RESUMEN
To enhance the stability of anthocyanins under conditions such as light, temperature, and pH, an apricot polysaccharide hydrogel for anthocyanins encapsulation was prepared in this study. Apricot polysaccharides with different DEs were prepared by an alkaline de-esterification method. A gel was prepared by mixing the apricot polysaccharides with CaCl2 to encapsulate the anthocyanins; the encapsulation efficiency reached 69.52 ± 0.31 %. Additionally, the gel exhibited favorable hardness (144.17 ± 2.33 g) and chewiness (64.13 ± 1.53 g). Fourier transform infrared (FTIR) and X-ray diffractometer (XRD) spectra confirmed that the formation of the hydrogel primarily relied on electrostatic interactions and hydrogen bonding. Compared with free anthocyanins, it was also found that the gel-encapsulated anthocyanins had a higher retention rate (RR) under different temperatures and light.
Asunto(s)
Antocianinas , Arándanos Azules (Planta) , Polisacáridos , Prunus armeniaca , Antocianinas/química , Polisacáridos/química , Esterificación , Prunus armeniaca/química , Arándanos Azules (Planta)/química , Temperatura , Concentración de Iones de Hidrógeno , Espectroscopía Infrarroja por Transformada de Fourier , Geles/química , Hidrogeles/químicaRESUMEN
The present study was conducted to optimize fermentation conditions for preparation of Chaenomeles sinensis Glutinous Rice Wine (CRW). The dynamic changes of main substances in the liquor during fermentation process, aroma components, biologically active substances and antioxidant capacity in the CRW after 6 months of aging were tested. The results showed that under optimized conditions, the yield and alcohol content of wine was 44.97 and 20.00%, respectively. After aging, 64 aroma components were detected in the wine, mainly alcohols and esters. The alcohol content of the CRW was 14.8%. Polyphenols and flavonoids reached 0.23 g/L and 0.037 g/L respectively. Furthermore, the CRW had an excellent free radical scavenging ability. Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-024-05934-0.
RESUMEN
Dielectric barrier discharge (DBD) was a commonly used non-thermal plasma (CP) technology. This paper aimed to enhance the biological activity of apricot polysaccharides (AP) by using dielectric barrier discharge (DBD-CP) assisted H2O2-VC Fenton reaction for degradation. The degradation conditions were optimized through response surface methodology. The molecular weight (Mw) of degraded apricot polysaccharides (DAP) was 19.71 kDa, which was 7.25 % of AP. The inhibition rate of DAP (2 mg/mL) was 82.8 ± 3.27 %, which was 106.87 % higher than that of AP. DBD-CP/H2O2-VC degradation changed the monosaccharide composition of AP and improved the linearity of polysaccharide chains. In addition, a novel apricot polysaccharide DAP-2 with a Mw of only 6.60 kDa was isolated from DAP. The repeating units of the main chain of DAP-2 were â4)-α-D-GalpA-(1 â, the branch chain was mainly composed of α-D-GalpA-(1 â 2)-α-L-Rhap-(1â connected to O-3 position â3,4)-α-D-GalpA-(1â. The complex structure formed by the combination of DAP-2 and α-glucosidase was stable. DAP-2 had a higher α-glucosidase binding ability than the acarbose. These results suggested that DAP-2 had the potential to be developed as a potential hypoglycemic functional food and drug.
Asunto(s)
Inhibidores de Glicósido Hidrolasas , Peróxido de Hidrógeno , Gases em Plasma , Polisacáridos , Prunus armeniaca , alfa-Glucosidasas , Polisacáridos/química , Polisacáridos/farmacología , Inhibidores de Glicósido Hidrolasas/química , Inhibidores de Glicósido Hidrolasas/farmacología , Peróxido de Hidrógeno/química , alfa-Glucosidasas/metabolismo , alfa-Glucosidasas/química , Prunus armeniaca/química , Gases em Plasma/química , Peso Molecular , Hierro/química , Monosacáridos/química , Monosacáridos/análisisRESUMEN
The valorization of waste apricot flesh (WAF) can solve environmental and economic problems, and also meets the demand for natural pigments. Therefore, the aim of this paper was to recover carotenoids from WAF, to determine the type and content of carotenoids in the extracts and to explore the potential of the extracts for food industry applications. The extraction conditions were optimized. The total carotenoids content (TCC) was 42.75 mg/100 g dried weight under the optimized conditions: Time: 60 min, Temperature: 41.53â, Power: 200 W, Liquid to solid (LS) ratio: 0.10 g/mL. The highest content of carotenoids in the corn oil extracts (COE) was phytoene. Color of COE under high temperature was investigated. Carotenoids in the COE were degraded at high temperatures. The a* of fries fried by COE was 7.31 times higher than that of corn oil. This study provides guidance for the green recovery of carotenoids and valorization of WAF.
Asunto(s)
Prunus armeniaca , Aceite de Maíz , Carotenoides , Temperatura , Extractos VegetalesRESUMEN
To fully research the anti-diabetic activity of apricot polysaccharide, low temperature plasma (LTP) was used to modify apricot polysaccharide. The modified polysaccharide was isolated and purified using column chromatography. It was found that LTP modification can significantly improve the α-glucosidase glucosidase inhibition rate of apricot polysaccharides. The isolated fraction FAPP-2D with HG domain showed excellent anti-diabetic activity in insulin resistance model in L6 cell. We found that FAPP-2D increased the ADP/ATP ratio and inhibited PKA phosphorylation, activating the LKB1-AMPK pathway. Moreover, FAPP-2D activated AMPK-PGC1α pathway, which could stimulated mitochondrial production and regulate energy metabolism, promoting GLUT4 protein transport to achieve an anti-diabetic effect. The Fourier transform infrared spectroscopy and X-ray photoelectron spectroscopy data showed that the LTP modification could increase the CH bond content while decreasing the C-O-C/C-O bond content, indicating that LTP destroyed the C-O-C/C-O bond, which enhanced the anti-diabetes activity of the modified apricot pectin polysaccharide. Our findings could pave the way for the molecular exploitation of apricot polysaccharides and the application of low-temperature plasma.
Asunto(s)
Diabetes Mellitus , Prunus armeniaca , Pectinas/química , Prunus armeniaca/química , Temperatura , Proteínas Quinasas Activadas por AMP/metabolismo , Polisacáridos/químicaRESUMEN
To complete the investigation of the bacterial inhibitory activity of ginkgolic acid (GA), the quorum sensing activity of GA was investigated to assess the potential of ginkgo biloba exocarp for the production of quorum sensing inhibitor. The effect of GA (C15:1) on the growth and secondary metabolism of p. aeruginosa PAO1 were tested. The results showed that GA (C15:1) had no effect on the growth of p. aeruginosa PAO1, and that GA (C15:1) was able to inhibit the formation of quorum sensing dependent virulence factors, but promoted the formation of biofilms. Finally, the above experimental results were verified by LasR-GFP, RhlR-GFP system and fluorescence quantitative PCR. These results suggested that GA (C15:1) was capable of modulating the quorum sensing system of p. aeruginosa PAO1 and possessed potential as an anti-virulence factor drug, but is not suitable for development as a broad-spectrum biofilm inhibitor.
Asunto(s)
Pseudomonas aeruginosa , Percepción de Quorum , Factores de Virulencia , Antibacterianos/farmacología , Antibacterianos/metabolismo , Biopelículas , Proteínas Bacterianas/genética , Proteínas Bacterianas/farmacologíaRESUMEN
The work aims to study the process of microwave-ultrasonic combined treatment to obtain anthocyanin-rich mulberry juice. A Box-Behnken design was employed to analyze the effects of microwave time and citric acid content on the total phenol content, total anthocyanin content, hue, color intensity, DPPH and ABTS radical scavenging activities. Under the optimum conditions (microwave time of 46 s, citric acid addition of 273 mg/kg), the total phenol content, total anthocyanin content, the DPPH and ABTS radical scavenging activities reached 4.24 mg GAE/mL, 3.29 mg C3G/mL, 4.59 mg TE/mL and 11.90 mg TE/mL, respectively. Subsequently, the mulberry juice was processed with ultrasound of different frequencies. It was found that low-frequency ultrasonic treatment (25 kHz) could significantly reduce the loss of total phenolic and anthocyanin monomers and improve the antioxidant capacity of mulberry juice during storage for five weeks. Overall, mulberry juice with microwave-ultrasonic pretreatment is a natural antioxidant.