In addition, some plant proteins are almost black when mixed with water, due to the presence of polyphenols. These antioxidant compounds found in plants can also affect the flavor, he says, so milk makers need to remove them. “It looks like a very simple product. But it’s incredibly complicated. There’s a lot of science going into making it look, taste, and feel the way that real milk does.”
by Leigh Krietsch Boerner | October 11, 2022
Ahmad tells Newscripts that banana peels have high polyphenol content, which gives them the ability to scavenge free radicals and fight off oxidation. In layperson’s terms, banana peels deliver nutritional benefits while keeping baked goods fresh longer. The team prepared several batches of shortbread cookies, substituting 7.5–15% of the normal wheat flour with a flour made by blanching, drying, and grinding banana peels.
by Craig Bettenhausen | September 25, 2022
You can blame that on polyphenol oxidase (PPO), an enzyme present in avocados as well as many other fruits and vegetables. When produce is cut—or smashed—its damaged cells release phenolic compounds that are polymerized with the help of PPO into bitter-tasting, brown pigments. It’s like the crud synthetic chemists often see at the bottom of their reaction flask, explains Subha Das, a chemist and food enthusiast at Carnegie Mellon University.
by Krystal Vasquez | August 28, 2022
They made the new hydrogel with intertwined strands of a polyphenol compound, poly(gallic acid), and a cross-linkable biopolymer, gelatin methacryloyl (GelMA). Polyphenols are known to be strong adhesives. Meanwhile, GelMA’s biocompatibility and ability to cross-link in response to heat and light make it promising for medical applications, but it has historically been held back by being stiff and brittle.
by Prachi Patel, special to C&EN | June 25, 2022
Previous experiments carried out aboard the ISS have shown that many chemical reactions move more slowly up there than they do down here, most notably in the case of the molecular binding of polyphenols, compounds commonly found in red wine. The lack of gravity increases the probability that newly combined molecules will result from conditions that are simply impossible on Earth, explains Maryse Camelan, a communications strategist for Space Cargo.
by Melissa Gilden | February 07, 2021
/business/mergers-&-acquisitions/Venture-capital-firm-buys-genetically/98/i6 20200207 Concentrates 98 6 /magazine/98/09806.html Venture capital firm buys genetically engineered–apple firm as part of a $53 million ag biotech deal Mergers & acquisitions, ag biotech, apples, biotech con bus Craig Bettenhausen business mergers-&-acquisitions food food-science Okanagan silences the gene for polyphenol oxidase, resulting in apples that don't go brown as easily.
by Craig Bettenhausen | February 07, 2020
Micronutrients embedded in BMC particles about 200 µm in diameter were unaffected by exposure to ultraviolet light; oxidizing chemicals such as polyphenols, which are present in fruits and vegetables; or 2 h of boiling. In an initial trial, people who ate a maize stew containing iron encapsulated by BMC absorbed only about 40% of the mineral.
by Alla Katsnelson | November 24, 2019