Results 61 to 70 of about 72,913 (246)

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Determination of Organic Acids in by Solid-phase Extraction Combined with Liquid Chromatography

Natural Product Communications, 2013
A solid-phase extraction (SPE) method for the determination of procatechuic acid, ferulic acid and caffeic acid in Salicornia herbacea L. (Hamcho) has been developed. The optimal conditions were obtained by using a C 18 SPE cartridge.
Damian Han, Minglei Tian, Dong Wha Park, Kyung Ho Row   +3 more
doaj   +1 more source

The determination of ferulic acid in sugar beet pulp

Czech Journal of Food Sciences, 2001
The content of ferulic acid in sugar beet pulp was determined by reverse phase high-pressure liquid chromatography (HPLC) and UV/VIS-spectroscopy. The acid extracts of pectin carrying feruloyl groups were prepared for analysis.
P. Jankovská, J. Čopíková, A. Sinitsya   +2 more
doaj   +1 more source

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, EarlyView.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

Engineering Caffeic Acid O‐Methyltransferase for Efficient De Novo Ferulic Acid Synthesis

Engineering in Life Sciences
Ferulic acid is a high‐value chemical synthesized in plants. The ferulic acid biosynthesis is still affected by the insufficient methylation activity of caffeic acid O‐methyltransferase (COMT).
Huai Qi Shang, Qing Bo Yang, Shan Qiang, Rong Zheng, Chao Qun Zhang, Ching Yuan Hu, Qi Hang Chen, Yong Hong Meng   +7 more
doaj   +1 more source

Simultaneous Quantification of Phenolic Compounds and Capsaicinoids in Chili Peppers Using Ultra‐High Performance Liquid Chromatography‐Tandem Mass Spectrometry

Food Safety and Health, EarlyView.
A UHPLC‐MS/MS method was developed to simultaneously quantify four capsaicinoids and 19 phenolic compounds, the key bioactive constituents in chili peppers. It exhibits high sensitivity, low matrix effects, excellent accuracy, and precision, enabling reliable detection in chili samples.
Shaoyun Wu, Xue Feng, Haixiao Ma, Yinfeng Zhao, Zhenying Sun, Meiling Zhang, Zehua Ke, Jing Qiu, Yongzhong Qian, Guiqiao Liu, Rui Weng   +10 more
wiley   +1 more source

Effects of ferulic acid on growth performance and intestinal oxidation indexes of Jilin white geese under lipopolysaccharide-induced oxidative stress.

PLoS ONE, 2023
In geese breeding, due to the frequent influence of drugs and environmental and other factors, geese are extremely prone to oxidative stress, which adversely affects growth and development, geese meat quality, down production, and severely affects the ...
Yingkun Liu, Tao Zhang, Fangyuan Jia, Haojia Li, Meng Sun, Zengyu Fu, Haizhu Zhou, Wei Guo, Yunhang Gao   +8 more
doaj   +1 more source

Aloe vera in Food Preservation: Harnessing Bioactive Constituents for Clean‐Label Innovation and Safety Assurance

Food Safety and Health, EarlyView.
Aloe vera‐derived biopolymers and nanoformulations enhance antimicrobial, antioxidant, and barrier functions in clean‐label edible coatings and films, whereas safety‐critical anthraquinone thresholds and regulatory constraints shape their translational potential.
Acharya Balkrishna, Hemant Sharma, Sonam Verma, Amar Jeet, Sumit Kumar Singh, Sharad Kumar Tripathi, Vedpriya Arya   +6 more
wiley   +1 more source

Upcycling Pomegranate Peel Into Functional Yoghurt: Chemical Profile, Antioxidant Capacity, and Anti–Staphylococcus aureus Activity

Food Safety and Health, EarlyView.
Pomegranate peel extract enhanced the nutritional, physicochemical, and microbiological qualities of yoghurt. It is a rich source of polyphenolic compounds that eliminates Staphylococcus aureus in yoghurt at 0.1% and 0.3% concentrations without altering its pH value. ABSTRACT The use of natural additives, particularly pomegranate peel extract (PPE), to
Youmna Maghraby, Aml S. Ibrahim, Ola Wagih Hegab, Hamdy A. Zahran, Eman F. Abdel‐Latif   +4 more
wiley   +1 more source

Growth promotion of Euglena gracilis by ferulic acid from rice bran

AMB Express, 2018
A significant growth promotion of Euglena gracilis was achieved by simply adding ferulic acid from rice bran without diminishing the accumulation of valuable products like paramylon. E.
Jiangyu Zhu, Minato Wakisaka
doaj   +1 more source