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Full-Text Articles in Food Processing
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: …