洋葱果胶复合提取物的抗氧化研究进展

doi:10.16178/j.issn.0528-9017.20230934

浙江农业科学 ›› 2024, Vol. 65 ›› Issue (12): 2878-2881.DOI: 10.16178/j.issn.0528-9017.20230934

洋葱果胶复合提取物的抗氧化研究进展

刘欣怡¹^,²(), 潘美红², 陈微², 何林玉², 张仕林², 李威亚², 杨海峰², 惠林冲²^,^*()

1.江苏海洋大学药学院,江苏连云港 222000
2.连云港市农业科学院,江苏连云港 222000

收稿日期:2023-09-17 出版日期:2024-12-11 发布日期:2024-12-25
通讯作者: 惠林冲(1988—),男,江苏连云港人,高级农艺师,硕士,研究方向为蔬菜分子育种、栽培及利用,E-mail:huilinchong@yeah.net。
作者简介:刘欣怡(1998—),女,四川绵阳人,硕士研究生,研究方向为天然药物化学,E-mail:3288431600@qq.com。
基金资助:
连云港市财政专项“洋葱果胶复合食用薄膜对食品天然防腐抑菌研究”(QNJJ2308)

Research progress on antioxidant properties of onion pectin composite extract

LIU Xinyi¹^,²(), PAN Meihong², CHEN Wei², HE Linyu², ZHANG Shilin², LI Weiya², YANG Haifeng², HUI Linchong²^,^*()

1. College of Pharmacy, Jiangsu Ocean University, Lianyungang 222000,Jiangsu
2. Lianyungang Academy of Agricultural Sciences, Lianyungang 222000,Jiangsu

Received:2023-09-17 Online:2024-12-11 Published:2024-12-25

摘要/Abstract

摘要：

近期酱油添加剂的问题引发人们对食品质量安全的高度关注,从而引起对食品保鲜防腐“零”添加或天然成分指标的渴望。当前,含植物提取物的果胶包装是生物聚合物食品包装衍生物的研究热点,主要特点是产生具有选择性抗菌和抗氧化食品保鲜效果的活性包装。洋葱提取物富含抗氧化的酚类物质,果胶与提取物复合能够应用于食品包装,本文对洋葱果胶及提取物研究进行概述。

关键词: 洋葱, 果胶, 提取物, 抗氧化

Abstract:

Recently, the problem of soy sauce additives has aroused people's high attention to food quality and safety, thus causing the desire for food preservation and preservative “zero” addition or natural ingredient index. At present, pectin packaging containing plant extracts is a hot research topic of biopolymer food packaging derivatives, and its main feature is to produce active packaging with selective antibacterial and antioxidant food preservation effects. Onion extract is rich in antioxidant phenolic substances, pectin composite extract can be used in food packaging. This paper reviews the research progress on onion pectin composite extract.

Key words: onion, pectin, extract, antioxidant

中图分类号:

S633.2

刘欣怡, 潘美红, 陈微, 何林玉, 张仕林, 李威亚, 杨海峰, 惠林冲. 洋葱果胶复合提取物的抗氧化研究进展[J]. 浙江农业科学, 2024, 65(12): 2878-2881.

LIU Xinyi, PAN Meihong, CHEN Wei, HE Linyu, ZHANG Shilin, LI Weiya, YANG Haifeng, HUI Linchong. Research progress on antioxidant properties of onion pectin composite extract[J]. Journal of Zhejiang Agricultural Sciences, 2024, 65(12): 2878-2881.

参考文献 15

[1]	YANG Y, ANDERSON C T. Biosynthesis, localisation, and function of pectins in plants[M]// Pectin:Technological and Physiological Properties. Cham: Springer International Publishing, 2020: 1-15.
[2]	EINHORN-STOLL U. Pectin-water interactions in foods-From powder to gel[J]. Food Hydrocolloids, 2018, 78: 109-119.
[3]	NASTASI J R, KONTOGIORGOS V, DAYGON V D, et al. Pectin-based films and coatings with plant extracts as natural preservatives: a systematic review[J]. Trends in Food Science & Technology, 2022, 120: 193-211.
[4]	BENITO-ROMÁN Ó, BLANCO B, SANZ M T, et al. Subcritical water extraction of phenolic compounds from onion skin wastes (Allium cepa cv. horcal): effect of temperature and solvent properties[J]. Antioxidants, 2020, 9(12): 1233.
[5]	MILEA Ş A, APRODU I, ENACHI E, et al. Whey protein isolate-xylose maillard-based conjugates with tailored microencapsulation capacity of flavonoids from yellow Onions skins[J]. Antioxidants, 2021, 10(11): 1708.
[6]	COCERO M J, CABEZA Á, ABAD N, et al. Understanding biomass fractionation in subcritical & supercritical water[J]. The Journal of Supercritical Fluids, 2018, 133: 550-565.
[7]	BENITO-ROMÁN, ALONSO-RIAÑO P, DÍAZ DE CERIO E, et al. Semi-continuous hydrolysis of onion skin wastes with subcritical water: Pectin recovery and oligomers identification[J]. Journal of Environmental Chemical Engineering, 2022, 10(3): 107439.
[8]	CHEN J, LIU W, LIU C M, et al. Pectin modifications: a review[J]. Critical Reviews in Food Science and Nutrition, 2015, 55 (12):1684-1698.
[9]	STOICA F, CONDURACHE N N, APRODU I, et al. Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers[J]. Food Chemistry: X, 2022, 15: 100374.
[10]	JIANG G H, RAMACHANDRAIAH K, WU Z G, et al. Impact of ball-milling time on the physical properties, bioactive compounds, and structural characteristics of onion peel powder[J]. Food Bioscience, 2020, 36:100630.
[11]	YANG S J, PAUDEL P, SHRESTHA S, et al. In vitro protein tyrosine phosphatase 1B inhibition and antioxidant property of different onion peel cultivars: a comparative study[J]. Food Science & Nutrition, 2019, 7(1): 205-215.
[12]	SAGAR N A, PAREEK S, GONZALEZ-AGUILAR G A. Quantification of flavonoids, total phenols and antioxidant properties of onion skin: a comparative study of fifteen Indian cultivars[J]. Journal of Food Science and Technology, 2020, 57(7):2423-2432.
[13]	OANCEA S, RADU M, OLOSUTEAN H. Development of ultrasonic extracts with strong antioxidant properties from red onion wastes[J]. Romanian Biotechnological Letters, 2020, 25(2):1320-1327.
[14]	MILEA Ş A, APRODU I, VASILE A M, et al. Widen the functionality of flavonoids from yellow onion skins through extraction and microencapsulation in whey proteins hydrolysates and different polymers[J]. Journal of Food Engineering, 2019, 251: 29-35.
[15]	AZARPAZHOOH E, SHARAYEI P, RUI X, et al. Optimization of wall material of freeze-dried high-bioactive microcapsules with yellow onion rejects using simplex centroid mixture design approach based on whey protein isolate, pectin, and sodium caseinate as incorporated variables[J]. Molecules, 2022, 27(23):8509.

洋葱果胶复合提取物的抗氧化研究进展

Research progress on antioxidant properties of onion pectin composite extract

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献 15

相关文章 15

编辑推荐

Metrics

本文评价

[1]	刘莉, 徐伟韦, 钱继昌, 金亮, 李小白. 生姜提取物试纸对鲜食无花果的保鲜作用[J]. 浙江农业科学, 2024, 65(8): 1911-1914.
[2]	潘康, 徐裕茹, 沈伟康, 章智, 许光治. 3种溶剂提取栀子壳果胶理化特性比较[J]. 浙江农业科学, 2024, 65(6): 1482-1487.
[3]	陈喜根, 孙晗靖, 杨丽君, 缪强, 朱罗妹, 蔡晓郡. 基于不同种源的三叶青化学成分及抗氧化能力对比分析——以浙江省杭州市富阳区为例[J]. 浙江农业科学, 2024, 65(2): 320-324.
[4]	查兰松, 敖茂宏. 不同干燥方法对束花石斛的质量和抗氧化活性的影响[J]. 浙江农业科学, 2024, 65(2): 443-448.
[5]	叶楠, 王翘楚, 徐世豪, 于建兴, 洪基光, 李加友. 果胶污泥的基质化开发及其在育苗中的应用[J]. 浙江农业科学, 2024, 65(1): 103-107.
[6]	张玉, 李雪, 王伟, 白丽萍, 王君虹. 金针菇蛋白源抗氧化肽精准制备条件优化[J]. 浙江农业科学, 2023, 64(9): 2256-2261.
[7]	吕建伟, 郑婷, 魏灵珠, 程建徽, 向江, 吴江. 增施硅肥对阳光玫瑰葡萄果实品质的影响[J]. 浙江农业科学, 2023, 64(8): 1900-1904.
[8]	吕凯凯, 刘有根, 李调调, 代兵. 利用高效液相色谱法对饲料添加剂中5种抗氧化剂的测定[J]. 浙江农业科学, 2023, 64(8): 1995-1998.
[9]	陈微, 潘美红, 惠林冲, 李威亚, 何林玉, 缪美华, 陈振泰, 杨海峰. 洋葱薹木质素含量测定与分析[J]. 浙江农业科学, 2023, 64(6): 1553-1555.
[10]	叶楠, 王翘楚, 徐世豪, 于建兴, 席加华, 李加友. 果胶污泥发酵基质对辣椒育苗素质的影响[J]. 浙江农业科学, 2023, 64(2): 363-365.
[11]	夏其乐, 郝蓓琼, 韩超, 曹艳, 杨祖泉, 刘晨星, 陈秋夏. 不同干燥方式对秋茄功能成分与生物活性的影响初探[J]. 浙江农业科学, 2023, 64(11): 2770-2775.
[12]	赵鹏, 杨态娇, 张东华, 张学良, 黄朝政, 伍建榕, 刘丽, 闫晓慧. 植物提取物对4株水稻病原菌的抑菌活性筛选[J]. 浙江农业科学, 2023, 64(10): 2468-2473.
[13]	卢文静, 陈佳佳, 谌迪, 叶沁, 肖朝耿, 黄光荣, 张治国, 周天琼. 酶促水解制备猪脑抗氧化活性肽[J]. 浙江农业科学, 2022, 63(8): 1833-1836.
[14]	展晓日, 吴琦聪, 黄洁芳, 沈晨佳, 王慧中. 镉胁迫对延胡索生理及生物碱积累的影响[J]. 浙江农业科学, 2022, 63(7): 1591-1595.
[15]	吴嘉煜, 米楠. 重金属对植物抗氧化酶影响研究进展[J]. 浙江农业科学, 2022, 63(6): 1177-1181.