Results 41 to 50 of about 3,306 (203)

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

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

Comparative Evaluation of Antioxidative and Anti-inflammatory Properties of Acerola-Mediated Silver Nanogel and Copper Oxide Nanogel. [PDF]

Cureus
Background: The tropical plant acerola of the genus Malpighia includes shrubs and trees with fruit that is high in nutrients and bioactive chemicals. Acerola stands out due to its exceptionally high ascorbic acid content, ranging from 1500 to 4500 mg/100
Nalina Kumari Chellathurai B, N A, Shanmugam R, Mahendra J, Sudhakar U.   +4 more
europepmc   +2 more sources

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
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Encapsulation of W/O/W Acerola Emulsion by Spray Drying: Optimization, Release Kinetics, and Storage Stability. [PDF]

Foods
Acerola (Malpighia emarginata DC.) is a sub-tropical and tropical fruit renowned for its high levels of vitamin C and phenolic compounds, which offer health benefits.
Dang YT, Tran H, Kha TC.
europepmc   +2 more sources

Development of Edible Coatings Based on Pineapple Peel (Ananas Comosus L.) and Yam Starch (Dioscorea alata) for Application in Acerola (Malpighia emarginata DC). [PDF]

Foods
Acerola fruit has great nutritional and economic relevance; however, its rapid degradation hinders commercialization. The use of coatings reduces post-harvest biochemical modifications and provides physical and biological protection for vegetables such ...
Galvão MBF, Stamford TCM, de Melo FABR, de Lima GS, de Oliveira CEV, de Oliveira ILN, Bidô RCA, Pintado MME, de Oliveira MEG, Stamford TLM.   +9 more
europepmc   +2 more sources

Acerola Cherry and Rosemary Extracts Improve Color and Delay Lipid Oxidation in Previously Frozen Beef. [PDF]

Foods
Extending the shelf life of exported beef could increase international demand and producer profits. The objective was to evaluate the effects of topically applying combinations of acerola cherry powder and rosemary extract on the shelf life of frozen ...
Van Buren JB, Epperson B, Jepsen S, Heimbuch M, Oliver K, Nasados J, Bass PD, Colle MJ.   +7 more
europepmc   +2 more sources

Innovations in Herbal Functional Beverages: From Green Formulation and Bioactivity Preservation to Sensory Optimization and Regulatory Safety. [PDF]

Food Sci Nutr
Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Awlqadr FH, Qadir SA, Altemimi AB, Tlay RH, Saeed MN, Mohammed OA, Abedelmaksoud TG.   +6 more
europepmc   +2 more sources

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

Use of acerola pulp (Malpighia emarginata) in the marination of sardine fillets (Opisthonema oglinum) and its effect on technological, physicochemical, and microbiological qualities [PDF]

Revista Brasileira de Saúde e Produção Animal
Sardine (Opisthonema oglinum) is the most consumed fish by Brazilians, and its nutritional composition is rich in vitamins, fatty acids, and high biological value proteins, in addition to having an affordable commercial value.
Maurício Costa Alves da Silva, Liane da Silva Costa, Pamela Conceição dos Santos, Gabriela Santana dos Anjos, Mariana dos Santos Souza, Gabriela Fonseca de São Pedro, Douglas Aleixo dos Santos, Brenno Guimarães Barreto, Rafael Ventin da Silva, Carlos Pasqualin Cavalheiro   +9 more
doaj   +2 more sources