A5091086176- Phytochemicals and Antioxidant Activities
- Advanced Glycation End Products research
- Dye analysis and toxicity
- Biochemical and biochemical processes
- Protein Hydrolysis and Bioactive Peptides
- Algal biology and biofuel production
- Food Quality and Safety Studies
- Microbial Metabolites in Food Biotechnology
- Free Radicals and Antioxidants
- Hops Chemistry and Applications
- Biochemical Analysis and Sensing Techniques
- Meat and Animal Product Quality
- melanin and skin pigmentation
- Fermentation and Sensory Analysis
- Antioxidant Activity and Oxidative Stress
- Cynara cardunculus studies
- Consumer Attitudes and Food Labeling
- Biofuel production and bioconversion
- Biocrusts and Microbial Ecology
- Natural product bioactivities and synthesis
- Phytochemistry and Biological Activities
- Essential Oils and Antimicrobial Activity
- Microencapsulation and Drying Processes
- Nutrition, Genetics, and Disease
- Phytochemical and Pharmacological Studies
Kaunas University of Technology
2009-2025
Ghent University
2011-2012
Arthospira platensis is a filamentous cyanobacterium considered an important source of phycobiliproteins (PBP), class water-soluble pigments with wide range applications. Although several extraction and purification techniques PBP have been reported, there still need for strategies that achieve balance between simplicity, cost-effectiveness, scalability. To address this need, study systematically evaluated conventional methods—homogenisation, freeze–thaw cycles, maceration. Maceration showed...
Arthrospira platensis is a filamentous cyanobacterium produced commercially for human consumption, and it source of phycocyanin (PC), which recently stirred up great interest due to its anti-inflammatory, radical scavenging, antioxidant hepato-protective properties. This work has studied the encapsulation A. extract in starch sodium octenyl succinate by employing freeze-drying two spray-drying techniques, conventional nanospray-drying. The main characteristics properties, including PC...
The development of flavor and browning in thermally treated foods results mainly from the Maillard reaction lipid degradation but also interactions between both pathways. To study these interactions, we analyzed volatile compounds resulting model reactions lysine or glycine with aldehydes originating oxidation [hexanal, (E)-2-hexenal, (2E,4E)-decadienal] presence absence glucose. main products identified mixtures were carbonyl compounds, essentially amino-acid-catalyzed aldol condensation...
The article presents the optimization of supercritical CO2 extraction (SFE-CO2) parameters using response surface methodology (RSM) with central composite design (CCD) in order to produce single variety hop (cv. Ella) extracts high yield and strong vitro antioxidant properties. Optimized SFE-CO2 (37 MPa, 43 °C, 80 min) yielded 26.3 g/100 g pellets lipophilic fraction. This extract was rich biologically active α- β-bitter acids (522.8 345.0 mg/g extract, respectively), exerted 1481 mg TE/g...
Dasiphora fruticosa (basionym Potentilla fruticosa) is a shrub, known in traditional medicine for centuries. Due to the wide range of pharmacological effects, interest and applications D. extracts are continually increasing; however, reports on optimization extraction conditions scarce. Herein, multi-step high-pressure process with increasing polarity solvents was developed isolate valuable fractions from leaves. Supercritical CO2 recovered 2.46 g/100 g lipophilic fraction, rich...
<sec> <title>BACKGROUND</title> Fermented foods vary significantly by food substrate and regional consumption patterns. While consumed worldwide, their potential health benefits remain understudied. Europe, in particular, lacks specific recommendations for most fermented foods. </sec> <title>OBJECTIVE</title> This project, which is under the framework of PIMENTO COST Action (CA20128), aims to develop a validated tool quantitatively estimate intake across European Regions....
The Maillard reaction, or nonenzymatic browning, includes a complex network of reactions initiated by the condensation reaction carbohydrate and an amino compound, is utmost importance for formation flavour colour in thermally treated foods. Besides volatile compounds, also brown-coloured polycondensation products, named melanoidins, are produced. In latest years, interaction lipid oxidation products classical pathway vice versa particular interest, since it has been shown that course both...