Effects of Gaseous Ozone on Microbiological Quality of Andean Blackberries (Rubus glaucus Benth) [PDF]
Foods, 2021 Andean blackberries are highly perishable due to their susceptibility to water loss, softening, mechanical injuries, and postharvest diseases. In this study, the antimicrobial efficacy of gaseous ozone against spoilage (mesophiles, psychrotrophs, and ...
Sandra Horvitz +4 more
doaj +10 more sources
Influence of the Maturity Stage on the Phytochemical Composition and the Antioxidant Activity of Four Andean Blackberry Cultivars (Rubus glaucus Benth) from Ecuador [PDF]
Plants, 2020 Andean blackberries (Rubus glaucus Benth) are fruits rich in phytocomponents with high antioxidant activity. In this work, the changes in the total polyphenol content (TPC), the total flavonoid content (TFC), and the total anthocyanin content (TAC) of ...
Iván Samaniego +8 more
doaj +5 more sources
Packaging design proposal motivated by the identification of damages in Andean blackberry (Rubus glaucus Benth) [PDF]
Heliyon, 2020 Andean blackberry is a fruit recognized by its health benefits associated with its high content of bioactive compounds. However, it is also one of the most perishable fruits because it does not have a protective cuticle, and it shows high respiration and
María Cristina García Muñoz +4 more
doaj +5 more sources
Shelf life estimation of Blackberry (Rubus glaucus Benth) with bacterial cellulose film coating from Komagataeibacter xylinus. [PDF]
Food Sci Nutr, 2020 The protection of Castille blackberry with bacterial cellulose can extent the shelf life of the fruit, leading in a better way to store it in ultrafreezing storage. Abstract The Castile blackberry (Rubus glaucus Benth) is an Andean crop with nutritional and antioxidant properties.
Toscano Ávila JA +5 more
europepmc +2 more sources
Optimization of fluidized bed agglomeration process for developing a blackberry powder mixture [PDF]
Heliyon, 2023 The research objective was to experimentally optimize the fluidized bed agglomeration process of an agglomerated blackberry powder mixture (ABPM) using the response surface methodology.
Misael Cortés Rodríguez +2 more
doaj +2 more sources
Exploring the Multifaceted Biological Activities of Anthocyanins Isolated from Two Andean Berries [PDF]
FoodsNatural pigments extracted from plant species are used in foods, cosmetics, and pharmaceuticals. This study evaluates the comprehensive biological activities of anthocyanins isolated from Andean blueberry (Vaccinium floribundum Kunth) and Andean ...
Carlos Barba-Ostria +6 more
doaj +2 more sources
Genetic diversity of wild and cultivated Rubus species in Colombia using AFLP and SSR markers [PDF]
Crop Breeding and Applied Biotechnology, 2007 The Andean blackberry belongs to the genus Rubus, the largest of the Rosaceae family and one of the most diverse of the plant kingdom. In Colombia Rubus glaucus Benth, known as the Andean raspberry or blackberry, is one of the nine edible of the genus ...
Marta Leonor Marulanda +2 more
doaj +4 more sources
Biocompounds Content Prediction in Ecuadorian Fruits Using a Mathematical Model [PDF]
Foods, 2019 Anthocyanins, carotenoids and polyphenols are biomolecules that give the characteristic color to fruits. Carotenoids relate to yellow, orange and red colors whereas anthocyanins and polyphenols mainly relate to purple and red colors.
Wilma Llerena +5 more
doaj +2 more sources
Assessment of phenolic composition and antioxidant activity of fermented Andean blackberry beverage enriched with medicinal plants of Ecuador [PDF]
Notulae Botanicae Horti Agrobotanici Cluj-NapocaIn recent years there has been a great interest in functional beverages with antioxidant capacity that impart various health implications upon consumption due to the presence of various bioactive components, like phenols.
Raluca A. MIHAI +2 more
doaj +3 more sources
Anthocyanin Extract from Blackberry Used as an Indicator of Hydrogen Potential
International Journal of Fruit Science, 2022 Anthocyanins are present in blackberries and can be used in the food industry as visual indicators that allow understanding the color variations related to the quality of a food.
Christian S. Cuesta-Riaño +2 more
doaj +1 more source