Nebbia, Stefano Giribaldi, Marzia Cavallarin, Laura Bertino, Enrico Coscia, Alessandra Briard-Bion, Valérie Ossemond, Jordane Henry, Gwénaële Ménard, Olivia Dupont, Didier
...
Published in
Food chemistry
The high-temperature short-time (HTST, 72 °C, 15 s) pasteurization of human milk (HM) has been proposed as an alternative to the Holder method (HoP, 62.5 °C, 30 min), to increase the preservation of bioactive compounds. We have investigated the impact of HTST and HoP pasteurization on the gastrointestinal kinetics of human milk, using a dynamic in ...
Rodríguez-Flores, M Shantal Falcão, Soraia I Escuredo, Olga Seijo, M Carmen Vilas-Boas, Miguel
Published in
Food chemistry
Heather honey is highly appreciated by consumers for its sensorial profile, which varies depending on the flora used by the honeybees. Volatile compounds contribute to these qualities. Characterisation of the volatile profile related to the botanical origin is of great interest for the standardization of unifloral honey. For this reason, 33 heather...
Mandim, Filipa Petropoulos, Spyridon A Dias, Maria Inês Pinela, José Kostic, Marina Soković, Marina Santos-Buelga, Celestino Ferreira, Isabel C F R Barros, Lillian
Published in
Food chemistry
Cardoon (Cynara cardunculus L.) bracts were collected at different maturation stages to investigate seasonal changes in the phenolic compounds profile and in vitro bioactivities. Among the 12 phenolic compounds tentatively identified, 3,5-O-dicaffeoylquinic acid (21.83 mg/g extract) and apigenin-7-O-glucuronide (10.6 mg/g extract) were the most abu...
Akamatsu, Fumikazu Okuda, Masaki Fujii, Tsutomu
Published in
Food chemistry
Degot, Pierre Huber, Verena Hofmann, Evamaria Hahn, Maximilian Touraud, Didier Kunz, Werner
Published in
Food chemistry
Curcumin is a powerful coloring agent widely used in the food industry. Its extraction from the plant Curcuma longa is commonly done with aqueous solvent solutions. In contrast to the conventional extraction methods, the present study aimed to compare two different green and bio-based surfactant-free microemulsion (SFME) extraction systems, which a...
Mirzayeva, Aytan Castro, Remedios G Barroso, Carmelo Durán-Guerrero, Enrique
Published in
Food chemistry
Thirty one samples from different macroalgae species have been studied to determine the influence of several parameters such as the harvesting season, the geographical origin, the species or a pretreatment procedure on their volatile composition. A Multiple Head Space Sorptive Extraction methodology coupled to Gas Chromatography with Mass Spectrome...
Wu, Haizhou Xiao, Shulan Yin, Jie Zhang, Jianhao Richards, Mark P
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Food chemistry
The roles of lipid oxidation substrates and muscle microstructure in lipid oxidation were investigated in two muscle models (cod and pig). Added myoglobin (Mb) promoted lipid oxidation in washed cod muscle (WCM) but not in washed pig muscle (WPM). The differing microstructure of WCM e.g. more exposed fat cells or membrane of muscle cells compared t...
Castillo-Luna, A Criado-Navarro, I Ledesma-Escobar, C A López-Bascón, M A Priego-Capote, F
Published in
Food chemistry
Phenols are responsible for the only health claim of virgin olive oil (VOO) recognized by the European Commission EU 432/2012 and the European Food Safety Authority. In this research, we studied the decrease in the phenolic content of 160 extra VOOs (EVOOs) after 12 months storage in darkness at 20 °C. Phenolic concentration was decreased 42.0 ± 24...
Zheng, Yajun Tian, Hailong Li, Yan Wang, Xian Shi, Panqi
Published in
Food chemistry
The effects of carboxymethylation, hydroxypropylation and dual enzyme hydrolysis combined with heating on some physicochemical and functional properties, and antioxidant activity of coconut cake dietary fibre (CCDF) were studied. Results showed that both the hydroxypropylation and carboxymethylation could effectively improve (p
Wang, Shuo Ye, Xinqi Sun, Yue Liang, Jin Yue, Pengxiang Gao, Xueling
Published in
Food chemistry
Anthocyanins (ACNs) are naturally derived colorants and antioxidants added to manufactured foods. ACNs were encapsulated in nanocomplexes with chitosan hydrochloride (CHC), carboxymethyl chitosan (CMC) and whey protein isolate (WPI). The ACN-loaded CHC/CMC-WPI nanocomplexes (ACN-CHC/CMC-WPI) showed a preferred particle size (332.20 nm) and zeta pot...
