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Effect of Drying Methods on the Phenolic Profile and Antioxidant Capacity of (Roxb.) Benth. Aril and Its Inhibitory Properties on Human SW480 Colon Adenocarcinoma Cells.
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Laboratorio de Biología Celular y Molecular, School of Natural Sciences, Universidad Autonoma de Queretaro, Av. de las Ciencias S/N, Juriquilla, Queretaro 76230, Mexico.
() is a Mexican plant that is consumed raw or in different preparations, and its anti-inflammatory and antioxidant properties have traditionally been useful in treating several conditions. However, the post-harvest drying process can alter the content of bioactive compounds in . This study aims to evaluate the impact of different drying methods on the phenolic profile and antioxidant capacity of this plant, as well as its inhibitory effect on human SW480 colon adenocarcinoma cells.
View Article and Find Full Text PDFBetalain-Chickpea Protein Particles Produced by Freeze Drying and Spray Drying: Physicochemical Aspects, Storage Stability, and In Vitro Digestion.
Foods
January 2025
Plants for Human Health Institute, Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, 600 Laureate Way, Kannapolis, NC 28081, USA.
Beetroots are one of the primary sources of betalains, nitrogenous pigments with anti-inflammatory and antioxidant properties. However, due to their chemical instability, betalains have limited use in food applications. This work investigated whether betalains encapsulated in chickpea protein could be stabilized and delivered in a shelf-stable format.
View Article and Find Full Text PDFEffects of Drying Treatments on the Physicochemical Characteristics and Antioxidant Properties of the Edible Wild Mushroom Lloyd (Digüeñe Mushroom).
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December 2024
Department of Food Engineering, University of Bío-Bío, Chillán 3780000, Chile.
The wild mushroom , also known as digüeñe, is a parasitic ascomycete of trees endemic to southern Chile. This species of wild mushroom is of great nutritional importance, especially for the Mapuche indigenous communities, and is highly sought after. Edible wild mushrooms, rich in bioactive compounds, are a potential source of health-promoting components.
View Article and Find Full Text PDFEnhancing shelf-life of dried goji berry: Effects of drying methods and packaging conditions on browning evolution.
Food Res Int
February 2025
College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China. Electronic address:
Preservation and shelf-life extension are of paramount importance for dried goji berry, especially those dehydrated using pulsed vacuum drying (PVD), which are generally applied for the high-quality dried products in the markets. This study compared the storage stability of dried goji berry dehydrated using PVD versus conventional hot wind drying (HWD), focusing on the complex interactions between packaging conditions and physicochemical compounds during accelerated storage. The results showed that PVD-dried goji berry exhibited higher browning degree (2.
View Article and Find Full Text PDFStabilization and extraction of alfalfa (Medicago sativa) protein following multiple postharvest processing techniques coupled with protease inactivation.
Food Res Int
February 2025
Food Science and Nutrition Department, University of Minnesota, 1334 Eckles Ave, Saint Paul, MN, 55108, United States. Electronic address:
There is an ever-increasing demand for novel plant proteins that are non-allergenic, nutritionally complete, adequately functional, and can be sustainably sourced. RuBisCo is a protein that fulfills these requirements and can be sourced from alfalfa (Medicago sativa). Therefore, this study investigated several techniques to adequately extract alfalfa protein.
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