Cyclodextrin-based liquid-phase pulsed discharge extraction of flavonoids from tangerine (Citrus reticulata) pericarp: Optimization, antioxidant activity and storage stability

2021 ◽  
pp. 119603
Author(s):  
Xin Zhou ◽  
Danyang Qin ◽  
Bing Xiang ◽  
Jun Xi
Keyword(s):  
Antioxidant Activity ◽  
Liquid Phase ◽  
Storage Stability ◽  
Citrus Reticulata ◽  
Pulsed Discharge ◽  
And Storage

Evaluation of antioxidant activity of some plant extracts and their heat, pH and storage stability

2007 ◽  
Vol 100 (3) ◽  
pp. 1100-1105 ◽  
Author(s):  
Saeedeh Arabshahi-D ◽  
D. Vishalakshi Devi ◽  
Asna Urooj
Keyword(s):  
Antioxidant Activity ◽  
Plant Extracts ◽  
Storage Stability ◽  
And Storage

Antioxidant activity of polyphenolic extracts of filamentous fungus Mucor circinelloides (WJ11): Extraction, characterization and storage stability of food emulsions

2020 ◽  
Vol 34 ◽  
pp. 100525 ◽  
Author(s):  
Ahsan Hameed ◽  
Syed Ammar Hussain ◽  
Muhammad Umair Ijaz ◽  
Samee Ullah ◽  
Zafarullah Muhammad ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Filamentous Fungus ◽  
Storage Stability ◽  
Mucor Circinelloides ◽  
Food Emulsions ◽  
And Storage

Influence of DE-value of maltodextrin on the physicochemical properties, antioxidant activity, and storage stability of spray dried concentrated mate ( Ilex paraguariensis A. St. Hil.)

LWT ◽  
2017 ◽  
Vol 79 ◽  
pp. 561-567 ◽  
Author(s):  
Aureanna N. Negrão-Murakami ◽  
Graciele L. Nunes ◽  
Stephanie S. Pinto ◽  
Fabio S. Murakami ◽  
Edna R. Amante ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Physicochemical Properties ◽  
Storage Stability ◽  
Ilex Paraguariensis ◽  
And Storage ◽  
Spray Dried

scholarly journals Nanoencapsulation of Mandarin Essential Oil: Fabrication, Characterization, and Storage Stability

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 54
Author(s):  
Amer Ali Mahdi ◽  
Qais Ali Al-Maqtari ◽  
Jalaleldeen Khaleel Mohammed ◽  
Waleed Al-Ansi ◽  
Sahibzada Muhammad Aqeel ◽  
...  
Keyword(s):  
Essential Oil ◽  
Encapsulation Efficiency ◽  
Storage Stability ◽  
Gum Arabic ◽  
Physicochemical Characteristics ◽  
Protein Isolate ◽  
High Thermal Stability ◽  
Wall Material ◽  
Citrus Reticulata ◽  
And Storage

This study evaluates the combined efficiency of whey protein isolate (WPI) with maltodextrin (MD) and gum arabic (GA), as a delivery system for encapsulating Citrus reticulata essential oil (CEO). The wall materials blended at different rates were produced to obtain seven formulations of nanocapsules (NCEO), namely NCEO-GA, NCEO-MD, NCEO-WPI, NCEO-GA/MD, NCEO-GA/WPI, NCEO-MD/WPI, and NCEO-GA/MD/WPI. The interaction between CEO and WPI was simulated by molecular docking. Findings showed that the physicochemical characteristics and storage stability of formulations containing WPI were considerably improved. The NCEO-GA/MD/WPI formulation demonstrated the optimum values of encapsulation efficiency (92.08%), highest glass transition temperature (79.11 °C), high crystallinity (45.58%), high thermal stability (mass loss at 100 °C < 5%), and also had the highest antioxidant activity and lowest peroxide value after storage. This study demonstrated that combining WPI with MD and GA, as wall material encapsulation, can produce nanocapsules with superior properties to those created using polysaccharides individually.

scholarly journals Continuous High-pressure Cooling-Assisted Homogenization Process for Stabilization of Apple Juice

2021 ◽  
Author(s):  
Justyna Szczepańska ◽  
Sylwia Skąpska ◽  
Krystian Marszałek
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Vitamin C ◽  
Apple Juice ◽  
Storage Stability ◽  
Microbiological Quality ◽  
Total Content ◽  
Oxidoreductase Activity ◽  
And Storage ◽  
Treated Apple

AbstractThe effect of high-pressure homogenization (HPH) at 100–200 MPa (with up to 5 passes) on the quality and storage stability of apple juice was investigated. The microbiological quality, polyphenol oxidase (PPO), peroxidase (POD), polygalacturonase (PG) and pectinmethylesterase (PME) activity, particle size distribution (PSD), apparent viscosity, turbidity, concentration of vitamin C, individual polyphenols and their total content (TPC), antioxidant activity, and colour of fresh, HPH-treated apple juice were all evaluated. The highest reduction in microorganisms (1.4 log) and oxidoreductase activity (~20%) was observed at 200 MPa, while hydrolases did not change significantly. HPH led to significant disintegration of the tissue and a decrease in viscosity. Vitamin C decreased by 62%, while TPC increased by 20% after HPH. Significant correlations were observed between antioxidant activity, TPC, and individual polyphenols. Chlorogenic, ferulic, and gallic acid were most stable at 200 MPa. The optimal shelf-life of the juice was estimated as 7 days.

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