Results 41 to 50 of about 286 (133)
Food Science &Nutrition, Volume 14, Issue 6, June 2026.This graphical abstract presents the preparation, optimization, and characterization of spray‐dried Aonla–Giloy juice powder. Fresh Aonla fruit and Giloy stem were processed through extraction, pre‐treatment, filtration, blending, maltodextrin addition, and spray drying, followed by RSM‐based optimization of key formulation and drying variables.
Gurpreet Jhally +7 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 5, May 2026.This review explores Amazonian plants as sources of natural colorants, highlighting major groups such as anthocyanins, carotenoids, betalains, and chlorophylls. It emphasizes sustainable extraction techniques, including green solvents and emerging technologies, and discusses their bioactive properties and potential applications in the food industry ...
Zandleme Birino de Oliveira +7 more
wiley +1 more source
JPBI (Jurnal Pendidikan Biologi Indonesia), 2016 Dragon fruit Hylocereus polyrhizus and Hylocereus undatus are familiy of cactus, grown in Malang. The high consumption of dragon fruit, have an impact on the fruit skin buildup that simply disposed of as trash.
Tutut Puji Lestari
doaj +3 more sources
Physicochemical characterization and phenolic compound content of flour from blended juice residues
Journal of the Science of Food and Agriculture, Volume 106, Issue 7, Page 4331-4340, May 2026.Abstract BACKGROUND The production of fruit juices generates substantial amounts of residue, including peels, seeds, pomace, stalks, and leaves, which are rich in nutritionally relevant compounds, such as fiber and bioactives. The aims of this study were to evaluate drying conditions for converting mixed juice residue, composed of apple, beetroot ...
Letícia da Cunha Espinosa +4 more
wiley +1 more source
Application of red pitaya powder as a natural food colourant in fruit pastille
Jurnal Gizi Klinik Indonesia, 2017 Background: Confectionary products meet the important consumers’ need states of fun and enjoyment, especially among children. Synthetic colourant had been applied as a colouring agent in confectionery products for decades, however various adverse health ...
Low Pinn Yee, Chan Sook Wah
doaj +1 more source
Molecular Nutrition &Food Research, Volume 70, Issue 10, 27 May 2026.Alginate‐based encapsulation systems exhibit pH‐responsive behavior during gastrointestinal digestion. Calcium‐alginate matrices limit phenolic release under gastric conditions by forming a compact alginic acid barrier, while intestinal conditions promote matrix swelling and controlled release.
Işıl BARUTÇU MAZI +2 more
wiley +1 more source
The Role of Betacyanins in Plant Salt Tolerance [PDF]
, 2021 <p>Soil salinity is a major threat to future food stability. Almost 20% of irrigated land is currently too saline to grow traditional crops. Moreover, rising sea levels, scarcity of fresh water, and more intense and prolonged periods of drought are exacerbating the problem. Saline soils severely reduce yields of most crop plants.
openaire +1 more source
Optimization of Hot Water Treatment in Red Dragon Fruit Using Response Surface Methodology
Jurnal Ilmu Pertanian IndonesiaRed-fleshed dragon fruit is recognized as a superfruit because of its betacyanin content, a natural pigment with antioxidant properties. However, the fruit is highly perishable after harvest, requiring effective postharvest handling, such as Hot Water ...
Yuniarsih +2 more
doaj +1 more source
Plant Biotechnology Journal, Volume 24, Issue 4, Page 2143-2152, April 2026.ABSTRACT Wheat is one of the globally important food crops, but its genetically modified application lags behind other staple crops due to its complex genome and low transformation efficiency. Normally, traditional transgenic and gene‐edited wheat requires multiple selfing generations for obtaining homozygous lines, which delayed the development of ...
Zhiyang Han +12 more
wiley +1 more source
Advances in Food Science, Sustainable Agriculture, and Agroindustrial EngineeringThe high consumption of red dragon fruit has led to an increase in red dragon fruit peel waste in the environment, which has potential as a source of natural food coloring and as a prebiotic but is susceptible todegraded.
Fayola Justina +2 more
doaj +1 more source