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- Author:
- Human, Chantelle; De Beer, Dalene; Van Der Rijst, Marieta; Aucamp, Marique; Joubert, Elizabeth
- Source:
- Food chemistry 2019 v.276 pp. 467-474
- ISSN:
- 0308-8146
- Subject:
- functional foods, etc ; bioavailability; chitosan; electrospraying; encapsulation; hydrophilicity; ingredients; lecithins; nanocapsules; nanoparticles; pH; polymers; Show all 12 Subjects
- Abstract:
- ... The bioactive hydrophilic dihydrochalcone, aspalathin, has poor stability and bioavailability hampering its use in functional food ingredients with standardised aspalathin content. The aim of the study was to produce nanoparticles with controlled release to overcome these obstacles. Nanoencapsulation was investigated using both natural (chitosan and lecithin) and synthetic (poly(lactide-co-glycoli ...
- DOI:
- 10.1016/j.foodchem.2018.10.016
-
https://dx.doi.org/10.1016/j.foodchem.2018.10.016
- Author:
- Okolie, Chigozie Louis; Akanbi, Taiwo O.; Mason, Beth; Udenigwe, Chibuike C.; Aryee, Alberta N.A.
- Source:
- Food research international 2019 v.116 pp. 827-839
- ISSN:
- 0963-9969
- Subject:
- functional foods, etc ; adverse effects; drugs; food industry; food quality; lipids; physicochemical properties; proteins; Show all 8 Subjects
- Abstract:
- ... The incorporation of bioactive macromolecules from natural sources into marketable functional foods and nutraceuticals is of major significance to the agri-food sector. Interest in this area of research stems from the application of purified bioactive macromolecules in enhancing food quality and as an alternative to some pharmaceutical drugs for delivery of potential health benefits, with less ass ...
- DOI:
- 10.1016/j.foodres.2018.09.018
-
https://dx.doi.org/10.1016/j.foodres.2018.09.018
- Author:
- Tolve, Roberta; Condelli, Nicola; Caruso, Marisa Carmela; Genovese, Francesco; Di Renzo, Giovanni Carlo; Mauriello, Gianluigi; Galgano, Fernanda
- Source:
- Food research international 2019 v.116 pp. 1274-1281
- ISSN:
- 0963-9969
- Subject:
- functional foods, etc ; chitosan; inulin; laboratory equipment; microencapsulation; phytosterols; polysorbates; spray drying; temperature; Show all 9 Subjects
- Abstract:
- ... Phytosterols were microencapsulated by spray drying in a shell represented by WPI, inulin and chitosan at four different combinations through the formulation of aqueous suspensions. Moreover, two concentrations of Tween 80 (1.25% and 2.50% w/w) and two inlet temperatures (125 °C and 155 °C) were tested. The effect of the different experimental conditions on the process yield and on the microcapsul ...
- DOI:
- 10.1016/j.foodres.2018.10.016
-
https://dx.doi.org/10.1016/j.foodres.2018.10.016
- Author:
- Amorim, Cláudia; Silvério, Sara C.; Rodrigues, Lígia R.
- Source:
- Food chemistry 2019 v.270 pp. 86-94
- ISSN:
- 0308-8146
- Subject:
- functional foods, etc ; Trichoderma reesei; biomass; bioprocessing; enzymes; fermentation; lignocellulose; pH; polymerization; prebiotics; spent grains; xylooligosaccharides; xylose; Show all 13 Subjects
- Abstract:
- ... Xylooligosaccharides (XOS) are prebiotic nutraceuticals that can be sourced from lignocellulosic biomass, such as agro-residues. This study reports for the first time an optimization study of XOS production from agro-residues by direct fermentation using two Trichoderma species. A total of 13 residues were evaluated as potential substrates for single-step production. The best results were found fo ...
- DOI:
- 10.1016/j.foodchem.2018.07.080
-
https://dx.doi.org/10.1016/j.foodchem.2018.07.080
- Author:
- Ho, Siyin; Thoo, Yin Yin; Young, David James; Siow, Lee Fong
- Source:
- Food chemistry 2019 v.275 pp. 594-599
- ISSN:
- 0308-8146
- Subject:
- functional foods, etc ; antioxidants; bitterness; catechin; cheeses; cyclodextrins; digestive system; encapsulation; food matrix; liquids; milk; oxygen; pH; sensory evaluation; taste; yogurt; Show all 16 Subjects
- Abstract:
- ... Catechin is astringent in taste, sparingly soluble in water and sensitive to oxygen, light and pH. These properties restrict its application in food products. The present study investigated the stability of inclusion complex (IC) and catechin in various food matrices and investigated in vitro recovery profile of catechin and IC in liquid, semi-solid and solid food matrices. Besides, the sensory pr ...
- DOI:
- 10.1016/j.foodchem.2018.09.117
-
https://dx.doi.org/10.1016/j.foodchem.2018.09.117
- Author:
- Paramita, Vilia Darma; Kasapis, Stefan
- Source:
- Food hydrocolloids 2019 v.88 pp. 301-319
- ISSN:
- 0268-005X
- Subject:
- functional foods, etc ; bioactive compounds; biopolymers; diffusivity; drug formulations; glass transition temperature; hydrocolloids; models; molecular dynamics; molecular weight; processed foods; solutes; Show all 12 Subjects
- Abstract:
- ... Delivery of techno- and bio-functionality in all-natural processed foods is an area of steadily increasing fundamental and technological interest. One of the main aspects in this field is based on the diffusion of natural bioactive compounds that have been incorporated in high-solid biopolymers matrices. Organoleptic considerations dictate that the delivery vehicles are characterised by a highly a ...
- DOI:
- 10.1016/j.foodhyd.2018.09.007
-
https://dx.doi.org/10.1016/j.foodhyd.2018.09.007
- Author:
- Gunenc, Aynur; Rowland, Owen; Xu, Hengguang; Marangoni, Alejandro; Hosseinian, Farah
- Source:
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 246-250
- ISSN:
- 0023-6438
- Subject:
- functional foods, etc ; Portulaca oleracea; alkylresorcinols; alpha-linolenic acid; gas chromatography; germination; linoleic acid; oleic acid; oxygen radical absorbance capacity; seeds; Show all 10 Subjects
- Abstract:
- ... It was aimed to examine fatty acids (FAs) and phenolics profiles, antioxidant potentials as well as alkylresorcinols (ARs/phenolic lipids) presence in purslane seeds. GC-FID revealed thirteen FAs (C14:0-C24:1), being linoleic acid (C18:2) the most abundant (%33.89 ± 0.47), followed by α-linolenic acid (C18:3, %22.47 ± 0.23) and oleic acid (C18:1, %18.76 ± 0.88). HPLC-PDA showed ten different pheno ...
- DOI:
- 10.1016/j.lwt.2018.10.075
-
https://dx.doi.org/10.1016/j.lwt.2018.10.075
- Author:
- Hassanin, Hinawi A.M.; Koko, Marwa; Abdalla, Mohammed; Mu, Wanmeng; Jiang, Bo
- Source:
- Food chemistry 2019 v.274 pp. 900-906
- ISSN:
- 0308-8146
- Subject:
- functional foods, etc ; Detarium microcarpum; antioxidants; fruits; hepatitis C; leaves; neoplasms; nutrition; roots; savannas; stems; traditional medicine; Africa; Show all 13 Subjects
- Abstract:
- ... Detarium microcarpum is a plant indigenous to Africa, which occurs naturally in many African countries, particularly in savannah regions. Its leaves and fruits are used mainly as food and as folk medicine. It has anti-diabetic, antioxidant, and hepatitis C inhibitor properties and has been traditionally utilised in cancer treatment. This review examines published work on the nutritional, pharmacol ...
- DOI:
- 10.1016/j.foodchem.2018.09.070
-
https://dx.doi.org/10.1016/j.foodchem.2018.09.070
- Author:
- Iglesias-Figueroa, Blanca F.; Espinoza-Sánchez, Edward A.; Siqueiros-Cendón, Tania S.; Rascón-Cruz, Quintín
- Source:
- International dairy journal 2019 v.89 pp. 37-41
- ISSN:
- 0958-6946
- Subject:
- functional foods, etc ; antioxidants; enzyme activity; food industry; glycoproteins; lactoferrin; metabolic syndrome; milk; neurodevelopment; pathogens; peripheral nervous system diseases; Show all 11 Subjects
- Abstract:
- ... Lactoferrin, a non-haeme iron-binding glycoprotein, known as the red fraction of milk, has been recently called a nutraceutical protein. Lactoferrin protein participates in some immunological processes and has an antimicrobial response against a broad spectrum of pathogens: it is also proposed to play a role in mechanisms of both neurodevelopment and neuropathy, and recently, the impact of lactofe ...
- DOI:
- 10.1016/j.idairyj.2018.09.004
-
https://dx.doi.org/10.1016/j.idairyj.2018.09.004
- Author:
- Girault, Mathias; Beneyton, Thomas; del Amo, Yolanda; Baret, Jean-Christophe
- Source:
- Current opinion in biotechnology 2019 v.55 pp. 134-150
- ISSN:
- 0958-1669
- Subject:
- functional foods, etc ; bioassays; chemical compounds; cosmetics; environmental factors; global carbon budget; global change; microfluidic technology; microorganisms; physiological response; plankton; Show all 11 Subjects
- Abstract:
- ... Plankton produces numerous chemical compounds used in cosmetics and functional foods. They also play a key role in the carbon budget on the Earth. In a context of global change, it becomes important to understand the physiological response of these microorganisms to changing environmental conditions. Their adaptations and the response to specific environmental conditions are often restricted to a ...
- DOI:
- 10.1016/j.copbio.2018.09.010
-
https://dx.doi.org/10.1016/j.copbio.2018.09.010
- Author:
- Wojdyło, Aneta; Nowicka, Paulina
- Source:
- Food chemistry 2019 v.271 pp. 216-223
- ISSN:
- 0308-8146
- Subject:
- functional foods, etc ; Actinidia arguta; acetylcholinesterase; anthocyanins; flavanols; fruits; glycosylation; kaempferol; liquid chromatography; mass spectrometry; phenolic acids; polyphenols; quercetin; Show all 13 Subjects
- Abstract:
- ... This study discusses polyphenolic compounds identified and quantified in Actinidia arguta fruits by LC-MS-PDA-Q/TOF method and in vitro anticholinergic activity. Notably, of 31 compounds, including 16 flavonols, 7 flavanols, 7 phenolic acids, and 1 anthocyanin were identified or tentatively identified on the basis of their retention times, accurate mass measurements and subsequent mass fragmentati ...
- DOI:
- 10.1016/j.foodchem.2018.07.084
-
https://dx.doi.org/10.1016/j.foodchem.2018.07.084
- Author:
- Wang, Lu; Li, Xiaoyu
- Source:
- International journal of biological macromolecules 2019 v.121 pp. 862-869
- ISSN:
- 0141-8130
- Subject:
- functional foods, etc ; antioxidant activity; antioxidants; atomic absorption spectrometry; energy; energy-dispersive X-ray analysis; nutrient deficiencies; polysaccharides; water content; zinc; Show all 10 Subjects
- Abstract:
- ... Zinc deficiency in human body gradually becomes a critical challenge to public health in modern society. Therefore, the purpose of the study was to prepare zinc-Hohenbuehelia serotina polysaccharides (HSP) complex, analyze the physicochemical properties and investigate in vitro antioxidant activity of zinc-HSP complex. The results of atomic absorption spectrometric (AAS) and energy dispersive spec ...
- DOI:
- 10.1016/j.ijbiomac.2018.10.118
-
https://dx.doi.org/10.1016/j.ijbiomac.2018.10.118
- Author:
- Villalva, M.; Jaime, L.; Villanueva-Bermejo, D.; Lara, B.; Fornari, T.; Reglero, G.; Santoyo, S.
- Source:
- Food research international 2019 v.115 pp. 128-134
- ISSN:
- 0963-9969
- Subject:
- functional foods, etc ; Achillea millefolium; anti-inflammatory activity; antioxidant activity; antioxidants; camphor; fractionation; ingredients; ketones; phenolic compounds; traditional medicine; Show all 11 Subjects
- Abstract:
- ... Achillea millefolium L. is a plant widely used in traditional medicine. Nowadays, there is a growing concern about the study of its bioactive properties in order to develop food and nutraceutical formulations. Supercritical anti-solvent fractionation (SAF) of an A. millefollium extract was carried out to improve its antioxidant and anti-inflammatory activities. A selective precipitation of phenoli ...
- DOI:
- 10.1016/j.foodres.2018.08.027
-
https://dx.doi.org/10.1016/j.foodres.2018.08.027
- Author:
- Morales-Camacho, Jocksan I.; Espinosa-Hernández, Edgar; Fernández-Velasco, D. Alejandro; Benítez-Cardoza, Claudia G.; Luna-Suárez, Silvia
- Source:
- Applied microbiology and biotechnology 2018 v.102 no.22 pp. 9595-9606
- ISSN:
- 0175-7598
- Subject:
- functional foods, etc ; biotechnology; peptides; peptidyl-dipeptidase A; proteins; temperature; urea; Show all 7 Subjects
- Abstract:
- ... The insertion of peptides is a biotechnology tool widely used to improve the nutraceutical properties of proteins. Because the effect of these insertions in protein stability and function is difficult to predict, it should be determined experimentally. In this study, we created two variants of amarantin acidic subunit and analyzed them along with other four proteins reported previously. We measure ...
- DOI:
- 10.1007/s00253-018-9300-2
-
http://dx.doi.org/10.1007/s00253-018-9300-2
- Author:
- Roy, Sohini; Chikkerur, Jayaram; Roy, Sudhir Chandra; Dhali, Arindam; Kolte, Atul Puroshtam; Sridhar, Manpal; Samanta, Ashis Kumar
- Source:
- Journal of food science 2018 v.83 no.11 pp. 2699-2709
- ISSN:
- 0022-1147
- Subject:
- functional foods, etc ; arabinose; feed industry; intestinal microorganisms; isomerases; tagatose; therapeutics; Show all 7 Subjects
- Abstract:
- ... Nutraceuticals are gaining importance owing to their potential applications in numerous sectors including food and feed industries. Among the emerging nutraceuticals, d‐tagatose occupies a significant niche because of its low calorific value, antidiabetic property and growth promoting effects on beneficial gut bacteria. As d‐tagatose is present in minute quantities in naturally occurring food subs ...
- DOI:
- 10.1111/1750-3841.14358
-
http://dx.doi.org/10.1111/1750-3841.14358
- Author:
- Gonçalves, Raquel F.S.; Martins, Joana T.; Duarte, Catarina M.M.; Vicente, António A.; Pinheiro, Ana C.
- Source:
- Trends in food science & technology 2018 v.78 pp. 270-291
- ISSN:
- 0924-2244
- Subject:
- functional foods, etc ; bioavailability; food processing; gastrointestinal system; toxicity; water solubility; Show all 6 Subjects
- Abstract:
- ... Aiming at the enhancement of food products' nutritional and health value, the incorporation of nutraceuticals has attracted increasing interest in the last years. However, they often exhibit low water solubility and stability, limiting their direct incorporation into food products. Also, they show very low bioavailability due to limited bioaccessibility, poor absorption and/or chemical transformat ...
- DOI:
- 10.1016/j.tifs.2018.06.011
-
https://dx.doi.org/10.1016/j.tifs.2018.06.011
- Author:
- Brown, Lindsay; Caligiuri, Stephanie P.B.; Brown, Dan; Pierce, Grant N.
- Source:
- Journal of functional foods 2018 v.45 pp. 233-238
- ISSN:
- 1756-4646
- Subject:
- functional foods, etc ; clinical trials; data collection; information dissemination; planning; Show all 5 Subjects
- Abstract:
- ... Clinical trials usually evaluate medicines as the intervention of choice to improve health. Changing the intervention to a functional food would appear straightforward, but there are many unique technical issues that will confront the Principal Investigator and research team. These challenges are found in each of the three distinct phases of a trial: the initial organisation of the trial, running ...
- DOI:
- 10.1016/j.jff.2018.01.024
-
http://dx.doi.org/10.1016/j.jff.2018.01.024
- Author:
- Bianchi, Sara; Giovannini, Luca
- Source:
- Nutrition and cancer 2018 v.70 no.3 pp. 490-501
- ISSN:
- 1532-7914
- Subject:
- functional foods, etc ; berberine; ferulic acid; human diseases; quercetin; synergism; therapeutics; Show all 7 Subjects
- Abstract:
- ... The mTOR pathway plays a crucial role in many human diseases, mostly associated with an over hyperactivity of the mTOR signaling, which makes its inhibitors potentially effective therapeutics. Thus, it is important to consider not only the mTOR pathway, but also all those factors that play a key role in its regulation, such as SIRT1 and AMPK. We previously demonstrated the role of some nutraceutic ...
- DOI:
- 10.1080/01635581.2018.1446093
-
https://dx.doi.org/10.1080/01635581.2018.1446093
- Author:
- Ciriminna, Rosaria; Fidalgo, Alexandra; Danzì, Carmelo; Timpanaro, Giuseppe; Ilharco, Laura M.; Pagliaro, Mario
- Source:
- ACS sustainable chemistry & engineering 2018 v.6 no.3 pp. 2860-2865
- ISSN:
- 2168-0485
- Subject:
- functional foods, etc ; beets; beverages; bioeconomics; dyes; industry; juices; purification methods; Show all 8 Subjects
- Abstract:
- ... Sourced so far mostly from beet root juice, betanin is a red-violet natural colorant increasingly used by the food, beverage, and nutraceutical industries. The production and purification methods, emerging sources, extraction technologies and applications are reviewed. Moreover, we provide an updated bioeconomy perspective on this valued betacyanin whose supply and applications, as we argue in thi ...
- DOI:
- 10.1021/acssuschemeng.7b04163
-
http://dx.doi.org/10.1021/acssuschemeng.7b04163
- Author:
- Sun, Tao; Qin, Yingying; Xie, Jing; Xu, Honglei; Gan, Jianhong; Wu, Jikui; Bian, Xiaojun; Li, Xiaohui; Xiong, Zhenhai; Xue, Bin
- Source:
- Food hydrocolloids 2019 v.89 pp. 90-94
- ISSN:
- 0268-005X
- Subject:
- functional foods, etc ; Fourier transform infrared spectroscopy; Maillard reaction; beta-glucans; binding capacity; emulsifying; food industry; food processing; gel chromatography; glutamine; glutathione; hydrocolloids; molecular weight; oats; swelling (materials); viscosity; Show all 16 Subjects
- Abstract:
- ... Three types of oat β-glucan conjugates were prepared through Maillard reaction between oat β-glucan and l-glutamine (dipeptiven and l-glutathione). The structural properties of the β-glucan conjugates were compared using Fourier transform infrared spectroscopy (FT-IR), and their molecular weights were determined by gel permeation chromatography (GPC). The rheological property, emulsifying property ...
- DOI:
- 10.1016/j.foodhyd.2018.10.029
-
https://dx.doi.org/10.1016/j.foodhyd.2018.10.029