检索结果-内蒙古大学图书馆

Exploring Carotenoid from Chlorella Sorokiniana as a Natural Alternative to Yellow Artificial food Dyes: Stability and Application in Model System

SSRN

引用

SSRN 2025年

作者： Bianchini, Carlen Bettim Minatel, Gabriela Gomes Schappo, Flávia Barbosa Arend, Giordana Demaman de Mello Castanho Amboni, Renata Dias De Rosso, Veridiana Vera Nunes, Itaciara Larroza Graduate Program in Food Science Department of Food Science and Technology Federal University of Santa Catarina Florianópolis88034-001 Brazil Graduate Program in Food Engineering Department of Chemical Engineering and Food Engineering Federal University of Santa Catarina Florianópolis88040-900 Brazil Nutrition and Food Service Research Center Federal University of São Paulo Santos11015-020 Brazil

This study investigated ultrasound-assisted extraction using ethanol from Chlorella sorokiniana-derived carotenoids and encapsulation by co-crystallization. The carotenoid extract was quantified and identified (HPLC-DAD) and its encapsulation efficiency was assessed. Co-crystals were analyzed for FTIR spectra, morphology (SEM) and stability (moisture, water activity, carotenoid content, and color) over 90 days. Their potential as a natural dye in gelatin was also evaluated. Lutein and β-carotene were the major carotenoids, with an encapsulation efficiency of 53%. FTIR analysis of the co-crystals demonstrated characteristic functional groups of sucrose and carotenoids, while SEM revealed a porous structure with particles diameters ranging from 2 μm to 20 μm. Over storage, moisture, and water activity increased, while carotenoid content decreased. Yellow remained stable in co-crystals for 90 days, whereas gelatin powder showed reduced red and yellow colors. The color of the ready-to-serve gelatin remained stable for seven days. Co-crystals can replace artificial dyes and sugar in gelatin. © 2025, The Authors. All rights reserved.

关键词： Ethanol

来源：评论

学校读者我要写书评

暂无评论

Valorization of Spondias bahiensis waste: Ultrasound-assisted extraction, in vitro phenolics bioaccessibility, and effect on the stability of lipid-protein oxidation in pre-cooked goat meatballs

引用

food Bioscience 2025年 69卷

作者： da Silva Ferreira, Valquíria Cardoso de Santana Neto, Deocleciano Cassiano Fernandes Santos, Miriane Moreira da Silva, Anna Júllia Bezerra de Azevedo Moura, Gleyce Swellen Santos Ribeiro, José Evangelista Lima, Marcos dos Santos Magnani, Marciane Silva, Fábio Anderson Pereira da Department of Management and Agro-industrial Technology Federal University of Paraíba Paraíba Bananeiras Brazil Post-graduate Program in Food Engineering Department of Chemical Engineering Federal University of Paraná Brazil Post-graduate Program in Food Science and Technology Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil

This study aimed to optimize the ultrasound-assisted extraction of phenolic compounds from the bagasse of umbu-cajá (Spondias bahiensis), a native Brazilian fruit, and to assess their bioaccessibility. Additionally, the influence of different concentrations of the umbu-cajá bagasse (SBB) extract on the oxidative stability of pre-cooked goat meatballs was investigated over a 10-day refrigerated storage period by quantifying lipid oxidation products. A central composite rotational design determined the optimal ethanol concentration, sonication time, and bagasse-solvent ratio. The optimized extract was applied to meatballs at two concentrations: EX2 (meatballs with 7.0 g/100 g of added SBB extract) and EX4 (meatballs with 13.7 g/100 g of added SBB extract). A control treatment (no antioxidant) and BHT-treated meatballs (0.02 g/100 g) were included as references. Meatballs were evaluated by measuring instrumental color, peroxide value, TBARS, carbonyl compounds, and through simulated digestion. Optimal extraction conditions were 55 % ethanol, 20 min of sonication, and a 1:36.8 bagasse-to-solvent ratio (m/v). The extract showed high antioxidant activity and bioaccessibility of catechin (1243.75 %), epicatechin gallate (918.75 %), procyanidins B2 (915.38 %), gallic acid (319.76 %) and procyanidins B1 (136.36 %). SBB extract slowed lipid oxidation until day 10 and protein oxidation until day 5 but did not inhibit color change. The meatballs had low content of oxidative compounds and high antioxidant capacity in the intestinal fraction, indicating that SBB extract can partially or totally replace the synthetic preservative. © 2025

关键词： Antioxidant Goat meat In vitro gastrointestinal digestion Oxidation Phenolic compounds Umbu-cajá

来源：评论

学校读者我要写书评

暂无评论

Pink pepper (Schinus terebinthifolius) as a natural antioxidant in artisanal smoked pork sausages

Food and Humanity

引用

food and Humanity 2025年 4卷

作者： dos Santos, Pedro Henrique Dutra Weis, Cláudia Moreira Santa Catharina Zanette, Cristina Maria Bertan, Larissa Canhadas Tormen, Luciano Bainy, Eduarda Molardi Food Science and Technology Graduate Program Federal University of Fronteira Sul (UFFS) BR 158 Parana Laranjeiras do Sul 85319-899 Brazil Food Engineering Department Midwestern State University (Unicentro) Parana Guarapuava 85040-167 Brazil

Pink pepper (Schinus terebinthifolius) is a native plant from Brazil, and its fruits contain bioactive compounds with antioxidant properties. Meat products are naturally susceptible to lipid oxidation due to the characteristics of the raw material. Consequently, natural alternatives that can replace synthetic additives in these products may be an alternative. This study aimed to produce an artisanal smoked pork sausage with the addition of pink pepper and evaluate the product's antioxidant properties. The dehydrated pink pepper was characterized for phenolic compounds, chemical composition via GC-MS, and antioxidant activity (DPPH and FRAP assays). Five formulations of smoked pork sausage were prepared: a control, three with pink pepper powder (0.5 %, 1.0 %, and 1.5 %), and a formulation with BHT (0.01 %). The sausages were analyzed for pH, titratable acidity, instrumental color, and thiobarbituric acid reactive substances (TBARS) assay at the beginning of the manufacture and every 5 days over 30 days of storage at 25 ºC. Due to the product's artisanal nature, the analysis period was shortened. The formulation with the best results was characterized by proximate, microbiological, and sensory analyses. The pink pepper demonstrated promising antioxidant capacity in the samples evaluated. The pH remained stable at around 5.4, while titratable acidity varied across the formulations, with values increasing over the storage. The addition of 0.5 % pink pepper effectively prevented lipid oxidation compared to the control and BHT formulation. This formulation had high protein and low lipid contents. It also presented good sensory acceptance and purchase intention. Pink pepper can be a viable natural alternative to synthetic antioxidants, especially for use in meat products and artisanal smoked sausages. © 2025 Elsevier B.V.

关键词： Antioxidant activity Lipid oxidation Meat products Schinus terebinthifolius

来源：评论

学校读者我要写书评

暂无评论

Characterizing Metabolites and Biotransformation in Lactic Acid Bacteria Fermented Millennium Cherry Tomato Juice Using Integrated Analytical Tools

SSRN

引用

SSRN 2025年

作者： Wang, Huixian Sakda, Patthanan Chen, Le Xie, Jingkai Yu, Jiahe Liu, Bingshu Vongsangnak, Wanwipa Wang, Ruimin School of Food Science and Engineering Key Laboratory of Food Nutrition and Functional Food of Hainan Province Hainan University Haikou570228 China Collaborative Innovation Center of One Health Hainan University Haikou570228 China Interdisciplinary Graduate Program in Bioscience Faculty of Science Kasetsart University Bangkok10900 Thailand Deparment of Zoology Faculty of Science Kasetsart University Bangkok10900 Thailand

Fermentation with lactic acid bacteria (LAB) enhances the nutritional value and flavor of food matrices. This study investigated the impact of P. acidilactici HNU168, B. lactis HNU329, and their combined fermentation on Millennium cherry tomato juice (MFJ). Fermentation boosted organic acids, total flavonoid content (TFC), xanthine oxidase (XOD) inhibitory activity, and antioxidant activities. Mixed-strain fermentation significantly increased antioxidant activity and lycopene content beyond single-strain fermentation. Non-targeted metabolomics identified 745 differential metabolites, mainly enriched in purine metabolism and phenylpropanoid biosynthetic pathways, facilitating key metabolite biotransformation. Notably, lycoperodine l, 3-(4-hydroxyphenyl) lactate, indole-3-lactic acid, and dihydrocoumarin increased significantly. Molecular docking and validation experiments of XOD inhibitory activity confirmed strong interactions between key metabolites and XOD. Also, electronic tongue analysis showed that LAB-fermented MFJ had increased richness and reduced bitterness and astringency. These results illustrate that LAB fermentation improves MFJ’s nutrition, bioactivity, and sensory properties, offering potential applications in functional foods or anti-hyperuricaemic foods. © 2025, The Authors. All rights reserved.

关键词： Fruit juices

来源：评论

学校读者我要写书评

暂无评论

Bovine bone–based activated carbon composite containing nanomagnetite as a catalyst for photo-Fenton reactions

引用

Environmental Science and Pollution Research 2025年 1-18页

作者： Guidolin, Thays de Oliveira Polla, Mariana Borges Rodriguez, Adriane de Assis Lawisch Wermuth, Tiago Bender Eller, Sarah de Oliveira, Tiago Franco Pereira, Fabiano Raupp da Cas Viegas, Alexandre Montedo, Oscar Rubem Klegues Cechinel, Maria Alice Prado Arcaro, Sabrina Universidade Do Extremo Sul Catarinense SC CriciúmaCEP 88806-000 Brazil Laboratório de Engenharia Ambiental Universidade de Santa Cruz Do Sul RS Santa Cruz Do SulCEP 96815-900 Brazil Graduate Program in Health Sciences Federal University of Health Sciences of Porto Alegre RS Porto AlegreCED 90050-170 Brazil Institute of Physics Federal University of Rio Grande Do Sul 9500 RS Porto AlegreCEP 91501-970 Brazil Department of Chemical and Food Engineering Federal University of Santa Catarina SC FlorianópolisCEP 88040-900 Brazil

Magnetic composites (MC) prepared from magnetite nanoparticles (MNP) and activated carbon from bovine bone (AC) in different proportions (75/25, 50/50, and 25/75) were used as catalysts in the photo-Fenton process to degrade methylene blue (MB) in aqueous solution. The materials were prepared by the citrate–nitrate sol–gel synthesis method and used as catalysts in the photo-Fenton process. The photocatalytic tests were performed in a cylindrical reactor with a 4.13-cm internal diameter and 300-mL maximum capacity, equipped with 9.9-W visible light lamps. The specific surface area of the MC increased by up to 1138.39% with the addition of AC. Morphological analysis confirmed the anchoring of MNPs on the AC surface. The band gap values of the materials ranged from 1.16 to 1.55 eV and increased proportionally with the addition of AC to the MC compositions. MC-75/25 and MC-50/50 presented predominantly superparamagnetic behavior, while for MC-25/75 superparamagnetic and superimposed paramagnetic phases were observed. All samples showed good reduction of the MB concentration, exceeding 80% after 10 cycles of use. The mineralization advanced extensively to simple organic acids, proving the non-generation of harmful by-products and the efficiency of this photocatalytic system. The use of magnetic composites favored the efficient separation of the catalyst without causing secondary pollution, in addition to increasing the stability and reusability of the catalysts. © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2024.

关键词： Bone

来源：评论

学校读者我要写书评

暂无评论

Rosa multiflora fructus and its active compound ellagic acid improve depressive-like behaviors in mice via monoamine oxidase inhibition

引用

Biomedicine and Pharmacotherapy 2025年 188卷 118169-118169页

作者： Kim, Minji Lim, Dong Wook Kim, Min-Sun Nam, Heejin Shin, Sooim Lee, Changho Um, Min Young Food Functionality Research Division Korea Food Research Institute Wanju 55365 South Korea Department of Food Biotechnology University of Science & Technology Daejeon 34113 South Korea Interdisciplinary Program of Bioenergy and Biomaterials Graduate School College of Engineering Chonnam National University Gwangju 61186 South Korea Department of Biotechnology & Bioengineering College of Engineering Chonnam National University Gwangju 61186 South Korea

Depression is a significant global health challenge, imposing severe social and economic burdens. Rosa multiflora fructus possesses a range of biological properties;however, its role in reducing stress hormone-induced depression remains unclear. This study examined the antidepressant effects of Rosa multiflora fructus extract (RMFE) on corticosterone (CORT)-induced depressive-like behaviors in mice and explored the underlying molecular mechanisms. ICR mice were administered CORT (40 mg/kg/day, i.p.) for 8 weeks to induce depressive-like behaviors. They were then treated with RMFE (100 or 300 mg/kg/day, p.o.) or selegiline (10 mg/kg/day, p.o.) as a positive control. RMFE treatment significantly alleviated depressive-like behaviors, as evaluated by the tail suspension and forced swimming tests. Furthermore, RMFE reduced hippocampal astrocyte hypertrophy and lowered the protein and mRNA expression of monoamine oxidase A and B (MAOA and MAOB). Phytochemical analysis using UPLC-MS/MS identified five flavonoids in RMFE, including ellagic acid (EA), hyperoside, isoquercetin, quercetin, and quercetin-3-glucuronide. In silico molecular docking revealed that these phenolic compounds interact with MAOA and MAOB, with EA exhibiting the strongest binding affinity. Consistently, EA administration effectively alleviated depressive-like behaviors and increased monoamine neurotransmitter levels in CORT-treated mice. These results suggest that RMFE exerts antidepressant effects by inhibiting MAO, restoring monoamine levels, and modulating hippocampal astrocytic hypertrophy, with EA identified as the primary bioactive compound driving its efficacy. © 2025

关键词： Corticosterone Depression Ellagic acid Monoamine oxidase Rosa multiflora fructus

来源：评论

学校读者我要写书评

暂无评论

By-products of Baru and Monguba: A review of their potential

Food and Humanity

引用

food and Humanity 2025年 4卷

作者： Miranda, Bruna Melo Tovar, Beatriz Carolina Alvez Otero, Deborah Murowaniecki da Silva, Flávio Alves Scalize, Paulo Sergio de Oliveira, Tatianne Ferreira Department of Food Science Nutrition School Federal University of Bahia Canela Campus Bahia Salvador Brazil Department of Food Engineering Agronomy School Federal University of Goiás Goiás Goiânia Brazil Institute of Experimental Biology Faculty of Sciences Central University of Venezuela Caracas Venezuela Graduate Program in Food Science Faculty of Pharmacy Federal University of Bahia Campus Ondina Bahia Salvador Brazil Graduate Program in Food Nutrition and Health Nutrition School Federal University of Bahia Campus Canela Bahia Salvador Brazil School of Civil and Environmental Engineering Federal University of Goiás Goiás Goiânia Brazil

During food processing, large amounts of waste are generated, which compromise the environment and society. The valorization of agri-food by-products has been investigated as a solution to obtain clean energy and value-added materials, improving food security and production profitability. This research focuses on the by-products of baru (Dipteryx alata Vog.) and monguba (Pachira aquatica Aubl.), discussing their applications and biotechnological perspectives. A critical review of the parameters related to the valorization of these by-products was conducted, using publications from 2013 to 2023, prioritizing studies that presented new knowledge. An increase in publications on the topic was observed starting in 2020, with Brazil leading, followed by India, Portugal, and Singapore. Although still underexplored, eight areas of knowledge were identified, with emphasis on food science and chemistry. Monguba lacks technological exploitation and economic value, while baru, despite being more documented, remains underutilized. Both fruits have fractions (epicarp, mesocarp, and endocarp) that are often considered waste but are of scientific interest. The mesocarp of baru is rich in proteins, lipids, carbohydrates, and phenolic compounds with high antioxidant capacity. The by-products of baru and monguba can be used in the extraction of nutraceutical compounds, in the transformation into biomaterials for water impurity removal, in renewable energy production, in food enrichment, and as ingredients in animal feed, improving the quality of eggs and meat. The use of these by-products offers economic and environmental advantages, reducing contamination caused by the improper disposal of agro-industrial waste. It is essential to promote their commercial exploitation and potential applications. © 2024 Elsevier B.V.

关键词： Bioactive compounds Biomaterials By-products application Functional foods Residues recovery Sustainable agriculture

来源：评论

学校读者我要写书评

暂无评论

Synthetic biology in Mexico: Brief history, current landscape, and perspectives towards a bio-based economy

引用

engineering Biology 2025年第1期9卷 e12037页

作者： Barboza-Pérez, Uriel E. Pérez-Zavala, Ma de L. Barboza-Corona, José E. Centre for Engineering Biology School of Biological Sciences The University of Edinburgh Edinburgh United Kingdom Department of Agronomy Life Science Division University of Guanajuato Guanajuato Irapuato Mexico Department of Food Sciences Graduate Program in BioScience Life Science Division University of Guanajuato Guanajuato Mexico

Synthetic biology (SynBio) makes biology easier by leveraging engineering principles and other disciplines to design and construct biological systems with novel or enhanced functions. SynBio has led to the development of more sustainable biotechnological innovations that are in harmony with the environment, aiding the shift from a traditional to a bio-based economy. Mexico has made significant advancements in biotechnology in academia and industry, but progress in engineering biology has been different. Nevertheless, several initiatives, mainly supported by the participation of Mexican International Genetically Engineered Machine (iGEM) teams in the jamboree, have contributed to the interest of SynBio. This review provides a brief overview of the significant role of the iGEM competition and the current landscape of synthetic biology in Mexico, including educational and citizen science initiatives, as well as an overview of Synbio research and the industrial landscape. Additionally, a brief description of the current laws governing biotechnology in the country is provided. Finally, we highlight the challenges, opportunities and perspectives for the development of synthetic biology and the potential that Mexico has for a biologically based economy. © 2025 The Author(s). engineering Biology published by John Wiley & Sons Ltd on behalf of The Institution of engineering and Technology.

关键词： Biotic

来源：评论

学校读者我要写书评

暂无评论

Oxidative stability and affective/descriptive sensory properties of cashew nut (Anacardium occidentale L.) oil during accelerated storage conditions

引用

Journal of food Science 2025年第4期90卷 e70176页

作者： Leal, Amanda Rodrigues de Oliveira, Gilleno Ferreira da Silva, Emilly Kaiane Maia Araújo, Ana Jady Cavalcanti Araújo, Idila Maria da Silva Magalhães, Hilton César Rodrigues Ribeiro, Paulo Riceli Vasconcelos de Souza, Arthur Claudio Rodrigues Dionísio, Ana Paula de Sousa, Paulo Henrique Machado Department of Food Engineering Federal University of Ceara Ceará Fortaleza Brazil Embrapa Agroindústria Tropical Ceará Fortaleza Brazil Post-Graduate Program in Gastronomy Culture and Art Institute Federal University of Ceará Ceará Fortaleza Brazil

Abstract: Cashew nut (Anacardium occidentale L.) oil is not commonly consumed, but it has great potential to add value to broken nuts. Therefore, studies on its characteristics are important to provide a basis for encouraging consumption. This study aimed to characterize cashew nut oil's physical, chemical, and sensory composition. It also evaluated changes in the oil over 60 days of storage at 30°C, 40°C, and 50°C (accelerated storage). The results showed that cashew nut oil contains anacardic acids and phytosterols and is primarily composed of oleic acid (65.24%–66.49%). Throughout storage, subtle changes in the oxidative quality of the oil were observed, particularly at 50°C, with increases in acid value (0.74–0.96 mg KOH/g) and peroxide value (1.43–4.60 meq/kg), color differences (ΔE, 0.37–8.83), and a reduction in polyunsaturated fatty acids (16.98%–16.63%). However, the acidity and peroxide values did not exceed the limits established by the Codex Alimentarius (4.0 mg KOH/g and 15 meq/kg, respectively). Sensory acceptance decreased over time, but at the end of storage, the oil still received scores above 6 (liked slightly). Furthermore, the Check-All-That-Apply test revealed that the oil exhibited positive sensory attributes, such as yellow color, shiny, light appearance, sweet taste, neutral flavor, and cashew nut aroma. It was concluded that the oil has great potential for commercialization and consumption, both for direct use and in culinary preparations. Practical Application: Cashew nuts are widely consumed in Brazil, but their oil remains unknown to consumers. However, this product has great potential for commercialization, as it is a food with adequate nutritional, sensory, and oxidative qualities to be included in a balanced and healthy diet, with potential applications for direct consumption and in culinary preparations. It could also help strengthen the production chain for cashew nuts with lower commercial value (broken cashew nuts). The current stu

关键词： Anacardium occidentale L. Check-All-That-Apply (CATA) test cold-pressed oil fatty acid profile focus group

来源：评论

学校读者我要写书评

暂无评论

Effect of double coating on microencapsulation of levofloxacin using the particles from gas-saturated solutions process as a controlled-release system

引用

Discover Chemistry 2025年第1期2卷 1-13页

作者： Sharmin, Tanjina Takeshita, Toshihiro Ouchi, Mikio Yoshida, Koji Znad, Hussein Saptoro, Agus Sarker, Zaidul Islam Irie, Keiichi Satho, Tomomitsu Nioh, Atsushi Masuda, Takaaki Muneyoshi, Yuuki Terayama, Suzuko Mishima, Kenji Department of Chemical Engineering Faculty of Engineering Fukuoka University Fukuoka Japan Research Institute of Composite Materials Fukuoka University Fukuoka Japan Resource Circulation Faculty of Environmental Engineering Fukuoka University Fukuoka Japan Faculty of Sciences Fukuoka University Fukuoka Japan Western Australian School of Mines: Minerals Energy and Chemical Engineering Faculty of Science and Engineering Curtin University Perth Australia Department of Chemical Engineering Faculty of Engineering Curtin Malaysia Graduate School Miri Sarawak Malaysia Department of State Program and Food Science Northern Marianas College Saipan USA Faculty of Pharmaceutical Sciences Fukuoka University Fukuoka Japan Yokohama Research Center Pola Chemical Industries Yokohama Japan

A novel double-coating technique was employed to encapsulate levofloxacin (LVF), a potent antibacterial drug, using the particles from gas-saturated solutions (PGSS) process to achieve extended release. The primary coating utilized glyceryl tristearate (GT), a lipid with a high melting point (72 °C), followed by a secondary coating with trimyristin (TM), a lipid with a lower melting point (52 °C). For comparison, a single-coating approach was also explored, using the biocompatible polymer poly-(ε-caprolactone) (PCL). The resulting particles were characterized for their shape, size, and LVF encapsulation efficiency, with confirmation of LVF entrapment provided by Fourier transform infrared (FTIR) spectroscopy, and X‐ray powder diffraction (XRD) analysis. The particles, with an average diameter of 95.3 ± 16.5 μm, exhibited an encapsulation efficiency of up to 92.1 ± 2.5%. Furthermore, in vitro release studies revealed that the double-coated microcapsules effectively suppressed the initial burst release and provided controlled, extended release of LVF (t30D = 36.3%), demonstrating the efficiency of this encapsulation method for prolonged drug delivery.

关键词：

来源：评论

学校读者我要写书评

暂无评论

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案：

请选择收藏分类：

通借通还

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：