Food and Bioproducts Processing最新文献

{"title":"Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis","authors":"","doi":"10.1016/j.fbp.2024.07.002","DOIUrl":"10.1016/j.fbp.2024.07.002","url":null,"abstract":"<div><p>Soy-based dairy substitutes (SBDS) made from soybeans are becoming increasingly popular due to the nutritional benefits of soybeans. The use of lactic acid bacteria (LAB) fermentation to enhance the quality of SBDS is a reasonable strategy, in which protein hydrolysis is one of the key biochemical reaction processes in the fermentation process. However, a systematic analysis is yet to be conducted to comprehensively assess the current impact and potential mechanisms of LAB hydrolyzed soy protein on the quality of SBDS. This review summarizes the effects of LAB hydrolyzed soy proteins on the flavor, texture, nutrient digestion and absorption, bioactive peptide production, and allergenicity of SBDS. In addition, measures to improve the ability of LAB to hydrolyze soy protein were presented, including pretreatment of raw materials, screening of suitable strains, optimization of fermentation conditions, and an outlook on future research directions. From the perspective of protein hydrolysis, this review effectively highlights the significant role of LAB in shaping the quality of SBDS during fermentation. It offers an invaluable reference for those involved in the development of high-caliber SBDS production.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141704382","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Green synthesis of silver nanoparticles using food supplement from Avena sativa L., and their antioxidant, antiglycation, and anti-aging activities: In vitro and in silico studies","authors":"Bianca Silva Bras ,&nbsp;Isabelly do Nascimento Pereira ,&nbsp;Laura Camargo Zibordi ,&nbsp;Pedro Augusto Pereira Rosatto ,&nbsp;Hugo Henrique Santos ,&nbsp;Filipe Oliveira Granero ,&nbsp;Célia Cristina Malaguti Figueiredo ,&nbsp;Mary Leiva de Faria ,&nbsp;Valdecir Farias Ximenes ,&nbsp;Rodolfo Osin de Moraes ,&nbsp;Patrícia Soares Santiago ,&nbsp;Nilson Nicolau-Junior ,&nbsp;Luciana Pereira Silva ,&nbsp;Regildo Márcio Gonçalves Silva","doi":"10.1016/j.fbp.2024.06.013","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.06.013","url":null,"abstract":"<div><p>Food supplement of <em>Avena sativa</em> L. dry extract (AsDE) is produced with green leaves of wild oats and it is commonly used in patients with cognitive disorders and muscle deficits. These symptoms and pathologies can be promoted and/or aggravated by oxidative stress and protein glycation. In order to prevent or treat these disorders, new formulations that could enhance and benefit AsDE have been developed and the formation of metallic nanoparticles by green synthesis has shown to be an alternative. Thus, this study aimed to prepare silver nanoparticles (AgNPs) by green synthesis using AsDE and characterize these AgNPs. Besides, it aimed to evaluate <em>in vitro</em> antioxidant and antiglycation activities of AsDE and AgNPS, and analyze <em>in vitro</em> and <em>in silico</em> inhibitory action on aging enzymes (collagenase, elastase, and tyrosinase). UV–visible spectroscopy, Zeta potential and scanning transmission electron microscopy were used to characterize AgNPs. Antioxidant activity was determined by DPPH free radical scavenging, ferric ion reducing power (FRAP), lipid peroxidation inhibition, ABTS radical scavenging, and oxygen radical absorption capacity (ORAC). Molecular docking analyses were performed to evaluate interactions between the major compounds of AsDE and aging enzymes or DNA. Antioxidant tests demonstrated antioxidant activity of 19.67 % for AsDE and 42.98 % for AgNPs in DPPH test; and 115.67 µM Trolox Equivalent (TE)/g for AsDE and 554.33 µM TE/g for AgNPs in FRAP test. In addition, AsDE and AgNPs inhibited 25.40 % and 11.33 % of lipid peroxidation, respectively, and presented 255.22 µM TE/g for AsDE and 317.44 µM TE/g for AgNPs in ABTS test. AsDE and AgNPs exhibited antioxidant potential observed in ORAC assay. In addition, AsDE presented inhibitory action on collagenase, elastase and tyrosinase activities (78.23 %, 68.14 % and 62.27 % inhibition, respectively). Antiglycation tests demonstrated that bovine serum albumin exposed to ribose and treated with AsDE at 0.5 mg/mL exhibited the highest percentage of free amino groups (45.21 %), while samples treated with AgNPs showed 35.41 % free amino groups. On the other hand, AgNPs exhibited the highest percentage of inhibition of advanced glycation end-products formation (85.75 %), which did not differ from aminoguanidine, a known antiglycation agent. Besides, relative electrophoretic mobility assay demonstrated that samples treated with AsDE at 0.1 mg/mL or AgNPs showed antiglycation activity comparable to aminoguanidine. The <em>in silico</em> assays showed interactions between the major compounds of AsDE and aging enzymes or DNA. Therefore, results represent an important indicator for the development and discovery of new nanostructured pharmaceutical and cosmetic formulations using plants and their bioactive compounds.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141605009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Water rotational relaxation time of preservation solutions relates to storage lifespan of cells in isochoric cryopreservation system","authors":"Yuanheng Zhao ,&nbsp;Hiroaki Matsuura ,&nbsp;Ryo Shirakashi","doi":"10.1016/j.fbp.2024.06.012","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.06.012","url":null,"abstract":"<div><p>Biological materials can be stored in an ice-free liquid state using isochoric cryopreservation (isochoric supercooling and isochoric freezing) to minimize cryoinjury from ice damage. However, the mechanism underlying the relationship between storage lifespan and the physical-chemistry of water in solutions during storage in isochoric cryopreservation system remains unknown. In this work, we evaluated the rotational relaxation time of water molecules of preservative solutions in isochoric cryopreservation by dielectric spectroscopy. The cell viability change during isochoric cryopreservation was also experimentally assessed to clarify the relationship between the water relaxation times and cellular deterioration rate. The findings reveal that although initial high pressure caused by isochoric freezing does sudden damage to cells, and regardless of isochoric supercooling or isochoric freezing, the cellular deterioration rate only depends on the water relaxation times in preservative solution. Notably, when considering the same cryopreservation temperature, the cellular deterioration time under isochoric freezing conditions tends to be longer than that under isochoric supercooling conditions, primarily due to the longer water relaxation time in isochoric freezing compared to isochoric supercooling. This work gives valuable guidance to understand the relationship between the kinetics of water molecules and the storage lifespan of bio-matter during storage inside isochoric cryopreservation system.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141605006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flame-catalytic infrared dry system for tomato continuous peeling","authors":"Li Zhang ,&nbsp;Chengxia Huang ,&nbsp;Cunshan Zhou ,&nbsp;Abd ur Rehman ,&nbsp;Zhongli Pan ,&nbsp;Benu Adhikari ,&nbsp;Li Chen ,&nbsp;Haile Ma ,&nbsp;Yujin Wang ,&nbsp;Zhaolin Zhu ,&nbsp;Xuguang Qiao","doi":"10.1016/j.fbp.2024.06.006","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.06.006","url":null,"abstract":"<div><p>To eliminate the need for alkali and excess water while accelerating the industrial application of dry tomato peeling, a highly efficient industrial flame-catalytic infrared continuous peeling apparatus was designed. The synthesis of the catalytic layer (Pt/Al₂O₃) within the device was optimized to improve cost-effectiveness and enable modular installation, making it suitable for industrial applications. This study determined the optimal production parameters for industrial flame-catalytic infrared peeling (F-CIP) through experiments. Current findings demonstrated that, under optimal F-CIP conditions, characterized by a flame heating time of 5.8 s, an infrared heating temperature of 456 °C, an infrared heating distance of 70.6 mm, and an infrared heating duration of 246 s, peeling efficiency reached 99.2±0.9 %, with a peel loss of 4.1±0.3 %. Comparative analysis with lye peeling (LP) and hot water peeling (HWP) showed that F-CIP reduced hardness and peel loss and better preserved nutritional and antioxidant compounds. The mechanism responsible for the loosening and cracking of the fruit skin in the F-CIP peeling process involved a reduction in adhesion between the skin and the pulp due to the alteration of the pectin structure, an expansion of cell structure due to internal vaporization, and an increase in the Young’s modulus of the tomato skin. The F-CIP method, with its proven peeling efficiency, energy-saving attributes, and environmentally friendly features, is expected to attract increased attention from equipment manufacturers and the tomato industry. This paper serves as a foundational guide and contributes to the application and parameter control of F-CIP in the tomato peeling.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-06-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141487293","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of protein concentration, pH, and ionic strength on the adsorption properties of rice bran protein concentrates at the oil-water interface","authors":"Farah Nadiah Abd Rahim ,&nbsp;Wan Zunairah Wan Ibadullah ,&nbsp;Nazamid Saari ,&nbsp;Nor Afizah Mustapha ,&nbsp;Fatema Hossain Brishti ,&nbsp;Ismail-Fitry Mohammad Rashedi ,&nbsp;Radhiah Shukri","doi":"10.1016/j.fbp.2024.06.011","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.06.011","url":null,"abstract":"<div><p>Changes in protein concentration (PC), pH, and ionic strength (IS) influenced the physicochemical, structural, and rheological properties of emulsions made with natural emulsifiers. This study used rice bran protein concentrates (RBPC) to create RBPC-stabilized emulsions (RBP-E) and examined their emulsifying function by changing protein concentration, ionic strength, and pH. The results showed that increasing the PC resulted in a decrease in particle size, which caused the creaming rate and viscosity of RBP-E to increase, leading to the depletion flocculation phenomenon. Incorporating PC into the emulsion system improved adsorbed protein performance in particular pH, which positively correlates to the reduction of emulsion capacity in 3 % PC at neutral conditions. The introduction of IS decreased viscosity, enhanced solubility, and increased protein adsorption, thereby improving emulsion stability within a 3 % protein concentration. FTIR analysis revealed that as the pH shifted from 3 to 7, the α-helical structures increased, while β-sheet and β-turn structures reduced compared to untreated protein, decreasing surface hydrophobicity. Incorporating 1 % PC improved RBP-E performance at pH 7 and 0.5 M, while 2 % PC optimized emulsion capacity at 0.25 M and pH 3. Increasing PC from 1 % to 2 % improved emulsion stability and capacity by 35.4 and 34.4 %, respectively, at 0 M, particularly at pH 5. Therefore, the study concludes that IS, pH, and PC affect the adsorption of plant-derived protein at the O/W interface and enhance the emulsification capabilities of RBPC and the stability of RBP-stabilized emulsions. RPB-E can potentially be used in cake batter, ice cream mix, and margarine premix, a sustainable substitute for animal-based proteins.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141487381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Exergo-economic approach for comprehensive evaluation of the performance of industrial-scale milk and coffee beverage process lines","authors":"Gamze Kor Simsek ,&nbsp;Filiz Icier","doi":"10.1016/j.fbp.2024.06.007","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.06.007","url":null,"abstract":"<div><p>This study aimed to perform comprehensive analyses of the performance of the industrial-scale production of three different beverages (whole milk, black coffee, and milk coffee) in carton aseptic and glass bottle packaging process lines from raw material to the secondary packed final product by using innovative exergo-economic approach to promote a detailed data for a sustainable, performance-efficient production and economy in beverage industry. System performance efficiencies (energy and exergy) for the whole of production lines and individual processing steps were determined, and the exergo-economic performance of the industrial productions of three different beverages was compared. The maximum overall exergy efficiencies for glass bottle and carton aseptic packaging lines were as 52.57 % and 55.90 %, respectively, in whole milk production whereas the minimum overall exergy efficiencies were for these lines were 47.39 % and 48.67 %, respectively, for milk coffee production. For whole milk, the process steps having the minimum exergy efficiency were the filling step in carton aseptic (23.14 %±1.25) and the seperation step (26.90 %±1.09) in glass bottle packaging lines. For black coffee and milk coffee productions, the process step with the highest improvement potential was the homogenization/deaeration step for both carton aseptic and glass bottle packaging lines. The highest exergy destruction costs were obtained for the milk coffee; 72.52±0.03$/MJ for carton aseptic package and 63.82±1.85$/MJ for glass bottle. The most cost-efficient process was determined to be the black coffee in the carton aseptic packaging line due to the minimum product cost rate (89.71±2.39 $/MJ). It is thought that this study contributes valuable information on the approach of the comparing the performance of different production lines using exergo-economic evaluation.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141487380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cold-pressed camelina oil deacidification using short path molecular distillation: An optimization study and comparison with conventional techniques","authors":"Fariborz Seifollahi,&nbsp;Mohammad Hassan Eikani,&nbsp;Nahid Khandan","doi":"10.1016/j.fbp.2024.06.010","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.06.010","url":null,"abstract":"<div><p>In this research, the impact of short-path molecular distillation (SPMD), as a green and solventless method, in the deacidification of cold-pressed camelina oil (CPCO) was investigated. Physical refining of crude vegetable oils with high free fatty acids (FFA) content leads to healthier oils, preventing excessive oil loss and minimizing waste production. Using central composite design approach-based response surface methodology (RSM-CCD) analysis, optimized SPMD process parameters were determined and verified. The investigated factors were evaporation temperature (ET: 160–200 °C), feed flow rate (Q: 0.50–3.00 mL/min), and feed temperature (FT: 80–120 °C). Deacidification efficiency (DE) and distillate-to-feed mass ratio (D/F) were selected as the separation performance responses. In addition, to monitor the qualitative effect of the SPMD, peroxide value (PV) and total polar compounds (PC) were designated as the complementary responses. The optimized values for ET, Q, and FT could be considered to be 200 °C, 0.50 mL/min, and 100 °C, respectively. At the optimum operating conditions, DE, D/F, PV, and PC were determined as 63.27 %, 5.78 %, 24.5 meq/kg, and 11.4 wt%, respectively. The SPMD were compared with conventional fractional distillation (FD), steam stripping distillation (SSD), and alkali neutralization (AN). It was validated that SPMD could efficiently and sustainably deacidify the CPCO. Additionally, the effect of two successive SPMD treatments at the optimum conditions was also examined. By double deacidification, the DE, D/F, PV, and PC values were 74.34 %, 6.88 %, 27.6 meq/kg, and 16.0 wt%, respectively.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-06-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141429172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Isomerization of maltose to maltulose under microwave heating using uncalcined scallop shell powder","authors":"Takashi Kobayashi ,&nbsp;Yoshiyuki Watanabe ,&nbsp;Pramote Khuwijitjaru ,&nbsp;Shuji Adachi","doi":"10.1016/j.fbp.2024.06.008","DOIUrl":"10.1016/j.fbp.2024.06.008","url":null,"abstract":"<div><p>Uncalcined scallop shell powder, consisting mainly of calcium carbonate, and an aqueous maltose solution were placed in a pressure-resistant vessel and heated in a domestic microwave oven to isomerize maltose to maltulose. When a maltose solution (50 mL) was heated at a power of 700 W, a high maltulose yield of approximately 30 % was achieved in as short a time as 105 s. As the reaction progressed, the shell powder dissolved and neutralized acidic by-products to suppress the decrease in pH, keeping the pH above 7, where the isomerization by Lobry de Bruyn-Alberda van Ekenstein transformation proceeded. The average selectivity for isomerization of maltose to maltulose under various reaction conditions was 0.822. This would be because the shell powder kept the pH of the reaction solution in the range of 7–9 and suppressed the progression of side reactions. The coloration of the reaction solution increased rapidly when the yield of maltulose approached its maximum value. This indicated that if the reaction were to be stopped when the yield of maltulose was close to its maximum value, a high yield of maltulose solution with low coloration could be obtained.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141393861","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization and stability of zinc oxide nanoparticles stabilized multiphase system composed of red palm oil and water","authors":"Helena Listiarini ,&nbsp;David Agusta Chandra ,&nbsp;Farras Hanifah Azizah ,&nbsp;Nadine Kurniadi ,&nbsp;Risya Fahira Lubis ,&nbsp;Saraswati ,&nbsp;Slamet Budijanto ,&nbsp;Endang Prangdimurti ,&nbsp;Vallerina Armetha ,&nbsp;Nanik Purwanti ,&nbsp;Azis Boing Sitanggang","doi":"10.1016/j.fbp.2024.06.009","DOIUrl":"10.1016/j.fbp.2024.06.009","url":null,"abstract":"<div><p>This study investigated the stability and rheological properties of multiphase systems comprising red palm oil and water, with zinc oxide nanoparticles (ZnO) as stabilizers. Multiphase systems with 60 % and 70 % (<em>v/v</em>) oil contents exhibited excellent physical stability. To achieve a stable multiphase system, a 60 % (<em>v/v</em>) oil content required 1.50 % (<em>w/v</em>) ZnO. However, when the oil content was increased to 70 % v/v, only 0.75 % (<em>w/v</em>) ZnO were required. Increasing ZnO concentration enhanced system stability, as demonstrated by minimal changes in the total carotenoid content and reduced lipid oxidative product formation. Based on rheological characterization, these multiphase systems exhibited shear-thinning flow behavior and viscoelastic properties. The multiphase system consisting of 70 % (<em>v/v</em>) RPO stabilized by 1.50 % (<em>w/v</em>) ZnO was identified as the best multiphase formulation. Conclusively, the findings in this study are valuable insights for formulating stable multiphase systems, composed of red palm oil and water.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":3.5,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141393116","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Purification and separation of caffeoyl spermidine derivatives from goji leaf tea with ion exchange resin and the mechanisms involved","authors":"Weibiao Wang ,&nbsp;Yuping Sa ,&nbsp;Weiman Zhang ,&nbsp;Xiaoying Wang ,&nbsp;Yinli Wang ,&nbsp;Hui Yuan ,&nbsp;Liuyan Li ,&nbsp;Shuqin Ding ,&nbsp;Gidion Wilson ,&nbsp;Xueqin Ma","doi":"10.1016/j.fbp.2024.06.005","DOIUrl":"https://doi.org/10.1016/j.fbp.2024.06.005","url":null,"abstract":"<div><p>Goji leaf (<em>Lycium barbarum</em> leaves, LBL) tea is a well-known beverage that has been developed and utilized for its numerous health benefits. Recently, we have successfully extracted four caffeoyl spermidines derivatives from LBL (LBLS), namely N-caffeoylputrescine, N-acetyl-N′-caffeoylputrescine, N₁-dihydrocaffeoyl-N₁₀-caffeoylspermidine and N₁, N₁₀-dicaffeoylspermidine. Given the diverse bioactivities exhibited by LBLS, our study aimed to develop a precise separation method and explore the possible purification mechanism. Firstly, the extraction process was optimized, followed by the selection of 001×7 resin for the enrichment and purification of LBLS from six resins. Subsequently, the adsorption mechanism was comprehensively examined using FT-IR, DSC, XRD, and XPS techniques. Additionally, investigations into the adsorption kinetics, isotherm models, and adsorption thermodynamics revealed the adsorption process of LBLS on 001×7 resin was spontaneous and exothermic, followed a monolayer adsorption mechanism, and conformed to the pseudo-second-order kinetic model and Langmuir model. The optimal procedure involved adsorbing a 25 mg/mL LBL extract onto a 3.5 BV (bed volume) at 2 BV/h, then eluting with an 8 % NaCl-55 % ethanol solution for 5 BV at the same rate. Finally, LBLS was separated using PHPLC to obtain monomer compounds. This process yields 1.57 %±0.1 % LBLS, and four monomers with purity range from 90.7 % to 100 % were obtained.</p></div>","PeriodicalId":12134,"journal":{"name":"Food and Bioproducts Processing","volume":null,"pages":null},"PeriodicalIF":4.6,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141323653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}