Evaluation on oxidative stability of walnut beverage emulsions

Liu, Shuang; Liu, Fuguo; Xue, Yuhua; Gao, Yanxiang

doi:10.1016/j.foodchem.2016.02.037

Cited by 34 publications

(21 citation statements)

References 32 publications

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“…Water and ethanol function as diluent and solubilizer while propylene glycol works as a humectant in addition to performing its solvent task. Although black bean anthocyanins extracts have been reported to exhibit antioxidant activity [21], the addition of an antioxidant will enhance its stability [5]. In this present study, vitamin E acetate at 0.04% was found to enhance the stability of this natural colorant extract as described above.…”

Section: Black Bean Hair Coloring Gel Developmentsupporting

confidence: 48%

“…Stability of the black bean colorant extract with or without antioxidant, vitamin E acetate [5], was assessed under an accelerated stability test (4 °C, and 45 °C, 24 h each) for 4 cycles. Color and TAC following the accelerated test were re-examined [10,14].…”

Section: Quality Control Of the Colorant Extractmentioning

confidence: 99%

“…Anthocyanins are important natural colorant agents found in food and consumer products due to their various health benefits [3,4]. Although they tend to lack stability, the addition of antioxidant was reported to prolong their shelf life [5]. Industrial approaches to the use of black bean anthocyanins have been extensively explored in food [2,6,7], but only sparsely for pharmaceutic and cosmetic products.…”

Section: Introductionmentioning

confidence: 99%

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Alternative application approach on black bean: hair coloring product

Inman

Lourith

Kanlayavattanakul

2020

Chem. Biol. Technol. Agric.

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Background: Black bean is one of the important beans as the second most consumed bean globally after soybean. It has been reported as a sustainable source of anthocyanins, important natural colorants used in food and consumer products. However, industrial uses of black bean anthocyanins in pharmaceutics and cosmetics have rarely been explored. Thus, here, a black bean anthocyanin extract was prepared, quality controlled and developed into an efficient hair coloring product. Results: Black bean was macerated in hydrochloric ethanol to produce a dark-reddish 1.85 ± 0.04% dry extract with total anthocyanin content (TAC) of 1.24 ± 0.48 µg/ml cyanidin-3-glucoside. The extract was readily dissolved in propylene glycol (25%), giving a reddish to red-brownish solution at pH of 4.00-7.00. The addition of antioxidant significantly (p = 0.000) enhanced the stability of the extract in an accelerated stability test (90.34 ± 5.32 from 67.83 ± 3.45% TAC remaining). Three base hair gels containing different thickeners were developed to yield clear gels with a viscosity of 101,666.67-447,333.33 cps and a pH of 4.80-4.97. The gel base with the best hair application properties was chosen to mix with 8, 10 and 12% black bean extract to produce similar visually assessed red-brown gels (L* = 33.25-33.76, a* = 0.06-0.09, b* = − 0.45-0.38 and h* = 277.54-283.31) at 73,733.33-99,666.67 cps and a pH of 5.00-5.01. All of the black bean hair coloring gels were stable under the accelerated test. The 10% hair gel was tested for its hair staining efficacy. The black bean hair coloring gel was found to efficiently color hair, and the color was maintained through four washings. Conclusions: An alternative application approach of using black bean as a natural colorant is presented here, including its basic requirements for preparation and quality control from an industrial aspect. The efficient semi-permanent hair coloring product containing black bean is an innovative natural product and is considered as one progress towards a sustainable bio-based economy using a readily available industrial crop, black bean.

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Section: Black Bean Hair Coloring Gel Developmentsupporting

confidence: 48%

Section: Quality Control Of the Colorant Extractmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Alternative application approach on black bean: hair coloring product

Inman

Lourith

Kanlayavattanakul

2020

Chem. Biol. Technol. Agric.

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“…Tea polyphenols are an important group of natural compounds that have gained popularity as ingredients in dietary supplements and functional foods. Tea polyphenols have also been reported to possess a variety of biological properties that have positive impact on human health [1][2][3], which includes anti-inflammatory, anti-obesity effects and reduced risk of cardiovascular diseases and cancer [4][5][6][7][8]. Green, black and oolong teas are rich sources of polyphenols, the most abundant being catechins and theaflavins.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous determination of eight catechins and four theaflavins in green, black and oolong tea using new HPLC–MS–MS method

Tao

Zhou

Zhao

et al. 2016

Journal of Pharmaceutical and Biomedical Analysis

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“…Modern research has shown that tea polyphenols and tea pigments are the main active substances. Tea polyphenols and pigments exhibit preventive functions against bacteria, radiation and hardening of blood vessels, and exhibit strong antimutation and anti‐aging activities (Grassi et al, ; Hodgson & Croft, ; Liu, Liu, Xue, & Gao, ; Sur et al, ; Yung et al, ; Zhao, Yu, Wang, Liang, & Hu, ). Oolong tea is one of the four typical groups of Chinese teas classified according to the degree of fermentation: green tea (nonfermented), oolong tea (semi‐fermented), black tea (fully fermented) and dark tea (post‐fermented) (Erener et al, ; Hossain, Ko, Park, Firman, & Yang, ).…”

Section: Introductionmentioning

confidence: 99%

A sensitive UPLC–MS/MS method for simultaneous determination of polyphenols and theaflavins in rat plasma: Application to a pharmacokinetic study of Da Hong Pao tea

Wang

Yan

Zhang

et al. 2019

Biomedical Chromatography

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A method based on ultra‐performance liquid chromatography–tandem mass spectrometry has been developed for the rapid and simultaneous determination of five catechins and four theaflavins in rat plasma using ethyl gallate as internal standard. The pharmacokinetic profiles of these compounds were compared after oral administration of five kinds of Da Hong Pao tea to rats. Biosamples processed with a mixture of β‐glucuronidase and sulfatase were extracted with ethyl acetate–isopropanol. Chromatographic separation was achieved by gradient elution using 10 mm HCOONH4 solution and methanol as the mobile phase. Analytes were detected using negative ion electrospray ionization in multiple reaction monitoring mode. The lower limits of quantification were 1.0, 0.74 and 0.5 ng/mL for theaflavins, two catechins and three catechins, respectively. The validation parameters were well within acceptable limits. The average half‐lives (t1/2) in blood of the reference solution group was much shorter than those of tea samples. The values of AUC0–t and Cmax of the polyphenols and theaflavins exhibited linear pharmacokinetic characteristics which were related to the dose concentration.

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Evaluation on oxidative stability of walnut beverage emulsions

Cited by 34 publications

References 32 publications

Alternative application approach on black bean: hair coloring product

Alternative application approach on black bean: hair coloring product

Simultaneous determination of eight catechins and four theaflavins in green, black and oolong tea using new HPLC–MS–MS method

A sensitive UPLC–MS/MS method for simultaneous determination of polyphenols and theaflavins in rat plasma: Application to a pharmacokinetic study of Da Hong Pao tea

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