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Prosser, WA, United States

Deng Q.,Milne Fruit Products Inc. | Zinoviadou K.G.,American Science and Technology | Galanakis C.M.,Galanakis Laboratories | Orlien V.,Copenhagen University | And 6 more authors.
Food Engineering Reviews | Year: 2015

In recent decades, glucosinolates and isothiocyanates have attracted the interest of scientific community due to healthy properties of these bioactive compounds and their role as natural antimicrobials and anticarcinogenic agents. However, these compounds can lose their properties and transform into antinutrients depending on processing conditions. At this stage of investigation, there is a need in evaluation of the commonly accepted and new emerging methods in order to establish the optimum conditions for preserving healthy glucosinolates and isothiocyanates. This paper reviews the conventional and new promising technologies that can be useful for extraction of appropriate glucosinolates and isothiocyanates from natural sources (i.e., Brassica vegetables). The impact of different preservation processes on degradation of glucosinolates and isothiocyanates is also discussed. © 2014, Springer Science+Business Media New York. Source


Wu P.,South China Normal University | Ma G.,South China Normal University | Li N.,South China Normal University | Deng Q.,Milne Fruit Products Inc. | And 2 more authors.
Food Chemistry | Year: 2015

This study investigated the in vitro and in vivo antioxidant activities of the flavonoids rich extract from Rhodomyrtus tomentosa Hassk (R. tomentosa) berries. The in vitro antioxidant assay demonstrated that the flavonoids rich extract (62.09% rutin equivalent) extracted by ethanol and purified by AB-8 macroporous resin was strong in reducing power, superoxide radical, hydroxyl radical and DPPH radical scavenging activity, as well as inhibiting lipid peroxidation. In the in vivo assays, the flavonoids rich extract significantly enhanced the activities of antioxidant enzymes in serums of mice after they were administered with the extract. The results suggested that the flavonoids rich extract from R. tomentosa fruits possesses potent antioxidant properties. In addition, the chemical compositions of flavonoids rich extract were identified by UPLC-TOF-MS/MS. Six flavonoids were tentatively identified as myricetin, quercetin, dihydromyricetin, kaempferol, quercetin 7,4′-diglucoside and vitexin. Therefore, R. tomentosa berries could be used as a new source of antioxidant ingredient. © 2014 Elsevier Ltd. All rights reserved. Source


Wu P.,South China Normal University | Deng Q.,Milne Fruit Products Inc. | Ma G.,South China Normal University | Li N.,South China Normal University | And 4 more authors.
International Journal of Food Science | Year: 2014

The optimal condition of spray drying purified flavonoids extract from R. tomentosa berries was studied by response surface methodology. The optimized condition for microencapsulation was of maltodextrin to gum Arabic ratio 1: 1.3, total solid content 27.4%, glycerol monostearate content 0.25%, and core to coating material ratio 3: 7, resulting in EE 91.75%. Prepared at the optimized condition, the flavonoids extract microcapsules (FEMs) were irregularly spherical particles with low moisture content (3.27%), high solubility (92.35%), and high bulk density (0.346 g/cm3). DPPH radical scavenging activity of FEMs was not decreased after spray drying (P > 0.05) and higher than those in citric acid and rutin at the same concentration. Moreover, FEMs effectively retarded the oxidation of fresh lard during the 10-day storage period compared with Vitamin C, nonencapsulated flavonoids extract, and rutin. Therefore, FEMs produced at the optimized condition could be used as powder ingredients with antioxidant capacities. © 2014 Pingping Wu et al. Source


Trademark
Milne Fruit Products Inc. | Date: 2007-05-29

FRUIT CONCENTRATES AND PUREES USED AS AN INGREDIENT IN FOODS. FRUIT CONCENTRATES AND PUREES USED AS AN INGREDIENT IN BEVERAGES.


Trademark
Milne Fruit Products Inc. | Date: 2010-08-03

Non-medicated ingredients or additives for use as industrial ingredients in the preparation of commercial food or beverage, namely, fruit extracts not in the nature of essential oils.

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