Jujube(Ziziphus jujuba Mill.),a highly nutritious and functional fruit,is reported to have various health benefits and has been extensively planted worldwide,especially in China.Many studies have shown that bioactive ...Jujube(Ziziphus jujuba Mill.),a highly nutritious and functional fruit,is reported to have various health benefits and has been extensively planted worldwide,especially in China.Many studies have shown that bioactive components derived from jujube fruit have significant nutritional and potential biological effects.In this paper,the latest progress in research on major bioactive compounds obtained from jujube is reviewed,and the potential biological functions of jujube fruit resources are discussed.As a dietary supplement,jujube fruit is well recognized as a healthy food which contains a variety of bioactive substances,such as polysaccharides,polyphenols,amino acids,nucleotides,fatty acids,dietary fiber,alkaloids,and other nutrients.These nutrients and non-nutritive phytochemicals obtained from jujube fruit have physiological functions including anticancer,antioxidant,anti-inflammatory,anti-hyperlipidemic,anti-hyperglycemic,immunoregulatory,neuroprotective,sedative,and antiviral functions.Of note is that new constituents,including alkaloids,dietary fiber,and other bioactive substances,as well as the antiviral,hypoglycemic,lipid-lowering,and neuroprotective effects of jujube fruit,are systematically reviewed here for the first time.Meanwhile,problems affecting the exploitation of jujube fruit resources are discussed and further research directions proposed.Therefore,this review provides a useful bibliography for the future development of jujube-based products and the utilization of jujube nutritional components in functional foods.展开更多
In this paper,the functional polymeric active materials were prepared by the grafting copolymerization and their structure and properties were studied.The results show that the structure and properties of these ac- ti...In this paper,the functional polymeric active materials were prepared by the grafting copolymerization and their structure and properties were studied.The results show that the structure and properties of these ac- tive materials have the relative large effects on the properties of gadolinium ion selective electrodes.展开更多
The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij a...The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij and Zhag)of Kashmir.Brown rice flours had higher total dietary fibre(3.08%-3.68%),oil absorption(116.0%-139.0%),emulsion capacity(4.78%-9.52%),emulsion stability(87.46%-99.93%)and resistant starch content(6.80%-9.00%)than polished flours.However,polished flours presented greater water absorption(102.0%-122.0%),foaming capacity(8.00%-13.63%),apparent amylose(19.16%-22.62%),peak(2260.0-2408.0 cP),trough(1372.0-1589.0 cP)and breakdown(714.0-978.0 cP)viscosities than their brown counterparts.Brown rice flours depicted highest total phenolic content(4.40-6.40 mg GAE/g)and inhibition of lipid peroxidation(19.50%-33.20%).However,equilibrium starch hydrolysis percentage(C∞)and predicted glycemic index of brown rice flours were lower than their polished counterparts.Among rice cultivars,brown Zhag flour had the highest total dietary fibre(3.68%),emulsion capacity(9.52%),emulsion stability(99.93%),resistant starch(9.00%),DPPH radical scavenging activity(85.45%)and inhibition of lipid peroxidation(33.20%),respectively.Emulsion capacity and emulsion stability were positively correlated with protein content of rice flours.However,peak,trough,breakdown and setback viscosities were negatively correlated with protein and fat contents of rice flour.The present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.展开更多
There is pressure from consumers about exchanging synthetic for natural dyes in foods. This review aimed to expose the potential of blueberry (Vaccinium myrtillus) as a source of natural dye, associated with its prope...There is pressure from consumers about exchanging synthetic for natural dyes in foods. This review aimed to expose the potential of blueberry (Vaccinium myrtillus) as a source of natural dye, associated with its properties of functional food. Blueberry is a fruit plant natural from temperate climate, rich in phenolic compounds. The properties of phenolic compounds can be attributed to its ability to capture free radicals, deactivating or eliminating them from the body. Anthocyanins are flavonoid phenolic compounds responsible for color of fruits, flowers and vegetables. Blueberry is rich in anthocyanins, being its content more affected by genotype than by climatic or environmental factors. Brazil has the potential to assume an important position in the worldwide market of this fruit, both in natura and as byproducts, whose main destinations are populations from regions with higher income and educational level, as the North America and Europe. Due to the importance of blueberry as a source of natural pigments, as well as its high value while associated with functional food, it is important to improve extraction and stabilization processes of anthocyanins from blueberry fruits. Researches should focus on the technical viability and cost reduction in the extraction of this pigment. Pioneer studies with blueberry have been conducted in Brazil, but the intensification of researches will allow yield maximization, increased levels of anthocyanins in fruits, and compound stability after extraction. Another focus should be the use of these natural pigments in order to replace those currently used.展开更多
In this paper the conception of theoretical determine the relations between material experimental characteristics is presented. On the base of stress-strain relations for nonlinear elastic anisotropic material and geo...In this paper the conception of theoretical determine the relations between material experimental characteristics is presented. On the base of stress-strain relations for nonlinear elastic anisotropic material and geometrical interpretation of deformation state, the general form of strain energy density function was introduced. Using this function and variational methods the relations between material characteristics were achieved. All considerations are illustrated by a short theoretical example.展开更多
基金the National Natural Science Foundation of China(No.U1703105)the Zhejiang Provincial Key R&D Program of China(No.2019C02074)。
文摘Jujube(Ziziphus jujuba Mill.),a highly nutritious and functional fruit,is reported to have various health benefits and has been extensively planted worldwide,especially in China.Many studies have shown that bioactive components derived from jujube fruit have significant nutritional and potential biological effects.In this paper,the latest progress in research on major bioactive compounds obtained from jujube is reviewed,and the potential biological functions of jujube fruit resources are discussed.As a dietary supplement,jujube fruit is well recognized as a healthy food which contains a variety of bioactive substances,such as polysaccharides,polyphenols,amino acids,nucleotides,fatty acids,dietary fiber,alkaloids,and other nutrients.These nutrients and non-nutritive phytochemicals obtained from jujube fruit have physiological functions including anticancer,antioxidant,anti-inflammatory,anti-hyperlipidemic,anti-hyperglycemic,immunoregulatory,neuroprotective,sedative,and antiviral functions.Of note is that new constituents,including alkaloids,dietary fiber,and other bioactive substances,as well as the antiviral,hypoglycemic,lipid-lowering,and neuroprotective effects of jujube fruit,are systematically reviewed here for the first time.Meanwhile,problems affecting the exploitation of jujube fruit resources are discussed and further research directions proposed.Therefore,this review provides a useful bibliography for the future development of jujube-based products and the utilization of jujube nutritional components in functional foods.
文摘In this paper,the functional polymeric active materials were prepared by the grafting copolymerization and their structure and properties were studied.The results show that the structure and properties of these ac- tive materials have the relative large effects on the properties of gadolinium ion selective electrodes.
基金The authors are thankful to Rice Research Centres of Anantnag and Kupwara,J&K for helping us in getting paddy.
文摘The present investigation was aimed to study functional properties,antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars(SR-4,K-39,Mushq Budij and Zhag)of Kashmir.Brown rice flours had higher total dietary fibre(3.08%-3.68%),oil absorption(116.0%-139.0%),emulsion capacity(4.78%-9.52%),emulsion stability(87.46%-99.93%)and resistant starch content(6.80%-9.00%)than polished flours.However,polished flours presented greater water absorption(102.0%-122.0%),foaming capacity(8.00%-13.63%),apparent amylose(19.16%-22.62%),peak(2260.0-2408.0 cP),trough(1372.0-1589.0 cP)and breakdown(714.0-978.0 cP)viscosities than their brown counterparts.Brown rice flours depicted highest total phenolic content(4.40-6.40 mg GAE/g)and inhibition of lipid peroxidation(19.50%-33.20%).However,equilibrium starch hydrolysis percentage(C∞)and predicted glycemic index of brown rice flours were lower than their polished counterparts.Among rice cultivars,brown Zhag flour had the highest total dietary fibre(3.68%),emulsion capacity(9.52%),emulsion stability(99.93%),resistant starch(9.00%),DPPH radical scavenging activity(85.45%)and inhibition of lipid peroxidation(33.20%),respectively.Emulsion capacity and emulsion stability were positively correlated with protein content of rice flours.However,peak,trough,breakdown and setback viscosities were negatively correlated with protein and fat contents of rice flour.The present investigation will be helpful in identifying nutritive role of rice flours from studied cultivars in human diet.
文摘There is pressure from consumers about exchanging synthetic for natural dyes in foods. This review aimed to expose the potential of blueberry (Vaccinium myrtillus) as a source of natural dye, associated with its properties of functional food. Blueberry is a fruit plant natural from temperate climate, rich in phenolic compounds. The properties of phenolic compounds can be attributed to its ability to capture free radicals, deactivating or eliminating them from the body. Anthocyanins are flavonoid phenolic compounds responsible for color of fruits, flowers and vegetables. Blueberry is rich in anthocyanins, being its content more affected by genotype than by climatic or environmental factors. Brazil has the potential to assume an important position in the worldwide market of this fruit, both in natura and as byproducts, whose main destinations are populations from regions with higher income and educational level, as the North America and Europe. Due to the importance of blueberry as a source of natural pigments, as well as its high value while associated with functional food, it is important to improve extraction and stabilization processes of anthocyanins from blueberry fruits. Researches should focus on the technical viability and cost reduction in the extraction of this pigment. Pioneer studies with blueberry have been conducted in Brazil, but the intensification of researches will allow yield maximization, increased levels of anthocyanins in fruits, and compound stability after extraction. Another focus should be the use of these natural pigments in order to replace those currently used.
文摘In this paper the conception of theoretical determine the relations between material experimental characteristics is presented. On the base of stress-strain relations for nonlinear elastic anisotropic material and geometrical interpretation of deformation state, the general form of strain energy density function was introduced. Using this function and variational methods the relations between material characteristics were achieved. All considerations are illustrated by a short theoretical example.
