Antioxidants are an important class of food additives playing the fundamental role of
retarding oxidation reactions in food. Although their functional role is well‐established, less …

Owing to the implications of oxidative stress in disease and ageing process, antioxidant
research has been a research hotspot. Antioxidants are derived from among the active …

Natural antioxidants derived from plants have shown a tremendous inhibitory effect on free
radicals in actively metabolizing cells. Overproduction of free radicals increases the risk …

Ginger and garlic plants were used for the preparation of water and ethanolic extracts. The
silver, copper, iron and zinc nanoparticles were eco-friendly synthesized using ginger and …

The effects of oil types and the pH of marinade were investigated on the formation of
carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled chicken …

The preparation of blueberry anthocyanin liposomes (BAL) was optimized by response
surface methodology. Then, chitosan was used to modify BAL and the environmental …

Abstract β-carotene (βC) is an essential nutrient for health. It is a potent antioxidant, anti-
cancer, and anti-inflammatory substance. However, βC has high hydrophobicity property …

Abstract The Amazonian tree Pentaclethra macroloba (pracaxi) has pod-shaped fruits with
flattened seeds mostly composed of lipids, carbohydrates, and proteins, besides secondary …

In-package cold plasma (ICP) pretreatment is an emerging non-thermal food processing
methods. In the current study, ICP on the formation of polycyclic aromatic hydrocarbons …

Cnidoscolus quercifolius seeds were subjected to oil extraction with supercritical CO 2 at 40,
50, and 60° C and 20, 25, and 30 MPa for 120 min at 5 g min− 1. The oils obtained were …