Study on the Effects of Tannase on the De Astringency of Pomegranate Juice

Foods, Год журнала: 2025, Номер 14(6), С. 985 - 985

Опубликована: Март 14, 2025

Reducing the punicalagin content is an effective strategy for eliminating astringency of pomegranate juice. In this study, juice was used as raw material, and tannase applied to convert into ellagic acid gallic acid. The effects concentration, reaction time, temperature on deastringency were evaluated, along with antioxidant physicochemical properties treated results demonstrated that, under optimal conditions (33.9 U/100 mL tannase, 30 °C, 90 min time), decreased by 27.8%, while levels increased 24.2% 32.3%, respectively, effectively reducing juice's astringency. Under these conditions, total phenolic reached 110 mg/100 g, a free radical scavenging capacity 69.8%, significantly enhancing properties. These suggest that treatment enhances polyphenol content, thereby improving its health benefits without compromising product quality.

Язык: Английский

Spicy Food Ingredient from Red Habanero By-Product Obtained by Ultrasound-Assisted Extraction

Foods, Год журнала: 2025, Номер 14(8), С. 1407 - 1407

Опубликована: Апрель 18, 2025

The production of spicy sauces from chili peppers (Capsicum spp.) generates 5–30% by-product which is rich in valuable compounds (e.g., capsaicinoids, carotenoids, phenolics, etc.) and can serve as a source Capsicum oleoresins, providing spice color ingredients for food products. This study primarily focused on the optimization oleoresin extraction Red Habanero pepper chinense Jacq.) using ultrasound-assisted (UAE). A second focus was comparison between UAE reflux-assisted (RAE). Response Surface Methodology (RSM) employed to optimize time (3 17 min) acoustic power density (APD, 0.30 1.00 W/mL). optimal conditions (8 min, 0.87 W/mL) showed higher yield (26%) high quality extracts bioactives (capsaicinoids: 7 mg/g; phenolics: 4 mg GAE/g) with antioxidant activity (FRAP: 139 µmol FeSO4 eq/g; DPPH: 33 TEAC/g). Optimum proved more colored, energy-efficient (95% less consumption), equally (466,000 SHU) had than RAE. These results demonstrated sustainable method producing value additives by-product, turning them into products enhanced bioactivity, favoring circular economy agri-food industry.

Язык: Английский

Experimental and computational analyses of the anti-alzheimer and antidiabetic effects of flavonoid-rich extract of avocado seeds (Persea americana Mill.)

Nutrire, Год журнала: 2025, Номер 50(1)

Опубликована: Апрель 22, 2025

Язык: Английский