Chemical Composition and Antioxidant Profile of Sorghum ( (L.) Moench) and Pearl Millet ( (L.) R.Br.) Grains Cultivated in the Far-North Region of Cameroon.

Sorghum and pearl millet are grain crops that can grow in semi-arid climates, with nutritional and bioactive properties superior to those of major cereals such as rice, wheat, and maize. However, these properties vary a lot, depending on the genetic factors, growing conditions, and place of cultivation. Four sorghum and two pearl millet grains cultivars grown in the Far-North region of Cameroon were screened for their chemical composition and antioxidant profile.

Value-added salad dressing enriched with red onion skin anthocyanins entrapped in different biopolymers.

In this study, red onion skin extract was used to obtain food ingredients. Complex biopolymeric matrices were dissolved in the anthocyanin-rich aqueous extract, followed by gelation and freeze-drying. Powders were characterized regarding encapsulation efficiency (EE), phytochemical content, color, antioxidant activity, and microstructure.

Value-Added Crackers Enriched with Red Onion Skin Anthocyanins Entrapped in Different Combinations of Wall Materials.

The objective of this study was to encapsulate anthocyanins from red onion skins into different biopolymeric matrices as a way to develop powders with multifunctional activities. Two different variants of powders were obtained using a combination of gelation and freeze-drying techniques and characterized by encapsulation efficiency, antioxidant activity, phytochemical content, and color. Stability during storage and the bioavailability of anthocyanins in the in vitro simulated digestion were also examined.

Eggplant Peels as a Valuable Source of Anthocyanins: Extraction, Thermal Stability and Biological Activities.

This study aimed to use eggplant peels as a potential source of anthocyanins with biological activities. Two different extraction methods were tested in order to obtain extracts with a high anthocyanin content. The selected methods were the solid-liquid extraction (SLE) and ultrasound-assisted extraction (UAE) methods.

Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée.

: The impact of thermal treatment on acrylamide (ACR) and hydroxymethylfurfural (HMF) formation was investigated for thermally treated sea buckthorn purée. : An optimized procedure for minimizing ACR and HMF formation in thermally treated sea buckthorn purée was described. The precursors of ACR and HMF and their impact in heating of sea buckthorn purée to obtain jam-like products were also evaluated.

Improvement of Quality Properties and Shelf Life Stability of New Formulated Muffins Based on Black Rice.

Effects of partial (50%) and total replacement of wheat flour with black rice flour on the phytochemical, physico-chemical, sensorial, and textural properties of muffins were studied. Partial or total replacement of wheat flour with black rice flour in muffins improved their nutritional and antioxidative properties with a positive effect on microbiological and color stability during the storage period in accelerated conditions. The low gluten muffins had an anthocyanin content of 27.

Antioxidative Capacity of and Contaminant Concentrations in Processed Plum Products Consumed in Romania.

The bioactive compounds (total phenols, anthocyanins, and flavonoids) and antioxidant activity of plum-based products (prunes, jams, and marmalade) were evaluated based on spectrophotometric assays and acrylamide and 5-hydroxymethyl-2-furaldehyde concentrations to determine the quality and safety of these products in the Romanian marketplace. The total polyphenol concentrations in prunes, marmalade, and jams were 0.93 to 5.