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Full-Text Articles in Food Processing
Study On Properties Of Polyvinyl Alcohol/Nanocellulose/Pomegranate Peel Polyphenol Composite Antibacterial Films, Li Hui, Tian Jia-Yao, Pang Shan-Shan, Gong Guo-Li
Study On Properties Of Polyvinyl Alcohol/Nanocellulose/Pomegranate Peel Polyphenol Composite Antibacterial Films, Li Hui, Tian Jia-Yao, Pang Shan-Shan, Gong Guo-Li
Food and Machinery
Objective: This study aimed to develop a kind of green antibacterial and antioxidant food packaging film. Methods: Polyvinyl alcohol/nanocellulose crystal/pomegranate peel polyphenol composite antibacterial films were prepared by blending method with pomegranate peel polyphenol as functional active substance, and their properties were characterized. Results: The continuity of the film surface was affected by the addition of pomegranate peel polyphenols. When the addition of polyphenols in pomegranate peel was 5 times the minimum bacteriostatic concentration, the water permeability of the film increased by 28.79%, and the tensile strength, elongation at break, hydrophobicity and light transmittance decreased by 44.97%, 29.37%, 36.36% and …
Effect Of Aqueous Extract With Areca Catechu Pedicle On Mycelial Quality And Antioxidant Activity Of Three Edible Fungi, Bao Yi-Hong, Lai Zhang-Fei, Ma Yin-Peng, Jia Yu-Tong, Pan Fei-Bing, Kuang Feng-Jiao
Effect Of Aqueous Extract With Areca Catechu Pedicle On Mycelial Quality And Antioxidant Activity Of Three Edible Fungi, Bao Yi-Hong, Lai Zhang-Fei, Ma Yin-Peng, Jia Yu-Tong, Pan Fei-Bing, Kuang Feng-Jiao
Food and Machinery
Objective: In order to reuse the Areca catechu by-product—A. catechu pedicle, and improve the quality of mycelium of edible fungi, the effect of the pedicle aqueous extract on the liquid fermentation of edible fungi was investigated. Methods: Pleurotus ostreatus, Pleurotus citrinopileatus Singer, and Flammulina velutiper were selected as the test strains, and the effects of the addition of A. catechu pedicle aqueous extract on the quality of mycelium and the activity of enzymes related to the growth and metabolism of the three strains were investigated, by using mycelial growth rate, biomass, mycelial active ingredients and antioxidant activity as indicators. Results: …
Preparation Of Antioxidant Hydrolysate Of Agaricus Blazei Murill, Chen Zhuo-Juan, Ke Xiu-Xian, Huang Xiao
Preparation Of Antioxidant Hydrolysate Of Agaricus Blazei Murill, Chen Zhuo-Juan, Ke Xiu-Xian, Huang Xiao
Food and Machinery
Objective: This study aimed to investigate the technological conditions for the preparation of antioxidant hydrolysate of Agaricus blazei Murill and analyze the nutritional components of the hydrolysate. Methods: Papain, cellulase and pectinase were prepared in mpapain∶mcellulase∶mpectinase ratio of 3∶4∶4 to dissolve the fruiting bodies of A. blazei. Response surface test was used to optimize the enzymatic hydrolysis process of A. blazei. Results: The optimal conditions of compound enzyme hydrolysis were as follows: compound enzyme dosage 0.5%, pH 6.2, hydrolysis temperature 49 ℃, hydrolysis time 147 min. Under these conditions, when the concentration of A. blazei …
Study On Supercritical Co2 Extraction Process, Volatile Components And Antioxidant Activity Of Rose Oil From Dianhong Rose, Liu Jin-Yun, Chang Jian, Jiang Zhuo-Fang, Xu Chong-Jun, Cheng Wan, Wu Heng
Study On Supercritical Co2 Extraction Process, Volatile Components And Antioxidant Activity Of Rose Oil From Dianhong Rose, Liu Jin-Yun, Chang Jian, Jiang Zhuo-Fang, Xu Chong-Jun, Cheng Wan, Wu Heng
Food and Machinery
Objective: Comprehensive utilization of Dianhong rose resources to improve the added value of products. Methods: The single-factor experiment and response surface experiment were used to optimize the extraction process of supercritical CO2 with essential oil yield as the measurement index. The composition and relative content of different rose oils were analyzed by GC-MS. The components and relative contents of different rose oils were analyzed by GC-MS, and the antioxidant activities of different rose oils were evaluated. Results: The results showed that the optimal extraction parameters were as followed: particle size of 40 mesh, extraction pressure of 25.5 MPa, extraction …
Study On Antioxidant Effect Of Flavonoids From Artemisia Argyi And Its Application In Preservation Of Fresh Grade Breast, Yu-Hua Yang, Yan Huang, Wei-Peng Zheng
Study On Antioxidant Effect Of Flavonoids From Artemisia Argyi And Its Application In Preservation Of Fresh Grade Breast, Yu-Hua Yang, Yan Huang, Wei-Peng Zheng
Food and Machinery
In this paper, the total reducing power, O ·, ·OH and DPPH· scavenging capacity of the flavonoids from Artemisia argyi were studied by ultrasonic assisted extraction and macroporous resin purification. The changes of pH values, TBARS, TVB-N, redness value, hydrogen sulfide and other physical and chemical indexes of fresh grade breast and its effects on sensory quality were investigated .The results showed that the purified flavonoids from Artemisia argyi had a strong total reduction power and a good linear relationship, with the good scavenging ability for O ·, ·OH, and DPPH·, and the scavenging ability has a certain dose-effect relationship …
Optimization Of Extraction Technology Of General Flavone From Yunnan Diaphragma Juglandis Fructus And Its Antioxidant Activities And Effects On Lipid-Changed L02 Hepatocytes, Feng Zhang, Ya-Ge Ma, Xi Zhang, Jing-Juan Yang, Sheng-Lan Zhao
Optimization Of Extraction Technology Of General Flavone From Yunnan Diaphragma Juglandis Fructus And Its Antioxidant Activities And Effects On Lipid-Changed L02 Hepatocytes, Feng Zhang, Ya-Ge Ma, Xi Zhang, Jing-Juan Yang, Sheng-Lan Zhao
Food and Machinery
The extraction process of the general flavonoids from Diaphragma juglandis Fructus (DJF) in Yunnan was optimized. and the ability of the general flavonoids extracts to scavenge hydrogen peroxide (H2O2), superoxide anion free radicals (O ·), hydroxyl free radicals (·OH) and DPPH free radicals (DPPH·) and the role of reducing fatty degeneration L02 liver intracellular total cholesterol (TC) and triglycerides (TG) were investigated. The results showed that the best extraction process for general flavonoids from Yunnan DJF was extraction with 55% ethanol at 80 ℃ for 80 min. Under the control of these conditions, the extraction yield …
Optimization On Fermentation Process Of High Antioxidant Activity Of Malus Doumeri Fruits Beverage, Tian-De Cheng, Qing-Tong Xie, Li-Jun You
Optimization On Fermentation Process Of High Antioxidant Activity Of Malus Doumeri Fruits Beverage, Tian-De Cheng, Qing-Tong Xie, Li-Jun You
Food and Machinery
The comprehensive evaluation model of antioxidant capacity of Malus doumeri fruits beverage was determined by principal component analysis. Based on the antioxidant capacity of fermented beverage of Malus doumeri fruits, the single factor test and the response surface methodology were used to find out optimal fermentation conditions. Results showed that the comprehensive antioxidant capacity of Malus doumeri fruits fermented beverage was F综合=1.214 2×(0.386 2F1+0.241 2F2+0.196 2F3). The optimal fermentation parameters of antioxidant fermented beverage of Malus doumeri fruits were: starting at pH 5.0, fermentation temperature 30 ℃, adding 20 g/100 mL of …
Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro, Shi Juan, Bao Hong-Hui, Zhang Pei, Zhang Ti-Pei, Zhou Rui
Antioxidant And Α-Amylase Inhibitory Activities And Starch Hydrolysis Kinetics Of Kidney Bean By Simulating Digestion In Vitro, Shi Juan, Bao Hong-Hui, Zhang Pei, Zhang Ti-Pei, Zhou Rui
Food and Machinery
Objective: To evaluate the physiological effects of whole kidney been food and develop functional resources of different color kidney beans. Methods: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities of digestive solution and starch hydrolysis kinetics and glucose diffusion properties of three kidney bean were investigated through in vitro simulated gastrointestinal digestion. Results: The contents of total polyphenols, flavonoids and acid polysaccharides, and antioxidant and α-amylase inhibitory activities were black kidney bean＞red kidney bean＞white kidney bean (P＜0.05). The kinetic rate of first order reaction of starch hydrolysis, rapidly digestible starch …
Optimization Of Puffing Process Of Blueberry Residue Composite Indica Rice And Its Antioxidant Activity, Zhang Xinzhen, Yang Tao, Jiang Yiting, Ju Feilong, Gao Yang, Sun, Li Xueling, Liang Jin
Optimization Of Puffing Process Of Blueberry Residue Composite Indica Rice And Its Antioxidant Activity, Zhang Xinzhen, Yang Tao, Jiang Yiting, Ju Feilong, Gao Yang, Sun, Li Xueling, Liang Jin
Food and Machinery
Objective: This study aimed to research and develop puffed blueberry dregs indica rice and fruit snack food. Methods: Using indica rice flour and blueberry residue powder as raw materials, three experimental factors including moisture content, extrusion temperature and screw speed were selected, and the expansion degree, anthocyanin content and sensory score were taken as comprehensive indexes. The expansion process was optimized by single factor and orthogonal test, and the antioxidant activity of the expanded products was studied. Results: The optimum process parameters were as follows: the moisture content of the material was 16%, the temperature of the …
Antioxidant Properties Of Polysaccharides From Platycodon Grandiflorum And Its Hypoglycemic Effect On Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing
Antioxidant Properties Of Polysaccharides From Platycodon Grandiflorum And Its Hypoglycemic Effect On Type 2 Diabetic Rats, Zhao Kai-Di, Wang Qiu-Dan, Lin Chang-Qing
Food and Machinery
Objective: This study aimed to investigate the antioxidant activity of polysaccharides fromPlatycodon grandiflorumand its hypoglycemic effect on type 2 diabetic rats.Methods: Extraction and determination ofP. grandiflorum polysaccharide content and its ability to scavenge different free radicals The rats were fed with high-fat and high-sugar feed for 6 weeks. After 6 weeks, the rats were intraperitoneally injected with STZ (30 mg/kg·BW) to establish type 2 diabetes models (T2DM), which were divided into normal group, model group, andP. grandiflorum-polysaccharide high-dose group (400 mg/kg) and low-dose group (200 mg/kg), and positive group (metformin 200 mg/kg). The body weight and fasting blood glucose …
Optimization Of The Biotransformation Process Pumpkin Polysaccharide By Using Lactobacillus Plantarum, Li Xiao-Jie, Guo Yi, Ma Qing, Wang Pu, Xiao Ping
Optimization Of The Biotransformation Process Pumpkin Polysaccharide By Using Lactobacillus Plantarum, Li Xiao-Jie, Guo Yi, Ma Qing, Wang Pu, Xiao Ping
Food and Machinery
Objective: This study aimed to improve the technological conditions of antioxidant activity of pumpkin polysaccharide. Methods:The effects of temperature, pumpkin powder/distilled water ratio of solid to liquid, inoculation amount and shaking speed on the extraction rate of bio-transformed pumpkin polysaccharide were investigated, and the scavenging ability of pumpkin polysaccharide on DPPH free radical was studied. Results:The optimal conditions were inoculation amount 1% and solid-liquid ratio 1∶30 (g/mL), with shaking speed of 100 r/min at 37 ℃. Under the control of these conditions, the scavenging rate of DPPH free radical was (54.61±1.58)%. The in vitro antioxidant activity of the …
Optimization Of Extraction Process Of Polyphenols From Olive Leaves And Its Effect On Oxidative Stability Of Camellia Seed Oil, Shang Fang-Yuan, Pan Li, Gu Ke-Ren, Li Xue-Qin
Optimization Of Extraction Process Of Polyphenols From Olive Leaves And Its Effect On Oxidative Stability Of Camellia Seed Oil, Shang Fang-Yuan, Pan Li, Gu Ke-Ren, Li Xue-Qin
Food and Machinery
Objective: The application of olive leaf, a by-product of olive oil production, in food industry was studied. Methods: Taking the yield of olive leaf polyphenols as the evaluation index, on the basis of single factor experiment, the effects of water bath temperature, extraction time and solid-liquid ratio on the yield of polyphenols were analyzed by Box-Behnken response surface method, the effects of olive leaf polyphenols on the oxidative stability of camellia seed oil were studied with peroxide value and acid value as indexes. Results: The optimum extraction conditions of polyphenols from olive leaves by water bath were …
Study On Anti-Fatigue Activities Of Chick-Pea Oligopeptides, Jia Qian-Sheng, Liu Yuan-Yang, Li Dan
Study On Anti-Fatigue Activities Of Chick-Pea Oligopeptides, Jia Qian-Sheng, Liu Yuan-Yang, Li Dan
Food and Machinery
Objective:The purpose of this study was to explore the antioxidative activity in vitro experiments and the anti-fatigue activity of chickpea oligopeptides in mice. Methods:In this study, the antioxidant capacity of chickpea oligopeptide was detected by in vitro method, and the anti-fatigue capacity of chickpea oligopeptide was comprehensively evaluated by detecting physiological and biochemical indexes of mice. Results:The superoxide anion radical scavenging ability IC50of chickpea oligopeptide was 4.26 mg/mL, which was significantly higher than that of GSH positive control group (P＜0.05); The reducing power of chickpea oligopeptide was significantly higher than that of GSH positive control …
Study On Physicochemical Properties, Antioxidant And Relieve Hyperchlorhydria Of Alkaline Electrolyzed Water With Different Negative Orp Value, Xia Rui, Zhong Geng, Li Tian, Yang Wang-Fu, Gao Yu-Ge
Study On Physicochemical Properties, Antioxidant And Relieve Hyperchlorhydria Of Alkaline Electrolyzed Water With Different Negative Orp Value, Xia Rui, Zhong Geng, Li Tian, Yang Wang-Fu, Gao Yu-Ge
Food and Machinery
Objective:Alkaline electrolyzed water (AEW) produced by drinking water electrolysis with three different negative REDOX potential values was used to study its physical and chemical properties, antioxidant and gastric acid relieving capacity.Methods:The pH value, oxidation-reduction potential (ORP), total dissolved solids (TDS) and mineral content of AEW were determined, and the free radical scavenging rate and anti-lipid peroxidation ability of AEW were studied by spectrophotometry. The acid capacity of different water samples in vitro was studied by artificial gastric model.Results:The negative ORP value of AEW is positively correlated with the pH value (P＜0.01). The scavenging …
Nutrition Components And Active Substance Content And Antioxidant And Antibacterial Activity Of Acer Tegmentosum Maxim Bark, Guo Yu-Yuan, Jin Tie-Yan, Zhang Zhi-Yong
Nutrition Components And Active Substance Content And Antioxidant And Antibacterial Activity Of Acer Tegmentosum Maxim Bark, Guo Yu-Yuan, Jin Tie-Yan, Zhang Zhi-Yong
Food and Machinery
Objective:This study aimed to enrich the source of natural antioxidants and antibacterial agents and explore the development potential of the biological activity of Aceraceae. Methods:The nutrition components ofAcer tegmentosum Maxim (AT) bark and the total phenols content and total flavonoid content of ethanol extract (ATEE) and water extract (ATWE) were measured, and the contents of salidroside and tyrosol were determined by HPLC. DPPH radical, ABTS cationic radical, hydroxyl radical scavenging ability and ferric reducing power of extracts were determined. The antibacterial activity was evaluated by measuring the minimal inhibitory concentration (MIC) againstStreptococcus mutans,Staphylococcus aureus andEscherichia coli. Results:The …
Purification Processing Of Pigment From Boletus Eduliswith Macroporous Resin And Its Antioxidant Capacity, Guo Lei, Zi Lu-Xi, Cui Qi, Zhou Yu, Qiu Hui-Ting, Kan Huan
Purification Processing Of Pigment From Boletus Eduliswith Macroporous Resin And Its Antioxidant Capacity, Guo Lei, Zi Lu-Xi, Cui Qi, Zhou Yu, Qiu Hui-Ting, Kan Huan
Food and Machinery
Objective:The aim of this work is to obtain the optimal purification process of pigment from Boletus edulis by macroporous resin, and study its antioxidant activity. Methods:Based on the static and dynamic test, the influence of resin type, sample concentration, pH, loading flow ratio, ethanol concentration and elution flow ratio on the adsorption and desorption activity of Boletus edulis pigment were investigated to determine the optimal purification conditions. Then the structure, the DPPH·, ABTS+· and ·OH scavenging activity of the Boletus edulis pigment purified was also evaluated. Results:AB-8 was the most suitable type of macroporous resin and the optimum …
Optimization And Antioxidant Study Of Protein Film Prepared From Corn Germ Pulp, Zhang Jin-Feng, Wang Yan-Wen, Fan Heng-Jun, Zhang Yu-Ting
Optimization And Antioxidant Study Of Protein Film Prepared From Corn Germ Pulp, Zhang Jin-Feng, Wang Yan-Wen, Fan Heng-Jun, Zhang Yu-Ting
Food and Machinery
Objective: This study aimed to prepare a zein film from the gliadin in corn-germ pulp and study its process, performance and antioxidant properties. Methods: The corn-germ pulp was used as raw material, and zein was extracted from corn germ pulp by alkali-soluble acid precipitation. A certain amount of ethanol solution was added, and then an appropriate amount of plasticizer and reducing agent was added by using the ultrasonic assist method. After the membrane solution was in a water-bath at room temperature for 30 minutes, the membrane solution was cast into a zein membrane. The influence of the four factors of …
Study On Antioxidant Activity And Probiotic Proliferation Of Lycium Barbarum Oligosaccharides In Vitro, Liu Hao, Cui Bo, Yu Bin
Study On Antioxidant Activity And Probiotic Proliferation Of Lycium Barbarum Oligosaccharides In Vitro, Liu Hao, Cui Bo, Yu Bin
Food and Machinery
Objective: To improve the development and utilization rate of Lycium barbarum in the saline-alkali land of the Yellow River Delta. Methods: Ultraviolet spectrophotometer was used to determine the scavenging effect of Lycium barbarum oligosaccharide on free radicals and its effect on the growth curve and pH value of Bifidobacterium adolescentis, so as to determine its antioxidant performance and the ability to proliferate probiotics. Results: The concentration of Lycium barbarum oligosaccharide reached 2.0 mg/mL, the maximum scavenging rates of DPPH·, ABTS+ and hydroxyl radical reached (65.32±0.03)%, (99.93±0.05)% and (21.86±0.01)%, respectively, when the concentration was between 0.1~0.5 mg/mL, it showed …
Antioxidant Activity And Qualitative Analysis Of Wheat Bran Polyphenols Purified Using Hpd 600 Macroporous Resin, Tian Fu-Lin, Huang Wen-Jing, Zhang Chi, Shen Wang-Yang, Wu Fan
Antioxidant Activity And Qualitative Analysis Of Wheat Bran Polyphenols Purified Using Hpd 600 Macroporous Resin, Tian Fu-Lin, Huang Wen-Jing, Zhang Chi, Shen Wang-Yang, Wu Fan
Food and Machinery
Objective: A process was developed for the purification of bran polyphenols from HPD 600 macroporous resin. The purity and antioxidant activity of the extracts were analyzed before and after purification, and the polyphenol fractions in the purified products were characterized. Methods: The bound polyphenols in wheat bran were extracted by alkali hydrolysis, and the dynamic adsorption-desorption conditions of the macroporous resin were optimized by single-factor test to determine the optimal purification process. The antioxidant activity fraction was determined by ABTS and DPPH radical scavenging rate. The characterization of the polyphenol fraction in the purified product was completed by UPLC-MS/MS. Results: …
Study On The Quality Of Raw And Cooked Chestnut From Different Growing Regions, Zhou Kui, Zhang Ya-Yuan, Huang Hui-Ling, You Xiang-Rong, Wang Ying, Li Ming-Juan, Wei Ping
Study On The Quality Of Raw And Cooked Chestnut From Different Growing Regions, Zhou Kui, Zhang Ya-Yuan, Huang Hui-Ling, You Xiang-Rong, Wang Ying, Li Ming-Juan, Wei Ping
Food and Machinery
In order to understand the comprehensive nutritional value of Guangxi chestnut growing in Counties Tiane, Longlin and Longan, the nutritional components, antioxidant components and processing characteristics of raw and cooked chestnut were compared and analyzed. The results showed that the quality of chestnut varies with the place of production and the state of ripeness. The cooked chestnut had a darker color, higher fat, amino acid content and water holding capacity, while the raw chestnut had higher soluble protein and vitamin C (VC) content, and stronger ability of scavenging free-radical and oil-holding capacity. However, the raw chestnut exhibited the …
Analysis Of Nutritional Quality And Antioxidant Activity Of The Seed Oil From Leping Melon, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Ye Hong
Analysis Of Nutritional Quality And Antioxidant Activity Of The Seed Oil From Leping Melon, Wu Min-Fu, Li Sha, Xu Zhen-Lin, Ye Hong
Food and Machinery
In order to determine the nutritional quality and antioxidant activity of melon seed oil, the oil was extracted from the dried Leping melon seeds seed by solvent method, and its basic physical and chemical indexes were measured. The fatty acid composition, triglyceride, tocopherol, and sterol composition of melon seed oil were analyzed by the method of GC(gas chromatography) and LC(liquid chromatography), and its antioxidant activity was evaluated. The results showed that the basic physical and chemical indexes of Leping melon seed oil met the national standard of edible oil; fatty acid analysis revealed that the content of unsaturated fatty acid …
Extraction And Antioxidant Activities Of Polyphenol From Magnolia Kwangsiensis Figlar & Noot. Branch, Zheng Yan-Fei, Zhang Qiang, Lan Liang-Mei, Xu Jian-Ben, Huang Qiu-Ping, Lin Yi-Na
Extraction And Antioxidant Activities Of Polyphenol From Magnolia Kwangsiensis Figlar & Noot. Branch, Zheng Yan-Fei, Zhang Qiang, Lan Liang-Mei, Xu Jian-Ben, Huang Qiu-Ping, Lin Yi-Na
Food and Machinery
The extraction of polyphenols from the branches of Magnolia kwangsiensis figlar & noot. (M. kwangsiensis) was studied by ultrasonic-assisted extraction. The extraction condition was optimized by response surface methodology. The antioxidant activities of M. kwangsiensis branch polyphenols were evaluated in aspect of total antioxidant activity, DPPH· scavenging activity and ·OH scavenging effect. Results showed the optimum conditions were acetone concentration 67%, liquid-solid ratio 22 (mL/g), extraction time 20 min, and the yield of polyphenols reached 1.45%. The polyphenols from the branches of M. kwangsiensis had certain total antioxidant activity, but had good scavenging effects on DPPH· and ·OH.
Changes Of Bioactive Substances And Antioxidant Properties Of Three Kinds Of Quinoa During Germination, Chen Yi-Sheng, Shu Lan-Ping, Xu Xue-Ming, Chen Zhong-Zhen, Hong Ting-Ting, Huang Cai-Hong, Wei Xiao, Chen Qi-Fei, Jin Ya-Mei
Changes Of Bioactive Substances And Antioxidant Properties Of Three Kinds Of Quinoa During Germination, Chen Yi-Sheng, Shu Lan-Ping, Xu Xue-Ming, Chen Zhong-Zhen, Hong Ting-Ting, Huang Cai-Hong, Wei Xiao, Chen Qi-Fei, Jin Ya-Mei
Food and Machinery
The antioxidant activity and content of bioactive substances, including γ- aminobutyric acid, epicatechin, epigallocatechin gallate, saponins and polyphenols, in black quinoa, red quinoa and white quinoa were studied in this study. The results showed that, after 72 h germination treatment, the content of γ-aminobutyric acid in black, red and white quinoa increased to 110.10, 157.40 and 135.70 mg/100 g at maximum, respectively. The increase rate of the epicatechin was the biggest, and they were found to be 7.11, 5.32 and 1.32 times, respectively. Among which, the content of epigallocatechin gallate increased by 4.23, 2.79 and 3.29 times, respectively. In …
Antioxidant And Antibacterial Activity Of Polyphenols From Lyophyllum Cinoraseens Konr & Maubl, Li Yan-Po, Huang Yan, Cheng Lu-Jie, Sun Yi-Ting
Antioxidant And Antibacterial Activity Of Polyphenols From Lyophyllum Cinoraseens Konr & Maubl, Li Yan-Po, Huang Yan, Cheng Lu-Jie, Sun Yi-Ting
Food and Machinery
In order to investigate the antioxidation and antibacterial effect of polyphenols from Lyophyllum Cinoraseens Konr & Maubl, crude polyphenols after ultrasonic-assisted ethanol extraction purified polyphenols with macroporous resin were used as raw materials to study the scavenging effect for ·OH, O · and DPPH· and antibacterial effect by the filter paper disc method. The results showed that crude polyphenols and purified polyphenols from Lyophyllum Cinoraseens Konr & Maubl both exhibit the scavenging effect for ·OH, O · and DPPH·, and there presented certain dose-effect relationship between scavenging ability and the concentration of polyphenols. Crude polyphenols and purified polyphenols showed …
Study On The Composition And The Antioxidant Activity Of Essential Oil From Flowers Of Citrus Aurantium L. Var. Amara Engl, Su Jin, Pan Zhao-Ping, Xiao Yuan, Liang Zeng-En-Ni, Fu Fu-Hua
Study On The Composition And The Antioxidant Activity Of Essential Oil From Flowers Of Citrus Aurantium L. Var. Amara Engl, Su Jin, Pan Zhao-Ping, Xiao Yuan, Liang Zeng-En-Ni, Fu Fu-Hua
Food and Machinery
The composition of the flower essential oil from Citrus aurantium L. var. amara Engl was analyzed by gas chromatography-mass spectrometry (GC-MS), and its physicochemical characteristics was determined. The DPPH, ABTS, hydroxyl radical scavenging rate and total antioxidant capacity were determined to evaluate the antioxidant activity of this kind of essential oil. The results showed that this essential oil was an amber clarification liquid with the characteristic aroma of Citrus aurantium L. var. amara Engl flower. Forty-one kinds of components were isolated from the essential oil, accounting for 95.80% of the total, including 13 kinds of alcohols (59.34%) and 16 kinds …
Optimization Of The Extraction Process Of Polysaccharides From Euglena And Its Antioxidant Activity, Ge Zhi-Chao, Li Yan, Shi Wen-Zheng, Lang Meng
Optimization Of The Extraction Process Of Polysaccharides From Euglena And Its Antioxidant Activity, Ge Zhi-Chao, Li Yan, Shi Wen-Zheng, Lang Meng
Food and Machinery
Taking the euglena as the raw material, the extraction of euglena polysaccharide by ultrasonic-assisted enzymatic method and the optimal extraction conditions were studied, from the ultrasonic power, ultrasonic time, enzymolysis time, and enzyme concentration by response surface analysis(RSA) based on single factor tests. The results showed that the optimal process parameters were: ultrasonic power 360 W, ultrasonic time 19 min, neutral protease addition 3.7%, enzymatic hydrolysis time 3.5 h. Under the conditions, the yield of euglena polysaccharide reached 3.68%. The euglena polysaccharide (EGPS) was separated to three different ranges of molecular weight by ultrafiltration membrane, which were 35, 510 and …
Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction, Du Liqing, Shuai Xixiang, Tu Xinghao, Zhang Ming
Studied On Antioxidant Activities And Compositions Of Macadamia Nuts Oil By Aqueous Extraction, Du Liqing, Shuai Xixiang, Tu Xinghao, Zhang Ming
Food and Machinery
Extracted kernel oil from dried Macadamia by aqueous method. Firstly, the basic physicochemical properties were analyzed, and then, the infrared characteristics, fatty acid, tocopherol, phospholipids, sterols of macadamia oil were analyzed by the method of IR, GC and HPLC, to determine the oxidation induction time and free radical scavenging capacity to evaluate the antioxidant capacity of macadamia nut oil. The results showed that the peroxide value, acid value, iodine value, saponification value, refractive index，moisture and volatile matter by aqueous extraction of macadamia nut oil were 0.59 mmoL/kg, 0.28 mg KOH/g, 74.21 g/100 g, 198.78 mg KOH/g, 1.466 8, 0.36%, respectively; …
Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam
Optimization Of Fermentation Conditions For The Utilization Of Brewing Waste To Develop A Nutraceutical Rich Liquid Product, Shilpi Gupta, Amit Jaiswal, Nissreen Abu-Ghannam
Articles
Utilization of brewers’ spent grain (BSG), for the development of a fermented liquid product rich in value-added phenolic compounds was investigated. Changes in and liberation of phenolic compounds and antioxidant activity during fermentation of BSG was studied. The effect of various particle size (PS), solid liquid (SL) ratio, fermentation time and rotation speed was optimized using response surface methodology (RSM) for the purpose of improving bacterial growth and the enhancement in the release of polyphenolic compounds. Contour maps generated using the response surface equation showed that the experimental variables significantly affected the response. A production of 10.4 log cfu/ml, 2.95 …
Effect Of Different Drying Temperatures On The Moisture And Phytochemical Constituents Of Edible Irish Brown Seaweed, Shilpi Gupta, Sabrina Cox, Nissreen Abu-Ghannam
Effect Of Different Drying Temperatures On The Moisture And Phytochemical Constituents Of Edible Irish Brown Seaweed, Shilpi Gupta, Sabrina Cox, Nissreen Abu-Ghannam
Articles
The effect of different temperatures on the drying kinetics and the phytochemical constituents of edible Irish brown seaweed, Himanthalia elongata were studied. This kinetic study involved the modelling of the terms of Fick’s diffusion equation, for estimation of the diffusion coefficients. The diffusivity coefficient increased from 5.6×10−07-12.2×10−07 m2/s as the drying temperatures increased with an estimated activation energy of 37.2 kJ/mol. The experimental data was also fitted to different empirical kinetic models, Newton, Logarithmic and Henderson-Pabis, and the goodness of fit for the different models was evaluated. The effect of drying temperatures on the phytochemical constituents in seaweed was also …
Effect Of Processing Conditions On Phytochemical Constituents Of Edible Irish Seaweed Himanthalia Elongata., Sabrina Cox, Nissreen Abu-Ghannam, Shilpi Gupta
Effect Of Processing Conditions On Phytochemical Constituents Of Edible Irish Seaweed Himanthalia Elongata., Sabrina Cox, Nissreen Abu-Ghannam, Shilpi Gupta
Articles
Seaweed iswell recognized as an excellent source of phytochemicals. This study was a preliminary screening to investigate the effects of various food processing methods on the phytochemicals of Himanthalia elongata. Hydrothermal processing was carried out until an edible texture was achieved. The total phenolic content (TPC) of fresh H. elongata was 175.27 mg gallic acid equivalent (GAE)/100 g fresh weight (FW) while boiling significantly reduced the TPC to 25.4 mg GAE/100 g FW
(P < 0.05).A drying pretreatment before boiling reduced the cooking time therefore leading to less leaching of antioxidants upon boiling. In terms of extract, drying of H. elongata followed by boiling had the most significant effect on the phytochemicals as TPC increased by 174%. Boiled extracts had the most effective 2, 2-diphenyl- 1-picrylhydrazyl scavenging activity (EC50 of 12.5 mg/mL). As a comparison, seaweed subjected to the same treatments was studied in terms of antimicrobial activity.Overall, extracts fromfresh H. elongata achieved the highest inhibition.