Corrigendum to “Insights into a novel chrysanthemum-coix seed beverage prepared by enzymatic hydrolysis: Chemical profile, sensory quality, and functional property” [Food Bioscience 52 (2023) 102490]

Rao, Huishan; Lin, Lianzhu; Zhao, Ming

doi:10.1016/j.fbio.2023.102815

Cited by 1 publication

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“…By destroying the structure of the cell wall, substances in the cells are dissolved, greatly increasing the content of active substances in the solvent (Pap et al., 2020 ). For instance, Rao and colleagues employed a combination of amylase and protease in the preparation of Chrysanthemum – coix seed beverage (Rao et al., 2023 ). Through detailed research, it was indicated that in comparison with conventional water extraction and ethanol extraction methods, the composite enzyme approach exhibited a significant improvement in the soluble sugar content, free amino acid content, and overall yield of instant Pu'er tea.…”

Section: Introductionmentioning

confidence: 99%

Effects of enzymatic hydrolysis technology on the physicochemical properties and biological activities of American ginseng beverages

Guo,

Hu,

Zhao

et al. 2024

Food Science & Nutrition

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American ginseng (Panax quinquefolius L.) contains various biological macromolecules, such as polysaccharides, saponins, and proteins, which have various pharmacological activities, including antioxidant, anti‐inflammatory, and hypoglycemic effects. Consequently, the utilization of novel processing technologies developed an American ginseng beverage to meet people's health needs and the preferences of young people. This study was the first to use American ginseng as a primary raw material, utilizing a three‐step enzymatic hydrolysis approach with cellulase, pectinase, amylase, maltase, and flavor protease enzymes to prepare an American ginseng beverage. The basic nutritional and active ingredient contents of the product were determined. The antioxidant activity of enzymatic beverages was evaluated by calculating the free radical clearance rates of DPPH and ABTS, and the effect of enzymatic beverages on α‐glucosidase activity was also tested. The anti‐inflammatory activity of RAW264.7 cells induced by LPS was evaluated by measuring the production of NO, TNF‐α, and IL‐6 during the enzymatic hydrolysis process. The results indicated that the nutritional components of American ginseng beverage products met the beverage industry standards. Moreover, the application of enzymatic hydrolysis technology had improved the antioxidant and anti‐inflammatory activities of American ginseng beverages. In addition, the enzymatic beverage of American ginseng exhibited certain hypoglycemic activity. Consequently, the established enzymatic hydrolysis technology provided a reference for the production of other beverage products.

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Section: Introductionmentioning

confidence: 99%