What is more interesting about brown adipose tissue (BAT) is its ability to provide thermogenesis, protection against obesity by clearing triglycerides, releasing batokines, and mitigating insulin resistance. White adipose tissue (WAT) on the other hand stores excess energy and secretes some endocrine factors like leptin for regulating satiety. For the last decade there has been an increasing i...

A model solution of orange juice was prepared and stored. Factors affecting browning and formation of such decomposition products as 3-hydroxy-2-pyrone (3OH2P), 5-hydroxymethylfurfural (HMF), furfural, 5-hydroxymaltol, and 2-furoic acid were examined. Ascorbic acid (AsA) was essential for browning, which was stimulated by amino acids and citric acid, and repressed by chelators and radical scave...

Image analysis was applied to examine banana peel browning. The banana samples were divided into 3 treatment groups: no treatment and normal packaging (Cont); CO2 gas exchange packaging (CO); normal packaging with an ethylene generator (ET). We confirmed that the browning of banana peels developed more quickly in the CO group than the other groups based on sensory test and enzyme assay. The G (...

The recent browning (increase in color) of surface waters across much of the northern hemisphere has important implications for light climate, ecosystem functioning, and drinking water treatability. Using log-linear regressions and long-term (6-21 years) data from 112 Swedish watercourses, we identified temporal and spatial patterns in browning-related parameters [iron, absorbance, and total or...

The production of fresh-cut fruits is increasingly becoming an important task as consumers are more aware of the importance of healthy eating habits, and have less time for food preparation. A fresh-cut fruit is a fruit that has been physically altered from its original state (trimmed, peeled, washed and/or cut), but remains in a fresh state. Unfortunately since fruits have living tissue, they ...

Iron bioavailabilities and antioxidant activities of 3 generic raisin types—Golden Thompson, Dipped Thompson, and Sun-dried Thompson—were quantified and compared. Iron bioavailability was assessed with an in vitro digestion/Caco-2 cell culture model using cell ferritin formation as an index of iron bioavailability. Antioxidant activity was determined using the total oxyradical-scavenging capaci...

The by-products of the skate processing industry have bioactive properties but are mostly discarded. In present study, cartilage, a major by-product that is rich in chondroitin sulfate (CS) and type II collagen were investigated. Enzymatically-hydrolyzed peptides (CP) thermally hydrolyzed CS oligosaccharides (CSo) from cartilage prepared their antioxidant activities studied. High free radical s...

The non-enzymatic browning, namely Maillard reaction is commonly invoked to account for abiotic chemical transformations of organic matter. Here we report a new reaction pathway via the Maillard reaction to systematically synthesize a series of nitrogen-doped carbon dots (C-dots) with superhigh quantum yield (QY) and tunable multicolor luminescent displayment. The starting materials are glucose...

'I'he shelf life of fruit juices and concentrates is limited primarily by microbial, enzymatic, and chemical reactions that adversely affect their nutritional quality, color, and flavor. Pasteurization requirements of freshly extracted citrus juices are based on inactivation of thermally resistant endogenous enzymes whereas requirements for reconstituted juices are based on destruction of micro...

Polyphenol oxidase (PPO) plays a key role in the postharvest pericarp browning of litchi fruit, but its underlying mechanism remains unclear. In this study, we cloned the litchi PPO gene (LcPPO, JF926153), and described its expression patterns. The LcPPO cDNA sequence was 2120 bps in length with an open reading frame (ORF) of 1800 bps. The ORF encoded a polypeptide with 599 amino acid residues,...