Effect of steam explosion on phenolics and antioxidant activity in plants: A review

Wan, Fachun; Feng, Chengfeng; Luo, Kaiyun; Cui, Wenyu; XIA, Zhihui; Cheng, Anwei

doi:10.1016/j.tifs.2022.04.003

Cited by 61 publications

(31 citation statements)

References 95 publications

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“…In the process of SE treatment, cellulose and hemicelluloses will be degraded into SDF by acid-like hydrolysis, thermal degradation, mechanical fracture, and hydrogen bond destruction. The action principle of steam explosion is shown in Figure 4 [ 76 ].…”

Section: Effect Of the Se On The Structure Of Dfmentioning

confidence: 99%

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Principle and Application of Steam Explosion Technology in Modification of Food Fiber

Guo

et al. 2022

Foods

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Steam explosion is a widely used hydrothermal pretreatment method, also known as autohydrolysis, which has become a popular pretreatment method due to its lower energy consumption and lower chemical usage. In this review, we summarized the technical principle of steam explosion, and its definition, modification and application in dietary fiber, which have been explored by researchers in recent years. The principle and application of steam explosion technology in the modification of food dietary fiber were analyzed. The change in dietary fiber structure; physical, chemical, and functional characteristics; the advantages and disadvantages of the method; and future development trends were discussed, with the aim to strengthen the economic value and utilization of plants with high dietary fiber content and their byproducts.

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Section: Effect Of the Se On The Structure Of Dfmentioning

confidence: 99%

“… Schematic diagram of action principle of steam explosion [ 76 ]. Reproduced with permission from Fachun Wan, Chengfeng Feng, Kaiyun Luo, Wenyu Cui, Zhihui Xia and Anwei Cheng, Trends in Food Science & Technology; published by Elsevier, 2022.…”

Section: Figurementioning

confidence: 99%

Principle and Application of Steam Explosion Technology in Modification of Food Fiber

Guo

et al. 2022

Foods

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“…It seems that high molecular weight pectin was degraded to low molecular weight during SE pretreatment. The decrease in M w of pectin may be related to the thermal degradation and the mechanical damage of instant decompression during SE pretreatment [ 18 , 41 ]. Combined analysis of monosaccharide composition M w showed that the side chain and main chain of pectin extracted by SEA and USEA were seriously degraded at SE pretreatment.…”

Section: Resultsmentioning

confidence: 99%

“…The principle of SE is that biomass undergoes high-pressure steam and then instantaneously depressurizes, opening the biomass structure and releasing small molecular substances [ 17 ]. Studies have shown that SE has a high extraction yield in the extraction of bioactive components, such as phenols [ 18 ], flavonoids [ 19 ] and monosaccharides [ 20 ].…”

Section: Introductionmentioning

confidence: 99%

Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability

Liang

Yang

Zheng

et al. 2022

Foods

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Extraction methods directly affect pectin extraction yield and physicochemical and structural characteristics. The effects of acid extraction (AE), ultrasonic-assisted acid extraction (UA), steam explosion pretreatment combined with acid extraction (SEA) and ultrasonic-assisted SEA (USEA) on the yield, structure, and properties of passion fruit pectin were studied. The pectin yield of UA was 6.5%, equivalent to that of AE at 60 min (5.3%), but the emulsion stability of UA pectin was poor. The pectin obtained by USEA improved emulsion stability. Compared with UA, it had higher protein content (0.62%), rhamnogalacturonan I (18.44%) and lower molecular weight (0.72 × 105 Da). In addition, SEA and USEA had high pectin extraction yields (9.9% and 10.7%) and the pectin obtained from them had lower degrees of esterification (59.3% and 68.5%), but poor thermal stability. The results showed that ultrasonic-assisted steam explosion pretreatment combined with acid extraction is a high-efficiency and high-yield method. This method obtains pectin with good emulsifying stability from passion fruit peel.

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“…Compared with other cooking methods, microwave-cooked samples exhibited superior antioxidant activity, which may be attributed to the high contents of total phenols, polysaccharides, and flavonoids in microwaved samples. Of course, these were related not only to the content of bioactive components in mushrooms, but also to other components related to antioxidant activity therein (47). The IC 50 values of ABTS radical scavenging activities between the steamed samples and raw samples were not statistically significant (p < 0.05).…”

Section: Effects Of Cooking Methods On the Antioxidant Activity In Cl...mentioning

confidence: 90%

Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa

Yuan

Chang

et al. 2022

Front. Nutr.

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To explore a scientific and reasonable cooking method for Clitocybe squamulosa, four cooking methods (boiling, steaming, microwaving, and frying) were applied to C. squamulosa, and the effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities in C. squamulosa were systematically investigated. The results showed that 54, 53, 61, 63, and 49 volatile flavor compounds were detected in raw, boiled, steamed, microwaved, and fried samples, respectively. Large differences in volatile flavor compounds between the four cooking and raw samples were determined by using relative odor activity values (ROAV) and principal component analysis (PCA). In addition, steaming and microwaving could protect the nutrients of C. squamulosa, reduce losses during the cooking process and improve the color of cooked products compared to boiling and frying cooking methods. Meanwhile, cooking treatment exerted different effects on the antioxidant activity of C. squamulosa, and the antioxidant activity of C. squamulosa was the highest after microwave cooking treatment. This research can provide a theoretical basis for the cooking, processing and utilization of C. squamulosa and other wild edible fungi.

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Effect of steam explosion on phenolics and antioxidant activity in plants: A review

Cited by 61 publications

References 95 publications

Principle and Application of Steam Explosion Technology in Modification of Food Fiber

Principle and Application of Steam Explosion Technology in Modification of Food Fiber

Extraction of Pectin from Passion Fruit Peel: Composition, Structural Characterization and Emulsion Stability

Effects of different cooking methods on volatile flavor compounds, nutritional constituents, and antioxidant activities of Clitocybe squamulosa

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