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Kumari Singh P, Chopra R, Garg M, Chauhan K, Singh N, Homroy S, Agarwal A, Mishra AK, Kamle M, Mahato DK, Tripathi AD. Shelf Life Enhancement of Structured Lipids Rich in Omega-3 Fatty Acids Using Rosemary Extract: A Sustainable Approach. ACS OMEGA 2024; 9:31359-31372. [PMID: 39072080 PMCID: PMC11270689 DOI: 10.1021/acsomega.3c09584] [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: 11/30/2023] [Revised: 06/11/2024] [Accepted: 06/20/2024] [Indexed: 07/30/2024]
Abstract
This study investigates the efficacy of rosemary extract (RE) in stabilizing structured lipids (SL) developed using perilla seed oil (PSO) and palmolein (PO) under accelerated storage conditions. The oil samples, comprising PSO, Blend, and SL formulations with and without RE (1500 ppm) and BHT (200 ppm), were studied for their storage stability during a 30 day storage period at 65 °C, with the analysis carried out at 6 day intervals. Oxidative properties were comprehensively assessed, including both physical attributes (color, viscosity, and refractive index) and chemical parameters (peroxide value, free fatty acid (FFA), p-anisidine value, TOTOX value, conjugated dienes, and trienes). The results demonstrated that RE-enriched oil samples exhibited significantly higher oxidative stability (p < 0.05) compared to the control group. SL added with 1500 ppm of RE exhibited notable enhancements in quality parameters, showcasing reductions in FFA, TOTOX value, conjugated diene, and triene value by 44.01%, 35.42, 39.03, and 47.36, respectively, when compared to SL without any antioxidant. The RE at 1500 ppm concentration showed a similar effect as the synthetic antioxidant BHT at 200 ppm. Also, the RE demonstrated potent inhibition of the oxidation of polyunsaturated fatty acids, thereby contributing to the improved oxidative stability of the SLs. Furthermore, SL with RE also exhibited reduced degradation of the tocopherol content and total phenolic content during the storage period. Principal component analysis demonstrated that SL and blend followed similar oxidative characteristics as they fell within the same quadrant. These findings underscore RE as a potent source of antioxidants capable of scavenging free radicals and enhancing the oxidative stability of omega-3 fatty acid-rich SLs.
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Affiliation(s)
- Priyanka Kumari Singh
- Department
of Food and Nutrition & Food Technology, Institute of Home Economics, University of Delhi, New Delhi 110016, India
| | - Rajni Chopra
- Department
of Food Science and Technology, National
Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana 131028, India
| | - Meenakshi Garg
- Department
of Food Technology, Bhaskaracharya College of Applied Science, University of Delhi, Delhi 110075, India
| | - Komal Chauhan
- Department
of Food Science and Technology, National
Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana 131028, India
| | - Neha Singh
- Department
of Food Technology, Bhaskaracharya College of Applied Science, University of Delhi, Delhi, 110075, India
| | - Snigdha Homroy
- Department
of Food Science and Technology, National
Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana 131028, India
| | - Aparna Agarwal
- Department
of Food and Nutrition & Food Technology, Lady Irwin College, University of Delhi, New Delhi 110001, India
| | - Awdhesh Kumar Mishra
- Department
of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 38451, South Korea
| | - Madhu Kamle
- Applied
Microbiology Laboratory, Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India
| | - Dipendra Kumar Mahato
- CASS
Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia
| | - Abhishek Dutt Tripathi
- Department
of Dairy Science and Food Technology, Institute of Agricultural
Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India
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Symoniuk E, Marczak Z, Brzezińska R, Janowicz M, Ksibi N. Effect of the Freeze-Dried Mullein Flower Extract ( Verbascum nigrum L.) Addition on Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils. Foods 2023; 12:2391. [PMID: 37372603 DOI: 10.3390/foods12122391] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/08/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
The aim of the study was to analyze the influence of mullein flower extract addition on the oxidative stability and antioxidant activity of cold-pressed oils with a high content of unsaturated fatty acids. The conducted research has shown that the addition of mullein flower extract increases the oxidative stability of oils, but its addition depends on the type of oil and should be selected experimentally. In rapeseed and linseed oil, the best stability was found for samples with 60 mg of extract/kg of oil, while in chia seed oil and hemp oil, it was found with 20 and 15 mg of extract/kg of oil, respectively. The hemp oil exhibited the highest antioxidant properties, as evidenced by an increase in the induction time at 90 °C from 12.11 h to 14.05 h. Additionally, the extract demonstrated a protective factor of 1.16. Oils (rapeseed, chia seed, linseed, and hempseed) without and with the addition of mullein extract (2-200 mg of extract/kg of oil) were analyzed for oxidative stability, phenolic compounds content, and antioxidant activity using DPPH• and ABTS•+ radicals. After the addition of the extract, the oils had from 363.25 to 401.24 mg GAE/100 g for rapeseed oil and chia seed oil, respectively. The antioxidant activity of the oils after the addition of the extract ranged from 102.8 to 221.7 and from 324.9 to 888.8 µM Trolox/kg for the DPPH and ABTS methods, respectively. The kinetics parameters were calculated based on the oils' oxidative stability results. The extract increased the activation energy (Ea) and decreased the constant oxidation rate (k).
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Affiliation(s)
- Edyta Symoniuk
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Zuzanna Marczak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Rita Brzezińska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Monika Janowicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Nour Ksibi
- Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar I, Tunis 2092, Tunisia
- Center of Biotechnology of Borj Cedria, Laboratory of Aromatic and Medicinal Plants (LPAM), P.O. Box 901, Hammam-Lif 2050, Tunisia
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Jahanfar S, Gahavami M, Khosravi-Darani K, Jahadi M, Mozafari M. Entrapment of rosemary extract by liposomes formulated by Mozafari method: physicochemical characterization and optimization. Heliyon 2021; 7:e08632. [PMID: 35005281 PMCID: PMC8715198 DOI: 10.1016/j.heliyon.2021.e08632] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 09/28/2021] [Accepted: 12/15/2021] [Indexed: 01/09/2023] Open
Abstract
A major obstacle in the utilization of phenolic antioxidant compounds is their sensitivity and as a result stability issue. The current study aimed to encapsulate polyphenolic compounds, extracted from Rosemary, in liposomes prepared by the Mozafari method without the utilization of toxic solvents or detergents. The extract was prepared and converted into a powder by freeze-drying. The process conditions were optimized using response surface analysis, and the optimal parameters were as follows: phosphatidylcholine (PC), 2.5% (25 mg/mL); extract, 0.7% (7 mg/mL); process temperature, 70 °C and process time, 60 min. The entrapment efficiency in optimal sample was 54.59%. Also, optimal glycerosomes formulation were finally physicochemical characterized (permeability, zeta potential, and size distribution). The mean size of empty and containing rosemary extract glycerosome were 265.4 nm and 583.5 nm, respectively, and the Z-potential of optimal glycerosome was -65.1 mV. Total phenolic content was obtained 151.38 mg gallic acid/g extract, in optimal liposomal formulation, which was measured by Folin-Ciocalteu's phenol reagent. Also, the antioxidant activity of rosemary extract by DPPH for the free and optimal liposomal formulation was determined to be 84.57% and 92.5% respectively. It can be concluded that the liposomal rosemary extract formulation prepared in this study, employing a safe, scalable, and green technology, has great promise in food and pharmaceutical applications.
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Affiliation(s)
- Shima Jahanfar
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Mehrdad Gahavami
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Kianoush Khosravi-Darani
- Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P.O. Box: 19395-4741, Tehran, Iran
- Corresponding author.
| | - Mahshid Jahadi
- Department of Food Science and Technology, Faculty of Agriculture, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - M.R. Mozafari
- Australasian Nanoscience and Nanotechnology Initiative, 8054 Monash University LPO, Clayton, 3168, Victoria, Australia
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Ghafoor K, Al Juhaimi F, Özcan MM, Ahmed IAM, Babiker EE, Alsawmahi ON. Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15203] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Kashif Ghafoor
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Elfadil E. Babiker
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Omer N. Alsawmahi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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Sridhar K, Charles AL. Grape skin extracts as a sustainable source of antioxidants in an oil‐in‐water emulsion: an alternate natural approach to synthetic antioxidants using principal component analysis. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14825] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Kandi Sridhar
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung912 01Taiwan
| | - Albert Linton Charles
- Department of Tropical Agriculture and International Cooperation National Pingtung University of Science and Technology 1 Shuefu Road Neipu Pingtung912 01Taiwan
- Faculty of Fisheries and Marine Universitas Airlangga Campus C Universitas Airlangga Mulyorejo Surabaya East Java601 15Indonesia
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Rabiej D, Szydłowska-Czerniak A. Fluorescence and UV-VIS Spectroscopy to Determine the Quality Changes of Rapeseed Oil Fortified with New Antioxidant After Storage Under Various Conditions. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01804-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AbstractThis work focused on the application of synchronous fluorescence (SF) spectroscopy, excitation-emission matrix (EEM) fluorescence spectroscopy and modified UV-VIS methods for characterization of oxidative status and antioxidant activity (AA) of refined rapeseed oils fortified with the novel antioxidant octyl sinapate (OSA) at two concentrations and butylated hydroxyanisole (BHA) stored in different types of packages under various storage conditions. Quality parameters such as amounts of the primary and secondary oxidation products in rapeseed oils increased after storage under various conditions, whereas the AA of oils decreased. However, OSA strongly inhibited the generation of primary oxidation products in oils exposed to light. The AA of rapeseed oil with 0.5% of OSA packed in transparent glass after exposure to light was 6 times higher than the AA of non-supplemented oil. Moreover, the intensities of bands attributed to tocopherols and phenolic compounds decreased during storage depending on the storage conditions, but characteristic peaks for generation of oxidation products appeared. Interestingly, the fluorescence spectra of oil fortified with 0.5% of OSA contained the information of a new fluorescent product. Moreover, the potential usefulness of EEM to study the effect of antioxidants on degradation of stored rapeseed oils was demonstrated. Fluorescence spectroscopy can be used to investigate the oxidation state of rapeseed oils packed in various containers during storage at different conditions. The addition of the lipophilic antioxidant to rapeseed oil effectively delayed the oxidation process and significantly increased its AA.
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Pereira JC, Sivakanthan S, Vasantharuba S. Effect of Star Fruit (Averrhoa carambola L.)By-product on Oxidative Stability of Sesame (Sesamum indicum) Oil under Accelerated Oven Storage and during Frying. J Oleo Sci 2020; 69:837-849. [PMID: 32759549 DOI: 10.5650/jos.ess19248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Aim of this study was to evaluate the effect of star fruit (Averrhoa carambola L.) by-products (peel and residue) on stability of sesame (Sesamum indicum) oil against oxidation. Antioxidant properties of extract of peel and residue at different time durations of extraction were determined and found that peel contains higher antioxidant potential than residue. Thus, extract of peel obtained after 24 h extraction was used to study its effectiveness on oxidative stability of sesame oil during accelerated oven storage and frying using the butylated hydroxytoluene (BHT) (200 ppm) as the reference antioxidant (positive control) and oil without added antioxidant as the negative control. The oxidative stability of the oil was determined by evaluating peroxide value, p-anisidine value, thiobarbituric acid reactive substances (TBARS) value, total oxidation (TOTOX) value, conjugated diene (CD) and conjugated triene (CT) values, and iodine value. Peel extract at different concentrations (200-1000 ppm) was tested. The oil added with peel extract exhibited higher stability against oxidation than the controls during oven storage test. Extract at 1000 ppm significantly increased the stability of sesame oil during frying as compared with controls. Thus, star fruit peel extract could be an alternative to synthetic antioxidants to suppress oxidation of edible oils.
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Affiliation(s)
| | - Subajiny Sivakanthan
- Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna
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El‐Roby AM, Hammad KSM, Galal SM. Enhancing oxidative stability of sunflower oil with sesame (
Sesamum Indicum
) coat ultrasonic extract rich in polyphenols. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14564] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | - Samy Mohamed Galal
- Food Science Department, Faculty of Agriculture Cairo University Giza Egypt
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10
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Szydłowska-Czerniak A, Rabiej D, Krzemiński M. Synthesis of novel octyl sinapate to enhance antioxidant capacity of rapeseed-linseed oil mixture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1625-1631. [PMID: 28842926 DOI: 10.1002/jsfa.8637] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2017] [Accepted: 08/20/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Lipophilisation allows the formation of new functionalised antioxidants having beneficial properties compared to natural hydrophilic phenolic acids. Therefore, this work focused on the synthesis of lipophilic antioxidants, such as a new octyl sinapate, octyl caffeate and octyl ferulate using the modified Fischer esterification of selected hydroxycinnamic acids with 1-octanol. RESULTS The lipophilic octyl sinapate was obtained for the first time with satisfactory yield (83%) after purification by column chromatography. The identity of the synthesised phenolipids was confirmed by chromatographic and spectroscopic analyses. Antioxidant capacity of phenolipids was determined by DPPH (IC50 = 35.87-52.24 μg mL-1 ) and ABTS (IC50 = 39.45-48.72 μg mL-1 ) methods and compared with IC50 values (7.37-35.30 μg mL-1 and 7.55-41.67 μg mL-1 , respectively) for well known antioxidants. The antioxidant capacity of rapeseed-linseed oil enriched with the purified esters was about two to 30 times higher in comparison with a non-supplemented oil. CONCLUSION The novel octyl sinapate as well as octyl caffeate and octyl ferulate have antioxidant properties and lipophilic character, therefore they may be added to vegetable oils as potential antioxidants for tackling oxidative processes. © 2017 Society of Chemical Industry.
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Affiliation(s)
| | - Dobrochna Rabiej
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Toruń, Poland
| | - Marek Krzemiński
- Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Toruń, Poland
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Walker RM, Gumus CE, Decker EA, McClements DJ. Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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12
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Alejo-Armijo A, Altarejos J, Salido S. Phytochemicals and Biological Activities of Laurel Tree (Laurus nobilis). Nat Prod Commun 2017. [DOI: 10.1177/1934578x1701200519] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/08/2022] Open
Abstract
This review summarizes the chemical composition reported up to date on Laurus nobilis L. (Lauraceae), an evergreen shrub or tree cultivated for its aromatic leaves and ornamental interest. It has been focused on non-volatile phytochemicals such as sesquiterpene lactones, flavonoids and proanthocyanidins, among others. Moreover, biological activities of laurel extracts and pure compounds have also been reviewed.
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Affiliation(s)
- Alfonso Alejo-Armijo
- Departamento de Química Inorgánica y Orgánica, Universidad de Jaén, Campus ceiA3, 23071 Jaén, Spain
| | - Joaquín Altarejos
- Departamento de Química Inorgánica y Orgánica, Universidad de Jaén, Campus ceiA3, 23071 Jaén, Spain
| | - Sofía Salido
- Departamento de Química Inorgánica y Orgánica, Universidad de Jaén, Campus ceiA3, 23071 Jaén, Spain
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Rashed MMA, Tong Q, Abdelhai MH, Gasmalla MAA, Ndayishimiye JB, Chen L, Ren F. Effect of ultrasonic treatment on total phenolic extraction from Lavandula pubescens and its application in palm olein oil industry. ULTRASONICS SONOCHEMISTRY 2016; 29:39-47. [PMID: 26584982 DOI: 10.1016/j.ultsonch.2015.07.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2015] [Revised: 07/14/2015] [Accepted: 07/16/2015] [Indexed: 06/05/2023]
Abstract
The aims of the current study were to evaluate the best technique for total phenolic extraction from Lavandula pubescens (Lp) and its application in vegetable oil industries as alternatives of synthetic food additives (TBHQ and BHT). To achieve these aims, three techniques of extraction were used: ultrasonic-microwave (40 kHz, 50 W, microwave power 480 W, 5 min), ultrasonic-homogenizer (20 kHz, 150 W, 5 min) and conventional maceration as a control. By using the Folin-Ciocalteu method, the total phenolic contents (TPC) (mg gallic acid equivalent/g dry matter) were found to be 253.87, 216.96 and 203.41 for ultrasonic-microwave extract, ultrasonic-homogenizer extract and maceration extract, respectively. The ultrasonic-microwave extract achieved the higher scavenger effect of DPPH (90.53%) with EC50 (19.54 μg/mL), and higher inhibition of β-carotene/linoleate emulsion deterioration (94.44%) with IC50 (30.62 μg/mL). The activity of the ultrasonic-microwave treatment could prolong the induction period (18.82 h) and oxidative stability index (1.67) of fresh refined, bleached and deodorized palm olein oil (RBDPOo) according to Rancimat assay. There was an important synergist effect between citric acid and Lp extracts in improving the oxidative stability of fresh RBDPOo. The results of this work also showed that the ultrasonic-microwave assisted extract was the most effective against Gram-positive and Gram-negative strains that were assessed in this study. The uses of ultrasonic-microwave could induce the acoustic cavitation and rupture of plant cells, and this facilitates the flow of solvent into the plant cells and enhances the desorption from the matrix of solid samples, and thus would enhance the efficiency of extraction based on cavitation phenomenon.
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Affiliation(s)
- Marwan M A Rashed
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Mandour H Abdelhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Mohammed A A Gasmalla
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jean B Ndayishimiye
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Fei Ren
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; College of Life Science and Technology, Southwest University of Science and Technology, Mianyang 621011, China
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