ArticleFood chemistry: X2024
Effect of cellulase on antioxidant activity and flavor of Rosa roxburghii Tratt.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 14 citations in OpenAlex.
- Enhancing microbial safety and flavor of fermented peppers through inoculation of distinct lactic acid bacteria and yeasts.Food chemistry: X · 2026Article
- Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour.Foods (Basel, Switzerland) · 2025Review
- Cellulase over lactic acid bacteria in enhancing antioxidant capacity of mulberry silage via phenolic release.Frontiers in microbiology · 2025Article
- Article
- Combined Metabolite and Transcriptomic Profiling Unveil a Potential Gene Network Involved in the Triterpenoid Metabolism ofInternational journal of molecular sciences · 2024Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Cellulase can increase the soluble dietary fiber (SDF) content in Rosa roxburghii Tratt (RRT), but the effects on polyphenol content, bioactivity, and flavor are unknown. This study analyzed the changes in SDF content, total phenolic content, antioxidant activity and flavor before and after cellulase treatment. Cellulase treatment increased the SDF and total phenolic content of RRT by 13 % (P < 0.05) and 25.68 % (P < 0.05), respectively, and increased the antioxidant activity. HS-GC-IMS identified a total of 42 volatile compounds present, and ROAV analysis revealed that the characteristic aroma compounds of RRT were mainly aldehydes, alcohols, and ethers. The electronic nose and tongue results were consistent with the HS-GC-IMS analysis, indicating the positive effect of cellulase on the quality of RRT. Cellulase treatment significantly improved the oxidative activity and flavor performance of RRT. These results of RRT, providing practical guidance for improving the flavor and product quality.
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Registered trials
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