UV‐A treatment of phenolic extracts impacts colour, bioactive compounds and antioxidant activity

Journal of the Science of Food and Agriculture, Год журнала: 2024, Номер 104(15), С. 9559 - 9568

Опубликована: Июль 29, 2024

The unintended co-extraction of chlorophylls during the recovery polyphenols from plant sources yields green-coloured phenolic extracts with limited use in colour-sensitive foods. This study aimed at decolourizing ethanolic sugar beet leaves using a UV-A treatment (390 nm).

Язык: Английский

---

Research in advances in the bioactivity of plant polyphenols

International Journal of Food Science & Technology, Год журнала: 2024, Номер unknown

Опубликована: Сен. 20, 2024

Summary Plant polyphenols are the secondary metabolites of plants, with a wide variety types and diverse structures. At present, many phenolic compounds their derivatives have been isolated identified from nature. Common plant polyphenolic polyhydroxyl structure, most which found in plants seen daily life, them poor water solubility. Due to existence strong biological activities such as antioxidant, anti‐bacterial anti‐inflammatory, anti‐cancer, regulation blood glucose lipid, anti‐obesity, great research value broad application prospects. In addition, widely used food become trendy topic. Therefore, this paper, classifications polyphenols, current status bioactivity were analysed, providing reference for utilisation polyphenols.

Язык: Английский

---

Antioxidant and prooxidant activity of acid‐hydrolyzed phenolic extracts of sugar beet leaves in oil‐in‐water emulsions

Journal of the American Oil Chemists Society, Год журнала: 2024, Номер 102(2), С. 339 - 349

Опубликована: Авг. 8, 2024

Abstract This study aimed to enhance the oxidative stability of soybean oil‐in‐water emulsions using acid‐hydrolyzed and unhydrolyzed extracts obtained from sugar beet leaves. The optimum extraction process, which includes 8 min ultrasonication followed by a 2‐h acid hydrolysis, released new phenolics (e.g., catechin, myricetin, etc.) increased total phenolic content (TPC) 586.24 ± 11.45 982.42 6.61 μmol gallic equivalent (GAE)/L, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical inhibition 46.63 1.39 60.87 1.12%. Acid hydrolysis cupric chelating activity while decreasing ferrous trans ‐ferulic concentration significantly ( p < 0.05). extract at TPC 100 GAE/L prolonged lag phase hexanal accumulation in emulsion 0 days, 400 12 days. results show that high concentrations may act as prooxidants.

Язык: Английский

---

Unlocking the biorefinery approaches to valorize sugar beet leaves (B. Vulgaris L.) for food industry applications: A critical review

Food Research International, Год журнала: 2024, Номер 197, С. 115145 - 115145

Опубликована: Сен. 28, 2024

Язык: Английский

---

A machine learning-guided modeling approach to the kinetics of α-tocopherol and myricetin synergism in bulk oil oxidation

Food Chemistry, Год журнала: 2024, Номер 463, С. 141451 - 141451

Опубликована: Сен. 27, 2024

Язык: Английский

---

Ultrasound-Assisted Co-Extraction and Characterization of Saponin-rich Co-Extracts from Fenugreek Seeds (Trigonella foenum-graecum L.) and Quinoa Husk (Chenopodium quinoa Willd.) and Their Hydrolysates

Food Bioscience, Год журнала: 2024, Номер 62, С. 105275 - 105275

Опубликована: Окт. 10, 2024

Язык: Английский

---

Ultrasound combined with chemical hydrolysis as a pretreatment for microencapsulation of beetroot waste by spray and freeze drying

Chemical Engineering and Processing - Process Intensification, Год журнала: 2024, Номер unknown, С. 110082 - 110082

Опубликована: Ноя. 1, 2024

Язык: Английский

---

Nutritional Profile and Chlorophyll Intake of Collard Green as a Convenience Food

Nutrients, Год журнала: 2024, Номер 16(23), С. 4015 - 4015

Опубликована: Ноя. 23, 2024

Collard green (

Язык: Английский

---