Results 61 to 70 of about 1,581 (155)

Effects of Araticum (Annona crassiflora Mart.) By‐Product on Intestinal Health Parameters in High‐Fat Diet‐Fed Mice

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Araticum (Annona crassiflora Mart.) by‐product supplementation at 200 or 400 mg/kg for 30 days did not improve body weight, glucose tolerance, or obesity‐related metabolic markers in high‐fat diet‐fed mice. However, it increased fecal moisture and intestinal mucus, reduced fecal pH, and promoted changes in gut bacterial richness, indicating potential ...
Thamara Rosa de Souza, Fellipe Lopes de Oliveira, Sabrina Neves Casarotti, Suélem Aparecida de França Lemes, Eudes Thiago Pereira Avila, Amílcar Sabino Damazo, Lucas Amoroso Lopes de Carvalho, Daniel Guariz Pinheiro, Katia Sivieri, Maressa Caldeira Morzelle   +9 more
wiley   +1 more source

Changes in the quality of jaboticaba fruit (Myriciaria jaboticaba (Vell) Berg. cv. Sabara) stored under different oxygen concentrations

, 2011
BACKGROUND: Jaboticaba (Myriciaria jaboticaba (Vell) Berg.) is a highly perishable Brazilian berry with a shelf life of only 2 days under ambient conditions.
Cunha Junior, Luis C. [UNESP], Teixeira, Gustavo H. A., Luis C Cunha Júnior, Hojo, Ellen T. D., Gustavo HA Teixeira, Santos, Leandra O. [UNESP], Durigan, José Fernando [UNESP], Santos, Leandra O., Hojo, Ellen T. D. [UNESP], Ellen TD Hojo, Leandra O Santos, Durigan, José Fernando, Cunha Junior, Luis C., José F Durigan   +13 more
core   +1 more source

Cross-linked casein micelle used as encapsulating agent for jaboticaba (Plinia jaboticaba ) phenolic compounds by spray drying

, 2020
Phenolic compounds from jaboticaba (Plinia jaboticaba) fruit were encapsulated by spray drying using transglutaminase cross‐linked casein micelles as encapsulating agents. The encapsulations were performed at pH 2.0 and pH 7.0.
Federico Casanova, Carolina RJ Silva, Tavares, Guilherme M, Silva, Carolina RJ, Rocha, Juliana CG, Stringheta, Paulo C, Juliana CG Rocha, de Carvalho, Antonio F., Márcio H Nogueira, Stephani, Rodrigo, Nogueira, Márcio H, Antonio F de Carvalho, Perrone, Ítalo Tuler, Guilherme M Tavares, Casanova, Federico, Paulo C Stringheta, Rodrigo Stephani, Ítalo Tuler Perrone   +17 more
core   +1 more source

PHYSICOCHEMICAL PROPERTIES OF JABOTICABA SKIN FLOUR STORED AT ROOM TEMPERATURE [PDF]

, 2014
The stability of jaboticaba skin fl our was evaluated during 12months of storage, for the purpose of extending the use of this fl ourthroughout the year, because jaboticaba production is seasonal.Ripe Plinia jaboticaba (Vell.) Berg fruits, of the Sabará ...
CORRÊA, ANGELITA DUARTE, MARQUES, TAMARA REZENDE, LINO, JÉSSICA BORELI DOS REIS, ALVES, ANA PAULA DE CARVALHO   +3 more
core   +1 more source

The Brazilian fermented milk industry: Products, regulations, consumer trends and innovation opportunities

International Journal of Dairy Technology, Volume 79, Issue 3, July‐September 2026.
The main products of the Brazilian fermented milk industry are yoghurt, fermented dairy beverages, probiotic fermented milks, kefir and fermented curd. Background The fermented milk industry represents a dynamic and value‐added segment of the Brazilian dairy sector, driven by technological advances, evolving consumer preferences and growing interest in
Fabiane Picinin de Castro Cislaghi, Jean Lucas Ribeiro de Farias, Andréa Cátia Leal Badaró   +2 more
wiley   +1 more source

STUDI INSILICO KARAKTER FARMAKOKINETIK SENYAWA AKTIF JABOTICABA (Myrciaria cauliflora)

Jabotibaca merupakan tanaman asli daratan Amerika Selatan tepatnay wilayah Brazil. Di Indonesia tanaman ini familiar disebut sebagai anggur barzil dan mulai banyak di budidayakan sebagai tanaman hias dan tanaman buah.
Fitriyah, Fitriyah
core   +4 more sources

Comparison of GC and HPLC for quantification of organic acids in two jaboticaba (Myrciaria) fruit varieties

Química Nova, 2007
Gas chromatography (GC) with trimethylsilyl derivative formation was compared to high-performance liquid chromatography (HPLC) for quantification of organic acids (OAs) in two jaboticaba (Myrciaria) fruit (pulp and pericarp) varieties (Sabará and Açu ...
Gulab N. Jham, Sergio A. Fernandes, Clerverson F. Garcia, Debra Palmquist   +3 more
doaj   +1 more source

Pea Protein and Maltodextrin‐Based Encapsulation of Anthocyanins From Black Rice Bran: Characterization, Storage Stability, and In Vitro Anthocyanin Release

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT This study aimed to encapsulate anthocyanins from black rice bran (an agro‐industrial by‐product) using pea protein (PR) and maltodextrin (MA) as wall materials. The microcapsules were characterized by determining encapsulation efficiency, structural and thermal characteristics, color and storage stability, and in vitro anthocyanin release ...
Eduardo Leonarski, Gabriela Polmann, Guilherme Dallarmi Sorita, Paulo Alexandre Durant Moraes, Karina Cesca, Débora de Oliveira, Acácio Antonio Ferreira Zielinski   +6 more
wiley   +1 more source

Characterization and quantification of tannins, flavonols, anthocyanins and matrix-bound polyphenols from jaboticaba fruit peel: a comparison between Myrciaria trunciflora and M. jaboticaba

, 2020
Jaboticaba, a polyphenol-rich fruit, has numerous nutraceutical properties. Studies on jaboticaba composition have focused on solvent-extractable polyphenol compounds, whereas the matrix-bound polyphenols that can be delivered during digestion have been ...
Emanuelli, T., Pauletto, R., Minuzzi, N., Quatrin, A., Maurer, L. H., Rodrigues, E., Nichelle, S. M., Carvalho, J. F. C., Bochi, V. C., Marostica Junior, M. R.   +9 more
core   +1 more source

Alginate‐Based Encapsulation of Phenolic Compounds: Insights Into Gastrointestinal Stability, Release Behavior, and Bioaccessibility

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, Duygu YILDIZ, Bekir Gökçen MAZI   +2 more
wiley   +1 more source