Results 91 to 100 of about 2,570,761 (287)

Lycopene‐rich food biomolecules from tomato processing waste: Green recovery, biopolymer‐based stabilisation, functional food applications and health relevance

Food Biomacromolecules, EarlyView.
Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley   +1 more source

Edible packaging to prolong postharvest shelf-life of fruits and vegetables: A review

Food Chemistry Advances
Edible packaging made from natural biomaterials is a potential substitute for non-biodegradable, non-renewable, waste-accumulating, and greenhouse gases emitting synthetic plastics packaging, which maintain food quality, and improve shelf-life.
Shikha Sharma, Kohei Nakano, Santosh Kumar, Vimal Katiyar   +3 more
doaj   +1 more source

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +1 more source

Optimization of Ultrasound‐Assisted Extraction of Seabuckthorn (Hippophae salicifolia) Seed Oil With the Use of Response Surface Methodology

Future Postharvest and Food, EarlyView.
Ultrasound‐assisted extraction (UAE) of seabuckthorn seed oil enhanced yield (17.95%), antioxidant activity (IC50: 5.25 μg/mL), and carotenoid content (266.63 mg/100 g). The oil, rich in unsaturated fatty acids (83.15%), exhibited superior quality, thermal stability, and potential applications in food, cosmetics, and pharmaceuticals, making UAE a ...
Mrityunjoy Das, Baikuntha Jyoti Gogoi, Ajitabh Bora, D. V. Kamboj, N. L. Raju   +4 more
wiley   +1 more source

Pengaruh pemanfaatan jenis dan konsentrasi lipid terhadap sifat fisik edible film komposit whey-porang

Jurnal Ilmu-Ilmu Peternakan, 2014
The study objective was to determine the effect of utilization various lipids with different concentration on physical quality of whey-porang composite edible films.
Lexy Trendy Hawa, Imam Thohari, Lilik Eka Radiati   +2 more
doaj  

PEMANFAATAN LIMBAH KULIT DURIAN (Durio zibethinus) DAN KULIT CEMPEDAK (Artocarpus integer) SEBAGAI EDIBLE FILM

Jurnal Riset Industri Hasil Hutan, 2014
Durian (Durio zibethinus) and cempedak (Artocarpus integer) peels waste are not used by the society. The research aim is to extract pectin from durian and cempedak peels and to formulate the pectin into edible films for food packaging.
Desi Mustika Amaliyah
doaj   +1 more source

From Temperature Fluctuations to Precise Control: Biochemical Techniques Integrated Digital‐Intelligent Technology for Vegetable Preservation

Future Postharvest and Food, EarlyView.
The physiological effects and molecular responses of postharvest vegetables to temperature fluctuations, and multi‐technology integration strategies for maintaining postharvest vegetable quality. ABSTRACT Vegetables are indispensable agricultural products in the human diet. With the continuous growth of vegetable production and consumption, postharvest
Shuaishuai Dai, Kuo Chen, Xing Xing, Liqun Ma, Hongliang Zhu   +4 more
wiley   +1 more source

Films and edible coatings containing antioxidants - a review

Brazilian Journal of Food Technology, 2014
The incorporation of natural antioxidants into films and edible coatings can modify their structure, improving their functionality and applicability in foods, such as in fresh-cut fruits. This paper reviews the more recent literature on the incorporation
Kaliana Sitonio Eça, Tanara Sartori, Florencia Cecilia Menegalli   +2 more
doaj   +1 more source

The Global Patent Landscape of Mushroom‐Derived Functional Foods: Current Status, Future Perspectives, and Artificial Intelligence–Driven Exploration

Food Safety and Health, EarlyView.
The global patent landscape of mushroom‐derived functional food was widely analyzed, and AI‐integrated approaches realizing cost‐effective and reliable exploration of functional foods derived from mushrooms were explored. ABSTRACT Global health concerns and the increasing demand for nourishment have collectively driven the rising demand for functional ...
Xihong Zhao, Linhuizi Xiang, Dongmei Liu, Shoucheng Qin, Yue Chen, Xueyan Sun   +5 more
wiley   +1 more source

Modifikasi Pati Jagung (Zea mays) secara Heat Moisture Treatment (HMT) untuk Memperbaiki Sifat Fisik dan Mekanis Edible Film

Jurnal Teknologi dan Industri Pangan
Plastic production is already high, and plastic pollutes the environment after use. There is a need for innovation in food packaging, such as the use of edible films as an alternative to reduce the use of plastic materials.
Praboyo Ardin Islamawan, Eko Hari Purnomo, Nur Wulandari   +2 more
doaj   +1 more source