Showing papers in "Food Chemistry in 2013"

TL;DR: The aim of this review is to synthesize information concerning the extraction of kaempferol, as well as to provide insights into the molecular basis of its potential chemo-preventative activities, with an emphasis on its ability to control intracellular signaling cascades that regulate the aforementioned processes.

TL;DR: The factors affecting the stability of emulsions using food proteins will be discussed and the use of polysaccharides to complex with proteins will also be explored in relation to enhancing emulsion stability.

TL;DR: In this article, the influence of particle size on lipid digestion and β-carotene bioaccessibility using corn oil-in-water emulsions with different initial droplet diameters.

TL;DR: The insect species studied have potential to be used in foods due to: (1) absolute protein levels; (2) protein quality; (3) ability to form gels.

TL;DR: The structural properties investigated by FTIR and DSC showed a clear interaction between fish gelatin and Ch, forming a new material with enhanced mechanical properties, indicating that films are very transparent while they have excellent barrier properties against UV light.

TL;DR: In vitro antioxidant chemical methods, used as a first approach to evaluate potential agents to protect from lipid oxidation in foods, confirmed that the brown algae crude extracts, fractions and pure components are comparatively similar or superior to synthetic antioxidants.

TL;DR: The findings suggest that brown seaweed extracts may limit the release of simple sugars from the gut and thereby alleviate postprandial hyperglycaemia.

TL;DR: Water and ethanolic extracts of 16 species of seaweeds collected along the Danish coasts were screened for antioxidant activities using four in vitro antioxidant assays, indicating that algal polyphenols are active components in these extracts.

TL;DR: Overall, electrospinning technique had shown promising results as an efficient and effective method for the preparation of sub-micron structured encapsulated functional ingredient that may find uses in food industry.

TL;DR: In this study, the EC(50) estimation was performed using a comparative approach based on various regression models implemented in six specialized computer programs: GraphPad Prism® version 5.01, BLeSq, OriginPro® 8.5, SigmaPlot® 12, BioDataFit® 1.02, and IBM SPSS Statistics® Desktop 19.0.

TL;DR: The rosemary extract developed more pronounced antioxidant, cytotoxic and immunomodifying activities, probably due to the presence of betulinic acid and a higher concentration of carnosic acid in its phytochemical profile.

TL;DR: Overall quality of grapefruit juice was improved, suggesting that sonication technique may successfully be implemented an industrial scale for the processing of Grapefruit juice.

TL;DR: These new relationships between fine starch structural features and digestibility of cooked rice grains are mechanistically reasonable, but suggestive rather than statistically definitive.

TL;DR: It is demonstrated that WGP may be used as a functional food ingredient for promoting human health and extending shelf-life of food products.

TL;DR: The novel sensor exhibited an obviously catalytic activity towards the oxidation of Sudan I, which can be confirmed by the increased oxidation peak current and the decreased oxidation peak potential when compared with the bare carbon paste electrode (CPE).

TL;DR: The compact structure and high capability of hydrogen bonding evidenced by Fourier transform infrared spectroscopy made the CMCS/SPI complex nanoparticles an attractive candidate for the encapsulation and controlled release of hydrophobic nutraceuticals and bioactives.

TL;DR: Six flavonoids were isolated from the extracts of licorice and showed strong scavenging activity toward the ABTS(+) radical, and compounds 1, 2, 3, 5 and 6 exhibited potent inhibition of lipid peroxidation in rat liver microsomes compared with the reference controls.

TL;DR: A Cyclocarya paliurus (Batal.) Iljinskaja polysaccharide was isolated and purified by hot water extraction, ethanol precipitation, deproteinisation and anion-exchange chromatography and showed a strong inhibition effect on the growth of human gastric cancer HeLa cells.

TL;DR: A near-infrared (NIR) hyperspectral imaging technique was investigated for non-destructive determination of chemical composition of intact and minced pork and predicted chemical composition with coefficients of determination of 0.92, 0.87 and 0.95 for protein, moisture and fat, respectively.

TL;DR: Honey samples from an Atlantic European area were studied to determine their nutritional compositions and antioxidant capacities, as well as the relationships between them, andMultivariate analysis showed that some variables, such as the amounts of flavonoids, minerals, proteins, and phenols, were significantly correlated with antioxidant activity.

TL;DR: It may be concluded that both adults and children consuming these vegetables grown in wastewater irrigated soil ingest significant amount of these metals and thus can cause serious health problems.

TL;DR: Protein derived from blue mussel was hydrolysed using four kinds of proteases, and the neutrase hydrolysate (BNH) obtained by 3-h hydrolysis exhibited the highest 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity compared to other hydrolysates.

TL;DR: Analysis of BAs in foods were reviewed from 2007 to present, and high-performance liquid chromatography, gas chromatography and capillary electrophoresis techniques were used.

TL;DR: A native apiculate strain, selected from grapes, Hanseniaspora vineae resulted in relatively dry wines, with increased aroma and flavour diversity compared with wines resulting from inoculation with S. cerevisiae alone, which could be explained due to significant increases in glycerol and acetyl and ethyl ester flavour compounds and relative decreases in alcohols and fatty acids.

TL;DR: The results suggest that GA has neuroprotective activity against 6-OHDA-induced oxidative stress via enhancement of cerebral antioxidant defence.

TL;DR: This study examined the influence of carrier oil type on the bioaccessibility and molecular form of emulsified vitamin E using a simulated gastrointestinal model and has important implications for the design and fabrication of effective emulsion-based delivery systems for increasing the bioavailability of vitamin E.

TL;DR: A positive correlation was found between the strength of protein-polyphenol interactions and (a) half time of protein decay in gastric conditions and (b) masking of total antioxidant capacity ofprotein- polyphenol complexes.

TL;DR: β-carotene bioaccessibility showed a complex relationship on LCT content for high fat nanoemulsions, due to the opposing effects of lipid digestion and micelle solubilisation, which may facilitate the optimisation of delivery systems for lipophilic bioactive compounds for food or pharmaceutical applications.

TL;DR: Mango peel and kernel were dried using different techniques, such as freeze drying, hot air, vacuum and infrared, and freeze dried powders had the lowest bulk density values among different techniques tried.

TL;DR: Zein and zein/CMCS nanoparticles demonstrated similar protection for both I3C and DIM against ultraviolet (UV) light, attributed mainly to the contribution of the zein protein, and encapsulation efficiency was greatly improved.