Maoyu Wu

China Federation of Supply and Marketing Cooperatives

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Trends

Author Order

Document Type

Co-Authors

Dapeng Li

Shandong Agricultural University

Dongxiao Sun‐Waterhouse

University of Auckland

Xinhuan Yan

Zhejiang University of Technology

Ye Song

China Federation of Supply and Marketing Cooperatives

Yang Jiang

Shandong Agricultural University

Xiaodong Zheng

China Federation of Supply and Marketing Cooperatives

Hui Guan

Shandong Agricultural University

Hui Liu

ZheJiang Institute For Food and Drug Control

Geoffrey I. N. Waterhouse

University of Auckland

Mengnan Tan

Fruit Research Institute

Cooperative Institutions

Shandong Agricultural University

China Federation of Supply and Marketing Cooperatives

Fruit Research Institute

Ministry of Agriculture and Rural Affairs

China Agricultural University

Shandong University

Northwest A&F University

Harbin Medical University

Shandong First Medical University

Shanghai Jiao Tong University

Author Statistics

Papers

Citation

H-Index

i-10 index

Research Field

Prospects of Water-dispersible Lycopene Microemulsion

Maoyu Wu

Lycopene is the most powerful carotenoid antioxidant activity,due to its lipophilic characteristics,limiting its application in water-soluble system.We change the fat-soluble lycopene into the water dispersible lycopene microemulsion by using Nano-emulsion technology,and then we get the water dispersible lycopene microemulsion,which was transparent and homogeneous state,with good water dispersion.This paper stated that the biologifical activity and prospects of the water dispersible lycopene microemulsion.

Microemulsion

Limiting

Cite

Citations (0)

The synergistic protection of EGCG and quercetin against streptozotocin (STZ)-induced NIT-1 pancreatic β cell damage via upregulation of BCL-2 expression by miR-16-5p

The Journal of Nutritional Biochemistry (2021)

Hui Liu Lu Wang Feng Li Yang Jiang Hui Guan

10.1016/j.jnutbio.2021.108748

Cite

Citations (22)

Stability of lycopene in water dispersible microemulsion

Food Science and Technology International (2011)

Maoyu Wu

This paper researches that how light,temperature,pH value,various food additives and metal ions to influence the stability of lycopene in water dispersible microemulsion.The experimental results show that: light has a great effect on the stability of lycopene,also when lycopene in water dispersible microemulsion is very sensitive to light.When the temperature is higher,the lycopene in water dispersible microemulsion is less stable.In the acidic circumstances lycopene in water dispersible microemulsion is unstable,but in the alkaline condition it is stable.The sour agent will reduce lycopene stability,the other food additives has little effect,even some of them can protect the color.Na+,K+,Mg2+,Ca2+,Zn2+,Al3+ have little effect on lycopene in water dispersible microemulsion,also have a certain color protection,especially,Ca2+ has a better color protection,but Fe3+ and Cu2+ have a great destruction on lycopene in water dispersible microemulsion.Therefore,water dispersible lycopene microemulsion should be stored away from light,avoid the use of iron or bronze and be preservated in low-temperature condiction.

Microemulsion

Source

Cite

Citations (0)

Modified atmosphere packaging (MAP) and coating for improving preservation of whole and sliced Agaricus bisporus

Journal of Food Science and Technology (2013)

Zhaojun Ban Li Li Junfeng Guan Jianhua Feng Maoyu Wu

Agaricus bisporus

Modified atmosphere

Browning

10.1007/s13197-013-0935-9

Cite

Citations (27)

New isoflavone glucosides in yabumame (Amphicarpaea bracteata (L.) Fernald subsp. edgeworthii (Benth.) H.Ohashi var. japonica (Oliv.) H.Ohashi) and their effect on leukotriene B4 production in mast cells

Journal of Natural Medicines (2020)

Lifeng Yang Jyunichi Kirikoshi Daiki Sato Mikako Takasugi Atsuyuki Hishida

Biochanin A

Glucoside

Leukotriene C4

10.1007/s11418-020-01439-0

Cite

Citations (1)

Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches

Foods (2023)

Xinhuan Yan Shaoxiang Pan Xuemei Liu Mengnan Tan Xiaodong Zheng

To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis (PLSR) were used collaboratively. A total of 21 major aromatic active compounds were identified, among which 4-hexanolide, 4-cyclopentene-1,3-dione, 5-methyl-2(5H)-furanone, 4-hydroxy-2,5-dimethyl-3(2H)furanone, 3,5-dihydroxy-2-methyl-4-pyrone were first confirmed as aromatic compounds of jujube. Sensory evaluation revealed that the major characteristic aromas of dried jujube slices were caramel flavor, roasted sweet flavor, and bitter and burnt flavors. The PLSR results showed that certain compounds were related to specific taste attributes. 2,3-butanedione and acetoin had a significant positive correlation with the roasted sweet attribute. On the other hand, γ-butyrolactone, 4-cyclopentene-1,3-dione, and 4-hydroxy-2,5-dimethyl-3(2H)furanone had a significant positive impact on the caramel attributes. For the bitter attribute, 2-acetylfuran and 5-methyl-2(5H)-furanone were positively correlated. Regarding the burnt flavor, 5-methyl-2-furancarboxaldehyde and 3,5-dihydroxy-2-methyl-4-pyrone were the most influential odor-active compounds. Finally, 2-furanmethanol and 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one were identified as the primary sources of the burnt and bitter flavors. Importantly, this work could provide a theoretical basis for aroma control during dried jujube slices processing.

Pyrone

Acetoin

Sensory Analysis

10.3390/foods12163012

Cite

Citations (6)

A rapid and effective approach for on‐site assessment of total carotenoid content in wolfberry juice during processing

Journal of the Science of Food and Agriculture (2014)

Xiaodong Zheng Fengtao Zhu Maoyu Wu Xinhuan Yan Xiaomeng Meng

Abstract BACKGROUND Carotenoid content analysis in wolfberry processed products has mainly focused on the determination of zeaxanthin or zeaxanthin dipalmitate, which cannot indicate the total carotenoid content (TCC) in wolfberries. RESULTS We have exploited an effective approach for rapid extraction of carotenoid from wolfberry juice and determined TCC using UV –visible spectrophotometry. Several solvent mixtures, adsorption wavelengths of carotenoid extracts and extraction procedures were investigated. The optimal solvent mixture with broad spectrum polarity was hexane–ethanol–acetone (2:1:1) and optimal wavelength was 456 nm. There was no significant difference of TCC in wolfberry juice between direct extraction and saponification extraction. CONCLUSION The developed method for assessment of TCC has been successfully employed in quality evaluation of wolfberry juice under different processing conditions. This measurement approach has inherent advantages (simplicity, rapidity, effectiveness) that make it appropriate for obtaining on‐site information of TCC in wolfberry juice during processing. © 2014 Society of Chemical Industry

Saponification

Spectrophotometry

Hexane

10.1002/jsfa.7038

Cite

Citations (6)

Flammulina velutipes polysaccharide counteracts cadmium-induced gut injury in mice via modulating gut inflammation, gut microbiota and intestinal barrier

The Science of The Total Environment (2023)

Rili Hao Xingchen Zhou Xinyue Zhao Xiaqing Lv Xiangyang Zhu

Flammulina

Prebiotic

Dysbiosis

10.1016/j.scitotenv.2023.162910

Cite

Citations (42)

Explosion puffing drying of grape at low temperature and air current

Food Science and Technology International (2012)

Maoyu Wu

Single factor experiment was adopted to analyze the effect of water content of pre-dried grape,puffing temperature,vacuum drying temperature,vacuum drying time,residence time,pressure difference on three indexes that are water content of product,crispness and color.Three factors quadratic regression rotation combination design was adopted to optimize the technology for explosion puffing drying of grape.Based on the experimental data,the optimal technical conditions were obtained as follows:water content of pre-dried grape was 22.55%,puffing temperature was 83.45 ℃ and vacuum drying temperature was 68.38 ℃,vacuum drying time,residence time,pressure difference were identified as 120 min,5 min and 0.2 MPa.

Vacuum drying

Source

Cite

Citations (0)

The effect of different pretreatment methods on jujube juice and lactic acid bacteria-fermented jujube juice

LWT (2023)

Guangpeng Liu Maoyu Wu Yanfang Li Nageena Qayyum Xingang Li

To obtain optimal juice-making methods, three pretreatment methods were selected to evaluate their effects on the quality characteristics of jujube juices before and after lactic acid bacteria fermentation. As a result, significant differences between all detected indicators were observed in fermented and unfermented jujube juices following different pretreatment methods. Jujube juices pretreated with hot water soaking (HS) had better color and higher levels of total sugar, reducing sugar and free amino acids than those pretreated with boiling water steeping (BS) and steam steaming (SS). Remarkably, similar tendencies were also found in the corresponding fermented jujube juices. In contrast, higher levels of total acids were found in all-jujube juices pretreated with BS. After lactic acid bacteria fermentation, however, all of the fermented jujube juices pretreated by the HS method displayed the highest total acid levels. As the major volatile components, the total levels of acids in the HS treatment were also significantly higher than those in the other two pretreatments. Sensory evaluation revealed that the fermented jujube juices after BS treatments showed relatively high acceptability among the panelists. These findings demonstrated valuable direction in improving the product quality of fermented jujube juice.

Steeping

Reducing sugar

10.1016/j.lwt.2023.114692

Cite

Citations (19)