Research Keyword: physicochemical characterization

Impact of maltodextrin and gum Arabic ratio on freeze dried microencapsulated extract of microgreen kangkong (Ipomoea reptans Poir)

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Microgreen kangkong is a young vegetable packed with more beneficial compounds than regular mature kangkong. Researchers found that wrapping these beneficial compounds in a protective coating made from maltodextrin and gum Arabic using freeze-drying technology preserves their health benefits. The best protective coating ratio was 20% maltodextrin and 80% gum Arabic, which kept more of the beneficial compounds intact and created a powder that could be used in functional foods and health supplements.

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Structural Elucidation of Heteropolysaccharides from the Peach-Shaped Dictyophora indusiata and Its Anti-Inflammatory Activity

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Researchers extracted polysaccharides from peach-shaped bamboo fungus (Dictyophora indusiata) and discovered they contain beneficial beta-glucans. When tested on human immune cells triggered to become inflamed, these polysaccharides reduced inflammatory markers and messenger proteins. The compounds were found to be chemically stable under various conditions, suggesting potential use as a natural anti-inflammatory supplement or food ingredient.

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Functional and Metabolomic Analyses of Chamomile Jelly Derived from Gelatin Capsule Waste with Inulin and Polydextrose as Prebiotic Sugar Substitutes

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Researchers developed a healthy jelly product using leftover gelatin capsules from the pharmaceutical industry combined with chamomile tea and prebiotic fibers (inulin or polydextrose) as sugar substitutes. The best formulation containing 50% inulin substitution received the highest consumer preference while providing nutritional benefits, being cholesterol-free, and promoting beneficial bacteria growth. This innovative approach transforms industrial waste into a functional food that combines taste, health benefits, and sustainability.

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Physicochemical Characterization and Antimicrobial Analysis of Vegetal Chitosan Extracted from Distinct Forest Fungi Species

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Researchers extracted and tested chitosan from five different mushroom species as an alternative to traditional crab-derived chitosan for allergic individuals. Using various scientific techniques, they found that chitosan from lion’s mane mushroom (H. erinaceus) had the best ability to dissolve in solution and kill bacteria, making it promising for food preservation. The study shows that mushroom-based chitosan can work as well as or better than shellfish-derived chitosan while avoiding allergen risks, offering a sustainable solution for food packaging and preservation.

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A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

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This research compared six popular fermented soy foods to understand their unique flavors and health benefits. Scientists found that each food has different flavor chemicals, with natto being distinctive for containing compounds called pyrazines. All six fermented soy foods showed strong antioxidant and antibacterial properties, making them valuable for health promotion. The findings can help food producers improve these traditional foods.

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Multianalytical Investigation of Psilocybe cubensis Mushrooms: Physicochemical Characterization and Biological Evaluation of Psilocybin and Psilocin Compounds

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Scientists extracted and analyzed psilocybin and psilocin from Psilocybe cubensis mushrooms to develop a medication for treating mental health disorders like depression and anxiety. Using various analytical techniques, they confirmed the extract contained about 3.26% psilocybin and was safe, pure, and stable. The research shows that creating a psilocybin-based medicine from these mushrooms is feasible and could offer a new treatment option for people struggling with mental health issues.

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Physicochemical Characteristics of Chitosan Extracted from Pleurotus ostreatus and Its Anticancer Activity Against the MDA-MB-231 Breast Cancer Cell Line

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Researchers extracted a compound called chitosan from oyster mushrooms (Pleurotus ostreatus) and tested its ability to fight breast cancer cells. The chitosan successfully killed cancer cells by triggering apoptosis, a natural cell death process, while showing promise as a safer alternative to conventional chemotherapy. The study demonstrates that mushroom-derived compounds could have significant therapeutic potential for cancer treatment with fewer side effects than traditional drugs.

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