Search

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.)

Vinegar is an acidic condiment with a unique taste and fragrance, which is produced by microbial fermentation. Vinegar has rich nutrients and bioactive substances, which can provide a good material basis for the development of functional vinegar. This review summarizes the major progress that has been made in vinegar research in terms of product types, brewing methods, bioactive components and their functional properties in the past decade, and proposes that future development research on functional vinegar should consider the selection and combination of raw materials, the combination and application of microorganisms with customized functions, and the selection of containers and the development of new treatment methods for the aging of vinegar. This review will be helpful for developing new healthy vinegar and novel functional vinegar beverages under the background of ‘One Health’.

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.)

Burdock is a kind of plant with excellent food and nutritional value, commonly known as "Orient Ginseng". Burdock root is rich in inulin, dietary fiber, chlorogenic acid and other bioactive constituents, which possesses physiological functions such as lowering blood fat and blood sugar, anti-cancer, antibacterial, anti-inflammatory and liver protection. The objective of this paper was to summarize bioactive components, nutritional effects and the current status of deep processing in burdock and to provide scientific basis for the precise processing of its functional ingredients, and propose a theoretical support for the further development and utilization of burdock root resources. It also could outlook future research directions and application prospects and supply new insights into the early prevention of chronic non-communicable diseases of obesity, hyperlipidemia, type 2 diabetes, and colitis. [ABSTRACT FROM AUTHOR]

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.)

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.)

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.)

[Objective] The objective of this paper was to study the effect of altitude on the contents and antioxidant capacity of polyphenols, proanthocyanidins, and flavonoids extracted from Picea koraiensis pine cones on Changbai Mountain in Yichun, and to provide theoretical basis for breeding, development and utilization of Picea koraiensis.[Method] The antioxidative indexes(i.e. total reducing capacity and DPPH· scavenging ability) and the contents of polyphenols, proanthocyanidins, and flavonoids in Picea koraiensis pine cones at different altitude(120 m, 520 m, and 920 m) that collected from the northern and the southern slopes of Changbai Mountain were determined. Particularly, the one-way ANOVA and correlation analysis were conducted by SPSS 21.0 to explore the effect of altitude on flavonoids contents and antioxidant capacity. [Results] The results showed that the contents(920 m > 520 m > 120 m) of polyphenols, proanthocyanidins, and flavonoids increased with the increase of altitude. Specifically, the correction between polyphenol content and the altitude was highly significant(P < 0.01), and that between proanthocyanidins content and the altitude was significant(P < 0.05), while there was no correction between flavonoids content and the altitude(P > 0.05). In terms of total reducing capacity and DPPH· scavenging ability, they also increased with altitude, in which the total reducing capacity was significantly correlated with the altitude(P < 0.5), while the DPPH· scavenging ability was not(P > 0.05). [Conclusion] The contents of polyphenols, proanthocyanidins and flavonoids in Picea koraiensis cones that collected in Yichun were significantly increased with the altitude increasing, this result indicated that the altitude was the dominated factor that affected the contents of these three bioactive compounds. And we can speculate that the differences in contents were resulted from the temperature change and sunlight spectrum at different altitude levels. More precisely, the higher the altitude is, the lower the temperature is, and the higher the UV-B is, and consequently, more secondary metabolites are produced. [ABSTRACT FROM AUTHOR]

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.)

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.)

A comprehensive analytical method based on ultra-fast liquid chromatography coupled with triple quadrupole/linear ion trap tandem mass spectrometry(UFLC-QTRAP-MS/MS) was established for simultaneous determination of the content of 38 active components in Abelmoschi Corolla, including flavonoids, organic acids, nucleosides and amino acids, so as to investigate the effects of different harvesting and processing methods on multi-active components in Abelmoschi Corolla. The chromatographic separation was performed on a XBridg®C&#95;(18) column(4.6 mm×100 mm, 3.5 μm) with(0.1% formic acid water) methanol-acetonitrile(1∶1) as the mobile phase for gradient elution at 30 ℃. The flow rate was 0.5 mL·min~(-1). The components were detected in a multiple-reaction monitoring(MRM) mode. The gray relational analysis(GRA) was used to comprehensively evaluate the multiple active components of Abelmoschi Corolla at different harvesting times and drying temperatures. The results showed that 38 components had a good linearity with correlation coefficients all above 0.999 0. The method featured a good precision, repeatability and stability with the relative stan-dard deviations(RSDs) of less than 5.0%. Recoveries ranged from 98.06% to 104.4% with RSD between 0.22% and 4.9%. The results of GRA indicated that a better quality in the samples collected on September 9 th. Samples dried at 90 ℃ had a better quality. The established method is accurate and reliable, and can be used to assess the internal quality of Abelmoschi Corolla. This study can provide basic materials for determining appropriate harvesting time and processing method of Abelmoschi Corolla.

To evaluate the effect of different fractions of Taohong Siwu decoction on ADP-induced platelet aggregation and thrombin activity, and to exploit the bioactive constituents, ADP-induced platelet aggregation rate in rabbits was determined by using the method of turbidity method. A bioassay called thrombin time was developed for determining anti-thrombin activities. UHPLC-Q-TOF-MS method was used to qualitatively analyze the chemical constituents of different parts. Alcohol precipitation deposition fraction, alcohol precipitation supernatant fraction and 20% to 30% alcohol elution fraction could significantly inhibit ADP-induced platelet aggregation. Alcohol precipitation supernatant fraction, water insoluble fraction and 40% to 70% alcohol elution fraction could significantly inhibit thrombin activity. The main components of alcohol precipitation deposition fraction, alcohol precipitation supernatant fraction and 20% to 40% alcohol elution fraction were analyzed and identified as aromatic acids, glycosides and phthalides. The bioactive constituents of Taohong Siwu decoction for inhibiting ADP-induced platelet aggregation and thrombin activity include aromatic acids, glycosides and phthalides. This experiment provides scientific basis to further explore the bioactive constituents and mechanism of Taohong Siwu decoction in treating blood stasis syndrome., Competing Interests: The authors of this article and the planning committee members and staff have no relevant financial relationships with commercial interests to disclose., (Copyright© by the Chinese Pharmaceutical Association.)