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Full-Text Articles in Food Biotechnology
Effect Of Lotus Leaf Powder Addition On Whole Wheat Dough Characteristics And Whole Wheat Bread Quality, Chen Rui, Gong Lingxiao
Effect Of Lotus Leaf Powder Addition On Whole Wheat Dough Characteristics And Whole Wheat Bread Quality, Chen Rui, Gong Lingxiao
Food and Machinery
[Objective] To determine the optimum addition of lotus leaf powder in whole wheat flour, thus improving the nutritional value of whole wheat bread while maintaining high quality. [Methods] Rapid viscosity analyzer, rheometer, and texture analyzer are employed to explore the pasting properties of the composite flour, the rheological characteristics of the dough, and the texture properties of the bread. Additionally, the effect of lotus leaf powder on the quality of whole wheat bread is evaluated using a colorimeter, sensory evaluation, and in vitro digestion evaluation. [Results] The analysis reveals that as the lotus leaf powder addition is increased, a significant …
Optimization Of Polysaccharide Extraction Process From Chlorella Vulgaris And Their Antioxidant Activity, Wang Hua, Zhang Pengjuan, Xue Xiaodong, Liu Ziyu
Optimization Of Polysaccharide Extraction Process From Chlorella Vulgaris And Their Antioxidant Activity, Wang Hua, Zhang Pengjuan, Xue Xiaodong, Liu Ziyu
Food and Machinery
［Objective］ To optimize the extraction process of Chlorella vulgaris polysaccharides using response surface methodology and analyze their antioxidant activity.［Methods］ The extraction rate of C.vulgaris polysaccharides is used as an evaluation index, and the single factor method is used to select the three factors with the greatest impact on the polysaccharide extraction rate. Box-Behnken design is used to optimize the extraction process. The antioxidant capacity of C.vulgaris polysaccharides is evaluated by DPPH scavenging rate, hydroxyl radical scavenging rate and total reducing power.［Results］ The optimal extraction conditions are determined as follows: sodium hydroxide mass concentration of 1.70 g/100 mL, extraction temperature of …
Structural Characteristics And Antibacterial Activity Of Silver Nanoparticles Prepared From Phyllanthus Emblica Extract, Jingyuan Liu, Wenting Wang
Structural Characteristics And Antibacterial Activity Of Silver Nanoparticles Prepared From Phyllanthus Emblica Extract, Jingyuan Liu, Wenting Wang
Journal of Food Science and Biotechnology
[Objective ] The aim of this study is to investigate the structural characteristics,antibacterial activity,and antioxidant capacity of silver nanoparticles (AgNPs ) prepared from Phyllanthus emblica extract.[Method ] AgNPs were prepared with Phyllanthus emblica extract as a reducing agent.The structure of the AgNPs was characterized by X-ray diffraction (XRD ),scanning electron microscopy (SEM ),photon correlation spectroscopy (PCS ),and transmission electron microscopy (TEM ).Furthermore,the inhibitory effects of AgNPs at different mass concentrations on Escherichia coli ATCC 25922,Staphylococcus aureus ATCC 25933,and Pseudomonas aeruginosa PAO 1 were assessed,with the minimum inhibitory concentrations (MIC ) being determined.In addition,the superoxide anion and ABTS+ free radical scavenging …
Antioxidant Activity And Α-Glucosidase Inhibitory Activity Of Five Banana Pulp Polyphenols, Ran Jingfeng, Chen Xiaoai, Yi Cuiping, Zhang Yanjun
Antioxidant Activity And Α-Glucosidase Inhibitory Activity Of Five Banana Pulp Polyphenols, Ran Jingfeng, Chen Xiaoai, Yi Cuiping, Zhang Yanjun
Food and Machinery
Objective: The purpose of this study was to compare the activity difference of polyphenols in banana pulp of different varieties and to provide scientific basis for the exploitation and utilization of banana pulp polyphenols. Methods: Five banana pulp polyphenols were extracted by ultrasonic extraction, and the phenolic components were analyzed by ultra-high performance liquid chromatography （UHPLC）. The antioxidant capacity and inhibition ability of α-glucosidase were determined. Results: The total polyphenols, flavonoids and tannins content were significant differences among five varieties （P＜0.05）. Eight phenolic compounds were identified in five banana pulps, including four phenolic acids and their derivatives, …
Changes Of Quality Characteristics And Antioxidant Capacities During Fruit Development Of Hardy Kiwifruit, Zhang Liang-Ying, Liu Lin, Yu Li-Jie, Liu Qi, Qi Bian-Bin
Changes Of Quality Characteristics And Antioxidant Capacities During Fruit Development Of Hardy Kiwifruit, Zhang Liang-Ying, Liu Lin, Yu Li-Jie, Liu Qi, Qi Bian-Bin
Food and Machinery
Objective: This study aimed to provide theoretical basis for hardy kiwifruit quality improvement and rational utilization. Methods: Taking the main variety 'Longcheng No. 2' and line 'Haijia' as experimental materials, the changes of basic quality indexes, contents of total phenolics and flavonoids were analyzed during fruit development. On this basis, the antioxidant capacities were comprehensively evaluated by three assays (FRAP iron reducing ability, ABTS radical scavenging ability and DPPH radical scavenging ability). Furthermore, the differences of total phenolics and antioxidant capacities in different parts of fruit were compared. Results: ① The contents of soluble solids, titratable acids and Vc in …
Effects Of Different Drying Methods On Degradation Characteristics Of Anthocyanins And Antioxidant Capacity In Blueberries, Zhao Wei, Huang Jia-Qi
Effects Of Different Drying Methods On Degradation Characteristics Of Anthocyanins And Antioxidant Capacity In Blueberries, Zhao Wei, Huang Jia-Qi
Food and Machinery
Objective: Reducing the degradation of anthocyanins in blueberry during drying. Methods: The far infrared drying was applied to the drying of blueberries, and compared with traditional hot air drying to explore the degradation characteristics of major anthocyanins and the changes of PPO enzyme activity and antioxidant capacity of blueberries under different drying methods. Results: High retention of two major anthocyanins （D3G and C3G） in blueberries under far-infrared drying, and the second-order mathematical model could better simulate their degradation process. Compared with hot-air drying, the rate constants （k） and entropy values （ΔS） of far-infrared dried blueberry anthocyanins were smaller, and the …
Effects Of Guava Leaf Extract On The Quality And Antioxidant Capacity Of Sugar Free Bread, Liu Jinjin, Zhu Siming, Lu Huiling, Zheng Kaifan, Xu Jialu
Effects Of Guava Leaf Extract On The Quality And Antioxidant Capacity Of Sugar Free Bread, Liu Jinjin, Zhu Siming, Lu Huiling, Zheng Kaifan, Xu Jialu
Food and Machinery
Objective: In order to develop a sugar-free, antioxidant and low-cost bread. Methods: Guava leaf extract and neohesperidin dihydrochalcone were added as functional ingredients to the bread. The specific volume, texture, water retention and free radical scavenging capacity of bread were tested to analyze its quality and antioxidant capacity. Results: There was no obvious linear relationship between the additive amount of the guava leaf extract and the comprehensive quality of the bread, but the additive amount of guava extract was positively correlated with the total phenolic content, DPPH+ and hydroxyl radical scavenging of bread. When the additive amount …
Optimization On Extraction Process Of Resveratrol By Intermittent Ultrasonic Assisted Enzymatic Extraction From Grape Skin Residue, Zhang Qin, Tian Zi-Ming, Wang Jin-Zhu
Optimization On Extraction Process Of Resveratrol By Intermittent Ultrasonic Assisted Enzymatic Extraction From Grape Skin Residue, Zhang Qin, Tian Zi-Ming, Wang Jin-Zhu
Food and Machinery
Objective: In order to efficiently extract resveratrol and to maintain the good antioxidant capacity. Methods: Resveratrol was extracted from grape skin residue using intermittent ultrasonic assisted enzymatic extraction. The response surface method (RSM) was utilized to optimize the extraction process, and the antioxidant capacity of resveratrol were analyzed. Results: The experiment results indicated that under the condition of buffer solution pH of 5.0, cellulase dosage of 1.3% and enzymolysis temperature of 57 ℃, the resveratrol obtained better extraction effect after intermittent assisted treatment with 300 W ultrasonic waves for accumulatively 43 min, and the average yield could …
Optimization Of Process Parameters And Antioxidant Activity Of Purslane Compound Rice, Qi Jia-Hui, Chen Shan-Feng, Yan Yu-Hong, Han Feng, Liu Xin-Hua, Li Rui-Hong
Optimization Of Process Parameters And Antioxidant Activity Of Purslane Compound Rice, Qi Jia-Hui, Chen Shan-Feng, Yan Yu-Hong, Han Feng, Liu Xin-Hua, Li Rui-Hong
Food and Machinery
Objective: Preparation of Portulaca oleracea compound rice with antioxidant properties. Methods: Broken rice flour is the main raw material and Portulaca oleracea L. was the auxiliary material. On the basis of single factor experiment, response surface experiment was designed with comprehensive score, and the technological parameters of screw speed, barrel temperature, purslane addition and feed moisture, and the antioxidant characteristics of compound rice were detected by the clearance of DPPH and ABTS. Results: The results showed that the optimal formula for preparing purslane compound rice was the follow: The screw speed was 140 r/min, barrel temperature was 120 ℃, purslane …
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed, Song Zhao-Jun, Wang Feng-Lei, Zhao Gong-Ling, Feng Xiao-Han, Ding Ke
Nutritional Value And Antioxidant Capacity Of Shepherd’S Purse Seed, Song Zhao-Jun, Wang Feng-Lei, Zhao Gong-Ling, Feng Xiao-Han, Ding Ke
Food and Machinery
Analyzed the nutritional value and antioxidant capacity of Shepherd’s purse seed. There were many kinds of nutrients in the seed of Shepherd’s purse. The content of crude fat ranked the first with 37.6 g/100 g, and among the crude fat, un
Preparation Of Selenium Nanoparticles Based On Fish Gelatin Dispersion System And Investigation Of Their Anti-Oxidant Activities, Du Peng-Cheng, Wang Hui, Hu Yue-Ming, Tu Zong-Cai
Preparation Of Selenium Nanoparticles Based On Fish Gelatin Dispersion System And Investigation Of Their Anti-Oxidant Activities, Du Peng-Cheng, Wang Hui, Hu Yue-Ming, Tu Zong-Cai
Food and Machinery
Selenium nano particles (SeNPs) were prepared using fish gelatin dispersion system, and its particle size, morphology, and digestive stability were studied by dynamic light scattering (DLS) and scanning electron microscopy (SEM). The antioxidant capacity of SeNPs were determined. The results showed that fish gelatin was excellent dispersion system for preparation of SeNPs. The particle size of SeNPs and its morphology was barely affected by the concentration of fish gelatin dispersion system. Moreover, SeNPs presented good antioxidant ability. Among them, the DPPH radical scavenging ability of SeNPs prepared by 1.000%, 0.500%, 0.125% fish gelatin dispersion system, and IC50 value were 1.846 …
Antioxidant Capacity Of Placental Peptide From Tibetan Sheep And Its Structural Characterization, Ren Hai-Wei, Shi Ju-Fen, Wang Man-Qi, Fan Wen-Guang, Li Zhi-Zhong
Antioxidant Capacity Of Placental Peptide From Tibetan Sheep And Its Structural Characterization, Ren Hai-Wei, Shi Ju-Fen, Wang Man-Qi, Fan Wen-Guang, Li Zhi-Zhong
Food and Machinery
The free radical scavenging ability, metal ion chelation ability and reducing ability of different concentrations of placenta peptide from Tibetan sheep were determined, and the distribution of relative molecular weight, amino acid composition and structural characterization were also investigated to explain the causes of antioxidant capacity. The results showed that the antioxidant capacity of sheep placenta peptide was positively correlated with its concentration, and it had strong radical scavenging ability for DPPH· and ·OH with IC50 of 2.83 mg/mL and 0.94 mg/mL, respectively, which were comparable to BHT. In addition, the placenta peptide from Tibetan sheep also had certain …
Optimization Of Fermentation Process And Analysis Of Antioxidant Capacity Of Purple Sweet Potato Powder, Song Ying, Liu Si-Han, Chang Xia, Hou Yu-Hao, Xie Qiu-Tao, Yuan Hong-Yan, Li Gao-Yang
Optimization Of Fermentation Process And Analysis Of Antioxidant Capacity Of Purple Sweet Potato Powder, Song Ying, Liu Si-Han, Chang Xia, Hou Yu-Hao, Xie Qiu-Tao, Yuan Hong-Yan, Li Gao-Yang
Food and Machinery
Based on the single factors, the response surface tests were used to optimize the process conditions of low-sugar yeast fermentation of the purple sweet potato to prepare high antioxidant activity powder, and the changes of total flavonoids, total phenols, anthocyanins and antioxidant capacity before and after fermentation were investigated. The optimum fermented conditions were determined as follows: 0.95% yeast addition, 10：22 (g/mL) ratio of feed to liquid, fermentation at 23 ℃ for 16 h. The antioxidant capacity was 404.94 mg VCEAC/100 g, with a total phenol content of 123.85 mg GAE/100 g, a total flavonoid content of 610.64 mg rutin/100 …
Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam
Optimization Of Lactic Acid Fermentation Of York Cabbage For The Development Of Potential Probiotic Products, Amit Jaiswal, Shilpi Gupta, Nissreen Abu-Ghannam
Articles
In the present study, York cabbage was used as the sole substrate for the lactic acid (LA) fermentation with Lactobacillus plantarum. York cabbage was blanched at 95°C for 12min to inactivate surface microflora prior to fermentation. To achieve an optimal fermentation condition which would result in higher release of phytochemicals and antioxidant (AO) capacity in the broth, Box-Behnken design integrating a desirability approach was used. A second-order polynomial equation was developed indicating the effect of solute/liquid ratio, agitation rate and fermentation time on desired parameters. The optimized factors were used for fermenting York cabbage to obtain maximum bacterial growth, …
Phenolic Composition, Antioxidant Capacity And Antibacterial Activity Of Selected Irish Brassica Vegetables, Amit Jaiswal, Gaurav Rajauria, Nissreen Abu-Ghannam, Shilpi Gupta
Phenolic Composition, Antioxidant Capacity And Antibacterial Activity Of Selected Irish Brassica Vegetables, Amit Jaiswal, Gaurav Rajauria, Nissreen Abu-Ghannam, Shilpi Gupta
Articles
Vegetables belonging to the Brassicaceae family are rich in polyphenols, flavonoids and glucosinolates, and their hydrolysis products, which may have antibacterial, antioxidant and anticancer properties. In the present study, phenolic composition, antibacterial activity and antioxidant capacity of selected Brassica vegetables, including York cabbage, Brussels sprouts, broccoli and white cabbage were evaluated after extraction with aqueous methanol. Results obtained showed that York cabbage extract had the highest total phenolic content, which was 33.5, followed by 23.6, 20.4 and 18.4 mg GAE/g of dried weight (dw) of the extracts for broccoli, Brussels sprouts and white cabbage, respectively. All the vegetable extracts had …