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Integrative Omics Analysis Reveals Mechanisms of Anthocyanin Biosynthesis in Djulis Spikes.
Plants (Basel)
January 2025
Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.
Djulis ( Koidz.), a member of the family plant, is noted for its vibrant appearance and significant ornamental value. However, the mechanisms underlying color variation in its spikes remain unexplored.
View Article and Find Full Text PDFFrom Waste to Value: Optimization of Ultrasound-Assisted Extraction of Anthocyanins and Flavonols from L. Oilcakes.
Molecules
January 2025
Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Sesto Fiorentino, 50019 Florence, Italy.
L., commonly known as the mastic tree or lentisk, is a woody Mediterranean plant revered for its ecological relevance as well as for its extensive ethnobotanical heritage. Historically, the fruits and the resin of have been widely utilized in traditional medicine, underscoring its important role in local healing practices.
View Article and Find Full Text PDFStrong, tough, antibacterial, antioxidant, biodegradable multi-functional intelligent hydrogel film for real-time detection and maintenance of salmon freshness.
Food Res Int
February 2025
College of Food Science and Engineering, Bohai University. Jinzhou, Liaoning 121013, China. Electronic address:
In this study, we prepared a new multi-functional intelligent hydrogel preservation film using soy hull nanocellulose (SHNC), polyvinyl alcohol (PVA), chitosan (CS), and anthocyanin (Anth) as raw materials. The physicochemicals of the hydrogel preservation film, and its role in monitoring the freshness and freshness of salmon was evaluated. The results showed that the monomers were crosslinked by hydrogen, ester bonds, and electrostatic interactions in the hydrogel film, and there were three-dimensional pores in the hydrogel film.
View Article and Find Full Text PDFHighly sensitive smart chitosan/zein film cross-linked with Fe chelated red radish anthocyanins nanoparticles for mushroom freshness monitoring.
Food Res Int
February 2025
School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049, Shandong, PR China. Electronic address:
Fe-loaded red radish anthocyanin (RRA) and zein composite nanoparticles (FZNPs) were firstly prepared to enhance the color and stability of RRA. The addition of Fe caused anthocyanin to form color chelates, enhancing its pH color sensitivity. The prepared FZNPs showed good stability and anthocyanin retention during long-term storage.
View Article and Find Full Text PDFFermentation of American elderberry juice yields functional phytochemicals for spray dried protein-polyphenol ingredients.
Food Res Int
February 2025
Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, United States. Electronic address:
American elderberry juice (EBJ) and fermented elderberry juice (EBF) were spray dried using two different carriers: S. cerevisiae yeast (SC), used for juice fermentation and as encapsulating agent, and pea protein, to produce protein-polyphenol ingredients. The spray drying (SD) performance (solids recovery, SR; phenolic retention, PR) and quality attributes (physicochemical and functional properties, phytochemical content and bioaccessibility after in vitro digestion) of eight treatments of spray dried elderberry particles were determined.
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