The Experts below are selected from a list of 1113 Experts worldwide ranked by ideXlab platform
Shumei Lin - One of the best experts on this subject based on the ideXlab platform.
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dehydrated basella alba fruit juice as a novel natural Colorant Pigment stability in vivo food safety evaluation and anti inflammatory mechanism characterization
Plant Foods for Human Nutrition, 2016Co-Authors: Fulong Huang, Robin Y Y Chiou, Weicheng Chen, Hueyjiun Ko, Lijung Lai, Shumei LinAbstract:Flesh of Basella alba L. mature fruits bearing deep-violet juice provides a novel and potential source of natural Colorant. To minimize the Pigment purification process and warrant safety acceptability, B. alba Colorant powder (BACP) was prepared using mature fruits through a practical batch preparation and subjected to fundamental Pigment characterization, food safety assessment and bio-function evaluation. Yield of the dehydrated B. alba Colorant powder (BACP) was 37 g/kg fresh fruits. Reconstituted aqueous solution of the BACP exhibited an identical visible spectrum (400–700 nm) as that of fresh juice. Color of the solution (absorbance at 540 nm) was stable in a broad pH ranged from 3 to 8 and enhanced by co-presence of calcium and magnesium ions, while was rapidly bleached by ferrous and ferric ions. For in vivo food safety evaluation, ICR mice were daily gavage administered with BACP up to 1000 mg/kg body weight for 28 days. Organ weight determination, serum biochemical analysis and histopathological examination of hearts, livers, lungs and kidneys revealed no obvious health hazard. In vitro anti-inflammatory activity of BACP was characterized in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. BACP exerted potent anti-inflammatory activity by down-regulation of inflammatory mediators including nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-1β, IL-6 and IL-12 and the blockage of IκB kinase (IKK)/IκB/nuclear factor-κ B (NFκB) activation cascade. These results supported that BACP may serve as a beneficial alternative of natural food Colorant.
Pe M Claesso - One of the best experts on this subject based on the ideXlab platform.
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aggregation of inkjet ink components by ca and mg ions in relation to Colorant Pigment distribution in paper
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2014Co-Authors: Asaf Oko, Agne Sweri, Irgi D Andne, Douglas Eugene Ugne, Wayne Lee Cook, Pe M ClaessoAbstract:Abstract Papers coated with salts containing divalent cations exhibit superior inkjet print quality, which has been suggested to be due to fast aggregation of the Colorant Pigments close to, or even on, the surface of the paper. In this work we show the pivotal role of the carboxylic acid containing dispersing polymer. We report a series of aggregation and sedimentation experiments with commercial inks, generic ink formulations and specific ingredients comprising these formulations, and find differences in their response to the presence of MgCl 2 or CaCl 2 . In particular, flocs and sediments formed in the presence of MgCl 2 are denser than those formed in the presence of CaCl 2 . These differences are not predicted by the Derjaguin-Landau-Verwey-Overbeek (DLVO) theory. We suggest that ion specific interactions occurring between Mg 2+ or Ca 2+ , and charged carboxylate groups residing on the dispersing polymers, provoke the observed behavior.
Lijung Lai - One of the best experts on this subject based on the ideXlab platform.
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dehydrated basella alba fruit juice as a novel natural Colorant Pigment stability in vivo food safety evaluation and anti inflammatory mechanism characterization
Plant Foods for Human Nutrition, 2016Co-Authors: Fulong Huang, Robin Y Y Chiou, Weicheng Chen, Hueyjiun Ko, Lijung Lai, Shumei LinAbstract:Flesh of Basella alba L. mature fruits bearing deep-violet juice provides a novel and potential source of natural Colorant. To minimize the Pigment purification process and warrant safety acceptability, B. alba Colorant powder (BACP) was prepared using mature fruits through a practical batch preparation and subjected to fundamental Pigment characterization, food safety assessment and bio-function evaluation. Yield of the dehydrated B. alba Colorant powder (BACP) was 37 g/kg fresh fruits. Reconstituted aqueous solution of the BACP exhibited an identical visible spectrum (400–700 nm) as that of fresh juice. Color of the solution (absorbance at 540 nm) was stable in a broad pH ranged from 3 to 8 and enhanced by co-presence of calcium and magnesium ions, while was rapidly bleached by ferrous and ferric ions. For in vivo food safety evaluation, ICR mice were daily gavage administered with BACP up to 1000 mg/kg body weight for 28 days. Organ weight determination, serum biochemical analysis and histopathological examination of hearts, livers, lungs and kidneys revealed no obvious health hazard. In vitro anti-inflammatory activity of BACP was characterized in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. BACP exerted potent anti-inflammatory activity by down-regulation of inflammatory mediators including nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-1β, IL-6 and IL-12 and the blockage of IκB kinase (IKK)/IκB/nuclear factor-κ B (NFκB) activation cascade. These results supported that BACP may serve as a beneficial alternative of natural food Colorant.
Hueyjiun Ko - One of the best experts on this subject based on the ideXlab platform.
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dehydrated basella alba fruit juice as a novel natural Colorant Pigment stability in vivo food safety evaluation and anti inflammatory mechanism characterization
Plant Foods for Human Nutrition, 2016Co-Authors: Fulong Huang, Robin Y Y Chiou, Weicheng Chen, Hueyjiun Ko, Lijung Lai, Shumei LinAbstract:Flesh of Basella alba L. mature fruits bearing deep-violet juice provides a novel and potential source of natural Colorant. To minimize the Pigment purification process and warrant safety acceptability, B. alba Colorant powder (BACP) was prepared using mature fruits through a practical batch preparation and subjected to fundamental Pigment characterization, food safety assessment and bio-function evaluation. Yield of the dehydrated B. alba Colorant powder (BACP) was 37 g/kg fresh fruits. Reconstituted aqueous solution of the BACP exhibited an identical visible spectrum (400–700 nm) as that of fresh juice. Color of the solution (absorbance at 540 nm) was stable in a broad pH ranged from 3 to 8 and enhanced by co-presence of calcium and magnesium ions, while was rapidly bleached by ferrous and ferric ions. For in vivo food safety evaluation, ICR mice were daily gavage administered with BACP up to 1000 mg/kg body weight for 28 days. Organ weight determination, serum biochemical analysis and histopathological examination of hearts, livers, lungs and kidneys revealed no obvious health hazard. In vitro anti-inflammatory activity of BACP was characterized in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. BACP exerted potent anti-inflammatory activity by down-regulation of inflammatory mediators including nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-1β, IL-6 and IL-12 and the blockage of IκB kinase (IKK)/IκB/nuclear factor-κ B (NFκB) activation cascade. These results supported that BACP may serve as a beneficial alternative of natural food Colorant.
Weicheng Chen - One of the best experts on this subject based on the ideXlab platform.
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dehydrated basella alba fruit juice as a novel natural Colorant Pigment stability in vivo food safety evaluation and anti inflammatory mechanism characterization
Plant Foods for Human Nutrition, 2016Co-Authors: Fulong Huang, Robin Y Y Chiou, Weicheng Chen, Hueyjiun Ko, Lijung Lai, Shumei LinAbstract:Flesh of Basella alba L. mature fruits bearing deep-violet juice provides a novel and potential source of natural Colorant. To minimize the Pigment purification process and warrant safety acceptability, B. alba Colorant powder (BACP) was prepared using mature fruits through a practical batch preparation and subjected to fundamental Pigment characterization, food safety assessment and bio-function evaluation. Yield of the dehydrated B. alba Colorant powder (BACP) was 37 g/kg fresh fruits. Reconstituted aqueous solution of the BACP exhibited an identical visible spectrum (400–700 nm) as that of fresh juice. Color of the solution (absorbance at 540 nm) was stable in a broad pH ranged from 3 to 8 and enhanced by co-presence of calcium and magnesium ions, while was rapidly bleached by ferrous and ferric ions. For in vivo food safety evaluation, ICR mice were daily gavage administered with BACP up to 1000 mg/kg body weight for 28 days. Organ weight determination, serum biochemical analysis and histopathological examination of hearts, livers, lungs and kidneys revealed no obvious health hazard. In vitro anti-inflammatory activity of BACP was characterized in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. BACP exerted potent anti-inflammatory activity by down-regulation of inflammatory mediators including nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-1β, IL-6 and IL-12 and the blockage of IκB kinase (IKK)/IκB/nuclear factor-κ B (NFκB) activation cascade. These results supported that BACP may serve as a beneficial alternative of natural food Colorant.