Research Keyword: polyphenol content

Impact of Incorporating Dried Chaga Mushroom (Inonotus obliquus) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics

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Researchers added dried chaga mushroom to gluten-free bread to make it healthier. The bread with chaga contained significantly more antioxidants and beneficial compounds that help protect cells from damage. However, when too much chaga was added, people didn’t like the taste and texture as much. The best result was using 5-10% chaga, which improved health benefits while keeping the bread tasty.

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Targeted metabolomic and transcriptomic reveal the regulatory network of ultrasound on polyphenol biosynthesis in tender coconut flesh during storage

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Researchers studied how ultrasound treatment affects the polyphenolic compounds (natural antioxidants) in coconut flesh during storage. By analyzing both the chemicals and genes involved, they found that ultrasound helps preserve important polyphenols like catechin and epicatechin by controlling the expression of genes that break them down. This discovery could help extend the shelf life of tender coconut products and maintain their nutritional value.

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