Chrysanthemum has a long history of being used to attenuate various oxidative stress-related discomforts and diseases; however, its mechanisms remain unclear. In this study, the antioxidant effect of chrysanthemum aqueous extract was investigated, and the potential mechanisms were explored via a metabolomics study. Chrysanthemum extract could significantly inhibit hydrogen peroxide (H2O2)-mediated cell death in L-O2 hepatocytes. Propidium iodide staining and annexin V-PI dual staining revealed that the antioxidant effect of chrysanthemum extract was related to the relief of cell cycle arrest and inhibition of non-apoptotic cell damage. The activities of antioxidant enzymes including superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GSH-Px) were also upregulated by chrysanthemum extract. Through metabolomics studies, it was found that chrysanthemum extract mainly targeted the arginine synthesis pathway and purine metabolism pathway, in which antioxidation-related endogenous substrates including L-arginosuccinate, citrulline and inositol monophosphate were significantly upregulated by chrysanthemum extract. These results indicated that chrysanthemum extract can antagonize oxidative stress through multiple pathways and have potential therapeutic applications.
In China, herbal drinks possess long-standing traditional cultural characteristics cater to consumers' demand for both natural ingredients and functional benefits. So far, the sensory properties of herbal beverages have not been subjected to descriptive analysis. Here, we selected 12 high-selling herbal beverages containing chrysanthemum samples on China's largest online shopping website. A total of 11 sensory descriptors have been associated with the samples, while assessed panel performance and sensory characteristics of samples by PanelCheck software. In addition, using ConsumerCheck to investigate the consumer acceptance of the same samples, applying preference mapping analysis to address the relationship between descriptive and consumer liking date. Box plot and Stacked histogram visualise the distributions of the liking ratings across all consumers for each of the tested products. Preference mapping revealed that the main sensory attributes driving consumers' preferences are fragrant sweet flavour, brillancy, lubrication, sweet taste and overly sweet taste. Thus, this study could guide the development of Chinese traditional chrysanthemum drink. At the same time, the results also provided a simple and open-source software to data statistical method for practitioner without commercial software and programming skills.
Sugar-free food has been gaining popularity because of low-calorie content. But sugar replacement by high-intensity sweeteners can negatively affect sensory. In this study, the effect of the addition of sucralose (Suc), stevioside (Ste), and erythritol (Ery) as sugar substitutes on the sensory profile and overall acceptance of ice cream were evaluated by penalty analysis (PA) based on the check-all-that apply (CATA) method, with those of the partial least squares (PLS) regression. Twelve sweetening agents of ice cream samples were presented to 106 consumers who answered on an overall liking question using the 15-point hedonic scale and a CATA question with 32 attributes that described the sensory characteristics of ice cream. The results showed that mixed sweeteners (60%Suc+20%Ste+20%Ery or 60%Suc+10%Ste+30%Ery) can present an advantageous performance when used separately, and making ice cream similar to that of sucrose (Sac) added. Adding Suc, Ste, and Ery to ice cream hardly felt bitterness, astringency, and chemical-like sensations of the sweetening agent. The significant difference between different sweeteners is the intensity and speed of sweetness. Developing combination of high-potency sweeteners that can make sweetness appear quickly could open up new ways to design sugar-free ice cream.
In this article, we studied the preparation of Fe3+/TiO2 nanoparticles and the photocatalytic disinfection effects of two typical foodborne microorganisms, a gram-negative bacterium (Salmonella typhimurium) and a gram-positive bacterium (Listeria monocytogenes), in meat products. The physical properties of Fe3+/TiO2 nanoparticles embedded with various levels of Fe3+ (0%–10%) and synthesized through an impregnation process were investigated using X-ray diffraction, transmission electron microscopy, and UV-vis spectrophotometer, and their photocatalytic activities were evaluated by measuring the degradation of methylene blue dye and the disinfection of foodborne pathogens S. typhimurium and L. monocytogenes under visible light and UV light. Fe3+ ions were found to be scattered across TiO2 surfaces or across TiO2 crystal lattices as microcrystals. However, the capacity for TiO2 nanoparticles to absorb visible light was significantly enhanced after they were embedded with.Fe3+/TiO2 nanoparticles with molar ratios (R) of Fe3+ to TiO2 of 0.001:1, 0.005:1, and 0.01:1 exhibited higher levels of methylene blue dye photocatalytic degradation and higher levels of foodborne pathogen photocatalytic disinfection than the TiO2 control. However, nanoparticles containing >1% Fe3+ exhibited lower levels of photocatalytic activity than the TiO2 control. Salmonella typhimurium was more resistant to the nano-Fe3+/TiO2 treatment than L. monocytogenes under visible and UV light conditions. These experiments demonstrate that embedding Fe3+ in TiO2 nanoparticles does not remarkably influence the TiO2 nanoparticle size or structure. Embedding appropriate levels of Fe3+ content (0.1%–1%) can enhance the photocatalytic activity of TiO2 nanoparticles.
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