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Background: Surfactin, usually produced by microbial metabolism, has many advantages including low toxicity, high biodegradability, and stability at extreme pH levels and temperatures, making it suitable for industry. However, its commercial production has not yet been achieved., Results: A strain with a strong surfactin-producing ability was isolated and identified as Bacillus subtilis SOPC5, based on the appearance of colonies, microscopic observation, and 16S rDNA sequencing. The isolate exhibited significant tolerance to acid, bile, gastric, and intestinal juices, and was sufficiently susceptible to antibiotics. Bacillus subtilis SOPC5 showed high levels of auto-aggregation and surface hydrophobicity, and a strong capacity to secrete protease, amylase, and cellulase. The strain also exhibited antibacterial activity against Staphylococcus aureus 10 306 with a antibacterial circle diameter of 18.0 ± 1.1 mm. The maximal yield of surfactin (1.32 mg mL -1 ) was obtained by fermenting soybean meal (SBM) using the isolate under the following conditions: SBM 86 g L -1 , inoculation 1.5 × 10 7  CFU mL -1 , FeSO 4 1.2 mg L -1 , MnSO 4 2.6 mg L -1 , MgSO 4 0.5 mg mL -1 , L-Glu 4 mg L -1 , temperature 33 °C, duration 120 h, and shaking at 210 rpm. The purity of surfactin was 97.42% as measured by high-performance liquid chromatography (HPLC). The half inhibitory concentration (IC 50 ) values for surfactin to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (ABTS· + ) were 1.275 ± 0.11 and 0.73 ± 0.08 mg mL -1 , respectively., Conclusion: This study provides a scientific basis for the application of B. subtilis SOPC5 (as a potential probiotic) and the preparation of its metabolic product (surfactin). © 2024 Society of Chemical Industry., (© 2024 Society of Chemical Industry.)

Dual-sweeping-frequency ultrasound (DSFU) was utilized in the preparation of polypeptides from housefly (Musca domestica) larvae protein (HLP). Results indicated that ultrasonication (20 ± 2/28 ± 2 kHz, 42 W/L, 25 min) significantly increased peptide yield and DPPH scavenging capacity by 8.25 % and 14.83 %, respectively. Solubility, foaming and emulsification properties of polypeptides were improved by 19.89 %, 33.33 % and 38.74 % over the control; along with notable reduction in particle size and increase in zeta potential. Tertiary structural changes of the sonicated hydrolysates were illustrated by UV and fluorescence spectra. FTIR showed that ultrasonication increased α-helix, β-turn, and random coil by 38.23 %, 46.35 % and 16.36 %, respectively, but decreased β-sheet by 48.03 %, indicating partial unfolding in HLP hydrolysate conformation and reduction in intermolecular interactions. The research results demonstrated that dual-sweeping-frequency ultrasonication has a great prospect in industry application for the purpose of improving enzymolysis efficiency and product quality for housefly larvae protein hydrolysates production., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

The effects of power ultrasound (US) pretreatment on the preparation of soy protein isolate hydrolysate (SPIH) prepared at the same degree of hydrolysis (DH) of 12 % were measured. Cylindrical power ultrasound was modified into mono-frequency (20, 28, 35, 40, 50 kHz) ultrasonic cup coupled with an agitator to make it applicable for high density SPI (soy protein isolate) solutions (14 %, w/v). A comparative study of the alterations of the hydrolysates molecular weight, hydrophobics, antioxidants and functional properties change as well as their relation were explored. The results showed that under the same DH, ultrasound pretreatment decelerated the degradation of protein molecular mass and the decrease rate of the degradation lessened with the increase of ultrasonic frequency. Meanwhile, the pretreatments improved the hydrophobics and antioxidants properties of SPIH. Both surface hydrophobicity (H 0 ) and relative hydrophobicity (RH) of the pretreated groups increased with the decrease of ultrasonic frequency. Lowest frequency (20 kHz) ultrasound pretreatment had the most improved emulsifying properties and water holding capacities, although decrease in the viscosity and solubility were found. Most of these alterations were correspondence toward the change in hydrophobics properties and molecular mass. In conclusion, the frequency selection of ultrasound pretreatment is essential for the alteration of SPIH functional qualities prepared at the same DH., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier B.V.)

Ultrasound-assisted enzymolysis has been applied to improve conventional enzymolysis, while there are rare reports on the application of ultrasound to high-concentration feather protein enzymolysis. Therefore, the feasibility of dual-frequency slit ultrasound (DFSU) for enzymolysis of high-concentration hydrolyzed feather meal (HFM), as well as the biological activities and structural characteristics of hydrolysates were investigated. The single-factor test was used to optimize the ultrasonic processing parameters: substrate concentration, frequency mode, intermittent ratio, power density, and time. The results showed that protein recovery rate and conversion rate increased by 6.08% and 18.63% under the optimal conditions (200 g/L, 28/80 kHz, 5:2 s/s, 600 W/L, and 3 h) compared with conventional enzymolysis, respectively. The macromolecular proteins in hydrolysates were converted into micromolecular peptides (< 500 Da) when treated by DFSU, and antioxidant activity and angiotensin-I-converting enzyme (ACE) inhibitory activity of hydrolysates were increased. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) images illustrated the microstructure changes of feather protein particles in the ultrasound-assisted enzymatic hydrolysates of HFM (UEH), including more porous, smaller, and more uniform. Additionally, the conformation of protein molecules was significantly affected (P < 0.05), including the increase in free sulfhydryl (SH), the decrease in disulfide bond (SS) and surface hydrophobicity (H 0 ). Fourier transform infrared (FTIR) spectra analysis further showed that the secondary structure of feather proteins was modified with a reduction in α-helix, β-turn, and β-sheet, while an increase in random coil content was observed. These results indicated that DFSU could be a promising method to enhance high-concentration HFM for preparing peptide-rich hydrolysates with high antioxidant activity and ACE inhibitory activity., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 The Authors. Published by Elsevier B.V. All rights reserved.)

In the present study, we investigated the impacts of ultrasonic conditions on the phytochemical profiles, antioxidant activity, and polyphenol oxidase (PPO) and peroxidase (POD) activities in coffee leaves. Ultrasonic frequency, power, and time, pH, and incubation time affected PPO and POD differently, thus resulting in different ABTS scavenging capacity and phenolic content in coffee leaves. Triple-frequency (20/35/50 kHz) ultrasound significantly (P < 0.05) inhibited trigonelline, caffeine, mangiferin, rutin, chlorogenic acids, antioxidant activity, and PPO activity, while the single frequency of 35 kHz increased the phenolics compounds, which was associated with the lowest POD activity. Increasing the incubation time after ultrasonication gradually decreased phenolic compounds and antioxidant activities, however, POD activity followed a temporal pattern of first increase and then decrease. Our results showed that PPO and POD were temporally inactivated after ultrasonication, which leading to the continuous decrease of phenolics in coffee leaves., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Enzymatic hydrolysis-offline and membrane separation (EH-offline MS), enzymatic membrane reactor (EMR) (various operational modes), and conjoined nanofilter-purification (desalination) were used to produce highly stable antihypertensive and antioxidative peptides from ultrasonic-slurry viscosity reduced sea cucumber ( A. japonicus ) protein. The adoption of the optimum batch parameters by EMR-gradient diafiltration feeding (GDF), water feeding, and substrate feeding ensured a significant ( p < 0.05) enhancement in protein conversion degree (PCD) by 60.39, 46.69, and 23.33%, respectively, over the conventional EH-offline MS. Also, the antihypertensive activity (ACE-inhibitory potency) of the peptides produced was in the order EMR-GDF > substrate feeding > water feeding > batch process > EH-offline MS. The EMR-GDF and nanofilter-purification produced highly digestible peptides with ACE-inhibition activities of 79.44% and 77.57% for gastric and gastrointestinal digests, respectively. Peptides with molecular weights of 1000-500 Da and 500 Da significantly contributed to the antihypertensive potency of desalinated peptides. In vitro simulated peptides showed a significant increase in the hydroxyl radical scavenging activity for gastric (77.27%) and gastrointestinal (85.32%) digests. The antioxidative stability of the produced peptides was least affected by high-temperature storage. The high arginine (Arg) and hydrophobic amino acid (HAA) content of the peptides resulted in their improved digestibility. Therefore, conjoined EMR-GDF and nanofilter-purification in the production of highly stable desalinated bioactive peptides for industrial applications could be a viable alternative.

Our previous studies had shown that watermelon seed antioxidant peptides (WSAPs: P1-P5) possessed good activities. However, the structure-activity relationship of P1 is still unclear. Quantum chemistry and molecular docking were used to investigate the antioxidant mechanism of P1. The active site of P1 is located at C 6 H 14 on Arg. P1 can bind to DPPH/ABTS through hydrogen bond and hydrophobic interaction. Compared with P2-P4, P1 has the strongest antioxidant capacity. The molecular simulation showed that P1 could enhance the stability of Keap1 by interacting with Asn382, Arg380 and Tyr 334 in the active sites. Compared with the model group, the expression of Keap1 was down-regulated (p < 0.05), while the expression of Nrf2 and HO-1 was up-regulated (p < 0.05) after P1 treatment. P1 has the potential ability to activate the signaling pathway Keap1-Nrf2 and improve the antioxidant defense system. This study provides a new perspective for the rational design and mechanism of antioxidant peptides., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Various drying techniques play an important role in foodstuff preservation. However, the role of different drying techniques on garlic quality is limited. The purpose of this study was to investigate the effect of vacuum freeze-drying (VFD), hot air drying (HAD), infrared hot air drying (IRHAD), relative humidity drying (RHD) and pulsed vacuum drying (PVD) on the physical, rehydration, flavor, bioactive compounds and antioxidant characteristics of garlic slices. Results showed that garlic slices treated with VFD had an attractive color, low shrinkage, low hardness, and the lowest rehydration capacity. The volume shrinkage ratio, thermal stability and storage stability of garlic slices after HAD were the highest. Different dried garlic samples had different specific flavor fingerprints. IRHAD and RHD dried samples showed the highest rehydration capacity, content of bioactive compounds and antioxidant activity. The findings could provide a scientific basis to help in future large-scale production of good quality dried garlic products., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Watermelon seed, a watermelon processing industry by-product, is a good protein source for the preparation of antioxidant peptides due to its high protein content, low cost, special amino acid composition. Antioxidant hydrolysates obtained from watermelon seed protein (WSP) after slit divergent ultrasound (SDU) treatment were studied. The stepwise multiple linear regression model verified that the reducing power of watermelon seed protein hydrolysates (WSPHs) is positively related with -SH and β-turn content of WSP (R 2  = 0.931, p < 0.01). Using the degree of hydrolysis (DH) and reducing power as indicators, the WSPHs was prepared under the optimal conditions (ultrasound frequency: 20/28 kHz, time: 60 min, power density: 100 W/L) and divided into three components by ultrafiltration membrane (1 and 5 kDa). Compared with WSPHs and other fractions, WSPHs-I (Mw < 1 kDa) not only significantly protected HepG2 cells from H 2 O 2 -induced damage, but also greatly alleviated the liver injury caused by d-galactose in male SD rats., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Effects of multi-frequency S-type ultrasound (MFSU) assisted arrowhead protein (AP) hydrolysis on the antioxidant activity of its hydrolysates were studied. The results showed the DPPH • and ABTS•+ scavenging activity of hydrolysates obtained with dual frequency ultrasound (20/40 kHz) was 63.61% and 65.11%, respectively, and was higher than that noted for hydrolysates acquired with assistance of other mode (single and triple frequency ultrasound). Compared with hydrolysates without ultrasonic treatment, products of AP hydrolysis assisted by dual frequency ultrasound (20/40 kHz) could significantly alleviate oxidative stress induced by H 2 O 2 in RAW 264.7 cells, mainly embodied in improving the survival rate and increasing the activity of antioxidant enzymes (CAT and SOD). Taken together, these results showed that MFSU-assisted enzymatic treatment can significantly improve the antioxidant activity of AP hydrolysates. Thus, the development of the novel MFSU could lay a foundation for assisting the protein enzymolysis in food and pharmaceutical industries.

To investigate and compare the preliminary structural characteristics and biological activity in vitro of polysaccharides from Sagittaria sagittifolia L. (SSs) by different extration methods, three polysaccharides (SSW, SSU, and SSP) were obtained with hot water, ultrasound-assisted, and subcritical water extraction. Their structural features were elucidated using High Performance Liquid Chromatography (HPLC), Gas Chromatography (GC), Scanning Electron Microscopy (SEM), Infrared Spectroscopy (IR), Atomic Force Microscopy (AFM), Zeta Potential and Congo red methods. Furthermore, the antioxidant activity and immunostimulatory effects were investigated in vitro. Molecular weight and monosaccharide composition analysis exhibited that SSW (2275.0 kDa), SSU (148.7 kDa), and SSP (1984.0 kDa) were heteropolysaccharide with dramatically different monosaccharide species and mole ratios. In addition, SSP exhibited stronger antioxidant activity in vitro and more potent immunomodulatory activity than SSW and SSU. SSP has greater potential to be explored as biologicalagents for use in complementary medicine or functional foods., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

To ascertain the preliminary structural characteristics and biological activity of different fractions of polysaccharides from Sagittaria sagittifolia L. (SPCs) by ultrasonic assisted extraction (UAE), four new polysaccharides (SPC-60, SPC-70, SPC-80 and SPC-90) were successively fractionated by ethanol. The results implied that except for neutral sugar, four contained proteins and uronic acids in their structure, which were further confirmed by the ultraviolet and infrared spectra. Molecular weight and monosaccharide composition analysis exhibited that SPC-60 (52.0 kDa), SPC-70 (294.9 kDa), SPC-80 (230.6 kDa) and SPC-90 (229.4 kDa) were a neutral polysaccharide composed of rhamnose, arabinose, xylose, mannose, glucose and galactose with dramatically different mole ratios. In addition, SPC-70 exhibited stronger antioxidant activity in vitro than the other three components. SPCs could significantly promote macrophage proliferation, NO release and phagocytosis. Thus, these results provided a reference for applications of S. sagittifolia L. polysaccharides which would benefit the development of industry and agriculture., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

In the present study, the antioxidant hydrolysates obtained from watermelon seed protein (WSP) after divergent ultrasound and ultrafiltration treatment were studied. The results showed that the slit divergent ultrasound (SDU, 20/28 KHz) pretreatment had considerable influence on the structure and enzymatic efficiency of WSP. Besides, compared with hydrolysates without ultrasonic and ultrafiltration treatment, watermelon protein hydrolysates with molecular weight <1 kDa (WSPHs-I) showed the highest antioxidant activities and could protect RAW 264.7 cells from H 2 O 2 -induced oxidative stress damage via activating the Nrf2/HO-1 pathway. Interestingly, WSPHs-I had good stability against oxidation at temperature under 100 °C or in the acidic or neutral condition and still exhibited strong antioxidant activity after simulated gastrointestinal digestion. Taken together, SDU pretreatment could significantly increase the antioxidant activities and stability of WSPHs by improving the structure and facilitating enzymolysis of the WSP., (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Functionalities, conformational characteristics and antioxidative capacities of sunflower meal protein isolate (SMPI) and its hydrolysates (SMPIH) at various degree of hydrolysis (DH) (6, 12, 18, 24%) were investigated following sonication. Enzymolysis notably enhanced the solubility, foaming properties and emulsion stability index (ESI) of untreated and sonicated SMPI at most examined pH. Nonetheless, emulsion activity index (EAI) of SMPI were more than SMPIH at all pH values, especially at pH 4.0-10.0 (P < 0.05). Compared with control, sonication improved solubility, foaming capacity and emulsification properties, but decreased foaming stability and had significant influence on the SMPI and SMPIH structure. Furthermore, sonication efficaciously enhanced reducing power and superoxide, and ABTS radical scavenging capacity of all preparations (P < 0.05) over control, confirmed by the analyses of hydrophobicities and content of amino acid compositions. Finally, our investigation suggests that sonicated SMPIH can create new opportunities for developing natural additives for different cosmetic, food and pharmacological preparations., (Copyright © 2019 Elsevier B.V. All rights reserved.)

Hermetia illucens (edible insect) larvae protein, and hydrolysates were prepared using three pretreatment modes (conventional, fixed-frequency ultrasonic, and sweep-frequency). Protein subunit scores, microstructure, antioxidative activity, and techno-functional property of the respective isolates and hydrolysates were investigated. Alkaline protease hydrolysis significantly enhanced protein solubility, but impaired the emulsifying property and foaming stability. Isolates and hydrolysates treated by ultrasound exhibited highest antioxidative effect, and showed excellent solubility and foam expansion over wide (2-12) pH, likened the conventional. Ultrasonic, particularly sweep-frequency, treated hydrolysates overall showed superior solubility, foam, and antioxidative (ABTS, Superoxide scavenging, and Ferric-reducing) capacity than the remaining modes and isolates (p < 0.05). Treatment type influenced microstructure, functional attributes and antioxidative capacity of hydrolysates and isolates. Thus, functional/antioxidative property could be improved or modified for different food applications based on elected treatment. H. illucens isolate and hydrolysate preparations thereof could suitably be used in development of novel food formulations., (Copyright © 2019 Elsevier B.V. All rights reserved.)

We investigated the impact of sonochemical action and the reaction of Hermetia illucens larvae meal protein (HILMP) as regards enzymolysis under varied enzyme concentration and temperature to explain the mechanism and effect of sonication on molecular conformation, limits of kinetics, free-Gibbs energy, and antioxidative capacity. Control treatment was used for comparison. The results showed sonochemical treatment enhanced HILMP-enzymolysis efficiency at various enzyme volume, and temperature. Enzymolysis-kinetics revealed sonochemical treatment increased the rate constant (p < .05) by 17.21%, 25.06%, 26.91%, and 41.38% at 323, 313, 303, and 293 K, respectively. On free-Gibbs, sonochemical treatment reduced the reactants-reactivity energy, enthalpy, and entropy by 30.53%, 35.05%, and 10.71%, respectively (p < .05). Changes in spectra of UV and fluorescence, and micrographic imaging indicated alterations of HILMP by sonochemical treatment. Antioxidative activity of sonochemically-treated HILMP increased, compared to control. Thus, sonochemical treatment may be beneficial in the production of edible insect proteins with smaller molecular weights for different food and/or pharmaceutical applications. PRACTICAL APPLICATIONS: Sonochemical pretreatment of HILMP positively impacted it enzymolysis rate-reaction, stability of reaction products, structure, and bioactivity. Thus, the technique may be beneficial to industry in the processing/development of new (bioactive/pharmaceutical) products involving enzymolysis of edible insects (e.g., Hermetia illucens) protein; particularly at such a time where edible insects are projected to be a source of protein for human nutrition and livestock in the next few years., (© 2019 Wiley Periodicals, Inc.)

In the present study, orthogonal experiment (L 9 (3) 4 ) was used to optimize the extraction process of Sagittaria sagittifolia L. polysaccharides (SSP) with subcritical water, and the antioxidant activities of polysaccharides were also investigated. The results showed that the optimum extraction conditions were obtained when pH, extraction temperature, extraction time, and liquid to solid ratio were 7, 170 °C, 16 min and 30:1 (mL/g), respectively. In addition, DPPH/ABTS radical scavenging rate and Fe 3+ reducing power of polysaccharides exhibited a certain dose-effect relationship. Furthermore, both yield and antioxidant activities of polysaccharides with subcritical water extraction (SWE) were higher than traditional hot water extraction (HWE). The above results showed that SWE was an effective technique to extract and separate polysaccharides from Sagittaria sagittifolia L., which may be potentially applied in the related polysaccharides extraction., (Copyright © 2019 Elsevier B.V. All rights reserved.)

Wheat germ protein (WGP) was extracted with subcritical water and then hydrolyzed with Alcalase 2.4 L to obtain antioxidant hydrolysates. Wheat germ peptides (WG-P, Mw < 1 kDa) were purified by using Sephadex G-15 column chromatography. The results showed that WG-P-4 possessed the strongest DPPH radical scavenging activity in comparison with other peptides fractions. In addition, free amino acids and LC-MS/MS analysis showed that Gly-Pro-Phe, Gly-Pro-Glu, and Phe-Gly-Glu were the major peptides of WG-P-4. Interestingly, the WG-P-4 fractions had good absorption characteristic. Moreover, the ratio of P app both sides of apical compartment (AP) and basolateral compartment (BL) were between 0.5 and 1.0 on Caco-2 cell model, which indicated that transmembrane transportation was mainly passive transport. Therefore, WG-P could exert an effective antioxidant action by across the intestinal epithelium., (© 2019 Institute of Food Technologists®.)

The effect of ultrasound (US), osmotic dehydration (OD), and osmosonication (OS) pretreatments on total phenolic content (TPC), total flavonoids content, (TFC), phytochemical constituents (gingerol derivatives and diarylheptanoids), polyphenol oxidase (PPO), peroxidase (POD), 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), cupric ion reducing capacity (CUPRAC), 1,1-diphenyl-2-picrylhydrazyl (DPPH), ferric reducing antioxidant power capacity (FRAP), and color of ginger slices dried under relative humidity convective dryer was investigated. OS pretreatment improved the preservation of TPC (13.80-34.79 mg GAE/g d.w), TFC (26.46-62.16 mg CE/g d.w), ABTS (30.37%-86.10%), CUPRAC (36.89-73.97 mg/g), DPPH (50.57%-92.60%), FRAP (26.44-83 mg/g), and phytochemical constituents than US and OD. The OS-treated sample was more effective in inactivating both PPO (12.09%-35.93%) and POD (16.21%-39.58%) enzymes compared to US and OD-treated samples. However, US pretreatment retained the color quality of dried ginger slices than the OS and OD treatments. OS pretreatment (5.43) also increased the total color change (ΔE) of the dried ginger samples compared to US (2.81) and OD (4.60). PRACTICAL APPLICATIONS: Ginger is commonly used in the food, beverage, and pharmaceutical industries owing to their distinctive flavor and various health potentials. However, its high moisture content makes its inappropriate for long-term storage which results in its high perishability. Drying is one of the most common techniques to prolong its shelf life. Hence, any pretreatment for ginger that reduces the moistures content and lessens the drying time by preserving the quality of the crop is of vital importance. Ultrasound, osmotic dehydration, and osmosonication are novel pretreatment techniques that are widely used prior to drying of various agricultural products due to its numerous advantages over conventional methods. Its application in drying of foods could help shorten the drying time, reduce processing costs, improve energy consumption and efficiency, and preserve the physical and nutritional properties of the dried product. The current findings will also offer more information for selecting pretreatment techniques for ginger drying., (© 2019 Wiley Periodicals, Inc.)

The study aims to determine drying of sweet potatoes using multifrequency ultrasound (US) pretreatments (20, 40, and 60 kHz) at three different infrared (IR) drying temperatures (60, 70, and 80°C) and evaluate the phytochemical and textural quality of the dried product. Drying time was significantly decreased in moderate US frequency (40 kHz) at 70°C with the increasing drying temperature. Comparing to the fresh samples, the dried samples showed the highest amount of phytochemical contents. The antioxidant activity of the samples increased especially at 60 kHz and 80°C, while US-IR treatments shown a positive impact on total carotenoids contents and β-carotene. For phenolic compounds, Ellagic acid and Rutin were quantified in higher amount while Quercetin-3-rhamnoside and Quercetin 3-β-D-glucoside were two new compounds identified for the first time in sweet potatoes. FTIR spectra showed the successful synthesis of OH group and phenolics in samples treated with the US at 20 kHz. PRACTICAL APPLICATIONS: This study investigated the effects of multifrequency ultrasound with different infrared drying temperatures. The study provides evidence that infrared drying application in synergy with ultrasonic pretreatments can improve drying efficiency and food quality much better than using each method alone. Total phenolic contents and total flavonoid contents remained stable at US 40 kHz and 60°C conditions. The findings showed that moderate ultrasound frequency (40 kHz) at 60°C improved phytochemical properties while antioxidant activities showed better preservation response at 80°C with 60 kHz. In addition, the samples treated with the same US treatment at 40 kHz showed less cell breakage in SEM analysis., (© 2019 Wiley Periodicals, Inc.)

In this study, three-phase partitioning (TPP) was used to directly extract and separate bioactive exopolysaccharides (EPSs) from a cultured broth of Phellinus baumii. The maximum extraction yield of EPS was 52.09% under the following optimal conditions: 20% (w/v) ammonium sulfate concentration, 1.0:1.5 (v/v) ratio of cultured broth to t‑butanol, 30 min, and 35 °C. A multifrequency power ultrasound in a sequential mode coupled with TPP resulted in ~9.12% increment in extraction yield and ~80% reduction in extraction time compared with those of traditional TPP. The carbohydrate (88.21%) and uronic acid (3.37%) contents of partially purified EPS were higher than those of EPS-C obtained through conventional ethanol precipitation and separation methods. EPS and EPS-C exhibited similar preliminary structural characteristics and different monosaccharide compositions and molecular weights. The radical-scavenging abilities, antioxidant capacities, α‑amylase and α‑glycosidase inhibitory activities, and macrophage stimulation activities of EPS were also higher than those of EPS-C. Therefore, it could be concluded that TPP as a simple and green separation technique could be used to directly extract and separate bioactive EPS from the fermentation broths of mushrooms and other fungi., (Copyright © 2018. Published by Elsevier B.V.)

The arrowhead has attracted great research interest for their potential applications in pharmacy, food and biomedical areas. However, no information is reported about the nature and structure of the arrowhead protein (AP). Herein, effects of slit divergent ultrasound (28, 33, 40 KHz frequencies at 30-50 °C) and enzymatic (pepsin, trypsin, and alcalase) treatment on structure of AP were studied. In addition, changes in antioxidant activity of AP treated with ultrasound and enzymes were measured by chemical and cellular-based assays. The results showed that ultrasound treatment had considerable impact on the structure of AP and increased the susceptibility of AP to pepsin, trypsin and alcalase proteolysis. The changes in UV-Vis spectra, free sulfhydryl (SH) and disulfide bonds (SS) groups indicated that the structure of AP unfolded after ultrasound treatment. Besides, intrinsic fluorescence intensity of AP was increased by ultrasound treatment and then decreased after following enzymatic treatment. The circular dichroism (CD) analysis showed that ultrasound and enzymatic treatment decreased α-helix, β-turn of content of AP. However, the β-sheet and random coil content of AP increased. Interestingly, the AP after ultrasound and enzymatic treatment showed significant higher anti-oxidative activity in RAW 264.7 cells (p < 0.05) in comparison with control. In conclusion, the slit divergent ultrasonic provides a powerful endorsement for increasing the proteolysis of AP. Moreover, the improvement of the antioxidant activity of AP enzymatic hydrolysates provides a foundation of developing new type of plant-derived antioxidant peptides application., (Copyright © 2018 Elsevier B.V. All rights reserved.)

Protamex catalyzed corn gluten meal (CGM) hydrolysis peptides (CHP) were prepared. Orthogonal design L16 (4(5)) was used to optimize processing variables of CGM concentration, CGM heat pretreatment (121 °C) time, and enzymolysis pH, temperature, and time. Degree of hydrolysis (DH), undigested residue ratio, molecular weight (MW) distribution and DPPH radical inhibition were selected as analysis indicators. Optimum variables were CGM concentration of 18%, heat pretreatment time of 40 min, and enzymolysis pH, temperature and time of 7.5, 55 °C and 24h, respectively. Verification test showed that CHP IC50 for scavenging hydroxyl radical was the best and then followed by reducing power. Oligopeptides improved after hydrolysis at the expense of di- and tripeptides, suggesting formation of soluble aggregates from low MW peptides. The increase in the DH, oligopeptides, Alanyl-Tyrosine, and antioxidant free amino acids coincided with the improvement in the antioxidant activity of CHP., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Unlabelled: Pomegranate marc, a byproduct of commercial juice production, has shown promise as a starting material for the recovery of health promoting phenolic compounds. The stability of aqueous extracts prepared from pomegranate marc was evaluated in preparation to directly using these extracts as nutraceuticals or food additives. The liquid extracts were produced under extraction conditions of 25 °C, water to peel ratio of 50 : 1 (w/w) for 2 min, and then sterilized at 121 °C for 10 s. Storage conditions tested included 3 different pH values (3.5, 5.0, and 7.0) and 2 packaging methods (no light and exposure to light). The extracts were evaluated for industrial (pH, total soluble solid content, and clarity), color, spectral, and antioxidant characteristics over a period of 180 d. The results showed that both pH value and packaging method significantly influenced the industrial and color characteristics of the extracts. The high pH had a negative effect on spectral and antioxidant characteristics. Therefore, the recommended storage conditions are low pH and with dark packaging to maintain the high storage stability. After 180 d of storage, extracts stored at low pH (3.5) in dark packaging still retained 67% and 58% of their total soluble phenolic concentration and antioxidant activity, compared with 61% and 43% for high pH (7.0) samples, and were composed of high concentrations of punicalagins A and B, gallic, and ellagic acids., Practical Application: The present research developed an effective recovery of phenolic compounds from pomegranate marc to be used as nutraceuticals or food additives. The aqueous extract product has good quality characteristics with high industrial and color stability, and total phenolic content and antioxidant activity, when stored at pH 3.5 in dark packaging for up to 180 d. The evaluation results of storage stability reported here are important for commercialization., (© 2012 Institute of Food Technologists®)

There is a great demand for developing efficient extraction methods in order to reduce extraction time and increase the yield and activity of functional antioxidants. The yields, activities, and extraction kinetics of antioxidants from the dry peel of pomegranate marc were studied using ultrasound-assisted extraction in continuous and pulsed modes and the results were compared with conventional extraction (CE) at a temperature of 25±2 °C and water/peel ratio of 50/1, w/w. The studied factors were intensity level and treatment time for continuous ultrasound-assisted extraction (CUAE), and intensity level, number of pulse repetition, and pulse duration and interval for pulsed ultrasound-assisted extraction (PUAE). The results showed that all factors significantly affected the antioxidant yield, but only treatment time had a significant effect on the antioxidant activity. Compared to CE, PUAE at an intensity level of 59.2 W/cm(2), and a pulse duration of 5s and a resting interval of 5s increased the antioxidant yield by 22% and reduced the extraction time by 87%. Similarly, CUAE at the same intensity level increased the antioxidant yield by 24% and reduced the extraction time by 90%. Since PUAE had 50% energy saving compared to CUAE, we recommend using PUAE for the extraction with antioxidant yield of 14.5% and DPPH scavenging activity of 5.8 g/g. A second-order kinetic model was successfully developed for describing the mechanism of ultrasound-assisted extractions under PUAE and CUAE. This research clearly demonstrated the superiority of PUAE for producing antioxidants from peel of pomegranate marc., (Copyright © 2011. Published by Elsevier B.V.)

There is a great demand for developing efficient extraction methods in order to reduce extraction time and increase the yield and activity of functional antioxidants. The yields, activities, and extraction kinetics of antioxidants from dry peel of pomegranate marc were studied using ultrasound-assisted extraction in continuous and pulsed modes and the results were compared with conventional extraction (CE) at a temperature of 25±2°C and water/peel ratio of 50/1, w/w. The studied factors were intensity level and treatment time for continuous ultrasound-assisted extraction (CUAE), and intensity level, number of pulse repetition, and pulse duration and interval for pulsed ultrasound-assisted extraction (PUAE). The results showed that all factors significantly affected the antioxidant yield, but only treatment time had a significant effect on the antioxidant activity. Compared to CE, PUAE at intensity level of 59.2 W/cm(2), and the 5 and 5s of pulse duration and interval increased the antioxidant yield by 22% and reduced the extraction time by 87%. Similarly, CUAE at the same intensity level increased the antioxidant yield by 24% and reduced the extraction time by 90%. Since PUAE had 50% energy saving compared to CUAE, we recommend using PUAE for the extraction with antioxidant yield of 14.5% and DPPH scavenging activity of 5.8 g/g. A second-order kinetic model was successfully developed for describing the mechanism of ultrasound-assisted extractions under PUAE and CUAE. This research clearly demonstrated the superiority of PUAE for producing antioxidants from peel of pomegranate marc., (Published by Elsevier B.V.)

The antioxidant activities and contents of total phenols of 33 plants were evaluated using the ferric-reducing antioxidant power assay and Folin-Ciocalteu method. Significant linear correlation between the antioxidant activity and total phenolic content was found. The results show that a number of Chinese medicinal and edible plants, especially Flos Caryophylli, are important raw materials of the antioxidant functional foods or ingredients.

Pulsed magnetic field (PMF, 5–7 T, 5–30 pulses) was applied to orange juice to evaluate its effects on inactivation of microbiota and enzyme and quality attributes. PMF decreased the activities of mesophilic baceria and yeast and mold by the highest log reduction of 0.61 at 7 T with 20 pulses and 0.36 at 7 T with 30 pulses, respectively. Peroxidase (POD) and pectin methylesterase (PME) activities were partially inactivated. PMF showed a good potential to inactivate PME and the lowest residual activity of PME was 50.28% obtained at 6 T with 20 pulses. No significant change in soluble solids and small changes in the pH, titratable acidity, and color were observed after PMF treatment. PMF brought about a slight decrease of ascorbic acid, phenolic compounds, and antioxidant capacity (DPPH​ and ABTS) in orange juice. Therefore, PMF appears to be a promising technogy involving microbial and enzymic inactivation with small changes in juice quality. Novelty Impact Statement: Pulsed magnetic field could inactivate mesophilic bacteria and yeast and mold in orange juice. Pulsed magnetic field had a good potential to inactivate pectin methylesterase in orange juice. The minor quality degradation in orange juice was observed after pulsed magnetic field treatment. [ABSTRACT FROM AUTHOR]

This study was aimed to enhance the extraction yield of propolis samples using ultrasound technology, analyze the volatile compounds, and compare the antioxidant and antimicrobial effect of propolis extracts of different areas. Four propolis samples were collected from different regions of China, namely: Linqing, Shandong Province (LSP); Yingchun, Heilongjiang Province (YHP); Changge, Henan Province (CHP); and Raohe, Heilongjiang Province (RHP). The ultrasound extracts of CHP and RHP showed a higher total phenolic content (TPC) of 201.78 ± 4.60 mgGAE/g and 166.071 ± 1.53 mgGAE/g, total flavonoid content (TFC) of 519.77 ± 29.90 and 341.227 ± 10.82 mg quercetin/g respectively, as well as high antioxidant and antibacterial activity. Conventional extraction showed 15%–20% lower yield for TPC ranging from 72.02 ± 1.99 to 155.95 ± 3.69 mg GAE/g, TFC ranges from 129.675 ± 6.82 to 412.83 ± 12.14 mg quercetin/g, with lower antibacterial activity. The antioxidant activity of propolis extracts was determined by assays of reducing power, DPPH*, FRAP*, TEAC*, hydroxyl radical scavenging activity and superoxide anion scavenging activity. Collectively, the antioxidant activities of extracts from CHP and RHP were higher than those of the other two extracts(YHP and LSP). All the extracts showed high antimicrobial activity on Staphylococcus aureus, Listeria monocytogenes, and Bacillus subtilis, but no effect on Escherichia coli. A total of 150 compounds in propolis were detected by GC/MS. Terpenes (RHP 34%, YHP 5%, LSP 18%, and CHP 12%) and alcohols (RHP 12%, YHP 13%, LSP 12%, and CHP 10%) showed the highest relative content among all other extracts. [ABSTRACT FROM AUTHOR]

BACKGROUND: To evaluate the feasibility of high‐temperature solid‐state fermentation (SSF) using soybean meal (SBM) during the non‐sterile process, Bacillus stearothermophilus was employed to assess the nutritional quality and bioactivity of SBM after fermentation. RESULTS: The fermented SBM (FSBM) without autoclaving showed significant improvements in nutritional quality and bioactivity. The contents of peptides and crude and soluble proteins increased by 131.21%, 5.3% and 15.52%, respectively. Meanwhile, DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) scavenging ability, reducing ability and hydroxyl free radical‐scavenging activity rose by 57.07%, 238.92% and 368.26%, respectively. The inhibitory activity of angiotensin I‐converting enzyme increased from 1.43 ± 0.83% to 26.89 ± 1.03%, while the trypsin inhibitor activity decreased by 74.05%. The contents of neutral and alkaline proteases and the growth of microorganisms in FSBM without autoclaving were higher and better than in steam‐treated FSBM. After steam treatment, the water‐holding capacity of SBM decreased, and a high crosslink density was observed on the surface of SBM particles. CONCLUSIONS: It is feasible to ferment SBM by high‐temperature SSF using B. stearothermophilus under non‐sterile conditions. Adverse effects of SSF using sterile SBM might be owing to the low water‐holding capacity caused by autoclaving. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND Due to the disadvantages of traditional enzymolysis, pretreatments are crucial to enhance protein enzymolysis. Enzymolysis kinetics and thermodynamics, amino acids composition, molecular weight distribution, fluorescence spectroscopy and antioxidant activity of thermal ( HT) and single frequency counter-current ultrasound ( SCFU) pretreated sodium caseinate ( NaCas) were studied. RESULTS Enzymolysis of untreated NaCas (control) improved significantly ( P < 0.05) by SFCU and followed by HT. Values of the Michaelis-Menten constant ( KM) of SFCU and HT were 0.0212 and 0.0250, respectively. HT and SFCU increased ( P < 0.05) the reaction rate constant ( k) by 38.64 and 90.91%, respectively at 298 K. k values decreased with increasing temperature. The initial activation energy (46.39 kJ mol−1) reduced ( P < 0.05) by HT (39.66 kJ mol−1) and further by SFCU (33.42 kJ mol−1). SFCU-pretreated NaCas hydrolysates had the highest contents of hydrophobic, aromatic, positively and negatively charged amino acids. Medium-sized peptides (5000-1000 Da) are higher in SFCU (78.11%) than HT and the control. SFCU induced molecular unfolding of NaCas proteins. Accordingly, SFCU-pretreated NaCas hydrolysate exhibited the highest scavenging activity on DPPH and hydroxyl radicals, reducing power, and iron chelating ability. CONCLUSION SFCU pretreatment would be a useful tool for production of bioactive peptides from NaCas hydrolysate. © 2016 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Tomato wine antioxidant properties were studied. The wine was produced using tomato musts of different pH levels, which was fermented at 15 and 20 C using S accharomyces bayanus, 818. The wines produced with musts of pH levels 4.11, 3.40 and 3.20 were designated as C (Control), A and B, respectively. The total antioxidant activity ( TAA) of the tomato wines was higher ( P < 0.05) than the tomato juice. The TAA of the wines produced at 20 C was higher ( P < 0.05) than those at 15 C; also, C at 20 C recorded higher TAA ( P < 0.05) and best antioxidant properties than the rest. The TAA of the tomato wine was significantly correlated with total phenolics ( R = 0.851, P < 0.01), total flavonoid ( R = 0.738, P < 0.01), anthocyanin ( R = 0.613, P < 0.01), 1, 1-diphenyl-2-picryl-hydrazil ( DPPH) ( R = 0.567, P < 0.05) and ascorbic acid (0.555, P < 0.05). DPPH scavenging activity was significantly correlated with ascorbic acid ( R = 0.903, P < 0.01), total phenolics ( R = 0.780, P < 0.01) and anthocyanin ( R = 0.631, P < 0.01). Practical Applications Processing influences the bioactive compound composition and hence the antioxidant activity of the processed food. The study has shown that wine made from tomato contains bioactive compounds and exhibit varied levels of antioxidant activity based on the processing conditions. The bioactive compound composition and the total antioxidant activity of the tomato wine were found to be higher than the tomato juice, thus making the former more useful in terms of potential health benefits. The research is useful because it has identified the wine-making conditions which can help to produce tomato wine having the best antioxidant properties. In addition, the study has established the fact that making wine from tomato gives a product of better antioxidant properties than making juice from it. [ABSTRACT FROM AUTHOR]

Abstract: Flavonoid components in flowers of 48 Zhongyuan tree penoy cultivars were identified by means of a hyphenated technique of HPLC coupled with a photodiode array detection and electrospray ionization mass spectrometry (HPLC-DAD-ESIMS). The total phenolic content (TPC) was determined by Folin–Ciocalteu method and the antioxidant activity with both 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) assays. About 14 flavonoids including five anthocyanins, three flavonol glycosides and six flavone glycosides were described. Apigenin-pento-hexoside and Apigenin-hexo-glucuronide were reported for the first time. TPC, expressed as gallic acid content, varied between 3.97 and 21.73mg/g fresh weight. Antioxidant activity varied among the cultivars (7.66–31.36 and 4.80–17.87mg ascorbic acid equivalents/g fresh weight for DPPH and FRAP assays, respectively) and highly corresponded with TPC. [Copyright &y& Elsevier]

Rice bran and wheat bran are high-yield but low-utilization agricultural by-products in China. Rice and wheat brans were used as substrates of fermentation by Grifola frondosa JSULY2020 strains. Two novel intracellular polysaccharides (GFP-W1 and GFP-W2) and one exopolysaccharides (EP-X1) were obtained following purification. GFP-W1 (Mw 9.161 × 105 Da), GFP-W2 (Mw 2.733 × 107 Da), and EP-X1 (Mw 2.564 × 104 Da) were composed of arabinose, fucose, xylose, mannose, glucose and galactose. GFP-W1 and GFP-W2 comprised mainly glucose, while EP-X1 was mainly arabinose. All three polysaccharides exhibited remarkable antioxidant activity and hypolipidemic ability. This study demonstrates that rice and wheat brans are feasible fermentation substrates for the production of polysaccharides from G. frondosa , and these polysaccharides could be a promising ingredient for health-beneficial functional foods. • Rice bran and wheat bran were used as fermentation substrates for G. frondosa strain to obtain polysaccharides • Structural properties of GFP-W1, GFP-W2 and EP-X1 were investigated by GC, AFM, FT-IR, SEM and other analyses. • GFP-W1, GFP-W2 and EP-X1 exhibited remarkable antioxidant activity and hypolipidemic ability. [ABSTRACT FROM AUTHOR]

Ultrasound assisted extraction (UAE) is widely used in recent times for its benefits, but it is difficult to find literature that comprehensively addresses the effect of UAE-specific parameters such as temperature, frequency, power, solvent type, and solvent to material ratio on extracted compounds and their functionality. There is no review done so far on the effects of all UAE parameters on polyphenol extracts to guide the design of extraction protocols. This review therefore focuses on the effects of UAE parameters on the yield and composition, as well as the effects of the UAE on the antioxidant, anticancer, and antimicrobial properties of phenolic extracts. Higher extraction temperatures above 50 °C are degradative to polyphenols in extracts; lower frequencies within the power ultrasound range below 40 kHz are most effective; polyphenol yield generally increases with increasing power, but with a threshold, beyond which no significant increase is observed; and higher ultrasound power produces free hydroxyl radicals which degrade polyphenols, especially in the presence of high water content. A comparative assessment of literature showed that, UAE does not only contribute to increased extraction yield of polyphenols, but also better preserves and increases the biological activity of polyphenol extracts compared to traditional maceration and Soxhlet extraction. A full picture of UAE is given to serve as a reference material on the control of UAE parameters for desired results and efficiency. [ABSTRACT FROM AUTHOR]

Abstract The whey protein isolate-kale leaves chlorophyll (WPI-CH) microcapsules were prepared by spray drying in this work. Results from Fourier transform infrared spectra (FT-IR) showed that WPI-CH microcapsules were successfully obtained by forming the hydrogen bonds between WPI and chlorophyll, which resulted in shifting of the absorption band at 1074 cm−1 to 1078 cm−1 with a new absorption band revealed in 1049 cm−1. Effect of inlet air drying temperatures on the physicochemical properties and antioxidant activity of WPI-CH microcapsules were investigated. The result revealed that the moisture content of WPI-CH (20% addition) microcapsule was decreased by 21.1% with the inlet air drying temperature increased from 120 to 180 °C. Moreover, the encapsulation efficiency and solubility of chlorophyll were enhanced by 3.78% and 7.79%, respectively. Furthermore, DPPH scavenging capacity of WPI-CH microcapsules under different addition of chlorophyll were increased from 42.9% to 74.3%, 52.7%–82.7% and 71.8%–85.3%, respectively. Highlights • Successful application of spray drying for microencapsulation of chlorophyll. • Higher inlet air drying temperature can increase EE (%) of chlorophyll. • Higher inlet air drying temperature also can increase solubility of chlorophyll. • DPPH scavenging activity of WPI-CH was increased with drying temperature increased. [ABSTRACT FROM AUTHOR]

Abstract: To develop value-added antioxidants from the peel and seeds of pomegranate marc, a by-product after pomegranate juice processing, the effects of drying before extraction and processing parameters on the extraction kinetics and product properties were systematically studied using water as an environmental friendly solvent for the extraction. The results showed that the drying process did not significantly affect the yield, content, and activity of antioxidants from either the peel or seeds. The antioxidants extracted from the peel had higher yield and content than those from the seeds. The yield and content of antioxidants increased with reduced particle size and increased water/sample ratio and temperature, but antioxidant activity was low when extraction temperature was high. By considering the antioxidant activity and operation cost, the recommended extraction conditions were peel particle size of 0.2mm, water/peel ratio of 50/1 (w/w), temperature of 25°C, and extraction time of 2min, which gave the high antioxidant yield (11.5%) and content (22.9%), and DPPH scavenging activity of 6.2g/g. Kinetic models were successfully developed for describing the extraction processes with different processing parameters. [Copyright &y& Elsevier]

• Ultrasound-assisted extraction (UAE) was optimized to obtain Dolichos bean protein. • UAE increased the yield of Dolicho s bean protein. • UAE changed the structure of Dolichos bean protein. • Ultrasound treatment improved the functional properties of Dolichos bean protein. • Ultrasound treatment enhanced the antioxidant properties of Dolichos bean protein. In this study, the effects of ultrasound-assisted alkali extraction (UAE) on the yield, structural, functional and antioxidant properties of dolichos lablab L. protein (DLP) were investigated. Based on Plackett-Burman design (PBD), the parameters of UAE were screened and then optimized by response surface methodology (RSM). The results showed that, under optimum conditions (ultrasound time of 30 min, pH of 10, and liquid to solid ratio of 60 mL/g), the DLP extraction rate of UAE (69.98 %) was significantly higher than that of traditional alkali extraction (TAE) method (40.95 %). Besides, compared with TAE, UAE significantly altered the protein secondary structure, enhanced the thermal stability and increased the foaming ability and oil holding capacity of DLP by 40 %. Moreover, the DLP extracted by UAE showed higher antioxidant activities. These findings revealed that ultrasound-assisted extraction not only increased the yield of DLP, but also enhanced its functional properties and antioxidant activities, which is probably related to the changes of DLP structure. All these suggest that ultrasound can be applied to augment the functional properties of DLP and make them more suitable for industrial needs. [ABSTRACT FROM AUTHOR]

In recent times, research has highlighted the bioactive roles played by non-extractable polyphenols (NEP) in human health, especially from by-products of grains, fruits and vegetables. Most studies have reported on the total phenol content of samples without adequate attention paid to a major class of polyphenols referred to as NEP. This limits the scope of polyphenol studies and the extent of NEP incorporation into medicines, nutraceuticals, cosmetic and foods among other applications. This review introduces NEP and gives an update on recent advances in free and bound polyphenol extraction from plant by-products. Owing to the fact that most researchers are already familiar with the extraction of free polyphenols, this review emphasizes the extraction of NEP and provides a basis for the selection of appropriate techniques and applications for different plant by-product sources. It also presents suggestions for future studies into NEP extraction efficiency from complex plant sources using alternative physical approaches. NEP from by-products have high potential for use in industry, especially in pharmaceutical, nutraceutical and cosmetic applications. To ascertain the total phenol content of extracts, both free and bound phenols must be accounted for with special attention directed at appropriate sample pretreatment and extract hydrolysis. Higher bioactive properties of NEP, coupled with their cheaper by-product sources makes them economically viable and medicinally potent. Also, structure-function relationships and the possibility to use physical means such as slow-freezing-thawing to increase hydrolytic yield of NEP is recommended. Image 1 • Total phenol content of extracts does not mostly give true accounts of all phenols. • Bound and free polyphenols together describe total phenols in extracts. • Bound polyphenols have high bioactive properties for industrial applications. • Hydrolytic treatment of plant materials allows easier recovery of polyphenols. • Physical, slow freeze-thaw mechanism is suggested for future studies. [ABSTRACT FROM AUTHOR]

Highlights • Three drying methods (HD, FD, ID) was used to dry bitter gourd slices. • The drying methods had significant influences on the product quality of bitter gourd. • Three polysaccharides (BPS-H, BPS-F, BPS-I) were obtained from the dried bitter gourd. • BPS-I exhibited strong antioxidant activities and bile acid-binding capacity in vitro. • BPS-F and BPS-I showed significant α-amylase inhibitory activities in vitro. Abstract In this study, three drying methods, namely, hot-air drying, freeze drying (FD), and infrared radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices. Results showed that the drying methods had significant influences on appearance, color, rehydration ratio, and microstructure of dried bitter gourd. FD provided high-quality dried bitter gourd products due to the uniform honeycomb network and less collapsed structure. Three water-soluble bitter gourd polysaccharides (BPS-H, BPS-F, and BPS-I) were obtained from the bitter gourd dried using the three drying methods. The three polysaccharides exhibited similar preliminary structural characteristics with different monosaccharide compositions and molecular weights. BPS-I obtained from ID-dried bitter gourd had higher sugar and uronic acid contents than BPS-H and BPS-F. BPS-I exhibited stronger antioxidant activities and bile acid-binding capacity in vitro than BPS-H and BPS-F. Moreover, BPS-F and BPS-I showed significant α-amylase inhibitory activities in vitro. [ABSTRACT FROM AUTHOR]

[Display omitted] • Seleno- S. sagittifolia L. polysaccharide (Se-PSSP) exhibits higher bioactivities. • Se-PSSP might be used as an alternative derivative of natural antioxidant agent. • The relationship between structure and bioactivity of Se-PSSP was discussed. • Selenization is an efficient modification method for polysaccharides. This study proposed an optimal way to supplement organic selenium, boost polysaccharides solubility, antioxidant, anticancer, immune responses. A purified polysaccharide fraction of Sagittaria sagittifolia L. (PSSP) was successfully modified with selenium (Se-PSSP), and its characteristics, antioxidant, antineoplastic and immune activities were studied. The structure and the monosaccharide composition were determined by means of UV–visible spectrometry, FT-IR spectra, NMR spectra, X-ray diffraction spectroscopy (XRD), scanning electron microscope (SEM) and atomic force microscope (AFM). The results showed that both PSSP and Se-PSSP contained a pyranoid polysaccharide linked by α-glycosidic bonds in the main chain. In addition, PSSP and Se-PSSP were amorphous morphology without three-helix conformation. PSSP (47.12 kDa) was mainly composed of glucose, mannose and xylose with molar percentages of 55.82%, 14.86% and 14.35%, respectively. Se-PSSP (16.82 kDa) is mainly composed of glucose, xylose and galactose with molar percentages of 26.49%, 18.76% and 18.14%, respectively. Compared with PSSP, Se-PSSP showed stronger water-solubility, antioxidant activity, cytotoxicity and immunomodulatory activity than that of PSSP. These results suggested that Se-PSSP is a promising novel Se-supplement and may be served as an excellent potential antioxidant, antineoplastic, and immunomodulatory agents in the field of functional foods and medicine industry. [ABSTRACT FROM AUTHOR]

Abstract: The anti-oxidant content and potential health benefits associated with consuming pomegranate and pomegranate-containing products has lead to increased consumer demand for this crop resulting in it becoming a high value crop. The potential health benefits and high anti-oxidant content of this fruit is attributed to the polyphenolic compounds it contains, including the ubiquitous phenolic acids, gallic acid and ellagic acid, and punicalagin A and punicalagin B, two polyphenolics unique to this fruit. A rapid HPLC–UV method targeting these four metabolites requiring minimal sample cleanup and offering runtimes half as long as existing methods was established. Within day and inter-day run-to-run variability for the four metabolites ranged from 1.9% to 6.6% and 5.3% to 11.4%, respectively. Spike recovery percentages for gallic acid, punicalagin A, punicalagin B and ellagic acid were found to be 98.5%, 92.4%, 95.5%, and 96.5%, respectively. This method was applied to the evaluation of various pomegranate products, including commercial drinks, handmade juice, and marc extracts. This method may be readily used to verify the presence of pomegranate metabolites in juices, extracts, and other products. [Copyright &y& Elsevier]

Abstract: The chemical structure and antioxidant of natural and ultrasonic degraded polysaccharides from Porphyra yezoensis Udea was investigated. The degraded polysaccharide (PYPSUD) was purified, and F2 (a homogeneous fraction) was obtained. FT-IR, 1H and 13C NMR spectral analysis revealed that F2 have typical porphyran structure. It has a backbone of alternating (1→4)-3,6-anhydro-α-l-galactopyranose) units and (1→3)-linked β-d-galactose or (1→4)-linked α-l-galactose 6-sulfate units. The result ascertained ultrasound degradation did not change the main structure of polysaccharides in the test conditions. Antioxidant proved that the activity of scavenging superoxide and hydroxyl radical is F2 >VC >PSPYUD >PSPY. It was possible that ultrasonic treatment is an effective way for enhancing PSPY''s antioxidant activity ascribing to decreasing molecular weight of polysaccharides. [Copyright &y& Elsevier]

• Application of aqueous ozone and ultrasound washing treatment was investigated. • Higher microbial inactivation was obtained with the combined 20/40 kHz and aqueous ozone. • The combined treatment caused ≥3 log reduction in spoilage microorganism. • The quality of the fruit was enhanced under this treatment. Ultrasound requires high power and longer treatment times to inactivate microorganisms when compared to ultrasound combined with other technologies. Also, the antimicrobial efficiency of aqueous ozone increases with an increase in its concentration and exposure time, but with a detrimental effect on the quality of the treated food. In this study, the effect of aqueous ozone at low concentration, multi-mode frequency irradiation and their combination on microbial safety and nutritional quality of cherry tomato was investigated. Individual washing with aqueous ozone and mono-mode frequency irradiation resulted in <1 log CFU/g reduction in the spoilage microorganisms, while dual-mode frequency irradiation (DMFI) resulted in higher microbial reduction (1.3–2.6 1 log CFU/g). The combined system (20/40 kHz + aqueous ozone) on the other hand, resulted in >3 log CFU/g microbial reduction. The application of DMFI enhanced the antimicrobial efficiency of aqueous ozone without any detrimental effect on the physicochemical properties (except the firmness), bioactive compounds, and antioxidants of the cherry tomato during 21 days refrigerated storage. The result obtained indicates the promising substitute to the single washing technique for microbial safety as well as preserving the nutritional quality and enhancing the shelf life of cherry tomato. [ABSTRACT FROM AUTHOR]

To elucidate the effects of sonication on the antioxidant activities of compounds in soy sauce, sonication at 68 kHz (60 W/L/10 min/8 circles) was employed during moromi fermentation. Sonication enhanced four antioxidant indices of soy sauce from 5.29% to 24.29%, which were attributed to the significantly higher levels of free amino acids (FAAs, 12.45%), total phenolics (26.71%) and 1–3 kDa peptides (12.28%) in sonicated moromi. Amongst them, FAAs contributed 65.88% and 53.45% to the enhanced metal ion chelating activity and DPPH radical scavenging activity (p < 0.05), respectively. However, Maillard reaction products and isoflavones contributed little to the enhanced antioxidant activities, because sonication slightly affected Maillard reaction products, isoflavones and β-glucosidase activities during moromi fermentation. It was concluded that cell wall of soybean was destroyed by sonication, facilitating the release of antioxidant compounds, which significantly enhanced the antioxidant activities in raw soy sauce. • Sonication significantly facilitated antioxidant compounds release. • Sonication remarkably improved antioxidant activities of soy sauce. • FAAs, phenolics, 1–3 kDa peptides increase led to antioxidant activities improvement. [ABSTRACT FROM AUTHOR]