Removal and recovery of deep eutectic solvent with membrane-based methodology: A promising strategy to enhance extraction and purification of Dendrobium officinale flavonoids

Sui, Minghui; Feng, Simin; Yu, Jiahao; Chen, Bilian; Li, Zhenhao; Shao, Ping

doi:10.1016/j.indcrop.2023.117638

Cited by 7 publications

(2 citation statements)

References 39 publications

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“…In view of the demand for high-quality and healthy food in the future, the food industry will further analyze the food physical properties and the component interaction mechanism during food processing (Sattigere et al, 2020). The interdisciplinary innovation has driven the global food industry to develop rapidly in the direction of total nutrition, hightech, and intelligence (Sui et al, 2023;Wu et al, 2023). By improving the original innovation ability of food processing, we can break through the key common technologies of green and informatization that restrict the development of traditional industries, and realize the intelligence and industrialization of future foods (Granato et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

The potential of future foods for a sustainable future

Wang,

Zhang

2024

eFood

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Future foods have attracted widespread attention due to the view of a sustainable supply of food and nutritional health. At present, the food industry still faces high energy consumption and pollution, which have caused enormous pressure on the ecological environment, and raised new requirements for future foods. Food synthetic biology converts raw materials into important food ingredients, functional food additives, and nutritional chemicals through cell factories to solve the unsustainable problem in food processing. As an important component of the food industry, food 3D printing has many advantages including customized food design, personalized and digital nutrition customization, simplifying the food supply chain, and broadening the source of food ingredients, which will make up for the deficiency of traditional food processing technology. The promotion of the research and application of future foods will help to improve the natural environment, alleviate the resource and energy crisis, and achieve sustainable social development.

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Section: Introductionmentioning

confidence: 99%

The potential of future foods for a sustainable future

Wang,

Zhang

2024

eFood

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“…It is mainly composed of polysaccharides, flavonoids, and alkaloids, etc., and is valued commercially and medicinally in many Asian countries due to its therapeutic benefits [ 1 , 2 ]. The total flavonoids in D. officinale , counting for almost 4% [ 3 ], contributes to its strong antioxidant capacities [ 4 ]. The alkaloids belong to the terpenoid indole alkaloid class with contents of less than 1%, exhibiting certain efficacy in the control of tumors and cardiovascular diseases [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Ethanol Concentrations on Primary Structural and Bioactive Characteristics of Dendrobium officinale Polysaccharides

Yu,

Long,

Chi

et al. 2024

Nutrients

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Ethanol fractional precipitation can initially separate polysaccharides according to the structure, which exhibits strong correlation with the biological activities. This study aimed to investigate the impact of varying ethanol concentrations on the structural characteristics, and the antitumor and antioxidant activities of polysaccharides derived from Dendrobium officinale through ethanol fractional precipitation, as well as their internal relationships. The polysaccharides acquired by absolute alcohol additions at a final liquor-ethanol volume ratio of 1:1, 1:2, and 1:4 were named DOP-1, DOP-2, and DOP-4, and the supernatant was named DOP-S. The results of the structural analysis revealed that the increase in ethanol concentrations resulted in a reduction in the molecular weights and the acetylation degree of the polysaccharides, as well as a decrease in mannose content and an increase in glucose content. In vitro experiments demonstrated that DOP-S exhibited optimal antitumor and antioxidant activities. Animal experiments further confirmed that DOP-S suppressed the growth of solid tumors significantly, enhanced lymphocytes, mediated immune ability, and improved the activity of antioxidant enzymes. These findings would establish a theoretical foundation and provide technical support for further advances and applications of polysaccharides derived from D. officinale in the fields of food and medicine.

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