Cargando…

Impact of Bioactive Compounds of Plant Leaf Powders in White Chocolate Production: Changes in Antioxidant Properties during the Technological Processes

Bioactive compounds present in the powdered leaves of matcha green tea (Camellia sinensis L.) (MGTP) and moringa (Moringa oleifera) (MOLP) seem to be related to health benefits due to their antioxidant properties. The growing accessibility of these powders has led to their being more widely used in...

Descripción completa

Detalles Bibliográficos
Autores principales:	Poliński, Szymon, Topka, Patrycja, Tańska, Małgorzata, Kowalska, Sylwia, Czaplicki, Sylwester, Szydłowska-Czerniak, Aleksandra
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9029178/ https://www.ncbi.nlm.nih.gov/pubmed/35453437 http://dx.doi.org/10.3390/antiox11040752

Ejemplares similares

Effect of Grinding Process Parameters and Storage Time on Extraction of Antioxidants from Ginger and Nutmeg
por: Poliński, Szymon, et al.
Publicado: (2022)

Physicochemical, Antioxidant, Microstructural Properties and Bioaccessibility of Dark Chocolate with Plant Extracts
por: Poliński, Szymon, et al.
Publicado: (2021)

Effect of Enriching Gingerbread Cookies with Elder (Sambucus nigra L.) Products on Their Phenolic Composition, Antioxidant and Anti-Glycation Properties, and Sensory Acceptance
por: Topka, Patrycja, et al.
Publicado: (2023)

Bioactive Compounds in Aegopodium podagraria Leaf Extracts and Their Effects against Fluoride-Modulated Oxidative Stress in the THP-1 Cell Line
por: Jakubczyk, Karolina, et al.
Publicado: (2021)

Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars
por: Mikołajczak, Natalia, et al.
Publicado: (2020)

Antioxidant Capacity of Rapeseed Extracts Obtained by Conventional and Ultrasound-Assisted Extraction
por: Szydłowska-Czerniak, Aleksandra, et al.
Publicado: (2014)

Effect of new antioxidants: phenolipids on quality of fried French fries and rapeseed oil
por: Szydłowska-Czerniak, Aleksandra, et al.
Publicado: (2020)

Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values
por: Tańska, Małgorzata, et al.
Publicado: (2016)

Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates
por: Żyżelewicz, Dorota, et al.
Publicado: (2021)

Synthesis of Steryl Hydroxycinnamates to Enhance Antioxidant Activity of Rapeseed Oil and Emulsions
por: Rabiej-Kozioł, Dobrochna, et al.
Publicado: (2020)

Steryl Sinapate as a New Antioxidant to Improve Rapeseed Oil Quality during Accelerated Shelf Life
por: Rabiej-Kozioł, Dobrochna, et al.
Publicado: (2021)

Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils
por: Szydłowska-Czerniak, Aleksandra, et al.
Publicado: (2022)

Health Benefits, Antioxidant Activity, and Sensory Attributes of Selected Cold-Pressed Oils
por: Rabiej-Kozioł, Dobrochna, et al.
Publicado: (2023)

Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder
por: González-Barrio, Rocío, et al.
Publicado: (2020)

Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate
por: Harwood, Meriel L., et al.
Publicado: (2013)

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content
por: Urbańska, Bogumiła, et al.
Publicado: (2020)

Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition
por: Barišić, Veronika, et al.
Publicado: (2020)

From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo
por: Di Mattia, Carla D., et al.
Publicado: (2017)

The Addition of Reishi and Lion’s Mane Mushroom Powder to Pasta Influences the Content of Bioactive Compounds and the Antioxidant, Potential Anti-Inflammatory, and Anticancer Properties of Pasta
por: Szydłowska-Tutaj, Magdalena, et al.
Publicado: (2023)

Use of Blood Powder (Ground and Irradiated) for the Manufacture of Chocolate Agar
por: Casino, Pablo, et al.
Publicado: (2023)

Presence of cholesterol oxides in milk chocolates and their correlation with milk powder freshness
por: Risso, Davide, et al.
Publicado: (2022)

Radical Scavenging Activity and Physicochemical Properties of Aquafaba-Based Mayonnaises and Their Functional Ingredients
por: Włodarczyk, Katarzyna, et al.
Publicado: (2022)

The Occurrence of Squalene in Human Milk and Infant Formula
por: Purkiewicz, Aleksandra, et al.
Publicado: (2022)

Changes in Quality of Cold-Pressed Rapeseed Oil with Sinapic Acid Ester-Gelatin Films during Storage
por: Rabiej-Kozioł, Dobrochna, et al.
Publicado: (2022)

Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World
por: Urbańska, Bogumiła, et al.
Publicado: (2019)

Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate
por: Jaćimović, Simona, et al.
Publicado: (2022)

Hippophae rhamnoides L. leaf and twig extracts as rich sources of nutrients and bioactive compounds with antioxidant activity
por: Kubczak, Małgorzata, et al.
Publicado: (2022)

Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives
por: Faccinetto-Beltrán, Paulinna, et al.
Publicado: (2021)

In Vitro Bioactivity and Antimicrobial Tuning of Bioactive Glass Nanoparticles Added with Neem (Azadirachta indica) Leaf Powder
por: Prabhu, M., et al.
Publicado: (2014)

Formulation of Protein-Rich Chocolate Chip Cookies Using Cricket (Acheta domesticus) Powder
por: Aleman, Ricardo S., et al.
Publicado: (2022)

Improvement of 3D white chocolate printing molding effect with oleogels
por: Huang, Jeremiah Hao Ran, et al.
Publicado: (2023)

Learning to Dislike Chocolate: Conditioning Negative Attitudes toward Chocolate and Its Effect on Chocolate Consumption
por: Wang, Yan, et al.
Publicado: (2017)

Effects of Chocolate Deprivation on Implicit and Explicit Evaluation of Chocolate in High and Low Trait Chocolate Cravers
por: Richard, Anna, et al.
Publicado: (2017)

Effect of Specific Oil Surface Area on the Thermal Stressing of Rapeseed Oil During Heating in an Electric Frying Pan
por: Kobyliński, Jakub P., et al.
Publicado: (2016)

Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality
por: Krupa-Kozak, Urszula, et al.
Publicado: (2021)

Microbial Characterization of Retail Cocoa Powders and Chocolate Bars of Five Brands Sold in Italian Supermarkets
por: Iacumin, Lucilla, et al.
Publicado: (2022)

Beneficial Effects of Dark Chocolate for Episodic Memory in Healthy Young Adults: A Parallel-Groups Acute Intervention with a White Chocolate Control
por: Lamport, Daniel J., et al.
Publicado: (2020)

¡Chocolate campeón!
por: Gregorio, Jesús, 1939-
Publicado: (1982)

Vitaminized Chocolates
por: Shah, K. A.
Publicado: (1946)

The King's Chocolate
Publicado: (1902)

Cannot write session to /tmp/vufind_sessions/sess_eicsjbmngjpfd3ci1l40drs0c5