Effect of Addition of Tannin Extract from Underutilized Resources on Allergenic Proteins, Color and Textural Properties of Egg White Gels.

Tannins, present in numerous plants, exhibit a binding affinity for proteins. In this study, we aimed to exploit this property to reduce the concentration of allergenic egg white proteins. Tannins were extracted, using hot water, from the lyophilized powder of underutilized resources, such as chestnut inner skin (CIS), young persimmon fruit (YPF), and bayberry leaves (BBLs).

Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes.

The present study aimed to investigate the effect of the addition of tannins from unutilized resources on wheat allergen reduction, antioxidant properties, and quality by substituting 3%, 5%, and 10% of the flour with chestnut inner skin (CIS) and young persimmon fruit (YPF) powders to produce cookies. The enzyme-linked immunosorbent assay and Western blotting showed significantly lower wheat allergen content in CIS- or YPF-substituted cookies than in control cookies, and this effect was pronounced for CIS-substituted cookies. In addition, the tannin content and antioxidant properties of the CIS- or YPF-substituted cookies were markedly higher than those of the control cookies.

Comparison of Nutritional Composition and Antioxidant Properties of Pulverized and Unutilized Portions of Waxy Barley.

To promote the use of waxy barley bran, an underutilized resource, samples of waxy barley were divided into three parts: polished waxy barley powder (PWBP), inner bran layer powder (IBLP), and outer bran layer powder (OBLP). The color and appearance, general properties, minerals, vitamins, β-glucan, antioxidant properties, and aroma of each part were compared. In terms of appearance and color, IBLP and OBLP appeared more yellow than PWBP; general components that were more abundant in IBLP and OBLP compared with PWBP were protein, fat, and ash.

Effects of Steam Treatment Time and Drying Temperature on Properties of Sweet Basil's Antioxidants, Aroma Compounds, Color, and Tissue Structure.

This study has developed a production method for high-quality Genova tea with excellent antioxidant properties. The antioxidant properties of each part of the Genova basil plant (i.e.

Removal of astringency from persimmon paste via polysaccharide treatment.

Non-astringent persimmon ( Thunb.) paste is typically produced by treating astringent persimmon fruit with alcohol or dry ice (to remove tannins) followed by abrasion. However, considering the large yield of astringent persimmons harvested in a short time, this long, laborious method has hindered the use of persimmon paste in food processing.

Effect of heating methods on astringency recurrence, syneresis, and physical properties of persimmon paste.

The soluble tannins in Japanese persimmon gives it an unpleasant astringent taste, which can be removed using certain conventional methods. However, these methods are not very efficient and lead to the recurrence of astringency upon heating. Thus, the use of persimmon in processed food is severely limited.

Evaluation of the Antioxidant Activity, Deodorizing Effect, and Antibacterial Activity of 'Porotan' Chestnut By-Products and Establishment of a Compound Paper.

Chestnuts are widely cultivated for their edible portion (kernel), whereas the non-edible parts are discarded. To enable the utilization of the by-products of processed chestnuts, we separated them into green and brown burs, shells, inner skin, and leaves, and analyzed the bioactive properties of the ground components. We also created a composite paper, comprising the inner skin, and examined its deodorant properties.

Production of persimmon and mandarin peel pastes and their uses in food.

Fruit peels are often produced as a byproduct of processing and are usually disposed of as industrial waste. We conducted a study on the effective use of peels for the food industry using persimmons and mandarins as models. The production of persimmon and mandarin peel pastes, their flavor components, color, polyphenol contents, physical properties, and uses in foods (jam, cookies, and madeleines) were studied.

Solvent-Dependent Properties and Higher-Order Structures of Aryl Alcohol + Surfactant Molecular Gels.

Molecular organogels, comprising small organic gelators in solvents, can be applied for dispersal of optical devices, such as emitters. Phenolic compounds and the surfactant bis(2-ethylhexyl) sulfosuccinate (AOT) are known examples of self-assembly organogels. However, conventional phenol + AOT gels in aromatic and acyclic alkane solvents are optically turbid, which is an obstacle for use as host materials in optical devices.

Effects of UV-B irradiation on the levels of anthocyanin, rutin and radical scavenging activity of buckwheat sprouts.

The effects of various light compositions on the levels of anthocyanin, rutin and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity in buckwheat (Fagopyrum esculentum Moench) sprouts were evaluated. Dark-grown 6-day-old buckwheat sprouts were irradiated with different sources of visible and ultraviolet (UV) light. Particularly, we examined the effect of UV-B at wavelengths of 260-320 nm, 280-320 nm, and 300-320 nm on the production of flavonoid compounds, using multiple fluorescent lights and cylinders that filter out certain portions of the UV-B.

Anti-allergic effect of the flavonoid myricitrin from Myrica rubra leaf extracts in vitro and in vivo.

Flavonoids are ingested by the general population as anti-oxidant and anti-inflammatory agents. In this study, we investigated the effects of myricitrin, a flavonoid rich in Myrica rubra leaf, upon anti-inflammatory action. Myrica rubra leaf extracts inhibited pro-inflammatory TNFα production in a macrophage cell line, Raw264.