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The impact of visible light component bands on polyphenols from red grape seed extract powder encapsulated in alginate-whey protein matrix.
Food Chem X
October 2024
Technical University of Cluj Napoca, North University Center of Baia Mare, Victoriei Str. 76, Baia Mare, Romania.
Beads made of sodium alginate, whey protein concentrate, and red grape seed extract powder were exposed to white light and its red-orange, yellow-green-cyan, and cyan-blue-violet bands. The chemical analysis showed that encapsulation in the alginate-whey protein matrix protected polyphenols, flavonoids and cyanidin-3--glucoside when exposed to red-orange light. The reflectance spectra acquired from grape seed extract powder and grape seed extract beads were deconvoluted and anthocyanins-based moieties which contribute to the expression of bathochromic or hypsochromic effects were identified.
View Article and Find Full Text PDFExtraction of Bioactive Phenolics from Various Anthocyanin-Rich Plant Materials and Comparison of Their Heat Stability.
Molecules
November 2024
Department of Food Nutrition and Safety, Sanda University, Shanghai 201209, China.
Butterfly pea flower (BPF), roselle calyx (RC), and grape skin (GS) are rich in bioactive phenolics with health benefits. Due to its simplicity, safety, and environmental friendliness, this study used water as a solvent to explore different extraction conditions in these plant materials and compared the heat stability of anthocyanins in the aqueous extracts. To maximize the total anthocyanins and polyphenols in the aqueous extracts, the powders of BPF, GS, and RC should be extracted for 30 min at 90 °C; 30 min and 120 min at 90 °C; and 30 min and 60 min at 60 °C, respectively.
View Article and Find Full Text PDFExploring the Biological Value of Red Grape Skin: Its Incorporation and Impact on Yogurt Quality.
Foods
October 2024
Department of Food and Nutrition, Oenology and Chemistry, Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova.
The study was conducted to study the sustainability and enhanced nutrition gains obtained from incorporating grape skin powder (GSP) extracted from both Fetească Neagră and Rară Neagră grape varieties into yogurt. Grape skins are major leftovers from wineries, having high amounts of phenolic compounds and dietary fiber responsible for their ability to improve the characteristics of food. The research aimed to evaluate the effect of GSP addition at varying concentrations (0.
View Article and Find Full Text PDFEffects of phytogenic feed additives in growing and finishing pigs under different stocking density.
J Anim Sci Technol
September 2024
Department of Animal Science, Chungbuk National University, Cheongju 28644, Korea.
This study was to investigate effects of different phytogenic feed additives (PFA) in grower finishing pigs with stressed by high stocking density. A total of 84 growing pigs ([Landrace × Yorkshire] × Duroc) with initial body weight (BW) of 28.23 ± 0.
View Article and Find Full Text PDFPolyphenolic characterization, nutritional and microbiological assessment of newly formulated semolina fresh pasta fortified with grape pomace.
Food Chem
January 2025
Department of Sciences of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Via Napoli, 25, 71122, Foggia, Italy. Electronic address:
Article Synopsis
- Innovative technology using grape pomace created a food ingredient with high polyphenolic content, enhancing shelf-life and availability throughout the year.
- Fresh pasta samples were fortified with 5 and 10 g/100 g of this ingredient, resulting in increased polyphenols and antibacterial activity.
- Fortification at 5 g/100 g led to beneficial nutritional effects, including high Slowly Digestible Starch and low Glycaemic Index, suggesting an optimal level for enhancing pasta's health benefits.
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