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3 Results Found

  • Article
  • Open Access
7 Citations
2,681 Views
15 Pages
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Differences in the Chromogenic Effect of Corn Starch and Potato Starch on Paprika Red Pigment and Structural Characterisation

  • Fan Su,
  • Yongqiang Wu,
  • Yanping Cao and
  • Shaojia Wang
Foods2024, 13(2), 191;https://doi.org/10.3390/foods13020191

6 January 2024

The present study aims to investigate the chromogenic effect and the interaction between starch-pigment complexes of corn starch (CS) and potato starch (PS) complexed with paprika red pigment. Compared to PS, CS showed 12.5 times higher adsorption ca...

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  • Article
  • Open Access
5 Citations
2,514 Views
12 Pages
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Effects of Surface Treatment with Thymol on the Lipid Oxidation Processes, Fatty Acid Profile and Color of Sliced Salami during Refrigerated Storage

  • Éva Varga-Visi,
  • Ildikó Jócsák,
  • Vanda Kozma,
  • Katalin Lóki,
  • Omeralfaroug Ali and
  • András Szabó
Foods2022, 11(23), 3917;https://doi.org/10.3390/foods11233917

5 December 2022

The oxidation of unsaturated fatty acids and the adverse transformation of pigments from meat and spices are the primary causes of chemical degradation in processed meat products. Thymol is found in a variety of plant extracts that have been proven t...

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  • Article
  • Open Access
5 Citations
3,322 Views
12 Pages
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Capsanthin Inhibits Atherosclerotic Plaque Formation and Vascular Inflammation in ApoE−/− Mice

  • Sungmin Kim,
  • Yu-Ran Lee,
  • Eun-Ok Lee,
  • Hao Jin,
  • Yeon-Hee Choi,
  • Hee-Kyoung Joo and
  • Byeong-Hwa Jeon
Biomedicines2022, 10(8), 1780;https://doi.org/10.3390/biomedicines10081780

23 July 2022

Capsanthin is a red pigment and the major carotenoid component of red paprika (Capsicum annuum L.). However, its role in atherosclerosis is yet to be fully elucidated. This study investigated the role of dietary capsanthin in vascular inflammation in...

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