Results 21 to 30 of about 5,350 (200)

Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extracts

, 2023
The purpose of the present study was to develop edible composite films based on sodium alginate and pectin with incorporated Aronia melanocarpa (Michx.) Elliot and Thymus serpyllum L. extracts.
Ayten Osman Solak, Svetla Maksimova Dyankova, Dyankova, Svetla, Solak, Ayten   +3 more
core   +1 more source

Chokeberry Pomace Utilization for Improving Selected Quality Parameters of Green Tea Leaves or Hibiscus Flower Infusions

Applied Sciences, 2023
The utilization of food industrial by-products, especially pomace after juice processing, could be a big challenge. Chokeberry pomace is a valuable source of phenolic compounds, including procyanidins and anthocyanins.
Marcin Kidoń, Ewelina Marciszak, Şuheda Uğur, Maciej Kuligowski, Elżbieta Radziejewska-Kubzdela   +4 more
doaj   +1 more source

The Effect of Plant Additives on the Stability of Polyphenols in Cloudy and Clarified Juices from Black Chokeberry (Aronia melanocarpa)

Antioxidants, 2020
Black chokeberry (Aronia melanocarpa) is a fruit with increasing popularity in consumption and processing. Recent research has strengthened the position of chokeberry as a source of phenolic compounds, antioxidants with high pro-health values, therefore ...
Andrzej Sidor, Agnieszka Drożdżyńska, Anna Brzozowska, Artur Szwengiel, Anna Gramza-Michałowska   +4 more
doaj   +1 more source

Antioxidant Potential of Fruit Juice with Added Chokeberry Powder (Aronia melanocarpa)

Molecules, 2017
The purpose of this study was to determine the possibility of using chokeberry powder as a supplement in apple juice to increase the nutritional value of the final product with the aim of developing a new functional food product.
Jana Šic Žlabur, Nadica Dobričević, Stjepan Pliestić, Ante Galić, Daniela Patricia Bilić, Sandra Voća   +5 more
doaj   +1 more source

Antioxidant Properties of Chokeberry Products—Assessment of the Composition of Juices and Fibers

Foods, 2023
Chokeberry fruits are a rich source of bioactive ingredients and their beneficial effect on the body has been proven in the literature. They contain antioxidants such as polyphenols (anthocyanins, procyanidins, phenolic acids, flavonols and flavanols ...
Ewa Olechno, Anna Puścion-Jakubik, Jolanta Soroczyńska, Katarzyna Socha, Monika Cyuńczyk, Małgorzata Elżbieta Zujko   +5 more
doaj   +1 more source

Formulation of Novel Liqueurs from Juice Industry Waste: Consumer Acceptance, Phenolic Profile and Preliminary Monitoring of Antioxidant Activity and Colour Changes During Storage

Food Technology and Biotechnology, 2021
Research background. Apple juice is one of the most popular and liked beverages worldwide. Due to the increased health consciousness among consumers, beetroot and chokeberry juices have also rising consumption trends.
Marija Petrović, Sonja Veljović, Nikola Tomić, Snežana Zlatanović, Tomislav Tosti, Predrag Vukosavljević, Stanislava Gorjanović   +6 more
doaj  

Effects of Different Brewing Technologies on Polyphenols and Aroma Components of Black Chokeberry Wine

Foods, 2023
The black chokeberry is a shrub of the Rosaceae family, which is characterized by strong acidity and astringency and is widely processed into wine and alcoholic beverages.
Mengying Chen, Shuting Zhang, Yuanxiao Ren, Zhao Le, Lingxi Li, Baoshan Sun   +5 more
doaj   +1 more source

Metabolism of chokeberry anthocyanins in saliva

The FASEB Journal, 2010
Anthocyanin‐rich extracts (ARE) have been shown to suppress proliferation of human oral squamous cell carcinoma and reduce the number of oral tumors when fed in diet to hamsters. These data suggest the potential use of anthocyanins (ACN) for oral chemoprevention.
Kom Kamonpatana, Chureeporn Chitchumroonchokchai, Monica M. Giusti, Mark L. Failla   +3 more
openaire   +1 more source

Chokeberry pomace: Waste, or a valuable source of bioactive compounds? [PDF]

Arhiv za farmaciju
Berry pomaces, byproducts of the food industry, are rich in bioactive polyphenolic compounds, which are well recognized for their strong antioxidant and antimicrobial properties.
Pavun Leposava, Janošević-Ležaić Aleksandra, Đogo-Mračević Svetlana, Uskoković-Marković Snežana   +3 more
doaj   +1 more source

The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

Agricultural and Food Science, 2019
The objective of this study was to explain the effect of osmotic dehydration pre-treatment (chokeberry juice or inulin) and drying method (microwave-convective drying or freeze-drying) on polyphenols content, antioxidant activity and sensory properties ...
Jolanta Kowalska, Andrzej Lenart, Sylwia Roszkowska, Hanna Kowalska   +3 more
doaj   +1 more source