Antioxidant potential and antimicrobial efficacy of seaweed (Himanthalia elongata) extract in model food systems

2013 ◽  
Vol 26 (4) ◽  
pp. 1823-1831 ◽  
Author(s):  
Sabrina Cox ◽  
Grace Hamilton Turley ◽  
Gaurav Rajauria ◽  
Nissreen Abu-Ghannam ◽  
Amit Kumar Jaiswal
Keyword(s):  
Food Systems ◽  
Antioxidant Potential ◽  
Antimicrobial Efficacy ◽  
Himanthalia Elongata ◽  
Model Food

scholarly journals Utilization of Carob Fruit as Sources of Phenolic Compounds with Antioxidant Potential: Extraction Optimization and Application in Food Models

Foods ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 20 ◽  
Author(s):  
Vlasios Goulas ◽  
Eva Georgiou
Keyword(s):  
Antioxidant Activity ◽  
Food Systems ◽  
Water Extract ◽  
Storage Period ◽  
Inhibitory Effect ◽  
Antioxidant Potential ◽  
Water Emulsion ◽  
Acetone Water ◽  
Model Food ◽  
Oil In Water Emulsion

The goal of this study was to explore the potential of carob extracts to act as lipid inhibitors in model food systems. First, the extraction efficacy of fourteen solvents on the phenolic and flavonoid contents as well as on the antioxidant activity was assessed. Results showed that the phenolic composition and antioxidant activity of the extracts were strongly affected by solvents. Subsequently, the antioxidant potential of the most promising extracts (water, methanol, acidic acetone, and acetone–water) against four model food systems were evaluated. The acidic acetone extract had the highest antioxidant activity (70.3 ± 5.3%) in the β-carotene-linoleic acid system, followed by the acetone–water extract (62.1 ± 4.9%). Both extracts significantly prevented the lipid oxidation in sunflower oil and cooked comminuted pork; the inhibition activity at the end of storage period was 36.7–50.5% and 17.4–24.8%, respectively. A reduction of 49.5–54.8% in the formation of dienes in the oil-in-water emulsion was also found. The inhibitory effect of methanolic and aqueous extracts was significantly lower. Qualitative and quantitative variations in extracts are responsible for this antioxidant behavior in food systems. Gallic acid, myrecetin, rutin, and catechin are the main components of the extracts while myricetin and quercetin play an essential role in the antioxidant activity, according to the biochromatograms.

Functionality of Modified Plant Proteins in Model Food Systems

1984 ◽  
Vol 17 (4) ◽  
pp. 202-208 ◽  
Author(s):  
A.T. Paulson ◽  
M.A. Tung ◽  
M.R. Garland ◽  
S. Nakai
Keyword(s):  
Food Systems ◽  
Plant Proteins ◽  
Model Food

Buffering capacity of protein-based model food systems in the context of gastric digestion

2019 ◽  
Vol 10 (9) ◽  
pp. 6074-6087 ◽  
Author(s):  
Yamile A. Mennah-Govela ◽  
R. Paul Singh ◽  
Gail M. Bornhorst
Keyword(s):  
Protein Content ◽  
Surface Area ◽  
Food Systems ◽  
Buffering Capacity ◽  
Gastric Digestion ◽  
Model Food ◽  
Standardized Method ◽  
The Impact

A standardized method to measure and quantify buffering capacity in the context of gastric digestion is proposed and the impact of protein content and surface area on buffering capacity was observed.

Behavior of Flavor Compounds in Model Food Systems:  a Thermodynamic Study

2003 ◽  
Vol 51 (5) ◽  
pp. 1393-1398 ◽  
Author(s):  
Ellen Philippe ◽  
Anne-Marie Seuvre ◽  
Bernard Colas ◽  
Virginie Langendorff ◽  
Christine Schippa ◽  
...  
Keyword(s):  
Food Systems ◽  
Thermodynamic Study ◽  
Flavor Compounds ◽  
Model Food

RpoS Function in Salmonella Typhimurium LT2 Monitored in a Skim Milk Model Food

1999 ◽  
Vol 62 (1) ◽  
pp. 70-72 ◽  
Author(s):  
JACQUELYN M. THOMPSON ◽  
GORDON S. A. B. STEWART ◽  
CHRISTINE E. R. DODD
Keyword(s):  
Salmonella Typhimurium ◽  
Food Systems ◽  
Environmental Control ◽  
Skim Milk ◽  
Logarithmic Phase ◽  
Global Regulator ◽  
Reporter Construct ◽  
Nutrient Media ◽  
Expression Of Genes ◽  
Model Food

In Salmonella Typhimurium, the stationary phase sigma factor RpoS regulates the expression of genes associated with adaptation, survival, and virulence. Expression of rpoS is known to be under environmental control and yet, to date, there have been no studies that assess the expression of this global regulator in real food systems. Skim milk represents a useful model food; using an spvRA::luxCDABE reporter construct, we have determined RpoS availability from an inoculum of Salmonella Typhimurium LT2. We report that RpoS activity increases exponentially at the end of the logarithmic phase of growth, consistent with data from nutrient media.

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