Results 31 to 40 of about 3,306 (203)
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
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
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 +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 +5 more
doaj +1 more source
Anti-oxidant, anti-inflammatory and antimicrobial activity of aqueous extract from acerola and amla. [PDF]
BioinformationAmla, scientifically known as emblica officinalis and Acerola (malphigian emarginata) both are Vitamin C fruits possess varied medicinal properties being used for preventive disease health management strategies.
Burnice Nalina Kumari C +4 more
europepmc +2 more sources
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
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
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. +4 more
openaire +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