1
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Liang L, Li Y, Mao X, Wang Y. Metabolomics applications for plant-based foods origin tracing, cultivars identification and processing: Feasibility and future aspects. Food Chem 2024; 449:139227. [PMID: 38599108 DOI: 10.1016/j.foodchem.2024.139227] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2023] [Revised: 03/03/2024] [Accepted: 04/01/2024] [Indexed: 04/12/2024]
Abstract
Metabolomics, the systematic study of metabolites, is dedicated to a comprehensive analysis of all aspects of plant-based food research and plays a pivotal role in the nutritional composition and quality control of plant-based foods. The diverse chemical compositions of plant-based foods lead to variations in sensory characteristics and nutritional value. This review explores the application of the metabolomics method to plant-based food origin tracing, cultivar identification, and processing methods. It also addresses the challenges encountered and outlines future directions. Typically, when combined with other omics or techniques, synergistic and complementary information is uncovered, enhancing the classification and prediction capabilities of models. Future research should aim to evaluate all factors affecting food quality comprehensively, and this necessitates advanced research into influence mechanisms, metabolic pathways, and gene expression.
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Affiliation(s)
- Lu Liang
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang 30047, China
| | - Yuhao Li
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang 30047, China
| | - Xuejin Mao
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang 30047, China.
| | - Yuanxing Wang
- State Key Laboratory of Food Science and Resource, Nanchang University, Nanchang 30047, China.
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2
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Wang F, Lin K, Shen Q, Liu D, Xiao G, Ma L. Metabolomic analysis reveals the effect of ultrasonic-microwave pretreatment on flavonoids in tribute Citrus powder. Food Chem 2024; 448:139125. [PMID: 38537547 DOI: 10.1016/j.foodchem.2024.139125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 03/19/2024] [Accepted: 03/21/2024] [Indexed: 04/24/2024]
Abstract
In this study, the ultrasonic-microwave pretreatment was defined as a processing technology in the production of tribute citrus powder, and it could increase the flavonoid compounds in the processing fruit powder. A total of 183 upregulated metabolites and 280 downregulated metabolites were obtained by non-targeted metabolomics, and the differential metabolites was mainly involved in the pathways of flavonoid biosynthesis, flavone and flavonol biosynthesis. A total of 8 flavonoid differential metabolites were obtained including 5 upregulated metabolites (6"-O-acetylglycitin, scutellarin, isosakuranin, rutin, and robinin), and 3 downregulated metabolites (astragalin, luteolin, and (-)-catechin gallate) by flavonoids-targeted metabolomics. The 8 flavonoid differential metabolites participated in the flavonoid biosynthesis pathways, flavone and flavonol biosynthesis pathways, and isoflavonoid biosynthesis pathways. The results provide a reference for further understanding the relationship between food processing and food components, and also lay a basis for the development of food targeted-processing technologies.
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Affiliation(s)
- Feng Wang
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Kewei Lin
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Qiaomei Shen
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Dongjie Liu
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China
| | - Gengsheng Xiao
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China; Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Lukai Ma
- Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Light Industry and Food, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China; Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangzhou 510225, China.
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3
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Wang Z, Gao C, Zhao J, Zhang J, Zheng Z, Huang Y, Sun W. The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering. Food Chem 2024; 439:138133. [PMID: 38064841 DOI: 10.1016/j.foodchem.2023.138133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 11/20/2023] [Accepted: 11/30/2023] [Indexed: 01/10/2024]
Abstract
This study was the first to comprehensively investigate the metabolic mechanism of flavonoid glycosides (FGs) and their contribution to flavor evolution during white tea processing using quantitative descriptive analysis, metabolomics, dose-over-threshold factors and pseudo-first-order kinetics. A total of 223 flavonoids were identified. Total FGs decreased from 7.02 mg/g to 4.35 mg/g during processing, compared to fresh leaves. A total of 86 FGs had a significant impact on the flavor evolution and 9 key flavor FGs were identified. The FG biosynthesis pathway was inhibited during withering, while the degradation pathway was enhanced. This promoted the degradation of 9 key flavor FGs following pseudo-first-order kinetics during withering. The degradation of the FGs contributed to increase the taste acceptance of white tea from -4.18 to 1.32. These results demonstrated that water loss stress during withering induces the degradation of key flavor FGs, contributing to the formation of the unique flavor of white tea.
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Affiliation(s)
- Zhihui Wang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Chenxi Gao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jiamin Zhao
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jialin Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Zhiqiang Zheng
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yan Huang
- Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362406, China
| | - Weijiang Sun
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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4
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Chen J, Chen X, Zhang Y, Feng Z, Zhu K, Xu F, Gu C. Bioactivity and influence on colonic microbiota of polyphenols from noni ( Morinda citrifolia L.) fruit under simulated gastrointestinal digestion. Food Chem X 2024; 21:101076. [PMID: 38187942 PMCID: PMC10770581 DOI: 10.1016/j.fochx.2023.101076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 11/29/2023] [Accepted: 12/13/2023] [Indexed: 01/09/2024] Open
Abstract
Noni (Morinda citrifolia L.) is a tropical fruit rich in bioactive compounds. Little is known about its polyphenol composition at different ripeness levels and digestive characteristics. Here, we studied changes in polyphenols and antioxidant activity as noni ripened. Rutin and kaempferol-3-O-rutinoside were found in high amounts in noni, with antioxidant capacity increasing as it ripened. Under simulated digestion, polyphenols were gradually released from the oral to gastrointestinal phases, partially decomposing in the small intestine due to their instability. Conversely, fiber-bound phenols were released during colonic fermentation, leading to high bioaccessible antioxidant activity. Additionally, noni consumption affected the intestinal microbiome by reducing the Firmicutes/Bacteroidetes ratio and increasing bacteria with prebiotic properties like Prevotella and Ruminococcus. These findings demonstrate that polyphenols significantly contribute to the health benefits of noni fruit by providing absorbable antioxidants and improving the structure of the intestinal microbiome.
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Affiliation(s)
- Juanyun Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops, Wanning 571533, Hainan, China
- College of Food Science & Technology, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Xiaoai Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops, Wanning 571533, Hainan, China
| | - Yanjun Zhang
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops, Wanning 571533, Hainan, China
| | - Zhen Feng
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops, Wanning 571533, Hainan, China
| | - Kexue Zhu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops, Wanning 571533, Hainan, China
| | - Fei Xu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops, Wanning 571533, Hainan, China
| | - Chunhe Gu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, Hainan, China
- Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops, Wanning 571533, Hainan, China
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5
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Wu D, Yang Z, Li J, Huang H, Xia Q, Ye X, Liu D. Optimizing the Solvent Selection of the Ultrasound-Assisted Extraction of Sea Buckthorn ( Hippophae rhamnoides L.) Pomace: Phenolic Profiles and Antioxidant Activity. Foods 2024; 13:482. [PMID: 38338617 PMCID: PMC10855374 DOI: 10.3390/foods13030482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2024] [Revised: 01/25/2024] [Accepted: 01/31/2024] [Indexed: 02/12/2024] Open
Abstract
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. This study revealed that the 75% ethanol extract had the highest total phenolic content (TPC) of 42.86 ± 0.73 mg GAE/g, while the 75% glycerol extract had the highest total flavonoid content (TFC) of 25.52 ± 1.35 mg RTE/g. The ethanol extract exhibited the strongest antioxidant activity at the same concentration compared with other solvents. The antioxidant activity of the ethanol, methanol, and glycerol extracts increased in a concentration-dependent manner. Thirteen phenolic compounds were detected in the SBP extracts using UPLC-MS/MS analysis. Notably, the 75% glycerol extract contained the highest concentration of all identified phenolic compounds, with rutin (192.21 ± 8.19 μg/g), epigallocatechin (105.49 ± 0.69 μg/g), and protocatechuic acid (27.9 ± 2.38 μg/g) being the most abundant. Flavonols were found to be the main phenolic substances in SBP. A strong correlation was observed between TPC and the antioxidant activities of SBP extracts. In conclusion, the choice of solvent significantly influences the active compounds and antioxidant activities of SBP extracts. SBP extracts are a valuable source of natural phenolics and antioxidants.
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Affiliation(s)
- Dan Wu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Zhihao Yang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Jiong Li
- Hangzhou Institute for Food and Drug Control, Hangzhou 310022, China;
| | - Huilin Huang
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Qile Xia
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
- Key Laboratory of Post-Harvest Handling of Fruits, Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Xingqian Ye
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
| | - Donghong Liu
- National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (Z.Y.); (H.H.); (Q.X.); (X.Y.); (D.L.)
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6
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Zhang X, Li M, Zhu L, Geng Z, Liu X, Cheng Z, Zhao M, Zhang Q, Yang X. Sea Buckthorn Pretreatment, Drying, and Processing of High-Quality Products: Current Status and Trends. Foods 2023; 12:4255. [PMID: 38231612 DOI: 10.3390/foods12234255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2023] [Revised: 11/18/2023] [Accepted: 11/20/2023] [Indexed: 01/19/2024] Open
Abstract
Sea buckthorn is a kind of berry rich in nutritional and industrial value. Due to its thin skin, juicy pulp, and short shelf life, it is usually preserved via freezing methods or directly processed into sea buckthorn puree after harvest. It can also be dried and processed into products such as dried sea buckthorn fruit, freeze-dried sea buckthorn powder, and sea buckthorn oil. This review, therefore, provides an overview of the existing state of drying and high-quality processing of sea buckthorn. The effects of different pretreatment and drying techniques on the drying characteristics and quality of sea buckthorn and the existing problems of superior-quality processing of sea buckthorn products are summarised. The development trend of sea buckthorn drying methods and the ways to achieve high-quality processing of sea buckthorn products are indicated. These ways are mainly related to the following: (1) The application of combined pretreatment and drying techniques to find a balance between economy, ecology, and efficiency; (2) Introducing new online measurement and control technology into drying equipment; (3) Optimising the existing process to form a complete sea buckthorn industrial chain and develop the sea buckthorn deep-processing industry.
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Affiliation(s)
- Xuetao Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Mengqing Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Zhihua Geng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xinyu Liu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Zheyu Cheng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Mengxu Zhao
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Qian Zhang
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Xinjiang Production and Construction Corps, Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China
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Vega-Galvez A, Gomez-Perez LS, Zepeda F, Vidal RL, Grunenwald F, Mejías N, Pasten A, Araya M, Ah-Hen KS. Assessment of Bio-Compounds Content, Antioxidant Activity, and Neuroprotective Effect of Red Cabbage ( Brassica oleracea var. Capitata rubra) Processed by Convective Drying at Different Temperatures. Antioxidants (Basel) 2023; 12:1789. [PMID: 37760092 PMCID: PMC10526076 DOI: 10.3390/antiox12091789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 09/15/2023] [Accepted: 09/18/2023] [Indexed: 09/29/2023] Open
Abstract
Parkinson's disease (PD) is the second most common neurodegenerative disorder, and no efficient therapy able to cure or slow down PD is available. In this study, dehydrated red cabbage was evaluated as a novel source of bio-compounds with neuroprotective capacity. Convective drying was carried out at different temperatures. Total phenolics (TPC), flavonoids (TFC), anthocyanins (TAC), and glucosinolates (TGC) were determined using spectrophotometry, amino acid profile by LC-DAD and fatty acid profile by GC-FID. Phenolic characterization was determined by liquid chromatography-high-resolution mass spectrometry. Cytotoxicity and neuroprotection assays were evaluated in SH-SY5Y human cells, observing the effect on preformed fibrils of α-synuclein. Drying kinetic confirmed a shorter processing time with temperature increase. A high concentration of bio-compounds was observed, especially at 90 °C, with TPC = 1544.04 ± 11.4 mg GAE/100 g, TFC = 690.87 ± 4.0 mg QE/100 g and TGC = 5244.9 ± 260.2 µmol SngE/100 g. TAC degraded with temperature. Glutamic acid and arginine were predominant. Fatty acid profiles were relatively stable and were found to be mostly C18:3n3. The neochlorogenic acid was predominant. The extracts had no cytotoxicity and showed a neuroprotective effect at 24 h testing, which can extend in some cases to 48 h. The present findings underpin the use of red cabbage as a functional food ingredient.
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Affiliation(s)
- Antonio Vega-Galvez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Luis S. Gomez-Perez
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Francisca Zepeda
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - René L. Vidal
- Facultad de Medicina, Instituto de Neurociencia Biomédica (BNI), Universidad de Chile, Santiago 8380000, Chile
- Centro FONDAP de Gerociencia, Salud Mental y Metabolismo (GERO), Santiago 8380000, Chile
- Centro de Biología Integrativa, Facultad de Ciencias, Universidad Mayor, Santiago 8380000, Chile
| | - Felipe Grunenwald
- Centro de Biología Integrativa, Facultad de Ciencias, Universidad Mayor, Santiago 8380000, Chile
| | - Nicol Mejías
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Alexis Pasten
- Departamento de Ingeniería en Alimentos, Universidad de La Serena, Avda. Raúl Bitrán 1305, La Serena 1700000, Chile
| | - Michael Araya
- Centro de Investigación y Desarrollo Tecnológico en Algas (CIDTA), Facultad de Ciencias del Mar, Universidad Católica del Norte, Larrondo 1281, Coquimbo 1780000, Chile
| | - Kong Shun Ah-Hen
- Facultad de Ciencias Agrarias y Alimentarias, Instituto de Ciencia y Tecnología de los Alimentos, Universidad Austral de Chile, Valdivia 5090000, Chile
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Geng Z, Li M, Zhu L, Zhang X, Zhu H, Yang X, Yu X, Zhang Q, Hu B. Design and Experiment of Combined Infrared and Hot-Air Dryer Based on Temperature and Humidity Control with Sea Buckthorn ( Hippophae rhamnoides L.). Foods 2023; 12:2299. [PMID: 37372510 DOI: 10.3390/foods12122299] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 06/02/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
A drying device based on infrared radiation heating technology combined with temperature and humidity process control technology was created to increase the drying effectiveness and quality of sea buckthorn. Based on the conventional k-turbulence model, the velocity field in the air distribution chamber was simulated using COMSOL 6.0 software. The airflow of the drying medium in the air distribution chamber was investigated, and the accuracy of the model was verified. Given that the inlet of each drying layer in the original model had a different velocity, the velocity flow field was improved by including a semi-cylindrical spoiler. The results showed that installation of the spoiler improved the homogeneity of the flow field for various air intakes, as the highest velocity deviation ratio dropped from 26.68% to 0.88%. We found that sea buckthorn dried more rapidly after being humidified, reducing the drying time by 7.18% and increasing the effective diffusion coefficient from 1.12 × 10-8 to 1.23 × 10-8 m2/s. The L*, rehydration ratio, and vitamin C retention rate were greater after drying with humidification. By presenting this hot-air drying model as a potential high-efficiency and high-quality preservation technology for sea buckthorn, we hope to advance the development of research in the sea buckthorn drying sector.
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Affiliation(s)
- Zhihua Geng
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Mengqing Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xiaoqiang Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Hongbo Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xianlong Yu
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China
- Shandong Academy of Agricultural Sciences, Jinan 250100, China
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China
| | - Bin Hu
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China
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9
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Chen Y, Cai Y, Wang K, Wang Y. Bioactive Compounds in Sea Buckthorn and their Efficacy in Preventing and Treating Metabolic Syndrome. Foods 2023; 12:foods12101985. [PMID: 37238803 DOI: 10.3390/foods12101985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/25/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Sea buckthorn (Hippophae rhamnoides L. or Elaeagnus rhamnoides L.) is a plant that has long been used as a Chinese herbal medicine. This species is known to contain numerous bioactive components, including polyphenols, fatty acids, vitamins, and phytosterols, which may be responsible for its medicinal value. In experiments both in vitro and in vivo (ranging from cell lines to animal models and human patients), sea buckthorn has shown positive effects on symptoms of metabolic syndrome; evidence suggests that sea buckthorn treatment can decrease blood lipid content, blood pressure, and blood sugar levels, and regulate key metabolites. This article reviews the main bioactive compounds present in sea buckthorn and discusses their efficacy in treating metabolic syndrome. Specifically, we highlight bioactive compounds isolated from distinct sea buckthorn tissues; their effects on abdominal obesity, hypertension, hyperglycemia, and dyslipidemia; and their potential mechanisms of action in clinical applications. This review provides key insight into the benefits of sea buckthorn, promoting future research of this species and expansion of sea buckthorn-based therapies for metabolic syndrome.
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Affiliation(s)
- Ying Chen
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
| | - Yunfei Cai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
| | - Ke Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
| | - Yousheng Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
- Rizhao Huawei Institute of Comprehensive Health Industries, Shandong Keepfit Biotech. Co., Ltd., Rizhao 276800, China
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10
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Zhu L, Li M, Yang W, Zhang J, Yang X, Zhang Q, Wang H. Effects of Different Drying Methods on Drying Characteristics and Quality of Glycyrrhiza uralensis (Licorice). Foods 2023; 12:foods12081652. [PMID: 37107448 PMCID: PMC10137839 DOI: 10.3390/foods12081652] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 04/10/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Large amounts of waste result from licorice mold rot; moreover, prompt drying directly influences product quality and value. This study compared various glycyrrhiza drying methods (Hot air drying (HAD), infrared combined hot air drying (IR-HAD), vacuum freeze drying (VFD), microwave vacuum drying (MVD), and vacuum pulsation drying (VPD)) that are used in the processing of traditional Chinese medicine. To investigate the effects of various drying methods on the drying characteristics and internal quality of licorice slices, their color, browning, total phenol, total flavonoid, and active components (liquiritin and glycyrrhizic acid) were chosen as qualitative and quantitative evaluation indices. Our results revealed that VFD had the longest drying time, but it could effectively maintain the contents of total phenol, total flavonoid, and liquiritin and glycyrrhizic acid. The results also showed that VFD samples had the best color and the lowest degree of browning, followed by HAD, IR-HAD, and VPD. We think that VFD is the best approach to ensure that licorice is dry.
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Affiliation(s)
- Lichun Zhu
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Mengqing Li
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Wenxin Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Junyi Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
| | - Xuhai Yang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China
| | - Qian Zhang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
- Engineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi 832003, China
- Xinjiang Production and Construction Corps Key Laboratory of Modern Agricultural Machinery, Shihezi 832003, China
| | - Huting Wang
- College of Mechanical and Electrical Engineering, Shihezi University, Shihezi 832003, China
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