Results 31 to 40 of about 33,825 (237)

Potential Use of Carrageenans against the Limestone Proliferation of the Cyanobacterium Parakomarekiella sesnandensis

Applied Sciences, 2021
Stone biodeterioration by cyanobacteria is a common issue in the field of cultural heritage. As they are considered the first stone colonizers, the need to control their growth has increased.
Fabiana Soares, João Trovão, Francisco Gil, Lídia Catarino, Igor Tiago, António Portugal, Susana M. Cardoso   +6 more
doaj   +1 more source

Development of Bi- and Tri-Layer Nanofibrous Membranes Based on the Sulfated Polysaccharide Carrageenan for Periodontal Tissue Regeneration

Marine Drugs, 2023
Periodontitis is a microbially-induced inflammation of the periodontium that is characterized by the destruction of the periodontal ligament (PDL) and alveolar bone and constitutes the principal cause of teeth loss in adults.
Stefanos Kikionis, Konstantina Iliou, Aikaterini G. Karra, Georgios Polychronis, Ioannis Choinopoulos, Hermis Iatrou, George Eliades, Efthymia Kitraki, Ioulia Tseti, Spiros Zinelis, Efstathia Ioannou, Vassilios Roussis   +11 more
doaj   +1 more source

Chemical and Physical Characteristics of Edible Films, Based on κ- and ι-Carrageenans with the Addition of Lapacho Tea Extract

Foods, 2020
The aim of the study was to characterize antioxidant and textural property differences of edible films prepared with the addition of lapacho extract (LE).
S. Jančíková, D. Dordević, E. Jamróz, Hana Behalova, B. Tremlová   +4 more
semanticscholar   +1 more source

Marine Algae Polysaccharides as Basis for Wound Dressings, Drug Delivery, and Tissue Engineering: A Review

Journal of Marine Science and Engineering, 2020
The present review considers the physicochemical and biological properties of polysaccharides (PS) from brown, red, and green algae (alginates, fucoidans, carrageenans, and ulvans) used in the latest technologies of regenerative medicine (tissue ...
Tatyana A. Kuznetsova, Boris G. Andryukov, Natalia N. Besednova, Tatyana S. Zaporozhets, Andrey V. Kalinin   +4 more
doaj   +1 more source

Antitumour Potential of Gigartina pistillata Carrageenans against Colorectal Cancer Stem Cell-Enriched Tumourspheres

Marine Drugs, 2020
Gigartina pistillata is a red seaweed common in Figueira da Foz, Portugal. Here, the antitumour potential of G. pistillata carrageenan, with a known variable of the life cycle, the female gametophyte (FG) and tetrasporophyte (T) was evaluated against ...
João Cotas, V. Marques, M. B. Afonso, C. Rodrigues, L. Pereira   +4 more
semanticscholar   +1 more source

Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota

Foods, 2022
The use of emulsifiers in processed foods and the rapid epidemic development of metabolic syndrome in Western countries over the past 20 years have generated growing interest.
Martina De Siena, Pauline Raoul, Lara Costantini, Emidio Scarpellini, Marco Cintoni, Antonio Gasbarrini, Emanuele Rinninella, Maria Cristina Mele   +7 more
doaj   +1 more source

Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain

Foods, 2021
Algae are a source of functional ingredients, with a large spectrum of healthy and functional compounds. Therefore, this study aimed to provide an overview on commercialized food and beverages made from algae and derived ingredients, with emphasis on the
Fatma Boukid, Massimo Castellari
doaj   +1 more source

Carrageenans from the Red Seaweed Sarconema filiforme Attenuate Symptoms of Diet-Induced Metabolic Syndrome in Rats

Marine Drugs, 2020
Carrageenans are thickening and gelling agents that may provide health benefits. Iota (ι)-carrageenan, a linear sulfated polysaccharide, is produced by the red seaweed, Sarconema filiforme.
Ryan du Preez, N. Paul, P. Mouatt, M. Majzoub, T. Thomas, S. Panchal, L. Brown   +6 more
semanticscholar   +1 more source

Determination by ICP-MS of Essential and Toxic Trace Elements in Gums and Carrageenans Used as Food Additives Commercially Available in the Portuguese Market

Foods, 2023
Gums and carrageenans are food additives widely used in food preparations to improve texture and as viscosifiers. Although they are typically added in small amounts, nowadays people tend to use more and more pre-prepared food.
Rui Azevedo, Ana Rafaela Oliveira, Agostinho Almeida, Lígia Rebelo Gomes   +3 more
doaj   +1 more source

Interaction Between Caseinate and Carrageenans Results in Different Physical and Mechanical Properties of Edible Films

Acta Universitatis Cibiniensis. Series E: Food Technology, 2018
Edible films were elaborated with sodium caseinate and different types of carrageenans (iota, kappa or lambda), and glycerol as plasticizer, to determine the different specific interactions between caseinate and carrageenans on physical and mechanical ...
Totosaus Alfonso, Gutierrez Reyna, Pérez-Chabela M. Lourdes   +2 more
doaj   +1 more source