Cargando…

Effect of pulsed light on curcumin chemical stability and antioxidant capacity

Curcumin is the major bioactive component in turmeric with potent antioxidant activity. Little is known about how pulsed light (PL) technology (an emerging non-thermal food processing technology relying on high intensity short duration flashes of light) can affect the chemical stability and antioxid...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Huiying Amelie, Pratap-Singh, Anubhav, Kitts, David D.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Public Library of Science 2023
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10473471/ https://www.ncbi.nlm.nih.gov/pubmed/37656767 http://dx.doi.org/10.1371/journal.pone.0291000

Ejemplares similares

Effect of UV Filters during the Application of Pulsed Light to Reduce Lactobacillus brevis Contamination and 3-Methylbut-2-ene-1-thiol Formation While Preserving the Physicochemical Attributes of Blonde Ale and Centennial Red Ale Beers
por: Pratap-Singh, Anubhav, et al.
Publicado: (2023)

Antioxidants help favorably regulate the kinetics of lipid peroxidation, polyunsaturated fatty acids degradation and acidic cannabinoids decarboxylation in hempseed oil
por: Pratap Singh, Anubhav, et al.
Publicado: (2020)

Emerging Protein Sources for Food Production and Human Nutrition
por: Kowalczewski, Przemysław Łukasz, et al.
Publicado: (2023)

Pea Protein for Hempseed Oil Nanoemulsion Stabilization
por: Jarzębski, Maciej, et al.
Publicado: (2019)

Turmeric and its bioactive constituents trigger cell signaling mechanisms that protect against diabetes and cardiovascular diseases
por: Zhang, Huiying Amelie, et al.
Publicado: (2021)

Antioxidant Properties of Casein Phosphopeptides (CPP) and Maillard-Type Conjugated Products
por: Zhang, Huiying, et al.
Publicado: (2020)

A Risk–Benefit Analysis of First Nation’s Traditional Smoked Fish Processing
por: Kitts, David D., et al.
Publicado: (2022)

Development and Characterization of the Edible Packaging Films Incorporated with Blueberry Pomace
por: Singh, Anika, et al.
Publicado: (2020)

Effects of Different Molecular Weight Oxidized Dextran as Crosslinkers on Stability and Antioxidant Capacity of Curcumin-Loaded Nanoparticles
por: Shen, Dongyan, et al.
Publicado: (2023)

Comparing microfluidics and ultrasonication as formulation methods for developing hempseed oil nanoemulsions for oral delivery applications
por: Fathordoobady, Farahnaz, et al.
Publicado: (2021)

Production of high loading insulin nanoparticles suitable for oral delivery by spray drying and freeze drying techniques
por: Guo, Yigong, et al.
Publicado: (2022)

Phenolic Composition, Antioxidant Capacity and Antibacterial Activity of White Wormwood (Artemisia herba-alba)
por: Mohammed, Muthanna J., et al.
Publicado: (2021)

Plant Extracts Containing Saponins Affects the Stability and Biological Activity of Hempseed Oil Emulsion System
por: Jarzębski, Maciej, et al.
Publicado: (2020)

Pulsed Light treatment below a Critical Fluence (3.82 J/cm(2)) minimizes photo-degradation and browning of a model Phenolic (Gallic Acid) Solution
por: Wiktor, Artur, et al.
Publicado: (2019)

Curcumin supplementation increases longevity and antioxidant capacity in Caenorhabditis elegans
por: Xu, Jianing, et al.
Publicado: (2023)

Ginseng Prong Added to Broiler Diets Reduces Lipid Peroxidation in Refrigerated and Frozen Stored Poultry Meats
por: Lai, Melody M. C., et al.
Publicado: (2021)

A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein
por: Singh, Anika, et al.
Publicado: (2021)

Antioxidant capacity of human milk and its association with vitamins A and E and fatty acid composition
por: Tijerina-Sáenz, A, et al.
Publicado: (2009)

Pulsed blue light, saliva and curcumin significantly inactivate human coronavirus
por: Enwemeka, Chukuka S., et al.
Publicado: (2022)

Use of Micellar Delivery Systems to Enhance Curcumin’s Stability and Microbial Photoinactivation Capacity
por: Ryu, Victor, et al.
Publicado: (2021)

The Stability, Sustained Release and Cellular Antioxidant Activity of Curcumin Nanoliposomes
por: Chen, Xing, et al.
Publicado: (2015)

Whey Proteins as a Potential Co-Surfactant with Aesculus hippocastanum L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil
por: Smułek, Wojciech, et al.
Publicado: (2021)

Effect of Dietary Curcumin Supplementation on Duck Growth Performance, Antioxidant Capacity and Breast Meat Quality
por: Jin, Sanjun, et al.
Publicado: (2021)

Antioxidant capacities of the selenium nanoparticles stabilized by chitosan
por: Zhai, Xiaona, et al.
Publicado: (2017)

Emulsions stabilized by cellulose-based nanoparticles for curcumin encapsulations: In vitro antioxidant properties
por: Zhang, Jian, et al.
Publicado: (2022)

Antioxidant and Functional Activities of MRPs Derived from Different Sugar–Amino Acid Combinations and Reaction Conditions
por: Kitts, David D.
Publicado: (2021)

Curcumin-Functionalized Gelatin Films: Antioxidant Materials with Modulated Physico-Chemical Properties
por: Rubini, Katia, et al.
Publicado: (2021)

Antioxidant Property of Coffee Components: Assessment of Methods that Define Mechanisms of Action
por: Liang, Ningjian, et al.
Publicado: (2014)

Gelatin-stabilized composites of silver nanoparticles and curcumin: characterization, antibacterial and antioxidant study
por: Loan Khanh, Ly, et al.
Publicado: (2019)

Characterization, stability and antioxidant activity of curcumin nanocomplexes with soy protein isolate and pectin
por: Fu, Lijuan, et al.
Publicado: (2023)

Effects of microwave treatment on the stability and antioxidant capacity of a functional wheat bran
por: Liu, Jing, et al.
Publicado: (2021)

Quantification of hexanal as an index of lipid oxidation in human milk and association with antioxidant components
por: Elisia, Ingrid, et al.
Publicado: (2011)

The influence of different light spectra on physiological responses, antioxidant capacity and chemical compositions in two holy basil cultivars
por: Chutimanukul, Panita, et al.
Publicado: (2022)

Effects of Curcumin on Growth Performance, Ruminal Fermentation, Rumen Microbial Protein Synthesis, and Serum Antioxidant Capacity in Housed Growing Lambs
por: Tian, Guangyuan, et al.
Publicado: (2023)

Intestinal polyphenol antioxidant activity involves redox signaling mechanisms facilitated by aquaporin activity
por: Mu, Kaiwen, et al.
Publicado: (2023)

Antioxidant capacity of cinnamon extract for palm oil stability
por: Shahid, Muhammad Zia, et al.
Publicado: (2018)

The effect of pulse rate on VPT response and the use of an LED light to improve stability
por: Dawn, Elizabeth Leslie
Publicado: (2009)

Renoprotective effect of the antioxidant curcumin: Recent findings()
por: Trujillo, Joyce, et al.
Publicado: (2013)

The Antioxidant Capacity of Breast Milk and Plasma of Women with or without Gestational Diabetes Mellitus
por: Churchill, Megan, et al.
Publicado: (2023)

Impacts of hesperidin on whey protein functionality: Interacting mechanism, antioxidant capacity, and emulsion stabilizing effects
por: Wang, Yin, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_r3hg12ievqdvn22p6s91r5aace