Effect of Extraction Methods and In Vitro Bio-Accessibility of Microencapsulated Lemon Extract

The extraction of bioactive compounds from fruits, such as lemon, has gained relevance because these compounds have beneficial properties for health, such as antioxidant and anticancer properties; however, the extraction method can significantly affect these properties. High hydrostatic pressure and ultrasound, as emerging extraction methods, constitute an alternative to conventional extraction, improving extractability and obtaining extracts rich in bioactive compounds. Therefore, lemon extracts (LEs) were obtained by conventional (orbital shaking), ultrasound-assisted, and high-hydrostatic-pressure extraction. Extracts were then microencapsulated with maltodextrin at 10% (M10), 20% (M20), and 30% (M30). The impact of microencapsulation on LEs physicochemical properties, phenolics (TPC), flavonoids (TFC) and relative bio-accessibility (RB) was evaluated. M30 promoted a higher microencapsulation efficiency for TPC and TFC, and a longer time required for microcapsules to dissolve in water, as moisture content, water activity and hygroscopicity decreased. The RBs of TPC and TFC were higher in microcapsules with M30, and lower when conventional extraction was used. The data suggest that microencapsulated LE is promising as it protects the bioactivity of phenolic compounds. In addition, this freeze-dried product can be utilized as a functional ingredient for food or supplement formulations.     

果胶改性硅胶复合材料的制备及其对亚甲基蓝的吸附性能

以废弃柚子皮中提取的果胶改性硅胶表面,制备出新型的果胶改性硅胶复合材料——P-硅胶,研究了P-硅胶对水中亚甲基蓝染料的吸附性能。利用红外光谱对材料进行表征,并通过分光光度法考察了用量、p H值、吸附时间、温度及实际水样对P-硅胶吸附亚甲基蓝性能的影响。硅胶经果胶改性后,其对亚甲基蓝的吸附容量由31.6 mg·g-1增至41.7 mg·g-1,吸附性能明显提高;P-硅胶对亚甲基蓝的吸附容量随着p H值、温度的升高而增大,碱性条件有利于吸附。结果显示:当p H 7.0,P-硅胶用量为5 mg,吸附时间为2 h,吸附温度为50℃时,制备出的P-硅胶对亚甲基蓝染料溶液的吸附容量最大可达59.2 mg·g-1。动力学研究显示,P-硅胶对亚甲基蓝的吸附能够在120 min内迅速达平衡,吸附行为符合准二级动力学方程,表明该吸附过程以化学吸附为主。吸附等温线研究表明,与Freundlich模型相比,实验数据拟合更符合Langmuir吸附等温模型。P-硅胶对环境水样中亚甲基蓝的去除率可达90%以上。     

Surface adsorption behaviour of milk whey protein and pectin mixtures under conditions of air-water interface saturation

Milk whey proteins (MWP) and pectins (Ps) are biopolymer ingredients commonly used in the manufacture of colloidal food products. Therefore, knowledge of the interfacial characteristics of these biopolymers and their mixtures is very important for the design of food dispersion formulations (foams and/or emulsions). In this paper, we examine the adsorption and surface dilatational behaviour of MWP/Ps systems under conditions in which biopolymers can saturate the air-water interface on their own. Experiments were performed at constant temperature (20 °C), pH 7 and ionic strength 0.05 M. Two MWP samples, β-lactoglobulin (β-LG) and whey protein concentrate (WPC), and two Ps samples, low-methoxyl pectin (LMP) and high-methoxyl pectin (HMP) were evaluated. The contribution of biopolymers (MWP and Ps) to the interfacial properties of mixed systems was evaluated on the basis of their individual surface molecular characteristics. Biopolymer bulk concentration capable of saturating the air-water interface was estimated from surface pressure isotherms. Under conditions of interfacial saturation, dynamic adsorption behaviour (surface pressure and dilatational rheological characteristics) of MWP/Ps systems was discussed from a kinetic point of view, in terms of molecular diffusion, penetration and configurational rearrangement at the air-water interface. The main adsorption mechanism in MWP/LMP mixtures might be the MWP interfacial segregation due to the thermodynamic incompatibility between MWP and LMP (synergistic mechanism); while the interfacial adsorption in MWP/HMP mixtures could be characterized by a competitive mechanism between MWP and HMP at the air-water interface (antagonistic mechanism). The magnitude of these phenomena could be closely related to differences in molecular composition and/or aggregation state of MWP (β-LG and WPC).     

The Chemical Compositions,and Antibacterial and Antioxidant Activities of Four Types of Citrus Essential Oils

Nanfeng mandarins (Citrus reticulata Blanco cv. Kinokuni), Xunwu mandarins (Citrus reticulata Blanco), Yangshuo kumquats (Citrus japonica Thunb) and physiologically dropped navel oranges (Citrus sinensis Osbeck cv. Newhall) were used as materials to extract peel essential oils (EOs) via hydrodistillation. The chemical composition, and antibacterial and antioxidant activities of the EOs were investigated. GC-MS analysis showed that monoterpene hydrocarbons were the major components and limonene was the predominate compound for all citrus EOs. The antibacterial testing of EOs against five different bacteria (Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Salmonella typhimurium) was carried out using the filter paper method and the broth microdilution method. Kumquat EO had the best inhibitory effect on B. subtilis, E. coli and S. typhimurium with MIC (minimum inhibitory concentration) values of 1.56, 1.56 and 6.25 µL/mL, respectively. All citrus EOs showed the antioxidant activity of scavenging DPPH and ABTS free radicals in a dose-dependent manner. Nanfeng mandarin EO presented the best antioxidant activity, with IC₅₀ values of 15.20 mg/mL for the DPPH assay and 0.80 mg/mL for the ABTS assay. The results also showed that the antibacterial activities of EOs might not be related to their antioxidant activities.     

Bioflavonoid profile of citrus juices from Greece

High‐performance liquid chromatography with confirmation by UV–visible photodiode array detector–positive electrospray ionization–mass spectrometry [HPLC‐UV–vis‐DAD‐(+ESI)‐MS] with enhanced fragmentation by appropriate adjustment of the cone voltage was used to determine bioflavonoid content of five citrus species (tangerine, sanguine, sour orange, lemon and grapefruit) cultivated in Greece which come from citrus varieties analyzed for the first time. The main groups of bioflavonoids found in the juice of the citrus species according to HPLC retention times, spectral data and literature references were O‐glycosylated flavanones and flavones, C‐glucosylated flavones, O‐glucosylated flavones, O‐C‐glucosylated flavones like saponarin and a phenolic derivative. Copyright © 2012 John Wiley & Sons, Ltd.     

The Effect of Volume Reorganization of Amorphous Poly(ethylene Terephthaiate) on Thermal Properties

When poly(ethylene terephthalate) was quenched from above T_g and then heated, it exhibited a step increase in thickness in the glass transition region at every rate tested. When the polymer was cooled more slowly than it was heated, a higher T_g and a slightly larger step increase in thickness were observed as the cooling rate was reduced. These experimental results appear to be adequately interpreted on the basis of the normal structural changes that occur in a glass as its thermal history is varied. Two observations, however, were not easily included in this view. First, the polymer, on cooling from above T_g, exhibited an abnormally high expansion coefficient over much of the range of temperature in which it exists as a fluid. Second, the polymer exhibited a step increase in thickness when it was heated at the same rate at which it had previously been cooled.     

Efficient analysis of phytochemical constituents in the peel of Chinese wild citrus Mangshanju (Citrus reticulata Blanco) by ultra high performance liquid chromatography–quadrupole time‐of‐flight‐mass spectrometry

An efficient ultra high‐performance liquid chromatography coupled with quadrupole time‐of‐flight mass spectrometry method was developed for separation and profiling of phytochemical constituents of Chinese wild mandarin Mangshanju (Citrus reticulata Blanco). All constituents were well separated within 16 min. Based on retention times, accurate mass, MS^E fragments, and/or reference standards as well as databases, a total of 81 compounds were unambiguously identified or tentatively assigned including flavonoid glycosides, acylated flavonoid glycosides, flavones, polymethoxylated flavonoids, and limonoids as well as four other compounds. Among them, 22 polymethoxylated flavones and ten polymethoxylated flavanones/chalcones were identified in Mangshanju, more types than other citrus reported before. A basic procedure for identifying flavonoid‐O‐glycosides and the aglycones including polymethoxylated flavonoids was proposed. In addition, this method was successfully used to analyze another four mandarin germplasms, Cenxi suan ju, Xipi gousi gan, Nanfeng miju, and Or, showing that Mangshanju contained two characteristic compounds distinct from the other four citrus species. This study systematically profiled phytochemical constituents of Mangshanju, which was helpful for further utilization of Mangshanju owing to its abundant bioactive compounds.     

Impact on Morphological Characterization and Emulsion Stability of Lactoferrin–Beet Pectin Electrostatic Complexes

Interfacial protein–polysaccharide complexes can be utilized in emulsion-based delivery system and contained functional component or medical ingredient. In the present work, the interaction of lactoferrin (LF, 0.2 wt%) with beet pectin (BP, 0–0.15 wt%) was researched in aqueous solutions at different pH (2–9) and ionic strength (0–800 mM) to provide the information about properties of complexes. A simulative environment was created to explore the optimal concentration of BP to formulate LF-coated stabilized emulsion and how the emulsion responded to the changing environmental pH (2–9) and ionic strength (0–500 mM). Particle size, particle distribution index, zeta-potential, turbidity, Turbiscan stability index,, and peak thickness were used to characterize the physical stability of emulsions. The confocal laser scanning microscopy was used to derive the microscopy images of droplets. The results indicated that 0.4 wt% was the optimal concentration to formulate emulsions, and the LF-BP-coated bilayer emulsion has a preferable stability in more extensive range than the pure LF-stabilized emulsions under the environmental stresses through electrostatic interactions. The results of this study will play an important role in facilitating the utilization of LF-BP complexes as an emulsifier in the development of incorporating functional component or medical ingredient into commercial products.     

Determination of polymethoxylated flavones in peels of selected Jamaican and Mexican citrus (Citrus spp.) cultivars by high-performance liquid chromatography

The concentrations of the polymethoxylated flavones (PMFs) in peels of selected citrus cultivars grown in Jamaica and Mexico were determined. The PMFs were extracted from sun-dried citrus peels with reagent-grade methanol. Analyses were carried out by reverse-phase HPLC and UV detection. The column used was a C(18) 5 microm (150 x 4.6 mm) Discovery column. Elution was in the gradient mode, using a ternary mobile phase. The results showed that all the citrus cultivars used contained at least three of the six major PMFs quantified. Ortanique peel contained the highest quantity of PMFs (34,393 +/- 272 ppm), followed by tangerine (28,389 +/- 343 ppm) and Mexican sweet orange (sample 1; 21,627 +/- 494 ppm). The major PMFs, i.e. sinensetin, nobiletin, tangeretin, heptamethoxyflavone, tetramethylscutellarein and hexamethyl-o-quercetagetin, present in the peels of 20 citrus cultivars, was quantified. The results were compared with those of Florida citrus peels. A large amount of citrus peels and byproducts are produced in the Caribbean which could provide a cheap and convenient source of PMFs.     

超高压处理对荔枝果肉中两种酶和可溶性蛋白的影响

 为了研究超高压处理对荔枝果肉中过氧化物酶（POD）、果胶甲基酯酶（PME）及可溶性蛋白含量的影响,将荔枝（“淮枝”品种）果肉在100~400 MPa压力、10 ℃温度条件下处理30 min,采用分光光度法测定果肉中POD、PME的活性,用天然凝胶电泳法以及活性染色法测定POD、PME同工酶的变化,用SDS凝胶电泳法测定果肉中可溶性蛋白含量。结果表明：100~200 MPa超高压处理使荔枝果肉中POD活性上升且出现新的同工酶,300~400 MPa超高压处理则使其活性降低且新出现的同工酶消失;100 MPa压力处理使荔枝果肉中PME活性上升且出现新的同工酶,200~400 MPa超高压处理则使其活性降低且新出现的同工酶消失;100 MPa超高压处理使荔枝果肉中可溶性蛋白含量有所增加,而在200~400 MPa压力处理下其含量持续下降。