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Optimization of bioactive compounds and sensory quality in thermosonicated black carrot juice: A study using response surface methodology, gradient boosting, and fuzzy logic.
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National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
Unlabelled: This study investigates the optimization of bioactive components in thermosonicated black carrot juice using response surface methodology (RSM) and gradient boosting (GB) modeling techniques. Thermosonication, a combination of ultrasound and heat, was applied to enhance the nutritional quality of black carrot juice, which is rich in anthocyanins, phenolic compounds, and antioxidants. The study examined the effects of temperature, processing time, and ultrasonic amplitude on total carotenoid content (TCC), total anthocyanin content (TAC), ferric reducing antioxidant power (FRAP), and total phenolic content.
View Article and Find Full Text PDFEnvironmentally Sustainable and Green Polymeric Method for Chitosan (CH) Film Synthesis Using Natural Acids and Impact of Zinc Ferrite Nanoparticles (NPs) on Water Solubility (WS) and Physical Properties.
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School of Engineering and Sciences, Tecnologico de Monterrey, Atizapan de Zaragoza C.P. 52926, Estado de Mexico, Mexico.
Currently, there is a rush to develop green polymeric films such as biodegradable chitosan (CH) films to control and prevent plastic pollution from degrading the environment. This study reports a novel and sustainable green approach to the development of CH films using lemon juice (LJ) and lemon peel extract (LPE), the latter to dilute the LJ. The LPE was also utilized for the synthesis of ZnFeO nanoparticles (NPs), adding to this work's novelty.
View Article and Find Full Text PDFEnzymatic treatment shapes in vitro digestion pattern of phenolic compounds in mulberry juice.
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Department of Food Science and Engineering, Institute of Food Safety and Nutrition, Guangdong Engineering Technology Center of Food Safety Molecular Rapid Detection, College of Life Science and Technology, Jinan University, Guangzhou 510632, China. Electronic address:
The health benefits of mulberry fruit are closely associated with its phenolic compounds. However, the effects of enzymatic treatments on the digestion patterns of these compounds in mulberry juice remain largely unknown. This study investigated the impact of pectinase (PE), pectin lyase (PL), and cellulase (CE) on the release of phenolic compounds in whole mulberry juice.
View Article and Find Full Text PDFExopolygalacturonase Production from the Novel Strain sp. UV-16 and Enzyme Hydrolysis Properties.
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View Article and Find Full Text PDFDifferential impact of plant-based selenium nanoparticles on physio-biochemical properties, antioxidant defense system and protein regulation in fruits of huanglongbing-infected 'Kinnow' mandarin plants.
Front Plant Sci
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Department of Medical Biochemistry and Biophysics, Karolinska Institutet, Stockholm, Sweden.
Article Synopsis
- - Huanglongbing disease (HLB) is a serious threat to the 'Kinnow' mandarin in Pakistan, caused by a bacterial species and spread by the Asian citrus psyllid insect.
- - The study explored the use of selenium nanoparticles (SeNPs) synthesized from garlic extract to enhance fruit quality and antioxidant defenses in HLB-infected 'Kinnow' plants, finding that a 75 mg/L concentration significantly improved various fruit characteristics and antioxidant enzyme levels.
- - Proteomics analysis showed that SeNPs affected the expression of proteins related to growth and stress response, indicating that their application can improve the nutritional quality and overall health of HLB-affected mandarin fruit.
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