ArticleNPJ science of food2022
Food nanoparticles from rice vinegar: isolation, characterization, and antioxidant activities.
Article in NPJ science of food, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed, 30 citations in OpenAlex.
- Food-medicine homology nanostructures: self-assembly, sustained release, and extended anti-inflammatory effects of Eucommia ulmoides nanoparticles.NPJ science of food · 2026Article
- The Effect of Different Particle Size Distribution on the Quality of Rice Flour.Foods (Basel, Switzerland) · 2026Article
- Spatial distribution of antioxidant activity in baguette and its modulation of proinflammatory cytokines in RAW264.7 macrophages.NPJ science of food · 2024Article
- Implementing a food first strategy can transform preventive healthcare.NPJ science of food · 2024Review
- Why are clams steamed with wine in Mediterranean cuisine?NPJ science of food · 2024Article
- Insights into the Mechanism of Supramolecular Self-Assembly in theACS applied materials & interfaces · 2023Article
- LC-MS/MS based characterisation and differential expression of proteins in Himalayan snow trout, Schizothorax labiatus using LFQ technique.Scientific reports · 2023Article
- A Comprehensive Review of the Development of Carbohydrate Macromolecules and Copper Oxide Nanocomposite Films in Food Nanopackaging.Bioinorganic chemistry and applications · 2022Review
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Authors and funding
12 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Abundant nanostructures have been constantly found in various foods, like vinegar, tea, coffee, and milk. However, these structures largely remain unexplored and even been eliminated for stability reasons in food industry. Here we report the isolation, characterization, and antioxidant activities of food nanoparticles (NPs) carrying polyphenols from Chinese rice vinegar. Using a gel-chromatography-based isolation protocol, the vinegar was separated into three major fractions. They were identified as spherical NPs (P1), lollipop-like NPs (P2) and spherical microparticles (P3) with average hydrodynamic diameter of 210, 245,1643 nm, separately. The former two fractions accounted for the major parts of dry matter in the vinegar. The P1-NPs fraction was composed of proteins, carbohydrates, and a high number of polyphenols (15 wt%), demonstrated potent antioxidant activity as determined by ABTS and ORAC assays. Moreover, they effectively quenched peroxyl free radicals in peritoneal macrophages and promoted cellular growth. The P2 fraction contained majority of organic acids, esters and mineral elements of the vinegar. It demonstrated the NPs are bioactive units of the rice vinegar, inspiring the development of novel functional nanomaterials with nutraceutical and pharmaceutical applications.
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Registered trials
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