Results 71 to 80 of about 1,464 (153)

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

PROCESSAMENTO DE LEITE CONDENSADO ENRIQUECIDO COM CASCA DE JABUTICABA [PDF]

, 2020
Objetivou-se através do aproveitamento de cascas de jabuticaba a produção de leite condensado enriquecido. Posteriormente a coleta, as jabuticabas utilizadas como matéria-prima foram selecionadas e devidamente lavadas em água corrente para retirada de ...
Marques Honorato, Paula Paloma, Silva Medeiros, Jéssica, Pereira Leão, Fernanda, Rodrigues da Costa, Rithiely, Buranelo Egea, Mariana, Leal de Sousa, Tainara, Pereira da Silva, Marco Antônio, Barbosa de Faria, Amanda, Magalhães de Sousa, Thatiany, de Sousa Costa, Shaiene   +9 more
core  

Bioaccessibility of anthocyanins and bioactive compounds from Brazilian berries and their food matrix interaction: an in vitro gastrointestinal digestion study coupled to UHPLC‐ESI‐TQD‐MS/MS analysis

Journal of the Science of Food and Agriculture, Volume 106, Issue 6, Page 3462-3477, April 2026.
Abstract BACKGROUND Several commercial berries have been examined for anthocyanin composition, bioaccessibility, and bioactive effects, while Brazilian berries remain underexplored. This study aimed to access the effect of in vitro gastrointestinal digestion on anthocyanin bioaccessibility, stability, and antioxidant potential in black pitanga (Eugenia
Paulo Berni, Laís R Zandoná, Patrícia B Berilli, Livia Reguengo, Giulia Bonhin, Daniela CS Baldan, Mário R Maróstica Jr   +6 more
wiley   +1 more source

Profile of phenolic compounds in jabuticaba (Myrciaria sp.) a potential functional ingredient

, 2021
Phenolic compounds have attracted a lot of attention due to their benefits to human health. Jabuticaba (Myrciaria sp.) fruit has been described as an excellent source of these compounds, while Jabuticaba leaf, considered as plant residue, has shown ...
Millena C. Barros Santos (9940164), Édira Castello Branco de Andrade Gonçalves (9940176), Mariana Simões Larraz Ferreira (9940173), Mônica Cristine Pereira dos Santos (13102458), Elisa d’Avila Costa Cavalcanti (9940161), Mariana Pulmar Seljan (9940167), Luiz Claudio Cameron (9940170)   +6 more
core   +1 more source

Cheese industry in Brazil: Innovation, regulation and consumer perception

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
This review summarises recent advances in the Brazilian cheese industry, highlighting the main types of industrial cheeses, regulatory frameworks and technological innovations. It also examines consumer perceptions, emphasising the roles of sensory quality, cultural identity, health‐oriented reformulation and sustainability in defining the ...
Renata Golin Bueno Costa, Denise Sobral, Junio César Jacinto de Paula, Kennya Beatriz Siqueira   +3 more
wiley   +1 more source

Comercialização de frutas exóticas

Revista Brasileira de Fruticultura, 2014
Nas Centrais de Abastecimento - CEASAs, a fruta é considerada exótica quando comercializada em menor volume. Apesar do aumento significativo da demanda de algumas frutas exóticas nos últimos anos, o volume total ainda é pequeno em relação ao volume total
Hélio Satoshi Watanabe, Sabrina Leite de Oliveira   +1 more
doaj   +1 more source

Characterization and application of jabuticaba peel from a processing residue [PDF]

, 2016
Jabuticaba tree (Plinia sp.) is a native species that has been widely distributed in almost all regions of Brazil. Recently, different native fruits, including jabuticaba, have been a research aim in order to investigate the best benefit of its ...
Moura, Cláudia de Andrade
core  

Agro‐Industrial By‐Products as Sustainable Sources of Natural Food Pigments: Extraction, Stability, and Applications

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Natural pigments from plant sources offer promising alternatives to synthetic food colorants, which are increasingly scrutinized due to their potential health risks. However, the instability of natural pigments under various processing and storage conditions limits their broader application in food systems.
Lucy Pratima Joseph, Nidhi Bhardwaj, Kanika Dulta, Habiba Iqbal, Akanksha Singh, Junaid Aman, Pooja Yadav, Helen Onyeaka, Soumya Ghosh   +8 more
wiley   +1 more source

CARACTERIZAÇÃO FÍSICA E QUÍMICA DE POLPA DE JABUTICABA [PDF]

, 2018
Objetivou-se com este trabalho, caracterizar a polpa de jabuticaba Myrciaria Cauliflora (Myrciaria sp), safra 2016. A polpa e casca de jabuticaba foram caracterizadas quanto à composição centesimal, pH, acidez total titulável, sólidos solúveis totais ...
Ferreira, Mário Nogueira, Damiani, Clarissa, da Silva, Flávio Alves, da Silva, Edson Pablo, Costa, Floriatan dos Santos   +4 more
core  

HS-SPME-GC-MS detection of volatile compounds in Myrciaria jabuticaba Fruit

Scientia Agropecuaria, 2018
This study was performed to investigate the volatile compounds for the characteristic aroma in jabuticaba fruit distributed in southern and central regions of Brazil.
Gerby Rondán, Ausberta Cabezas, Antonio Oliveira, Magaly Brousett-Minaya, Narendra Narain   +4 more
doaj   +1 more source