Preparation of Functional Food with Enhanced Antioxidant Properties by Adding Aronia melanocarpa Polyphenol Honey

Autor: Jingyi Wang, Jiahui Hao, Jie Wang, Siyu Wang, Ziluan Fan

Publikováno v: Foods, Vol 13, Iss 23, p 3852 (2024)

To enhance the functionality of honey, particularly its antioxidant capacity, the incorporation of Aronia melanocarpa polyphenols (AMPs) is an effective approach. The preparation technology and antioxidant activity of AMP added to honey were studied.

Externí odkaz: https://doaj.org/article/b244939ef8ce43779e971bacb1594251

Antioxidant Activity, Formulation, Optimization and Characterization of an Oil-in-Water Nanoemulsion Loaded with Lingonberry (Vaccinium vitis-idaea L.) Leaves Polyphenol Extract

Autor: Siyu Wang, Yuan Cheng, Jingyi Wang, Miao Ding, Ziluan Fan

Publikováno v: Foods, Vol 12, Iss 23, p 4256 (2023)

The active ingredients in lingonberry leaves and their beneficial properties to the human body have been well confirmed. In order to improve the stability and antioxidant activity of the active ingredients in lingonberry leaves, the response surface

Externí odkaz: https://doaj.org/article/8f1aa858f67b46f7bf1d58025bfb28b2

Chemical Synthesis of Sulfated Yeast (Saccharomyces cerevisiae) Glucans and Their In Vivo Antioxidant Activity

Autor: Hua Zhang, Jing Zhang, Ziluan Fan, Xintao Zhou, Lin Geng, Zhenyu Wang, Joe M. Regenstein, Zhiqiang Xia

Publikováno v: Molecules, Vol 22, Iss 8, p 1266 (2017)

The effects of sulfation of yeast glucans was optimized using response surface methodology. The degree of sulfation was evaluated from 0.11 to 0.75 using ion-chromatography. The structural characteristics of SYG (sulfation of yeast glucans) with a DS

Externí odkaz: https://doaj.org/article/f8866bcad74e4876aa158391ce119be6

Phytochemical profile and biological activities from different parts of Vaccinium vitis-idaea

Autor: Di Zhang, Nadya Mara Adelina, Ziluan Fan, Jiaren Liu

Publikováno v: Journal of Berry Research. 12:445-462

BACKGROUND: Lingonberry (Vaccinium vitis-idaea L.), as an important natural and wild plant resource in the world, has high economic and nutritional values. Many researchers have focused on the effect of antioxidant and enzyme inhibitors. OBJECTIVE: T

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42d4419fc4da8723dda6a0fb64ab728b
https://doi.org/10.3233/jbr-220019

Anthocyanins and antioxidant activity of Lonicera caerulea berry wine during different processes

Autor: Liang Min, Xue Yang, Yang Guo, Ziluan Fan, Jiayuan Luo, Yihong Bao

Publikováno v: Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 03 SEP 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e25121, Published: 03 SEP 2021

This study aimed to evaluate the effects of seven stages (Lonicera caerulea berry juice, after enzymatic hydrolysis, sugar and acid adjustments, fermentation, deacidification, clarification and ageing) in the making of Lonicera caerulea berry wine on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3fbccb97f696123ddbd032fa5af92fc2
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021005042208&tlng=en