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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. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

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. 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

14. 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

15. 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

16. 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

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

Author:
Neuls Mayer Morgana; Espino Magdalena; Fernandez María de los Angeles; Silva María Fernanda
Source:
Food and bioproducts processing 2022 pp. -
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

18. 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

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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

25. 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

26. 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

27. 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

28. 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

29. 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

30. 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

31. 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

32. 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

33. 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

34. 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

35. 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

36. 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

37. 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

38. 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

39. 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

40. 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

41. 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

42. 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

43. 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

44. 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

45. 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

46. 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

47. 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

48. 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

49. 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

50. 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