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      • KCI등재

        Antioxidant Capacity and Chemical Constituents of Chinese Jujube (Ziziphus jujuba Mill.) at Different Ripening Stages

        Cuntang Wang,Dai Cheng,Jiankang Cao,Wei-Bo Jiang 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.3

        Chinese jujube (Ziziphus jujuba Mill.) is admired for its high nutritional value and has been commonly used in traditional Chinese medicine for its remarkable health functions. The antioxidant capacity (AOC) and the other qualitative parameters of jujube were measured at ripening stages of green maturity (GM), white maturity (WM), halfred maturity (HM), and red maturity (RM). AOC was screened with DPPH radical scavenging activity, Trolox equivalent antioxidant capacity, and reducing power. Jujube showed a significant (p<0.05) increase in the total soluble solids and titratable acidity, and firmness have no change of all maturity stages, while ascorbic acid showed a significant (p<0.05) declining trend. At stage of GM, the total phenolic content (TPC), total flavonoid content (TFC),and AOC in peel were the highest, and then rapidly decreased after WM. Meanwhile TPC and AOC in pulp reached a peak value in WM then declined, but TFC declined slowly during maturity.

      • KCI등재

        Effect of ethanol extract of black soybean coat on physicochemical properties and biological activities of chitosan packaging film

        Zengming Gao,Cuntang Wang,Ziyu Li 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.10

        Chitosan (CS) with an ethanol extract of blacksoybean coat (EBSC) was prepared, and its physicochemicalproperties and antioxidant and antibacterial activitieswere tested. The results showed that EBSC significantlyincreased the thickness and UV–Vis light barrier ability ofthe CS-based films, while the swelling degree, water vaporpermeability, and tensile strength decreased. The CSEBSCfilms had smooth surfaces, compact cross-sections,and no cracks, and they had higher crystallinity than the CSfilm. Fourier transform-infrared spectroscopy indicated thatthere were noncovalent bonds (hydrogen bonds) betweenEBSC and CS. Furthermore, the CS-EBSC III film presenteda stronger ABTS radical scavenging ability(66.58%) and could effectively inhibit Bacillus subtilis,Escherichia coli, and Staphylococcus aureus. The lipidoxidation test proved that CS-EBSC films significantlyreduced the peroxide value of lard. The results aboveindicate that CS-EBSC films could be used as an activepackaging material to improve the shelf life of food.

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