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Full-Text Articles in Food Processing
Ultrasonic-Microwave Assisted Extraction Of Flavonoids From Citri Reticulatae Pericarpium And High-Purity Purification Of Hesperidin, Weiben Ge, Yiheng Li, Hongxin Wang
Ultrasonic-Microwave Assisted Extraction Of Flavonoids From Citri Reticulatae Pericarpium And High-Purity Purification Of Hesperidin, Weiben Ge, Yiheng Li, Hongxin Wang
Journal of Food Science and Biotechnology
[Objective ] To explore the application prospects of Citri Reticulatae Pericarpium in the food industry and efficiently extract the active component hesperidin,while developing an effective purification process to enhance the purity and functional value of the active ingredients.[Method ] Ultrasonic-microwave assisted extraction (U-MAE ) was employed to extract the hesperidin from Citri Reticulatae Pericarpium,followed by a three-stage purification system guided by dissolution characteristics involving alcohol removal by concentration,gradient ethanol washing,and pH adjustment to purify hesperidin.Single factor experiments and response surface methodology were used to optimize the extraction parameters.The antioxidant activity and α-glucosidase inhibitory activity of the final product were also …
The Importance Of Solvents In Obtaining Gossypol Free Cotton Meal In The Extraction Process, Dilshod A. Nasredinov, Aslbek B. Yulchiyev, Kamar P. Serkaev
The Importance Of Solvents In Obtaining Gossypol Free Cotton Meal In The Extraction Process, Dilshod A. Nasredinov, Aslbek B. Yulchiyev, Kamar P. Serkaev
CHEMISTRY AND CHEMICAL ENGINEERING
Comparative, analytical and experimental studies of methods for obtaining vegetable oils from oilseeds have been conducted, the purpose was to determine the advantages and disadvantages of technologies used in industry. As the experimental results have shown, among the existing methods of oil production, the method of direct extraction is promising, which provides 12% more water-soluble proteins while observing the technological regimes developed for each type of oil raw materials. Based on the fact that the current level of scientific and technological progress allows the use of targeted solvents and if necessary sequence of several extractants that provides isolation of a …
Research Progress On Polyphenols In Chestnut Rose Fruit, Yin Yanyan, Zhang Jian, Lu Lunwei, Li Lulu, Zhang Deqin
Research Progress On Polyphenols In Chestnut Rose Fruit, Yin Yanyan, Zhang Jian, Lu Lunwei, Li Lulu, Zhang Deqin
Food and Machinery
Chestnut rose fruit, known as "Three King fruits", has high edible value and medicinal value. Polyphenols are the second major functional component of chestnut rose fruit with pharmacological and health functions such as antioxidant, regulation of glucose and lipid metabolism, anti-inflammatory and bacteriostatic, antialcoholism and liver protection, and have great potential for food development. This review summarized the research progress of the classification, extraction, qualitative and quantitative analysis, and bioactivity of chestnut rose fruit polyphenols in recent years and prospected the future development direction.
Research Progress On Constituent Structure And Extraction Technique Of The Polysaccharide From Agaricus Blazei, Cui Guomei, Liu Lina, Tian Guangrui, Li Shunfeng, Xu Fangfang, Wang Anjian
Research Progress On Constituent Structure And Extraction Technique Of The Polysaccharide From Agaricus Blazei, Cui Guomei, Liu Lina, Tian Guangrui, Li Shunfeng, Xu Fangfang, Wang Anjian
Food and Machinery
The composition, structure and functional properties of Agaricus blazei polysaccharide were summarized. The extraction techniques of polysaccharides and the features of different extraction methods were enumerated and compared. The problems in the research of A. blazei was discussed， such as unsystematic basic research, immature technological conditions, imperfect equipment and facilities, and low degree of specificity in seeds. In the end，the research direction of A. blazei polysaccharide was prospected.
Study On Preparation Technology And Amino Acid Composition Of Ultrasonic-Assisted Seaweed Iodine, Liu Wen-Qian, Yue Yuan-Yuan, Li Jia-Xing, Ouyang Hua-Feng, Wang Ru, Wang Yi-Ping
Study On Preparation Technology And Amino Acid Composition Of Ultrasonic-Assisted Seaweed Iodine, Liu Wen-Qian, Yue Yuan-Yuan, Li Jia-Xing, Ouyang Hua-Feng, Wang Ru, Wang Yi-Ping
Food and Machinery
Objective: This study aimed to improve the preparation efficiency seaweed iodine and reduce the cost. Methods: The ultrasonic assisted technology was applied in kelp extraction section. The ultrasonic-assisted extraction technology of seaweed iodine was optimized by single factor and response surface test design. The amino acid composition in the final product was analyzed by high performance liquid chromatography (HPLC). Results: The optimal extraction conditions were as follows: ultrasonic power 125 W, ultrasonic time 130 min and ultrasonic temperature 57 ℃. Under the control of these conditions, the extraction yield was 39.85%, which was 1.6 times higher than that without ultrasonic-assisted …
Research Progress On The Extraction Of Plant Polyphenols, Fu-Lin Tian, Wen-Jing Huang, Zhan Wang, Xian-Kui Qin, Wang-Yang Shen, Qiao-Yu Cai
Research Progress On The Extraction Of Plant Polyphenols, Fu-Lin Tian, Wen-Jing Huang, Zhan Wang, Xian-Kui Qin, Wang-Yang Shen, Qiao-Yu Cai
Food and Machinery
In this review, the non-mentioned extraction methods of plant polyphenol in the existing research are summarized, including subcritical extraction, low eutectic extraction, and pressurized extraction, etc. The principles, advantages and disadvantages of different extraction methods are deeply analyzed. Moreover, the development direction of plant polyphenol extraction is prospected.
Research Progress In Microwave-Assisted Extraction Of Polysaccharides, Yong-Shuai Jing, Li-Cong Sun, Wen-Jing Cheng, Dong-Bo Liu, Lan Li, Dan-Shen Zhang, Lan-Fang Wu
Research Progress In Microwave-Assisted Extraction Of Polysaccharides, Yong-Shuai Jing, Li-Cong Sun, Wen-Jing Cheng, Dong-Bo Liu, Lan Li, Dan-Shen Zhang, Lan-Fang Wu
Food and Machinery
This study reviewed the principle and method of microwave-assisted extraction of polysaccharides and the combined applications of microwave-assisted extraction with ultrasonic method, enzyme method, ultrasonic synergistic enzyme method and acid-based solution method, and the related extraction research and application of polysaccharides were prospected.
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 …
Research Progress On The Extraction Of Natural Astaxanthin From Haematococcus Pluvialis, Yan Li, Jing Gao
Research Progress On The Extraction Of Natural Astaxanthin From Haematococcus Pluvialis, Yan Li, Jing Gao
Food and Machinery
Natural astaxanthin has stronger stability, biological activity and safety than chemically synthesized astaxanthin. Haematococcus pluvia-lis is the most important biological source of natural astaxanthin and more attentions have been paid to the extraction of astaxanthin from H. pluvialis. This work focuses on the development methods of cell-wall disruption of H. pluvialis and the extraction of astaxanthin, which can provides a theoretical basis for the efficient extraction and comprehensive utilization of natural astaxanthin from H. pluvialis.
Application Of Enzyme And Enzyme Technology In Deep Processing Of Tea, Fei Fan, Liu Chang-Wei, Niu Li, Liu Zhong-Hua
Application Of Enzyme And Enzyme Technology In Deep Processing Of Tea, Fei Fan, Liu Chang-Wei, Niu Li, Liu Zhong-Hua
Food and Machinery
Enzymes can efficiently and specifically accelerate biochemical reactions in biological processes. In the field of tea deep processing, the application of exogenous enzymes can be greener and more efficient in the extraction, separation, preparation, or biosynthesis of tea functional components to realize the high value utilization of tea resources. In the present review, the application of enzymes and enzyme engineering technology in tea deep processing were discussed from the following four aspects, i.e., enzyme-assisted extraction, enzyme-assisted synthesis, bioenzyme-modified tea extracts and immobilized enzyme technology. Moreover, the problems and outlooks the research directions of enzymes and the technology in the field …
Research Progress On Composition And Processing Of Flos Lonicerae, Luo Lian, Ye Meng, Lin Jing, Chen An-Jun, Mo Han-Ru, Yu Jian-Bing, Liu Xing-Yan
Research Progress On Composition And Processing Of Flos Lonicerae, Luo Lian, Ye Meng, Lin Jing, Chen An-Jun, Mo Han-Ru, Yu Jian-Bing, Liu Xing-Yan
Food and Machinery
In this paper, the research on the active components, dry processing methods, extraction of functional components and processed products of Flos Lonicerae at home and abroad in recent years were summarized and discussed, and the development direction of Flos Lonicerae in the future was prospected.
Research Progress On Extraction, Purification, Analysis And Biological Activity Of Polysaccharides From Opuntia Dillenii Haw., Yang Yan, Zhou Xin, Chen Hua-Guo
Research Progress On Extraction, Purification, Analysis And Biological Activity Of Polysaccharides From Opuntia Dillenii Haw., Yang Yan, Zhou Xin, Chen Hua-Guo
Food and Machinery
In this review, the extraction, purification, structural characterization and bioactivity of polysaccharides from Opuntia dillenii Haw. were summarized. This review provides a theoretical basis for the in-depth development and utilization of the polysaccharides.
Enzymatic Breaking-Extraction And Characterization Of Protein From Rape Bee Pollen, Wang Ling-Bo, Zhu Song, Chen Shang-Wei
Enzymatic Breaking-Extraction And Characterization Of Protein From Rape Bee Pollen, Wang Ling-Bo, Zhu Song, Chen Shang-Wei
Food and Machinery
The bee pollen of oilseed rape was used to investigate the effect of enzymatically breaking the wall for protein extraction, and the optimal conditions of the extraction were determined by single factor test and response surface analysis. After mixing 2.5
Research Progress On Extraction And Bioactivity Of Melanin From Marine Cephalopod Ink, Xie Jing-Wen, Yang Xi-Hong, Che Hong-Xia, Zhang Jing-Yu, Yu Dong-Xing, Xie Wan-Cui
Research Progress On Extraction And Bioactivity Of Melanin From Marine Cephalopod Ink, Xie Jing-Wen, Yang Xi-Hong, Che Hong-Xia, Zhang Jing-Yu, Yu Dong-Xing, Xie Wan-Cui
Food and Machinery
Based on molecular structure and physical and chemical properties, we compare the characteristics of melanin separation and purification by different methods, and summarizes the antioxidation, immunomodulation, radiation protection, antiviral, chelated metal ions, antitumor, organ protection, anti-inflammatory and antibacterial properties of melanin. Biological activities, such as DNA protection, focus on the characteristics and mechanisms of antioxidant, metal chelation, anti-tumor, and radiation protection, and provide guidance for the higher value utilization of melanin.
Research On Ultrasonic-Assisted Extraction Process And Stability Of Polysaccharides From Lilium Davidii Var Bulb, Li Gang-Gang, Sun Jing, Fu Heng-Yi, Xiao Bi-Liang
Research On Ultrasonic-Assisted Extraction Process And Stability Of Polysaccharides From Lilium Davidii Var Bulb, Li Gang-Gang, Sun Jing, Fu Heng-Yi, Xiao Bi-Liang
Food and Machinery
An orthogonal test was utilized to optimize the ultrasonic-assisted extraction process of polysaccharides from Lilium davidii var waste bulb, and the stability of the polysaccharides was studied. The results showed that the optimum extraction conditions for ultrasonic-assisted extraction process were as followed: the ratio solid to liquid of 1:20 (g/mL), ultrasonic time of 60 min, ultrasonic power 250 W, and ultrasonic temperature 60 ℃. Under the conditions, the extracting rate of polysaccharides from Lilium davidii var was 18.44%. The anti-oxidization stability of polysaccharide extracts was poor, whicht was easy to be oxidized by H2O2, but has …
Encapsulation Of Astaxanthin-Enriched Camelina Seed Oil Obtained By Ethanol-Modified Supercritical Carbon Dioxide Extraction, Liyang Xie
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Astaxanthin is a high-value carotenoid widely used in the food, feed, nutraceutical, and pharmaceutical industries. Natural sources of astaxanthin are preferable to synthetic sources. However, current sources of natural astaxanthin are limited and fall short of global demand. In addition, effective extraction and stabilization strategies are needed before the utilization of natural astaxanthin in food applications. This work investigated 1) the feasibility of ethanol-modified supercritical carbon dioxide (SC-CO2) extraction of astaxanthin from engineered camelina seed, a potential source of natural astaxanthin, and 2) the potential of an emulsion-based system to protect astaxanthin after extraction. The physical properties of the emulsion …
Increasing Cis-Lycopene Content Of The Oleoresin From Tomato Processing Byproducts Using Supercritical Carbon Dioxide And Assessment Of Its Bioaccessibility, Lisbeth Vallecilla Yepez
Increasing Cis-Lycopene Content Of The Oleoresin From Tomato Processing Byproducts Using Supercritical Carbon Dioxide And Assessment Of Its Bioaccessibility, Lisbeth Vallecilla Yepez
Department of Food Science and Technology: Dissertations, Theses, and Student Research
In recent years, health- and wellness-promoting foods have been one of the major focus of consumers; therefore, the food industry is increasing its efforts in developing these food products. Tomatoes, tomato-food products and their byproducts have gained special attention in virtue of the carotenoids-rich source that they represent, especially lycopene (~90%). The role of lycopene in human diet has been highlighted as a result of its direct relationship with the decrease of chronic diseases. Nevertheless, lycopene is water-insoluble making its extraction simple with organic-toxic solvents; in addition, lycopene degrades easily with light, time, and storage. Lycopene exist in nature mostly …
Extraction And Purification Of Gamma-Tocotrienol From Rice Bran Oil Deodorizer Distillate, Mary Kordsmeier
Extraction And Purification Of Gamma-Tocotrienol From Rice Bran Oil Deodorizer Distillate, Mary Kordsmeier
Graduate Theses and Dissertations
The tocols (alpha-, beta-, gamma- and delta- tocopherols (T); alpha-, beta-, gamma- and delta-tocotrienols (T3)) make up the vitamin E family of antioxidants. Tocols have many health benefits. Gamma-T3 has been shown to protect against harmful radiation effects in mice. During rice bran oil refining up to 90% of tocols in rice bran are lost to the deodorizer distillate. The objective of this study was to optimize parameters for analyzing and isolating tocols from rice bran oil deodorizer distillate (RBODD). NP-HPLC analysis of tocol standards was optimized by testing ten mobile phases. Tocol extraction was optimized by testing three concentration …
Extraction Of Bioactive Compounds From Whole Red Cabbage And Beetroot Using Pulsed Electric Fields And Evaluation Of Their Functionality, Valli Kannan
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Application of high voltage pulsed electric fields (PEF) to plant tissues increases porosity of the plant cells, enhancing juice extraction from fruits and vegetables. Red cabbage and beetroot are rich sources of bioactive compounds anthocyanins and betalains, respectively. Pulsed electric field (red cabbage: 1 kV/cm electric field strength, 0.66 µF and 20 pulses; red beets: 1.5 kV/cm electric field strength, 0.66 µF and 20 pulses) was applied to whole red cabbage and beetroot to enhance juice extraction. Total polyphenols, anthocyanins (red cabbage), betalains (beetroot) and total antioxidant activity (ABTS and DPPH) of the extracted juice was determined. The bioactivity of …