Extraction, characterization, and multi-factor stability assessment of mulberry (Morus nigra) anthocyanins for application as natural food colorants [0.03%]
Mona Kharazi,Nima Gheytasi,Marjan Moghimi
Mona Kharazi
Anthocyanins are promising natural alternatives to synthetic food dyes because of their safety, antioxidant functionality, and consumer preference. This study optimized the extraction, enrichment, and stabilization of mulberry (Morus nigra)...
Biomimetic engineering of active Zn-doped macrocyclic polyamine carbon dots as organophosphorus hydrolases-like nanozymes for colorimetric and fluorescence on-site detection of methyl-paraoxon [0.03%]
Xiaoyu Deng,Feng Cao,Yanli Li et al.
Xiaoyu Deng et al.
Organic phosphate esters compounds, especially methyl-paraoxon (MP), pose a serious threat to the environment and human health. The development of robust organophosphorus hydrolases (OPHs)-like nanozymes to mimic natural enzymes is paramoun...
Transformation patterns of masked fusarium mycotoxins during barley malting: Mechanistic evidence and multimodal detection in industrial products [0.03%]
Yuxin Wang,Jianxin Lv,Xuwen Wang et al.
Yuxin Wang et al.
Malt, a key food industry ingredient, faces safety risks from Fusarium mycotoxins and masked derivatives. While malt's agricultural role is clear, biotransformation pathways of masked mycotoxins during barley malting remain poorly understoo...
Physicochemical properties and functionality of wet-type grinder-treated vegetables in gluten-free rice flour bread [0.03%]
Aaron Lelo Pambu,Andi Rahmayanti Ramli,Yukinori Sato et al.
Aaron Lelo Pambu et al.
This study examined the effects of incorporating wet-type grinder (WG)-treated vegetables into rice flour (RF) batter on the quality of gluten-free bread. Seven vegetables-okra, carrot, spinach, ashitaba, komatsuna, broccoli, and burdock-we...
The saturation degree of dietary fatty acids alters the phenotypes of lipoprotein subclasses and plasma metabolome in piglets [0.03%]
Ying Li,Yajie Wang,Ran Ma et al.
Ying Li et al.
This study was conducted to explore the impact of saturation degree of dietary fatty acids on the phenotypes of lipoprotein subclasses and plasma metabolome of piglets, including control (CON), palm oil (PO), coconut oil (CO), and soybean o...
HuiQi Yeo,Dimitris P Balagiannis,Melissa Lim et al.
HuiQi Yeo et al.
Lipids, particularly polar phospholipids, are important precursors for the formation of species-specific meat aromas, but their role in the development of chicken aroma is not fully understood. Chicken triglycerides (TGC) and phospholipids ...
Upcycled sericin/coronene/CMC paper: dual-mode colorimetric and LDI-MS histamine detection for fish freshness assessment [0.03%]
Wisarttra Phamonpon,Juan P Hinestroza,Nadnudda Rodthongkum
Wisarttra Phamonpon
This study presents a dual-mode platform for detecting histamine, a critical biomarker of fish spoilage. We engineered filter paper with a hydrogel made from upcycled sericin and carboxymethyl cellulose, which incorporates coronene. This de...
Microwave-assisted subcritical water extraction of antioxidant phenolic compounds from pistachio (Pistacia vera L.) industry waste: Optimization, modeling, and comparison [0.03%]
Imed E Benmebarek,Diego J Gonzalez-Serrano,Manuel Salgado-Ramos et al.
Imed E Benmebarek et al.
Microwave-assisted subcritical water extraction (MASWE) was utilized as an eco-friendly and efficient method to extract polyphenol-rich compounds from pistachio industry waste (PIW), which is often underused despite its rich phenolic conten...
Rishabh,Manviri Rani,Uma Shanker
Rishabh
Carbon quantum dots (CQDs) have emerged as promising nanomaterials due to their tunable photoluminescence, biocompatibility, and facile synthesis. The green synthesis of CQDs using biomass-derived precursors provides a sustainable and econo...
Synergistic hurdle technology for postharvest preservation of Chinese bayberries: Combining indirect plasma processed air and peracetic acid to reduce chemical dosage [0.03%]
Xiangzheng Yang,Dandan Zheng,Yongrui Ti et al.
Xiangzheng Yang et al.
The use of chemical preservatives for fruit preservation raises concerns regarding food safety and microbial resistance, while non-thermal physical antimicrobial technology, though eco-friendly, often demonstrates limited efficacy. This stu...