Functionalities of Polysaccharides Modified with Gallic Acid.

This research aimed to modify polysaccharides extracted from the edible mushroom with gallic acid (GA) and to complex them with zinc ions. The functionalities of the modified polysaccharides (TFPs) were investigated. Regarding antioxidant activity, TFP-GA demonstrated effective scavenging activity against DPPH radicals, nitric oxide, and hydrogen peroxide.

Functionalities of Gelatin Modified with 2-Octenyl Succinic Anhydride and Gallic Acid.

The aim of this research was to modify gelatin (GT) with 2-octenyl succinic anhydride (OA) and gallic acid (GA) and investigate its functionalities. GT modified with OA (GT-OA) has an improved water solubility at room temperature and an enhanced surface activity, foaming capacity, and pH buffering ability. Regarding antioxidant activity, GT-OA grafted with GA to generate the compound GT-OA-GA has shown good antioxidant activity.

Functionalities of chitosan conjugated with lauric acid and l-carnitine and application of the modified chitosan in an oil-in-water emulsion.

The aim of this research was to conjugate chitosan (CT) with lauric acid (LA) and l-carnitine (CNT) to yield a product that is water-soluble at neutral pH and has surface, antimicrobial, and antioxidant activities. The resulting CT-LA-CNT is water-soluble at neutral pH, in contrast with CT and CT-LA, which require the aid of acid to become soluble. Concerning antimicrobial activity, for S.

Composition and Insecticidal Activity of Essential Oil of and Interactive Effects of Individual Compounds on the Activity.

(BC) is a perennial creeping herb and popular aquarium plant. This plant is easily cultivated; consequently, it has the potential to be a raw material which is readily available for mass production if it contains useful bioactive substances. The information about the functionality of this plant has been very limited.

Functionalities of chitosan conjugated with stearic acid and gallic acid and application of the modified chitosan in stabilizing labile aroma compounds in an oil-in-water emulsion.

The aims of this research were to conjugate chitosan (CT) with stearic acid (SA) and gallic acid (GA), and apply the modified chitosan to stabilize labile aroma compounds such as allyl isothiocyanate (AITC) and limonene in oil-in-water emulsions. Generally, the antioxidant activity of CT-SA-GA increased as the GA content in the conjugate increased. In most assays, GA had a lower IC value than that of CT-SA-GA; however, CT-SA-GA exhibited better performance than GA in the Fe-chelating activity.

Effects of processing methods on composition and functionality of volatile components isolated from immature fruits of atemoya.

Atemoya is one of the most important commercial fruits of the family Annonaceae. The immature fruits of atemoya amply produced from a fruit-thinning process is normally regarded as waste and discarded. This research aimed at studying antimicrobial, antioxidant, and anti-inflammatory activities of the essential oil (EO) isolated from the immature fruits to explore its potential application.

Functionalities of conjugated compounds of γ-aminobutyric acid with salicylaldehyde or cinnamaldehyde.

Aldehydes or ketones can react with amino compounds to form Schiff base adducts, which have been widely studied and shown to exhibit antimicrobial, antioxidant or antiviral activity. Salicylaldehyde (SA) and cinnamaldehyde (CA) are components of plant essential oils. γ-Aminobutyric acid (GA) is an important substance in the mammalian central nervous system and responsible for many bioactivities.

Antimicrobial activity of the essential oil of Glossogyne tenuifolia against selected pathogens.

Background: Glossogyne tenuifolia (GT) is a perennial herb widely distributed in the areas from south Asia to Australia. Many biological effects of G. tenuifolia have been reported; however, the information about antimicrobial activity of the essential oil (EO) of the herb remains unavailable.

Application of power plant flue gas in a photobioreactor to grow Spirulina algae, and a bioactivity analysis of the algal water-soluble polysaccharides.

A novel photobioreactor was developed with a total volume of 30 m(3) which required merely 100 m(3) of land footprint. The bioreactor was capable of utilizing CO(2) in the flue gas of a power plant as the carbon source for the growth of a freshwater alga, Spirulina platensis, mitigating the greenhouse effect caused by the same amount of CO(2) discharge. Results of the study indicated that the photobioreactor was capable of fixing 2,234 kg of CO(2) per annum.

Antimicrobial impact of the components of essential oil of Litsea cubeba from Taiwan and antimicrobial activity of the oil in food systems.

Using natural additives to preserve foods has become popular due to consumer demands for nature and safety. Antimicrobial activity is one of the most important properties in many plant essential oils (EOs). The antimicrobial activity of the essential oil of Litsea cubeba (LC-EO) from Taiwan and the antimicrobial impact of individual volatile components in the oil on pathogens or spoilage microorganisms: Vibrio parahaemolyticus, Listeria monocytogenes, Lactobacillus plantarum, and Hansenula anomala in vitro, and the antimicrobial activity of the LC-EO against these organisms in food systems were studied.

Effects of lecithin and pectin on riboflavin-photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion.

The effects of lecithin and pectin on riboflavin-photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion are studied by response surface methodology. Lecithin and pectin contents are two variables studied. Mean oil droplet size, viscosity, and ζ-potential are investigated for evaluation of emulsion stability.

Stability and antimicrobial activity of allyl isothiocyanate during long-term storage in an oil-in-water emulsion.

This study investigated the stability and antimicrobial activity of allyl isothiocyanate (AITC) in medium chain triglyceride (MCT) or soybean oil (SBO) dispersed in an oil-in-water (o/w) system during long-term storage. Oil type, content, and oxidative stability affect the stability and antimicrobial activity of AITC during storage. High oil content is favorable for AITC stability in the emulsion.

Quenching mechanism and kinetics of ascorbic acid on the photosensitizing effects of synthetic food colorant FD&C Red Nr 3.

The pH effect on the oxidative stability of ascorbic acid in the presence of food colorant FD&C Red Nr 3 during storage with or without light was investigated. The quenching mechanism and kinetics of ascorbic acid on the FD&C Red Nr 3 photosensitized oxidation in an aqueous system at 25 degrees C were also studied by measuring the degradation of ascorbic acid or depletion of headspace oxygen. Red Nr 3 had no influence on the oxidation of ascorbic acid under dark storage, but accelerated its oxidation rate under light storage.

Optimization of production of conjugated linoleic acid from soybean oil.

Linoleic acid from soybean oil was used to synthesize conjugated linoleic acid (CLA), and the response surface methodology (RSM) was applied to optimize the process. A temperature of -35 degrees C and a solvent to oil sample ratio of 8 were suggested for removal of saturated fatty acids by low-temperature crystallization. The ratio of oil sample/urea/methanol suggested was 1:2:5.

Optimization of solid-phase microextraction analysis for studying change of headspace flavor compounds of banana during ripening.

The changes of headspace flavor compounds of banana during ripening were studied by a solid-phase microextraction (SPME) method. Three temperatures, 20, 25, and 30 degrees C, were used to investigate the temperature effect on the changes of headspace flavor compounds of banana during ripening over a period of 8 days. Banana juice concentration, salt concentration, time, and temperature were investigated for optimizing the SPME method.