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Articles 61 - 82 of 82
Full-Text Articles in Food Processing
Ethanol Fractional Purification, Physicochemical Properties And Antioxidant Activity Of Polysaccharides From Glehnia Radix, Jing Yong-Shuai, Jin Shan, Zhang Dan-Shen, Zhang Rui-Juan, Wang Fei-Fan, Zheng Yu-Guang, Wu Lan-Fang
Ethanol Fractional Purification, Physicochemical Properties And Antioxidant Activity Of Polysaccharides From Glehnia Radix, Jing Yong-Shuai, Jin Shan, Zhang Dan-Shen, Zhang Rui-Juan, Wang Fei-Fan, Zheng Yu-Guang, Wu Lan-Fang
Food and Machinery
To study the physicochemical properties and antioxidant activity of ethanol-graded polysaccharides of Glehnia Radix. Four kinds of polysaccharides of Glehnia Radix (GLP-30, GLP-50, GLP-70, GLP-residual) were fractionated and purified by water extraction and alcohol precipitation. Fourier transform infrared spectroscopy, high performance liquid chromatography, and gel permeation chromatography, scanning electron microscopy, and differential scanning calorimetry-thermogravimetric analysis were used to evaluate the physicochemical properties and structure characteristics of polysaccharides. The antioxidant activities were also studied. The four polysaccharides of Glehnia Radix have the typical groups of polysaccharides, but the results of differential scanning calorimetry are quite different, which may be due …
Extraction Technology And Antioxidant Activity Of Polyphenols From Peony Seed Of Paeonia Ostii, Cai Ru-Yu, Chang Shi-Min, Song Chun-Li
Extraction Technology And Antioxidant Activity Of Polyphenols From Peony Seed Of Paeonia Ostii, Cai Ru-Yu, Chang Shi-Min, Song Chun-Li
Food and Machinery
In this study, ultrasound-assisted extraction of polyphenols from paeonia ostii oil peony seeds was used. On the basis of a single factor test, the material-liquid ratio, ultrasonic time, extraction temperature and ultrasonic power were set as independent variables, and the polyphenol yield was response value, optimize the extraction process of peony seed polyphenols by Box-Behnken response surface method. The results showed that the best conditions for extracting polyphenols from peony seeds were the ratio of material to liquid 1∶14 (g/mL), ultrasonic power 160 W, ultrasonic time 98 min, extraction temperature 57 ℃. Under the best technological conditions, the extraction rate …
Screening Of Main Antioxidant Components In N-Butanol Extract From The Stems Of Ficus Tikoua Bur., Liu Yong-Ling, Ye Si-Fan, Yang Yi, Fang Li-Hong, Zhao Zhi-Bing, Xie Guo-Fang
Screening Of Main Antioxidant Components In N-Butanol Extract From The Stems Of Ficus Tikoua Bur., Liu Yong-Ling, Ye Si-Fan, Yang Yi, Fang Li-Hong, Zhao Zhi-Bing, Xie Guo-Fang
Food and Machinery
To investigate the antioxidant activity of different polar extracts from the stems of Ficus tikoua Bur. (FTB), the main chemical components of the highly active polar extracts were screened and identified. Petroleum ether, dichloromethane, ethyl ac
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet, Li Dan-Dan, Jiang Ting-Ting, Zhang Yan, Luo Zhang
Screening Of Lactobacillus With Antioxidant Properties From Traditional Yak Ghee In High Altitude Area Of Tibet, Li Dan-Dan, Jiang Ting-Ting, Zhang Yan, Luo Zhang
Food and Machinery
Lactobacillus in yak ghee at different altitudes in Tibet was screened through tolerance index of resistance to acid, hydrogen peroxide, and antioxidant indicators of scavenging capacity of DPPH free radicals, OH free radicals and superoxide anions
Effects Of Vacuum-Freeze Drying On The Antioxidant Activity And Phenolic Contents Of Different Chrysanthemum Flowers, Yu Xin-Ke, Ming Jian, Zhi Ling, Li Wei-Zhou, Yan Hui-Ming, Wang Qi-Ming, Zhao Ji-Chun
Effects Of Vacuum-Freeze Drying On The Antioxidant Activity And Phenolic Contents Of Different Chrysanthemum Flowers, Yu Xin-Ke, Ming Jian, Zhi Ling, Li Wei-Zhou, Yan Hui-Ming, Wang Qi-Ming, Zhao Ji-Chun
Food and Machinery
To investigate the effect of vacuum freeze drying on phenolic content and in vitro antioxidant activity of four varieties of Chrysanthemum, including Dendranthemamorifolium(Ramat.) Tzvel., Florists Chrysanthemum, Bellis perennis L., a
Optimization Of Fermentation Process And Antioxidant Activity Of Peony Seed Meal Soy Sauce, Hu Yi, Yu Hong-Peng, Wu Ke-Gang, Liu Xiao-Li
Optimization Of Fermentation Process And Antioxidant Activity Of Peony Seed Meal Soy Sauce, Hu Yi, Yu Hong-Peng, Wu Ke-Gang, Liu Xiao-Li
Food and Machinery
This paper used single factor and response surface analysis to optimize the fermentation process of peony seed meal soy sauce, and the antioxidant activity of peony seed meal soy sauce was studied. The result showed that the establishment of regression mo
Comparative Analysis Of Total Flavonoids, Total Polyphenols And Antioxidant Properties In Different Varieties Of Hulless Barley, Xia Chen, Xiang Zhuo-Ya, Zhu Yong-Qing, Deng Jun-Lin, Yang Kai-Jun, Liu Ting-Hui, Chen Jian, Lin Chang-Bin, Li Ke, Zhao Xu-Zhu
Comparative Analysis Of Total Flavonoids, Total Polyphenols And Antioxidant Properties In Different Varieties Of Hulless Barley, Xia Chen, Xiang Zhuo-Ya, Zhu Yong-Qing, Deng Jun-Lin, Yang Kai-Jun, Liu Ting-Hui, Chen Jian, Lin Chang-Bin, Li Ke, Zhao Xu-Zhu
Food and Machinery
The total flavonoid content, total polyphenols content and their antioxidant activities in eleven variety of hulless barley were determined and analyzed. Significant differences were found in active ingredients in hulless barley among different varieties
Effects Of Different Extraction Methods On Yield And Antioxidant Activity Of Lotus Leaves Polysaccharide, Xing Ying, Jing Yan-Fang
Effects Of Different Extraction Methods On Yield And Antioxidant Activity Of Lotus Leaves Polysaccharide, Xing Ying, Jing Yan-Fang
Food and Machinery
The effects of four extraction methods, which include hot water extraction, ultrasonic extraction, enzyme extraction and alkali extraction on the yield, structure and antioxidant activity of crude polysaccharide of lotus leaf were investigated. The result
A Study On The Preparation Of Essential Oil Of Lapsang Souchong With Macroporous Resins And Its Antioxidant Activity, He Li-Qin, Wang Cai-Nan, Liu Zhi-Bin, Zhang Chen, Zhang Wen, Ni Li
A Study On The Preparation Of Essential Oil Of Lapsang Souchong With Macroporous Resins And Its Antioxidant Activity, He Li-Qin, Wang Cai-Nan, Liu Zhi-Bin, Zhang Chen, Zhang Wen, Ni Li
Food and Machinery
In the present study, the Lapsang Souchong essential oil was prepared by using macroporous resin, during which the preparation process was optimized. Furthermore, the volatile aroma components and antioxidant activity of the product were analyzed. The res
Analysis Of Active Compounds, Antioxidant Activity And Correlation In Different Parts From Ficus Tikoua Bur., Yang Xiu-Qun, Xie Guo-Fang, Wu Qian, Chen Lian, Chen Jia, Liu Yong-Ling
Analysis Of Active Compounds, Antioxidant Activity And Correlation In Different Parts From Ficus Tikoua Bur., Yang Xiu-Qun, Xie Guo-Fang, Wu Qian, Chen Lian, Chen Jia, Liu Yong-Ling
Food and Machinery
To investigate the bioactive compounds and antioxidant activity of vine, leaves and fruits of the Ficus tikoua Bur. in Guizhou Province, the phenolic compounds, vitamin C, total phenols, total flavonoids were analyzed. Antioxidant activity was evaluated by total reducing power assay (TRPA), free radical scavenging capacity of ABTS+· (ABTS) and ferric ion reducing antioxidant power(FRAP) method in vitro, and Pearson correlation analysis was conducted. The results indicated that the contents of bioactive compounds and antioxidant activity were significantly different between the vine, leaves and fruits (P＜0.05). The content of total phenols and flavonoids in vine was significantly higher …
Anti-Inflammatory Effect And Molecular Mechanism Of Durian Hull Polyphenols On Lps-Induced Raw 264.7 Macrophages, Liu Wen-Qiang, Zhang Yi-Ling, Xiong Hua, Zhu Xue-Mei, Sun Yong
Anti-Inflammatory Effect And Molecular Mechanism Of Durian Hull Polyphenols On Lps-Induced Raw 264.7 Macrophages, Liu Wen-Qiang, Zhang Yi-Ling, Xiong Hua, Zhu Xue-Mei, Sun Yong
Food and Machinery
In this study, polyphenols from Durian hull were extracted by 80% methanol, and their antioxidant and anti-inflammatory activities were investigated based on in vitro antioxidant assays and LPS-stimulated RAW 264.7 cells model. The results demonstrated that durian hull extract was rich in polyphenols, it showed strong antioxidant activity in vitro and it could reduce the expression level of inducible nitricoxide synthase (iNOS) and cyclooxygenase-2 (COX-2), decrease the NO production, and also lower the pro-inflammatory cytokines (TNF-α, IL-1β and IL-6) at the mRNA and protein levels. At the same time, it can inhibit the phosphorylation of IκB and p65 proteins related …
Preparation Of Dried Oyster Hydrolysate By Bi-Enzymatic Method And Evaluation Of Antioxidant Activity In Vitro, Pang Zhong-Li, Zheng Jian-Xian
Preparation Of Dried Oyster Hydrolysate By Bi-Enzymatic Method And Evaluation Of Antioxidant Activity In Vitro, Pang Zhong-Li, Zheng Jian-Xian
Food and Machinery
In this study, dried oyster was hydrolyzed by using animal protein hydrolase and flavorzyme to prepare nutritious hydrolysate, which was designed to provide guidance for the high valuable utilization of dried oyster. Firstly, with degree of hydrolysis as the experimental index, the enzymatic hydrolysis single factor and orthogonal optimization experiments were carried out. The results showed that the optimal hydrolysis process combination were the enzymolysis time of 5 h, the ratio of material to liquid of 1∶15 (g/mL), and the total enzyme amount of 3%. Under these conditions, the degree of hydrolysis of dried oyster protein was 33.7%, the protein …
Antioxidant Activities Of 4 Types Of Zinc-Rich Lactic Acid Bacteria And Their Stability In Simulated Gastrointestinal Tract, Zheng Jin-Xiong, You Li-Jun
Antioxidant Activities Of 4 Types Of Zinc-Rich Lactic Acid Bacteria And Their Stability In Simulated Gastrointestinal Tract, Zheng Jin-Xiong, You Li-Jun
Food and Machinery
4 types of lactic acid bacteria (Lactobacillus bulgaricus, L. acidophilus, L. casei, and L. casei) were selected in this study. First, the zinc-rich culture process of lactic acid bacteria was optimized, and then the antioxidant activity of the fermentation supernatant of them was measured, and the digestion stability and bioavailability were further analyzed by in vitro simulated digestion. The results showed that the optimal of zinc addition time for zinc-rich lactic acid bacteria was 10 hours after inoculation, and the zinc ion concentration was 50 μg/mL. The antioxidant activity of lactic acid bacteria supernatant could be improved by zinc-rich culture. …
Optimization Of Ultrasonic-Assisted Extraction Of Total Flavonoids From Leaves Of Phyllanthus Emblica And Its Antioxidant Capacity, Du Li-Juan, Su Xiu-Fang, Huang Cheng-Yin
Optimization Of Ultrasonic-Assisted Extraction Of Total Flavonoids From Leaves Of Phyllanthus Emblica And Its Antioxidant Capacity, Du Li-Juan, Su Xiu-Fang, Huang Cheng-Yin
Food and Machinery
Optimization ultrasonic-assisted extraction of total flavonoid from leaves of phyllanthus emblica was investigated and its antioxidant capacity was determined. Through single factor experiment and orthogonal experiment, the optimization of ultrasonic-assisted extraction of total flavonoids was determined as follows, including the ratio of material to liquid 1:25 (g/mL), ethanol concentration 60%, ultrasonic power 70 W, and extraction at 60 ℃ for 20 min. Under the control of these conditions, the extraction rate of the total flavonoids from leaves of P. emblica was as high as 14.57%. Moreover, the total flavonoids from leaves of P. emblica were found good scavenging effect. With …
Impacts Of Microwave Treatment On Physicochemical Properties Of Black Rice Wine, Chen Zhou-Yao, Yuan Jiang-Feng, Hou Zeng-Chao, Wang Da-Hong, Li Pei-Yan, Gong Ming-Gui, Zhang Bin
Impacts Of Microwave Treatment On Physicochemical Properties Of Black Rice Wine, Chen Zhou-Yao, Yuan Jiang-Feng, Hou Zeng-Chao, Wang Da-Hong, Li Pei-Yan, Gong Ming-Gui, Zhang Bin
Food and Machinery
Microwave technology was applied to process black rice wine, effects of microwave power, microwave treatment temperature and microwave time on total phenolic content, total flavonoid content, total anthocyanins, colour and antioxidant activity of black rice wine were investigated. The results showed that the total phenol content, total flavonoids content, total anthocyanin content and antioxidant activity of the black rice wine obviously decreased after microwave treatment the black rice wine compared with the untreated black rice wine, and microwave treatment had little effect on the color change of black rice wine. The DPPH radical scavenging capacity, superoxide anion radical scavenging capacity, …
Optimization On Preparation Technology Of Xylan Polysaccharides Iron Complex And Its Antioxidant Activities, Li Xia, Sun He-Fei, Tao Yang-Fei, Chen Qing, Zhou Yu-Heng, Shan Yang, Guan Yuan
Optimization On Preparation Technology Of Xylan Polysaccharides Iron Complex And Its Antioxidant Activities, Li Xia, Sun He-Fei, Tao Yang-Fei, Chen Qing, Zhou Yu-Heng, Shan Yang, Guan Yuan
Food and Machinery
Taking xylan (Xyl) and ferric chloride as substrates, the effects of the mass ratio of Xyl to sodium citrate, reaction temperature and pH on yield rate was investigated by single factor test. Preparation technology of xylan polysaccharides iron complex (XPC) was optimized by response surface methodology. The preliminary structure characterization of Xyl and XPC was performed by infrared spectroscopy and X-ray diffraction. The DPPH free radical, superoxide anion, hydroxyl radical and reducing power of XPC was also studied. The results showed that the optimum preparation conditions were as follows: the mass ratio of Xyl to sodium citrate of 3:1, reaction …
Optimization Of Extraction Process And Antioxidant Activity Of Polysaccharide From Clinacanthus Nutans By Response Surface Methodology, Yu Teng-Fei, Tang Nian-Chu, Liu Cheng-Yi
Optimization Of Extraction Process And Antioxidant Activity Of Polysaccharide From Clinacanthus Nutans By Response Surface Methodology, Yu Teng-Fei, Tang Nian-Chu, Liu Cheng-Yi
Food and Machinery
The extraction temperature, ratios of water to material and extraction time were taken as the influencing factors, and the extraction rate of polysaccharides from Clinacanthus nutans was taken as the evaluation index to carry out single factor experiment, and Box-Behnken response surface methodology was used to optimize the extraction process on the basis of single factor test results. The results showed that the best extraction conditions of polysaccharides from Clinacanthus nutans were as follows: the ratio of material to liquid was 1:31 (g/mL), the extraction temperature was 92 ℃, the extraction time was 1.6 h. and the extraction rate was …
Ultrasonic-Assisted Extraction Technology Optimization And Antioxidant Activity Of Total Flavonoids From Cleome Viscosa, Xu Jian-Ben, Su Xiu-Fang, Huang Mei-Jiao
Ultrasonic-Assisted Extraction Technology Optimization And Antioxidant Activity Of Total Flavonoids From Cleome Viscosa, Xu Jian-Ben, Su Xiu-Fang, Huang Mei-Jiao
Food and Machinery
Total flavonoids were extracted from Cleome viscosa by ultrasound-assisted extraction. The optimum extraction conditions were investigated based on single factor and orthogonal tests. Meanwhile, the antioxidant activities of total flavonoids were evaluated by studying hydroxyl radical (·OH) scavenging assay, 1,1-diphenyl-2-picrylhydrazyl free radical (DPPH·) scavenging assay and nitrite scavenging assay. The results showed that the extraction rate of total flavonoids of Cleome viscosa was (2.711±0.002)% under the following conditions: material-to-liquid ratio of 1:15 (g/mL), ethanol concentration of 50%, extraction power of 40 W, ultrasonic time of 50 min, extraction temperature of 50 ℃. Total flavonoids of Cleome viscosa exhibited obvious ·OH …
Ultrasonic-Assisted Extraction Of Polysaccharide From Ardisia Mamillata And The Evaluation Of Its Antioxidant Activity, Shao Jinhua, Ma Yongqiang, He Fulin, Li Tao, Yang Yuxiang
Ultrasonic-Assisted Extraction Of Polysaccharide From Ardisia Mamillata And The Evaluation Of Its Antioxidant Activity, Shao Jinhua, Ma Yongqiang, He Fulin, Li Tao, Yang Yuxiang
Food and Machinery
A orthogonal test was utilized to optimize the ultrasonic-assisted extraction process of the polysaccharide in Ardisia mamillata based on the single-factor experiment, and its antioxidant activity was evaluated. The results demonstrated that the polysaccharide in Ardisia mamillata could be extracted best by using distilled water as the extracting agent, with the solid-liquid ratio 1∶15（g/mL）was treated , ultrasonated at 65 ℃ for 20 min, for 4 times. Thus the extracting rate of the polysaccharide from Ardisia mamillata was (3.42±0.28) mg/g. Moreover, it was also found that the polysaccharide form Ardisia mamillata possessed good antioxidant activity. It was tested that the polysaccharide …
Freeze Dried Blueberry Powder Fortification Improves The Quality Of Gluten Free Snacks, Sikha Bhaduri, Khursheed Navder
Freeze Dried Blueberry Powder Fortification Improves The Quality Of Gluten Free Snacks, Sikha Bhaduri, Khursheed Navder
Publications and Research
Since Quinoa flour is an excellent source of natural antioxidant compounds and blueberries are rich in polyphenolic anthocyanins, this study was undertaken to improve and evaluate the quality of two blueberry powder fortified gluten free products, muffins and cookies. Control products were made with 100% Rice flour and Rice flour was replaced by 50% and 100% Quinoa flour to prepare muffin and cookies. 10% freeze dried Blueberry powder was used for fortification. Effect of flour replacements and Blueberry fortification on moisture content, water activity, antioxidant value, shelf life, sensory quality and textural properties were studied. Blueberry fortification improved the shelf …
Degradation Kinetic Modelling Of Colour, Texture, Polyphenols And Antioxidant Capacity Of York Cabbage After Microwave Processing, Amit Jaiswal, Nissreen Abu-Ghannam
Degradation Kinetic Modelling Of Colour, Texture, Polyphenols And Antioxidant Capacity Of York Cabbage After Microwave Processing, Amit Jaiswal, Nissreen Abu-Ghannam
Articles
Vegetables as an essential component of the human diet usually undergo some type of processing before being consumed. In the present study, impact of microwave (MW) processing on various physiochemical properties of York cabbage was studied. York cabbage was processed at 400, 560 and 800W for 0 to 14 min with an increment of 2 min followed by a kinetic study for the degradation of polyphenols, flavonoids, antioxidant capacity, colour and texture were carried out. Results showed that MW processing leads to significant reductions in the texture, colour, polyphenols and antioxidant capacity. For all the MW processing power studied total …
An Assessment Of The Antioxidant And Antimicrobial Activity Of Six Species Of Edible Irish Seaweeds, Sabrina Cox, Nissreen Abu-Ghannam, Shilpi Gupta
An Assessment Of The Antioxidant And Antimicrobial Activity Of Six Species Of Edible Irish Seaweeds, Sabrina Cox, Nissreen Abu-Ghannam, Shilpi Gupta
Articles
Six species of edible Irish seaweeds; Laminaria digitata, Laminaria saccharina, Himanthalia elongata, Palmaria palmata, Chondrus crispus and Enteromorpha spirulina were screened for potential bioactivity. Extraction of secondary metabolites was carried out using different solvents to determine antioxidant and antimicrobial properties of the dried extracts. The total phenolic contents of dried methanolic extracts were significantly different (p < 0.05). H. elongata exhibited highest phenolic content at 151.3 mg GAE/g of seaweed extract and also had the highest DPPH scavenging activity (p < 0.05) with a 50% inhibition (EC50) level at 0.125μg/ml of extract. H. elongata also had the highest total tannin and total flavonoid contents (p < 0.05) of 38.34 mg CE/g and 42.5 mg QE/g, respectively. Antimicrobial activity was determined using a microtitre method which allowed detection of bacterial growth inhibition at low levels. All methanolic seaweed extracts inhibited the food spoilage and food pathogenic bacteria tested; Listeria monocytogenes, Salmonella abony, Enterococcus faecalis and Pseudomonas aeruginosa, except C. crispus extracts. It was found that dried methanolic extracts of red and green seaweeds had significantly lower antimicrobial activity than the brown species; H. elongata had the highest antimicrobial activity with up to 100% inhibition. In the studied work, the antimicrobial activity of red and green seaweed extracts significantly increased when ethanol and acetone were used as extraction solvents (p < 0.05). Inhibition of E. faecalis with C. crispus extracts increased from 39.28 to 100% when ethanol and acetone were applied as solvents.