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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.)

To compare the differences between lyophilized powder (LP) and ethanol extract (EE) of Phyllanthus emblica Linn. (PE) in vitro digestion (oral cavity, gastric area, small intestine, and large intestine), this study identified the main components of PE and then compared total phenolic acids (TPA), total flavonoids (TFA) and antioxidant capacity before and after digestion. Results showed that both LP and EE of PE were rich in polyphenols and flavonoids. LP contained higher bound polyphenols than EE, while EE contained higher free polyphenols than LP. Before digestion, TPA and TFA of the LP were 5.40±0.07 mg GAE/mL and and 1.48±0.15 mg RT/mL, respectively. While the TPA and TFA of the EE were 3.65±0.05 mg GAE/mL and 14.80±0.74 mg RT/mL, respectively. After digestion, TPA of the LP and EE was significantly lower than before (P

Opuntia ficus-indica is rich in a variety of active substances, and the anthocyanins contained in it play an important role in regulating gut microbiota. In this paper, the simulated digestion and in vitro anaerobic fermentation of Opuntia ficus-indica anthocyanins were studied in K group (blank), anthocyanin H (high dose 15 mg/mL), M group (medium dose 10 mg/mL), L group (low dose 5 mg/mL) on human gut microbes and metabolites short-chain fatty acids (SCFAs). The results showed that, using the pH test and difference method, and taking the digestibility as an indicator, the anthocyanins of Opuntia ficus-indica (10 mg/mL) were obtained, the digestibility was 11.4% after 3 h of gastric digestion, 23.5% after 4 h of intestinal digestion, the remaining 65.1% of anthocyanins were not digested by the gastrointestinal tract. Using high-throughput sequencing method, through α diversity and β diversity analysis, compared with K group, anthocyanin H, M, L group could significantly improve the diversity of gut microbiota (P

In the study, pumpkin peel polysaccharide was extracted by hot water extraction, and a novel pumpkin peel polysaccharide chromium (III) [PPP-Cr(III)] complex was synthesized combined with trivalent chromium ions. Using the chelation rate as the evaluation index, the effects of the mass fraction between chromium and polysaccharide, reaction pH, reaction temperature and reaction time on the synthesis of PPP-Cr(III) complex were studied, the extraction conditions of PPP-Cr(III) complex was optimized by the response surface methodology, and the bioaccessibility of trivalent chromium ions in the PPP-Cr(III) complex was determined by in vitro simulated gastrointestinal digestion. The response surface analysis results showed that the optimum preparation conditions were as follows: The mass fraction between chromium and polysaccharide was 0.08:1, the reaction temperature was 60 ℃ and the reaction pH was 6.8, respectively, with the experimental chelation rate was 99.23%±0.12%. In addition, in vitro simulated gastrointestinal digestion studies showed that the solubility of PPP-Cr(III) complex in synthetic stomach conditions were stable and the dialysis rate of PPP-Cr(III) complex were higher than those of chromium chloride. Therefore, PPP-Cr(III) complex was a new potential type of chelate due to its high bioaccessibility of trivalent chromium ions.

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.)

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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 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 Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical 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 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.)