Publications by authors named "Jiequn Jiang"
Article Synopsis
- A high vacuum flavor extraction (HVE) device was developed to overcome the drawbacks of traditional extraction methods, which can take a long time and create unwanted by-products at high temperatures.
- The HVE method showed reliable results in quantitative tests, achieving a mean relative standard deviation of 11.60% and a recovery rate of 90.55%, indicating its precision and effectiveness.
- When comparing HVE to other methods like solvent-assisted flavor evaporation (SAFE) and simultaneous distillation-extraction (SDE), HVE was found to be superior in extracting key flavor compounds, with sensory evaluations revealing it produced odor profiles most similar to the original fried tilapia sample.
A promising and efficacious approach to manage diabetes is inhibiting α-glucosidase and α-amylase activity. Therefore, the inhibitory activities of five natural sweeteners (mogrosides (Mog), stevioside (Ste), glycyrrhizinic acid (GA), crude trilobatin (CT), and crude rubusoside (CR)) against α-glucosidase and α-amylase and their interactions were evaluated using enzyme kinetics, fluorescence spectroscopy, Fourier infrared spectroscopy, and molecular docking. The inhibitor sequence was CT > GA > Ste, as GA competitively inhibited α-glycosidase activity while CT and Ste exhibited mixed inhibitory effects.
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