Nano-capsulation of ginger, red cabbage and broccoli ball mill extracts as sources of anti-oxidant and anti-cancer and application in lentil soup powder

Khaled Mahmoud, Eman Motawe, Hamdy Ebeid, Ihab Ashoush, Samy EL-Behairy

Citations:

1

References:

30

Abstract

The objective of this study was carried to evaluate the possibility of replacing synthetic antioxidants with natural ones.The conventional method and ball mill process were used for grinding dried red cabbage, ginger, and broccoli with respect to their antioxidant activity, total phenolic, and flavonoid contents.Ball mill processes improve efficiency yield and therefore antioxidant capacity.Encaps...

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Keywords

Anti oxidant

Ball mill

Red cabbage

Nano-

Chemistry

Food science

Biology

Botany

Materials science

Biochemistry

Antioxidant

Metallurgy

Composite material

Sustainable Development Goals (SDG)

Zero hunger

2022

Article

Open Access

Institution

Food Technology Dep., National Research Centre, Dokki, Egypt,

Medicinal Food Department, National Organization for Drug Control and Research (NODCAR), Giza, EGYPT,

Professor of Food science and technology, Food Science dept. Faculty of Agriculture, Ain Shams University, Cairo, Egypt

2-Y Citation Average

0.712

DOI

https://doi.org/10.21608/ejchem.2022.154781.6692

Language

en

Country

Egypt