Phenolic compounds of grape stems and their capacity to precipitate proteins from model wine.

Reintegration of grape stem, a by-product from wine production, into the food chain is of high interest from an economic and environmental perspective. Therefore, an investigation of stems was undertaken and is described here. It is known that quality of stems is of high variability.

Bioactive Compounds of Juice and Peels of Yuzu Fruits Cultivated in Switzerland.

Yuzu is a citrus fruit cultivated mainly in northeast Asia. Due to the huge gastronomic interest emerging in recent years, some attempts to grow yuzu in Europe are being made. Juice and peel of yuzu cultivated in Switzerland have been characterised in this study.

Stability of goji bioactives during extrusion cooking process.

Due to the increasing popularity of goji berries, efforts are made to enlarge the offer of goji containing foods. In this study, rice flour based extrudates enriched with goji berries were investigated. The extrusion was performed using a twin screw extruder with constant feed moisture and screw speed.

Amber ale beer enriched with goji berries - The effect on bioactive compound content and sensorial properties.

Goji berries, traditionally used in Chinese medicine, are nowadays gaining popularity in the Western world. Efforts are made to enlarge the offer of goji containing foods. In this study, goji berries were added to ale type beer at different stages of the production process in order to develop a beverage with desirable sensory characteristic and high antioxidant capacity.

Bioactives of coffee cherry pulp and its utilisation for production of Cascara beverage.

Coffee cherry pulp is a by-product obtained during coffee production. Coffee cherry pulp contains considerable amounts of phenolic compounds and caffeine. An attempt to produce Cascara, a refreshing beverage, has been made.

Use of Different Proteases to Obtain Flaxseed Protein Hydrolysates with Antioxidant Activity.

The antioxidant activity of flaxseed protein hydrolysates obtained using five different enzymes was evaluated. Proteins were isolated from flaxseed cake and were separately treated with papain, trypsin, pancreatin, Alcalase and Flavourzyme. The degree of hydrolysis (DH) was determined as the percentage of cleaved peptide bonds using a spectrophotometric method with o-phthaldialdehyde.

Separation and characterization of soluble esterified and glycoside-bound phenolic compounds in dry-blanched peanut skins by liquid chromatography-electrospray ionization mass spectrometry.

A large variety of soluble phenolic compounds, including phenolic acids (hydroxybenzoic acids, ethyl protocatechuate, and hydroxycinnamic acids, as well as phenylacetic acid and phenyllactic acid), stilbenes (trans-piceatannol and trans-3,3',5,5'-tetrahydroxy-4'-methoxystilbene), flavan-3-ols (e.g., (-)-epicatechin, (+)-catechin, (-)-epiafzelechin, and their polymers (the proanthocyanidins, PACs)), other flavonoids (e.

Identification of bioaccessible and uptaken phenolic compounds from strawberry fruits in in vitro digestion/Caco-2 absorption model.

Strawberry fruits are highly valued for their taste and nutritional value. However, results describing the bioaccessibility and intestinal absorption of phenolic compounds from strawberries are still scarce. In our study, a combined in vitro digestion/Caco-2 absorption model was used to mimic physiological conditions in the gastrointestinal track and identify compounds transported across intestinal epithelium.

Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography-electrospray ionization mass spectrometry.

A large variety of phenolic compounds, including phenolic acids (hydroxybenzoic acids, hydroxycinnamic acids, and their esters), stilbenes (trans-resveratrol and trans-piceatannol), flavan-3-ols (e.g., (-)-epicatechin, (+)-catechin, and their polymers {the proanthocyanidins, PACs}), other flavonoids (e.