Cargando…

Effect of extraction technique on chemical compositions and antioxidant activities of freeze-dried green pepper

In this study, the yield, content of piperine, and antioxidant activity of pepper oleoresin obtained with the methods of maceration, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), and ultrasound-MAE (UMAE) were analyzed, and the microstructure of pepper residue was observ...

Descripción completa

Detalles Bibliográficos
Autores principales:	Zhang, Chaohua, Gu, Fenglin, Hu, Weicheng, Wu, Guiping, Chen, Weijun, Dong, Conghui, Niu, Zhiqiang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9479182/ https://www.ncbi.nlm.nih.gov/pubmed/36118756 http://dx.doi.org/10.3389/fnut.2022.998840

Ejemplares similares

Drying Habanero Pepper (Capsicum chinense) by Modified Freeze Drying Process
por: González-Toxqui, Cicerón, et al.
Publicado: (2020)

Effects of gliadin and glutenin on the hygroscopicity of freeze-dried apple powders
por: Yang, Xiaotong, et al.
Publicado: (2022)

Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white
por: Du, Tianyin, et al.
Publicado: (2022)

Comprehensive fruit quality assessment and identification of aroma-active compounds in green pepper (Capsicum annuum L.)
por: Zhang, Jing, et al.
Publicado: (2023)

Effects of PEF-Assisted Freeze-Drying on Protein Quality, Microstructure, and Digestibility in Chilean Abalone “Loco” (Concholepas concholepas) Mollusk
por: Palma-Acevedo, Anais, et al.
Publicado: (2022)

The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment
por: Rybak, Katarzyna, et al.
Publicado: (2021)

Nontargeted Metabolomics for Phenolic and Polyhydroxy Compounds Profile of Pepper (Piper nigrum L.) Products Based on LC-MS/MS Analysis
por: Gu, Fenglin, et al.
Publicado: (2018)

Geographical and Ecological Differences in Pepper Cultivation and Consumption in China
por: Zou, Ziying, et al.
Publicado: (2021)

Enzymatic Hydrolysis of Broken Rice Protein: Antioxidant Activities by Chemical and Cellular Antioxidant Methods
por: Ren, Likun, et al.
Publicado: (2021)

Chemical composition of the Kaempferia galanga L. essential oil and its in vitro and in vivo antioxidant activities
por: Wang, Si-Yu, et al.
Publicado: (2023)

The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree
por: Silva-Espinoza, Marilú A., et al.
Publicado: (2019)

Effects of agro-forestry systems on the physical and chemical characteristics of green coffee beans
por: Xu, Su, et al.
Publicado: (2023)

Analysis of Furan in Red Pepper Powder Treated by Three Methods-Boiling, Roasting, and Frying
por: Kim, Sookyoung, et al.
Publicado: (2022)

Chili pepper preference development and its impact on dietary intake: A narrative review
por: Siebert, Emily, et al.
Publicado: (2022)

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers
por: Ma, Ding, et al.
Publicado: (2022)

Influence of Multi-Frequency Ultrasound-Assisted Freezing on the Freezing Rate, Physicochemical Quality and Microstructure of Cultured Large Yellow Croaker (Larimichthys crocea)
por: Ma, Xuan, et al.
Publicado: (2022)

Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China
por: Chen, Yulian, et al.
Publicado: (2022)

Chemical Composition and Bioactive Antioxidants Obtained by Microwave-Assisted Extraction of Cyperus esculentus L. By-products: A Valorization Approach
por: Pelegrín, Carlos Javier, et al.
Publicado: (2022)

Association between chili pepper consumption and risk of gastrointestinal-tract cancers: A meta-analysis
por: Chen, Changchang, et al.
Publicado: (2022)

Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva)
por: Chen, Weijun, et al.
Publicado: (2021)

Effect of Encapsulation Techniques on Aroma Retention of Pistacia terebinthus L. Fruit Oil: Spray Drying, Spray Freeze Drying, and Freeze Drying
por: Yaman, Delal Meryem, et al.
Publicado: (2023)

Effect of Freeze-Drying on the Antioxidant Compounds and Antioxidant Activity of Selected Tropical Fruits
por: Shofian, Norshahida Mohamad, et al.
Publicado: (2011)

Assessment of Variations in Round Green Tea Volatile Metabolites During Manufacturing and Effect of Second-Drying Temperature via Nontargeted Metabolomic Analysis
por: Wang, Huajie, et al.
Publicado: (2022)

Enzyme-assisted extraction of anti-inflammatory compounds from habanero chili pepper (Capsicum chinense) seeds
por: Cortes-Ferre, Hector Emmanuel, et al.
Publicado: (2022)

Influence of Ultrasonic and Chemical Pretreatments on Quality Attributes of Dried Pepper (Capsicum annuum)
por: Lučić, Milica, et al.
Publicado: (2023)

Development and Quality Evaluation of Freeze-Dried Instant Green Smoothie Powder
por: Dilrukshi, S. H. B., et al.
Publicado: (2021)

Recent Developments in the Hybridization of the Freeze-Drying Technique in Food Dehydration: A Review on Chemical and Sensory Qualities
por: Nwankwo, Chibuzo Stanley, et al.
Publicado: (2023)

Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property
por: Ma, Chenchen, et al.
Publicado: (2021)

Polysaccharides as Carriers of Polyphenols: Comparison of Freeze-Drying and Spray-Drying as Encapsulation Techniques
por: Buljeta, Ivana, et al.
Publicado: (2022)

Composition Changes in Lycium ruthenicum Fruit Dried by Different Methods
por: Lu, Youyuan, et al.
Publicado: (2021)

Fucoidan Extracted From Sporophyll of Undaria pinnatifida Grown in Weihai, China – Chemical Composition and Comparison of Antioxidant Activity of Different Molecular Weight Fractions
por: Yu, Jing, et al.
Publicado: (2021)

Evaluation of Volatile Profile and In Vitro Antioxidant Activity of Fermented Green Tea Infusion With Pleurotus sajor-caju (Oyster Mushroom)
por: Su, Wei-Ying, et al.
Publicado: (2022)

Dried shiitake mushroom grade recognition using D-VGG network and machine vision
por: Wang, Li, et al.
Publicado: (2023)

Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures
por: Iqbal, Qumer, et al.
Publicado: (2015)

Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure
por: Geng, Zhihua, et al.
Publicado: (2023)

Antioxidant Content of Frozen, Convective Air-Dried, Freeze-Dried, and Swell-Dried Chokecherries (Prunus virginiana L.)
por: Téllez-Pérez, Carmen, et al.
Publicado: (2020)

Preparation and characterization of chitosan/whey isolate protein active film containing TiO(2) and white pepper essential oil
por: Wang, Ying, et al.
Publicado: (2022)

The Change of Total Anthocyanins in Blueberries and Their Antioxidant Effect After Drying and Freezing
por: Lohachoompol, Virachnee, et al.
Publicado: (2004)

Application of freeze-dried Yarrowia lipolytica biomass in the synthesis of lipophilic antioxidants
por: Zieniuk, Bartłomiej, et al.
Publicado: (2020)

Drying methods affect physicochemical and functional characteristics of Clanis Bilineata Tingtauica Mell protein
por: Wang, Shuya, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_694kb95djib3g51d70o81hjgh6