Search Results - "Food chemistry"

Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity by Shen, Nan, Wang, Tongfei, Gan, Quan, Liu, Sian, Wang, Li, Jin, Biao

“…•Plant flavonoids are important natural bioactive compounds.•Flavonoid classification and plants rich in flavonoids are summarized.•Flavonoid functions in…”
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Anti-inflammatory effects of flavonoids by Maleki, Soheila J., Crespo, Jesus F., Cabanillas, Beatriz

“…•Flavonoids can inhibit enzymes or transcription factors important in inflammation.•Flavonoids are potent antioxidants with the potential to attenuate tissue…”
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Essential oils as additives in active food packaging by Sharma, Shubham, Barkauskaite, Sandra, Jaiswal, Amit K., Jaiswal, Swarna

“…•Intelligent and active packaging (AP) is considered as novel food packaging methods.•In AP additives such as essential oils can be incorporated into packaging…”
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Essential oils: A promising eco-friendly food preservative by Falleh, Hanen, Ben Jemaa, Mariem, Saada, Mariem, Ksouri, Riadh

“…•Essential oils are a mixture of bioactive volatile compounds.•Essential oils are potent antimicrobial and antioxidant agents.•Essential oils have the…”
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Polyphenols and their applications: An approach in food chemistry and innovation potential by de Araújo, Fábio Fernandes, de Paulo Farias, David, Neri-Numa, Iramaia Angélica, Pastore, Glaucia Maria

“…•Fruits and vegetables are considered to be good sources of phenolic compounds.•Phenolic compounds can assist in the prevention/treatment of various…”
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Flavor mystery of Chinese traditional fermented baijiu: The great contribution of ester compounds by Xu, Youqiang, Zhao, Jingrong, Liu, Xiao, Zhang, Chunsheng, Zhao, Zhigang, Li, Xiuting, Sun, Baoguo

“…•A total of 510 ester compounds have been identified in traditional fermented baijiu.•Nine ethyl esters make important contributions to the baijiu flavor.•In…”
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Recent progress in food flavor analysis using gas chromatography–ion mobility spectrometry (GC–IMS) by Wang, Shuqi, Chen, Haitao, Sun, Baoguo

“…•GC–IMS applied to food flavor analysis has rapidly developed in the past few years.•It is used for classification, adulteration studies, spoilage, off-flavor…”
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Synthetic phenolic antioxidants: Metabolism, hazards and mechanism of action by Xu, Xiaoqing, Liu, Aimei, Hu, Siyi, Ares, Irma, Martínez-Larrañaga, María-Rosa, Wang, Xu, Martínez, Marta, Anadón, Arturo, Martínez, María-Aránzazu

“…•Excessive addition or improper use of SPAs can produce possible harms.•BHT can induce apoptosis and promote tumorigenesis.•BHA metabolites are involved in…”
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Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness by Zhang, Junjun, Zou, Xiaobo, Zhai, Xiaodong, Huang, XiaoWei, Jiang, Caiping, Holmes, Mel

“…•Three different films were prepared by using two substances of starch, polyvinyl alcohol and chitosan.•The starch/polyvinyl alcohol/roselle anthocyanins film…”
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Cyclodextrins inclusion complex: Preparation methods, analytical techniques and food industry applications by Cid-Samamed, Antonio, Rakmai, Jaruporn, Mejuto, Juan Carlos, Simal-Gandara, Jesus, Astray, Gonzalo

“…•Cyclodextrins (CDs) encapsulate lipophilic molecules in an aqueous medium;•Inclusion methods (precipitation, neutralization, kneading, etc.) have different…”
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Antimicrobial food packaging based on sustainable Bio-based materials for reducing foodborne Pathogens: A review by Al-Tayyar, Nasser A., Youssef, Ahmed M., Al-hindi, Rashad

“…•Developments in the efficacy of food packaging to prevent foodborne pathogens and reduce environmental waste.•Biodegradable packaging plays an important role…”
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Inhibition mechanism of ferulic acid against α-amylase and α-glucosidase by Zheng, Yuxue, Tian, Jinhu, Yang, Wenhan, Chen, Shiguo, Liu, Donghong, Fang, Haitian, Zhang, Huiling, Ye, Xingqian

“…•Ferulic acid inhibited α-amylase/α-glucosidase by mixed/non-competitive mechanisms.•Secondary structures of α-amylase/α-glucosidase were changed by binding…”
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Extraction, structural analysis, derivatization and antioxidant activity of polysaccharide from Chinese yam by Zhou, Shiyang, Huang, Gangliang, Chen, Guangying

“…•The polysaccharide of yam was extracted by hot water method.•The physicochemical properties of Chinese yam polysaccharide were analyzed.•P and its derivatives…”
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Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods? by Granato, Daniel, Shahidi, Fereidoon, Wrolstad, Ronald, Kilmartin, Paul, Melton, Laurence D., Hidalgo, Francisco J., Miyashita, Kazuo, Camp, John van, Alasalvar, Cesarettin, Ismail, Amin B., Elmore, Stephen, Birch, Gordon G., Charalampopoulos, Dimitris, Astley, Sian B., Pegg, Ronald, Zhou, Peng, Finglas, Paul

“…[Display omitted] •Folin-Ciocalteu reagent and AlCl3 are used to assess the total phenolics and total flavonoids.•ABTS, CUPRAC, ORAC, DPPH and many other…”
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Fruit, vegetables, and mushrooms for the preparation of extracts with α-amylase and α-glucosidase inhibition properties: A review by Papoutsis, Konstantinos, Zhang, Jinyuan, Bowyer, Michael C., Brunton, Nigel, Gibney, Eileen R., Lyng, James

“…•The source of α-glucosidase has an impact on the experimental results.•Diacylated anthocyanins have α-glucosidase and α-amylase inhibition activities.•The…”
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A review of microencapsulation methods for food antioxidants: Principles, advantages, drawbacks and applications by Ozkan, Gulay, Franco, Paola, De Marco, Iolanda, Xiao, Jianbo, Capanoglu, Esra

“…•The protection of the bioactive compounds could be improved in the case of using carrier agents.•The technique and wall material have a great impact on the…”
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Influence of the extraction method on the recovery of bioactive phenolic compounds from food industry by-products by Gil-Martín, Emilio, Forbes-Hernández, Tamara, Romero, Alejandro, Cianciosi, Danila, Giampieri, Francesca, Battino, Maurizio

“…Schematic workflow for analytical fractionation and characterization of phenolic compounds from plant by-products. [Display omitted] Agro-foodindustries…”
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Recent advances in intelligent food packaging materials: Principles, preparation and applications by Cheng, Hao, Xu, Hao, Julian McClements, David, Chen, Long, Jiao, Aiquan, Tian, Yaoqi, Miao, Ming, Jin, Zhengyu

“…•Intelligent packaging can continuously monitor the properties of packaged foods.•The sensing principles of intelligent identification food packaging are…”
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Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties by Meng, Ran, Wu, Zhengzong, Xie, Qiu-Tao, Cheng, Jie-Shun, Zhang, Bao

“…•Zein/ carboxymethyl dextrin nanoparticles were fabricated to deliver curcumin.•Addition of carboxymethyl dextrin enhanced encapsulation efficiency of…”
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Changes of volatile compounds and odor profiles in Wuyi rock tea during processing by Guo, Xiangyang, Ho, Chi-Tang, Wan, Xiaochun, Zhu, Hui, Liu, Qiong, Wen, Zhen

“…•Odor profiles during processing were revealed by GC–MS, OAV and sensory evaluation.•Full fire processing enhanced conversion of green, chemical to roasted,…”
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