Structure changes of starch complexed with green tea catechin or lemon peel caffeic acid under thermomechanical-assist low moisture and their prebiotics during in vitro digestion and fermentation

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 142676 - 142676

Published: March 1, 2025

Language: Английский

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Citrus IntegroPectin: a computational insight

Deleted Journal, Journal Year: 2025, Volume and Issue: 2(1)

Published: April 1, 2025

Language: Английский

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Interactions between polyphenols and polysaccharides/proteins: Mechanisms, effect factors, and physicochemical and functional properties: A review

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 142793 - 142793

Published: April 1, 2025

Language: Английский

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Preparation and Characterization of Novel Acylated Chitosan/Carboxymethyl Konjac Glucomannan Nanogels for the Encapsulation of Polyphenols

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117759 - 117759

Published: April 1, 2025

Language: Английский

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Serial Extraction of Pectin and Polyphenols From Watermelon Rind for Use in Strawberry Preservation Film

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(4)

Published: April 1, 2025

ABSTRACT The aim of this study was to extract watermelon rind (WR) pectin (WRP) and polyphenols (WRE) evaluate the effect pectin/sodium alginate composite films (WRPSA) with or without WRE on strawberry preservation. WRP extracted using citric acid, whereas obtained through ethyl acetate extraction. characterized for composition structural properties, multi‐angle laser light scattering (MALLS), Fourier Transform Infrared Spectroscopy (FTIR), differential scanning calorimetry (DSC), x‐ray diffraction (XRD), ζ‐potential analysis, rheological measurements. pectin/SA film containing (WRPESA) were prepared. Both analyzed physical properties structurally characterized. Strawberries wrapped either WRPSA, WRPESA, no treatment (exposed) stored under lightproof conditions at 4°C 12 days. results showed that a low‐ester (degree methylation [DM] = 38.7%) molecular weight 683 kDa. had typical polysaccharide characteristic peaks good thermal stability could be used as film‐forming substrate. WRPESA better mechanical strength antioxidant capacity than indicating synergistic effects improvement films. Additionally, effectively reduced softening, color deterioration, loss, in addition delay dynamic changes sugar content pH accumulation malondialdehyde (MDA). also helped maintain total phenolic strawberries. These findings suggest byproducts valorized sustainable food packaging, reducing both agricultural waste reliance synthetic materials. Practical Application : This article confirmed feasibility sequential extraction process polyphenols, which can later applied industrial production lines increase utilization rate rind. practical application value research lies development biodegradable packaging By extracting from rind, resulting extend shelf life strawberries reduce waste. Furthermore, promotes waste, enhances nutritional food, provides new opportunities local economic development. it offers scientific basis advancing technology preservation innovations, is significant environmental protection healthy consumption.

Language: Английский

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Antioxidant Activity and Structural Characterization of Anthocyanin–Polysaccharide Complexes from Aronia melanocarpa

International Journal of Molecular Sciences, Journal Year: 2024, Volume and Issue: 25(24), P. 13347 - 13347

Published: Dec. 12, 2024

Anthocyanins and polysaccharides are among the primary components of numerous foodstuffs, their interaction exerts a considerable influence on texture nutritional value foods. In order to improve antioxidant properties stability anthocyanins as well bioavailability, in this study, anthocyanin–polysaccharide complexes with varying compounding ratios (1:0.5, 1:1.0, 1:1.5, 1:2.0, 1:2.5, 1:3.0) were prepared from Aronia melanocarpa derived fruit pomace melanocarpa. These compounds characterized, capacity was determined. The findings demonstrated that activity markedly enhanced through process polysaccharides. most efficacious effect determined by measuring IC50 mixtures at different anthocyanin/polysaccharide complexing ratios. results ultraviolet–visible spectroscopy, infrared scanning electron microscopy revealed features 1:0.5, 1:2.5. observed enhance intensity ultraviolet absorption respect individual molecules, it noted they able bond each other hydrogen bonding. Additionally, morphology compositions differed components. This provides theoretical foundation for structural design anthocyanin–polysaccharide-containing foods development utilization novel food ingredients.

Language: Английский

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Impact of different prebiotics on ultrasound-treated nopal cladode (Opuntia dillenii) beverages

Food Chemistry, Journal Year: 2024, Volume and Issue: 464, P. 141721 - 141721

Published: Oct. 23, 2024

Language: Английский

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Effects of water-insoluble wheat bran-fraction powder on disease activity and caecal microbiota in dextran sodium sulphate-induced inflammatory bowel disease mouse model

Molecular Biology Reports, Journal Year: 2024, Volume and Issue: 51(1)

Published: Nov. 1, 2024

Language: Английский

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Functionalisation and behaviours of polysaccharides conjugated with phenolic compounds by oxidoreductase catalysis: A review

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 283, P. 137660 - 137660

Published: Nov. 17, 2024

Language: Английский

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