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The Effect of β-Glucan on the Release and Antiradical Activity of Phenolic Compounds from Apples in Simulated Digestion.
Molecules
January 2025
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhaca 18, 31000 Osijek, Croatia.
Beneficial activities of phenolic compounds in the gastrointestinal tract, such as antiradical activity, are affected by the food matrix. The aim of this study was to investigate the influence of one constituent of the food matrix (dietary fiber β-glucan) on the release and antiradical activity of phenolic compounds from apples in gastrointestinal digestion. Simulated digestion in vitro was conducted on whole apples without or with added β-glucan.
View Article and Find Full Text PDFPorphyrin-Based Covalent Organic Framework Reinforced Hollow Fiber for Solid-Phase Microextraction of Tebuconazole and Propiconazole.
J Sep Sci
January 2025
Electroanalytical Chemistry Research Laboratory, Department of Analytical Chemistry, Faculty of Chemistry, University of Mazandaran, Babolsar, Iran.
Herein, an amino-functionalized covalent organic framework was synthesized and accommodated in the pores of porous hollow fiber. In this context, tetra (4-aminophenyl) porphyrin was synthesized for preparing the desired covalent organic framework as the extracting sorbent and employed for hollow fiber solid-phase microextraction of tebuconazole and propiconazole. With respect to the amino groups of the as-synthesized porphyrin-based covalent organic framework, the extracting device has the ability of establishing a hydrogen bond with the selected model analytes.
View Article and Find Full Text PDFA rapid preparation strategy of konjac glucomannan-based fiber film incorporated with elderberry anthocyanins via microfluidic blow spinning for fresh-cut apple preservation.
Int J Biol Macromol
January 2025
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address:
It is still a challenge to use a fast and efficient method for preserving fresh-cut fruits from browning. To address this problem, we developed konjac glucomannan (KGM) incorporated with elderberry anthocyanins (EA) to form film-forming solution (KEA) combined with polyvinylpyrrolidone (PVP) solution to produce KEA/PVP fiber films by microfluidic blow spinning (MBS). The introduction of PVP and EA improved the spinnability and function properties of KGM-based fiber film, respectively.
View Article and Find Full Text PDFUltra-sensitive, on-site pesticide detection for environmental and food safety monitoring using flexible cellulose nano fiber/Au nanorod@Ag SERS sensor.
J Hazard Mater
January 2025
Department of Mechanical, Robotics and Energy Engineering, Dongguk University, Seoul 04620, Republic of Korea. Electronic address:
This paper introduces a highly absorbent and sensitive cellulose nanofiber (CNF)/gold nanorod (GNR)@Ag surface-enhanced Raman scattering (SERS) sensor, fabricated using the vacuum filtration method. By optimizing the Ag thickness in the GNR@Ag core-shell structures and integrating them with CNFs, optimal SERS hotspots were identified using the Raman probe molecule 4-aminothiophenol (4-ATP). To concentrate pesticides extracted from fruit and vegetable surfaces, we utilized the evaporation enrichment effect using hydrophilic CNF and hole-punched hydrophobic polydimethylsiloxane (PDMS).
View Article and Find Full Text PDFA New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies.
Foods
December 2024
Faculty of Horticulture, "Ion Ionescu de la Brad" Iasi University of Life Sciences, 3 Mihail Sadoveanu, Alley, 700490 Iasi, Romania.
Rich in bioactive compounds, carbohydrates, fibers, minerals, and trace elements, apple pomace (AP) is a significant agro-industrial by-product, which pollutes and brings high management costs. The current study investigates the possibility of using an aqueous AP extract (APE) as the main ingredient in a jelly candy recipe, replacing artificial colors and flavors and improving its nutritional value. APE and formulated jelly candies were analyzed in terms of their phytochemical profile, antioxidant capacity, and color parameters.
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