Results 51 to 60 of about 3,898 (213)

Fruit Juice Processing Technologies and Their Impact on the Content of Bioactive Compounds—A Review of Current Approaches

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
Fruit juices contain a variety of bioactive compounds (mainly polyphenols, anthocyanins, carotenoids, and vitamin C) with antioxidant properties. Traditional thermal processing methods may negatively affect the stability of these compounds, leading to reductions in polyphenol and anthocyanin content, decreased vitamin C levels, and antioxidant activity.
Julia Soja, Dariusz Nowak
wiley   +1 more source

Ulva lactuca Extract in Confectionery Systems: A Sustainable Approach to Natural Pigmentation, Antioxidant Enrichment, and Sensory Optimization in Fondant and Meringue Matrices

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
This study evaluated the functional potential of Ulva lactuca extract as a natural colorant and antioxidant incorporated into sugar‐based (fondant) and aerated (meringue) confectionery matrices. Extract incorporation significantly enriched total phenolic content—achieving up to 150.95 mg GAE/100 g dry matter in meringues—and surged antioxidant ...
Elvan Gizem Gursoy, Buse Ozdere Yilmaz, Aysegul Erdogan, Meltem Conk Dalay, Sebnem Tavman   +4 more
wiley   +1 more source

Yogurts Supplemented with Juices from Grapes and Berries

Foods, 2020
Nowadays, there is growing interest for the development of enriched dairy products with phenolic compounds derived from edible sources, mainly due to their safety and potential health benefits.
Dimitra Dimitrellou, Nikoletta Solomakou, Evangelos Kokkinomagoulos, Panagiotis Kandylis   +3 more
doaj   +1 more source

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

The Effect of Soil Contamination on Chemical Composition and Quality of Aronia (Aronia melanocarpa) Fruits

, 2017
A field study was conducted to evaluate the chemical composition and quality of the Aronia fruits, as well as the possibilities of Aronia cultivation on soils contaminated with heavy metals.
Violina R. Angelova, Sava G. Tabakov, Krasimir I. Ivanov, Aleksander B. Peltekov   +3 more
core   +1 more source

Fermented Plant‐Based Milks: A Review of Physicochemical and Technological Aspects to Sensory and Probiotic Attributes

Food Bioengineering, Volume 5, Issue 2, Page 314-334, June 2026.
Technological and biotechnological processes, including fermentation with selected starter cultures, convert diverse plant raw materials into fermented plant‐based milks. These processes enhance nutritional profiles, functional and probiotic compounds, and improve physicochemical and sensory properties, supported by predictive modeling to optimize ...
Luiz Henrique de Oliveira Cruz, Raíssa Machado Nascimento, Alice Gonçalves Martins Gonzalez, Josiane Roberto Domingues   +3 more
wiley   +1 more source

DNA Protection by an Aronia Juice-Based Food Supplement

Antioxidants, 2021
Background: This study investigated the effects of an aronia juice-based food supplement on background and total DNA strand breaks in whole blood, and on H2O2-induced DNA strand breaks in isolated peripheral blood lymphocytes. Methods: Ninety-one healthy
Tamara Bakuradze, Peter Meiser, Jens Galan, Elke Richling   +3 more
doaj   +1 more source

Antioxidant Activity and Inhibition of Carbohydrate Hydrolyzing Enzymes by Underutilized Parts From Some Plant‐Based Foods and Their Effect on Postprandial Hyperglycemia

Food Chemistry International, Volume 2, Issue 2, Page 285-294, June 2026.
The underutilized parts viz: pawpaw seed, banana, plantain, and potato peels showed promising antioxidant and inhibition of α‐amylase and α‐glucosidase activities (IC50 values ≤ 100 μg/mL). Similarly, pawpaw seed, banana, plantain, and potato peels reduced postprandial hyperglycemia in sucrose‐ and maltose‐induced hyperglycemia in rats.
Aminu Mohammed, Buhari Shehu Saidu, Nuhu Aliyu, Michael Peter Simon   +3 more
wiley   +1 more source

Application of a novel ingredient Blend promotes hair growth by modulating Wnt/β‐catenin signaling, DP inductivity, and boosting elastin expression in healthy human scalp hair follicles ex vivo

Journal of Cosmetic Dermatology, Volume 25, Issue 6, June 2026.
ABSTRACT Objectives Elastin is an emerging yet underexplored regulator of human hair follicle (HF) physiology. This study evaluated a novel multi‐compound Blend for its elastogenic and hair growth–promoting effects in ex vivo human HFs, compared with isopropyl cloprostenate (IPC), a prostaglandin analog used in cosmetic lash growth formulations ...
Ilaria Piccini, Ioanna Papasideri, Thomas Rouille, Onur Egriboz, Marta Bertolini, Janin Edelkamp, Felipe Jimenez   +6 more
wiley   +1 more source

Low-Dose Aronia melanocarpa Concentrate Attenuates Paraquat-Induced Neurotoxicity [PDF]

, 2016
Herbicides containing paraquat may contribute to the pathogenesis of neurodegenerative disorders such as Parkinson\u27s disease. Paraquat induces reactive oxygen species-mediated apoptosis in neurons, which is a primary mechanism behind its toxicity.
Case, Adam J., Ahmad, Iman M., Agraz, Daniel, Agraz, D, Zimmerman, Matthew C.   +4 more
core   +1 more source