Antioxidant Activities of Konjac Glucomannan Hydrolysates of Different Molecular Weights at Different Values of pH.

Konjac glucomannan (KGM) is a high-molecular-weight polysaccharide that was originally extracted from the corms (underground storage organs) of . KGM and its oligomers have been reported as dietary fibers that exhibit an array of health benefits. The depolymerization of KGM via enzymatic hydrolysis at different conditions gives products of low viscosity and can be used for coating materials in microencapsulation.

Production and characterization of nanofibrillated cellulose gels simultaneously exhibiting thermally stable green color and oil-in-water emulsion stabilizing capability from Centella asiatica.

Nanofibrillated cellulose (NFC) gels simultaneously exhibiting Pickering stabilizing capability and thermally stable green color were developed for use as food additive in thermally processed food emulsion requiring the expression of color. Chopped Centella asiatica plant was mixed with zinc amino acid chelate solution and subject to autoclaving at 130°C for 2 h to form zinc-chlorophylls complex and to remove noncellulosic components. Autoclaved sample was high-shear homogenized at 26,000 rpm for 15 min and microfluidized at either 80, 120, or 160 MPa for 5 passes.

Production of salad dressings via the use of economically prepared cellulose nanofiber from lime residue as a functional ingredient.

Production of cellulose nanofiber (CNF) via the use of a more economical and less energy-intensive means is desirable. Once formed, it is necessary to determine whether or not the prepared CNF would be capable of forming a Pickering emulsion as in the case of traditionally prepared nanofiber. In the present study, oil-in-water emulsions, namely, salad dressings, with CNF as a functional ingredient, were prepared.

Effects of Texture Modifiers on Physicochemical Properties of 3D-Printed Meat Mimics from Pea Protein Isolate-Alginate Gel Mixture.

Meat mimics were prepared from pea protein isolate-alginate gel via 3D printing. The texture of 3D-printed meat mimics was modified by incorporating transglutaminase (TGase) or κ-carrageenan (κc) at 0.3, 0.

Microstructures of encapsulates and their relations with encapsulation efficiency and controlled release of bioactive constituents: A review.

Vitamins, peptides, essential oils, and probiotics are examples of health beneficial constituents, which are nevertheless heat-sensitive and possess poor chemical stability. Various encapsulation methods have been applied to protect these constituents against thermal and chemical degradations. Encapsulates prepared by different methods and/or at different conditions exhibit different microstructures, which in turn differently influence the encapsulation efficiency as well as retention of encapsulated core materials.

Plant carotenoids evolution during cultivation, postharvest storage, and food processing: A review.

Carotenoids in nature are predominantly C40 hydrocarbons that may contain oxygenated functional groups. Although they are well-recognized to exhibit key human health benefits, they cannot be synthesized in the human body and must be obtained from the diet. Fruit and vegetables are the primary dietary sources of carotenoids because plants automatically synthesize these compounds to protect cells from oxidative damage that may occur upon photosynthesis due to light.

Color and molecular structure alterations of brazilein extracted from Caesalpinia sappan L. under different pH and heating conditions.

Brazilein extract from sappan wood (Caesalpinia sappan L.) has potential for use as natural food colorant since it has no unique flavor and taste. Although brazilein has long been applied in several traditional foods and beverages, information on its stability, which is of importance for practical application, is still limited.

Correction: Evolution of important glucosinolates in three common Brassica vegetables during their processing into vegetable powder and in vitro gastric digestion.

Correction for 'Evolution of important glucosinolates in three common Brassica vegetables during their processing into vegetable powder and in vitro gastric digestion' by Thitima Kuljarachanan et al., Food Funct., 2020, DOI: 10.

Evolution of important glucosinolates in three common Brassica vegetables during their processing into vegetable powder and in vitro gastric digestion.

Evolution of important glucosinolates (GLSs), namely, sinigrin, glucoraphanin, glucoerucin and glucobrassicin, in three commonly consumed Brassica vegetables viz. white cabbage, Chinese cabbage and bok choy during their processing into vegetable powder was investigated. Drying was noted to be a major processing step causing significant losses of GLSs.

On the use of microwave pretreatment to assist zero-waste chemical-free production process of nanofibrillated cellulose from lime residue.

Microwave (MW) pretreatment as an energy-efficient method to enhance the production of nanofibrillated cellulose (NFC) from lime (Citrus aurantifolia Swingle) residue after juice extraction is proposed. NFC was prepared by subjecting lime residue to MW pretreatment for up to 3 rounds; this was followed by high-shear and high-pressure homogenization. Repeated application of MW pretreatment helped remove non-cellulosic components and resulted in an increased cellulose content and crystallinity index but a decrease in fiber diameter.

Use and Understanding of the Role of Spontaneously Formed Nanocellulosic Fiber from Lime (Citrus aurantifolia Swingle) Residues to Improve Stability of Sterilized Coconut Milk.

Feasibility of using nanocellulosic fiber (NF) from lime residues as a stabilizer for oil-in-water emulsion was investigated. One-step process to simultaneously prepare an emulsion and NF is proposed. NF could spontaneously form by adding appropriately prepared fiber powder into the test emulsion viz.

Enhanced production of sulforaphane by exogenous glucoraphanin hydrolysis catalyzed by myrosinase extracted from Chinese flowering cabbage (Brassica rapa var. parachinensis).

Sulforaphane formation via endogenous route is known to be less effective. Exogenous hydrolysis of the sulforaphane precursor is therefore of interest. Here, myrosinase activity was first determined to identify a suitable source of the enzyme from selected Brassica vegetables.

Production of nanofibrillated cellulose with superior water redispersibility from lime residues via a chemical-free process.

Water removal during drying of nanofibrillated cellulose (NFC) generally results in the formation of hydrogen bonds between fibers, leading to irreversible fiber agglomeration and hence their poor water redispersibility. The feasibility of using lime residues after juice extraction to produce dried NFC possessing superior redispersibility was here investigated. After autoclaving at 110-130 °C for 2 h, high-shear homogenization at 3800 × g for 15 min and high-pressure homogenization at 40 MPa for 5 passes, NFC having the diameters of 5-28 nm and crystallinity index of 44-46% could be obtained.

Characterization of Nanofibrillated Cellulose Produced by Different Methods from Cabbage Outer Leaves.

Unlabelled: The potential use of cabbage outer leaves as a starting material for the production of nanofibrillated cellulose (NFC) was investigated. Chemical-free pretreatment methods, namely, autoclaving, ultrasonication (US), and high-shear homogenization (HS), were applied to remove noncellulosic components from cabbage cell walls prior to defibrillation, which was conducted by subjecting a pretreated sample to HS and then high-pressure homogenization. The sample undergone autoclaving at 130 °C for 2 hr was noted to contain a significantly higher cellulose content (36.

Molecular structure, stability and cytotoxicity of natural green colorants produced from Centella asiatica L. leaves treated by steaming and metal complexations.

Stability of extracts from Centella asiatica L. leaves treated by steaming and metal-chlorophylls complexations against combined acid-heat was compared with that from untreated leaves and synthetic colorant. Formation of metal-chlorophylls complexes was confirmed by FTIR spectroscopy.

Natural colorants: Pigment stability and extraction yield enhancement via utilization of appropriate pretreatment and extraction methods.

Natural colorants from plant-based materials have gained increasing popularity due to health consciousness of consumers. Among the many steps involved in the production of natural colorants, pigment extraction is one of the most important. Soxhlet extraction, maceration, and hydrodistillation are conventional methods that have been widely used in industry and laboratory for such a purpose.

Evolution of antioxidants in dietary fiber powder produced from white cabbage outer leaves: effects of blanching and drying methods.

White cabbage outer leaves, which are usually discarded both during industrial processing and selling in a consumer market, have proven to be a good source of dietary fiber (DF) as well as antioxidants and can be effectively transformed into functional DF powder. In the past, however, only hot air drying was used to prepare DF powder from cabbage outer leaves although it is well recognized that this drying technique could lead to much quality degradation of a dried product. This work was therefore aimed at studying the evolution of selected important antioxidants, e.

Desalination of fish sauce by electrodialysis: effect on selected aroma compounds and amino acid compositions.

Unlabelled: Fish sauce is an ingredient that exhibits unique flavor and is widely used by people in Southeast Asia. Fish sauce, however, contains a significant amount of salt (sodium chloride). Recently, electrodialysis (ED) has been successfully applied to reduce salt in fish sauce; however, no information is available on the effect of ED on changes in compounds providing aroma and taste of ED-treated fish sauce.

Thermal resistance of Salmonella enterica serovar Anatum on cabbage surfaces during drying: effects of drying methods and conditions.

The effects of selected drying methods, i.e., hot air drying, vacuum drying and low-pressure superheated steam drying (LPSSD), on the heat resistance of Salmonella attached on vegetable surface, which are data that have never been reported elsewhere, were investigated at drying temperatures of 50-70 °C; vacuum drying and LPSSD were carried out at an absolute pressure of 10 kPa.

Electrodialysis desalination of fish sauce: electrodialysis performance and product quality.

Fish sauce has a unique, pleasant flavor, but contains high levels of sodium chloride, which is nowadays not desirable for health-conscious consumers. Although many researchers have attempted to solve this problem by substituting sodium with potassium in fish sauce, potassium-based products are still unsuitable for patients with kidney disease. Thus, electrodialysis (ED) desalination of fish sauce was carried out.

Effect of water activity on thermal resistance of Salmonella krefeld in liquid medium and on rawhide surface.

The thermal resistivity of Salmonella krefeld at 60 and 65 degrees C as affected by water activity (0.99-0.60) was investigated in a liquid medium viz.