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Investigating the Protective Effects of Luteolin and Gallic Acid from Luffa acutangula L. (Roxb.) amara (Roxb.) C. B. Clarke. Fruit Pericarp Against Alcohol-Induced Liver Toxicity: Extraction, Bioactivity-Guided Fractionation, Molecular Docking, and Dynamics Studies.
J Ethnopharmacol
January 2025
Department of Pharmacognosy, Goa College of Pharmacy, Panaji, Goa, 403 001, India. Electronic address:
Ethnopharmacological Relevance: Luffa acutangula var. amara (Roxb.) C.
View Article and Find Full Text PDFModeling the growth and dynamics of uropathogenic Escherichia coli in sugarcane juice for shelf life predictions.
Food Res Int
February 2025
School of Food Safety, College of Nutrition, Taipei Medical University, Taipei 110, Taiwan. Electronic address:
In this study, we assessed the effects of temperature and dilution on uropathogenic Escherichia coli (UPEC) growth in sugarcane juice and modeled the kinetics for shelf life simulation. Diluted and undiluted sugarcane juice samples inoculated with a four-strain UPEC cocktail were stored at 4, 10, 15, 20, 30, and 40 °C to evaluate their growth during storage. Changes in UPEC growth were fitted using three primary models (Baranyi, Huang, and reparameterized Gompertz models), and two secondary models (Huang square-root and Ratkowsky square-root models) were selected to evaluate the effect of temperature on specific growth rates.
View Article and Find Full Text PDFEnhancing fermented vegetable flavor with Lactobacillus plantarum and Rhodotorula mucilaginosa.
Food Res Int
January 2025
Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Key Laboratory for Food Advanced Manufacturing, 650500 Kunming, China; International Green Food Processing Research and Development Center of Kunming City, Kunming 650500, China. Electronic address:
The formation of flavor in fermented vegetables is directly associated with the interactions among the resident microbial strains. This study explored the cooperative dynamics between Lactobacillus plantarum and Rhodotorula mucilaginosa in a simulated cabbage juice system. The obtained results indicated that the co-cultivation of these strains accelerated fermentation kinetics and enhanced lactic acid production.
View Article and Find Full Text PDFAdvanced Extraction Techniques for Bioactive Compounds from Berry Fruits: Enhancing Functional Food Applications.
Foods
December 2024
Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University, Gagarina 7 St., 87-100 Torun, Poland.
The modern functional food market is developing dynamically, responding to the growing demand for products combining nutritional and health-promoting values. At the center of this evolution are natural bio-organic extracts, rich in bioactive compounds such as antioxidants, polyphenols, flavonoids, carotenoids, and vitamins, which can enrich traditional food products, including fruit juices, increasing their health-promoting values. The aim of the research was to compare the efficiency of extraction of bioactive compounds from various forms of plant raw material (dried, freeze-dried, frozen material) using innovative techniques: supercritical fluid extraction (SFE) and accelerated solvent extraction (ASE).
View Article and Find Full Text PDFEffect of the initial glucose concentration on the performance of ice wine fermentation of Vidal grape juice.
Sci Rep
December 2024
College of Biological Sciences and Technology, YiLi Normal University, Yining, 835000, People's Republic of China.
Ice wine is produced from concentrated grape juice obtained by the natural freezing and pressing of grapes. The high sugar content of this juice has an impact on fermentation. To investigate the impact of the initial sugar concentration on the fermentation of ice wine, the initial sugar concentration of Vidal ice grape juice was adjusted to 370, 450, 500 and 550 g/L by the addition of glucose.
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