Article
Multidisciplinary Sciences
Rojarej Nunta, Julaluk Khemacheewakul, Sumeth Sommanee, Chatchadaporn Mahakuntha, Mayuree Chompoo, Yuthana Phimolsiripol, Kittisak Jantanasakulwong, Anbarasu Kumar, Noppol Leksawasdi
Summary: The present study aimed to maximize the extraction of gymnemic acid (GA) from Phak Chiang Da (PCD) leaves for diabetic treatment. The solvent extraction method was employed, and the optimum conditions were determined. A process to produce GA-enriched PCD extract powder was developed and characterized. The results showed the potential value of GA-rich PCD extract powder in various applications in the pharmaceutical, nutraceutical, or food industries.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Zepeng Zang, Xiaopeng Huang, Cuncai He, Qian Zhang, Chunhui Jiang, Fangxin Wan
Summary: A rotary microwave vacuum drying equipment was used to dry Angelica sinensis and investigate its effects on drying characteristics, physicochemical quality, and microstructure of dried products. The results showed that microwave vacuum drying improved drying efficiency and the Midilli model was the best-fitted model for all samples. The optimal process parameters were determined as 45 degrees C, 4 mm, -0.70 kPa, resulting in well preserved compounds and improved product quality.
Article
Chemistry, Multidisciplinary
Dariusz Dziki, Waleed H. Hassoon, Beata Biernacka, Urszula Gawlik-Dziki
Summary: The addition of parsley leaves to wheat flour can enhance the nutritional value and antioxidant activity of bread, with an optimal addition level of up to 3%. Enriched bread showed a higher level of phenolic compounds compared to control bread.
APPLIED SCIENCES-BASEL
(2022)
Article
Biochemistry & Molecular Biology
Gabriel Alfonso Burgos-Briones, Lidia Verano-Naranjo, Cristina Cejudo-Bastante, Alex Alberto Duenas-Rivadeneira, Casimiro Mantell-Serrano, Lourdes Casas-Cardoso
Summary: Enhanced solvent extraction (ESE) and pressurized liquid extraction (PLE) were used for the first time to extract antioxidant compounds from Prestonia mollis leaves. PLE showed higher extraction yields and was more sensitive to operating conditions. The highest total phenolic content was obtained through ESE with a hydroalcoholic mixture at 100 bar and 75 C-degrees. The extract demonstrated potential suitability for the impregnation of polylactic acid (PLA) for biomedical applications.
Review
Biochemistry & Molecular Biology
Jijuan Nai, Chao Zhang, Huili Shao, Bingqian Li, Huan Li, Lei Gao, Mengmeng Dai, Liqiao Zhu, Huagang Sheng
Summary: Angelica sinensis polysaccharide (ASP) is a main active component of Angelica sinensis with various pharmacological activities, and it has potential application as drug carriers. This review summarizes the extraction methods, compositional analysis, pharmacological activities, and applications of ASP, providing a basis for further studies.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Multidisciplinary
Lei Wang, Shiping Cao, Guoqing Guo, Yang Hu, Jie Li, Xianying Fang, Linguo Zhao
Summary: In recent years, deep eutectic solvents (DES) have gained extensive attention as a substitute for conventional organic solvents in the extraction of natural products. Researchers prepared fifteen different DESs and found that DES1 (choline chloride-levulinic acid) showed the highest extraction yield of polyphenols, while DES9 (choline chloride-1,2-propylene glycol) exhibited the highest yield of triterpenes. After optimizing the extraction conditions for DES1 and DES9, both the extraction yield of polyphenols and triterpenes were significantly improved compared to traditional water- and methanol-based extraction approaches. The mixture of DES1 and DES9, with a specific ratio, was able to efficiently extract both polyphenols and triterpenes, showing superior antioxidant activity compared to individual extracts obtained from DES1 and DES9.
NEW JOURNAL OF CHEMISTRY
(2022)
Article
Food Science & Technology
Zhirong Wang, Bing Yang, Xuhui Chen, Pimiao Huang, Kewei Chen, Yuan Ma, Israel Emiezi Agarry, Jianquan Kan
Summary: This study optimized the parameters of accelerated solvent extraction (ASE) to obtain phenolic extracts from Brocade orange peels. The results showed that ASE could efficiently extract phenolic compounds with strong antioxidant activity. Different extraction methods significantly influenced the profiles and contents of phenolic compounds, highlighting the potential of ASE for obtaining targeted bioactive ingredients and utilizing biomass residues.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Engineering, Chemical
D. L. Meneses, Y. Ruiz, E. Hernandez, F. L. Moreno
Summary: The study demonstrated that block freeze-concentration is an effective technique for increasing catechin and polyphenol content in green tea, while preserving antioxidant activity and maintaining physicochemical parameters and sensory attributes.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Zepeng Zang, Qian Zhang, Xiaopeng Huang, Chunhui Jiang, Cuncai He, Fangxin Wan
Summary: This study investigated the effects of temperature, ultrasonic power and ultrasonic frequency on the water migration, physicochemical quality and microstructure of Angelica sinensis by ultrasonic-assisted vacuum far-infrared drying. The results showed that ultrasonic-assisted far-infrared drying reduced the drying time and improved the quality of Angelica sinensis. The internal structure of the dried products was greatly improved, and a uniform and regular honeycomb-like pore structure appeared inside the material after ultrasound.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Iswaibah Mustafa, Nyuk Ling Chin
Summary: Ginger is a popular culinary herb in the Eastern culture and plays a crucial role in the fight against oxidative stress-related diseases. Different drying methods and extraction solvents significantly affect the antioxidant activity of ginger, with sun-dried ginger extract demonstrating the highest antioxidant activity compared to fresh ginger extract.
Article
Biochemistry & Molecular Biology
Maryam Sarvarian, Afshin Jafarpour, Chinaza Godswill Awuchi, Ademiku O. Adeleye, Charles Odilichukwu R. Okpala
Summary: This study investigated the effects of adding different concentrations of oleaster fruit extracts on orange juice. The results showed that oleaster extracts can enhance the antioxidant properties of orange juice and increase the content of phenolic compounds. However, adding oleaster extracts can decrease the color and taste of orange juice.
Article
Chemistry, Physical
Noor Alsaud, Kaveh Shahbaz, Mohammed Farid
Summary: In this study, eight types of DESs were used to extract polyphenolic compounds from dried Manuka leaves, with ChCl: ethylene glycol DES showing the highest extraction efficiency. ChCl: lactic acid DES extracted the highest TPC under optimized conditions and exhibited good stability. The antioxidant activity of the extracts was also evaluated, showing promising results for potential scaling up of the DES extraction process.
JOURNAL OF MOLECULAR LIQUIDS
(2021)
Article
Biochemistry & Molecular Biology
Xin Mei, Kaikai Zhang, Yongen Lin, Hongfeng Su, Chuyuan Lin, Baoyi Chen, Haijun Yang, Lingyun Zhang
Summary: Leaf color in tea is determined by the content of chlorophyll and carotenoids, as well as the differential gene expression related to chlorophyll and chloroplast biogenesis. Understanding the molecular mechanism of leaf color formation can provide valuable insights into tea processing.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Kaiwen Li, Jie Wang, Zizhen Huang, Chunxia Tan
Summary: Angelica Sinensis polysaccharide cerium (ASP-Ce) was prepared by mixing Angelica Sinensis polysaccharide (ASP) and cerium ammonium nitrate (Ce(NO3)6). The ASP-Ce complex showed better antioxidant activity compared to ASP, especially in scavenging the DPPH radical. These findings provide a reference for the utilization of rare earth-polysaccharide as an antioxidant.
CHEMISTRY & BIODIVERSITY
(2023)
Review
Food Science & Technology
Nushrat Yeasmen, Valerie Orsat
Summary: Green extraction is the best option for extracting phenolic compounds from leaves, offering environmentally friendly, efficient, and cost-effective techniques. It plays a crucial role in solving waste disposal issues and contributing to the development of sustainable food chains.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Sy-Yu Shiau, Ming-Yin Wu, Yao-Ling Liu
JOURNAL OF FOOD AND DRUG ANALYSIS
(2015)
Article
Food Science & Technology
Jhong-Tai Fu, Yung-Ho Chang, Sy-Yu Shiau
LWT-FOOD SCIENCE AND TECHNOLOGY
(2015)
Article
Food Science & Technology
Rei-Chu Chang, Chia-Yen Li, Sy-Yu Shiau
CZECH JOURNAL OF FOOD SCIENCES
(2015)
Article
Food Science & Technology
Yi-Tien Chen, Sy-Yu Shiau, Jhong-Tai Fu
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2016)
Article
Food Science & Technology
Yi-Tien Chen, Sy-Yu Shiau, Jhong-Tai Fu
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2016)
Article
Food Science & Technology
Yu-Ming Liu, Sy-Yu Shiau
INTERNATIONAL JOURNAL OF FOOD ENGINEERING
(2018)
Article
Chemistry, Applied
Chia-Tai Hsu, Yung-Ho Chang, Sy-Yu Shiau
Article
Food Science & Technology
Wei-Chen Pan, Yu-Ming Liu, Sy-Yu Shiau
CZECH JOURNAL OF FOOD SCIENCES
(2018)
Article
Food Science & Technology
Sy-Yu Shiau, Yung-Ho Chang
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2013)
Article
Food Science & Technology
Ming-Yin Wu, Sy-Yu Shiau
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2015)
Article
Food Science & Technology
Jhong-Tai Fu, Sy-Yu Shiau, Rei-Chu Chang
JOURNAL OF TEXTURE STUDIES
(2014)
Article
Food Science & Technology
Sy-Yu Shiau, Guan-Hua Li, Wei-Chen Pan, Cen Xiong
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2020)
Article
Food Science & Technology
Sy-Yu Shiau, Yan-Li Yu, Wei-Chen Pan, Guan-Hua Li
Summary: This study investigated the effect of adding butterfly pea flower extract (BPFE) to Chinese steamed bread (CSB) as a natural colorant and functional ingredient. The addition of BPFE increased the phytochemical, textural, and sensory properties of CSB. However, the steaming process decreased the anthocyanin content and blueness of CSB. CSB fortified with 20-30% BPFE had similar sensory scores with acceptable flavor, texture, and overall preferences.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Sy-Yu Shiau, Yanli Yu, Jing Li, Wenbo Huang, Haixia Feng
Summary: This study investigated the effects of different concentrations of Clitoria ternatea flower extract (CTFE) on the color, texture, phytochemicals, and sensory quality of dried and cooked noodles. Results showed that dried noodles with 30% CTFE had the highest levels of anthocyanins, polyphenols, DPPH radical scavenging capacity, and reducing power. Cooking significantly reduced anthocyanin levels and blue color, while increasing the greenness of the noodles. Noodles with 20-30% CTFE showed higher color preference, and despite a reduction in cutting force and tensile strength, sensory attributes were similar to noodles without CTFE.