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Dandan Li

Bio: Dandan Li is an academic researcher from Nanjing Agricultural University. The author has contributed to research in topics: Chemistry & Starch. The author has an hindex of 6, co-authored 20 publications receiving 111 citations.
Topics: Chemistry, Starch, Medicine, Hydrolysis, Fermentation

Papers
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Journal ArticleDOI
TL;DR: In this article, three potential probiotic strains were selected to ferment blueberry and blackberry juices, and the viable cell counts of selected strains were increased by 0.4-0.7 log CFU/mL in berry juices environments after 48-h fermentation.

83 citations

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TL;DR: Investigating the performances of air drying of blackberries assisted by airborne ultrasound and contact ultrasound revealed that contact ultrasound was more capable than airborne ultrasound to intensify the inner moisture diffusion and heat conduction, as well as surface exchange of heat and moisture with air.

68 citations

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TL;DR: Soy protein isolate appeared to be a functional and suitable candidate to delay anthocyanin release and prevent disease through the promotion of gut health.

57 citations

Journal ArticleDOI
TL;DR: In this paper, the mass transfer mechanism about ultrasonic enhancement of blueberry anthocyanin adsorption and desorption on macroporous resins was investigated, and the pore volume and surface diffusion model considering ultrasound-induced changes of particle size and surface area was employed to model the process numerically.

55 citations

Journal ArticleDOI
TL;DR: In this paper, the fermentation ability of these autochthonous lactic acid bacteria (LAB) strains in blueberry juice, and the influence of microbial metabolism on juice composition were explored.

37 citations


Cited by
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Journal ArticleDOI
TL;DR: The aim of this review is to provide an overview of advantages and disadvantages of the most common methods to determine the antioxidant activity of anthocyanins, chemical structure, and concentration of these compounds in different edible fruits, vegetables, and plants; their bioavailability after intake; as well as the main therapeutic effect described in the scientific literature.
Abstract: The antioxidant activity of anthocyanins in food is well known. Numerous antioxidant assays have been proposed to measure the capacity of anthocyanins to prevent the oxidation process that naturally occurs. Different solvents, temperatures, and pH levels are applied in each assay, and these factors should be taken into account in order to obtain useful and reproducible results. The concentration and the structure of these compounds are directly related to their antioxidant capacity and their environment. However, the effectiveness of the anthocyanin ingestion against diseases is also influenced by its bioavailability. Novel methodologies that simulate the digestion process have been developed in order to facilitate the current knowledge of anthocyanins bioavailability. Studies highlight the potential synergy effect between parent compounds and their derivatives (metabolites, conjugated products, and microbe-generated metabolites). The aim of this review is to provide an overview of advantages and disadvantages of the most common methods to determine the antioxidant activity of anthocyanins, chemical structure, and concentration of these compounds in different edible fruits, vegetables, and plants; their bioavailability after intake; as well as the main therapeutic effect described in the scientific literature.

176 citations

Journal ArticleDOI
TL;DR: Carbon-based adsorbents are the best class of adsorbent for the uptake of IBP and the highest reported maximum adsorption capacity for IBP is 496.1 mg/g by SWCNTs.

123 citations

Journal ArticleDOI
TL;DR: An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs-polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.
Abstract: Cell wall polysaccharides (CPSs) and polyphenols are major constituents of the dietary fiber complex in plant-based foods. Their digestion (by gut microbiota) and bioefficacy depend not only on their structure and quantity, but also on their intermolecular interactions. The composition and structure of these compounds vary with their dietary source (i.e., fruit or vegetable of origin) and can be further modified by food processing. Various components and structures of CPSs and polyphenols have been observed to demonstrate common and characteristic behaviors during interactions. However, at a fundamental level, the mechanisms that ultimately drive these interactions are still not fully understood. This review summarizes the current state of knowledge on the internal factors that influence CPS-polyphenol interactions, describes the different ways in which these interactions can be mediated by molecular composition or structure, and introduces the main methods for the analysis of these interactions, as well as the mechanisms involved. Furthermore, a comprehensive overview is provided of recent key findings in the area of CPS-polyphenol interactions. It is becoming clear that these interactions are shaped by a multitude of factors, the most important of which are the physicochemical properties of the partners: their morphology (surface area and porosity/pore shape), chemical composition (sugar ratio, solubility, and non-sugar components), and molecular architecture (molecular weight, degree of esterification, functional groups, and conformation). An improved understanding of the molecular mechanisms that drive interactions between CPSs and polyphenols may allow us to better establish a bridge between food processing and the bioavailability of colonic fermentation products from CPSs and antioxidant polyphenols, which could ultimately lead to the development of new guidelines for the design of healthier and more nutritious foods.

95 citations

Journal ArticleDOI
TL;DR: In this article, three potential probiotic strains were selected to ferment blueberry and blackberry juices, and the viable cell counts of selected strains were increased by 0.4-0.7 log CFU/mL in berry juices environments after 48-h fermentation.

83 citations

Journal ArticleDOI
TL;DR: Recent studies allied to in vivo results and positive findings to reduce oxidative stress, for example, support that berries and their functional products represent a prominent economic potential to maintain human health and function.
Abstract: Studies have revealed more positive effects of berries’ components over the years, representing a growing trend in their consumption. Phenolic compounds, such as anthocyanins, flavonols, and phenolic acids occur in different concentrations depending on the berry type. Significant trends to exploit the beneficial compounds were collected, with mostly novel and environmentally friendly techniques, such as ultrasound, microwave, and high-pressure technologies. Abundant phenolic compounds present in different berries (raspberry, blueberry, goji berry, blackcurrant, strawberry, cranberry, and blackberry) were summarized based on up-to-date information and their beneficial health effects. The antioxidant, anti-inflammatory, antihypertensive, and antihyperglycemic activities in vitro and in vivo were comprehensively reviewed. Recent studies allied to in vivo results and positive findings to reduce oxidative stress, for example, support that berries and their functional products represent a prominent economic potential to maintain human health and function.

76 citations