Team members:
Chief Research: Jiao Zhonggao
Researchers: Chen Yuling, Liu Jiechao, Liu Hui, Zhang Chunling, Zhang Qiang, Yang Wenbo, LvZhenzhen, Chen Dalei, Xia Lehan, Jin Zhe, Jin Yafei, Qi Qiangqiang, Wang Xuehui, Pan Junkun
Research direction:
Insights into the nutritional and functional properties of fruits and the mechanism involved; Postharvest regulation of nutraceuticals in fruits and development of functional processing technology; Green and efficient extraction and utilization technology of fruit functional components.
International Cooperation:
Long-term cooperation relationships have been built between the fruit nutrition and food preservation and processing with The New Zealand Institute for Plant and Food Research Limited (PFR) and Kindai University to carry out research on the fruit nutrition, preservation and processing.
Representative Achievements:
1. Key technologies of nutrient enrichment and quality improvement in fruit juice/wine
The team has developed key technologies and equipment for the processing of concentrated fruit juice with high-quality. And we clarified the effects and interaction of raw material varieties, ripeness and processing technology on the composition and content of phenolic substances in fruit juice/wine, elucidated the molecular mechanism of post-harvest UV-C treatment-induced fruit flavonoid enrichment, established a pre-treatment technology to effectively enhance the flavonoid content, constructed a fruit juice nutrition enhancement technology system with probiotic fermentation, and proposed a pre-treatment method and fermentation process control method to effectively improve the nutritional quality and flavor of fruit wine. The phenolic content of fruit juice/wine could be increased more than 60%.
2. Green extraction and efficient utilization technology of fruit functional ingredients
The team has developed technologies including the recovery and utilization of polyphenols and polysaccharides in concentrate apple juice processing, the combined extraction of hawthorn flavonoids and polysaccharides, the extraction and separation of high purity apple rhizin, the combined extraction of citrulline and lycopene from watermelon, etc. We discovered five multi-targeted enzyme inhibitors of anti-diabetic and anti-obesity and six strong antioxidants. We clarified the structure-activity relationship and mechanisms of antioxidant activity, α -glucosidase and DPP4 enzymes inhibition, and obtained four highly effective synergistic inhibitor combinations. The results lay the foundation for the targeted modification of fruits and vegetables flavonoids and the molecular design of precise nutritional products.
Contact Email:
+86-371-65330950
jiaozhonggao@caas.cn
