The Effects of Drying on Physico-Chemical Properties and Antioxidant Capacity of the Brown Alga (Hormosira banksii (Turner) Decaisne)

2016 ◽  
Vol 41 (4) ◽  
pp. e13025 ◽  
Author(s):  
Thanh T. Dang ◽  
Quan Van Vuong ◽  
Maria J. Schreider ◽  
Michael C. Bowyer ◽  
Ian A. Van Altena ◽  
...  
2014 ◽  
Vol 146 ◽  
pp. 226-233 ◽  
Author(s):  
Antonietta Baiano ◽  
Gabriella Varva ◽  
Antonio De Gianni ◽  
Ilaria Viggiani ◽  
Carmela Terracone ◽  
...  

2011 ◽  
Vol 130 (1) ◽  
pp. 67-72 ◽  
Author(s):  
Qing-Han Gao ◽  
Pu-Te Wu ◽  
Jia-Ren Liu ◽  
Chun-Sen Wu ◽  
John W. Parry ◽  
...  

2020 ◽  
Vol 4 (1) ◽  
pp. 12 ◽  
Author(s):  
Anna Michalska-Ciechanowska ◽  
Joanna Majerska ◽  
Jessica Brzezowska ◽  
Aneta Wojdyło ◽  
Adam Figiel

Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this reason, new formulations of cranberry products based on natural additives are sought, e.g., in the form of carriers, which not only allow the drying of liquids to form powders, but which can also affect the retention of bioactive compounds. This study aimed at the evaluation of the influence of different carriers and concentrations applied to cranberry juice and their influence on the physico-chemical properties of the powders obtained. Freeze-dried powders had approximately eight times higher moisture content than products gained after the spray-drying process. The bulk density of freeze-dried product was approximately 11% higher when compared to spray-drying. Freeze-drying and spray-drying had a similar influence on the total polyphenolic compound content and antioxidant capacity. When the concentration of carriers was concerned, it was indicated that a higher content of carrier resulted in a lower moisture content, water activity, CIE L*a*b* coordinates, total polyphenolic content, and antioxidant capacity of the powders obtained, pointing to a strong influence of the juice composition on the final properties of the powders.


Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 727
Author(s):  
José Manuel Lorente-Mento ◽  
Raquel Lucas-González ◽  
Estrella Sayas-Barbera ◽  
José Ángel Pérez-Álvarez ◽  
Juana Fernández-López ◽  
...  

The goals of this research were determined the proximate composition, physico-chemical, techno-functional properties, the polyphenolic profile, the organic acids and sugar content and the antioxidant capacities of flours obtained from almonds skins var. comuna (ASFC) and var. fritz (ASFF) coproducts produced in Turrón industry. The chemical composition and physico-chemical properties (pH, water activity and color) were determined. The water holding, oil holding and swelling capacities were also determined, as well as the polyphenolic profile. For the antioxidant capacity, four different assays were used namely: 2,2-diphenyl-1-picrylhydrazyl radical scavenging assay (DPPH•); Ferrous ions chelating activity (FIC); Ferric reducing antioxidant power (FRAP) and 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging assay (ABTS•+). The flours obtained from ASFC and ASFF had a high content of dietary fiber (70.50 and 69.83 g/100 g, respectively). The polyphenolic profile, determined by High Performance Liquid Chromatography, identified 21 and 19 polyphenolic compounds in both ASFC and ASFF, being epicatechin and catechin the most abundant compounds. In reference to the antioxidant capacity regards, with all methods assayed except FRAP, ASFC had higher antioxidant activity than ASFF. These coproducts show good technological and antioxidant properties, which makes them a good alternative for its use in the development of new foods.


2013 ◽  
Vol 73 (3) ◽  
pp. 293-300 ◽  
Author(s):  
Jessica Lopez ◽  
Antonio Vega-Gálvez ◽  
María José Torres ◽  
Roberto Lemus-Mondaca ◽  
Issis Quispe-Fuentes ◽  
...  

2007 ◽  
Vol 104 (3) ◽  
pp. 948-954 ◽  
Author(s):  
Elena Lecumberri ◽  
Raquel Mateos ◽  
María Izquierdo-Pulido ◽  
Pilar Rupérez ◽  
Luis Goya ◽  
...  

Author(s):  
H. Gross ◽  
H. Moor

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.


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