Results 11 to 20 of about 1,464 (153)

Jabuticaba (Plinia sp.) Peel as a Source of Pectin: Characterization and Effect of Different Extraction Methods [PDF]

Foods, 2022
The peel of jabuticaba, a small fruit native to Brazil, has been shown to be a potential source of antioxidants and soluble dietary fibers. In this study, flours prepared from these peels were evaluated as a source of pectin. Different extraction methods
Laís M. Resende, Adriana S. Franca
doaj   +2 more sources

Efficiency of Different Solvents in the Extraction of Bioactive Compounds from Plinia cauliflora and Syzygium cumini Fruits as Evaluated by Paper Spray Mass Spectrometry [PDF]

Molecules, 2023
Jabuticaba (Plinia cauliflora) and jambolan (Syzygium cumini) fruits are rich in phenolic compounds with antioxidant properties, mostly concentrated in the peel, pulp, and seeds.
Vinícius Tadeu da Veiga Correia, Viviane Dias Medeiros Silva, Henrique de Oliveira Prata Mendonça, Ana Luiza Coeli Cruz Ramos, Mauro Ramalho Silva, Rodinei Augusti, Ana Cardoso Clemente Filha Ferreira de Paula, Ricardo Manuel de Seixas Boavida Ferreira, Júlio Onésio Ferreira Melo, Camila Argenta Fante   +9 more
doaj   +2 more sources

Polyphenols in Jabuticaba (Plinia spp.) Peel Flours: Extraction and Comparative Evaluation of FTIR and HPLC for Quantification of Individual Compounds [PDF]

Foods, 2023
Jabuticabas are wild fruits native to Brazil, and their peels, the main residue from jabuticaba processing, contain significant amounts of bioactive compounds, which are mostly phenolics.
Laís M. Resende, Leandro S. Oliveira, Adriana S. Franca   +2 more
doaj   +2 more sources

Jabuticaba (Plinia cauliflora) as a Source of Bioactive Phenolics: Extraction and Microencapsulation by Spray Drying. [PDF]

J Food Sci
ABSTRACT Jabuticaba (Plinia cauliflora), a Brazilian berry rich in phenolic compounds and anthocyanins, shows antioxidant and anti‐inflammatory potential, but the instability and low bioavailability of these bioactive compounds limit their use, highlighting extraction and microencapsulation as preservation strategies.
Dias KA, Oliveira LA, Pereira SMS, de Lana VS, D'Almeida JF, Montezano de Carvalho IM, Martino HSD, Perrone IT, Tako E, Sanches VL, Rostagno MA, Della Lucia CM.   +11 more
europepmc   +2 more sources

Jabuticaba (Plinia sp.) and Its Phenolic Microencapsulated Peel Extract Attenuate Fat Accumulation and Improve Redox Balance and Lipid Profile in C57BL/6 Mice Fed a High-Fat High-Fructose Diet [PDF]

Pharmaceuticals
Background/Objectives: Obesity induced by high-fat high-fructose (HFHF) diets is associated with adipose tissue expansion, dysregulated adipogenesis, chronic low-grade inflammation, and oxidative stress.
Kelly Aparecida Dias, Livya Alves Oliveira, Stephanie Michelin Santana Pereira, Marcella Duarte Villas Mishima, Lívia Morato Nicoli, Luiz Otávio Guimarães-Ervilha, Camilo José Ramírez-López, Renner Philipe Rodrigues Carvalho, Mariana Machado-Neves, Ceres Mattos Della Lucia   +9 more
doaj   +2 more sources

CARACTERIZAÇÃO E UTILIZAÇÃO DA CASCA DA JABUTICABA: UMA REVISÃO DE LITERATURA

Revista UniVap, 2017
A jabuticaba pode ser consumida in natura ou processada e a sua casca, subproduto do processamento, pode ser reaproveitada devido aos seus constituintes. O objetivo deste trabalho foi estudar a caracterização e utilização da casca da jabuticaba visando o
Patricia Alvarez Cabanez, Nohora Astrid Velez Carvajal, Lucas Rosa Pereira, Samuel Ferreira da Silva, Lucimara Ribeiro Venial, Carolina de Oliveira Bernardes   +5 more
doaj   +3 more sources

Vinegar Production from Jabuticaba (Myrciaria jaboticaba) Fruit Using Immobilized Acetic Acid Bacteria

Food Technology and Biotechnology, 2016
Cell immobilization comprises the retention of metabolically active cells inside a polymeric matrix. In this study, the production of jabuticaba (Myrciaria jaboticaba) vinegar using immobilized Acetobacter aceti and Gluconobacter oxydans cells is ...
Disney Ribeiro Dias, Monique Suela Silva, Angélica Cristina de Souza, Karina Teixeira Magalhães-Guedes, Fernanda Severo de Rezende Ribeiro, Rosane Freitas Schwan   +5 more
doaj   +2 more sources

Gut microbiota modulation by jabuticaba peel and its effect on glucose metabolism via inflammatory signaling [PDF]

Current Research in Food Science, 2022
Jabuticaba is a Brazilian berry known for its therapeutic potential against cancer, obesity, insulin resistance (IR), and others. It is a natural source of bioactive compounds, leading to better glucose metabolism, and attenuating obesity and IR through ...
Paulo Sérgio Loubet Filho, Andressa Mara Baseggio, Milena Morandi Vuolo, Lívia Mateus Reguengo, Aline Camarão Telles Biasoto, Luiz Claudio Correa, Stanislau Bogusz Junior, Valéria Helena Alves Cagnon, Cinthia Baú Betim Cazarin, Mário Roberto Maróstica Júnior   +9 more
doaj   +2 more sources

Synbiotic Nutraceutical Mitigates Gestational Diabetes Effects and Cardiovascular Dysfunction in Rat Offspring. [PDF]

Mol Nutr Food Res
Maternal supplementation with a synbiotic nutraceutical consisting of jabuticaba peel and Limosilactobacillus fermentum strains during gestational diabetes mellitus (GDM) induces targeted shifts in gut microbial structure and attenuates systemic inflammatory signaling.
de Albuquerque Lemos DE, de Souza EL, de Luna Freire MO, da Silva JYP, da Costa PCT, Cruz JC, de Oliveira AM, Mota JF, de Brito Alves JL.   +8 more
europepmc   +2 more sources

Development and characterization of ice cream enriched with different formulations flour jabuticaba bark (Myrciaria cauliflora)

Revista do Instituto de Latícinios Cândido Tostes, 2015
The aim was to perform the physicochemical characterization of the flour from the bark of jabuticaba, as well as developing three ice cream formulations (enriched with 0, 5 and 10% of this flour) and evaluate the physicochemical and sensory ...
Marina Leopoldina Lamounier, Fabrícia das Chagas Andrade, Cristina Dias de Mendonça, Maísa Lamounier Magalhães   +3 more
doaj   +2 more sources