Results 51 to 60 of about 3,167 (183)

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

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

Advances in Eco‐Friendly Extraction of Fruit Bioactive Compounds: Technologies, Challenges and Future Directions

Analytical Science Advances, Volume 7, Issue 1, June 2026.
Fruit bioactive compounds offer antioxidant, anti‐inflammatory, and preventive benefits, yet extraction is hindered by poor solubility and conventional methods using toxic solvents and high energy. This review evaluates traditional and advanced eco‐friendly technologies, highlighting efficiency, selectivity, and sustainability.
Abadi Gebreyesus Hndeya, Desta Berhe Sbhatu, Gebreselema Gebreyohannes   +2 more
wiley   +1 more source

Effect of Anthocyanin‐Rich New Zealand Blackcurrant on Tumour Necrosis Factor‐α–Induced Plasminogen Activator Inhibitor‐1 Release in Airway Epithelial Cells: A Preliminary Study

Phytochemicals in Food and Medicine, Volume 1, Issue 2, June 2026.
Pretreatment with New Zealand blackcurrant anthocyanins nonsignificantly reduced TNF‐α–induced PAI‐1 release in bronchial epithelial cells. The small sample size may have influenced the lack of statistical significance. This study provides preliminary evidence of possible effects of NZBC anthocyanins on PAI‐1 secretion but warrants further extensive ...
Madiha Ajaz, Ayesha Zahid, Rati Jani, Lada Vugic, Indu Singh, Natalie Shilton   +5 more
wiley   +1 more source

Suitability of black currant (Ribes nigrum L.) as bred by NULES of Ukraine to machine harvesting of its berries

Plant Varieties Studying and Protection, 2013
In the article the authors show outcome of three years observation of blackcurrant varieties bred by Study Horticulture Department NULES of Ukraine for their suitabi­ lity to machine harvesting. Blackcurrant is the most common berry crop in Ukraine. When
В. О. Сіленко, П. М. Гав’юк   +1 more
doaj   +1 more source

Modeling the Multiple Hoppy Sensory Dimensions in Beers With Conventional and Alternative Data Strategies

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT Beer lexicon is diverse due to the use of different raw materials during the brewing process leading to many beer styles and categories. However, beers are often simply described with the term “hoppy,” which seems a vague and generic sensory descriptor.
Gonzalo Garrido‐Bañuelos, Mpho Mafata, Astrid Buica   +2 more
wiley   +1 more source

Postharvest Evaluations of Blackcurrant Fruits with Chitosan and Ultraviolet A Treatments

Applied Sciences
The blackcurrant (Ribes nigrum L.) is a small fruit known for its health benefits, but treatment effects on postharvest storage for fresh markets remain understudied compared with other berries, such as blueberries (Vaccinium spp.).
Zhuoyu Wang, Andrej Svyantek, Zachariah Miller, Aude A. Watrelot, Venkateswara Rao Kadium   +4 more
doaj   +1 more source

Faecal Attraction: 40 Years of Research in Gut Microbiology

Nutrition Bulletin, Volume 51, Issue 2, Page 269-275, June 2026.
ABSTRACT This article summarises the 2025 British Nutrition Foundation Annual Lecture given on 25/11/25. It overviews aspects of research in anaerobic microbiology, principally involving the human gut. Until October 2025, Gibson was Professor of Food Microbiology at the University of Reading.
Glenn R. Gibson
wiley   +1 more source

Machine Learning Approaches for GC–MS Data Interpretation in Flavour and Fragrance Analysis

Flavour and Fragrance Journal, Volume 41, Issue 3, Page 437-448, May 2026.
The review explores machine learning integration in GC‐MS data analysis for the fragrance and flavour industry, highlighting recent advances and techniques in a context constrained by data scarcity and intellectual property concerns. ABSTRACT This review explores the integration of machine learning (ML) in the analysis of mass spectrometry data ...
Jean‐Baptiste Coffin, Romain Krafft, Sylvain Antoniotti, Sébastien Fiorucci   +3 more
wiley   +1 more source

Co‐Encapsulation of Probiotics With Multiple Bioactives: Stability and Viability of Probiotics

Food Frontiers, Volume 7, Issue 3, May 2026.
ABSTRACT The global demand for functional food containing probiotics is rapidly increasing due to their well‐documented health benefits. However, maintaining the stability and viability of probiotics during processing, storage, and gastrointestinal transit (GIT) remains a persistent challenge.
Poorni Sandupama, Wee Sim Choo
wiley   +1 more source