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Summary: The high‐acid apple (Malus sieversii f. niedzwetzkyana (Dieck) Langenf) possessing deep red peel and light red flesh is widely distributed in China. To determine if a useful apple variety is being ignored, the monomeric phenolic profiles and antioxidant activities of peel, flesh, pomace, whole fruit and juice were evaluated. The results were compared to those of ‘Fuji’ and ‘Granny Smith’ apples. The high‐acid apple possessing the highest total phenolic and anthocyanin contents among three apple varieties contained the most chlorogenic acid, phloridzin, epicatechin, ferulic acid, catechin, vanillic acid, p‐coumaric acid and caffeic acid. The extraction yields of phenolics (64%) and anthocyanins (89%) from the high‐acid apple to juice were the highest. The high‐acid apple possessing the greatest antioxidant activity had the strongest antihaemolysis activity, indicating that it could be used to produce juice and value‐added ingredient to assist in the prevention of chronic disease. [ABSTRACT FROM AUTHOR]

Summary: The aim of this work was to analyse the honeysuckle extract (HE) for its in vitro antioxidant activity using the ORAC, reducing power, DPPH and ABTS assays. The effects of HE on the quality characteristics and physicochemical properties of porcine patties during refrigerated storage at 4 °C were studied. Chlorogenic acid contributed about 50% to the antioxidant activity of HE. HE possessing strong antioxidant activity was incorporated into porcine patties at 0.02%, 0.1% and 0.5% concentrations and compared with 0.02% and 0.1% chlorogenic acid as references. The addition of 0.1% HE and chlorogenic acid significantly reduced the loss of hardness, springiness, chewiness and cohesiveness of porcine patties in terms of inhibition of lipid oxidation, formation of protein carbonyls, generation of covalent bonds and tryptophan loss during 15 days of chilled storage. HE could be used in porcine patty as a natural antioxidant. [ABSTRACT FROM AUTHOR]

Summary: Maca is known to be rich in macamides. The objective of this study was to analyse macamide profiles of macas with different colours cultivated in Yunnan, China, and commercial Peru maca by ultra‐high‐performance liquid chromatography–tandem mass spectrometry. The antioxidant activities of water, citric acid and alkali‐extracted polysaccharides from Yunnan and Peru macas were evaluated via DPPH radical scavenging activity, oxygen radical absorbance capacity and erythrocyte haemolysis inhibition effect assays. Six major macamides present in Peru maca were also found dominant in Yunnan maca at comparable concentrations. Maca polysaccharide effectively scavenging DPPH and peroxyl radicals protected the erythrocytes against H2O2‐induced haemolysis by inhibition of malondialdehyde (MDA) generation. Citric acid extraction was found the most suitable preparation method for generating heteropolysaccharide with strong antioxidant activity. Black maca cultivated in Yunnan possessing the most abundant macamides and polysaccharide with strong antioxidant activity could be developed as functional foods. [ABSTRACT FROM AUTHOR]

In this study, soy peptide nanoparticles (SPN), originated from large peptide aggregates formed during hydrolysis of soy protein isolate, were fabricated using ultrasound, and were further investigated for their potential role as effective stabilizers to prepare oil-in-water (O/W) emulsions. The self-assembled SPN showed spherical appearance with small particle size (104.10 nm) and homogenous size distribution (PDI∼0.20). The physical properties and oxidative stability of O/W emulsions stabilized by SPN were then evaluated. Interestingly, although the prepared emulsion showed a rapid creaming shortly after homogenization, the droplet size and size distribution did not change significantly throughout the storage, which could be explained by the complete coverage of SPN onto the droplet surface, thus preventing droplets coalescence. In addition, lipid oxidation in emulsions, as evaluated by the formation of lipid hydroperoxides and volatile hexanal, was also well suppressed, which should be mainly due to the excellent antioxidant capacity of bioactive SPN at the oil-water interface as well as in the continuous phase. For better utilization of SPN, HPMC/Tween 80 were then incorporated, lowering the interfacial tension and forming mixed interface together with SPN, which further facilitate the formation of a finely distributed emulsion with smaller droplet size and improved oxidative stability. These results indicated that the novel peptide-based nanoparticles could be used as bifunctional and effective emulsifiers for preparing stable O/W emulsion systems. [ABSTRACT FROM AUTHOR]