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You searched for: Subject term antioxidant activity Remove constraint Subject term: antioxidant activity Subject term food additives Remove constraint Subject term: food additives
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1. Acetylation modification and antioxidant activity of polysaccharides from Agrocybe cylindracea

Author:
Yingyun Peng; Jiehan Zhang; Huangling Yang; Zhifeng Yang; Haibo Xue; Fan Wu; Zeyujin Wang; Lin Xie; Yiyong Chen
Source:
Journal of food measurement & characterization 2022 v.16 no.3 pp. 1911-1919
ISSN:
2193-4126
Subject:
Agrocybe; acetic anhydride; acetylation; antioxidant activity; food additives; measurement; polysaccharides; superoxide anion; temperature
Abstract:
... In this paper, polysaccharides from Agrocybe cylindracea (ACPs) were chemically acetylated. Effects of reaction time, reaction temperature and acetylated reagent amounts (acetic anhydride) on the degree of substitution (DS) of acetylated groups were investigated based on single factor experiments. Response surface analysis method was used to optimize acetylation process of ACPs. The maximum DS of ...
DOI:
10.1007/s11694-022-01315-3

2. Galla rhois water extract inhibits enzymatic browning in apple juice partly by binding to and inactivating polyphenol oxidase

Author:
Min-Kyeong Lee; Youn-Hwan Hwang; Heeyeon Ryu; Ami Lee; Hyeon Hak Jeong; Jiwon Baek; Myeong-Jin Kim; Ji Yun Lee; Ji Yun Van; Yunshan Liu; Chun Whan Choi; Min Soo Kim; Bonggi Lee
Source:
Food chemistry 2022 v.383 pp. 132277
ISSN:
0308-8146
Subject:
antioxidant activity; apple juice; ascorbic acid; catechol oxidase; food additives; food chemistry; phytochemicals; toxicity; traditional medicine
Abstract:
... Although Galla rhois has been used as a traditional medicine in Asian countries, there was no application of it in anti-browning food additives. Here, we tested whether Galla rhois inhibits apple juice browning. Apple juice browning was blocked at 250–1000 µg/ml of Galla rhois for 16 days but the effect of vitamin C did not last until a day. In vitro assays showed that the antioxidant capacity of ...
DOI:
10.1016/j.foodchem.2022.132277

3. Identification of Sterols from Anabasis articulata (Forssk.) Moq. (Chenopodiaceae) Growing in Algeria and Study of Their Potential Bioactivity

Author:
Dounia Ben Menni; Nabila Belyagoubi-Benhammou; Assia Benmahieddine; Hanane Ben Menni; Angelo Gismondi; Valentina Monteleone; Gabriele Di Marco; Alessia D’Agostino; Antonela Canini; Houari Benamar; Fawzia Atik-Bekkara
Source:
Waste and biomass valorization 2022 v.13 no.7 pp. 3283-3295
ISSN:
1877-2641
Subject:
Anabasis; acetylcholinesterase; aerial parts; antioxidant activity; antioxidants; biomass; diabetes; eczema; edema; fever; food additives; humans; kidneys; neoplasm cells; plant extracts; sterols; toxicity testing; traditional medicine; wastes; Algeria; Jordan; Lebanon; Mauritania; Morocco; Saudi Arabia; Spain
Abstract:
... PURPOSE: Anabasis articulata (Forssk.) Moq. (Chenopodiaceae), also called Eshnan, Ajremor Berry bearing glasswort, is widely distributed in Syrian, Algerian, Jordan, Lebanon, Saudi Arabia, Egyptian and Iraqi desert, Spain (Alicante, Almería, Granada and Murcia provinces), Mauritania, Western Sahara and Morocco. Anabasis articulata is broadly used in folk medicine to treat diabetes, fever, eczema a ...
DOI:
10.1007/s12649-022-01717-w

4. Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules

Author:
Yaşar Özlem Alifakı; Özge Şakıyan; Asli Isci
Source:
Food and bioprocess technology 2022 v.15 no.5 pp. 1115-1132
ISSN:
1935-5130
Subject:
Viburnum opulus; antioxidant activity; bioprocessing; bulk density; color; food additives; freeze drying; fruits; functional foods; gum arabic; hygroscopicity; maltodextrins; microencapsulation; particle size; solubility; storage quality; ultrasonic treatment; water content
Abstract:
... In this study, the effects of different coating materials (maltodextrin and gum arabic), ultrasonication time (10–20–30 min), and core to coating ratio (1:10, 1:20, and 1:30) on microencapsulation of cranberrybush fruit were investigated. Freeze drying was applied for 48 h to obtain the microcapsules. The dependent variables of the research were encapsulation efficiency, antioxidant activity, colo ...
DOI:
10.1007/s11947-022-02805-4

5. Optimization of extraction process of proanthocyanidins from Zijuan tea (Camellia sinensis var. kitmaura) by response surface design

Author:
Wang Qi; Cheng Zhou; Liu Kunyi; Mao Dongmei; Liang Zhengwei
Source:
Journal of food processing and preservation 2022 v.46 no.1 pp. e16213
ISSN:
0145-8892
Subject:
2,2-diphenyl-1-picrylhydrazyl; Bacillus subtilis; Camellia sinensis; Escherichia coli; Saccharomyces cerevisiae; Staphylococcus aureus; antimicrobial properties; antioxidant activity; citric acid; experimental design; food additives; foods; hydroxyl radicals; proanthocyanidins; response surface methodology; tea; temperature; ultrasonics
Abstract:
... In order to broaden the application field of proanthocyanidins (PCs) from Zijuan tea, it is necessary to establish an environmental and economic extraction method of PCs from Zijuan tea. Based on the single‐factor experiment, Box‐Behnken response surface methodology was used to study the effects of solid–liquid ratio, the concentration of citric acid solution, ultrasonic power, ultrasonic time, an ...
DOI:
10.1111/jfpp.16213

6. Chitosan based coatings extend the shelf-life of beef slices during refrigerated storage

Author:
Yuanxia Cheng; Jingfei Hu; Shengjun Wu
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.138 pp. 110694
ISSN:
0023-6438
Subject:
antibacterial properties; antioxidant activity; antioxidants; bacterial growth; beef; chitosan; cold storage; food additives; glutathione; pH; sensory properties; shelf life; thiobarbituric acid-reactive substances; total volatile basic nitrogen
Abstract:
... Chitosan is a food additive with antibacterial and antioxidant activities, ϵ-polylysine has antibacterial activity, and glutathione has potent antioxidant activity. This study aimed to investigate the effects of chitosan based coatings combined with ϵ-polylysine and glutathione (0.5% chitosan + 0.2% ϵ-polylysine + 0.1% glutathione) on preservation of beef slices during refrigerated storage. The be ...
DOI:
10.1016/j.lwt.2020.110694

7. Direct acidification of requeijão cremoso model by lactobionic acid: physical, chemical and antimicrobial effects

Author:
Taís Cardoso; Mariana Carolina Gipiela Corrêa Dias; João Luiz Andreotti Dagostin; Maria Lucia Masson
Source:
Journal of food science and technology 2021 v.58 no.2 pp. 660-671
ISSN:
0022-1155
Subject:
acidification; antioxidant activity; antioxidants; food additives; lactic acid; models; technology; water activity
Abstract:
... Lactobionic acid (LBA) shows singular properties (antioxidant and antimicrobial). However, few studies aim to test them in foods and confirm the actual occurrence of properties. The present study aims to apply LBA/lactic acid in the production of requeijão cremoso model in order to recognize some of the effects caused by the component as a food additive. The effects on the requeijão cremoso model ...
DOI:
10.1007/s13197-020-04580-6

8. Effect of Gaseous Ozone Process on Cantaloupe Melon Peel: Assessment of Quality and Antilisterial Indicators

Author:
Fátima A. Miller; Joana F. Fundo; Ester Garcia; Cristina L. M. Silva; Teresa R. S. Brandão
Source:
Foods 2021 v.10 no.4 pp. -
ISSN:
2304-8158
Subject:
Listeria innocua; antibacterial properties; antioxidant activity; ascorbic acid; cantaloupes; color; food additives; food composition; fruits; markets; ozone; pH; phenolic compounds; value added
Abstract:
... Fruit waste parts, particularly peel, are abundant sources of bioactive compounds. To be included in the formulation of value-added foods, peel needs to be transformed and subjected to a preservation process. Therefore, this study seeks to assess the effect of ozone on the quality and antilisterial indicators of cantaloupe melon peel paste, aiming at obtaining a product with the potential to be us ...
DOI:
10.3390/foods10040727

9. Effect of Pandanus tectorius extract as food additive on oxidative stress, immune status, and disease resistance in Cyprinus carpio

Author:
Chi Cheng; Se Chang Park; Sib Sankar Giri
Source:
Fish & shellfish immunology 2022 v.120 pp. 287-294
ISSN:
1050-4648
Subject:
Aeromonas hydrophila; Cyprinus carpio; Pandanus tectorius; Toll-like receptors; alanine transaminase; antioxidant activity; antioxidants; aquaculture; aspartate transaminase; blood serum; catalase; complement; dietary supplements; disease resistance; fish; food additives; gene expression; glutathione peroxidase; hepcidin; immunity; immunoglobulins; interleukin-10; liver; lysozyme; malondialdehyde; myeloperoxidase; oxidative stress; pathogens; protein content; shellfish; superoxide dismutase; weight gain
Abstract:
... The present study investigated the effect of Pandanus tectorius (PT) extract on Cyprinus carpio growth, antioxidant capacity, immunological and oxidative stress, immune-related gene expression, and resistance against pathogen challenge. Fish (average weight: 12.18 ± 0.32 g) were fed with diets containing various concentration (g kg⁻¹) of PT extract: 0 g (basal diet), 5 g [PT5], 10 g [PT10], 20 g [ ...
DOI:
10.1016/j.fsi.2021.12.004

10. Effects of Tea Powder on the Cooking Properties, Antioxidative Potential and Volatile Profiles of Dried Noodles

Author:
Kayama Kayama; Ran Wei; Yuanping Zhang; Fenghua Wu; Zhucheng Su; Junjie Dong; Xingquan Liu
Source:
Foods 2022 v.11 no.6 pp. -
ISSN:
2304-8158
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; black tea; flavor; food additives; green tea; noodles; water uptake
Abstract:
... Numerous studies indicate that tea has versatile health benefits, and attempts are being made to use it as a food additive. In this study, three types of tea powder (TP) [matcha tea powder (MTP), green tea powder (GTP), and black tea powder (BTP)] were used in noodle processing, and the cooking properties, antioxidant potential, and volatile profiles of dried tea noodles (DTN) were investigated. B ...
DOI:
10.3390/foods11060858

11. Evaluation of Pediococcus pentosaceus strains as probiotic adjunct cultures for soybean milk post-fermentation

Author:
Dan Hu; Jinyong Wu; Long Jin; Lixia Yuan; Jun Li; Xiangsong Chen; Jianming Yao
Source:
Food research international 2021 v.148 pp. 110570
ISSN:
0963-9969
Subject:
Escherichia coli; Pediococcus pentosaceus; Shigella dysenteriae; Staphylococcus aureus; Yersinia enterocolitica; acidification; antioxidant activity; arginine; fermentation; food additives; food research; food safety; freeze drying; intestines; isomaltose; nutrition; probiotics; proline; serotypes; soymilk; stomach; survival rate; taste
Abstract:
... Soybean milk is an economical substitute for dairy products. Pediococcus pentosaceus has been used as a food additive to improve taste, nutrition, and food safety. In this study, four P. pentosaceus strains (CICC 24444, QK-1, MQ-1 and RQ-1) isolated from various food sources and known to exhibit broad-spectrum antibacterial activities were used to ferment soybean milk, and their fermentation chara ...
DOI:
10.1016/j.foodres.2021.110570

12. Fungal oxidative and hydrolyzing enzymes as designers in the biological production of dietary fibers from triticale

Author:
Aleksandra Margetić; Sanja Stojanović; Marina Ristović; Zoran Vujčić; Biljana Dojnov
Source:
Lebensmittel-Wissenschaft + Technologie 2021 v.145 pp. 111291
ISSN:
0023-6438
Subject:
Aspergillus; Coriolus versicolor; Trichoderma; antioxidant activity; biological production; dietary fiber; food additives; fungi; hydrolysis; laccase; lignocellulose; triticale
Abstract:
... There is an urgent need to increase the daily intake of insoluble dietary fiber, and at the same time to find new sources and new production technologies. We hypothesized that fungal enzymes directly involved in lignocellulosic material hydrolysis (Aspergillus and Trichoderma enzyme cocktails) will change the fiber structure particularly efficiently after the action of laccase (Trametes versicolor ...
DOI:
10.1016/j.lwt.2021.111291

13. Optimization of allyl isothiocyanate sanitizing concentration for inactivation of Salmonella Typhimurium on lettuce based on its phenotypic and metabolome changes

Author:
Hyun-Jong Song; Kang-Mo Ku
Source:
Food chemistry 2021 v.364 pp. 130438
ISSN:
0308-8146
Subject:
Salmonella Typhimurium; allyl isothiocyanate; antioxidant activity; cell membranes; disinfection; food additives; food chemistry; food pathogens; lettuce; lipid peroxidation; metabolome; metabolomics; phenotype; storage quality; weight loss
Abstract:
... Allyl isothiocyanate (AITC), a natural compound, is a promising food additive and preservative because of its safety and effectiveness. In order to determine optimal AITC concentrations for disinfection of food pathogen on lettuce without compromising postharvest quality, various concentrations of AITC (0, 1, 2.5, 5 and 7.5 µL L⁻¹) were applied to Salmonella Typhimurium inoculated lettuce in air-t ...
DOI:
10.1016/j.foodchem.2021.130438

14. Purification, in-depth structure analysis and antioxidant stress activity of a novel pectin-type polysaccharide from Ziziphus Jujuba cv. Muzaoresidue

Author:
Yulian Zhu; Zongxing He; Xingyu Bao; Min Wang; Sheng Yin; Lijun Song; Qiang Peng
Source:
Journal of functional foods 2021 v.80 pp. 104439
ISSN:
1756-4646
Subject:
Ziziphus jujuba; acid hydrolysis; alkali treatment; antioxidant activity; antioxidants; arabinose; food additives; galactose; galacturonic acid; gel chromatography; glucose; methylation; novel foods; oxidative stress; paper; pectins; rhamnose; thickeners; water
Abstract:
... Ziziphus Jujuba cv. Muzao has attracted researchers for a long time, while residue of jujuba after extracted by water still contains many bioactivities. This paper presents the first study on in-depth structure analysis and its antioxidant of a pectic polysaccharide (PZJRP) separated and purified from Ziziphus Jujuba cv. Muzao residue through alkali extraction. Results of structural and morphologi ...
DOI:
10.1016/j.jff.2021.104439

15. Root extracts of Saussurea costus as prospective detoxifying food additive against sodium nitrite toxicity in male rats

Author:
Samy E. Elshaer; Gamal M. Hamad; Elsayed E. Hafez; Hoda H. Baghdadi; Fatma M. El-Demerdash; Jesus Simal-Gandara
Source:
Food and chemical toxicology 2022 v.166 pp. 113225
ISSN:
0278-6915
Subject:
Saussurea costus; adults; antioxidant activity; antioxidants; biomarkers; decapitation; ethanol; flavonoids; food additives; food industry; histopathology; kidneys; lipid composition; liver; males; meat; methanol; oral administration; rats; renal function; sensory evaluation; sodium nitrite; toxicity; toxicology
Abstract:
... The goal of this study was to investigate the effects of three different extracts of Saussurea costus roots (ethanol, methanol, and water) as a food additive in alleviating the harmful effect of sodium nitrite in rat meals. Thirty-five adult male rats were divided into five groups as follows: control, sodium nitrite (NaNO₂; 75 mg/kg BW, single oral dose), S. costus 70% ethanol, 70% methanol, and a ...
DOI:
10.1016/j.fct.2022.113225

16. A composite carbon-based solid acid-supported palladium catalyst (Pd/C-SO₃H) for hydrogenolysis of plant-derived polymeric proanthocyanidins

Author:
Hongfei Zhu; Liwen Ni; Shixue Ren; Guizhen Fang; Shujun Li
Source:
RSC advances 2020 v.10 no.35 pp. 20665-20675
ISSN:
2046-2069
Subject:
antioxidant activity; antioxidants; catalysts; depolymerization; food additives; industry; palladium; polymers; proanthocyanidins
Abstract:
... A composite catalyst, Pd/C-SO₃H, has been prepared to depolymerize plant-derived polymeric proanthocyanidins (PPC). Different reaction conditions were explored and the catalyst was shown to have good performance and recyclability, as well as good thermal and acid–base stability. UV, FTIR and ¹H NMR analyses showed that the depolymerization products (oligomeric proanthocyanidins, OPC) retained a co ...
DOI:
10.1039/d0ra03518a

17. A specific antioxidant peptide: Its properties in controlling oxidation and possible action mechanism

Author:
Qian Yang; Xixi Cai; Ana Yan; Yongqi Tian; Ming Du; Shaoyun Wang
Source:
Food chemistry 2020 v.327 pp. 126984
ISSN:
0308-8146
Subject:
antioxidant activity; byproducts; chemical bonding; food additives; free radical scavengers; oxidation; peptides; phenol; tandem mass spectrometry
Abstract:
... Marine byproducts have become popular research themes due to their biological significance. The black sharkskin protein hydrolysate-based antioxidant peptides were firstly investigated in this study. The black sharkskin-derived novel antioxidant peptide demonstrating 81.05% free radical scavenging activity to ABTS at 500 μg/mL, was identified to be Ala-Thr-Val-Tyr (ATVY). The crucially antioxidant ...
DOI:
10.1016/j.foodchem.2020.126984

18. Active food additive based on encapsulated yerba mate (Ilex paraguariensis) extract: effect of drying methods on the oxidative stability of a real food matrix (mayonnaise)

Author:
Daniela Fenoglio; Daniela Soto Madrid; Jessica Alarcón Moyano; Mariana Ferrario; Sandra Guerrero; Silvia Matiacevich
Source:
Journal of food science and technology 2021 v.58 no.4 pp. 1574-1584
ISSN:
0022-1155
Subject:
Ilex paraguariensis; antioxidant activity; antioxidants; encapsulation; food additives; food industry; food matrix; freeze drying; maltodextrins; mayonnaise; oxidative stability; polyphenols; spray drying; water activity; water content; yerba mate
Abstract:
... The drying process used to obtain active food additives is critical to ensure its functionality. In this study, freeze- and spray-drying techniques were evaluated for encapsulation of extracts with antioxidant activity from yerba mate (Ilex paraguariensis), using maltodextrin (MD) as wall material. Additionally, the oxidative stability in a real food matrix (mayonnaise) was assessed. Both MD addit ...
DOI:
10.1007/s13197-020-04669-y

19. Antioxidant and hepatoprotective effects against acute CCl4‐induced liver damage in mice from red‐fleshed apple flesh flavonoid extract

Author:
Qi Zou; Nan Wang; Zheng Gao; Haifeng Xu; Guanxian Yang; Tianliang Zhang; Zhangwen Guo; Zongying Zhang; Le Jia; Xuesen Chen
Source:
Journal of food science 2020 v.85 no.10 pp. 3618-3627
ISSN:
0022-1147
Subject:
Malus domestica; alanine transaminase; alkaline phosphatase; anthocyanins; antioxidant activity; antioxidants; apples; aspartate transaminase; blood serum; catalase; cultivars; food additives; fruit extracts; fruit trees; glutathione; glutathione peroxidase; hepatoprotective effect; histopathology; industry; liver; liver diseases; malondialdehyde; superoxide dismutase
Abstract:
... Apple (Malus domestica Borkh.) is an important fruit tree species worldwide. Apple fruits are favored by consumers because of their antioxidative, anti‐inflammatory, and antitumor effects as well as their protective effects against cardiovascular diseases and other health benefits. There is considerable interest in red‐fleshed apple fruits among breeders because of their high flavonoid and anthocy ...
DOI:
10.1111/1750-3841.15454

20. Benefits of thymol supplementation on performance, the hepatic antioxidant system, and energetic metabolism in grass carp

Author:
Monique B. Morselli; João H. Reis; Matheus D. Baldissera; Carine F. Souza; Bernardo Baldisserotto; Tiago G. Petrolli; Diovani Paiano; Diogo L. A. Lopes; Aleksandro S. Da Silva
Source:
Fish physiology and biochemistry 2020 v.46 no.1 pp. 305-314
ISSN:
0920-1742
Subject:
Ctenopharyngodon idella; adenylate kinase; animal performance; antioxidant activity; bioavailability; body weight; dietary supplements; energy metabolism; enzyme activity; feed conversion; fingerlings; food additives; free radicals; glutathione peroxidase; growth performance; lactate dehydrogenase; lipid peroxidation; nutrients; oxidants; reactive oxygen species; reproductive performance; specific growth rate; superoxide dismutase; thymol; weight gain
Abstract:
... Thymol is an herbal food additive used to improve animal performance. Thymol acts via its potential to enhance productive and reproductive performance, and by improving bioavailability of nutrients in fish. Nevertheless, the exact mechanisms associated with these phenomena remain poorly understood, although recent evidence has suggested the involvement of the phosphotransfer network and antioxidan ...
DOI:
10.1007/s10695-019-00718-2

21. Complex biochemical characteristics of Coriandrum sativum L.

Author:
T. V. Khmelinskaya; A. E. Smolenskaya; A. E. Solovyeva
Source:
Trudy po prikladnoj botanike, genetike i selekcii 2021 v.182 no.1 pp. 80-90
ISSN:
2619-0982
Subject:
Coriandrum sativum; antioxidant activity; ascorbic acid; biomass; carotenes; cultivars; early development; food additives; human nutrition; vegetable crops
Abstract:
... Background. Coriandrum sativum L. is a valuable vegetable crop with early maturity and high nutritional benefits. Green biomass of coriander is rich in vitamins, especially ascorbic acid and carotene. The feasibility of using coriander as a natural food additive is due to its high antioxidant activity. The aim of this research was to study the biochemical composition of the green biomass in the ac ...
DOI:
10.30901/2227-8834-2021-1-80-90

22. Development of extracts obtained from yerba mate leaves with different industrial processing steps: Antimicrobial capacity, antioxidant properties, and induced damage

Author:
Marcela Schenk; Mariana Ferrario; Miguel Schmalko; Roy Rivero; Irene Taravini; Sandra Guerrero
Source:
Journal of food processing and preservation 2021 v.45 no.6 pp. e15482
ISSN:
0145-8892
Subject:
Escherichia coli; Ilex paraguariensis; anti-infective agents; antimicrobial properties; antioxidant activity; antioxidants; caffeic acid; caffeine; chlorogenic acid; food additives; health promotion; juices; kaempferol; polyphenols; theobromine; transmission electron microscopy; ultrasonics; yerba mate
Abstract:
... This study was aimed at developing a yerba mate extract (YME) intended to be used as food additive with antioxidant and antimicrobial capacity. For the extraction, yerba mate (Ilex paraguariensis, St Hill) leaves collected from three industrial processing steps (green, unaged‐canchada, and aged‐canchada) were used. The aged‐canchada YME exhibited higher theobromine, chlorogenic acid, caffeic acid, ...
DOI:
10.1111/jfpp.15482

23. Effect of antioxidant‐enriched microcrystalline cellulose obtained from almond residues on the storage stability of mayonnaise

Author:
Naciye Ünver; Şerafettin Çelik
Source:
Journal of food processing and preservation 2021 v.45 no.7 pp. e15613
ISSN:
0145-8892
Subject:
agricultural wastes; almond shells; almonds; alpha-tocopherol; antioxidant activity; antioxidants; biodegradability; cellulose; crystal structure; ecosystems; environmental impact; food additives; food production; lignocellulose; mayonnaise; oils; oxidation; oxidative stability; peroxide value; storage quality; thermal stability
Abstract:
... The aim of this study was to evaluate the antioxidant activity, morphological, thermal, crystallinity, and flow characteristics of antioxidant‐enriched microcrystalline cellulose obtained from the almond shell (AE‐MCC‐AS). The results indicated that AE‐MCC‐AS could be a natural food additive that exhibited good thermal stability, crystallinity, antioxidant, and flow characteristics. The antioxidan ...
DOI:
10.1111/jfpp.15613

24. Effects of Microwave-Assisted Extraction Conditions on Antioxidant Capacity of Sweet Tea (Lithocarpus polystachyus Rehd.)

Author:
Ao Shang; Min Luo; Ren-You Gan; Xiao-Yu Xu; Yu Xia; Huan Guo; Yi Liu; Hua-Bin Li
Source:
Antioxidants 2020 v.9 no.8 pp. -
ISSN:
2076-3921
Subject:
Lithocarpus polystachyus; antioxidant activity; antioxidants; diodes; ethanol; food additives; functional foods; gallic acid; high performance liquid chromatography; iron; microwave treatment; response surface methodology; temperature
Abstract:
... In this study, the effects of microwave-assisted extraction conditions on antioxidant capacity of sweet tea (Lithocarpus polystachyus Rehd.) were studied and the antioxidants in the extract were identified. The influences of ethanol concentration, solvent-to-sample ratio, microwave power, extraction temperature and extraction time on Trolox equivalent antioxidant capacity (TEAC) value, ferric redu ...
DOI:
10.3390/antiox9080678

25. Effects of thermally treated mulberry leaves on the quality, properties, and antioxidant activities of yogurt

Author:
Yusong Wang; Ka‐Young Song; Yookyung Kim
Source:
Journal of food processing and preservation 2022 v.46 no.1 pp. e16139
ISSN:
0145-8892
Subject:
Lactobacillus; acidity; anthocyanins; antioxidant activity; antioxidants; astringency; bitterness; fermentation; food additives; green tea; heat treatment; leaf extracts; mulberries; nutrient content; odors; off flavors; silkworms; sourness; sweetness; traditional medicine; yogurt; Asia
Abstract:
... Mulberry leaf extract (MLE) was used to enhance the functionality of yogurt. Yogurt was fermented with 15% MLE prepared using different thermal treatment methods: no treatment (MY), steamed (SMY), and roasted (RMY). The controls were yogurt with no MLE (Y) and green tea extract (GY). Yogurt acidity was not significantly different among the samples after 8 hr of fermentation. Lactobacilli count was ...
DOI:
10.1111/jfpp.16139

26. Fibrinogen Increases Resveratrol Solubility and Prevents it from Oxidation

Author:
Nikola Gligorijević; Mirjana Radomirović; Andreja Rajković; Olgica Nedić; Tanja Ćirković Veličković
Source:
Foods 2020 v.9 no.6 pp. -
ISSN:
2304-8158
Subject:
antioxidant activity; antioxidants; bioavailability; blood coagulation; coagulation; environment; fibrinogen; fluorescence emission spectroscopy; food additives; incidence; melting point; oxidation; polyphenols; protective effect; red wines; resveratrol; saturated fats; solubility
Abstract:
... The French paradox describes a lower incidence of cardiovascular problems despite a high intake of saturated fats. This phenomenon was associated with higher consumption of red wine, as it was later discovered that the presence of antioxidants, including resveratrol, have beneficial effects. We hypothesized that resveratrol may have a more direct role in protection from harmful oxidation, presumab ...
DOI:
10.3390/foods9060780

27. 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

28. Genipin induces developmental toxicity through oxidative stress and apoptosis in zebrafish

Author:
Zhong-Shang Xia; Er-Wei Hao; Yan-ting Wei; Xiao-Tao Hou; Zhang-mei Chen; Man Wei; Zheng-Cai Du; Jia-Gang Deng
Source:
Comparative biochemistry and physiology 2021 v.241 pp. 108951
ISSN:
1532-0456
Subject:
Danio rerio; Gardenia jasminoides; Oriental traditional medicine; antioxidant activity; apoptosis; body length; developmental toxicity; edema; food additives; gene expression; genetic markers; hepatotoxicity; nephrotoxicity; oxidative stress; pericardium
Abstract:
... Genipin, an iridoid substance, is mainly derived from Gardenia jasminoides Ellis of the traditional Chinese medicine and is widely used in raw materials for the food additive gardenia blue and biological materials. The developmental toxicity of genipin has not been investigated, and its underlying mechanism is unclear. Therefore, in this study we attempt to investigate the potential developmental ...
DOI:
10.1016/j.cbpc.2020.108951

29. Green Solvents to Value Annona muricata L. Leaves as Antioxidants Source: Process Optimization and Potential as a Natural Food Additive

Author:
Fernando Castro Leal; Fabiane Oliveira Farias; Wanderlei do Amaral; Aline Theodoro Toci; Marcos R. Mafra; Luciana Igarashi-Mafra
Source:
Waste and biomass valorization 2022 v.13 no.2 pp. 1233-1241
ISSN:
1877-2641
Subject:
Annona muricata; antioxidant activity; antioxidants; biomass; catechin; chlorides; energy costs; food additives; food industry; glycerol; hydrogen bonding; oils; petroleum; process energy; protective effect; rutin; solvents; soursops; soybeans; temperature; thermal degradation; ultrasonic treatment; ultrasonics; wastes; xylitol
Abstract:
... PURPOSE: The development of a green route to obtain bioactive compounds is of great interest, contributing to the value of underused matrices such as the Soursop leaves. METHODS: Deep eutectic solvents (DES) using cholinium chloride as HBA, and alcohols and sugars as HBD, were combined with the ultrasound-assisted solid–liquid extraction (UA-SLE) to obtain bioactive compounds from soursop leaves. ...
DOI:
10.1007/s12649-021-01581-0

30. Impact of food additive titanium dioxide on the polyphenol content and antioxidant activity of the apple juice

Author:
Qian Li; Jing Li; Mengran Duan; Lu Liu; Yinxin Fu; David Julian McClements; Tiantian Zhao; Hongyi Lin; Jinglan Shi; Xiaoqiang Chen
Source:
Lebensmittel-Wissenschaft + Technologie 2022 v.154 pp. 112574
ISSN:
0023-6438
Subject:
antioxidant activity; apple juice; apples; bioavailability; dose response; food additives; food matrix; oral exposure; polyphenols; titanium dioxide
Abstract:
... Food grade titanium dioxide (TiO₂) usually contains a nanosized fraction, while only a few studies had investigated the effects of TiO₂ nanoparticles (NPs) on the other food components via oral exposure. This work investigated the impact of TiO₂ NPs on the content, bioaccessibility and antioxidant activity of polyphenols in the apple juice. Results indicated that adding 500 mg/100 g TiO₂ NPs signi ...
DOI:
10.1016/j.lwt.2021.112574

31. Improving oxidative stability of foods with apple‐derived polyphenols

Author:
Olalla López‐Fernández; Benjamin M. Bohrer; Paulo E.S. Munekata; Rubén Domínguez; Mirian Pateiro; José Manuel Lorenzo
Source:
Comprehensive reviews in food science and food safety 2022 v.21 no.1 pp. 296-320
ISSN:
1541-4337
Subject:
antioxidant activity; antioxidants; apple cider; apple juice; apple pomace; apples; breads; environmental impact; fish; food additives; food safety; lipid peroxidation; meat; oxidative stability; polyphenols; solvents; storage time; temperature; ultrasonics
Abstract:
... Consumers demand healthy and natural food products. Thus, naturally derived antioxidants are emerging as a promising alternative to the use of present ingredients. Apples and apple derivative products (e.g., apple juice, apple cider, apple sauce, and others) are widely consumed throughout the world for a variety of different reasons and supply a large quantity of polyphenolic compounds. The extrac ...
DOI:
10.1111/1541-4337.12869

32. LC‐ESI‐MS/MS‐based phytochemicals and cytotoxic, antioxidant, and enzyme inhibitory activities of Scorzonera mollis subsp. szowitzii: A new reserve of bioactive compounds

Author:
Ebru Deveci
Source:
Journal of food processing and preservation 2022 v.46 no.4 pp. e16478
ISSN:
0145-8892
Subject:
Scorzonera; acetone; alpha-amylase; antioxidant activity; antioxidants; chemical constituents of plants; chlorogenic acid; colon; colorectal neoplasms; cytotoxicity; diabetes; enzyme inhibitors; fibroblasts; food additives; gallic acid; hexane; humans; hypertension; kidneys; methanol; phytochemicals; rheumatoid arthritis; traditional medicine; urease
Abstract:
... Scorzonera L. species are important species used in folk medicine against as hypertension, arteriosclerosis, diabetes, kidney diseases, and rheumatism. In this study, phytochemical compounds, cytotoxic (against DLD‐1 (colorectal cancer) and CCD‐18Co (human colon fibroblast cell line)), antioxidant and enzyme inhibitory (against cholinesterases, tyrosinase, urease, α‐amylase, and α‐glucosidase) act ...
DOI:
10.1111/jfpp.16478

33. Molecular weight effects of low acyl gellan gum on antioxidant capacity and rheological properties

Author:
Abdullah Baawad; Clayton Rice; Taijah Hamil; Kelsey Murphy; Joshua Park; Dong‐Shik Kim
Source:
Journal of food science 2021 v.86 no.10 pp. 4275-4287
ISSN:
0022-1147
Subject:
adsorbents; antioxidant activity; ascorbic acid; bones; cell adhesion; dietary fiber; drugs; food additives; gellan gum; gels; liquids; molecular weight; pharmaceutical industry; rheology; stabilizers
Abstract:
... The current study investigated the antioxidant capacity of enzymatically cleaved low acyl gellan gum (LA‐GAGR) fragments, named midi‐GAGR (MWᵥ: 1.2 × 10⁵ Da) and mini‐GAGR (MWᵥ: 2.5 × 10⁴ Da). Three different methods—hydroxide assay, superoxide assay, and DPPH assay—were used to measure the antioxidant capacity of the low acyl gellan gum fragments. Both mini‐GAGR and midi‐GAGR showed similar antio ...
DOI:
10.1111/1750-3841.15887

34. NADES for food industry innovation: novel bioadditives based on olive oil byproducts

Author:
Neuls Mayer Morgana; Espino Magdalena; María de los Angeles Fernandez; Silva María Fernanda
Source:
Food and bioproducts processing 2022 v.134 pp. 193-201
ISSN:
0960-3085
Subject:
anthocyanins; anti-infective agents; antioxidant activity; bioavailability; biobased products; cultivars; food additives; food industry; glucose; ingredients; intestines; lactic acid; luteolin; olive oil; olive pomace; olives; phenolic compounds; solvents
Abstract:
... There is an urgent need for the replacement of synthetic food additives by natural-based ones. In this scenario the recovery of biocompounds from byproducts represents a huge opportunity for their application as bioadditives in food industry. Among bioactive compounds, phenolics are recognized for their biological properties, being excellent antioxidants, antimicrobials, dyes in food applications. ...
DOI:
10.1016/j.fbp.2022.05.007

35. Phenolic Compounds and Antioxidant Activity of Sprouts from Seeds of Citrus Species

Author:
Beatrice Falcinelli; Franco Famiani; Andrea Paoletti; Sara D’Egidio; Fabio Stagnari; Angelica Galieni; Paolo Benincasa
Source:
Agriculture (Basel) 2020 v.10 no.2 pp. -
ISSN:
2077-0472
Subject:
Citrus aurantium; Citrus limon; Citrus reticulata; Citrus sinensis; antioxidant activity; antioxidants; bioactive compounds; bitterness; byproducts; cosmetics; cotyledons; food additives; genotype; germination; juice industry; lemons; oranges; phenolic acids; phenols; seedlings; sprouting
Abstract:
... Seeds from Citrus species represent a relevant by-product of the juice industry and a potential source of bioactive compounds such as phenols and other antioxidants. Sprouting could be an intriguing idea to enhance the content of these compounds, as explored for other fruittree species. In this experiment, the sprouting performance, the concentration of total phenols and phenolic acids, and the an ...
DOI:
10.3390/agriculture10020033

36. Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review

Author:
Kazem Alirezalu; Mirian Pateiro; Milad Yaghoubi; Abolfazl Alirezalu; Seyed Hadi Peighambardoust; Jose M. Lorenzo
Source:
Trends in food science & technology 2020 v.100 pp. 292-306
ISSN:
0924-2244
Subject:
Lavandula; Mentha piperita nothosubsp. piperita; Olea europaea; Satureja montana; anti-infective agents; antioxidant activity; antioxidants; biopreservatives; chemical constituents of plants; color; essential oils; flavonoids; food additives; functional properties; garlic; leaves; leeks; livestock and meat industry; meat; microwave treatment; olives; onions; oregano; pepper; phenolic acids; plant extracts; rosemary; sage; sensory properties; shelf life; terpenoids; ultrasonics
Abstract:
... Antioxidants and antimicrobials are increasingly becoming important additives in meat industry to extent shelf life and increase acceptability. Oxidative changes and microbiological activities have negative effects on the sensory, stability, nutritional and acceptability properties of the meat products. Mediterranean plant extracts and essential oils (EOs) have been studied as potential natural an ...
DOI:
10.1016/j.tifs.2020.04.010

37. Preparation and characterization of whey protein isolate-chlorophyll microcapsules by spray drying: Effect of WPI ratios on the physicochemical and antioxidant properties

Author:
Zhi-Hong Zhang; Huadong Peng; Meng Wai Woo; Xin-An Zeng; Margaret Brennan; Charles S. Brennan
Source:
Journal of food engineering 2020 v.267 pp. 109729
ISSN:
0260-8774
Subject:
antioxidant activity; antioxidants; chlorophyll; crystal structure; encapsulation; fluorescence; food additives; hydrophobicity; pyrroles; water content; water solubility; whey protein
Abstract:
... Whey protein isolate-chlorophyll (WPI-CH) microcapsules at different WPI ratios via spray drying were created to improve water solubility and biological stability of chlorophyll. Samples at a higher ratio of WPI resulted in a lower moisture content (1.14 ± 0.12% to 2.47 ± 0.09%), higher chlorophyll encapsulation efficiency (98.34 ± 0.03% to 99.76 ± 0.02%) and greater chlorophyll solubility (79.29  ...
DOI:
10.1016/j.jfoodeng.2019.109729

38. Production of liquid smoke using fluidised-bed fast pyrolysis and its application to green lipped mussel meat

Author:
Xing Xin; Amy Bissett; Joyce Wang; Andrew Gan; Kiri Dell; Saeid Baroutian
Source:
Food control 2021 v.124 pp. 107874
ISSN:
0956-7135
Subject:
Perna canaliculus; active ingredients; antioxidant activity; bacterial growth; carbonization; cold storage; color; cytotoxicity; fluidized beds; food additives; food safety; furans; hardness; liquid smoke; mussel meat; phenols; pyrolysis; pyrolysis oils; smoked foods; storage time; texture
Abstract:
... Liquid smoke flavouring as an all-natural food additive is usually prepared by smouldering or a carbonisation method. In this study, liquid smoke was prepared by fast pyrolysis technology using a fluidised bed reactor with a yield of 30 wt%. GC-MS analysis showed that main functional compounds were furans, carbonyls and phenols. The fast pyrolysis liquid smoke presented a high antioxidant capacity ...
DOI:
10.1016/j.foodcont.2021.107874

39. Spray drying encapsulation of stevia extract with maltodextrin and evaluation of the physicochemical and functional properties of produced powders

Author:
Maria Rosa T. Zorzenon; Maysa Formigoni; Sandra B. da Silva; Fabiane Hodas; Silvano Piovan; Simone R. Ciotta; Cler A. Jansen; Antonio S. Dacome; Eduardo J. Pilau; Cecília E. Mareze‐Costa; Paula G. Milani; Silvio C. Costa
Source:
Journal of food science 2020 v.85 no.10 pp. 3590-3600
ISSN:
0022-1147
Subject:
antioxidant activity; antioxidants; bioavailability; cytotoxicity; digestion; ethanol; food additives; glycemic effect; intestines; maltodextrins; microencapsulation; mouth; pH; phytochemicals; solubility; spray drying; water content
Abstract:
... This work aimed to formulate and perform physicochemical and functional characterization of maltodextrin microcapsules containing ethanolic extract of stevia, rich in antioxidant compounds, encapsulated by a spray‐drying process with two maltodextrins (DE10 and DE19). The powders were named M10 and M19, respectively. We analyzed the physicochemical parameters, antidiabetic activity, cytotoxicity, ...
DOI:
10.1111/1750-3841.15437

40. A novel antioxidant source: evaluation of in vitro bioaccessibility, antioxidant activity and polyphenol profile of phenolic extract from black radish peel wastes (Raphanus sativus L. var. niger) during simulated gastrointestinal digestion

Author:
Aysun Yücetepe; Gokce Altin; Beraat Özçelik
Source:
International journal of food science & technology 2021 v.56 no.3 pp. 1376-1384
ISSN:
0950-5423
Subject:
antioxidant activity; antioxidants; bioavailability; epicatechin; ferulic acid; food additives; in vitro digestion; polyphenols; radishes; technology; wastes
Abstract:
... The aim of this study was to evaluate the potency of polyphenolic extract from black radish (Raphanus sativus L. var. niger) root peel waste (PEBRRP) as an antioxidant food additive. PEBRRP was found a powerful antioxidant extract, in which had 172.9 ± 11.5, 462.72 ± 3.05, and 796.51 ± 10.4 mg TE per g dw of total antioxidant capacity (TAC) by CUPRAC, DPPH, and FRAP assays, respectively. The total ...
DOI:
10.1111/ijfs.14494

41. A novel antioxidant sulfated polysaccharide from the algae Gracilaria caudata: In vitro and in vivo activities

Author:
Poliana O. Cavalcante Alencar; Glauber C. Lima; Francisco Clark N. Barros; Luís E.C. Costa; Carla Vivianne P.E. Ribeiro; Willer M. Sousa; Venícios G. Sombra; Clara Myrla W.S. Abreu; Ewerton S. Abreu; Edivânia O.B. Pontes; Ariclécio C. Oliveira; Regina C.M. de Paula; Ana Lúcia P. Freitas
Source:
Food hydrocolloids 2019 v.90 pp. 28-34
ISSN:
0268-005X
Subject:
Fourier transform infrared spectroscopy; Gracilaria caudata; agar; antioxidant activity; antioxidants; carbon; catalase; chemical structure; food additives; food industry; functional foods; gel chromatography; gelling agents; hydrocolloids; iron; macroalgae; models; molecular weight; nuclear magnetic resonance spectroscopy; oxidative stress; rats; stabilizers; stable isotopes; sulfur; superoxide dismutase; therapeutics; thickeners
Abstract:
... Marine red macroalgae are natural sources of sulfated polysaccharides, water-binding molecules used in the food industry as thickeners, stabilizers and gelling agents. Sulfated polysaccharides extracted from the red seaweed Gracilaria caudata also show biological activities with potential therapeutic effects against diseases associated with oxidative stress; hence, it is possible that they may be ...
DOI:
10.1016/j.foodhyd.2018.12.007

42. Ameliorative effects of apple cider vinegar on neurological complications via regulation of oxidative stress markers

Author:
Smriti Tripathi; Uma Kumari; Papiya Mitra Mazumder
Source:
Journal of food biochemistry 2020 v.44 no.12 pp. e13504
ISSN:
0145-8884
Subject:
Alzheimer disease; amyloid; antimicrobial properties; antioxidant activity; antioxidants; apple cider; beverages; brain; chrysin; cider vinegar; cognition; cytotoxicity; diabetes; drugs; enzyme activity; food additives; histopathology; lifestyle; markets; memory disorders; mice; neuroprotective effect; neurotoxicity; obesity; oxidative stress; phosphorylation; therapeutics; weight loss
Abstract:
... Dementia linked with cognitive impairments is the most prominent indication of Alzheimer's disease (AD). In the current investigation, we have examined the streptozotocin‐ (STZ) induced cellular toxicity in mouse neuroblastoma (N2A) cells, and Zn with the high‐fat diet‐ (HFD) induced neurotoxicity in mouse brain. These cells and animals were pretreated with apple cider vinegar (ACV), Chrysin, and ...
DOI:
10.1111/jfbc.13504

43. Antimicrobial, Shelf-Life Stability, and Effect of Maltodextrin and Gum Arabic on the Encapsulation Efficiency of Sugarcane Bagasse Bioactive Compounds

Author:
Victor Velazquez-Martinez; Delia Valles-Rosales; Laura Rodriguez-Uribe; Omar Holguin; Julian Quintero-Quiroz; Damian Reyes-Jaquez; Manuel Ivan Rodriguez-Borbon; Luz Yazmin Villagrán-Villegas; Efren Delgado
Source:
Foods 2021 v.10 no.1 pp. -
ISSN:
2304-8158
Subject:
Bacillus cereus; Escherichia coli; alkaloids; anti-infective agents; antimicrobial properties; antioxidant activity; antioxidants; bioactive compounds; dietary supplements; exhibitions; extracts; flavonoids; food additives; functional foods; gum arabic; maltodextrins; methanol; microencapsulation; podophyllotoxin; shelf life; storage temperature; storage time; sugarcane bagasse; yeasts
Abstract:
... This study shows the effects of maltodextrins and gum arabic as microencapsulation agents on the stability of sugarcane bagasse extracts and the potential use of the extracts as antimicrobial agents. The bioactive compounds in sugarcane bagasse (SCB) were extracted using 90% methanol and an orbital shaker at a fixed temperature of 50 °C, thereby obtaining a yield of the total phenolic content of 5 ...
DOI:
10.3390/foods10010116

44. 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

45. Antioxidant activity and functional properties of Alcalase-hydrolyzed scallop protein hydrolysate and its role in the inhibition of cytotoxicity in vitro

Author:
Zixu Wang; Xiaoyang Liu; Hongkai Xie; Ziqiang Liu; Kanyasiri Rakariyatham; Chenxu Yu; Fereidoon Shahidi; Dayong Zhou
Source:
Food chemistry 2021 v.344 pp. 128566
ISSN:
0308-8146
Subject:
2,2-diphenyl-1-picrylhydrazyl; antioxidant activity; cytotoxicity; electron paramagnetic resonance spectroscopy; enzymatic hydrolysis; food additives; food chemistry; free radicals; lipid peroxidation; pepsin; protein hydrolysates; reactive oxygen species; scallops; solubility; subtilisin
Abstract:
... Three scallop protein hydrolysates (SPH) were obtained by enzymatic hydrolysis of scallop meal by Pepsin, Dispase and Alcalase, respectively. The antioxidant activities of the SPHs were characterized for their free radical scavenging activities through 1,1-diphenyl-2-picrylhydrazyl (DPPH)/hydroxyl/2,2′ azino-bis-3-(ethylbenzthiazoline-6-sulphonic acid) (ABTS) assays, showing at least 60% radicals ...
DOI:
10.1016/j.foodchem.2020.128566

46. 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

47. Antioxidant and antigenotoxic activities of Ginkgo biloba L. leaf extract are retained after in vitro gastrointestinal digestive conditions

Author:
Daniela Oliveira; Cheryl Latimer; Pier Parpot; Chris I. R. Gill; Rui Oliveira
Source:
European journal of nutrition 2020 v.59 no.2 pp. 465-476
ISSN:
1436-6207
Subject:
DNA damage; Ginkgo biloba; Schizosaccharomyces pombe; antioxidant activity; chemical analysis; colon; colorectal neoplasms; comet assay; electrospray ionization mass spectrometry; food additives; food safety; functional foods; human cell lines; hydrogen peroxide; in vitro digestion; ingredients; leaf extracts; mutants; neoplasm cells; oxidation; oxidative stress; toxicity
Abstract:
... PURPOSE: The recognized biological properties of Ginkgo biloba extracts potentiate their utilization as an ingredient for functional foods. However, the digestive conditions can affect the chemical composition of the extracts and consequently their biological properties, which can lead to food safety problems. Thus, the impact of in vitro-simulated upper gastrointestinal tract digestion on the che ...
DOI:
10.1007/s00394-019-01915-8

48. Aspergillus oryzae (Koji Mold) and Neurospora intermedia (Oncom Mold) application for flaxseed oil cake processing

Author:
Bożena Stodolak; Anna Starzyńska-Janiszewska; Małgorzata Bączkowicz
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.131 pp. 109651
ISSN:
0023-6438
Subject:
Aspergillus oryzae; Neurospora; antioxidant activity; chemical composition; cream cheese; digestibility; food additives; hydroxyl radicals; koji; linseed oil; nutritive value; oilseed cakes; protein sources; solid state fermentation
Abstract:
... Solid-state fermentation is applied to increase the nutritional value of plant materials which can be accompanied by the enrichment in antioxidant compounds. The aim of the research was to study the influence of fermentation with Aspergillus oryzae DSM 1861 (koji strain) that lasted for 2–6 days or Neurospora intermedia DSM 1265 (oncom strain) that lasted for 4–6 days on the chemical composition a ...
DOI:
10.1016/j.lwt.2020.109651

49. Changes in bioaccessibility, phenolic content and antioxidant capacity of novel crackers with turmeric (Curcuma longa L.) and mahaleb (Prunus mahaleb L.) powders

Author:
E. Yildiz; G. Gungor; H. Yilmaz; D. Gocmen
Source:
Quality assurance and safety of crops & foods 2019 v.11 no.2 pp. 107-116
ISSN:
1757-837X
Subject:
2,2-diphenyl-1-picrylhydrazyl; Curcuma longa; Prunus mahaleb; adverse effects; antioxidant activity; antioxidants; bioavailability; crackers; flavor; food additives; functional foods; gallic acid; powders; quality control; taste; turmeric; wheat flour
Abstract:
... The purpose of this study was to determine the suitability of supplementing turmeric and/or mahaleb powders in crackers to enhance phenolic content and antioxidant activity. They replaced wheat flour for 0, 5.0, or 7.5%. The highest bioaccessible phenolics (7,591.90 mg of gallic acid equivalents/100 g dry weight) and phenolic bioaccessibility values (77.94%) were obtained in the 7.5M7.5T sample. T ...
DOI:
10.3920/QAS2018.1334

50. Characterization of the antioxidative polysaccharides from Ziziphus jujube cv. Goutouzao and its tumor‐inhibitory effects on human colorectal carcinoma LoVo cells via immunocyte activation

Author:
Qian Liang; Xingyu Wang; Shuo Yang; Linhong Yu; Qiaohui Gao; Xingbin Yang; Yan Zhao
Source:
Journal of food biochemistry 2020 v.44 no.11 pp. e13462
ISSN:
0145-8884
Subject:
Ziziphus; adverse effects; antioxidant activity; antioxidants; apoptosis; carcinoma; carotenoids; cell cycle; colorectal neoplasms; cytotoxicity; drug therapy; flavor; flow cytometry; food additives; food plants; fruits; human health; humans; immune response; phytosterols; polyphenols; polysaccharides; tea; viability
Abstract:
... Colorectal cancer, the most common malignancy in Asian and west world, is listed as the fourth lethal neoplastic disease with increasing incidence worldwide. Recently, Ziziphus jujube were reported with hepatoprotective, antihypertensive, and hypoglycemic functions. The polysaccharides from Ziziphus jujube was considered as the main component for these bioactivities. In this study, polysaccharides ...
DOI:
10.1111/jfbc.13462

51. Edible mushrooms as a novel trend in the development of healthier meat products

Author:
Antonio Pérez-Montes; Esmeralda Rangel-Vargas; José Manuel Lorenzo; Leticia Romero; Eva M Santos
Source:
Current opinion in food science 2021 v.37 pp. 118-124
ISSN:
2214-7993
Subject:
antimicrobial properties; antioxidant activity; ash content; bioactive compounds; dietary fiber; dietary protein; digestible protein; fat replacers; flavor enhancers; food additives; free amino acids; fungal proteins; meat products; mushrooms; phosphates; protein content; salt substitutes; sensory properties; shelf life; texture
Abstract:
... One of the challenges in modern society is the reduction of meat consumption as well as the formulation of new meat products, considering health and sustainability aspects. In this regard, mushrooms are considered a promissory source of bioactive compounds to be used in the production of healthier meat products. Mushrooms have antimicrobial and antioxidant properties, which can improve the self-li ...
DOI:
10.1016/j.cofs.2020.10.004

52. Effects of High Hydrostatic Pressure assisted degreasing on the technological properties of insect powders obtained from Acheta domesticus &Tenebrio molitor

Author:
Berkay Bolat; Ahmet Erdem Ugur; Mecit Halil Oztop; Hami Alpas
Source:
Journal of food engineering 2021 v.292 pp. 110359
ISSN:
0260-8774
Subject:
Acheta domesticus; Fourier transform infrared spectroscopy; Tenebrio molitor; absorbance; antioxidant activity; defatting; edible insects; food additives; gelation; high pressure treatment; oils; protein content; protein solubility; temperature
Abstract:
... In this study, two edible insect species; Acheta domesticus (house cricket) and Tenebrio molitor (yellow mealworm) were defatted using different extraction methods and characterized afterwards. The main goal of the study was to see the effect of High Hydrostatic Pressure (HHP) extraction at different temperatures on the functional properties of the insect powders. Protein content, solubility, wate ...
DOI:
10.1016/j.jfoodeng.2020.110359

53. Effects of bioactive substance from turmeric on growth, skin mucosal immunity and antioxidant factors in common carp, Cyprinus carpio

Author:
Sib Sankar Giri; V. Sukumaran; Se Chang Park
Source:
Fish & shellfish immunology 2019 v.92 pp. 612-620
ISSN:
1050-4648
Subject:
Aeromonas hydrophila; Cyprinus carpio; Toll-like receptors; alkaline phosphatase; antioxidant activity; antioxidant genes; antioxidants; aquaculture; bioactive compounds; blood serum; carp; catalase; curcumin; dietary supplements; enzyme activity; feed conversion; food additives; gene expression; gene expression regulation; growth performance; hepatopancreas; immunoglobulins; interleukin-10; interleukin-1beta; intestines; kidneys; lysozyme; malondialdehyde; mucosal immunity; pathogens; peroxidase; protein content; skin (animal); specific growth rate; superoxide dismutase; tumor necrosis factor-alpha; turmeric; weight gain
Abstract:
... Present study evaluated the effects of curcumin, the principal curcuminoid of turmeric, on Cyprinus carpio growth, skin mucosal immune parameters, immune-related gene expression, and susceptibility to pathogen challenge. Diets containing four various concentrations of curcumin (g Kg−1): 0 g [basal diet], 5 g [T5], 10 g [T10], and 15 g [T15] were fed to the carp (average weight: 16.37 g) for 8 week ...
DOI:
10.1016/j.fsi.2019.06.053

54. Exploring the physical and quality attributes of muffins incorporated with microencapsulated squalene as a functional food additive

Author:
Lekshmi R. G. Kumar; H. Sanath Kumar; C. S. Tejpal; K. K. Anas; B. B. Nayak; K. Sarika; S. S. Greeshma; N. S. Chatterjee; Suseela Mathew; C. N. Ravishankar
Source:
Journal of food science and technology 2021 v.58 no.12 pp. 4674-4684
ISSN:
0022-1155
Subject:
antioxidant activity; chewiness; color; food additives; food composition; functional foods; microbiological quality; microencapsulation; oxidative stability; squalene; triterpenoids; water content
Abstract:
... Squalene, a triterpenoid compound is proven to possess immense bioactivities by virtue of its high antioxidant activity. The present study was designed to investigate the quality attributes of muffins as influenced by addition of encapsulated squalene. Nutritional analysis showed that calorific value of prepared muffins has ranged from 480.78 ± 0.10 to 501.61 ± 0.38 kcal. Baking loss was lowest in ...
DOI:
10.1007/s13197-020-04955-9

55. 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

56. Impact of extraction processes on phytochemicals content and biological activity of Citrus × clementina Hort. Ex Tan. leaves: New opportunity for under-utilized food by-products

Author:
Mariarosaria Leporini; Rosa Tundis; Vincenzo Sicari; Teresa Maria Pellicanò; Annabelle Dugay; Brigitte Deguin; Monica Rosa Loizzo
Source:
Food research international 2020 v.127 pp. 108742
ISSN:
0963-9969
Subject:
2,2-diphenyl-1-picrylhydrazyl; Citrus; alpha-amylase; antioxidant activity; antioxidants; beta-carotene; bioactive compounds; bleaching; byproducts; dietary supplements; enzyme inhibition; enzyme inhibitors; essential oils; food additives; food industry; functional foods; gas chromatography-mass spectrometry; hesperidin; high performance liquid chromatography; hydrodistillation; inhibitory concentration 50; leaf extracts; leaves; linalool; maceration; pharmaceutical industry; psoralens; sabinene; ultrasonics; Italy
Abstract:
... Plants are a rich source of natural bioactive compounds with a wide range of applications in the food and pharmaceutical industries. Citrus × clementina leaves extracts and essential oils may be a potential candidate for formulation of products characterized by hypoglycaemic, antioxidant and anti-browning properties. C. × clementina leaves collected in three different areas in Calabria (South Ital ...
DOI:
10.1016/j.foodres.2019.108742

57. Improved water dispersibility and photostability in folic acid nanoparticles with transglycosylated naringin using combined processes of wet-milling and freeze-drying

Author:
Kumi Semba; Kazunori Kadota; Hiroshi Arima; Akihito Nakanishi; Mahamadou Tandia; Hiromasa Uchiyama; Kazumasa Sugiyama; Yuichi Tozuka
Source:
Food research international 2019 v.121 pp. 108-116
ISSN:
0963-9969
Subject:
antioxidant activity; cryoprotectants; crystal structure; dispersants; dispersibility; fluorescent lighting; folic acid; food additives; free radicals; freeze drying; glycosylation; light scattering; nanoparticles; naringin; pH; particle size; photolysis; photostability; slurries; small-angle X-ray scattering; wet milling
Abstract:
... We successfully prepared folic acid (FA) nanoparticles with excellent dispersibility and photostability using a combination of bead milling and freeze-drying with transglycosylated naringin (Naringin-G), a newly developed transglycosylated food additive. Poly-vinyl pyrrolidon (PVP) was used for comparison with Naringin-G. Water dispersibility and photostability of the freeze-dried formulations wer ...
DOI:
10.1016/j.foodres.2019.03.034

58. Intracellular response of Bacillus natto in response to different oxygen supply and its influence on menaquinone-7 biosynthesis

Author:
Xiao-chen Ma; Si-yu Zhu; Miao-miao Luo; Xue-chao Hu; Cheng Peng; He Huang; Lu-Jing Ren
Source:
Bioprocess and biosystems engineering 2019 v.42 no.5 pp. 817-827
ISSN:
1615-7591
Subject:
Bacillus subtilis; antioxidant activity; biochemical pathways; biomarkers; biosynthesis; blood coagulation; cardiovascular diseases; cytochrome-c oxidase; enzyme activity; fermentation; food additives; glyceraldehyde 3-phosphate; glycerol; lactic acid; menaquinones; metabolites; metabolomics; oxidative stress; oxygen; pharmaceutical industry; pyruvate kinase; pyruvic acid
Abstract:
... Menaquinone-7 (MK-7) plays an important role in blood clotting, cardiovascular disease and anti-osteoporosis, and has been wildly used in the food additives and pharmaceutical industries. The aim of this study was to investigate the mechanism of menaquinone-7 biosynthesis in response to different oxygen supplies in Bacillus natto. The differences of fermentation performance, intracellular metaboli ...
DOI:
10.1007/s00449-019-02085-x

59. Isolation and characterization of melanin from black garlic and sepia ink

Author:
Long-Feng Wang; Jong-Whan Rhim
Source:
Lebensmittel-Wissenschaft + Technologie 2019 v.99 pp. 17-23
ISSN:
0023-6438
Subject:
2,2-diphenyl-1-picrylhydrazyl; Fourier transform infrared spectroscopy; Sepia; absorption; animals; antioxidant activity; food additives; food packaging; free radical scavengers; garlic; heat stability; melanin; scanning electron microscopy
Abstract:
... Melanin was isolated from a plant source (black garlic: BG) and characterized and compared with melanin obtained from an animal source (sepia ink: SI). SEM observations showed that both melanins were spherical with the diameter of 100–1200 nm and 100–200 nm for BG and SI melanin, respectively. Fourier transform infrared (FTIR) test result showed characteristic absorption peaks for melanin emerged ...
DOI:
10.1016/j.lwt.2018.09.033

60. LC–ESI–MS/MS characterization of phytochemical and enzyme inhibitory effects of different solvent extract of Symphytum anatolicum

Author:
Cengiz Sarikurkcu; Mehmet Sabih Ozer; Nizar Tlili
Source:
Industrial crops and products 2019 pp. -
ISSN:
0926-6690
Subject:
Symphytum; alpha-amylase; antioxidant activity; bioactive compounds; caffeic acid; chlorogenic acid; electrospray ionization mass spectrometry; enzyme inhibition; ethyl acetate; food additives; methanol; monophenol monooxygenase; pharmaceutical industry; phytochemicals; roots; rosmarinic acid; solvents; vanillin; verbascoside
Abstract:
... Symphytum anatolicum Boiss., is a species belonging to the Boraginaceae family and have been used for its curative effects. This work investigated, for the first time, the bioactive compounds, the antioxidant activities and the enzyme inhibitory effects of Symphytum anatolicum roots extracts using three solvents (Methanol, water and ethyl acetate). The LC–ESI–MS/MS was used to identify the individ ...
DOI:
10.1016/j.indcrop.2019.111666

61. Metabolite Profiling and Antioxidant Activity of 10 New Early- to Mid-Season Apple Cultivars and 14 Traditional Cultivars

Author:
Inhwan Kim; Kyung-Hyung Ku; Moon-Cheol Jeong; Soon-Il Kwon; Jihyun Lee
Source:
Antioxidants 2020 v.9 no.5 pp. -
ISSN:
2076-3921
Subject:
Malus domestica; antioxidant activity; antioxidants; apple juice; apple pulp; apples; cultivars; dietary supplements; food additives; global warming; mass spectrometry; metabolites; organic acids and salts; phenolic compounds; sugars; taste
Abstract:
... Early- to mid-season apple cultivars have recently been developed in response to global warming; however, their metabolite compositions remain unclear. Herein, metabolites, such as free sugars, and organic acids and antioxidant activity were determined in 10 new and 14 traditional apple cultivars. Additionally, the phenolic profiles of the apple pulp and peel were characterized by high-resolution ...
DOI:
10.3390/antiox9050443

62. Neurosporaxanthin Overproduction by Fusarium fujikuroi and Evaluation of Its Antioxidant Properties

Author:
Obdulia Parra-Rivero; Marcelo Paes de Barros; María del Mar Prado; José-Vicente Gil; Dámaso Hornero-Méndez; Lorenzo Zacarías; María J. Rodrigo; M. Carmen Limón; Javier Avalos
Source:
Antioxidants 2020 v.9 no.6 pp. -
ISSN:
2076-3921
Subject:
Fusarium fujikuroi; Neurospora; absorption; antioxidant activity; aqueous solutions; biosynthesis; carotenoids; food additives; free radicals; fungi; gene expression regulation; gibberellins; in vitro studies; mutants; mycelium; nitrogen; regulator genes; singlet oxygen; solvents; starvation
Abstract:
... Neurosporaxanthin (NX) is a carboxylic carotenoid produced by some filamentous fungi, including species of the genera Neurospora and Fusarium. NX biosynthetic genes and their regulation have been thoroughly investigated in Fusarium fujikuroi, an industrial fungus used for gibberellin production. In this species, carotenoid-overproducing mutants, affected in the regulatory gene carS, exhibit an upr ...
DOI:
10.3390/antiox9060528

63. Phytochemical Properties of Satureja kitaibelii, Potential Natural Antioxidants: a New Insight

Author:
Kristina Gopčević; Slavica Grujić; Jelena Arsenijević; Ivanka Karadžić; Lidija Izrael-Živković; Zoran Maksimović
Source:
Plant foods for human nutrition 2019 v.74 no.2 pp. 179-184
ISSN:
0921-9668
Subject:
Micrococcus luteus; Pseudomonas aeruginosa; Satureja; aerial parts; antibacterial properties; antioxidant activity; antioxidants; ascorbic acid; ethanol; flavonoids; food additives; food industry; ingredients; iron; jasmonic acid; liquid chromatography; mass spectrometry; phenolic acids; rosmarinic acid; traditional medicine
Abstract:
... Satureja kitaibelii Wierzb. ex Heuff. has a great importance in Serbian ethnopharmacology/herbal traditional medicine, as well as a flavoring food additive. Ethanol extract of aerial parts of Satureja kitaibelii analyzed by liquid chromatography-mass spectrometry revealed the presence of 18 compounds among which the most abundant were phenolic acids, flavonoids, jasmonic acid derivatives and rosma ...
DOI:
10.1007/s11130-019-0716-3

64. Production of Agar-Derived Antioxidants and Single Cell Detritus from Gracilaria corticata Using Agarase from Microbulbifer sp. CMC-5

Author:
RaviChand Jonnadula; Md. Imran; Poonam Vashist; Sanjeev C. Ghadi
Source:
Proceedings of the National Academy of Sciences, India, Section B: biological sciences 2020 v.90 no.1 pp. 73-78
ISSN:
0369-8211
Subject:
Gracilaria corticata; Microbulbifer; agar; antioxidant activity; aquaculture feeds; detritus; food additives; hydroxyl radicals; lipid peroxidation; oligosaccharides; thallus; ultrafiltration; India
Abstract:
... Microbulbifer strain CMC-5 reportedly degrades multiple polysaccharides including agar. In present study, the agarase from the culture supernatant of Microbulbifer strain CMC-5 pregrown in artificial sea water-based medium containing agar was tenfold concentrated by ultrafiltration. The bacteriological agar-derived oligosaccharides obtained by agarase treatment were observed to depict reducing pow ...
DOI:
10.1007/s40011-019-01082-0

65. Proximate Analysis, Antioxidant Activity, and Antibacterial Activity of Fish Sausages Fortified with Bee Bread Extract

Author:
Salma Malihah Mohammad; Amirun Afiq Badrul Hisham; Nur Atifa Mustapa; Kim Wei Chan; Norhasnida Zawawi
Source:
Journal of food quality 2021 v.2021 pp. -
ISSN:
1745-4557
Subject:
antibacterial properties; antioxidant activity; antioxidants; carbohydrates; fish; food additives; food quality; frozen storage; lipid peroxidation; plate count; propolis; proximate composition; rutin; sausages; water content
Abstract:
... Bee bread is rich in phenolic compounds and recently has gained attention as a food additive, which provides an alternative use to synthetic preservatives. Therefore, this study aims to analyze the proximate composition and antioxidant and antibacterial activities of fish sausages fortified with Heterotrigona itama bee bread ethanolic (BBE) extract at 0.25, 0.5, and 0.75% concentrations. Incorpora ...
DOI:
10.1155/2021/6657553

66. Purification, chemical analysis and antioxidative activity of polysaccharides from pH-modified citrus pectin after dialyzation

Author:
Tao Zhang; Ming Shuai; Pengcheng Ma; Jian Huang; Chengxin Sun; Xiaodong Yao; Zehui Chen; Xun Min; Shengkai Yan
Source:
Lebensmittel-Wissenschaft + Technologie 2020 v.128 pp. 109513
ISSN:
0023-6438
Subject:
2,2-diphenyl-1-picrylhydrazyl; Citrus; antioxidant activity; antioxidants; chemical analysis; dietary supplements; food additives; fractionation; functional foods; human diseases; inflammation; neoplasms; oxidative stress; pathogenesis; pectins; risk factors
Abstract:
... Oxidative stress is a major risk factor implicated in the pathogenesis of many human diseases ranged from inflammation to cancer. Modified citrus pectin (MCP) is a commercially available dietary supplement produced from citrus pectin. However, the antioxidative activity of MCP is currently unknown. In this study, MCP was fractionated by a combination of DEAE-cellulose and Sephadex G-75 chromatogra ...
DOI:
10.1016/j.lwt.2020.109513

67. 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

68. Stinging Nettles as Potential Food Additive: Effect of Drying Processes on Quality Characteristics of Leaf Powders

Author:
Swathi Sirisha Nallan Chakravartula; Roberto Moscetti; Barbara Farinon; Vittorio Vinciguerra; Nicolò Merendino; Giacomo Bedini; Lilia Neri; Paola Pittia; Riccardo Massantini
Source:
Foods 2021 v.10 no.6 pp. -
ISSN:
2304-8158
Subject:
Urtica dioica; antioxidant activity; antioxidants; color; food additives; food enrichment; freeze drying; hygroscopicity; ingredients; leaves; magnesium; mass transfer; phytochemicals; potassium; ready-to-cook foods
Abstract:
... Stinging nettle (Urtica dioica L.) is a ubiquitous, multi-utility, and under-utilized crop with potential health benefits owing to its nutritional and bioactive components. The objective of the work is to produce powders by drying wild stinging nettle leaves as a storable, low-cost functional additive to be used in bakery and ready-to-cook products. Convective drying (CD) and freeze-drying (FD) we ...
DOI:
10.3390/foods10061152

69. Structural and functional properties of OSA-starches made with wide-ranging hydrolysis approaches

Author:
Huaxin Han; Haixiang Zhang; Enpeng Li; Cheng Li; Peng Wu
Source:
Food hydrocolloids 2019 v.90 pp. 132-145
ISSN:
0268-005X
Subject:
alpha-amylase; anhydrides; antioxidant activity; beta-amylase; chemical structure; creaming; droplet size; droplets; emulsifiers; emulsifying; emulsifying properties; emulsions; food additives; food industry; gel chromatography; hydrochloric acid; hydrocolloids; hydrolysis; modified starch; molecular weight; nuclear magnetic resonance spectroscopy; oils; stabilizers; viscosity
Abstract:
... Octenyl succinic anhydride modified starches (OSA-starches) are widely used as emulsifiers and stabilizers in the food industry. This study investigates the relationships between molecular structure and emulsifying and antioxidant properties of OSA-starches with a wide range of structures, formed by hydrolysis by α-amylase, β-amylase and HCl for various hydrolysis times. Structural parameters, nam ...
DOI:
10.1016/j.foodhyd.2018.12.011

70. The Remarkable Antioxidant and Anti-Inflammatory Potential of the Extracts of the Brown Alga Cystoseira amentacea var. stricta

Author:
Gina De La Fuente; Marco Fontana; Valentina Asnaghi; Mariachiara Chiantore; Serena Mirata; Annalisa Salis; Gianluca Damonte; Sonia Scarfì
Source:
Marine drugs 2020 v.19 no.1 pp. -
ISSN:
1660-3397
Subject:
Cystoseira; anti-inflammatory activity; antioxidant activity; antioxidants; cell death; dietary supplements; drugs; extracts; fibroblasts; food additives; free radicals; gene expression; inflammation; interleukin-6; macroalgae; macrophages; marine environment; median effective concentration; oxidative stress; pharmaceutical industry; prostaglandin synthase; research and development; secondary metabolites; toxicity
Abstract:
... Inflammation and oxidative stress are part of the complex biological responses of body tissues to harmful stimuli. In recent years, due to the increased understanding that oxidative stress is implicated in several diseases, pharmaceutical industries have invested in the research and development of new antioxidant compounds, especially from marine environment sources. Marine seaweeds have shown the ...
DOI:
10.3390/md19010002

71. The effects of microencapsulated garlic (Allium sativum) extract on growth performance, body composition, immune response and antioxidant status of rainbow trout (Oncorhynchus mykiss) juveniles

Author:
Hossein Adineh; Mohammad Harsij; Hojatollah Jafaryan; Mehdi Asadi
Source:
Journal of applied animal research 2020 v.48 no.1 pp. 372-378
ISSN:
0974-1844
Subject:
Allium sativum; Oncorhynchus mykiss; animal research; antioxidant activity; antioxidants; blood proteins; body composition; catalase; dietary supplements; feed conversion; fish; food additives; garlic; growth performance; immune response; lipid content; liver; lysozyme; microencapsulation; protein content; proximate composition; superoxide dismutase
Abstract:
... This study investigates the effects of microencapsulated garlic (Allium sativum) extract (G) on growth, immune response, and antioxidant status of rainbow trout juveniles. A total of 300 fish (13.05 ± 0.36 g) were divided into five groups (three replicates per group) and fed with the experimental diets containing G (0, 0.25, 0.5, 1, and 2%) for 40 days. The results indicated that dietary supplemen ...
DOI:
10.1080/09712119.2020.1808473

72. Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice

Author:
Tatiane Viana Dutra; Jéssica Lima de Menezes; Amanda Gouveia Mizuta; Anielle de Oliveira; Thaysa Fernandes Moya Moreira; Lillian Barros; Filipa Mandim; Carla Pereira; Odinei Hess Gonçalves; Fernanda Vitória Leimann; Jane Martha Graton Mikcha; Miguel Machinski Junior; Benício Alves de Abreu Filho
Source:
International journal of food microbiology 2021 v.360 pp. 109442
ISSN:
0168-1605
Subject:
Alicyclobacillus acidoterrestris; Fourier transform infrared spectroscopy; Staphylococcus aureus; antibacterial properties; antioxidant activity; color; curcumin; cytotoxicity; encapsulation; food additives; food microbiology; food safety; hemolysis; industrialization; microbial contamination; nanocapsules; neoplasm cells; orange juice; pH; transmission electron microscopy
Abstract:
... Pathogenic and deteriorating bacteria are a great concern to food safety. In this sense, the present study evaluated the fight against microbial contamination through the use of nanoparticles containing curcumin, in addition to analyzing the physical properties of these nanoparticles. Efficient curcumin encapsulation was determined by Fourier transform infrared spectra evaluation and differential ...
DOI:
10.1016/j.ijfoodmicro.2021.109442

73. A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts

Author:
Rúbia C. G. Corrêa; Lillian Barros; Ângela Fernandes; Marina Sokovic; Adelar Bracht; Rosane M. Peralta; Isabel C. F. R. Ferreira
Source:
Food & function 2018 v.9 no.3 pp. 1465-1474
ISSN:
2042-650X
Subject:
Agaricus subrufescens; antimicrobial properties; antioxidant activity; antioxidants; bioactive compounds; bioeconomics; dietary supplements; ergosterol; fatty acid composition; food additives; fruiting bodies; functional foods; hepatotoxicity; ingredients; markets; mushrooms; yogurt
Abstract:
... In recent years, mycosterols have emerged as potential functional ingredients for the development of sterol-enriched food products and dietary supplements. Agaricus blazei is a mushroom rich in bioactive compounds. For commercial purposes, their fruiting bodies must obey rigid morphological criteria. Those not conforming to these criteria are usually discarded, although this does not mean impairme ...
DOI:
10.1039/c7fo02007d

74. 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

75. Antioxidant Capacity and UPLC-PDA ESI-MS Phenolic Profile of Stevia rebaudiana Dry Powder Extracts Obtained by Ultrasound Assisted Extraction

Author:
Ana G. Covarrubias-Cárdenas; José Isabel Martínez-Castillo; Nelly Medina-Torres; Teresa Ayora-Talavera; Hugo Espinosa-Andrews; N. Ulises García-Cruz; Neith Pacheco
Source:
Agronomy 2018 v.8 no.9 pp. -
ISSN:
2073-4395
Subject:
Stevia rebaudiana; antioxidant activity; antioxidants; automation; chlorogenic acid; drying; electrospray ionization mass spectrometry; ethanol; flavonoids; food additives; foods; glycosides; leaf extracts; leaves; phenolic acids; polyphenols; solvents; steviol; stevioside; synergism; ultra-performance liquid chromatography; ultrasonics; water content
Abstract:
... Stevia leaves, which are commonly used as a natural sweetener in food products, have increased in importance for antioxidant delivery due to their high content of phenolic compounds. In this study, the influence of the drying process on stevia leaves, with regards to phenolic content and antioxidant activity during drying kinetics 40 °C for 7 h, was studied. The effect of solvent concentration ...
DOI:
10.3390/agronomy8090170

76. Antioxidant Properties of Embelin in Cell Culture. Electrochemistry and Theoretical Mechanism of Scavenging. Potential Scavenging of Superoxide Radical through the Cell Membrane

Author:
Francesco Caruso; Miriam Rossi; Sarjit Kaur; Emmanuel Garcia-Villar; Nora Molasky; Stuart Belli; Joanna D. Sitek; Fabio Gionfra; Jens Z. Pedersen; Sandra Incerpi
Source:
Antioxidants 2020 v.9 no.5 pp. -
ISSN:
2076-3921
Subject:
Embelia ribes; Lysimachia; antioxidant activity; butylated hydroxytoluene; cell culture; cell membranes; electrochemistry; fluorescent dyes; food additives; fruits; humans; hydrodynamics; hydroquinone; medicinal properties; mice; monocytes; neurodegenerative diseases; neuroglia; oxygen; quinones; superoxide anion; voltammetry
Abstract:
... Embelin, a plant natural product found in Lysimachia punctata (Primulaceae), and Embelia ribes Burm (Myrsinaceae) fruit, possesses interesting biological and pharmacological properties. It is a unique chemical species as it includes both quinone and hydroquinone functional groups plus a long hydrophobic tail. By using hydrodynamic voltammetry, which generates the superoxide radical in situ, we sho ...
DOI:
10.3390/antiox9050382

77. Antioxidant activities of ginger extract and its constituents toward lipids

Author:
Wenhui Si; Yan Ping Chen; Jianhao Zhang; Zhen-Yu Chen; Hau Yin Chung
Source:
Food chemistry 2018 v.239 pp. 1117-1125
ISSN:
0308-8146
Subject:
antioxidant activity; antioxidants; butylated hydroxytoluene; dose response; food additives; ginger; lipid metabolism; lipids; oxidation; processed foods; solubilization; temperature
Abstract:
... Lipid oxidation—a major cause of food product deterioration—necessitates the use of food additives to inhibit food oxidation. Ginger extract (GE) has been reported to possess antioxidant properties. However, components isolated from ginger have been rarely reported to inhibit fat oxidation. Herein, antioxidant properties of GE and four pure components derived from it (6-gingerol, 8-gingerol, 10-gi ...
DOI:
10.1016/j.foodchem.2017.07.055

78. Antioxidant and Antimicrobial Activities of (‐)‐Epigallocatechin‐3‐gallate (EGCG) and its Potential to Preserve the Quality and Safety of Foods

Author:
Mehdi Nikoo; Joe M. Regenstein; Hassan Ahmadi Gavlighi
Source:
Comprehensive reviews in food science and food safety 2018 v.17 no.3 pp. 732-753
ISSN:
1541-4337
Subject:
Gram-negative bacteria; antimicrobial properties; antioxidant activity; antioxidants; bioactive compounds; epigallocatechin gallate; financial economics; food additives; food industry; food safety; food spoilage; functional foods; green tea; human health; preservatives; processed foods; risk; toxic substances
Abstract:
... Quality deterioration of fresh or processed foods is a major challenge for the food industry not only due to economic losses but also due to the risks associated with spoiled foods resulting, for example, from toxic compounds. On the other hand, there are increasing limitations on the application of synthetic preservatives such as antioxidants in foods because of their potential links to human hea ...
DOI:
10.1111/1541-4337.12346

79. Baccharis dracunculifolia and Dalbergia ecastophyllum, Main Plant Sources for Bioactive Properties in Green and Red Brazilian Propolis

Author:
Adela Ramona Moise; Otilia Bobiş
Source:
Plants 2020 v.9 no.11 pp. -
ISSN:
2223-7747
Subject:
Baccharis dracunculifolia; Betula pendula subsp. pendula; Clusia; Dalbergia; Populus nigra; alternative medicine; antioxidant activity; bioactive compounds; drugs; food additives; honey bees; ingredients; propolis; raw materials
Abstract:
... Nowadays, propolis is used as a highly valuable product in alternative medicine for improving health or treating a large spectrum of pathologies, an ingredient in pharmaceutical products, and also as a food additive. Different vegetal materials are collected by honeybees and mixed with wax and other own substances in order to obtain the final product, called propolis. It is known as the bee produc ...
DOI:
10.3390/plants9111619

80. Comparison of chemical composition and antioxidant activities of two Winter savory subspecies (Satureja montana subsp. variegata and Satureja montana subsp. montana) cultivated in Northern Italy

Author:
Giovanni Caprioli; Giulio Lupidi; Filippo Maggi
Source:
Natural product research 2019 v.33 no.21 pp. 3143-3147
ISSN:
1478-6427
Subject:
2,2-diphenyl-1-picrylhydrazyl; Satureja montana; antioxidant activity; carvacrol; chemical composition; essential oil crops; essential oils; food additives; gamma-terpinene; gas chromatography-mass spectrometry; inhibitory concentration 50; p-cymene; savory; spices; tea; thymol; Italy
Abstract:
... The Satureja L. genus belongs to the Lamiaceae family and comprises about 30 species commonly known as savory. Savory is represented by aromatic plants which are used as spice, tea and food additive. In this study, we explored the differences in essential oil composition and antioxidant activity between two subspecies occurring in Italy, namely S. montana subsp. variegata and subsp. montana. Essen ...
DOI:
10.1080/14786419.2018.1516661

81. Comparison of physicochemical and biochemical properties of natural and arginine‐modified melanin from medicinal mushroom Ganoderma lucidum

Author:
Lijing Xu; Jun Li; Mingchang Chang; Yanfen Cheng; Xueran Geng; Junlong Meng; Mengjuan Zhu
Source:
Journal of basic microbiology 2020 v.60 no.11-12 pp. 1014-1028
ISSN:
0233-111X
Subject:
Ganoderma lucidum; antioxidant activity; arginine; color; fields; food additives; health foods; hydrophobicity; medicinal fungi; melanin; solar radiation; solubility; triacylglycerol lipase
Abstract:
... Melanin is a hydrophobic biomolecule produced widely in fungi. Compared with other fungi, health benefits have been associated with medicinal mushrooms, which may provide an excellent source of natural melanin. Nevertheless, the hydrophobicity of melanin may limit its applications. Consequently, the present study was carried out on isolation of melanin from the medicinal mushroom Ganoderma lucidum ...
DOI:
10.1002/jobm.202000430

82. Determination of the yield, saponin content and profile, antimicrobial and antioxidant activities of three Gypsophila species

Author:
Barbara Kołodziej; Łukasz Sęczyk; Danuta Sugier; Bogdan Kędzia; Mykhaylo Chernetskyy; Reneta Gevrenova; Max Henry
Source:
Industrial crops and products 2019 v.138 pp. 111422
ISSN:
0926-6690
Subject:
2,2-diphenyl-1-picrylhydrazyl; Gypsophila paniculata; antimicrobial properties; antioxidant activity; digestion; food additives; gastrointestinal system; guidelines; harvesting; hexane; hydroxyl radicals; hygiene; in vitro digestion; industry; iron; liquid chromatography; methanol; phytochemicals; polyphenols; raw materials; roots; saponins; spectrometers; triterpenoids; underground parts
Abstract:
... In this study, the yield of morphological parts, the saponin content and profile, and the antimicrobial and antioxidant activities of three Gypsophila species (G. paniculata, G. pacifica, and G. scorzonerifolia) were determined. Furthermore, an effort was made to develop guidelines on general principles of cultivation and recommendations with regard to raw material harvesting.Along with plant agin ...
DOI:
10.1016/j.indcrop.2019.05.071

83. 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

84. Effect of different additives on antiooxidant capacity of black tea

Author:
Jafar Mohammadzadeh Milani; Atefeh Amuzadeh; Ali Moetamedzadegan
Source:
Journal of culinary science & technology 2020 v.18 no.2 pp. 67-76
ISSN:
1542-8044
Subject:
antioxidant activity; black tea; brewing; cardamom; cinnamon; cloves; flavonoids; food additives; ginger; honey; iron; milk; polyphenols; saffron; sugars; tea (beverage)
Abstract:
... The aim of this work was the study of effects of different additives on antioxidative potential of tea. Brewing additives including; clove, cinnamon, cardamom, saffron, and ginger, and nonbrewing additives such as milk, sugar, and honey were added to tea at 0.25:1, 0.5:1, and 1:1 ratio of additive to tea. Antioxidant activity (ferric iron reducing antioxidant power), total phenolic, and flavonoid ...
DOI:
10.1080/15428052.2018.1502114

85. Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea) leaf

Author:
Selin Şahin; Elaf Elhussein; Mehmet Bilgin; Jose M. Lorenzo; Francisco J. Barba; Shahin Roohinejad
Source:
Journal of food processing and preservation 2018 v.42 no.5 pp. e13604
ISSN:
0145-8892
Subject:
Olea europaea; agricultural wastes; air drying; antioxidant activity; antioxidants; byproducts; flavonoids; food additives; food industry; freeze drying; functional foods; leaves; microwave drying; microwave radiation; models; oleuropein; olives; ovens; pharmaceutical industry; phenolic compounds; response surface methodology; vacuum drying; water content
Abstract:
... The purpose of this research was to study the effect of microwave drying (MD) on the major phenolic compound oleuropein, total phenolic and flavonoid contents, and antioxidant activity of the olive leaves. The results were compared to those obtained after using freeze drying (FD), vacuum drying (VD), oven drying (OD), and ambient air‐drying (AAD). Response surface methodology, using a central comp ...
DOI:
10.1111/jfpp.13604

86. Enrichment of sunflower oil with β‐carotene from carrots: Maximization and thermodynamic parameters of the β‐carotene extraction and oil characterization

Author:
Heloísa Righi Pessoa da Silva; Isabela Julio Iwassa; Janaina Marques; Najla Postaue; Natália Stevanato; Camila da Silva
Source:
Journal of food processing and preservation 2020 v.44 no.4 pp. e14399
ISSN:
0145-8892
Subject:
active ingredients; antioxidant activity; beta-carotene; carrots; endothermy; fatty acid composition; food additives; food enrichment; functional foods; linoleic acid; mathematical models; oleic acid; phytosterols; solvents; sunflower oil; temperature; thermodynamics; tocopherols; ultrasonic treatment; viability
Abstract:
... The objective of this study was to maximize the ultrasonic‐assisted extraction (UAE) of β‐carotene for sunflower oil, by adjusting the combinations of the operational variables: temperature, time, and oil to carrot ratio, as well as obtaining extraction kinetics. Enriched sunflower oil and commercial sunflower oil was characterized. A polynomial model was developed to describe the β‐carotene conte ...
DOI:
10.1111/jfpp.14399

87. Evaluation of antioxidant and antimicrobial properties of dark red kidney bean (Phaseolus vulgaris) protein hydrolysates

Author:
Mukta Roy; Ayesha Sarker; Md Abul Kalam Azad; Md Rayhan Shaheb; Md Mozammel Hoque
Source:
Journal of food measurement & characterization 2020 v.14 no.1 pp. 303-313
ISSN:
2193-4126
Subject:
2,2-diphenyl-1-picrylhydrazyl; Escherichia coli; Phaseolus vulgaris; Pseudomonas aeruginosa; agar; ambient temperature; antibacterial properties; antioxidant activity; antioxidants; apple juice; ascorbic acid; food additives; hydrolysates; hydrolysis; inhibitory concentration 50; kidney beans; papain; pepsin; polyphenols; protein hydrolysates; protein isolates
Abstract:
... Protein isolate was prepared from dark red kidney bean and was subjected to hydrolysis by two different proteases pepsin and papain by separate experiments. The antioxidant and antimicrobial properties of the resulting hydrolysates were evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay and agar diffusion method, respectively. The resulting pepsin hydrolysate DPH-1 exhibited the highest ...
DOI:
10.1007/s11694-019-00292-4

88. Extraction, purification and antioxidant activity of phycobiliprotein from Arthrospira platensis

Author:
Wanida Pan-utai; Siriluck Iamtham
Source:
Process biochemistry 2019 v.82 pp. 189-198
ISSN:
1359-5113
Subject:
Arthrospira platensis; activated carbon; antioxidant activity; bioactive compounds; biomass; food additives; freeze drying; homogenization; phosphates; phycobiliprotein; smell
Abstract:
... Phycobiliproteins are essential bioactive substances from Arthrospira platensis which have useful biological applications as food additives. Extraction processes of phycobiliproteins and C-phycocyanin purification play significant roles in determining the quality of C-phycocyanin. Oven-dried biomass preparation and concentration by physical-assisted methods were compared to evaluate C-phycocyanin ...
DOI:
10.1016/j.procbio.2019.04.014

89. 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

90. Geographic variation in water-soluble polysaccharide content and antioxidant activities of Cyclocarya paliurus leaves

Author:
Yang Liu; Shengzuo Fang; Mingming Zhou; Xulan Shang; Wanxia Yang; Xiangxiang Fu
Source:
Industrial crops and products 2018 v.121 pp. 180-186
ISSN:
0926-6690
Subject:
2,2-diphenyl-1-picrylhydrazyl; Cyclocarya paliurus; Geographical Locations; antioxidant activity; atmospheric precipitation; correlation; food additives; geographical variation; leaves; plantations; polysaccharides; regression analysis; superoxide anion; water solubility; woody plants
Abstract:
... Cyclocarya paliurus is a multiple function woody plant. To reveal the geographic variation pattern of water-soluble polysaccharide content in the leaves and its antioxidant activities, the leaf samples were collected and analyzed from 29 geographic locations of natural C. paliurus populations throughout the distribution areas. Significant differences in the water-soluble polysaccharide content and ...
DOI:
10.1016/j.indcrop.2018.05.017

91. Hepato-nephrotoxicity in late juvenile of Oreochromis niloticus exposed to gibberellic acid: Ameliorative effect of Spirulina platensis

Author:
Alaa El-Din H. Sayed; Elham A. AbdAllah; Mohamed Hamed; Hamdy A.M. Soliman
Source:
Pesticide biochemistry and physiology 2020 v.167 pp. 104600
ISSN:
0048-3575
Subject:
Arthrospira platensis; Oreochromis niloticus; antioxidant activity; antioxidants; apoptosis; blood serum; catalase; creatinine; diet; dissociation; edema; epithelium; fish; food additives; gibberellic acid; glucose; histology; histopathology; hypertrophy; juveniles; liver; necrosis; nephrotoxicity; pesticides; protein content; uric acid; vacuoles
Abstract:
... The current work intended to inspect the hepato-nephrotoxicity of gibberellic acid (GA₃) in juvenile of Oreochromis niloticus as well as the possibility of restoration after dietary addition of different concentrations of Spirulina platensis (SP). Fishes were evenly assorted into five groups: Group I assigned as control, Group II fed on basal diet and exposed to 150 mg/L gibberellic acid (GA₃). Th ...
DOI:
10.1016/j.pestbp.2020.104600

92. Immobilization of Andean berry (Vaccinium meridionale) polyphenols on nanocellulose isolated from banana residues: A natural food additive with antioxidant properties

Author:
Andrés Felipe Alzate-Arbeláez; Eva Dorta; Camilo López-Alarcón; Farid B. Cortés; Benjamín A. Rojano
Source:
Food chemistry 2019 v.294 pp. 503-517
ISSN:
0308-8146
Subject:
Vaccinium meridionale; adsorption; anthocyanins; antioxidant activity; antioxidants; bananas; cellulose; color; desorption; food additives; free radicals; heat production; lipid peroxidation; oils; oxidation; peptides; polyphenols; small fruits; thermal stability; Andes region
Abstract:
... Nanocellulose obtained from banana rachis (NCBR) was loaded (through simple impregnation) with a polyphenolic-rich extract (PRE) of Andean berries (Vaccinium meridionale). The adsorption/desorption of polyphenols onto NCBR and the thermal stability and antioxidant activity of the polyphenolic-NCBR nanocomplex (NCX) was studied. Thermodynamic properties (ΔH°ads, ΔS°ads and ΔG°ads) showed that polyp ...
DOI:
10.1016/j.foodchem.2019.05.085

93. Impact of Sugarcane Juice Clarification on Physicochemical Properties, Some Nutraceuticals and Antioxidant Activities of Non-centrifugal Sugar

Author:
Kanyaphat Meerod; Monthana Weerawatanakorn; Wanwisa Pansak
Source:
Sugar tech 2019 v.21 no.3 pp. 471-480
ISSN:
0972-1525
Subject:
antioxidant activity; calcium oxide; clarification (processing); color; dietary supplements; evaporation; farmers; filtration; flavonoids; food additives; iron; milling; pH; sediments; sodium; sodium bicarbonate; solubility; sugarcane juice; sugars; water activity; water content; Thailand
Abstract:
... In Thailand, non-centrifugal sugar (NCS) product is not yet processed on an industrial scale and all of it is produced by famers on a small scale using a traditional evaporation process with open iron pans. Since the whole sugarcane stalk is directly pressed by a milling machine, impurities from the rind contaminate the raw juice. Therefore, subsequent clarification of the raw juice is a crucial s ...
DOI:
10.1007/s12355-018-0646-7

94. In vitro studies on different extracts of fenugreek (Trigonella spruneriana BOISS.): Phytochemical profile, antioxidant activity, and enzyme inhibition potential

Author:
Volkan Aylanc; Bulent Eskin; Gokhan Zengin; Mehmet Dursun; Yavuz Selim Cakmak
Source:
Journal of food biochemistry 2020 v.44 no.11 pp. e13463
ISSN:
0145-8884
Subject:
Trigonella; alpha-amylase; antioxidant activity; antioxidants; body weight; catechin; cheeses; chemical constituents of plants; cholinesterase; cinnamic acid; coumaric acids; diabetes; enzyme inhibition; ethanol; ethyl acetate; fenugreek; food additives; hyperpigmentation; methanol; quercetin; weight control
Abstract:
... The side effects of synthetic antioxidants make it necessary to find a natural alternative. Therefore, the current study investigates the potential of T. spruneriana as a new alternative in terms of natural bioactive components. In this context, antioxidant activity, enzyme inhibition, and phenolic compounds of different extracts including ethanol, methanol, ethyl acetate, and aqueous were identif ...
DOI:
10.1111/jfbc.13463

95. Inhibitory effects of Manihot esculenta extracts on Food‐Borne pathogens and their antioxidant properties: Supercritical fluid extraction, statistical analysis, and molecular docking study

Author:
Mohammad Norazmi Ahmad; Nur Hidayah Mohd Azli; Hakimah Ismail; Mohammad Anwar Mohamed Iqbal; Bijarimi Mat Piah; Erna Normaya
Source:
Journal of food process engineering 2020 v.43 no.9 pp. e13452
ISSN:
0145-8876
Subject:
Bacillus cereus; Escherichia coli; Fourier transform infrared spectroscopy; Manihot esculenta; antioxidant activity; antioxidants; food additives; food industry; food waste; gas chromatography-mass spectrometry; oleic acid; palmitic acid; response surface methodology; shelf life; spoilage; statistical analysis; supercritical fluid extraction; temperature; ultraviolet-visible spectroscopy
Abstract:
... An alternative natural additive from Manihot esculenta has been recently discovered. Using a response surface methodology (RSM) approach, a high content of antioxidant activity based on DPPH inhibition from the plant source was found, with the optimum production conditions being 45.9°C, 4,100 psi, and 44 min for temperature, pressure, and time, respectively. The optimized extract was analyzed usin ...
DOI:
10.1111/jfpe.13452

96. Iron-induced peroxidation of trilinolein nano-emulsions under model gastric conditions and its inhibition by dietary phenolic antioxidants

Author:
Marie-José Vallier; Carine Le Bourvellec; Olivier Dangles
Source:
Food & function 2020 v.11 no.10 pp. 9144-9156
ISSN:
2042-650X
Subject:
anthocyanins; antioxidant activity; antioxidants; degradation; dietary fat; digestion; digestive tract; flavanols; flavonols; food additives; foods; fruits; heme; heme iron; kinetics; linoleic acid; lipid peroxidation; models; monitoring; nanoemulsions; oxidative stress; pH; procyanidins; protocols; spectroscopy; testing; vegetables
Abstract:
... An early mechanism for the health benefits of dietary plant phenols is their antioxidant activity in the upper digestive tract. Indeed, these non-essential micronutrients abundant in fruits and vegetables can efficiently fight the iron-induced peroxidation of dietary lipids in the gastric compartment, a recognized form of postprandial oxidative stress. In this work, this phenomenon is investigated ...
DOI:
10.1039/d0fo01767a

97. Metabolic engineering of rice endosperm for betanin biosynthesis

Author:
Yong‐Sheng Tian; Xiao‐Yan Fu; Zun‐Qiu Yang; Bo Wang; Jian‐Jie Gao; Ming‐Qing Wang; Jing Xu; Hong‐Juan Han; Zhen‐Jun Li; Quan‐Hong Yao; Ri‐He Peng
Source:
new phytologist 2020 v.225 no.5 pp. 1915-1922
ISSN:
0028-646X
Subject:
Oryza sativa; antioxidant activity; beets; biochemical pathways; biofortified crops; biosynthesis; dietary supplements; endosperm; food additives; free radical scavengers; gene overexpression; germplasm; health promotion; markets; metabolic engineering; raw materials; rice; synthetic genes
Abstract:
... Betanin has been widely used as an additive for many centuries, and its use has increased because of its market application as an additive, high free radical scavenging activity, and safety, health‐promoting properties. The main source of betanin is red beet, but many factors notably affect the yield of betanin from red beets. Betanin is not produced in cereal grains. Thus, developing biofortified ...
DOI:
10.1111/nph.16323

98. Nephroprotective effect of Ferulago angulata flowers on N‐nitrosodimethylamine‐induced nephrotoxicity in rats and its phytochemical profile

Author:
Suat Ekin; Hatice Kiziltas; Mahire Bayramoglu Akkoyun; Hasya Nazli Ekin; Serkan Yildirim; Gokhan Oto; Esvet Akbas; Didem Deliorman Orhan; Fevzi Ozgokce
Source:
Journal of food biochemistry 2019 v.43 no.11 pp. e13030
ISSN:
0145-8884
Subject:
Apiaceae; albino; alpha-tocopherol; animal models; antioxidant activity; antioxidants; blood serum; calcium; chemical constituents of plants; chlorogenic acid; cholecalciferol; chromium; cobalt; dietary minerals; digestive system diseases; flower extracts; flowers; food additives; histopathology; kidneys; laboratory animals; liver; nephroprotective effect; nephrotoxicity; pharmaceutical industry; phylloquinone; phytochemicals; quinones; rats; reversed-phase high performance liquid chromatography; sodium chloride; therapeutics; traditional medicine; vanillic acid; vitamin A
Abstract:
... The present study was designed to assess the phytochemical content of Ferulago angulata (FA) and possible in vivo nephroprotective effect of FA administration on trace elements, minerals, MDA and GSH in kidney and liver tissue samples, serum vitamin (α‐tocopherol, retinol, cholecalciferol, phylloquinone), TSA, and LSA in a rat model of DMN‐induced nephrotoxicity. In the study, Wistar albino rats w ...
DOI:
10.1111/jfbc.13030

99. Optimization of the extraction process of polysaccharides from Dendrobium officinale and evaluation of the in vivo immunmodulatory activity

Author:
Chengxiao Wang; Lei Xu; Xiaoxi Guo; Xiuming Cui; Ye Yang
Source:
Journal of food processing and preservation 2018 v.42 no.5 pp. e13598
ISSN:
0145-8892
Subject:
Dendrobium officinale; active ingredients; animal models; anti-aging properties; antioxidant activity; blood serum; diabetes; food additives; gastritis; hemolysis; hypertension; immunoglobulin G; immunoglobulin M; immunosuppression; interleukin-6; lymphocytes; macrophages; mice; polysaccharides; splenocytes; temperature; thymus gland; tumor necrosis factor-alpha; Asia
Abstract:
... Dendrobium officinale (D. officinale) was regarded as the nutritious food in Asia for the remarkable bioactivities on immunmodulatory. Dendrobium officinale polysaccharide (DOP) served as the main active compound in the herb. Extraction of DOP was investigated and immunmodulatory activities were evaluated. The optimal extraction process (liquid‐to‐material ratio of 24.6:1, extraction time of 2.1 h ...
DOI:
10.1111/jfpp.13598

100. Phenolic ingredients and therapeutic potential of Stachys cretica subsp. smyrnaea for the management of oxidative stress, Alzheimer’s disease, hyperglycemia, and melasma

Author:
Mir Babak Bahadori; Bulent Kirkan; Cengiz Sarikurkcu
Source:
Industrial crops and products 2019 v.127 pp. 82-87
ISSN:
0926-6690
Subject:
Alzheimer disease; Stachys; acarbose; antioxidant activity; apigenin; benzoic acid; chlorogenic acid; cosmetics; enzymes; food additives; food industry; herbal tea; hesperidin; hyperglycemia; ingredients; kaempferol; kojic acid; medicinal plants; melanosis; oxidative stress; phenolic compounds; reversed-phase high performance liquid chromatography; therapeutics
Abstract:
... Woundwort plants (Stachys species) are used traditionally as food additives, herbal tea, and medicine. At this work, antioxidant activity of S. cretica subsp. smyrnaea was comprehensively investigated using 6 different methods together with phenolic profile and total phenolics/flavonoids content of its several extracts. Moreover, key enzymes inhibitory potential of the herb associated with Alzheim ...
DOI:
10.1016/j.indcrop.2018.10.066