ANTIOXIDANTS

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In-vitro gastrointestinal digestion of functional cookies enriched with chestnut shells extract:Effects on phenolic composition,bioaccessibility,bioactivity,andα-amylase inhibition
《Food Bioscience》2023年第3期3087-3100,共14页Diana Pinto Manuela M.Moreira Jaroslava Svarc-Gajic Anna Vallverdú-Queralt Tanja Brezo-Borjan Cristina Delerue-Matos Francisca Rodrigues 
financial support from national funds(UIDB/50006/2020);project PTDC/ASP-AGR/29277/2017-Castanea sativa shells as a new source of active ingredients for Functional Food and Cosmetic applications:a sustainable approach,and project 5537 DRI,Sérvia 2020/21 from Portuguese-Serbia Bilateral Cooperation-Devel-opment of functional foods incorporating a chestnut shells extract obtained by subcritical water,supported by national funds by FCT/MCTES;co-supported by Fundo Europeu de Desenvolvimento Regional(FEDER)throughout COMPETE 2020-Programa Operacional Competitividade e Internacionalização(POCI-01-0145-FEDER-029277);Diana Pinto is thankful for her Ph.D.grant(SFRH/BD/144534/2019)financed by FCT/MCTES and POPH-QREN;supported by funds from European Union(EU)and Fundo Social Europeu(FSE)through Pro-grama Operacional Regional Norte;Francisca Rodrigues(CEECIND/01886/2020);Manuela M.Moreira(CEECIND/02702/2017);financed by FCT/MCTES-CEEC Individual 2020Program Contract;the Spanish Ministerio de Ciencia,Innovación y Universidades for the Ramon y Cajal contract(RYC-2016-19355);Jaroslava Svarc-Gajic and Tanja Brezo-Borjan are grateful to the Science Fund of the Republic of Serbia(Grant No.7747845,In situ pollutants removal from waters by sustainable green nanotechnologies-CleanNanoCatalyze);Ministry of education,science and technological development of the Republic of Serbia(Grant No 451-03-68/2020-14/200134).
Chestnut(Castanea sativa)shells(CS)are an appealing source of antioxidants.In previous studies,the research team validated a nutraceutical extract from CS,recovered by an eco-friendly technology,by in-vitro and in-viv...
关键词：Castanea sativa ANTIOXIDANTS Functional food In-vitro simulated digestion Pro-healthy benefits 
The effect of different technologies in Pomegranate jam preparation on the phenolic compounds,vitamin C and antioxidant activity
《Food Bioscience》2023年第3期667-673,共7页Salvatore Velotto Rosa Palmeri Vincenzo Alfeo Ignazio M.Gugino Biagio Fallico Giovanni Spagna Aldo Todaro 
The effect of different gelling agents and processing for jam production from pomegranate juice was evaluated.In the last years,different gelling agents were tested for improving jam quality in terms of color and bioa...
关键词：Pomegranate jam CRYOCONCENTRATION ANTIOXIDANTS Anthocyanins 
Minerals profile and nutraceutical factors in landraces and hybrid varieties of rice:A comparison
《Food Bioscience》2023年第3期2595-2604,共10页Mathew Veena Jos T.Puthur Piotr Stępień Hazem M.Kalaji 
University Grant Commission(UGC),India,for providing fund in the form of SRF fellowship;Department of Science&Technology(DST),Government of India,granted fund under Fund for Improvement of S&T Infrastructure(FIST)programme(SR/FST/LSI-532/2012).
Growing concerns about food security and human health make the identification of beneficial nutritional traits in crops a priority.The aim of the present study was to compare the elemental and nutritional characterist...
关键词：ANTIOXIDANTS BIOFORTIFICATION Glycaemic index Pigmented rice Trace elements 
Plant-derived active substances incorporated as antioxidant,antibacterial or antifungal components in coatings/films for food packaging applications被引量：4
《Food Bioscience》2023年第3期239-255,共17页Arshied Manzoor Basharat Yousuf Junaid Ahmad Pandith Saghir Ahmad 
award of Senior Research Fellowship(SRF)from Indian Council of Medical Research(ICMR),New Delhi,India.
Many investigations have been carried out analyzing the characteristics of various materials for development of edible coatings/films for food applications.Subsequent modifications for improvement and ameliorating the...
关键词：Antimicrobial packaging Edible films Plant derived antioxidants Plant exudates Spice oleoresins 
Physico-chemical characterization of betel leaf and its effect on oxidative stability and shelf-life of coconut oil
《Food Bioscience》2023年第2期317-325,共9页V.Radhalakshmi Maya Raman Minnu Rose Joy 
Plant-based bioactive components have shown immense potential and have recently gained considerable attention.Nevertheless,studies pertaining to betel leaves are scarce.The current study investigated the physio-chemic...
关键词：Piper betel ANTIOXIDANTS PHYTOCHEMICALS Antimicrobials Vitamin C 
Natural antioxidants inhibit oxidative stress-induced changes in the morphology and motility of cells
《Food Bioscience》2023年第2期1277-1283,共7页Xiong Xiang Amakye William Kwame Yinglu Qing Shan Li Min Wang Jiaoyan Ren 
This research was supported by funds from the Guangdong Province International Science and Technology Project(2022A0505050012);the“Belt and Road”Foreign Experts Innovation and Talent Exchange Project(DL2022163004L);the Young Foreign Talent Program(QN2022163004L).
Effect of antioxidants in oxidative stress-induced cell damage has been extensively studied,but its effects on cell macroscopic phenomena have rarely been explored.Cell morphology and motility are two interrelated cel...
关键词：ANTIOXIDANTS Cytation 7 cell imaging multi-mode reader Single cell tracing Cell morphology Cell motility 
Pigmented cereals and legume grains as healthier alternatives for brewing beers被引量：1
《Food Bioscience》2023年第2期108-116,共9页Giuseppe Romano Maria Tufariello Nadia Calabriso Laura Del Coco Francesco P.Fanizzi Antonio Blanco Maria A.Carluccio Francesco Grieco Barbara Laddomada 
Pioneering studies were carried out on red-to-black pigmented grains for brewing beers.Together with pigmented cereals,the use of pulses was also proposed for making low-alcohol,gluten-free beers with improved content...
关键词：Functional beverages Craft beers Pigmented beers Legume beers ANTIOXIDANTS 
Incorporation of phenolic extracts from different by-products in yoghurts to create fortified and sustainable foods被引量：1
《Food Bioscience》2023年第1期816-826,共11页Sara M.Ferreira Lúcia Santos 
supported by:LA/P/0045/2020(ALiCE);UIDB/00511/2020 and UIDP/00511/2020(LEPABE);funded by national funds through FCT/MCTES(PIDDAC).
This work aimed to study and compare the effect of the incorporation of agro-industrial by-products(chestnut shell,grapeseed,and pomegranate peel)into yoghurts to fortify them while assessing their potential to replac...
关键词：ANTIOXIDANTS By-products Sustainability Circular economy Fortified foods Yoghurts PRESERVATIVES 
Effects of magnetization with neodymium magnets treatment on blueberry wine ageing被引量：1
《Food Bioscience》2023年第1期976-984,共9页Dongxu Guo Jinfeng Li Guoxin Yue Miao Li Wenze Hu Ying Shi Fengming Ma 
supported by National Natural Science Foundation of China[31772011].
The feasibility of magnetization treatment,using neodymium magnets,for blueberry wine ageing was investigated.Two magnetization ageing devices with different operating modes(M1,circulation between two tanks;M2,single-...
关键词：MAGNETIZATION Wine ageing Blueberry wine Wine quality ANTIOXIDANTS 
Effect of chlorogenic acid on lipid metabolism in 3T3-L1 cells induced by oxidative stress被引量：3
《Food Bioscience》2023年第1期1170-1179,共10页Libo Liu Chenyi Zhang Min Zhai Tianshu Yu Mengqi Pei Peng Du Aili Li Jiayi Yan Chun Li Guofang Zhang 
funded by the Distinguished Young Foundation of Heilongjiang Province of China(JQ2020C006);Academic Backbone Plan of Northeast Agricultural University(54916912);Key Project of National Dairy Innovation Research Center of Inner Mongolia(2021-National Dairy Innovation Research Center-8);Characteristic Probiotics and New Fermented Food Team in Northeast Agricultural University(54940912).
Chlorogenic acid(CGA),a phenolic acid compound found in a variety of natural plants,has strong antioxidant capacity.In this study,we aimed to investigate the effects of CGA on differentiation and lipid metabolism of 3...
关键词：ANTIOXIDANTS Cell differentiation Chlorogenic acid Lipid metabolism Oxidative stress 
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