Optimization of ultrasound-assisted extraction of melanin from Auricularia auricula fruit bodies

Zou, Yi; Xie, Changqing; Fan, Gongjian; Gu, Zhenxin; Ye, Han

doi:10.1016/j.ifset.2010.07.002

Cited by 100 publications

(68 citation statements)

References 25 publications

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“…It was well-known that pigment could be affected by cavitations produced from sonication (Zou et al, 2010). At present study, the variation of color values in sonicated blueberry juice was connected with pigment content.…”

Section: Impact Of Sonication On Ph Viscosity Electric Conductivitymentioning

confidence: 60%

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Sonication enhances quality and antioxidant activity of blueberry juice

Zou

Hou

2017

Food Sci. Technol

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Effect of sonication on the blueberry juice was studied by evaluating the pH, viscosity, electric conductivity, color, total sugars, soluble solids, polyphenol, anthocyanidin, and radical scavenging activities. There were not any remarkable (p > 0.05) change in pH and electric conductivity. However, viscosity and color of blueberry juice markedly (p < 0.05) enhanced with the extension of sonication time. Meanwhile, total sugars, soluble solids, polyphenol, and anthocyanidin were obviously enhanced (p < 0.05). Moreover, prominent increase (p < 0.05) was observed on DPPH, superoxide, and hydroxyl radicals scavenging activities of sonicated blueberry juice. The current results exhibited sonication effectively improved blueberry juice quality and enhanced its antioxidant activity.

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Section: Impact Of Sonication On Ph Viscosity Electric Conductivitymentioning

confidence: 60%

“…The enhancement of total sugars and soluble solids was possibly due to the enhancement in extraction efficacy. Sonication destroyed fruit tissues and cell walls, resulting in more water might enter into fruit cells and more soluble solids might across cell membranes (Zou et al, 2010).…”

Section: Impact Of Sonication On Total Sugars Soluble Solids Polyphmentioning

confidence: 99%

Sonication enhances quality and antioxidant activity of blueberry juice

Zou

Hou

2017

Food Sci. Technol

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“…and total sugars in sonicated carrot juice was in agreement with the previous study of Fonteles et al (2012) who reported improvement of these two parameters in cantaloupe melon juice after ultrasound treatment. The increase of total soluble solids and total sugars might be ascribed to the increase in extraction efficacy by ultrasound treatment, causing destruction of plant tissues and cell walls (Zou et al, 2010). It resulted in more water could enter cells and the more soluble solids could permeate cell membranes.…”

Section: Effect Of Ultrasound Treatment On Total Soluble Solids and Tmentioning

confidence: 99%

Effect of ultrasound treatment on quality and microbial load of carrot juice

Zou

Jiang

2016

Food Sci. Technol

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Effect of ultrasound treatment on carrot juice was investigated through measuring pH, electrical conductivity, viscosity, visual color, total soluble solids, total sugars, total carotenoids, ascorbic acid contents and microbial load. No significant effect (p>0.05) of ultrasound treatment on pH of carrot juice was observed. Electrical conductivity, viscosity and color values gradually increased (p<0.05) with treatment time increase. Total soluble solids, total sugars, total carotenoids and ascorbic acid contents of carrot juice were significantly improved (p<0.05) due to ultrasound treatment. Moreover, significant decrease (p<0.05) in microbial load of sonicated carrot juice was observed. Results from present study suggested that ultrasound treatment could improve quality and safety of carrot juice.

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“…Exo- and endomelanin complex of Inonotus obliquus and Phellinus robustus in submerged conditions demonstrate high-antioxidant and genoprotective properties (Bisko et al 2002, 2007). Melanin in Auricularia auricula has been studied extensively (Zou et al 2010; Bin et al 2012; Zhang et al 2015; Sun et al 2016a). Melanin is found useful in the field of material science as coating material in electronic/bioelectronics, drug delivery and cosmetics as sunscreens, emphasising the importance of finding good, non-toxic melanin sources (Blumenberg 2017).…”

Section: Introductionmentioning

confidence: 99%

Purification and characterisation of a sulphur rich melanin from edible mushroom Termitomyces albuminosus Heim

2018

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Production, purification and characterisation of a black pigment from Termitomyces albuminosus as melanin is reported, for the first time, from shaken submerged culture condition using scanning electron microscopy (SEM), elemental analysis, ultraviolet–visible (UV-VIS), and Fourier transformed infrared spectroscopy (FTIR), electron paramagnetic resonance (EPR) and 13C (CP/MAS) NMR spectra. SEM results on T. albuminosus revealed nanogranular nature of melanin nanoparticles within size range of 400–100 nm with fractal dimension D = 1.195–1.73. Elemental analysis of melanin indicated 54.6% C, 3.5% H, 2.4% N, 26.9% O, and 12% S. UV-VIS and FTIR spectra confirmed to the characteristic of melanin and were identical to the reference commercial sepia melanin. Further validation of the identity of pigment as melanin was achieved by EPR analysis. Termitomyces albuminosus melanin is postulated to be DOPA-type melanin confirmed by 13C (CP/MAS) NMR spectral analysis showing chemical shift at 200–170 ppm carbonyl, 160–110 ppm aromatic region, and with high 40–30 ppm open chain aliphatic region. Chemical modification through oxidation and cysteinylation (Pheomelanin) is implied as indicated by relatively high sulphur content (12%).

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Optimization of ultrasound-assisted extraction of melanin from Auricularia auricula fruit bodies

Cited by 100 publications

References 25 publications

Sonication enhances quality and antioxidant activity of blueberry juice

Sonication enhances quality and antioxidant activity of blueberry juice

Effect of ultrasound treatment on quality and microbial load of carrot juice

Purification and characterisation of a sulphur rich melanin from edible mushroom Termitomyces albuminosus Heim

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