Anti-aging potential of tree nuts with a focus on the phytochemical composition, molecular mechanisms and thermal stability of major bioactive compounds

2018 ◽  
Vol 9 (5) ◽  
pp. 2554-2575 ◽  
Author(s):  
Marius Emil Rusu ◽  
Ana-Maria Gheldiu ◽  
Andrei Mocan ◽  
Laurian Vlase ◽  
Daniela-Saveta Popa
Keyword(s):  
Thermal Stability ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Molecular Mechanisms ◽  
Biological Value ◽  
Tree Nuts ◽  
Phytochemical Composition ◽  
Macro And Micronutrients ◽  
Thermal Stability Of

Tree nuts, complete functional foods, contain macro- and micronutrients of high biological value.

scholarly journals Gliadin Nanoparticles Pickering Emulgels for β-Carotene Delivery: Effect of Particle Concentration on the Stability and Bioaccessibility

Molecules ◽  
2020 ◽  
Vol 25 (18) ◽  
pp. 4188
Author(s):  
Ce Cheng ◽  
Yi Gao ◽  
Zhihua Wu ◽  
Jinyu Miao ◽  
Hongxia Gao ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Active Ingredient ◽  
Functional Foods ◽  
Particle Concentration ◽  
Storage Conditions ◽  
Key Factors ◽  
Food Grade ◽  
The Stability ◽  
Thermal Stability Of ◽  
Β Carotene

β-carotene is a promising natural active ingredient for optimum human health. However, the insolubility in water, low oral bioavailability, and instability in oxygen, heat, and light are key factors to limit its application as incorporation into functional foods. Therefore, gliadin nanoparticles (GNPs) Pickering emulgels were chosen as food-grade β-carotene delivery systems. The objectives of the present study were to investigate the influence of GNPs concentration on the rheological properties, stability, and simulated gastrointestinal fate of β-carotene of Pickering emulgels. The formulations of Pickering emulgels at low GNPs concentration had better fluidity, whereas at high GNPs concentration, they had stronger gel structures. Furthermore, the thermal stability of β-carotene loaded in Pickering emulgels after two pasteurization treatments was significantly improved with the increase of GNPs concentration. The Pickering emulgels stabilized with higher GNPs concentration could improve the protection and bioaccessibility of β-carotene after different storage conditions. This study demonstrated the tremendous potential of GNPs Pickering emulgels to carry β-carotene.

scholarly journals A Review of the Current Knowledge of Thermal Stability of Anthocyanins and Approaches to Their Stabilization to Heat

Antioxidants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1337
Author(s):  
Simona Oancea
Keyword(s):  
Thermal Stability ◽  
Rational Design ◽  
Molecular Mechanisms ◽  
Current Knowledge ◽  
Scientific Progress ◽  
Bioactive Molecules ◽  
Environmental Stability ◽  
Published Data ◽  
Thermal Stability Of ◽  
Anthocyanin Degradation

Anthocyanins are colored valuable biocompounds, of which extraction increases globally, although functional applications are restrained by their limited environmental stability. Temperature is a critical parameter of food industrial processing that impacts on the food matrix, particularly affecting heat-sensitive compounds such as anthocyanins. Due to the notable scientific progress in the field of thermal stability of anthocyanins, an analytical and synthetic integration of published data is required. This review focuses on the molecular mechanisms and the kinetic parameters of anthocyanin degradation during heating, both in extracts and real food matrices. Several kinetic models (Arrhenius, Eyring, Ball) of anthocyanin degradation were studied. Crude extracts deliver more thermally stable anthocyanins than purified ones. A different anthocyanin behavior pattern within real food products subjected to thermal processing has been observed due to interactions with some nutrients (proteins, polysaccharides). The most recent studies on the stabilization of anthocyanins by linkages to other molecules using classical and innovative methods are summarized. Ensuring appropriate thermal conditions for processing anthocyanin-rich food will allow a rational design for the future development of stable functional products, which retain these bioactive molecules and their functionalities to a great extent.

Phytochemical composition and thermal stability of two commercial açai species, Euterpe oleracea and Euterpe precatoria

2009 ◽  
Vol 115 (4) ◽  
pp. 1199-1205 ◽  
Author(s):  
Lisbeth A. Pacheco-Palencia ◽  
Christopher E. Duncan ◽  
Stephen T. Talcott
Keyword(s):  
Thermal Stability ◽  
Euterpe Oleracea ◽  
Phytochemical Composition ◽  
Thermal Stability Of

The mechanism of improved thermal stability of protein-enriched O/W emulsions by soy protein particles

2020 ◽  
Vol 11 (2) ◽  
pp. 1385-1396 ◽  
Author(s):  
Wuchao Ma ◽  
Jiamei Wang ◽  
Di Wu ◽  
Hui Chen ◽  
Chao Wu ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Soy Protein ◽  
Functional Foods ◽  
Protein Particles ◽  
Thermal Stability Of

Growing interest in nutritional and functional foods has motivated the design of protein-enriched products, which, however, is greatly challenged by undesirable aggregation and gelation of proteins induced by heating from pasteurization process.

scholarly journals Thermal Stability of Representative Bioactive Compounds in Biopesticide Derived from Castor Oil or Wormseed Extract under Controlled Temperature

2017 ◽  
Vol 36 (1) ◽  
pp. 17-21
Author(s):  
Geun-Hyoung Choi ◽  
Dong-Kyu Jeong ◽  
Cho-Long Jin ◽  
Jin-Ho Rho ◽  
Byung-Jun Park ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Bioactive Compounds ◽  
Castor Oil ◽  
Thermal Stability Of

The Ordered Phase Formation in Ti-Al-Ga Alloys

1970 ◽  
Vol 28 ◽  
pp. 440-441
Author(s):  
Shiro Fujishiro ◽  
Harold L. Gegel
Keyword(s):  
Thermal Stability ◽  
High Temperature ◽  
Titanium Alloys ◽  
Growth Kinetics ◽  
Stoichiometric Composition ◽  
Good Potential ◽  
Alpha Titanium ◽  
Cold Rolled ◽  
Kinetics Of ◽  
Thermal Stability Of

Ordered-alpha titanium alloys having a DO19 type structure have good potential for high temperature (600°C) applications, due to the thermal stability of the ordered phase and the inherent resistance to recrystallization of these alloys. Five different Ti-Al-Ga alloys consisting of equal atomic percents of aluminum and gallium solute additions up to the stoichiometric composition, Ti3(Al, Ga), were used to study the growth kinetics of the ordered phase and the nature of its interface.The alloys were homogenized in the beta region in a vacuum of about 5×10-7 torr, furnace cooled; reheated in air to 50°C below the alpha transus for hot working. The alloys were subsequently acid cleaned, annealed in vacuo, and cold rolled to about. 050 inch prior to additional homogenization

Microstructure studies of tungsten silicide schottky contacts on Gaas

1987 ◽  
Vol 45 ◽  
pp. 328-329
Author(s):  
Yih-Cheng Shih ◽  
E. L. Wilkie
Keyword(s):  
Thermal Stability ◽  
Field Effect Transistors ◽  
Schottky Contact ◽  
Schottky Contacts ◽  
Excellent Thermal Stability ◽  
Barrier Heights ◽  
Gaas Substrates ◽  
Film Adhesion ◽  
Threshold Voltages ◽  
Thermal Stability Of

Tungsten silicides (WSix) have been successfully used as the gate materials in self-aligned GaAs metal-semiconductor-field- effect transistors (MESFET). Thermal stability of the WSix/GaAs Schottky contact is of major concern since the n+ implanted source/drain regions must be annealed at high temperatures (∼ 800°C). WSi0.6 was considered the best composition to achieve good device performance due to its low stress and excellent thermal stability of the WSix/GaAs interface. The film adhesion and the uniformity in barrier heights and ideality factors of the WSi0.6 films have been improved by depositing a thin layer of pure W as the first layer on GaAs prior to WSi0.6 deposition. Recently WSi0.1 has been used successfully as the gate material in 1x10 μm GaAs FET's on the GaAs substrates which were sputter-cleaned prior to deposition. These GaAs FET's exhibited uniform threshold voltages across a 51 mm wafer with good film adhesion after annealing at 800°C for 10 min.

Thermal stability of Al-Cu-Fe icosahedral alloys

1991 ◽  
Vol 1 (12) ◽  
pp. 1823-1836 ◽  
Author(s):  
M. Bessière ◽  
A. Quivy ◽  
S. Lefebvre ◽  
J. Devaud-Rzepski ◽  
Y. Calvayrac
Keyword(s):  
Thermal Stability ◽  
Thermal Stability Of

Practical criteria for the thermal stability of a unidimensional superconductor

1994 ◽  
Vol 4 (4) ◽  
pp. 653-657
Author(s):  
B. Bonzi ◽  
M. El Khomssi ◽  
H. Lanchon-Ducauquis
Keyword(s):  
Thermal Stability ◽  
Thermal Stability Of
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