Results 21 to 30 of about 3,149 (205)
Future Foods, 2022 Among natural extracts with antioxidant potential, acerola fruit is an important source of bioactive compounds. The goal of this work was to evaluate the antioxidant capacity of microencapsulated and lyophilized extracts of unripe acerola fruits produced
Bianca Ferraz Teixeira +2 more
doaj +1 more source
, 2022 A acerola é o fruto da aceroleira (Malpighia emarginata DC.) planta originária da América Central, que foi introduzida no Brasil por volta de 1950. A acerola é uma excelente fonte de vitaminas e minerais: • Vitamina C (ácido ascórbico), • Vitamina A; • Antocianina (pigmento de coloração vermelha).
Jardel Luís Félix Pacheco +2 more
openaire +1 more source
Recycling, 2023 This study reviews the many uses for waste generated from acerola (Malpighia spp.) production, a tropical fruit renowned for its nutrient-rich content.
José Roberto Vega-Baudrit +8 more
doaj +1 more source
Advances in the propagation of acerola [PDF]
Revista Brasileira de Fruticultura, 2017 Abstract The acerola tree (Malpighia emarginata Sessé &Moc. ex DC.) is a fruit species that has prospered in the Brazilian tropical regions, especially in the Northeast, thanks to the high content of vitamin C in the fruits, among other characteristics that make it attractive to the producer, such as early production.
Ritzinger, Rogério +3 more
openaire +4 more sources
Cogent Food & Agriculture, 2023 The large production of broilers and fruits in Brazil demands the exploration of new sources of nutrients for the birds and of sustainable disposal of the fruit industrialization wastes.
Joselaine de Oliveira +6 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 +5 more
doaj +1 more source
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 +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 +3 more
doaj +1 more source
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 +2 more
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 +8 more
doaj +1 more source