排序方式： 共有56条查询结果，搜索用时 15 毫秒
21.
Ronald L Prior Ellen Fan Hongping Ji Amy Howell Christian Nio Mark J Payne Jess Reed 《Journal of the science of food and agriculture》2010,90(9):1473-1478
BACKGROUND: The objective of this study was to validate an improved 4‐dimethylaminocinnamaldehyde (DMAC) colorimetric method using a commercially available standard (procyanidin A2), for the standard method for quantification of proanthocyanidins (PACs) in cranberry powders, in order to establish dosage guidelines for the uropathogenic bacterial anti‐adhesion effect of cranberry. RESULTS: Commercially available cranberry samples were obtained (five from U.S. sources and six from European sources) for PAC quantification in five different analytical laboratories. Each laboratory extracted and analyzed the samples using the improved DMAC method. Within‐laboratory variation (mean ± SD) was 4.1 ± 1.7% RSD (range, 2.3–6.1% RSD) and the between laboratory variability was 16.9 ± 8.5% RSD (range, 8–32% RSD). For comparative purposes, the cranberry samples were alternatively quantified using weights of extracted PACs (gravimetric). The correlation coefficient between the two methods was 0.989. CONCLUSION: This improved DMAC method provides a simple, robust and relatively specific spectrophotometric assay for total PACs in cranberry samples using commercially available procyanidin A2 dimer as a standard. DMAC is most useful within a given type of food such as cranberries, but may not be appropriate for comparing concentrations across different food types, particularly in those cases where large differences exist among the relative amounts of each oligomer and polymer. Copyright © 2010 Society of Chemical Industry 相似文献
22.
The feasibility of using cranberry pomace extract as a new film‐forming material was studied. Cranberry pomaces were extracted using hot water. Low methoxyl pectin (LMP) or high methoxyl pectin (HMP) at a concentration of 0.50% or 0.75% (w/w) and 0.25% (w/w) sorbitol or glycerol was incorporated into film‐forming solutions (FFSs) for improving film functionality. Proximate compositions of cranberry pomace and its extract were determined. The pH and total soluble solid content (SSC) of FFSs, physical and mechanical properties, water vapor permeability, and microstructure of dried films were analyzed. About 1.4% (w/w) of solids was obtained from cranberry pomace water extracts, of which about 93% was carbohydrate. Dried films had bright red color and strong cranberry flavor. Films plasticized with sorbitol were denser in matrix structure and had higher color intensity than those of glycerol plasticized films. In general, LMP and sorbitol incorporated films had higher tensile strength and lower elongation at break and lower water vapor permeability than other films. The higher (0.75%) pectin concentration resulted in increased tensile strength, but decreased elongation at break. Scanning electron microscopy images revealed that sorbitol added films had more regular and compact cross‐section structure than those of glycerol added films. This study demonstrated that it is feasible to create natural colorful and fruit flavor edible films from fruit pomace water extracts. Depending on specific applications of the films, targeted film functionality can be achieved by incorporating proper pectin type and concentration and plasticizer into pomace extracts. 相似文献
23.
Jennifer E. Slemmer Jessica M. Livingston‐Thomas Katherine T. Gottschall‐Pass Marva I. Sweeney 《Journal of food science》2013,78(6):H943-H947
Beneficial health effects of cranberries (CBs) and wild blueberries (BBs), such as reduced levels of oxidative stress, have been demonstrated in feeding studies. These Vaccinium berries contain high levels of flavonoids; however, the bioavailability of flavonoids is generally low. We investigated the in vitro effects of these berries on intestinal cells, focusing on mitigating oxidative stress and associated reactive oxygen species (ROS). First, we simulated the passage of CB and BB through the gastrointestinal (GI) tract by treating berry homogenates to a battery of digestive enzymes. Then, Caco‐2 cells, a model of small intestine epithelial uptake, were exposed to these homogenates for 60 min. Using a cell‐free assay, we found that the antioxidant activity in CB homogenates was not affected by these enzymes, but that BB homogenates treated with gut enzymes had 43% lower free‐radical quenching activity (P < 0.05). However, both of the enzyme‐treated homogenates were still able to counteract the ROS‐generating ability of H2O2 added exogenously to Caco‐2 cells. Berry homogenates also increased mitochondrial metabolic rates at 60 min posttreatment, as measured by MTT assays. Enzyme‐treated CB (but not BB) homogenates increased the levels of reduced glutathione (GSH) relative to oxidized glutathione (GSSG), a critical indicator of the cellular redox state (P < 0.05). Our data suggest that CBs do not lose their antioxidant ability when passing through the GI tract, and specifically, digested CB may serve to enhance cytoprotective effects in intestinal cells by reducing potential damage caused by free radicals and ROS derived from other food sources. 相似文献
24.
25.
Yi Chen Chiang Chung Li Chen Toong Long Jeng Jih Min Sung 《International Journal of Food Science & Technology》2014,49(6):1470-1479
The in vitro inhibitory activities of different seed extracts prepared from cranberry bean mutant SA‐05 and its wild‐type variety Hwachia against aldose reductase, α‐glucosidase and α‐amylase were examined. The results indicated that the polyphenolics‐rich extracts obtained using 800 g kg?1 methanol and 500 g kg?1 ethanol demonstrated inhibitory activities against aldose reductase (IC50 of 0.36–0.46 mg mL?1) and α‐glucosidase (IC50 of 1.32–1.94 mg mL?1). The 500 g kg?1 ethanol extracts also showed α‐amylase inhibitory activities (IC50 of 70.11–80.22 μg mL?1). Subsequent extracts, prepared further with NaCl and H2O from precipitates of 800 g kg?1 methanol or 500 g kg?1 ethanol extracts, exhibited potent α‐amylase inhibitory activities (IC50 of 17.68–38.68 μg mL?1). A combination of 500 g kg?1 ethanol extraction plus a subsequent H2O extraction produced highest polyphenolics and α‐amylase inhibitors. The SA‐05 α‐amylase inhibitor extracts showed greater inhibitory activities than that of Hwachia. Thus, cranberry bean mutant SA‐05 is an advantageous choice for producing anti‐hyperglycaemic compounds. 相似文献
26.
Cranberry seed fibre: a promising prebiotic fibre and its fermentation by the probiotic Bacillus coagulans MTCC 5856 
下载免费PDF全文
下载免费PDF全文 Muhammed Majeed Kalyanam Nagabhushanam Sivakumar Arumugam Sankaran Natarajan Shaheen Majeed Anurag Pande Kirankumar Beede Furqan Ali 《International Journal of Food Science & Technology》2018,53(7):1640-1647
Cranberry, a versatile fruit, is known for nutritional as well as medicinal properties due to the presence of bioactive compounds. However, cranberry fruit has not been fully explored for its prebiotic potential. Therefore, this study was conducted to evaluate prebiotic potential of cranberry seed fibre (CSF) and also evaluate its fermentability by the probiotic strain Bacillus coagulans MTCC 5856. The resistance to gastric acid and porcine pancreatic enzymatic (PPE) hydrolysis of CSF was investigated using an in vitro model. It was found that CSF was resistant to gastric acid and also nondigestible to PPE hydrolysis. CSF as sole nutrition source was evaluated for the fermentability by B. coagulans MTCC 5856. A significant amount of short‐chain fatty acids was produced by the B. coagulans MTCC 5856 while fermenting cranberry fibres anaerobically. CSF supported the growth of B. coagulans MTCC 5856 and also inhibited the growth of E. coli ATCC 25922 when cocultured in an anaerobic environment. CSF from the cranberry fruit exhibited prebiotic potential and also found to be fermentable by B. coagulans MTCC 5856. This study provided the scientific evidence of CSF as a prebiotic fibre and also its suitability with the probiotic B. coagulans MTCC 5856 for an ideal synbiotic preparation. 相似文献
27.
This study examined the ability of five Amberlite resins coupled with ultrasound‐assisted water extraction for the recovery and enrichment of bioactive procyanidins and total phenolics from cranberry pomace. Static adsorption showed that XAD‐7HP had the highest adsorption capacity for procyanidins (52.2 mg/g resin) and total phenolics (99.1 mg/g resin) whereas XAD‐761 had the lowest. Adsorption of procyanidins fitted better to pseudo‐second‐order kinetics than pseudo‐first‐order kinetics. Isotherm adsorption on XAD‐7HP suggested that Langmuir isotherm was a better model to describe the adsorption of procyanidins while Kemkin–Pyzhev equation was better for total phenolics based on higher coefficient of determinations (R2). Dynamic tests on XAD‐7HP suggested that the flow rate of 7 and 8 mL/min were the optimum conditions for adsorption and desorption of procyanidins, respectively. Measurements using HPLC revealed that adsorption increased the contents of procyanidins and total phenolics by 4.57‐ and 4.73‐folds, respectively, compared to the initial extracts. This research showed that Amberlite XAD‐7HP resin adsorption coupled with ultrasound‐assisted water extraction is an efficient method to separate and concentrate procyanidins from cranberry pomace. 相似文献
28.
Fazlıhan Yılmaz Ö. Faruk Koçak F. Betül Özgeriş Handan Şapçı Selamoğlu Cem Vural Hüseyin Benli 《Journal of Natural Fibers》2020,17(7):1081-1088
ABSTRACT It is known that use of chemicals can cause different problems to human health and environment. Therefore, studies to find alternative chemical free finishing processes in textile are now interesting topics. In the light of this, it was tried to minimize chemical uses for antibacterial finishing of cotton by using plant sources “cranberry fruit” and “cranberry fruit branch extract” in dyeing processes. The dyeing experiments were carried out at two different temperatures for different durations. Then, the samples were analyzed in terms of K/S, CIE L*a*b*C* and h° values, light fastness, washing fastness, and antibacterial efficiencies. Consequently, it was found that the two natural dye sources could color the cotton-knitted fabrics, and in general, the washing fastness of dyed samples with both natural dye sources was good, but light fastness values were limited and in dyeing processes by using cranberry fruit branch extract it was poor. Moreover, it was seen that among the tested plantal sources, good antibacterial efficiency against the tested bacteria were obtained with the use of cranberry fruit juice in dyeing processes at low temperature and for lower durations. 相似文献
29.
30.
本文基于文献计量学方法,检索了2013~2023年CNKI总库中收录的蔓越莓食品领域相关研究文献,并进行下一步分析。通过筛选得到中英文文献共计444篇,使用CiteSpace软件从年度发文量、发文期刊、国家、作者及其机构以及关键词共现、聚类、突现词等角度分析该领域的研究现状和热点。结果显示：2013~2023年发文量总体呈稳定趋势,平均年度发文量约为40篇。发文量最高的期刊是Food Chemistry （25篇）,约占文献总数的6%,其次是Food & Function （22篇）和Journal of Agricultural and Food Chemistry （20篇）。美国、波兰、加拿大的发文量在发文国家中排行前3。发文最多的作者是来自美国Ocean Spray公司的研究人员Christina Khoo（17篇）。从CNKI数据库中关键词分析可以看出,出现频率最高的关键词分别是蔓越莓、原花青素、蔓越莓果汁、生物活性成分、尿路感染、抗氧化性能、肠道微生物群和加工工艺、保健功能等,蔓越莓食品领域文献研究热点多集中在蔓越莓成分及功能研究和探讨蔓越莓果汁等新型加工制品在食品行业中的应用等方面。本文对CNKI数据库中文献进行了的综合分析,可为我国蔓越莓食品行业科研人员从事相关研究指明方向,对预测行业未来发展趋势提供数据参考和帮助。 相似文献