This study addressed the instability of epigallocatechin gallate(EGCG),a green tea-derived polyphenol,by developing a robust EGCG oil-in-water nanoemulsion.The nanoemulsion comprised lecithin(dispersed phase),pectin(c...This study addressed the instability of epigallocatechin gallate(EGCG),a green tea-derived polyphenol,by developing a robust EGCG oil-in-water nanoemulsion.The nanoemulsion comprised lecithin(dispersed phase),pectin(continuous phase),and gallic acid(antibrowning agent).Using a blend of phases via high-energy ultrasonication,we achieved an 88.9%encapsulation efficiency.The nanoemulsion’s physical properties improved,yielding a small droplet size(diameter:169.3 nm)and low polydispersity index(0.16).The nano-emulsion exhibited long-term stability,82%DPPH radical scavenging activity and 63%browning prevention compared with EGCG.Upon expressing the human taste receptor TAS2R16+GIRK1/4 in Xenopus oocytes,the nanoemulsion elicited a 50%decrease in bitterness compared with EGCG,as quantified by the oocytes’mem-brane potential using the two-electrode voltage clamp method.Treating 3T3-L1 cells with the nanoemulsion resulted in a 49%reduction in lipid accumulation and 58%enhancement of triglyceride degradation,as confirmed via Oil Red O staining and lipolysis studies,respectively.This study provides insights into establishing an effective emulsification system for EGCG,enhancing its role as a functional food ingredient.展开更多
Enzymatic browning,primarily driven by polyphenol oxidase(PPO),poses a significant challenge in maintaining food quality and consumer acceptance across various sectors.This review critically examines available data on...Enzymatic browning,primarily driven by polyphenol oxidase(PPO),poses a significant challenge in maintaining food quality and consumer acceptance across various sectors.This review critically examines available data on corn silk(Stigma maydis),an agro-industrial byproduct rich in antioxidant flavonoids(such as luteolin,apigenin,and formononetin),phenolic acids,and active carbohydrates.The gathered evidence indicates that corn silk compounds could effectively reduce PPO activity in both plant-derived and bacterial systems,suggesting they can mitigate browning through mechanisms that include direct enzyme inhibition and structural modulation of PPO’s biophysical properties.In vitro studies further reveal that corn silk extracts enhance radical-scavenging activity and may offer antimicrobial benefits,thus contributing to improved food stability.Although promising applications range from fresh-cut produce treatments to incorporation into edible coatings and functional beverages,further research is required to optimize extraction methods,achieve formulation stability,and comprehensively assess sensory impacts and consumer acceptance.Overall,the reviewed research positions corn silk as a promising candidate for developing effective,safe,and environmentally friendly preservation strategies,while also highlighting the need for a multidisciplinary approach to fully integrate this natural resource into modern food systems.展开更多
基金the support of the Agriculture Science and Technology Development Program(PJ016980)the Rural Development Administration and the Open-Lab fostering project(RS-2023-00282319)by the Ministry of Science and ICT and the commercialization promotion agency.
文摘This study addressed the instability of epigallocatechin gallate(EGCG),a green tea-derived polyphenol,by developing a robust EGCG oil-in-water nanoemulsion.The nanoemulsion comprised lecithin(dispersed phase),pectin(continuous phase),and gallic acid(antibrowning agent).Using a blend of phases via high-energy ultrasonication,we achieved an 88.9%encapsulation efficiency.The nanoemulsion’s physical properties improved,yielding a small droplet size(diameter:169.3 nm)and low polydispersity index(0.16).The nano-emulsion exhibited long-term stability,82%DPPH radical scavenging activity and 63%browning prevention compared with EGCG.Upon expressing the human taste receptor TAS2R16+GIRK1/4 in Xenopus oocytes,the nanoemulsion elicited a 50%decrease in bitterness compared with EGCG,as quantified by the oocytes’mem-brane potential using the two-electrode voltage clamp method.Treating 3T3-L1 cells with the nanoemulsion resulted in a 49%reduction in lipid accumulation and 58%enhancement of triglyceride degradation,as confirmed via Oil Red O staining and lipolysis studies,respectively.This study provides insights into establishing an effective emulsification system for EGCG,enhancing its role as a functional food ingredient.
文摘Enzymatic browning,primarily driven by polyphenol oxidase(PPO),poses a significant challenge in maintaining food quality and consumer acceptance across various sectors.This review critically examines available data on corn silk(Stigma maydis),an agro-industrial byproduct rich in antioxidant flavonoids(such as luteolin,apigenin,and formononetin),phenolic acids,and active carbohydrates.The gathered evidence indicates that corn silk compounds could effectively reduce PPO activity in both plant-derived and bacterial systems,suggesting they can mitigate browning through mechanisms that include direct enzyme inhibition and structural modulation of PPO’s biophysical properties.In vitro studies further reveal that corn silk extracts enhance radical-scavenging activity and may offer antimicrobial benefits,thus contributing to improved food stability.Although promising applications range from fresh-cut produce treatments to incorporation into edible coatings and functional beverages,further research is required to optimize extraction methods,achieve formulation stability,and comprehensively assess sensory impacts and consumer acceptance.Overall,the reviewed research positions corn silk as a promising candidate for developing effective,safe,and environmentally friendly preservation strategies,while also highlighting the need for a multidisciplinary approach to fully integrate this natural resource into modern food systems.
