Results 21 to 30 of about 1,300 (172)

Protective effects of acerola juice on genotoxicity induced by iron in vivo

Genetics and Molecular Biology, 2016
Metal ions such as iron can induce DNA damage by inducing reactive oxygen species (ROS) and oxidative stress. Vitamin C is one of the most widely consumed antioxidants worldwide, present in many fruits and vegetables, especially inMalpighia glabra L ...
Roberta Nunes Horta, Vivian Francilia Silva Kahl, Merielen da Silva Sarmento, Marisa Fernanda Silva Nunes, Carem Rejane Maglione Porto, Vanessa Moraes de Andrade, Alexandre de Barros Falcão Ferraz, Juliana Da Silva   +7 more
doaj   +1 more source

Domestic processing and storage on the physical-chemical characteristics of acerola juice (Malpighia glabra L.). [PDF]

Ciência e Agrotecnologia, 2019
Acerola is a tropical fruit that stands out for its high content of ascorbic acid and phenolic compounds. However, there is currently a lack of information on the effects of the preparation and domestic storage of fruit juices, especially that of acerola.
Bruno Martins Dala-Paula, Taís Pereira dos Santos, Laura de Souza Araújo, Renata Rosane Andrade Bastos, Juliana de Oliveira Moraes, Nádia Carbonera   +5 more
doaj   +1 more source

Development, bioaccessibility and gastroprotective effects of structured soursop bar enriched with acerola co-product extract

Food Chemistry Advances, 2023
This study aimed to develop a structured soursop bar and evaluate the bioaccessibility and gastroprotective effects of its compounds after the addition of aqueous acerola co-product extract.
Larissa Morais Ribeiro da Silva, Jorgiane da Silva Severino Lima, Adriana Rolim Campos, Glauber Cruz Lima, Paulo Henrique Machado de Sousa, Dayse Karine Rodrigues Holanda, Raimundo Rafael de Almeida, Rhaul Candido Rolim, Francisca Mayla Rodrigues Silva, Francisco Ernani Alves Magalhães, Carlos Eduardo da Silva Monteiro, Antoniella Souza Gomes Duarte, Ana Lúcia Ponte Freitas, Luiz Bruno de Sousa Sabino, Nágila Maria Pontes Silva Ricardo   +14 more
doaj   +1 more source

Vitamin C stability in acerola and camu-camu powder obtained by spray drying

Brazilian Journal of Food Technology, 2020
Acerola and camu-camu fruits possess high vitamin C content. However, since these fruits are little consumed in their fresh form, it is important to consider that vitamin C can be oxidized depending on storage conditions.
Vitor Augusto dos Santos Garcia, Josiane Gonçalves Borges, Fernanda Maria Vanin, Rosemary Aparecida de Carvalho   +3 more
doaj   +1 more source

Nanoreinforced alginate–acerola puree coatings on acerola fruits

Journal of Food Engineering, 2012
AbstractCombinations of fruit purees with polysaccharides have been explored to produce edible films and coatings. In this study, the combination between acerola puree and alginate was reinforced with cellulose whiskers (CW) or montmorillonite (MMT) to form nanocomposite edible films (casted on glass plates) and edible coatings (applied on acerola ...
Azeredo, Henriette M.C., Miranda, Kelvi W.E., Ribeiro, Hálisson L., Rosa, Morsyleide F., Nascimento, Diego M.   +4 more
openaire   +1 more source

Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products

Food Science of Animal Resources, 2020
This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products.
Jae Hyeong Choi, Su Min Bae, Jong Youn Jeong   +2 more
doaj   +1 more source

UTILIZATION OF ACEROLA FRUIT AS A SOURCE OF POWERFUL ANTIOXIDANT FOR ENRICHMENT OF SOME PROCESSED FOODS [ [PDF]

Arab Universities Journal of Agricultural Sciences, 2010
Four stages of maturity acerola fruits (Malpigh-ia glabra L.) namely green, mature green/yellow, pale red and ripe mature were analyzed in fresh and dried at 50˚C under vacuum.
doaj   +1 more source

Digestibilidade, comportamento ingestivo e desempenho de ovinos alimentados com resíduos de agroindústrias processadoras de frutas [PDF]

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2019
RESUMO Objetivou-se avaliar o consumo, a digestibilidade e o desempenho de ovinos, arraçoados com dietas isoproteicas, contendo 75% de resíduos da agroindústria frutífera (abacaxi, acerola, maracujá e cupuaçu), uma dieta com feno de tifton e 25% de ...
R.D. Pazdiora, B.R.C.N. Pazdiora, E. Ferreira, I.M. Muniz, E.R. Andrade, J.V.S. Siqueira, F. Scherer, O.J. Venturoso, P.J. Souza   +8 more
doaj   +1 more source

In vitro bioaccessibility of antioxidant compounds from structured fruits developed with gellan gum and agar

Revista Ciência Agronômica, 2021
This study aims to evaluate the bioaccessibility of antioxidant compounds of structured fruits. Samples were prepared with 50% of each pulp (mango/caja, mango/cashew apple and mango/acerola), agar and gellan gum (low acyl-LA and high acyl-HA) in LA:HA ...
Amanda Rodrigues Leal, Luciana de Siqueira Oliveira, Juliana Nascimento da Costa, Carlos Artur Nascimento Alves, Paulina Mata, Paulo Henrique Machado de Sousa   +5 more
doaj   +1 more source

Stabilizing effect of montmorillonite on acerola juice anthocyanins [PDF]

Food Chemistry, 2018
This study was conducted to evaluate color and anthocyanin stability of clarified acerola juice (CAJ) as affected by montmorillonite (Mnt) at different concentrations (0-6 wt%, dry basis). While non-complexed CAJ suffered noticeable color degradation with time and pH variations, the presence of Mnt (especially at 4-6 wt%) not only changed the initial ...
Hálisson L, Ribeiro, Ana Vitória de, Oliveira, Edy S de, Brito, Paulo R V, Ribeiro, Men de Sá M, Souza Filho, Henriette M C, Azeredo   +5 more
openaire   +2 more sources