ArticleFood chemistry: X2025
Household non-thermal processing for the dissolution of sea buckthorn flavonoids and the effects on its bioactive characteristics.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Sea buckthorn flavonoids exhibit high utilization value in the processing of functional foods and non-thermal processing (NTP) has emerged as a sustainable alternative for flavonoid extraction. Among total flavonoid content evaluation by juicing, shearing, ultrasound, colloid mill, and high-pressure homogenization, juicing demonstrated comparable efficiency. Systematic characterization of sea buckthorn flavonoids/flavonols dissolution (SBF) revealed that its color, turbidity, and particle size progressively changed during processing, flavonol releasement exhibited time-dependent patterns, with cumulative dissolution rates reaching 14.15 % (quercetin), 12.79 % (kaempferol), 6.75 % (isorhamnetin) within 180 min. Fitting with first-order kinetics and Weibull model suggested that the dissolution mechanisms involved both diffusion-controlled and erosion-mediated. Besides, sea buckthorn dissolution products (SBD) showed strong α-glucosidase inhibition (IC
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