Food Bioscience, Год журнала: 2024, Номер unknown, С. 105644 - 105644
Опубликована: Дек. 1, 2024
Язык: Английский
International Journal of Environmental & Analytical Chemistry, Год журнала: 2025, Номер unknown, С. 1 - 21
Опубликована: Янв. 22, 2025
Язык: Английский
Процитировано
0
Food and Humanity, Год журнала: 2025, Номер unknown, С. 100576 - 100576
Опубликована: Март 1, 2025
Язык: Английский
Процитировано
0
Journal of Thermal Analysis and Calorimetry, Год журнала: 2025, Номер unknown
Опубликована: Апрель 10, 2025
Язык: Английский
Процитировано
0
Molecules, Год журнала: 2025, Номер 30(9), С. 1891 - 1891
Опубликована: Апрель 24, 2025
Spices are a part of modern and ancient cultures due to their recognized culinary medicinal properties. Pepper is commonly used in many recipes; however, the field gastronomy, term “pepper” usually refers group that includes several different spices, such as black pepper (Piper nigrum L.), cubeb cubeba L.f.), long longum pink (Schinus terebinthifolius Raddi), allspice (Pimenta dioica L. Merrill), Japanese (Zanthoxylum piperitum DC.). Despite extensive study chemical characterization properties “pepper”, sensory analysis (color, aroma profile, odor chemesthesis) these spices have not been completed. Therefore, aim this review was identify strengths, weaknesses, opportunities, threats within spice supply chain considering six “peppers” analyze positive negative aspects. Finally, we selected most representative molecules referred expand research focus highlight key aspects related health science for future applications. In sense, provides new strategic guideline will help us understand assess internal external factors pepper, allowing them be applied sectors with approaches.
Язык: Английский
Процитировано
0
Foods, Год журнала: 2025, Номер 14(10), С. 1658 - 1658
Опубликована: Май 8, 2025
Oxidative stress-induced damage to biomolecules such as proteins, lipids, and DNA is closely related chronic diseases. Developing efficient, low-toxicity, multi-target natural antioxidants has become an important research direction in food medicine. This study established a detection method for oleanolic acid (OA) content Boschnikia rossica extract (BRE). It systematically evaluated the vitro antioxidant activity protective effect of on oxidative biomolecules. Firstly, based RP-HPLC improved problem low separation efficiency high interference detecting OA rossica. The optimal analysis conditions were obtained by optimizing chromatographic conditions: column was Agilent TC-C18 (250 mm × 4.6 mm, 5 μm); mobile phase methanol/0.4% phosphoric aqueous solution (85/15, v/v), pH 2.14; temperature 20 °C; flow rate 1.2 mL/min; wavelength 220 nm. Under these conditions, linear relationship good within concentration range 100–800 mg/L, with recovery 98.88–101.46% RSD less than 2%. 0.358 mg/g. Next, BRE tested, it found that had reasonable scavenging rates against ABTS, DPPH, hydroxyl radicals, IC50 values 224.32 58.43 432.21 respectively. In addition, significant inhibitory effects protein degradation, carbonylation modification, lipid oxidation, induced different free radicals. Finally, can be alternative synthetic application value delaying oxidation developing anti-aging functional foods.
Язык: Английский
Процитировано
0
European Food Research and Technology, Год журнала: 2025, Номер unknown
Опубликована: Май 28, 2025
Язык: Английский
Процитировано
0
Processes, Год журнала: 2024, Номер 12(8), С. 1681 - 1681
Опубликована: Авг. 12, 2024
This study evaluated cryogels from albumin (ALB) and albumin–pectin (ALB:PEC) as carriers for pink pepper (Schinus terebinthifolius Raddi) essential oil. Cryogels were through infrared spectrophotometry, X-ray diffraction, scanning electron microscopy, thermogravimetric analysis, differential calorimetry. The bioactivity of the was analyzed by measuring their encapsulation efficiency (EE%), antimicrobial activity encapsulated oil against S. aureus, E. coli, B. cereus using agar diffusion method; total phenolic content antioxidant UV-vis spectrophotometry. EE% varied between 59.61% 77.41%. cryogel with only ALB had highest 2.802 mg GAE/g, while 30:70 ratio presented a value 0.822 GAE/g. A higher proportion PEC resulted in more significant inhibitory reaching an inhibition zone 18.67 mm. 70:30 fusion endotherms at 137.16 °C 134.15 °C, respectively, semicrystalline structures. interaction increased concentration, evidenced decreased intensity O-H stretching peak, leading to lower efficiency. obtained can be considered suitable matrix encapsulating
Язык: Английский
Процитировано
3
AppliedChem, Год журнала: 2024, Номер 4(1), С. 56 - 69
Опубликована: Фев. 28, 2024
This work evaluated the green extraction of oleoresin from pink pepper fruits (ORPPF) using ultrasound-assisted (UAE) and ethanol as a solvent. The effects temperature, ultrasound power intensity, sample to solvent ratio time on global yield (YGE) phenolic compounds (YPC) were evaluated. samples characterized its antimicrobial activity determined, obtained results compared conventional in Soxhlet. From it was found that application highest levels independent variables favored process. maximum values YGE YPC 28.60 wt% 6.37 mg GAE per g fruit, respectively, at 60 °C, 100% (165 W), 1:20 mL−1 (sample:solvent) 45 min. Under maximized conditions, ORPPF by UAE showed content antioxidant inferior soxhlet–ethanol extraction. However, consumption reduced. Oleic linoleic acids predominated fatty acid composition ORPPF, addition sesquiterpenes gallic syringic acids. presented weak antibacterial activity, with minimum inhibitory concentration ranging 31.25 125 mL−1.
Язык: Английский
Процитировано
1
Metabolites, Год журнала: 2024, Номер 14(11), С. 612 - 612
Опубликована: Ноя. 11, 2024
Raddi is used in Brazilian folk medicine due to the wound healing and antiseptic properties of its bark, fruit are as a condiment. However, aerial parts this plant have been studied present some bioactive compounds well.
Язык: Английский
Процитировано
0
Food Bioscience, Год журнала: 2024, Номер unknown, С. 105644 - 105644
Опубликована: Дек. 1, 2024
Язык: Английский
Процитировано
0