Study on flavor characterization, bitter perception quantification and abatement measures of Tartary buckwheat noodles DOI Creative Commons
Xianhui Chang, Fuli Li,

Congcong Xue

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: 26, P. 102274 - 102274

Published: Feb. 1, 2025

Language: Английский

Impact of processing methods in shaping taste, flavor, antioxidants, and metabolites in teas (Camellia sinensis): A multi-method analysis DOI
Zhenxing Wang, Tao He,

Yue Fang

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 208, P. 116060 - 116060

Published: March 8, 2025

Language: Английский

Citations

0
Preparation and characterization of walnut oil microcapsules by complex coacervation with sodium alginate and chitosan DOI Creative Commons
Qin Chen,

Chenrui Zhao,

Xuan Ma

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117630 - 117630

Published: March 1, 2025

Language: Английский

Citations

0
Phenolic Content and Antioxidant Potential of Wine Extracts DOI Creative Commons
Mijat Božović,

Dragana Petrović,

Danka Caković

et al.

Natural Product Communications, Journal Year: 2025, Volume and Issue: 20(3)

Published: March 1, 2025

Background/Objective: Phenolic compounds are considered to be the most important parameters of wine quality, contributing not only its organoleptic characteristics, but various health benefits associated with consumption. Although these successfully extracted from grapes and winemaking by-products, there is no data on extraction itself. This particularly interesting in light fact that variability polyphenols attributed stage grape ripening genetic or environmental factors; it affected by both vinification process maturing, resulting indeterminable reactions transformations lead a unique complex composition. Materials Methods: A liquid-liquid was conducted accordance Kutscher-Steudel procedure. Five Montenegrin wines were used, including autochthonous varieties Krstač, Vranac Kratošija. The contents total phenolics (TPC), flavonoids (TFC), tannins (TTC), anthocyanins (TAC) analyzed. To assess antioxidant potential, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH) assay ferric-reducing power (FRAP) employed. Results: TPC found similar all extracts concentration gallic acid equivalents ranging 40.38 63.11 mg/g. TFC, TTC TAC exhibited considerable variation, values 4.27-38.73 mg/g quercetin equivalents, 7.03-20.53 tannic 0.08-10.91 malvidin-3-glucoside respectively. results indicate red strong moderate (DPPH IC 50 31.15-105.1 µg/mL; FRAP 17.29-43.52 mmol Fe 2+ /g), while white demonstrated weak efficacy 93.76-424.91 8.77-30.82 /g). Conclusion: study presents an alternative method for phenolic wine. obtained first contribution this aspect use wine, forming possible basis further research aimed at exploitation fields pharmacy, cosmeceuticals agriculture.

Language: Английский

Citations

0
Exploring the impact of respiration on pectin metabolism through a quantitative respiratory system created by equilibrium modified atmosphere packaging with adjustable gas-conductor materials DOI
Chunlong Liu, Kun Liu, Wenxia Wang

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 142331 - 142331

Published: March 1, 2025

Language: Английский

Citations

0
Study on flavor characterization, bitter perception quantification and abatement measures of Tartary buckwheat noodles DOI Creative Commons
Xianhui Chang, Fuli Li,

Congcong Xue

et al.

Food Chemistry X, Journal Year: 2025, Volume and Issue: 26, P. 102274 - 102274

Published: Feb. 1, 2025

Language: Английский

Citations

0