Effect of vacuum frying on the structure and bioactivity of proanthocyanidins in Chinese quince (Chaenomeles sinensis Koehne) fruit

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2024-11-19 DOI:10.1016/j.foodchem.2024.142127

Yu Lou, Xu Fang, Zi-Cheng Yang, Jia-Lin Fei, Yu-Ru Feng, Zhao Qin, Hua-Min Liu, Yu-Xiang Ma, Xue-De Wang

{"title":"Effect of vacuum frying on the structure and bioactivity of proanthocyanidins in Chinese quince (Chaenomeles sinensis Koehne) fruit","authors":"Yu Lou, Xu Fang, Zi-Cheng Yang, Jia-Lin Fei, Yu-Ru Feng, Zhao Qin, Hua-Min Liu, Yu-Xiang Ma, Xue-De Wang","doi":"10.1016/j.foodchem.2024.142127","DOIUrl":null,"url":null,"abstract":"The consumption of Chinese quince is hindered by the lack of suitable processing method. Vacuum-frying technology, as an efficient processing method, can help address this issue. However, the effect of vacuum frying on the structure and activity of bioactive components in Chinese quince, such as proanthocyanidins, is currently unknown. In this study, Chinese quince was vacuum fried at 70 °C–100 °C. Proanthocyanidins were extracted, characterized, and analyzed for their bioactivity. Results revealed that increasing the vacuum-frying temperature decreased the total proanthocyanidin content. Vacuum frying reduced samples' degrees of polymerization. Proanthocyanidin extracts vacuum fried at 70 °C exhibited the greatest antioxidant capacity. Proanthocyanidin extracts vacuum fried at 80 °C demonstrated pronounced hypoglycemic potential. These results show that vacuum frying can reduce the degree of polymerization of Chinese quince proanthocyanidins while enhancing their antioxidant activity and retaining their hypoglycemic capacity. This study offers valuable insights for the development of functional foods using Chinese quince.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"174 1","pages":""},"PeriodicalIF":8.5000,"publicationDate":"2024-11-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2024.142127","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

The consumption of Chinese quince is hindered by the lack of suitable processing method. Vacuum-frying technology, as an efficient processing method, can help address this issue. However, the effect of vacuum frying on the structure and activity of bioactive components in Chinese quince, such as proanthocyanidins, is currently unknown. In this study, Chinese quince was vacuum fried at 70 °C–100 °C. Proanthocyanidins were extracted, characterized, and analyzed for their bioactivity. Results revealed that increasing the vacuum-frying temperature decreased the total proanthocyanidin content. Vacuum frying reduced samples' degrees of polymerization. Proanthocyanidin extracts vacuum fried at 70 °C exhibited the greatest antioxidant capacity. Proanthocyanidin extracts vacuum fried at 80 °C demonstrated pronounced hypoglycemic potential. These results show that vacuum frying can reduce the degree of polymerization of Chinese quince proanthocyanidins while enhancing their antioxidant activity and retaining their hypoglycemic capacity. This study offers valuable insights for the development of functional foods using Chinese quince.

Abstract Image

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

真空油炸对中国榅桲（Chaenomeles sinensis Koehne）果实中原花青素结构和生物活性的影响

由于缺乏合适的加工方法，中国榅桲的消费受到了阻碍。真空油炸技术作为一种高效的加工方法，有助于解决这一问题。然而，真空油炸对榠楂中原花青素等生物活性成分的结构和活性的影响目前尚不清楚。在这项研究中，榠楂在 70 °C-100 °C 下进行真空油炸。对原花青素进行了提取、表征和生物活性分析。结果表明，提高真空油炸温度会降低原花青素的总含量。真空油炸降低了样品的聚合度。在 70 °C 下真空油炸的原花青素提取物抗氧化能力最强。80 ℃真空油炸的原花青素提取物具有明显的降血糖潜力。这些结果表明，真空油炸可以降低榠楂原花青素的聚合度，同时提高其抗氧化活性并保持其降血糖能力。这项研究为利用榠楂开发功能食品提供了宝贵的启示。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文去求助

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.