scholarly journals Impact of Wall Materials on Physico-Chemical Properties and Stability of Eggplant Peels Anthocyanin Hydrogels

Inventions ◽  
2021 ◽  
Vol 6 (3) ◽  
pp. 47
Author(s):  
Nina-Nicoleta Condurache (Lazăr) ◽  
Mihaela Turturică ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Gabriela-Elena Bahrim ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Whey Proteins ◽  
Chemical Properties ◽  
Bioactive Compound ◽  
In Vitro Digestibility ◽  
Phytochemical Content ◽  
High Antioxidant Activity ◽  
Wall Materials ◽  
Peel Extract

In this study, eggplant peel extract was used to obtain hydrogels. Two experimental variants were realized by varying the wall materials. Whey proteins isolate (WPI), citrus pectin (P), and sodium carboxymethylcellulose (CMCNa) were used as wall materials. The microcapsules were obtained by the gelation technique, followed by freeze-drying in order to obtain powders. Both experimental variants were analyzed in terms of phytochemical content, antioxidant activity, storage stability, and in vitro digestibility. Additionally, confocal microscopy was used to observe the encapsulation of the bioactive compounds from the eggplant peel extract into the selected matrices. The encapsulation efficiency of the powders varied from 64.67 ± 0.68% for variant 1 (V1) to 96.44 ± 3.43% for variant 2 (V2). Both powders presented high bioactive compound content with high antioxidant activity. V2 showed the highest stability within 28 days of storage, but also in the simulated digestive system.

Physical-chemical properties and in vitro digestibility of phosphorylated and glycosylated soy protein isolate

LWT ◽  
2021 ◽  
Vol 152 ◽  
pp. 112380
Author(s):  
Jingyuan Liu ◽  
Yangling Wan ◽  
Liuyang Ren ◽  
Mengdi Li ◽  
Ying Lv ◽  
...  
Keyword(s):  
Soy Protein ◽  
Soy Protein Isolate ◽  
Chemical Properties ◽  
Protein Isolate ◽  
In Vitro Digestibility ◽  
Physical Chemical

scholarly journals The Effect of Emulsifying Protein and Addition of Condensed Tannins on n-3 PUFA Enriched Emulsions for Functional Foods

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1589
Author(s):  
Susana Cofrades ◽  
Alba Garcimartín ◽  
Joaquín Gómez-Estaca ◽  
Francisco J. Sánchez-Muniz ◽  
Beatriz Herranz ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Condensed Tannins ◽  
Functional Foods ◽  
Rheological Behaviour ◽  
Bioactive Compound ◽  
Sodium Caseinate ◽  
Protein Isolate ◽  
Food Ingredients ◽  
Structural Reinforcement

This paper examines the effect of the type of the emulsifying protein (EP) (sodium caseinate (SC) and whey protein isolate (WPI)) on both oil-in-water liquid-like emulsions (Es) and the corresponding cold gelled emulsions (GEs), and also the effect of addition of carob extract rich in condensed tannins (T). The systems, intended as functional food ingredients, were studied in various different respects, including rheological behaviour, in vitro gastrointestinal digestion with determination of the release of non-extractable proanthocyanidins (NEPA) from T, antioxidant activity and lipolysis. EP significantly affects the rheological behaviour of both Es and GEs. T incorporation produced a structural reinforcement of GEs, especially in the case of SC. The digests from Es displayed a higher antioxidant activity than those from GEs. T lipase inhibition was observed only in the formulations with WPI. Our results highlight the importance, in the design of functional foods, of analyzing different variables when incorporating a bioactive compound into a food or emulsion in order to select the better combination for the desired objective, owing to the complex interplay of the various components.

scholarly journals The Profile and Content of Polyphenols and Carotenoids in Local and Commercial Sweet Cherry Fruits (Prunus avium L.) and Their Antioxidant Activity In Vitro

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 534 ◽  
Author(s):  
Dominika Średnicka-Tober ◽  
Alicja Ponder ◽  
Ewelina Hallmann ◽  
Agnieszka Głowacka ◽  
Elżbieta Rozpara
Keyword(s):  
Antioxidant Activity ◽  
Bioactive Compounds ◽  
Sweet Cherry ◽  
Prunus Avium ◽  
Sweet Cherries ◽  
High Antioxidant Activity ◽  
Positive Correlations ◽  
Sweet Cherry Cultivars ◽  
Prunus Avium L

The aim of this study was to evaluate and compare the content of a number of bioactive compounds and antioxidant activity of fruits of selected local and commercial sweet cherry (Prunus avium L.) cultivars. The experiment showed that the selected cultivars of sweet cherries differ significantly in the content of polyphenolic compounds and carotenoids. The fruits of commercial sweet cherry cultivars were, on average, richer in polyphenols (the sum of phenolic compounds determined chromatographically), flavonoids, as well as anthocyanins and were characterized by higher antioxidant activity when compared to the local, traditional cultivars. In the group of the traditional sweet cherry cultivars, particular attention could be paid to Black Late cv., showing the highest antioxidant activity of fruits. In the group of commercial sweet cherry cultivars, Cordia and Sylvia fruits could be recognized as being rich in bioactive compounds with high antioxidant activity. Yellow skin cultivars were characterized by the highest concentrations of carotenoids. Strong positive correlations between the identified bioactive compounds and antioxidant activity of fruits were also found. Although different cultivars of sweet cherries show a high variability in phenolics and carotenoids profiles as well as in the antioxidant activity of fruits, they all should be, similarly to other types of cherries, recognized as a rich source of bioactive compounds with an antioxidant potential.

Effect of the Drying Temperature on Color, Antioxidant Activity and In Vitro Digestibility of Green Pea ( Pisum sativum L.) Flour

2020 ◽  
Vol 72 (9-10) ◽  
pp. 1900228 ◽  
Author(s):  
Manolo Gonzalez ◽  
Jose Alvarez‐Ramirez ◽  
E. Jaime Vernon‐Carter ◽  
Isabel Reyes ◽  
Lurdes Alvarez‐Poblano
Keyword(s):  
Antioxidant Activity ◽  
Pisum Sativum ◽  
In Vitro Digestibility ◽  
Drying Temperature ◽  
Pisum Sativum L ◽  
Green Pea

Contribution of individual phenolics to antioxidant activity and in vitro digestibility of wild rices (Zizania aquatica L.)

2017 ◽  
Vol 218 ◽  
pp. 107-115 ◽  
Author(s):  
Daniela Sumczynski ◽  
Eva Kotásková ◽  
Jana Orsavová ◽  
Pavel Valášek
Keyword(s):  
Antioxidant Activity ◽  
In Vitro Digestibility ◽  
Zizania Aquatica ◽  
Wild Rices

scholarly journals The Nutritional Value of Non-Traditional Gluten-Free Flakes and Their Antioxidant Activity

Antioxidants ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 565
Author(s):  
Kristýna Šťastná ◽  
Martina Mrázková ◽  
Daniela Sumczynski ◽  
Betül Cındık ◽  
Erkan Yalçın
Keyword(s):  
Antioxidant Activity ◽  
High Performance ◽  
Sugar Content ◽  
Chenopodium Quinoa ◽  
Biologically Active ◽  
Eragrostis Tef ◽  
Total Phenolic ◽  
Phenolic Antioxidants ◽  
In Vitro Digestibility

Nowadays, there is a growing interest for foods with a lower sugar content and rich in fiber and biologically active substances. The main purpose of this study was to prepare flakes from non-traditional pigmented cereals (Oryza sativa, Chenopodium quinoa, and Eragrostis tef) and to analyze their fibre, sugar, and in vitro digestibility values. Regarding phenolic antioxidants (soluble, soluble conjugated, and insoluble bound fractions), their content and antioxidant activity were measured using spectrophotometry and high performance liquid chromatography (HPLC) methods. Hydrothermally treated grains resulted in flakes with higher total dietary fibre contents (11.1–24.4%), quinoa and teff flakes were rich in maltose (up to 42.0 mg/g). Non-traditional flakes had lower in vitro digestibility, but conversely, they exhibited the highest phenolic contents corresponding with the highest antioxidant activity values (up to 2.33 mg Gallic acid equivalent/g of total phenolic content and 1.59 mg Trolox equivalent/g for 2,2-diphenyl-1-picrylhydrazyl (DPPH) in case of brown teff). Among free phenolics, the main contributors to an antioxidant activity were p-coumaric, o-coumaric, and gallic acids (r > 0.8186); among the soluble conjugated fractions, they were epigallocatechin, epicatechin, caffeic, and vanillic acids (r > 0.5935); while caffeic, protocatechuic, and ferulic acids (r > 0.5751) were the main contributors among the insoluble bound phenolics.

In vitro solar protection factor, antioxidant activity, and stability of a topical formulation containing Benitaka grape (Vitis vinifera L.) peel extract

2019 ◽  
Vol 34 (18) ◽  
pp. 2677-2682 ◽  
Author(s):  
Letícia Caramori Cefali ◽  
Janaína Artem Ataide ◽  
Ilza Maria de Oliveria Sousa ◽  
Mariana Cecchetto Figueiredo ◽  
Ana Lucia Tasca Gois Ruiz ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitis Vinifera ◽  
Vitis Vinifera L ◽  
Topical Formulation ◽  
Protection Factor ◽  
Peel Extract

Stability and in vitro digestibility of emulsions containing lecithin and whey proteins

2013 ◽  
Vol 4 (9) ◽  
pp. 1322 ◽  
Author(s):  
Raphaela Araujo Mantovani ◽  
Ângelo Luiz Fazani Cavallieri ◽  
Flavia Maria Netto ◽  
Rosiane Lopes Cunha
Keyword(s):  
Whey Proteins ◽  
In Vitro Digestibility
Sign in / Sign up

Export Citation Format

Share Document