A comparative study of physico-chemical properties and antioxidant activity of freeze-dried mung bean (Vigna radiata ) and adzuki bean (Vigna angularis ) sprout hydrolysate powders

2017 ◽  
Vol 52 (9) ◽  
pp. 1971-1982 ◽  
Author(s):  
Thasanporn Sangsukiam ◽  
Kiattisak Duangmal
Keyword(s):  
Antioxidant Activity ◽  
Comparative Study ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Chemical Properties ◽  
Adzuki Bean ◽  
Vigna Angularis ◽  
Physico Chemical ◽  
Freeze Dried

Comparative study on antioxidant, antimicrobial, emulsifying and physico-chemical properties of purified bovine and camel β-casein

LWT ◽  
2020 ◽  
pp. 110842
Author(s):  
Roua Lajnaf ◽  
Houda Gharsallah ◽  
Hamadi Attia ◽  
M.A. Ayadi
Keyword(s):  
Comparative Study ◽  
Chemical Properties ◽  
Physico Chemical

Astaxanthin–garlic oil nanoemulsions preparation using spontaneous microemulsification technique: optimization and their physico–chemical properties

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Seyedalireza Mortazavi Tabrizi ◽  
Afshin Javadi ◽  
Navideh Anarjan ◽  
Seyyed Javid Mortazavi Tabrizi ◽  
Hamid Mirzaei
Keyword(s):  
Antioxidant Activity ◽  
Particle Size ◽  
Subcritical Water ◽  
Chemical Properties ◽  
Polydispersity Index ◽  
Garlic Oil ◽  
Physico Chemical ◽  
Minimum Particle Size ◽  
Oil In Water ◽  
Technique Optimization

AbstractGarlic oil in water nanoemulsion was resulted through subcritical water method (temperature of 120 °C and pressure of 1.5 bar, for 2 h), using aponin, as emulsifier. Based on the prepared garlic oil nanoemulsion, astaxanthin–garlic oil nanoemulsions were prepared using spontaneous microemulsification technique. Response surface methodology was employed to evaluate the effects of independent variables namely, amount of garlic oil nanoemulsion (1–9 mL) and amount of provided astaxanthin powder (1–9 g) on particle size and polydispersity index (PDI) of the resulted nanoemulsions. Results of optimization indicated that well dispersed and spherical nanodroplets were formed in the nanoemulsions with minimum particle size (76 nm) and polydispersity index (PDI, 0.358) and maximum zeta potential value (−8.01 mV), using garlic oil nanoemulsion amount of 8.27 mL and 4.15 g of astaxanthin powder. Strong antioxidant activity (>100%) of the prepared astaxanthin–garlic oil nanoemulsion, using obtained optimum amounts of the components, could be related to the highest antioxidant activity of the colloidal astaxanthin (>100%) as compared to that of the garlic oil nanoemulsion (16.4%). However, higher bactericidal activity of the resulted nanoemulsion against Escherichia coli and Staphylococcus aureus, were related to the main sulfur bioactive components of the garlic oil in which their main functional groups were detected by Fourier transform-infrared spectroscopy.

The redispersibility and physico-chemical properties of freeze-dried colloidal microgels

1998 ◽  
Vol 137 (1-3) ◽  
pp. 155-164 ◽  
Author(s):  
C.B. Agbugba ◽  
B.A. Hendriksen ◽  
B.Z. Chowdhry ◽  
M.J. Snowden
Keyword(s):  
Chemical Properties ◽  
Physico Chemical ◽  
Freeze Dried

scholarly journals Study of the Physico-chemical Properties and Antioxidant Activity of Extracted Melanins

2012 ◽  
Vol 4 (9) ◽  
Author(s):  
Pei-Hsing Hsieh ◽  
Tu-Fa Lien
Keyword(s):  
Antioxidant Activity ◽  
Chemical Properties ◽  
Physico Chemical

scholarly journals Comparative study on emulsifying and physico-chemical properties of bovine and camel acid and sweet wheys

2020 ◽  
Vol 268 ◽  
pp. 109741 ◽  
Author(s):  
Roua Lajnaf ◽  
Ines Trigui ◽  
Olfa Samet-Bali ◽  
Hamadi Attia ◽  
M.A. Ayadi
Keyword(s):  
Comparative Study ◽  
Chemical Properties ◽  
Physico Chemical

Antioxidant activity and physico-chemical properties of Tunisian grown pomegranate (Punica granatum L.) cultivars

2012 ◽  
Vol 40 ◽  
pp. 81-89 ◽  
Author(s):  
Faten Zaouay ◽  
Pedro Mena ◽  
Cristina Garcia-Viguera ◽  
Messaoud Mars
Keyword(s):  
Antioxidant Activity ◽  
Chemical Properties ◽  
Punica Granatum ◽  
Physico Chemical ◽  
Punica Granatum L
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