Structure, rheological, thermal and antioxidant properties of cell wall polysaccharides from Chinese quince fruits.
This study can contribute to the applications of Chinese quince fruit polysaccharides in food and pharmaceutical industries.
PMID: 31726165 [PubMed - as supplied by publisher] (Source: International Journal of Biological Macromolecules)
Source: International Journal of Biological Macromolecules - November 10, 2019 Category: Biochemistry Authors: Qin Z, Liu HM, Lv TT, Wang XD Tags: Int J Biol Macromol Source Type: research
Quince seed mucilage-based scaffold as a smart biological substrate to mimic mechanobiological behavior of skin and promote fibroblasts proliferation and h-ASCs differentiation into keratinocytes.
In this study to overcome these problems, a novel QSM-based hybrid scaffold modified by PCL/PEG copolymer was designed and characterized. The properties of this scaffold (PCL/QSM/PEG) were also compared with four scaffolds of PCL/PEG, PCL/Chitosan/PEG, chitosan, and QSM, to assess the role of QSM and the combined effect of polymers in improving the function of skin tissue-engineered scaffolds. It was found, the physicochemical properties play a crucial role in regulating cell behaviors so that, PCL/QSM/PEG as a smart/stimuli-responsive bio-matrix promotes not only human-adipose stem cells (h-ASCs) adhesion but also support...
Source: International Journal of Biological Macromolecules - October 13, 2019 Category: Biochemistry Authors: Izadyari Aghmiuni A, Heidari Keshel S, Sefat F, Akbarzadeh Khiyavi A Tags: Int J Biol Macromol Source Type: research
Fabrication of β-carotene loaded glucuronoxylan-based nanostructures through electrohydrodynamic processing.
Abstract
Various concentrations of β-carotene (2.5-20% w/w dry mucilage weight) were loaded within Cydonia oblonga mucilage (COM) which further processed through electrohydrodynamic processing (EHP) to attain BC-Loaded nanostructures of high thermochemical stability. The BC loaded COM systems were characterized in terms of droplet size, rheological properties, surface tension, and electrical conductivity and their subsequent impacts on the morphology and physicochemical attributes of the produced nanostructures were studied. Increasing the β-carotene content, increased the viscosity and droplet size of c...
Source: International Journal of Biological Macromolecules - July 26, 2019 Category: Biochemistry Authors: Rostamabadi H, Mahoonak AS, Allafchian A, Ghorbani M Tags: Int J Biol Macromol Source Type: research
Dairy dessert containing microencapsulated Lactobacillus rhamnosus (ATCC 53103) with quince seed mucilage as a coating material
In conclusion, MLR is deemed satisfactory effect on the physicochemical properties which can be added to dessert without having any adverse effects. (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research
Influence of different drying methods on the quality of Japanese quince fruit
Publication date: November 2019Source: LWT, Volume 114Author(s): Igor Piotr Turkiewicz, Aneta Wojdyło, Krzysztof Lech, Karolina Tkacz, Paulina NowickaAbstractThe aim of this study was to determine the effect of different drying methods – convective drying (at 50, 60, 70 °C), vacuum-microwave drying (at 120, 240, 480 W and 480 W with reduction to 120 W), a combination (of convective pre-drying (at 50, 60, 70 °C) and by vacuum-microwave finish drying (at 120 W)) and freeze-drying – on the quality factors of Japanese quince fruit, including phenolic compounds, antioxidant activity, and color. Drying kinetic...
Source: LWT Food Science and Technology - July 25, 2019 Category: Food Science Source Type: research
The Fatty Acid Composition and Quality of Oils From Post-Industrial Waste of Quince Chaenomeles japonica.
Abstract
In the food industry, quince seeds are discarded as waste in the production process. Their use therefore creates added value and opens up the possibility of using no-waste processing technologies. Three types of waste were investigated; after juicing, after the manufacture of the puree, and syrup. The results showed that yield of quince seeds (Chaenomeles japonica (Thunb.) from waste left after different production methods varies from 29.8 to 38.3%. The cold pressed oil yield ranges from 4.9 ± 0.03 to 7.1 ± 0.06%. The oil yield obtained by Soxhlet extraction varies from 14.6 ± 0.64 to 17.3 ± 0...
Source: Chemistry and Biodiversity - July 21, 2019 Category: Biochemistry Authors: Urbanaviciute I, Rubinskiene M, Viškelis P Tags: Chem Biodivers Source Type: research
Green synthesis of 99mTc-labeled-Fe3O4 nanoparticles using Quince seeds extract and evaluation of their cytotoxicity and biodistribution in rats
Publication date: 15 November 2019Source: Journal of Molecular Structure, Volume 1196Author(s): Reyhaneh Rahmani, Mohsen Gharanfoli, Mehran Gholamin, Majid Darroudi, Jamshidkhan Chamani, Kayvan SadriAbstractSuperparamagnetic iron oxide nanoparticles (SPIONs), with sizes in low ranges, have been satisfactorily synthesized through an environmental green approach that is introduced in this study. We have dealt with the green synthesis of SPIONs by the utilization of Quince (Cydonia oblonga Miller) seeds extract in the role of a bio-stabilizer. For the purpose of obtaining more data on the morphology and size of Cydonia oblong...
Source: Journal of Molecular Structure - July 3, 2019 Category: Molecular Biology Source Type: research
Effect of drying pretreatment methods on structure and properties of pectins extracted from Chinese quince fruit.
Abstract
Pectin was extracted from the sun-dried, lyophilized, and subcritical dimethyl ether (DME) dewatered fruits as well as fresh fruits, giving rise to fractions SP, LP, DP, and FP, respectively. The structure and properties of the pectin samples were investigated. Among all the pectin samples, LP had the highest yield (10.49%), the highest molar mass (Mw 65,120 g/mol), and the highest water holding capacity, and was the most thermally stable. In addition, LP exhibited the highest DPPH scavenging activity and reducing power. DP had the highest degree of esterification (72.95%), the lowest molar mass...
Source: International Journal of Biological Macromolecules - June 26, 2019 Category: Biochemistry Authors: Qin Z, Liu HM, Cheng XC, Wang XD Tags: Int J Biol Macromol Source Type: research
Optimization of whey protein isolate-quince seed mucilage complex coacervation.
In this study, the complex coacervation of whey protein isolate (WPI) and quince seed mucilage (QSM) was studied as a function of pH (7.0-2.0), biopolymers concentration (0.05, 0.1 and 0.5%) and WPI:QSM ratio (10:90 to 90:10), according to protolytic titration, electrical conductivity (EC) and turbidity analyses. The solution containing 0.5% biopolymers with WPI:QSM ratio of 70:30 resulted in maximum complex coacervation at the pHopt 4.0. With increasing WPI:QSM ratio, the peaks of pH-turbidity curves shifted to higher pH values, and with increasing biopolymers concentration, the optimum WPI:QSM ratio and pH shifted to hig...
Source: International Journal of Biological Macromolecules - March 10, 2019 Category: Biochemistry Authors: Ghadermazi R, Asl AK, Tamjidi F Tags: Int J Biol Macromol Source Type: research
Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits
Publication date: Available online 14 February 2019Source: Food ChemistryAuthor(s): Agata Antoniewska, Jaroslawa Rutkowska, Montserrat Martinez PinedaAbstractThe study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0-9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatile characteristics and acceptability by consumers. Cookies containing FJQF had 2-3.5-fold higher radical scavenging activity and exhubited less secondary lipid oxidation products compared with the control cookies. Enriched cookies had higher contents of volatile hexanal, heptanal, octanal, 2-...
Source: Food Chemistry - February 14, 2019 Category: Food Science Source Type: research
Physicochemical and functional properties of Chinese quince seed protein isolate
Publication date: Available online 19 January 2019Source: Food ChemistryAuthor(s): Yejun Deng, Lixin Huang, Caihong Zhang, Pujun Xie, Jiang Cheng, Xiaojie Wang, Shouhai LiAbstractChinese quince seed protein isolate (CPI) was extracted using aqueous extraction and the isoelectric precipitation method, and its physicochemical and functional properties were investigated. Results showed that CPI contained all essential amino acids with exception of methionine which met the minimum recommendations for adults (World Health Organization/Food and Agriculture Organization). The electrophoresis analysis of sodium dodecyl sulphate po...
Source: Food Chemistry - January 20, 2019 Category: Food Science Source Type: research
Three new dibenzofurans from Cydonia oblonga Mill.
Abstract
Phytochemical investigation of Cydonia oblonga Mill. collected in Xinjiang province, China, led to the isolation and identification of three new dibenzofurans (1-3) along with one known compound (4). Their structures were elucidated based on HRESIMS, spectroscopic data (IR, UV, 1D, 2D NMR) and X-ray diffraction analysis.
PMID: 30636442 [PubMed - as supplied by publisher] (Source: Natural Product Research)
Source: Natural Product Research - January 12, 2019 Category: Biochemistry Authors: Wei JJ, Wang WQ, Song WB, Xuan LJ Tags: Nat Prod Res Source Type: research
Phenolic, volatile, and sensory profiles of beer enriched by macerating quince fruits
Publication date: Available online 4 January 2019Source: LWTAuthor(s): Pedro J. Zapata, Alejandra Martínez-Esplá, Amadeo Gironés-Vilaplana, David Santos-Lax, Luis Noguera-Artiaga, Ángel A. Carbonell-BarrachinaAbstractQuince fruit (Cydonia oblonga Miller) is not very appreciated for their sensory properties for fresh consumption but it is a fruit rich in functional compounds. The aim of this study was to take advantage of this fruit to improve the functional profile of one of the most popular alcoholic beverages around the world, beer. For this purpose, one quince cultivar, Vranja, and two clones ZM9 and PUM were used t...
Source: LWT Food Science and Technology - January 5, 2019 Category: Food Science Source Type: research
Chinese quince seed gum: Flow behaviour, thixotropy and viscoelasticity
Publication date: Available online 2 January 2019Source: Carbohydrate PolymersAuthor(s): Li Wang, Hua-Min Liu, Chun-Yan Zhu, Ai-Jun Xie, Bing-Ji Ma, Peng-Zhan ZhangAbstractCharacterization of the rheological properties of Chinese quince seed gum (CQSG) is fundamental when using it in food production. In the present paper, the chemical compositions and the rheological properties of CQSG at different concentrations, types of salts, temperatures and pH values were characterized by using shear or dynamic rheological experiments. The results demonstrated that uronic acid content of CQSG (31.7%) was high and different concentrat...
Source: Carbohydrate Polymers - January 3, 2019 Category: Biomedical Science Source Type: research
Molecules, Vol. 23, Pages 1743: Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment
In conclusion, the HPCD method was found to be more effective than thermal treatment to inactivate PPO. Structural modifications provided better insights into the phenomena of activation and inactivation of PPO. (Source: Molecules)
Source: Molecules - July 17, 2018 Category: Chemistry Authors: Aamir Iqbal Ayesha Murtaza Zafarullah Muhammad Abdeen E. Elkhedir Mingfang Tao Xiaoyun Xu Tags: Article Source Type: research
