The impact of thermal pretreatment on phytochemical profiles and bioactivity of freeze-dried lily bulbs (Lilium lancifolium)

Cai, Yixi; Quan, Hong; Liu, Ying; Han, Xinghao; Lu, Yazhou; Lan, Xiaozhong; Guo, Xinbo

doi:10.1016/j.fochx.2024.101284

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101284

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The impact of thermal pretreatment on phytochemical profiles and bioactivity of freeze-dried lily bulbs (Lilium lancifolium)

Yixi Cai,

Hong Quan,

Ying Liu

et al.

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2024

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Cited by 3 publications

References 26 publications

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Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching

Fang,

Xu,

2024

International Journal of Food Engineering

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The influence of microwave blanching (MWB) at different times (30–120 s) on the physicochemical properties, microstructure, and drying characteristics of apple slices, compared to steam blanching (SB) was investigated. Results showed that MWB resulted in greater weight loss and more efficient enzyme inactivation efficiency than SB. The MWB process facilitated the moisture diffusion, resulting in a significant (p < 0.05) reduction in drying time of up to 27.78 % and specific energy consumption of up to 50.00 %. Microstructural observations confirmed that this result stemmed from the development of microporous channels within the cellular tissue structure. The Page model exhibited a higher applicability to the drying of apple slices. Moreover, MWB was more effective than SB in inhibiting browning and retaining phenolic compounds. However, concerning amino acid retention, the dried samples treated with SB for 30 s (21.36 ± 0.83 mg/g DW) showed superior performance compared to dried samples treated with MWB. In addition, molecular docking results suggested that amino acids could form the distinctive flavor of dried apple slices through hydrogen bonding with taste receptors.

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Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching

Fang,

Xu,

2024

International Journal of Food Engineering

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Probiotication of Plum Pulp and Conditions Effects Freeze-Drying in Cell Viability, Functional Properties and Antioxidant Activity

Gregório,

Araújo,

Albuquerque

et al. 2024

Foods

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This study investigated the effects of fermenting plum pulp with Bifidobacterium animalis ssp. lactis (BAL) on its physicochemical and bioactive properties, as well as the optimization of the freeze-drying (FD) process to develop a fruit-based probiotic delivery system. Fermentation significantly reduced the pH and total acidity of the pulp, achieving a cell viability of 11 log CFU/mL. The FD process was optimized using a factorial design, with maltodextrin concentration (3, 5, and 7%) and freezing temperature (−150, −100, and −50 °C) as variables. The P2 experiment, which used 7% maltodextrin and freezing at −150 °C, showed the best results in terms of yield (25.67%), cell viability (8 log CFU/g), and probiotic survival rate (97.66%). Samples P5, P6, and P7, prepared with 5% maltodextrin and freezing at −100 °C, exhibited the highest levels of bioactive compounds and antioxidant activity (p < 0.05). During 28 days of storage, all samples maintained cell viability without significant logarithmic reduction. In summary, probiotic plum powders offer an excellent plant-based alternative for probiotic consumption, providing safe levels of beneficial bacteria and bioactive compounds with antioxidant action, meeting health and nutrition needs.

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The HPLC–PDA Method for Simultaneous Determination of Regalosides from Bulbs of Lilium lancifolium Thunb. and Their Antioxidant Effects

Seo,

Kim,

Song

2024

Plants

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Lilium lancifolium Thunb. is a herbal medicine that is widely used to treat inflammation and lung diseases. In this study, a simultaneous quantitative method was developed for the quality control of BLL using high-performance liquid chromatography coupled with a photodiode array detector (HPLC–PDA), and their antioxidant effects were evaluated. Eight regalosides (i.e., regaloside A, B, C, E, F, H, I, and K) were selected as marker substances and separated on a Gemini C18 reversed-phase analytical column by gradient elution with distilled water–acetonitrile mobile phase containing 0.1% (v/v) formic acid. The method was validated with respect to linearity, sensitivities (limit of detection (LOD) and limit of quantitation (LOQ)), accuracy, and precision. The antioxidant effects of the extract and each component were evaluated using the 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay and 2-2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay. The coefficients of determination values used as indicators of linearity for all components were ≥0.9999. LOD and LOQ concentrations were 0.10–0.66 μg/mL and 0.29–2.01 μg/mL, respectively. The recovery was 95.39–103.925% (relative standard deviation; RSD ≤ 2.55%), and precision RSD was <2.78%. The HPLC–PDA method was applied to real samples, and all components were detected at 1.12–29.76 mg/freeze-dried g. The evaluation of antioxidant effects showed that regalosides C, E, and K exhibited significant antioxidant effects. Our knowledge will be appropriately utilized in raw material management and conducting clinical and non-clinical studies on L. lancifolium or herbal medicine prescriptions containing L. lancifolium.

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The impact of thermal pretreatment on phytochemical profiles and bioactivity of freeze-dried lily bulbs (Lilium lancifolium)

Cited by 3 publications

References 26 publications

Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching

Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching

Probiotication of Plum Pulp and Conditions Effects Freeze-Drying in Cell Viability, Functional Properties and Antioxidant Activity

The HPLC–PDA Method for Simultaneous Determination of Regalosides from Bulbs of Lilium lancifolium Thunb. and Their Antioxidant Effects

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