ArticleFoods (Basel, Switzerland)2021
Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 13 citations in OpenAlex.
- Effects of Anthocyanin-Rich Sorghum Bran Extract on the Quality, Antioxidant Stability, Processing Safety, and Flavor of Taosu-A Chinese Shortbread Cookie.Foods (Basel, Switzerland) · 2026Article
- An Archaeal Cyclodextrin Glycosyltransferase fromInternational journal of molecular sciences · 2026Article
- Enrichment of Water Bodies with Phenolic Compounds Released fromPlants (Basel, Switzerland) · 2023Article
- Heterologous expression of 4α-glucanotransferase: overproduction and properties for industrial applications.World journal of microbiology & biotechnology · 2022Review
- Amylomaltases in Extremophilic Microorganisms.Biomolecules · 2021Review
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 1 country.
Funding
Abstract
The phenolic compounds (PCs) abundant in fruits and vegetables are easily browned by oxygen and browning enzymes, with subsequent destruction of nutrients during food processing and storage. Therefore, natural anti-browning additives are required to control these reactions. The aim of the present study was to investigate the feasibility of cycloamylose (CA) complexation as a way to improve stability of PCs against oxidation and browning enzymes. The complex was prepared by reacting enzymatically produced CA with a degree of polymerization of 23-45 with PCs in aqueous solution. No significant differences were observed between the PCs and their CA complexes in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging experiments. However, the reduction rate of their antioxidant activity was clearly reduced in the presence of CA for as long as 4 weeks. At the studied concentrations, the activity of polyphenol oxidase on all of the tested PC species was inhibited in the presence of CA, although this effect was less evident as the substrate concentration increased. The higher the CA concentration added to apple juice, the lower the variation in the total color difference (Δ
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Registered trials
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