Function-specific volatiles and volatilization characteristics of Dendrobium officinale

Xiang, Dong; Gao, Xinya; Liu, Li; Chen, Lili; Liu, Qimei; Zhang, Dangquan

doi:10.1016/j.jksus.2020.02.001

Cited by 8 publications

(14 citation statements)

References 32 publications

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“…Hexadecanoic acid is famous for its anti-inflammatory [ 130 ] and cytotoxicity potentials [ 131 ], whereas β-bisabolene possesses a strong cancer cytotoxicity effect [ 132 ] and has a balsamic odor that led to its approval as a food additive. Heptacosane has been used as a nutritional supplement and sweetener to mend aftertaste [ 133 ]. Meanwhile, terpenoids are used for their medicinal, flavor-enhancing, and fragrance properties in various industries [ 134 ].…”

Section: Functional Ingredients In Food Applicationsmentioning

confidence: 99%

Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient

Chen

Razali

Saikim

et al. 2021

Foods

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Morus alba L. (M. alba) is a highly adaptable plant that is extensively incorporated in many traditional and Ayurveda medications. Various parts of the plant, such as leaves, fruits, and seeds, possess nutritional and medicinal value. M. alba has abundant phytochemicals, including phenolic acids, flavonoids, flavonols, anthocyanins, macronutrients, vitamins, minerals, and volatile aromatic compounds, indicating its excellent pharmacological abilities. M. alba also contains high nutraceutical values for protein, carbohydrates, fiber, organic acids, vitamins, and minerals, as well as a low lipid value. However, despite its excellent biological properties and nutritional value, M. alba has not been fully considered as a potential functional food ingredient. Therefore, this review reports on the nutrients and bioactive compounds available in M. alba leaves, fruit, and seeds; its nutraceutical properties, functional properties as an ingredient in foodstuffs, and a microencapsulation technique to enhance polyphenol stability. Finally, as scaling up to a bigger production plant is needed to accommodate industrial demand, the study and limitation on an M. alba upscaling process is reviewed.

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Section: Functional Ingredients In Food Applicationsmentioning

confidence: 99%

Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient

Chen

Razali

Saikim

et al. 2021

Foods

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“…In contrast, β-bisabolene has strong cancer-preventive properties (Yeo et al, 2016) and a balsamic odor, leading to its acceptance as a food additive. Heptacosane has been used as a nutritional supplement and sweetener to mend aftertaste (Dong et al, 2020). Astragalin (kaempferol 3-O-glucoside) (Doi, Kojima, Makino, Kimura, & Fujimot, 2001;Jeong et al, 2015;Ju et al, 2018;Kim et al, 1999;Li et al, 2018;Yang et al, 2014 andYu et al, 2019) Cyclomulberrin (Dat et al, 2010) Brosimine B (Yang et al, 2014) 2 0 ,4 0 -Dihydroxy-7-methoxy-8-hydroxyethylflavan (Zhang et al, 2019) Euchrenone a7 (Yang, Wang, Wang, & Zhang, 2012) Gallocatechin gallate (Yang, Matsuzaki, Takamatsu, & Kitanaka, 2011) 6-Geranylapigenin Terpenoids are used in various industries for their medicinal, flavorenhancing, and scented qualities (Caputi & Aprea, 2011).…”

Section: Essential Oilsmentioning

confidence: 99%

“…In contrast, β‐bisabolene has strong cancer‐preventive properties (Yeo et al, 2016) and a balsamic odor, leading to its acceptance as a food additive. Heptacosane has been used as a nutritional supplement and sweetener to mend aftertaste (Dong et al, 2020). Terpenoids are used in various industries for their medicinal, flavor‐enhancing, and scented qualities (Caputi & Aprea, 2011).…”

Section: Essential Oilsmentioning

confidence: 99%

The phenolic components extracted from mulberry fruits as bioactive compounds against cancer: A review

Wani

Ganie

Wani

et al. 2023

Phytotherapy Research

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In Asia, mulberry has long been used to treat various infectious and internal ailments as a traditional medication. The compounds found in it have the potential to improve human health. Because there is no approved and defined evaluation procedure, it has not been formally or scientifically recognized. As a result of these investigations, a new frontier in traditional Chinese medicine has opened up, with the possibility of modernization, for the interaction between active components of mulberry and their biological activities. These studies have used current biotechnological technologies. For ages, mulberry has been used as an herbal remedy in Asia to cure various diseases and internal disorders. It has a high concentration of bioactive chemicals that benefit human health. The most abundant phenolic components extracted from white mulberry leaves are flavonoids (Kuwanons, Moracinflavans, Moragrols, and Morkotins), phenolic acids, alkaloids, and so forth. Flavonoids, benzofurans, chalcones, and alkaloids have been discovered to have cytotoxic effects on human cancer cell lines. There is growing evidence that mulberry fruits can potentially prevent cancer and other aging‐related disorders due to their high concentration of bioactive polyphenolic‐rich compounds and macro and micronutrients. Anthocyanins are rapidly absorbed after eating, arriving in the plasmalemma within 15–50 min and entirely removed after 6–8 hr. Due to a lack of an approved and consistent technique for its examination, it has yet to be formally or scientifically recognized. The mulberry plant is commercially grown for silkworm rearing, and less attention is paid to its bioactive molecules, which have a lot of applications in human health. This review paper discusses the phenolic compounds of white mulberry and black mulberry in detail concerning their role in cancer prevention.

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“…There was also variation in replicate numbers Chen et al (2016) and Ma et al (2018) used two to three replicates for Gas Chromatography-Mass Spectrometry (GC-MS) analysis, other studies did not report the number of replicates. Second, each study used a different aroma extraction technique: headspace sampling (Chen et al, 2016), headspace-solid-phase microextraction (HS-SPME) (Ma et al, 2018), and thermal desorption (Dong et al, 2020. Each technique has advantages and disadvantages. For example, HS-SPME, as a quick and solvent-free technique, can isolate volatiles and semi-volatiles, but only semi-quantitative data can be (Hu et al, 2019).…”

Section: Volatile Aroma Compounds In Tiepishihumentioning

confidence: 99%

A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review

Kirkwood

Fisk

Ayed

et al. 2023

Int J of Food Sci Tech

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SummaryMany Dendrobium orchid stems are used in Traditional Chinese Medicine (TCM). The most popular and premium species is Dendrobium officinale, and its stem in TCM is called Tiepishihu. Tiepishihu has a sweet flavour and is an ingredient in Chinese tea and desserts. There is no comprehensive understanding of its flavour compounds. It is therefore essential to understand compounds responsible for its flavour and how they are formed. This review assesses twelve diverse studies in Tiepishihu flavour (2013‐2022). Thirty aroma compounds were compared – furfural and nonanal were identified as common compounds. Five of seven essential amino acids were taste‐active, with lysine being the most potent. Pre‐harvest factors such as environment impact specific aroma compounds. Post‐harvest processing methods, including drying and grinding, can control Tiepishihu's flavour. Methodological consistency is a challenge, but controlling Tiepishihu's flavour could increase its commercial value as a food ingredient.

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Function-specific volatiles and volatilization characteristics of Dendrobium officinale

Cited by 8 publications

References 32 publications

Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient

Morus alba L. Plant: Bioactive Compounds and Potential as a Functional Food Ingredient

The phenolic components extracted from mulberry fruits as bioactive compounds against cancer: A review

A flavour perspective of Tiepishihu (Dendrobium officinale) – an emerging food ingredient from popular traditional Chinese medicinal plants: a review

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