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Article

37 Citations

7,791 Views

16 Pages

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam

Hao Zhang,
Haiming Chen,
Wenzhu Wang,
Wenxiao Jiao,
Wenxue Chen,
Qiuping Zhong,
Yong-Huan Yun and
Weijun Chen

Foods2020, 9(3), 347;https://doi.org/10.3390/foods9030347

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17 March 2020

Characteristic aromas are usually key labels for food products. In this study, the volatile profiles and marker substances of coconut jam during concentration were characterized via sensory evaluation combined with headspace solid phase microextracti...

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Article

15 Citations

3,656 Views

14 Pages

Sweeteners from Different Lingonberry Jams Influence on Bioaccessibility of Vitamin C, Anthocyanins and Antioxidant Capacity under In Vitro Gastrointestinal Digestion

Teodora Scrob,
Anamaria Hosu and
Claudia Cimpoiu

Antioxidants2022, 11(3), 442;https://doi.org/10.3390/antiox11030442

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23 February 2022

Lingonberries are considered anot fully exploited major source of antioxidants. Their health benefits are closely linked to their bioavailability. Due to growing health concerns, consumers are looking for jams prepared with sweeteners other than whit...

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Article

5,186 Views

20 Pages

Sweeteners’ Influence on In Vitro α-Glucosidase Inhibitory Activity, Cytotoxicity, Stability and In Vivo Bioavailability of the Anthocyanins from Lingonberry Jams

Teodora Scrob,
Gabriela Adriana Filip,
Ioana Baldea,
Sânziana Maria Varodi and
Claudia Cimpoiu

Foods2023, 12(13), 2569;https://doi.org/10.3390/foods12132569

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30 June 2023

Several lines of evidence demonstrate the multiple health-promoting properties of anthocyanins, but little is known regarding the bioavailability of these phytochemicals. Therefore, the stability during storage and bioavailability of anthocyanins fro...

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