Anthocyanin
Mostrando 1-12 de 302 artigos, teses e dissertações.
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1. SUPERCRITICAL EXTRACTION OF LYOPHILIZED STRAWBERRY ANTHOCYANINS WITH PULSED ELECTRIC FIELDS PRETREATMENT
The lyophilized strawberry anthocyanins were extracted using a supercritical extraction (SE) process. The effect of pulsed electric fields (PEF) as pretreatment and the influence of the addition of ethanol as a cosolvent on the percentage of extraction yield (EY) and the total anthocyanin concentration (TAC) were analyzed. The effect of PEF was evaluated at
Química Nova. Publicado em: 2022
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2. Bioactive compounds, bromatological and mineral characterization of blackberries in a subtropical region
ABSTRACT Given the above, the objective of this study was to evaluate the bromatological, mineral and bioactive compounds of blackberry grown in a subtropical region. Blackberries fruits (Rubus sp.), Grown in an orchard of Unioeste, Campus Marechal Cândido Rondon (Paraná, Brazil), were used. Immediately after harvest, the fruits were taken to the Food Tech
Revista Ceres. Publicado em: 2022
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3. Difference and characteristics of anthocyanin from Cabernet Sauvignon and Merlot cultivated at five regions in Xinjiang
Abstract Anthocyanin plays an important role in wine color and quality. The anthocyanin concentration in grapes depends on the variety and is influenced by environmental factors, such as temperature, sunlight, soil, and grapevine practice. In this study, the anthocyanin profiles of two varieties, namely Cabernet Sauvignon and Merlot, from five regions (11 pl
Food Sci. Technol. Publicado em: 2021-06
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4. Obesity-associated Pathways of Anthocyanins
Abstract Anthocyanins have a great potential for human health, as a sub-group of phenolic compounds. Interactions of anthocyanin involved in digestion and thus in obesity consist of inhibition of pancreatic lipase, regulation of lipolysis and lipogenesis, activation of an activated protein kinase enzyme, controlling of digestion hormones (leptin, insulin, gh
Food Sci. Technol. Publicado em: 2021-06
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5. Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey
Abstract Black carrot, which is an economically important product, is produced extensively in Konya and Hatay regions in Turkey. Kombucha tea is a symbiotic system, comprises of bacteria and yeasts cultures called as SCOBY, and produced by fermentation of sugar and tea leaves. Kombucha samples contained black carrot juice in two concentrations (10 and 20%) a
Food Sci. Technol. Publicado em: 2021-03
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6. Optimization of extraction time and temperature for natural antioxidants of öküzgözü grape pomace using various solvent ratios
Abstract Grape pomace, a press residue of winemaking process, has great usage potential in many fields because of its phenolic components such as anthocyanins, antioxidants and dietary fiber. In this study, it was aimed to determine most suitable parameters for production of food colorant from grape pomace (variety of öküzgözü) under different extraction
Food Sci. Technol. Publicado em: 2021-03
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7. Comparison of phenolics, antioxidant capacity and total phenol bioaccessibility of Ribes spp. grown in Turkey
Abstract In this study, anthocyanins (13), flavanols (6), phenolic acids (10), flavonol glycosides (17), antioxidant capacity, and bioaccessible phenolic content of Ribes spp., grown in Turkey were investigated. Individual phenolic compounds were identified and quantified with LC-QTOF/MS in red and black currants and hybrid Jostaberry. Significant variations
Food Sci. Technol. Publicado em: 2020-12
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8. Functional properties and Bioactivities of Cleistocalyx nervosum var. paniala berry plant: a review
Abstract In treating various diseases, natural therapies are widely preferred in the modern era to synthetic drugs as they offer little or no side effects, in contrast to synthetic drugs. However, there is limited scientific knowledge about plants that have a broad range of medicinal properties. Cleistocalyx nervosum var. paniala, native to Thailand and gene
Food Sci. Technol. Publicado em: 2020-12
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9. Influence of block freeze concentration and evaporation on physicochemical properties, bioactive compounds and antioxidant activity in blueberry juice
Abstract This study investigated the impacts of centrifugal block freeze concentration (CBFC) and evaporation processes on physicochemical properties, bioactive compounds and antioxidant activity applied to fresh blueberry juice. After three concentration cycles, the solutes were approximately 3.6 times to the initial condition (12 °Brix) and the final colo
Food Sci. Technol. Publicado em: 2020-12
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10. Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental de
Food Sci. Technol. Publicado em: 2020-09
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11. Effects of bagging or the combination of umbrella and bag treatments on anthocyanin accumulation in the berry skin of ‘Kyoho’ (Vitis labruscana) Grape
Abstract The object of this study was to investigate the influence of bagging or the combination of umbrella and bags on berry composition, especially anthocyanin accumulation, in ‘Kyoho’ (V. labruscana) berry skins. Five different colors and bag materials commonly used in production were chosen for this study: white, green, yellow, nonwoven and transpar
Food Sci. Technol. Publicado em: 2020-06
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12. Effect on Merlot red wine of fining agents mixture: application of the simplex centroid design
Abstract In the elaboration of young red wine, it is necessary to obtain a clear product with stable color. The clarity and stability can be obtained using fining agents. The objective of this study was to evaluate the combined effect of fining with pea protein isolate (PPI), bentonite, and polyvinylpyrrolidone (PVPP) on a red wine, using the experimental de
Food Sci. Technol. Publicado em: 17/01/2020