☆ 4.3 Article

Effects of incorporation of Chavir ultrasound and maceration extracts on the antioxidant activity and oxidative stability of ordinary virgin olive oil: identification of volatile organic compounds

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Review Food Science & Technology

Novel insights on extraction and encapsulation techniques of elderberry bioactive compounds

Shahida Anusha Siddiqui et al.

Summary: This review article comprehensively describes new developments in elderberry extraction and encapsulation. Elderberry is widely used in the food and pharmaceutical industries due to its health-promoting and sensory characteristics. Conventional and advanced extraction methods have been used to extract bioactives from elderberry, while encapsulation techniques are recommended to protect these components.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2023)

添加到收藏夹

Article Food Science & Technology

Maceration and ultrasound-assisted methods used for extraction of phenolic compounds and antioxidant activity from Ferulago angulata

Seyedeh Akram Mousavi et al.

Summary: The present study aimed to extract phenolic compounds from Ferulago angulata (Chavir) through maceration and ultrasound-assisted extractions (UAE). Both extraction methods had significant effects on the amount of effective compounds extracted. Ferulago angulata (Chavir) had high levels of phenolic and antioxidant compounds, with ultrasound-assisted extraction showing better results compared to maceration. Ethanol was determined to be the best solvent for extracting phenolic and antioxidant compounds from Chavir.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)

添加到收藏夹

Article Food Science & Technology

Synergistic effect of nano-ZnO and Mentha piperita essential oil on the moisture sorption isotherm, antibacterial activity, physicochemical, mechanical, and barrier properties of gelatin film

Sahar Javidi et al.

Summary: The combination of nano-ZnO and Mentha piperita essential oil in gelatin films resulted in decreased moisture content, improved antibacterial activity, and enhanced physical and mechanical properties of the films.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

添加到收藏夹

Review Food Science & Technology

Essential oils as natural antimicrobial agents in postharvest treatments of fruits and vegetables: a review

Yasaman Esmaeili et al.

Summary: Increasing concerns over synthetic additives in food processing have shifted researchers' focus to eco-friendly materials and natural antimicrobials from animal, microbial, and plant sources. Essential oils have emerged as effective natural preservatives and antimicrobial agents, particularly in minimally processed fruits and vegetables, showing promising results against various pathogens. Further research is needed to explore the potential harmful effects and efficacy of essential oils through in vitro and clinical studies.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

添加到收藏夹

Review Food Science & Technology

Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review

Sumit Kumar Mishra et al.

Summary: The edible oils industry is seeking effective and safe replacements to enhance the oxidative stability of bulk edible oils. The effectiveness of various antioxidants in different edible oils and their combinations in controlling the oxidative degradation of edible oils are the focus of research.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

添加到收藏夹

Review Chemistry, Medicinal

Oxidative stress mitigation by antioxidants - An overview on their chemistry and influences on health status

Aurelia Magdalena Pisoschi et al.

Summary: This review paper examines the chemistry of oxidative stress mitigation by antioxidants, highlighting the crucial role of balancing pro-oxidant and antioxidant species. It discusses the association between oxidative stress and various diseases, elucidating the types, mechanisms, and defense strategies of antioxidants.

EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2021)

添加到收藏夹

Article Food Science & Technology

The synergistic effects of aloe vera gel and modified atmosphere packaging on the quality of strawberry fruit

Yasaman Esmaeili et al.

Summary: The study evaluated the impact of modified atmospheric packaging with cinnamon essential oil, aloe vera gel, calcium lactate, and ascorbic acid on the shelf life of strawberries. Results showed that aloe vera packaging had a significantly higher antioxidant activity and preserved anthocyanin and vitamin C content, while also reducing decay by suppressing microbial growth. In conclusion, the combination of aloe vera gel, ascorbic acid, calcium lactate, cinnamon essential oil, and modified atmosphere packaging effectively extended the shelf life of strawberries.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

添加到收藏夹

Article Materials Science, Biomaterials

Accelerated diabetic wound healing by topical application of combination oral antidiabetic agents-loaded nanofibrous scaffolds: An in vitro and in vivo evaluation study

Muhammet Emin Cam et al.

Summary: The study found that the combination of oral antidiabetic drugs is effective in accelerating diabetic wound healing, promoting dermal and epidermal regeneration, reducing inflammatory cell infiltration and edema, and has advantages such as sustained drug release, high scaffold strength, and suitable cell compatibility.

MATERIALS SCIENCE & ENGINEERING C-MATERIALS FOR BIOLOGICAL APPLICATIONS (2021)

添加到收藏夹

Review Food Science & Technology

Improving the oxidative stability of virgin olive oil using microformulated vitamin-C

Mahmoud Osanloo et al.

Summary: The study showed that the microemulsion containing a high concentration of Vit-C can improve the oxidative stability of olive oil, and there were no significant differences in quality criteria compared to samples containing the synthetic antioxidant TBHQ under the experimental conditions.

FOOD SCIENCE & NUTRITION (2021)

添加到收藏夹

Review Food Science & Technology

Edible coating and films as promising packaging: a mini review

Saeed Paidari et al.

Summary: Wastes can be used to produce bio-based packaging materials, reducing costs and improving food quality; Chemical substances not directly suitable for food can be used in food packaging; Various agricultural and food wastes should be considered for potential applications in the packaging industry.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

添加到收藏夹

Article Food Science & Technology

Generation of bioactive peptides from lentil protein: degree of hydrolysis, antioxidant activity, phenol content, ACE-inhibitory activity, molecular weight, sensory, and functional properties

Amir Rezvankhah et al.

Summary: This study aimed to hydrolyze lentil protein from two stages: single and sequential hydrolysis, and evaluate the effects on degree of hydrolysis, antioxidant activities, ACE-inhibitory activities, phenolic compounds, amino acid composition, molecular weight distribution, sensory, and functional properties. The results showed that sequential hydrolysis produced the highest DH, ACE-inhibitory activities, and phenolic compounds, and also increased umami taste-contributing amino acids.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)

添加到收藏夹

Review Food Science & Technology

Migration of Various Nanoparticles into Food Samples: A Review

Saeed Paidari et al.

Summary: Nanotechnology has brought new opportunities to the food industry by enhancing the mechanical and antimicrobial properties of food packaging through the addition of nanoparticles. However, concerns regarding the potential adverse effects of nanoparticles on human health have led to legislative and regulatory actions. The inhibitory effects of nano packaging on various microorganisms, as well as the perspectives of organizations like WHO, FDA, and ESFA on nano-silver application in food packaging, have been studied and discussed.

FOODS (2021)

添加到收藏夹

Review Chemistry, Inorganic & Nuclear

Potential application of gold nanoparticles in food packaging: a mini review

Saeed Paidari et al.

Summary: Gold nanoparticles have advanced significantly in biomedical and industrial applications, particularly in the food industry. Their non-toxic characteristics make them ideal for addressing flaws in other nanoparticles, and they show promise in reducing microbial load in food packaging.

GOLD BULLETIN (2021)

添加到收藏夹

Review Engineering, Chemical

Encapsulation and delivery of bioactive compounds using spray and freeze-drying techniques: A review

Amir Rezvankhah et al.

DRYING TECHNOLOGY (2020)

添加到收藏夹

Article Food Science & Technology

Production and characterization of edible film based on gelatin-chitosan containing Ferulago angulate essential oil and its application in the prolongation of the shelf life of turkey meat

Hamid Reza Naseri et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

添加到收藏夹

Article Food Science & Technology

Incorporation of the nanoencapsulated polyphenolic extract of Ferula persica into soybean oil: Assessment of oil oxidative stability

Parviz Estakhr et al.

FOOD SCIENCE & NUTRITION (2020)

添加到收藏夹

Article Food Science & Technology

Enhancing oxidative stability of sunflower oil by supplementation with prickled broom (Pterospartum tridentatum) ethanolic extract

Marta Neves et al.

JOURNAL OF FOOD SCIENCE (2020)

添加到收藏夹

Article Agricultural Engineering

Evaluation of volatile and phenolic compounds, and antioxidant activity of different parts of Ferulago angulata (schlecht.) Boiss

Saeid Hazrati et al.

INDUSTRIAL CROPS AND PRODUCTS (2019)

添加到收藏夹

Article Engineering, Chemical

Oxidative stability of microencapsulated fish oil with rosemary, thyme and laurel extracts: A kinetic assessment

Ahmet Faruk Yesilsu et al.

JOURNAL OF FOOD ENGINEERING (2019)

添加到收藏夹

Article Food Science & Technology

Effects of some herbal extracts on oxidative stability of corn oil under accelerated oxidation conditions in comparison with some commonly used antioxidants

Ayhan Basturk et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

添加到收藏夹

Article Immunology

Oliveria decumbens essential oil: Chemical compositions and antimicrobial activity against the growth of some clinical and standard strains causing infection

Behrooz Alizadeh Behbahani et al.

MICROBIAL PATHOGENESIS (2018)

添加到收藏夹

Article Chemistry, Multidisciplinary

Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts

Mariola Kozlowska et al.

CHEMICAL PAPERS (2018)

添加到收藏夹

Article Food Science & Technology

Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils

Lucia Redondo-Cuevas et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

添加到收藏夹

Article Food Science & Technology

Influence of Teucrium polium L. essential oil on the oxidative stability of canola oil during storage

Ruhollah Sayyad et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

添加到收藏夹

Article Food Science & Technology

Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants

Romina M. Bodoira et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

添加到收藏夹

Article Engineering, Chemical

Evaluation of the response surface and hybrid artificial neural network-genetic algorithm methodologies to determine extraction yield of Ferulago angulata through supercritical fluid

Gholamhossein Sodeifian et al.

JOURNAL OF THE TAIWAN INSTITUTE OF CHEMICAL ENGINEERS (2016)

添加到收藏夹

Article Food Science & Technology

OXIDATIVE STABILITY OF GHEE INCORPORATED WITH CLOVE EXTRACTS AND BHA AT ELEVATED TEMPERATURES

Sneha Shende et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2014)

添加到收藏夹

Article Food Science & Technology

Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition

Nilkanth Pawar et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)

添加到收藏夹

Article Food Science & Technology

The effect of natural antioxidants extracted from plant and animal resources on the oxidative stability of soybean oil

Mostafa Taghvaei et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

添加到收藏夹

Article Biochemical Research Methods

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

Jacobo Iglesias et al.

JOURNAL OF CHROMATOGRAPHY A (2008)

添加到收藏夹

Article Chemistry, Applied

Olive oil volatile compounds, flavour development and quality: A critical review

C. M. Kalua et al.

FOOD CHEMISTRY (2007)

添加到收藏夹

Article Agricultural Engineering

Integrated biodiesel production:: a comparison of different homogeneous catalysts systems

G Vicente et al.

BIORESOURCE TECHNOLOGY (2004)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.