Optimizing the Solvent Selection of the Ultrasound-Assisted Extraction of Sea Buckthorn ( L.) Pomace: Phenolic Profiles and Antioxidant Activity.

Sea buckthorn pomace (SBP) is a by-product of sea buckthorn processing that is rich in bioactive compounds. In this study, different active ingredients were extracted by using different solvents (water, methanol, ethanol, glycerol, ethyl acetate, and petroleum ether) combined with an ultrasonic assisted method. The correlation between the active ingredients and antioxidant properties of the extract was studied, which provided a research basis for the comprehensive utilization of SBP.

Influence of Centrifugation and Transmembrane Treatment on Determination of Polyphenols and Antioxidant Ability for Sea Buckthorn Juice.

When the total phenolic content (TPC) and antioxidant activity of sea buckthorn juice were assayed by spectrophotometry, the reaction solutions were not clarified, so centrifugation or membrane treatment was needed before determination. In order to find a suitable method for determining TPC and antioxidant activity, the effects of centrifugation and nylon membrane treatment on the determination of TPC and antioxidant activity in sea buckthorn juice were studied. TPC was determined by the Folin-Ciocalteau method, and antioxidant activity was determined by DPPH, ABTS, and FRAP assays.

Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism.

Co-pigmentation effect of phenolic acids on cyanidin-3-O-glucoside (C3G) and the mechanisms were investigated. Sinapic acid (SIA), ferulic acid (FA), p-coumaric acid (p-CA) and syringic acid (SYA) significantly enhanced C3G stability (P < 0.05), whereas vanillic acid (VA) and gallic acid (GA) showed no influence (P > 0.

Improved Stabilization and In Vitro Digestibility of Mulberry Anthocyanins by Double Emulsion with Pea Protein Isolate and Xanthan Gum.

There is significant evidence that double emulsion has great potential for successfully encapsulating anthocyanins. However, few research studies are currently using a protein-polysaccharide mixture as a stable emulsifier for double emulsion. This study aimed to improve the stability and in vitro digestibility of mulberry anthocyanins (MAs) by employing a double emulsion composed of pea protein isolate (PPI) and xanthan gum (XG).

Changes of Volatile Flavor Compounds in Sea Buckthorn Juice during Fermentation Based on Gas Chromatography-Ion Mobility Spectrometry.

Sea buckthorn is rich in polyphenolic compounds with antioxidant activities. However, it is very sour, and its odor is slightly unpleasant, so it requires flavor improvement. Fermentation is one potential method.

Relationship between the Antioxidant Activity and Allelopathic Activities of 55 Chinese Pharmaceutical Plants.

Pharmaceutical plants contain several phytochemicals that are sources of myriad biological activities. These biological activities can be explored in multiple fields for the benefit of mankind. Pharmaceutical plants with high ethnobotanical indices (i.

Physicochemical characteristics of oligosaccharide and its regulatory effect on intestinal flora fermentation.

This study explored the structure characteristics of an oligosaccharide from (GLO) and its regulatory functions on intestinal flora fermentation . GLO was extracted by ultrasonic-assisted enzymatic hydrolysis, and purified with a dextran gel column. Digestion properties and intestinal flora regulation effects of GLO were investigated by both simulation models.

Positive effects of dietary fiber from sweet potato [ (L.) Lam.] peels by different extraction methods on human fecal microbiota fermentation.

The purpose of this study was to compare the effects of sweet potato peels dietary fiber obtained by different extraction methods on intestinal health. Specifically, four different dietary fibers were extracted by hot water, microwave, ultrasonic and subcritical water methods. And the prebiotics effects of sweet potato peels dietary fibers were explored in an fermentation model, by determining intestinal gas content, short-chain fatty acid content, pH, ammonia content and the gut microbiota composition.

Copigmentation effect of flavonols on anthocyanins in black mulberry juice and their interaction mechanism investigation.

Copigmentation effect of flavonoids on black mulberry juice and its main anthocyanin, cyanidin-3-O-glucoside (C3G), was evaluated. Results showed that the hyperchromic effect of flavonols, such as kaempferol (KAE), hyperoside (HYP), rutin (RUT), quercetin (QTI) and isoquercitrin (IQT), was better than that of quercitrin (QTR) and catechin (CAT). The degradation rate constant (k) of C3G decreased by 8.

Evaluation of Water Ammonium Ion Test Kit and Its Feasibility for the Analysis of Protein in Food.

The traditional method for the determination of protein in food needs the operations of digestion, distillation, absorption, and titration; therefore, it is complicated and time-consuming and requires professional personnel. Is there a more convenient and faster detection method that can directly determine the ammonium ions in protein digestion solution to obtain the protein content of food and avoid the distillation−absorption−titration process? The feasibility of water ammonium ion test kits for food protein rapid detection was discussed here. After digestion, the protein in food transforms into ammonium ions in the digestion solution.

Preparation and Antioxidant Properties of Germinated Soybean Protein Hydrolysates.

In this study, soybeans during different germination stages were described and compared with regard to morphology, water content, protein, amino acids, and isoflavones. The optimal conditions for the hydrolysis of proteins obtained from germinated soybeans were determined using the response surface methodology. Gel filtration chromatography was used to separate germinated soybean protein hydrolysates after ultrafiltration, whereas 2,2-Diphenyl-1-picrylhydrazyl (DPPH), ABTS, and FRAP assays were used to assess the antioxidant activity of different fractions.

Effects of ultrasonic pre-treatment on physicochemical properties of proteins extracted from cold-pressed sesame cake.

Sesame is an oil crop with high nutritional value. Protein is one of the main ingredients of sesame, however research on protein of cold-pressed sesame cake is limited. This study aimed to investigate the effects of ultrasonic pre-treatment (UPT) on physicochemical properties of proteins (yield, solubility, amino acid composition, surface properties, structural and thermal stability) extracted from the cold-pressed sesame cake, after removing lignans by ultrasonic-assisted extraction.

Physicochemical properties improvement and structural changes of bamboo shoots ( f) dietary fiber modified by subcritical water and high pressure homogenization: a comparative study.

In presented study, the effects of subcritical water (SW) and high pressure homogenization (HPH) treatments on the physicochemical and structural characteristics of dietary fibers (DFs) from bamboo shoots ( f) were investigated. The soluble dietary fiber (SDF) content was dramatically increased in SW and HPH treated DFs. Compared with HPH, SW modification enhanced higher physicochemical properties including water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC) of DFs.

Treatment with Subcritical Water-Hydrolyzed Citrus Pectin Ameliorated Cyclophosphamide-Induced Immunosuppression and Modulated Gut Microbiota Composition in ICR Mice.

Subcritical water can effectively hydrolyze pectin into smaller molecules while still maintaining its functional regions. Pectic heteropolysaccharide can mediate immune regulation; however, the possible effects of subcritical water-hydrolyzed citrus pectin (SCP) on the immune response remain unclear. Therefore, the effects of SCP on immunomodulatory functions and intestinal microbial dysbiosis were investigated using a cyclophosphamide-induced immunosuppressed mouse model.

Antioxidant and Antiproliferative Activities of Cyanidin-3-O-Glucoside (C3G) Liposome in Caco-2 Cells Cultivated in 2D and 3D Cell Culture Models.

The aim of this study was to obtain adequate and detailed information about the antioxidant and antiproliferative activities of C3G and C3G liposomes in different cell culture models. The Caco-2 cells were cultured in 2D and 3D cell culture models, the H O was used to construct the cell damage model and then the cells treated with C3G and C3G liposomes. The antioxidant activity and antiproliferative activities of C3G liposomes on Caco-2 cells were investigated.

Effect of catechin liposomes on the nitrosamines and quality of traditional Chinese bacon.

The instability of catechins (CT) is currently a challenge for their application in the food industry. This study explored whether or not the protective effects of liposome encapsulation on CT could enhance the role of CT as antioxidants in reducing nitrosamines (NAs) in traditional Chinese bacon (TCB). The samples were further characterized by the analysis of volatile compounds, color parameters, and texture profile during storage to assess the effects of catechin liposomes (CTL) on TCB.

Antioxidant and Antimicrobial Effects of Catechin Liposomes on Chinese Dried Pork.

In this study, catechin (CT), catechin liposome (CTL), and α-tocopherol (TP) were added to Chinese dried pork to achieve a healthy lipid composition. Their effectiveness in prevention of lipid oxidation was determined by measuring the values of thiobarbituric acid-reactive substances and peroxides. The total viable count in samples was used to identify the antimicrobial activities of CT, CTL, and TP, and the pH values of the samples were determined.

Optimization of Conditions for Cyanidin-3-OGlucoside (C3G) Nanoliposome Production by Response Surface Methodology and Cellular Uptake Studies in Caco-2 Cells.

We aimed to optimize the formulation of C3G nanoliposomes using response surface methodology. Additionally, we evaluated the stability, particle change, and encapsulation efficiency (EE) of C3G nanoliposomes under different temperatures and storage durations, as well as in simulated gastrointestinal juice (SGF) and simulated intestinal fluid. The morphology of C3G nanoliposomes was observed by transmission electron microscope.

Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars.

The present study aimed to differentiate the flavor (taste and odor) profiles of 11 Chinese bayberry cultivars (Myrica rubra). The physicochemical analysis for taste indicated the bayberry cultivars were quite different in soluble sugars, organic acids, color, total phenolics and anthocyanin contents. Sucrose was the main soluble sugar in bayberry fruit.

Separation and purification of amygdalin from thinned bayberry kernels by macroporous adsorption resins.

To utilize the low-value thinned bayberry (Myrica rubra Sieb. et Zucc) kernels (TBKs) waste, an efficient method using macroporous adsorption resins (MARs) for separation and purification of amygdalin from TBKs crude extracts was developed. An aqueous crude sample was prepared from a methanol TBK extract, followed by resin separation.

Fatty acid profile, oxidative stability and toxicological safety of bayberry kernel oil.

The fatty acid profile, oxidative stability and toxicological safety of bayberry (Myrica rubra Sieb. et Zucc.) kernel oil (BKO) extracted by supercritical carbon dioxide (SC-CO₂) and solvent of diethyl ether were assessed.