Article
Food Science & Technology
Yafei Liu, Yalan Zhang, Xueying Wei, Dingtao Wu, Jianwu Dai, Shuxiang Liu, Wen Qin
Summary: Radio frequency (RF) heating combined with hot-air (HA) drying affects the physicochemical properties of Sichuan pepper by preserving volatile components and antioxidant activity, but leads to the loss of polyphenols and flavonoids.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agricultural Engineering
Jie Zhang, Li Yu, Nuan Han, Dongmei Wang
Summary: This study analyzed the characteristics, accumulation kinetics, and tissue localization of phenolic compounds in Zanthoxylum bungeanum leaves. Four chemotypes were identified and the main components accumulated mainly in the epidermis, palisade tissue, and parenchyma cells.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Chemistry, Applied
Chuanjian Cui, Mingyue Xia, Jianglin Chen, Biwen Shi, Chuanyi Peng, Huimei Cai, Long Jin, Ruyan Hou
Summary: In this study, nuclear magnetic resonance (NMR) and chemometrics were used to analyze 120 huajiao samples adulterated with different types and levels of edible oils. The discrimination rate between types of adulteration reached 100% accuracy using untargeted data and partial least squares-discriminant analysis (PLS-DA), while the R2 value of the prediction set for the level of adulteration reached 0.99 using targeted analysis and PLS-regression methods. Triacylglycerols were identified as a marker of adulteration, and a quantitative detection method with a limit of 0.11% was developed based on the sn-3 triacylglycerol signal. Testing of 28 market samples showed adulteration rates ranging from 0.96% to 4.41%.
Article
Food Science & Technology
Ruijia Liu, Nan Qi, Jie Sun, Haitao Chen, Ning Zhang, Baoguo Sun
Summary: This study investigated the effects of different frying temperatures and times on the volatile composition and odor characteristics of fried pepper oil. The results showed that pepper oil fried at 130 degrees C for 20 minutes had strong citrus and floral aromas and exhibited significant advantages in sensory attributes.
Article
Biochemistry & Molecular Biology
Chaoyi Zeng, Qiming Wei, Fenglin Pu, Yi Liu, Weifeng Sun, Zhenming Che, Yukun Huang
Summary: This study successfully differentiated Sichuan-produced Zanthoxylum bungeanum Maxim (ZBM) from other producing areas using electronic nose and gas chromatography-mass spectrometry, providing practical assistance in evaluating raw material purchases in the supply chain.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Chemistry, Applied
Tao Zheng, Ke-xing Su, Mao-sheng Gao, Ding-ling Zhang, Xi-yan Chen, Shu-ming Liu
Summary: The study revealed that volatile compounds in Chinese prickly ash peels are significantly influenced by climatic factors, with different regions showing distinct characteristics in aroma and flavor profiles. Correlation analysis indicated that wind speed and annual average temperature have a greater impact on the accumulation of volatile substances compared to annual precipitation and sunshine duration.
Article
Biotechnology & Applied Microbiology
Yonghong Cao, Miao Ren, Jianlei Yang, Lixin Guo, Yun Lin, Heng Wu, Bo Wang, Ruie Lv, Chunhui Zhang, Xutong Gong, Han Wang
Summary: In this study, a qualitative and quantitative analysis of metabolites was performed on the pericarps of four varieties of Zanthoxylum bungeanum Maxim. The results showed variations in metabolites between different varieties. July and August Zanthoxylum bunganum Maxim exhibited the highest antioxidant capacity, making them recommended for cultivation in the Loess Plateau.
Article
Food Science & Technology
Shengnan Xu, Li Yu, Yuping Hou, Bo Huang, Hong Wang, Dengwu Li, Dongmei Wang
Summary: The study detected 52 volatile compounds from 11 cultivars of Zanthoxylum bungeanum and identified three chemotypes. The optimal harvest period for Z. bungeanum leaves was determined, and the localization of terpenoids in the oil cells of Z. bungeanum leaves was examined. The results contribute to the understanding and utilization of Z. bungeanum resources.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Agricultural Engineering
Chi Zhao, Mei Han, Tan Tu, Shanbo Chen, Wen Hu, Ling Dong, Fengju Zhang, Yuejun Zhao, Zhihua Li
Summary: This study comprehensively revealed the differences in sensory and biological activities between red huajiao and green huajiao at the metabolic level using non-targeted and targeted metabolomics. Key bioactive metabolites were identified and potential reasons for the differences were explored through metabolic pathway analysis.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Food Science & Technology
Chuanjian Cui, Mingyue Xia, Ziqi Wei, Jianglin Chen, Chuanyi Peng, Huimei Cai, Long Jin, Ruyan Hou
Summary: In this study, 1H NMR spectroscopy was used for the first time to analyze the geographic origin of Chinese prickly ash. A classification model based on machine learning algorithms achieved high accuracy in distinguishing the origin of the spice. The main marker compounds responsible for differentiation were identified as linalool, linalyl acetate, nonanal, and ocimene.
Article
Food Science & Technology
Lu Tian, Jingwei Shi, Lin Yang, Anzhi Wei
Summary: In this study, the DXS and FPS genes were cloned from Zanthoxylum bungeanum and their functions and expressions were analyzed, revealing their association with terpene synthesis. The findings of this study could provide reference genes for Z. bungeanum breeding and Rutaceae research.
Article
Plant Sciences
Jie Zhang, Zhaochen Wu, Nuan Han, Dongmei Wang
Summary: This study explored the function of ZbFAD2 and ZbFAD3 genes in the alkylamide biosynthesis pathway in Z. bungeanum. Their stable and transient expression in Arabidopsis thaliana and Nicotiana benthamiana were analyzed, and it was found that both genes are vital enzymes in alkylamide biosynthesis. The study not only helps to scale up alkylamide production, but also establishes the role of the uncharacterized genes.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Chemistry, Applied
Ruijie Ni, Haiyan Yan, Honglei Tian, Ping Zhan, Yuyu Zhang
Summary: The different aroma profiles of red and green Fried huajiao oil (FHO) samples were investigated using quantitative descriptive sensory analysis (QDA) and gas chromatography-olfactometry/aroma intensity (GC-O/AI). The results showed distinct differences among FHOs in terms of sensory attributes. A total of 30 odorants with high OAVs and AIs were identified as the major characteristic compounds of FHOs. Linalool, linalyl acetate, and 1,8-cineole were considered as volatile markers for classifying FHOs with red and green huajiao.
Review
Chemistry, Multidisciplinary
Ruo-Lan Li, Hu-Xinyue Duan, Ling-Yu Wang, Qi Liang, Chunjie Wu, Wei Peng
Summary: Neurodegenerative diseases are a global threat and burden on the social economy due to neuronal degeneration and apoptosis. The current drugs for these diseases have side effects, necessitating the urgent discovery of safe and effective alternatives. Zanthoxylum bungeanum Maxim. (ZBM) has a long medicinal history in China and is rich in amides. This review highlights the potential therapeutic role of amides from ZBM in neurodegenerative diseases, specifically in Alzheimer's, Parkinson's, and depression, through antioxidant and anti-inflammatory effects on the TRPV1, TRPA1, and PI3K/AKT signaling pathways. The review also discusses the physical and chemical properties of these amides.
ARABIAN JOURNAL OF CHEMISTRY
(2023)
Article
Food Science & Technology
Jianlong Li, Xiaoyan Hou, Lingyan Jiang, Dong Xia, Anjun Chen, Shanshan Li, Qingye Li, Xuequan Gu, Xiaoyan Mo, Zhiqing Zhang
Summary: Microcapsules of Zanthoxylum bungeanum resin were successfully prepared with beta-cyclodextrin using an ultrasonic assisted molecular embedding method, showing high encapsulation efficiency and improved thermal stability. These microcapsules effectively masked the bitterness of the resin and had smooth surface morphology, making them suitable for various applications.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Linjun Jiang, Shuang Xian, Xingyan Liu, Guanghui Shen, Zhiqing Zhang, Xiaoyan Hou, Anjun Chen
Summary: This study investigated the effects of red radish and cabbage on fermentation microorganisms and volatile organic compounds (VOCs) in paocai using metagenomics sequencing technology and gas chromatography-mass spectroscopy. The results showed that cabbage had higher microbial diversity compared to red radish, and different VOCs were found in the two raw materials.
Article
Biochemistry & Molecular Biology
Guanghui Shen, Guoxian Yu, Hejun Wu, Shanshan Li, Xiaoyan Hou, Meiliang Li, Qingye Li, Xingyan Liu, Man Zhou, Anjun Chen, Zhiqing Zhang
Summary: This study evaluated the effects of lipids incorporation on the water resistance of composite biodegradable films. Paraffin wax, beeswax, and paraffin oil were found to improve water vapor permeability and surface hydrophobicity. Among them, the film containing 15% beeswax showed the best water resistance performance. Additionally, different lipids incorporation altered the morphology of the composite film and enhanced the molecular interactions between the film components.
Review
Chemistry, Applied
Jingjing Luo, Jingxuan Ke, Xiaoyan Hou, Shanshan Li, Qingying Luo, Hejun Wu, Guanghui Shen, Zhiqing Zhang
Summary: Chinese prickly ash is well-known for its pungent flavor in Sichuan Cuisine. Research suggests that the numbing substances in prickly ash have various health benefits and pharmacological effects. However, these substances are unstable and prone to oxidation and decomposition reactions. The distinct tingling sensations caused by different numbing substances are attributed to their interaction with membrane ion channels.
Article
Food Science & Technology
Shuang Xian, Hengyan Zhong, Bai Yi, Xingyan Liu, Guanghui Shen, Meiliang Li, Zhiqing Zhang, Qingying Luo, Shanshan Li, Man Zhou, Fei Xu, Anjun Chen
Summary: This study analyzed the microorganisms related to pellicle formation in paocai fermentation through meta-genomic sequencing technology, and explored the effects of Baijiu and salt on microorganisms and volatile components. The results showed that the growth of pellicle formation related microorganisms could be inhibited by adding Baijiu, but not by adding salt. The presence of certain VOCs was associated with the undesirable smell during pellicle formation.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Qingying Luo, Xiaomeng Li, Zhiqing Zhang, Anjun Chen, Shanshan Li, Guanghui Shen, Meiliang Li, Xingyan Liu, Xueqin Yin, Lan Cheng, Xingpan Yang, Chunping Jiang, Jianlong Li, Xiaoyan Hou
Summary: In this study, proteins were extracted from Zanthoxylum bungeanum seed using the alkali-soluble acid precipitation method. The optimal extraction conditions were determined, and the yield of Zanthoxylum bungeanum seed protein reached 33.40%. The antioxidant activity of the protein was found to increase during the digestion process. By combining nano LC-ESI-MS/MS technology and bioinformatics databases, multiple bioactive peptides were identified and predicted in the digested product of Zanthoxylum bungeanum seed.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yanling Wang, Jingjing Luo, Xiaoyan Hou, Hejun Wu, Qingye Li, Shanshan Li, Qingying Luo, Meiliang Li, Xinyan Liu, Guanghui Shen, Anjun Cheng, Zhiqing Zhang
Summary: This study aimed to develop a degradable packaging film based on a starch/chitosan mixed base with the incorporation of Zanthoxylum armatum DC. essential oil. The addition of ZEO improved the mechanical properties and antibacterial activity of the films, and influenced the microstructure and surface roughness of the composite film.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Weimin Huang, Changyi Zhang, Zepeng Gu, Cheng Li, Zhengfeng Fang, Zhen Zeng, Zhiqing Zhang, Bin Hu, Hong Chen, Wenjuan Wu, Tiqiang Wang, Xiguo Lan, Yuntao Liu
Summary: Sweet tea is a traditional herbal tea in Chinese culture that has a pleasant combination of sweetness, bitterness, and astringency. This study used microbial fermentation to improve the sensory characteristics of sweet tea, particularly by reducing bitterness and astringency. The fermentation process led to changes in non-volatile and volatile compounds, as well as the microbial community.
Article
Chemistry, Applied
Tingting Zhong, Shanshan Li, Xin Li, Yishang JiYe, Yuanyuan Mo, Liying Chen, Zhiqing Zhang, Hejun Wu, Meiliang Li, Qingying Luo
Summary: An electrochemical aptasensor was fabricated for sensitive detection of AFB1 using a modified ZIF-8. The developed aptasensor exhibited a wider linear range and lower detection limit, as well as outstanding selectivity, reproducibility and stability. The method successfully detected AFB1 in corn oil and peanut oil samples, demonstrating its potential application value.
Article
Biochemistry & Molecular Biology
Xiaoyan Hou, Jianlong Li, Huaqiao Tang, Qingye Li, Guanghui Shen, Shanshan Li, Anjun Chen, Zixin Peng, Yu Zhang, Chaowei Li, Zhiqing Zhang
Summary: Our study investigated the physicochemical properties of antibacterial peptide NP-6 and elucidated its antimicrobial mechanisms against Staphylococcus aureus. The results showed that NP-6 can disrupt the bacterial cell membrane and inhibit the activity of intracellular enzymes. These findings suggest that NP-6 has the potential to be a promising candidate for combating Staphylococcus aureus.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Man Zhou, Li Wang, Hejun Wu, Qingye Li, Meiliang Li, Zhiqing Zhang, Yongpeng Zhao, Zhiwei Lu, Zhiyong Zou
Summary: This study proposes a method combining hyperspectral imaging technology and spectrophotometry for rapid nondestructive detection of peanut protein content. By selecting feature extraction algorithms and optimizing the model, a high prediction accuracy with a short fitting time was achieved.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Qiang Cui, Zhiqing Zhang, Meiliang Li, Man Zhou, Xiaomeng Sun
Summary: This study analyzed the peptide profiles and potential allergenicity of milk protein concentrate hydrolysates using the peptidomics approach. The degree of hydrolysis and peptide profiles of the hydrolysates varied depending on the hydrolysis time and enzymes used. Allergic peptides were identified in the hydrolysates, but their allergenicity was significantly reduced compared to the original concentrate. This research supports the use of these hydrolysates in hypoallergenic formula foods.
Article
Biochemistry & Molecular Biology
Jinxi Cheng, Xiaoyan Hou, Qiang Cui, Guanghui Shen, Shanshan Li, Qingying Luo, Man Zhou, Hong Chen, Zhiqing Zhang
Summary: This study successfully isolated and purified hydroxyl-alpha-sanshool, the main alkylamide produced by Z. armatum. The method used was simple, rapid, economical, and effective, providing a new approach for the separation of high-purity hydroxyl-alpha-sanshool.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Hejun Wu, Ling Ma, Sen Li, Jie Wang, Ting Li, Lu Peng, Shasha Li, Qingye Li, Xiangyang Yuan, Man Zhou, Zhiqing Zhang, Yuntao Liu
Summary: An antibacterial gelatin film was developed by incorporating a diatomite/carvacrol complex into gelatin. The complex showed good interaction and compatibility with the gelatin matrix. The resulting film exhibited desirable physical properties and a sustained-release effect, making it suitable for active food packaging applications.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Jingxuan Ke, Yu Chang, Chenyang Nie, Rui Yang, Jie Ma, Tinghang Zhao, Xiaoting Deng, Zhiqing Zhang
Summary: This study investigated the complex coacervation of chayote pectin (CP) and sodium caseinate (CAS) in aqueous solution, comparing its behavior with apple pectin as the control. The results showed that the phase behavior and interactions between CAS and CP were influenced by pH and mixing ratios. The formation of soluble or insoluble complexes depended on the pH value, with electrostatic attraction playing a role below CAS's isoelectric point and hydrogen bonding and hydrophobic interaction dominating above it. The complexes formed had good thermal properties, and the study laid a theoretical foundation for the application of CP in food processing.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Guanghui Shen, Lu Yang, Xinyu Lv, Yingfan Zhang, Xiaoyan Hou, Meiliang Li, Man Zhou, Le Pan, Anjun Chen, Zhiqing Zhang
Summary: Linalool can inhibit the pellicle biofilm formation of Bacillus amyloliquefaciens in soy products by suppressing cell motility and the production of extracellular polysaccharides and proteins. It interacts strongly with quorum-sensing ComP receptor and biofilm matrix assembly TasA through multiple intermolecular forces, suggesting its potential as an antibiofilm agent.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Instruments & Instrumentation
Zengrun Wen, Xiulin Fan, Kaile Wang, Weiming Wang, Song Gao, Wenjing Hao, Yuanmei Gao, Yangjian Cai, Liren Zheng
Summary: This study presents a transition from Q-switched state to continuous wave state in an erbium-doped fiber laser, accompanied by irregular mode-hopping. The results showed that the transition between these two states can be achieved by adjusting the pump power. Modulation peaks were observed on both the Q-switched pulse train and the continuous wave background, and the central wavelength fluctuated.
INFRARED PHYSICS & TECHNOLOGY
(2024)