Fabrication, characterization and biological properties of pectin and/or chitosan-based films incorporated with noni (Morinda citrifolia) fruit extract

Lin, Xue; Chen, Sijun; Wang, Ruimin; Li, Congfa; Wang, Lu

doi:10.1016/j.foodhyd.2022.108025

Cited by 53 publications

(10 citation statements)

References 55 publications

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“…As shown in Figure 1a, the intensity of the peaks at 3400–3200 cm −1 increased with the increase of Aa p addition, indicating an increase in O–H bonds, which was in line with the study of (Shivangi et al, 2021). Lin et al (2022) reported that O–H stretching vibrations result in the appearance of peaks at 3600–3000 cm −1 due to the intramolecular or intermolecular H‐bonding in gluten samples. This indicates that the hydrogen bond interaction in the gluten system may be enhanced with the addition of Aa p, contributing to the improvement of tensile resistance in the gluten network and the enhancement of texture in WWD, which was in line with the study of (Zhang et al, 2021).…”

Section: Resultsmentioning

confidence: 99%

Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough

Mariga

et al. 2022

Food Processing Preservation

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In this study, the effects of Auricularia auricula polysaccharide (Aap) on the quality of whole wheat dough (WWD) were investigated. The results showed that compared to the control, the content of ordered structure (β‐sheet) of gluten protein improved by 6.81% and the content of free sulfhydryl decreased by 63.73% respectively in WWD with 1% Aap. Furthermore, the content of immobilized water increased up to 94.89% and the moisture distributed in the center of the dough had higher fluidity in WWD with 1% Aap. Moreover, the rheological properties of WWD including storage modulus and loss modulus were significantly increased with the addition of Aap compared to the control. In addition, the tensile resistance and the stretching distance of the WWD with 1% Aap improved by 68.01% and 12.65% respectively. Therefore, 1% Aap significantly improved the quality of WWD by affecting moisture, starch, and protein fractions in the dough. Novelty impact statement In this paper, it was found that Aap could significantly improve the quality of WWD, solving the problems of poor viscoelasticity and low quality of WWD. The application of Aap on WWD provided a theoretical basis and research ideas for the development of high‐quality whole wheat food.

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Section: Resultsmentioning

confidence: 99%

Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough

Mariga

et al. 2022

Food Processing Preservation

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“…The abundant flavonoid composition in all the peel and pulp samples may contribute to their strong α -glucosidase inhibition. Many studies have confirmed that flavonoid compounds, such as quercetin (IC 50 = 15.71 µg/mL), myricetin (IC 50 = 36.17 µg/mL), rutin (IC 50 = 68.16 µg/mL), and quercitrin (IC 50 = 113.27 µg/mL), have excellent inhibitory activity against α -glucosidase [ 19 , 42 ].…”

Section: Resultsmentioning

confidence: 99%

“…ABTS+, DPPH, and OH radical scavenging activities and ferric-reducing antioxidant power (FRAP) were used to evaluate the antioxidant activities of the FP, CP, and BP fractions from the peel and pulp of W1–W4. The antioxidant activity assays in the four models were conducted according to previous studies [ 19 , 20 ]. Trolox was a positive control in the first three models, and the results were all expressed as µmol Trolox equivalents per gram in dry weight (µmol Trolox/g DW).…”

Section: Methodsmentioning

confidence: 99%

Free, Conjugated, and Bound Phenolics in Peel and Pulp from Four Wampee Varieties: Relationship between Phenolic Composition and Bio-Activities by Multivariate Analysis

et al. 2022

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Free, conjugated, and bound phenolic fractions of peel and pulp in four wampee varieties from South China were analyzed for their contents, composition, antioxidant capacities, and inhibitory activities against α-glucosidase. We found that there were significant differences in phenolic/flavonoid contents among diverse varieties and different parts (peel and pulp), and the contents were highest in the peel’s bound form. The results of UHPL-Q-Exactive HF-X and HPLC showed that chlorogenic acid, gentisic acid, and rutin were abundantly distributed over the three phenolic fractions in peel and pulp of all wampee samples, while isoquercitrin was the most abundant in the conjugated form of peel/pulp and myricetin had the richest content in the free form of peel/pulp. Wampee peel had stronger antioxidant capacities of ABTS+, DPPH, ·OH, and FRAP than the pulp, and the bound phenolic fraction of the peel/pulp had much higher antioxidant activities than FP and CP fractions. It is interesting that the same phenolic fraction of the wampee peel displayed roughly close IC50 values of α-glucosidase inhibition to those from the pulp samples. The relationship between individual phenolic and TPC/TFC/the bio-activities and the similarity among the free, conjugated, and bound phenolic fractions in peel and pulp samples were explored by using Pearson correlation analysis, principal component analysis, and hierarchical cluster analysis. This work provides a systematic and comprehensive comparison of the three phenolic fractions of diverse wampee varieties and different parts, and a rationale for applying phenolics from wampee fruits.

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“…ABTS radical scavenging activity was analyzed based on the previous method [25] . The fresh ABTS stock solution was prepared by mixing 7 mM ABTS solution with potassium persulfate solution (2.45 mM) in the dark for 16 h before use.…”

Section: Methodsmentioning

confidence: 99%

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

Wang

Liu²,

Liu³

et al. 2023

Ultrasonics Sonochemistry

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Fabrication, characterization and biological properties of pectin and/or chitosan-based films incorporated with noni (Morinda citrifolia) fruit extract

Cited by 53 publications

References 55 publications

Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough

Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough

Free, Conjugated, and Bound Phenolics in Peel and Pulp from Four Wampee Varieties: Relationship between Phenolic Composition and Bio-Activities by Multivariate Analysis

Effect of combined ultrasonic and enzymatic extraction technique on the quality of noni (Morinda citrifolia L.) juice

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