56 research outputs found
Ultrasound-assisted extraction of polyphenols from potato peels: profiling and kinetic modelling
peer-reviewedUltrasound‐assisted extraction (UAE) at 33 and 42 kHz has been investigated in the extraction of polyphenols from peels of two potato varieties, cream‐skinned Lady Claire (LC) and pink‐skinned Lady Rosetta (LR), commonly used in snack food production. Extraction efficacy between the UAE‐untreated (control) and the UAE‐treated extracts was assessed on the total phenolic content and antioxidant capacities (DPPH and FRAP). Application of UAE showed significantly higher recovery of phenolic compounds compared to solid–liquid extraction process alone. Lower ultrasonic frequency (33 kHz) was more effective in recovering polyphenols compared to 42 kHz ultrasonic treatment. The liquid chromatography‐tandem mass spectrometry revealed that chlorogenic acid and caffeic acid were the most prevalent phenolics in LR peels, whereas caffeic acid was dominant in LC peels. Peleg's equation showed a good correlation (R2 > 0.92) between the experimental values and the predicted values on the kinetics of UAE of phenolic compounds.The authors acknowledge financial support from the ‘NovTechIng’ project funded under the Food Institutional Research Measure (Project No. FIRM/11/F/050) by the Irish Department of Agriculture, Food and Marine
Food additives : Assessing the impact of exposure to permitted emulsifiers on bowel and metabolic health – introducing the FADiets study
Acknowledgements Additional members of the academic team including Dr Carrie Duckworth, Professor John Wilding, Professor Mark Pritchard and Professor Chris Probert (University of Liverpool, UK), Professor Harry Flint (Rowett Institute, UK), Dr Graham Horgan (Biomathematics and Statistics Scotland), Professor Johan Söderholm and Dr Åsa Keita (University Hospital Linköping, Sweden). Funding This study is funded by the Medical Research Council (MR/P023606/1).Peer reviewedPublisher PD
The Paradox of E-Numbers: Ethical, Aesthetic, and Cultural Concerns in the Dutch Discourse on Food Additives
Correlation analysis of the transcriptome of growing leaves with mature leaf parameters in a maize RIL population
Someone, someone, most everybody has someone, someone to fondle [first line of chorus]
Performers: Sophie TuckerPiano, Voice and Chord
Effect of heat treatment on the antibacterial activity of bovine lactoferrin against three foodborne pathogens
Evaluation of antioxidant activity of some plant extracts and their application in biscuits
Feasibility of unsaturated fatty acid feedstocks as green alternatives in bio‐oil refinery
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