Enzymes-Assisted Extraction of Plants for Sustainable and Functional Applications

Article Medicine, Research & Experimental

Cyanidin-3-rutinoside stimulated insulin secretion through activation of L-type voltage-dependent Ca2+ channels and the PLC-IP3 pathway in pancreatic β-cells

Phutthida Kongthitilerd et al.

Summary: C3R stimulates insulin secretion by promoting Ca2+ influx via VDCCs and activating the PLC-IP3 pathway. It also upregulates the expression of genes necessary for glucose-induced insulin secretion.

BIOMEDICINE & PHARMACOTHERAPY (2022)

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Review Food Science & Technology

Cereal beta-glucans: an underutilized health endorsing food ingredient

Marcus Schmidt

Summary: This review discusses the properties and applications of cereal beta-glucan as a nutraceutical food ingredient, emphasizing the challenges in maintaining its health-promoting properties throughout food processing and storage. The understanding of the complex mechanisms behind the health benefits of beta-glucan is still incomplete, and a more thorough investigation of the molecule’s structure-size-function relationship is needed.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2022)

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Review Chemistry, Applied

Nanocelluloses as skin biocompatible materials for skincare, cosmetics, and healthcare: Formulations, regulations, and emerging applications

Amin Meftahi et al.

Summary: This review discusses the recent developments, market trends, safety assessments, and regulations of different types of nanocellulose used in skincare, cosmetics, and healthcare, highlighting their specific properties and potential applications. The challenges and perspectives for industrial breakthrough in this field are also addressed, emphasizing the optimization of production and processing conditions.

CARBOHYDRATE POLYMERS (2022)

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Review Food Science & Technology

Non-dairy plant-based milk products as alternatives to conventional dairy products for delivering probiotics

Amal Bakr Shori et al.

Summary: Dairy products are essential in the human diet, but can be replaced by plant-based milk. The growth and viability of probiotics in plant-based milk depend on various factors.

FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Chemistry, Applied

In vitro starch digestibility of buckwheat cultivars in comparison to wheat: The key role of starch molecular structure

Jin Du et al.

Summary: This study aimed to compare the in vitro digestibility of different buckwheat and wheat starch cultivars and found that the digestibility may be more influenced by starch structure rather than botanical sources.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.

Amal Bakr Shori et al.

Summary: This study found that adding Lactobacillus rhamnosus can help control the pH of cashew milk-based yogurt, increase the viability of lactic acid bacteria, and enhance total phenolic and flavonoid contents and antioxidant activity, although it may also decrease sensory attributes scores.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Biochemistry & Molecular Biology

The carbohydrate-active enzyme database: functions and literature

Elodie Drula et al.

Summary: The CAZy database, freely available for browsing and download, is deeply rooted in human curation and plays a crucial role in maintaining and updating family classification, classifying new sequences, and presenting functional information. Over the past 8 years, there has been an increase in novel families and extensive annotations conducted, highlighting the significant amount of work involved in analyzing and reporting biochemical data from the literature.

NUCLEIC ACIDS RESEARCH (2022)

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Article Chemistry, Applied

Changes in metabolites with harvest times of seedlings of various Korean oat (Avena sativa L.) cultivars and their neuraminidase inhibitory effects

So-Yeun Woo et al.

Summary: Oat seedlings are environmentally friendly and contain active compounds with health benefits. The average total content of isolated compounds peaked at 4711.3 mg/100 g after 5 days of harvest, and the most active compounds 6 and 7 showed neuraminidase inhibitory effects, with IC50 values of 3.7 and 20.5 mu M.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Influence of fermentation by lactic acid bacteria and in vitro digestion on the biotransformations of blueberry juice phenolics

Binhe Gao et al.

Summary: Fermentation by different LAB types and simulated gastrointestinal digestion can enhance the antioxidant capacity of blueberry phenolics by converting them into more potent antioxidants. The fermentation of blueberry puree improves the bioavailability and bioacceptability of phenolics, promoting the survival of LAB after digestion. Streptococcus lactis shows great promise for the food industry in terms of enhancing antioxidant properties.

FOOD CONTROL (2022)

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Article Chemistry, Applied

A comparison study between ultrasound-assisted and enzyme-assisted extraction of anthocyanins from blackcurrant (Ribes nigrum L.)

Maria Jose Aliano Gonzalez et al.

Summary: Two anthocyanin extraction methods from blackcurrant samples based on Ultrasound-Assisted Extraction (UAE) and Enzyme-Assisted Extraction (EAE) have been developed and optimized. The composition of the extraction solvent and extraction time are the most influential variables for both methods. Both methods have been proven suitable for quality control analysis of blackcurrant-derived products.

FOOD CHEMISTRY-X (2022)

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Review Agriculture, Dairy & Animal Science

Ferulic acid mediates prebiotic responses of cereal-derived arabinoxylans on host health

Zeyu Zhang et al.

Summary: Dietary fiber, specifically arabinoxylans derived from cereal grains, is beneficial for intestinal health and metabolic disease prevention. Ferulic acid, released through gut microbial fermentation, cooperates with short chain fatty acids (SCFA) to regulate intestinal integrity, immunological functions, and host metabolism.

ANIMAL NUTRITION (2022)

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Article Multidisciplinary Sciences

Green synthesis of silver nanoparticles using aqueous extract of Acacia cyanophylla and its antibacterial activity

Joud Jalab et al.

Summary: This study aimed to synthesize silver nanoparticles using Acacia cyanophylla plant extract, which proved to be an effective reducing agent under specific conditions, resulting in stable silver nanoparticles with high antibacterial activity. The optimum synthesis conditions involved a 9:1 ratio of silver nitrate to extract at 35 degrees Celsius, and the nanoparticles remained stable in the fridge at 5 degrees Celsius for up to 15 days.

HELIYON (2021)

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Article Biotechnology & Applied Microbiology

Kombucha beverage from non-co nventional edible plant infusion and green tea: Characterization, toxicity, antioxidant activities and antimicrobial proper

Kelly Alencar Silva et al.

Summary: Two types of kombucha beverages produced from Malvaviscus arboreus and Camellia sinensis met physico-chemical and microbiological standards with no observed toxicity. Malvaviscus arboreus kombucha showed a significant increase in total phenolic content, while green tea kombucha exhibited antifungal and antimicrobial activities.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2021)

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Review Agricultural Engineering

Charge-oriented strategies of tunable substrate affinity based on cellulase and biomass for improving in situ saccharification: A review

Zheng Zhou et al.

Summary: Modifying the surface charge on biomass components to alter cellulase affinity is an urgent requisite due to the intrinsic recalcitrance of lignocellulosic biomass. Charge plays a crucial role in affecting the interaction between immobilized cellulase and biomass in situ saccharification, and further investigation on the impact of charge on cellulase immobilization is essential. Strategies involving charge tunable cellulase and immobilized cellulase show promising pathways to improve in situ biomass saccharification.

BIORESOURCE TECHNOLOGY (2021)

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Article Chemistry, Physical

Enzymatic soybean flour processing: Modeling for insights into optimal carbohydrases composition and carbohydrate monomerization from complex biomass

S. M. Mahfuzul Islam et al.

Summary: The study found that carbohydrate in soybean can be converted to monomeric sugars through enzymatic action, thus increasing the value of soybean. This is crucial for guiding future optimization of enzyme activities and process design.

CATALYSIS COMMUNICATIONS (2021)

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Article Biochemistry & Molecular Biology

Recent advances in enzymatic synthesis of 8-glucan and cellulose

Gregory S. Bulmer et al.

Summary: This review summarizes recent developments in enzymatic synthesis of 8-glucans and cellulose, focusing on the types of biocatalysts used, their incorporation in cascades, exploitation of enzyme promiscuity and engineering, as well as the reaction conditions affecting production and in situ self-assembly of (non)functionalized glucans. Achievements in the application of glycosyl transferases and 8-1,4- and 8-1,3-glucan phosphorylases highlight the high potential and versatility of these biocatalysts in glucan synthesis in both industrial and academic settings.

CARBOHYDRATE RESEARCH (2021)

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Article Biochemistry & Molecular Biology

One pot clarification and debittering of grapefruit juice using co-immobilized enzymes@chitosanMNPs

Mayur R. Ladole et al.

Summary: In this study, enzymes pectinase and naringinase were co-immobilized on chitosan coated magnetic nanoparticles, resulting in a biocatalyst with improved thermal stability and recyclability. The newly synthesized biocatalyst showed promising potential for applications in juice clarification and debittering processes.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Chemistry, Applied

Enzymatic and enzyme-physical modification of citrus fiber by xylanase and planetary ball milling treatment

Li-wen Song et al.

Summary: Three methods were utilized to modify citrus fiber (CF) in this study, including xylanase treatment, water media ball milling (WMBM) and dry micronization by ball mill (DMBM). The modifications significantly increased the physicochemical properties of CF, with the enzyme-WMBM treatment showing the most improvement in hydration capacities.

FOOD HYDROCOLLOIDS (2021)

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Article Food Science & Technology

No lockdown in the kitchen: How the COVID-19 pandemic has affected food-related behaviours

Klaus G. Grunert et al.

Summary: The COVID-19 pandemic has impacted food consumption habits, with some people enjoying cooking and eating more, others focusing on healthier choices, and some indulging in comfort foods. These changes may have long-term effects on food policy and industry.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Multidisciplinary Sciences

Degradation of complex arabinoxylans by human colonic Bacteroidetes

Gabriel V. Pereira et al.

Summary: This study reveals that human gut bacteria are capable of degrading arabinoxylans, a type of dietary fiber. Some Bacteroidetes bacteria encode esterases for breaking down complex arabinoxylans with ferulic acid side chains, releasing the antioxidant and immunomodulatory compound ferulic acid.

NATURE COMMUNICATIONS (2021)

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Article Biochemistry & Molecular Biology

Phenolic Profiles, Antioxidant Activity and Phenotypic Characterization of Lonicera caerulea L. Berries, Cultivated in Lithuania

Lina Raudone et al.

Summary: This study comprehensively evaluated the phenolic composition, antioxidant capacities, vegetative, pomological, and sensory properties of selected L. caerulea cultivars. The results suggest that the 'Tundra' cultivar may be suitable for commercial plantations.

ANTIOXIDANTS (2021)

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Review Biotechnology & Applied Microbiology

Xylanases of glycoside hydrolase family 30-An overview

Vladimir Puchart et al.

Summary: This article discusses the importance and specificity of xylanases in bioconversion, focusing mainly on the substrate and product specificities of GH30 xylanases and structure-activity relationship, as well as exploring their biotechnological potential.

BIOTECHNOLOGY ADVANCES (2021)

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Article Chemistry, Applied

Cellulose nanofibers production using a set of recombinant enzymes

Bruno R. Rossi et al.

Summary: In this study, a combination of three different recombinant enzymes was used to enhance cellulose fibrillation and produce CNF with improved properties. The cooperative action of hydrolytic and oxidative enzymes prior to sonication resulted in longer and more thermostable CNFs.

CARBOHYDRATE POLYMERS (2021)

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Article Food Science & Technology

Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads

Rodrigo dos Santos Costa et al.

Summary: The study demonstrates the successful application of SSF enzyme production and bread enzymatic bioprocessing strategies to enhance the ferulic acid content in breads, providing an effective green option for valorization of agro-industrial by-products.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Microwave treatment enhances human gut microbiota fermentability of isolated insoluble dietary fibers

Thaisa Moro Cantu-Jungles et al.

Summary: This study found that microwave treatment can enhance the fermentability of insoluble fruit polysaccharides by the human gut microbiota, leading to increased production of short chain fatty acids and beneficial bacterial shifts.

FOOD RESEARCH INTERNATIONAL (2021)

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Article Food Science & Technology

Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient

Ricardo Henrique Belmiro et al.

Summary: The use of dynamic high-pressure, acetylation, and enzymatic hydrolysis can effectively enhance the technological properties of coffee coproducts, improving their water holding capacity and antioxidant status.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

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Article Food Science & Technology

Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum

Yu Zhang et al.

Summary: The study highlighted the potential of Lactobacillus plantarum J26 as a fermented strain in blueberry juice to enhance its functional activities, showing increased phenolic substances, various anthocyanins, antioxidant capacity, and enzyme inhibition.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Materials Science, Multidisciplinary

Plant-extract-assisted green synthesis and its larvicidal activities of silver nanoparticles using leaf extract of Citrus medica, Tagetes lemmonii, and Tarenna asiatica

K. Chandhirasekar et al.

Summary: The study successfully synthesized silver nanoparticles with larvicidal activity using extracts of Citrus medico, Tagetes lemmonii, and Tarenna asiatica. The results showed that these three plants can effectively prepare nanoparticles that inhibit the development of Aedes aegypti.

MATERIALS LETTERS (2021)

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Article Food Science & Technology

Effect of mulberry galacto-oligosaccharide isolated from mulberry on glucose metabolism and gut microbiota in a type 2 diabetic mice

Erna Li et al.

Summary: MGO can alleviate hyperglycemia, insulin resistance, and oxidative stress in type 2 diabetic mice by up-regulating key proteins in the PI3K/Akt pathway, while also modulating the gut microbiota composition to reduce blood glucose levels.

JOURNAL OF FUNCTIONAL FOODS (2021)

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Article Chemistry, Multidisciplinary

Elucidating the Interaction of Human Ferritin with Quercetin and Naringenin: Implication of Natural Products in Neurodegenerative Diseases: Molecular Docking and Dynamics Simulation Insight

Anas Shamsi et al.

Summary: Recent research emphasizes the significant role of metal dyshomeostasis in Alzheimer's disease, where iron homeostasis is crucial for normal brain function. Flavonoids like quercetin and naringenin are explored for their therapeutic potential in treating neurodegenerative disorders. Studying the binding of these polyphenols with ferritin is vital for understanding their therapeutic mechanisms in AD.

ACS OMEGA (2021)

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Article Chemistry, Applied

Sequential maltogenic α-amylase and branching enzyme treatment to modify granular corn starch

Yuyue Zhong et al.

Summary: This study describes a method to efficiently modify starch using branching enzyme (BE) after maltogenic alpha-amylases pre-treatment. The pre-treatment produced pores on the starch granule surface, decreasing granule yield but increasing branching degree. BE post-treatments recovered yield, increased long amylose chains content, and starch crystallinity.

FOOD HYDROCOLLOIDS (2021)

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Article Public, Environmental & Occupational Health

Drug resistance in Candida albicans isolates and related changes in the structural domain of Mdr1 protein

P. Dhasarathan et al.

Summary: The increasing azole drug resistance in fungal pathogens poses a pressing threat to global health care. Understanding the molecular changes in drug-resistant genes in Candida albicans isolated from chronic tuberculosis patients is vital for modifying treatment and designing alternative mechanisms to combat drug resistance. The study revealed significant resistance in isolated C. albicans from TB patients to multiple drugs, with molecular changes in MDR1 genes interfering with the efflux pump.

JOURNAL OF INFECTION AND PUBLIC HEALTH (2021)

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Article Multidisciplinary Sciences

Pectinase hydrolysis of guava pulp: effect on the physicochemical characteristics of its juice

Kombele Aime Ninga et al.

Heliyon (2021)

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Article Food Science & Technology

Food by-products and food wastes: are they safe enough for their valorization?

Barbara Socas-Rodriguez et al.

Summary: The valorization of food by-products into edible materials is an important strategy for reducing food waste, but safety assurance is crucial. Safety evaluation studies should include assessments of physicochemical and microbiological aspects, as well as testing for toxic contaminants. The lack of specific legislation regulating the safety and suitability of new products complicates the evaluation of results and the guarantee of consumer safety.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

Obesity as the 21st Century's major disease: The role of probiotics and prebiotics in prevention and treatment

Michal Wlodarczyk et al.

Summary: Research indicates a correlation between gut microbiota and metabolic disorders, with noticeable differences in composition between lean and obese individuals. Maintaining a proper balance of intestinal microbiota through proper diet and use of probiotics and prebiotics is crucial for preserving the host's health. The impact of gastrointestinal microbes, probiotics, and prebiotics on processes leading to metabolic disorders is further discussed for a clear overview.

FOOD BIOSCIENCE (2021)

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Article Medicine, Research & Experimental

Gut-derived acetate promotes B10 cells with antiinflammatory effects

C. Daien et al.

Summary: Acetate has been shown to promote the differentiation of important immune cells B10 cells, both in mice and human blood cells, by increasing the production of acetylcoenzyme A and promoting posttranslational lysine acetylation. These effects contribute to maintaining immune balance and suggest that delivery of acetate, either directly or through dietary supplementation, could be a promising approach in restoring B10 cells in noncommunicable diseases.

JCI INSIGHT (2021)

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Article Agriculture, Dairy & Animal Science

Combination of fiber-degrading enzymatic hydrolysis and lactobacilli fermentation enhances utilization of fiber and protein in rapeseed meal as revealed in simulated pig digestion and fermentation in vitro

Xiaofeng Zhu et al.

Summary: The increased production of rapeseed meal has led to a focus on improving its utilization in agricultural biotechnology. In vitro studies showed that a combination of fiber-degrading enzymes and lactobacilli fermentation enhanced the nutritional value and utilization of fiber and protein in rapeseed meal. The findings indicated that rapeseed meal treated with this combination had higher digestibility, lower gas production, and improved utilization of carbohydrates and protein.

ANIMAL FEED SCIENCE AND TECHNOLOGY (2021)

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Article

Pattern of drug resistance among patients of pulmonary tuberculosis

Gagandeep Kaur Chawla et al.

Indian Journal of Tuberculosis (2021)

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Review Medicine, Research & Experimental

Investigating into anti-cancer potential of lycopene: Molecular targets

Wang Jia Qi et al.

Summary: Lycopene, the main pigment of tomatoes, has the strongest antioxidant activity among carotenoids. Despite being a common phytochemical, lycopene has not received much attention in recent years. However, recent studies have shown that lycopene's anticancer effects, including inhibition of cell proliferation, cell cycle progression, apoptosis induction, cell invasion, angiogenesis, and metastasis, are significant in tumor development. The mechanisms of action of lycopene involve the regulation of various signal transduction pathways and may be associated with a decreased risk of different types of cancer.

BIOMEDICINE & PHARMACOTHERAPY (2021)

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Article Biochemistry & Molecular Biology

Gut-microbiota-targeted diets modulate human immune status

Hannah C. Wastyk et al.

Summary: This study investigated the effects of plant-based fiber and fermented foods on the human microbiome and immune system, finding that a high-fiber diet increased glycan-degrading carbohydrate active enzymes while a high-fermented-food diet increased microbiome diversity and decreased inflammatory markers. The data suggest that coupling dietary interventions with immune and microbiome profiling can provide personalized and populationwide insights, with fermented foods potentially valuable in countering decreased microbiome diversity and increased inflammation in industrialized societies.

CELL (2021)

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Article Food Science & Technology

Plant-based beverages: Ecofriendly technologies in the production process

Camila Benedetti Penha et al.

Summary: Plant-based beverages are becoming a popular substitute for cow's milk, with soy milk being the most consumed option. However, production from other plant sources is expected to increase. The use of eco-friendly technologies such as ultrasound and fermentation can help improve the efficiency and properties of these beverages.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

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Review Biochemistry & Molecular Biology

Engineered nanocellulose-based hydrogels for smart drug delivery applications

Shuai Liu et al.

Summary: Nanocellulose is a promising green nanomaterial with excellent characteristics such as eco-friendliness, biocompatibility, degradability, recyclability, and tunability of surface properties. Research focuses on different types of nanocellulose, production routes, and applications. Nanocellulose shows potential for smart drug delivery systems and is expected to be a key component of next-generation drug transport systems.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

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Article Food Science & Technology

Applying probiotics and prebiotics in new delivery formats-is the clinical evidence transferable?

Marla Cunningham et al.

Summary: This study provides an overview of how probiotic and prebiotic efficacy may be influenced by processing and incorporation into different delivery matrices. While in vitro data shows potential interactions with the delivery matrix, evidence for significant in vivo impact is limited. Regulatory expectations vary among regions, but typically allow for scientific justification to translate evidence across product formats. Host factors such as diet, health, and microbiome status are likely to play a key role in individual responses to probiotics and prebiotics.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

Development of cellulose-based prebiotic fiber from banana peel by enzymatic hydrolysis

Konlarat Phirom-on et al.

Summary: Cellulose extracted from banana peels, modified by enzymatic hydrolysis, demonstrated prebiotic activity for Lactobacillus plantarum, L. casei, and Escherichia coli. Enzymatic hydrolysis provided higher contents of water-soluble cellulose and cellodextrins compared to diluted-acid hydrolysis, suggesting its potential as a novel prebiotic fiber for promoting gut health.

FOOD BIOSCIENCE (2021)

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Article Food Science & Technology

Source of gut microbiota determines oat β-glucan degradation and short chain fatty acid-producing pathway

Junying Bai et al.

Summary: This study investigated the effect of gut microbial source on oat beta-glucan metabolism by using mice and human fecal microbiota in an in vitro fermentation experiment. The main end products from gut microbial fermentation of beta-glucan were acetate, propionate, and butyrate, with differences in the main product between the mice and human groups. The data suggested that beta-glucan could be completely hydrolyzed by human fecal microbiota but not thoroughly degraded by mice fecal microbiota.

FOOD BIOSCIENCE (2021)

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Article Engineering, Chemical

Green Synthesis of Silver Nanoparticles Using Extract of Artemisia absinthium L., Humulus lupulus L. and Thymus vulgaris L., Physico-Chemical Characterization, Antimicrobial and Antioxidant Activity

Aiste Balciunaitiene et al.

Summary: This study demonstrates the synthesis of silver nanoparticles using plant extracts, showing significant antioxidant and antibacterial activities. Through physico-chemical and morphological analysis, different shapes and sizes were observed in AgNPs from different plant extracts.

PROCESSES (2021)

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Article Chemistry, Multidisciplinary

Green synthesis of silver nanoparticles using aqueous extracts of three Sideritis species from Turkey and evaluations bioactivity potentials

Ramazan Ceylan et al.

Summary: The genus Sideritis is being explored for its potential in fabricating nanoparticles using green synthesis methods. In this study, AgNPs were successfully synthesized using aqueous extracts from three Sideritis species, showing promising inhibitory activities against BChE and tyrosinase. Characterization techniques such as TEM, FTIR, Zeta Potential, and DLS confirmed the properties of these Sideritis-directed AgNPs.

SUSTAINABLE CHEMISTRY AND PHARMACY (2021)

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Article Biotechnology & Applied Microbiology

Enhanced xylanase production from UV-mutated Aspergillus niger grown on corn cob and sawdust

Francis Sopuruchukwu Ire et al.

Summary: This study investigated the production and characterization of xylanase from wild-type and UV-mutated Aspergillus niger, revealing optimal conditions for enzyme production, with the UV-mutated strain showing higher activity than the wild-type. The use of corn cob and ammonium sulphate as carbon and nitrogen sources, respectively, proved to be most effective. The results suggest that UV mutagenesis of Aspergillus niger can lead to improved xylanase production, with potential environmental and economic benefits.

BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2021)

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Article Food Science & Technology

Xylan-oligosaccharides ameliorate high fat diet induced obesity and glucose intolerance and modulate plasma lipid profile and gut microbiota in mice

Chengnan Zhang et al.

JOURNAL OF FUNCTIONAL FOODS (2020)

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Article Food Science & Technology

Enhancing three phenolic fractions of oats (Avena sativa L.) and their antioxidant activities by solid-state fermentation with Monascus anka and Bacillus subtilis

Gong Chen et al.

JOURNAL OF CEREAL SCIENCE (2020)

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Article Food Science & Technology

A novel combination of enzymatic hydrolysis and fermentation: Effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage

Yanyan Lao et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Review Biotechnology & Applied Microbiology

Bacterial cellulose micro-nano fibres for wound healing applications

Jubair Ahmed et al.

BIOTECHNOLOGY ADVANCES (2020)

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Article Food Science & Technology

Prebiotic potential of hemp blended drinks fermented by probiotics

Lorenzo Nissen et al.

FOOD RESEARCH INTERNATIONAL (2020)

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Review Biochemistry & Molecular Biology

Molecular Insight into the Therapeutic Promise of Flavonoids against Alzheimer's Disease

Md. Sahab Uddin et al.

MOLECULES (2020)

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Article Chemistry, Applied

Comparison of phenolic compounds extracted from Diaphragma juglandis fructus, walnut pellicle, and flowers of Juglans regia using methanol, ultrasonic wave, and enzyme assisted-extraction

Yi-Ge Zhang et al.

FOOD CHEMISTRY (2020)

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Article Food Science & Technology

Impact of probiotics and prebiotics on food texture

Jonas T. Guimaraes et al.

CURRENT OPINION IN FOOD SCIENCE (2020)

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Article Nutrition & Dietetics

P90 Consumer Use of Food Labels Increases as “Clean Label” Trend Continues

Nick Rose et al.

JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR (2020)

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Review Biochemistry & Molecular Biology

Redesigning plant cell walls for the biomass-based bioeconomy

Nicholas C. Carpita et al.

JOURNAL OF BIOLOGICAL CHEMISTRY (2020)

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Article

Environmentally Friendly Methods for Flavonoid Extraction from Plant Material: Impact of Their Operating Conditions on Yield and Antioxidant Properties

Sara Luisa Rodríguez De Luna et al.

TheScientificWorldJOURNAL (2020)

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Article Food Science & Technology

Japanese Quince (Chaenomeles japonica) as a Potential Source of Phenols: Optimization of the Extraction Parameters and Assessment of Antiradical and Antimicrobial Activities

Ieva Urbanaviciute et al.

FOODS (2020)

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Review Food Science & Technology

Deciphering diet-gut microbiota-host interplay: Investigations of pectin

Huizi Tan et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Food Science & Technology

Effects of carboxymethylation, acidic treatment, hydroxypropylation and heating combined with enzymatic hydrolysis on structural and physicochemical properties of palm kernel expeller dietary fiber

Yajun Zheng et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

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Article Agricultural Engineering

Enzymatic hydrolysis of brewer's spent grain to obtain fermentable sugars

Alicia Paz et al.

BIORESOURCE TECHNOLOGY (2019)

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Review Food Science & Technology

Enzyme-assisted extractions of polyphenols - A comprehensive review

Octavia Gligor et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

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Article Agricultural Engineering

Development of an enzyme cocktail to bioconvert untapped starch in sweet sorghum processing by-products: Part I

Marsha R. Cole et al.

INDUSTRIAL CROPS AND PRODUCTS (2019)

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Article Engineering, Chemical

Optimization of enzyme assisted extraction of lycopene from industrial tomato waste

Gizem Catalkaya et al.

SEPARATION AND PURIFICATION TECHNOLOGY (2019)

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Review Biochemistry & Molecular Biology

A Concise Review on the Molecular Structure and Function Relationship of β-Glucan

Bin Du et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2019)

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Article Food Science & Technology

Galacto-oligosaccharides modulate gut microbiota dysbiosis and intestinal permeability in rats with alcohol withdrawal syndrome

Yang Fan et al.

JOURNAL OF FUNCTIONAL FOODS (2019)

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Review Biotechnology & Applied Microbiology

Fermentation of plant-based milk alternatives for improved flavour and nutritional value

Muzi Tangyu et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2019)

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Article Engineering, Chemical

Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks

Antonio Zuorro et al.

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