Antioxidant Potential of Tamarillo Fruits—Chemical and Infrared Spectroscopy Analysis [PDF]
Antioxidants, 2023 Native to South America, tamarillo (Solanum betaceum Cav.) is a small tree cultivated as a fruit crop in several regions of the world. Known for its sweet and sour taste, tamarillo fruits are very nutritious due to the presence of health-beneficial ...
MIGUEL Rito +2 more
exaly +7 more sources
Tamarillo Polyphenols Encapsulated-Cubosome: Formation, Characterization, Stability during Digestion and Application in Yoghurt [PDF]
Antioxidants, 2022 Tamarillo extract is a good source of phenolic and anthocyanin compounds which are well-known for beneficial antioxidant activity, but their bioactivity maybe lost during digestion. In this study, promising prospects of tamarillo polyphenols encapsulated
Elaine Rush +2 more
exaly +4 more sources
Phenolic and Anthocyanin Compounds and Antioxidant Activity of Tamarillo (Solanum betaceum Cav.) [PDF]
Antioxidants, 2020 This study examined phenolics and anthocyanins present in Amber, Laird’s Large and Mulligan cultivars of tamarillo that were cultivated in Whangarei, Northland of New Zealand.
Tung Diep, Chris Pook, Michelle Yoo
doaj +6 more sources
Effect of Tamarillo Fortification and Fermentation Process on Physicochemical Properties and Nutrient and Volatiles Content of Yoghurt [PDF]
Foods, 2021 Bright-red Laird’s Large tamarillo is a unique and under-utilised fruit that is a dietary source of carotenoids, vitamins C and E, and dietary fibre. The effects of the addition of freeze-dried tamarillo powder (5–15%) to milk and yoghurt starter either ...
Tung Thanh Diep +2 more
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Physiological and Metabolic Changes in Tamarillo (Solanum betaceum) during Fruit Ripening [PDF]
Molecules, 2023 Physiological and metabolic profiles in tamarillo were investigated to reveal the molecular changes during fruit maturation. The firmness, ethylene production, soluble sugar contents, and metabolomic analysis were determined in tamarillo fruit at ...
Chaoyi Hu +5 more
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Physicochemical, Antioxidant, Sensory, and Starch Digestibility Properties of Steamed Bread Fortified with Tamarillo Powder [PDF]
Foods, 2023 The effects of lyophilized tamarillo powder (TP) on the physicochemical, antioxidant, sensory, and starch digestibility characteristics of steamed breads were studied. The TP was used to substitute 5–20% of wheat flour to make steamed breads, assigned as
Pei-Ci Syu, Qi-Fang Zhang, Sheng-Dun Lin
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Bioactive Components and Anticancer Activities of Spray-Dried New Zealand Tamarillo Powder [PDF]
Molecules, 2022 Tamarillo fruit contains many phytochemicals that have beneficial therapeutic and nutritional properties. Spray-drying is widely used to preserve fruit puree in powder form.
Qian Liu +6 more
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Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.) [PDF]
Foods, 2021 Tamarillo is a nutrient-dense fruit with a unique aroma from its volatile compounds (VCs). In this study, we aimed to compare the volatile profiles: (i) of fresh and freeze-dried tamarillo; (ii) detected using Thermal Desorption–Gas Chromatography–Mass ...
Tung Thanh Diep +5 more
doaj +2 more sources
Nucleotide sequence analysis reveals the presence of PVY-Tam isolates affecting tamarillo in Colombia [PDF]
Virology JournalBackground Tamarillo or tree tomato (Solanum betaceum Cav.) is a fruit tree species of Andean origin with cultural and economic relevance in Colombia. The high incidence of complex viral diseases termed “virosis” in all tamarillo-growing regions of the ...
Carolina Martínez-Moncayo +5 more
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Metabolic Syndrome Prevention Potential of Tamarillo: Phytochemical Composition, Antioxidant Activity, and Enzyme Inhibition Before and After Digestion [PDF]
FoodsTamarillo (Solanum betaceum Cav.) is rich in polyphenols, anthocyanins, and carotenoids, making it a promising candidate for functional food development.
Shin-Yu Chen +3 more
doaj +2 more sources