October 2024
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7 Reads
Journal of Biotechnology
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October 2024
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7 Reads
Journal of Biotechnology
June 2024
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16 Reads
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8 Citations
International Journal of Biological Macromolecules
October 2023
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28 Reads
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11 Citations
International Journal of Biological Macromolecules
November 2022
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137 Reads
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17 Citations
Ultrasonics Sonochemistry
In order to obtain noni juice with high yield and good quality, the effect of combined extraction technique of enzymatic treatment (EZ) and ultrasonication (US) on the overall quality of noni juice was investigated. Moreover, the extraction performance of the EZ-US combined extraction technique was compared with that of EZ-based extraction and the US-based extraction. Response surface methodology (RSM) was designed to optimize the parameters of ultrasonic treatment, by taking consideration of the extraction efficiency, quality parameters and bioactive ingredients of noni juice. The results indicated that combined ultrasonic and enzymatic treatment achieved a synergistic effect on promoting the quality of noni juice. The maximum juice yield of 67.95% was obtained under ultrasonication for 10 min at 600 W after enzymatic treatment (EZU). In addition, EZU-treated juice exhibited the highest contents of total phenolic and flavonoid, which were 148.19 ± 2.53 mg gallic acid/100 mL and 47.19 ± 1.22 mg rutin/100 mL, respectively, thus contributing to better antioxidant activity. Moreover, the EZU treatment significantly reduced the particle size of noni juice, and improved its suspension stability and rheological properties. FTIR results indicated that the treatments did not bring major changes in the chemical structure and the functional groups of compounds in noni juice. Therefore, EZU treatment can be successfully applied to the extraction of noni juice with better nutritional properties and overall quality.
October 2022
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31 Reads
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35 Citations
International Journal of Biological Macromolecules
The effect of chitosan-wampee seed essential oil (WSEO) composite film coating before cold plasma (CP) treatment on the quality preservation of golden pompano fillets during refrigerated storage was investigated and compared with that of chitosan and CP alone. The results indicated that the chitosan-WSEO composite film coating before CP treatment and modified atmosphere packaging (MAP), referred to as CPCW-M, exhibited the lowest total bacterial count, total volatile base nitrogen, and peroxide and thiobarbituric acid values of 4.03 log culture-forming units (CFU)/g, 13.45 mg/100 g, 24.65 meq/kg, and 1428.4 μg MDAeq/kg, respectively. Simultaneously, it contributed to the most profound inhibition of the lipid hydrolase, lipoxygenase, thus effectively preventing the oxidative deterioration of unsaturated fatty acids. Moreover, minimal color changes, drip loss, and texture deterioration of the fillets were observed. Therefore, the edible chitosan-WSEO composite film, together with CP and MAP, was effective in preserving golden pompano fillets and extending shelf life throughout the refrigerated storage period.
May 2022
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53 Reads
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20 Citations
Food Chemistry
Response surface methodology optimization based on central composite design was applied to extract flavonoids from exocarp of three coconut genera. Antioxidant and antimicrobial activities and structures of the flavonoids were determined. Results indicated the optimal extraction conditions were: ethanol concentration, 60%; temperature, 50 ℃; time, 90 min; liquid/material ratio, 40 mL/g; ultrasonic power, 150 W. Under them, the yields of Green, Red and Yellow coconut exocarp were 366.03 ± 7.57, 596.38 ± 10.32, and 403.78 ± 5.56 mg rutin/g powder, respectively. The flavonoids exhibited satisfactory DPPH and ABTS radical scavenging activities with IC50 values of 0.01-0.02 mg/mL. At concentration of 2 mg/mL, they exhibited antimicrobial activity against Vibrio parahaemolyticus, Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, Salmonella and Pseudomonas aeruginosa. Totally, 17 flavonoids and 5 phenolic acids were characterized by UPLC-IT-TOF-MS/MS, among them, catechin, kaempferol, quercetin were abundant. Yellow coconut has distinct flavonoids profile from others, which contains more methoxyflavone species.
March 2022
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39 Reads
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28 Citations
Food Chemistry
The present study sought to analyze the lipid profiles of oyster Crassostrea gigas from Yellow Sea (YS), East China Sea, and South China Sea (SCS) through the untargeted lipidomics strategy based on UPLC-Q-Exactive Orbitrap mass spectrometry and multivariate statistics. The results elucidated that geographical differences had profound effects on the lipid content, composition, and lipid molecular profiles. Notably, oysters from the YS group contained the highest lipid content, including triacylglycerol, diacylglycerols, and the majority of phospholipid molecule species, while oysters from the ECS group contained most of the phosphatidylcholine species and the SCS group contained most of the sphingolipid species. Totally, 1155 lipid molecular species belonging to 21 subclasses were identified; of them, 45 lipid molecular species could serve as differential marker for lipid of oysters from different sea areas. Overall, lipidomics could be a potential approach for discrimination of lipid characters between marine shellfishes for geographical origin traceability.
... 6 A variety of essential oils are currently of great interest in the food industry due to their antioxidant and antimicrobial properties. 7 Among them, lemongrass essential oil (LEO) has been highlighted for its functional properties. 8 Among them, lemongrass essential oil (LEO) has been highlighted for its functional properties. ...
June 2024
International Journal of Biological Macromolecules
... In fact, adding up to 3.9% EO enhanced the mechanical properties of the edible films with increasing TS. This is because of stronger intramolecular interaction between the EO components and SC-GT composited instead of weaker intermolecular polymer interactions This outcome is contrary to some research that showed a decrease in mechanical strength with the addition of the EO 60,61 . Also there are another researches which is in agreement with the current study 62 . ...
October 2023
International Journal of Biological Macromolecules
... The commonest method used for expressing noni juice is the traditional natural fermentation/aging process, that is, deliberate fermentation without added starter culture method for juice extraction where the juice seeps/drips out of the noni pulp [22]. Other forms of extraction include enzyme-and microbe-assisted methods, flash evaporation, which is used in the production of noni juice concentrate, cooking or boiling, and evaporative techniques leading to dehydration and canning [21,[23][24][25][26][27]. During the traditional homemade extraction process, ripe fruits are kept in sealed airtight containers over a period between 10 days and 8 weeks for the juice to seep out [22,[28][29][30]. ...
November 2022
Ultrasonics Sonochemistry
... SE obtained the TBA value of the oil was 27.10% lower than that of CE, demonstrating SE's superiority over CE in this regard. Wang et al. [49] found TBA in golden pompano 1428.4 μg MDAeq/kg. Albendea et al. [50] depicted that fish oil TBA reached 400 μg MDA/kg. ...
October 2022
International Journal of Biological Macromolecules
... Rutin (4 mg) was dissolved into 60% ethanol (2 mL) to form a standard solution (2 mg/mL). The standard solution was precisely pipetted 0, 10,20,30,40,60,80, and 100 μL into an ep tube, made up of 60% ethanol to form a series of 100 μL work solutions. Five percent of NaNO 2 solution (200 μL, 6 min), 10% Al(NO 3 ) 3 solution (200 μL, 6 min), and 4% NaOH solution (200 μL, 15 min) were added and then mixed to obtain a test solution. ...
May 2022
Food Chemistry
... Liu et al. [208] employed untargeted lipidomics and ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-Q-Exactive Orbitrap mass spectrometry) along with multivariate statistics (principal component analysis (PCA)) and partial least squares-discriminate analysis (PLS-DA) to determine the lipid profiles of oyster Crassostrea gigas from the Yellow Sea (YS), East China Sea, and South China Sea (SCS). The results elucidated that lipid content, composition, and lipid molecular profiles were greatly affected by geographical differences. ...
March 2022
Food Chemistry