High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties
Melanoidin is one of the most important ingredients in black garlic due to the high nutritional values and biological functions. High hydrostatic pressures from 200 to 500 MPa were employed to extract the melanoidins from black garlic for improving the extraction efficiency and enhancing the activit...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/1682749 |
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| author | Yimeng Zhao Yongli Jiang Yanfang Ding Danfeng Wang Yun Deng |
| author_facet | Yimeng Zhao Yongli Jiang Yanfang Ding Danfeng Wang Yun Deng |
| author_sort | Yimeng Zhao |
| collection | DOAJ |
| description | Melanoidin is one of the most important ingredients in black garlic due to the high nutritional values and biological functions. High hydrostatic pressures from 200 to 500 MPa were employed to extract the melanoidins from black garlic for improving the extraction efficiency and enhancing the activities. The results indicated that total phenolics, flavonoids, and sugar yields were all increased when pressure was applied and the antioxidant and overall reducing power was maximized. The bioactive properties of protein tyrosine phosphatase 1B, angiotensin-converting enzyme, and trypsin inhibitory activities were also enhanced compared with the control. Moreover, FT-IR spectroscopy indicated high pressure altered the melanoidin structures to different degrees. It was found that an application of 300 MPa for 5 min was the optimal treatment protocol under all operating conditions. |
| format | Article |
| id | doaj-art-83f81e66fb3349659c71ebc0243d8c32 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-83f81e66fb3349659c71ebc0243d8c322025-02-03T06:01:37ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/16827491682749High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive PropertiesYimeng Zhao0Yongli Jiang1Yanfang Ding2Danfeng Wang3Yun Deng4Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, ChinaDepartment of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, ChinaDepartment of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, ChinaDepartment of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, ChinaDepartment of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, ChinaMelanoidin is one of the most important ingredients in black garlic due to the high nutritional values and biological functions. High hydrostatic pressures from 200 to 500 MPa were employed to extract the melanoidins from black garlic for improving the extraction efficiency and enhancing the activities. The results indicated that total phenolics, flavonoids, and sugar yields were all increased when pressure was applied and the antioxidant and overall reducing power was maximized. The bioactive properties of protein tyrosine phosphatase 1B, angiotensin-converting enzyme, and trypsin inhibitory activities were also enhanced compared with the control. Moreover, FT-IR spectroscopy indicated high pressure altered the melanoidin structures to different degrees. It was found that an application of 300 MPa for 5 min was the optimal treatment protocol under all operating conditions.http://dx.doi.org/10.1155/2019/1682749 |
| spellingShingle | Yimeng Zhao Yongli Jiang Yanfang Ding Danfeng Wang Yun Deng High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties Journal of Food Quality |
| title | High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties |
| title_full | High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties |
| title_fullStr | High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties |
| title_full_unstemmed | High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties |
| title_short | High Hydrostatic Pressure-Assisted Extraction of High-Molecular-Weight Melanoidins from Black Garlic: Composition, Structure, and Bioactive Properties |
| title_sort | high hydrostatic pressure assisted extraction of high molecular weight melanoidins from black garlic composition structure and bioactive properties |
| url | http://dx.doi.org/10.1155/2019/1682749 |
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