作者机构：
[Xun Pei; Zushan Tan; Yilin Li; Muci Wu; Wangting Zhou] School of Modern Industry for Selenium Science and Engineering, National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;[Jinzeng Wang] Key Laboratory of Magnetic Molecules & Magnetic Information Materials Ministry of Education, School of Chemistry & Material Science, Shanxi Normal University, Taiyuan 030031, China;[Chen Liu] School of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China;[Nabil Grimi] Université de Technologie de Compiègne UTC/ESCOM, Laboratoire Transformations Intégrées de la Matière Renouvelable (TIMR), Compiègne 60203, France;[Jingren He; Rui Zhang] School of Modern Industry for Selenium Science and Engineering, National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>School of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
通讯机构：
[Chen Liu; Rui Zhang] S;School of Modern Industry for Selenium Science and Engineering, National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>School of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>School of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
摘要：
This study investigated the effect of pulsed electric field (PEF, E = 0–6 kV/cm, t = 0–5.65 ms) on cell disruption and selective extraction of intracellular components from selenium-enriched Konjac fly powder, in comparison with high pressure homogenization (HPH). The intracellular components extractability and cell disruption degree were evaluated by extraction indexes and cell disruption index, respectively. Results showed that PEF significantly improved cell disruption and components release. The extraction indexes increased with higher E and t . The extractability order was ionic components > carbohydrates > proteins, while the maximum selenium level was obtained at 1.13 ms. Compared to HPH, PEF favored carbohydrates extraction over proteins. For example, at 3 kJ/g, PEF gave a selectivity index ( S ) ≈ 3.0 (4 kV/cm) and ≈ 4.2 (6 kV/cm), while HPH gave S ≈ 2.3. Non-linear relationships between extraction indexes and cell disruption index reflected PEF differential effects on cell membranes and walls.
This study investigated the effect of pulsed electric field (PEF, E = 0–6 kV/cm, t = 0–5.65 ms) on cell disruption and selective extraction of intracellular components from selenium-enriched Konjac fly powder, in comparison with high pressure homogenization (HPH). The intracellular components extractability and cell disruption degree were evaluated by extraction indexes and cell disruption index, respectively. Results showed that PEF significantly improved cell disruption and components release. The extraction indexes increased with higher E and t . The extractability order was ionic components > carbohydrates > proteins, while the maximum selenium level was obtained at 1.13 ms. Compared to HPH, PEF favored carbohydrates extraction over proteins. For example, at 3 kJ/g, PEF gave a selectivity index ( S ) ≈ 3.0 (4 kV/cm) and ≈ 4.2 (6 kV/cm), while HPH gave S ≈ 2.3. Non-linear relationships between extraction indexes and cell disruption index reflected PEF differential effects on cell membranes and walls.
期刊：
International Journal of Biological Macromolecules,2025年293:139340 ISSN：0141-8130
通讯作者：
Zhang, Rui;He, JR
作者机构：
[Chen, Ming; Pei, Xun; Yin, Jinjing; Zhang, Rui; Xiong, Sihui; Wu, Muci; He, Jingren] Wuhan Polytech Univ, Natl R&D Ctr Se rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Oliveira, Helder; Mateus, Nuno] Univ Porto, Fac Sci, Dept Chem & Biochem, REQUIMTE LAQV, P-4169007 Porto, Portugal.;[Ye, Shuxin] Yun Hong Grp Co Ltd, Wuhan 430206, Hubei, Peoples R China.;[Zhang, Rui; He, Jingren] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.;[He, Jingren; Zhang, Rui] Wuhan Polytech Univ, 36 Huanhu Middle Rd, Wuhan 430023, Peoples R China.
通讯机构：
[He, JR ; Zhang, R] W;Wuhan Polytech Univ, 36 Huanhu Middle Rd, Wuhan 430023, Peoples R China.
关键词：
Antioxidant activity;Antiproliferative capacity;Phenolics;Protein;Purple rice (Oryza sativa L.)
摘要：
Purple rice ( Oryza sativa L.) is a rich in endogenous phenolics and proteins. The naturally occurring interactions between phenolic compounds and proteins have been shown to have beneficial effects on human health. In this study, four protein fractions of purple rice (albumin, prolamin, globulin, and glutelin) were extracted, and both protein-free and protein-bound phenolics (PFP and PBP) were isolated from each protein fraction. The major phenolics compounds identified in different protein fraction included protocatechuic acid, vanillic acid, and ferulic acid. Additionally, the PFP in the albumin fraction exhibited the highest number of anthocyanin glycosides (7 types) among all phenolic compounds, while the remaining compounds were identified only as cornflower-3-glucoside and paeoniflorin-3-glucoside. Moreover, the in vitro antioxidant activity and cancer cell inhibitory effects of PFP and PBP in various protein fraction were investigated using chemiluminescence and cellular assays. The results demonstrated that the inhibitory effect of H₂O₂ was more pronounced than that of other free radicals (O₂ − and OH − ), with albumin and prolamin exhibiting heightened antioxidant activities. Notably, the PBP in various protein fractions showed a higher antiproliferative capacity than their corresponding PFP, indicating a potential synergistic effect of protein-phenolic interactions that differed between the two cell lines, MKN-28 and HT-29.
Purple rice ( Oryza sativa L.) is a rich in endogenous phenolics and proteins. The naturally occurring interactions between phenolic compounds and proteins have been shown to have beneficial effects on human health. In this study, four protein fractions of purple rice (albumin, prolamin, globulin, and glutelin) were extracted, and both protein-free and protein-bound phenolics (PFP and PBP) were isolated from each protein fraction. The major phenolics compounds identified in different protein fraction included protocatechuic acid, vanillic acid, and ferulic acid. Additionally, the PFP in the albumin fraction exhibited the highest number of anthocyanin glycosides (7 types) among all phenolic compounds, while the remaining compounds were identified only as cornflower-3-glucoside and paeoniflorin-3-glucoside. Moreover, the in vitro antioxidant activity and cancer cell inhibitory effects of PFP and PBP in various protein fraction were investigated using chemiluminescence and cellular assays. The results demonstrated that the inhibitory effect of H₂O₂ was more pronounced than that of other free radicals (O₂ − and OH − ), with albumin and prolamin exhibiting heightened antioxidant activities. Notably, the PBP in various protein fractions showed a higher antiproliferative capacity than their corresponding PFP, indicating a potential synergistic effect of protein-phenolic interactions that differed between the two cell lines, MKN-28 and HT-29.
摘要：
Bee pollen, a natural honeybee product, is hailed as a treasure trove of human nutrition. Among the nourishing substances of bee pollen, the constituents with a low molecular weight (such as phenolic acids and flavonoid glycosides) have been extensively studied in the past decades, whereas the polysaccharides with a relatively high molecular weight have received much less attention. To deepen our understanding of bee pollen polysaccharides, this review summarizes the published findings related to their preparation technologies, structural characteristics and biological activities. Among the preparation technologies, ultrasonic-assisted extraction is currently the most effective technology for the recovery of polysaccharides from bee pollen, because ultrasound can crack the pollen exine into fragments and facilitate the release of polysaccharides present in the pollen intine. The preliminary structures, including the molecular weight and monosaccharide composition, of bee pollen polysaccharides have been widely reported, but their fine structures have not fully elucidated. Moreover, bee pollen polysaccharides have antioxidant, immunomodulatory, and antitumor activities, exhibiting potential application in functional foods. Furthermore, bee pollen polysaccharides can modulate the composition of gut microbiota and promote the production of short-chain fatty acids. It is expected that this review can provide inspiration for the development and utilization of bee pollen polysaccharides.
Bee pollen, a natural honeybee product, is hailed as a treasure trove of human nutrition. Among the nourishing substances of bee pollen, the constituents with a low molecular weight (such as phenolic acids and flavonoid glycosides) have been extensively studied in the past decades, whereas the polysaccharides with a relatively high molecular weight have received much less attention. To deepen our understanding of bee pollen polysaccharides, this review summarizes the published findings related to their preparation technologies, structural characteristics and biological activities. Among the preparation technologies, ultrasonic-assisted extraction is currently the most effective technology for the recovery of polysaccharides from bee pollen, because ultrasound can crack the pollen exine into fragments and facilitate the release of polysaccharides present in the pollen intine. The preliminary structures, including the molecular weight and monosaccharide composition, of bee pollen polysaccharides have been widely reported, but their fine structures have not fully elucidated. Moreover, bee pollen polysaccharides have antioxidant, immunomodulatory, and antitumor activities, exhibiting potential application in functional foods. Furthermore, bee pollen polysaccharides can modulate the composition of gut microbiota and promote the production of short-chain fatty acids. It is expected that this review can provide inspiration for the development and utilization of bee pollen polysaccharides.
作者机构：
[Yuzhen He; Wangting Zhou; Muci Wu] National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;[Lan Zhou] College of Hydraulic & Environmental Engineering, Hubei Key Laboratory of Natural Products Research and Development, China Three Gorges University, Yichang 443002, China;[Chen Liu] School of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, P. R. China;[Fangxiong Shen] Healtill (Hubei) Health Technology Co., Ltd, Qianjiang 433110, China;[Xingming Yang] Hubei Douwang Agricultural Science and Technology Group Co., Ltd, Jingmen 431922, China
通讯机构：
[Rui Zhang] N;National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>School of Food Science and Engineering, Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, P. R. China
关键词：
Magnetic field;germination;selenium;growth parameter;active compounds
摘要：
This study investigated the impact of static magnetic field (SMF) treatment and elemental enrichment on the germination, growth and nutritional quality of mung beans. The seeds were hydrated for 12 h followed by a 4-day germination period. The effects of different SMF strengths and exposure stages, as well as the concentrations and volume ratios of the exogenous elements selenium (Se) and chromium (Cr 3+ ) during hydration, on germination percentage, germination index, and seedling length were systematically evaluated. The results showed that higher SMF strengths (10 mT) applied during the final hydration stage (SMF-F) improved seed germination, and that lower concentrations of Se (4 mg/L) and Cr (20 mg/L) also promoted germination. A mixed element treatment with Se: Cr at a volume ratio of 1: 2 resulted in a 1.30-fold increase in germination potential and a 1.25-fold increase in germination index compared to the control. In terms of nutritional quality, SMF treatment and elemental enrichment prior to germination increased levels of protein, amino acids, and phenolic compounds while decreasing vitexin content. An antagonistic effect between Se and Cr enrichment was observed. Overall, SMF treatment combined with a mixed element enrichment effectively enhanced the germination, growth and nutritional quality of mung bean sprouts.
This study investigated the impact of static magnetic field (SMF) treatment and elemental enrichment on the germination, growth and nutritional quality of mung beans. The seeds were hydrated for 12 h followed by a 4-day germination period. The effects of different SMF strengths and exposure stages, as well as the concentrations and volume ratios of the exogenous elements selenium (Se) and chromium (Cr 3+ ) during hydration, on germination percentage, germination index, and seedling length were systematically evaluated. The results showed that higher SMF strengths (10 mT) applied during the final hydration stage (SMF-F) improved seed germination, and that lower concentrations of Se (4 mg/L) and Cr (20 mg/L) also promoted germination. A mixed element treatment with Se: Cr at a volume ratio of 1: 2 resulted in a 1.30-fold increase in germination potential and a 1.25-fold increase in germination index compared to the control. In terms of nutritional quality, SMF treatment and elemental enrichment prior to germination increased levels of protein, amino acids, and phenolic compounds while decreasing vitexin content. An antagonistic effect between Se and Cr enrichment was observed. Overall, SMF treatment combined with a mixed element enrichment effectively enhanced the germination, growth and nutritional quality of mung bean sprouts.
摘要：
A novel selenylated low molecular weight apple pectin (Se-LMWAP) was prepared through enzymatic modification combined with selenylation. The physicochemical properties, the structural characterization of Se-LMWAP were evaluated by FT-IR, NMR and SEM. Moreover, the antidiabetic activity and potential mechanism of Se-LMWAP were investigated using high-fat diet (HFD)/streptozotocin (STZ)-induced type 2 diabetic mice. The results revealed that the physicochemical properties of Se-LMWAP were distinctly improved after modifications, and the primary structure was not altered significantly compared to apple pectin and low molecular weight apple pectin. Se-LMWAP had a relative molecular weight of 8.91×10(3)Da (accounted for 61.3%) and total selenium content of 148.3±2.0 μg(selenium)/g(sample). It consisted of Rha, Ara, Gal, Glc, Xyl and GalA at a molar ratio of 0.093:0.014:0.132:0.020:0.118:0.622, with the selenium substitution occurred at the C-6 position. Se-LMWAP was able to significantly reduce weight loss, hyperglycemia, oxidative stress and liver, kidney and pancreas damage. Additionally, improved glucose tolerance, relieved lipid metabolism disorders, elevated hepatic glycogen content and ameliorated insulin resistance were observed in the Se-LMWAP group. Overall, Se-LMWAP can be used as a promising dietary selenium supplement to exert -antidiabetic effect through modulating hepatic glucose metabolism and liver insulin-signaling transduction and oxidative stress.
摘要：
The application of rapeseed protein in human foods is limited by residual antinutritive components and poor sensory quality. The effects of five extraction protocols on rapeseed protein yield, sensory, functional and nutritional properties were systematically evaluated in this study. In particular, the potential of weakly acidic salt (pH 6.5, 150 mmol·L−1 MgCl2) extraction as a mild method for recovering edible rapeseed protein was investigated compared with conventional alkali extraction. All salt-extracted proteins showed above 40 % extraction yield and low antinutritional factor contents. They also had ideal amino acid patterns and better in vitro gastroduodenal digestibility than alkaline-extracted proteins. Additionally, the lighter color and odor, as well as better solubility, emulsion activity, foaming property, and water/oil holding capacity were found in weakly acidic salt extraction-ultrafiltered proteins. These findings suggest that weakly acidic salt extraction-ultrafiltration could be used for obtaining edible rapeseed protein, while extraction yield should be improved for scale application.
The application of rapeseed protein in human foods is limited by residual antinutritive components and poor sensory quality. The effects of five extraction protocols on rapeseed protein yield, sensory, functional and nutritional properties were systematically evaluated in this study. In particular, the potential of weakly acidic salt (pH 6.5, 150 mmol·L−1 MgCl2) extraction as a mild method for recovering edible rapeseed protein was investigated compared with conventional alkali extraction. All salt-extracted proteins showed above 40 % extraction yield and low antinutritional factor contents. They also had ideal amino acid patterns and better in vitro gastroduodenal digestibility than alkaline-extracted proteins. Additionally, the lighter color and odor, as well as better solubility, emulsion activity, foaming property, and water/oil holding capacity were found in weakly acidic salt extraction-ultrafiltered proteins. These findings suggest that weakly acidic salt extraction-ultrafiltration could be used for obtaining edible rapeseed protein, while extraction yield should be improved for scale application.
摘要：
Purple sweet potato (PSP) has abundant nutritional compounds, which are valuable constituents of the human diet, but its development and utilization are still in the primary processing phase. This study examined the differences in nutritional characteristics of 10 PSP varieties. A variety of nutritional components were evaluated and comprehensively compared using principal component analysis (PCA) and cluster analysis (CA). The PSP had 60.9–70.1% moisture. The dried PSP had abundant starch (43.9~67.2%) and dietary fiber (9.40~16.5%), moderate levels of protein (3.19~8.75%) and reducing sugar (1.44~4.01%), and low amounts of crude fat (0.51~1.01%). The anthocyanin profile varied significantly between the different varieties. A correlation analysis showed that a higher content of anthocyanins resulted in a darker color. The PCA and CA suggested that varieties XS, ZL, and JS18 are desirable for developing the diabetic patient’s diet. JS1 had the highest anthocyanin, protein, and dietary fiber contents and the lowest starch, implying that it could be used as a source of natural colorants or functional foods. Varieties FX, GS, ES13, and EN are suitable for producing various starch-based food products, such as noodles, cookies, and pastries. This study provides a reference for the practical use and rational processing of PSP resources.
摘要：
Selenoproteins found in selenium (Se)-enriched vegetables play a vital role in maintaining human health. In this study, four Se-containing broccoli proteins (Se-BP: albumin, globulin, prolamin, and glutelin) were continuous extracted by Osborne method. Three ultrafiltered fractions were subsequently obtained from the glutelin hydrolysate, composed of Se-contained broccoli peptides (Se-Bp) with different molecular weights (MW), namely, < 1 kDa, 1–3 kDa, and 3–10 kDa. Glutelin exhibited the highest protein yield (65.60 ± 1.07%), purity (78.39 ± 0.95%), nutritional value, organic Se content (88.05 ± 0.32% of total Se content), and Se speciation distribution (selenocystine, selenomethionine, methylselenocysteine, and selenoethionine). Additionally, the antioxidant activity of different MW of Se-Bp was assessed using electron spin resonance spectroscopy. The results revealed that antioxidant activity of the candidate peptide is dependent upon its Se content, amino acid composition, and MW, especially Se-Bp with MW of 1–3 kDa displayed the strongest free radical scavenging ability.
Selenoproteins found in selenium (Se)-enriched vegetables play a vital role in maintaining human health. In this study, four Se-containing broccoli proteins (Se-BP: albumin, globulin, prolamin, and glutelin) were continuous extracted by Osborne method. Three ultrafiltered fractions were subsequently obtained from the glutelin hydrolysate, composed of Se-contained broccoli peptides (Se-Bp) with different molecular weights (MW), namely, < 1 kDa, 1–3 kDa, and 3–10 kDa. Glutelin exhibited the highest protein yield (65.60 ± 1.07%), purity (78.39 ± 0.95%), nutritional value, organic Se content (88.05 ± 0.32% of total Se content), and Se speciation distribution (selenocystine, selenomethionine, methylselenocysteine, and selenoethionine). Additionally, the antioxidant activity of different MW of Se-Bp was assessed using electron spin resonance spectroscopy. The results revealed that antioxidant activity of the candidate peptide is dependent upon its Se content, amino acid composition, and MW, especially Se-Bp with MW of 1–3 kDa displayed the strongest free radical scavenging ability.
摘要：
In this study, a whey protein isolate (WPI)-chitooligosaccharide (COS) stabilized bitter melon (Momordica charantia L.) seed oil emulsions (WC-BSOE) were prepared using the electrostatic layer-by-layer self-assembly technique, and their modulating effects on ulcerative colitis (UC) were investigated in dextran sulfate sodium (DSS)-induced UC mice model. The stability and releasing ability of WC-BSOE under simulated gastrointestinal digestion condition and their acute toxicity were also investigated. The results showed that WC-BSOE was stable to droplet aggregation in the simulated gastric and intestinal fluids and exhibited sustained release profile during gastrointestinal transit, evidenced by the measurement of particle size, polydispersity index, zeta-potential and released free fatty acids contents. Moreover, WC-BSOE had no toxic effects on BALB/c mice within the dose range of 40,000 mg/kg body weight (BW), and treatment with WC-BSOE at a dosage of 15 mg/kg BW effectively relieved DSS-induced UC symptoms in mice. Furthermore, WC-BSOE could improve the IL-4 and IgA contents in serum, as well as up-regulate the occludin and ZO-1 expressions and down-regulate MPO, MDA and ROS levels in colon tissues of colitis mice, and it also elevated the diversity and relative abundances of Firmicutes, Bacteroides, and Lactobacillus in the intestinal microbiota. These findings indicated that WC-BSOE exerted protective effects in UC through decreasing proinflammatory cytokines, increasing tight junction proteins, suppressing oxidative stress, and regulating intestinal microbiota. Collectively, this study suggested WC-BSOE might be developed as a promising dietary supplement for UC protection.
期刊：
Journal of Food Measurement and Characterization,2023年17(2):1703-1713 ISSN：2193-4126
通讯作者：
Zhao Qin<&wdkj&>Xue-De Wang
作者机构：
[Wang, Shou-Tao; Qin, Zhao; Dan, Ya-Qian; Liu, Hua-Min; Lv, Ting-Ting; Ma, Yu-Xiang; Zhang, Chen-Xia; Wang, Xue-De] Henan Univ Technol, Coll Food Sci & Technol, Zhengzhou 450001, Peoples R China.;[Wang, Shou-Tao; Qin, Zhao; Liu, Hua-Min; Lv, Ting-Ting; Ma, Yu-Xiang; Zhang, Chen-Xia; Wang, Xue-De] Henan Univ Technol, Inst Special Oilseed Proc & Technol, Zhengzhou 450001, Peoples R China.;[He, Jing-Ren] Wuhan Polytech Univ, Natl R&D Ctr Se rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[He, Jing-Ren] Wuhan Polytech Univ, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod, Minist Educ, Wuhan 430023, Peoples R China.
通讯机构：
[Zhao Qin; Xue-De Wang] C;College of Food Science and Technology, Henan University of Technology, Zhengzhou, China<&wdkj&>Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China<&wdkj&>College of Food Science and Technology, Henan University of Technology, Zhengzhou, China<&wdkj&>Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
摘要：
Subcritical water-ethanol extraction (SWE) was performed to extract proanthocyanidins (PAs) from Chinese quince fruits. The extraction parameters (temperature, time, liquid-solid ratio) were optimized using response surface methodology (RSM), based on single-factor experiments. The optimal SWE conditions were: temperature, 135 degrees C; time, 31 min; liquid solid ratio, 32 mL/g. The maximum PAs obtained were 22.36 +/- 0.35 mg PB2/g DW, which matched predicted values. In the analysis of PAs, 7 compounds were identified: catechin, epicatechin, epicatechin gallate, epigallocatechin-3-gallate, and proanthocyanidins dimers, trimers and tetramers. Structurally, these PAs contained substantial procyanidin (PC) but little prodelphinidin (PD). The findings revealed that SWE yielded more total PA than the conventional method extraction (CME). Furthermore, compared with CME PAs, PAs obtained by SWE showed higher radical scavenging capacities (IC50: 139.32 mu g/mL for DPPH; IC50: 113.11 mu g/mL for ABTS) and stronger alpha-amylase inhibition (IC50: 88.29 mu g/mL). These results indicate that SWE is an efficient method for the separation of PAs from Chinese quince. Chinese quince PAs represent a potentially valuable resource for use in functional foods and nutraceuticals.
作者：
Teixeira, Margarida;Tao, Wen;Fernandes, Ana;Faria, Ana;Ferreira, Isabel M. P. L. V. O.;...
期刊：
Trends in Food Science & Technology,2023年138:708-725 ISSN：0924-2244
通讯作者：
Oliveira, HE
作者机构：
[Fernandes, Ana; de Freitas, Victor; Oliveira, H. elder; Teixeira, Margarida; Oliveira, HE; Mateus, Nuno; Tao, Wen] Fac Sci, Dept Chem & Biochem, LAQV, REQUIMTE, P-4169007 Porto, Portugal.;[Faria, Ana] Univ NOVA Lisboa, Fac Ciencias Med, NOVA Med Sch, NMS,FCM,CHRC, Lisbon, Portugal.;[Faria, Ana] Univ NOVA Lisboa, NOVA Med Sch, Nutr & Metab, Fac Ciencias Med,NMS,FCM,CINTESIS RISE, Lisbon, Portugal.;[Ferreira, Isabel M. P. L. V. O.] Univ Porto, Fac Pharm, Dept Chem Sci, LAQV REQUIMTE,Lab Bromatol & Hydrol, P-4050313 Porto, Portugal.;[He, Jingren] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Natl R&D Ctr Se rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se rich Agr Pro, Wuhan 430023, Peoples R China.
关键词：
Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers 2024;Food Packaging and Shelf Life Show abstract Food quality and freshness deterioration are global concerns during the packaging;distribution;and storage of perishable food items such as fish;meat;seafood;milk;fruits;and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently;interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers;the production of smart chitosan film;the integration of sense-active compounds;the biodegradation patterns;cytotoxicity and safety concerns;and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts;including anthocyanins;alizarin;betalains;and curcumin;have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia;pH;total volatile basic nitrogen (TVBN);and thiobarbituric acid reactive substances (TBARS);are considered for assessing fish;meat;and milk quality using smart chitosan films. However;the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore;further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry. Anthocyanins as natural bioactives with anti-hypertensive and atherosclerotic potential: Health benefits and recent advances 2024;Phytomedicine Citation Excerpt : Additionally;this approach can substantially alleviate the financial strain experienced by individuals. Anthocyanins;which are flavonoid polyphenols;are naturally present in various plant tissues and are responsible for the pigmentation of petals and fruits (Teixeira et al.;Xiao;2022). According to recent studies;anthocyanins have a protective effect against major ailments;including CVDs and other chronic metabolic diseases (Guo and Xia;2018). Show abstract Hypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore;it is a significant risk factor for the development of atherosclerosis (AS);as a correlation between hypertension and AS has been observed. However;the effective treatments for either of these disorders appear to be uncommon. A systematic search of articles published in PubMed;Web of Science;ScienceDirect;Scopus;and Google Scholar databases over the last decade was performed using the following keywords: hypertension;AS;anthocyanins;antioxidants;gut microbes;health benefits;and bioactivity. The available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover;previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota;leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. In this review;different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition;gut microbial metabolites also play a crucial role in diseases through the gut-liver axis. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review 2024;Food Chemistry Citation Excerpt : The quality properties of edible flower after harvest are influenced by variable factors;including internal factor (e.g.;microbial activity;respiration rate and water activity) and external factor (e.g.;relative humidity;storage temperature and mechanical damage) (Fig. 2) (Zhong;Dong;Cui;Dong;Xu;& Li;2023). If flowers are not effectively processed within a short time after harvest;they are susceptible to discoloration;dehydration;petal loss;wilting and browning due to the combined effect of physical;chemical and biological factors (Shantamma et al.;Teixeira et al.;2023). Based on the nature of the edible flowers and deterioration mechanism;their processing technologies are used to extend postharvest storage life and preserve their overall quality. Show abstract Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value;there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound;microwave;infrared;ultraviolet;ionizing radiation;pulse electric field;high hydrostatic pressure;and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action;influencing factors;and status on application of each physical energy field are critically evaluated. In addition;the advantages and disadvantages of each of these energy fields are evaluated;and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm. Chloropropanols and their esters in foods: Exposure;formation and mitigation strategies 2023;Food Chemistry Advances Citation Excerpt : Of all the plants mentioned above;edible anthocyanin-rich flowers consumption shares a significant amount on this matter worldwide;with several blue;red and violet flowers being consumed in different contexts. They are usually found in the daily diet in the form of salads;teas;soups;honey;candies;jams;wine;vinegar;and beverages (Teixeira et al.;2023). For instance;16 of the 32 species commonly present in the Mediterranean diet are anthocyanin-rich red;purple or blue flowers (Amrouche et al.;while 3 of the 5 most commonly consumed species in Iran are rich in anthocyanins (Nicknezhad et al.;2023). Show abstract As food contaminants;chloropropanol esters are generally produced during the deodorisation of vegetable oils;and can be further hydrolysed by lipases to generate chloropropanols. With continuous technological progress for their determination;various foods have been detected with chloropropanols;including refined vegetable oils;oily foods and infant formula. High exposures to these contaminants may pose health risks to humans;particularly infants. Therefore;mitigation strategies of chloropropanols are necessary for food safety. During thermal processing;chlorine-containing compounds are probable precursors;which can be reduced to attenuate chloropropanols production. In addition;antioxidants can also exert inhibitory effects. Chloropropanols have been demonstrated to have potential carcinogenic toxicity;while flavonoids have been proven to effectively relieve their toxic damages. In this review;three formation mechanisms of chloropropanols are introduced. Meanwhile;the toxicity as well as mitigation strategies are discussed;consequently providing a theoretical basis for the effective control of them. Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues 2024;Foods Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses 2023;Foods View all citing articles on Scopus Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers 2024;Food Packaging and Shelf Life Show abstract Food quality and freshness deterioration are global concerns during the packaging;distribution;and storage of perishable food items such as fish;meat;seafood;milk;fruits;and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently;interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers;the production of smart chitosan film;the integration of sense-active compounds;the biodegradation patterns;cytotoxicity and safety concerns;and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts;including anthocyanins;alizarin;betalains;and curcumin;have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia;pH;total volatile basic nitrogen (TVBN);and thiobarbituric acid reactive substances (TBARS);are considered for assessing fish;meat;and milk quality using smart chitosan films. However;the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore;further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry. Anthocyanins as natural bioactives with anti-hypertensive and atherosclerotic potential: Health benefits and recent advances 2024;Phytomedicine Citation Excerpt : Additionally;this approach can substantially alleviate the financial strain experienced by individuals. Anthocyanins;which are flavonoid polyphenols;are naturally present in various plant tissues and are responsible for the pigmentation of petals and fruits (Teixeira et al.;Xiao;2022). According to recent studies;anthocyanins have a protective effect against major ailments;including CVDs and other chronic metabolic diseases (Guo and Xia;2018). Show abstract Hypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore;it is a significant risk factor for the development of atherosclerosis (AS);as a correlation between hypertension and AS has been observed. However;the effective treatments for either of these disorders appear to be uncommon. A systematic search of articles published in PubMed;Web of Science;ScienceDirect;Scopus;and Google Scholar databases over the last decade was performed using the following keywords: hypertension;AS;anthocyanins;antioxidants;gut microbes;health benefits;and bioactivity. The available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover;previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota;leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. In this review;different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition;gut microbial metabolites also play a crucial role in diseases through the gut-liver axis. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review 2024;Food Chemistry Citation Excerpt : The quality properties of edible flower after harvest are influenced by variable factors;including internal factor (e.g.;microbial activity;respiration rate and water activity) and external factor (e.g.;relative humidity;storage temperature and mechanical damage) (Fig. 2) (Zhong;Dong;Cui;Dong;Xu;& Li;2023). If flowers are not effectively processed within a short time after harvest;they are susceptible to discoloration;dehydration;petal loss;wilting and browning due to the combined effect of physical;chemical and biological factors (Shantamma et al.;Teixeira et al.;2023). Based on the nature of the edible flowers and deterioration mechanism;their processing technologies are used to extend postharvest storage life and preserve their overall quality. Show abstract Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value;there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound;microwave;infrared;ultraviolet;ionizing radiation;pulse electric field;high hydrostatic pressure;and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action;influencing factors;and status on application of each physical energy field are critically evaluated. In addition;the advantages and disadvantages of each of these energy fields are evaluated;and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm. Chloropropanols and their esters in foods: Exposure;formation and mitigation strategies 2023;Food Chemistry Advances Citation Excerpt : Of all the plants mentioned above;edible anthocyanin-rich flowers consumption shares a significant amount on this matter worldwide;with several blue;red and violet flowers being consumed in different contexts. They are usually found in the daily diet in the form of salads;teas;soups;honey;candies;jams;wine;vinegar;and beverages (Teixeira et al.;2023). For instance;16 of the 32 species commonly present in the Mediterranean diet are anthocyanin-rich red;purple or blue flowers (Amrouche et al.;while 3 of the 5 most commonly consumed species in Iran are rich in anthocyanins (Nicknezhad et al.;2023). Show abstract As food contaminants;chloropropanol esters are generally produced during the deodorisation of vegetable oils;and can be further hydrolysed by lipases to generate chloropropanols. With continuous technological progress for their determination;various foods have been detected with chloropropanols;including refined vegetable oils;oily foods and infant formula. High exposures to these contaminants may pose health risks to humans;particularly infants. Therefore;mitigation strategies of chloropropanols are necessary for food safety. During thermal processing;chlorine-containing compounds are probable precursors;which can be reduced to attenuate chloropropanols production. In addition;antioxidants can also exert inhibitory effects. Chloropropanols have been demonstrated to have potential carcinogenic toxicity;while flavonoids have been proven to effectively relieve their toxic damages. In this review;three formation mechanisms of chloropropanols are introduced. Meanwhile;the toxicity as well as mitigation strategies are discussed;consequently providing a theoretical basis for the effective control of them. Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues 2024;Foods Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses 2023;Foods View all citing articles on Scopus Smart chitosan films as intelligent food packaging: An approach to monitoring food freshness and biomarkers 2024;Food Packaging and Shelf Life 2024;Food Packaging and Shelf Life Show abstract Food quality and freshness deterioration are global concerns during the packaging;distribution;and storage of perishable food items such as fish;meat;seafood;milk;fruits;and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently;interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers;the production of smart chitosan film;the integration of sense-active compounds;the biodegradation patterns;cytotoxicity and safety concerns;and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts;including anthocyanins;alizarin;betalains;and curcumin;have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia;pH;total volatile basic nitrogen (TVBN);and thiobarbituric acid reactive substances (TBARS);are considered for assessing fish;meat;and milk quality using smart chitosan films. However;the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore;further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry. Food quality and freshness deterioration are global concerns during the packaging;distribution;and storage of perishable food items such as fish;meat;seafood;milk;fruits;and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently;interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers;the production of smart chitosan film;the integration of sense-active compounds;the biodegradation patterns;cytotoxicity and safety concerns;and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts;including anthocyanins;alizarin;betalains;and curcumin;have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia;pH;total volatile basic nitrogen (TVBN);and thiobarbituric acid reactive substances (TBARS);are considered for assessing fish;meat;and milk quality using smart chitosan films. However;the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore;further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry. Food quality and freshness deterioration are global concerns during the packaging;distribution;and storage of perishable food items such as fish;meat;seafood;milk;fruits;and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently;interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers;the production of smart chitosan film;the integration of sense-active compounds;the biodegradation patterns;cytotoxicity and safety concerns;and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts;including anthocyanins;alizarin;betalains;and curcumin;have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia;pH;total volatile basic nitrogen (TVBN);and thiobarbituric acid reactive substances (TBARS);are considered for assessing fish;meat;and milk quality using smart chitosan films. However;the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore;further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry. Food quality and freshness deterioration are global concerns during the packaging;distribution;and storage of perishable food items such as fish;meat;seafood;milk;fruits;and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in making purchasing decisions. Recently;interest has risen in using smart chitosan films in intelligent packaging technologies to monitor food quality and safety. This review provides a thorough analysis of the mechanisms underlying the monitoring of food freshness biomarkers;the production of smart chitosan film;the integration of sense-active compounds;the biodegradation patterns;cytotoxicity and safety concerns;and the significant challenges to sustainable implementation. Several sense-active compounds from plant extracts;including anthocyanins;alizarin;betalains;and curcumin;have been employed to fabricate smart chitosan films. The most common freshness biomarkers: ammonia;pH;total volatile basic nitrogen (TVBN);and thiobarbituric acid reactive substances (TBARS);are considered for assessing fish;meat;and milk quality using smart chitosan films. However;the responsive nature of the film to different freshness biomarkers depends on the sources and type of sense-active compounds incorporated in the film. Therefore;further research on smart chitosan films and their combination with other sense-active compounds or a combination of existing sense-active compounds at different concentrations is needed for sustainable application in the intelligent food packaging industry. Anthocyanins as natural bioactives with anti-hypertensive and atherosclerotic potential: Health benefits and recent advances 2024;Phytomedicine Citation Excerpt : Additionally;this approach can substantially alleviate the financial strain experienced by individuals. Anthocyanins;which are flavonoid polyphenols;are naturally present in various plant tissues and are responsible for the pigmentation of petals and fruits (Teixeira et al.;Xiao;2022). According to recent studies;anthocyanins have a protective effect against major ailments;including CVDs and other chronic metabolic diseases (Guo and Xia;Phytomedicine Citation Excerpt : Additionally;this approach can substantially alleviate the financial strain experienced by individuals. Anthocyanins;which are flavonoid polyphenols;are naturally present in various plant tissues and are responsible for the pigmentation of petals and fruits (Teixeira et al.;Xiao;2022). According to recent studies;anthocyanins have a protective effect against major ailments;including CVDs and other chronic metabolic diseases (Guo and Xia;2018). Citation Excerpt : Additionally;this approach can substantially alleviate the financial strain experienced by individuals. Anthocyanins;which are flavonoid polyphenols;are naturally present in various plant tissues and are responsible for the pigmentation of petals and fruits (Teixeira et al.;Xiao;2022). According to recent studies;anthocyanins have a protective effect against major ailments;including CVDs and other chronic metabolic diseases (Guo and Xia;2018). Citation Excerpt : Show abstract Hypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore;it is a significant risk factor for the development of atherosclerosis (AS);as a correlation between hypertension and AS has been observed. However;the effective treatments for either of these disorders appear to be uncommon. A systematic search of articles published in PubMed;Web of Science;ScienceDirect;Scopus;and Google Scholar databases over the last decade was performed using the following keywords: hypertension;AS;anthocyanins;antioxidants;gut microbes;health benefits;and bioactivity. The available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover;previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota;leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. In this review;different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition;gut microbial metabolites also play a crucial role in diseases through the gut-liver axis. Hypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore;it is a significant risk factor for the development of atherosclerosis (AS);as a correlation between hypertension and AS has been observed. However;the effective treatments for either of these disorders appear to be uncommon. A systematic search of articles published in PubMed;Web of Science;ScienceDirect;Scopus;and Google Scholar databases over the last decade was performed using the following keywords: hypertension;AS;anthocyanins;antioxidants;gut microbes;health benefits;and bioactivity. The available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover;previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota;leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. In this review;different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition;gut microbial metabolites also play a crucial role in diseases through the gut-liver axis. Hypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore;it is a significant risk factor for the development of atherosclerosis (AS);as a correlation between hypertension and AS has been observed. However;the effective treatments for either of these disorders appear to be uncommon. A systematic search of articles published in PubMed;Web of Science;ScienceDirect;Scopus;and Google Scholar databases over the last decade was performed using the following keywords: hypertension;AS;anthocyanins;antioxidants;gut microbes;health benefits;and bioactivity. The available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover;previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota;leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. In this review;different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition;gut microbial metabolites also play a crucial role in diseases through the gut-liver axis. Hypertension is a highly prevalent chronic metabolic illness affecting individuals of all age groups. Furthermore;it is a significant risk factor for the development of atherosclerosis (AS);as a correlation between hypertension and AS has been observed. However;the effective treatments for either of these disorders appear to be uncommon. A systematic search of articles published in PubMed;Web of Science;ScienceDirect;Scopus;and Google Scholar databases over the last decade was performed using the following keywords: hypertension;AS;anthocyanins;antioxidants;gut microbes;health benefits;and bioactivity. The available research indicates that anthocyanin consumption can achieve antioxidant effects by inducing the activation of intracellular nuclear factor erythroid 2-related factor (Nrf2) and the expression of antioxidant genes. Moreover;previous reports showed that anthocyanins can enhance the human body's ability to fight against inflammation and cancer through the inhibition of inflammatory factors and the regulation of related signaling pathways. They can also protect the blood vessels and nervous system by regulating the production and function of endothelial nitric oxide synthase (eNOS). Gut microorganisms play an important role in various chronic diseases. Our research has also investigated the role of anthocyanins in the metabolism of the gut microbiota;leading to significant breakthroughs. This study not only presents a unique strategy for reducing the risk of cardiovascular diseases (CVDs) without the need for medicine but also provides insights into the development and utilization of intestinal probiotic dietary supplements. In this review;different in vitro and in vivo studies have shown that anthocyanins slow down the onset and progression of hypertension and AS through different mechanisms. In addition;gut microbial metabolites also play a crucial role in diseases through the gut-liver axis. Novel strategies for enhancing quality stability of edible flower during processing using efficient physical fields: A review 2024;Food Chemistry Citation Excerpt : The quality properties of edible flower after harvest are influenced by variable factors;including internal factor (e.g.;microbial activity;respiration rate and water activity) and external factor (e.g.;relative humidity;storage temperature and mechanical damage) (Fig. 2) (Zhong;Dong;Cui;Dong;Xu;& Li;2023). If flowers are not effectively processed within a short time after harvest;they are susceptible to discoloration;dehydration;petal loss;wilting and browning due to the combined effect of physical;chemical and biological factors (Shantamma et al.;Teixeira et al.;2023). Based on the nature of the edible flowers and deterioration mechanism;their processing technologies are used to extend postharvest storage life and preserve their overall quality. 2024;Food Chemistry Citation Excerpt : The quality properties of edible flower after harvest are influenced by variable factors;including internal factor (e.g.;microbial activity;respiration rate and water activity) and external factor (e.g.;relative humidity;storage temperature and mechanical damage) (Fig. 2) (Zhong;Dong;Cui;Dong;Xu;& Li;2023). If flowers are not effectively processed within a short time after harvest;they are susceptible to discoloration;dehydration;petal loss;wilting and browning due to the combined effect of physical;chemical and biological factors (Shantamma et al.;Teixeira et al.;2023). Based on the nature of the edible flowers and deterioration mechanism;their processing technologies are used to extend postharvest storage life and preserve their overall quality. Citation Excerpt : The quality properties of edible flower after harvest are influenced by variable factors;including internal factor (e.g.;microbial activity;respiration rate and water activity) and external factor (e.g.;relative humidity;storage temperature and mechanical damage) (Fig. 2) (Zhong;Dong;Cui;Dong;Xu;& Li;2023). If flowers are not effectively processed within a short time after harvest;they are susceptible to discoloration;dehydration;petal loss;wilting and browning due to the combined effect of physical;chemical and biological factors (Shantamma et al.;Teixeira et al.;2023). Based on the nature of the edible flowers and deterioration mechanism;their processing technologies are used to extend postharvest storage life and preserve their overall quality. Citation Excerpt : Show abstract Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value;there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound;microwave;infrared;ultraviolet;ionizing radiation;pulse electric field;high hydrostatic pressure;and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action;influencing factors;and status on application of each physical energy field are critically evaluated. In addition;the advantages and disadvantages of each of these energy fields are evaluated;and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm. Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value;there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound;microwave;infrared;ultraviolet;ionizing radiation;pulse electric field;high hydrostatic pressure;and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action;influencing factors;and status on application of each physical energy field are critically evaluated. In addition;the advantages and disadvantages of each of these energy fields are evaluated;and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm. Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value;there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound;microwave;infrared;ultraviolet;ionizing radiation;pulse electric field;high hydrostatic pressure;and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action;influencing factors;and status on application of each physical energy field are critically evaluated. In addition;the advantages and disadvantages of each of these energy fields are evaluated;and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm. Edible flowers are an exotic part of the human diet due to their distinct sensorial properties and health benefits. Due to consumers demand edible flowers and their products with natural freshness and high nutritional value;there is increasing research on the application of green and efficient edible flower processing technologies. This paper reviews the application of a number of physical fields including ultrasound;microwave;infrared;ultraviolet;ionizing radiation;pulse electric field;high hydrostatic pressure;and reduced pressure aiming to improve the processing and product quality of edible flowers. The mechanism of action;influencing factors;and status on application of each physical energy field are critically evaluated. In addition;the advantages and disadvantages of each of these energy fields are evaluated;and trends on their future prospects are highlighted. Future research is expected to focus on gaining greater understanding of the mechanism action of physical field-based technologies when applied to processing of edible flowers and to provide the basis for broaden the application of physical field-based technologies in industrial realm. Chloropropanols and their esters in foods: Exposure;formation and mitigation strategies 2023;Food Chemistry Advances Citation Excerpt : Of all the plants mentioned above;edible anthocyanin-rich flowers consumption shares a significant amount on this matter worldwide;with several blue;red and violet flowers being consumed in different contexts. They are usually found in the daily diet in the form of salads;teas;soups;honey;candies;jams;wine;vinegar;and beverages (Teixeira et al.;2023). For instance;16 of the 32 species commonly present in the Mediterranean diet are anthocyanin-rich red;purple or blue flowers (Amrouche et al.;while 3 of the 5 most commonly consumed species in Iran are rich in anthocyanins (Nicknezhad et al.;Food Chemistry Advances Citation Excerpt : Of all the plants mentioned above;edible anthocyanin-rich flowers consumption shares a significant amount on this matter worldwide;with several blue;red and violet flowers being consumed in different contexts. They are usually found in the daily diet in the form of salads;teas;soups;honey;candies;jams;wine;vinegar;and beverages (Teixeira et al.;2023). For instance;16 of the 32 species commonly present in the Mediterranean diet are anthocyanin-rich red;purple or blue flowers (Amrouche et al.;while 3 of the 5 most commonly consumed species in Iran are rich in anthocyanins (Nicknezhad et al.;2023). Citation Excerpt : Of all the plants mentioned above;edible anthocyanin-rich flowers consumption shares a significant amount on this matter worldwide;with several blue;red and violet flowers being consumed in different contexts. They are usually found in the daily diet in the form of salads;teas;soups;honey;candies;jams;wine;vinegar;and beverages (Teixeira et al.;2023). For instance;16 of the 32 species commonly present in the Mediterranean diet are anthocyanin-rich red;purple or blue flowers (Amrouche et al.;while 3 of the 5 most commonly consumed species in Iran are rich in anthocyanins (Nicknezhad et al.;2023). Citation Excerpt : Show abstract As food contaminants;chloropropanol esters are generally produced during the deodorisation of vegetable oils;and can be further hydrolysed by lipases to generate chloropropanols. With continuous technological progress for their determination;various foods have been detected with chloropropanols;including refined vegetable oils;oily foods and infant formula. High exposures to these contaminants may pose health risks to humans;particularly infants. Therefore;mitigation strategies of chloropropanols are necessary for food safety. During thermal processing;chlorine-containing compounds are probable precursors;which can be reduced to attenuate chloropropanols production. In addition;antioxidants can also exert inhibitory effects. Chloropropanols have been demonstrated to have potential carcinogenic toxicity;while flavonoids have been proven to effectively relieve their toxic damages. In this review;three formation mechanisms of chloropropanols are introduced. Meanwhile;the toxicity as well as mitigation strategies are discussed;consequently providing a theoretical basis for the effective control of them. As food contaminants;chloropropanol esters are generally produced during the deodorisation of vegetable oils;and can be further hydrolysed by lipases to generate chloropropanols. With continuous technological progress for their determination;various foods have been detected with chloropropanols;including refined vegetable oils;oily foods and infant formula. High exposures to these contaminants may pose health risks to humans;particularly infants. Therefore;mitigation strategies of chloropropanols are necessary for food safety. During thermal processing;chlorine-containing compounds are probable precursors;which can be reduced to attenuate chloropropanols production. In addition;antioxidants can also exert inhibitory effects. Chloropropanols have been demonstrated to have potential carcinogenic toxicity;while flavonoids have been proven to effectively relieve their toxic damages. In this review;three formation mechanisms of chloropropanols are introduced. Meanwhile;the toxicity as well as mitigation strategies are discussed;consequently providing a theoretical basis for the effective control of them. As food contaminants;chloropropanol esters are generally produced during the deodorisation of vegetable oils;and can be further hydrolysed by lipases to generate chloropropanols. With continuous technological progress for their determination;various foods have been detected with chloropropanols;including refined vegetable oils;oily foods and infant formula. High exposures to these contaminants may pose health risks to humans;particularly infants. Therefore;mitigation strategies of chloropropanols are necessary for food safety. During thermal processing;chlorine-containing compounds are probable precursors;which can be reduced to attenuate chloropropanols production. In addition;antioxidants can also exert inhibitory effects. Chloropropanols have been demonstrated to have potential carcinogenic toxicity;while flavonoids have been proven to effectively relieve their toxic damages. In this review;three formation mechanisms of chloropropanols are introduced. Meanwhile;the toxicity as well as mitigation strategies are discussed;consequently providing a theoretical basis for the effective control of them. As food contaminants;chloropropanol esters are generally produced during the deodorisation of vegetable oils;and can be further hydrolysed by lipases to generate chloropropanols. With continuous technological progress for their determination;various foods have been detected with chloropropanols;including refined vegetable oils;oily foods and infant formula. High exposures to these contaminants may pose health risks to humans;particularly infants. Therefore;mitigation strategies of chloropropanols are necessary for food safety. During thermal processing;chlorine-containing compounds are probable precursors;which can be reduced to attenuate chloropropanols production. In addition;antioxidants can also exert inhibitory effects. Chloropropanols have been demonstrated to have potential carcinogenic toxicity;while flavonoids have been proven to effectively relieve their toxic damages. In this review;three formation mechanisms of chloropropanols are introduced. Meanwhile;the toxicity as well as mitigation strategies are discussed;consequently providing a theoretical basis for the effective control of them. Green Solvents for Extraction of Natural Food Colorants from Plants: Selectivity and Stability Issues 2024;Foods 2024;Foods Exploring Plants with Flowers: From Therapeutic Nutritional Benefits to Innovative Sustainable Uses 2023;Foods 2023;Foods
摘要：
Background Among the many sources of anthocyanins, edible flowers are regaining interest for both consumers and researchers due to their nutritional profile and the need for even more healthy dietary alternatives. In such context, anthocyanin-rich edible flowers may be one of the most interesting groups of such cultivars but also of anthocyanins source.
Among the many sources of anthocyanins, edible flowers are regaining interest for both consumers and researchers due to their nutritional profile and the need for even more healthy dietary alternatives. In such context, anthocyanin-rich edible flowers may be one of the most interesting groups of such cultivars but also of anthocyanins source.
Scope and approach In this review, we discuss the latest findings regarding such type of edible flowers, from their consumption patterns to their nutritional and anthocyanins composition, their reported health benefits, the challenges about the consumption of edible flowers and the future research necessities on this promising thematic.
In this review, we discuss the latest findings regarding such type of edible flowers, from their consumption patterns to their nutritional and anthocyanins composition, their reported health benefits, the challenges about the consumption of edible flowers and the future research necessities on this promising thematic.
Key findings and conclusions Anthocyanins have become a key group of natural compounds during the last years due to their broad applications in different areas. From a nutritional and health perspective, these compounds have been showing potential roles against different pathologies. The excellent aroma, taste and appearance of anthocyanin-rich edible flowers turns meals more appealing to consumers. Moreover, their nutritional profile, bioactive properties, and health benefits, encourages the development of functional foods with nutraceutical purposes, thus promoting the consumption of these type of edible flowers worldwide. Further knowledge in food processing methods is a key factor on the comeback and the addition of anthocyanin-rich edible flowers to our dietary habits.
Anthocyanins have become a key group of natural compounds during the last years due to their broad applications in different areas. From a nutritional and health perspective, these compounds have been showing potential roles against different pathologies. The excellent aroma, taste and appearance of anthocyanin-rich edible flowers turns meals more appealing to consumers. Moreover, their nutritional profile, bioactive properties, and health benefits, encourages the development of functional foods with nutraceutical purposes, thus promoting the consumption of these type of edible flowers worldwide. Further knowledge in food processing methods is a key factor on the comeback and the addition of anthocyanin-rich edible flowers to our dietary habits.
作者机构：
[He, Yi; Shao, Yanchun; Zhu, Lisha; Zhang, Hao; He, Jingren] Wuhan Polytech Univ, Sch Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Key Lab Deep Proc Major Grain & Oil,Minist Educ, Wuhan 430023, Peoples R China.;[He, Yi; He, Y; He, Jingren] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Shao, Yanchun] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.;[Wang, Liling] Tarim Univ, Coll Life Sci, Alar 843300, Peoples R China.
通讯机构：
[He, Y ] W;Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.
作者机构：
[Cheng, Shuiyuan; He, Yi; Zhu, Lisha; Dong, Xingxing; Long, Pengcheng; Lai, Huafa; He, Jingren] Wuhan Polytech Univ, Natl R&D Ctr Se Rich Agr Prod Proc, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Liu, Gang; He, Yi; Zhu, Lisha; Lai, Huafa; Xu, Suyin; He, Jingren] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Deep Proc Major Grain & Oil, Hubei Key Lab Proc & Transformat Agr Prod,Minist E, Wuhan 430023, Peoples R China.;[Shao, Yanchun] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.;[Wang, Liling] Tarim Univ, Coll Life Sci, Alar 843300, Peoples R China.
通讯机构：
[Yi He] K;Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-Rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China<&wdkj&>Author to whom correspondence should be addressed.
关键词：
Monascus red pigments;liposomes;morphological characteristics;stability;anticancer activity
作者机构：
[Cheng, Shuiyuan; He, Yi; Zhu, Lisha; Dong, Xingxing; Xie, Chaoxin; He, Y; He, Jingren] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Natl R&D Ctr Se Rich Agr Prod Proc, Wuhan 430023, Peoples R China.;[He, Yi; Zhu, Lisha; Xie, Chaoxin; Su, Yue] Wuhan Polytech Univ, Sch Food Sci & Engn, Hubei Key Lab Proc & Transformat Agr Prod, Key Lab Deep Proc Major Grain & Oil,Minist Educ, Wuhan 430023, Peoples R China.
通讯机构：
[He, Y ] W;Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Hubei Engn Res Ctr Deep Proc Green Se Rich Agr Pro, Natl R&D Ctr Se Rich Agr Prod Proc, Wuhan 430023, Peoples R China.
作者机构：
[Zhang, Rui; Wu, Muci; He, Jingren] Wuhan Polytech Univ, Natl R&D Ctr Se rich Agr Prod Proc, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China.;[Guo, Ying; Zhang, Rui; Wu, Muci; He, Jingren] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Peoples R China.;[Jiang, Sijia; Ye, Shuxin] Yun Hong Grp Co Ltd, Hubei 430206, Peoples R China.;[He, Jingren] Wuhan Polytech Univ, 36 Huanhu Middle Rd, Wuhan 430023, Peoples R China.
通讯机构：
[Jingren He] N;National R & D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Se-lenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China<&wdkj&>Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, PR China
期刊：
Food Research International,2022年161:111811 ISSN：0963-9969
通讯作者：
He, Jingren(jingren.he@whpu.edu.cn)
作者机构：
[Jiang, Tian; He, Jingren] Wuhan Polytech Univ, Sch Food Sci & Engn, Wuhan 430023, Peoples R China.;[Ye, Shuxin] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China.;[Liao, Wei] Univ Lyon, Univ Claude Bernard Lyon 1, CNRS, LAGEPP UMR 5007, 43 Blvd 11 Novembre 1918, F-69100 Villeurbanne, France.;[Wu, Muci; He, Jingren] Wuhan Polytech Univ, Sch Modern Ind Selenium Sci & Engn, Natl R&D Ctr Se Rich Agr Prod Proc, Wuhan 430023, Peoples R China.;[Oliveira, Helder; Mateus, Nuno] Univ Porto, Fac Ciencias, Dept Quim & Bioquim, REQUIMTE,LAQV, Rua Campo Alegre S-N, P-4169007 Porto, Portugal.
通讯机构：
[Jingren He] S;[Hélder Oliveira] L;LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal<&wdkj&>School of Food Science and Engineering, Wuhan Polytechnic University, 430023 Wuhan, China<&wdkj&>National R&D Center for Se-rich Agricultural Products Processing, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China
