Food Chemistry, Journal Year: 2024, Volume and Issue: 464, P. 141622 - 141622
Published: Oct. 11, 2024
Language: Английский
International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 299, P. 139905 - 139905
Published: Jan. 19, 2025
Language: Английский
Citations
3
Journal of Polymers and the Environment, Journal Year: 2025, Volume and Issue: unknown
Published: Jan. 8, 2025
Language: Английский
Citations
1
Ultrasonics Sonochemistry, Journal Year: 2025, Volume and Issue: unknown, P. 107315 - 107315
Published: March 1, 2025
Konjac is a perennial herbaceous plant from the Araceae family's Amorphophallus genus. It has high nutritional, health, and pharmacological values. contains various bioactive components, most notable of which konjac glucomannan, several biological roles, including efficiently fighting diabetes, exerting prebiotic activity, containing antioxidant capacity, modulating immunological function, demonstrating anti-cancer potential. Currently, glucomannan (KGM) research mainly focuses on packaging film, gel characteristics, efficacy, evaluation. However, extraction, underlying portrayal, derivatization, action KGM are seldom detailed. Herein, utilization as an unrefined substance was surveyed, meaning to give extensive orderly recombinant data decontamination, structure, natural movement, use provide full play interesting gelatinate, biocompatibility, viscosity other properties KGM. provided theoretical basis for further developing food industry, pharmaceutical field, fields.
Language: Английский
Citations
1
Food Research International, Journal Year: 2025, Volume and Issue: 206, P. 116079 - 116079
Published: Feb. 25, 2025
Language: Английский
Citations
0
International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 143131 - 143131
Published: April 1, 2025
Language: Английский
Citations
0
Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(3)
Published: May 1, 2025
Abstract Quercetin (Qu), a naturally occurring flavonoid abundant in various fruits, vegetables, and grains, has garnered significant attention due to its potent antioxidant properties wide range of functional activities, including anti‐inflammatory, antibacterial, anti‐tumor, neuroprotective effects. These attributes make Qu promising candidate for extending the shelf‐life food, enhancing human health preventing chronic diseases. However, practical application faces challenges such as poor stability during food processing storage, susceptibility environmental factors, low water solubility, bioavailability, which limit effective potential. To address these challenges, innovative Qu‐based delivery systems are being developed, protect from degradation improve absorption gastrointestinal tract, maximizing efficacy. Additionally, combinations explored enhance activity utilization by integrating their advantages, increasing effectiveness. This review comprehensively summarizes associated with biomedicine applications reviews advanced strategies overcome obstacles. It systematically introduces structure characteristics derivatives, discusses instability processing, digestion, highlights factors contributing degradation. By reviewing recent advances systems, this provides insights into how technologies can stability, targeted efficacy Qu, presenting current future development prospects more safety health‐promoting applications.
Language: Английский
Citations
0
Food Chemistry, Journal Year: 2024, Volume and Issue: 464, P. 141622 - 141622
Published: Oct. 11, 2024
Language: Английский
Citations
1