Processing methods with heat increases bioactive phenolic compounds and antioxidant activity in grape juices
AbstractIn this work, the influence of the method of processing on phenolic composition and the in vitro antioxidant activity (AOX) of grape juices was studied. The classic methods of producing “Hot Press” (HP), “Hot Break” (HB), and “Cold Press” (CP), and an artisanal method using steam were compared. Among the methods of elaboration of evaluated grape juices, those that heated the grape showed higher content of bioactive phenolics and AOX. The artisanal method using steam pre sented acceptable bioactive content and could be simple alternative for grape juice production. The main bioactive compounds quantified...
Source: Journal of Food Biochemistry - November 28, 2018 Category: Food Science Authors: Gildeilza Gomes Silva,
Maria da Concei ção Prudêncio Dutra,
Juliane Barreto de Oliveira,
Ana Cecília Poloni Rybka,
Giuliano Elias Pereira,
Marcos dos Santos Lima Tags: FULL ARTICLE Source Type: research
Inhibition of LPS induced neurochemical imbalance and oxidative stress by pigmented and non ‐pigmented rice bran extracts
This study evaluated the neuroprotective efficacy of the pigmented and non ‐pigmented rice bran extract, against LPS induced neurotransmitter imbalance and oxidative stress markers. Male wistar rats were orally supplemented with 2% ethanolic rice bran extracts daily for two weeks. On the last day of experiment, rats were challenged intraperitoneally(i.p) with LPS for 4 hr. LPS exposure resulted in the elevation of malondialdehyde and nitrite levels, decreased GSH, increased antioxidant enzymes activity and led to imbalance in neurotransmitters, norepinephrine, dopamine and serotonin and their metabolites 3,4 ‐dihydroxy...
Source: Journal of Food Biochemistry - November 28, 2018 Category: Food Science Authors: Saroj Yadav,
Jayadeep Padmanbhan Appukuttan Tags: FULL ARTICLE Source Type: research
Co ‐immobilization of pectinase and glucoamylase onto sodium aliginate/graphene oxide composite beads and its application in the preparation of pumpkin–hawthorn juice
AbstractCo ‐immobilization of pectinase and glucoamylase onto sodium alginate/graphene oxide beads was achieved byN,N ′‐dicyclohexylcarbodiimide/N‐hydroxysuccinimide as activating agent. The co‐immobilized pectinase‐glucoamylase (I‐PG) prepared under optimal conditions (pH 4.0, 40°C and 35 min) possessed pectinase activity of 1,227.5 ± 36.5U/g and glucoamylase activity of 1,027.2 ± 29.2U/g, with activity recovery of 73.8% and 85.2%, respectively. Both pectinase and glucoamylase in I‐PG possessed wider pH tolerance and superior thermal stability to those of their free counterparts. Reusability studie...
Source: Journal of Food Biochemistry - November 26, 2018 Category: Food Science Authors: Si ‐Qi Yang,
Xiao‐Yan Dai,
Xiao‐Yi Wei,
Qing Zhu,
Tao Zhou Tags: FULL ARTICLE Source Type: research
Histochemistry, phenolic content, antioxidant, and anti ‐diabetic activities of Vernonia amygdalina leaf extract
AbstractVernonia amygdalina leaves were investigated for their histochemical properties and antidiabetic activities. Histochemical analysis of the leaf revealed distributions of acidic lipid, mucilage, and pectin, lipids, polyphenols, and alkaloids at the mid rib, glandular trichome, and epidermis. HPLC analysis of the leaves hot water infusion revealed the presence of quercetin and ( ‐)‐epi‐catechin. The infusion had significant (p < 0.05) 2,2′‐diphenyl‐1‐picrylhydrazyl scavenging activity and ferric reducing antioxidant power. Ex vivo antioxidative analysis revealed the ability of the infusion to incr...
Source: Journal of Food Biochemistry - November 22, 2018 Category: Food Science Authors: Ochuko L. Erukainure,
Chika I. Chukwuma,
Olakunle Sanni,
Motlalepula G. Matsabisa,
Md. Shahidul Islam Tags: FULL ARTICLE Source Type: research
Adaptive evolution of Aspergillus oryzae 3.042 strain and process optimization to reduce the formation of tyrosine crystals in broad bean paste
This study aimed to eliminate the tyrosine crystals in broad bean paste through decreasing the activities of proteolytic enzymes produced byAspergillus oryzae and process optimization. Broad bean pastes containing no more than 6.16 mg/g dry material tyrosine showed low possibility to form tyrosine crystals. Using tyrosine as substrate, theA. oryzae 3.042 was adaptively evolved and the tyrosine content in the broad bean paste fermented by the evolvedA. oryzae was reduced from 6.49 mg/g dry material to 6.14 mg/g dry material (p < 0.05). When the production process was optimized, the tyrosine content in broad bean ...
Source: Journal of Food Biochemistry - November 18, 2018 Category: Food Science Authors: Chengtuo Niu,
Shihao Min,
Yun Jia,
Jiadi Zhao,
Yue Yang,
Chunfeng Liu,
Feiyun Zheng,
Qi Li Tags: FULL ARTICLE Source Type: research
Design, fabrication and characterization of pectin ‐coated gelatin nanoparticles as potential nano‐carrier system
AbstractThe main purpose of this study was to fabricate potential nano ‐delivery systems based on protein–polysaccharide complex for use in beverages. In this regard, optimum gelatin–pectin complex (GPC) nano‐carrier with hydrodynamic diameter of ≈200 nm was designed and fabricated using low‐bloom gelatin (BG) and high‐methoxyl pectin (CP) at BG/CP weigh t ratio of 1:1 (0.025%(w/v) CP on 0.025%(w/v) BG) and pH 4.5. The suspension containing GPC nano‐carrier had very good transparency (14.1NTU). Scanning electron microscopy (SEM) images illustrated that the GPC particles were spherical with fairly smooth su...
Source: Journal of Food Biochemistry - November 15, 2018 Category: Food Science Authors: Sayyed Kamiyar Esmaili,
Babak Ghanbarzadeh,
Ali Ayaseh,
Akram Pezeshki,
Mohammadyar Hosseini Tags: FULL ARTICLE Source Type: research
Phytochemical profiling, polyphenol composition, and antioxidant activity of the leaf extract from the medicinal halophyte Thespesia populnea reveal a potential source of bioactive compounds and nutraceuticals
The present study evaluated the nutritional attributes, polyphenol and amino acid composition, metabolic profiling, in vitro antioxidant assay, and activities of some vital antioxidative enzymes of the leaf extract of the medicinal halophyteThespesia populnea. Phytochemical profiling by the GC ‐QTOF‐MS and HPLC‐DAD analyses identified 37 metabolites, 17 amino acids, and 18 polyphenols. The results of this study establishT. populnea as a potential source of bioactive compounds and as a nonconventional functional food. AbstractThe present study evaluated the phytochemical constituents, nutritional attributes, and the a...
Source: Journal of Food Biochemistry - November 15, 2018 Category: Food Science Authors: Jaykumar Rangani,
Asha Kumari,
Monika Patel,
Harshad Brahmbhatt,
Asish Kumar Parida Tags: FULL ARTICLE Source Type: research
Protein hydrolysate from salmon frames: Production, characteristics and antioxidative activity
AbstractProtein hydrolysates from two forms of salmon frames named “chunk” and “mince” were produced and characterized. Both samples were subjected to hydrolysis using alcalase and papain at 1%–3% (w/w protein) for 0–240 min. Hydrolysate prepared with either protease at 3% for 180 min had the solid yield of 24.05%–26.39%. Hydrolysates contained 79.2 0%–82.01% proteins, 6.03%–6.34% fat, 9.81%–11.09% ash, and 4.02%–5.80% moisture. Amino acid profile showed that all hydrolysates had glutamic acid/glutamine (113.45–117.56 mg/g sample), glycine (77.86–86.18 mg/g sample), aspartic acid/asparagine (7...
Source: Journal of Food Biochemistry - November 15, 2018 Category: Food Science Authors: Anthony Temitope Idowu,
Soottawat Benjakul,
Sittichoke Sinthusamran,
Pornsatit Sookchoo,
Hideki Kishimura Tags: FULL ARTICLE Source Type: research
Design, fabrication and characterization of pectin ‐coated gelatin nanoparticles as potential nano‐carrier system
AbstractThe main purpose of this study was to fabricate potential nano ‐delivery systems based on protein–polysaccharide complex for use in beverages. In this regard, optimum gelatin–pectin complex (GPC) nano‐carrier with hydrodynamic diameter of ≈200 nm was designed and fabricated using low‐bloom gelatin (BG) and high‐methoxyl pectin (CP) at BG/CP weigh t ratio of 1:1 (0.025%(w/v) CP on 0.025%(w/v) BG) and pH 4.5. The suspension containing GPC nano‐carrier had very good transparency (14.1NTU). Scanning electron microscopy (SEM) images illustrated that the GPC particles were spherical with fairly smooth su...
Source: Journal of Food Biochemistry - November 15, 2018 Category: Food Science Authors: Sayyed Kamiyar Esmaili,
Babak Ghanbarzadeh,
Ali Ayaseh,
Akram Pezeshki,
Mohammadyar Hosseini Tags: FULL ARTICLE Source Type: research
Phytochemical profiling, polyphenol composition, and antioxidant activity of the leaf extract from the medicinal halophyte Thespesia populnea reveal a potential source of bioactive compounds and nutraceuticals
The present study evaluated the nutritional attributes, polyphenol and amino acid composition, metabolic profiling, in vitro antioxidant assay, and activities of some vital antioxidative enzymes of the leaf extract of the medicinal halophyteThespesia populnea. Phytochemical profiling by the GC ‐QTOF‐MS and HPLC‐DAD analyses identified 37 metabolites, 17 amino acids, and 18 polyphenols. The results of this study establishT. populnea as a potential source of bioactive compounds and as a nonconventional functional food. AbstractThe present study evaluated the phytochemical constituents, nutritional attributes, and the a...
Source: Journal of Food Biochemistry - November 15, 2018 Category: Food Science Authors: Jaykumar Rangani,
Asha Kumari,
Monika Patel,
Harshad Brahmbhatt,
Asish Kumar Parida Tags: FULL ARTICLE Source Type: research
Protein hydrolysate from salmon frames: Production, characteristics and antioxidative activity
AbstractProtein hydrolysates from two forms of salmon frames named “chunk” and “mince” were produced and characterized. Both samples were subjected to hydrolysis using alcalase and papain at 1%–3% (w/w protein) for 0–240 min. Hydrolysate prepared with either protease at 3% for 180 min had the solid yield of 24.05%–26.39%. Hydrolysates contained 79.2 0%–82.01% proteins, 6.03%–6.34% fat, 9.81%–11.09% ash, and 4.02%–5.80% moisture. Amino acid profile showed that all hydrolysates had glutamic acid/glutamine (113.45–117.56 mg/g sample), glycine (77.86–86.18 mg/g sample), aspartic acid/asparagine (7...
Source: Journal of Food Biochemistry - November 15, 2018 Category: Food Science Authors: Anthony Temitope Idowu,
Soottawat Benjakul,
Sittichoke Sinthusamran,
Pornsatit Sookchoo,
Hideki Kishimura Tags: FULL ARTICLE Source Type: research
Study on the ability of partially hydrolyzed guar gum to modulate the gut microbiota and relieve constipation
This study suggested that MHGG treatment could elicit constipation relief in mice.Practical applicationsIn this study, partially hydrolyzed guar gum (PHGG) produced by mannanase hydrolysis was applied for the relieving constipation in mice. The medium ‐molecular‐weight product (Mw 2,000–10,000 Da) could elicit constipation relief and modulate the gut microbiota in mice, which shows the potential to act as dietary fiber for constipation treatment. (Source: Journal of Food Biochemistry)
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: Xiaodan Fu,
Rong Li,
Tan Zhang,
Meng Li,
Haijin Mou Tags: FULL ARTICLE Source Type: research
Chitosan/sodium tripolyphosphate nanoparticles as efficient vehicles for enhancing the cellular uptake of fish ‐derived peptide
In this study, the fish ‐derived peptide (DGDDGEAGKIG)‐loaded chitosan (CS) nanoparticles (CS/PEP‐NPs) were prepared and investigated in Caco‐2 monolayer model. The results indicated zeta potential of CS/PEP‐NPs increased with the increase in molecular weight of CS (10–50 kDa). Transmission electron microscopy images revealed the CS/PEP‐NPs were uniform spherical‐shaped nanoparticles with a diameter of 50–200 nm (150 kDa). Compared to other CS/PEP‐NPs, 150‐kDa CS/PEP‐NPs performed an outstanding apparent permeability coefficient (Papp, 2.29 × 10−5 cm s−1) and cumulative amount of peptide...
Source: Journal of Food Biochemistry - November 14, 2018 Category: Food Science Authors: Yuanhui Zhao,
Wenwen Du,
Haohao Wu,
Miaomiao Wu,
Zunying Liu,
Shiyuan Dong Tags: FULL ARTICLE Source Type: research
