Results 61 to 70 of about 45,107 (260)
The Canadian Journal of Chemical Engineering, EarlyView.Spouted bed drying of mango peels with colloidal SiO2 and corn starch produces a free‐flowing powder with reduced agglomeration, increased drying yield, and preserved antioxidant and polyphenol content. Abstract The production of polyphenol‐rich powders is a promising strategy for valorizing agro‐industrial byproducts. This study evaluated drying yield,
Guilherme Henrique Alves Pinto +3 more
wiley +1 more source
Foods, 2020 Black chokeberry (Aronia melanocarpa) fruits are rich in anthocyanins, which are vital secondary metabolites that possess antioxidative properties. The aim of this study was to isolate and purify the anthocyanins from black chokeberry by simulated moving
Haichao Wen +6 more
doaj +1 more source
Molecular‐Level Modulation of Proton Transport via Electron‐Proton Coupling in Bio‐p‐n Junctions
ENERGY &ENVIRONMENTAL MATERIALS, EarlyView.We developed a pH‐sensing device capable of operating in biological environments. A biohybrid p–n junction was constructed using bacteriorhodopsin (bR) and the photoconductive polymer poly(3‐hexylthiophene) (P3HT). Under light illumination, the photocurrent exhibits distinct transitions across various pH gradients, demonstrating the system's high ...
Chen Song +7 more
wiley +1 more source
Shipin gongye ke-jiTo investigate the structure, stability properties and hypoglycemic activity in vitro of roselle anthocyanins and its esterification product, anthocyanins were modified by esterification with succinic anhydride.
Lixia WANG, Zhenzhen WU, Sannü ZHOU
doaj +1 more source
Effect of Different Extraction Methods on Stablity of Anthocyanins Extracted from Red Onion peels (Allium cepa) and Its Uses as Food Colorants [PDF]
Bulletin of the National Nutrition Institute of the Arab Republic of Egypt, 2016 he present work was carried out to produce a natural red color (anthocyanins) from red onion peels (Allium cepa) by four different solvent for coloring some food product.
Om-Hashem Ali +3 more
doaj +1 more source
Food Chemistry International, EarlyView.Healthy snacks formulated with food by‐products are gaining interest within the food industry. Decoction residues of Hibiscus sabdariffa (roselle) retain thermostable polyphenols. Extruded snacks enriched with roselle showed a reduction in the expansion index as the roselle concentration increased.
Monserrat Hernández‐Bautista +3 more
wiley +1 more source
Molecules, 2020 Anthocyanins are a class of water-soluble flavonoids widely present in fruits and vegetables. Dietary sources of anthocyanins include red and purple berries, grapes, apples, plums, cabbage, or foods containing high levels of natural colorants.
Roberto Mattioli +3 more
doaj +1 more source
Food Chemistry International, EarlyView.This review highlights non‐thermal extraction technologies for seaweed proteins, emphasizing their mechanisms, impacts on protein structure and functionality, and sustainability potential. Key limitations related to species dependence, extract complexity, and scale‐up are discussed to guide future industrial and biorefinery applications.
Rahat Mahmud +3 more
wiley +1 more source
Folia Horticulturae, 2020 Anthocyanins are important bioactive supplements that are consumed from multiple foods and beverage products. Screening tea cultivars producing a high level of anthocyanins can help to enrich the edible bioactive supplements.
Hu Jian-Guang +6 more
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Food Chemistry International, EarlyView.Sanguinarine, a toxic alkaloid present in argemone, can lead to epidemic dropsy or chronic diseases through DNA intercalation and immune system suppression. Regulatory efforts face challenges due to economic motivations for adulteration as well as technical, social, and infrastructure barriers.
Gururaj Pejavara Narayana +4 more
wiley +1 more source