Cold atmospheric plasma pretreatment on the extraction of bioactive compounds from Scutellaria baicalensis Georgi

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2025-01-01 DOI:10.1093/ijfood/vvaf041

Jiaming Zhang, Jiangnan Chu, Zhengwei Wu

引用次数: 0

Abstract

Abstract Scutellaria baicalensis Georgi (SBG) is a traditional medicinal plant for its anti-inflammatory, antibacterial, and antiviral properties. Nevertheless, the current conventional means of extracting the bioactive compounds of SBG are less efficient, and this study aimed to improve the extraction efficiency of flavonoids from SBG by pretreatment with cold atmospheric pressure plasma (CAP) technique. The results showed that CAP pretreatment could facilitate an increase in the specific surface area, a reduction in particle size, thus increasing the area in contact to the extraction solvent. The reactive oxygen of CAP can also degrade cell wall components. Ultimately, the extraction efficiency of flavonoids was improved by 8.25%–59.77%. In conclusion, this study demonstrated that CAP is an effective method to enhance the extraction efficiency of SBG bioactive compounds, indicating the potential to improve the nutritional and functional properties of plants in the food industry.

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冷常压等离子体预处理对黄芩生物活性物质提取的影响

黄芩（Scutellaria baicalensis Georgi， SBG）是一种具有抗炎、抗菌、抗病毒作用的传统药用植物。然而，目前传统的提取SBG生物活性物质的方法效率较低，本研究旨在通过冷常压等离子体（CAP）预处理技术提高SBG中黄酮类化合物的提取效率。结果表明，CAP预处理有利于提高萃取物的比表面积，减小萃取物的粒径，从而增加萃取物与萃取溶剂的接触面积。CAP的活性氧还能降解细胞壁成分。最终，黄酮类化合物的提取率提高8.25% ~ 59.77%。综上所述，CAP是一种提高SBG生物活性化合物提取效率的有效方法，在食品工业中具有改善植物营养和功能特性的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.

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