Abstract:
:Practical application of proanthocyanidins (PAs) as antioxidants is limited because of their hard-to-maintained activities during the processes and storage and in severe gastrointestinal environments. To overcome this challenge, we have developed an easy and green method to encapsulate PAs based on casein-maltodextrin Maillard conjugates. The current work entails the systematic study on the antioxidative potentials of fabricated casein-maltodextrin-PAs nanoparticles (CMPNs). In vitro antioxidant activities of CMPNs remained well during storage in 28 days and treatments under 40-80 °C. In vivo Caenorhabditis elegans (C. elegans) model further showed that the CMPNs could prolong the lifespan of nematodes and protected nematodes from oxidative stress and heat shock. Analyses of intracellular superoxide dismutase and catalase activities also confirmed the existence of an antioxidant protective effect. Besides, in vitro release test showed that the encapsulation enhanced the bioaccessibility of PAs. These results have important implications for the development of novel antioxidants in nutraceutical industries.
journal_name
Food Chemjournal_title
Food chemistryauthors
Sun X,Wu X,Chen X,Guo R,Kou Y,Li X,Sheng Y,Wu Ydoi
10.1016/j.foodchem.2020.128952subject
Has Abstractpub_date
2021-06-01 00:00:00pages
128952eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32834-Xjournal_volume
346pub_type
杂志文章相关文献
FOOD CHEMISTRY文献大全abstract::Flaxseed protein hydrolysate has been fractionated by electrodialysis with two ultrafiltration membranes (20 and 50 kDa) stacked in the system for the recovery of two specific cationic peptide fractions (KCl-F1 and KCl-F2). After 360 min of treatment, peptide migration increased as a function of time in KCl compartmen...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.07.108
更新日期:2014-02-15 00:00:00
abstract::The ciprofloxacin (CIP) abuse has caused many problems threatening to human health. Here, we design the quantum dot microsphere (QDM) based immunochromatographic quantitative CIP test strip: when the sample under detection contains CIP, the QDM-monoclonal antibody (mAb) probes bound with the CIP and cannot be captured...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.127596
更新日期:2021-01-15 00:00:00
abstract::The objective of this study was to investigate the effect of chlorogenic acid (CGA) treatment on induction of resistance against pathogens in peach fruit. Treatment with CGA at 25-150 mg L-1 was effective at reducing lesion diameter and decay index of peach fruit during storage at 25 °C after Penicillium expansum infe...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.04.010
更新日期:2018-09-15 00:00:00
abstract::Soy protein isolates were fermented by three commercial Lactobacillus helveticus strains for a maximum of seven days to investigate the resulting proteolysis. The proteolytic activity of the most active strain (LH88) was further analyzed (LC-MS/MS and GC-MS) and it was shown that the β-conglycinin α subunit 1, β-congl...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128152
更新日期:2021-03-15 00:00:00
abstract::Effects of ultraviolet-C (UV-C) treatment (0.5, 1.0 and 2.0kJ/m(2)) and cold storage on ergosterol and vitamin D2 content in different parts of white and brown button mushrooms (Agaricus bisporus) were investigated. UV-C treatment did not significantly affect ergosterol content in the caps and stems of the two mushroo...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.04.023
更新日期:2016-11-01 00:00:00
abstract::Mad honey from Rhododendron ponticum nectar is produced in a large quantity in the western Black Sea region of Turkey and causes poisoning due to consumption of grayanatoxins (GTX I and III). There are a few studies about characterisation of GTXs in mad honey produced from R.ponticum. This study quantified basic prope...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.03.127
更新日期:2014-10-15 00:00:00
abstract::We describe a highly specific PCR assay for the authentic identification of pork. Accurate detection of tissues derived from pig (Sus scrofa) was accomplished by using newly designed primers targeting porcine mitochondrial displacement (D-loop) region that yielded an unique amplicon of 712 base pairs (bp). Possibility...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.08.084
更新日期:2014-02-15 00:00:00
abstract::As a part of a specific monitoring program, lead (Pb) cadmium (Cd) and mercury (Hg) concentrations in important species of fish from various fishing ports of the southern Kingdom of Morocco (Sardina pilchardus, Scomber scombrus, Plectorhinchus mediterraneus, Trachurus trachurus, Octopus vulgaris, Boops boops, Sarda sa...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.10.008
更新日期:2014-03-15 00:00:00
abstract::Identification of transgenic sequences in an unknown genetically modified (GM) papaya (Carica papaya L.) by whole genome sequence analysis was demonstrated. Whole genome sequence data were generated for a GM-positive fresh papaya fruit commodity detected in monitoring using real-time polymerase chain reaction (PCR). T...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.02.157
更新日期:2016-08-15 00:00:00
abstract::The changes in the volatile composition of Moscato bianco grapes were evaluated during ripening. Grape berries were sampled for five weeks (16-20 °Brix) and sorted for each date in ten density classes (1.05-1.12g/cm(3)). The highest total concentration of free terpenes was found at 19.3 °Brix; however, total concentra...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2016.05.191
更新日期:2016-12-01 00:00:00
abstract::The aroma profiles obtained of three Garnacha Tintorera-based wines were studied: a base wine, a naturally sweet wine, and a mixture of naturally sweet wine with other sweet wine obtained by fortification with spirits. The aroma fingerprint was traced by GC-MS analysis of volatile compounds and by sensorial analysis o...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2012.03.105
更新日期:2012-10-15 00:00:00
abstract::An improved quality benchmarking and shelf life evaluation of freshly harvested black tiger shrimp (Penaeus monodon) was pursued by combining sensory and chemical methods. This involved developing a quality index method (QIM) to further assess both freshness and shelf life of the studied shrimp samples. The quality in...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.05.055
更新日期:2017-11-15 00:00:00
abstract::The current study applied wide-targeted metabolomics based approach using LC-ESI-MS/MS to characterize the secondary metabolic difference between yellowed and normal rice. The results indicated that the biosynthesis of secondary metabolites including flavonoids, flavonols and phenolic acids was significantly enhanced ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128204
更新日期:2021-04-16 00:00:00
abstract::Sauvignon blanc grapes were exposed to an ultra-violet (UV) light source post-hand harvest (whole bunches) or post-machine harvest. The thiol precursors S-3-(hexan-1-ol)-l-cysteine (Cys-3MH) and S-3-(hexan-1-ol)-l-glutathione (GSH-3MH) were quantified in the juices before and after UV treatment. Results showed that ir...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.07.210
更新日期:2019-01-15 00:00:00
abstract::The cultivar BRS Xingu was launched by EMBRAPA in 2015 with the intention of presenting higher productivity. Due to the lack of studies on this cultivar, the objective was to present the physical-chemical, centesimal, and phenolic composition of the BRS Xingu blackberry, its antioxidant capacity, protection against RO...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126783
更新日期:2020-08-30 00:00:00
abstract::Calcium and other micronutrients are essential for health and well-being. Dairy products are the main sources of calcium in western countries. In most regions of Asia, the consumption of these products is limited due to the lactose intolerance and costs. A major contributor to the micronutrients intake in this region ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.05.092
更新日期:2016-01-01 00:00:00
abstract::A generic extraction and UHPLC-Q-Orbitrap™-HRMS method was developed for four insect species (mealworm, grasshopper, house cricket and black soldier fly) analyzing a large spectrum of organic chemical contaminants, including pesticides (n = 25), (veterinary) drugs (n = 29), and mycotoxins (n = 23). To prove the method...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.04.082
更新日期:2019-09-30 00:00:00
abstract::Brown algae are rich in polyphenolic compounds, phlorotannins, which have been found to possess high in vitro antioxidant capacity, especially DPPH radical scavenging activity, due to the high number of hydroxyl groups. Whereas, the overall antioxidant capacity of brown algae extracts has been widely studied, the anti...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.08.032
更新日期:2018-02-01 00:00:00
abstract::Non-climacteric blueberry (Vaccinium spp.) fruits accumulate high levels of anthocyanins during ripening, which are a good source of dietary antioxidants. This study examined the effects of exogenous abscisic acid (ABA) application on fruit characteristics and anthocyanin accumulation in a northern highbush blueberry ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.10.051
更新日期:2018-04-01 00:00:00
abstract::This study was conducted to investigate the effects of Lactobacillus plantarum NJAU-01 isolated from Chinese dry-cured ham (Jinhua ham) on the regulation of protein oxidation of fermented sausages. Fermented sausages were prepared with different concentrations of L. plantarum NJAU-01 (105 CFU/g, 107 CFU/g and 109 CFU/...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2019.05.154
更新日期:2019-10-15 00:00:00
abstract::The internal blue discoloration of radish root after harvest is a physiological phenomenon that decreases the radish quality. Internal blue discoloration in the roots of 16 varieties of Chinese radish along with the stability of blue pigment under different light, pH, and temperature conditions were investigated. Amon...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.128164
更新日期:2021-03-15 00:00:00
abstract::This paper presents a simple, accurate and multi-sample method for the determination of proline in wines thanks to a 96-well microplate technique. Proline is the most abundant amino acid in wine and is an important parameter related to wine characteristics or maturation processes of grape. In the current study, an imp...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2013.10.135
更新日期:2014-05-01 00:00:00
abstract::The aim of this study was to discover the unique volatile compositional traits of retail milk from different production systems. Forty-four retail milk samples were analyzed, including organic milk (n=10), conventional milk (n=14) and pasture milk (n=20) from winter (n=22) and summer (n=22). Proton transfer reaction q...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2017.06.099
更新日期:2018-01-15 00:00:00
abstract::Steviol glycosides are intense natural sweeteners used in foods and beverages. Their acceptable daily intake, expressed as steviol equivalents, is set at 0-4 mg/kg body weight. We report the development and validation of a RP-HPLC method with fluorometric detection of derivatized isosteviol, formed by acid hydrolysis ...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2015.05.102
更新日期:2016-01-01 00:00:00
abstract::Starches extracted from wrinkled (WP) and smooth (SP) peas were treated using β-amylase (B) alone and also with a combination of β-amylase and transglucosidase (BT). After enzymatic treatment, the proportions of slowly digested starch in WP-B, WP-BT, SP-B and SP-BT samples were increased by 6%, 9%, 9% and 12%, respect...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.05.045
更新日期:2014-12-01 00:00:00
abstract::Estimates of quantitative proteomic distance between populations have not been reported to date. Here, quantitative proteomic distances between three Spanish bovine breeds (Asturiana de los Valles, AV; Retinta, RE; and Rubia Gallega, RG) were estimated from two-dimensional electrophoresis profiles of meat samples of l...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2020.126293
更新日期:2020-06-15 00:00:00
abstract::Bottled water is packaged in either glass or, to a large extent, in plastic bottles with metallic or plastic caps of different material, shape and colour. Plastic materials are made of one or more monomers and several additives that can eventually migrate into water, either during bottle manufacturing, water filling o...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.01.075
更新日期:2014-08-01 00:00:00
abstract::An iTRAQ-based strategy was applied to investigate proteome changes in mud shrimp during long-term frozen storage under different conditions. A total of 226 proteins was identified as differential abundance proteins (DAPs) in mud shrimp from two frozen treatment groups (-20 °C and -40 °C) compared with the fresh contr...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2018.01.046
更新日期:2018-06-15 00:00:00
abstract::Spectral analysis is a quick and non-destructive method to analyse wine. In this work, trans-resveratrol, oenin, malvin, catechin, epicatechin, quercetin and syringic acid were determined in commercial red wines from DO Rías Baixas and DO Ribeira Sacra (Spain) by UV-VIS-NIR spectroscopy. Calibration models were develo...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.02.080
更新日期:2014-09-01 00:00:00
abstract::Botanical origin of the nectar predominantly affects the chemical composition of honey. Analytical techniques used for reliable honey authentication are mostly time consuming and expensive. Additionally, they cannot provide 100% efficiency in accurate authentication. Therefore, alternatives for the determination of fl...
journal_title:Food chemistry
pub_type: 杂志文章
doi:10.1016/j.foodchem.2014.08.040
更新日期:2015-03-01 00:00:00