Deciphering the inhibitory mechanisms of betanin and phyllocactin from Hylocereus polyrhizus peel on protein glycation, with insights into their application in bread.

Autor: Xu X; Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117543, Republic of Singapore., Djohari KN; Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117543, Republic of Singapore., Jiang Y; Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117543, Republic of Singapore., Zhou W; Department of Food Science and Technology, National University of Singapore, 2 Science Drive 2, Singapore 117543, Republic of Singapore; National University of Singapore (Suzhou) Research Institute, 377 Linquan Street, Suzhou Industrial Park, Jiangsu, 215123, China. Electronic address: weibiao@nus.edu.sg.

Publikováno v: Food chemistry [Food Chem] 2024 Sep 15; Vol. 452, pp. 139594. Date of Electronic Publication: 2024 May 11.