Article
Nutrition & Dietetics
Agnes Klusoczki, Boglarka Olah, Dominik Hosszu, Ferenc Fenyvesi, Judit Remenyik, Judit Homoki, Alexandra Gyongyosi, Ildiko Bacskay, Judit Varadi
Summary: This study aimed to investigate the interaction between anthocyanins and gliadin and the impact of anthocyanins on barrier modulation in Caco-2 cells. The results showed that anthocyanins were able to reduce the release of cytokines and mitochondrial ROS levels, exhibiting anti-inflammatory, stabilizing, and restoring effects.
Article
Food Science & Technology
Karunrat Sakulnarmrat, Denchai Wongsrikaew, Izabela Konczak
Summary: Red cabbage anthocyanin-rich extract (RCA) was successfully encapsulated with maltodextrin dextrose equivalent 20 (MD20) and arabic gum (AG) at specific ratios, with MD20:AG 20:80 showing the highest encapsulation efficiency and anthocyanin content. The encapsulates exhibited high solubility, low moisture content and water activities. The MD20:AG 20:80 encapsulate was chosen for application in food, improving the shelf-life and antioxidant capacity of a native Thai dessert Aluar.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Nemanja Teslic, Jovana Kojic, Branislava Dermanovic, Ljubisa Saric, Nikola Maravic, Mladenka Pestoric, Bojana Saric
Summary: Sour cherry pomace filling (SCPF) and commercial sour cherry filling (CSCF) were compared in terms of food safety, chemical composition, bioactivity, quality, sensory properties, and thermal stability. SCPF had higher fiber and mineral content compared to CSCF, while CSCF was more spreadable and had lower storage and loss modulus values. However, both fillings had acceptable rheological and textural behavior. Consumer preference tests showed no significant preference for either filling. SCPF could be used as a raw material in the bakery fruit fillings industry, contributing to the valorization of food industry by-products.
Article
Plant Sciences
Ruzica Zdero Pavlovic, Bojana Blagojevic, Teodora Kukric, Karolina Mocko Blazek, Giuseppe Lazzara, Dragana Cetojevic-Simin, Boris M. M. Popovic
Summary: The study aimed to utilize sour cherry pomace as a source of biologically active compounds. Polyphenolic compounds were extracted and encapsulated with maltodextrin using freeze-drying to form microcapsules. In vitro digestion research was conducted on the microcapsules, as well as sour cherry pomace extract and freeze-dried powder. The results demonstrated that encapsulation and freeze-drying effectively protected the bioactive compounds during digestion. Additionally, the antiproliferative and cytotoxic activities of the microcapsules and sour cherry pomace extract were evaluated on different cell lines.
PLANT FOODS FOR HUMAN NUTRITION
(2023)
Article
Agricultural Engineering
Nitisha Sendri, Sarvpreet Singh, Vinod Bhatt, Pooja Bhatt, Pamita Bhandari
Summary: This study aimed to extract pectin from red cabbage waste and improve the stability of anthocyanins from Rhododendron arboreum flowers by microencapsulation. The microcapsules were prepared using spray drying with four different wall materials. The findings showed that the combination of maltodextrin/pectin exhibited the highest encapsulation efficiency and anthocyanins retention.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Polymer Science
Erlin Arda Safitri, I. Putu Mahendra, Anggi Eka Putra, M. Alvien Ghifari, Demi Dama Yanti, Yusnaidar Yusnaidar, Bambang Ariwahjoedi, Jose Alberto Mendez
Summary: By incorporating anthocyanin and lignocellulose nanofiber into poly (ethylene glycol) diacrylate-based hydrogel, colorimetric indicator gels with multicolor response were developed. This gel film indicator can be used as a food freshness indicator focusing on the detection of ammonia and amine compounds.
Article
Food Science & Technology
Olga Mileti, Noemi Baldino, Francesco Filice, Francesca R. Lupi, Maria Stefania Sinicropi, Domenico Gabriele
Summary: This study investigated the extraction process of waste using solvent and supercritical CO2 extraction and utilized the obtained anthocyanins for starch-based food film formulations. The addition of anthocyanins improved the structuring and mechanical properties of the films, making them suitable for applications like dipping using coverage methods. The packaging also exhibited attractiveness and pH-sensitivity.
Article
Horticulture
Okan Erken
Summary: This study found that some bioactive components in red cabbage increase with severe water stress, indicating potential adaptation of red cabbage to drought conditions.
SCIENTIA HORTICULTURAE
(2022)
Article
Food Science & Technology
Shuliang Fang, Zhihao Guan, Cheng Su, Wenshuo Zhang, Jian Zhu, Yuewei Zheng, Houbin Li, Pingping Zhao, Xinghai Liu
Summary: Biosafe colorimetric labels using red cabbage anthocyanin and a neural network were developed to monitor fish freshness. The labels were recognized by smartphones and classified the fish freshness based on the color gradation driven by anthocyanins' response to pH changes. The overall accuracy of the BP neural network prediction reached 92.6%.
Article
Biochemistry & Molecular Biology
Salhah D. Al-Qahtani, Omer A. Azher, Rasha Felaly, Abdu Subaihi, J. Alkabli, Omaymah Alaysuy, Nashwa M. El-Metwaly
Summary: A novel sponge-like biochromic swab was developed by immobilizing a natural anthocyanin probe into microporous cellulose aerogel. The biosensor displays characteristics of simple preparation, environmental-friendliness, biocompatibility, biodegradability, flexibility, portability, and reversibility, showing color changes in response to biochemical changes in sweat. The color change of the anthocyanin probe is pH-dependent, making it suitable for biosensing applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Boris M. Popovic, Nikola Micic, Aleksandar Potkonjak, Bojana Blagojevic, Ksenija Pavlovic, Dubravka Milanov, Tatjana Juric
Summary: This study investigated new approaches for the green extraction of polyphenols from sour cherry pomace using Natural Deep Eutectic Solvents (NADES), with the ChCl:MalA system showing the highest efficiency in anthocyanin extraction.
Article
Food Science & Technology
Si Tan, Xin Lan, Shan Chen, Xin Zhong, Wenfeng Li
Summary: Understanding the effects of different processing methods, such as freeze drying, hot air drying, water boiling, steaming, and pickling, on the physical character, total polyphenols, anthocyanin profile, and antioxidant activity of red cabbage is important. The study found that different processing methods resulted in changes in color and texture, and pickling showed the highest values of total polyphenols and DPPH scavenge activity. Water boiling, steaming, and pickling decreased the loss of most anthocyanins in red cabbage compared to drying processes. The study suggested that drying significantly reduced the phytochemical content in red cabbage, and water boiling, steaming, and pickling were recommended methods for daily consumption, with steaming being the best way to retain anthocyanins.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Marcio Augusto Ribeiro Sanches, Callebe Camelo-Silva, Cleberyanne da Silva Carvalho, Jonatan Rafael de Mello, Noadia Genuario Barroso, Eulalia Lopes da Silva Barros, Paula Paulino Silva, Paula Becker Pertuzatti
Summary: This study evaluated the influence of red cabbage extract and sweet whey on the properties of starch films, finding that films with specific formulations have good mechanical properties and antioxidant capacity, suitable for use as packaging materials for ground beef.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Nutrition & Dietetics
Jinghong Wang, Margaret Anne Brennan, Charles Stephen Brennan, Luca Serventi
Summary: This study demonstrates that substituting part of durum wheat semolina with pomace, juice, or puree from spinach and red cabbage can significantly reduce the area under the curve of in vitro starch digestion and increase the antioxidant capacity of the resulting pasta.
Article
Polymer Science
Meng Cheng, Xiaoran Yan, Yingjun Cui, Minjie Han, Yirong Wang, Juan Wang, Rongfei Zhang, Xiangyou Wang
Summary: This study investigated the influence of red cabbage anthocyanin extract on the properties of active packaging films and found that the electrostatic interaction enhanced the stability of anthocyanins in the films and the fastest release rate was observed in distilled water.
Article
Biochemistry & Molecular Biology
Nilgun Oncul, Seniz Karabiyikli
JOURNAL OF FOOD BIOCHEMISTRY
(2015)
Article
Food Science & Technology
Seniz Karabiyikli, Nilgun Oncul, Hande Cevahiroglu
LWT-FOOD SCIENCE AND TECHNOLOGY
(2015)
Article
Food Science & Technology
Z. Yildirim, N. Oncul, M. Yildirim, S. Karabiyikli
Article
Biotechnology & Applied Microbiology
Zeliha Yildirim, Sabire Yerlikaya, Nilgun Oncul, Tuba Sakin
FOOD TECHNOLOGY AND BIOTECHNOLOGY
(2016)
Article
Food Science & Technology
Seniz Karabiyikli, Nilguen Oncul
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2016)
Article
Food Science & Technology
Nilgun Oncul, Seniz Karabiyikli
LWT-FOOD SCIENCE AND TECHNOLOGY
(2016)
Article
Biotechnology & Applied Microbiology
Zeliha Yildirim, Sabire Yerlikaya, Nilgun Oncul
JOURNAL OF FOOD SAFETY
(2017)
Article
Food Science & Technology
Hilal Isleroglu, Zeliha Yildirim, Mehmet Tokatli, Nilgun Oncul, Metin Yildirim
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
(2012)
Article
Biology
Zeliha Yildirim, Yaselin Ilk, Metin Yildirim, Kader Tokatli, Nilgun Oncul
TURKISH JOURNAL OF BIOLOGY
(2014)
Article
Chemistry, Applied
Nilguen Oncul, Zeliha Yildirim
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2019)
Article
Agricultural Economics & Policy
Nilgun Oncul, Seniz Karabiyikli
BRITISH FOOD JOURNAL
(2019)
