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Fan X, Su Y, Wu Y, Li M, Lu Y, Xue H, Li G. Comprehensive understanding of impacts of steam explosion on facilitated extraction and transformation of flavonoids from Astragali Radix. Food Chem 2024; 463:141410. [PMID: 39326311 DOI: 10.1016/j.foodchem.2024.141410] [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: 08/02/2024] [Revised: 09/18/2024] [Accepted: 09/22/2024] [Indexed: 09/28/2024]
Abstract
Recalcitrant structure of cell walls restricts the extraction of bioactive components from edible plants. In this study, the impacts of steam explosion (SE) on the release and transformation of flavonoids in Astragali Radix (AR) were evaluated. Results revealed that SE destroyed the compact structure of cell walls. Furthermore, the porous network was reformed due to the degradation of hemicelluloses and water-soluble components. The maximum extraction contents of ethanol-soluble and water-soluble flavonoids of 6.34 and 1.48 mg/g were obtained from the pretreated AR (1.5 MPa, 5 min), which were 5.22 and 2.88 times higher than those obtained from the untreated AR, respectively. SE not only released bound flavonoids from cell walls by cleaving glycoside or ester bonds, but also transformed some flavonoid glycosides into aglycones through deglycosylation. In conclusion, SE can reduce mass transfer hindrance and facilitate flavonoid transformation, thus providing a green and facile processing method for traditional edible plants.
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Affiliation(s)
- Xueyan Fan
- Key Laboratory of Herbage and Endemic Crop Biology, School of Life Sciences, Inner Mongolia University, Hohhot 010070, China
| | - Youla Su
- Key Laboratory of Herbage and Endemic Crop Biology, School of Life Sciences, Inner Mongolia University, Hohhot 010070, China
| | - Yue Wu
- Key Laboratory of Herbage and Endemic Crop Biology, School of Life Sciences, Inner Mongolia University, Hohhot 010070, China
| | - Min Li
- College of Basic Medicine, Inner Mongolia Medical University, Hohhot 010070, China
| | - Yan Lu
- Department of Civil and Environmental Engineering, Hanyang University, Seoul 04763, Republic of Korea
| | - Huiting Xue
- Key Laboratory of Herbage and Endemic Crop Biology, School of Life Sciences, Inner Mongolia University, Hohhot 010070, China; College of Basic Medicine, Inner Mongolia Medical University, Hohhot 010070, China.
| | - Guanhua Li
- Key Laboratory of Herbage and Endemic Crop Biology, School of Life Sciences, Inner Mongolia University, Hohhot 010070, China.
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Qiu J, Zheng P, Dai W, Zheng Z, Lin X, Hu J, Zeng S, Lin S. Steam Explosion-Assisted Extraction of Polysaccharides from Pleurotus eryngii and Its Influence on Structural Characteristics and Antioxidant Activity. Foods 2024; 13:1229. [PMID: 38672901 PMCID: PMC11049414 DOI: 10.3390/foods13081229] [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: 03/28/2024] [Revised: 04/11/2024] [Accepted: 04/15/2024] [Indexed: 04/28/2024] Open
Abstract
Pleurotus eryngii (PE) has been sought after for its various health benefits and high content of phenolic compounds. This study explored the feasibility of steam explosion (SE)-assisted extraction of polysaccharides with high antioxidant capacities from PE. An orthogonal experimental design (OED) was used to optimize the SE-assisted extraction of PE. The influence of the optimized SE-assisted extraction on the physicochemical properties of PE polysaccharides was determined by scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), monosaccharide compositional analysis and antioxidant capacity assays. Under optimal SE conditions, SE-assisted extraction increased the polysaccharide yield by 138% compared to extraction without SE-assistance. In addition, SEM demonstrated that SE-assisted extraction markedly altered the spatial structure of Pleurotus eryngii polysaccharides (PEP), and monosaccharide compositional analysis revealed that this pretreatment significantly increased the proportions of some monosaccharides, such as glucose, rhamnose and arabinose, in the isolated PEP. FTIR spectra indicated no change in the major chemical functional groups of PEP. PEP extracted by SE-assisted extraction had significantly increased free radical scavenging and antioxidant capacities. In conclusion, SE-assisted extraction appears to be a novel polysaccharide extraction technology, which markedly increases extraction yields and efficiency and can increase the biological activity of polysaccharide extracts.
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Affiliation(s)
- Jianqing Qiu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.Q.); (P.Z.); (W.D.); (J.H.); (S.Z.)
- College of Food and Bioengineering, Fujian Polytechnic Normal University, Fuqing 350300, China
| | - Peiying Zheng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.Q.); (P.Z.); (W.D.); (J.H.); (S.Z.)
| | - Wanzhen Dai
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.Q.); (P.Z.); (W.D.); (J.H.); (S.Z.)
| | - Zhijun Zheng
- Fujian Subtropical Fruit Beverage Engineering Research Center, Zhangzhou 363000, China; (Z.Z.); (X.L.)
| | - Xiaohui Lin
- Fujian Subtropical Fruit Beverage Engineering Research Center, Zhangzhou 363000, China; (Z.Z.); (X.L.)
| | - Jiamiao Hu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.Q.); (P.Z.); (W.D.); (J.H.); (S.Z.)
- College of Life Sciences, University of Leicester, Leicester LE1 7RH, UK
| | - Shaoxiao Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.Q.); (P.Z.); (W.D.); (J.H.); (S.Z.)
- Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
| | - Shaoling Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (J.Q.); (P.Z.); (W.D.); (J.H.); (S.Z.)
- Integrated Scientific Research Base of Edible Fungi Processing and Comprehensive Utilization Technology, Ministry of Agriculture and Rural Affairs, Fuzhou 350002, China
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Ao J, Shen H, Cai Y, Wang J, Xie Y, Luo A. Optimization of the pulsed vacuum drying process of green walnut husk through temperature adaptive regulation. J Food Sci 2024; 89:121-134. [PMID: 38010731 DOI: 10.1111/1750-3841.16853] [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: 07/13/2023] [Revised: 10/22/2023] [Accepted: 11/08/2023] [Indexed: 11/29/2023]
Abstract
This study aimed to optimize the temperature adaptive conditions of pulsed vacuum drying (PVD) for green walnut husk (GWH) to tackle the issues of severe environmental pollution and limited utilization of GWH. The results of the single-factor experiment revealed that the optimal drying temperature for PVD of GWH was 65°C, with a pulsed ratio of 9 min: 3 min. The drying time decreased from 10.87 to 6.32 h with increasing drying temperature and from 8.83 to 6.23 kW·h/kg with increasing pulsed ratio. Energy consumption also decreased with shorter drying time and shorter vacuum time. Under this optimal variable temperature drying condition, GWH exhibited the highest total active substance content, with respective values of 9.43 mg/g for total triterpenes, 35.68 mg/g for flavonoids, 9.51 mg/g for polyphenols, and 9.55 mg/g for quinones. The experimental drying data of GWH were best fitted by a logarithmic model, with R2 values ranging from 0.9927 to 0.9943. Furthermore, the observed microstructure of GWH corresponded to the variations in total active substance content. This study provided valuable theoretical guidance for addressing environmental pollution associated with GWH and facilitating the industrialization and refinement of GWH drying processes. PRACTICAL APPLICATION: There is a growing interest in harnessing the potential value of agricultural waste to transform low-cost raw materials into high-value products while mitigating environmental pollution. In this study, for the first time, the effects of variable temperature pulsed vacuum drying on the content of active substances, drying time, and energy consumption of green walnut husk (GWH) were investigated. The findings serve as a theoretical foundation for addressing environmental pollution issues associated with GWH and enabling the industrialization and precision drying of GWH.
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Affiliation(s)
- Jingfang Ao
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Heyu Shen
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yingying Cai
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Jun Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
| | - Yongkang Xie
- Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Anwei Luo
- College of Food Science and Engineering, Northwest A&F University, Yangling, China
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Yang B, Xu Y, Kang X, Kang Z, Chen W, Chen W, Zhong Q, Zhang M, Pei J, Chen H. Effect of steam explosion on the morphological, textural, and compositional characteristics of betel nut. J Texture Stud 2023. [PMID: 38029426 DOI: 10.1111/jtxs.12809] [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: 05/26/2023] [Revised: 09/11/2023] [Accepted: 10/19/2023] [Indexed: 12/01/2023]
Abstract
To reduce the adverse physical effects on the oral mucosa caused by excessive hardness of betel nut fibers, steam explosion was used to soften betel nuts. The effect of three operating parameters (pressure holding time, explosion pressure, and initial moisture content) on the morphology, texture, and chemical composition of the betel nuts was investigated. The fiber hardness and Shore hardness decreased by 56.17%-89.28% and 7.03%-34.29%, respectively, and the transverse tensile strength and fiber tensile strength also decreased by up to 60.72% and 24.62%, respectively. Moreover, the coefficient of static friction and moisture content increased. After steam explosion, the betel nut increased in transverse diameter, became darker and more yellow-red in color, and showed a damaged microstructure. The contents of free phenol and alkaloids decreased after steam explosion treatment, with free phenols and total alkaloids decreasing from 34.32 mg(GAE)/g and 7.84 mg/g to 21.58 mg(GAE)/g and 6.50 mg/g, respectively, after the A-50 s treatment condition. The steam explosion increased the quantity of phenols, alkaloids, and soluble solids released from the betel nut under the same simulated release conditions of the texture analyzer. The research also showed that increased pressure holding time and explosion pressure enhanced the explosion efficiency, while the initial moisture content was reduced the explosion efficiency. Therefore, steam explosion is an effective pretreatment approach to soften betel nut and facilitate healthy development of the betel nut industry.
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Affiliation(s)
- Bowen Yang
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Yaping Xu
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Xiaoning Kang
- Haikou Key Laboratory of Areca Processing and Research, Haikou, China
| | | | - Weijun Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Wenxue Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Qiuping Zhong
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Ming Zhang
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Jianfei Pei
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, China
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, Haikou, China
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Baghad A, El Mabrouk K. Autoclave process parameters affecting mechanical and thermomechanical properties of CFRP laminates using response surface methodology. JOURNAL OF REINFORCED PLASTICS AND COMPOSITES 2023:073168442311726. [DOI: 10.1177/07316844231172689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
Abstract
Autoclave curing is a manufacturing process for high-performance parts based on carbon fiber–reinforced polymers (CFRPs) used for large aircraft parts. Today, this manufacturing process is the reference in terms of quality and, therefore, the manufactured parts’ mechanical performance and robustness. However, several parameters can impact the quality of the parts resulting from this process, which requires optimizing key manufacturing parameters. In this study, the effect of autoclave process parameters (i.e., temperature, pressure, and vacuum-pressure) on the glass transition temperature (Tg), laminate compressive modulus (LCM), laminate compressive strength (LCS), and interlaminar shear strength (ILSS) was investigated using three factors, three-level Box–Behnken design (BBD) and response surface methodology (RSM). In addition, the interactions of processing parameters with Tg, LCM, LCS, and ILSS were investigated, making this study an essential investigation for accurately selecting processing parameters. Thus, there is a functionally non-linear relationship between the interaction of the autoclave process parameters. Therefore, these parameters were optimized using RSM with the maximum Tg, LCM, LCS, and ILSS. The optimization and validation of the obtained models were carried out with an average relative error below 3% for all thermomechanical and mechanical properties, indicating that the BBD and optimization were correct. Because of this, the established regression models can accurately predict the Tg, LCM, LCS, and ILSS in autoclaved epoxy/carbon composite laminates.
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Affiliation(s)
- Abd Baghad
- ICAM, Site de Grand Paris Sud, Lieusaint, France
| | - Khalil El Mabrouk
- Euromed Research Center, Euromed Polytechnic School, Euromed University of Fes, Fes, Morocco
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Wang Q, Yuan T, Zhu X, Song G, Wang D, Li L, Huang M, Gong J. The phenolics, antioxidant activity and in vitro digestion of pomegranate ( Punica granatum L.) peels: an investigation of steam explosion pre-treatment. Front Nutr 2023; 10:1161970. [PMID: 37139452 PMCID: PMC10149855 DOI: 10.3389/fnut.2023.1161970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2023] [Accepted: 04/03/2023] [Indexed: 05/05/2023] Open
Abstract
Pomegranate peels, the main byproduct of pomegranate production, are rich in phenolic compounds that are known for their effective antioxidant properties and have vast application prospects. In this study, steam explosion, an environmentally friendly technique, was applied to pretreat pomegranate peels for phenol extraction. We investigated the effects of explosion pressure, duration, and particle size on the content of total and individual phenolics, and antioxidant activity of pomegranate peels before and after in vitro digestion. The optimal conditions for a steam explosion for pomegranate peels in terms of total phenol content were a pressure of 1.5 MPa, a maintenance time of 90 s, and a particle size of 40 mesh. Under these conditions, pomegranate peel extract presented a higher yield of total phenols, gallic acid, and ellagic acid. However, it also had a lower content of punicalin and punicalagin, compared to the unexploded peels. There was no improvement in the antioxidant activity of pomegranate peels after the steam explosion. Moreover, the content of total phenol, gallic acid, ellagic acid, punicalin, and punicalagin, as well as the antioxidant activity of pomegranate peels, all increased after gastric digestion. Nevertheless, there was a large variation in the pomegranate peel processed by different pressure, duration, and sieve fractions. Overall, this study demonstrated that steam explosion pre-treatment could be an efficient method for improving the release of phenolics, especially gallic acid, and ellagic acid, from pomegranate peels.
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Affiliation(s)
- Qi Wang
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, China
| | - Tinglan Yuan
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, China
| | - Xiaohuan Zhu
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, China
| | - Gongshuai Song
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, China
| | - Danli Wang
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, China
| | - Ling Li
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, China
| | - Mingquan Huang
- Key Laboratory of Alcoholic Beverages Quality and Safety of China Light Industry, Beijing Technology and Business University, Beijing, China
- Mingquan Huang,
| | - Jinyan Gong
- Zhejiang Provincial Key Lab for Biological and Chemical Processing Technologies of Farm Product, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang, China
- *Correspondence: Jinyan Gong,
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Optimization extraction of flavonoids from peony pods by response surface methodology, antioxidant activity and bioaccessibility in vitro. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01649-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Dong J, Zhou K, Ge X, Xu N, Wang X, He Q, Zhang C, Chu J, Li Q. Effects of Extraction Technique on the Content and Antioxidant Activity of Flavonoids from Gossypium Hirsutum linn. Flowers. Molecules 2022; 27:molecules27175627. [PMID: 36080389 PMCID: PMC9458133 DOI: 10.3390/molecules27175627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 08/19/2022] [Accepted: 08/26/2022] [Indexed: 11/28/2022] Open
Abstract
Cotton is one of the Uyghur medical materials in China and is rich in flavonoids. Flavonoids have important pharmacological effects. The yield of flavonoids in traditional extraction methods is low, which affects the development of flavonoids. Therefore, it is urgent to optimize the extraction techniques. The yield of flavonoids in cotton flowers was effectively improved by response surface methodology, and the highest yield of flavonoids reached 5.66%, and the optimal extraction process conditions were obtained. The DPPH free radical scavenging rate, hydroxyl free radical scavenging rate, superoxide anion free radical scavenging rate, and reducing ability were tested to reflect the antioxidant capacity of flavonoids. The flavonoids had an excellent antioxidant effect. Cell experiments suggested that the flavonoids had the effect of protecting glutamate-induced damage to HT-22 cells. The results of this study provide a theoretical basis for the extraction of cotton flowers flavonoids and the comprehensive evaluation of antioxidant products, as well as the extraction of other plant flavonoids.
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Affiliation(s)
- Jiaxing Dong
- Key Laboratory of Xi’an Medicine, Ministry of Education, Anhui University of Chinese Medicine, Hefei 230038, China
- Research and Technology Center, Anhui University of Chinese Medicine, Hefei 230038, China
| | - Kehai Zhou
- State Key Laboratory of Cotton Biology, Institute of Cotton Research, Chinese Academy of Agriculture Sciences (CAAS), Anyang 455000, China
| | - Xiaoyang Ge
- State Key Laboratory of Cotton Biology, Institute of Cotton Research, Chinese Academy of Agriculture Sciences (CAAS), Anyang 455000, China
| | - Na Xu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei 230036, China
| | - Xiao Wang
- Key Laboratory of Xi’an Medicine, Ministry of Education, Anhui University of Chinese Medicine, Hefei 230038, China
| | - Qing He
- Key Laboratory of Xi’an Medicine, Ministry of Education, Anhui University of Chinese Medicine, Hefei 230038, China
- Research and Technology Center, Anhui University of Chinese Medicine, Hefei 230038, China
| | - Chenxu Zhang
- Key Laboratory of Xi’an Medicine, Ministry of Education, Anhui University of Chinese Medicine, Hefei 230038, China
- Research and Technology Center, Anhui University of Chinese Medicine, Hefei 230038, China
| | - Jun Chu
- Key Laboratory of Xi’an Medicine, Ministry of Education, Anhui University of Chinese Medicine, Hefei 230038, China
- Research and Technology Center, Anhui University of Chinese Medicine, Hefei 230038, China
- Correspondence: (J.C.); (Q.L.)
| | - Qinglin Li
- Key Laboratory of Xi’an Medicine, Ministry of Education, Anhui University of Chinese Medicine, Hefei 230038, China
- Research and Technology Center, Anhui University of Chinese Medicine, Hefei 230038, China
- Correspondence: (J.C.); (Q.L.)
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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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Chen Y, Shan S, Cao D, Tang D. Steam flash explosion pretreatment enhances soybean seed coat phenolic profiles and antioxidant activity. Food Chem 2020; 319:126552. [PMID: 32151898 DOI: 10.1016/j.foodchem.2020.126552] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2019] [Revised: 02/08/2020] [Accepted: 03/02/2020] [Indexed: 01/09/2023]
Abstract
The resource utilization of soybean seed coats is currently poor. In this study, steam flash explosion (SFE) pretreatment was performed to extract valuable phytochemicals from soybean seed coats. The total content of phytochemicals and the antioxidant activity of extracts from SFE-treated soybean seed coat were systematically evaluated. On the basis of the application value of antioxidant activity, we optimized the process parameters of SFE-pretreated soybean seed coat to maximize the antioxidant activity. Additionally, the subsequently obtained ethyl acetate fraction with the highest antioxidant activity was analysed using HPLC-DAD-Q-Orbitrap HRMS/MS analysis. The results indicated that SFE could enhance the release of both aglycone and acetylglucoside forms of isoflavones from the cellular structure and enhance the antioxidant activity of soybean seed coats. This study provides evidence that SFE is a novel thermal processing technology with high efficiency and low energy consumption that improves the phytochemical composition and bioactivity of soybean seed coats.
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Affiliation(s)
- Yongsheng Chen
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Sharui Shan
- The First Affiliated Hospital of Jinan University (Guangzhou Overseas Chinese Hospital), Guangzhou 510632, China
| | - Dongmin Cao
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of SATCM, Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China
| | - Dan Tang
- Key Laboratory of Digital Quality Evaluation of Chinese Materia Medica of SATCM, Engineering & Technology Research Center for Chinese Materia Medica Quality of Guangdong Province, Guangdong Pharmaceutical University, Guangzhou 510006, China.
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