Results 41 to 50 of about 79,046 (291)

Stabilization of PUFA‐Rich Mayonnaise Against Lipid Oxidation: A Review of the Last Three Decades of Research

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi, Betül Yesiltas, Charlotte Jacobsen   +2 more
wiley   +1 more source

Research Progress in Microencapsulated Anthocyanins and Its Bioaccessibility and Bioavailability

Shipin gongye ke-ji
Anthocyanins are natural polyphenols with a wide range of biological activities. The structure of anthocyanins is susceptible to changes caused by environmental factors such as pH, light, and temperature.
Qian WANG, Yanqiao ZHAO, Wenya ZHANG, Xiangfei LIU   +3 more
doaj   +1 more source

Qualitative and Quantitative Methods to Evaluate Anthocyanins

eFood, 2020
Anthocyanins are one of the most important water-soluble pigments in the nature. Interests in the research of anthocyanins are increasing due to its nutritional value and biological activity.
Zhaojun Teng, Xinwei Jiang, Fatao He, Weibin Bai   +3 more
doaj   +1 more source

Effects of laccase from Botrytis cinerea on the oxidative degradation of anthocyanins

OENO One, 2023
This work aimed to study the degradation kinetics of five grape anthocyanins caused by laccase from Botrytis cinerea. In individual solutions, the anthocyanins with three substituents in the B-ring—petunidin, delphinidin and malvidin 3-O-glucosides—were ...
Pol Giménez, Arnau Just-Borràs, Jordi Gombau, Joan Miquel Canals, Fernando Zamora   +4 more
doaj   +1 more source

Extração, purificação, identificação e encapsulação de compostos bioativos provenientes do resíduo do processamento da indústria vinícola [PDF]

, 2014
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia Química, Florianópolis, 2014O Brasil com sua economia fortemente baseada no agronegócio contribui para a geração de uma grande ...
Peruzzo, Lucile Cecília
core  

Pigmented Maize (Zea mays L.) Contains Anthocyanins with Potential Therapeutic Action Against Oxidative Stress - A Review

, 2020
Different maize ( Zea mays L.) varieties have been used for thousands of years as a healthy food source in Mesoamerica including pigmented maize. Maize ingestion could contribute to the reduction in the rate of non-communicable diseases and, in turn, to
Héctor Arturo Peniche Pavía, Jesús Miguel Magaña Cerino, Carmen Magdalena Gurrola Díaz, Axel Tiessen   +3 more
core   +1 more source

Fundamentals, Advances, and Applications of Electrospun Nanofibrous 3D Materials

Journal of Applied Polymer Science, EarlyView.
Three‐dimensional electrospun nanofibrous systems offer unique properties and microenvironments. These properties are determined by the fabrication strategies employed and can be adjusted by the incorporation of functional additives to achieve multifunctionality for specific applications. The applications range from the biomedical to the environmental,
Rebecca Hengsbach, Viraj P. Nirwan, Altangerel Amarjargal, Zahra Asefi, Amir Fahmi   +4 more
wiley   +1 more source

Relation between polyphenols content and skin colour in sour cherry fruits [PDF]

Journal of Agricultural Sciences (Belgrade), 2012
Fruit skin colour plays a major role in quality assessment of food, significantly determining consumer`s choice. Colour of sour cherries depends on anthocyanins which are phenolic compounds (flavonoids) present in high amounts in fruits.
Viljevac Marija, Dugalić Krunoslav, Jurković Vlatka, Mihaljević Ines, Tomaš Vesna, Puškar Boris, Lepeduš Hrvoje, Sudar Rezica, Jurković Zorica   +8 more
doaj   +1 more source

Influence of temperature and packaging on physiological and chemical profiles of imported litchi fruit [PDF]

, 2011
The aim of this study was to detail the physiological and biochemical changes in non-adulterated and commercially-treated litchi fruit stored in different packaging films under different storage temperatures. Litchi fruit cv.
Somboonkaew, Nettra, Terry, Leon A., Nettra Somboonkaew, Leon A. Terry   +3 more
core   +1 more source

Synergistic Enhancement of Antioxidant Activity in Arbutus unedo Leaf Extract by Biological Fluids: Implications for Functional and Nutraceutical Applications

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT This study examined the effect of biological fluids (saliva, blood plasma, and urine) on the antioxidant capacity of an aqueous extract derived from Arbutus unedo leaves. The extract displayed a concentration‐dependent reducing activity in the ferric reducing power assay (IC50 = 292 ± 7.54 µg/mL) and phosphomolybdenum assays (IC50 = 461.67 ± 4.
Idir Moualek, Hamdi Bendif, Karima Benarab, Giulio Lupidi, Fehmi Boufahja, Stefania Garzoli, Karim Houali   +6 more
wiley   +1 more source