Shyi-Neng Lou

• Doctor rer. nat.
• Professor at National Ilan University

Enzymatic time–temperature indicators (TTIs) usually suffer from instability and inefficiency in practical use as food quality indicator during storage. The aim of this study was to address the aforementioned problem by immobilizing laccase on electrospun chitosan fibers to increase the stability and minimize the usage of laccase. The addition of N...

Laccase was immobilized on a chitosan/polyvinyl alcohol/tetraethylorthosilicate electrospun film (ceCPTL) and colored with guaiacol to obtain a laccase time–temperature indicator (TTI) prototype. The activation energy (Ea) of coloration of the prototype was 50.89–33.62 kJ/mol when 8–25 μg/cm2 laccase was immobilized on ceCPTL, and that of lactic ac...

Laccase was immobilized on the electrospun chitosan/poly(vinyl alcohol) fiber (ceCPL) with specific area of 17.05 m²/g to reinforce the stability of enzymatic time–temperature indicator (TTI). The ceCPL exhibited a high relative activity within 4 °C–40 °C and the activation energy (Ea) of coloration with guaiacol approached 40.9 ± 2.8 kJ/mol for 80...

To increase the stability of enzymatic time–temperature indicator (TTI), laccase was immobilized on the electrospun zein fiber (ceZL) with high specific surface area (11.579 m²/g). The ceZL exhibited a high relative activity within 4 °C – 40 °C and the activation energy (Ea) of coloration approached 26.28 kJ/moL for 80 μg/cm² of ceZL-immobilized la...

Kumquat and calamondin are two small-size citrus fruits. Owing to their health benefits, they are traditionally used as folk medicine in Asian countries. However, the research on flavonoids and biological activities of kumquat and calamondin have received less attention. This review summarizes the reported quantitative and qualitative data of pheno...

The total phenolic and flavonoid content of extracts from peel of kumquat were higher than those from pulp, and those extracted from immature kumquat were higher than those from mature kumquat. The highest levels of phenolic and flavonoid content were obtained in hot water extracts. The flavonoids of kumquat extracted from hot water were mainly sol...

The purpose of this study was to investigate the enhancing effect of heat treatment (110 and 130 °C for 0.5, 1.0, 1.5 and 2.0 h, and 150 °C for 1.5 h) on antioxidant activity and phenolic compounds of immature calamondin (Citrus mitis Blanco). The results indicated that heat treatment could enhance the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavengin...

Citrus essential oils are widely applied in food industry as the backbone of citrus flavors. Unfortunately, due to relatively simple chemical composition and tremendous price differences among citrus species, adulteration has been plaguing the industry since its inception. Skilled blenders are capable of making blends that are almost indistinguisha...

Hot water extract of immature calamondin peel contains high total phenolic content, which shows significant correlation to DPPH scavenging potency. By heat treatment, the extraction yields of naringin, tangeretin, ferulic acid, p-coumaric acid and gallic acid increased, but the amount of 3',5'-di-C-β-glucopyranosylphloretin (DGPP) decreased drastic...

Calamondin has been demonstrated to exhibit antioxidant function and tyrosinase inhibitory activity, which might be attributed to its flavonoid compounds. To improve their application, the flavonoid compositions and antioxidant activity of calamondin extracts, prepared by different solvents, were investigated. The results showed that total phenolic...

The antioxidant activity and the flavonoids of mature and immature calamondin (Citrus mitis Blanco) peel were investigated. The hot water extract of immature calamondin peel exhibited the highest oxygen radical absorbance capacity (ORAC), reducing power, and superoxide scavenging effect. 3',5'-Di-C-β-glucopyranosylphloretin, naringin, hesperidin, n...

There is broad range of applications in the use of tyrosinase inhibitors for suppressing unwanted hyperpigmentation in human skin and enzymic browning in fruits. In searching effective tyrosinase inhibitors from natural products, the components in unripe calamondin (Citrus mitis Blanco) peel were investigated by performing bioassay-directed fractio...

In grass shrimp (Penaeus monodon), the combined total content of the uricogenic bases adenine (Ade) and hypoxanthine (Hyp) decreased gradually during storage. Whether stored at 5°C or at room temperature (22°C), a negative regression of log Ade and a positive regression of the Kp value (Hyp/Ade) were observed. Volatile basic nitrogen (VBN) increase...

Changes in purine-related compounds of tilapia surimi product during processing were investigated. The washing step could result in about 60% decrease of total purine content in tilapia mince during processing. The main released purine substance was inosine monophosphate. The major reducing effect was conducted in the first 10 min during washing. N...

Levels of purine bases were determined in 60 fresh or processed fishery products selected from the market. The results indicated that the fishery products contained moderate or high concentration of purine bases. Hypoxanthine dominated in fish, crustacea and mollusca, while adenine was the highest purine base in shellfish. The dried fishery product...