Enhancing stability and physiological activity of Aronia melanocarpaL. anthocyanin by polysaccharides DOI
Huimin Zhang, Shiyu Zhu,

Dansen Shang

et al.

Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 10, 2024

Abstract BACKGROUND The existence of multiple phenolic hydroxyl groups in anthocyanins makes their structure unstable and leads to the degradation anthocyanins. At present, there are few studies on stability physiological activity Aronia melanocarpa L. by different polysaccharides. present study investigated effects carboxymethyl cellulose (CMC), pectin xanthan gum (XG) biological activities A . RESULTS (AAM) were successfully extracted from with an extraction rate 3.07 mg g −1 single factor response surface experiments. results scanning electron microscopy a multispectral technique showed that AAM‐polysaccharides complex was combined hydrogen bond, cation‐π interaction electrostatic interaction. improved retention after treatment light, heating, oxidant reducing agent, metal ions preservatives compared for AAM alone. Determination DPPH· scavenging capacity, ABTS + capacity total indicated presence polysaccharide could improve antioxidant vitro three polysaccharides higher binding ability taurocholate glycocholate group, AAM‐XG being highest at 27.61% 20.61%, respectively. tyrosinase inhibition significantly increased incorporation XG, reaching 72.22%. CONCLUSION addition CMC, XG simulated system, greater advantages. strongly suggests driven have positive effect may also provide research basis development processing technology food. © 2024 Society Chemical Industry.

Language: Английский

Zeolitic imidazolate frameworks (ZIFs): Advanced nanostructured materials to enhance the functional performance of food packaging materials DOI
Mahmood Alizadeh Sani, Arezou Khezerlou, David Julian McClements

et al.

Advances in Colloid and Interface Science, Journal Year: 2024, Volume and Issue: 327, P. 103153 - 103153

Published: April 8, 2024

Language: Английский

Citations

39
Natural Pigments Recovery from Food By-Products: Health Benefits towards the Food Industry DOI Creative Commons

Daniela Magalhães,

Ricardo Gonçalves, Cristina V. Rodrigues

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(14), P. 2276 - 2276

Published: July 19, 2024

Given the health risks associated with synthetic colorants, natural pigments have emerged as a promising alternative. These renewable choices not only provide benefits but also offer valuable technical and sensory properties to food systems. The effective application of however, requires optimization processing conditions, exploration new sources, development novel formulations ensure stability maintain their inherent qualities. Several pigment sources been explored achieve broad color range desired by consumers. purpose this review is explore current advances in obtention utilization derived from by-products, which possess health-enhancing are extracted through environmentally friendly methods. Moreover, provides insights into extraction processes, applications, bioactivities different types pigments.

Language: Английский

Citations

10
Enhancing Stability and Physiological Activity of Aronia Melanocarpa L. Anthocyanin and Polysaccharide Complexes DOI
Huimin Zhang, Shiyu Zhu,

Dansen Shang

et al.

Published: Jan. 1, 2024

To improve the stability of anthocyanins, and explore mechanism maintenance biological activities, anthocyanins Aronia melanocarpa L. (AAM) were extracted from with an extraction rate 3.07 mg/g. Then, effect polysaccharides (carboxymethyl cellulose, pectin, xanthan gum (XG)) on AAM investigated. Finally, was analyzed by scanning electron microscopy multispectral technique. The results showed that AAM-polysaccharides complex combined hydrogen bond, cation-π interaction electrostatic interaction. improved retention after treatment light, heating, oxidant reducing agent, metal ions preservatives. stability, antioxidant, lipid-lowering anti-degeneration indicators all best in presence XG. Anthocyanins driven positively impact physiological activity anthocyanins. This study may provide a research basis for development processing technology food.

Language: Английский

Citations

0
Impact of Package Type on Selected Health Quality Parameters of Organic, Conventional and Wild Raspberries (Rubus idaeus L.) Frozen Stored DOI Creative Commons
Marta Kotuła, Joanna Kapusta‐Duch, Michał Dziadek

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(17), P. 7622 - 7622

Published: Aug. 28, 2024

Functional foods and the nutritional value of products are now very relevant for consumers. Additionally, interest in biodegradable components made from natural has recently increased. The aim this study was to determine effect different package types (with addition films biopolymers enriched with extracts ginger, cinnamon, turmeric) on antioxidative properties conventional, organic, wild-grown raspberry fruit during frozen storage 1-, 4-, 8-, 12-month periods. content total polyphenol anthocyanins, as well antioxidant activity, were studied. structural (FT-IR UV-Vis), mechanical (tensile strength elongation), surface wetting angle tests used In all crop types, increased at 8 12 months packages an biopolymer films. There a statistically significant increase amount polyphenols last month added cinnamon extract. contrast, ginger-enriched contributed only organically grown wild 4th, 8th, 12th 8th month, respectively. turmeric extract raspberry. During fruit, anthocyanin observed cases month. This result almost twice high control sample. greatest rise anthocyanins occurred when applied. Tendencies presented by paper not clear-cut activity analysed raspberries. A common feature that, general, after storage, raspberries crops had higher values compared first storage. Studies biocomposite have shown that structure chitosan alginate polymers partly decomposed months, effects biocomposites Based results research been carried out, it can be concluded clearly proven whether polysaccharide contributes bioactive compounds

Language: Английский

Citations

0
Enhancing stability and physiological activity of Aronia melanocarpaL. anthocyanin by polysaccharides DOI
Huimin Zhang, Shiyu Zhu,

Dansen Shang

et al.

Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 10, 2024

Abstract BACKGROUND The existence of multiple phenolic hydroxyl groups in anthocyanins makes their structure unstable and leads to the degradation anthocyanins. At present, there are few studies on stability physiological activity Aronia melanocarpa L. by different polysaccharides. present study investigated effects carboxymethyl cellulose (CMC), pectin xanthan gum (XG) biological activities A . RESULTS (AAM) were successfully extracted from with an extraction rate 3.07 mg g −1 single factor response surface experiments. results scanning electron microscopy a multispectral technique showed that AAM‐polysaccharides complex was combined hydrogen bond, cation‐π interaction electrostatic interaction. improved retention after treatment light, heating, oxidant reducing agent, metal ions preservatives compared for AAM alone. Determination DPPH· scavenging capacity, ABTS + capacity total indicated presence polysaccharide could improve antioxidant vitro three polysaccharides higher binding ability taurocholate glycocholate group, AAM‐XG being highest at 27.61% 20.61%, respectively. tyrosinase inhibition significantly increased incorporation XG, reaching 72.22%. CONCLUSION addition CMC, XG simulated system, greater advantages. strongly suggests driven have positive effect may also provide research basis development processing technology food. © 2024 Society Chemical Industry.

Language: Английский

Citations

0