Vine tea (Ampelopsis grossedentata): A review of chemical composition, functional properties, and potential food applications

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.contributorVirginia Tech-
Autor(es): dc.contributorUniversidade Estadual Paulista (Unesp)-
Autor(es): dc.creatorCarneiro, Renata C. V.-
Autor(es): dc.creatorYe, Liyun-
Autor(es): dc.creatorBaek, Naerin-
Autor(es): dc.creatorTeixeira, Gustavo H. A. [UNESP]-
Autor(es): dc.creatorO'Keefe, Sean F.-
Data de aceite: dc.date.accessioned2022-02-22T00:55:24Z-
Data de disponibilização: dc.date.available2022-02-22T00:55:24Z-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2021-06-25-
Data de envio: dc.date.issued2020-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1016/j.jff.2020.104317-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/209099-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/209099-
Descrição: dc.descriptionHerbal teas like vine tea (Ampelopsis grossedentata) have been traditionally consumed worldwide because of their health-promotion and pleasant taste. Vine tea and its main bioactive component, dihydromyricetin, have gained attention because of their potential applications in food, material, and pharmaceutical sciences. Vine tea and dihydromyricetin have been suggested as potential natural antioxidants to extend shelf life of foods. Studies have also suggested potential application in packaging and food safety. Additionally, dietary supplementation with vine tea extract have shown great potential to prevent metabolic diseases, which can justify its application in novel functional foods. This review discusses the chemistry, functional properties, and potential applications of vine tea and dihydromyricetin in the food industry. Although vine tea extracts and dihydromyricetin have shown promising results, further studies on optimal application, thermal stability, synergetic effect with other natural antioxidants, consumer acceptability, and sensory profile of vine tea are needed to support food product innovation.-
Descrição: dc.descriptionFulbright-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionVirginia Agricultural Experiment Station-
Descrição: dc.descriptionHatch Program of the National Institute of Food and Agriculture, U.S. Department of Agriculture-
Descrição: dc.descriptionVirginia Tech, Dept Food Sci & Technol, 402A HABB1,1230 Washington St SW, Blacksburg, VA 24061 USA-
Descrição: dc.descriptionUniv Estadual Paulista, Dept Ciencias Prod Agr, Fac Ciencias Agr & Vet, Jaboticabal, SP, Brazil-
Descrição: dc.descriptionUniv Estadual Paulista, Dept Ciencias Prod Agr, Fac Ciencias Agr & Vet, Jaboticabal, SP, Brazil-
Formato: dc.format9-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier B.V.-
Relação: dc.relationJournal Of Functional Foods-
???dc.source???: dc.sourceWeb of Science-
Palavras-chave: dc.subjectVine tea-
Palavras-chave: dc.subjectAmpelopsis grossedentata-
Palavras-chave: dc.subjectDihydromyricetin-
Palavras-chave: dc.subjectAmpelopsin-
Palavras-chave: dc.subjectNatural antioxidant-
Título: dc.titleVine tea (Ampelopsis grossedentata): A review of chemical composition, functional properties, and potential food applications-
Aparece nas coleções:Repositório Institucional - Unesp

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