H. Fan, A.Z. Nie, Y.J. Ge, L. Weng, Y. Gao, F. Chen, H.J. Shen
Agastache rugosa (Fisch. et Mey.) O. Ktze, also known as “Suhuoxiang” (SHX), has been cultivated for more than three hundred years as a valuable aromatic edible and medicinal plant in Jiangsu Province, China. The volatile compounds of SHX from various habitats were investigated by HS-SPME-GC-MS, detecting sixty-five chemical constituents with menthone, pulegone, and estragole being the major volatile compounds. Their relative contents showed various accumulation tendencies in different growth months by GC-MS, with the relative content of menthone gradually increasing, pulegone content decreasing, as well as estragole content climbing initially before declining. This tendency was supported by quantitative experiments using samples from various habitats, which also revealed that the full-bloom stages exhibited the highest total concentrations of menthone and pulegone. The volatile composition of SHX in various plant organs differed, with palmitic acid being the main volatile component of stems, while menthone and pulegone being the core volatile components of leaves and spikes, implying that leaves and spikes should be separated from the stem to obtain higher drug contents. The current findings provide new information for SHX cultivation and applications.
Agastache rugosa (Fisch. et Mey.) O. Ktze，又名 "苏藿香"（Suhuoxiang，SHX），作为一种珍贵的芳香食用和药用植物，在中国江苏省已有三百多年的栽培历史。采用 HS-SPME-GC-MS 对苏合香不同产地的挥发性化合物进行了研究，共检测到 65 种化学成分，其中主要的挥发性化合物为薄荷酮、柚皮酮和雌甾醇。通过气相色谱-质谱（GC-MS）检测，它们的相对含量在不同的生长月份呈现出不同的积累趋势，其中薄荷酮的相对含量逐渐增加，pulegone 的含量逐渐减少，雌甾醇的含量则先上升后下降。利用不同生境的样本进行的定量实验也证实了这一趋势，实验还显示，盛花期的薄荷酮和柚木酮总浓度最高。不同植物器官中 SHX 的挥发性成分各不相同，棕榈酸是茎的主要挥发性成分，而薄荷酮和 pulegone 则是叶和穗的核心挥发性成分，这意味着叶和穗应与茎分离，以获得更高的药物含量。目前的研究结果为 SHX 的种植和应用提供了新的信息。
{"title":"Influencing factors of plant habitat, phenophase, and organ on the essential oil composition of Agastache rugosa","authors":"H. Fan, A.Z. Nie, Y.J. Ge, L. Weng, Y. Gao, F. Chen, H.J. Shen","doi":"10.1556/066.2023.00260","DOIUrl":"https://doi.org/10.1556/066.2023.00260","url":null,"abstract":"Agastache rugosa (Fisch. et Mey.) O. Ktze, also known as “Suhuoxiang” (SHX), has been cultivated for more than three hundred years as a valuable aromatic edible and medicinal plant in Jiangsu Province, China. The volatile compounds of SHX from various habitats were investigated by HS-SPME-GC-MS, detecting sixty-five chemical constituents with menthone, pulegone, and estragole being the major volatile compounds. Their relative contents showed various accumulation tendencies in different growth months by GC-MS, with the relative content of menthone gradually increasing, pulegone content decreasing, as well as estragole content climbing initially before declining. This tendency was supported by quantitative experiments using samples from various habitats, which also revealed that the full-bloom stages exhibited the highest total concentrations of menthone and pulegone. The volatile composition of SHX in various plant organs differed, with palmitic acid being the main volatile component of stems, while menthone and pulegone being the core volatile components of leaves and spikes, implying that leaves and spikes should be separated from the stem to obtain higher drug contents. The current findings provide new information for SHX cultivation and applications.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139870532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Amrane, M. Chaalal, S. Bouriche, S. Ydjedd, F. Rezgui, N. Amessis-Ouchemoukh, S. Ouchemoukh
The aim of this study was to optimise the microencapsulation efficiency of propolis phenolic compounds by double emulsion solvent evaporation technique (W1/O/W2). The solvent/sample ratio and the polymer and surfactant concentration parameters were optimised using response surface methodology (RSM) through Box–Behnken Design (BBD). For each parameter studied, total phenolic content encapsulation efficiency (TPCEE), free radical scavenging activity (DPPH), and ferric reducing antioxidant power (FRAP) were evaluated. The results showed that the optimal parameters were: 31.60 mg mL−1 for sample/solvent ratio, 606.28 mg mL−1 for poly(ε-caprolactone) (PCL) concentrations, and 2.05 g mL−1 for poly(vinyl alcohol) (PVA) concentration. The optimum values obtained were: 84.62% for encapsulation efficiency of phenolic content, 51.89% for DPPH, and 48,733 mg Trolox Equivalent/100 g dry weight for FRAP. The experimental checking of results revealed the validity of elaborated models and their suitability for the prediction of both responses. The developed mathematical models have expressed a high level of significance through RSM optimisation processes for phenolic antioxidants of propolis.
{"title":"Optimisation of microencapsulation efficiency of propolis phenolic compounds by double emulsion method using response surface methodology","authors":"S. Amrane, M. Chaalal, S. Bouriche, S. Ydjedd, F. Rezgui, N. Amessis-Ouchemoukh, S. Ouchemoukh","doi":"10.1556/066.2023.00244","DOIUrl":"https://doi.org/10.1556/066.2023.00244","url":null,"abstract":"The aim of this study was to optimise the microencapsulation efficiency of propolis phenolic compounds by double emulsion solvent evaporation technique (W1/O/W2). The solvent/sample ratio and the polymer and surfactant concentration parameters were optimised using response surface methodology (RSM) through Box–Behnken Design (BBD). For each parameter studied, total phenolic content encapsulation efficiency (TPCEE), free radical scavenging activity (DPPH), and ferric reducing antioxidant power (FRAP) were evaluated. The results showed that the optimal parameters were: 31.60 mg mL−1 for sample/solvent ratio, 606.28 mg mL−1 for poly(ε-caprolactone) (PCL) concentrations, and 2.05 g mL−1 for poly(vinyl alcohol) (PVA) concentration. The optimum values obtained were: 84.62% for encapsulation efficiency of phenolic content, 51.89% for DPPH, and 48,733 mg Trolox Equivalent/100 g dry weight for FRAP. The experimental checking of results revealed the validity of elaborated models and their suitability for the prediction of both responses. The developed mathematical models have expressed a high level of significance through RSM optimisation processes for phenolic antioxidants of propolis.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2024-01-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139442251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
X. Bai, H.F. Gao, X. Li, Y.L. Li, M.Z. Lan, L. Li, Z.D. Zhao, Z.B. Li, J. Wang
As research advances, it is generally acknowledged that non-Saccharomyces yeast contribute to the addition of aromatic compounds during mead fermentation. In this experiment, eight different non-Saccharomyces strains and Saccharomyces cerevisiae co-fermentation, their aroma composition, and basic physicochemical parameters were investigated. More than 30 compounds with favourable impact were discovered using solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Co-fermentation of non-Saccharomyces spp. and S. cerevisiae can affect the concentration of volatile compounds, so that the mead presents different aroma characteristics. Co-fermented meads of Wickerhamomyces anomalus strains and S. cerevisiae (Wa 27-Sc and Wa 5-Sc) had higher alcohol, acids, aldehyde, and ester concentrations than those fermented with S. cerevisiae alone. In terms of taste, Wa 27-Sc was superior to Wa 5-Sc. Overall, the Wa 27-Sc received the highest score for its strong secondary aroma and good mouthfeel. The results show that the W. anomalus Wa 27 strain has a good potential to produce high quality mead.
随着研究的深入，人们普遍认为非酵母菌在蜂蜜酒发酵过程中有助于增加芳香化合物。本实验研究了八种不同的非酵母菌株与酿酒酵母共同发酵的情况、它们的芳香成分和基本理化参数。采用固相微萃取（SPME）和气相色谱-质谱联用（GC-MS）技术，发现了 30 多种具有有利影响的化合物。非酵母菌属和酿酒酵母共同发酵会影响挥发性化合物的浓度，从而使蜂蜜酒呈现出不同的香气特征。由异常威克酵母菌株和酿酒酵母菌（Wa 27-Sc 和 Wa 5-Sc）共同发酵的蜂蜜酒，其酒精、酸、醛和酯的浓度均高于单独由酿酒酵母菌发酵的蜂蜜酒。就口味而言，Wa 27-Sc 优于 Wa 5-Sc。总体而言，Wa 27-Sc 因其浓郁的二次香气和良好的口感而获得最高分。结果表明，W. anomalus Wa 27 菌株具有生产优质蜂蜜酒的良好潜力。
{"title":"The effect of different non-Saccharomyces strains on the flavour characteristics of mead","authors":"X. Bai, H.F. Gao, X. Li, Y.L. Li, M.Z. Lan, L. Li, Z.D. Zhao, Z.B. Li, J. Wang","doi":"10.1556/066.2023.00253","DOIUrl":"https://doi.org/10.1556/066.2023.00253","url":null,"abstract":"As research advances, it is generally acknowledged that non-Saccharomyces yeast contribute to the addition of aromatic compounds during mead fermentation. In this experiment, eight different non-Saccharomyces strains and Saccharomyces cerevisiae co-fermentation, their aroma composition, and basic physicochemical parameters were investigated. More than 30 compounds with favourable impact were discovered using solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). Co-fermentation of non-Saccharomyces spp. and S. cerevisiae can affect the concentration of volatile compounds, so that the mead presents different aroma characteristics. Co-fermented meads of Wickerhamomyces anomalus strains and S. cerevisiae (Wa 27-Sc and Wa 5-Sc) had higher alcohol, acids, aldehyde, and ester concentrations than those fermented with S. cerevisiae alone. In terms of taste, Wa 27-Sc was superior to Wa 5-Sc. Overall, the Wa 27-Sc received the highest score for its strong secondary aroma and good mouthfeel. The results show that the W. anomalus Wa 27 strain has a good potential to produce high quality mead.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138971782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Soyuçok, A. Kart, H. Yalçın, E. Zeybek, O. Özkan
The study investigates the antimicrobial effects of the Hypericum crenulatum ethanolic (HCE) extract against 14 different food pathogens and their biofilm-forming abilities in response to HCE treatment. The phenolic acid composition of the HCE extract was also determined using an HPLC-DAD detector. The antimicrobial activity of HCE extract was assessed using the disc diffusion and microdilution methods. According to the findings, the methicillin-resistant Staphylococcus aureus ATCC 43300, Listeria monocytogenes RSKK 472, and Listeria innocua ATCC 33090 strains exhibited the lowest minimum inhibitory concentration (MIC) values at a concentration of 2 μg mL−1. Based on the disc diffusion test results, the largest zone of inhibition of HCE extract against foodborne pathogens was seen against Bacillus cereus, and the diameter of the inhibition zone increased with the concentration of HCE extract (P < 0.05). In terms of phenolic acid composition of HCE extract, the phenolic acids with the highest and lowest amounts were caffeic acid (59.92 mg g−1) and p-coumaric acid (13.61 μg g−1), respectively. Our study determined that the HCE extract demonstrated antimicrobial, bactericidal, and antibiofilm activities against some foodborne pathogens. These effects reveal its potential for improving food safety by inhibiting the growth of these pathogens.
{"title":"Determination of in vitro antimicrobial and antibiofilm activity of Hypericum crenulatum against some food pathogens and its phenolic content","authors":"A. Soyuçok, A. Kart, H. Yalçın, E. Zeybek, O. Özkan","doi":"10.1556/066.2023.00225","DOIUrl":"https://doi.org/10.1556/066.2023.00225","url":null,"abstract":"The study investigates the antimicrobial effects of the Hypericum crenulatum ethanolic (HCE) extract against 14 different food pathogens and their biofilm-forming abilities in response to HCE treatment. The phenolic acid composition of the HCE extract was also determined using an HPLC-DAD detector. The antimicrobial activity of HCE extract was assessed using the disc diffusion and microdilution methods. According to the findings, the methicillin-resistant Staphylococcus aureus ATCC 43300, Listeria monocytogenes RSKK 472, and Listeria innocua ATCC 33090 strains exhibited the lowest minimum inhibitory concentration (MIC) values at a concentration of 2 μg mL−1. Based on the disc diffusion test results, the largest zone of inhibition of HCE extract against foodborne pathogens was seen against Bacillus cereus, and the diameter of the inhibition zone increased with the concentration of HCE extract (P < 0.05). In terms of phenolic acid composition of HCE extract, the phenolic acids with the highest and lowest amounts were caffeic acid (59.92 mg g−1) and p-coumaric acid (13.61 μg g−1), respectively. Our study determined that the HCE extract demonstrated antimicrobial, bactericidal, and antibiofilm activities against some foodborne pathogens. These effects reveal its potential for improving food safety by inhibiting the growth of these pathogens.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138592316","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. Szpisják-Gulyás, Aws N. Al-Tayawi, Zs. H. Horváth, Zs. László, Sz. Kertész, C. Hodúr
In recent years response surface analysis has been increasingly used to optimise membrane separation. It has many advantages, such as reducing the number of experiments to be performed, which requires lower energy consumption and significantly less laboratory work. For more accurate data analysis and forecasting, mathematical models are used that analyse the relevance of the factors examined and the interaction effects between the factors. In this research, two experimental designs that use response surface methodology are presented, namely, the central composite design and the Box–Behnken design. After the general characterisation of the experimental designs, their application in membrane technology is presented.
{"title":"Methods for experimental design, central composite design and the Box–Behnken design, to optimise operational parameters: A review","authors":"N. Szpisják-Gulyás, Aws N. Al-Tayawi, Zs. H. Horváth, Zs. László, Sz. Kertész, C. Hodúr","doi":"10.1556/066.2023.00235","DOIUrl":"https://doi.org/10.1556/066.2023.00235","url":null,"abstract":"In recent years response surface analysis has been increasingly used to optimise membrane separation. It has many advantages, such as reducing the number of experiments to be performed, which requires lower energy consumption and significantly less laboratory work. For more accurate data analysis and forecasting, mathematical models are used that analyse the relevance of the factors examined and the interaction effects between the factors. In this research, two experimental designs that use response surface methodology are presented, namely, the central composite design and the Box–Behnken design. After the general characterisation of the experimental designs, their application in membrane technology is presented.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":1.1,"publicationDate":"2023-12-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138604317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Soluble dietary fibre (SDF) is well recognised for its remarkable effectiveness in promoting human health. This study utilised response surface methodology to evaluate the optimal conditions required to extract SDF (U-SDF) from Lentinula edodes via the ultrasonic-assisted hot-water method, and evaluated the hypolipidemic effects and anti-inflammatory effects of U-SDF. The optimal extraction conditions for U-SDF were ultrasonic power of 182 W, extraction time of 2 h, extraction temperature of 81 °C, and solid-liquid ratio of 1:24 (g mL −1 ). Under these conditions, the extraction rate of U-SDF reached 8.08%. U-SDF treatment significantly improved liver and kidney indices in diabetic mice, markedly reduced the levels of plasma triglycerides (TG), total cholesterol (TC), low-density lipoprotein-cholesterol (LDL-C), and significantly increased the level of high-density lipoprotein-cholesterol (HDL-C) in a dose-dependent manner. U-SDF also improved adipose tissue injury in diabetic mice, significantly decreased the levels of cytokines interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumour necrosis factor-α (TNF-α), and alleviated inflammation of the abdominal aorta. In conclusion, U-SDF from L. edodes is an excellent source of dietary fibres, which exhibit good hypolipidemic and anti-inflammatory activities, suggesting potential applications as a functional additive in diverse food products.
{"title":"Optimisation of ultrasonic-assisted hot-water extraction conditions of soluble dietary fibre from Lentinula edodes and analysis of its hypolipidaemic and anti-inflammatory properties in STZ-induced diabetic mice","authors":"Z.Z. Ni, J.T. Li, X.Y. Qian, Y.D. Yong, W.D. Lv, Y.N. Wang, S.M. Zhang, H.K. Sun, G. Peng, Y. Shao, A.H. Chen","doi":"10.1556/066.2023.00128","DOIUrl":"https://doi.org/10.1556/066.2023.00128","url":null,"abstract":"Abstract Soluble dietary fibre (SDF) is well recognised for its remarkable effectiveness in promoting human health. This study utilised response surface methodology to evaluate the optimal conditions required to extract SDF (U-SDF) from Lentinula edodes via the ultrasonic-assisted hot-water method, and evaluated the hypolipidemic effects and anti-inflammatory effects of U-SDF. The optimal extraction conditions for U-SDF were ultrasonic power of 182 W, extraction time of 2 h, extraction temperature of 81 °C, and solid-liquid ratio of 1:24 (g mL −1 ). Under these conditions, the extraction rate of U-SDF reached 8.08%. U-SDF treatment significantly improved liver and kidney indices in diabetic mice, markedly reduced the levels of plasma triglycerides (TG), total cholesterol (TC), low-density lipoprotein-cholesterol (LDL-C), and significantly increased the level of high-density lipoprotein-cholesterol (HDL-C) in a dose-dependent manner. U-SDF also improved adipose tissue injury in diabetic mice, significantly decreased the levels of cytokines interleukin-1β (IL-1β), interleukin-6 (IL-6), and tumour necrosis factor-α (TNF-α), and alleviated inflammation of the abdominal aorta. In conclusion, U-SDF from L. edodes is an excellent source of dietary fibres, which exhibit good hypolipidemic and anti-inflammatory activities, suggesting potential applications as a functional additive in diverse food products.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135138003","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Abstract Food industrial bacterial cells eliminate aflatoxin M1 (AFM1) at different ratios. The study aimed to investigate the effect of AFM1 on probiotic industrial bacteria ( Lactococcus lactis ssp. lactis R703, Bifidobacterium animalis ssp . lactis BB12, and L. paracasei subsp . paracasei 431) and evaluating their AFM1 binding ability in naturally contaminated milk. The growth of the R703 strain was affected by AFM1 at 1.47 μg L −1 concentration. Peptidoglycan (PG) cell wall fractions of R703 and BB12 bound a significant amount of AFM1 from naturally contaminated milk under one-hour treatment, while L. paracasei 431 was not effective. PG was better absorbent for AFM1 than viable cells of BB12, while the difference was insignificant for the R703 strain. Increasing the time did not significantly change the mycotoxin binding of BB12, while for R703 PG the absorption seemed reversible. BB12 PG needs further analysis for biotechnological application in dairy products.
{"title":"Aflatoxin M1 binding by probiotic bacterial cells and cell fractions","authors":"C. Adácsi, Sz. Kovács, T. Pusztahelyi","doi":"10.1556/066.2023.00139","DOIUrl":"https://doi.org/10.1556/066.2023.00139","url":null,"abstract":"Abstract Food industrial bacterial cells eliminate aflatoxin M1 (AFM1) at different ratios. The study aimed to investigate the effect of AFM1 on probiotic industrial bacteria ( Lactococcus lactis ssp. lactis R703, Bifidobacterium animalis ssp . lactis BB12, and L. paracasei subsp . paracasei 431) and evaluating their AFM1 binding ability in naturally contaminated milk. The growth of the R703 strain was affected by AFM1 at 1.47 μg L −1 concentration. Peptidoglycan (PG) cell wall fractions of R703 and BB12 bound a significant amount of AFM1 from naturally contaminated milk under one-hour treatment, while L. paracasei 431 was not effective. PG was better absorbent for AFM1 than viable cells of BB12, while the difference was insignificant for the R703 strain. Increasing the time did not significantly change the mycotoxin binding of BB12, while for R703 PG the absorption seemed reversible. BB12 PG needs further analysis for biotechnological application in dairy products.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135242856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Amrane, M. Chaalal, S. Bouriche, S. Ydjedd, F. Rezgui, S. Ouchemoukh
Abstract The aim of this work was to microencapsulate propolis phenolic compounds using polycaprolactone as wall material by double emulsion solvent evaporation (w 1 /o/w 2) . Microencapsulation experiments were carried out by investigating the effect of sample/solvent ratio (10–100 mg mL −1 ), poly(ε-caprolactone) (PCL) concentrations (200–1,000 mg mL −1 ), poly(vinyl alcohol) (PVA) concentrations (0.5–2.5 g mL −1 ), and stirring speed (200–1,000 r.p.m.) on the microencapsulation efficiency of total phenolic content (TPC%) and antioxidant activity of propolis. The best microencapsulation conditions were selected according to the total phenolic amount and their antioxidant activity. Experimental results showed that all microencapsulation conditions had significant effects ( P < 0.05) on total phenolic content and antioxidant activities. The best conditions were: 30 mg mL −1 , 600 mg mL −1 , 2 g mL −1 , and 400 r.p.m. for sample/solvent ratio, PCL concentrations, PVA concentrations, and stirring speed, respectively, with values of 86.98 ± 0.03% for phenolic encapsulation efficiency, 53.81 ± 0.50% for free radical scavenging activity (DPPH), and 45,480 Trolox equivalent, mg TE/100 g dry weight for ferric reducing antioxidant power (FRAP). Under all encapsulation conditions, a significant positive correlation was observed between ferric reducing antioxidant power, free radical scavenging activity, and phenolic content.
{"title":"Effect of microencapsulation conditions on phenolic compounds and antioxidant activity of propolis using double emulsion solvent evaporation approach","authors":"S. Amrane, M. Chaalal, S. Bouriche, S. Ydjedd, F. Rezgui, S. Ouchemoukh","doi":"10.1556/066.2023.00170","DOIUrl":"https://doi.org/10.1556/066.2023.00170","url":null,"abstract":"Abstract The aim of this work was to microencapsulate propolis phenolic compounds using polycaprolactone as wall material by double emulsion solvent evaporation (w 1 /o/w 2) . Microencapsulation experiments were carried out by investigating the effect of sample/solvent ratio (10–100 mg mL −1 ), poly(ε-caprolactone) (PCL) concentrations (200–1,000 mg mL −1 ), poly(vinyl alcohol) (PVA) concentrations (0.5–2.5 g mL −1 ), and stirring speed (200–1,000 r.p.m.) on the microencapsulation efficiency of total phenolic content (TPC%) and antioxidant activity of propolis. The best microencapsulation conditions were selected according to the total phenolic amount and their antioxidant activity. Experimental results showed that all microencapsulation conditions had significant effects ( P < 0.05) on total phenolic content and antioxidant activities. The best conditions were: 30 mg mL −1 , 600 mg mL −1 , 2 g mL −1 , and 400 r.p.m. for sample/solvent ratio, PCL concentrations, PVA concentrations, and stirring speed, respectively, with values of 86.98 ± 0.03% for phenolic encapsulation efficiency, 53.81 ± 0.50% for free radical scavenging activity (DPPH), and 45,480 Trolox equivalent, mg TE/100 g dry weight for ferric reducing antioxidant power (FRAP). Under all encapsulation conditions, a significant positive correlation was observed between ferric reducing antioxidant power, free radical scavenging activity, and phenolic content.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135342209","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
C.V. Raimundi, B.C. Scopel, A.N. Ito, A.A.L. Tribst, G.A.R. Sehn, D. Cavalheiro, E. Rigo
Abstract The effects of milk from different species (sheep/cow) and pH adjustment in the production of Requeijão cremoso, a kind of processed cheese, were investigated. The results showed that the sheep's Requeijão cremoso had higher pH (∼3%), lower yellowness index (∼11%), and lower brightness (∼12%) after 5 days of storage, and at least 40% lower hardness compared to the Requeijão made from cow milk. The pH adjustment did not change the visual appearance of the samples but affected their hardness in different ways, with an increase of up to 16% for the cheese from cow milk and a reduction of up to 39% for the cheese produced from sheep milk. The results suggested that the protein-protein interactions were favoured in the Requeijão cremoso from sheep milk, while a protein network with higher water holding capacity and increased hardness was observed for the samples from cow milk.
摘要研究了不同种(羊/牛)奶和pH值调节对加工奶酪requeij o cremoso生产的影响。结果表明，绵羊的requeij o乳脂在储存5天后具有较高的pH值(~ 3%)、较低的黄度指数(~ 11%)和较低的亮度(~ 12%)，硬度比由牛奶制成的requeij o至少低40%。pH值的调整并没有改变样品的视觉外观，但以不同的方式影响了它们的硬度，牛奶奶酪的硬度增加了16%，羊奶奶酪的硬度降低了39%。结果表明，羊奶制备的requeij蛋白更易发生蛋白-蛋白相互作用，而牛奶制备的蛋白网络具有更高的保水能力和硬度。
{"title":"Impact of pH adjustment on the characteristics of processed cheese from sheep milk and cow milk","authors":"C.V. Raimundi, B.C. Scopel, A.N. Ito, A.A.L. Tribst, G.A.R. Sehn, D. Cavalheiro, E. Rigo","doi":"10.1556/066.2023.00147","DOIUrl":"https://doi.org/10.1556/066.2023.00147","url":null,"abstract":"Abstract The effects of milk from different species (sheep/cow) and pH adjustment in the production of Requeijão cremoso, a kind of processed cheese, were investigated. The results showed that the sheep's Requeijão cremoso had higher pH (∼3%), lower yellowness index (∼11%), and lower brightness (∼12%) after 5 days of storage, and at least 40% lower hardness compared to the Requeijão made from cow milk. The pH adjustment did not change the visual appearance of the samples but affected their hardness in different ways, with an increase of up to 16% for the cheese from cow milk and a reduction of up to 39% for the cheese produced from sheep milk. The results suggested that the protein-protein interactions were favoured in the Requeijão cremoso from sheep milk, while a protein network with higher water holding capacity and increased hardness was observed for the samples from cow milk.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136067937","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M.-W. Wang, F. She, J. Song, Y.-Q. Liu, X.–Y. Long, X. Zhao, H.-Q. Hong
Abstract This work used a carrageenan-based thrombosis model to determine the preventative effects of Lactobacillus plantarum YS1 (LPYS1) on thrombus. In thrombotic mice, LPYS1 improved the activated partial thromboplastin time (APTT), while decreasing the thrombin time (TT), prothrombin time (PT), and fibrinogen (FIB) content. In thrombotic mouse serum, LPYS1 decreased the levels of malondialdehyde (MDA), tumour necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), nuclear factor kappa-B (NF-κB), and interleukin-1 beta (IL-1β), while also increasing the activities of superoxide dismutase (SOD) and catalase (CAT). Moreover, LPYS1 upregulated the mRNA expression levels of copper/zinc-SOD (Cu/Zn-SOD), manganese-SOD (Mn-SOD), and CAT in the colon tissues of thrombotic mice, while downregulating those of NF-κB p65, IL-6, TNF-α, and interferon-gamma (IFN-γ) mRNA. In tail vein vascular tissues, LPYS1 suppressed the mRNA expression levels of NF-κB p65, intercellular cell adhesion molecule-1 (ICAM-1), vascular cell adhesion molecule-1 (VCAM-1), and E-selectin. The abundances of both beneficial and pathogenic bacteria were altered by LPYS1. These findings show that LPYS1 has the capacity to protect mice from thrombosis, while also revealing some of the underlying mechanisms of this effect.
{"title":"Preventive effect of Lactobacillus plantarum YS1 isolated from naturally fermented yoghurt on carrageenan-induced thrombosis in mice","authors":"M.-W. Wang, F. She, J. Song, Y.-Q. Liu, X.–Y. Long, X. Zhao, H.-Q. Hong","doi":"10.1556/066.2023.00174","DOIUrl":"https://doi.org/10.1556/066.2023.00174","url":null,"abstract":"Abstract This work used a carrageenan-based thrombosis model to determine the preventative effects of Lactobacillus plantarum YS1 (LPYS1) on thrombus. In thrombotic mice, LPYS1 improved the activated partial thromboplastin time (APTT), while decreasing the thrombin time (TT), prothrombin time (PT), and fibrinogen (FIB) content. In thrombotic mouse serum, LPYS1 decreased the levels of malondialdehyde (MDA), tumour necrosis factor-alpha (TNF-α), interleukin-6 (IL-6), nuclear factor kappa-B (NF-κB), and interleukin-1 beta (IL-1β), while also increasing the activities of superoxide dismutase (SOD) and catalase (CAT). Moreover, LPYS1 upregulated the mRNA expression levels of copper/zinc-SOD (Cu/Zn-SOD), manganese-SOD (Mn-SOD), and CAT in the colon tissues of thrombotic mice, while downregulating those of NF-κB p65, IL-6, TNF-α, and interferon-gamma (IFN-γ) mRNA. In tail vein vascular tissues, LPYS1 suppressed the mRNA expression levels of NF-κB p65, intercellular cell adhesion molecule-1 (ICAM-1), vascular cell adhesion molecule-1 (VCAM-1), and E-selectin. The abundances of both beneficial and pathogenic bacteria were altered by LPYS1. These findings show that LPYS1 has the capacity to protect mice from thrombosis, while also revealing some of the underlying mechanisms of this effect.","PeriodicalId":6908,"journal":{"name":"Acta Alimentaria","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136104450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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