Effects of six different microbial strains on polyphenol profiles, antioxidant activity, and bioaccessibility of blueberry pomace with solid-state fermentation.

To explore the effect of different microbial strains on blueberry pomace with solid-state fermentation (SSF), three fungi strains and three lactic acid bacteria (LAB) strains were utilized to investigate with respect to polyphenol profiles, antioxidant capacities, and bioaccessibility. Different strains exhibited different capacities for metabolizing polyphenolic compounds in blueberry pomace. The contents of 10 phenolic acids and 6 flavonoids (except (+)-catechin) were increased in blueberry pomace fermented by (LA).

Synthesis and structural characterization of β -cyclodextrin butenate.

β-cyclodextrin butenate was synthesized by using N, N'-Carbonyldiimidazole (CDI) activating reagent and 4-Dimethylaminopyridine (DMAP) as catalyst. The best preparation condition of β-CD butenate was described as below: reaction temperature was 25°C, concentration of 2-butenoic acid was 450 mmol/L, concentration of DMAP was 12.5 mmol/L and reaction time was 20 minutes and at this condition the yield of β-CD butenate was 0.

Antibacterial Pattern of Tratt Pomace Crude Extract Against and Its Application in Preservation of Cooked Beef.

is a common foodborne pathogen and spoilage bacterium in meat products. To develop a natural preservative for meat products, this study revealed the antibacterial activity and mechanism of Tratt pomace crude extract (RRPCE) against , and applied RRPCE to the preservation of cooked beef. The diameter of inhibition zone, minimum inhibitory concentration (MIC), and minimum bactericide concentration of RRPCE against were 15.

Thermally induced isomerization of linoleic acid and α-linolenic acid in Tratt seed oil.

seed oil is obtained from the seeds left following pressing of the juice from fruit. The total oil content of seed was around 9.30%.