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Song Y, Sun G, Wang D, Chen J, Lv J, Jiang S, Zhang G, Yu S, Zheng H. Optimization of Composite Enzymatic Extraction, Structural Characterization and Biological Activity of Soluble Dietary Fiber from Akebia trifoliata Peel. Molecules 2024; 29:2085. [PMID: 38731576 PMCID: PMC11085559 DOI: 10.3390/molecules29092085] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
In order to reduce the waste of Akebia trifoliata peel and maximize its utilization, in this study, on the basis of a single-factor experiment and the response surface method, the optimum technological conditions for the extraction of soluble dietary fiber from Akebia trifoliata peel with the compound enzyme method were obtained. The chemical composition, physical and chemical properties, structural characterization and biological activity of the purified soluble dietary fiber (AP-SDF) from the Akebia trifoliata peel were analyzed. We discovered that that the optimum yield was 20.87% under the conditions of cellulase addition 600 U/g, enzymolysis time 100 min, solid-liquid ratio 1:24 g/mL and enzymolysis temperature 51 °C. At the same time, AP-SDF was a porous network structure cellulose type I acidic polysaccharose mainly composed of arabinoxylan (36.03%), galacturonic acid (27.40%) and glucose (19.00%), which possessed the structural characteristic peaks of the infrared spectra of polysaccharides and the average molecular weight (Mw) was 95.52 kDa with good uniformity. In addition, the AP-SDF exhibited high oil-holding capacity (15.11 g/g), good water-holding capacity and swelling capacity, a certain antioxidant capacity in vitro, hypoglycemic activity in vitro for α-glucosidase inhibition and hypolipidemic activity in vitro for the binding ability of bile acids and cholesterol. These results will provide a theoretical basis for the development of functional products with antioxidant, hypoglycemic and hypolipidemic effects, which have certain application value in related industries.
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Affiliation(s)
- Ya Song
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; (Y.S.); (G.S.); (D.W.); (J.C.); (J.L.); (S.J.); (G.Z.); (S.Y.)
| | - Guoshun Sun
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; (Y.S.); (G.S.); (D.W.); (J.C.); (J.L.); (S.J.); (G.Z.); (S.Y.)
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
| | - Dian Wang
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; (Y.S.); (G.S.); (D.W.); (J.C.); (J.L.); (S.J.); (G.Z.); (S.Y.)
| | - Jin Chen
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; (Y.S.); (G.S.); (D.W.); (J.C.); (J.L.); (S.J.); (G.Z.); (S.Y.)
| | - Jun Lv
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; (Y.S.); (G.S.); (D.W.); (J.C.); (J.L.); (S.J.); (G.Z.); (S.Y.)
| | - Sixia Jiang
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; (Y.S.); (G.S.); (D.W.); (J.C.); (J.L.); (S.J.); (G.Z.); (S.Y.)
| | - Guoqiang Zhang
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; (Y.S.); (G.S.); (D.W.); (J.C.); (J.L.); (S.J.); (G.Z.); (S.Y.)
| | - Shirui Yu
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; (Y.S.); (G.S.); (D.W.); (J.C.); (J.L.); (S.J.); (G.Z.); (S.Y.)
- Engineering Technology Research Center of Health Wine Brewing, Renhuai 564507, China
| | - Huayan Zheng
- Department of Food Science and Engineering, Moutai Institute, Renhuai 564507, China; (Y.S.); (G.S.); (D.W.); (J.C.); (J.L.); (S.J.); (G.Z.); (S.Y.)
- Talent Cultivation Center of Moutai Institute on Characteristic Food Resource Utilization, Renhuai 564507, China
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Chew SK, Teoh WH, Hong SL, Yusoff R. Rutin extraction from female C arica papaya Linn. using ultrasound and microwave-assisted extractive methods: Optimization and extraction efficiencies. Heliyon 2023; 9:e20260. [PMID: 37810831 PMCID: PMC10551569 DOI: 10.1016/j.heliyon.2023.e20260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 08/25/2023] [Accepted: 09/17/2023] [Indexed: 10/10/2023] Open
Abstract
Green extractive methods accompanied by resource conservation through process optimization are important in working towards sustainable processes. In the present paper, rutin was extracted from the leaf of female Carica papaya Linn using microwave-assisted extraction (MAE), ultrasound-assisted extraction (UAE), sequential microwave ultrasound-assisted extraction (MUAE), and sequential ultrasound microwave-assisted extraction (UMAE) methods. Subsequently, the effect of extraction parameters on rutin yield were analyzed and compared. In addition, the extraction efficiency and energy consumption of the extraction processes were measured and discussed. In the present study, solid-liquid (S/L) ratio was determined to be the most significant extraction variable. Under optimized conditions, MUAE and UMAE were determined to yield the highest amount of rutin extracted at 18.46 ± 0.64 mg/g and 18.43 ± 0.81 mg/g, respectively. However, MUAE was determined to be the least resource efficient method as it consumed the highest amount of energy due to its relatively long extraction time. UAE was determined to be the most efficient in resource utilization as it required the least amount of energy for every mg/g of yield extracted, while the yield obtained was, nonetheless, comparatively high. The optimal condition obtained for UAE was 20 min of ultrasonic extraction time (TU), 20 % of ethanol mixture concentration (C), 710 μm of particle size (S), and 1:650 wt/wt of solid-liquid (S/L) ratio (R).
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Affiliation(s)
- See Khai Chew
- Department of Chemical Engineering, Faculty of Engineering, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Wen Hui Teoh
- Sustainable Process Engineering Centre (SPEC), Department of Chemical Engineering, Faculty of Engineering, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Sok Lai Hong
- Institute of Research Management and Services, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
| | - Rozita Yusoff
- Sustainable Process Engineering Centre (SPEC), Department of Chemical Engineering, Faculty of Engineering, Universiti Malaya, 50603, Kuala Lumpur, Malaysia
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Liu X, Wang K, Cai G, Li H, Guo Y, Gong J. Comparative chemical diversity and antioxidant activities of three species of Akebia herbal medicines. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
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Antioxidant Capacities and Polyphenol Contents of Kombucha Beverages Based on Vine Tea and Sweet Tea. Antioxidants (Basel) 2022; 11:antiox11091655. [PMID: 36139729 PMCID: PMC9495320 DOI: 10.3390/antiox11091655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 08/13/2022] [Accepted: 08/23/2022] [Indexed: 11/17/2022] Open
Abstract
Kombucha beverage is commonly prepared by black tea infusion fermentation without tea residues, and possesses various health benefits. In this paper, kombucha beverages of two non-Camellia sinensis teas, including vine tea (Ampelopsisgrossedentata) and sweet tea (Rubus suavissimus), were studied for the first time. The antioxidant activities and polyphenol contents of kombucha beverages were evaluated by ferric-reducing antioxidant power assay, Trolox equivalent antioxidant capacity assay, and Folin-Ciocalteu method, respectively. In addition, effects of tea residues on antioxidant capacities of kombucha beverages were evaluated. The results showed that kombucha beverages from vine tea and sweet tea possessed strong antioxidant activities (especially vine tea kombucha), and fermentation with tea residues could significantly increase antioxidant capacities (maximum increase of 38%) and total phenolic content (maximum increase of 55%) of two kombucha beverages compared with those without tea residues. Moreover, the sensory evaluations showed that the sensory evaluation scores of kombucha with tea residues could be improved compared with those without tea residues. Furthermore, the concentrations of several bioactive components in the kombucha beverages were detected by high-performance liquid chromatography. These kombucha beverages could be used for prevention of several diseases with related of oxidative stress.
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Physicochemical Characteristics and Nutritional Composition during Fruit Ripening of Akebia trifoliata (Lardizabalaceae). HORTICULTURAE 2022. [DOI: 10.3390/horticulturae8040326] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Akebia trifoliata is a high-value medicinal and edible fruit crop in China, and it has begun to be widely cultivated as a new fruit crop in many areas of China. Its fruits crack longitudinally when fully ripe and should be harvested before fruit cracking. Physicochemical characteristics and nutritional composition of the ripening process are prerequisites to establishing proper harvest maturity windows. In the current study, we have investigated the fruit quality characteristics of two A. trifoliata clonal lines (‘Luqing’ and ‘Luyu’) that were harvested at four time points (S1: 120 days after full bloom (DAFB), S2: 134 DAFB, S3: 148 DAFB, S4: 155 DAFB). An increase in fruit size (fruit weight, fruit length, and fruit diameter) was associated with delayed harvest maturity. The firmness of A. trifoliata fruit exhibited a decreasing trend with delaying the harvest stage. In particular, the firmness decreased sharply from S2 to S3 stage. The TSS, fructose, and glucose content in A. trifoliata fruit continuously increased from the S1 to S4 stage and accumulated sharply from S2 to S3 stage. However, the sucrose and starch content showed an increasing trend from the S1 to S2 stage but declined sharply in the S3 or S4 stage. Ascorbic acid progressively increased with the advancement of A. trifoliata maturity stages, while total phenolics and total flavonoids levels declined with fruit ripening. Considering the results of all quality parameters mentioned above, the A. trifoliata fruit harvested at the S3 maturity stage was the ideal harvest maturity for long-distance transportation and higher consumer acceptability before fruit cracking. Our research reveals the dynamic changes in physicochemical characteristics and nutritional composition during fruit ripening of A. trifoliata. Results in this study reflect the importance of maturity stages for fruit quality and provide basic information for optimal harvest management of A. trifoliata.
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Optimization of Flash Extraction of Akebia trifoliata Seed Oil by the Box-Behnken Response Surface Methodology and Comparison of Oil Yields from Different Origins. J CHEM-NY 2022. [DOI: 10.1155/2022/1790826] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
The aim was to optimize the extraction process of Akebia trifoliata seed oil. Using Akebia trifoliata seed as raw material, the oil extraction rate was used as index. The effect of flash extraction on the yield of Akebia trifoliata seed oil was investigated. Taking the liquid-material ratio, extraction voltage, and extraction time as the investigation factors and the oil extraction rate of Akebia trifoliata seed as the response value and on the basis of the single-factor test, the extraction process of Akebia trifoliata seed oil was optimized by the Box-Behnken response surface method. The oil yields of Akebia trifoliata seeds from different origins in China were compared. The experimental results showed that the optimum technological conditions for flash extraction of Akebia trifoliata seed oil were as follows: liquid-material ratio, 12 : 1; extraction voltage, 150 V; extraction time, 90 s; and oil yield of Akebia trifoliata seed, 19.83%. For comparison, it is found that the oil yield of Akebia trifoliata seed produced in Qujing of Yunnan is relatively the highest, followed by Tongren of Guizhou and Zhangjiajie of Hunan; the oil yield of Akebia trifoliata seed produced in Shimian of Sichuan is the lowest. The flash extraction process of Akebia trifoliata seed oil is reasonable, and the oil yield of Akebia trifoliata seed produced in Qujing of Yunnan, China, is relatively the highest. It provides a theoretical and experimental reference for the research and development of Akebia trifoliata seed oil.
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Ultrasound-Assisted Extraction, Identification, and Quantification of Antioxidants from 'Jinfeng' Kiwifruit. Foods 2022; 11:foods11060827. [PMID: 35327254 PMCID: PMC8949384 DOI: 10.3390/foods11060827] [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: 01/22/2022] [Revised: 03/01/2022] [Accepted: 03/05/2022] [Indexed: 12/17/2022] Open
Abstract
Kiwifruit (Actinidia chinensis) is a nutrient-dense fruit abundant in vitamin C and phenolic compounds, and it exhibits strong antioxidant capacity. However, the antioxidants in ‘Jinfeng’ kiwifruit have seldom been extracted and analyzed, and the conditions for the extraction of kiwifruit antioxidants by ultrasound-assisted extraction (UAE) have seldom been investigated. In this study, response surface methodology (RSM) was used to optimize UAE conditions to extract antioxidants from ‘Jinfeng’ kiwifruit. In addition, the antioxidant capacity, contents of total phenolics and total flavonoids, ascorbic acid, and the profiles of antioxidants were also analyzed. The results showed that the optimal UAE conditions included 68% ethanol, liquid/solid ratio at 20 mL/g, extraction time at 30 min, extraction temperature at 42 °C, and ultrasonic power at 420 W. Under these conditions, the ABTS value of kiwifruit was 70.38 ± 1.38 μM TE/g DW, which was 18.5% higher than that of the extract obtained by conventional solvent extraction. The total phenolic and flavonoid contents were 15.50 ± 0.08 mg GAE/g DW and 5.10 ± 0.09 mg CE/g DW, respectively. Moreover, 20 compounds were tentatively identified by UPLC–MS/MS, and the content of main compounds, such as procyanidin B2, neochlorogenic acid, and epicatechin, were determined by HPLC–DAD. This research revealed the profiles of antioxidant phytochemicals in ‘Jinfeng’ kiwifruit, which can be a good dietary source of natural antioxidants with potential health functions.
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Fermentation with Tea Residues Enhances Antioxidant Activities and Polyphenol Contents in Kombucha Beverages. Antioxidants (Basel) 2022; 11:antiox11010155. [PMID: 35052659 PMCID: PMC8772747 DOI: 10.3390/antiox11010155] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 01/07/2022] [Accepted: 01/12/2022] [Indexed: 12/27/2022] Open
Abstract
Kombucha is a popular beverage with various bioactivities (such as antioxidant activity), which can be attributed to its abundant bioactive compounds, especially polyphenols. Kombucha is conventionally prepared by fermentation of a sugared black tea infusion without tea residue. In this study, the effects of black tea residue and green tea residue on kombucha were studied, and its antioxidant activities, total phenolic contents, as well as concentrations of polyphenols at different fermentation stages were evaluated using ferric-reducing antioxidant power, Trolox equivalent antioxidant capacity, Folin-Ciocalteu method and high-performance liquid chromatography with a photodiode array detector. The results showed that fermentation with tea residue could markedly increase antioxidant activities (maximum 3.25 times) as well as polyphenolic concentrations (5.68 times) of kombucha. In addition, green tea residue showed a stronger effect than black tea residue. Overall, it is interesting to find that fermentation with tea residues could be a better strategy to produce polyphenol-rich kombucha beverages.
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Maximizing Contents of Phytochemicals Obtained from Dried Sour Cherries by Ultrasound-Assisted Extraction. SEPARATIONS 2021. [DOI: 10.3390/separations8090155] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
Sour cherries were first dried by vacuum drying and then used as material for obtaining extracts rich in bioactive compounds by ultrasound-assisted extraction (UAE). The first step was to apply a factorial design for the preliminary experiments to determine the most influential UAE factors, and thus the three studied parameters were chosen as the most suitable for the design of the main experiment (temperature, liquid–solid ratio and ethanol concentration). In this part, the contents of total phenols and the total content of monomeric anthocyanins were taken for responses. For the further optimization of UAE, experimental design (face-centered) was applied, and the yield, total phenolics, flavonoid content and content of monomeric anthocyanins and antioxidant activity (DPPH, ABTS and FRAP assays) were analyzed. Temperature (40–80 °C), ethanol concentration (40–80%, w/w) and liquid–solid ratio (10–30 mL/g) were investigated as independent variables. The obtained experimental results were fitted to a second-order polynomial model and analysis of variance was used to determine the fit of the model and the optimal conditions for investigated responses. High quality extracts with high concentrations of polyphenols and anthocyanins were also obtained, which could be used as food additives.
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Liu HY, Liu Y, Mai YH, Guo H, He XQ, Xia Y, Li H, Zhuang QG, Gan RY. Phenolic Content, Main Flavonoids, and Antioxidant Capacity of Instant Sweet Tea ( Lithocarpus litseifolius [Hance] Chun) Prepared with Different Raw Materials and Drying Methods. Foods 2021; 10:1930. [PMID: 34441707 PMCID: PMC8394704 DOI: 10.3390/foods10081930] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/12/2021] [Accepted: 08/17/2021] [Indexed: 12/28/2022] Open
Abstract
This study aims to investigate the effects of raw materials and drying methods on the phytochemical and antioxidant capacities of instant sweet tea powder. Four raw materials of sweet tea leave powders (STUT) were extracted and dried with two methods (freeze-drying and spray-drying). The antioxidant capacity, total phenolic content (TPC), total flavonoid content (TFC), and phlorizin and trilobatin contents of obtained instant sweet tea powders were compared. In addition, the single-factor experiments coupled with response surface methodology were used to study the influences of solvent-to-sample ratio, extraction temperature, extraction time, and their interactions on instant sweet tea yield. Results showed that the optimal conditions for extraction were the solvent-to-sample ratio of 19:1 mL/g, extraction temperature of 88 °C, and extraction time of 30 min. The TPC, TFC, antioxidant capacities, and phloridzin and trilobatin contents of instant sweet teas were higher than those of STUT, and the TPC and TFC of freeze-dried instant sweet teas were higher than those of spray-dried instant sweet teas. Significant correlations were found among TPC, TFC, and antioxidant capacities (p < 0.01). The freeze-dried instant sweet tea produced by young leaves (prepared by oven-drying) showed the highest TPC, TFC, and antioxidant capacities, compared with other raw materials and drying methods.
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Affiliation(s)
- Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Ying-Hui Mai
- School of Chemical Science, University of Auckland, Auckland 1142, New Zealand;
| | - Huan Guo
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Xiao-Qin He
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Yu Xia
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Hang Li
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Qi-Guo Zhuang
- China-New Zealand Belt and Road Joint Laboratory on Kiwifruit, Kiwifruit Breeding and Utilization Key Laboratory of Sichuan Province, Sichuan Provincial Academy of Natural Resource Sciences, Tianfu New Area, Chengdu 610213, China;
| | - Ren-You Gan
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu 610213, China; (H.-Y.L.); (Y.L.); (H.G.); (X.-Q.H.); (Y.X.); (H.L.)
- Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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