Search results for "Foeniculum"

showing 5 items of 15 documents

Phytotoxic Activities of Mediterranean Essential Oils

2010

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PimpinellaFoeniculumPharmaceutical SciencephytotoxicityArticleLepidium sativumRaphanusseedling growthAnalytical Chemistrylcsh:QD241-441foodlcsh:Organic chemistryDrug DiscoveryBotanyOils VolatileRadiclePlant OilsPhysical and Theoretical Chemistryessential oilsLavandula angustifoliaLamiaceaebiologyOrganic ChemistrySalvia officinalisVerbena officinalismonoterpenesLettucebiology.organism_classificationfood.foodFoeniculumgerminationChemistry (miscellaneous)SeedsMolecular MedicineLamiaceaeMelissa officinalisessential oils; phytotoxicity; germination; seedling growth; monoterpenesHyssopus officinalisApiaceaeMolecules
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Chemical Composition, In Vitro Bioaccessibility and Antioxidant Activity of Polyphenolic Compounds from Nutraceutical Fennel Waste Extract

2021

Fennel (Foeniculum vulgare Mill.) waste contains a broad range of bioactive molecules, including polyphenols, which have poor bioaccessibility during gastrointestinal digestion. This work aimed to investigate the bioaccessibility of total phenolic compounds and the antioxidant capacity during simulated gastrointestinal digestion using two nutraceutical formulations based on non-acid-resistant (NAR) and acid-resistant (AR) capsules containing aqueous-based extracts from fennel waste. Moreover, to obtain a comprehensive investigation of the polyphenolic constituents of the fennel waste extract, a high-resolution mass spectrometry (Q-Orbitrap) analysis was performed. Notably, chlorogenic acids…

PolyphenolAntioxidantFoeniculum030309 nutrition & dieteticsmedicine.medical_treatmentPharmaceutical Science01 natural sciencesArticleAntioxidantsAnalytical ChemistryGastrointestinal digestionlcsh:QD241-44103 medical and health sciencesNutraceuticallcsh:Organic chemistryDrug Discoveryhealth-promoting compoundsmedicineFood sciencePhysical and Theoretical ChemistryChemical compositionBioactive com-poundDietary Supplement0303 health sciencesfood waste valorizationAqueous solutionbioactive compoundsbiology010405 organic chemistryChemistryPlant ExtractsOrganic Chemistryfood and beveragesPolyphenolsbiology.organism_classificationHealth-promoting compoundIn vitro0104 chemical sciencesFoeniculumChemistry (miscellaneous)PolyphenolDietary SupplementsMolecular MedicineDigestionnutraceuticalAntioxidantMolecules
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Fennel waste-based films suitable for protecting cultivations.

2007

Biodegradable, flexible, and moisture-resistant films were obtained by recycling fennel waste and adding to fennel homogenates the bean protein phaseolin that was modified or not modified by the enzyme transglutaminase. All films were analyzed for their morphology, mechanical properties, water vapor permeability, and susceptibility to biodegradation under soil-like conditions. Our experiments showed that transglutaminase treatment of the phaseolin-containing fennel waste homogenates allowed us to obtain films comparable in their mechanical properties and water vapor permeability to the commercial films Ecoflex and Mater-Bi. Furthermore, biodegradability tests demonstrated that the presence …

Time FactorsPolymers and PlasticsFennel waste-based filmFood HandlingOligonucleotidesIndustrial WasteBioengineeringBiocompatible MaterialsEnvironmentBioplasticIndustrial wasteBiomaterialschemistry.chemical_compoundBotanyMaterials ChemistryFood scienceCelluloseCellulosedegradationPlant ProteinsTransglutaminasesAgricultureFabaceaeBiodegradationEnvironmentally friendlyCarbonBacilluPhaseolinBiodegradation EnvironmentalchemistryFoeniculumPlant proteinMicroscopy Electron ScanningPectinsSpectrophotometry UltravioletValorisationPlasticsSettore AGR/16 - Microbiologia AgrariaBiomacromolecules
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Effects of Packaging on Shelf-Life and Quality of Minimally Processed Fennel

2011

Fennel is not a widespread product among minimally processed vegetables, due to the fast deterioration mainly caused by browning of the cut surfaces, even during cold storage. In order to extend the shelf-life of fresh-cut fennel, the influence of different packaging techniques was studied. Sliced fennel, dipped in citric acid solution (0.5 %), was placed in polystyrene trays, sealed with PE film or vacuum packaged in PE bags and stored up to 14 days at 4°C. During this period weight loss, soluble solid content, pH, color and firmness were evaluated. Minimally processed fennel packed in sealed trays and coldstored at 4°C, extended its shelf life to 14 days maintaining acceptable quality. Fe…

fresh-cut Foeniculum vulgare vacuum storage cold storage browningSettore AGR/04 - Orticoltura E Floricoltura
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Effect of packaging on quality of minimally processed fennel

2014

Fennel is not a widespread product among minimally processed vegetables, due to the fast deterioration mainly caused by browning of the cut surfaces, even during cold storage. In order to extend the shelf-life of fresh-cut fennel, the influence of different packaging techniques was studied. Sliced fennel, dipped in citric acid solution (0.5 %), was placed in polystyrene trays, sealed with PE film or vacuum packaged in PE bags and stored up to 14 days at 4°C. During this period weight loss, soluble solid content, pH, colour and firmness were evaluated. Minimally processed fennel packed in sealed trays and cold-stored at 4°C, extended its shelf life to 14 days maintaining acceptable quality. …

fresh-cut Foeniculum vulgare vacuum storage cold storage browningSettore AGR/04 - Orticoltura E Floricoltura
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