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Gonçalves DA, Alves VD, Teixeira JA, Nobre C. Development of a functional prebiotic strawberry preparation by in situ enzymatic conversion of sucrose into fructo-oligosaccharides. Food Res Int 2023; 168:112671. [PMID: 37120182 DOI: 10.1016/j.foodres.2023.112671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2022] [Revised: 01/13/2023] [Accepted: 03/06/2023] [Indexed: 04/03/2023]
Abstract
Food industry has been pressed to develop products with reduced sugar and low caloric value, while maintaining unchanged their rheological and physicochemical properties. The development of a strawberry preparation for the dairy industry, with prebiotic functionality, was herein investigated by in situ conversion of its intrinsic sucrose content into prebiotic fructo-oligosaccharides (FOS). Two commercial enzymatic complexes, Viscozyme® L and Pectinex® Ultra SP-L, were evaluated for the synthesis of FOS. Operational parameters such as temperature, pH, and enzyme:substrate ratio (E:S) were optimized to maximize FOS yield. The rheological and physicochemical properties of the obtained strawberry preparation were evaluated. For functional analysis, the resistance of FOS to the harsh conditions of the gastro-intestinal digestion was evaluated by applying the standardized INFOGEST static protocol. At optimal conditions (60 ℃, pH 5.0), Pectinex® produced 265 ± 3 g·L-1 FOS, yielding 0.57 ± 0.01 gFOS·ginitial sucrose-1 after 7 h reaction (E:S:1:40); and Viscozyme® produced 295 ± 1 g·L-1 FOS, yielding 0.66 ± 0.00 gFOS·ginitial sucrose-1 after 5 h (E:S:1:30). The obtained strawberry preparations contained more than 50 %(w/w) prebiotic FOS incorporated (DP 3-5), with 80 % reduction of its sucrose content. The caloric value was therefore reduced by 26-31 %. FOS showed resistance to gastrointestinal digestion being only slightly hydrolysed (<10 %). 1F-Fructofuranosylnystose was not digested at any phase of the digestion. Although the physicochemical properties of the prebiotic preparations were different from the original one, parameters such as the lower °Brix, water activity, consistency and viscosity, and its different color, may be easily adjusted. Results indicate that in situ synthesis strategies are efficient alternatives in the manufacture of reduced sugar and low-caloric food products with prebiotic potential.
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Affiliation(s)
- Daniela A Gonçalves
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Campus de Gualtar, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal.
| | - Vitor D Alves
- Frulact, Ingredientes para a indústria alimentar, S.A., Rua do Outeiro, 589, 4475-150 Gemunde, Maia, Portugal.
| | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Campus de Gualtar, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal.
| | - Clarisse Nobre
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Campus de Gualtar, Portugal; LABBELS - Associate Laboratory, Braga, Guimarães, Portugal.
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Shang YF, Miao JH, Zeng J, Zhang TH, Zhang RM, Zhang BY, Wang C, Ma YL, Niu XL, Ni XL, Wei ZJ. Evaluation of digestibility differences for apple polyphenolics using in vitro elderly and adult digestion models. Food Chem 2022; 390:133154. [PMID: 35584576 DOI: 10.1016/j.foodchem.2022.133154] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 04/29/2022] [Accepted: 05/02/2022] [Indexed: 01/11/2023]
Abstract
We evaluated the in vitro digestibility of apple polyphenols mimicking elderly and adult digestion models (dynamic and static systems). The digestibility of total apple polyphenols in small intestine was much higher in the adult dynamic system (62 μg/100 g fresh apple) compared to the static system (20 μg/100 g fresh apple) and elderly dynamic digestion conditions (33 μg/100 g fresh apple). Elderly in vitro static digestion showed better antioxidant activity than the adult system (OH and ABTS+ methods). Thus, the in vitro dynamic digestion system can more truly reflect the digestion of apple polyphenols than static digestion system. Moreover, elderly digestion conditions negatively influenced the digestibility of apple polyphenols including chlorogenic acid, epicatechin, phlorizin, rutin, phloretin, hyperoside, proanthocyanidin B2, and quercetin. Hence, appropriate selection of in vitro digestion models for elderly is a prerequisite to exploring the digestibility of phytochemicals for the development of functional food products for elderly.
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Affiliation(s)
- Ya-Fang Shang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Chuzhou University, Chuzhou 239000, China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750000, China.
| | - Jun-Hao Miao
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Jia Zeng
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Tian-Hua Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Rui-Ming Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Bing-Yan Zhang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Chao Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Yi-Long Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China.
| | - Xiang-Li Niu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Xiao-Long Ni
- XuanCheng Food and Drug Inspection Center, XuanCheng 242000, China
| | - Zhao-Jun Wei
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750000, China.
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Moro TDMA, Pereira APA, Lopes AS, Pastore GM, Clerici MTPS. Retention of bioactive compounds and bifidogenic activity of burdock roots subjected to different processes. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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4
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Effect of in vitro digestion on the bioaccessibility and bioactivity of phenolic compounds in fractions of Eugenia pyriformis fruit. Food Res Int 2021; 150:110767. [PMID: 34865782 DOI: 10.1016/j.foodres.2021.110767] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 09/02/2021] [Accepted: 10/17/2021] [Indexed: 11/20/2022]
Abstract
Uvaia is a Brazilian fruit species that has great economic and nutritional potential, in addition to being a good source of compounds of biological interest. In this study, we evaluated for the first time the influence of in vitro gastrointestinal digestion on the bioaccessibility and bioactivity of phenolic compounds from two fractions of uvaia (edible and seed). It was observed that the content of total phenolic compounds was about 3 times higher in the seed (undigested extract), but reduced significantly after intestinal digestion (-50.08%). In turn, the total flavonoid content was about 5 times higher in the undigested seed extract. After intestinal digestion, the flavonoid content increased in the edible fraction (+109.49%) and decreased in the uvaia seed (-70.20%). The heatmap analysis showed that after intestinal digestion, there was an increase in the relative intensity of the flavonoids, while phenolic acids reduced their intensity. The antioxidant capacity of the undigested extract was 4-7 times greater for the seed, but decreased after intestinal digestion (-8.04-27.23%), while the antioxidant capacity of the edible fraction increased by 72.12-107.89% in this same stage of digestion. Thus, the content of phenolic compounds and antioxidant capacity were higher in the uvaia seed, and the bioaccessibility of the bioactive compounds in this fruit were dependent on the fraction and digestive phase evaluated. These results can contribute to the establishment of uvaia as a novel ingredient for preparations with functional claims.
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Rocchetti G, Zhang L, Bocchi S, Giuberti G, Ak G, Elbasan F, Yıldıztugay E, Ceylan R, Picot-Allain MCN, Mahomoodally MF, Lucini L, Zengin G. The functional potential of nine Allium species related to their untargeted phytochemical characterization, antioxidant capacity and enzyme inhibitory ability. Food Chem 2021; 368:130782. [PMID: 34392121 DOI: 10.1016/j.foodchem.2021.130782] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/03/2021] [Accepted: 08/03/2021] [Indexed: 02/06/2023]
Abstract
In this study, the aerial parts and bulbs of nine Allium species were investigated for their functional phytochemical profile, in vitro antioxidant activities, acetylcholinesterase (AChE), butyrylcholinesterase (BChE), α-amylase, α-glucosidase, and tyrosinase inhibitory properties. Phenolics, alkaloids, glucosinolates and other sulfur-containing compounds were distinctively profiled in the different species. Maceration in methanol allowed recovering the highest cumulative phenolic content in A. scabrifolium (42.31 mg/g), followed by A. goekyigiti (33.15 mg/g) and A. atroviolaceum (28.35 mg/g). The aerial parts of all Allium species showed high in vitro antioxidant activity whereas methanolic extract of A. cappadocicum bulb showed the highest inhibition against AChE (2.44 mg galantamine equivalent/g) and the water extracts of A. isauricum aerial part were the best BChE inhibitors (4.31 mg galantamine equivalent/g). Bulbs were the richer source of oligosaccharides, and in vitro digestion determined an increase of oligosaccharides bioaccessibility. A promising nutraceutical potential could be highlighted in our understudied Allium species.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Serena Bocchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Gunes Ak
- Department of Biology, Science Faculty, Selcuk University, Campus, Konya, Turkey
| | - Fevzi Elbasan
- Department of Biotechnology, Science Faculty, Selcuk University, Campus, Konya, Turkey
| | - Evren Yıldıztugay
- Department of Biotechnology, Science Faculty, Selcuk University, Campus, Konya, Turkey
| | - Ramazan Ceylan
- Department of Biology, Science Faculty, Selcuk University, Campus, Konya, Turkey
| | | | - Mohamad Fawzi Mahomoodally
- Department of Health Sciences, Faculty of Medicine and Health Sciences, University of Mauritius, Réduit, Mauritius.
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Campus, Konya, Turkey.
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Ismail BB, Guo M, Pu Y, Çavuş O, Ayub KA, Watharkar RB, Ding T, Chen J, Liu D. Investigating the effect of in vitro gastrointestinal digestion on the stability, bioaccessibility, and biological activities of baobab (Adansonia digitata) fruit polyphenolics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111348] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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7
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Pereira APA, Angolini CFF, Adani HB, Usberti FCS, Paulino BN, Clerici MTPS, Neri-Numa IA, Moro TDMA, Eberlin MN, Pastore GM. Impact of ripening on the health-promoting components from fruta-do-lobo (Solanum lycocarpum St. Hill). Food Res Int 2021; 139:109910. [PMID: 33509477 DOI: 10.1016/j.foodres.2020.109910] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 11/04/2020] [Accepted: 11/13/2020] [Indexed: 12/23/2022]
Abstract
Fruta-do-lobo (Solanum lycocarpum St. Hill) is an underutilized native fruit commonly found in the Brazilian Cerrado, very known due to the presence of glycoalkaloids. In this work we evaluated the biochemical changes on carbohydrates, phenolic and alkaloids during ripening of fruta-do-lobo using chromatographic and spectrometric techniques. During ripening, we observed an increase in glucose, fructose and sucrose, while oligosaccharides levels varied. Chlorogenic acid isomers represented 80% of the identified phenolic compounds in unripe stage, but they reduced during ripening, resulting in predominance of p-coumaroylquinic acid (peel and pulp) and 1-O-sinapoyl-glucoside (seeds). Statistical analysis shows that the unripe fractions were richer in alkaloids compounds, which were the most important for antioxidant activity. Molecular network analysis summarizes the compound changes during ripening, especially regarding the alkaloid compounds, with a reduction of around 85% of solamargine abundance. These data show that fruta-do-lobo can presents different chemical compositions due their ripening stage providing support for future research aimed to the application of these compounds in glycemia control or uses of their extracts with higher content of alkaloids compounds.
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Affiliation(s)
- Ana Paula Aparecida Pereira
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil; Department of Food and Nutrition, Faculty of Nutrition, Federal University of Mato Grosso, Avenida Fernando Corrêa da Costa, 2367 Cuiabá, Mato Grosso, Brazil
| | | | - Heloísa Banin Adani
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Franciane Colares Souza Usberti
- School of Agriculture Engineering, University of Campinas, Av. Cândido Rondon, 501 - Barão Geraldo, Campinas, São Paulo, Brazil
| | - Bruno Nicolau Paulino
- School of Pharmaceutical Sciences, Federal University of Amazonas, Avenida General Rodrigo Octávio Jordão Ramos, 6200 Manaus, Amazonas, Brazil
| | | | - Iramaia Angelica Neri-Numa
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Thaísa de Menezes Alves Moro
- Department of Technology, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
| | - Marcos Nogueira Eberlin
- Institute of Chemistry, University of Campinas, Rua Josué de Castro, 126, Campinas, São Paulo, Brazil; School of Engineering, Mackenzie Presbyterian University, São Paulo-SP, Brazil
| | - Glaucia Maria Pastore
- Department of Food Science, School of Food Engineering, University of Campinas, Rua Monteiro Lobato, 80, Campinas, São Paulo, Brazil
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de Araújo FF, de Paulo Farias D, Neri-Numa IA, Dias-Audibert FL, Delafiori J, de Souza FG, Catharino RR, do Sacramento CK, Pastore GM. Gastrointestinal bioaccessibility and bioactivity of phenolic compounds from araçá-boi fruit. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110230] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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9
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Ferreira-Lazarte A, Moreno FJ, Villamiel M. Bringing the digestibility of prebiotics into focus: update of carbohydrate digestion models. Crit Rev Food Sci Nutr 2020; 61:3267-3278. [PMID: 32744076 DOI: 10.1080/10408398.2020.1798344] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Oro-gastrointestinal digestion of dietary carbohydrates involves up to six different carbohydrases in a multistage process. Enzymes from the small intestinal brush border membrane play a major role in the digestibility of these substrates. However, to date, the inclusion of these small intestinal enzymes has been dismissed in most in vitro studies carried out, despite their importance in the degradation of carbohydrates. Several in vitro and in vivo studies have demonstrated the capability of brush border enzymes to degrade certain "non-digestible" carbohydrates to a different extent depending on their structural composition (monomeric composition, glycosidic linkage, etc.). In this sense, considering the available evidence, mucosal disaccharidases embedded in the small intestinal brush border membrane vesicles must be considered in addition to α-amylases; therefore, new approaches for the evaluation of the digestibility of carbohydrates have been recently reported. These new methods based on the utilization of the small intestinal enzymes present in the brush border membrane aim to fulfill the final and key step of the digestion of carbohydrates in the small intestine. Here, rat small intestinal extract enzymes as well as brush border membrane vesicles from pig have emerged as very reliable and useful tools to evaluate carbohydrate digestion. Thus, this review aims to go briefly through the most relevant digestion methods for carbohydrates that are currently available and to highlight the new improved methods, which include mammalian intestinal enzymes, and their current use in the evaluation of the digestibility of prebiotics.
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Affiliation(s)
| | - F Javier Moreno
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Madrid, Spain
| | - Mar Villamiel
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Madrid, Spain
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Nabeshima EH, Moro TMA, Campelo PH, Sant'Ana AS, Clerici MTPS. Tubers and roots as a source of prebiotic fibers. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:267-293. [PMID: 32892835 DOI: 10.1016/bs.afnr.2020.06.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Tubers and roots have been used in human nutrition since ancient times once they are resistant to pests and easy to grow even in soils poor in nutrients. The most consumed include cassava, potatoes, taro, and yam. In many regions, they are the main source of energy, which has led to industrial-scale cultivation of some such as yacon, burdock, Jerusalem and artichoke, known as sources of fructooligosaccharides, due to the increased demand for prebiotic fibers and the need for lower energy foods. This chapter will present a general approach to tubers and roots and their important role in human nutrition. At the end of the chapter, those recognized as prebiotics and the processing methods for extracting fibers will be discussed.
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Affiliation(s)
| | - Thaisa M A Moro
- Department of Food Technology, School of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil
| | - Pedro H Campelo
- School of Agrarian Science, Federal University of Amazonas, Manaus, Amazonas, Brazil; Department of Food Science, School of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, School of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil
| | - Maria Teresa P S Clerici
- Department of Food Technology, School of Food Engineering, State University of Campinas, Campinas, São Paulo, Brazil.
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Guimarães JT, Silva EK, Arruda HS, Freitas MQ, Pastore GM, Meireles MAA, Cruz AG. How does the degree of inulin polymerization affect the bioaccessibility of bioactive compounds from soursop whey beverage during in vitro gastrointestinal digestion? Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105511] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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12
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Brito T, Pereira A, Pastore G, Moreira R, Ferreira M, Fai A. Chemical composition and physicochemical characterization for cabbage and pineapple by-products flour valorization. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109028] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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A comprehensive characterization of Solanum lycocarpum St. Hill and Solanum oocarpum Sendtn: Chemical composition and antioxidant properties. Food Res Int 2019; 124:61-69. [DOI: 10.1016/j.foodres.2018.09.054] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2018] [Revised: 09/18/2018] [Accepted: 09/22/2018] [Indexed: 11/24/2022]
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14
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Orange-fleshed sweet potato flour as a precursor of aroma and color of sourdough panettones. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.091] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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Leidi EO, Altamirano AM, Mercado G, Rodriguez JP, Ramos A, Alandia G, Sørensen M, Jacobsen SE. Andean roots and tubers crops as sources of functional foods. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.10.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
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16
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Neri-Numa IA, Angolini CFF, Bicas JL, Ruiz ALTG, Pastore GM. Iridoid blue-based pigments of Genipa americana L. (Rubiaceae) extract: Influence of pH and temperature on color stability and antioxidant capacity during in vitro simulated digestion. Food Chem 2018; 263:300-306. [DOI: 10.1016/j.foodchem.2018.05.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 04/28/2018] [Accepted: 05/01/2018] [Indexed: 10/17/2022]
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17
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Moro TMA, Celegatti CM, Pereira APA, Lopes AS, Barbin DF, Pastore GM, Clerici MTPS. Use of burdock root flour as a prebiotic ingredient in cookies. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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18
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Microwave pretreatment enhances the formation of cabbage sulforaphane and its bioaccessibility as shown by a novel dynamic soft rat stomach model. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.02.009] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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