploded fibers were analyzed according to the ASTM standards. Structural analysis of steam exploded fibers was carried out by FTIR and XRD. The fiber diameter and percentage crystallinity of the modified fibers were investigated using X-ray diffraction studies. Characterization of the fibers by SFM and TEM supports the evidence for the development of nanofibrils of banana fibers.
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Affiliation(s)
- Bibin Mathew Cherian
- Post Graduate Department of Chemistry, Bishop Moore College, Mavelikara 690110, Kerala, India
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