4 results match your criteria: "Fraunhofer Chile Research Foundation - Center for Systems Biotechnology (FCR-CSB)[Affiliation]"
New polymer for removal of wine phenolics: Poly(N-(3-(N-isobutyrylisobutyramido)-3-oxopropyl)acrylamide) (P-NIOA).
Food Chem
December 2016
Nanobiotechnology Division, Fraunhofer Chile Research Foundation - Center for Systems Biotechnology (FCR-CSB), Talca, Maule, Chile; Laboratory of Asymmetric Synthesis, Chemistry Institute of Natural Resources, Universidad de Talca, Talca, Chile. Electronic address:
The phenolic compounds of wine contribute to color and astringency, also are responsible for the oxidation state and bitterness. Due the importance of these molecules, different techniques have been used to modulate their concentration such as natural or synthetic polymeric agents. Among the polymeric agents, PVPP is one of the most used, but lacks of selectivity and has a limited pH range.
View Article and Find Full Text PDFTaraxacum officinale and related species-An ethnopharmacological review and its potential as a commercial medicinal plant.
J Ethnopharmacol
July 2015
Escuela de Ingeniería Bioquímica (School of Biochemical Engineering), Facultad de Ingeniería (Faculty of Engineering), Pontificia Universidad Católica de Valparaíso (Pontifical Catholic University of Valparaíso), General Cruz 34, Valparaíso, Chile; Fraunhofer Chile Research Foundation - Center for Systems Biotechnology (FCR - CSB), Mariano Sánchez Fontecilla 310, of 1401, Las Condes, Santiago, Chile.
Ethnopharmacological Relevance: Dandelion (Taraxacum spec) is a wild plant that has been used for centuries as a traditional medicine in the relief and treatment of several diseases. This use is due to the presence of sesquiterpenes, saponins, phenolic compounds, flavonoids, and sugars, among others, found in the organs of the plant.
Aim Of The Study: The aim of this work is to provide a current review of developments and trends in research on the Taraxacum genus, with a focus on traditional uses and pharmacological properties.
Experimental and theoretical binding affinity between polyvinylpolypyrrolidone and selected phenolic compounds from food matrices.
Food Chem
February 2015
Nanobiotechnology Division, Fraunhofer Chile Research Foundation - Center for Systems Biotechnology (FCR-CSB), Talca, Maule, Chile; Laboratory of Asymmetric Synthesis, Institute of Chemistry and Natural Resources, Universidad de Talca, Talca, Chile. Electronic address:
Article Synopsis
- Polyvinylpolypyrrolidone (PVPP) is used in winemaking and brewing to remove phenolic compounds, but its exact mechanism isn't fully understood.
- This study assessed how well PVPP binds to six different phenolic compounds, finding it has high affinity for quercetin and catechin, while showing lower affinity for compounds like caffeic acid.
- The results suggest that the binding affinity of PVPP is linked to the hydroxylation level of the compounds and is supported by calculations from computational chemistry, indicating a strong correlation between experimental and theoretical data.
The binding of 4-ethylguaiacol with polyaniline-based materials in wines.
Food Chem
September 2014
Laboratory of Asymmetric Synthesis, Chemistry Institute of Natural Resources, Universidad de Talca, Chile; Nanobiotechnology Division at Universidad de Talca, Fraunhofer Chile Research Foundation - Center for Systems Biotechnology (FCR-CSB), P.O. Box 747, Talca, Chile. Electronic address:
4-ethylguaiacol (4-EG) is one of the important compounds responsible for the "Brett character" (i.e. spicy and smoky aromas) found in wines contaminated with Brettanomyces yeast.
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