Inhibition of Typhimurium biofilm and polysaccharide production via eugenol-glucosyltransferase interactions.

This study hypothesizes that eugenol, due to its structural properties, can inhibit glucosyltransferase activity, thereby reducing polysaccharide synthesis in Typhimurium biofilms. It was found that eugenol exhibited minimum inhibitory and bactericidal concentrations of 0.6 mg mL and 0.

Effect of Fat Type and Mango Peel Powder on the Physicochemical Properties of Beef Patties During Cold Storage and In Vitro Digestion.

The aim of this research was to evaluate the effects of fat type and mango peel powder (MP) on the physicochemical properties of cooked beef patties during cold storage and after in vitro digestion. Beef patties were prepared with saturated beef fat (BF) and pre-emulsified avocado oil (AO) or pre-emulsified safflower oil (SO). MP was added at 0% or 1%.

Grape pomace and pecan shell fortified bread: The effect of dietary fiber-phenolic compounds interaction on the in vitro accessibility of phenolic compounds and in vitro glycemic index.

Grape pomace (GP) and pecan shell (PS) are two by-products rich in phenolic compounds (PC), and dietary fiber (DF) that may be considered for the development of functional baked foods. In this study, four formulations with different GP:PS ratios (F1(8%:5%), F2(5%:5%), F3(5%:2%), F4(0%:5%), and control bread (CB)) were elaborated and characterized (physiochemical and phytochemical content). Also, their inner structure (SEM), changes in their FTIR functional group's vibrations, and the bioaccessibility of PC and sugars, including an in vitro glycemic index, were analyzed.

Clicking gallic acid into chitosan prolongs its antioxidant activity and produces intracellular Ca responses in rat brain cells.

Gallic acid is a vegetable-derived and highly bioactive phenolic acid, but its antioxidant capacity is sensitive to environmental conditions. Chitosan is a biopolymer capable of exerting significant protection to various molecules, including phenolic compounds. A chitosan derivative that extends the antioxidant activity of gallic acid was synthesized by click chemistry and characterized by FT-IR, H NMR, and antioxidant capacity assays.

Plant-Derived Substances with Antibacterial, Antioxidant, and Flavoring Potential to Formulate Oral Health Care Products.

Bacterial diseases and reactive oxygen species can cause dental caries and oral cancer. Therefore, the present review analyzes and discusses the antibacterial and antioxidant properties of synthetic and plant-derived substances and their current and future patents to formulate dental products. The reviewed evidence indicates that chlorhexidine, fluorides, and hydrogen peroxide have adverse effects on the sensory acceptability of oral care products.

Valorization of Fermented Shrimp Waste with Supercritical CO Conditions: Extraction of Astaxanthin and Effect of Simulated Gastrointestinal Digestion on Its Antioxidant Capacity.

Lactic acid fermentation increases the bioactive properties of shrimp waste. Astaxanthin is the principal carotenoid present in shrimp waste, which can be found esterified in the liquid fraction (liquor) after its lactic acid fermentation. Supercritical CO technology has been proposed as a green alternative to obtain astaxanthin from fermented shrimp waste.

Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology.

The extrusion process (EP) consists of heat and mechanical treatments under different conditions of moisture, shear, and pressure and rapidly causes structural alterations and changes in the functional properties of the extruded material. The aim of this study was to evaluate the effect of extrusion conditions and optimize the wheat bran extrusion conditions to achieve the greatest content of phenolic compounds and antioxidant activity using response surface methodology. The EP factors evaluated were feed moisture (FM) (25-33.

Biological activities of Agave by-products and their possible applications in food and pharmaceuticals.

Agave leaves are considered a by-product of alcoholic beverage production (tequila, mezcal and bacanora) because they are discarded during the production process, despite accounting for approximately 50% of the total plant weight. These by-products constitute a potential source of Agave extracts rich in bioactive compounds, such as saponins, phenolic compounds and terpenes, and possess different biological effects, as demonstrated by in vitro and in vivo tests (e.g.

Polar fractionation affects the antioxidant properties of methanolic extracts from species of genus Phellinus quel. (higher Basidiomycetes).

The main objective of this study was to evaluate the antioxidant capacity of methanolic extracts from species of genus Phellinus: Ph. fastuosus, Ph. grenadensis, Ph.

Antioxidant and antifungal potential of methanol extracts of Phellinus spp. from Sonora, Mexico.

Background: Among the potential natural sources of bioactive compounds, those of the macroscopic fungi Phellinus spp. have been identified by previous researches. Phenolic compounds are among the major antioxidant and antimicrobial contributors due to their bioactive properties.