Non-covalent and covalent associations of polyphenols with food macromolecules are two
of the most fundamental factors affecting the quality of polyphenol-rich food products. This …

Hydroxycinnamic acids (HCAs) are a subclass of phenolic acids presenting caffeic acid
(CA), chlorogenic acid (CGA), coumaric acid (COA) isomers, ferulic acid (FA), and …

The complexation and antioxidant activity of the major apple polyphenols: Chlorogenic Acid
(CA), Rutin (Rt) and Quercetin (Qc) with β-cyclodextrin (β-CD) were studied, by fluorescence …

Coffee brew is rich in chlorogenic and cinnamic acids, potent antioxidants. Its interaction
with beta-cyclodextrin leads to formation of inclusion complexes which affect the …

In recent years, the use of cyclodextrins (CDs) as antibrowning agents in fruit juices has
received growning attention. However, there has been no detailed study of the behavior of …

There is general interest in strategies to control polyphenol oxidase (PPO)-initiated
enzymatic browning because it is often associated with declining food quality. Cyclodextrins …

Polysaccharides differing in structure and chemical nature were screened for their ability to
bind non-covalently with polyphenol oxidase (PPO) from potato (as a model) and their effect …

The complexation of the potent olive oil antioxidant hydroxytyrosol (HT) with commercial β-
cyclodextrin (β-CD) and hydroxypropyl-β-cyclodextrin (HP-β-CD) in aqueous solutions has …

Off-flavors and off-taste are taints in food products caused by the presence of undesirable
compounds originated from the raw material or from changes during processing and storage …

Complexation of chlorogenic acid (CA) by β–cyclodextrin (β–CD) at mildly acidic pH, was
studied by fluorescence spectroscopy, isothermal titration calorimetry (ITC), cyclic …