Evaluation of kinetic parameters in prevention of quality loss in stored almond pastes with added natural antioxidant
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3510-6
Abstract: Oxidative stability and loss of nutritional values during storage are the major problems that are encountered in the nut spreads and nut pastes affecting the commercial value. In this study, kinetic behavior of lipid oxidation… read more here.
Keywords: carrot juice; lipid oxidation; almond pastes; black carrot ... See more keywords
Respiratory properties of fresh black carrot (Dacus Carota L.) based upon non-linear enzyme kinetics approach
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04422-5
Abstract: The present work was undertaken with an objective to evaluate the impact of temperature on respiration rate of fresh black carrot using a non-linear enzyme kinetics approach. Two different models viz. Arrhenius equation (temperature effect)… read more here.
Keywords: fresh black; black carrot; enzyme kinetics; carrot ... See more keywords
Colouring properties and stability of black carrot anthocyanins in yoghurt
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04858-9
Abstract: Among the natural pigments anthocyanins have potential to be applied as natural colourants besides exhibiting wide range of bioactivity. Colouring potential and storage stability of black carrot concentrate (BCC) containing anthocyanins in yoghurt was determined… read more here.
Keywords: black carrot; anthocyanins yoghurt; bcc yoghurt; stability black ... See more keywords
A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness.
Sign Up to like & getrecommendations! Published in 2019 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2019.115030
Abstract: A novel intelligent pH-sensing indicator based on bacterial nanocellulose (BC) and black carrot anthocyanins (CA) was developed and characterized to monitor the freshness/spoilage of rainbow trout and common carp fillet during the storage at 4 °C.… read more here.
Keywords: based bacterial; color; black carrot; indicator ... See more keywords
Designing a pH-responsive drug delivery system for the release of black-carrot anthocyanins loaded in halloysite nanotubes for cancer treatment
Sign Up to like & getrecommendations! Published in 2020 at "Applied Clay Science"
DOI: 10.1016/j.clay.2020.105770
Abstract: Abstract Anthocyanins extracted from black-carrot were encapsulated into halloysite nanotubes (HNT) as a potential carrier for the first time. Anthocyanins were loaded into HNT under vacuum conditions. TEM images indicated the successful entrance of anthocyanins… read more here.
Keywords: black carrot; halloysite nanotubes; anthocyanins loaded; drug ... See more keywords
Optimization of anthocyanins extraction from black carrot pomace with thermosonication.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.05.098
Abstract: A study was conducted to identify optimal ultrasound processing conditions (ultrasound energy density and temperature) to maximize the extraction of anthocyanin colorants from black carrot pomace. The treatment maximized the yield of five different anthocyanin… read more here.
Keywords: anthocyanin; extraction; black carrot; carrot pomace ... See more keywords
Formation and characterization of spray dried coated and uncoated liposomes with encapsulated black carrot extract
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.10.025
Abstract: Abstract The degradation of black carrot anthocyanins (BCE) under stress conditions as under the effect of a spray drying process was evaluated in different encapsulation systems (extract, chitosan-coated and uncoated liposomes and chitosan-extract-mixture). The encapsulation… read more here.
Keywords: coated uncoated; uncoated liposomes; black carrot; spray drying ... See more keywords
Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.9b01672
Abstract: Anthocyanins are natural dyes widely used in the food industry, but their chemical stability in beverages can be affected by the presence of additives. In the present paper, the interaction between anthocyanins and ascorbic acid… read more here.
Keywords: black carrot; acid; presence; ascorbic acid ... See more keywords
Entrapment of Black Carrot Anthocyanins by Ionic Gelation: Preparation, Characterization, and Application as a Natural Colorant in Yoghurt
Sign Up to like & getrecommendations! Published in 2022 at "ACS Omega"
DOI: 10.1021/acsomega.2c03962
Abstract: Black carrot (BC) with its potential health benefits due to the greater amount of anthocyanins and the potent antioxidant activity could be utilized as a natural colorant. The objective of this study was the entrapment… read more here.
Keywords: yoghurt; black carrot; natural colorant; gelation ... See more keywords
Phosphodiesterase 4 mRNA Level Suppression is Important for Extract of Black Carrot to Protect Against Hepatic Injury Induced by Ethanol.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of medicinal food"
DOI: 10.1089/jmf.2021.k.0186
Abstract: Excessive alcohol use often results in alcoholic liver disease (ALD). An early change in the liver due to excessive drinking is hepatic steatosis, which may ultimately progress to hepatitis, liver fibrosis, cirrhosis, and liver cancer.… read more here.
Keywords: black carrot; steatosis; ethanol; hepatic steatosis ... See more keywords
Ethephon-induced changes in antioxidants and phenolic compounds in anthocyanin-producing black carrot hairy root cultures.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of experimental botany"
DOI: 10.1093/jxb/eraa376
Abstract: Hairy root (HR) cultures are quickly evolving as fundamental research tool and as bio-based production system for secondary metabolites. In this study, an efficient protocol for establishment and elicitation of anthocyanin-producing HR cultures from black… read more here.
Keywords: root cultures; black carrot; carrot; anthocyanin producing ... See more keywords