Physicochemical Properties, Functionalities, and Antioxidant Activity of Protein Extracts from New Zealand Wild Sea Cucumbers (Australostichopus mollis).

This study investigated the physicochemical properties, functionalities, and antioxidant capacities of protein extracts from wild sea cucumber Australostichopus mollis collected from four distinct locations in New Zealand. Protein was extracted from sea cucumber body walls using trypsin enzymatic extraction, followed by cold acetone precipitation. The amino acid analysis revealed high glycine (189.08 mg/g), glutamic acid (119.45 mg/g), and aspartic acid (91.91 mg/g) concentrations in all samples. The essential amino acid indexes of the protein extracts (62.96, average) were higher than the WHO/FAO standard references, indicating the excellent protein quality of A. mollis. Furthermore, protein extracts from A. mollis demonstrated superior emulsifying activity (202.3-349.5 m2/g average) compared to commercial soy and whey protein isolates under all tested pH conditions, and enhanced foaming capacity (109.9-126.4%) and stability (52.7-72%) in neutral and acidic conditions. The extracts also exhibited good solubility, exceeding 70% across pH 3-11. Antioxidant capacities (ABTS and DPPH free radical scavenging activity and ferric reducing antioxidant power) were identified in A. mollis protein extracts for the first time, with clear variations observed among different locations. These findings elucidate the advantageous functional properties of protein extracts from wild New Zealand A. mollis and highlight their potential application as high-quality antioxidant food ingredients.

Enhanced Cellular Uptake and Transport of Bovine Lactoferrin Using Pectin- and Chitosan-Modified Solid Lipid Nanoparticles.

AIM: The aim of this project is to use pectin- and chitosan-modified solid lipid nanoparticles for bovine lactoferrin to enhance its cellular uptake and transport. METHODS: Solid lipid particles containing bovine lactoferrin (bLf) were formulated through the solvent evaporation technique, incorporating stearic acid along with either chitosan or pectin modification. bLf cellular uptake and transport were evaluated in vitro using the human adenocarcinoma cell line Caco-2 cell model. RESULTS AND DISCUSSION: The bLf-loaded SLPs showed no significant effect on cytotoxicity and did not induce apoptosis within the eight-hour investigation. The use of confocal laser scanning microscopy confirmed that bLf follows the receptor-mediated endocytosis, whereas the primary mechanism for the cellular uptake of SLPs was endocytosis. The bLf-loaded SLPs had significantly more cellular uptake compared to bLf alone, and it was observed that this impact varied based on the time, temperature, and concentration. Verapamil and EDTA were determined to raise the apparent permeability coefficients (App) of bLf and bLf-loaded SLPs. CONCLUSION: This occurred because they hindered efflux by interacting with P-glycoproteins and had a penetration-enhancing influence. These findings propose the possibility of an additional absorption mechanism for SLPs, potentially involving active transportation facilitated by the P-glycoprotein transporter in Caco-2 cells. These results suggest that SLPs have the potential to be applied as effective carriers to improve the oral bioavailability of proteins and peptides.

Improvement of Oxidative Stability of Fish Oil-in-Water Emulsions through Partitioning of Sesamol at the Interface.

The susceptibility of polyunsaturated fatty acids to oxidation severely limits their application in functional emulsified foods. In this study, the effect of sesamol concentration on the physicochemical properties of WPI-stabilized fish oil emulsions was investigated, focusing on the relationship between sesamol-WPI interactions and interfacial behavior. The results relating to particle size, zeta-potential, microstructure, and appearance showed that 0.09% (w/v) sesamol promoted the formation of small oil droplets and inhibited oil droplet aggregation. Furthermore, the addition of sesamol significantly reduced the formation of hydrogen peroxide, generation of secondary reaction products during storage, and degree of protein oxidation in the emulsions. Molecular docking and isothermal titration calorimetry showed that the interaction between sesamol and ß-LG was mainly mediated by hydrogen bonds and hydrophobic interactions. Our results show that sesamol binds to interfacial proteins mainly through hydrogen bonding, and increasing the interfacial sesamol content reduces the interfacial tension and improves the physical and oxidative stability of the emulsion.

Phenolic-rich feijoa extracts from flesh, peel and whole fruit activate apoptosis pathways in the LNCaP cell line.

This study aimed to explore the potential anticancer activity of phenolic-rich feijoa extracts from the flesh, peel, and whole fruit on the human prostate cancer cell line (LNCaP). Results showed that feijoa extracts had cancer-specific anti-proliferative activity on the LNCaP cell line. The anticancer activity of feijoa extracts was shown through activation of the caspase-dependent apoptosis pathway based on the increase of sub-G1 phase in the cell cycle, the decrease of mitochondrial membrane potential, as well as the elevated caspase 3, 8, and 9 activity in the treated LNCaP cells. The anti-cancer activity of feijoa extracts could be attributed to the high total phenolic contents (0.14-0.37 mg GAE/mg dw) and, in particular, the high ellagic acid content (2.662-9.119 µg/mg dw). The successful activation of the caspase-dependent apoptosis pathway indicates that phenolic-rich feijoa extracts have a good potential to be utilized as a functional ingredient in foods and nutraceuticals.

Selenium-enriched plant foods: Selenium accumulation, speciation, and health functionality.

Selenium (Se) is an essential element for maintaining human health. The biological effects and toxicity of Se compounds in humans are related to their chemical forms and consumption doses. In general, organic Se species, including selenoamino acids such as selenomethionine (SeMet), selenocystine (SeCys2), and Se-methylselenocysteine (MSC), could provide greater bioactivities with less toxicity compared to those inorganics including selenite (Se IV) and selenate (Se VI). Plants are vital sources of organic Se because they can accumulate inorganic Se or metabolites and store them as organic Se forms. Therefore, Se-enriched plants could be applied as human food to reduce deficiency problems and deliver health benefits. This review describes the recent studies on the enrichment of Se-containing plants in particular Se accumulation and speciation, their functional properties related to human health, and future perspectives for developing Se-enriched foods. Generally, Se's concentration and chemical forms in plants are determined by the accumulation ability of plant species. Brassica family and cereal grains have excessive accumulation capacity and store major organic Se compounds in their cells compared to other plants. The biological properties of Se-enriched plants, including antioxidant, anti-diabetes, and anticancer activities, have significantly presented in both in vitro cell culture models and in vivo animal assays. Comparatively, fewer human clinical trials are available. Scientific investigations on the functional health properties of Se-enriched edible plants in humans are essential to achieve in-depth information supporting the value of Se-enriched food to humans.

Microencapsulation of Cyclocarya paliurus (Batal.) Iljinskaja Extracts: A Promising Technique to Protect Phenolic Compounds and Antioxidant Capacities.

This study aimed to protect phenolic compounds of Cyclocarya paliurus (Batal.) Iljinskaja (C. paliurus) using a microencapsulation technique. Ethanol and aqueous extracts were prepared from C. paliurus leaves and microencapsulated via microfluidic-jet spray drying using three types of wall material: (1) maltodextrin (MD; 10-13, DE) alone; (2) MD:gum acacia (GA) of 1:1 ratio; (3) MD:GA of 1:3 ratio. The powders' physicochemical properties, microstructure, and phenolic profiles were investigated, emphasizing the retentions of the total and individual phenolic compounds and their antioxidant capacities (AOC) after spray drying. Results showed that all powders had good physical properties, including high solubilities (88.81 to 99.12%), low moisture contents (4.09 to 6.64%) and low water activities (0.11 to 0.19). The extract type used for encapsulation was significantly (p < 0.05) influenced the powder color, and more importantly the retention of total phenolic compounds (TPC) and AOC. Overall, the ethanol extract powders showed higher TPC and AOC values (50.93-63.94 mg gallic acid equivalents/g and 444.63-513.49 µM TE/g, respectively), while powders derived from the aqueous extract exhibited superior solubility, attractive color, and good retention of individual phenolic compounds after spray drying. The high-quality powders obtained in the current study will bring opportunities for use in functional food products with potential health benefits.

A Comparison of Microfluidic-Jet Spray Drying, Two-Fluid Nozzle Spray Drying, and Freeze-Drying for Co-Encapsulating ß-Carotene, Lutein, Zeaxanthin, and Fish Oil.

Various microencapsulation techniques can result in significant differences in the properties of dried microcapsules. Microencapsulation is an effective approach to improve fish oil properties, including oxidisability and unpleasant flavour. In this study, ß-carotene, lutein, zeaxanthin, and fish oil were co-encapsulated by microfluidic-jet spray drying (MFJSD), two-fluid nozzle spray drying (SD), and freeze-drying (FD), respectively. The aim of the current study is to understand the effect of different drying techniques on microcapsule properties. Whey protein isolate (WPI) and octenylsuccinic anhydride (OSA) modified starch were used as wall matrices in this study for encapsulating carotenoids and fish oil due to their strong emulsifying properties. Results showed the MFJSD microcapsules presented uniform particle size and regular morphological characteristics, while the SD and FD microcapsules presented a large distribution of particle size and irregular morphological characteristics. Compared to the SD and FD microcapsules, the MFJSD microcapsules possessed higher microencapsulation efficiency (94.0-95.1%), higher tapped density (0.373-0.652 g/cm3), and higher flowability (the Carr index of 16.0-30.0%). After a 4-week storage, the SD microcapsules showed the lower retention of carotenoids, as well as ω-3 LC-PUFAs than the FD and MFJSD microcapsules. After in vitro digestion trial, the differences in the digestion behaviours of the microcapsules mainly resulted from the different wall materials, but independent of drying methods. This study has provided an alternative way of delivering visual-beneficial compounds via a novel drying method, which is fundamentally essential in both areas of microencapsulation application and functional food development.

Effects of antioxidant and elemental sulfur additions at crushing on aroma profiles of Pinot Gris, Chardonnay and Sauvignon Blanc wines.

The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three different sites for each variety. With good antioxidant protection of the juices, reflected in low absorbances at 420 nm, remarkable increases in the polyfunctional mercaptans, 3-mercaptohexanol (3MH) and its acetate ester (3MHA), were seen in the wines. Moreover, high levels of these compounds were produced in the Pinot Gris and Chardonnay wines, equally high as with Sauvignon Blanc. The Pinot Gris wines maintained varietal characteristics in sensory profiles, even with high levels of polyfunctional mercaptans. When elemental sulfur was included with the grapes at crushing, extra increases in polyfunctional mercaptans were observed. However, this led to the production of unwanted reductive aroma compounds in some wines.

Shelf-life and quality of chicken nuggets fortified with encapsulated fish oil and garlic essential oil during refrigerated storage.

Fish oil (FO) is a rich source of long-chain omega-3 polyunsaturated fatty acids (ω-3 LCPUFA) which are important for human health. This research investigated the fortification of chicken nuggets with encapsulated FO-Garlic essential oil (GEO) as a possible way for delivery of ω-3 LCPUFA. Five different chicken nugget samples were prepared according to different treatments: Control sample (without fish oil and encapsulated FO-GEO), bulk fish oil samples (0.4% and 0.8%, w/w), and encapsulated FO-GEO samples (4% and 8%, w/w). The quality of the chicken nugget samples were monitored during a 20-day refrigerated storage. Results showed that the addition of encapsulated FO-GEO could significantly delay lipid oxidation and microbiological spoilage of the samples during refrigerated storage. This is reflected by the pH, PV, TBARS and TVBN data (P < 0.05). Samples fortified with encapsulated FO-GEO also showed significantly higher sensory quality and overall acceptability (P < 0.05). The use of 8% encapsulated FO-GEO gave the best antioxidative and antimicrobial properties during storage. However, the best sensory scores were observed in the 4% encapsulated FO-GEO up to 20 days of storage. This study demonstrated that the encapsulated FO-GEO could be used for fortifying and extending shelf-life of food products.

Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods.

Hengshan goat meat produced exclusively in Shaanxi province of China is the product of national geographical indication. In current study, nutritional and safety indexes of Hengshan goat leg meat were investigated and the quality changes induced by seven commonly used processing methods were systematically evaluated. Comparing with control, meats treated with thermal processing demonstrated decreased redness, enhanced texture properties, increased protein, fat and mineral contents, as well as sharply raised fatty acids. Amino acid contents in pan-fried, deep-fried, and roasted samples were reduced with the most obvious valine scores declined 15%, 13%, and 21%, respectively. Also, thermal treatments conducted in smoke exposure circumstances caused mass formation of nitrite and polycyclic aromatic hydrocarbons (PAHs), evidenced by the 5.8-fold, 3.3-fold, and 3.8-fold increments of nitrite contents in pan-fried, deep-fried, and roasted meats, respectively, and the appearance of six extra PAHs. Steaming, boiling, and braising were proved to be suitable processing methods for preserving better nutritional values while delivering less carcinogenic hazard. Our results established nutritional database for Hengshan goat leg meat and provide reference for choosing its reasonable thermal processing pattern. PRACTICAL APPLICATION: Processed meats showed decreased redness, enhanced texture properties, increased protein, fat and mineral contents, as well as sharply raised fatty acids compared with those of raw meat. Steaming, boiling, and braising delivered more balanced nutrition and less carcinogens in contrast to meats processed with other methods. Frying and roasting caused low amino acid levels and formed mass nitrite and polycyclic aromatic hydrocarbons in meats. Our results established nutritional database for Hengshan goat leg meat and provide reference for its reasonable thermal processing.

Study on the antioxidant activity and emulsifying properties of flaxseed gum-whey protein isolate conjugates prepared by Maillard reaction.

The antioxidant and emulsifying properties of flaxseed gum-whey protein isolate (FSG-WPI) conjugates prepared by Maillard reaction via controlled dry-heating were investigated. The reaction was carried out using a ratio of FSG to WPI of 1:3 at 60 °C and 79% relative humidity for different incubation times. The reaction was confirmed by analysis of the browning index, free amino content and soluble sulfhydryl content, as well as by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, ultraviolet-visible spectroscopy, and Fourier transform infrared spectroscopy. We found that nearly 35% of the protein participated in conjugation with FSG after 48 h of incubation. The antioxidant activity of the conjugates improved markedly after 48 and 72 h incubation time. Differential scanning calorimetry results indicated that the denaturation temperature of the conjugates increased. The FSG-WPI conjugate prepared by 72 h incubation had the best emulsifying properties in stabilizing an oil-in-water emulsion. This research provides significant knowledge for the potential applications of FSG in food industry.

Characterization of the bioactivities of an ethanol extract and some of its constituents from the New Zealand native mushroom Hericium novae-zealandiae.

In this study, we investigated the potential bioactivities of an ethanol extract of Hericium novae-zealandiae and four of its constituents, namely hericenone C, hericene B, ergosterol and ergosterol peroxide. The proliferation of three prostate cancer cell lines, namely DU145, LNCaP and PC3, was evaluated after treatment with the extract and constituents. It was found that both the ethanol extract and ergosterol peroxide possess anti-proliferative activities to the three prostate cancer cell lines. Ergosterol peroxide was considered likely to be one of the major compounds responsible for the anti-proliferative effect of the ethanol extract. Subsequently, the results of RT-qPCR assay showed two possible mechanisms for these anti-proliferative activities. One is apoptosis, supported by the up-regulation of CASP3, CASP8, CASP9, and an increase in the ratio of Bax/Bcl2. The other is anti-inflammation, indicated by the down-regulation of IL6 and up-regulation of IL24. The ethanol extract also exhibited antioxidant and AChE inhibitory (though weak) activities. However, none of the four compounds were found to account for these latter two activities. This is the first report of the bioactivities, and the corresponding active ingredients of lipophilic constituents from H. novae-zealandiae.

Assessment of In Vitro Bioactivities of Polysaccharides Isolated from Hericium Novae-Zealandiae.

The objective of this study was to investigate the potential effect of the polysaccharides isolated from Hericium novae-zealandiae, a native New Zealand fungus, on the in vitro proliferation of prostate cancer cell lines, gene expression, acetylcholinesterase (AChE) activity, and oxidation. One water-soluble and two alkali-soluble polysaccharide fractions were isolated from H. novae-zealandiae. The proliferation of the prostate cancer cell lines DU145, LNCaP, and PC3 was evaluated following treatment with these polysaccharide fractions. It was found that the polysaccharides possess anti-proliferative activity on LNCaP and PC3 cells, with a 50% growth inhibition (IC50) value as low as 0.61 mg/mL in LNCaP. Subsequently, it was determined through via RT-qPCR assay that apoptosis was one of the possible mechanisms responsible for the anti-proliferative activity in LNCaP. This was supported by the up-regulation of CASP3, CASP8, and CASP9. An alternative, discovered in PC3, was revealed to be anti-inflammation, which was hinted at by the down-regulation of IL6 and up-regulation of IL24. The polysaccharides also exhibited antioxidant and weak AChE inhibitory activities. This is the first report on the potential health benefits of polysaccharides prepared from the New Zealand fungus, H. novae-zealandiae.

Screening of In Vitro Health Benefits of Tangerine Tomatoes.

Tomatoes have been associated with various health benefits, including the prevention of chronic diseases. The cis-isomers of lycopene occurring in tangerine tomatoes were, through clinical trials, proven to be more bioavailable than the all-trans lycopene found in red tomatoes. Nonetheless, scientific evidence regarding the bioactivities of the tangerine tomatoes is lacking. In this article, the antioxidant, anticancer, and anti-inflammatory properties of extracts prepared from four different tomato varieties, namely Alfred, Olga's Round Golden Chicken Egg, Golden Green, and Golden Eye, were investigated. While the antioxidant capacities of the extracts were measured through the ferric reducing antioxidant power (FRAP) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays, their anti-proliferative properties in prostate cancer cell lines were examined through the Sulforhodamine-B (SRB) assay. The anti-inflammatory activities of the extracts were assessed through the toll-like receptor (TLR)2, TLR4, and nucleotide-binding oligomerization domain containing protein 2 (NOD2)-mediated inflammatory pathways. Our results show that the tangerine tomatoes had lower IC50 values in both the anticancer and anti-inflammatory assays compared to the red tomatoes. Specifically, the half-maximal inhibitory concentration (IC50) values of the tangerine tomatoes in LNCaP cells were approximately two to three fold lower than the red tomato (IC50: 14.46, 5.62, and 8.08 mg dry tomato equivalent/mL from Alfred hexane-acetone, Olga's Round Golden Chicken Egg hexane, and Golden Green hexane, respectively). These findings indicate that the tangerine varieties, Olga's Round Golden Chicken Egg and Golden Green, possess greater potential to be used in conjunction with treatment and for the prevention of cancer and inflammatory-related diseases than the Alfred (red) and Golden Eye (high beta-carotene) varieties.

Development and validation of an HPLC-DAD-MS method for determination of four nucleoside compounds in the New Zealand native mushroom Hericium sp.

To identify and quantify the content of nucleoside compounds in the New Zealand native edible mushroom Hericium sp., a high-performance liquid chromatography coupled with a triple quadrupole detector mass method was developed and validated. Four nucleoside substitutes, namely cytidine, uridine, adenosine, and guanosine, were identified. Optimization was conducted to study the effect of extraction method type, solvent pH, and extraction time. The optimal conditions were obtained using ultrasonic treatment in water at pH 3.8 for 30 min. For chromatographic separation, a C18 column was applied using 0.1% formic acid (pH 3.4) as the mobile phase with detection at 260 nm. The total concentration of the four nucleoside compounds was high, at 10.7 mg/g dry weight, indicating a potential benefit for human health. The excellent validation results based on selectivity, linearity, precision, accuracy and robustness revealed the reliability of the newly developed analytical method, which could be applied routinely in research laboratories.

Assessment of phenolic contributors to antioxidant activity of new kiwifruit cultivars using cyclic voltammetry combined with HPLC.

The phenolics profile of two new kiwifruit cultivars, Zespri® SunGold and Zespri® Sweet Green, were characterized and quantified for the first time using cyclic voltammetry, an electrochemical method, combined with HPLC. Results from the cyclic voltammetry revealed high correlations with those obtained from the spectrophotometry and HPLC methods, providing evidence to support the application of cyclic voltammetry as a rapid method in determining the phenolic profile and reducing power of kiwifruit extracts. Catechol-containing phenolics were identified as the major phenolic sub-class in the skins while flavonoids and phenolic acids were abundant in flesh of the tested cultivars. Epicatechin was the predominant phenolic compound and contributor to antioxidant capacity in all samples. Results also showed that SunGold and Sweet Green (both flesh and skin) exhibited significantly higher phenolic contents and antioxidant activities comparing with the well-established commercial 'Hayward' cultivar, indicating their commercial value and potential applications in food and nutraceuticals.

Antioxidant capacity and major polyphenol composition of teas as affected by geographical location, plantation elevation and leaf grade.

Tea polyphenols have been a topic of discussion due to their health benefits. Nevertheless, detailed studies on the antioxidant capacity and polyphenol contents of teas in relation to factors including geographical locations, plantation elevations and leaf grades have been limited. In this study, 53 tea samples were analysed to determine the individual and total catechin and theaflavin contents by HPLC and the total antioxidant capacity by Oxygen Radical Absorbance Capacity (ORAC) methods. Results show that the polyphenol (catechins and theaflavins) contents were significantly influenced by plantation location. Black tea from low plantation elevation contained 22-28% more polyphenols than those from high elevation. Small tea leaves had up to 15% more polyphenols than larger leaves from similar elevation. The results were further confirmed by Principal Composition Analysis (PCA), which grouped the black and green tea samples into 3 different clusters, respectively.

Biochemical composition of the Australasian sea cucumber, Australostichopus mollis, from a nutritional point of view

BACKGROUND: Sea cucumbers are highly prized seafood in Asia, where the demand for them has increased dramatically in recent years. However, nutritional information is only available for only a few of the commercially traded species. METHODS: In this study, the biochemical composition of the sea cucumber Australostichopus mollis was evaluated in terms of the major functional components: collagen, amino acid and fatty acid content using standard analytical procedures. RESULTS: The collagen, mostly type I, formed a homogeneously clustered network constituting 1.4% of the wet weight of adult A. mollis which is lower than for some other species of sea cucumber. The collagen consisted ofα1andα2 chains (around 116 kDa),αchain dimers,ßchains (around 212 kDa), and small amounts of γ components.The most abundant amino acids were glycine, alanine, threonine, serine and proline (lysine/arginine ratio of 0.1).Threonine was the most abundant essential amino acid, followed by methionine and valine, while glycine was the dominant non-essential amino acid. The sea cucumbers had a low lipid content (0.2 and 0.1% of wet weight forthe viscera and body wall, respectively) which is below the range reported for most other species of sea cucumber.The lipid contained high levels of PUFA (54%) compared to MUFA (23%) and SFA (24%). The dominant PUFA was arachidonic acid in both the body wall and viscera, followed by eicosapentaenoic acid. CONCLUSIONS: Overall, the Australasian sea cucumber has strong potential as a functional food due to its high levels of PUFA and essential amino acids, comparing favourably with the most commercially valuable sea cucumbers.

The relationship of red meat with cancer: Effects of thermal processing and related physiological mechanisms.

Red meat is consumed globally and plays an important role in the Western diet. Its consumption is however linked with various types of diseases. This review focuses on the relationship of red meat with cancer, its dependency on the thermal processing methodology and the subsequent physiological effects. The epidemiological evidence is discussed, followed by introduction of the species that were hypothesized to contribute to these carcinogenic effects including polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), N-nitroso compounds (NOCs), heme iron, and macromolecular oxidation products. Their carcinogenic mechanisms were then addressed with further emphasis on the involvement of inflammation and oxidative stress. The thermal processing dependency of the carcinogen generation and the partially elucidated carcinogenic mechanism both represent doorways of opportunities available for the scientific manipulation of their impact after human consumption, to minimize the cancer risks associated with red meat.

Optimization of polyphenol removal from kiwifruit juice using a macroporous resin.

BACKGROUND: The separation of polyphenols from kiwifruit juice is essential for enhancing sensory properties and prevent the browning reaction in juice during processing and storage. RESULTS: The present study investigated the dynamic adsorption and desorption of polyphenols in kiwifruit juice using AB-8 resin. The model obtained could be successfully applied to predict the experimental results of dynamic adsorption capacity (DAC) and dynamic desorption quantity (DDQ). The results showed that dynamic adsorption of polyphenols could be optimised in a juice concentration of 19 °Brix, with a feed flow-rate of 1.3 mL min-1 and a feed volume of 7 bed volume (BV). The optimum conditions for dynamic desorption of polyphenols from the AB-8 resin were an ethanol concentration of 43% (v/v), an elute flow-rate of 2.2 mL min-1 and an elute volume of 3 BV. The optimized DAC value was 3.16 g of polyphenols kg-1 resin, whereas that for DDQ was 917.5 g kg-1 , with both values being consistent with the predicted values generated by the regression models. The major polyphenols in the dynamic desorption solution consisted of seven compositions. CONCLUSION: The present study could be scaled-up using a continuous column system for industrial application, thus contributing to the improved flavor and color of kiwifruit juice. © 2016 Society of Chemical Industry.