Effect of whey protein isolate on the stability and antioxidant capacity of blueberry anthocyanins: A mechanistic and in vitro simulation study.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127700
Abstract: The processing stability and antioxidant capacity of blueberry anthocyanins (ANs) in the presence of whey protein isolate (WPI) were examined. WPI was found to enhance both the stability and antioxidant activity of ANs during processing… read more here.
Keywords: blueberry anthocyanins; antioxidant capacity; stability antioxidant; spectroscopy ... See more keywords
Polyphenols in cassava leaves (Manihot esculenta Crantz) and their stability in antioxidant potential after in vitro gastrointestinal digestion
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DOI: 10.1016/j.heliyon.2020.e03567
Abstract: The study was carried out to assess the effect of variety on polyphenols in cassava leaves and their stability in antioxidant activity before and after in vitro gastrointestinal digestion. The results showed that individual and… read more here.
Keywords: cassava leaves; digestion; stability antioxidant; polyphenols cassava ... See more keywords
Oppositely Charged Pickering Emulsion Co-Stabilized by Chitin Nanoparticles and Fucoidan: Influence of Environmental Stresses on Stability and Antioxidant Activity
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DOI: 10.3390/foods11131835
Abstract: Single emulsifiers exhibit varying degrees of restriction in stabilizing emulsions. Oppositely charged chitin nanoparticles and fucoidan complex particles were used as emulsifiers to stabilize a o/w Pickering emulsion and explore its stability and antioxidant activity… read more here.
Keywords: stability antioxidant; pickering emulsion; antioxidant activity; emulsion ... See more keywords