The antiproliferative activity of carotenoids separated from marine Chlorella ellipsoidea and freshwater vulgaris has been evaluated. HPLC analysis revealed that the main carotenoid C. was composed violaxanthin with two minor xanthophylls, antheraxanthin zeaxanthin, whereas almost completely lutein. In an MTT assay, both semipurified extracts inhibited HCT116 cell growth in a dose-dependent manner, yielding IC50 values 40.73 ± 3.71 40.31 4.43 μg/mL, respectively. addition, treatment...

Pressurized liquid extraction (PLE) was applied to the of carotenoids and chlorophylls from green microalga Chlorella vulgaris. Four techniques such as maceration (MAC), Soxhlet (SOX), ultrasound assisted (UAE), PLE were compared, both temperature (50, 105, 160 degrees C) time (8, 19, 30 min), which are two main factors for PLE, optimized with a central composite design obtain highest efficiency. The solvent (90% ethanol/water) could adequately extract functional components C. showed higher...

A pulsed electric field (PEF) treatment was applied to red pepper (Capsicum annuum L.) as a drying pretreatment. The PEF conducted with strength of 1.0–2.5 kV/cm using fixed pulse width 30 µs and at frequency 100 Hz. times were 1, 2, 4 s. resulted in cell membrane disruption, without visible changes the surface structure pepper. degree disruption dependent. Drying control PEF-pretreated samples 45°C. untreated reached target moisture ratio 0.15 after 4.9 h drying, whereas sample (2.5 kV/cm,...

The pulsed electric field (PEF) is a non-thermal food processing technology that induces electroporation of the cell membrane thus improving mass transfer through membrane. In this study, drying and rehydration kinetics, microstructure, carotenoid content carrot (

This study applied pulsed electric fields (PEFs) to accelerate the withering and drying processes during cold-brewed black tea production. PEF pretreatment was administered at 1.0, 1.5, 2.0 kV/cm field strengths, combined with varying times from 8 12 hr. During 12-hour process, redness value (a*) total color change (∆E) of PEF-treated leaves significantly increased (p < 0.05). Furthermore, homogenous fermentation depended on strength applied. In addition, remarkably reduced time, up a 50%...

The effects of pulsed electric field (PEF) treatments on microbial reduction, volatile composition, and sensory characteristics orange juice were investigated. Mild (Thermal-1) intensive (Thermal-2) thermal applied for comparison. A pilot-scale PEF system, with a flow rate 30 L/h maximum strength 20 kV/cm, was used. treatment at specific energy 150 kJ/L resulted in 9.0 8.0 decimal reductions Escherichia coli Saccharomyces cerevisiae, respectively. preserved the characteristic compounds...

This study investigated the effects of pulsed electric field (PEF) treatment on peeling efficiency and textural properties whiteleg shrimp (Litopenaeus vannamei). Shrimp samples were treated at strengths 0, 1.0, 1.5, 2.0 kV/cm to assess PEF impact force, incomplete percentage, texture profile. The results showed that significantly reduced force from 50.88 N in controls 42.99 kV/cm, while percentage incompletely peeled decreased 27.5% 15.9%. Texture profile analysis indicated had no key...

Angelica dahurica (Fisch. Ex hoffm.) Benth. Et Hook. is a perennial herb that grows throughout Korea whose dried roots have been used to treat various diseases in Korean traditional medicine. The root extract contains diverse constituents, and it necessary determine the active compounds.To investigate nitric oxide (NO) inhibitory activity of A. identify most compounds using LC-NMR-MS.In search anti-inflammatory constituents extract, HPLC-based profiling approach was extract's NO activity. To...

Efficiencies of various treatments for UVC photolysis (ultraviolet light-C at 254 nm), VUV (vacuum ultraviolet light nm and 185 UVC-assisted titanium dioxide photocatalysis (UVC-TiO2), VUV-assisted (VUV-TiO2) were investigated the degradation pesticides including pyraclostrobin, boscalid, fludioxonil, azoxystrobin inactivation microorganisms Escherichia coli K12 as a surrogate E. O157:H7 Saccharomyces cerevisiae in aqueous solutions on surface fresh cut carrots. The efficiencies higher than...

In this study, the effects of pulse electric field (PEF) treatment on tenderization beef semitendinosus muscle were investigated. An adjustable PEF chamber was designed to make direct contact with surface sample without water as PEF-transmitting medium. conducted strengths between 0.5 and 2.0 kV/cm. The width number fixed 30 μs 100 pulses, respectively. impedance spectrum PEF-treated indicated that treatments induced structural changes in muscle, degree dependent strength field. Cutting...

Brining is a representative processing method for the long-term preservation of food materials. We analyzed effects pulsed electric fields (PEF) at various strengths and brining solutions with two different NaCl concentrations (10 g/mL 15 g/mL) 25 °C 12 h on Chinese cabbage. PEF had significant mass transfer kinetics; k1 k2 values were highest 2.5 kV/cm, regardless solution concentration. Additionally, salinity solid gain kV/cm gradually increased, depending strength PEF. The hardness...

The conventional method of processing ginseng (Panax ginseng) roots into red involves mainly heating and drying processes. In the present study, this was modified by using high hydrostatic pressure (HHP) to improve physicochemical characteristics ginseng.The HHP process (600 MPa for 1 min) significantly improved histological properties increasing cellular disruption release cell contents. total reducing sugar content (P < 0.05) higher (increased from 10.67 15.25 mg g(-1)) in processed at 600...

The effects of a consecutive process pulsed electric field (PEF) treatment, sous-vide cooking, and reheating on the properties beef semitendinosus muscle were investigated. Fresh meats PEF-treated with different strengths 1.0, 1.5, 2.0 kV/cm, then control PEF-pretreated samples cooked at 60 °C for up to 24 h. PEF pretreatment resulted in tenderization fresh meat proportional increase strength. A significant decrease cutting force (by 35%) was observed after treatment kV/cm. hardness...

The use of defatted soybean flour (DSF) in food as a source dietary fiber has been limited due to its rough texture and bitter taste. Our previous work indicates that superfine DSF prepared by jet milling could overcome these problems, it positively affected physical sensory properties. Therefore, differently sized DSFs were incorporated tofu, their impacts on properties investigated this study. Coarse (Dv50 = 341.0 µm), fine 105.3 5.1 µm) conventional sifting milling. Tofu was made with 5%...