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Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes.
Molecules
November 2024
Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha (UCLM), Avenue Camilo José Cela s/n, 13071 Ciudad Real, Spain.
This study developed a structured fruit cube (FC) snack using only natural ingredients, specifically red grape and apple, without hydrocolloids and sucrose. After development, physicochemical characterization and analysis of phenolic compounds (PCs), including anthocyanins, flavonols, and hydroxycinnamic acid derivatives, using HPLC-DAD-ESI-MS/MS, were conducted. Sensory quality was also assessed through an acceptance and sensory profile analysis using the rate-all-that-apply methodology.
View Article and Find Full Text PDFBiodegradation of sugarcane bagasse biomass using recombinant alpha-galactosidase overexpressing whole-cell : a sustainable method of agricultural waste utilization.
3 Biotech
October 2024
Department of Genetic Engineering, School of Bioengineering, College of Engineering and Technology, SRM Institute of Science and Technology, Kattankulathur, Chengalpet, Tamil Nadu India.
Whole-cell bacteria overexpressing a combo of enzymes capable of breaking down complex lignocellulosic components of cell wall is a path-breaking innovation that is eco-friendly for agricultural waste processing and sustainable environment. In this study, a whole-cell overexpressing the enzyme alpha-galactosidase is used to biodegrade sugarcane bagasse, presenting a sustainable approach for agricultural waste utilization. Alpha-galactosidase is an enzyme that breaks down alpha-D-galactose residues at the non-reducing ends of oligosaccharides (such as raffinose, stachyose, and verbascose), complex galactomannans, and galactolipids.
View Article and Find Full Text PDFVisualized sensing of erythritol using a simple enzyme-free catechol-based hydrogel film.
Anal Methods
March 2024
College of Resources and Environment Engineering, Wuhan University of Science and Technology, Wuhan 430081, China.
Based on the versatile properties of bio-derived materials, non-enzymatic assays in combination with electronic devices have attracted increasing interest. Here, we report a novel enzyme-free visualization approach for the detection of erythritol, which is a zero-calorie natural sweetener and serves as an ideal sucrose substitute for diabetics or overweight people who need sugar control. The recognition element of the electrochemical biosensor was constructed by catechol modification on a chitosan-based hydrogel film.
View Article and Find Full Text PDFDeciphering the metabolic signatures of Trigonella microgreens as a function of photoperiod and temperature using targeted compound analysis and non-targeted UHPLC-QTOF-IMS based approach.
Food Res Int
January 2024
Department of Systems Pharmacology and Translational Therapeutics, Institute for Translational Medicine and Therapeutics, University of Pennsylvania (UPenn), Philadelphia, PA 19104, USA; Biotechnology Division, CSIR- Institute of Himalayan Bioresource Technology, Palampur, 176061, HP, India. Electronic address:
Trigonella foenum-graecum L. (Fenugreek) is an annual herb that belongs to Fabaceae family. The compositional make-up of microgreens depends on prevailing environmental conditions.
View Article and Find Full Text PDFInfluence of time-temperature in the antioxidant activity, anthocyanin and polyphenols profile, and color of Ardisia compressa K. extracts, with the addition of sucrose or citric acid.
Food Chem
May 2024
Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA. Electronic address:
The objective of this study was to analyze and optimize the influence of heating time and citric acid (CA) or sucrose addition of Ardisia compressa K. extracts on phenolic compounds (TPC), monomeric anthocyanins (MAA), antioxidant activity (TAC), color density (CD), and hue tint (HT), using a full factorial design. Extractions were performed: temperature (25, 50, or 70 °C), time (15, 30, 60, or 90 min), CA (0.
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