Vitamin C
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Sulagna Ghose

Abstract: Cookies are made in many wide ranges of processing and product characteristics. These cookies are made from Quinoa flour which are grounded into fine powder. Cookies had been made by different methods using different ingredients by different cultures. The main aim for this prepared cookie was to developed a cookie using Quinoa flour with Bean powder supplemented with Rolled Oatmeal. The Quinoa flour and the Bean powder are being treated at different levels. (T0) is made as normal cookie found in market with white wheat flour by using 65.2g of white wheat flour and other ingredients i.e., Extra virgin olive oil, Brown sugar and baking powder as (65.2:14:20:0.8) which is served as control, in (T1) with 35.2g of Quinoa flour and 15g of Bean powder i.e., (35.2:15), in (T2) with 30.2g of Quinoa flour and 20g of Bean powder i.e., (30.2:20), in (T3) with 25.5g Quinoa flour and 25g Bean powder i.e., (25.2:25). The study was conducted to developed cookies fortified with Quinoa flour, Bean powder and Rolled Oatmeal. Trials were conducted to adjust the most acceptable levels of Quinoa flour (35.2g, 30.2g and 25.2g) and Bean powder (15g, 20g and 25g) on the basis of physio-chemical analysis of the product. The Final optimized product contains 1 which was highly acceptable and can be used to develop a product without adversely affecting the sensory attributes. The cookies prepared without addition of Quinoa flour and Bean powder supplemented with Rolled Oatmeal was treated as Control. The optimized product contains 4.13% Vitamin C, 5.13% Antioxidant and 5.92% Dietary Fiber. The product possesses good level of Vitamin C, Dietary fiber and Antioxidant. Keywords: Quinoa flour, bean powder, Rolled oatmeal, Extra virgin olive oil, Baking powder, White wheat flour, Sugar, Cookies, Physico -chemical analysis, Vitamin C, Antioxidant, Dietary fiber.

Ionics ◽  
2022 ◽  
Jian Lan ◽  
Hongying Hou ◽  
Baoxiang Huang ◽  
Hao Li ◽  
Junkai Li

2022 ◽  
Vol 9 ◽  
Mingze Ma ◽  
Junjun Cao ◽  
Ashe Fang ◽  
Zhihua Xu ◽  
Tieying Zhang ◽  

Nanozymes are particles with diameters in the range of 1–100 nm, which has been widely studied due to their biological enzyme-like properties and stability that natural enzymes do not have. In this study, several reducing agents with different structures (catechol (Cc), hydroquinone (Hq), resorcinol (Rs), vitamin C (Vc), pyrogallic acid (Ga), sodium citrate (Sc), sodium malate (Sm), and sodium tartrate (St)) were used to prepare colloidal gold with a negative charge and similar particle size by controlling the temperature and pH. The affinity analysis of the substrate H2O2 and TMB showed that the order of activities of colloidal gold Nanozymes prepared by different reducing agents was Cc, Hq, Rs, Vc, Ga, Sc, Sm, St. It was also found that the enzyme activity of colloidal gold reduced by benzene rings is higher than that of the colloidal gold enzyme reduced by linear chains. Finally, we discussed the activity of the colloidal gold peroxidase based on the number and position of isomers and functional groups; and demonstrated that the nanozymes activity is affected by the surface activity of colloidal gold, the elimination of hydroxyl radicals and the TMB binding efficiency.

2022 ◽  
Vol 54 (1) ◽  
Sayyad Seifzadeh ◽  
Jamal Seifdavati ◽  
Hossein Abdi-Benemar ◽  
Abdelfattah Z. M. Salem ◽  
Reza Seyed Sharifi ◽  

Antioxidants ◽  
2022 ◽  
Vol 11 (1) ◽  
pp. 153
Xin Yin ◽  
Kaiwen Chen ◽  
Hao Cheng ◽  
Xing Chen ◽  
Shuai Feng ◽  

The L-enantiomer of ascorbic acid is commonly known as vitamin C. It is an indispensable nutrient and plays a key role in retaining the physiological process of humans and animals. L-gulonolactone oxidase, the key enzyme for the de novo synthesis of ascorbic acid, is lacking in some mammals including humans. The functionality of ascorbic acid has prompted the development of foods fortified with this vitamin. As a natural antioxidant, it is expected to protect the sensory and nutritional characteristics of the food. It is thus important to know the degradation of ascorbic acid in the food matrix and its interaction with coexisting components. The biggest challenge in the utilization of ascorbic acid is maintaining its stability and improving its delivery to the active site. The review also includes the current strategies for stabilizing ascorbic acid and the commercial applications of ascorbic acid.

2022 ◽  
Zhe Jiang ◽  
Huiqin Li ◽  
Stephanie A Schroer ◽  
Veronique Voisin ◽  
YoungJun Ju ◽  

Elham Ansarifar ◽  
Farid Moradinezhad

Abstract Background Strawberry is a nutrient-rich and important small fruit because of its high content of beneficial phytochemicals and several vitamins like vitamin C, vitamin E and vitamin B6. However, strawberry is highly perishable due to its susceptibility to mechanical damage, microbiological decay, and softening in texture. Recently, there has been an increasing interest in using various essential oils as natural food preservatives. Although, they have limited stability to exposure to high temperatures, light and oxygen, which could eventually affect sensory quality attributes. The electrospinning method is a simple and well-organized process that has been used to encapsulate essential oils. In this study, the effect of thyme essential oil (TEO) encapsulated into zein electrospun fiber film was assessed on extending the shelf life and preserving the quality of strawberry fruit during storage. Findings Results indicated that TEO presented potent antibacterial activity against Bacillus cereus, Escherichia coli and Aspergillus fumigatus. The scanning electron microscopy images of zein fiber had a linear shape, absence of beads, and smooth surface. The encapsulation efficiency (EE) of TEO in the zein fiber was about 75.23%. Encapsulated TEO released at a slower rate than free TEO. The zein/TEO fibers (zein fiber film loaded with TEO) significantly (p ˂ 0.05) decreased weight loss and maintained the anthocyanin content, firmness and color of the strawberries during storage. After 15 days of storage, weight loss reduced about 15% and firmness was higher about 20% in packed fruit with zein/TEO fibers compared to control. Conclusions Interestingly, after 15 days of cold storage, the strawberries firmness, appearance, and sensory evaluation, which are important quality factors from both postharvest and consumers’ viewpoint, in zein/TEO fiber treatment were acceptable and had higher scores compared to the control. In conclusion, the present study demonstrated the benefits of incorporating TEO into zein films, which could play a significant role in the active packaging and preservation of strawberry fruits. Graphical Abstract

2022 ◽  
Yian Guan ◽  
Bingxue Chen ◽  
Yongyan Wu ◽  
Zhuo Han ◽  
Hongyu Xu ◽  

The effect of Vitamin C (Vc) in oncotherapy was controversial for decades. And hyperactivation of extracellular signal-regulated kinase (ERK) drove tumorigenesis. Herein, we demonstrated that Vc activated ERK through sodium-dependent Vc transporter 2 (SVCT2), while high-dose Vc resulted in persistent ERK feedback inhibition following activation. Extracellular Vc binding to SVCT2 initiated ERK activation, then transmembrane transport of Vc induced dimerization of SVCT2. Activated ERK phosphorylated protein tyrosine phosphatase non-receptor type 12 (PTPN12) at Ser434 and inhibited PTPN12 activity, thus enhancing phosphorylation of Janus kinase 2 (JAK2), which phosphorylated growth factor receptor bound protein 2 (GRB2) at Tyr160 to promote GRB2 dimers dissociation and recruitment of GRB2 to SVCT2, leading to further ERK activation. Different cancers have different sensitivities to Vc, the dose effects of Vc on cancer phenotypes depended on that ERK was activated or inhibited. These findings suggest SVCT2 is a Vc receptor mediating the ERK-PTPN12-JAK2-GRB2-ERK positive feedback loop and a potential target for oncotherapy.

2022 ◽  
Vol 27 (1) ◽  
pp. 1
Alaka Sahoo ◽  
Shasank S. Swain ◽  
Biswaranjan Paital ◽  
Maitreyee Panda

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