Showing papers in "Food Chemistry in 2010"

TL;DR: The results show promising perspectives for the exploitation of non-traditional tropical fruit species with considerable levels of nutrients and antioxidant capacity, as well as the considerable antioxidant capacity found for acerola – Malpighia emarginata and camu-camu – Myrciaria dubia.

TL;DR: The results indicated that the effect of the Ch + C coating on the fish samples was to enable the good quality characteristics to be retained longer and to extend the shelf life during the refrigerated storage.

TL;DR: Phytate has therapeutic use against diabetes mellitus, atherosclerosis and coronary heart disease and reduces kidney stone formation, HIV-1 and heavy metal toxicity; however, information on the dosage for humans for eliciting beneficial effects is limited.

TL;DR: In this paper, the authors examined chitosan-based films containing cinnamon essential oil (CEO) at level of 0.4,.0.8, and 1.5% and found that the added ingredients increased antimicrobial activity.

TL;DR: The authors examined the polyphenol composition and antioxidant properties of methanolic extracts from amaranth, quinoa, buckwheat and wheat, and evaluated how these properties were affected following two types of processing: sprouting and baking.

TL;DR: In this paper, the authors reported on the extraction of polyphenols especially flavanones from orange peel by using ethanol as a food grade solvent, and the best yield of extraction was reached for a particle size of 2.cm2.

TL;DR: In this article, the possibility of cross-linking starch films using citric acid to improve their strength and stability was examined, and the results showed that the cross-linked starch films showed about 150% higher strength than non-cross-linked films and had strength better than most crosslinked starch and synthetic polymer blended films previously developed.

TL;DR: The bioaccessibility of grape polyphenols using an in vitro model simulating gastro-intestinal conditions has been investigated in this paper, which suggests that the GI tract may act as an extractor where polyphenol are progressively released from solid matrix and made available for the absorption or to exert their biological effects in the gastro intestinal tract.

TL;DR: In this article, the authors showed that sardinelle by-products protein hydrolysates are a good source of natural antioxidants, and they identified seven antioxidant peptides from Sardina pilchardus.

TL;DR: In this article, a review focusing on the considerable amount of research directed at defining the accumulation of esters during fermentation and their contribution to aromas in foods and beverages is presented.

TL;DR: The idea that a diet rich in fruits, herbs and spices may contribute to the reduction of the inflammatory response and related diseases is further explored.

TL;DR: In this paper, the physicochemical and antioxidant properties of some commercial brands of Indian honeys have been investigated with respect to their level of total phenolics, protein, radical scavenging activity, ascorbic acid equivalent antioxidant content (AEAC) and ferric reducing antioxidant potential (FRAP).

TL;DR: In this paper, porcine blood plasma protein hydrolysates (PPH) were prepared with Alcalase at 6.2%, 12.7% and 17.6% of degree of hydrolysis (DH) and the results indicated that PPH could be used as a novel antioxidant but may have limited utility as an emulsifying or foaming agent.

TL;DR: In this paper, tomato juice was sonicated at different amplitude levels (24.4-61.0 μm) at a constant frequency of 20 kHz for treatment times (2-10 min) and pulse durations of 5 s on and 5 s off.

TL;DR: In this article, the properties of peanut protein isolate (PPI) and peanut protein hydrolysate (PPH) prepared using Alcalase, at different degrees of hydrolysis (DH) were investigated.

TL;DR: Fermentation offers a tool to further increase the bioactive potential of cereal products by enhancing levels of antioxidant activity and total phenolic content.

TL;DR: In this article, the authors determined polyphenolic composition, related antioxidative and antimicrobial properties of grape skin extracts from 14 grape varieties (seven white and seven red grape) grown in Dalmatia (Croatia).

TL;DR: In this paper, essential oils were obtained from Rosmarinus officinalis by hydrodistillation (HD) and solvent free microwave extraction (SFME), and GC-MS analyses of the oils revealed the presence of 24 and 21 compounds in the essential oils obtained through HD and SFME, respectively.

TL;DR: Lineweaver–Burk plots suggest that PTFP plays as a non-competitive inhibitor against ACE and antihypertensive effect in spontaneously hypertensive rats (SHR) also revealed that oral administration of PTFP can decrease systolic blood pressure significantly.

TL;DR: In this article, Fourier transform infrared spectroscopy (FTIR) was used to classify vegetable oils according to their botanical origin, and also to establish the composition of binary mixtures of extra virgin olive oil (EVOO) with other low cost edible oils.

TL;DR: It is demonstrated that Andean indigenous crops have excellent potential as sources of health-promoting bioactive compounds such as flavonoids and betalains such as phenolic acids.

TL;DR: Banana (Musa acuminata Colla AAA) peel extracts obtained in this work had a high capacity to scavenge 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2′-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS +) free radicals, and they were also good lipid peroxidation inhibitors as discussed by the authors.

TL;DR: Fatty acid profiling of the different tissues showed that leaves were rich in palmitic and linolenic acid whereas seeds were predominated by oleic acid, whereas stems and twigs predominately containedPalmitic acid were the predominant minerals in all of the tissues.

TL;DR: In this paper, a preparative column chromatography method was developed to isolate carotenoids, flavonoids and polysaccharides, from Lycium barbarum L, possessing vital biological activity, and their antioxidant activity was evaluated.

TL;DR: In this paper, the effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken leg and breast meats were examined and a significant effect of freezing storage duration on lipid oxidation was detected.

TL;DR: The principal component analysis clearly segregated the three phyla by their FA composition and hierarchical cluster analysis altogether classified them into six distinct groups, suggesting that FAs can be used as a tool for chemotaxonomic studies.

TL;DR: Vegetable extracts from Indonesian origin were screened for flavonoid content, total phenolics, and antioxidant activity and were identified as potentially rich sources of dietary flavonoids and antioxidants.

TL;DR: In this article, the effect of flavonoid interactions on their antioxidant power was evaluated by two different in vitro tests: DPPH radical scavenging activity and ferric reducing antioxidant power (FRAP).

TL;DR: In this paper, a standardised profiling method based on liquid chromatography with diode array and electrospray ionisation/mass spectrometry (LC-DAD-ESI/MS) was used to identify 46 flavonoids and 17 caffeic acid derivatives in the aqueous methanol extract of Flos chrysanthemum (C. morifolium Ramat) (Compositae), an important Chinese herb.

TL;DR: Gram-positive bacteria were found to be more sensitive to the essential oils than Gram-negative bacteria, and Staphylococcus aureus was the most sensitive strain while Pseudomonas aeruginosa was themost resistant.