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You searched for: Subject antioxidant activity Remove constraint Subject: antioxidant activity Subject food additives Remove constraint Subject: food additives Subject term antioxidant activity Remove constraint Subject term: antioxidant activity Text Availability Full Text Remove constraint Text Availability: Full Text
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1. Antioxidant activity and characterization of volatile constituents of beechwood creosote

Author:
Lee, K.G.; Lee, S.E.; Takeoka, G.R.; Kim, J.H.; Park, B.S.
Source:
Journal of the science of food and agriculture 2005 v.85 no.9 pp. 1580-1586
ISSN:
0022-5142
Subject:
Fagus; wood; creosote; volatile organic compounds; antioxidants; antioxidant activity; food additives; herbal medicines; medicinal properties
Abstract:
... Volatile constituents of beechwood creosote were determined using gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). The major volatile constituents of creosote were 2-methoxyphenol (guaiacol; 25.2%) 2-methoxy-4-methylphenol (4-methylguaiacol; 21.4%), 3-methylphenol (m-cresol; 8.3%) 4-methylphenol (p-cresol; 7.9%) 2-methylphenol (o-cresol; 4.6%) and phenol (2.8%). The antiox ...
Handle:
10113/19306
DOI:
10.1002/jsfa.2156

2. Extraction of anthocyanins and flavan-3-ols from red grape pomace continuously by coupling hot water extraction with a modified expeller

Author:
Jeana K. Monrad; Manuel Suárez; Maria Jose Motilva; Jerry W. King; Keerthi Srinivas; Luke R. Howard
Source:
Food research international 2014 v.65 pp. 77-87
ISSN:
0963-9969
Subject:
anthocyanins; antioxidant activity; antioxidants; catechin; epicatechin; food additives; functional foods; grape pomace; solvents; temperature; value-added products; water content
Abstract:
... A continuous aqueous-based extraction system was developed to extract anthocyanins and flavan-3-ols from red grape pomace. The system consisted of a modified midget expeller with multiple water injection ports which allowed the introduction of hot water into the expeller barrel. Variables tested were flow rate, water pre-bath temperature, expeller shaft temperature, shaft rotation speed, and sampl ...
DOI:
10.1016/j.foodres.2014.04.020
CHORUS:
10.1016/j.foodres.2014.04.020

3. Encapsulation of antioxidant peptide enriched casein hydrolysate using maltodextrin–gum arabic blend

Author:
Priyanka Singh Rao; Rajesh Kumar Bajaj; Bimlesh Mann; Sumit Arora; S. K. Tomar
Source:
Journal of food science and technology 2016 v.53 no.10 pp. 3834-3843
ISSN:
0022-1155
Subject:
antioxidant activity; antioxidants; bitterness; casein hydrolysates; coatings; encapsulation; food additives; pH; particle size
Abstract:
... Antioxidant peptide enriched casein hydrolysate (AO–CH) are receiving increasing attention due to their potential as functional ingredient. Encapsulation of AO–CH using maltodextrin–gum arabic (MD/GA) as wall material could represent an attractive approach to overcome the problems related to their direct application. Encapsulation parameter were optimized using different ratio of core to coat and ...
DOI:
10.1007/s13197-016-2376-8
PubMed:
28017999
PubMed Central:
PMC5147710

4. In-vitro antioxidant and functional properties of protein hydrolysates from golden grey mullet prepared by commercial, microbial and visceral proteases

Author:
Intidhar Bkhairia; Rabeb Ben Slama Ben Salem; Rim Nasri; Mourad Jridi; Sofiane Ghorbel; Moncef Nasri
Source:
Journal of food science and technology 2016 v.53 no.7 pp. 2902-2912
ISSN:
0022-1155
Subject:
Bacillus subtilis; Liza aurata; Pseudomonas aeruginosa; antioxidant activity; antioxidants; emulsifying; enzymatic hydrolysis; erythrocytes; foams; food additives; functional properties; glutamic acid; glutamine; hemolysis; humans; hydrolysates; hydrolysis; in vitro studies; lysine; protein content; protein hydrolysates; proteinases; reversed-phase high performance liquid chromatography; solubility
Abstract:
... Bioactive Liza aurata protein hydrolysates (LAPHs) were prepared by treatment with Trypsine (PH-TR), Esperase (PH-ES), enzyme preparations from Pseudomonas aeruginosa A2 (PH-A2), Bacillus subtilis A26 (PH-A26) and Liza aurata (PH-LA). Their functional properties and antioxidant activities were evaluated. The hydrolysates had degree of hydrolysis (DH) values ranging from 8.15 % to 13.05 %. Reverse- ...
DOI:
10.1007/s13197-016-2200-5
PubMed:
27765961
PubMed Central:
PMC5052159

5. Multivariate optimization of a synergistic blend of oleoresin sage (Salvia officinalis L.) and ascorbyl palmitate to stabilize sunflower oil

Author:
Rohit Upadhyay; Hari Niwas Mishra
Source:
Journal of food science and technology 2016 v.53 no.4 pp. 1919-1928
ISSN:
0022-1155
Subject:
Salvia officinalis; antioxidant activity; correlated responses; food additives; free fatty acids; models; p-anisidine value; palmitates; peroxide value; principal component analysis; response surface methodology; sage; shelf life; sunflower oil; variance
Abstract:
... The simultaneous optimization of a synergistic blend of oleoresin sage (SAG) and ascorbyl palmitate (AP) in sunflower oil (SO) was performed using central composite and rotatable design coupled with principal component analysis (PCA) and response surface methodology (RSM). The physicochemical parameters viz., peroxide value, anisidine value, free fatty acids, induction period, total polar matter, ...
DOI:
10.1007/s13197-015-2157-9
PubMed:
27413218
PubMed Central:
PMC4926911

6. Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used

Author:
Stina C.M. Burri; Anders Ekholm; Åsa Håkansson; Eva Tornberg; Kimmo Rumpunen
Source:
Journal of functional foods 2017 v.38 pp. 119-127
ISSN:
1756-4646
Subject:
Hippophae rhamnoides; antioxidant activity; antioxidants; beets; carrots; cultivars; food additives; high performance liquid chromatography; horticultural crops; leaves; mass spectrometry; olive oil; onions; quercetin; red currants; tannins; wastewater
Abstract:
... Horticultural plant materials not usually used from onion, carrot, beetroot, sea buckthorn, black and red currants as well as a wastewater powder from olive oil production were analyzed for total phenols content (FC), ferric reducing ability of plasma (FRAP), radical scavenging capacity (ABTS), and for major phenolic compounds by HPLC-MS. Antioxidant capacity and phenol content varied significantl ...
DOI:
10.1016/j.jff.2017.09.003
PubMed:
29129982
PubMed Central:
PMC5666123

7. Antimicrobial and antioxidant capacity of glucosamine-zinc(II) complex via non-enzymatic browning reaction

Author:
Shuping Wu; Xiangzi Dai; Fangdi Shilong; Maiyong Zhu; Xiaojuan Shen; Kan Zhang; Songjun Li
Source:
Food science and biotechnology 2018 v.27 no.1 pp. 1-7
ISSN:
1226-7708
Subject:
Escherichia coli; Fourier transform infrared spectroscopy; Maillard reaction; X-ray diffraction; absorbance; antibacterial properties; antioxidant activity; coordination compounds; cosmetics; fluorescence; fluorescent dyes; food additives; food industry; heat; melanoidins; pharmaceutical industry
Abstract:
... Coordination compounds play an important role in the life process, and have been widely used in food, cosmetics and pharmaceutical industry. Herein, we have developed a novel kind of glucosamine-zinc(II) complex (GlcN-ZC) for food additive using non-enzymatic browning reaction. The GlcN-ZC was characterized by FTIR and XRD. Moreover, UV absorbance changes, browning intensity, fluorescence changes, ...
DOI:
10.1007/s10068-017-0192-1
PubMed:
30263718
PubMed Central:
PMC6049746

8. Antioxidant and antimicrobial activity of Agave angustifolia extract on overall quality and shelf life of pork patties stored under refrigeration

Author:
Julio Cesar López-Romero; Jesús Fernando Ayala-Zavala; Etna Aida Peña-Ramos; Javier Hernández; Humberto González-Ríos
Source:
Journal of food science and technology 2018 v.55 no.11 pp. 4413-4423
ISSN:
0022-1155
Subject:
2,2-diphenyl-1-picrylhydrazyl; Agave angustifolia; Escherichia coli; Staphylococcus epidermidis; antibacterial properties; antioxidant activity; antioxidants; bioactive compounds; food additives; patties; pork; protective effect; refrigeration; saponins; sensory evaluation; shelf life; spectral analysis; storage temperature; storage time; thiobarbituric acid-reactive substances
Abstract:
... Agave plants contain different bioactive compounds that are related to different biological activities; however, the application of Agave as a food additive has rarely been evaluated. The objective of this study was to evaluate the antioxidant and antimicrobial potential of Agave angustifolia extract (AAE) on pork patties stored at 4 °C during 10 days. According to the spectrophotometric analysis, ...
DOI:
10.1007/s13197-018-3351-3
PubMed:
30333637
PubMed Central:
PMC6170354

9. Bioconversion of duck blood cell: process optimization of hydrolytic conditions and peptide hydrolysate characterization

Author:
Zhaojun Zheng; Xubiao Wei; Tingting Shang; Yan Huang; Cong Hu; Rijun Zhang
Source:
BMC biotechnology 2018 v.18 no.1 pp. 67
ISSN:
1472-6750
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; biotransformation; byproducts; ducks; emulsifying; enzymes; erythrocytes; essential amino acids; foaming properties; food additives; hydrolysates; hydrolysis; ingredients; inhibitory concentration 50; lipid peroxidation; pH; peptides; poultry manure; protein hydrolysates; response surface methodology; solubility; temperature
Abstract:
... BACKGROUND: As the protein-laden by-product, red blood cells (RBCs) from poultry blood is a potential source of protein used as food and feed ingredient. However, RBC was currently underutilized. Therefore, it is an urgent need to develop feasible and cost-effective methods for converting poultry waste into nutritional and functional products. RESULTS: To take full advantage of this poultry waste, ...
DOI:
10.1186/s12896-018-0475-5
PubMed:
30342496
PubMed Central:
PMC6196028

10. Phytochemical analysis, antioxidant and antimicrobial activity of wild and in vitro derived plants of Ceropegia thwaitesii Hook – An endemic species from Western Ghats, India

Author:
S. Muthukrishnan; T. Senthil Kumar; A. Gangaprasad; F. Maggi; M.V. Rao
Source:
Journal of Genetic Engineering and Biotechnology (Print) 2018 v.16 no.2 pp. 621-630
ISSN:
1687-157X
Subject:
2,2-diphenyl-1-picrylhydrazyl; Ceropegia; antimicrobial properties; antioxidant activity; chemical composition; chloroform; dose response; ethanol; flavonoids; food additives; free radicals; gallic acid; high performance liquid chromatography; indigenous species; inhibitory concentration 50; leaf extracts; leaves; methanol; microorganisms; nitric oxide; plants (botany); salicylic acid; stems; superoxide anion; vanillin; India
Abstract:
... Ceropegia thwaitesii Hook (Asclepiadaceae), an endemic plant species, due to habitat destruction and over exploitation has a very restricted distribution in the Western Ghats of Tamil Nadu, India. The present wrok aimed to determine the chemical composition, the total phenolic (TPC), flavonoid (TFC) and tannin content (TEC), and to assess the antioxidant properties of various extracts of in vivo p ...
DOI:
10.1016/j.jgeb.2018.06.003
PubMed:
30733781
PubMed Central:
PMC6353861

11. Potential use of deodorised water extracts: polyphenol-rich extract of Thymus pannonicus All. as a chemopreventive agent

Author:
Tatjana Ćebović; Jelena Arsenijević; Milica Drobac; Jelena Živković; Ivan Šoštarić; Zoran Maksimović
Source:
Journal of food science and technology 2018 v.55 no.2 pp. 560-567
ISSN:
0022-1155
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; antioxidants; apoptosis; byproducts; chemoprevention; deodorization; enzyme activity; essential oil crops; essential oils; food additives; functional foods; glutathione; high performance liquid chromatography; ingredients; iron; lipid peroxidation; mice; models; necrosis; neoplasm cells; neoplasms; rosmarinic acid; salvianolic acid; wastes
Abstract:
... Deodorised water extracts of aromatic plants are obtained as by-products of essential oil isolation and usually discarded as waste. However, phytochemical composition of these extracts encourages their further utilization as food additives or functional food ingredients. In this study we investigated phytochemical composition, antioxidant and in vivo antiproliferative activity of deodorised water ...
DOI:
10.1007/s13197-017-2965-1
PubMed:
29391620
PubMed Central:
PMC5785381

12. Using Sensory Evaluation to Determine the Highest Acceptable Concentration of Mango Seed Extract as Antibacterial and Antioxidant Agent in Fresh-Cut Mango

Author:
Ariadna Thalia Bernal-Mercado; Jesus Fernando Ayala-Zavala; Manuel Reynaldo Cruz-Valenzuela; Gustavo A. Gonzalez-Aguilar; Filomena Nazzaro; Florinda Fratianni; Maria Raquel Alcantara de Miranda; Brenda A. Silva-Espinoza
Source:
Foods 2018 v.7 no.8 pp. -
ISSN:
2304-8158
Subject:
2,2-diphenyl-1-picrylhydrazyl; Escherichia coli; Listeria monocytogenes; Salmonella Typhimurium; Staphylococcus aureus; antioxidant activity; antioxidants; bacteria; chlorogenic acid; chromatography; consumer acceptance; food additives; free radicals; fresh-cut produce; fruits; gallic acid; mangoes; microbial contamination; polyphenols; quercetin; seed extracts; sensory evaluation; sensory properties
Abstract:
... Plant extracts have the potential to be used as food additives; however, their use have been limited by causing undesirable changes in the sensory attributes of foods. We characterized the mango seed extract as a preserving agent for fresh-cut mangoes. We established the maximum concentration of extract that, while increasing the antioxidant activity, and limiting microbial contamination of the fr ...
DOI:
10.3390/foods7080120
PubMed:
30061481
PubMed Central:
PMC6111737

13. The Contribution of a Whey Protein Film Incorporated with Green Tea Extract to Minimize the Lipid Oxidation of Salmon (Salmo salar L.)

Author:
Frederico V. R. Castro; Mariana A. Andrade; Ana Sanches Silva; Maria Fátima Vaz; Fernanda Vilarinho
Source:
Foods 2019 v.8 no.8 pp. -
ISSN:
2304-8158
Subject:
Salmo salar; active food packaging; antioxidant activity; biodegradability; consumer demand; food additives; green tea; headspace analysis; lipid peroxidation; markets; monitoring; oxidation; p-anisidine value; peroxide value; salmon; shelf life; thiobarbituric acid-reactive substances; whey protein concentrate
Abstract:
... Active packaging is becoming progressively more significant as a response to the dynamic changes in current consumer demand and market tendencies. Active packaging is projected to interact directly with the packaged food or with the headspace within the package with the aim of maintaining or extending product quality and shelf-life. Aiming for sustainability, the potential application as biodegrad ...
DOI:
10.3390/foods8080327
PubMed:
31398827
PubMed Central:
PMC6723522

14. Effect of Fermented Medicinal Plants as Dietary Additives on Food Preference and Fecal Microbial Quality in Dogs

Author:
Da Hye Park; Damini Kothari; Kai-Min Niu; Sung Gu Han; Jee Eun Yoon; Hong-Gu Lee; Soo-Ki Kim
Source:
Animals 2019 v.9 no.9 pp. -
ISSN:
2076-2615
Subject:
2,2-diphenyl-1-picrylhydrazyl; Artemisia vulgaris; Beagle; Enterococcus faecium; antioxidant activity; bacteria; beneficial microorganisms; cattle; diet; dogs; epithelium; feces; fermentation; flavonoids; food additives; food choices; intestinal microorganisms; medicinal plants; microbiological quality; pH; pet foods; plate count; polyphenols; turmeric
Abstract:
... This research determined the antioxidant activities of medicinal plants fermented by Enterococcus faecium and their subsequent applications as dog food additives. Turmeric (5%, w/v), glasswort (2.5%, w/v), Ganghwa mugwort (2.5%, w/v), and their mixture (5%, w/v) were fermented by autochthonous E. faecium (1%, v/v) for 72 h. Bacterial cell counts and pH were monitored during fermentation. Total pol ...
DOI:
10.3390/ani9090690
PubMed:
31527540
PubMed Central:
PMC6770862

15. Immature wheat grain as a potential prebiotic ingredient in set-type yoghurts: impact on antioxidative, textural properties and survival of different probiotics

Author:
Talha Demirci; Hale İnci Öztürk Negiş; Aysun Oraç; Çiğdem Konak Göktepe; Didem Sözeri Atik; Kübra Aktaş; Sümeyye Demirci; Durmuş Sert; Nihat Akın
Source:
Journal of food science and technology 2019 v.56 no.12 pp. 5474-5483
ISSN:
0022-1155
Subject:
Lactobacillus acidophilus; Lactobacillus casei; antioxidant activity; cohesion; cold storage; firmness; food additives; ingredients; prebiotics; probiotics; texture; viability; viscosity; water holding capacity; wheat; yogurt
Abstract:
... The aim of this study was to investigate the effect of immature wheat grain (IWG) on the survival of Lactobacillus acidophilus NCFM (LNCFM), Lactobacillus casei 431 (L431) and Lactobacillus acidophilus 20079 (L20079) in yoghurts under cold storage. Furthermore, the impact of IWG on physicochemical, textural and antioxidative properties of yoghurts was evaluated. Fortification of yoghurt with IWG p ...
DOI:
10.1007/s13197-019-04019-7
PubMed:
31749495
PubMed Central:
PMC6838264

16. Phytochemical Composition and Antioxidant Capacity of 30 Chinese Teas

Author:
Guo-Yi Tang; Cai-Ning Zhao; Xiao-Yu Xu; Ren-You Gan; Shi-Yu Cao; Qing Liu; Ao Shang; Qian-Qian Mao; Hua-Bin Li
Source:
Antioxidants 2019 v.8 no.6 pp. -
ISSN:
2076-3921
Subject:
antioxidant activity; antioxidants; caffeine; cardiovascular diseases; chemical constituents of plants; chlorogenic acid; chronic diseases; cosmetics; diabetes; drugs; ellagic acid; flavanols; food additives; gallic acid; high performance liquid chromatography; neoplasms; obesity; tea; theaflavins; water solubility
Abstract:
... Tea has been reported to prevent and manage many chronic diseases, such as cancer, diabetes, obesity, and cardiovascular diseases, and the antioxidant capacity of tea may be responsible for these health benefits. In this study, the antioxidant capacities of fat-soluble, water-soluble, and bound-insoluble fractions of 30 Chinese teas belonging to six categories, namely green, black, oolong, dark, w ...
DOI:
10.3390/antiox8060180
PubMed:
31216700
PubMed Central:
PMC6617242

17. Total Phenolic, Anthocyanin, Catechins, DPPH Radical Scavenging Activity, and Toxicity of Lepisanthes alata (Blume) Leenh

Author:
Tuty Anggraini; Syafni Wilma; Daimon Syukri; Fauzan Azima
Source:
International Journal of Food Sciences 2019 v.2019 pp. -
ISSN:
2314-5765
Subject:
2,2-diphenyl-1-picrylhydrazyl; Lepisanthes alata; anthocyanins; antioxidant activity; antioxidants; bark; catechin; epicatechin; epigallocatechin gallate; ethanol; food additives; free radicals; fruit pulp; fruits; leaves; methanol; polyphenols; processed foods; seeds; solvents; toxicity; toxins
Abstract:
... Anthocyanins and catechin are natural antioxidants presented in many plants. Lepisanthes alata (Blume) Leenh is a plant with fruit that ripens to an intense red. This coloring suggests a high polyphenol content. However, limited information is available regarding the polyphenol or other antioxidant content in this fruit or its suitability as a food additive. The purpose of this research was to det ...
DOI:
10.1155/2019/9703176
PubMed:
31275958
PubMed Central:
PMC6582855

18. Addition of norbixin microcapsules obtained by spray drying in an isotonic tangerine soft drink as a natural dye

Author:
Diego Santiago Tupuna-Yerovi; Karina Paese; Simone Hickmann Flôres; Silvia Stanisçuaski Guterres; Alessandro Rios
Source:
Journal of food science and technology 2020 v.57 no.3 pp. 1021-1031
ISSN:
0022-1155
Subject:
Bixa orellana; antioxidant activity; artificial colors; beverage industry; bioactive compounds; carotenoids; color; environmental factors; food additives; half life; heat; microencapsulation; natural dyes; oxygen; seeds; soft drinks; spray drying; tangerines; temperature
Abstract:
... Annatto seeds (Bixa orellana L.) are a natural source of norbixin, a carotenoid with antioxidant activity and an intense yellow–orange color which is a commonly used food and beverage colorant. However, it is susceptible to environmental factors such as light, oxygen, and temperature. Microencapsulation presents an alternative for improving the bioactive compound’s stability. In this study, norbix ...
DOI:
10.1007/s13197-019-04135-4
PubMed:
32123423
PubMed Central:
PMC7026349

19. Antioxidant action and effectiveness of sulfur-containing amino acid during deep frying

Author:
H. F. Emilie Heng; X. L. Ong; P. Y. Edwin Chow
Source:
Journal of food science and technology 2020 v.57 no.3 pp. 1150-1157
ISSN:
0022-1155
Subject:
2,2-diphenyl-1-picrylhydrazyl; ambient temperature; amines; antioxidant activity; antioxidants; decarboxylation; deep fat frying; food additives; food industry; foods; hydroquinone; methionine; moieties; nuclear magnetic resonance spectroscopy; pyrolysis; shelf life
Abstract:
... The aim of the study was to solve the mystery why sulfur-containing amino acids such as methionine can perform as an antioxidant during frying and hypothesized the antioxidative mechanisms. The results of this study revealed that sulfur-containing amino acids such as methionine failed to show DPPH· scavenging activity at room temperature but had valuable antioxidant activity based on OSI test at h ...
DOI:
10.1007/s13197-019-04150-5
PubMed:
32123436
PubMed Central:
PMC7026352

20. Antioxidant activity and quality attributes of white chocolate incorporated with Cinnamomum burmannii Blume essential oil

Author:
Dimas Rahadian Aji Muhammad; Valérie Lemarcq; Elien Alderweireldt; Pauline Vanoverberghe; Danar Praseptiangga; Joel Garcia Juvinal; Koen Dewettinck
Source:
Journal of food science and technology 2020 v.57 no.5 pp. 1731-1739
ISSN:
0022-1155
Subject:
Cinnamomum burmanni; antioxidant activity; chemical constituents of plants; chocolate liquor; cinnamon; color; essential oils; food additives; foods; hardness; melting; white chocolate
Abstract:
... White chocolate is often considered as an unhealthy product with low phenolic content and antioxidant activity since it does not contain cocoa liquor. In this study, investigation on the phytochemical composition of cinnamon essential oil as well as its potential use to improve the antioxidant activity of white chocolate were carried out. The effect of the essential oil incorporation on the qualit ...
DOI:
10.1007/s13197-019-04206-6
PubMed:
32327784
PubMed Central:
PMC7171023

21. Formulation, standardization and characterization of novel sattu beverage enriched with beetroot juice

Author:
Alok Sharma; Bidyut Mazumdar; Amit Keshav
Source:
Journal of food science and technology 2020 v.57 no.5 pp. 1936-1943
ISSN:
0022-1155
Subject:
2,2-diphenyl-1-picrylhydrazyl; Cicer arietinum; acidity; antioxidant activity; ascorbic acid; beets; beverages; citric acid; color; consumer acceptance; flavonoids; food additives; food enrichment; markets; pH; pectins; protein content; sensory evaluation; vegetable juices
Abstract:
... The existing market of beverages is in utmost need of non-conventional and cheaper option of a functional protein beverage. The primary goal of this research was to formulate a beverage using prepared from roasted Bengal gram (sattu) which can provide health benefits. Fortified sattu beverage was prepared by incorporating pectin, citric acid, ascorbic acid and sugar as additives with beetroot juic ...
DOI:
10.1007/s13197-019-04229-z
PubMed:
32327804
PubMed Central:
PMC7171006

22. Generation of an engineered food-grade Lactococcus lactis strain for production of an antimicrobial peptide: in vitro and in silico evaluation

Author:
Abbas Tanhaeian; Mehdi Mirzaii; Zana Pirkhezranian; Mohammad Hadi Sekhavati
Source:
BMC biotechnology 2020 v.20 no.1 pp. 19
ISSN:
1472-6750
Subject:
DNA; Enterococcus faecalis; Escherichia coli; Lactococcus lactis; Pseudomonas aeruginosa; Staphylococcus aureus; agarose; antimicrobial peptides; antimicrobial properties; antioxidant activity; bacteria; biofilm; biopreservatives; boiling; camel milk; computer simulation; culture media; disk diffusion antimicrobial test; food additives; food industry; food pathogens; food safety; genetic vectors; human health; inhibitory concentration 50; lactoferrin; thermal stability
Abstract:
... BACKGROUND: Foodborne pathogens and their biofilms are considered as one of the most serious problems in human health and food industry. Moreover, safety of foods is a main global concern because of the increasing use of chemical food additives. Ensuring food safety enhances interest in discovery of new alternative compounds such as antimicrobial peptides (AMPs), which can be used as bio-preservat ...
DOI:
10.1186/s12896-020-00612-3
PubMed:
32228563
PubMed Central:
PMC7106598

23. Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread

Author:
Aruna Pamisetty; K. Ashwath Kumar; D. Indrani; R. P. Singh
Source:
Journal of food science and technology 2020 v.57 no.1 pp. 253-262
ISSN:
0022-1155
Subject:
amylographs; antioxidant activity; antioxidants; bone health; breads; dough; fatty acids; food additives; fruits; hardness; humans; industrial byproducts; polyphenols; pomegranates; seeds; sensory properties; texture; viscosity; water binding capacity; wheat; wheat flour
Abstract:
... Punicic acid (PA), a predominant fatty acid (85%) in pomegranate seeds, also called as an ω-5 fatty acid, is known to render various health beneficial effects to humans. The objective of this study was to prepare and observe the effect of replacement of wheat flour with 5–12.5% punicic acid rich pomegranate seed powder (PSP, 9XXX fraction) on rheological, physico-sensory and antioxidant properties ...
DOI:
10.1007/s13197-019-04055-3
PubMed:
31975728
PubMed Central:
PMC6952524