Results 51 to 60 of about 5,847 (253)

Application, Challenges, and Prospects of Non‐Thermal Processing Technologies for Seaweed Protein Extraction—A Review

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, Md Fuad Al Hasan, Shuvojit Roy, Tanvir Ahmed   +3 more
wiley   +1 more source

Stimulatory effect of auxins and cytokinins on carotenes, with differential effects on xanthophylls in the green alga Chlorella pyrenoidosa Chick.

Acta Societatis Botanicorum Poloniae, 2014
Research concerning the influence of auxins and cytokinins on the content of carotenoids in Chlorella pyrenoidosa (Chlorophyceae) has been conducted. The strongest stimulating effect on carotenoids content in Ch.
Romuald Czerpak, Andrzej Bajguz
doaj   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Free Radical Mediated Oxidative Degradation of Carotenes and Xanthophylls

Molecules, 2020
This article reviews the excited-state quenching, pro-vitamin A activity and anticarcinogenicity of carotenes and xanthophylls in relation to their chemical structures.
Raphael C. Mordi, Olabisi T. Ademosun, Christiana O. Ajanaku, Ifedolapo O. Olanrewaju, John C. Walton   +4 more
doaj   +1 more source

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

Effect of the Inclusion of Natural Pigments on the Performance and Gene Expression of Immune Response and Oxidative Stress of Oreochromis niloticus Cultured in a Biofloc System

Fishes
Tilapia (Oreochromis niloticus) is one of the most important species in aquaculture, so the optimization of its culture by using sustainable strategies is fundamental.
Andres Elias Castro-Castellon, Maria del Carmen Monroy-Dosta, Aida Hamdan-Partida, Martha Patricia Hernandez-Vergara, Jorge Castro-Mejía, German Castro-Mejia, Arnulfo Misael Martinez-Meingüer, José Antonio Mata-Sotres   +7 more
doaj   +1 more source

Optimising the Eco‐Friendly Extraction of Carotenoids From Gac Fruit: A Sustainable Solution for Natural Red Food Colourants

Food Chemistry International, EarlyView.
Gac fruit's high carotenoid content, especially in the aril, makes it an excellent natural red pigment source for food applications, offering a safer alternative to synthetic dyes. Ethanol extraction achieved the highest overall pigment recovery (89.53%), whereas ethyl lactate extraction yielded the highest levels of total carotenoids, β‐carotene ...
N. Netravati, S. Gomez, B. Pathrose, A. Suma, J. Hosamani   +4 more
wiley   +1 more source

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents

Food Biomacromolecules, EarlyView.
Bidirectional interactions between food‐derived sensory compounds, gut sensing and microbiota, host physiological feedback, and metabolite production within the food matrix collectively shape sensory perception, microbial dynamics, and metabolic health.
Mohammad Nazrul Islam Bhuiyan
wiley   +1 more source

Thermal stereoisomerization of all-(E)-.BETA.-carotene: (Z)-.BETA.-carotenes and electrocyclized .BETA.-carotenes.

Journal of Nutritional Science and Vitaminology, 1983
Thermal isomerization of synthetic all-(E)-beta-carotene yielded a multi-component mixture composed of more than sixteen (Z)-beta-carotenes and two thermo-cyclized isomers. They were separated and purified by high-performance liquid chromatography. Ten of these were characterized by spectroscopic methods as four mono-(Z)-, five di-(Z)-, and one tri-(Z)-
TSUKIDA, Kiyoshi, SAIKI, Kayoko
openaire   +3 more sources

Phytochemical profiling and bioactivity evaluation of Anthocephalus cadamba flower extracts through in vitro, and in silico studies

Food Biomacromolecules, EarlyView.
Abstract Anthocephalus cadamba (Kadamba) is a medicinally important tropical plant with well‐documented antioxidant, anti‐inflammatory, and antimicrobial properties. However, comparative evaluation of solvent extraction efficiency combined with computational validation of bioactive compounds remains limited.
Manisha Panchal, Diksha Sharma, Sunita Khatak, Raushan Kumar Jha, Surbhi Panwar, Ashwani Kumar   +5 more
wiley   +1 more source