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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To improve the uniformity of microwave heating and enhance the quality of continuous microwave drying for raspberry pulp, a self-developed programmable logic controller (PLC) control system with pulsed microwave output was implemented. The central composite experimental design method was employed to analyze the effects of four experimental factors, namely microwave duty cycle, pulse period, air velocity and drying time on the average temperature, temperature dispersion value, moisture content, moisture content dispersion value, anthocyanin retention rate, and anthocyanin retention rate dispersion value of raspberry pulp. The optimal process for pulsed microwave drying of raspberry pulp was obtained. Compared with dried pulp quality and uniformity indexes from pulsed microwave drying, commonly used feedback temperature control microwave drying, intermittent microwave drying, and continuous microwave drying processes to develop a continuous microwave drying quality optimization control system for raspberry pulp. The results showed that the magnetron from pulsed microwave drying in the form of pulse output rectangular wave form power through the PLC control system. Turning on the magnetron intermittently was more effective than continuous microwave heating. Pulsed microwave drying of raspberry pulp has better product quality and heating efficiency, lower cost and better reliability than feedback temperature control systems. The optimal process parameters for pulsed microwave drying were microwave duty cycle of 0.6, pulse period of 17 seconds, air velocity of 1.9 m/s, and drying time of 12.5 minutes. Compared with continuous microwave drying, pulsed microwave drying resulted in the highest quality of dried pulp as a 35.31%±0.55% increase in anthocyanin retention, a 33.59%±0.23% increase under feedback temperature control, a 16.42%±0.18% increase under intermittent microwave drying. Pulsed microwave drying can control the power to reduce the dried fruit pulp temperature, improve the uniformity of post-drying quality and provide a basis for the industrial production of dried raspberry products. [ABSTRACT FROM AUTHOR]

[Objective] Using Paeonia qiui as the experimental material, the regulatory mechanism of PqbHLH1 gene on anthocyanin synthesis during leaf development was studied. [Method] Based on the transcriptome data obtained in the early stage, primers were designed and the bHLH1 gene was cloned from the leaves of Paeonia qiui using PCR technology. Bioinformatics methods were used to analyze the physicochemical properties, hydrophobicity, theoretical isoelectric points, protein secondary structure, and evolutionary relationships of the PqbHLH1 gene. Fluorescence quantitative PCR technology was used to detect its expressions in different tissues and stages. Agrobacterium mediated method was employed to overexpress it in Arabidopsis thaliana and detect the effect of overexpressing PqbHLH1 on the anthocyanins of peony leaves. [Result] The total length of the coding region of PqbHLH1 gene was 1 920 bp, encoding 639 amino acids. The PqbHLH1 protein was hydrophilic and does not contain signal peptides or transmembrane structures, and was localized in the nucleus. Phylogenetic analysis showed that the PqbHLH1 protein in peony ovale had the closest genetic relationship with VvMYCA1 in grapes. Fluorescence quantitative PCR analysis showed that the expression of PqbHLH1 gene in peony leaves had a trend of first decreasing and then increasing, and the expression was significant in the S6 stage of leaves. The expressions of anthocyanin synthesis structural genes PqCHS, PqF3'H, PqDFR, and PqANS showed a trend of first increasing and then decreasing with leaf development. In A. thaliana strains overexpressing the PqbHLH1 gene, the expressions of structural genes related to anthocyanin synthesis was significantly higher than that of wild-type Arabidopsis, and the expression trend of anthocyanin content was consistent with that of structural genes AtCHI, AtF3'H, and AtUFGT, while the expression trend of flavonol content was consistent with that of structural gene AtFLS. [Conclusion] The PqbHLH1 gene positively regulates the synthesis of anthocyanins and flavonols in peony leaves by regulating the expressions of genes related to anthocyanin synthesis. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Glycosylation plays important roles in the structural diversity and stability of plant natural products. The free anthocyanins in plants are unstable and usually form stable anthocyanins under the catalysis of uridine diphosphate dependent glycosyltransferases（UGTs）. In recent years, more and more reports about anthocyanin glycosylation have been reported, and various enzymes involved in anthocyanin glycosylation have been found in different plants. This paper mainly reviews the research progress in the structural characteristics, metabolic pathways, biochemical processes, molecular identification, and transcriptional regulation of UGTs related to anthocyanin modification in plants, aiming to provide insights into investigating plant anthocyanin glycosylation modification and its regulatory process. [ABSTRACT FROM AUTHOR]

In order to study the effective method of the enrichment and purification of anthocyanin in black wolfberry and mulberry, and identify the structure of anthocyanin, the black wolfberry and mulberry extracts were purified by macroporous resins. The adsorption and desorption abilities of different types of the resins for anthocyanins were compared. LX-20SS was optimized as the resin for the purification of anthocyanins from black wolfberry. The purification conditions were as follows: The mass ratio of resin to crude anthocyanin powder of black wolfberry was at 10:1, and the elution concentration of ethanol was 70%, and the flow rate was 3 mL/min. After the purification, the content of anthocyanin reached 144.18±3.40 mg/g. DM-21 was optimized as the resin for the purification of mulberry anthocyanin. The purification conditions were as follows: The mass ratio of resin to crude anthocyanin powder of mulberry was at 20:3, and the elution concentration of ethanol was 30%, and the flow rate was 1 mL/min. The content of anthocyanin reached 112.44±2.24 mg/g after purification. High performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) analysis for anthocyanin structures in black wolfberry and mulberry showed that the main anthocyanin in black wolfberry was petunidin-3-O-rutinose (p-coumaroyl)-5-O-glucoside, which accounted for more than 95% of the total anthocyanin. In addition, there are two main types of anthocyanins in mulberry, corresponding to cyanidin-3-glucoside and cyanidin-3- rutinoside, which accounted for 63.58% and 36.42% of the total anthocyanins respectively. The results provided references for the development of black wolfberry and mulberry. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agricultural Science & Technology (1008-0864) is the property of Journal of Agricultural Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To improve the uniformity of microwave heating and enhance the quality of continuous microwave drying for raspberry pulp, a self-developed programmable logic controller (PLC) control system with pulsed microwave output was implemented. The central composite experimental design method was employed to analyze the effects of four experimental factors, namely microwave duty cycle, pulse period, air velocity and drying time on the average temperature, temperature dispersion value, moisture content, moisture content dispersion value, anthocyanin retention rate, and anthocyanin retention rate dispersion value of raspberry pulp. The optimal process for pulsed microwave drying of raspberry pulp was obtained. Compared with dried pulp quality and uniformity indexes from pulsed microwave drying, commonly used feedback temperature control microwave drying, intermittent microwave drying, and continuous microwave drying processes to develop a continuous microwave drying quality optimization control system for raspberry pulp. The results showed that the magnetron from pulsed microwave drying in the form of pulse output rectangular wave form power through the PLC control system. Turning on the magnetron intermittently was more effective than continuous microwave heating. Pulsed microwave drying of raspberry pulp has better product quality and heating efficiency, lower cost and better reliability than feedback temperature control systems. The optimal process parameters for pulsed microwave drying were microwave duty cycle of 0.6, pulse period of 17 seconds, air velocity of 1.9 m/s, and drying time of 12.5 minutes. Compared with continuous microwave drying, pulsed microwave drying resulted in the highest quality of dried pulp as a 35.31%±0.55% increase in anthocyanin retention, a 33.59%±0.23% increase under feedback temperature control, a 16.42%±0.18% increase under intermittent microwave drying. Pulsed microwave drying can control the power to reduce the dried fruit pulp temperature, improve the uniformity of post-drying quality and provide a basis for the industrial production of dried raspberry products.

In order to study the effective method of the enrichment and purification of anthocyanin in black wolfberry and mulberry, and identify the structure of anthocyanin, the black wolfberry and mulberry extracts were purified by macroporous resins. The adsorption and desorption abilities of different types of the resins for anthocyanins were compared. LX-20SS was optimized as the resin for the purification of anthocyanins from black wolfberry. The purification conditions were as follows: The mass ratio of resin to crude anthocyanin powder of black wolfberry was at 10:1, and the elution concentration of ethanol was 70%, and the flow rate was 3 mL/min. After the purification, the content of anthocyanin reached 144.18±3.40 mg/g. DM-21 was optimized as the resin for the purification of mulberry anthocyanin. The purification conditions were as follows: The mass ratio of resin to crude anthocyanin powder of mulberry was at 20:3, and the elution concentration of ethanol was 30%, and the flow rate was 1 mL/min. The content of anthocyanin reached 112.44±2.24 mg/g after purification. High performance liquid chromatography tandem mass spectrometry (HPLC-MS/MS) analysis for anthocyanin structures in black wolfberry and mulberry showed that the main anthocyanin in black wolfberry was petunidin-3-O-rutinose (p-coumaroyl)-5-O-glucoside, which accounted for more than 95% of the total anthocyanin. In addition, there are two main types of anthocyanins in mulberry, corresponding to cyanidin-3-glucoside and cyanidin-3-rutinoside, which accounted for 63.58% and 36.42% of the total anthocyanins respectively. The results provided references for the development of black wolfberry and mulberry.

In this work, the blueberry candied syrup was separated and purified by microfiltration combined with macroporous resin technology to recover anthocyanins. Firstly, the macroporous resin was screened through static test. On the basis of single factor and Box-Behnken response surface tests, the flow rate, ethanol concentration and elution flow rate were optimized with anthocyanin recovery rate and total sugar removal rate as indexes in the dynamic test. The result showed that the anthocyanin content and the total sugar content were 6.84 mg/100 mL and 31.76 mg/mL respectively. Among AB-8, D101 and HPD 600 resins, AB-8 was optimized for the purification of anthocyanins from blueberry candied syrup, and the best technological conditions for the purification of anthocyanins by macroporous resin were as follows: The flow rate was 2.0 mL/min, the ethanol concentration was 83%, and the elution flow rate was 2.0 mL/min. Under these conditions, the anthocyanin recovery rate was 86.68%, and the total sugar removal rate was 84.13%. After the anthocyanin desorbing solution was concentrated by rotation evaporation, the concentration of anthocyanin was 5.56 mg/100 mL, and the total sugar concentration was 5.24 mg/mL. The color value of anthocyanins was 31.43, which was about 5 times of the color value of anthocyanins in raw materials. Microfiltration combined with macroporous resin purification of blueberry candied syrup anthocyanin was effective, and this study provides some technical reference for the isolation and purification of blueberry anthocyanin.

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Forest Research is the property of Forest Research Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Litchi is prone to deterioration in quality after harvest due to degradation of anthocyanins and respiratory metabolism, and chlorine dioxide (ClO2) has multiple effects on color protection and respiratory inhibition. In this study, 0.1 g (T1), 0.4 g (T2), and 1.2 g (T3) of ClO2 slow-releasing preservatives were used to treat lychees with 0 g (CK) as the control to evaluate the preservation effect by quality index, color index and anthocyanin, and correlation analysis was applied to explore the association between them. The results showed that the litchi of the T1 showed the optimal qualities. On the 7 th day, the total soluble solids and a* values of litchi in the T1 were significantly (P

Abstract [Objective] This study aims to explore the mechanism of flower color formation in rose and to provide references and receptor cultivars for flower breeding by quantitative evaluation and correlation analysis of the physicochemical factors affecting coloration of rose petals. There is of great significance for exploring the mechanism of flower color formation and germplasm innovation. [Methods] 8 cultivars of rose with different flower colors were used as experimental materials to measure and compare the physicochemical indexes such as petal color parameter, pH value of petal cells, metal ion content, total anthocyanin content, total flavonoids content, and total chlorophyll content, etc., and the anthocyanin components were quantitatively analyzed. [Results] (1) There were significant differences between the physicochemical factors of different flower color of roses, among which the factors such as pH value of petal cells, Fe3+ , Ca2+ and Al3+ content, total anthocyanin content, and total flavonoid content were closely related to the formation of petal color, but the changes in the content of total flavonoids and total anthocyanin played direct roles, and the factors such as metal ions and pH value of petal cells affected the flower color by changing the structure of anthocyanidin. (2) The components of anthocyanins in petals of different roses were different. Among them, cyanidin-3,5-diglucoside dominated in the roses and mainly regulated the formation of purplish-red flowers; followed by pelargonidin-3,5-diglucoside, which mainly regulated the formation of orange and red flowers. Yellow flowers contained very little anthocyanin and were mainly regulated by carotenoids. Orange flowers were dually regulated by both anthocyanin and carotenoids, while white flowers contained almost no anthocyanin. Rutin was abundant in all 8 rose cultivars, but there was no significant correlation with petal formation. (3) Cluster analysis of anthocyanin components in 8 rose petals revealed that the pink-purple cultivar ‘Lavender Flower Circus’ was always clustered in a separate group with high rutin content and small anthocyanin content. [Conclusion] The type and content of anthocyanins directly affect flower color of rose, and flavonoids assist the formation of anthocyanin. Factors such as pH value of petal cells, Fe3+ , Ca2+ and Al3+ content indirectly affect flower color. Among the 8 selected cultivars of rose, the pink-purple cultivar ‘Lavender Flower Circus’ is the most suitable recipient cultivar for flower color improvement due to its excellent anthocyanin composition and high pH value in petal cells.

In order to enhance the stability of anthocyanins and broaden its application in the fields of food health care and medicine, carboxymethyl chitosan (CMCS), L-histidine (L-His) and stearic acid (SA) were used as carrier materials, and Lonicera edulis pomace anthocyanins were used as core materials. The preparation process of acid-responsive Lonicera edulis pomace anthocyanins micelles was optimized by response surface method. The stability of Lonicera edulis pomace anthocyanins under different conditions such as light, temperature and pH and their cytotoxicity to liver cancer cells were evaluated. The results showed that the optimal preparation process was as follows: Water bath time 10 min, ultrasonic time 15 min, ultrasonic temperature 60 °C, and the encapsulation efficiency was 85.3%±0.31%. The storage stability analysis showed that under various conditions of temperature, pH, light, oxidant and reducing agent, the preservation rate of anthocyanins in the micelles were 1.33, 1.26, 1.16, 1.11 and 2.41 times that of anthocyanins, respectively. In the in vitro liver cancer cell killing experiment, after 24 h, the inhibition rate of anthocyanin-loaded micelles on liver cancer cells was 1.34 times that of anthocyanin. In this study, a novel amphiphilic carboxymethyl chitosan derivative was synthesized, which could significantly improve the stability of anthocyanins and was suitable as a potential nanomicelle carrier for anthocyanins and other food active ingredients.

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Litchi is prone to deterioration in quality after harvest due to degradation of anthocyanins and respiratory metabolism, and chlorine dioxide (ClO2) has multiple effects on color protection and respiratory inhibition. In this study, 0.1 g (T1), 0.4 g (T2), and 1.2 g (T3) of ClO2 slow-releasing preservatives were used to treat lychees with 0 g (CK) as the control to evaluate the preservation effect by quality index, color index and anthocyanin, and correlation analysis was applied to explore the association between them. The results showed that the litchi of the T1 showed the optimal qualities. On the 7 th day, the total soluble solids and a* values of litchi in the T1 were significantly (P<0.05) increased by 2.93% and 10.13%, respectively, while the respiration rate was significantly (P<0.05) decreased by 34.54% compared to the CK group in the same period. On the contrary, the relative conductivity of the T3 litchi reached the highest value of 35.84% on the 7 th day, and a* decreased to the lowest value of 18.38, indicating significant damage to cell structure, bleaching, and the worst storage quality. To further investigate the relationship between color changes and anthocyanins, 10 key anthocyanins were selected from litchi, including 7 proanthocyanins, which accounted for 66.96% of the total. The correlation analysis showed that the correlation coefficients between a* value and cyanidin-3-O-galactoside in the T1, T2, and T3 groups were 0.980, 0.548, and 0.360, respectively, and the correlation coefficients with cyanidin-3-O-glucoside were 0.985, 0.488, and 0.402 during storage. The T1 maintained the best color, possibly due to the slower decomposition of the two key red anthocyanins above, while the T3 accelerated the decomposition of anthocyanins. This study could provide valuable insights for enhancing the postharvest quality of litchi. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

PAP2 (Production of anthocyanin segment 2) encodes MYB transcription factor, and regulates anthocyanin synthesis by forming MYB-bHLH-WD40 complex with bHLH and WD40. In this study we cloned PAP2 gene in Brassica, and preliminarily verified the function of PAP2, providing a reference for further understanding the regulatory mechanism of anthocyanin synthesis in Brassica. Two and one copies of PAP2 gene were cloned from Brassica carinata and Brassica nigra, respectively, and named as BcaB.PAP2, BcaC.PAP2, BniB.PAP2. These three genes are composed of 3 exons and 2 introns, encoding 247 amino acids. Based on the PAP2 gene sequences cloned in this study and other reported PAP2 gene sequences of Brassica, three pairs of primers were designed to detect the PAP2 gene of A, B and C genomes respectively, and the genomic origin of PAP2 of six species in the U's Triangle of Brassica could be distinguished by allele specific PCR. The BjuB.PAP2 gene from the B genome of Brassica juncea was selected to construct an overexpression vector and transformed into Arabidopsis thaliana. The transgenic Arabidopsis leaves turned purple, indicating that PAP2 gene is regulating anthocyanin synthesis. After shading treatment for 10 days, the purple color of Brassica carinata lightened, and the anthocyanin content decreased by 41.22%. Quantitative PCR and transcriptomic studies showed that the expression of BcaB.PAP2 and BcaC.PAP2 in the leaves of shading plants decreased. The expression of structural genes for anthocyanin synthesis, such as chalcone synthase gene (CHS), chalcone isomerase gene (CHI), flavanone 3-hydroxylase gene (F3H), dihydroflavonol reductase gene (DFR), anthocyanin synthase gene (ANS), flavonoid 3-glucosyltransferase gene (UFGT) and other genes were also decreased. This study completed the cloning of PAP2 gene of Brassica carinata and Brassica nigra, and carried out their evolutionary analysis. Allele specific PCR primers were designed according to the sequences of PAP2 gene cloned in this experiment and other reported genes to provide molecular markers for the genomic transmission identification of PAP2 gene in Brassica interspecific hybrids. Through the transformation of BjuB.PAP2 gene into Arabidopsis plants, it was found that PAP2 gene was involved in the accumulation of anthocyanins. It was found that the expression of BcaPAP2 gene and anthocyanin synthesis structure gene were induced by light after shading. This study cloned the PAP2 gene in Brassica and preliminarily verified its function, providing a reference for further understanding the regulatory mechanism of anthocyanin synthesis in Brassica plants. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Henan Agricultural Sciences is the property of Editorial Board of Journal of Henan Agricultural Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: This study aimed to explore the copigmentation formula of purple corn anthocyanins. Methods: In this study, fructose, tannic acid, and pectin were used as co-pigmentation. The response surface method was used to optimize the co-pigmentation formula of purple corn anthocyanins, and the untreated purple corn was used as a control test. The anthocyanin components, color, texture, taste and antioxidant activity (DPPH free radical scavenging ability, ABTS free radical scavenging ability, and FRAP iron ion reducing ability) of purple corn after different treatments were determined. Results: 19% fructose, 0.07% tannic acid, and 1.9% pectin had the best copigmentation effect. Compared with the control group, the contents of cyanidin-3-O-glucoside, geranium-3-O-glucoside, and peony-3-O-glucoside in purple corn increased by 77.64%, 64.82%, and 54.75%, respectively. The total anthocyanin content increased by 67.98%. The L* value, b* value, and ΔE value of color decreased, while the a* value increased. Hardness, adhesiveness, and chewing type increased, while elasticity and cohesion decreased. The bitter, astringent, and astringent aftertastes differ slightly, as do the sour, sweet, salty, umami, bitter, and umami aftertastes. In the mass concentration range of 0.02~0.10 mg/mL, the DPPH free radical scavenging ability, ABTS free radical scavenging ability and FRAP iron ion reducing ability of purple corn anthocyanins were 39%~79%, 54%~74% and 27%~67%, respectively. Conclusion: The co-pigmentation effect of 19% fructose, 0.07% tannic acid, and 1.9% pectin on purple corn anthocyanins was the best.

In this study, an ultrasound-assisted macroporous resin fixed-bed device was constructed for the purification of Aronia melanocarpa anthocyanins. Meanwhile, the effect of ultrasound on the mass transfer characteristics during the adsorption/desorption of anthocyanins on the fixed bed was investigated. The mass transfer patterns of total anthocyanins, total sugars, individual organic acids, individual anthocyaninic and non-anthocyaninic phenolics during fixed-bed purification were determined, and the effect of ultrasound on the physical properties of macroporous resins was analyzed. It was found that this fixed bed device could effectively remove impurities from the crude extract of A. melanocarpa. After purification, the purities of anthocyanin and polyphenol were 48.8% and 78.7%, respectively. During adsorption, ultrasound promoted the release of anthocyanins from the fixed bed. Specifically, in the fixed bed with a height of 2.5 cm, the breakthrough time of anthocyanin adsorption was reduced by 65.8% under sonication at 18.76 W/cm2. Moreover, the mass transfer during anthocyanin desorption using a highly polar eluent was enhanced by ultrasound. When 25% aqueous ethanol was used as the desorption solvent, the amount of anthocyanins desorbed from the fixed bed after 48 min of elution was increased by 12.6% by 18.76 W/cm2 ultrasound. Besides, ultrasound significantly increased the surface roughness of macroporous resin particles, but did not change the interior structure. In summary, ultrasound-assisted fixed bed treatment significantly improves the flowing of anthocyanins among resin particles during the adsorption/desorption, but has little effect on the interaction between single resin particles and anthocyanins.

Two anthocyanin monomers were separated from the crude anthocyanin extract from Lycium ruthenicum Murr. (LRM) by sequential preparative medium-pressure liquid chromatography (MPLC) on microporous and gel-type resins, and their structures were identified by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) and nuclear magnetic resonance (1H NMR) spectroscopy. Their inhibitory activity against pancreatic lipase was also evaluated. Results indicated that the contents of anthocyanins P1 and P2 in the purified product obtained with macroporous resin D101 were 18.22% and 30.77% and were increased to 84.16% and 81.48% after chromatography on Sephadex LH-20, respectively. P1 and P2 were identified as petunidin 3-O-rutinoside(trans-p-coumarin)-glucoside-5-O-glucoside and petunidin 3-O-rutinoside(trans-p-coumarin)-5-O-glucoside by UPLC-MS/MS and 1H NMR, respectively. Both of them showed an excellent inhibitory activity against pancreatic lipase with half maximal inhibitory concentration (IC50) of 0.250 and 0.224 mg/mL, respectively, which were much lower than that of the crude anthocyanin extract and the macroporous resin D101 purified product. This work provides a basis for further research and utilization of anthocyanins from LRM.

The effects of three cooking methods: microwave (25 W/g for 3.5 min), baking (60 ℃ for 2 h), and water boiling (100 ℃ for 15 min) on the major nutrients and bioactive substances in two varieties of purple-fleshed potato were analyzed so as to provide a scientific basis for the thermal processing of purple-fleshed potato. The results showed that after heat treatment, the contents of vitamin C, ash, starch, and total phenols (calculated as chlorogenic acid) decreased. After microwave treatment, the protein contents of the two varieties increased by 3.29% and 3.21%, but decreased by 2.20% and 1.97% after baking and 1.91% and 1.41% after boiling treatment, respectively. The anthocyanin content of the Black Diamond cultivar increased by 22.92% and 16.67%, respectively, after microwave and water boiling treatment, but decreased after baking treatment. In addition, microwave treatment significantly improved the reducing capacity of purple-fleshed potato anthocyanin extract, and the anthocyanin extract significantly enhanced the expression levels of nuclear factor erythroid 2-related factor 2 (Nrf2) and heme oxygenase 1 (HO-1) in RIN-m5F pancreatic islet β cells and reduced the expression level of nuclear transcription factor kappa B (NF-κB). In conclusion, microwave treatment was the best heat treatment method for purple-fleshed potato.

Pingyin rose was approved as a new resource food in 2010, which is a unique rose resource food in Shandong province of China. Anthocyanins were extracted and preliminarily identified from Pingyin rose. RAW264.7 macrophages were induced by lipopolysaccharide (LPS), advanced glycation end products (AGEs) and 4-hydroxynonenal (4-HNE) to construct inflammatory model. The effects of anthocyanins on the production of reactive oxygen species (ROS) and nitric oxide (NO) and the expression of some inflammatory factors in RAW264.7 cells were studied. Results showed that rose anthocyanins mainly contained two aglycones, namely cyanidin and peonidin. A total of six anthocyanins were identified, including three cyanidin-dihexoses, two peonidin dihexoses and peonidin-rutinose-hexose. Anthocyanins could significantly inhibit the production of ROS and NO and the expression of IL-β, IL-6, TNF-α, iNOS in RAW264.7 cells, showing a good inhibitory effect on inflammation. [ABSTRACT FROM AUTHOR]

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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In this study, soybean protein isolate (SPI) and blueberry anthocyanins (BANs) complex (HPPM-SPI-BANs) treated by high power pulsed microwave (HPPM) was prepared, and its physicochemical properties and biological activity were evaluated. The effect of HPPM treatment on the functional properties and biological activity of SPI was studied. In addition, the effect of partial replacement of egg white protein by HPPM-SPI-BANs on the baking quality and storage properties of cake was evaluated. The results indicated that HPPM treatment significantly improved the solubility of HPPM-SPI-BANs by 2.11 folds, and improved the foaming and emulsifying properties (P < 0.05). The antioxidant activity was also significantly improved compared with SPI and SPI-BANs complex without HPPM treatment. Moreover, the addition of HPPM-SPI-BANs inhibited water loss during cake baking and improved the hardness and chewiness of cake. The 2,2-diphenyl-1-picryhydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power of cake with HPPM-SPI-BANs increased by 4.56 and 3.79 folds, respectively, and the aging rate constant k decreased to 0.12. Accordingly, HPPM-SPI-BANs plays an important role in improving the shelf life quality of cake.

Based on the visible and near-infrared reflectance spectroscopy technique, stacked supervised autoencoders (SSAE) in deep learning were used to model the anthocyanin content of blueberry pomace. First, preprocessing and feature screening for spectral data were performed. With the minimum value of prediction set root mean square error (RMSEP) of the preset SSAE model as the standard, 178 characteristic wavelengths were selected. The absorbance of the selected characteristic wavelength was used as the input to the SSAE model. The anthocyanin content of blueberry pomace was used as the output. By exploring the activation parameters, node number, training times and learning rate of the SSAE model, the optimal parameters of SSAE were obtained, namely, the activation function of rule, the structure of 178-60-5-1, the training times of 70, and the learning rate of 0.01. The training set root mean square error (RMSEC), prediction set root mean square error (RMSEP), and prediction set correlation coefficient (Rp) were selected as the evaluation criteria. The RMSEC, RMSEP, and Rp of the established model were 1.0500, 0.3835, and 0.9042, respectively. Compared with the classic regression prediction model extreme learning machine (ELM), least squares support vector regression (LSSVR) and partial least squares regression (PLSR) algorithm, the prediction accuracy of the SSAE model was higher. Therefore, the combination of the SSAE model with visible and near-infrared reflectance spectroscopy proved to be effective in predicting anthocyanin content of blueberry pomace.

The circadian clock is a conservative endogenous regulatory mechanism that stimulates and maintains the rhythmic expression of plant physiological characteristics. The PRR（PSEUDO-RESPONSE REGULATOR）protein family is a critical component of the circadian clock central oscillator and regulates a variety of life processes such as seed germination, hypocotyl elongation, and flowering. Anthocyanin is plant secondary metabolites, which plays an important role in plant reproduction, growth, development and stress responses. In this study, we took Arabidopsis thaliana as the research object and explored the function and mechanism of circadian clock PRR proteins in the control of anthocyanin biosynthesis. The results were as follows: (1) The accumulation of anthocyanin and the expression of some anthocyanin synthesis-related genes were significantly reduced in PRR genes single mutant and multiple mutant seedlings. (2) On the contrary, in the seedlings with overexpression of PRR5, the accumulation of anthocyanin and the expression of some anthocyanin synthesis-related genes were significantly increased. (3) The results of the protein-protein interaction experiment showed that PRR5 protein could interact with MYB75, MYB90, MYB113 and TT8 to form protein complexes. (4) Results of genetic analysis showed that PRR5 promoted anthocyanin synthesis in A. thaliana seedlings depended on the MYB family anthocyanin regulatory proteins. In conclusion, the circadian clock PRR protein may promote the synthesis and accumulation of anthocyanin in A. thaliana seedlings through the interaction of PRR5 protein with MYB75, TT8.

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This study aimed to comparatively analyze the flavonoid contents of the purple-colored cultivar Xianghongtai No. 1 (XHT1H, R) and the green-colored cultivar Yinong 50 tian Caixin (YN50T, G). The flavonoid compounds were separated and identified by ultra-performance liquid chromatography-tandem mass spectrometry. Principal component analysis (PCA), hierarchical cluster analysis, and orthogonal partial least partial-least squares discrimination analysis (OPLS-DA) were used to analyze metabolomics data and screen for differential metabolites in Hong Caitai and Caixin. PCA revealed significant differences in the flavonoid compound contents between the two varieties. OPLS-DA identified 170 different flavonoid metabolites, including 56 flavonols, 38 anthocyanidins, and 32 flavones. The anthocyanins included 25 cyanidin glycosides, six delphinidin glycosides, three peonidin glycosides, and three petunidin glycosides. Additionally, six of the top ten metabolites with higher content in Hong Caitai than in Caixin were cyanidins. Based on the differential flavonoids profiles of the two varieties, cyanidin, delphinidin, peonidin, and petunidin were associated with the pigmentation in Hong Caitai. These results provide a reference for further study of the mechanism of stem color formation and pigment utilization in Caitai. [ABSTRACT FROM AUTHOR]