Effects of chitooligosaccharide-functionalized graphene oxide on stability, simulated digestion, and antioxidant activity of blueberry anthocyanins.

Xue, Bo; Wang, Yuehua; Tian, Jinlong; Zhang, Weijia; Zang, Zhihuan; Cui, Huijun; Zhang, Ye; Jiang, Qiao; Li, Bin; Hai Liu, Rui

Xue, Bo; Wang, Yuehua; Tian, Jinlong; Zhang, Weijia; Zang, Zhihuan; Cui, Huijun; Zhang, Ye; Jiang, Qiao; Li, Bin; Hai Liu, Rui.

Afiliação

Xue B; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Wang Y; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Tian J; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Zhang W; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Zang Z; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Cui H; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Zhang Y; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Jiang Q; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China.
Li B; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China. Electronic address: libinsyau@163.com.
Hai Liu R; College of Food Science, Key Laboratory of Healthy Food Nutrition and Innovative Manufacturing of Liaoning Province, National R&D Professional Center for Berry Processing, Shenyang Agricultural University, Shenyang, Liaoning 110866, China; Department of Food Science, Cornell University, Ithaca,

Food Chem ; 368: 130684, 2022 Jan 30.

Article em En | MEDLINE | ID: mdl-34391099

Assuntos

Mirtilos Azuis (Planta); Antocianinas/análise; Antioxidantes; Quitosana; Cromatografia Líquida de Alta Pressão; Digestão; Grafite; Oligossacarídeos; Extratos Vegetais

Palavras-chave

Anthocyanins; Bioaccessibility; Cellular antioxidant activity assay; Graphene oxide/chitooligosaccharide; Protective effect; Simulated digestion

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Mirtilos Azuis (Planta) Idioma: En Revista: Food Chem Ano de publicação: 2022 Tipo de documento: Article

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